CN120742724A - Cooking system control method, control device, cooking system and storage medium - Google Patents
Cooking system control method, control device, cooking system and storage mediumInfo
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- CN120742724A CN120742724A CN202510913064.9A CN202510913064A CN120742724A CN 120742724 A CN120742724 A CN 120742724A CN 202510913064 A CN202510913064 A CN 202510913064A CN 120742724 A CN120742724 A CN 120742724A
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Abstract
The invention discloses a control method and a control device of a cooking system, the cooking system and a computer readable storage medium. The control method comprises the steps of obtaining characteristic time length of food materials after cooking is started, wherein the characteristic time length of the food materials comprises water boiling time length and/or color changing time length of the food materials obtained through images of the food materials, obtaining cooking time length of the food materials according to the characteristic time length of the food materials, and controlling a cooking system to work until the cooking is finished according to the characteristic time length and the cooking time length of the food materials. In the control method, after cooking starts, the characteristic time length of the food material is obtained, wherein the characteristic time length can comprise water boiling time length and/or color changing time length of the food material, and the water boiling time length and the color changing time length are related to information of the food material, so that the cooking time length of the food material can be controlled more accurately, and the cooking effect and the success rate of the food material can be improved.
Description
Technical Field
The present invention relates to the field of cooking technologies, and in particular, to a control method and a control device for a cooking system, and a computer readable storage medium.
Background
At present, the shrimp can not be judged to reach a safe eating state simply through the color change of the shrimp shell in the shrimp steaming process, the existing shrimp steaming menu needs the user to keep on the side for cooking, the cooking time is difficult to control, and therefore the shrimp steaming failure rate of the user is high or the cooking effect is poor.
Disclosure of Invention
Embodiments of the present invention provide a control method of a cooking system, a control apparatus, a cooking system, and a computer-readable storage medium to solve at least one technical problem as described above.
The embodiment of the invention provides a control method of a cooking system, which comprises the following steps:
after cooking is started, acquiring characteristic time length of food materials, wherein the characteristic time length of the food materials comprises water boiling time length and/or color changing time length of the food materials acquired through images of the food materials;
acquiring the cooking time of the food material according to the characteristic time of the food material;
and controlling the cooking system to work until the cooking is finished according to the characteristic duration of the food materials and the cooking duration.
In the control method, after cooking starts, the characteristic time length of the food material is obtained, wherein the characteristic time length can comprise water boiling time length and/or color changing time length of the food material, and the water boiling time length and the color changing time length are related to information of the food material, so that the cooking time length of the food material can be controlled more accurately, and the cooking effect and the success rate of the food material can be improved.
In certain embodiments, the cooking system includes a temperature sensor, and the water boiling time period is determined from temperature data output from the temperature sensor.
In certain embodiments, the temperature sensor comprises a contact temperature sensor and/or a non-contact temperature sensor.
In certain embodiments, the cooking system comprises a cooktop and a range, the cooktop being in communicative connection with the range, the range comprising an image sensor, the image of the food material being acquired by the image sensor.
In some embodiments, the cooking system comprises a cavity provided with a cooking cavity for receiving the food material and an image sensor for acquiring an image of the food material.
In some embodiments, obtaining the cooking time of the food material according to the characteristic time of the food material comprises:
determining one of a plurality of preset first mapping relations according to the water boiling time length of the food material, wherein the first mapping relation is a mapping relation between the water boiling time length of the food material and the cooking time length;
and acquiring the cooking time length of the food material according to the determined first mapping relation.
In some embodiments, obtaining the cooking time of the food material according to the characteristic time of the food material comprises:
determining one of a plurality of preset second mapping relations according to the color-changing time length of the food material and the information of the food material, wherein the second mapping relations are the mapping relations of the color-changing time length of the food material, the information of the food material and the cooking time length;
and acquiring the cooking time length of the food material according to the determined second mapping relation.
In some embodiments, obtaining the cooking time of the food material according to the characteristic time of the food material comprises:
Determining one of a plurality of preset first mapping relations according to the water boiling time length of the food material, wherein the first mapping relation is a mapping relation between the water boiling time length of the food material and a first cooking time length;
acquiring a first cooking duration of the food material according to the determined first mapping relation;
determining one of a plurality of preset second mapping relations according to the color-changing time length of the food material and the information of the food material, wherein the second mapping relation is a mapping relation of the color-changing time length of the food material, the information of the food material and the second cooking time length;
Acquiring a second cooking time length of the food material according to the determined second mapping relation;
And acquiring the cooking time of the food material according to the first cooking time and the second cooking time.
