CN102406456B - Human vision principle-based method and device for automatically controlling egg frying fire - Google Patents

Abstract

The invention discloses a human vision principle-based method and a human vision principle-based device for automatically controlling egg frying fire. The method comprises the following steps of: analyzing a histogram of a shot egg frying image, wherein when a gray value between 40 and 60 accounts for more than 1.6 percent of the whole image, an egg is burnt and heating is stopped; and monitoring whether a gray value between 180 and 210 accounts for 0.8 percent of the whole image, if so, the egg is medium, if the gray value between 180 and 210 accounts for 0.9 percent of the whole image, indicating that the egg is medium well, if the gray value between 180 and 210 accounts for more than 1 percent, indicating that the egg is well done, and stopping heating when the set raw and cooked degree is reached. The device comprises a camera, a fire control module, a control panel, a data storage module, a clock module, a camera control module, a raw and cooked degree detection module and a fire control module. The method and the device have the advantages of simple structure, reliability, feasibility and accurate judgment, can effectively control the raw and cooked degree of fried eggs, save energy, and are also suitable for multiple kinds of industrial and commercial stove equipment based on a micro controller.

Description

Firepower automatic control method and device for fried eggs based on the principle of human vision

technical field

The invention relates to a method and device for automatically frying eggs, in particular to a method and device for automatically controlling the firepower of fried eggs based on the principle of human vision, and belongs to the field of machine vision and smart home appliances.

Background technique

Fried eggs are a very common way of cooking eggs. Most of the existing methods of frying eggs require manual operation. The unsupervised automatic frying method is often a gas stove or an electric stove that adjusts the gas supply by detecting the temperature, or directly sets the cooking time, such as frying and heat preservation. function controller. However, this unsupervised method is often inaccurate. This is due to the different characteristics of the air pressure and the shape of the beaten egg (such as the shape of the egg white spread will cause the temperature of the eggs at different positions to be different), and the temperature threshold is often difficult to control. The eggs that come out are easy to paste.

Most of the existing stoves with fire control function are used for cooking porridge. There are two main types of products, one is semi-mechanical tuning pot, which still retains the way of magnetic steel temperature limit, and changes the on-off time of relay or diode Half-wave rectification is used to adjust the power after boiling, but these power adjustments are limited and will still overflow; the other is a microcomputer controller with electronic temperature limiting and microcomputer control technology. There are various function control programs set in advance in the computer. During the frying process, the temperature sensed by the sensor is continuously measured, and the heating power is adjusted through the on-off ratio of the relay. On the other hand, due to the rising price of gas, the thermal efficiency performance of gas stoves is particularly important; at the same time, consumers have put forward higher requirements for the safety, energy saving, and intelligence of gas stoves; and energy-saving home appliances are becoming more and more important. The more it is valued by the country and electrical appliance manufacturers. The cooker for frying eggs with automatic firepower control function will save a lot of energy, but there is not yet an effective automatic firepower control method and device for frying eggs.

Contents of the invention

The object of the present invention is to provide an automatic fire control method for fried eggs based on the principle of human vision, which can judge the degree of rawness and ripeness of the eggs according to the appearance changes of the eggs during the frying process, and control the supply of gas or the power of the electric furnace. To overcome the deficiencies in the prior art. Not only can it save gas energy when frying eggs, but it can also ensure that the eggs are evenly fried automatically according to the changes in their appearance characteristics, and there will be no over-frying or undercooking.

Another object of the present invention is to provide an automatic egg frying device based on the principle of human vision, which can judge the degree of rawness and ripeness of eggs according to the changes in the appearance of eggs during the frying process, completely replacing the human eye in the frying process. The judgment of the internal state, and the robustness is better.

