Micro steaming and baking cooking equipment, control method and device thereof, equipment and medium

Abstract

The invention discloses micro steaming and baking cooking equipment, a control method and device thereof, equipment and a medium. The micro steaming and baking cooking equipment comprises a microwave generator and a steam generator, and the method comprises the steps that sensing data of food materials are obtained in real time, and the sensing data comprise at least one of image data, humidity data and spectral data; dynamically controlling the microwave generator and the steam generator to start and stop according to the sensing data; and calculating the maturity of the food materials according to the sensing data, and ending cooking when the maturity meets a preset cooking ending condition. Microwave rapid heating and steam humidity supplement are combined, the state of food materials is recognized through a sensor, the heating time and humidity are adaptively adjusted, and rapid cooking logic is formulated, so that the cooking time can be effectively shortened, the optimal cooking effect is ensured, meanwhile, the taste and humidity of food are kept, the cooking quality is improved, and the energy utilization rate is increased; and energy consumption is reduced.

Description

Technical Field

[0001] Embodiments of the present invention relate to the technical field of cooking appliances, and particularly to a microwave steam convection oven and its control method, device, equipment, and medium. Background Art

[0002] Traditional ovens are commonly used cooking appliances in modern kitchens, widely used for baking, roasting, and heating food. However, there are significant drawbacks to their long-term high-temperature roasting: on the one hand, it causes a large amount of water in the food to evaporate. Ingredients with high water content, such as meat and bread, are prone to becoming dry and tough, with the surface over-caramelized, the internal fibers hardened, losing their tender texture, and at the same time causing the loss of water-soluble vitamins and minerals, affecting the eating experience and nutritional retention; on the other hand, long-term roasting consumes more energy, with high power consumption and rising energy costs, which is not conducive to energy conservation and environmental protection. How to reduce water loss in food during cooking, improve the taste, and at the same time reduce energy consumption has become an urgent technical problem in this field. Summary of the Invention

[0003] The present invention provides a microwave steam convection oven and its control method, device, equipment, and medium, aiming to solve the problem that the existing steam convection ovens cause food to lose water and have a deteriorated taste during long-term high-temperature roasting.

[0004] In a first aspect, an embodiment of the present invention provides a control method for a microwave steam convection oven, where the microwave steam convection oven includes a microwave generator and a steam generator, and the method includes:

[0005] Obtaining sensing data of the food ingredient in real time, where the sensing data includes at least one of image data, humidity data, and spectral data;

[0006] Dynamically controlling the start and stop of the microwave generator and the steam generator according to the sensing data;

[0007] Calculating the maturity of the food ingredient according to the sensing data, and ending the cooking when the maturity meets a preset cooking termination condition.

[0008] In a second aspect, the present invention also provides a microwave steam convection oven, including: a box body with several layers, an image sensor, a humidity sensor, and a spectral sensor provided on the box body, and a microwave generator, a steam generator, and a plurality of heating elements provided on the box body, where the plurality of heating elements include an upper heating tube, a lower heating tube, and a blower; wherein, the microwave steam convection oven is applied to the above method.

[0009] In a third aspect, the present invention also provides a control device for a microwave steam convection oven, including units for executing the above method.

[0010] Fourthly, an embodiment of the present invention further provides a computer device, which includes a memory and a processor. A computer program is stored on the memory, and when the processor executes the computer program, the above method is implemented.

[0011] Fifthly, an embodiment of the present invention further provides a computer-readable storage medium, which stores a computer program that can implement the above method when executed by a processor.

[0012] The present invention provides a microwave steam convection oven and its control method, device, equipment and medium. The method includes: obtaining at least one of image data, humidity data and spectral data of food ingredients in real time, dynamically controlling the start and stop of a microwave generator and a steam generator according to the sensing data, supplementing rapid microwave heating and steam for humidity, and monitoring the maturity of food ingredients at any time according to the sensing data. When the food ingredients are mature, cooking is immediately ended. By combining rapid microwave heating and steam humidity supplementation, identifying the state of food ingredients through sensors, adaptively adjusting the heating time and humidity, and formulating a rapid cooking logic, the present invention can effectively shorten the cooking time, ensure the best cooking effect, maintain the taste and humidity of food, improve the cooking quality, increase the energy utilization rate, and reduce energy consumption. Description of the Drawings

[0013] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the description of the embodiments will be briefly introduced below. Obviously, the following drawings are some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0014] Figure 1 It is a schematic diagram of the microwave steam convection oven according to the embodiment of the present invention;

[0015] Figure 2 It is a schematic flow chart of the steps of the control method of the microwave steam convection oven according to the embodiment of the present invention;

[0016] Figure 3 It is a schematic sub-step flow chart of the control method of the microwave steam convection oven according to the embodiment of the present invention;

[0017] Figure 4 It is a schematic logical diagram of the sub-steps of the control method of the microwave steam convection oven according to the embodiment of the present invention;

[0018] Figure 5 It is another schematic sub-step flow chart of the control method of the microwave steam convection oven according to the embodiment of the present invention;

[0019] Figure 6Schematic flowchart of the control method for a micro-steaming-baking cooking device according to another embodiment of the present invention;

[0020] Figure 7 Schematic block diagram of the control device for a micro-steaming-baking cooking device provided by an embodiment of the present invention;

[0021] Figure 8 Schematic block diagram of a computer device provided by an embodiment of the present invention.

[0022] Reference numerals:

[0023] 1, cabinet; 11, cavity; 111, first layer; 112, second layer; 113, third layer; 114, fourth layer; 115, fifth layer; 12, microwave generator; 13, steam port; 14, upper heating tube; 15, lower heating tube; 16, fan; 2, image sensor; 3, humidity sensor; 4, spectral sensor; 5, temperature sensor; 6, operation screen. Detailed implementation manners

[0024] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0025] It should be understood that when used in this specification and the appended claims, the terms "comprises" and "comprising" indicate the presence of the described features, wholes, steps, operations, elements, and / or components, but do not preclude the presence or addition of one or more other features, wholes, steps, operations, elements, components, and / or their combinations.

[0026] It should also be understood that the terms used in this specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. As used in this specification of the present invention and the appended claims, unless the context clearly indicates otherwise, the singular forms "a", "an", and "the" are intended to include the plural forms.

[0027] It should be further understood that the term " / and / " used in this specification of the present invention and the appended claims refers to any combination and all possible combinations of one or more of the related listed items, and includes these combinations.

[0028] As used in this specification and the appended claims, the term "if" can be interpreted as "when" or "upon" or "in response to determining" or "in response to detecting," depending on the context. Similarly, the phrase "if it is determined" or "if [described condition or event] is detected" can be interpreted as meaning "upon determination" or "in response to determining" or "upon detection of [described condition or event]" or "in response to detecting [described condition or event]," depending on the context.

[0029] In modern kitchens, steam ovens are common cooking appliances, widely used for baking and other applications. However, existing steam ovens have significant drawbacks when baking at high temperatures for extended periods of time: They can cause significant evaporation of moisture from food, leading to dryness and toughness in high-water-content ingredients like meat and bread. Furthermore, high temperatures can cause excessive charring on the surface of food and hardening of internal fibers, severely impacting the eating experience. Addressing the dehydration and flavor degradation associated with prolonged baking has become a pressing technical challenge in this field.

[0030] To this end, the embodiments of the present invention propose a microwave oven cooking device and its control method, device, equipment, and medium, which can effectively shorten cooking time, ensure optimal cooking results, maintain the taste and moisture of food, improve cooking quality, increase energy utilization, and reduce energy consumption. The details are as follows:

[0031] See also Figure 1 , Figure 1 The microwave oven cooking device provided in an embodiment of the present invention includes: a box 1 having several layers, an image sensor 2, a humidity sensor 3 and a spectrum sensor 4 arranged on the box 1, and a microwave generator 12, a steam generator and multiple heating elements arranged on the box 1, wherein the multiple heating elements include an upper heating tube 14, a lower heating tube 15 and a fan 16.