In some embodiments, the information of the food item is determined from an image of the food item, or the information of the food item is determined from user input.
The embodiment of the invention provides a control device, which comprises a processor and a memory;
The memory stores a computer program that, when executed by the processor, implements the steps of the control method according to any of the above embodiments.
The embodiment of the invention provides a cooking system, which comprises the control device.
An embodiment of the present invention provides a computer-readable storage medium having stored thereon a computer program that, when executed by a processor, implements the steps of the control method described in any of the above embodiments.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The foregoing and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings, in which:
FIG. 1 is one of the flow charts of the control method of the embodiment of the present invention;
FIG. 2 is a second flow chart of a control method according to an embodiment of the invention;
FIG. 3 is a third flow chart of a control method according to an embodiment of the invention;
FIG. 4 is a flow chart of a control method according to an embodiment of the present invention;
fig. 5 is a schematic block diagram of a cooking system according to an embodiment of the present invention.
The main reference numerals illustrate:
a control device 2, a memory 21, a processor 22, a cooking system 1000, a temperature sensor 100, an image sensor 200.
Detailed Description
In order that the above objects, features and advantages of the invention will be readily understood, a more particular description of the invention will be rendered by reference to the appended drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. The present invention may be embodied in many other forms than described herein and similarly modified by those skilled in the art without departing from the spirit of the invention, whereby the invention is not limited to the specific embodiments disclosed below.
In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a specific orientation, be configured and operated in a specific orientation, and therefore should not be construed as limiting the present invention.
Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
In the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally formed, mechanically connected, electrically connected, directly connected, indirectly connected through an intervening medium, or in communication between two elements or in an interaction relationship between two elements, unless otherwise explicitly specified. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
In the present invention, unless expressly stated or limited otherwise, a first feature "up" or "down" a second feature may be the first and second features in direct contact, or the first and second features in indirect contact via an intervening medium. Moreover, a first feature being "above," "over" and "on" a second feature may be a first feature being directly above or obliquely above the second feature, or simply indicating that the first feature is level higher than the second feature. The first feature being "under", "below" and "beneath" the second feature may be the first feature being directly under or obliquely below the second feature, or simply indicating that the first feature is less level than the second feature.
It will be understood that when an element is referred to as being "fixed" or "disposed" on another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and the like are used herein for illustrative purposes only and are not meant to be the only embodiment.
Embodiments of the present invention are described in detail below, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to like or similar elements or elements having like or similar functions throughout. The embodiments described below by referring to the drawings are exemplary only for explaining the embodiments of the present invention and are not to be construed as limiting the embodiments of the present invention.
Referring to fig. 1, an embodiment of the present invention provides a control method of a cooking system 1000, including:
Step S01, after cooking is started, acquiring characteristic time length of food materials, wherein the characteristic time length of the food materials comprises water boiling time length and/or color changing time length of the food materials acquired through images of the food materials;
step S03, acquiring cooking time of the food material according to the characteristic time of the food material;
Step S05, controlling the cooking system 1000 to operate until the cooking is finished according to the characteristic time length and the cooking time length of the food material.
In the control method, after cooking starts, the characteristic time length of the food material is obtained, wherein the characteristic time length can comprise water boiling time length and/or color changing time length of the food material, and the water boiling time length and the color changing time length are related to information of the food material, so that the cooking time length of the food material can be controlled more accurately, and the cooking effect and the success rate of the food material can be improved.
Specifically, the cooking system 1000 may include, but is not limited to, integrated cookers, smoothers and cookers, steamers, ovens, steam ovens, microwave steamers, micro-steam grilling all-in-one machines.
The characteristic duration refers to a time parameter that may reflect a specific change in the food ingredients during cooking. In one embodiment, the characteristic duration includes a color change duration of the food material. The color-changing time of the food material refers to the time during which the food material changes from the original color to the target color under the influence of heating in the cooking process. For example, seafood such as shrimp and crab is gradually changed from raw grey to cooked orange red, or meat is gradually changed from raw red to cooked brown. In one embodiment, the characteristic duration includes a water boiling duration, which refers to a duration from the start of cooking to boiling of water during heating during cooking of the food stuff with water. In one embodiment, the characteristic duration includes a color-changing duration and a water boiling duration of the food material, and during cooking of the food material, under the influence of heating, the food material changes from an original color to a target color while water absorbs heat and reaches boiling over time.
