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CN-122015142-A - Oil temperature state evaluation method, intelligent range hood, computer equipment and storage medium

CN122015142ACN 122015142 ACN122015142 ACN 122015142ACN-122015142-A

Abstract

The application relates to an oil temperature state evaluation method, an intelligent range hood, computer equipment and a storage medium, wherein the oil temperature state evaluation method comprises the steps of carrying out infrared thermal imaging on a target area above an oil surface in a cooking appliance to obtain a real-time temperature matrix corresponding to the target area, wherein the real-time temperature matrix comprises a plurality of temperature values, each temperature value corresponds to a corresponding position in the target area, determining a corresponding temperature field information entropy and a time change rate of the temperature field information entropy based on the real-time temperature matrix, determining characteristic oil temperature in the cooking appliance based on the real-time temperature matrix, and determining an oil temperature grade in the cooking appliance based on the characteristic oil temperature and the time change rate of the temperature field information entropy. According to the application, the problem that the oil temperature state cannot be accurately estimated during cooking is solved, the oil temperature state is accurately estimated during cooking, meanwhile, the non-contact estimation is adopted, the convenience and safety of detection are improved, and the requirements of healthy cooking are met.

Inventors

  • HE LIBO

Assignees

  • 宁波方太厨具有限公司

Dates

Publication Date
20260512
Application Date
20260107

Claims (10)

  1. 1. An oil temperature state evaluation method, characterized by comprising: carrying out infrared thermal imaging on a target area above the oil surface in the cooking utensil to obtain a real-time temperature matrix corresponding to the target area, wherein the real-time temperature matrix comprises a plurality of temperature values, and each temperature value corresponds to a corresponding position in the target area; Determining a corresponding temperature field information entropy and a time change rate of the temperature field information entropy based on the real-time temperature matrix; determining a characteristic oil temperature in the cooking appliance based on the real-time temperature matrix; determining an oil temperature level within the cooking appliance based on the characteristic oil temperature and the time rate of change of the temperature field information entropy.
  2. 2. The method for evaluating the oil temperature state according to claim 1, wherein the infrared thermal imaging is performed on a target area above the oil surface in the cooking appliance to obtain a real-time temperature matrix corresponding to the target area, and the method comprises: Acquiring signals of the target area above the oil surface in the cooking utensil by adopting an infrared sensor of a preset pixel array to obtain output voltages corresponding to each pixel position in the preset pixel array; and carrying out linearization calibration on the output voltage corresponding to each pixel position based on a preset calibration coefficient so as to generate the corresponding real-time temperature matrix.
  3. 3. The oil temperature state evaluation method according to claim 1, wherein the determining the corresponding temperature field information entropy based on the real-time temperature matrix includes: Determining normalized temperature distribution probability corresponding to each temperature value based on each temperature value in the real-time temperature matrix; and calculating the normalized temperature distribution probability corresponding to each temperature value according to a shannon entropy formula to obtain the temperature field information entropy.
  4. 4. The oil temperature state evaluation method according to claim 1, wherein the determining a characteristic oil temperature within the cooking appliance based on the real-time temperature matrix includes: sorting the temperature values in the real-time temperature matrix to determine the maximum temperature value in the temperature values; and taking the maximum temperature value as the characteristic oil temperature in the cooking utensil.
  5. 5. The oil temperature state evaluation method according to claim 1, wherein the determining the oil temperature level within the cooking appliance based on the characteristic oil temperature and the time change rate of the temperature field information entropy includes: And when the characteristic oil temperature is detected to be larger than a first preset threshold value and the time change rate of the temperature field information entropy is detected to be larger than a preset change rate threshold value, judging that the oil temperature level in the cooking utensil is a dangerous level.
  6. 6. The oil temperature state evaluation method according to claim 5, characterized in that the method further comprises: When the characteristic oil temperature is detected to be larger than a second preset threshold value, controlling the stove firepower used by the cooking utensil to be adjusted down to a first preset gear and dynamically adjusting the fan gear of the intelligent range hood used by the cooking utensil up, wherein the second preset threshold value is larger than the first preset threshold value.
  7. 7. The oil temperature state evaluation method according to claim 5, characterized in that the method further comprises: And when the characteristic oil temperature is detected to be continuously larger than a third preset threshold value and smaller than the first preset threshold value within the preset duration, controlling the stove fire used by the cooking appliance to be adjusted down to a second preset gear.
  8. 8. An intelligent range hood is characterized by comprising an infrared sensor and a controller; The infrared sensor is used for carrying out infrared thermal imaging on a target area above the oil surface in the cooking utensil so as to obtain a real-time temperature matrix corresponding to the target area, wherein the real-time temperature matrix comprises a plurality of temperature values, and each temperature value corresponds to a corresponding position in the target area; The controller is used for determining corresponding temperature field information entropy and time change rate of the temperature field information entropy based on the real-time temperature matrix; the controller is further used for determining the characteristic oil temperature in the cooking appliance based on the real-time temperature matrix; The controller is further configured to determine an oil temperature level within the cooking appliance based on the characteristic oil temperature and the time rate of change of the temperature field information entropy.
  9. 9. A computer device comprising a memory and a processor, characterized in that the memory has stored therein a computer program, the processor being arranged to run the computer program to perform the steps of the oil temperature state evaluation method of any one of claims 1 to 7.
  10. 10. 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 oil temperature state evaluation method according to any one of claims 1 to 7.

