CN112859619A - Cooking control method and device and cooking machine - Google Patents
Cooking control method and device and cooking machine Download PDFInfo
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- CN112859619A CN112859619A CN201911086110.3A CN201911086110A CN112859619A CN 112859619 A CN112859619 A CN 112859619A CN 201911086110 A CN201911086110 A CN 201911086110A CN 112859619 A CN112859619 A CN 112859619A
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B15/00—Systems controlled by a computer
- G05B15/02—Systems controlled by a computer electric
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- 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
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- G06T7/90—Determination of colour characteristics
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- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
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Abstract
The invention is suitable for the technical field of cooking, and provides a cooking control method, a cooking control device and a cooking machine, wherein the method comprises the following steps: collecting cooking state information of the food under current cooking in real time; comparing the cooking state information with target cooking state information which needs to be reached when cooking is finished, and judging whether a comparison result is in a threshold range; if not, controlling corresponding cooking according to the cooking state information and the target cooking state information until the comparison result of the cooking state information and the target cooking state information is within a threshold range. According to the invention, the cooking state information in the cooking state is collected in real time, and the continuous feedback control is carried out according to the cooking state information, so that the closed-loop control is formed in the cooking process, the cooking degree of food can be mastered and controlled, the final cooking state reaches or approaches the target cooking state, and the quality of the prepared dishes is ensured as much as possible.
Description
Technical Field
The invention belongs to the technical field of cooking, and particularly relates to a cooking control method and device and a cooking machine.
Background
Along with the improvement of the living standard and the progress of science and technology of people, people gradually use various machines so as to improve the working efficiency and the life quality of people and further improve the happiness index of people. In the field of kitchen electric technology, a series of dish frying machines are produced in recent years in order to replace manual dish frying and improve the quality of life.
Among the prior art, present frying machine can only be according to the passive execution instruction of the menu of fixed format, for example the menu sets for the culinary art heating 5 minutes, and then machine heating reaches automatic stop culinary art heating after 5 minutes, and inside lacks the feedback mechanism, can't master and control the culinary art degree of foodstuff to the dish quality that leads to guaranteeing to make.
Disclosure of Invention
The embodiment of the invention aims to provide a cooking control method, and aims to solve the problem that the existing cooking machine does not have good monitoring and feedback adjustment in the cooking process.
The embodiment of the invention is realized in such a way that a cooking control method comprises the following steps:
collecting cooking state information of the food under current cooking in real time;
comparing the cooking state information with target cooking state information which needs to be reached when cooking is finished, and judging whether a comparison result is in a threshold range;
if not, controlling corresponding cooking according to the cooking state information and the target cooking state information until the comparison result of the cooking state information and the target cooking state information is within a threshold range.
Further, the step of collecting cooking state information of the food under current cooking in real time includes:
collecting video information and taste information under current cooking in real time;
performing image processing according to the acquired video information, and calculating color information of the food material under current cooking;
and performing image processing according to the current video to obtain the stirring state information of whether the food materials in the current cooking are uniformly stirred or not.
Further, the step of controlling the corresponding cooking according to the cooking state information and the target cooking state information includes:
controlling the addition of corresponding auxiliary materials according to the taste information and the target taste information in the target cooking state information until the comparison result of the taste information and the target taste information is within the taste threshold range;
controlling corresponding temperature adjustment according to the color information and target color information in the target cooking state information until a comparison result of the color information and the target color information is within a color threshold range;
and controlling the corresponding regulation of the stirring speed according to the stirring state information until the food materials are uniformly stirred.
Further, the step of identifying the color information of the food material currently cooked according to the collected video information comprises:
acquiring single-frame image information in video information under current cooking;
converting RGB information of the image information into HSV models;
calculating according to the S component in the HSV model to obtain the maturity degree;
and determining the color information of the food material under the current cooking according to the cooked chromaticity.
Further, the step of calculating the maturity degree according to the S component in the HSV model includes:
extracting the value of an S channel in the HSV model;
calculating a histogram of S values within the extracted region;
arranging the histogram according to a descending order, and extracting the first N columns in the histogram;
and carrying out weighted mean calculation on the first N columns in the histogram to obtain the cooked chroma.
In addition, an embodiment of the present invention further provides a cooking control apparatus, including:
the acquisition module is used for acquiring cooking state information of the food under current cooking in real time;
the judging module is used for comparing the cooking state information with target cooking state information which needs to be reached when cooking is finished and judging whether a comparison result is in a threshold range or not;
and the control module is used for controlling corresponding cooking according to the cooking state information and the target cooking state information until the comparison result of the cooking state information and the target cooking state information is within the threshold range when the judgment module judges that the comparison result of the cooking state information and the target cooking state information is not within the threshold range.
