CN109730520B - Food heating control method and device, computer equipment and readable storage medium - Google Patents
Food heating control method and device, computer equipment and readable storage medium Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 224
- 238000010438 heat treatment Methods 0.000 title claims abstract description 165
- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000012545 processing Methods 0.000 claims description 23
- 238000001514 detection method Methods 0.000 claims description 21
- 238000004590 computer program Methods 0.000 claims description 15
- 239000003086 colorant Substances 0.000 claims description 6
- 125000004122 cyclic group Chemical group 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 24
- 238000012544 monitoring process Methods 0.000 abstract description 4
- 235000002864 food coloring agent Nutrition 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 230000007613 environmental effect Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001360 synchronised effect Effects 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000004973 liquid crystal related substance Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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Abstract
The invention relates to a control method for heating food, which comprises the following steps: detecting an initial color of the food; heating the food; detecting a color change of the food in real time; judging whether the color change is in a set range; if the color change is in a set range, judging whether the color of the food meets a preset color or not; and if the color of the food accords with the preset color, stopping heating. This application is through monitoring all color changes to food in the heating process to change with predetermined color and contrast, can master the whole heating process of food in real time, through the control from beginning to end to the food heating condition, increase the control power to food heating process, thereby reach better heating effect.
Description
Technical Field
The invention relates to the field of food processing, in particular to a control method and device for food heating, computer equipment and a readable storage medium.
Background
At present, the food processing in the market mainly comprises a toaster and a food machine which are widely used household appliances and can basically meet the living needs of people. The detection control technique used in conventional toaster and food machines is a control method of temperature detection plus timing controller. However, the effect of the heating processing by the method is difficult to achieve the ideal effect.
Disclosure of Invention
Based on this, it is necessary to provide a food heating control method, apparatus, computer device and readable storage medium for solving the problem that the conventional toaster and food machine detection control method cannot achieve the optimal food heating processing effect.
A method of controlling heating of a food item, comprising:
detecting an initial color of the food;
heating the food;
detecting a color change of the food in real time;
judging whether the color change is in a set range;
if the color change is in a set range, judging whether the color of the food meets a preset color or not;
and if the color of the food accords with the preset color, stopping heating.
In one embodiment, before the detecting the initial color of the food, the method further includes:
and detecting the initial environment temperature of the food to obtain a corresponding color change curve.
In one embodiment, when the color change is determined to be in a set range, the set range is a fluctuation range within 15% of the upper and lower ranges of the color change curve.
In one embodiment, the color of the food is yellow or nearly yellow, and the detecting the initial color of the food comprises:
emitting blue-green light to the food;
receiving blue-green light reflected by the food;
measuring the intensity of the reflected blue-green light;
and obtaining the color corresponding to the food according to the intensity of the reflected blue-green light.
In one embodiment, the food is heated continuously for T1 seconds, stopped for T2 seconds and cyclically heated with a heating period of (T1+ T2) seconds.
In one embodiment, after determining whether the color change is within a set range, the method further includes:
if the color change is not in the set range, the heating period is kept unchanged, and the heating time T1 of the food is adjusted.
In one embodiment, after determining whether the color change is within a set range, the method further includes:
if the color change is within a set range, detecting the real-time environment temperature of the food;
judging whether the real-time environment temperature of the food is within a set allowable value;
if the real-time environment temperature of the food is within a set allowable value, judging whether the color of the food meets a preset color or not;
if the real-time environment temperature of the food is not within the set allowable value, keeping the heating period unchanged, and adjusting the heating time T1 of the food.
In one embodiment, after determining whether the color of the food conforms to a predetermined color, the method further includes:
if the color of the food does not accord with the preset color, the heating period is kept unchanged, and the heating time T1 of the food is adjusted.
In one embodiment, before heating the food, the method further includes:
setting heating gears of the food, wherein different heating gears correspond to different preset colors of the food.
A control device for food heating, comprising:
the color detection module is used for detecting the color of food;
the heating module is used for heating the food;
and the data processing module is connected with the color detection module and the heating module.
