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WO2018049750A1 - 烹饪质量的评价方法及装置 - Google Patents

烹饪质量的评价方法及装置 Download PDF

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Publication number
WO2018049750A1
WO2018049750A1 PCT/CN2016/111535 CN2016111535W WO2018049750A1 WO 2018049750 A1 WO2018049750 A1 WO 2018049750A1 CN 2016111535 W CN2016111535 W CN 2016111535W WO 2018049750 A1 WO2018049750 A1 WO 2018049750A1
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WO
WIPO (PCT)
Prior art keywords
evaluation
cooking
quality
evaluation result
result
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2016/111535
Other languages
English (en)
French (fr)
Inventor
房振
苏莹
李晶
王新元
曹珊珊
王丽英
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Original Assignee
Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd filed Critical Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority to KR1020177032239A priority Critical patent/KR102015997B1/ko
Priority to EP16908361.5A priority patent/EP3321866A4/en
Priority to JP2017559691A priority patent/JP6527601B2/ja
Publication of WO2018049750A1 publication Critical patent/WO2018049750A1/zh
Priority to US15/963,938 priority patent/US11574220B2/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q30/00—Commerce
    • G06Q30/06—Buying, selling or leasing transactions
    • G06Q30/0601—Electronic shopping [e-shopping]
    • G06Q30/0623—Electronic shopping [e-shopping] by investigating goods or services
    • G06Q30/0625—Electronic shopping [e-shopping] by investigating goods or services by formulating product or service queries, e.g. using keywords or predefined options
    • G06Q30/0629—Electronic shopping [e-shopping] by investigating goods or services by formulating product or service queries, e.g. using keywords or predefined options by pre-processing results, e.g. ranking or ordering results
    • H—ELECTRICITY
    • H04—ELECTRIC COMMUNICATION TECHNIQUE
    • H04L—TRANSMISSION OF DIGITAL INFORMATION, e.g. TELEGRAPHIC COMMUNICATION
    • H04L67/00—Network arrangements or protocols for supporting network services or applications
    • H04L67/01—Protocols
    • H04L67/12—Protocols specially adapted for proprietary or special-purpose networking environments, e.g. medical networks, sensor networks, networks in vehicles or remote metering networks
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06N—COMPUTING ARRANGEMENTS BASED ON SPECIFIC COMPUTATIONAL MODELS
    • G06N5/00—Computing arrangements using knowledge-based models
    • G06N5/04—Inference or reasoning models
    • G06N5/046—Forward inferencing; Production systems
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q30/00—Commerce
    • G06Q30/02—Marketing; Price estimation or determination; Fundraising
    • G06Q30/0201—Market modelling; Market analysis; Collecting market data
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q30/00—Commerce
    • G06Q30/02—Marketing; Price estimation or determination; Fundraising
    • G06Q30/0278—Product appraisal
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q30/00—Commerce
    • G06Q30/02—Marketing; Price estimation or determination; Fundraising
    • G06Q30/0282—Rating or review of business operators or products
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Information and communication technology [ICT] specially adapted for implementation of business processes of specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16Y—INFORMATION AND COMMUNICATION TECHNOLOGY SPECIALLY ADAPTED FOR THE INTERNET OF THINGS [IoT]
    • G16Y10/00—Economic sectors
    • G16Y10/80—Homes; Buildings
    • G—PHYSICS
    • G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
    • G16Y—INFORMATION AND COMMUNICATION TECHNOLOGY SPECIALLY ADAPTED FOR THE INTERNET OF THINGS [IoT]
    • G16Y40/00—IoT characterised by the purpose of the information processing
    • G16Y40/20—Analytics; Diagnosis
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/10—Starch-containing substances, e.g. dough

Definitions

  • the invention relates to the technical field of quality evaluation, in particular to a method and a device for evaluating cooking quality.
  • the existing acquisition evaluation of the quality of the cooking is generally an evaluation given by other product users, for example, the evaluation of the appearance and taste of the food cooked by the cooking utensil, but the evaluation method is very subjective. People who have different taste requirements for food may have different evaluations for the same product. Therefore, the evaluation results obtained by this evaluation method cannot reflect the objective evaluation of cooking quality.
  • the invention provides a method and a device for evaluating cooking quality, and aims to solve the technical problem that the evaluation method of the existing cooking quality cannot reflect the objective evaluation of the cooking quality.
  • the present invention provides a method for evaluating cooking quality, and the method for evaluating cooking quality includes the following steps:
  • the evaluation result includes a measurement result of the cooking quality of the cooking appliance
  • An evaluation result of the cooking quality of the cooking appliance is determined based on the evaluation result, the evaluation information, and a preset evaluation rule.
  • the cooking appliance comprises a rice cooker
  • the step of determining an evaluation result of the cooking quality of the cooking appliance based on the evaluation result, the evaluation information, and a preset evaluation rule comprises:
  • the evaluation result is calculated based on the evaluation result and the evaluation information and the corresponding weight.
  • the food is rice
  • the steps of respectively obtaining the evaluation result and the weight corresponding to the evaluation information include:
  • the evaluation result and the weight corresponding to the evaluation information are respectively obtained according to the type of rice.
  • the cooking appliance includes a rice cooker, and the cooking quality is evaluated after the step of determining an evaluation result of the cooking quality of the cooking appliance based on the evaluation result, the evaluation information, and a preset evaluation rule
  • the method also includes:
  • the identification information, the evaluation result, the evaluation information, and the evaluation result are stored in association.
  • the method for evaluating the cooking quality further includes:
  • the evaluation result is sent to the terminal for the terminal to display the received evaluation result.
  • the method further includes:
  • the present invention also provides an apparatus for evaluating cooking quality, the apparatus for evaluating the quality of cooking comprising:
  • a first obtaining module configured to acquire, according to the evaluation information of the food sent by the terminal, the evaluation result corresponding to the food, wherein the evaluation result includes a measurement result of the cooking quality of the cooking appliance;
  • an evaluation module configured to determine an evaluation result of the cooking quality of the cooking appliance based on the evaluation result, the evaluation information, and a preset evaluation rule.
  • the cooking appliance comprises a rice cooker
  • the evaluation module comprises:
  • An obtaining unit configured to separately obtain the weight of the evaluation result and the evaluation information
  • a calculating unit configured to calculate the evaluation result based on the evaluation result and the evaluation information and the corresponding weight.
  • the food is rice
  • the obtaining unit comprises:
  • a first obtaining subunit configured to acquire the type of the rice
  • a second obtaining subunit configured to separately acquire the evaluation result and the weight corresponding to the evaluation information according to the type of the rice.
  • the cooking appliance comprises a rice cooker
  • the cooking quality evaluation device further comprises:
  • a second acquiring module configured to acquire identification information of the rice cooker
  • a storage module configured to associate the storage information, the evaluation result, the evaluation information, and the evaluation result.
  • the cooking quality evaluation device further comprises:
  • a sending module configured to send the evaluation result to the terminal, so that the terminal displays the received evaluation result.
  • the cooking quality evaluation device further comprises:
  • a third obtaining module configured to obtain, by the detecting device, the measured number of the cooking utensils on the preset evaluation index obtained by measuring the food cooked by the cooking appliance;
  • the evaluation module is configured to determine a result of the evaluation of the cooking quality of the cooking appliance according to the obtained number of corresponding scores on the preset evaluation indicator and a preset evaluation rule.
  • the present invention obtains the evaluation result corresponding to the food when receiving the evaluation information of the food sent by the terminal, and determines the cooking quality of the cooking appliance based on the evaluation result, the evaluation information, and a preset evaluation rule.
  • the evaluation result realizes the evaluation result of the cooking quality of the cooking appliance according to the evaluation result and the evaluation information, and the evaluation result can reflect the subjective evaluation of the cooking quality by the user, and can reflect the objectivity and physical and chemical evaluation of the cooking quality.
  • the evaluation result of the cooking quality of the cooking utensil is made more reasonable.
  • FIG. 1 is a schematic flow chart of a first embodiment of a method for evaluating cooking quality according to the present invention
  • FIG. 2 is a schematic flow chart showing the steps of determining the evaluation result of the cooking quality of the cooking appliance in the second embodiment of the method for evaluating the quality of cooking;
  • FIG. 3 is a schematic flow chart of a third embodiment of a method for evaluating cooking quality according to the present invention.
  • FIG. 4 is a schematic flow chart of a fourth embodiment of a method for evaluating cooking quality according to the present invention.
  • FIG. 6 is a schematic diagram of a scoring method of each preset evaluation index in the fourth embodiment of the method for measuring the cooking quality of the cooking appliance of the present invention.
  • FIG. 7 is a schematic diagram of the functional modules of the first embodiment of the cooking quality evaluation apparatus of the present invention.