In addition, the embodiment of the invention also provides a cooking machine, and the cooking machine comprises the cooking control device.
According to the cooking control method provided by the embodiment of the invention, the cooking state information in the cooking state is collected in real time, and the continuous feedback control is carried out according to the cooking state information, so that the closed-loop control is formed in the cooking process, the cooking degree of food can be mastered and controlled, the final cooking state reaches or approaches to the target cooking state, the problem that the existing dish frying machine does not have good monitoring and feedback adjustment in the cooking process is solved, and the quality of the prepared dishes is ensured as much as possible.
Drawings
Fig. 1 is a schematic flow chart of a cooking control method according to an embodiment of the present invention;
fig. 2 is a schematic flow chart of a cooking control method according to a second embodiment of the present invention;
fig. 3 is a schematic flowchart of a cooking control method according to a third embodiment of the present invention;
fig. 4 is a schematic block diagram of a cooking control apparatus according to a fourth embodiment of the present invention;
fig. 5 is a schematic block diagram of a cooker according to a fifth embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
The invention provides a cooking control method, a cooking control device and a cooking machine, aiming at the technical problem that the quality of prepared dishes cannot be ensured due to the fact that the existing cooking machine can only passively execute instructions according to a menu with a fixed format and cannot monitor and feed back and adjust the cooking process, and the method can master and control the cooking degree of food materials by enabling the cooking process to form closed-loop control so that the final cooking effect can meet or approach the requirements of users, and the quality of the prepared dishes can be ensured as much as possible.
Example one
Referring to fig. 1, a flowchart of a cooking control method according to a first embodiment of the present invention is shown, and the cooking control method can be applied to a cooking control device, for example, the cooking control device can be a controller of a cooking machine, the cooking control device can be implemented by software and/or hardware, and the method includes steps S01 to S04.
And step S01, collecting cooking state information of the food under current cooking in real time.
The cooking status information includes, but is not limited to, color, taste (salty, sweet, sour, bitter, etc.), and stirring uniformity of the food material. In specific implementation, the color and the degree of uniform stirring of the food materials can be obtained by taking a picture of the cooking food materials by a photographing device and extracting the picture by combining an image processing technology, wherein the photographing device can be arranged at any position capable of capturing the cooking food materials in a pan of a cooker, for example, can be arranged right above the pan of the cooker; in addition, the taste sense can be directly acquired by the taste sense sensor, and the taste sense sensor can be arranged at any position capable of receiving the cooking taste of food materials, such as the bottom end or the pot mouth of a pan of a cooker.
Step S02, comparing the cooking state information with target cooking state information that needs to be reached when cooking is completed, and determining whether a comparison result of the cooking state information and the target cooking state information is within a threshold range.
When the comparison result of the cooking state information and the target cooking state information is determined not to be within the threshold range, step S03 is executed, and when the comparison result of the cooking state information and the target cooking state information is determined to be within the threshold range, step S04 is executed.
Specifically, the target cooking state information is cooking state information that needs to be reached when the set cooking is completed, such as target chromaticity, target taste, target uniformity and the like that need to be reached, and the target taste may include target saltiness, target sweetness, target acidity, target bitterness and the like. The target cooking state information can be obtained by converting according to the taste of the user, when the cooking state at a certain moment meets the set information such as target chromaticity, target taste, target uniformity and the like, the current cooking effect of the pointer is in accordance with the taste of the user, the cooking is stopped, before the moment, corresponding cooking actions are controlled to be executed according to the difference between the current cooking state information and the target cooking state information, if the sweetness is not enough, the sugar is added too salty, the chromaticity is not enough, the heating is continued, if the uniformity is not enough, the stirring is continued and the like, until the actual cooking state information reaches or approaches the target cooking state information.
And step S03, controlling corresponding cooking according to the cooking state information and the target cooking state information until the comparison result of the cooking state information and the target cooking state information is within a threshold range.
The cooking state information and the target cooking state information may be compared in a manner of, but not limited to, similarity comparison, difference comparison, ratio comparison, and the like. The range of the threshold is an allowable error value between the actual cooking state information and the target cooking state information, for example, ± 1 degree, and may be set according to an allowable range of a user's taste.
In step S04, cooking is stopped.