The technical concept of the inventive method is as follows:

When frying eggs, after pouring in the necessary oil, generally use constant temperature heating. If someone is watching from the side, the human eye can easily judge the degree of rawness and maturity of the eggs according to the changes in the appearance of the eggs in the pot (research shows that this judgment can be represented by the histogram of the image), and then control the firepower of the stove. It saves gas and energy, and on the other hand, it can ensure that the eggs will not be burnt due to over-cooking. Therefore, unsupervised automatic egg frying based on the principle of human vision can realize the supervision effect similar to human vision by controlling the gas firepower or electric power in real time according to the change of egg appearance.

Technical scheme of the present invention is as follows:

An automatic fire control method for frying eggs based on the principle of human vision, characterized in that the method comprises the following steps:

(1) Set the camera above the stove, and adjust the light intensity between 150 and 200lux;

(2) Set the degree of rawness and ripeness of the eggs, including: half-cooked, half-cooked and fully-cooked;

(3) The camera takes images of fried eggs at a fixed interval of δ seconds, and performs histogram analysis on the captured images to obtain the gray distribution. If it is found that the gray values between 40 and 60 account for more than 1.6% of the entire image, then Indicates a paste pot, stop heating; otherwise, continue to monitor the gray value between 180-210, if it accounts for 0.8% of the entire image, it indicates that the egg is half-cooked; if it accounts for 0.9%, it indicates that the egg is half-cooked; if it exceeds 1%, then Indicates that the eggs are fully cooked;

(4) When the degree of doneness set in step 2 is reached, stop heating.

In order to effectively recognize the rawness of fried eggs through images, calibration analysis is also included after the above step 2, that is, after setting the rawness of eggs, first intercept a sample of the image of the bottom of the pot, and count its gray distribution. In the histogram analysis of the fried egg image, the pixel values distributed in the gray range of the bottom of the pan no longer participate in the histogram analysis, that is, the pixel values are excluded from the entire image.

A light source with stable light can also be installed above the stove to create a uniform light environment, which is especially suitable for use in a closed frying environment.

The fixed interval time δ seconds in the above step 3 can be set in the range of 1 to 2 seconds, which not only ensures the accuracy and speed of calculation, but also prevents the overly long interval time from causing burnout.

An automatic fire control device for fried eggs based on the principle of human vision, comprising a camera for simulating human vision and a fire control device, characterized in that it also includes a control panel for setting the degree of rawness of eggs, and for A data storage module that stores the set degree of ripeness, the data storage module sends a start signal to the clock module, the camera control module and the degree of ripeness detection module respectively; the clock module sends clock pulses to the camera control module according to the start signal, The camera control module controls the camera to take pictures of fried eggs at intervals stored in the data storage module, and the rawness detection module starts to analyze the fried eggs image taken by the camera according to the set rawness after receiving the start signal, if If the set degree of doneness is not reached, a signal is sent to make the camera control module continue to control the camera to shoot; if the set degree of doneness is reached, the fire control module sends a fire off pulse to the fire control device to end the automatic egg frying process.

The above-mentioned camera control module, rawness detection module and firepower control module together constitute a control module, and the control module is an integrated structure realized by DSP or single-chip microcomputer.

The control device can also be provided with a light source, and the light source only needs to be arranged above the cooker.

The above-mentioned control panel can adopt capacitive sensing buttons for setting and modifying the degree of rawness and ripeness of eggs.

The steps and device of the present invention are simple in structure, reliable and easy to operate, and accurate in judging, and realize unsupervised judgment on the degree of rawness and automatic firepower control of eggs when frying eggs, can effectively control the degree of ripeness of fried eggs, and save energy ; Obviously the technical scheme of the present invention is also applicable to industrial and commercial stove equipment based on microcontrollers.

After setting the predetermined degree of rawness and ripeness of eggs through the control panel, press the start button to realize unsupervised automatic egg frying, which can automatically judge the degree of rawness and ripeness of eggs according to the change of egg appearance characteristics during the frying process, and control The automatic operation of the stove not only saves energy, avoids the accident of forgetting to turn off the fire, but also achieves the effect of good color and fragrance of eggs. Obviously, the technical content of the present invention is also applicable to microcontroller-based industrial and commercial stove equipment.