  • FIG. 8 is a schematic diagram of a refinement function module of the evaluation module in the second embodiment of the evaluation device for cooking quality
  • Figure 9 is a schematic diagram of functional modules of a third embodiment of the apparatus for evaluating cooking quality of the present invention.
  • Fig. 10 is a schematic view showing the functional block of the fourth embodiment of the cooking quality evaluation apparatus of the present invention.
  • the present invention provides a method of evaluating cooking quality.
  • 1 is a schematic flow chart of a first embodiment of a method for evaluating cooking quality according to the present invention.
  • the method for evaluating the cooking quality includes:
  • step S10 when the evaluation information of the food sent by the terminal is received, the evaluation result corresponding to the food is obtained, wherein the evaluation result includes the evaluation result of the cooking quality of the cooking appliance;
  • an evaluation system may be provided, and the evaluation result of the cooking quality of the cooking appliance may be input into the evaluation system, and the evaluation system associates and stores the identification information (sequence code, etc.) of the cooking device (for example, the cooking appliance), cooking
  • the evaluation system can be deployed in the server, PC (Personal Computer, personal computer) medium, can be flexibly set according to actual needs, preferably, the evaluation system has pre-set evaluation rules.
  • the cooking utensils, the server, and the rice cooked using the cooking utensil to be evaluated are taken as an example for description.
  • the server when receiving the evaluation information of the food sent by the terminal, acquires the evaluation result of the cooking quality of the cooking appliance corresponding to the food. Specifically, the server may first acquire the identification information of the cooking appliance corresponding to the food. And obtaining, in the stored evaluation result of the cooking quality, the evaluation result of the cooking quality of the cooking appliance corresponding to the identification information, or the server sending the evaluation result obtaining instruction including the identification information to the evaluation device of the cooking quality of the cooking appliance, for The evaluation device of the cooking quality of the cooking appliance feeds back the evaluation result of the cooking quality of the cooking appliance corresponding to the identification information.
  • the user scores the aroma, color, taste, shape, hardness and the like of the mobile phone, for example, the user inputs the corresponding scores of the rice aroma, color, taste, shape, hardness, etc. at the terminal. Or level, and then the terminal generates evaluation information according to the score or level input by the user, and the evaluation information may be an evaluation score or an evaluation level.
  • the user may also perform overall evaluation on the rice, that is, input only one evaluation score or evaluation grade.
  • Step S20 determining an evaluation result of the cooking quality of the cooking appliance based on the evaluation result, the evaluation information, and a preset evaluation rule.
  • the evaluation result is the number of scores of the cooking quality of the cooking appliance
  • the evaluation information is the evaluation grade
  • the evaluation grade is converted into the evaluation score according to the classification rule of the grade, for example, the evaluation grade includes the grades of excellent, good, and bad, and the evaluation score
  • the perfect score is 100, of which, excellent represents 85 points and above, good represents 60 to 84 points, and the difference represents 60 points or less. If the received evaluation level is excellent, the evaluation level can be converted into an evaluation score of 90 points. Of course, it can also be 95 points.
  • the evaluation result of the cooking quality of the cooking appliance is determined based on the evaluation result, the evaluation information, and a preset evaluation rule.
  • the preset evaluation rule includes the evaluation result and the evaluation information.
  • the weight is calculated based on the evaluation result and the evaluation information and the corresponding weights.
  • the method further comprises: transmitting the evaluation result to the terminal, for the terminal to display the received evaluation result.
  • the evaluation result is sent to the terminal, and the received evaluation result is displayed on the terminal, so that the user can view the evaluation result in time.
  • the method for evaluating the quality of cooking proposed by the embodiment obtains the evaluation result corresponding to the food when receiving the evaluation information of the food sent by the terminal, and then based on the evaluation result, the evaluation information, and the preset evaluation rule. Determining an evaluation result of the cooking quality of the cooking appliance, and obtaining an evaluation result of the cooking quality of the cooking appliance according to the evaluation result and the evaluation information, the evaluation result not only reflecting the user's subjective evaluation of the cooking quality, but also reflecting the pair
  • the objectiveness of the cooking quality and the evaluation of physical and chemical properties make the evaluation result of the cooking quality of the cooking utensils more reasonable.
  • the cooking appliance comprises a rice cooker
  • the step S20 comprises:
  • Step S21 respectively acquiring the weight of the evaluation result and the evaluation information
  • Step S22 calculating the evaluation result based on the evaluation result, the evaluation information, and the corresponding weight.
  • corresponding weights can be set for the evaluation result and the evaluation information, and each weight can be set reasonably.
  • the server calculates the evaluation result based on the evaluation result and the evaluation information and the corresponding weight.
  • the evaluation result is a product of the evaluation result and the corresponding weight plus a product of the evaluation information and the corresponding weight.
  • step S21 when the food is rice, step S21 includes:
  • the evaluation result and the weight corresponding to the evaluation information are respectively obtained according to the type of rice.
  • the rice of different rice species has different weights. Therefore, by obtaining the type of the rice, the evaluation result and the weight corresponding to the evaluation information are respectively obtained according to the type of the rice, and the different rice species are realized according to different types of rice. The weights are calculated to evaluate the results.
  • the method for evaluating the cooking quality obtains the evaluation result and the weight corresponding to the evaluation information, and then calculates the evaluation based on the evaluation result, the evaluation information, and the corresponding weight.
  • the evaluation result can be obtained by setting the corresponding weight according to the evaluation result and the evaluation information, so that the evaluation result of the cooking quality of the cooking appliance is more reasonable.
  • the cooking appliance includes a rice cooker.
  • the method further includes:
  • Step S30 acquiring identification information of the rice cooker
  • the identification information of the rice cooker may be a serial number corresponding to the rice cooker.
  • step S40 the identification information, the evaluation result, the evaluation information, and the evaluation result are stored in association.
  • the server after obtaining the identification information of the rice cooker, the server associates the identification information, the evaluation result, the evaluation information, and the evaluation result in association for later analysis of the stored data, for example, the data corresponding to the same identification information.
  • the data corresponding to the same identification information may be analyzed to determine the evaluation result when the evaluation information is greater than a threshold value, that is, the user evaluation is better, and the cooking control information corresponding to the evaluation result is obtained.
  • the rice cooker can be controlled to perform cooking control according to the obtained cooking control information; when the total number of data reaches the second preset value, the position of the rice cooker corresponding to each identification information can be obtained, and then the identification information of the rice cooker with the same position information is obtained,
  • the evaluation result, the evaluation information, and the evaluation result or may select a location, acquire identification information of the rice cooker having a distance from the location that is less than a preset distance, the evaluation result, the evaluation information, and The evaluation result, and analyzing the acquired data to determine the area Diet and other habits or characteristics.
  • the method for evaluating the quality of cooking proposed in the embodiment is obtained by acquiring the identification information of the rice cooker; and then storing the identification information, the evaluation result, the evaluation information, and the evaluation result in association, and storing the information by association Subsequent data analysis and processing provide the basis.
  • a fourth embodiment of the method for evaluating the cooking quality of the present invention is proposed based on the first embodiment.
  • the method for evaluating the cooking quality further includes:
  • Step S50 obtaining the number of scores of the cooking appliance on the preset evaluation index obtained by measuring the food cooked by the cooking appliance by the detecting device;
  • Step S60 Determine a result of the evaluation of the cooking quality of the cooking appliance according to the obtained number of scores corresponding to the preset evaluation index and a preset evaluation rule.
  • step S50 may include the following refinement step of: obtaining a measurement value obtained by measuring a food cooked by the cooking appliance using a detection device corresponding to the preset evaluation index; The measured value determines the number of scores corresponding to the cooking appliance on the preset evaluation index.
  • the preset evaluation indicators there is a corresponding detection device for measuring the cooked rice. It can be understood that in order to obtain a highly accurate measurement value, after the rice cooking is completed, the measurement is performed as soon as possible to avoid the interval time. long.
  • the preset evaluation index may include one or more of the following dimensions: surface flatness, bulkiness, expansion ratio, moisture content, softness, gelatinization degree, preferably, for improvement evaluation
  • the preset evaluation index may not be limited to the above parameters, and different parameters may be set for different foods, such as rice of different rice types, to obtain different focus for different rice varieties. The number of scores is measured.
  • different parameters can be used for the same type of rice, for example, different parameters are set for different user groups.
  • each of the above dimensions can reflect the related quality of the food in terms of appearance, uniformity, palatability, and taste.
  • FIG. 5 the optimal trend value for each of the preset evaluation indicators is shown.
  • the surface flatness of the rice generally refers to the difference between the highest point and the lowest point of the surface of the rice, and the rice is measured by a tool for measuring the flatness of the surface of the rice, for example, for a plurality of detection points. Detection, taking the average of the measured values of multiple detection points as the final measured value. Among them, the smaller the value of the measured surface flatness, the better the flatness of the rice.