A computer device comprising a memory storing a computer program and a processor implementing the steps of the method of controlling heating of food as described in any one of the preceding claims when the processor executes the computer program.
A computer-readable storage medium, on which a computer program is stored, which computer program, when being executed by a processor, realizes the steps of the method of controlling heating of food as set forth in any of the above.
According to the control method for heating the food, the initial color of the food is detected as the reference color, and the color change of the food is detected in real time after the food is heated. And judging whether the color change is within a set range or not so as to judge whether the actual effect in the food heating process meets the preset effect required to be achieved or not. When the actual color of the food is detected to be consistent with the preset color, the heating effect of the food reaches the preset heating effect, and the heating can be stopped. This application is through monitoring all color changes to food in the heating process to change with predetermined color and contrast, can master the whole heating process of food in real time, through the control from beginning to end to the food heating condition, increase the control power to food heating process, thereby reach better heating effect.
Drawings
Fig. 1 is a schematic flow chart of a control method for heating food according to an embodiment of the present application;
fig. 2 is a schematic flow chart of a control method for heating food according to another embodiment of the present application;
FIG. 3 is a schematic flow chart illustrating a method for detecting food color according to an embodiment of the present application;
fig. 4 is a schematic structural diagram of a control device for heating food according to an embodiment of the present application;
fig. 5 is an internal structural diagram of a computer device according to an embodiment of the present application.
The reference numbers illustrate:
10 control device for heating food
100 color detection module
200 heating module
300 data processing module
Detailed Description
In order to make the aforementioned objects, features and advantages of the present application more comprehensible, embodiments accompanying the present application are described in detail below with reference to the accompanying drawings. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application. This application is capable of embodiments in many different forms than those described herein and those skilled in the art will be able to make similar modifications without departing from the spirit of the application and it is therefore not intended to be limited to the embodiments disclosed below.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein in the description of the present application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
Please refer to fig. 1. An embodiment of the present application provides a control method for heating food, including:
s110, detecting the initial color of food;
s120, heating the food;
s130, detecting the color change of the food in real time;
s140, judging whether the color change is in a set range;
s150, if the color change is in a set range, judging whether the color of the food conforms to a preset color;
and S160, if the color of the food accords with the preset color, stopping heating.
In one embodiment, the food is not limited in kind, as long as it is satisfied that the color of the surface of the food gradually changes with the increase of the heating time, and the heating process is controlled according to the color change of the food. In one embodiment, the food may be pastry, bread or the like. It is understood that in S110, the initial color of the food is detected, and the initial value of the color of the food can be obtained as a control for the color change, thereby obtaining the degree of the color change of the food as the heating progresses. In one embodiment, the heating manner of the food in S120 is not limited, and may be adjusted according to actual conditions. For example, the food may be baked, steamed, boiled, or microwaved. In one embodiment, in S130, when the color change of the food is detected in real time, all the color changes of the food over time may be recorded and a real-time color change curve may be generated.
It is understood that the color change range suitable for the food may be preset before heating, the real-time color change curve may be compared with the preset color change range, and whether the color change is within the set range may be determined according to whether the real-time color change curve is within the preset color change allowable range. In one embodiment, before heating the food, a preset color may be used as a color for achieving an optimal heating effect of the food, and when it is detected that the color of the food matches the preset color, heating may be stopped. In one embodiment, when the color of the food is detected, the color of the food can be obtained by performing color recognition through image scanning. In one embodiment, the food color may be represented by RGB values. In one embodiment, the color change of the food is generally from light to dark, such as from light yellow to dark yellow, as the food is heated, and thus the color change of the food can be expressed by the shade of the color.
