Cooking device control method and device, cooking device and storage medium

Abstract

The invention provides a cooking device control method and device, a cooking device and a storage medium. The method comprises the steps of: obtaining image information of food materials; identifyingthe image information, and determining category information and volume information of the food materials; and determining the maturity corresponding to the food materials according to the category information and the volume information. The control method provided by the invention comprises the steps of: identifying the image information to obtain the volume information and the category information of the food materials, calculating the volume variation of the food materials in the cooking process by utilizing the initial volume and the current volume of the food materials; and according to the volume change amount of the food materials, determining the maturity corresponding to the food materials in a pre-trained maturity model. According to the invention, the volume change of the food materials can be monitored in real time, the automatic maturity identification function is achieved by utilizing the volume change amount, the observation time of a user is greatly saved, and the accuracy is higher compared with a scheme of determining the food maturity only by depending on surface states such as colors in the prior art.

Description

Technical field [0001] The present invention relates to the technical field of cooking equipment, in particular to a method for controlling cooking equipment, a control device for cooking equipment, a cooking equipment and a computer-readable storage medium. Background technique [0002] There are some changes in the surface state of food during the cooking process, such as appearance, color, smell, etc. Experienced cooks can use these changes to judge the maturity of the food, but for beginners, they cannot rely on these changes in the surface state. Accurately judge the maturity. In related technologies, hyperspectral images are used to obtain the surface texture and color information changes of heated foods to determine the changes in the maturity of the food, but this method has many disadvantages: first, only a few foods will have obvious color and texture changes during cooking ; Second, different cooking methods, whether to add condiments, etc. have a greater impact on th...

AI Technical Summary

Problems solved by technology

[0002] There are some changes in the surface state of food during the cooking process, such as shape, color, smell, etc. Experienced cooks can use these changes to judge the maturity of food, but beginners cannot rely on these changes in surface state Accurately judge the maturity

In related technologies, hyperspectral images are used to obtain the changes in surface texture and color information of heated foods, and then judge the changes in the maturity of foods. However, this method has many disadvantages: First, only a few foods have obvious color and texture changes during cooking Second, different cooking methods and whether to add condiments have a great influence on the color change of food; third, due to uneven heating, the surface temperature change of food cannot reflect the internal temperature of food, and the surface color of food is not necessarily Can reflect the maturity of food, leading to misjudgment of maturity

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