To sum up, the cooking control method in the embodiment collects the cooking state information in the cooking state in real time, and performs non-stop feedback control according to the cooking state information, so that the cooking process forms closed-loop control, the cooking degree of foodstuff can be mastered and controlled, the final cooking state reaches or approaches the target cooking state, and the quality of the prepared dishes is ensured as much as possible. .
Example two
Referring to fig. 2, a flowchart of a cooking control method according to a second embodiment of the present invention is shown, and the cooking control method can be applied to a cooking control device, for example, the cooking control device can be a controller of a cooking machine, the cooking control device can be implemented by software and/or hardware, and the method includes steps S11 to S19.
Step S11, collecting the video information and taste information of the current cooking in real time.
When the intelligent cooker is specifically implemented, the camera can be arranged above the cooker of the cooker so as to collect the video information of current cooking in real time, and the taste sensor is arranged above the cooker of the cooker so as to collect the taste information of the current cooking in real time.
And step S12, identifying the color information of the food under current cooking according to the collected video information.
Specifically, the step of identifying the color information of the food material currently cooked according to the collected video information may be specifically implemented according to the following refining steps, and the refining steps include:
acquiring single-frame image information in video information under current cooking;
converting RGB information of the image information into HSV models;
calculating according to the S component in the HSV model to obtain the maturity degree;
and determining the color information of the food material under the current cooking according to the cooked chromaticity.
The specific process comprises the steps of converting each frame of image in the video information into a corresponding HSV model from RGB, calculating according to an S component in the HSV model to obtain cooked chroma, and determining color information of food materials in the corresponding frame of image according to the cooked chroma.
It should be noted that the HSV color model (hue, saturation, and lightness color model) is independent for each channel component, and the saturation S component can objectively reflect the color change caused by the raw and cooked process of the food, so in this embodiment, the S component of the HSV color model is used as a parameter to construct a cooked chromaticity index, and the table can be looked up or the color information of the current food material can be mapped according to the cooked chromaticity.
Further, the step of calculating the maturity degree according to the S component in the HSV model may be further refined, and may be implemented according to the further refining step when implemented specifically, and the further refining step specifically includes:
firstly, extracting the value of an S channel in an HSV model; then calculating a histogram of S values in the extracted region; arranging the histogram according to a descending order, and extracting the first N columns in the histogram; and finally, performing weighted mean calculation on the first N columns in the histogram to obtain the cooked chroma.
And step S13, identifying the stirring state information whether the food material is uniformly stirred under the current cooking according to the color information.
In specific implementation, whether the food materials are uniformly stirred can be judged by the following steps:
1) segmenting the region of interest of the current frame image, mainly aiming at reducing the influence of the pot wall on the detection result, thereby segmenting and filtering the image of the pot wall part and finally obtaining the image only containing most food materials;
2) randomly sampling and dividing N sub-regions with the same size in the picture obtained in the step 1).
3) Generating color histograms corresponding to the N sub-regions in the step 2);
4) calculating the similarity between each two of the N color histograms to obtain C2NA similarity value;
5) statistics of the above C2NThe number of similarity values greater than a specified threshold T, resulting in Vn；
6) When V isnIf the number of the food materials is larger than the specified threshold value L, judging that the food materials at the current moment are uniformly stirred, otherwise, judging that the food materials corresponding to the current frame image are not uniformly stirred;
step S14, comparing the taste information, the color information and the stirring status information with corresponding information in the target cooking status information that needs to be reached during cooking.
Step S15, determine whether each comparison result is within the threshold range.
When the comparison results are not within the threshold range, corresponding steps from step S16 to step S18 are executed according to the items whose comparison exceeds the threshold range, and when the comparison results are within the threshold range, step S19 is executed.
And step S16, when the taste sense comparison result is not in the taste sense threshold range, controlling the addition of corresponding auxiliary materials according to the taste sense information and the target taste sense information in the target cooking state information until the comparison result of the taste sense information and the target taste sense information is in the taste sense threshold range.
Wherein, the auxiliary materials can be, but not limited to, water, sugar, salt, oil, vinegar and other auxiliary materials used for blending taste of food materials.
And step S17, when the color comparison result is not in the color threshold range, controlling the corresponding temperature adjustment according to the color information and the target color information in the target cooking state information until the color information and the target color information comparison result is in the color threshold range.
The temperature controlled and adjusted in the step can be a heating temperature or a cooking temperature, so that the food material reaches the specified cooked color through heating, and the comparison result of the actual color information and the target color information is within the color threshold range. In addition, when the comparison result of the actual color information and the target color information is within the color threshold range, the cooking and heating can be controlled to stop so as to prevent the food material from being over-cooked.