In this embodiment, the control method for heating food detects the color change of food in real time after heating the food by detecting the initial color of the food as the reference color. And judging whether the color change is within a set range or not so as to judge whether the actual effect in the food heating process meets the preset effect required to be achieved or not. When the actual color of the food is detected to be consistent with the preset color, the heating effect of the food reaches the preset heating effect, and the heating can be stopped. This application is through monitoring all color changes to food in the heating process to change with predetermined color and contrast, can master the whole heating process of food in real time, through the control from beginning to end to the food heating condition, increase the control power to food heating process, thereby reach better heating effect.
In one embodiment, in S130, when the color change of the food is detected, the color of the food is detected in real time and recorded to obtain the colors of the food at different times, and the colors at different times are arranged to obtain a real-time color change curve.
Please refer to fig. 2. In one embodiment, before the detecting the initial color of the food, the method further comprises:
s102, detecting the initial environment temperature of the food to obtain a corresponding color change curve.
It can be understood that the color change curve corresponding to the initial environmental temperature is used as a preset color change curve for comparing with a real-time color curve generated in the food heating process. The time for the food to reach the preset heating effect from different initial environment temperatures is different, and the heating and cooking speeds are different, so that the food has different color change curves at different initial environment temperatures. The color change curves corresponding to different foods can be obtained by a large number of tests. In one embodiment, an initial ambient temperature may be detected using an NTC thermal sensor. In one embodiment, if it is detected that the initial ambient temperature corresponds to the actual temperature, S110 is performed. In one embodiment, if the difference between the initial ambient temperature and the actual temperature is detected to be too large or the initial ambient temperature cannot be detected, it is determined that a fault occurs, and the heating process of the food is terminated.
In this embodiment, by detecting the initial ambient temperature of the food, the corresponding color change curve at this temperature can be obtained as a control of the food heating process, so as to determine whether the food heating process conforms to the preset heating process.
In one embodiment, when the color change is determined to be within a set range, the set range may be a fluctuation range within 15% of the upper and lower ranges of the color change curve. It can be understood that a color change curve suitable for the food is preset before heating, the real-time color change curve is compared with a preset color change curve, and whether the color change is in a set range is judged according to whether the real-time color change curve is in a fluctuation allowable range of the preset color change curve. In one embodiment, the set range may be a fluctuation range within 10% of each of the upper and lower sides of the color change curve. In one embodiment, the set range may be a fluctuation range within 5% of each of the upper and lower sides of the color change curve.
In this embodiment, the set range is within 15% of the fluctuation range of the upper and lower color change curves, so that the color change of the food is closer to the preset color change curve, and the heating effect of the food is controlled to be closer to the preset effect. Meanwhile, the influence of normal fluctuation in the actual heating process on the whole heating process can be avoided.
Please refer to fig. 3. In one embodiment, the color of the food is yellow or close to yellow, and the detecting the initial color of the food comprises:
s210, emitting blue-green light to the food;
s220, receiving blue-green light reflected by the food;
s230, measuring the intensity of the reflected blue-green light;
and S240, obtaining the color corresponding to the food according to the intensity of the reflected blue-green light.
In one embodiment, the food may be bread, as bread is yellow or nearly yellow. It is understood that yellow may reflect blue-green light, and that yellow of different shades reflects different amounts of blue-green light. Therefore, the present embodiment determines the color depth of yellow on the surface of the food according to the intensity of the reflected blue-green light, so as to obtain the color change of the food.
In one embodiment, the food is heated continuously for T1 seconds, stopped for T2 seconds and cyclically heated with a heating period of (T1+ T2) seconds. It will be appreciated that when T2 is zero, the food is heated in a manner that is continuous. In one embodiment, the T1 may be 3 seconds and the T2 may be 1 second.
In this embodiment, the intermittent heating mode can make the temperature rise gradually, improve the stability of the heating temperature, and avoid rapid temperature rise caused by continuous heating of the food, which can not achieve an ideal heating effect. Meanwhile, the heating process is convenient to effectively regulate and control.
In one embodiment, after determining whether the color change is within the set range, the method further includes:
and S310, if the color change is not in the set range, keeping the heating period unchanged, and adjusting the heating time T1 of the food.