Description

Oil temperature state evaluation method, intelligent range hood, computer equipment and storage medium Technical Field The application relates to the field of intelligent household appliances, in particular to an oil temperature state evaluation method, an intelligent range hood, computer equipment and a storage medium. Background In the daily cooking process, accurate control of the oil temperature is important to the cooking effect and the diet health. The common edible oil has a fixed smoke point critical temperature, and when the edible oil temperature exceeds the smoke point temperature, the grease can generate thermal degradation reaction, so that not only the nutrition components of the grease can be destroyed, but also the oil smoke containing cancerogenic substances can be volatilized to harm the human health. However, in actual cooking operation, an effective means for evaluating the oil temperature state is lacking, a user cannot accurately sense and judge the oil temperature, and generally only can roughly estimate the oil temperature by observing the oil level state, the oil smoke generation amount and other modes through experience, so that the condition of overhigh oil temperature is very easy to occur. Aiming at the problem that the oil temperature state cannot be accurately estimated during cooking in the related technology, no effective solution is proposed at present. Disclosure of Invention In this embodiment, an oil temperature state evaluation method, an intelligent range hood, a computer device and a storage medium are provided to solve the problem that the oil temperature state cannot be accurately evaluated during cooking in the related art. In a first aspect, in this embodiment, there is provided an oil temperature state evaluation method including: carrying out infrared thermal imaging on a target area above the oil surface in the cooking utensil to obtain a real-time temperature matrix corresponding to the target area, wherein the real-time temperature matrix comprises a plurality of temperature values, and each temperature value corresponds to a corresponding position in the target area; Determining a corresponding temperature field information entropy and a time change rate of the temperature field information entropy based on the real-time temperature matrix; determining a characteristic oil temperature in the cooking appliance based on the real-time temperature matrix; determining an oil temperature level within the cooking appliance based on the characteristic oil temperature and the time rate of change of the temperature field information entropy. In some embodiments, the infrared thermal imaging of the target area above the oil level in the cooking appliance to obtain a real-time temperature matrix corresponding to the target area includes: Acquiring signals of the target area above the oil surface in the cooking utensil by adopting an infrared sensor of a preset pixel array to obtain output voltages corresponding to each pixel position in the preset pixel array; and carrying out linearization calibration on the output voltage corresponding to each pixel position based on a preset calibration coefficient so as to generate the corresponding real-time temperature matrix. In some of these embodiments, the determining, based on the real-time temperature matrix, a corresponding temperature field information entropy includes: Determining normalized temperature distribution probability corresponding to each temperature value based on each temperature value in the real-time temperature matrix; and calculating the normalized temperature distribution probability corresponding to each temperature value according to a shannon entropy formula to obtain the temperature field information entropy. In some of these embodiments, the determining a characteristic oil temperature within the cooking appliance based on the real-time temperature matrix includes: sorting the temperature values in the real-time temperature matrix to determine the maximum temperature value in the temperature values; and taking the maximum temperature value as the characteristic oil temperature in the cooking utensil. In some of these embodiments, the determining the oil temperature level within the cooking appliance based on the characteristic oil temperature and the time rate of change of the temperature field information entropy comprises: And when the characteristic oil temperature is detected to be larger than a first preset threshold value and the time change rate of the temperature field information entropy is detected to be larger than a preset change rate threshold value, judging that the oil temperature level in the cooking utensil is a dangerous level. In some of these embodiments, the method further comprises: When the characteristic oil temperature is detected to be larger than a second preset threshold value, controlling the stove firepower used by the cooking utensil to be adjusted down to a first pres