And step S18, when the stirring comparison result is not within the stirring uniformity threshold range, controlling the corresponding adjustment of the stirring speed and/or the stirring time according to the stirring state information until the food materials are uniformly stirred.
It should be noted that, the sequence of steps S16-S18 is not strictly performed, and the sequence of steps S16-S18 is not necessarily performed, for example, when the taste comparison result is within the taste threshold, the step S16 for taste adjustment may not be performed.
In step S19, cooking is stopped.
EXAMPLE III
Referring to fig. 3, it is a flowchart of a cooking control method according to a third embodiment of the present invention, which can be applied to a cooking control device, for example, the cooking control device may be a controller of a cooking machine, the cooking control device may be implemented by software and/or hardware, and the method includes steps S21 to S23.
In step S21, a cooking video stream is acquired.
Wherein, the cooking video stream is video data of the whole process or the main process of cooking a dish.
Step S22, extracting cooking process data from the cooking video stream, wherein the cooking process data includes one or more of food material adding timing, food material adding category, stirring action timing, food material color and luster, and cooking temperature.
In step S23, a recipe is generated from the cooking process data.
In the embodiment, food material adding time sequence, food material adding category, stirring action time sequence, food material color and cooking temperature in the dish making process are extracted, then parametric adaptation adjustment is performed by combining basic heating power, stirring power and food material quantity of the cooking machine, a menu template in a standard format corresponding to the model of the cooking machine is called, the parameters are input into the menu template, and a new menu is automatically generated. The electronic menu customizing process for the frying machines of different models can be fundamentally solved through the scheme, the efficiency of making the electronic menu of the frying machines is greatly improved, and therefore the cost of manufacturers of intelligent frying machines is greatly reduced. In addition, when the embodiment is matched with the first or second embodiment to be executed together, the first and second embodiments realize closed-loop control of cooking, so that the quality of the prepared dishes is more effectively ensured.
In specific implementation, as an implementation manner, the step of extracting the food material adding time sequence from the cooking video stream may be implemented as the following detailed steps, where the detailed steps include:
performing scene change identification based on each frame of image in the cooking video stream;
extracting front and rear two frames of images when each scene changes, and extracting front and rear two frames of images with the position of the stirrer in the images consistent front and rear so as to extract two frames of key images when the food material is added from the images; (ii) a
And generating the food material adding time sequence according to the time of the key images when all food materials are added in the cooking video stream.
It should be noted that since the scene change is also caused by the stirring action of the stirrer, it is necessary to segment the stirrer from the two frames of images before and after the extracted scene change, and determine whether the positions of the stirrer in the two frames of images before and after the extracted scene change are consistent through an image processing technique, if the positions of the stirrer in the image before and after the extracted scene change are inconsistent, the two frames of images before and after the extracted scene change are not the key frames corresponding to the food material adding time, and if the positions of the stirrer in the image before and after the extracted scene change are consistent, the two frames of images before and after the extracted scene change are considered to be the key frames corresponding to the food material adding time, so that the two frames of key images before and after the food material adding time are obtained.
Further, the step of identifying the scene change of the food material addition may be specifically implemented as the following steps:
performing feature matching on every two adjacent frames of images to obtain the feature point matching number of every two adjacent frames of images;
calculating the ratio of the matching number of each feature point to the number of the feature points of the previous frame of image of the two adjacent frames of images corresponding to the feature point so as to calculate the ratio of a plurality of feature points;
and when the characteristic point ratio is smaller than a specified threshold value, judging that the scene changes.
Wherein the threshold is 0.9. In specific implementation, the SIFT algorithm can be used to extract the number of feature points of each frame of image and the matching number of feature points of two adjacent frames of images. Based on this, the extraction process of the food material adding time sequence is as follows: the method comprises the steps of extracting feature points of frames before and after a cooking video stream respectively by utilizing an SIFT algorithm, counting the number of the feature points respectively, then carrying out image matching on the frames before and after the cooking video stream, counting the number of the matched feature points, and finally making a ratio of the number of the matched feature points of the frame to the number of the feature points of the frame before, so as to judge scene change conditions according to the ratio, thereby realizing the purpose of obtaining a scene change key frame under a food material adding period, obtaining a time sequence of food material throwing through a time sequence corresponding to the key frame, thereby extracting the adding time of the food material and finally generating a food material adding time sequence curve. The detailed process is as follows:
and (3) matching the feature points of two adjacent frames in the image, namely the current frame and the previous frame, by utilizing an SIFT algorithm, and recording the number of the feature points obtained after the two frames are matched as b. In order to reflect the condition of sudden change of a video scene through the matching rate of two adjacent frames, the matching number b of the feature points is compared with the number a of the feature points of the previous framen-1And (4) making a ratio, and when the ratio is smaller than a specified threshold value, determining that the scene mutation of the current frame occurs.