In one embodiment, the color change is below the set range, the heating time T1 is extended while the dwell time T2 is shortened. In one embodiment, said color change below said set range is indicative of a real-time color change curve of the food below an allowable fluctuation range of a preset color change curve. In one embodiment, the color change is above the set range, the heating time T1 is shortened while the dwell time T2 is lengthened. In one embodiment, said color change above said set range is manifested in that the real-time color change curve of the food is above a tolerable fluctuation range of a preset color change curve. In one embodiment, each time the T1 is adjusted, the adjustment amplitude is 0.5 seconds.
In this embodiment, the heating time T1 in the heating cycle is adjusted to adjust the continuous heating time of the food, so that the rate at which the food reaches the heating effect is changed, and the purpose of correcting the abnormal condition of the food in the heating process is achieved.
In one embodiment, after determining whether the color change is within a set range, the method further includes:
s410, detecting the real-time environment temperature of the food if the color change is in a set range;
s420, judging whether the real-time environment temperature of the food is within a set allowable value;
s430, if the real-time ambient temperature of the food is within the set allowable value, performing the S150;
s440, if the real-time ambient temperature of the food is not within the set allowable value, executing S310.
It can be understood that even if the color is the same, the difference of the environmental temperature is too large, the heating effect (softness, internal and external maturity, etc.) of the food is different, and therefore, the food needs to be ensured to be at the normal environmental temperature. In one embodiment, the detection of the real-time ambient temperature of the food may be continuously performed, and if it is detected that the difference between the real-time ambient temperature and the actual temperature is too large or the real-time ambient temperature or the detection value is not detected to have a sudden change, it is determined that a fault occurs, and the heating process of the food is terminated. In one embodiment, the ambient temperature setting may be between room temperature and 250 °. The room temperature may be set according to actual conditions, and may be set to 25 degrees in general. In one embodiment, in S440, if the real-time ambient temperature of the food is lower than a set allowable value, the heating time T1 is extended while the pause time T2 is shortened. In one embodiment, in S440, if the real-time ambient temperature of the food is higher than a set allowable value, the heating time T1 is shortened while the pause time T2 is lengthened.
In this embodiment, under the circumstances that the colour change of guaranteeing food satisfies predetermined settlement scope, through right the real-time environment temperature of food detects, can guarantee food is in normal heating environment to guarantee the heating effect of food. Under the condition of guaranteeing that food is in normal heating environment, be favorable to guaranteeing that the food colour accords with when predetermineeing the colour, can reach predetermined heating effect.
In one embodiment, before heating the food, the method further comprises:
s510, setting heating gears of the food, wherein different heating gears correspond to different preset colors of the food. In one embodiment, the heating stages may be distinguished by an arabic number or a high, medium, or low name.
In this embodiment, through setting up different gears, can realize to the selection of the predetermined maturity of food to increase diversified selection, satisfy user's different demands.
In one embodiment, after determining whether the color of the food conforms to a predetermined color, the method further includes:
s610, if the food color does not conform to the predetermined color, performing the S310.
In one embodiment, if the food color does not reach a predetermined color, the heating time T1 is extended while the rest time T2 is shortened. In one embodiment, if the color of the food has exceeded a predetermined color, indicating that the food is overheated, the heating time T1 is shortened while the rest time T2 is lengthened. In one embodiment, after the food is overheated, T1 may be set to zero, i.e., the heating is stopped.
Please refer to fig. 4. An embodiment of the present application further provides a control device 10 for heating food. The control device 10 for food heating comprises a color detection module 100, a heating module 200 and a data processing module 300. The color detection module 100 is used for detecting the color of food. The heating module 200 is used for heating the food. The data processing module 300 is connected to the color detection module 100 and the heating module 200.
In this embodiment, the control device 10 for heating food can detect the color of food through the color detection module 100, and obtain the real-time color change of food through continuous detection. By comparing the real-time color change with the preset color change, different adjustments of the heating module 200 are realized according to different comparison conditions. Thereby the heating process of the food is more controllable, and the more ideal heating effect is favorably achieved.