  • the bulkiness and expansion ratio there is a specific measuring device for measuring the bulkiness of the rice, and the bulkiness and expansion ratio of the rice are generally expressed by a percentage.
  • the surface flatness, bulkiness, and expansion ratio represent the appearance of the rice, and therefore, by measuring these evaluation indexes, the quality of the cooking quality of the cooking utensil can be detected.
  • the measurement tools are used to measure and obtain the measured values.
  • moisture content, hardness and gelatinization different values reflect different palatability.
  • a corresponding scoring method can be set for the evaluation index, and after obtaining the measured value on the above-mentioned evaluation index, the number of the measured score is obtained according to the scoring method.
  • the step of determining, according to the obtained measurement value, the number of measurement scores corresponding to the preset evaluation index of the cooking appliance comprises: determining a measurement value interval to which the measurement value belongs; The measured score corresponding to the measured value interval is used as the corresponding score of the food on the preset evaluation index.
  • the step S20 includes the following refinement steps: acquiring weights corresponding to the respective preset evaluation indicators; The number of scores and the corresponding weights are measured, and the evaluation result of the cooking appliance is calculated.
  • the weights of the respective preset evaluation indicators may be preset according to needs, and the sum of the weights of all the preset evaluation indicators is 1.
  • FIG. 6 is a schematic diagram of weights corresponding to each preset evaluation index and level division of each preset evaluation index in an embodiment, which may be divided into measurement values, and each measurement value interval corresponds to a number of measurement scores.
  • the measured value is input into the evaluation system, and the evaluation system queries the corresponding measured value interval, and obtains the measured score corresponding to the measured value interval, and outputs the measured score as the corresponding score of the corresponding evaluation index.
  • the surface flatness is divided into five measurement value intervals, which are less than or equal to four intervals of 10 mm, 10-15 mm, 15-20 mm, 20-30 mm, and greater than or equal to 30 mm.
  • Each evaluation index is based on the thousand-point system, with a score of 1000 points.
  • the score corresponding to the interval of 10 mm or less is 1000 points
  • the score corresponding to the 10-15 mm range is 800 points
  • the score corresponding to the 15-20 mm range is 600 points.
  • the score corresponding to the -30 mm interval is 400 points
  • the score corresponding to the interval greater than or equal to 30 mm is 0 points.
  • the cooking quality of the cooking utensils of model P-1 was evaluated, and the cooking utensils of three types of P-1 were used to cook the rice, and the surface flatness was measured to be 8 mm, 10 mm, and 12 mm, respectively.
  • the average value is 10mm, and the corresponding number of scores is 1000 points.
  • the number of scores of each preset evaluation index is obtained, and then the total score of the cooking appliance of the model is calculated by using the weight calculation as the evaluation result.
  • a level is set for each evaluation indicator, for example, 1000 points corresponds to the special level, 800 points corresponds to the first level, 600 points corresponds to the second level, 400 points corresponds to the third level, and less than 400 points corresponds to the unqualified level. Set the rating for different evaluation scores.
  • the level is A: excellent; if the total score is 900-1000, the level is B: excellent; if the total is 800- 900 points, the level is C: qualified; if the total score is 600 points or if one of the evaluation indicators is unqualified, the level is D: poor.
  • the above-mentioned score system and the corresponding level can be set by the user according to requirements, for example, in other embodiments, it can also be set to a percentage system, or more levels can be divided. Moreover, in other embodiments, the measured value may also be converted into the measured score according to a linear relationship between the preset measured value and the measured score.
  • a plurality of different types and brands of cooking utensils can be evaluated by the method proposed in the embodiment, and in order to ensure the fairness of the evaluation, the same ingredients are used in the evaluation.
  • a plurality of cooking utensils can be used for the evaluation, and the number of the plurality of cooking utensils is averaged to be used as the cooking utensil of the model.
  • the number of scores of each evaluation index is obtained in this way, and the final evaluation result of the cooking appliance of the model is obtained.
  • the method for evaluating the quality of cooking proposed in the embodiment, the number of the scores of the cooking utensils on the preset evaluation index obtained by measuring the food cooked by the cooking device by the detecting device, and then according to the acquired Determining the number of corresponding scores on the preset evaluation index, and prescribing the evaluation rule, determining the evaluation result of the cooking quality of the cooking appliance, and realizing the detection result according to the detection device to detect the preset evaluation index, which is an objective
  • the physical and chemical scores rather than the subjective scores obtained by the taster's taste of the food, so that the evaluation results can not only reflect the user's subjective evaluation of the quality of cooking, but also reflect the objectivity and physical and chemical evaluation of the quality of cooking.
  • the evaluation result of the cooking quality of the cooking utensil is further rationalized.
  • the present invention further provides an apparatus for evaluating cooking quality.
  • Figure 7 is a schematic diagram of the functional modules of the first embodiment of the cooking quality evaluation apparatus of the present invention.
  • the cooking quality evaluation device includes:
  • the first obtaining module 10 is configured to obtain, when the evaluation information of the food sent by the terminal is received, the evaluation result corresponding to the food, wherein the evaluation result includes a measurement result of the cooking quality of the cooking appliance;
  • the first obtaining module 10 when receiving the evaluation information of the food sent by the terminal, acquires the evaluation result of the cooking quality of the cooking appliance corresponding to the food. Specifically, the first acquiring module 10 may first acquire the The identification information of the cooking appliance corresponding to the food, and then the evaluation result of the cooking quality of the cooking appliance corresponding to the identification information is obtained in the stored evaluation result of the cooking quality, or the first obtaining module 10 transmits the evaluation result including the identification information.
  • An evaluation device for instructing the cooking quality of the cooking appliance wherein the evaluation device for the cooking quality of the cooking appliance feeds back the evaluation result of the cooking quality of the cooking appliance corresponding to the identification information.
  • the user scores the aroma, color, taste, shape, hardness and the like of the mobile phone, for example, the user inputs the corresponding scores of the rice aroma, color, taste, shape, hardness, etc. at the terminal. Or level, and then the terminal generates evaluation information according to the score or level input by the user, and the evaluation information may be an evaluation score or an evaluation level.
  • the user may also perform overall evaluation on the rice, that is, input only one evaluation score or evaluation grade.
  • the evaluation module 20 is configured to determine an evaluation result of the cooking quality of the cooking appliance based on the evaluation result, the evaluation information, and a preset evaluation rule.
  • the evaluation result is the number of scores of the cooking quality of the cooking appliance
  • the evaluation information is the evaluation grade
  • the evaluation grade is converted into the evaluation score according to the classification rule of the grade, for example, the evaluation grade includes the grades of excellent, good, and bad, and the evaluation score
  • the perfect score is 100, of which, excellent represents 85 points and above, good represents 60 to 84 points, and the difference represents 60 points or less. If the received evaluation level is excellent, the evaluation level can be converted into an evaluation score of 90 points. Of course, it can also be 95 points.
  • the evaluation module 20 determines an evaluation result of the cooking quality of the cooking appliance based on the evaluation result, the evaluation information, and a preset evaluation rule.
  • the preset evaluation rule includes the evaluation result and the evaluation.
  • the weight corresponding to the information the evaluation module 20 calculates the evaluation result based on the evaluation result and the evaluation information and the corresponding weight.
  • the cooking quality evaluation apparatus further includes: a transmitting module, configured to send the evaluation result to the terminal, for the terminal to display the received evaluation result.
  • the evaluation result is sent to the terminal by the sending module, and the received evaluation result is displayed on the terminal, so that the user can view the evaluation result in time.
  • the evaluation device of the cooking quality when the evaluation information of the food sent by the terminal is received, the first obtaining module 10 acquires the evaluation result corresponding to the food, and then the evaluation module 20 is based on the evaluation result, The evaluation information and the preset evaluation rule determine the evaluation result of the cooking quality of the cooking appliance, and the evaluation result of the cooking quality of the cooking appliance is obtained according to the evaluation result and the evaluation information, and the evaluation result can reflect the user's cooking quality.
  • Subjective evaluation can reflect the objectivity and physical and chemical evaluation of cooking quality, making the evaluation result of cooking quality of cooking utensils more reasonable.
  • the cooking appliance comprises a rice cooker
  • the evaluation module 20 comprises:
  • the obtaining unit 21 is configured to separately obtain the weight of the evaluation result and the evaluation information
  • the calculating unit 22 is configured to calculate the evaluation result based on the evaluation result and the evaluation information and the corresponding weight.
  • the obtaining unit 21 comprises:
  • a first obtaining subunit configured to acquire the type of the rice
  • a second obtaining subunit configured to separately acquire the evaluation result and the weight corresponding to the evaluation information according to the type of the rice.
  • the rice of different rice species has different weights. Therefore, by obtaining the type of the rice, the evaluation result and the weight corresponding to the evaluation information are respectively obtained according to the type of the rice, and the different rice species are realized according to different types of rice. The weights are calculated to evaluate the results.