[0032] In this embodiment, if Figure 1As shown, a cavity is formed inside the box body 1. The box body 1 has five layers from bottom to top, namely the first layer 111, the second layer 112, the third layer 113, the fourth layer 114, and the fifth layer 115. The bottommost is the first layer 111, and the topmost is the fifth layer 115. The steam generator releases steam through the steam ports. The box body 1 adopts a dual-steam-port 13 design, including a lower steam port 13 and an upper steam port 13. The lower steam port 13 is below the first layer 111, and the upper steam port 13 is above the fifth layer 115. The dual-steam-port 13 design plays a role in different cooking modes. Among them, the lower steam port 13 works in the pure steaming mode. Steam rises from below and is evenly distributed throughout the cavity 11 to ensure uniform heating of the food and keep it moist. The upper steam port 13 supplements steam in the rapid moist baking mode to prevent the food from drying out, and at the same time helps to form a better taste and avoid the influence of condensed steam droplets on the baking effect. The dual-steam-port 13 design helps to maintain an appropriate temperature and humidity, keeping the humidity during steaming and preventing the food from losing too much water during baking. It quickly fills with steam during steaming, reducing the cooking time; it continuously supplements steam during baking, eliminating the need for frequent water addition and maintaining a stable temperature. The dual-steam-port 13 design of the micro-steaming, baking, and roasting cooking device ensures uniform humidity and temperature during steaming and rapid moist baking processes by scientifically distributing steam, improving cooking efficiency and food quality. Multiple heating elements are provided in the box body 1, namely two heating tubes and two fans 16. The two heating tubes are the upper heating tube 14 and the lower heating tube 15 respectively. The upper heating tube 14 is arranged in the upper layer of the box body 1, such as the fifth layer 115, and the lower heating tube 15 is arranged in the lower layer of the box body 1, such as the first layer 111. The two fans 16 are both arranged in the middle of the box body 1, for example, the third layer 113. Different food categories require different cooking modes, and different cooking modes correspond to turning on different heating elements. For example, baking ingredients such as egg tarts and cakes adopt the "upper and lower heating mode", and only the upper and lower heating tubes are turned on to achieve uniform baking; ingredients such as chicken wings and French fries that need to be quickly colored and dehydrated are suitable for the "hot air baking mode", and both the upper and lower heating tubes and the fans 16 are turned on at the same time. The heat transfer is accelerated through the hot air circulation to make the surface more crispy.

[0033] An image sensor 2 is provided on the door panel of the cabinet 1. The image sensor 2 is a high-precision camera that can capture high-definition images of food ingredients. The image sensor 2 collects the following information about the food ingredients: Firstly, through image recognition technology, it accurately identifies the categories of food ingredients, such as sweet potatoes, egg tarts, etc., and for diverse food ingredients, it identifies whether the category is meat, vegetables, fish, or other types. Secondly, based on the recognized images, it also calculates the quantity of food ingredients, such as how many chicken breasts, how many fish, etc. Thirdly, through three-dimensional imaging technology, it measures the length, width, and height of the food ingredients, thereby judging the size and thickness of the food ingredients. These information are transmitted to the control system of the micro-steaming, baking, and roasting cooking device in real time for analysis and processing by a cloud large model deployed in connection with the micro-steaming, baking, and roasting cooking device, or a large model deployed locally on the micro-steaming, baking, and roasting cooking device. According to the category, size, and quantity of the food ingredients, the system automatically sets appropriate heating temperatures and cooking times to ensure uniform heating of the food ingredients; and automatically adjusts the release amounts of steam and microwave to maintain the moisture of the food ingredients and achieve rapid heating.

[0034] During the cooking process, the image sensor 2 captures images of the food ingredients in real time, including information such as the color, texture, shape, and position of the food ingredients. These image data are transmitted to the control system of the micro-steaming, baking, and roasting cooking device for analysis. The food ingredients will undergo color changes during the cooking process, and these changes are closely related to the degree of maturity of the food ingredients. During the baking process, the color of meat will change from pink to light brown or dark brown, which is related to the denaturation of protein and caramelization reaction. The color of fish will change from transparent to opaque, which is related to the coagulation of protein. The control system of the micro-steaming, baking, and roasting cooking device uses image processing algorithms to analyze the captured images, calculates the degree of maturity of the food ingredients, and decides whether to adjust the cooking parameters or stop cooking. The user does not need to manually adjust the cooking parameters throughout the process, reducing the possibility of cooking failure, especially for complex or unfamiliar food ingredients.

[0035] The microwave generator 12 is installed on the top, which can make the microwave evenly cover the entire cavity 11 from above, ensuring that all parts of the food are evenly heated. This design helps to avoid problems such as local overheating or uneven heating of the food, especially when baking multi-layer or large pieces of food ingredients. The top microwave can ensure simultaneous heating of the inside and outside of the food ingredients. It will not interfere with the rising and distribution of steam. During the rapid moist baking process, steam and microwave can work together. Steam is responsible for keeping the food ingredients moist, and microwave is responsible for rapid heating, achieving a more efficient cooking effect. It enables the microwave and steam to form a good circulation in the cavity 11, avoiding steam condensate dripping on the surface of the food ingredients, and at the same time ensuring uniform microwave heating, improving the uniformity and consistency of cooking.

[0036] During the cooking process, steam can effectively prevent the surface of the food ingredients from drying out and maintain the moisture content of the ingredients. The micro-steaming, roasting, and baking cooking device controls the amount of steam sprayed through the humidity sensor 3 to ensure an appropriate amount of steam. The real-time monitoring and adjustment function of the humidity sensor 3 ensures the stability of the steam volume, thereby improving the cooking consistency and reducing food quality problems caused by improper humidity. The principle of this design is to monitor the humidity level in the cavity 11 in real time and automatically adjust the frequency and amount of steam sprayed according to the preset humidity target value. By precisely controlling the amount of steam sprayed, the micro-steaming, roasting, and baking cooking device sprays steam only when needed, avoiding unnecessary steam generation and energy waste. The humidity sensor 3 usually adopts high-precision detection technology and can quickly and accurately sense changes in the ambient humidity. Through this intelligent control method, the micro-steaming, roasting, and baking cooking device can maintain an appropriate humidity environment during the baking process, thereby improving the cooking effect.

[0037] The spectral sensor 4 is a device that analyzes the composition and state of an object by detecting the absorption, reflection, or transmission characteristics of the object to light of different wavelengths. During the food cooking process, the spectral sensor 4 can judge the ripeness of the food based on the changes in the spectral characteristics of the food at different cooking stages. For example, during the cooking process, the evaporation of water causes changes in the spectral characteristics of the food; the protein in meat denatures at high temperatures, changing the color from bright red to gray and the position of the spectral absorption peak; fat decomposes at high temperatures, and overcooking causes carbonization or charring on the surface of the food, changing the spectral reflection characteristics. The spectral sensor 4 does not need to contact the food, avoiding contamination and damage, and is especially suitable for occasions with high precision and high hygiene requirements. By analyzing the spectral data, information such as the moisture content, protein content, and fat content of the food can be obtained simultaneously. It can monitor the spectral changes of the food in real time and automatically judge whether the food has reached the optimal cooking state according to the preset ripeness standard.

[0038] Through this embodiment, the technologies of rapid microwave heating and steam humidity supplementation are introduced. Microwaves can quickly penetrate into the interior of the food, reducing the cooking time, and the microwave energy distribution is relatively uniform, which can reduce the temperature difference between the inside and outside of the food. However, microwave heating and high-temperature baking will cause the water in the food to evaporate rapidly, with a high water loss rate. Steam can provide humidity to the surface of the food, reduce water evaporation, maintain the moisture content of the food, soften the fibers in the food, make the food more tender, maintain the taste of the food, and avoid becoming tough due to water loss. Therefore, during the cooking process, the combination of rapid microwave heating and steam humidity supplementation is introduced, and the two work in coordination. By identifying the state of the food ingredients through sensors, the heating time and humidity are adaptively adjusted, and a rapid cooking logic is formulated, which can effectively shorten the cooking time, ensure the best cooking effect, maintain the taste and humidity of the food at the same time, improve the cooking quality, increase the energy utilization rate, and reduce energy consumption.

[0039] Please refer to Figure 2 ,Figure 2 This is a flowchart of the control method for the micro-steaming-baking cooking device provided by the embodiments of the present invention. The control method of the micro-steaming-baking cooking device will be described in detail below. The micro-steaming-baking cooking device has been described in detail in the above embodiments. For the sake of simplicity of the specification, it will not be repeated here. As Figure 1 shown, the method includes the following steps: S110-S130.