In specific implementation, as an implementation manner, the step of extracting the food material addition category from the cooking video stream may be implemented as the following detailed steps, where the detailed steps include:
taking the image of the previous frame of the two frames of key images when the food material is added as a background and the image of the next frame as a foreground;
subtracting the background frame from the foreground frame to obtain a differential image, and preprocessing the differential image to obtain a mask of the newly added food material;
and multiplying the mask of the newly added food material with the foreground image to obtain a segmentation image of the newly added food material, and inputting the segmentation image into a neural network for identification to obtain the category of the newly added food material.
The specific process can be as follows: taking the previous frame image of two frames of key images when the food material is added as a background and the next frame image as a foreground, subtracting the background frame from the foreground frame to obtain a differential image, performing binarization processing on the differential image, performing morphological opening operation on a binarization result to remove some small protrusions, performing closing operation to fill some small holes and gaps, and fusing gaps on the boundary to obtain an ideal mask of the newly added food material, thereby segmenting the newly added food material image in the foreground image. Inputting the segmentation result into a neural network obtained by training and learning a large number of preset food material images for target detection and classification, counting the number of the target classification results, then sorting the counting results in a descending order, and outputting the category (the category with the highest similarity) corresponding to top-1 as a final result to obtain the type of the newly added food material.
In concrete implementation, as an implementation manner, the step of extracting the mixing action timing sequence from the cooking video stream may be implemented as the following detailed steps, and the detailed steps include:
respectively segmenting a stirrer image from each frame of image of the cooking video stream;
scene change recognition is carried out on the basis of each frame of divided stirrer image;
extracting two frames of images before and after scene change to obtain two frames of key images during stirring;
and generating the stirring action time sequence according to the time of the key images in the stirring action in the cooking video stream.
The step of segmenting the stirrer image from each frame of image of the cooking video stream may be specifically implemented as the following refining steps, and the refining steps specifically include:
firstly, carrying out optimal threshold extraction on the gray level of the stirrer in advance to obtain an optimal gray level threshold of the stirrer; then cutting the cooking video stream into single frames, and carrying out gray processing on the single frame images; and finally, performing binarization segmentation on the grayed single-frame image by adopting the optimal gray threshold of the stirrer, so as to segment the stirrer from the current frame image.
In addition, it should be noted that, the scene change identification of the blending action is the same as the scene change identification process of the food material addition, and the scene change identification of the blending action may be performed by adopting the above-mentioned steps of the scene change identification of the food material addition, which is not described herein again, but the only difference is that the input data of the scene change identification of the food material addition is a cooking video stream, and the input data of the scene change identification of the blending action is a blender image sequence segmented from the cooking video stream.
And step S24, collecting cooking state information of the food under current cooking in real time.
Step S25, comparing the cooking state information with the target cooking state information, and determining whether the comparison result of the cooking state information and the target cooking state information is within the threshold range.
If not, step S26 is executed.
And step S26, performing a cooking process according to the cooking state information and the target cooking state information in a feedback control mode until the comparison result of the cooking state information and the target cooking state information is within the threshold range.
The image information of the current frame and the corresponding time stamp are obtained in real time through the photographing equipment, the corresponding cooked chroma is calculated according to the current image information, the cooked chroma and the time stamp corresponding to each frame are extracted through the electronic menu generated by local manufacture, the similarity between the cooked chroma and the time stamp under the current cooking and the cooked chroma and the time stamp extracted from the menu are obtained, the similarity is arranged in a descending order to obtain the index corresponding to the maximum similarity, the time stamp corresponding to the cooked chroma of the current cooking in the cooked chroma of the local electronic menu is obtained, the time offset value of the dish is obtained according to the time stamp, and the relevant extraction of parameters can be realized to obtain the state information in the local electronic menu corresponding to the current dish during cooking, an effective feedback mechanism can be realized for the electronic menu, so that the intervention and adjustment of the execution action of the frying machine at the most appropriate time point can be realized, and the quality of the final dishes of the frying machine is improved.