  • corresponding weights can be set for the evaluation result and the evaluation information, and each weight can be set reasonably.
  • the calculation unit 22 calculates the evaluation result based on the evaluation result and the evaluation information and the corresponding weight.
  • the evaluation result is a product of the evaluation result and the corresponding weight plus the evaluation information and the corresponding weight. product.
  • the apparatus for evaluating the quality of the cooking acquires the weights corresponding to the evaluation results and the evaluation information by the obtaining unit 21, and the calculation unit 22 calculates the weights based on the evaluation results and the evaluation information and the corresponding weights.
  • the evaluation result is calculated, and the evaluation result is set according to the evaluation result and the evaluation information, so that the evaluation result of the cooking quality of the cooking appliance is more reasonable.
  • a third embodiment of the evaluation device for cooking quality of the present invention is proposed based on the first embodiment.
  • the cooking appliance comprises a rice cooker
  • the evaluation device of the cooking quality further comprises:
  • a second obtaining module 30, configured to acquire identification information of the rice cooker
  • the identification information of the rice cooker may be a serial number corresponding to the rice cooker.
  • the storage module 40 is configured to associate and store the identification information, the evaluation result, the evaluation information, and the evaluation result.
  • the server after obtaining the identification information of the rice cooker, the server associates the identification information, the evaluation result, the evaluation information, and the evaluation result in association for later analysis of the stored data, for example, the data corresponding to the same identification information.
  • the data corresponding to the same identification information may be analyzed to determine the evaluation result when the evaluation information is greater than a threshold value, that is, the user evaluation is better, and the cooking control information corresponding to the evaluation result is obtained.
  • the rice cooker can be controlled to perform cooking control according to the obtained cooking control information; when the total number of data reaches the second preset value, the position of the rice cooker corresponding to each identification information can be obtained, and then the identification information of the rice cooker with the same position information is obtained,
  • the evaluation result, the evaluation information, and the evaluation result or may select a location, acquire identification information of the rice cooker having a distance from the location that is less than a preset distance, the evaluation result, the evaluation information, and The evaluation result, and analyzing the acquired data to determine the area Diet and other habits or characteristics.
  • the apparatus for evaluating the quality of the cooking obtained by the embodiment obtains the identification information of the rice cooker through the second acquisition module 30; then the storage module 40 stores the identification information, the evaluation result, the evaluation information, and the evaluation result in association with each other. By storing the above information through association, it provides a basis for subsequent data analysis and processing.
  • the apparatus for evaluating the quality of cooking further comprises:
  • a third obtaining module 50 configured to acquire, by the detecting device, the number of measured scores of the cooking appliance on the preset evaluation index obtained by measuring the food cooked by the cooking appliance;
  • the evaluation module 60 is configured to determine a result of the evaluation of the cooking quality of the cooking appliance according to the obtained number of scores corresponding to the preset evaluation index and a preset evaluation rule.
  • the third obtaining module 50 comprises the following refinement unit:
  • a measurement acquisition unit configured to acquire a measurement value obtained by measuring a food cooked by the cooking appliance using a detection device corresponding to the preset evaluation index
  • a score determining unit configured to determine, according to the obtained measured value, the number of the corresponding scores of the cooking appliance on the preset evaluation index.
  • the preset evaluation indicators there is a corresponding detection device for measuring the cooked rice. It can be understood that in order to obtain a highly accurate measurement value, after the rice cooking is completed, the measurement is performed as soon as possible to avoid the interval time. long.
  • the preset evaluation index may include one or more of the following dimensions: surface flatness, bulkiness, expansion ratio, moisture content, softness, and degree of gelatinization.
  • the preset evaluation index may not be limited to the above parameters, and different parameters may be set for different foods, such as rice of different rice types, for different rice species. The rice is scored with different emphasis.
  • different parameters can be used for the same rice, for example, different parameters are set for different user groups.
  • the following nine dimensions are included as an example.
  • the above nine dimensions can reflect the related quality of the food in terms of appearance, uniformity, palatability and taste. Referring to Figure 2, the best trend value for each of the preset evaluation indicators.
  • the surface flatness of the rice generally refers to the difference between the highest point and the lowest point of the surface of the rice, and the rice is measured by a tool for measuring the flatness of the surface of the rice, for example, for a plurality of detection points. Detection, taking the average of the measured values of multiple detection points as the final measured value. Among them, the smaller the value of the measured surface flatness, the better the flatness of the rice.
  • the bulkiness and expansion ratio there is a specific measuring device for measuring the bulkiness of the rice, and the bulkiness and expansion ratio of the rice are generally expressed by a percentage.
  • the surface flatness, bulkiness, and expansion ratio represent the appearance of the rice, and therefore, by measuring these evaluation indexes, the quality of the cooking quality of the cooking utensil can be detected.
  • the measurement tools are used to measure and obtain the measured values.
  • different values reflect different degrees of palatability for moisture content, hardness and gelatinization.
  • a corresponding scoring device may be set for the evaluation index. After the measurement acquisition unit obtains the measurement value on the evaluation index, the score determination unit obtains the measurement score according to the scoring method.
  • the score determining unit is further configured to: determine a measured value interval to which the measured value belongs; and, use the measured score corresponding to the measured value interval as the preset evaluation indicator of the food The corresponding number of scores on the test.
  • the evaluation module 60 when the preset evaluation index includes a plurality of, includes: a weight acquisition unit, configured to acquire a weight corresponding to each of the preset evaluation indicators; and a result calculation unit, configured to: And determining, according to the measured scores of the respective preset evaluation indicators and the corresponding weights, the evaluation result of the cooking appliance.
  • the weights of the respective preset evaluation indicators may be preset according to needs, and the sum of the weights of all the preset evaluation indicators is 1.
  • FIG. 6 is a schematic diagram of weights corresponding to each preset evaluation index and level division of each preset evaluation index in an embodiment, which may be divided into measurement values, and each measurement value interval corresponds to a number of measurement scores.
  • the measured value is input into the evaluation system, and the evaluation system queries the corresponding measured value interval, and obtains the measured score corresponding to the measured value interval, and outputs the measured score as the corresponding score of the corresponding evaluation index.
  • the surface flatness is divided into five measurement value intervals, which are less than or equal to four intervals of 10 mm, 10-15 mm, 15-20 mm, 20-30 mm, and greater than or equal to 30 mm.
  • Each evaluation index is based on the thousand-point system, with a score of 1000 points.
  • the score corresponding to the interval of 10 mm or less is 1000 points
  • the score corresponding to the 10-15 mm range is 800 points
  • the score corresponding to the 15-20 mm range is 600 points.
  • the score corresponding to the -30 mm interval is 400 points
  • the score corresponding to the interval greater than or equal to 30 mm is 0 points.
  • the cooking quality of the cooking utensils of model P-1 was evaluated, and the cooking utensils of three types of P-1 were used to cook the rice, and the surface flatness was measured to be 8 mm, 10 mm, and 12 mm, respectively.
  • the average value is 10 mm, and the corresponding number of scores is 1000 points.
  • the evaluation module 60 obtains the number of scores of each preset evaluation index in this way, and then calculates the total score of the cooking appliance of the model in combination with the weight calculation as the evaluation result.
  • a level is set for each evaluation indicator, for example, 1000 points corresponds to the special level, 800 points corresponds to the first level, 600 points corresponds to the second level, 400 points corresponds to the third level, and less than 400 points corresponds to the unqualified level. Set the rating for different evaluation scores.
  • the level is A: excellent; if the total score is 900-1000, the level is B: excellent; if the total is 800- 900 points, the level is C: qualified; if the total score is 600 points or if one of the evaluation indicators is unqualified, the level is D: poor.
  • the above-mentioned score system and the corresponding level can be set by the user according to requirements, for example, in other embodiments, it can also be set to a percentage system, or more levels can be divided. Moreover, in other embodiments, the measured value may also be converted into the measured score according to a linear relationship between the preset measured value and the measured score.
  • a plurality of different types and different brands of cooking utensils can be evaluated by using the device proposed in the embodiment, and in order to ensure the fairness of the evaluation, the same food materials are used in the evaluation.
  • a plurality of cooking utensils can be used for the evaluation, and the number of the plurality of cooking utensils is averaged to be used as the cooking utensil of the model.
  • the number of scores of each evaluation index is obtained in this way, and the final evaluation result of the cooking appliance of the model is obtained.
  • the apparatus for evaluating the quality of cooking proposed by the embodiment obtains the number of scores of the cooking appliance on the preset evaluation index obtained by measuring the food cooked by the cooking appliance by the detecting device, and then evaluating the score by the third obtaining module 50.
  • the module 60 determines the evaluation result of the cooking quality of the cooking appliance according to the obtained number of the corresponding scores on the preset evaluation index and the preset evaluation rule, and implements the detection of the preset evaluation index according to the detecting device.