In the related art, at the time of cooking, determining whether or not food materials need to be continuously cooked generally depends on external characteristic variation and personal experience of a user. However, when the external characteristics of the food are changed, the temperature of the center of the food does not reach the safe eating standard, and at this time, the cooking time is properly prolonged according to personal experience, which is easy to have poor cooking effect. In addition, in the process of cooking food materials, a user is required to watch the state change of the food materials all the time, and great inconvenience is brought to the user.
In the embodiment of the invention, the corresponding cooking time is obtained according to the obtained characteristic time length of the food material, and the cooking system 1000 is controlled to continue to work until the cooking is finished, so that the cooking time length of the food material can be controlled more accurately, and the cooking effect and the success rate of the food material are improved.
In one embodiment, the cooking time period of the obtained food material may be a time period when the food material is cooked after the food material is completely discolored and/or after water is boiled. And controlling the cooking system 1000 to continuously work for the acquired cooking time length of the food material after the corresponding cooking time length is acquired according to the acquired characteristic time length of the food material. At this time, the cooking system 1000 may control the heating source to stop operating and issue a prompt for the end of cooking. Heating sources include, but are not limited to, steam generators, heating tubes, microwave sources, burners.
In one embodiment, the acquired cooking time period of the food material is the total time period for which the food material needs to be cooked after the start of cooking. And according to the acquired characteristic time length of the food material, after the corresponding cooking time length is obtained, controlling the cooking system 1000 to continuously work until the cooking time length reaches the cooking time length of the food material. At this time, the cooking system 1000 may control the heating source to stop operating and issue a prompt for the end of cooking. Heating sources include, but are not limited to, steam generators, heating tubes, microwave sources, burners.
In some embodiments, referring to fig. 5, the cooking system 1000 includes a temperature sensor 100, and the water boiling time period is determined by temperature data output from the temperature sensor 100.
In the above embodiment, the temperature sensor 100 may measure the temperature of water, so as to obtain the boiling time period in time, so that the obtained cooking time period is more accurate to a certain extent, and further, the cooking efficiency and the cooking effect are improved.
Specifically, the temperature sensor 100 is a device for detecting a temperature change. During cooking, the cooking system 1000 may obtain a temperature change of water through the temperature sensor 100, which helps to record a corresponding water boiling time when detecting that the temperature of water reaches a boiling point.
In one embodiment, the cooking system 1000 includes a cooktop. The cooktop includes a temperature sensor 100, the temperature sensor 100 including an anti-dry probe. When cooking food, the pot containing the food can be placed on the kitchen range. The dry-heating preventing probe of the kitchen range can be contacted with the bottom of the cooker, so that the temperature change of the cooker in the cooking process is obtained. The temperature of water in the pan can be obtained based on the temperature of the pan and preset temperature compensation. The preset temperature compensation can be obtained through methods such as experimental test and simulation analysis according to the material of the pot.
In one embodiment, cooking system 1000 includes an induction cooker. The induction cooker includes a thermocouple. The thermocouple can be contacted with the bottom of the cooker, so that the temperature change of the cooker in the cooking process is obtained. The temperature of water in the pan can be obtained based on the temperature of the pan and preset temperature compensation. The preset temperature compensation can be obtained through methods such as experimental test and simulation analysis according to the material of the pot.
In one embodiment, the cooking system 1000 includes a cooktop and a range. The range hood comprises a temperature sensor 100. The temperature sensor 100 may sense heat radiation emitted from the water surface directly or through the transparent pot cover and convert it into an electrical signal to calculate the temperature of the water. The temperature sensor 100 of the range hood includes, but is not limited to, an infrared temperature sensor.
Cookware may include, but is not limited to, iron cookers, marmite, stainless steel cookers, non-stick cookers, and the like.
In certain embodiments, the temperature sensor 100 comprises a contact temperature sensor and/or a non-contact temperature sensor.
In the above embodiment, the temperature sensor 100 includes a contact temperature sensor and/or a non-contact temperature sensor, so that the water boiling duration can be obtained through the temperature sensor 100 in different cooking environments, thereby obtaining the cooking duration and improving the cooking effect and the cooking efficiency.
Specifically, a contact temperature sensor is a sensor that measures temperature by direct contact with an object. A non-contact temperature sensor is a sensor that measures temperature by sensing radiant heat or other signals emitted by a measured object.