Further, the image processing technology according to the embodiment realizes effective detection of even distribution of food materials, so that the stirrer is started at the most appropriate time, intermittent blind stirring of the existing frying machine is avoided, and the color, aroma and taste of the final dishes are ensured to be fused at the most appropriate time.
Furthermore, through a cooked chromaticity comparison technology, when the difference between the cooked chromaticity and the cooked chromaticity in the local electronic menu is within a preset threshold range and other parameters all differ by a preset threshold, the information that the dishes of the user are about to be discharged from the furnace can be informed in advance, the quality of the discharged dishes is ensured, and the user experience is greatly improved.
Furthermore, for the color and the cooking temperature parameters of the other food materials, the color and luster information of the food materials can be extracted from the cooking video stream in the manner adopted by the second embodiment, and the cooking temperature can be acquired by adopting the temperature sensor.
In the embodiment, the dishes cooked at present can be subjected to real-time information monitoring through each sensing device, and meanwhile, when the information data of the dishes cooked by the sensing device is deviated from the information data in the local electronic menu, the dish frying machine can be correspondingly subjected to feedback control, so that the cooking state can be finally achieved to reach or approach the target cooking state, and the quality of the made dishes is ensured as far as possible.
Example four
Referring to fig. 4, a module schematic diagram of a cooking control device according to a fourth embodiment of the present invention is provided, which can be applied to a cooking control device, for example, the cooking control device may be a controller of a cooking machine, and the cooking control device 10 includes:
the acquisition module 11 is used for acquiring cooking state information of the food under current cooking in real time;
the judging module 12 is configured to compare the cooking state information with target cooking state information that needs to be reached when cooking is completed, and judge whether a comparison result is within a threshold range;
the control module 13 is configured to, when the judging module 12 judges that the comparison result between the cooking state information and the target cooking state information is not within the threshold range, control corresponding cooking according to the cooking state information and the target cooking state information until the comparison result between the cooking state information and the target cooking state information is within the threshold range; and when the judging module 12 judges that the comparison result of the cooking state information and the target cooking state information is within the threshold range, the cooking is stopped.
The cooking status information includes, but is not limited to, color, taste (salty, sweet, sour, bitter, etc.), and stirring uniformity of the food material. In specific implementation, the color and the degree of uniform stirring of the food materials can be obtained by taking a picture of the cooking food materials by a photographing device and extracting the picture by combining an image processing technology, wherein the photographing device can be arranged at any position capable of capturing the cooking food materials in a pan of a cooker, for example, can be arranged right above the pan of the cooker; in addition, the taste sense can be directly acquired by a taste sense sensor, and the taste sense sensor can be arranged at any position capable of receiving food cooking smell, such as the position right above a pan or the position of the pan opening of the cooker.
Specifically, the target cooking state information is cooking state information that needs to be reached when the set cooking is completed, such as target chromaticity, target taste, target uniformity and the like that need to be reached, and the target taste may include target saltiness, target sweetness, target acidity, target bitterness and the like. The target cooking state information can be obtained by converting according to the taste of the user, when the cooking state at a certain moment meets the set information such as target chromaticity, target taste, target uniformity and the like, the current cooking effect of the pointer is in accordance with the taste of the user, the cooking is stopped, before the moment, corresponding cooking actions are controlled to be executed according to the difference between the current cooking state information and the target cooking state information, if the sweetness is not enough, the sugar is added too salty, the chromaticity is not enough, the heating is continued, if the uniformity is not enough, the stirring is continued and the like, until the actual cooking state information reaches or approaches the target cooking state information.
The cooking state information and the target cooking state information may be compared in a manner of, but not limited to, similarity comparison, difference comparison, ratio comparison, and the like. The range of the threshold is an allowable error value between the actual cooking state information and the target cooking state information, for example, ± 1 degree, and may be set according to an allowable range of a user's taste.
To sum up, the cooking control device 10 in the present embodiment, through the cooking state information under the real-time collection cooking state to carry out the feedback control that does not stop according to the cooking state information, make the cooking process form closed-loop control, can master and control the culinary art degree of foodstuff, so that final cooking state reaches or is close to the target cooking state, thereby guarantee the quality of the dish of making as far as possible. .
Further, in some optional embodiments of the present invention, the acquisition module 11 includes:
the acquisition unit is used for acquiring video information and taste information under current cooking in real time;
the first identification unit is used for identifying the color information of the food material cooked at present according to the collected video information;
and the second identification unit is used for identifying the stirring state information of whether the food materials are uniformly stirred under the current cooking according to the color information.