  • the result of the evaluation is an objective and physicochemical score, rather than the subjective score of the taster's taste of the food, so that the evaluation results can reflect the user's subjective evaluation of the quality of cooking, but also reflect the cooking
  • the objectivity of quality and the evaluation of physical and chemical properties further make the evaluation results of the cooking quality of cooking utensils more reasonable.

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Abstract

一种烹饪质量的评价方法及装置，该方法包括以下步骤：在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，其中，所述测评结果包括烹饪器具的烹饪质量的测评结果（S10）；基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果（S20）。该方法实现了根据测评结果及评价信息得到烹饪器具的烹饪质量的评价结果，该评价结果既能够体现用户对烹饪质量的主观性评价，又能够体现对烹饪质量的客观性、理化的评价，使得烹饪器具的烹饪质量的评价结果更加合理。

Description

烹饪质量的评价方法及装置
技术领域
本发明涉及品质测评技术领域，尤其涉及一种烹饪质量的评价方法及装置。
背景技术
消费者在选购电饭煲等烹饪器具时，往往希望能够获知各个烹饪器具的烹饪质量是否满足自己的需求。但是现有的获取对烹饪质量的评价一般是从其他的产品使用者所给出的评价，例如，对烹饪器具烹饪出的食物的外观以及口感等的评价，但是这种评价方式主观性非常强，对食物的口味要求不同的人对同一产品可能会得出不同的评价，因此，采用这种评价方式得到的评价结果，无法体现对烹饪质量的客观性评价。
发明内容
本发明提供一种烹饪质量的评价方法及装置，旨在解决现有烹饪质量的评价方式无法体现对烹饪质量的客观性评价的技术问题。
为实现上述目的，本发明提供的一种烹饪质量的评价方法，所述烹饪质量的评价方法包括以下步骤：
在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，其中，所述测评结果包括烹饪器具的烹饪质量的测评结果；
基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果。
优选地，所述烹饪器具包括电饭煲，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤包括：
分别获取所述测评结果及所述评价信息对应的权重；
基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
优选地，所述食物为大米，分别获取所述测评结果及所述评价信息对应的权重的步骤包括：
获取所述大米的种类；
根据大米的种类分别获取所述测评结果及所述评价信息对应的权重。
优选地，所述烹饪器具包括电饭煲，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤之后，所述烹饪质量的评价方法还包括：
获取所述电饭煲的标识信息；
关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果。
优选地，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤之后，所述烹饪质量的评价方法还包括：
将所述评价结果发送至所述终端，以供所述终端显示接收到的所述评价结果。
优选地，所述在接收到终端发送的食物的评价信息时，获取所述食物对应的烹饪器具的烹饪质量的测评结果的步骤之前，还包括：
获取通过检测装置对所述烹饪器具烹饪的食物进行测量得到的、所述烹饪器具在预设测评指标上的测评分数；
根据获取到的在所述预设测评指标上对应的测评分数，以及预设的评价规则，确定所述烹饪器具的烹饪质量的测评结果。
此外，为实现上述目的，本发明还提供一种烹饪质量的评价装置，所述烹饪质量的评价装置包括：
第一获取模块，用于在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，其中，所述测评结果包括烹饪器具的烹饪质量的测评结果；
评价模块，用于基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果。
优选地，所述烹饪器具包括电饭煲，所述评价模块包括：
获取单元，用于分别获取所述测评结果及所述评价信息对应的权重；
计算单元，用于基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
优选地，所述食物为大米，所述获取单元包括：
第一获取子单元，用于获取所述大米的种类；
第二获取子单元，用于根据大米的种类分别获取所述测评结果及所述评价信息对应的权重。
优选地，所述烹饪器具包括电饭煲，所述烹饪质量的评价装置还包括：
第二获取模块，用于获取所述电饭煲的标识信息；
存储模块，用于关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果。
优选地，所述烹饪质量的评价装置还包括：
发送模块，用于将所述评价结果发送至所述终端，以供所述终端显示接收到的所述评价结果。
优选地，所述烹饪质量的评价装置还包括：
第三获取模块，用于获取通过检测装置对所述烹饪器具烹饪的食物进行测量得到的、所述烹饪器具在预设测评指标上的测评分数；
测评模块，用于根据获取到的在所述预设测评指标上对应的测评分数，以及预设的评价规则，确定所述烹饪器具的烹饪质量的测评结果。
本发明通过在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果，实现了根据测评结果及评价信息得到烹饪器具的烹饪质量的评价结果，该评价结果既能够体现用户对烹饪质量的主观性评价，又能够体现对烹饪质量的客观性、理化的评价，使得烹饪器具的烹饪质量的评价结果更加合理。
附图说明
图1为本发明烹饪质量的评价方法第一实施例的流程示意图；
图2为烹饪质量的评价方法第二实施例中确定所述烹饪器具的烹饪质量的评价结果步骤的细化流程示意图；
图3为本发明烹饪质量的评价方法第三实施例的流程示意图；
图4为本发明烹饪质量的评价方法第四实施例的流程示意图；
图5为本发明烹饪器具烹饪质量的测评方法第四实施例中各个预设测评指标的最佳趋势值；
图6为本发明烹饪器具烹饪质量的测评方法第四实施例中各个预设测评指标的评分方法示意图；
图7为本发明烹饪质量的评价装置第一实施例的功能模块示意图；
图8为烹饪质量的评价装置第二实施例中评价模块的细化功能模块示意图；
图9为本发明烹饪质量的评价装置第三实施例的功能模块示意图；
图10为本发明烹饪质量的评价装置第四实施例的功能模块示意图。
本发明目的的实现、功能特点及优点将结合实施例，参照附图做进一步说明。
具体实施方式
应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
本发明提供一种烹饪质量的评价方法。参照图1，图1为本发明烹饪质量的评价方法第一实施例的流程示意图。
在本实施例中，该烹饪质量的评价方法包括：
步骤S10，在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，其中，所述测评结果包括烹饪器具的烹饪质量的测评结果；
本实施例中，可设置一测评系统，可以将烹饪器具的烹饪质量的测评结果输入到该测评系统中，该测评系统关联存储烹饪装置（例如烹饪器具）的标识信息（序列码等）、烹饪器具的烹饪质量的测评结果，该测评系统可以部署在服务器中、PC（Personal Computer，个人计算机）机中等，可根据实际需要灵活设置，优选地，该测评系统有预先设置的评价规则。
以下的实施例中以烹饪器具、服务器以及使用待测评的烹饪器具烹饪的米饭为例进行说明。
本实施例中，在接收到终端发送的食物的评价信息时，服务器获取所述食物对应的烹饪器具的烹饪质量的测评结果，具体地，服务器可以首先获取所述食物对应的烹饪器具的标识信息，而后在存储的烹饪质量的测评结果中获取该标识信息对应的烹饪器具的烹饪质量的测评结果，或者，服务器发送包括该标识信息的测评结果获取指令至烹饪器具烹饪质量的测评装置，以供烹饪器具烹饪质量的测评装置反馈标识信息对应的烹饪器具的烹饪质量的测评结果。
需要强调的是，用户对米饭的香气、色泽、滋味、形态、软硬度等在手机等终端进行打分，例如，用户在终端输入米饭香气、色泽、滋味、形态、软硬度等对应的分数或等级，而后终端根据用户输入的分数或等级生成评价信息，该评价信息可以为评价分数或评价等级，当然，用户也可以对米饭进行整体评价，即仅输入一个评价分数或评价等级。
步骤S20，基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果。
其中，测评结果为烹饪器具的烹饪质量的测评分数，在评价信息为评价等级，根据等级的分级规则将该评价等级转换为评价分数，例如，评价等级包括优、良、差三级，评价分数的满分为100时，其中，优代表85分及以上、良代表60至84分、差代表60分以下，若接收到的评价等级为优，则可将该评价等级转换为90分的评价分数，当然也可以为95分。