Alternatively, contact temperature sensors include, but are not limited to, thermocouples, thermistors, RTDs (resistance temperature detectors), and the like. Non-contact temperature sensors include, but are not limited to, infrared temperature sensors, infrared cameras, and the like.
In certain embodiments, the cooking system 1000 comprises a cooktop and a range, the cooktop being capable of being communicatively coupled to the range, the range comprising the image sensor 200, and the image of the food material being acquired by the image sensor 200.
In the above embodiment, the image sensor 200 of the smoke machine may collect the image of the food material, so as to timely obtain the color-changing time length, so that the obtained cooking time length is more accurate to a certain extent, and further, the cooking efficiency and the cooking effect are improved.
Specifically, the kitchen range and the kitchen range can be in communication connection, so that the kitchen range and the kitchen range can work in a linkage mode. When cooking food, the cooker containing the food can be placed on the cooker, and the cooker can heat the cooker to cook the food in the cooker. The smoke machine is positioned above the kitchen range and can be used for sucking and discharging substances such as oil smoke, steam and the like generated in the cooking process. The range hood comprises an image sensor 200 which can collect images of food materials located in the cookware directly or through a transparent pot cover.
In one embodiment, during cooking, the smoke machine may collect images of the food material through the image sensor 200, and analyze the images of the food material in real time, and during the analysis, record the color-changing time period of the corresponding food material. And obtaining the corresponding cooking time according to the color-changing time of the food material, and controlling the cooker to continue working until the cooking is finished.
In one embodiment, during cooking, the smoke machine may collect images of the food material through the image sensor 200, and analyze the images of the food material in real time, and during the analysis, record the color-changing time period of the corresponding food material. And acquiring the corresponding cooking time according to the color-changing time of the food material and sending the cooking time to the kitchen range. The cooktop can continue to work according to the cooking duration until the cooking is finished.
In one embodiment, during the cooking process, the smoke machine can collect images of the food materials through the image sensor 200, analyze the images of the food materials in real time, record the color-changing time length of the corresponding food materials during the analysis process, and send the color-changing time length to the kitchen range. The kitchen range can obtain corresponding cooking time according to the color-changing time of the food materials, and continue working according to the cooking time until the cooking is finished.
In one embodiment, during the cooking process, the smoke machine can collect images of the food materials through the image sensor 200 and send the images of the food materials to the kitchen range, the kitchen range analyzes the images of the food materials in real time, and during the analysis process, the color-changing duration of the corresponding food materials is recorded. And obtaining the corresponding cooking time according to the color-changing time of the food material, and controlling the cooker to continue working until the cooking is finished.
In some embodiments, the cooking system 1000 includes a cavity provided with a cooking cavity for receiving food material and an image sensor 200 for capturing an image of the food material.
In the above embodiment, the image sensor 200 in the cavity may collect the image of the food material, so as to timely obtain the color-changing duration, so that the obtained cooking duration is more accurate to a certain extent, and further, the cooking efficiency and the cooking effect are improved.
Specifically, the cooking cavity that the cavity set up is used for placing edible material for in the culinary art in-process, can carry out effective heating to edible material.
The image sensor 200 is disposed on the cavity, and acquires an image of the food material in the cooking cavity through an acquisition window on the cavity.
During cooking, the image sensor 200 captures images of the food material in real time, and when the image sensor 200 captures images of the food material that are completely discolored, the cooking system 1000 may include a control device 2, and the control device 2 is electrically connected to the image sensor 200 and the heating source. The control device 2 may record the corresponding color-changing time length, obtain the cooking time length according to the color-changing time length, and control the cooking system 1000 to continue to operate until the cooking is finished.
Optionally, cooking system 1000 includes, but is not limited to, an integrated oven, a steam box, an oven, a microwave oven, a micro-steaming and baking all-in-one machine.
In some embodiments, referring to fig. 2, step S03 includes:
Step S031, determining one of a plurality of preset first mapping relations according to the water boiling time length of the food material, wherein the first mapping relation is a mapping relation between the water boiling time length of the food material and the cooking time length;
Step S033, obtaining the cooking time length of the food material according to the determined first mapping relation.
In the above embodiment, the cooking time of the food material can be obtained according to the water boiling time and the first mapping relationship, so that the cooking time of the food material can be quickly and accurately obtained, the cooking of the food material can be more accurately controlled, and the cooking effect and the success rate of the food material can be improved.