[0040] S110. Obtain the sensing data of the food ingredients in real time, where the sensing data includes at least one of image data, humidity data, and spectral data;

[0041] In this embodiment, the image data, humidity data, and spectral data are obtained through an image sensor, a humidity sensor, and a spectral sensor respectively. Among them, the image sensor is used to identify the type, quantity, three-dimensional size, and surface state of the food ingredients on the one hand, providing basic data for cooking parameters, and on the other hand, monitoring changes in the color, texture, and shape of the food ingredients to judge the maturity of the food ingredients. The humidity sensor monitors the humidity level in the cavity in real time and dynamically adjusts the steam ejection volume to ensure appropriate humidity. The spectral sensor judges the doneness and color change of the food ingredients by detecting the spectral reflection characteristics of the food ingredient surface, providing an accurate basis for judging the cooking end point. These sensing data are collected in real time and transmitted to the control system in real time for the large model to analyze and process. The large model is pre-trained and locally deployed, and of course, it can also be deployed in the cloud, which is not limited here.

[0042] S120. Dynamically control the start and stop of the microwave generator and the steam generator according to the sensing data;

[0043] In this embodiment, the microwave generator quickly penetrates the food ingredients through high-frequency electromagnetic waves, causing the water molecules inside the food ingredients to vibrate violently to generate heat, realizing rapid heating and shortening the cooking time. The steam generator is used to dynamically supplement steam during the cooking process, maintain the humidity in the cavity, prevent the surface of the food ingredients from drying out, and at the same time help the food ingredients to be heated evenly. In order to accurately match the characteristics and real-time state of the food ingredients during the cooking process, and avoid water loss, poor taste, or overcooking of the food ingredients caused by continuous heating or improper humidity. After the sensing data is collected in real time, the sensing data is transmitted to the large model in real time. The large model identifies the state of the food ingredients in real time based on the sensing data, and dynamically starts and stops the microwave generator and the steam generator according to the state of the food ingredients, and precisely adjusts the heating and humidification rhythm through real-time data feedback, avoiding the deterioration of the food ingredient quality caused by fixed parameters.

[0044] Optionally, one specific dynamic control process is as follows: When the humidity sensor detects that the humidity inside the cavity is lower than the preset threshold (such as 60% RH), it triggers the steam generator to spray steam according to the steam time parameter corresponding to the type of food ingredient (such as t5 = 8s) until the humidity rises back to the target range (70% - 80% RH) and then pauses; if the image sensor recognizes that the surface color of the food ingredient is close to the over-coking threshold (such as RGB values exceeding R = 200, G = 150, B = 100), it immediately pauses the microwave generator and increases the steam spraying frequency to inhibit the rapid rise of the surface temperature; if the spectral sensor detects that the spectral reflection characteristics of the food ingredient show that the degree of protein denaturation reaches 80% (corresponding to the maturity F = 0.8), it gradually reduces the microwave power (such as from P7 = 600W to P3 = 200W), and at the same time dynamically adjusts the steam spraying duration according to the humidity data until the maturity F ≥ 1, then stops the microwave and steam simultaneously.

[0045] Optionally, another specific dynamic control process is as follows: The image sensor is used to continuously capture the coking degree and morphological changes of the food ingredient surface. When it detects that the coking rate at the edge of the food ingredient exceeds the threshold, it triggers the steam generator to spray steam in a pulsed manner to inhibit surface water loss. At the same time, the humidity sensor monitors the humidity value inside the cavity. When the humidity is lower than 45%, it starts the upper steam port for quantitative steam compensation, and stops steam spraying when the humidity exceeds 60%; based on the internal moisture migration characteristics of the food ingredient obtained by the spectral sensor, when it detects that the difference in the moisture gradient between the center and the surface of the food ingredient exceeds the preset range, it activates the microwave generator for directional penetration heating to balance the internal and external temperature differences, and dynamically adjusts the microwave action time in combination with the three-dimensional size recognized by the image sensor. When the moisture gradient difference drops back to the safe range, it turns off the microwave output.

[0046] Of course, it can be understood that there can also be other ways to start dynamic control, which are not limited here as long as they can start and stop in real time according to the state of the food ingredient. Through this step, the start-stop logic of the microwave and steam is dynamically adjusted based on the real-time state of the food ingredient. When the humidity is insufficient, steam is supplemented first. When the surface is overheated, the microwave is paused. When the maturity is close to the target, the power is decreased. This realizes the dynamic balance between heating efficiency and humidity maintenance, enables the heating intensity and humidity supplement to precisely match the real-time needs of the food ingredient, effectively avoids problems such as local over-drying caused by continuous heating or texture softening caused by excessive steam, and realizes the coordinated optimization of moisture retention and maturity control.

[0047] In one embodiment, this embodiment provides a better dynamic control process. As Figure 3 shown, the step S120 includes: S121 - S123.

[0048] S121 controls the microwave generator and the steam generator to run a preset number of cycles, and in each cycle, it determines whether to start the microwave generator and the steam generator according to the sensing data;

[0049] S122. If so, control the microwave generator and the steam generator to operate according to the corresponding microwave power, microwave time, and steam time within the current cycle;

[0050] S123. If not, do not start the microwave generator and the steam generator within the current cycle.

[0051] In this embodiment, the operation of the microwave generator and the steam generator adopts a periodic control logic. The preset number of cycles n and the time period are set in advance. For example, n = 20 cycles, and each cycle is 30 seconds. The microwave power, microwave time, and steam time can be fixedly set as preset parameters, or can be determined according to the category, quantity, and size, which is not limited herein. For example, the microwave power is 400W, the microwave time is 4s, and the steam time is 4s. As Figure 4 shown, specifically, each cycle includes a microwave action window and a steam compensation window, that is, the judgment of whether to start the microwave and steam is performed in each cycle. The large model identifies the state of the food ingredients based on the real-time transmitted sensing data and judges whether to start microwave heating and steam humidification accordingly. The large model is pre-trained and locally deployed, or can also be deployed in the cloud, which is not limited herein. The judgment method of the large model can be diversified, which is not limited herein. In an optional example, the system synchronously collects the real-time data of the image sensor (surface state of the food ingredients), humidity sensor (humidity value inside the cavity), and spectral sensor (composition change data) before the start of each cycle. The large model comprehensively judges whether to start the microwave generator and the steam generator based on multi-source data: if the image data shows that the food ingredients have not reached the expected dehydration progress (such as the surface of the meat does not show the initial signs of coking), the humidity value is lower than the anti-drying lower limit (such as 65% RH), and the spectral data shows that the protein / starch has not entered the target denaturation range, it is determined that "no start" is required for the current cycle, and S123 is executed while keeping the microwave generator and the steam generator closed; if otherwise (such as insufficient humidity requires steam supplementation and the internal heating demand is not met), then S122 is triggered, and the microwave generator and the steam generator are synchronously activated according to the parameters of microwave power 400W, microwave time 4s, and steam time 4s to ensure that the two work together within the cycle. For example, within a certain cycle, the detection value of the humidity sensor is 60% RH (lower than the threshold of 65%), the image sensor identifies that the surface color of the food ingredients does not reach the light brown standard, and the spectral sensor feedbacks that the degree of starch gelatinization is only 50%. The large model determines that synchronous heating and humidification are required, and then starts the microwave generator and the steam generator within this cycle according to the preset parameters; in the next cycle, if the humidity rises to 75% RH and the spectral gelatinization degree reaches 80%, it is determined to pause the microwave generator and the steam generator to avoid over-treatment.

[0052] It should be noted that with the introduction of the technologies of microwave rapid heating and steam humidity supplementation, microwaves can quickly penetrate into the interior of food, reducing the cooking time. Moreover, the microwave energy distribution is relatively uniform, which can reduce the temperature difference between the inside and outside of the food. However, microwave heating and high-temperature baking can cause the water in the food to evaporate rapidly, with a high water loss rate. Steam can provide humidity to the food surface, reduce water evaporation, maintain the moisture of the food, soften the fibers in the food, make the food more tender, maintain the texture of the food, and prevent the food from becoming dry due to water loss. Therefore, under the synergistic effect of the two, the combination of microwave rapid heating and steam humidity supplementation is adopted. Steam is responsible for maintaining the moisture of the ingredients, and microwaves are responsible for rapid heating, achieving a more efficient cooking effect. Let the microwaves and steam form a good circulation in the cavity, avoid steam condensate dripping on the surface of the ingredients, and at the same time ensure uniform microwave heating, improving the uniformity and consistency of cooking. That is, it can effectively shorten the cooking time while ensuring the best cooking effect and maintaining the texture and humidity of the food.