Description of drawings

FIG. 1 is a schematic flow chart of the automatic fire control method of the present invention.

Figure 2 is a schematic diagram of a fried egg.

Fig. 3 is a histogram of the eggs from the moment they are put into the pan to the time when the eggs are fully cooked. in:

Figure 3a is the histogram of the egg when it was just put into the pot. When it was just put into the pot, the side of the egg that touched the hot oil turned white rapidly, and the egg white on the upper layer was still in a transparent state due to the thickness of the egg white. The histogram analysis of the image shows that gray values between 0-25 account for 0.3%--1.5% of the total, showing an increasing curve. The gray values between 25 and 70 account for 1.5%--2% of the total respectively, showing an increasing and then decreasing curve. The gray value of 25 accounts for about 1.7%, the gray value of 40 accounts for about 2%, and the gray value of 50 It accounts for about 1.7%, and the gray value 70 accounts for about 1.5%.

Figure 3b is a histogram of half-cooked eggs when frying eggs. When the eggs are half-cooked, after heating for a period of time, the egg white is basically solidified, and the egg yolk has not changed. The histogram analysis of the image shows that the changes are mainly in three gray value intervals, 25-70, 140-160, and 200-240. The gray values between 25-70 account for 2% of the total -- Between 2.5%, it presents an increasing and then decreasing curve, with a gray value of 25 accounting for about 2%, a gray value of 50 accounting for about 2.5%, and a gray value of 70 accounting for about 2%. Gray value 140-160 presents an increasing curve, accounting for about 0.5% at gray value 140, and about 0.7% at gray value 160. The gray value 200-240 presents an increasing and then decreasing curve. The gray value 200 accounts for about 1%, the gray value 225 is about 1.4%, and the gray value 240 is about 1%. From the state of just entering the pot to the state of half-cooked, the probability of the gray value between about 145 and 180 decreases, and the gray value of about 200 increases.

Fig. 3c is the histogram of half-cooked eggs when frying eggs. When the eggs are half-cooked, after heating for a period of time, the egg yolk has changed after the egg white has solidified, and the egg yolk is attached to the edge of the egg yolk. The histogram analysis of the image shows that the changes are mainly in three gray value intervals, 25-70, 140-160, and 200-240. The gray values between 25-70 account for 1.5% of the total -- Between 1.8%, it presents an increasing and then decreasing curve, with a gray value of 25 accounting for about 1.5%, a gray value of 50 accounting for about 1.8%, and a gray value of 70 accounting for about 1.5%. The grayscale value 140-160 presents an increasing and then decreasing curve, with a grayscale value of 140 accounting for about 0.4%, a grayscale value of 150 accounting for about 0.6%, and a grayscale value of 160 accounting for about 0.4%. The gray value 200-240 presents an increasing and then decreasing curve. The gray value 200 accounts for about 0.8%, the gray value 225 is about 1%, and the gray value 240 is about 0.8%. From medium to medium, the gray values around 30, 150, and 200 decrease slightly, and the probability of gray values between 150 and 200 increases. Because the white area of the egg white increases, the yolk decreases slightly.

Fig. 3d is a histogram of half-cooked eggs when frying eggs. When the eggs are half-cooked, more egg whites are attached to the yolk after a period of heating. The histogram analysis of the image shows that the changes are mainly in three gray value intervals, 25-70, 140-160, and 200-240. The gray values between 25-70 account for 1.2% of the total -- Between 2%, there is an increasing and then decreasing curve. The gray value of 25 accounts for about 1.7%, the gray value of 40 accounts for about 2%, and the gray value of 70 accounts for about 1.2%. The gray value 140-160 presents a curve of increasing and then decreasing and increasing. The gray value of 140 accounts for about 0.5%, the gray value of 150 accounts for about 0.6%, the gray value of 150 accounts for about 0.4%, and the gray value of 160 accounts for about 0.5%. . The gray value 200-240 presents an increasing and then decreasing curve. The gray value 200 accounts for about 1%, the gray value 225 is about 1.2%, and the gray value 240 is about 0.8%. The main change from medium to medium is that the egg white further increases and the egg yolk decreases. The histogram shows that the total probability of the gray value between 150-200 increases.