Specifically, the first mapping relation can be calibrated in advance and stored in a simulation, test or other mode. The first mapping relationship may reflect a relationship of a water boiling time period and a cooking time period. By establishing the first mapping relationship between the water boiling time period and the cooking time period, when the cooking system 1000 performs cooking, the cooking time period required by the food material can be predicted by capturing the water boiling time period and based on the first mapping relationship, so that the cooking system 1000 can control the time of the end of cooking according to the cooking time period.
It will be appreciated that the boiling time of water is affected by the physical properties of the food material itself, such as the combined effect of factors such as weight, size, thickness, volume and type. Generally, larger, thicker, denser food materials take longer to heat to water boiling, while smaller, thinner, looser food materials can reach water boiling more quickly.
In one embodiment, the first mapping relationship may be obtained by fitting a model to the experimentally-tested data. In one embodiment, the model is y=ax m+bxn +c, where y is the cooking time, x is the water boiling time, a, b and c are coefficients to be fitted, m is 0≥0, n >0. During testing, a temperature detection device can be arranged in the center of the food material, and cooking can be started on the food material. And recording the time when the temperature of the water reaches the boiling point and the time when the temperature of the food material center reaches the safe eating standard. This process is repeated to obtain multiple sets of duration data. Substituting multiple sets of duration data into the model, waiting until multiple equations, and simultaneously solving to obtain the magnitudes of the coefficients a, b and c.
In one embodiment, the cooking time period is the total time period for which the food material needs to be cooked after the start of cooking. In one example, the food material is shrimp, and the test results in a E [ -0.0005,0], b E [1.0,1.5], c E [50,70].
In one embodiment, 1L of water is added to the steamer, fresh metapenaeus ensis (18+ -2 g in mass) is spread on the steamer, the cooking system 1000 is started, the temperature of the water in the steamer is monitored to reach the boiling point and tend to be stable through the temperature detection device, and the specific water boiling time corresponds to the specific water boiling time. Continuing cooking, when the temperature of the shrimp center reaches 80 ℃, ending cooking, and recording the cooking time of steaming the shrimp. Through the experimental data of the near 20 groups of different devices, a first mapping relation between the water boiling time length and the cooking time length in the shrimp steaming process is obtained through fitting, a model formula is y= -0.0002x 2 +1.315x+57.583, a judgment coefficient R 2 is 0.998, y is the total time length of food materials needing to be cooked after the cooking is started, and x is the corresponding water boiling time length in the cooking process.
In one example, a water boiling time period of 2 minutes (min) 55 seconds(s) is obtained, and a matched cooking time period of 4 minutes 42s is calculated, wherein 4 minutes 42s is the total time period for which the food material needs to be cooked after the cooking is started.
In one example, a water boiling time of 3min12s is obtained, and a matched cooking time of 5min03s is calculated, wherein 5min03s is the total time for which the food material needs to be cooked after the cooking is started.
In one example, a water boiling time of 2min40s is obtained, and a matched cooking time of 4min23s is calculated, wherein 4min23s is the total time for which the food material needs to be cooked after the cooking is started.
In one example, a water boiling time of 3min30s is obtained, and a matched cooking time of 5min25s is calculated, wherein 5min25s is the total time for which the food material needs to be cooked after the cooking is started.
In one example, a water boiling time of 4min03s is obtained, and a matched cooking time of 6min05s is calculated, wherein 6min05s is the total time for which the food material needs to be cooked after the cooking is started.
In one embodiment, the first mapping relationship may also be presented and stored in the form of a table.
In some embodiments, referring to fig. 3, step S03 includes:
step S035, determining one of a plurality of preset second mapping relations according to the color-changing time length of the food material and the information of the food material, wherein the second mapping relation is the mapping relation of the color-changing time length of the food material, the information of the food material and the cooking time length;
Step S037, obtaining the cooking time length of the food material according to the determined second mapping relation.
In the above embodiment, the cooking time of the food material can be obtained according to the color-changing time of the food material, the information of the food material and the second mapping relation, so that the cooking time of the food material can be quickly and accurately obtained, the cooking of the food material can be more accurately controlled, and the cooking effect and the success rate of the food material can be improved.
In particular, the information of the food material may include, but is not limited to, information of weight, size, thickness, volume, and kind of the food material. It should be understood that for food materials having different information such as size, thickness, volume, and type, even in the case of the same color change period, the required cooking period is not necessarily the same due to the different size, thickness, volume, and type.