Further, in some alternative embodiments of the present invention, the control module 13 includes:
the first control unit is used for controlling the addition of corresponding auxiliary materials according to the taste information and the target taste information in the target cooking state information until the comparison result of the taste information and the target taste information is in the taste threshold range;
the second control unit is used for controlling corresponding temperature adjustment according to the color information and target color information in the target cooking state information until the comparison result of the color information and the target color information is within the color threshold range;
and the third control unit is used for controlling the adjustment of the corresponding stirring speed according to the stirring state information until the food materials are uniformly stirred.
Further, in some alternative embodiments of the present invention, the first identification unit includes:
the acquisition subunit is used for acquiring single-frame image information in the video information under current cooking;
the conversion subunit is used for converting the RGB information of the image information into HSV models;
the calculation subunit is used for calculating the maturity degree according to the S component in the HSV model;
and the determining subunit is used for determining the color information of the food material currently cooked according to the cooked chromaticity.
Further, in some alternative embodiments of the present invention, the calculating subunit is configured to:
extracting the value of an S channel in the HSV model;
calculating a histogram of S values within the extracted region;
arranging the histogram according to a descending order, and extracting the first N columns in the histogram;
and carrying out weighted mean calculation on the first N columns in the histogram to obtain the cooked chroma.
The functions or operation steps of the modules and units when executed are substantially the same as those of the method embodiments, and are not described herein again.
EXAMPLE five
Referring to fig. 5, a block diagram of a cooker according to a fifth embodiment of the present invention is shown, which includes a cooking control device 10, a memory 20, and a computer program 30 stored in the memory and executable on a processor, where the cooking control device 10 is the cooking control device 10 according to any of the embodiments, and when the cooking control device 10 executes the computer program 30, the cooking control method according to any of the embodiments is implemented.
In some embodiments, the cooking control device 10 may be a Central Processing Unit (CPU), a controller, a microcontroller, a microprocessor or other data Processing chip, which is used for operating program codes stored in the memory 20 or Processing data.
The memory 20 includes at least one type of readable storage medium, which includes a flash memory, a hard disk, a multimedia card, a card type memory (e.g., SD or DX memory, etc.), a magnetic memory, a magnetic disk, an optical disk, and the like. The memory 20 may in some embodiments be an internal storage unit of the device, for example a hard disk of the device. The memory 20 may also be an external storage device of the apparatus in other embodiments, such as a plug-in hard disk provided on the apparatus, a Smart Media Card (SMC), a Secure Digital (SD) Card, a Flash memory Card (Flash Card), and the like. Further, the memory 20 may also include both an internal storage unit of the apparatus and an external storage device. The memory 20 may be used not only to store application software and various types of data installed in the device, but also to temporarily store data that has been output or will be output.
Optionally, the cooker may further include a cooker assembly, a food adding mechanism, a driving device, a user interface, a network interface, a communication bus, etc., the user interface may include a Display (Display), an input unit such as a remote controller, physical keys, etc., and the optional user interface may further include a standard wired interface, a wireless interface. Alternatively, in some embodiments, the display may be an LED display, a liquid crystal display, a touch-sensitive liquid crystal display, an OLED (Organic Light-Emitting Diode) touch device, or the like. The display, which may also be referred to as a display screen or display unit, is suitable for displaying information processed in the device and for displaying a visual user interface. The network interface may optionally include a standard wired interface, a wireless interface (e.g., WI-FI interface), typically used to establish a communication link between the apparatus and other electronic devices. The communication bus is used to enable connection communication between these components.
It should be noted that the configuration shown in fig. 5 does not constitute a limitation of the device, which in other embodiments may comprise fewer or more components than shown, or a combination of certain components, or a different arrangement of components.
To sum up, the machine of cooking among the embodiment is through the culinary art state information under the real-time collection culinary art state to carry out feedback control that does not stop according to culinary art state information, make the culinary art process form closed-loop control, can master and control the culinary art degree of foodstuff, so that final culinary art state reaches or is close the target culinary art state, thereby guarantee the dish quality of making as far as.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (11)
1. A cooking control method, characterized in that the method comprises:
collecting cooking state information of the food under current cooking in real time;
comparing the cooking state information with target cooking state information which needs to be reached when cooking is finished, and judging whether a comparison result is in a threshold range;
if not, controlling corresponding cooking according to the cooking state information and the target cooking state information until the comparison result of the cooking state information and the target cooking state information is within a threshold range.
