METHOD AND APPARATUS FOR CONTROLLING A COOKING PROCESS OF A FOOD

1 . A method of controlling a cooking process of a food, the method comprising steps of:

detecting (S 101 ) a weight change of a first vaporizable component in the food a first period of time;

determining (S 102 ) an initial status of the food at least partially based on the detected weight change of the first vaporizable component in the food; and

controlling (S 103 ) the cooking process at least partially based on the determined initial status of the food.

2 . The method according to claim 1 , wherein the step of detecting (S 101 ) the weight change of the first vaporizable component in the food comprises at least one step of:

detecting a weight change of the food during the first period of time;

detecting a change of an environmental parameter during the first period of time, the environment parameter including humidity; and

detecting amount of the first vaporizable component that evaporates from the food during the first period of time.

3 . The method according to claim 2 , wherein the step of detecting the weight change of the food comprises at least one step of:

sampling the weight change of the food for at least one time instant within the first period of time;

determining elapsed time upon reaching at least one predefined amount of the weight change of the food; and

extracting at least one morphological feature from a thermo-gravimetric profile that characterizes the weight change of the food over the first period of time.

4 . The method according to claim 1 , wherein the first period of time is an initial period of cooking time for the cooking process, and wherein the step of controlling (S 103 ) the cooking process comprises a step of adapting, at least partially based on the determined initial status of the food, the cooking process in a remaining period of the cooking time.

5 . The method according to claim 1 , wherein the food is placed in an environment with a predefined configuration for the step of detecting (S 101 ) a weight change.

6 . The method according to claim 1 , wherein the step of determining (S 102 ) the initial status of the food comprises steps of:

obtaining a type of the food; and

determining the initial status of the food from a predefined prediction model based on the detected weight change of the first vaporizable component in the food and from the obtained type of the food.

7 . The method according to claim 1 , wherein the step of controlling (S 103 ) the cooking process comprises steps of:

detecting a weight change of a second vaporizable component in the food over a second period of time in the cooking process; and

determining doneness of the food based on the detected weight change of the second vaporizable component in the food.

8 . An apparatus for controlling a cooking process of a food, the apparatus comprising:

a first detecting unit configured to detect a weight change of a first vaporizable component, such as water, in the food over a first period of time;

an initial status determining unit configured to determine an initial status of the food at least partially based on the detected weight change of the first vaporizable component in the food; and

a cooking control unit configured to control the cooking process at least partially based on the determined initial status of the food.

9 . The apparatus according to claim 8 , wherein the first detecting unit comprises at least one of:

a food weight detecting unit configured to detect a weight change of the food during the first period of time;

an environmental parameter detecting unit configured to detect a change of an environmental parameter during the first period of time, the environment parameter including humidity; and

a component weight detecting unit configured to detect amount of the first vaporizable component that evaporates from the food during the first period of time.

10 . The apparatus according to claim 9 , wherein the food weight detecting unit comprises at least one of:

a weight sampling unit configured to sample the weight change of the food for at least one time instant within the first period of time;

a time determining unit configured to determine elapsed time upon reaching at least one predefined amount of the weight change of the food; and

a feature extracting unit configured to extract at least one morphological feature from a thermo-gravimetric profile that characterizes the weight change of the food over the first period of time.

11 . The apparatus according to claim 8 , wherein the first period of time is an initial period of cooking time for the cooking process, and wherein the cooking control unit ( 303 ) is configured to adapt, at least partially based on the determined initial status of the food, the cooking process in a remaining period of the cooking time.

12 . The apparatus according to claim 8 , wherein the food is placed in an environment with a predefined configuration for the detecting.

13 . The apparatus according to claim 8 , further comprising:

a food type obtaining unit configured to obtain a type of the food, wherein the initial status determining unit is configured to determine the initial status of the food from a predefined prediction model based on the detected weight change of the first vaporizable component in the food and from the obtained type of the food.

14 . The apparatus according to claim 8 , further comprising:

a second detecting unit configured to detect a weight change of a second vaporizable component in the food over a second period of time in the cooking process; and

a doneness determining unit configured to determine doneness of the food based on the detected weight change of the second vaporizable component in the food.

15 . A computer program product for controlling a cooking process of a food, the computer program product being tangibly stored on a non-transient computer-readable medium and comprising machine executable instructions which, when executed, cause the machine to perform steps of the method according to claim 1 .