A method, device, equipment and medium for heating baked food

Abstract

The present invention discloses a method, device, equipment and medium for heating baked food. The method comprises: determining a standard heating logic that matches the food type of the food to be baked, and using the standard heating logic to attempt to heat the food to be baked; during the attempted heating process, determining the current amount of the food to be baked according to the actual temperature rise rate of the center temperature of the food to be baked; the current amount includes too little, standard and too much; if the current amount is too little or too much, then using the optimized heating logic that matches the current amount and the food type to continue heating the food to be baked. The embodiment of the present invention can realize intelligent heating of baked food.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and in particular to a heating method, apparatus, equipment and medium for baking food. Background Technology

[0002] Steam ovens, as a new type of kitchen appliance, are gradually becoming more common in home kitchens. For novice users, judging the doneness of baked goods can be difficult. For sponge cakes, due to their large size and thick crust, it's hard to tell from the surface whether they're done; it's easy for the surface to be browned while the inside remains soggy and uncooked. For cupcakes, opening the oven door before they're fully cooked can easily cause them to collapse. This necessitates steam ovens with built-in heating logic to automatically heat baked goods, reducing the difficulty of use for users.

[0003] However, the heating logic built into current steam ovens is relatively fixed, while the types and quantities of food users want to bake are complex and varied. This makes it difficult for fixed heating logic to effectively cope with complex and changing baking needs, and users still need to check the steam oven regularly and manually adjust the parameters according to the actual heating situation, resulting in a low level of intelligence. Summary of the Invention

[0004] This invention provides a heating method, apparatus, equipment, and medium for baking foods, so as to achieve intelligent heating of baked foods.

[0005] According to one aspect of the present invention, a method for heating baked food is provided, comprising:

[0006] Determine a standard heating logic that matches the type of food to be baked, and attempt to heat the food to be baked using the standard heating logic;

[0007] During the heating process, the current amount of food to be baked is determined based on the actual rate of temperature rise at the center of the food; the current amount includes too little, standard amount, and too much amount.

[0008] If the current feed amount is too low or too high, then an optimized heating logic matching the current feed amount and the food type will be used to continue heating the food to be baked.

[0009] According to another aspect of the present invention, a heating device for baking food is provided, comprising:

[0010] A trial heating module is used to determine a standard heating logic that matches the type of food to be baked, and to perform a trial heating of the food to be baked using the standard heating logic;

[0011] The quantity confirmation module is used to determine the current quantity of the food to be baked based on the actual temperature rise rate of the center temperature of the food during the heating trial; the current quantity includes too little, standard quantity, and too much quantity.

[0012] The heating adjustment module is used to continue heating the food to be baked by employing optimized heating logic that matches the current feeding amount and the food type if the current feeding amount is too low or too high.

[0013] According to another aspect of the present invention, a computer program product is provided, comprising a computer program that, when executed by a processor, implements a heating method for baked food according to any embodiment of the present invention.

[0014] According to another aspect of the present invention, an electronic device is provided, the electronic device comprising: at least one processor; and a memory communicatively connected to the at least one processor; wherein the memory stores a computer program executable by the at least one processor, the computer program being executed by the at least one processor to enable the at least one processor to perform a heating method for baking food according to any embodiment of the present invention.

[0015] According to another aspect of the present invention, a computer-readable storage medium is provided, the computer-readable storage medium storing computer instructions for causing a processor to execute and implement the heating method for baking food according to any embodiment of the present invention.

[0016] When the current amount of food to be baked is uncertain, the present invention first attempts to heat the food using standard heating logic. Once the current amount of food to be baked is determined based on the rate of temperature rise at the center, the heating logic is adjusted in a timely manner. Compared with the traditional fixed and single heating logic, this invention is more practical and better meets the actual needs of users.

[0017] It should be understood that the description in this section is not intended to identify key or essential features of the embodiments of the present invention, nor is it intended to limit the scope of the invention. Other features of the invention will become readily apparent from the following description. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1This is a flowchart of a heating method for baked food according to an embodiment of the present invention;

[0020] Figure 2A This is a flowchart of a heating method for baked food according to another embodiment of the present invention;

[0021] Figure 2B This is a schematic diagram of a central temperature change rate according to another embodiment of the present invention;

[0022] Figure 3 This is a schematic diagram of the structure of a heating device for baking food according to another embodiment of the present invention;

[0023] Figure 4 This is a schematic diagram of the structure of an electronic device that implements an embodiment of the present invention. Detailed Implementation

[0024] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0025] It should be noted that the terms "first," "second," etc., used in this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0026] Figure 1 This is a flowchart illustrating a heating method for baking food according to an embodiment of the present invention. This embodiment is applicable to situations where a user places food to be baked into a steam oven, and the steam oven dynamically heats the food based on its type and quantity. This method can be executed by a heating device for baking food, which can be implemented in hardware and / or software. This device can be configured in an electronic device with corresponding data processing capabilities, such as the control system of the steam oven. Figure 1 As shown, the method includes:

[0027] S110. Determine a standard heating logic that matches the food type of the food to be baked, and attempt to heat the food to be baked using the standard heating logic.