[0053] Precise linkage between microwave penetration heating and steam humidity compensation is achieved through periodic synergistic opening and closing. The decision-making in each control cycle is independently executed to ensure that the energy injection intensity is always dynamically matched with the real-time water loss rate and heat conduction characteristics of the ingredients, avoiding both the energy efficiency waste caused by continuous operation and the temperature fluctuations caused by intermittent start-stop, and achieving an optimized balance between cooking efficiency and quality.

[0054] S130. Calculate the maturity of the ingredients according to the sensing data, and end the cooking when the maturity meets the preset cooking termination condition.

[0055] In this embodiment, the image sensor captures the color, texture, and morphological changes of the food surface in real time (such as the degree of meat caramelization and the dehydration state of vegetables), the humidity sensor continuously monitors the humidity inside the cavity to reflect the water loss of the food, and the spectral sensor analyzes the reflection / absorption characteristics of the food for light of different wavelengths (such as the spectral characteristic changes corresponding to water evaporation and protein denaturation). The food state data is collected multi-dimensionally and transmitted to the large model in real time. To accurately judge the cooking end point and avoid cooking degree deviation, the large model analyzes the multi-dimensional sensing data and establishes a maturity evaluation model based on feature evolution. Specifically, the real-time sensing data is dynamically compared with the preset food maturity standards (such as color thresholds, spectral characteristic intervals, and humidity change ranges for specific categories): when the matching degree of the image data with visual standards such as "the skin is golden yellow and there is no charring" reaches more than 90%, the spectral data shows that the starch gelatinization degree or protein coagulation rate exceeds the target threshold, and the humidity data indicates that the water loss rate is controlled within the preset range (such as for meat ≤ 15%), it is comprehensively determined that "the maturity meets the termination condition". In a specific example, the proportion of the charred area is extracted from the image data and compared with the preset standard color gamut to generate a surface ripening index, the internal humidity change trend is deduced by combining the steam penetration rate detected by the humidity sensor, and at the same time, the degree of protein denaturation is analyzed based on the spectral characteristics to obtain the core ripening parameters; when the coordinated evolution of the above indicators meets the preset ripening convergence condition, it is determined that the food maturity reaches the termination threshold, the heating tube, microwave generator, and steam port are immediately turned off, and a cooking completion prompt is triggered through the interaction interface; optionally, the ripening convergence condition can be set as the proportion of the surface charred area exceeding 60% and the core spectral response intensity dropping to the critical value, or when the humidity change rate is lower than 5% in three consecutive detection cycles, it is determined that the water migration tends to be balanced; of course, it can be understood that the maturity determination can also adopt other dynamic association rules between characteristic parameters, which are not limited here as long as they can represent the overall ripening process of the food. Through this step, the system based on multi-dimensional data fusion tracks the food ripening trajectory in real time, accurately terminates heating at the best edible stage, breaks through the adaptability limitation of traditional timing control to individual differences of food, and realizes the intelligent decision-making and execution of the cooking end point.

[0056] In one embodiment, as Figure 5 shown, step S130 includes: S131 - S135.

[0057] S131. Calculate the first maturity of the food according to the image data;

[0058] S132. Calculate the second maturity of the food according to the humidity data;

[0059] S133. Calculate the third maturity of the food according to the spectral data;

[0060] S134. Determine the comprehensive maturity by performing weighted summation on the first maturity, the second maturity, and the third maturity;

[0061] S135. Determine whether the comprehensive maturity is greater than or equal to a preset maturity threshold. If so, it is determined that the preset cooking termination condition is satisfied.

[0062] In this embodiment, the first maturity is calculated based on image data, the second maturity is calculated based on humidity data, and the first maturity is calculated based on spectral data. The three maturities can be calculated using various different calculation methods, which are not limited herein. Specifically, for the first maturity, the RGB three-channel values on the surface of the food ingredient are extracted from the image, and they are converted to the HSV color space to separate the hue (H), saturation (S), and value (V) parameters, and compared with a preset maturity standard color gamut (such as for roasted chicken wings, H ∈ [25, 45], S ∈ [50, 80], V ∈ [40, 60]). Calculate the Euclidean distance D = √[(H - H0) 2 +(S - S0) 2 +(V - V0) 2 , and normalize D to the color matching degree M = 1 - D / Dmax (Dmax is the maximum possible distance); at the same time, calculate the amplitude of color change ΔC = ∑|C t -C t-1| / N (where C is an RGB vector and N is the number of pixels), and calculate the color change speed v = ΔC / t in combination with the cooking duration t. Finally, calculate the first maturity F1 = 0.6M + 0.4(v / v0) (where v0 is the preset standard change speed). For the second maturity, substitute the initial humidity value H0 and the real-time value Ht into the formula ΔH = (H0 - Ht) / H0 × 100% to obtain the moisture loss rate L, and map L to the [0,1] interval through the inverse S-shaped function S(L) = 1 / (1 + e^(-k(L - L0))) (for example, for meat, k = 0.2 and L0 = 15%), to obtain the second maturity F2 = S(L). For the third maturity, calculate the protein denaturation degree Dp and the starch gelatinization degree Ds respectively through the absorbance change rate of characteristic wavelengths (such as 1510nm for protein and 1940nm for moisture), and perform weighted summation according to the ingredient type (for example, for bread, the weight of Dp is 0.3 and the weight of Ds is 0.7), to obtain the third maturity F3 = 0.3Dp + 0.7Ds. Of course, it can be understood that the calculation of maturity can also be other methods. Subsequently, the system performs weighted fusion on the calculation results of the three dimensions: preset a weight matrix according to the ingredient characteristics (such as in the grilled meat scenario, ω1 = 0.4, ω2 = 0.3, ω3 = 0.3), and calculate the comprehensive maturity F = ω1F1 + ω2F2 + ω3F3. Finally, the system compares F with the preset threshold F0 (such as 0.95). If F ≥ F0, it triggers an end instruction. For example, when grilling steak, at a certain moment, F1 = 0.92 (the surface browning meets the standard and the speed is moderate), F2 = 0.85 (the moisture loss is 12%), F3 = 0.98 (the protein is completely denatured). After substituting the weights, F = 0.4 × 0.92 + 0.3 × 0.85 + 0.3 × 0.98 = 0.931 < 0.95, and the system continues cooking; when F = 0.96 in the next cycle, it is determined that the maturity meets the standard and the cooking is terminated. Through this hierarchical calculation mechanism, the system realizes a three-dimensional perception of the cooking state from the three dimensions of vision, moisture, and composition, which can reduce the misjudgment rate of maturity compared with single-index judgment and improve the cooking effect.

[0063] As Figure 6 shown, another embodiment of the present invention also provides a control method for a micro-steaming and roasting cooking device, and the method includes the following steps: S200 - S204.

[0064] S200. In response to an instruction of a target function mode, obtain a picture of the ingredient; perform image recognition on the picture of the ingredient to determine the ingredient attribute parameters of the ingredient; determine the cooking parameters of the ingredient according to the ingredient attribute parameters and preset cooking rules.

[0065] In this embodiment, the target function mode refers to the rapid moist baking mode integrating microwave heating and steam compensation. The food ingredient attribute parameters include category, quantity, three-dimensional dimensions, and surface texture features. The preset cooking rules refer to the optimal cooking solutions stored in the system database for different combinations of food ingredient attributes. The cooking parameters include cooking temperature, total cooking time, microwave power, microwave time, steam time, etc. Specifically, the door panel of the cabinet integrates a high-resolution camera as an image sensor. When performing the steps: after the user selects the rapid moist baking function mode (target function mode) through the touch panel, the supplementary light in the cavity is triggered and dual-view images of the top view and side view of the food ingredient are taken. The image is subjected to hierarchical feature extraction through a convolutional neural network (CNN) model. First, the category of the food ingredient is identified based on the ResNet-50 backbone network (such as identifying the muscle texture features and fat distribution pattern of a steak). Secondly, the length, width, and height dimensions and volume estimation value of the food ingredient are calculated through a three-dimensional point cloud reconstruction algorithm to identify the size of the food ingredient. Finally, a set of food ingredient attribute parameters is output [category = steak, quantity = 2 pieces, thickness = 35 ± 2 mm, surface area = 220 cm 2 . The large model matches the above parameters with the cooking logic tree of meat food ingredients in the preset rule library, selects the upper and lower heating tube modes according to the steak thickness falling within the range of 20 - 40 mm, determines the base temperature H = 200 °C based on the product of the surface area and the heat convection coefficient of the cavity, and derives the total duration T = 25 min in combination with the heat conduction equation. This process realizes the automatic mapping from visual information to cooking parameters through end-to-end image perception and physical modeling, improves the parameter matching accuracy compared with the traditional manual setting method, significantly reduces the risk of cooking failure caused by misjudgment, is more intelligent and convenient to operate, and has a high degree of intelligence.