The second mapping relation can be calibrated in advance and stored in a simulation mode, a test mode and the like. The second mapping relationship may reflect a relationship between the color-changing time length and the information of the food material and the cooking time length, that is, when the color-changing time length and the information of the food material are the same, the corresponding cooking time lengths are the same, and when the color-changing time length or the information of the food material are different, the corresponding cooking time lengths are different. By establishing the second mapping relation between the color-changing time length and the information of the food material and the cooking time length, when the cooking system 1000 is used for cooking, the cooking system 1000 can control the time of the end of cooking according to the cooking time length by acquiring the information of the food material, capturing the color-changing time length and predicting the cooking time length required by the food material based on the second mapping relation.
In one embodiment, the second mapping relationship may be obtained by fitting a model to the experimentally-tested data. In one embodiment, the model is y=ax m+bxn +c, where y is the cooking time, x is the color change time, a, b and c are coefficients to be fitted, m is 0≥0, n >0. During testing, a temperature detection device can be arranged in the center of the food material, and cooking can be started on the food material. Recording food material information, the time when the food material is completely discolored, and the time when the temperature of the food material center reaches the safe eating standard. This process is repeated to obtain multiple sets of duration data. Substituting multiple sets of duration data into the model, waiting until multiple equations, and simultaneously solving to obtain the magnitudes of the coefficients a, b and c.
In one embodiment, the cooking time period is the total time period for which the food material needs to be cooked after the start of cooking. In one example, the food material is a metapenaeus ensis (18+ -2 g by mass), and the test results are a [ epsilon ] -0.0015, -0.0012], b [ epsilon ] [1.75,2.00], c [ epsilon ] [15,18].
In one embodiment, fresh metapenaeus ensis (with the mass of 18+/-2 g) is spread on a steaming tray, the cooking system 1000 is started, the color-changing time of the shrimp is observed and recorded, the temperature of the center of the shrimp is detected to reach 80 ℃ by a temperature detection device, the cooking is finished, and the cooking time of the steamed shrimp is recorded. And fitting to obtain a second mapping relation between the color-changing time length and the cooking time length in the shrimp steaming process through experimental data of the near 20 groups of different devices, wherein a model formula is y= -0.0012x 2 +1.8853x+16.695, a judgment coefficient R2 is 0.9573, y is the total time length of food materials needing to be cooked after the cooking is started, and x is the corresponding color-changing time length in the cooking process.
In one example, a color change time period of 4 minutes (min) 08 seconds(s) is obtained, and a matched cooking time period of 6 minutes 50s is calculated, wherein 6 minutes 50s is the total time period for which the food material needs to be cooked after the cooking is started.
In one example, a color change time of 6min10s is obtained, and a matched cooking time of 8min50s is calculated, wherein 8min50s is the total time for which the food material needs to be cooked after the cooking is started.
In one example, a color change time of 2min13s is obtained, and a matched cooking time of 4min06s is calculated, wherein 4min06s is the total time for which the food is required to be cooked after the cooking is started.
In one example, a color change time of 4min10s is obtained, a matched cooking time of 6min53s is calculated, and 6min53s is the total time for which the food material needs to be cooked after the cooking is started.
In one example, a color change time of 5min30s is obtained, and a matched cooking time of 8min28s is calculated, wherein 8min28s is the total time for which the food material needs to be cooked after the cooking is started.
In one embodiment, the second mapping relationship may also be presented and stored in the form of a table.
In some embodiments, referring to fig. 4, step S03 includes:
step S39, determining one of a plurality of preset first mapping relations according to the water boiling time length of the food material, wherein the first mapping relation is the mapping relation between the water boiling time length of the food material and the first cooking time length;
Step S41, obtaining a first cooking duration of the food material according to the determined first mapping relation;
Step S43, determining one of a plurality of preset second mapping relations according to the color-changing time length of the food material and the information of the food material, wherein the second mapping relation is a mapping relation of the color-changing time length of the food material, the information of the food material and the second cooking time length;
step S45, obtaining a second cooking duration of the food material according to the determined second mapping relation;
Step S47, acquiring the cooking time of the food material according to the first cooking time and the second cooking time.
In the above embodiment, the first cooking time length is determined according to the water boiling time length of the food material, the second cooking time length is determined according to the color-changing time length of the food material, and the cooking time length of the food material is determined according to the first cooking time length and the second cooking time length, so that the cooking time length of the food material can be further and accurately obtained, the cooking of the food material is further and accurately controlled, and the cooking effect and the success rate of the food material are further improved.