本实施例中，基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果，具体地，预设的评价规则包括测评结果及评价信息对应的权重，基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
进一步地，在一实施例中，在步骤S30之后，该方法还包括：将所述评价结果发送至所述终端，以供所述终端显示接收到的所述评价结果。
本实施例中，通过将所述评价结果发送至所述终端，并在终端显示接收到的所述评价结果，以使用户能够及时查看该评价结果。
本实施例提出的烹饪质量的评价方法，通过在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，接着基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果，实现了根据测评结果及评价信息得到烹饪器具的烹饪质量的评价结果，该评价结果既能够体现用户对烹饪质量的主观性评价，又能够体现对烹饪质量的客观性、理化的评价，使得烹饪器具的烹饪质量的评价结果更加合理。
基于第一实施例提出本发明烹饪质量的评价方法的第二实施例，参照图2，在本实施例中，所述烹饪器具包括电饭煲，步骤S20包括：
步骤S21，分别获取所述测评结果及所述评价信息对应的权重；
步骤S22，基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
本实施例中，可以为测评结果及评价信息设置对应的权重，各个权重可以进行合理的设置。服务器基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果，具体的，评价结果为测评结果与对应的权重的乘积加上评价信息与对应的权重的乘积。
进一步地，在一实施例中，在所述食物为大米时，步骤S21包括：
获取所述大米的种类；
根据大米的种类分别获取所述测评结果及所述评价信息对应的权重。
在本实施例中，不同米种的大米对应的权重不同，因此，通过获取所述大米的种类，根据大米的种类分别获取所述测评结果及所述评价信息对应的权重，实现根据不同米种的权重计算评价结果。
本实施例提出的烹饪质量的评价方法，通过分别获取所述测评结果及所述评价信息对应的权重，而后基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果，可以根据测评结果及评价信息设置对应的权重得到评价结果，使得烹饪器具的烹饪质量的评价结果更加合理。
基于第一实施例提出本发明烹饪质量的评价方法的第三实施例，参照图3，在本实施例中，所述烹饪器具包括电饭煲，在步骤S20之后，该方法还包括：
步骤S30，获取所述电饭煲的标识信息；
其中，电饭煲的标识信息可以为该电饭煲对应的序列号。
步骤S40，关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果。
本实施例中，在得到电饭煲的标识信息之后，服务器将标识信息、测评结果、评价信息及评价结果进行关联存储，以供后续对存储的数据进行分析，例如，在同一标识信息对应的数据的数量达到第一预设值时，可以对该同一标识信息对应的数据进行分析，以确定在评价信息大于一阈值即用户评价较好时的测评结果，并获取该评测结果对应的烹饪控制信息，后续可控制该电饭煲按照获取的烹饪控制信息进行烹饪控制；在数据的总数量达到第二预设值时，可以获取各个标识信息对应的电饭煲的位置，而后得到位置信息相同的电饭煲的标识信息、所述测评结果、所述评价信息及所述评价结果，或者，可选定位置，获取与该位置之间的距离小于预设距离的电饭煲的标识信息、所述测评结果、所述评价信息及所述评价结果，并分析获取到的数据以确定还区域的饮食习惯或特色等。
本实施例提出的烹饪质量的评价方法，通过获取所述电饭煲的标识信息；接着关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果，通过关联存储上述信息，为后续的数据分析及处理提供基础。
基于第一实施例提出本发明烹饪质量的评价方法的第四实施例，参照图4，在本实施例中，在步骤S10之前，该烹饪质量的评价方法还包括：
步骤S50，获取通过检测装置对所述烹饪器具烹饪的食物进行测量得到的、所述烹饪器具在预设测评指标上的测评分数；
步骤S60，根据获取到的在所述预设测评指标上对应的测评分数，以及预设的评价规则，确定所述烹饪器具的烹饪质量的测评结果。
优选地，在一实施例中，步骤S50可以包括以下细化步骤：获取使用所述预设测评指标对应的检测装置对所述烹饪器具烹饪的食物进行测量得到的测量值；根据获取到的所述测量值确定所述烹饪器具在预设测评指标上对应的测评分数。
对于预设测评指标，有对应的检测装置，对烹饪的米饭进行测量，可以理解的是，为了能够得到准确性较高的测量值，在米饭烹饪完成后，尽快进行测量，避免间隔的时间过长。
在本实施例中，预设的测评指标可以包括以下各个维度中的一个或者多个：表面平整度、蓬松度、膨胀率、含水率、软硬度、糊化度，优选地，为提高测评分数的准确性及实用性，预设的测评指标可以不限于上述参数，并且针对不同的食物，例如不同米种的大米，可以设置不同的参数，以针对不同米种的大米得到侧重点不同的测评分数，当然，对于同一种大米，也可以采用不同的参数，例如，针对不同的用户群设置不同的参数。
可选地，以下以包含上述各个维度为例进行说明，上述各个维度可以反映食物在外观、均匀性、适口性以及滋味四个方面的相关品质。参照图5所示，为每一个预设测评指标的最佳趋势值。
关于表面平整度的测量，米饭的表面平整度一般是指米饭表层最高点与最低点之间的差值，使用测量米饭表面平整度的工具对米饭进行测量，例如，可以对多个检测点进行检测，取多个检测点的测量值的平均值作为最终的测量值。其中，测得的表面平整度的数值越小，说明米饭的平整性越好。
关于蓬松度和膨胀率的测量，有特定的测量米饭蓬松度的检测装置对其进行测量，米饭的蓬松度和膨胀率一般用百分比来表示。蓬松度和膨胀率越高，说明烹饪器具的烹饪效果越好。表面平整度、蓬松度以及膨胀率代表米饭的外观，因此，通过对这些测评指标的测量能够检测出烹饪器具的烹饪质量在食物外观上的品质。
关于含水率、软硬度以及糊化度的测量，均使用相应的测量工具进行测量并得到测量值。对于含水率、软硬度以及糊化度来说，不同的数值反映不同的适口度。
可以为测评指标设置对应的评分方法，在得到上述测评指标上的测量值后，按照评分方法获取测评分数。
具体地，作为一种实施方式，根据获取到的所述测量值确定所述烹饪器具在预设测评指标上对应的测评分数的步骤包括：确定所述测量值所属的测量值区间；将所述测量值区间对应的测评分数作为所述食物在所述预设测评指标上对应的测评分数。
优选地，在另一种实施例中，当预设测评指标包括多个时，步骤S20包括以下细化步骤：获取各个所述预设测评指标对应的权重；根据所述各个预设测评指标的测评分数以及对应的所述权重，计算得到所述烹饪器具的测评结果。
可以根据需要预先设置各个预设测评指标的权重，所有预设测评指标的权重的和为1。
参照图6所示，图6为一实施例中各个预设测评指标对应的权重以及各个预设测评指标的等级划分示意图，可以为测量值划分区间，每一个测量值区间对应有测评分数，在得到测量值后，将测量值输入测评系统，测评系统查询对应的测量值区间，并获取该测量值区间对应的测评分数，输出该测评分数作为对应测评指标的测评分数。以表面平整度为例进行说明，表面平整度分为五个测量值区间，小于或者等于10mm、10-15mm、15-20mm、20-30mm以及大于或等于30mm四个区间。每一个测评指标均采用千分制，满分为1000分，小于或者等于10mm区间对应的分数为1000分，10-15mm区间对应的分数为800分，15-20mm区间对应的分数为600分，20-30mm区间对应的分数为400分，大于或等于30mm区间对应的分数为0分。对型号为P-1的烹饪器具的烹饪质量进行测评，使用三台型号为P-1的烹饪器具烹饪米饭，分别测得其表面平整度为8mm、10mm、12mm，那么取这三个数的平均值10mm，其对应的测评分数则为1000分，按照这种方式获取到各个预设测评指标的测评分数，然后结合权重计算得到该型号烹饪器具的测评总分，作为测评结果。可选地，为每一个测评指标设置级别，例如，1000分对应特级，800分对应一级，600分对应二级，400分对应三级，低于400分对应不合格。为不同的测评总分设置测评级别，例如，若总分为1000分，则级别为A级：优秀；若总分为900-1000分，则级别为B级：优良；若总分为800-900分，则级别为C级：合格；若总分为600分一下或者有一项测评指标不合格，则级别为D级：较差。
可以理解的是，上述分数制以及对应的级别可以由用户根据需要设置，例如在其他实施例中，也可以设置为百分制，或者划分更多的级别等。而且，在其他实施例中，也可以按照预设的测量值与测评分数的线性关系，将测量值转换为测评分数。
可以理解的是，可以使用本实施例提出的方法对多种不同型号、不同品牌的烹饪器具进行测评，并且为了保证测评的公正性，在测评时使用相同的食材。而且对于同一型号的烹饪器具来说，在获取每一个测评指标上的测评分数时，可以使用多台烹饪器具进行测评，将多台烹饪器具的测评分数取平均值后作为该型号的烹饪器具的最终测评分数，按照这种方式获取每一个测评指标的测评分数，进而获取该型号的烹饪器具的最终测评结果。
本实施例提出的烹饪质量的评价方法，通过获取通过检测装置对所述烹饪器具烹饪的食物进行测量得到的、所述烹饪器具在预设测评指标上的测评分数，而后根据获取到的在所述预设测评指标上对应的测评分数，以及预设的评价规则，确定所述烹饪器具的烹饪质量的测评结果，实现了根据检测装置对预设测评指标进行检测得到测评结果，是一种客观且理化的分数，而不是根据品尝者对食物的品尝得到的主观性测评分数，进而使得评价结果既能够体现用户对烹饪质量的主观性评价，又能够体现对烹饪质量的客观性、理化的评价，进一步使得烹饪器具的烹饪质量的评价结果更加合理。