[0028] S120. During the heating process, determine the current amount of food to be baked based on the actual rate of temperature rise at the center of the food to be baked.

[0029] S130. If the current amount of food is too little or too much, then the food to be baked is heated further using an optimized heating logic that matches the current amount of food and the type of food.

[0030] The current distribution volume includes too little distribution, distribution standards, and distribution too much distribution.

[0031] Specifically, the main factors considered in heating control include the type and quantity of food to be baked. Types are categorized into two types: small-volume foods (e.g., mini cakes, small meals) and large-volume foods (e.g., sponge cakes, chiffon cakes). To achieve a better baking result, both the type and quantity of food to be baked must be considered when heating. Therefore, heating logic applicable to different types and quantities is pre-built into the system, as shown in Table 1.

[0032] Table 1

[0033]

[0034]

[0035] The user places the food to be baked into the steam oven and selects the type of food to be baked. Since the amount of food added is unknown at this time, the system can temporarily use the standard heating logic for that type of food to attempt heating. After attempting heating for a period of time, the amount added will indirectly reflect the actual temperature rise rate of the center of the food to be baked, which can be used to indirectly determine the user's current amount added.

[0036] If the current feed amount is too low, it indicates that using the standard heating logic is not suitable. The food to be baked can be further heated using an optimized heating logic that matches the low feed amount and the current food type. If the current feed amount is too high, it indicates that using the standard heating logic is not suitable. The food to be baked can be further heated using an optimized heating logic that matches the high feed amount and the food type.

[0037] When the current amount of food to be baked is uncertain, the present invention first attempts to heat the food using standard heating logic. Once the current amount of food to be baked is determined based on the rate of temperature rise at the center, the heating logic is adjusted in a timely manner. Compared with the traditional fixed and single heating logic, this invention is more practical and better meets the actual needs of users.

[0038] Based on the above embodiments, optionally, after determining the current quantity of the food to be baked according to the actual temperature rise rate of the center temperature of the food to be baked, the method further includes:

[0039] If the current delivery amount is the delivery standard, then the standard heating logic is used to continue heating the food to be baked.

[0040] Specifically, if the current delivery volume is the standard delivery volume, it means that the standard heating logic is just right for heating the food. The standard heating logic can be used to continue heating the food to be baked without adjusting the heating logic.

[0041] Figure 2A This is a flowchart illustrating a heating method for baked goods according to another embodiment of the present invention. This embodiment is an optimization and improvement upon the above embodiment. Figure 2A As shown, the method includes:

[0042] S210. Determine a standard heating logic that matches the food type of the food to be baked, and attempt to heat the food to be baked using the standard heating logic.

[0043] S220. During the heating attempt, calculate the actual rate of temperature rise at the center of the food to be baked.

[0044] S230. Determine the current amount of food to be baked based on the relationship between the actual temperature rise rate and the standard temperature rise rate.

[0045] Specifically, during the heating process, the actual heating rate is calculated based on the temperature rise of the center of the food to be baked over a certain period of time. This actual heating rate is then compared to the standard temperature rise rate corresponding to the ingredient dosage. If the actual temperature rise rate matches the standard rate, the current dosage is deemed appropriate; if the actual temperature rise rate is greater than the standard rate, the current dosage is deemed too low; and if the actual temperature rise rate is less than the standard rate, the current dosage is deemed too high.

[0046] Based on the above embodiments, optionally, calculating the actual heating rate of the center temperature of the food to be baked includes:

[0047] Determine a first temperature range and a second temperature range that match the food to be baked;

[0048] When the center temperature of the food to be baked falls into the first temperature range, the current temperature is determined as the starting point for heating.

[0049] When the center temperature of the food to be baked falls into the second temperature range, the current temperature is determined as the heating endpoint;

[0050] The actual heating rate of the center temperature of the food to be baked is calculated based on the difference between the heating start point and the heating end point, and the time taken to heat from the heating start point to the heating end point.