[0066] In one embodiment, when performing the step of determining the cooking parameters of the food ingredient according to the food ingredient attribute parameters and the preset cooking rules, the specific execution process is: determining the cooking mode, the cooking temperature, and the total cooking time according to the category, the quantity, and the size of the food ingredient; comparing the cooking temperature and the total cooking time with a preset temperature threshold and a preset time threshold respectively to determine the corresponding microwave power, microwave time, and steam time.

[0067] In this embodiment, a parameter distribution table corresponding to the rapid moist baking function mode is pre-set in the system. The parameter table is as follows:

[0068]

[0069] Specifically, the cooking mode is mapped according to the type of ingredients to a linkage mechanism of the upper and lower heating tubes heating / the upper and lower heating tubes + the hot air of the blower heating. For example, cooking mode M corresponds to only turning on the upper and lower heating tubes for heating alone, while cooking mode M1 is when both the upper and lower heating tubes and the blower are turned on. Different baking cooking mode designs are aimed at adapting to different cooking needs and food types, so as to achieve the best cooking effect. For example, select cooking mode M when cooking sweet potatoes, and select cooking mode M1 when roasting chicken wings. The system executes a cooking parameter determination logic based on the type, quantity, and size of the ingredients. First, the cooking temperature and the total cooking time are calculated through a product function of the three-dimensional size and the specific heat capacity value of the category: when the recognized category is beef and the thickness D = 35mm, the meat heat conduction parameters are called, and according to the formula H = 200 + 0.8 * (D - 30) 2 Determine the base temperature H = 212 °C. According to the quantity n = 2 pieces and the volume V of a single piece = 320 cm 3 Derive the total duration T = 25 + 0.1 * (n * V) = 28.4 min. Then, according to the above-mentioned quick moisture baking function parameter distribution table, compare the calculated H value with the preset temperature thresholds (the first threshold = 180 °C, the second threshold = 220 °C). Since H = 212 °C falls into the second interval, select the microwave power from the P4 - P6 gears; at the same time, according to the interval belonging of T = 28.4 min and the time thresholds (the first threshold = 20 min, the second threshold = 30 min) (T > 20 min and ≤ 30 min), finally match the microwave power P5 = 600 W, the microwave time t2 = 4 s, and the steam time t5 = 4 s. In the table, the first threshold < the second threshold; P1 < P2 < P3 < P4 < P5 < P6 < P7 < P8 < P9; t1 < t2 < t3; t4 < t5 < t6. After logical judgment, the final control instruction is automatically generated, and the whole process does not require the user to manually adjust the parameters.

[0070] It should be noted that the entire cooking duration of this embodiment is divided into four stages in total, namely the heating-up stage, the first temperature-holding stage, the second temperature-holding stage, and the overtime stage. The specific division method can be various. For example, it can be divided according to time periods or according to maturity, which is not limited here. In this embodiment, a cooking stage distribution table is preset in the system, and the stages are divided according to this cooking stage distribution table. The table is as follows:

[0071]

[0072] Among them, stage 1 is the heating-up stage, stage 2 is the first temperature-holding stage, stage 3 is the second temperature-holding stage, and stage 4 is the overtime stage.

[0073] S201. Select and turn on the corresponding target heating element according to the cooking mode, and control the target heating element to continuously heat up until the current temperature reaches the cooking temperature.

[0074] In this embodiment, S201 corresponds to the heating-up stage. The micro-steaming and roasting cooking device includes a plurality of heating elements, namely an upper heating tube, a lower heating tube and a blower. Different cooking modes correspond to turning on different heating elements. The cooking mode and cooking temperature of the food ingredients have been determined in S200. According to the cooking mode, the corresponding target heating element can be determined. For example, the upper heating tube and the lower heating tube are turned on, and the blower is not turned on. The temperature inside the cabinet is continuously detected by the temperature sensor 5, and the target heating element is controlled to continuously heat. When the temperature inside the cabinet reaches the cooking temperature of the food ingredients, for example, 200°C. At this time, the duration of the entire heating-up process, that is, the duration from room temperature to the cooking temperature, is recorded as the heating-up time T_up, and the duration of the heating-up stage is represented by T_up. And the total cooking time T can be determined in S200. Then, according to the total cooking time T and the heating-up time T_up, the first temperature-holding stage, the second temperature-holding stage and the overtime stage can be calculated respectively according to the above cooking stage distribution table. Of course, it can be understood that it is not necessary to divide according to the above cooking stage distribution table, and other division methods can also be used. In the heating-up stage, only the heating elements are used for heating, and microwave and steam do not participate in the work, and the temperature is quickly raised to the cooking temperature first.

[0075] S202. If the current cooking time is in the first temperature-holding stage, control the target heating element to heat according to the PID algorithm and a preset duty cycle to maintain the cooking temperature; and control the microwave generator and the steam generator to operate for a preset number of cycles, and in each cycle, operate according to the corresponding microwave power, microwave time and steam time.

[0076] In this embodiment, S202 corresponds to the first temperature equilibration stage. The entire time length corresponding to the first temperature equilibration stage is (T - T rise) / 2, and the corresponding time interval is (T rise, (T - T rise) / 2]. In the first temperature equilibration stage, the PID controller takes the cooking temperature H as the target value and dynamically adjusts the duty cycle of the heating tube through the proportional-integral-derivative algorithm. When the chamber temperature is lower than H, the duty cycle is increased (up to 85%) at a preset gradient (such as increasing 5% for every 2°C); when the chamber temperature overshoots, the duty cycle is decreased at the same gradient (down to 40%). For example, when the detected chamber temperature is 197°C (lower than H = 200°C), it is increased to 80%; when it is 203°C, it is decreased to 55%, so that the temperature fluctuation is maintained within ±3°C, ensuring a stable thermal environment to support subsequent maturity detection. At the same time, the duration of (T - T rise) / 2 is evenly divided into a preset number n of control cycles, and within each cycle, the microwave generator and the steam port are synchronously started to execute according to the parameters corresponding to the parameter distribution table of the speed-moisture baking function mode. For example, when the cooking temperature H = 200°C (the second threshold interval) and the total time T = 28 min, the microwave power P5 = 600 W, the microwave time t2 = 4 s, and the steam time t5 = 4 s are matched. The 20-min temperature equilibration stage is divided into 40 cycles (each cycle is 30 s). At the start of each cycle, the microwave generator is synchronously triggered to operate at 600 W for 4 s and the steam nozzle is triggered to spray at a pressure of 0.5 MPa for 4 s, and the remaining 26 s are not started. In a specific implementation, when the temperature H = 200°C in the sweet potato heating stage, the PID controller detects that the chamber temperature fluctuation range is 198 - 203°C, and dynamically adjusts the duty cycle of the upper and lower heating tubes to switch between 65% - 85%. At the same time, the microwave and steam collaborative operations of each cycle are executed without difference in the 1st - 20th cycles. For example, when the chamber temperature is detected to be 201°C in the 5th cycle, the microwave P5 power is maintained for 4 s and the steam t5 duration; when the chamber temperature is 197°C in the 15th cycle, it is still executed according to the original parameters. This cycle continues until the end of the first temperature equilibration stage. This stage does not introduce real-time data intervention such as image sensors and humidity sensors, and only realizes stable heating and humidity replenishment through preset cycles and the PID algorithm. In the initial stage of cooking (the first half of the temperature equilibration stage), the state change of the ingredients is relatively slow (such as the color does not change significantly and the moisture loss rate is low), and the real-time sensor data (such as image color, spectral characteristics) has not yet entered the sensitive change interval. At this time, introducing data intervention may lead to control misjudgment due to low signal-to-noise ratio. Therefore, this mechanism ensures the thermal field balance of the temperature equilibration stage through fixed-cycle collaborative output, avoids temperature disturbances caused by dynamic decision-making, and enables microwave penetration heating and steam compensation to strictly follow the preset timing logic, laying a foundation for subsequent precise control.

