System and method for estimating foodstuff completion time
A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.
1. A cooking system, comprising a processing system configured to:
receive a foodstuff parameter measured using a sensor;
determine a current foodstuff parameter and a current cooking curve parameter using a Kalman filter, wherein inputs to the Kalman filter comprise the measured foodstuff parameter, a prior foodstuff parameter, and a prior cooking curve parameter;
access a cooking curve associated with the current cooking curve parameter;
calculating an estimated time associated with cooking completion based on a difference between:
a current time associated with the current foodstuff parameter on the cooking curve; and
a completion time associated with a target foodstuff parameter on the cooking curve; and
present the estimated time to a user of the cooking system.
2. The cooking system of claim 1 , wherein the current cooking curve parameter is associated with a rate of change of the cooking curve.
3. The cooking system of claim 1 , further comprising a heating element configured to heat foodstuff within a cooking cavity, wherein the estimated time is determined while heating the foodstuff using the heating element.
4. The cooking system of claim 3 , further comprising a housing, wherein the housing defines the cooking cavity, wherein the heating element and the processing system are mounted to the housing.
5. The cooking system of claim 1 , wherein the sensor comprises a temperature probe.
6. The cooking system of claim 1 , wherein the cooking curve is associated with the foodstuff class.
7. The cooking system of claim 6 , wherein the processor is further configured to select the target foodstuff parameter based on at least one of the foodstuff class or a user preference.
8. The cooking system of claim 1 , wherein the current foodstuff parameter comprises a temperature change relative to an initial temperature of the foodstuff.
9. The cooking system of claim 1 , wherein the processor is configured to present an updated estimated time after measuring the foodstuff parameter a predetermined number of times.
10. The cooking system of claim 1 , wherein the processing system is communicably coupled to a database of cooking curves, wherein each cooking curve in the database of cooking curves is associated with a different cooking curve parameter.