In one embodiment, the color detection module 100 includes a blue-green LED emitter and receiver tube, and the receiver tube is electrically connected to the data processing module 300. In one embodiment, the color detection module 100 includes an image scanning module and a color identification module connected to the image scanning module. The color recognition module is electrically connected with the data processing module 300. The color recognition module is configured to recognize colors of food in the image obtained by the image scanning module, and transmit the obtained color data to the data processing module 300 for recording and processing, so as to obtain a real-time color change curve. In one embodiment, the control device 10 for heating food further comprises a display screen connected to the data processing module 300 for displaying the color change curve and the temperature value for the user to refer to.
In one embodiment, the heating module 200 may include a heating plate for placing food. In one embodiment, the data processing module 300 may include an MCU (single chip microcomputer) for receiving and processing the color detection data of the color detection module 100 and controlling the heating module 200. In one embodiment, the data processing module 300 may generate a real-time color variation curve of the food according to the color detection data of the color detection module 100. In one embodiment, the data processing module 300 may control the heating time of the heating module 200.
In one embodiment, the control device 10 for heating food further includes a temperature detecting module (not shown) connected to the data processing module 300, and disposed in the heating environment of the food, and configured to detect the ambient temperature of the food and transmit real-time temperature data to the data processing module 300. The data processing module 300 stores allowable value data of the temperature of the heating environment, and can compare with real-time temperature data. In one embodiment, the data processing module 300 stores a database of color profiles and can match different color profiles for different foods and/or different initial ambient temperatures.
Specific limitations of the control device 10 for food heating can be found in the above limitations of the control method for food heating, and are not described herein again. The various modules in the control device 10 for heating food described above may be implemented in whole or in part by software, hardware, and combinations thereof. The modules can be embedded in a hardware form or independent from a processor in the computer device, and can also be stored in a memory in the computer device in a software form, so that the processor can call and execute operations corresponding to the modules.
In one embodiment, a computer device is provided, which may be a terminal, and its internal structure diagram may be as shown in fig. 5. The computer device includes a processor, a memory, a network interface, a display screen, and an input device connected by a system bus. Wherein the processor of the computer device is configured to provide computing and control capabilities. The memory of the computer device comprises a nonvolatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of an operating system and computer programs in the non-volatile storage medium. The network interface of the computer device is used for communicating with an external terminal through a network connection. The display screen of the computer equipment can be a liquid crystal display screen or an electronic ink display screen, and the input device of the computer equipment can be a touch layer covered on the display screen, a key, a track ball or a touch pad arranged on the shell of the computer equipment, an external keyboard, a touch pad or a mouse and the like.
Those skilled in the art will appreciate that the architecture shown in fig. 5 is merely a block diagram of some of the structures associated with the disclosed aspects and is not intended to limit the computing devices to which the disclosed aspects apply, as particular computing devices may include more or less components than those shown, or may combine certain components, or have a different arrangement of components.
Please refer to fig. 5. An embodiment of the present application further provides a computer device, which includes a memory and a processor, where the memory stores a computer program, and the processor implements the steps of the control method for heating food in any one of the above embodiments when executing the computer program.
In one embodiment, the processor, when executing the computer program, performs the steps of:
s110, detecting the initial color of food;
s120, heating the food;
s130, detecting the color change of the food in real time;
s140, judging whether the color change is in a set range;
s150, if the color change is in a set range, judging whether the color of the food conforms to a preset color;
and S160, if the color of the food accords with the preset color, stopping heating.
An embodiment of the present application further provides a computer-readable storage medium, on which a computer program is stored, which when executed by a processor implements the steps of the control method for food heating described in any of the above embodiments.
In one embodiment, the computer program when executed by the processor implements the steps of:
s110, detecting the initial color of food;
s120, heating the food;
s130, detecting the color change of the food in real time;
s140, judging whether the color change is in a set range;
s150, if the color change is in a set range, judging whether the color of the food conforms to a preset color;
and S160, if the color of the food accords with the preset color, stopping heating.