Figure 3e is a histogram of the fully cooked egg when the egg is fried. When the egg is fully cooked, more egg white is attached to the yolk. The histogram analysis of the image shows that the changes are mainly in three gray value intervals, 25-70, 140-160, and 200-240. The gray values between 25-70 account for 1.5% of the total -- Between 2.2%, it presents a decreasing curve after increasing, with a gray value of 25 accounting for about 1.5%, a gray value of 40 accounting for about 2.2%, and a gray value of 70 accounting for about 1.5%. The gray value of 140-160 presents a curve of increasing, decreasing, increasing and decreasing again. The gray value of 140 accounts for about 0.5%, the gray value of 145 accounts for about 0.7%, the gray value of 150 accounts for about 0.4%, and the gray value of 160 accounts for 0.5% %about. The gray value 200-240 presents an increasing and then decreasing curve. The gray value 200 accounts for about 0.9%, the gray value 230 is about 1.1%, and the gray value 240 is about 0.9%. Nine to well done, the overall change is not obvious, and the histogram is relatively little changed.

Figure 4 is a histogram of the bottom of the pan when frying eggs.

Considering the color of the bottom of the pan, its gray value is mainly distributed between 20-40, and it remains unchanged during the process of frying eggs. In order to judge the degree of rawness and ripeness of the eggs more accurately, the influence of the gray value of the bottom of the pot on the image can be excluded during the running of the program.

Figure 5 is a histogram of eggs that have burnt when frying eggs.

The histogram analysis of burnt eggs shows that the gray value is mainly distributed between 30-70. When a sudden increase in the gray value in this range is detected, it can be judged that it has been burnt. To control the heating power to avoid excessive gray value in this area, the specific method is to reduce the heating power if abnormal gray value is detected in this area.

Fig. 6 is a schematic diagram of the overall structure of the automatic fire control device of the present invention (cooker is included in the figure).

Fig. 7 is a structural schematic diagram of adding a light source above the cooktop according to the present invention.

Among them, 1. camera, 2. fire control device, 3. camera control module, 4. rawness detection module, 5. control panel, 6. clock module, 7. fire control module, 8. data storage module, 9. A control module, 10, a cooker, and 11, a light source.

Detailed ways

Usually, the schematic diagram of a fried egg is shown in Figure 2. It can be seen that the shape of the egg white spread in the frying pan is usually irregular, and the shape of the egg yolk basically remains circular, and the final change is not large; through experimental analysis, as As shown in Figure 3, the state of the egg changes mainly in three intervals, the gray value is in the interval of 30-70, around 150 and around 200.

Among them, as the above analysis, the gray value in the range of 30-70 indicates burnt eggs, which also includes the gray value (20-40) of the color of a part of the bottom of the pot; the gray value in the interval of about 150 indicates During the process of frying eggs, the egg white is in an intermediate state from transparent to white; the gray value range around 200 indicates the corresponding gray range when the egg white is fully cooked.

As shown in Figure 5, in order to exclude the possible inaccurate data of the two end values, the proportion of the gray value between 40 and 60 in the entire image is selected as the gray range for judging the paste pot. When judging the paste pot, the gray value between 40-60 accounts for more than 1.6% of the entire image, so this ratio is used as the basis for judging the paste pot.

Since the egg yolk does not change much when frying eggs, the human eye mainly judges whether it is cooked through the change of the egg white. It is used as the gray interval for judging the degree of ripeness of eggs; and through experimental analysis, when the human eye judges that the eggs are half-cooked, half-cooked, or fully cooked, the grayscale between 180-210 corresponding to the three degrees of ripeness The proportions of grayscale values to the entire image are 0.8%, 0.9%, and 1%, so monitor the grayscale value between 180-210, if it accounts for 0.8% of the entire image, it indicates that the egg is half-cooked; 0.9%, Eggs are half-cooked; more than 1%, it shows that the eggs are fully cooked.