本发明进一步提供一种烹饪质量的评价装置。
参照图7，图7为本发明烹饪质量的评价装置第一实施例的功能模块示意图。
在本实施例中，该烹饪质量的评价装置包括：
第一获取模块10，用于在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，其中，所述测评结果包括烹饪器具的烹饪质量的测评结果；
本实施例中，在接收到终端发送的食物的评价信息时，第一获取模块10获取所述食物对应的烹饪器具的烹饪质量的测评结果，具体地，第一获取模块10可以首先获取所述食物对应的烹饪器具的标识信息，而后在存储的烹饪质量的测评结果中获取该标识信息对应的烹饪器具的烹饪质量的测评结果，或者，第一获取模块10发送包括该标识信息的测评结果获取指令至烹饪器具烹饪质量的测评装置，以供烹饪器具烹饪质量的测评装置反馈标识信息对应的烹饪器具的烹饪质量的测评结果。
需要强调的是，用户对米饭的香气、色泽、滋味、形态、软硬度等在手机等终端进行打分，例如，用户在终端输入米饭香气、色泽、滋味、形态、软硬度等对应的分数或等级，而后终端根据用户输入的分数或等级生成评价信息，该评价信息可以为评价分数或评价等级，当然，用户也可以对米饭进行整体评价，即仅输入一个评价分数或评价等级。
评价模块20，用于基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果。
其中，测评结果为烹饪器具的烹饪质量的测评分数，在评价信息为评价等级，根据等级的分级规则将该评价等级转换为评价分数，例如，评价等级包括优、良、差三级，评价分数的满分为100时，其中，优代表85分及以上、良代表60至84分、差代表60分以下，若接收到的评价等级为优，则可将该评价等级转换为90分的评价分数，当然也可以为95分。
本实施例中，评价模块20基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果，具体地，预设的评价规则包括测评结果及评价信息对应的权重，评价模块20基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
进一步地，在一实施例中，烹饪质量的评价装置还包括：发送模块，用于将所述评价结果发送至所述终端，以供所述终端显示接收到的所述评价结果。
本实施例中，通过发送模块将所述评价结果发送至所述终端，并在终端显示接收到的所述评价结果，以使用户能够及时查看该评价结果。
本实施例提出的烹饪质量的评价装置，通过在接收到终端发送的食物的评价信息时，第一获取模块10获取所述食物对应的测评结果，接着评价模块20基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果，实现了根据测评结果及评价信息得到烹饪器具的烹饪质量的评价结果，该评价结果既能够体现用户对烹饪质量的主观性评价，又能够体现对烹饪质量的客观性、理化的评价，使得烹饪器具的烹饪质量的评价结果更加合理。
基于第一实施例提出本发明烹饪质量的评价装置的第二实施例，参照图8，在本实施例中，所述烹饪器具包括电饭煲，评价模块20包括：
获取单元21，用于分别获取所述测评结果及所述评价信息对应的权重；
计算单元22，用于基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
进一步地，在一实施例中，在所述食物为大米时，获取单元21包括：
第一获取子单元，用于获取所述大米的种类；
第二获取子单元，用于根据大米的种类分别获取所述测评结果及所述评价信息对应的权重。
在本实施例中，不同米种的大米对应的权重不同，因此，通过获取所述大米的种类，根据大米的种类分别获取所述测评结果及所述评价信息对应的权重，实现根据不同米种的权重计算评价结果。
本实施例中，可以为测评结果及评价信息设置对应的权重，各个权重可以进行合理的设置。计算单元22基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果，具体的，评价结果为测评结果与对应的权重的乘积加上评价信息与对应的权重的乘积。
本实施例提出的烹饪质量的评价装置，通过获取单元21分别获取所述测评结果及所述评价信息对应的权重，而后计算单元22基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果，可以根据测评结果及评价信息设置对应的权重得到评价结果，使得烹饪器具的烹饪质量的评价结果更加合理。
基于第一实施例提出本发明烹饪质量的评价装置的第三实施例，参照图9，在本实施例中，所述烹饪器具包括电饭煲，该烹饪质量的评价装置还包括：
第二获取模块30，用于获取所述电饭煲的标识信息；
其中，电饭煲的标识信息可以为该电饭煲对应的序列号。
存储模块40，用于关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果。
本实施例中，在得到电饭煲的标识信息之后，服务器将标识信息、测评结果、评价信息及评价结果进行关联存储，以供后续对存储的数据进行分析，例如，在同一标识信息对应的数据的数量达到第一预设值时，可以对该同一标识信息对应的数据进行分析，以确定在评价信息大于一阈值即用户评价较好时的测评结果，并获取该评测结果对应的烹饪控制信息，后续可控制该电饭煲按照获取的烹饪控制信息进行烹饪控制；在数据的总数量达到第二预设值时，可以获取各个标识信息对应的电饭煲的位置，而后得到位置信息相同的电饭煲的标识信息、所述测评结果、所述评价信息及所述评价结果，或者，可选定位置，获取与该位置之间的距离小于预设距离的电饭煲的标识信息、所述测评结果、所述评价信息及所述评价结果，并分析获取到的数据以确定还区域的饮食习惯或特色等。
本实施例提出的烹饪质量的评价装置，通过第二获取模块30获取所述电饭煲的标识信息；接着存储模块40关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果，通过关联存储上述信息，为后续的数据分析及处理提供基础。
基于第一实施例提出本发明烹饪质量的评价装置的第四实施例，参照图10，在本实施例中，该烹饪质量的评价装置还包括：
第三获取模块50，用于获取通过检测装置对所述烹饪器具烹饪的食物进行测量得到的、所述烹饪器具在预设测评指标上的测评分数；
测评模块60，用于根据获取到的在所述预设测评指标上对应的测评分数，以及预设的评价规则，确定所述烹饪器具的烹饪质量的测评结果。
优选地，在一实施例中，第三获取模块50包括以下细化单元：
测量获取单元，用于获取使用所述预设测评指标对应的检测装置对所述烹饪器具烹饪的食物进行测量得到的测量值；
分数确定单元，用于根据获取到的所述测量值确定所述烹饪器具在预设测评指标上对应的测评分数。
对于预设测评指标，有对应的检测装置，对烹饪的米饭进行测量，可以理解的是，为了能够得到准确性较高的测量值，在米饭烹饪完成后，尽快进行测量，避免间隔的时间过长。
在本实施例中，预设的测评指标可以包括以下各个维度中的一个或者多个：表面平整度、蓬松度、膨胀率、含水率、软硬度、糊化度。，优选地，为提高测评分数的准确性及实用性，预设的测评指标可以不限于上述参数，并且针对不同的食物，例如不同米种的大米，可以设置不同的参数，以针对不同米种的大米得到侧重点不同的测评分数，当然，对于同一种大米，也可以采用不同的参数，例如，针对不同的用户群设置不同的参数。
可选地，以下以包含上述九个维度为例进行说明，上述九个维度可以反映食物在外观、均匀性、适口性以及滋味四个方面的相关品质。参照图2所示，为每一个预设测评指标的最佳趋势值。
关于表面平整度的测量，米饭的表面平整度一般是指米饭表层最高点与最低点之间的差值，使用测量米饭表面平整度的工具对米饭进行测量，例如，可以对多个检测点进行检测，取多个检测点的测量值的平均值作为最终的测量值。其中，测得的表面平整度的数值越小，说明米饭的平整性越好。
关于蓬松度和膨胀率的测量，有特定的测量米饭蓬松度的检测装置对其进行测量，米饭的蓬松度和膨胀率一般用百分比来表示。蓬松度和膨胀率越高，说明烹饪器具的烹饪效果越好。表面平整度、蓬松度以及膨胀率代表米饭的外观，因此，通过对这些测评指标的测量能够检测出烹饪器具的烹饪质量在食物外观上的品质。
关于含水率、软硬度以及糊化度的测量，均使用相应的测量工具进行测量并得到测量值。其中，对于含水率、软硬度以及糊化度来说，不同的数值反映不同的适口度。
可以为测评指标设置对应的评分装置，在测量获取单元得到上述测评指标上的测量值后，分数确定单元按照评分方法获取测评分数。
具体地，作为一种实施方式，分数确定单元还用于：确定所述测量值所属的测量值区间；以及，将所述测量值区间对应的测评分数作为所述食物在所述预设测评指标上对应的测评分数。
优选地，在另一种实施例中，当预设测评指标包括多个时，测评模块60包括：权重获取单元，用于获取各个所述预设测评指标对应的权重；结果计算单元，用于根据所述各个预设测评指标的测评分数以及对应的所述权重，计算得到所述烹饪器具的测评结果。
可以根据需要预先设置各个预设测评指标的权重，所有预设测评指标的权重的和为1。