[0051] Specifically, the food information is checked at regular intervals (e.g., every 10 seconds) to obtain the food's core temperature. When the food's core temperature falls into the first temperature range (e.g., 35℃-45℃), this temperature is recorded as the starting point of the heating process, and timing begins. Heating continues until the food's core temperature falls into the second temperature range (60℃-70℃), at which point this temperature is recorded as the ending point of the heating process, and timing ends. The difference between the starting and ending points of the heating process, along with the time taken to heat the food from the starting point to the ending point, is calculated. The quotient of the difference and the taken time is determined as the actual heating rate.

[0052] S240. If the current amount of food is too little or too much, then an optimized heating logic matching the current amount of food and the type of food is used to continue heating the food to be baked.

[0053] S250. During the continued heating process, if the center temperature of the food to be baked is greater than the threshold temperature and the duration exceeds the threshold time, the moisture content of the food to be baked is detected; the moisture content of the food to be baked is used to determine whether the food to be baked is cooked.

[0054] Specifically, such as Figure 2B As shown, during the heating process of baked goods, the core temperature will not exceed 100°C. Later in the cooking process, the core temperature stops changing, making it impossible to determine the doneness of the food solely based on the core temperature. Therefore, other indicators are needed for further assessment. Thus, if the core temperature of the food to be baked exceeds a threshold temperature (e.g., 95°C) and lasts for more than a threshold time (e.g., 1 minute) during heating, the moisture content of the food is measured to further determine its doneness. The moisture content of the food is measured and collected beforehand to determine the expected moisture content for doneness. When the moisture content of the food drops to the expected level, it is considered done.

[0055] Based on the above embodiments, optionally, determining whether the food to be baked is cooked based on its moisture content includes:

[0056] Determine the endpoint range of moisture content that matches the food type;

[0057] If the moisture content of the food to be baked falls within the specified moisture content endpoint range, then the food to be baked is determined to be cooked.

[0058] Specifically, different types of food have different moisture contents at maturity. For large-volume foods, the moisture content at maturity is typically 25-35%; for small-volume foods, it's typically 20-30%. To improve the accuracy of maturity assessment, pre-set endpoint ranges for moisture content are used for different food types. When determining whether a food is ripe, the endpoint range matching the specific food type is used, rather than a uniform endpoint range.

[0059] If the moisture content of the food to be baked has not fallen into the specified moisture content endpoint range, continue heating to continuously reduce the moisture content; when the moisture content of the food to be baked falls into the specified moisture content endpoint range, the food is considered cooked and heating can be stopped.

[0060] Based on the above embodiments, optionally, the center temperature and moisture content are both identified by a hyperspectral identification device; the hyperspectral identification device includes a matching miniature spectrometer and a halogen lamp, the miniature spectrometer is installed inside the hollow glass of the steam oven door, and the halogen lamp is installed in the inner top of the steam oven cavity.

[0061] Specifically, the steam oven is equipped with a hyperspectral recognition module, which includes a miniature spectrometer and a halogen lamp. The miniature spectrometer, with a wavelength range of 400nm to 1000nm in the visible-near-infrared band, is installed inside the hollow glass of the steam oven door. The halogen lamp is mounted at the top of the cavity to provide a light source for the acquired images. A pre-established algorithm correlates the food's center temperature with its spectral information, allowing the hyperspectral recognition module to obtain the food's spectral information. Through background data analysis, the center temperature of the food can then be determined. Compared to the previous method of obtaining center temperature using probes, this method avoids direct contact with the food, does not damage its appearance, and is more readily accepted by users in practical applications. In addition, the steam oven also houses a temperature detection module, which is an NTC temperature sensor fixed to the upper left or right side of the cavity. The NTC is mainly used to detect whether the cavity temperature has reached the program set value. When set to a certain fixed value, the temperature detected by the NTC is a temperature range. At the same time, the NTC is also used to detect changes in the cavity temperature as a signal to control the heating element to turn on and off. When the cavity temperature is lower than the lower limit of the temperature range corresponding to the set value, the heating element turns on; when it is higher than the upper limit of the temperature range corresponding to the set value, the heating element turns off. The entire cooking process involves continuously turning the heating element on and off until the cooking is finished.

[0062] For example, the heating device inside the baking oven includes a top heating tube, a bottom heating tube, a side heating tube, and a hot air motor. The power of the top heating tube is greater than that of the side heating tube, which is greater than that of the bottom heating tube. The power of the top heating tube is 1000W≤P1≤1800W, the power of the bottom heating tube is 500W≤P2≤800W, and the power of the side heating tube is 800W≤P3≤1300W.

[0063] Users can select any type of baked food, including small cakes and rolls, or large sponge cakes and chiffon cakes. After selection and preheating, users can place the ingredients into the oven and the automatic cooking process will begin.