Therefore by above-mentioned experimental analysis, as shown in Figure 1, the fried egg firepower automatic control method based on human vision principle of the present invention is characterized in that the method comprises the following steps:

(1) Set the camera above the stove, and adjust the light intensity at the stove between 150 and 200 lux; the camera will take images of fried eggs at a fixed interval of δ seconds in step 3, and the fixed time interval of δ seconds Can be set within the range of 1 to 2 seconds;

(2) Set the degree of ripeness of the eggs, including: half-cooked, half-cooked, and fully-cooked; in order to effectively identify the degree of rawness of fried eggs through images, calibration analysis is also included after this step, that is, after setting the egg After the degree of rawness and cookedness of the pot bottom, first intercept a sample of the bottom of the pot image, and count its gray distribution. In the histogram analysis of the fried egg image, the pixel values distributed in the gray range of the bottom of the pot are no longer involved in the histogram analysis. That is to say, the pixel value is excluded from the entire image. In step 3, the pixels in the gray scale interval of the bottom of the pot are not used as the denominator when calculating the percentage of each gray scale interval in the entire image.

(3) Analyze the histogram of the fried egg image captured by the camera to obtain the gray distribution. If it is found that the gray value between 40 and 60 accounts for more than 1.6% of the entire image, it indicates that the pan is mushy and stops heating; otherwise, continue to monitor for 180 The gray value between -210, if it accounts for 0.8% of the entire image, it indicates that the egg is half-cooked; if it accounts for 0.9%, it indicates that the egg is medium-cooked; if it exceeds 1%, it indicates that the egg is fully cooked;

(4) When the degree of doneness set in step 2 is reached, stop heating.

A light source with stable light can also be installed above the stove to create a uniform light environment, which is especially suitable for use in a closed frying environment.

An automatic fire control device for fried eggs based on the principle of human vision, comprising a camera 1 for simulating human vision and a fire control device 2, characterized in that it also includes a control panel 5 for setting the degree of rawness of eggs, And the data storage module 8 that is used to store the rawness degree of setting, this data storage module 8 sends starting signal to clock module 6, camera control module 3 and rawness detection module 4 respectively; The signal sends clock pulses to the camera control module 3, so that the camera control module 3 controls the camera 1 to take images of fried eggs at the time interval stored in the data storage module 8, and the rawness detection module 4 according to the setting after receiving the start signal start to analyze the fried egg image taken by camera 1, if it does not reach the set degree of ripeness, it will send a signal to make the camera control module 3 continue to control the camera 1 to shoot, if it reaches the set degree of ripeness, it will send out a signal through the firepower The control module 7 sends a fire off pulse to the fire control device 2 to end the process of automatically frying eggs.

The above-mentioned camera control module 3, rawness detection module 4 and fire control module 7 form a control module 9 together, and the control module 9 is an integrated structure realized by a DSP or a single-chip microcomputer.

As shown in FIG. 7 , the control device may also be provided with a light source 11 with adjustable illumination, and the light source may be arranged above the cooker 10 .

The above-mentioned control panel 5 can adopt capacitive sensing buttons for setting and modifying the degree of rawness and ripeness of eggs.

The above-mentioned camera 1 has a resolution above 320*480.

When in use, install a camera device above the stove head of an ordinary gas cooker or electric stove (generally not directly above, but at a position slightly deviated from directly above), to ensure that the center of the photo taken by the camera 1 is at the center of the burner of the gas stove or electric stove center. The light source 11 can be installed directly above. The electronic control panel 5 can be installed on the range hood, or a more suitable position can be selected, as long as the normal transmission of the signal is guaranteed.