参照图6所示，图6为一实施例中各个预设测评指标对应的权重以及各个预设测评指标的等级划分示意图，可以为测量值划分区间，每一个测量值区间对应有测评分数，在得到测量值后，将测量值输入测评系统，测评系统查询对应的测量值区间，并获取该测量值区间对应的测评分数，输出该测评分数作为对应测评指标的测评分数。以表面平整度为例进行说明，表面平整度分为五个测量值区间，小于或者等于10mm、10-15mm、15-20mm、20-30mm以及大于或等于30mm四个区间。每一个测评指标均采用千分制，满分为1000分，小于或者等于10mm区间对应的分数为1000分，10-15mm区间对应的分数为800分，15-20mm区间对应的分数为600分，20-30mm区间对应的分数为400分，大于或等于30mm区间对应的分数为0分。对型号为P-1的烹饪器具的烹饪质量进行测评，使用三台型号为P-1的烹饪器具烹饪米饭，分别测得其表面平整度为8mm、10mm、12mm，那么取这三个数的平均值10mm，其对应的测评分数则为1000分，测评模块60按照这种方式获取到各个预设测评指标的测评分数，然后结合权重计算得到该型号烹饪器具的测评总分，作为测评结果。可选地，为每一个测评指标设置级别，例如，1000分对应特级，800分对应一级，600分对应二级，400分对应三级，低于400分对应不合格。为不同的测评总分设置测评级别，例如，若总分为1000分，则级别为A级：优秀；若总分为900-1000分，则级别为B级：优良；若总分为800-900分，则级别为C级：合格；若总分为600分一下或者有一项测评指标不合格，则级别为D级：较差。
可以理解的是，上述分数制以及对应的级别可以由用户根据需要设置，例如在其他实施例中，也可以设置为百分制，或者划分更多的级别等。而且，在其他实施例中，也可以按照预设的测量值与测评分数的线性关系，将测量值转换为测评分数。
可以理解的是，可以使用本实施例提出的装置对多种不同型号、不同品牌的烹饪器具进行测评，并且为了保证测评的公正性，在测评时使用相同的食材。而且对于同一型号的烹饪器具来说，在获取每一个测评指标上的测评分数时，可以使用多台烹饪器具进行测评，将多台烹饪器具的测评分数取平均值后作为该型号的烹饪器具的最终测评分数，按照这种方式获取每一个测评指标的测评分数，进而获取该型号的烹饪器具的最终测评结果。
本实施例提出的烹饪质量的评价装置，通过第三获取模块50获取通过检测装置对所述烹饪器具烹饪的食物进行测量得到的、所述烹饪器具在预设测评指标上的测评分数，而后测评模块60根据获取到的在所述预设测评指标上对应的测评分数，以及预设的评价规则，确定所述烹饪器具的烹饪质量的测评结果，实现了根据检测装置对预设测评指标进行检测得到测评结果，是一种客观且理化的分数，而不是根据品尝者对食物的品尝得到的主观性测评分数，进而使得评价结果既能够体现用户对烹饪质量的主观性评价，又能够体现对烹饪质量的客观性、理化的评价，进一步使得烹饪器具的烹饪质量的评价结果更加合理。
以上仅为本发明的优选实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书及附图内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明的专利保护范围内。

Claims (20)

  1. 一种烹饪质量的评价方法，其特征在于，所述烹饪质量的评价方法包括以下步骤：
    在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，其中，所述测评结果包括烹饪器具的烹饪质量的测评结果；
    基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果。
  2. 如权利要求1所述的烹饪质量的评价方法，其特征在于，所述烹饪器具包括电饭煲，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤包括：
    分别获取所述测评结果及所述评价信息对应的权重；
    基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
  3. 如权利要求2所述的烹饪质量的评价方法，其特征在于，所述食物为大米，分别获取所述测评结果及所述评价信息对应的权重的步骤包括：
    获取所述大米的种类；
    根据大米的种类分别获取所述测评结果及所述评价信息对应的权重。
  4. 如权利要求1所述的烹饪质量的评价方法，其特征在于，所述烹饪器具包括电饭煲，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤之后，所述烹饪质量的评价方法还包括：
    获取所述电饭煲的标识信息；
    关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果。
  5. 如权利要求1所述的烹饪质量的评价方法，其特征在于，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤之后，所述烹饪质量的评价方法还包括：
    将所述评价结果发送至所述终端，以供所述终端显示接收到的所述评价结果。
  6. 如权利要求1所述的烹饪质量的评价方法，其特征在于，所述在接收到终端发送的食物的评价信息时，获取所述食物对应的烹饪器具的烹饪质量的测评结果的步骤之前，还包括：
    获取通过检测装置对所述烹饪器具烹饪的食物进行测量得到的、所述烹饪器具在预设测评指标上的测评分数；
    根据获取到的在所述预设测评指标上对应的测评分数，以及预设的评价规则，确定所述烹饪器具的烹饪质量的测评结果。
  7. 如权利要求6所述的烹饪质量的评价方法，其特征在于，所述烹饪器具包括电饭煲，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤包括：
    分别获取所述测评结果及所述评价信息对应的权重；
    基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
  8. 如权利要求7所述的烹饪质量的评价方法，其特征在于，所述食物为大米，分别获取所述测评结果及所述评价信息对应的权重的步骤包括：
    获取所述大米的种类；
    根据大米的种类分别获取所述测评结果及所述评价信息对应的权重。
  9. 如权利要求6所述的烹饪质量的评价方法，其特征在于，所述烹饪器具包括电饭煲，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤之后，所述烹饪质量的评价方法还包括：
    获取所述电饭煲的标识信息；
    关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果。
  10. 如权利要求6所述的烹饪质量的评价方法，其特征在于，所述基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果的步骤之后，所述烹饪质量的评价方法还包括：
    将所述评价结果发送至所述终端，以供所述终端显示接收到的所述评价结果。
  11. 一种烹饪质量的评价装置，其特征在于，所述烹饪质量的评价装置包括：
    第一获取模块，用于在接收到终端发送的食物的评价信息时，获取所述食物对应的测评结果，其中，所述测评结果包括烹饪器具的烹饪质量的测评结果；
    评价模块，用于基于所述测评结果、所述评价信息以及预设的评价规则，确定所述烹饪器具的烹饪质量的评价结果。
  12. 如权利要求11所述的烹饪质量的评价装置，其特征在于，所述烹饪器具包括电饭煲，所述评价模块包括：
    获取单元，用于分别获取所述测评结果及所述评价信息对应的权重；
    计算单元，用于基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
  13. 如权利要求12所述的烹饪质量的评价装置，其特征在于，所述食物为大米，所述获取单元包括：
    第一获取子单元，用于获取所述大米的种类；
    第二获取子单元，用于根据大米的种类分别获取所述测评结果及所述评价信息对应的权重。
  14. 如权利要求11所述的烹饪质量的评价装置，其特征在于，所述烹饪器具包括电饭煲，所述烹饪质量的评价装置还包括：
    第二获取模块，用于获取所述电饭煲的标识信息；
    存储模块，用于关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果。
  15. 如权利要求11所述的烹饪质量的评价装置，其特征在于，所述烹饪质量的评价装置还包括：
    发送模块，用于将所述评价结果发送至所述终端，以供所述终端显示接收到的所述评价结果。
  16. 如权利要求11所述的烹饪质量的评价装置，其特征在于，所述烹饪质量的评价装置还包括：
    第三获取模块，用于获取通过检测装置对所述烹饪器具烹饪的食物进行测量得到的、所述烹饪器具在预设测评指标上的测评分数；
    测评模块，用于根据获取到的在所述预设测评指标上对应的测评分数，以及预设的评价规则，确定所述烹饪器具的烹饪质量的测评结果。
  17. 如权利要求16所述的烹饪质量的评价装置，其特征在于，所述烹饪器具包括电饭煲，所述评价模块包括：
    获取单元，用于分别获取所述测评结果及所述评价信息对应的权重；
    计算单元，用于基于所述测评结果及所述评价信息以及对应的所述权重，计算得到所述评价结果。
  18. 如权利要求17所述的烹饪质量的评价装置，其特征在于，所述食物为大米，所述获取单元包括：
    第一获取子单元，用于获取所述大米的种类；
    第二获取子单元，用于根据大米的种类分别获取所述测评结果及所述评价信息对应的权重。
  19. 如权利要求16所述的烹饪质量的评价装置，其特征在于，所述烹饪器具包括电饭煲，所述烹饪质量的评价装置还包括：
    第二获取模块，用于获取所述电饭煲的标识信息；
    存储模块，用于关联存储所述标识信息、所述测评结果、所述评价信息及所述评价结果。
  20. 如权利要求16所述的烹饪质量的评价装置，其特征在于，所述烹饪质量的评价装置还包括：
    发送模块，用于将所述评价结果发送至所述终端，以供所述终端显示接收到的所述评价结果。
PCT/CN2016/111535 2016-09-14 2016-12-22 烹饪质量的评价方法及装置 Ceased WO2018049750A1 (zh)

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