Specifically, the first cooking duration refers to a theoretical cooking duration of the food material obtained through the water boiling duration and the first mapping relation, and the second cooking duration refers to a theoretical cooking duration of the food material obtained through the information of the food material, the color-changing duration and the second mapping relation. And determining the cooking time of the food material according to the first cooking time and the second cooking time, namely determining the final cooking time of the food material by two theoretical cooking time obtained in different modes.
In one embodiment, the cooking time period of the food material is an average of the first cooking time period and the second cooking time period.
In one embodiment, the cooking time period of the food material is the smaller of the first cooking time period and the second cooking time period.
In one embodiment, the cooking time period of the food material is the greater of the first cooking time period and the second cooking time period.
In one embodiment, the cooking time period of the food material is one of the first cooking time period and the second cooking time period closer to the preset empirical correction value. The preset experience correction value can be obtained according to methods such as experience setting, experimental test or simulation analysis. In some embodiments, the information of the food material is determined from an image of the food material, or the information of the food material is determined from user input.
In the above embodiment, the cooking system 1000 may be more intelligent, accurate, and personalized, and the convenience of operation of the user and the success rate of the cooking result may be improved to some extent.
In particular, the information of the food material may include, but is not limited to, information of weight, size, thickness, volume, and kind of the food material.
In one embodiment, where the food material is placed in the cooking system 1000 and the image sensor 200 captures an image of the food material before cooking is started, the cooking system 1000 may include a control device 2, where the control device 2 is electrically connected to the image sensor 200 and the heating source. The control device 2 can determine information of the food material and a color of the food material from the acquired image of the food material.
In one embodiment, the control device 2 may input the acquired image of the food material to a preset model to determine information of the food material and a color of the food material. The preset model refers to a model which is trained in advance and used for identifying information of the image. In one example, the acquired images of the food material are input into a trained neural network model, which can output information of the food material and the color of the food material. In one example, defogging processing is performed on the acquired image of the food material through a defogging algorithm, the image after defogging processing is input into a trained neural network model, and the neural network model can output information of the food material and the color of the food material.
In one embodiment, when cooking food, a user may input information of the food through a user interactive interface of the cooking system 1000 or input information of the food through a terminal device communicatively connected to the cooking system 100, and the cooking system 1000 may determine information of the food to be cooked through the user input. Terminal devices include, but are not limited to, cell phones, tablet computers, personal computers, servers, wearable smart devices (e.g., smart helmets, smart glasses, smart bracelets, smart watches), and the like.
After the cooking system 1000 obtains the information of the food material, the corresponding cooking time length can be obtained according to the information and the color-changing time length of the food material, so that the cooking of the food material is controlled more accurately, and the cooking effect and the success rate of the food material are improved.
Referring to fig. 5, a control device 2 of a cooking system 1000 according to an embodiment of the present invention includes a processor 22 and a memory 21, wherein the memory 21 stores a computer program, and when the computer program is executed by the processor 22, the steps of the control method according to any of the above embodiments are implemented.
Specifically, referring to fig. 5, in one embodiment, the characteristic duration of the food material includes a water boiling duration, the cooking system 1000 includes the temperature sensor 100, and the control device 2 is electrically connected to the temperature sensor 100.
Referring to fig. 5, in one embodiment, the characteristic time period of the food material includes a color-changing time period of the food material, the cooking system 1000 may include an image sensor 200, and the control device 2 is electrically connected to the image sensor 200.
Referring to fig. 5, in one embodiment, the characteristic time period of the food material includes a water boiling time period and a color change time period of the food material, the cooking system 1000 may include a temperature sensor 100 and an image sensor 200, and the control device 2 is electrically connected to the temperature sensor 100 and the image sensor 200.
Referring to fig. 5, a cooking system 1000 according to an embodiment of the present invention includes the control device 2 according to the above embodiment.
Specifically, the cooking system 1000 may include, but is not limited to, integrated cookers, smoothers and cookers, steamers, ovens, steam ovens, microwave steamers, micro-steam grilling all-in-one machines.
Alternatively, in one embodiment, as shown in fig. 5, a cooking system 1000 includes a temperature sensor 100. The cooking system 1000 may obtain a cooking time period according to the water boiling time period obtained by the temperature sensor 100 to achieve more precise control of cooking of the food material. In one embodiment, as shown in fig. 5, a cooking system 1000 includes an image sensor 200. The cooking system 1000 may obtain the cooking time period according to the color-changing time period obtained through the image sensor 200 to achieve more accurate control of cooking of the food material. In one embodiment, as shown in fig. 5, a cooking system 1000 includes a temperature sensor 100 and an image sensor 200. The cooking system 1000 may further achieve more accurate control of cooking of the food material according to the first cooking time period obtained by the water boiling time period obtained by the temperature sensor 100 and the second cooking time period obtained by the color-changing time period obtained by the image sensor 200.