[0064] For small-volume baked goods, such as mini cakes and small rolls: when the amount dispensed is the standard quantity, the center temperature rise rate is Vm1, and the standard on-time of the side heating element is tm1.

[0065] The bottom heating element, side heating element, and hot air motor are turned on to bring the cavity temperature to the preset temperature value T1, 150℃≤T1≤200℃. The hot air motor operates at a preset first speed R1, 1500r / min≤R1≤2000r / min.

[0066] The hyperspectral module collects food information every 10 seconds, and the background algorithm analyzes it to obtain the food's core temperature during the cooking process. When the food's core temperature reaches T2 (35℃≤T2≤45℃), the timing device starts working. When the core temperature reaches T3 (60℃≤T3≤70℃), the timing device stops working and the temperature rise time t1 is obtained. The temperature rise rate V1 for this period is calculated as V1 = (T3-T2) / T1. V1 is compared with the preset standard weight's core temperature rise rate Vm1. If V1 < Vm1, it means the user's actual ingredient quantity is more than the standard weight; if V1 > Vm1, it means the user's actual ingredient quantity is less than the standard amount; if V1 = Vm1, it means the user's actual ingredient quantity meets the standard amount, and subsequent heating logic does not need adjustment and can operate according to the standard heating logic. Vm1 can be set to 10~20℃ / min.

[0067] For cases with a large amount of actual ingredients, the program is adjusted as follows: the side heating element is turned off, the top heating element is turned on, and the hot air motor operates at the second speed R2. 2500r / min≤R2≤3000r / min. When the hyperspectral module detects that the food's center temperature reaches T4, if 80℃≤T4≤90℃, the top heating element is turned off and the side heating element is turned on to prevent the temperature from rising too quickly later, causing the food surface moisture to evaporate too quickly and forming a hard crust, which would affect the volume expansion and soft texture of baked goods. For cases with a small amount of actual ingredients, the program is adjusted as follows: the top heating element is turned off, the side heating element is turned on, and the duration of the side heating element on is reduced. The duration of the side heating element on, tsc2, is adjusted to 80% of the previous tm1. When the hyperspectral module detects that the food's center temperature reaches T4, if 80℃≤T4≤90℃, the on time tm1 is restored to the previous duration to prevent the temperature from rising too slowly later, which would affect moisture evaporation and result in a moist texture.

[0068] When the hyperspectral module detects that the food's core temperature exceeds 95°C and stops rising within 30 seconds, it determines that the food's core temperature has reached its peak and begins real-time monitoring of the food's moisture content. When the endpoint is reached, the food is considered cooked and heating can be stopped. For small cakes and dinner rolls, the moisture content endpoint is w1: 20-30%.

[0069] For large-volume baked goods, such as sponge cake and chiffon cake: when the amount of food is the standard amount, the temperature rise rate of the center is Vm2, the standard time for the side heating tube to be turned on is tmc2, and the standard time for the bottom heating tube to be turned on is tmd2.

[0070] The bottom heating element and the top heating element are turned on, so that the NTC reaches the preset temperature value T6, 150℃≤T5≤180℃.

[0071] The hyperspectral module collects food information every 10 seconds and analyzes it using a background algorithm to obtain the core temperature of the food during the cooking process. When the core temperature reaches T6 (40℃≤T6≤50℃), the timing device starts working. When the core temperature reaches T7 (65℃≤T7≤75℃), the timing device stops working and the temperature rise time t2 is obtained. The temperature rise rate V2 for this period is calculated as V2 = (T7-T6) / T2. V2 is compared with the preset standard weight's core temperature rise rate Vm2. If V2 < Vm2, it means the user's actual ingredient quantity is more than the standard weight; if V2 > Vm2, it means the user's actual ingredient quantity is less than the standard quantity; if V2 = Vm2, it means the user's actual ingredient quantity is the same as the standard quantity, and heating can proceed according to the standard logic. Vm2 can be set to 5–10℃ / min.

[0072] For cases involving a large amount of actual ingredients, the program is adjusted as follows: The bottom heating element's on-time is increased, with tsd1 set to 120% of tmd2. Simultaneously, the hot air motor is activated to accelerate the flow of hot air within the cavity. The hot air motor operates at the second speed R2, with a speed of 2500 rpm ≤ R2 ≤ 3000 rpm. Once the hyperspectral module detects that the food's center temperature reaches T4 (80℃ ≤ T4 ≤ 90℃), the bottom heating element's on-time is restored to tmd2 to prevent excessively rapid temperature rise later, which could affect baking. The food expands in volume. For cases where the actual amount of food is less, the program is adjusted as follows: turn on the top heating element and turn off the bottom heating element, turn on the side heating element and the hot air motor R1, and adjust the side heating element's on-time tsc1 to 80% of the previous bottom heating element's on-time tmc2. When the hyperspectral module detects that the food's center temperature reaches T4, and 80℃≤T4≤90℃, turn off the side heating element, turn on the bottom heating element again, and adjust the on-time to tmd2 to prevent the temperature from rising too slowly in the later stages, which would affect moisture evaporation and result in a moist texture.