[0077] S203. If the current cooking time is in the second temperature equilibration stage, control the target heating element to heat according to the PID algorithm and the preset duty cycle to maintain the cooking temperature; and perform the steps of S110 - S130, and end the cooking when the maturity meets the preset cooking termination conditions.

[0078] In this embodiment, S203 corresponds to the second temperature equilibration stage. The total time length corresponding to the second temperature equilibration stage is (T - T rise) / 2, and the corresponding time interval is ((T - T rise) / 2, T]. In the second temperature equilibration stage, the duty cycle of the heating tube is also dynamically adjusted through the PID algorithm to maintain the target cooking temperature, which will not be elaborated here. The difference between the second temperature equilibration stage and the first temperature equilibration stage lies in the different logics of dynamically controlling rapid heating and steam humidification. The second temperature equilibration stage analyzes the state of the ingredients in real time by combining the sensing data collected by the sensor to determine whether the ingredients need to start the requirements of microwave heating and steam humidification, so as to dynamically control the start and stop of the microwave generator and the steam generator. The specific execution process is as described in the above steps S110 - S130. Among them, in the first temperature equilibration stage, the microwave generator and the steam generator are controlled to start according to the corresponding parameters according to a fixed number of cycles. For example, if the preset number of cycles n is 20, then the microwave generator and the steam generator will run a total of 20 cycles. In the second temperature equilibration stage, the requirement judgment of whether to start microwave heating and steam humidification is executed in each cycle, and the microwave generator and the steam generator are not controlled to start according to the corresponding parameters in each cycle. For example, it is judged not to start in the 1st - 5th cycles, judged to start in the 6th - 8th cycles, judged to start in the 9th - 10th cycles, and judged not to start in the 11th - 20th cycles. In a specific example, when roasting steak, the second temperature equilibration stage sets n = 20 cycles: in the 1st - 5th cycles, the image sensor detects that the coking rate ΔS = 0.4 mm 2 / s (< threshold 0.6 mm 2 / s), the moisture gradient of the spectral data ΔM = 8% (< 12%), and the humidity RH = 58% (> 55%), it is determined that there is no need to start the microwave and steam; in the 6th - 8th cycles, it is detected that ΔS = 0.7 mm 2 / s (trigger threshold) and ΔM = 15%, and at the same time RH = 48% (< 55%), which meets the co - start condition, and the microwave P6 = 600W is activated to heat for 4s and the steam t5 = 4s is sprayed synchronously; in the 9th - 10th cycles, because ΔM drops to 9% but RH = 43%, it is still determined that the co - start threshold is not met (ΔS = 0.5 mm 2 / s does not meet the standard) only when the humidity condition is triggered, and both are maintained closed; in the 11th - 20th cycles, the sensing data are all lower than the threshold, and the microwave and steam are closed throughout the process. By combining the dynamic start - stop mechanism triggered by the sensing data in the second temperature equilibration stage, the energy output is accurately focused on the key nodes of ingredient ripening. Compared with the fixed - cycle execution method, it reduces ineffective microwave heating and steam spraying, avoids the hardening of the meat caused by over - heating, maintains the balance between the crispy skin and the internal juice, and makes the microwave penetration heating and the steam humidity compensation strictly synchronized, realizing the coordinated optimization of cooking efficiency and quality, and achieving the dual improvement of energy efficiency and cooking uniformity.

[0079] S204. If the maturity does not meet the preset cooking termination condition and the current cooking time reaches the cut-off time of the second temperature-holding stage, extend the cooking time to enter the overtime stage, continue to execute the steps of S110-S130, and end the cooking step when the maturity meets the preset cooking termination condition; if the maturity does not meet the preset cooking termination condition and the current cooking time reaches the cut-off time of the overtime stage, end the cooking.

[0080] In this embodiment, S204 corresponds to the overtime stage. The time length of the overtime stage is a preset value T_add (such as 8 minutes), and the corresponding time interval is (T, T + T_add]. Of course, it can be understood that T_add can also be determined according to the overtime time corresponding to the cooking stage distribution table. The total time length of the overtime stage is 3*(T - T_rise) / (2*n), and the corresponding time interval is (T, T + 3*(T - T_rise) / (2*n)]. That is, when the overtime stage is executed, it inherits the sensor decision-making mechanism of the second temperature-holding stage but limits the maximum extension time to 3 complete cycles. When the second temperature-holding stage ends but the maturity F does not reach the termination threshold F0 (such as 0.95), the system automatically enters the overtime stage and continues to execute the steps of S110-S130. The difference between the overtime stage and the second temperature-holding stage is that in the overtime stage, the action of maintaining the temperature of the heating element is not performed, and only the actions of dynamic microwave heating and steam humidification are performed. If the maturity F still does not meet the standard throughout the overtime stage, the system forcibly ends the cooking. Through this intelligent overtime mechanism, the system can cope with the problem of delayed ripening caused by individual differences in ingredients, improve the cooking success rate, and at the same time avoid repeated manual operations, reducing the degree of user intervention.

[0081] Further, to clearly illustrate the solution of this embodiment, the following is illustrated by a specific operation example, as follows:

[0082] The user turns on the micro-steam-roast cooking device and clicks to enter the quick-moisture roast interface through the operation screen 6; a silicon oil paper is laid on the baking tray, and after the sweet potatoes are washed, they are placed on the baking tray and sent into the micro-steam-roast cooking device, and the oven door is closed. By using a high-precision camera, a high-definition image of the ingredient is taken, and it is accurately recognized that the ingredient is a sweet potato. The category name sweet potato is mapped to the interface of the operation screen 6, and the recognized quantity is 3. The parameters such as category, quantity, and size are sent to the control system to determine that the cooking mode is upper and lower heating, the blower is not turned on, the cooking temperature is 200°C, the cooking time is 28 min. By comparing the temperature threshold H and the time threshold T, the microwave power is determined to be 400 W, the microwave time is 4 s, and the steam time is 4 s.

[0083] During the heating-up stage, it takes 8 minutes to raise the temperature from room temperature to the set temperature of 200°C. When the micro-steaming, baking and roasting cooking device just reaches 200°C, it sends the time to the control system of the device and records T_heating = 8 minutes. In the time interval (0 min, 8 min], only the heating tube is used for heating up, and microwave and steam do not participate in the work. Subsequently, it enters the temperature-holding stage.

[0084] The total duration of the first temperature-holding stage is 10 minutes, corresponding to the time interval (8 min, 18 min]. In this stage, the heating tube works according to a certain PID temperature-holding logic with a set duty cycle. During the entire duration of the second stage, microwave and steam are enabled for 20 cycles, each cycle being 30 seconds. From the 1st cycle to the 20th cycle, the microwave generator and steam generator work with parameters of microwave power 400W, microwave time 4s, and steam time 4s. In this stage, in addition to the heating tube for temperature-holding, microwave and steam also need to participate in the work in each cycle. In this stage, the judgment of the maturity of the ingredients based on the image sensor, humidity sensor and spectral sensor is not introduced, that is, the calculation of the cooking end point is not carried out.

[0085] The total duration of the second temperature-holding stage is 10 minutes, corresponding to the time interval (18 min, 28 min]. In this stage, the heating tube works according to a certain PID temperature-holding logic with a set duty cycle. During the entire duration of the second temperature-holding stage, microwave and steam are enabled for 20 cycles, each cycle being 30 seconds. Whether microwave and steam are enabled depends on the data returned by the image sensor, humidity sensor and spectral sensor to the large model. After comprehensive calculation, the model sends whether to enable microwave and steam within the cycle. If enabled, from the 1st cycle to the 20th cycle, the microwave generator and steam generator work with parameters of microwave power 400W, microwave time 4s, and steam time 4s. If not enabled, it needs to be judged again in the next cycle. Throughout the second temperature-holding stage, the judgment of the maturity F of the ingredients based on the image sensor, humidity sensor and spectral sensor needs to be introduced, that is, the calculation of the cooking end point is carried out. The maturities calculated from the data returned by the image sensor, humidity sensor and spectral sensor through the model are s1, s2, s3 respectively, and the weight ratios are 0.4, 0.3, 0.3 respectively, where F = s1 * 0.4 + s2 * 0.3 + s3 * 0.3 and F > 0. When 0 < F < 1, it is determined that the ingredients are not mature and cooking continues. When F ≥ 1, it is determined that the ingredients are mature and cooking stops immediately. Through model calculation, at 26 min 48 s, F > 1, and the micro-steaming, baking and roasting cooking device stops cooking and reminds the user that the cooking has ended. Since the prediction of the cooking end point has occurred in the second temperature-holding stage, it does not enter the overtime stage.