As shown in accompanying drawing 6, the working process of fried egg fire automatic control device of the present invention is as follows:

First, the user sets the expected degree of ripeness on the control panel 5, and the degree of ripeness information is stored in the data storage module 8; and whether the system can be controlled via the control panel 5, if activated, the data storage module 8 sends a signal to make the clock Module 6 continuously sends clock pulses at fixed time intervals, while camera control module 3 receives the clock pulse signal sent by clock module 6, controls camera 1 to take pictures with the preset time interval stored in data storage module 8, and the degree of ripeness detection module 4. When receiving the starting signal from the data storage module 8, inform the fire control module 7 to send an ignition pulse to the fire control device 2 to control the ignition of the cooker 10, and the doneness detection module 4 receives the image sent by the camera 1 and then analyzes it , if it does not reach the expected degree of ripeness set by the user by the control panel 5 and stored in the data storage module 8, then send a signal to make the camera control module 3 continue to control the camera 1 to take pictures, if it reaches the expected degree of ripeness, then send a signal Inform the fire control module 7 to send a fire off pulse to the fire control device 2 to turn off the cooker 10, and the automatic egg frying process ends.

Claims (8)

1. The firepower automatic control method of frying eggs based on the principle of human vision is characterized in that the method comprises the following steps: (1) Set the camera above the stove, and adjust the light intensity between 150 and 200lux; (2) Set the degree of rawness and ripeness of the eggs, including: half-cooked, half-cooked and fully-cooked; (3) The camera takes images of fried eggs at a fixed interval of δ seconds, and performs histogram analysis on the captured images to obtain the gray distribution. If it is found that the gray value between 40 and 60 accounts for more than 1.6% of the entire image, then Indicates a paste pot, stop heating; otherwise, continue to monitor the gray value between 180-210, if it accounts for 0.8% of the entire image, it indicates that the egg is half-cooked; if it accounts for 0.9%, it indicates that the egg is half-cooked; if it exceeds 1%, then Indicates that the eggs are fully cooked; (4) Stop heating when the doneness set in step 2 is reached; The above steps also include calibration analysis: after setting the degree of rawness and ripeness of the eggs, first intercept a sample of the image of the bottom of the pot, and count its gray distribution; The pixel values in the grayscale interval are no longer involved in the histogram analysis, that is, the pixel values are excluded from the entire image. 2. The method according to claim 1, characterized in that a light source with stable light is installed above the stove to create a uniform light environment. 3. The method according to claim 1, characterized in that the fixed interval time δ second in the above step 3 is in the range of 1-2 seconds. 4. An automatic fire control device for fried eggs based on the principle of human vision, comprising a camera (1) for simulating human vision and a fire control device (2), characterized in that it also includes a function for setting the raw or cooked eggs degree of control panel (5), and a data storage module (8) for storing the set degree of rawness and ripeness, the data storage module (8) provides clock module (6), camera control module (3) and rawness and ripeness respectively The speed detection module (4) sends out a start signal; the clock module (6) sends a clock pulse to the camera control module (3) according to the start signal, so that the camera control module (3) controls the camera (1) with the data storage module ( 8) The fried egg images are taken at the stored time interval, and the doneness degree detection module (4) starts to analyze the fried eggs images taken by the camera (1) according to the set degree of doneness after receiving the start signal. If the set degree of ripeness is reached, a signal is sent to make the camera control module (3) continue to control the camera (1) to shoot. Fire pulses to end the automatic egg frying process. 5. The control device according to claim 4, characterized in that the camera control module (3), the doneness detection module (4) and the fire control module (7) are an integrated structure realized by DSP or single-chip microcomputer. 6. The control device according to claim 4, characterized in that the control device is further provided with a light source (11), and the light source (11) is arranged above the cooker. 7. The control device according to claim 4, characterized in that the resolution of the camera (1) is above 320*480. 8. The control device according to claim 4, characterized in that the control panel (5) uses capacitive sensing keys.

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