An embodiment of the present invention provides a computer-readable storage medium having stored thereon a computer program that, when executed by the processor 22, performs the steps of the control method of any of the above embodiments.
In certain embodiments, the computer program, when executed by the processor 22, implements a control method comprising:
Step S01, after cooking is started, acquiring characteristic time length of food materials, wherein the characteristic time length of the food materials comprises water boiling time length or color changing time length of the food materials acquired through images of the food materials;
step S03, acquiring cooking time of the food material according to the characteristic time of the food material;
Step S05, controlling the cooking system 1000 to operate until the cooking is finished according to the characteristic time length and the cooking time length of the food material.
In the description of the present specification, reference is made to the terms "one embodiment," "some embodiments," "illustrative embodiments," "examples," "specific examples," or "some examples," etc., meaning that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable actions for implementing specific logical functions or steps of the process, and further implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order from that shown or discussed, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the embodiments of the present invention.
Although embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and not to be construed as limiting the invention, and that variations, combinations, modifications, alternatives and variations of the above embodiments may be made by those skilled in the art within the scope of the invention.
Claims (12)
1. A control method of a cooking system, comprising:
after cooking is started, acquiring characteristic time length of food materials, wherein the characteristic time length of the food materials comprises water boiling time length and/or color changing time length of the food materials acquired through images of the food materials;
acquiring the cooking time of the food material according to the characteristic time of the food material;
and controlling the cooking system to work until the cooking is finished according to the characteristic duration of the food materials and the cooking duration.
2. The control method according to claim 1, wherein the cooking system includes a temperature sensor, and the water boiling time period is determined by temperature data output from the temperature sensor.
3. The control method according to claim 2, characterized in that the temperature sensor comprises a contact temperature sensor and/or a non-contact temperature sensor.
4. The control method of claim 1, wherein the cooking system comprises a cooktop and a range, the cooktop being communicatively connectable to the range, the range comprising an image sensor, the image of the food material being acquired by the image sensor.
5. The control method according to claim 1, wherein the cooking system comprises a cavity provided with a cooking cavity for accommodating the food material and an image sensor for acquiring an image of the food material.
6. The control method according to claim 1, wherein acquiring the cooking time period of the food material according to the characteristic time period of the food material comprises:
determining one of a plurality of preset first mapping relations according to the water boiling time length of the food material, wherein the first mapping relation is a mapping relation between the water boiling time length of the food material and the cooking time length;
and acquiring the cooking time length of the food material according to the determined first mapping relation.
7. The control method according to claim 1, wherein acquiring the cooking time period of the food material according to the characteristic time period of the food material comprises:
determining one of a plurality of preset second mapping relations according to the color-changing time length of the food material and the information of the food material, wherein the second mapping relations are the mapping relations of the color-changing time length of the food material, the information of the food material and the cooking time length;
and acquiring the cooking time length of the food material according to the determined second mapping relation.
8. The control method according to claim 1, wherein acquiring the cooking time period of the food material according to the characteristic time period of the food material comprises:
Determining one of a plurality of preset first mapping relations according to the water boiling time length of the food material, wherein the first mapping relation is a mapping relation between the water boiling time length of the food material and a first cooking time length;
acquiring a first cooking duration of the food material according to the determined first mapping relation;
determining one of a plurality of preset second mapping relations according to the color-changing time length of the food material and the information of the food material, wherein the second mapping relation is a mapping relation of the color-changing time length of the food material, the information of the food material and the second cooking time length;
Acquiring a second cooking time length of the food material according to the determined second mapping relation;
And acquiring the cooking time of the food material according to the first cooking time and the second cooking time.
9. The control method according to claim 7 or 8, characterized in that the information of the food material is determined by an image of the food material or the information of the food material is determined according to a user input.
10. A control device comprising a processor and a memory;
the memory stores a computer program which, when executed by the processor, implements the steps of the control method of any one of claims 1-9.
11. A cooking system comprising the control device of claim 10.
12. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when being executed by a processor, implements the steps of the control method according to any one of claims 1-9.
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