[0086] In summary, the present invention divides the cooking process into different stages. In the first-dimensional temperature stage, a stable thermal and humid environment is established through a preset cycle and the PID algorithm of the micro-steaming, baking, and grilling cooking device. In the second-dimensional temperature stage and the overtime stage, the start and stop of the microwave and steam are dynamically controlled by combining sensing data such as images, humidity, and spectra, and the maturity of the food ingredients is calculated in real time and the cooking process is adjusted accordingly. This solution can accurately match the characteristics and real-time status of the food ingredients, effectively avoid problems such as water loss of the food ingredients, deterioration of taste, or overcooking caused by continuous heating or improper humidity, achieve a dynamic balance between heating efficiency and humidity maintenance, improve cooking uniformity and quality consistency, and reduce manual intervention.

[0087] Figure 7 FIG. 4 is a schematic block diagram of a control device 300 of a micro-steaming, baking, and grilling cooking device provided by an embodiment of the present invention. As Figure 7 shown, corresponding to the above control method of the micro-steaming, baking, and grilling cooking device, the present invention further provides a control device 300 of a micro-steaming, baking, and grilling cooking device. The control device 300 of the micro-steaming, baking, and grilling cooking device includes a unit for executing the above control method of the micro-steaming, baking, and grilling cooking device, and this device can be configured in a computer device. Specifically, please refer to Figure 7 FIG. 4, the control device 300 of the micro-steaming, baking, and grilling cooking device includes: a sensing unit 301, a dynamic control unit 302, and a cooking termination unit 303.

[0088] Among them, the sensing unit 301 is used to obtain the sensing data of the food ingredients in real time, where the sensing data includes at least one of image data, humidity data, and spectral data; the dynamic control unit 302 is used to dynamically control the start and stop of the microwave generator and the steam generator according to the sensing data; the cooking termination unit 303 is used to calculate the maturity of the food ingredients according to the sensing data, and end the cooking when the maturity meets the preset cooking termination condition.

[0089] In an embodiment, the control device 300 of the micro-steaming, baking, and grilling cooking device includes: a picture acquisition unit, an attribute parameter unit, and a cooking parameter unit.

[0090] Among them, the picture acquisition unit is used to obtain a food ingredient picture in response to an instruction of a target function mode; the attribute parameter unit is used to perform image recognition on the food ingredient picture to determine the food ingredient attribute parameters of the food ingredients; the cooking parameter unit is used to determine the cooking parameters of the food ingredients according to the food ingredient attribute parameters and preset cooking rules.

[0091] In one embodiment, the cooking parameter unit is further configured to determine the cooking mode, the cooking temperature, and the total cooking time according to the category, the quantity, and the size of the food ingredient; and determine the corresponding microwave power, the microwave time, and the steam time by comparing the cooking temperature and the total cooking time with a preset temperature threshold and a preset time threshold, respectively.

[0092] In one embodiment, the control device 300 of the micro-steaming, baking, and roasting cooking device includes: a heating-up unit.

[0093] Wherein, the heating-up unit is configured to select and turn on a corresponding target heating element according to the cooking mode, and control the target heating element to continuously heat up until the current temperature reaches the cooking temperature.

[0094] In one embodiment, the control device 300 of the micro-steaming, baking, and roasting cooking device includes: a first temperature-holding unit.

[0095] Wherein, the first temperature-holding unit is configured to, if the current cooking time is in the first temperature-holding stage, control the target heating element to heat according to the PID algorithm and a preset duty cycle to maintain the cooking temperature; and control the microwave generator and the steam generator to operate for a preset number of cycles, and in each cycle, operate according to the corresponding microwave power, the microwave time, and the steam time.

[0096] In one embodiment, the control device 300 of the micro-steaming, baking, and roasting cooking device includes: a second temperature-holding unit.

[0097] Wherein, the second temperature-holding unit is configured to, if the current cooking time is in the second temperature-holding stage, control the target heating element to heat according to the PID algorithm and a preset duty cycle to maintain the cooking temperature; and perform the steps of: acquiring the sensing data of the food ingredient in real time, dynamically controlling the start and stop of the microwave generator and the steam generator according to the sensing data, calculating the maturity of the food ingredient according to the sensing data, and ending the cooking when the maturity meets the preset cooking termination condition.

[0098] In one embodiment, the control device 300 of the micro-steaming, baking, and roasting cooking device includes: an overtime unit and an ending unit.

[0099] Wherein, the overtime unit is used to extend the cooking time to enter the overtime stage and continue to execute the steps of acquiring the sensing data of the food ingredient in real time, dynamically controlling the start and stop of the microwave generator and the steam generator according to the sensing data, calculating the maturity of the food ingredient according to the sensing data, and ending the cooking when the maturity meets the preset cooking termination condition if the maturity does not meet the preset cooking termination condition and the current cooking time reaches the cut-off time of the second temperature-holding stage; the ending unit is used to end the cooking if the maturity does not meet the preset cooking termination condition and the current cooking time reaches the cut-off time of the overtime stage.

[0100] In one embodiment, the dynamic control unit 302 further includes: a judgment unit, a start unit, and a stop unit.

[0101] Wherein, the judgment unit is used to control the microwave generator and the steam generator to operate for a preset number of cycles, and judge whether to start the microwave generator and the steam generator according to the sensing data in each cycle; the start unit is used to control the microwave generator and the steam generator to operate according to the corresponding microwave power, microwave time, and steam time in the current cycle if so; the stop unit is used to not start the microwave generator and the steam generator in the current cycle if not.

[0102] In one embodiment, the cooking termination unit 303 further includes: a first calculation unit, a second calculation unit, a third calculation unit, a weighted summation unit, and a termination judgment unit.

[0103] Wherein, the first calculation unit is used to calculate the first maturity of the food ingredient according to the image data; the first calculation unit is used to calculate the second maturity of the food ingredient according to the humidity data; the first calculation unit is used to calculate the third maturity of the food ingredient according to the spectral data; the weighted summation unit is used to perform weighted summation on the first maturity, the second maturity, and the third maturity to determine the comprehensive maturity; the termination judgment unit is used to judge whether the comprehensive maturity is greater than or equal to a preset maturity threshold, and if so, it is determined that the preset cooking termination condition is met.

[0104] The control device 300 of the above-mentioned microwave steam convection cooking device can be implemented in the form of a computer program, and the computer program can run on a computer device as shown in Figure 8 shown.

[0105] Please refer to Figure 8 , Figure 8 which is a schematic block diagram of a computer device provided by an embodiment of the present application. The computer device 500 may be a terminal.

[0106] Refer to Figure 8, the computer device 500 includes a processor 502, a memory, and a network interface 505 connected via a system bus 501. Among them, the memory may include a non-volatile storage medium 503 and an internal memory 504.

[0107] The non-volatile storage medium 503 can store an operating system 5031 and a computer program 5032. The computer program 5032 includes program instructions that, when executed, enable the processor 502 to execute a control method for a micro steam-convection oven cooking device.

[0108] The processor 502 is used to provide computing and control capabilities to support the operation of the entire computer device 500.

[0109] The internal memory 504 provides an environment for the operation of the computer program 5032 in the non-volatile storage medium 503. When the computer program 5032 is executed by the processor 502, it enables the processor 502 to execute a control method for a micro steam-convection oven cooking device.

[0110] The network interface 505 is used for network communication with other devices. Those skilled in the art can understand that Figure 8 the structure shown in is only a block diagram of some structures related to the solution of this application, and does not constitute a limitation on the computer device 500 to which the solution of this application is applied. The specific computer device 500 may include more or fewer components than those shown in the figure, or combine certain components, or have a different component layout.

