Baking preheating control system and method based on food making progress recognition

Abstract

The invention discloses a baking preheating control system and method based on food making progress recognition. The baking preheating control system comprises a pop-up camera, a pressure sensor, a processor and a temperature controller, wherein the pop-up camera is disposed on a baking mold and is used for obtaining an image of to-be-baked food in a mold cavity; the pressure sensor is used for acquiring the pressure change of a mold cavity disc; the processor is used for carrying out real-time identification on the to-be-baked food image when the pressure value of the mold cavity disc is increased, namely, obtaining the interval time T0 of the moment of filling to-be-baked food into one mold cavity and the moment of filling to-be-baked food into the next mold cavity , calculating the average interval time T1 according to the interval time T0, and predicting an interval time T2 between the moment of finishing filling of all the mold cavities in the mold cavity disc and the current moment, obtaining the optimal preheating temperature of the to-be-baked food and the heating power of baking equipment, calculating a time interval T3 required for heating the baking equipment to the optimal preheating temperature, judging whether the interval time T2 is consistent with the time interval T3 or not, and if yes, sending a preheating instruction; and the temperature controller is on thebaking equipment and is used for receiving the preheating instruction so as to control a heating device to start preheating.

Description

technical field [0001] The invention relates to the technical field of food baking, in particular to a baking preheating control system and method based on identification of food production progress. Background technique [0002] Roasting, also known as roasting and roasting, refers to the process of dehydrating, drying and hardening materials by means of dry heat under the ignition of materials. Baking is an indispensable step in the production of bread and cake products. After a series of chemical changes such as starch gelatinization and protein denaturation after baking, bread and cakes achieve the purpose of ripening. It can also change the taste of food. [0003] To make good baked food, every production link cannot be ignored. For example, when making some baked food, it is necessary to turn on the baking equipment in advance for preheating. However, due to poor grasp of the preheating time point, the preheating time may be too long, that is, the space after the pre...

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Problems solved by technology

[0003] To make good baked food, every production link cannot be ignored. For example, when making some baked food, it is necessary to turn on the baking equipment in advance for preheating. However, due to poor grasp of the preheating time point, the preheating time may be too long, that is, the space after the preheating of the baking equipment is too long, so that too much heat accumulates inside the baking cavity that has been dry for a long time, and when it is relatively Once the low-temperature food enters the baking chamber, all the personnel will concentrate on the product surface at the initial stage of the baking process, forming a strong fire, and then the heat disappears and the temperature drops rapidly. The unstable temperature in the baking chamber makes the inside of the food difficult to cook

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