According to the computer equipment and the computer readable storage medium, all color changes of food in the heating process are monitored and compared with the preset color changes, the whole heating process of the food can be mastered in real time, and the control force of the food heating process is increased through monitoring the food heating condition from beginning to end, so that a better heating effect is achieved.
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by hardware instructions of a computer program, which can be stored in a non-volatile computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. Any reference to memory, storage, database, or other medium used in the embodiments provided herein may include non-volatile and/or volatile memory, among others. Non-volatile memory can include read-only memory (ROM), Programmable ROM (PROM), Electrically Programmable ROM (EPROM), Electrically Erasable Programmable ROM (EEPROM), or flash memory. Volatile memory can include Random Access Memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in a variety of forms such as Static RAM (SRAM), Dynamic RAM (DRAM), Synchronous DRAM (SDRAM), Double Data Rate SDRAM (DDRSDRAM), Enhanced SDRAM (ESDRAM), Synchronous Link DRAM (SLDRAM), Rambus Direct RAM (RDRAM), direct bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. A method of controlling heating of a food item, comprising:
detecting the initial environment temperature of the food to obtain a corresponding color change curve;
detecting an initial color of the food;
heating the food, wherein the heating of the food is carried out for T1 seconds continuously, T2 seconds in a pause mode and cyclic heating with a heating period of (T1+ T2) seconds;
detecting a color change of the food in real time;
judging whether the color change is in a set range, wherein the set range is a fluctuation range within 15% of the upper and lower color change curves;
if the color change is within a set range, detecting the real-time environment temperature of the food;
judging whether the real-time environment temperature of the food is within a set allowable value;
if the real-time environment temperature of the food is within a set allowable value, judging whether the color of the food meets a preset color or not;
if the color of the food accords with the preset color, stopping heating;
if the real-time environment temperature of the food is not within the set allowable value, keeping the heating period unchanged, and adjusting the heating time T1 of the food.
2. The method for controlling heating of food according to claim 1, wherein the food is yellow or nearly yellow in color, and the detecting the initial color of the food comprises:
emitting blue-green light to the food;
receiving blue-green light reflected by the food;
measuring the intensity of the reflected blue-green light;
and obtaining the color corresponding to the food according to the intensity of the reflected blue-green light.
3. The method of claim 1, further comprising, after determining whether the color change is within a set range:
if the color change is not in the set range, the heating period is kept unchanged, and the heating time T1 of the food is adjusted.
4. The method of claim 1, wherein the determining whether the color of the food matches a predetermined color further comprises:
if the color of the food does not accord with the preset color, the heating period is kept unchanged, and the heating time T1 of the food is adjusted.
5. The method of claim 1, wherein before heating the food, the method further comprises:
setting heating gears of the food, wherein different heating gears correspond to different preset colors of the food.
6. A control device for heating food, comprising:
a color detection module (100) for detecting a color of the food;
a heating module (200) for heating the food;
-a data processing module (300), connected to said color detection module (100) and to said heating module (200), for processing the steps of the control method of food heating according to any one of claims 1 to 5.
7. A computer device comprising a memory and a processor, the memory storing a computer program, wherein the processor implements the steps of the method of any one of claims 1 to 5 when executing the computer program.
8. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 5.
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| CN201811457810.4A CN109730520B (en) | 2018-11-30 | 2018-11-30 | Food heating control method and device, computer equipment and readable storage medium |
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| CN201811457810.4A CN109730520B (en) | 2018-11-30 | 2018-11-30 | Food heating control method and device, computer equipment and readable storage medium |
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| CN111513583A (en) * | 2020-04-30 | 2020-08-11 | 广东美的厨房电器制造有限公司 | Control method of cooking device, server and storage medium |
| CN110916533B (en) * | 2019-11-27 | 2021-05-25 | 上海达显智能科技有限公司 | Baking control method and device for baking equipment, baking equipment and toaster |
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