[0111] Among them, the processor 502 is used to run the computer program 5032 stored in the memory to implement the steps of the above method.

[0112] It should be understood that in the embodiments of this application, the processor 502 may be a central processing unit (CPU), and the processor 502 may also be other general-purpose processors, digital signal processors (DSPs), application specific integrated circuits (ASICs), field-programmable gate arrays (FPGAs), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. Among them, the general-purpose processor may be a microprocessor or the processor may also be any conventional processor, etc.

[0113] Those of ordinary skill in the art can understand that all or part of the processes in the methods of implementing the above embodiments can be completed by instructing relevant hardware through a computer program. This computer program includes program instructions, and the computer program can be stored in a storage medium, which is a computer-readable storage medium. The program instructions are executed by at least one processor in the computer system to implement the process steps of the above method embodiments.

[0114] Therefore, the present invention also provides a storage medium. The storage medium can be a computer-readable storage medium. The storage medium stores a computer program, where the computer program includes program instructions. When the program instructions are executed by a processor, the processor is caused to execute the steps of the above method.

[0115] The storage medium can be a USB flash drive, a mobile hard disk, a read-only memory (ROM), a magnetic disk, or an optical disc, etc., various computer-readable storage media that can store program codes.

[0116] Those of ordinary skill in the art can realize that the units and algorithm steps of the examples described in combination with the embodiments disclosed herein can be implemented by electronic hardware, computer software, or a combination of the two. To clearly illustrate the interchangeability of hardware and software, the components and steps of the examples have been generally described according to functions in the above description. Whether these functions are executed in a hardware or software manner depends on the specific application and design constraints of the technical solution. Professional technicians can use different methods to implement the described functions for each specific application, but such implementation should not be considered to exceed the scope of the present invention.

[0117] In several embodiments provided by the present invention, it should be understood that the disclosed devices and methods can be implemented in other ways. For example, the device embodiments described above are merely illustrative. For example, the division of each unit is only a logical function division, and there can be other division methods in actual implementation. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed.

[0118] The steps in the method embodiments of the present invention can be adjusted, combined, and deleted according to actual needs. The units in the device embodiments of the present invention can be combined, divided, and deleted according to actual needs. In addition, the functional units in various embodiments of the present invention can be integrated in a processing unit, or each unit can exist physically alone, or two or more units can be integrated in one unit.

[0119] If the integrated unit is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a storage medium. Based on such an understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for causing a computer device to execute all or part of the steps of the methods described in various embodiments of the present invention.

[0120] In the above embodiments, the descriptions of the various embodiments have their own emphases. For the parts not detailedly described in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0121] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, provided that these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalent technologies, the present invention also intends to include these changes and modifications therein.

[0122] As described above, the above are only the specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention can easily think of various equivalent modifications or substitutions, and these modifications or substitutions should all be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A control method for a micro-steaming and baking cooking device, characterized in that, The micro-steaming, baking and roasting cooking device includes a microwave generator and a steam generator, and the method includes: Obtaining sensing data of the food ingredient in real time, where the sensing data includes at least one of image data, humidity data and spectral data; Dynamically controlling the start and stop of the microwave generator and the steam generator according to the sensing data; Calculating the maturity of the food ingredient according to the sensing data, and ending the cooking when the maturity meets a preset cooking termination condition.

2. The method according to claim 1, characterized in that, Before the step of obtaining sensing data of the food ingredient in real time, it further includes: Responding to an instruction of a target function mode to obtain a picture of the food ingredient; Performing image recognition on the picture of the food ingredient to determine the food ingredient attribute parameters of the food ingredient; Determining the cooking parameters of the food ingredient according to the food ingredient attribute parameters and preset cooking rules.

3. The method according to claim 2, characterized in that, The micro-steaming, baking and roasting cooking device includes a plurality of heating elements, the cooking parameters include a cooking mode and a cooking temperature, and after the step of determining the cooking parameters of the food ingredient according to the food ingredient attribute parameters and preset cooking rules, it further includes: Selecting and turning on a corresponding target heating element according to the cooking mode, and controlling the target heating element to continuously heat up until the current temperature reaches the cooking temperature.

4. The method according to claim 3, wherein The cooking parameters include a microwave power, a microwave time and a steam time, and after the step of determining the cooking parameters of the food ingredient according to the food ingredient attribute parameters and preset cooking rules, it further includes: If the current cooking time is in the first temperature maintaining stage, controlling the target heating element to heat according to the PID algorithm and a preset duty ratio to maintain the cooking temperature; and Controlling the microwave generator and the steam generator to operate for a preset number of cycles, and operating according to the corresponding microwave power, microwave time and steam time in each cycle.

5. The method according to claim 4, characterized in that After the step of determining the cooking parameters of the food ingredient according to the food ingredient attribute parameters and preset cooking rules, it further includes: If the current cooking time is in the second temperature maintaining stage, controlling the target heating element to heat according to the PID algorithm and a preset duty ratio to maintain the cooking temperature; and Performing the steps of obtaining sensing data of the food ingredient in real time, dynamically controlling the start and stop of the microwave generator and the steam generator according to the sensing data, calculating the maturity of the food ingredient according to the sensing data, and ending the cooking when the maturity meets a preset cooking termination condition.

6. The method according to claim 5, wherein The method further includes: If the maturity does not meet the preset cooking termination condition and the current cooking time reaches the cut-off time of the second temperature maintaining stage, extending the cooking time to enter an overtime stage, and continuing to perform the steps of obtaining sensing data of the food ingredient in real time, dynamically controlling the start and stop of the microwave generator and the steam generator according to the sensing data, calculating the maturity of the food ingredient according to the sensing data, and ending the cooking when the maturity meets a preset cooking termination condition; If the maturity does not meet the preset cooking termination condition and the current cooking time reaches the cut-off time of the overtime stage, ending the cooking.

7. The method according to claim 2, characterized in that, The food ingredient attribute parameters include: category, quantity, and size. The cooking parameters include: cooking mode, cooking temperature, total cooking time, microwave power, microwave time, and steam time. The step of determining the cooking parameters of the food ingredient according to the food ingredient attribute parameters and a preset cooking rule includes: Determining the cooking mode, the cooking temperature, and the total cooking time according to the category, the quantity, and the size of the food ingredient; Determining the corresponding microwave power, microwave time, and steam time by comparing the cooking temperature and the total cooking time with a preset temperature threshold and a preset time threshold, respectively.

8. The method according to any one of claims 1 to 7, characterized in that The step of dynamically controlling the start and stop of the microwave generator and the steam generator according to the sensing data includes: Controlling the microwave generator and the steam generator to operate for a preset number of cycles, and judging whether to start the microwave generator and the steam generator according to the sensing data in each cycle; If so, controlling the microwave generator and the steam generator to operate according to the corresponding microwave power, microwave time, and steam time in the current cycle; If not, not starting the microwave generator and the steam generator in the current cycle.

9. The method according to any one of claims 1-7, characterized in that The step of calculating the maturity of the food ingredient according to the sensing data and ending the cooking when the maturity meets a preset cooking termination condition includes: Calculating a first maturity of the food ingredient according to the image data; Calculating a second maturity of the food ingredient according to the humidity data; Calculating a third maturity of the food ingredient according to the spectral data; Performing weighted summation on the first maturity, the second maturity, and the third maturity to determine a comprehensive maturity; Judging whether the comprehensive maturity is greater than or equal to a preset maturity threshold, and if so, determining that the preset cooking termination condition is met.

10. A micro-steaming and roasting cooking device, characterized in that, including: A box body, an image sensor, a humidity sensor, and a spectral sensor provided on the box body, and a microwave generator, a steam generator, and a plurality of heating elements provided on the box body. The plurality of heating elements include an upper heating tube, a lower heating tube, and a blower; wherein, the micro-steaming and baking cooking device is applied to the method according to any one of claims 1-9.

11. A control device for a micro-steaming and baking cooking device, characterized in that, The device includes a unit for executing the method according to any one of claims 1-9 above.

12. A computer device, characterized in that, The computer device includes a memory and a processor. A computer program is stored on the memory, and when the processor executes the computer program, the method according to any one of claims 1-9 is implemented.

13. A computer-readable storage medium, characterized in that, The storage medium stores a computer program, and when the computer program is executed by a processor, the method according to any one of claims 1-9 can be implemented.

Images