2. The cooking control method of claim 1, wherein the step of collecting cooking state information of the currently cooked food material in real time comprises:
collecting video information and taste information under current cooking in real time;
calculating color information of the food material under current cooking according to the collected video information;
and obtaining the stirring state information of whether the food materials are uniformly stirred under the current cooking according to the video information.
3. The cooking control method of claim 2, wherein the step of controlling the corresponding cooking according to the cooking state information and the target cooking state information comprises:
controlling the addition of corresponding auxiliary materials according to the taste sense information and the target taste sense information in the target cooking state information until the comparison result of the taste sense information and the target taste sense information is in the taste sense threshold range;
controlling corresponding temperature adjustment according to the color information and target color information in the target cooking state information until a comparison result of the color information and the target color information is within a color threshold range;
and controlling the corresponding regulation of the stirring speed according to the stirring state information until the food materials are uniformly stirred.
4. The cooking control method of claim 2, wherein the step of identifying the color information of the currently cooked food material according to the collected video information comprises:
acquiring single-frame image information in video information under current cooking;
converting RGB information of the image information into HSV models;
calculating according to the S component in the HSV model to obtain the maturity degree;
and determining the color information of the food material under the current cooking according to the cooked chromaticity.
5. The cooking control method according to claim 4, wherein the step of calculating the cooked degree from the S component in the HSV model includes:
extracting the value of an S channel in the HSV model;
calculating a histogram of S values within the extracted region;
arranging the histogram according to a descending order, and extracting the first N columns in the histogram;
and carrying out weighted mean calculation on the first N columns in the histogram to obtain the cooked chroma.
6. A cooking control device, characterized in that the device comprises:
the acquisition module is used for acquiring cooking state information of the food under current cooking in real time;
the judging module is used for comparing the cooking state information with target cooking state information which needs to be reached when cooking is finished and judging whether a comparison result is in a threshold range or not;
and the control module is used for controlling corresponding cooking according to the cooking state information and the target cooking state information until the comparison result of the cooking state information and the target cooking state information is within the threshold range when the judgment module judges that the comparison result of the cooking state information and the target cooking state information is not within the threshold range.
7. The cooking control device of claim 6, wherein the acquisition module comprises:
the acquisition unit is used for acquiring video information and taste information under current cooking in real time;
the first identification unit is used for identifying the color information of the food material cooked at present according to the collected video information;
and the second identification unit is used for obtaining the stirring state information of whether the food materials are uniformly stirred under the current cooking according to the color information in the video image.
8. The cooking control apparatus of claim 7, wherein the control module comprises:
the first control unit is used for controlling the addition of corresponding auxiliary materials according to the taste information and the target taste information in the target cooking state information until the comparison result of the taste information and the target taste information is in the taste threshold range;
the second control unit is used for controlling corresponding temperature adjustment according to the color information and target color information in the target cooking state information until the comparison result of the color information and the target color information is within the color threshold range;
and the third control unit is used for controlling the adjustment of the corresponding stirring speed according to the stirring state information until the food materials are uniformly stirred.
9. The cooking control apparatus of claim 7, wherein the first recognition unit comprises:
the acquisition subunit is used for acquiring single-frame image information in the video information under current cooking;
the conversion subunit is used for converting the RGB information of the image information into HSV models;
the calculation subunit is used for calculating the maturity degree according to the S component in the HSV model;
and the determining subunit is used for determining the color information of the food material currently cooked according to the cooked chromaticity.
10. The cooking control apparatus of claim 9, wherein the computing subunit is configured to:
extracting the value of an S channel in the HSV model;
calculating a histogram of S values within the extracted region;
arranging the histogram according to a descending order, and extracting the first N columns in the histogram;
and carrying out weighted mean calculation on the first N columns in the histogram to obtain the cooked chroma.
11. A cooker comprising a cooking control as claimed in any one of claims 6 to 10.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911086110.3A CN112859619A (en) | 2019-11-08 | 2019-11-08 | Cooking control method and device and cooking machine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911086110.3A CN112859619A (en) | 2019-11-08 | 2019-11-08 | Cooking control method and device and cooking machine |
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| CN112859619A true CN112859619A (en) | 2021-05-28 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115063792A (en) * | 2022-06-02 | 2022-09-16 | 珠海格力电器股份有限公司 | Food cooking state regulating and controlling method and device, electronic equipment and readable medium |
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2019
- 2019-11-08 CN CN201911086110.3A patent/CN112859619A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115063792A (en) * | 2022-06-02 | 2022-09-16 | 珠海格力电器股份有限公司 | Food cooking state regulating and controlling method and device, electronic equipment and readable medium |
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Application publication date: 20210528 |