[0073] Once the hyperspectral module detects that the food's core temperature has reached 100°C, it begins to monitor the food's moisture content in real time. When the endpoint is reached (w2: 25-35%), the food is considered cooked and heating can be stopped.

[0074] This invention uses hyperspectral technology to obtain information on the moisture content of food during the cooking process, thereby determining the final cooking result based on the moisture content, so that good cooking results can be achieved regardless of the user's ingredient addition.

[0075] Figure 3 This is a schematic diagram of a heating device for baking food, provided in another embodiment of the present invention. Figure 3 As shown, the device includes:

[0076] The trial heating module 310 is used to determine a standard heating logic that matches the type of food to be baked, and to perform a trial heating of the food to be baked using the standard heating logic;

[0077] The quantity confirmation module 320 is used to determine the current quantity of the food to be baked based on the actual temperature rise rate of the center temperature of the food to be baked during the heating trial process; the current quantity includes too little, standard quantity, and too much quantity.

[0078] The heating adjustment module 310 is used to continue heating the food to be baked by using an optimized heating logic that matches the current feeding amount and the food type if the current feeding amount is too little or too much.

[0079] The heating device for baking food provided in the embodiments of the present invention can perform the heating method for baking food provided in any embodiment of the present invention, and has the corresponding functional modules and beneficial effects for performing the method.

[0080] Optionally, the delivery volume confirmation module 320 includes:

[0081] A rate calculation unit is used to calculate the actual heating rate of the center temperature of the food to be baked.

[0082] The quantity confirmation unit is used to determine the current quantity of the food to be baked based on the relationship between the actual temperature rise rate and the standard temperature rise rate.

[0083] Optionally, the rate calculation unit is specifically used to: determine a first temperature range and a second temperature range that match the food to be baked; when the center temperature of the food to be baked falls into the first temperature range, determine the current temperature as the starting point of the heating; when the center temperature of the food to be baked falls into the second temperature range, determine the current temperature as the ending point of the heating; and calculate the actual heating rate of the center temperature of the food to be baked based on the difference between the starting point and the ending point of the heating, and the time taken to heat from the starting point to the ending point of the heating.

[0084] Optionally, the device further includes:

[0085] The heating maintenance module is used to continue heating the food to be baked using the standard heating logic if the current feed amount is the standard feed amount.

[0086] Optionally, the device further includes:

[0087] A moisture content detection module is used to detect the moisture content of the food to be baked if the center temperature of the food to be baked is greater than a threshold temperature and the duration exceeds a threshold time during the continued heating process.

[0088] The ripeness analysis module is used to determine whether the food to be baked is ripe based on its moisture content.

[0089] Optionally, the maturity analysis module is specifically used to: determine the moisture content endpoint range that matches the food type; if the moisture content in the food to be baked falls within the moisture content endpoint range, then the food to be baked is determined to be mature.

[0090] Optionally, the center temperature and moisture content are both identified by a hyperspectral identification device; the hyperspectral identification device includes a matching miniature spectrometer and a halogen lamp, the miniature spectrometer is installed inside the hollow glass of the steam oven door, and the halogen lamp is installed in the inner top of the steam oven cavity.

[0091] The heating device for baking food described in further detail can also perform the heating method for baking food provided in any embodiment of the present invention, and has the corresponding functional modules and beneficial effects for performing the method.

[0092] Figure 4 A schematic diagram of an electronic device 40 that can be used to implement embodiments of the present invention is shown. The electronic device is intended to represent various forms of digital computers, such as laptop computers, desktop computers, workstations, personal digital assistants, servers, blade servers, mainframe computers, and other suitable computers. The electronic device can also represent various forms of mobile devices, such as personal digital processors, cellular phones, smartphones, wearable devices (e.g., helmets, glasses, watches, etc.), and other similar computing devices. The components shown herein, their connections and relationships, and their functions are merely illustrative and are not intended to limit the implementation of the invention described and / or claimed herein.

[0093] like Figure 4 As shown, the electronic device 40 includes at least one processor 41 and a memory, such as a read-only memory (ROM) 42 or a random access memory (RAM) 43, communicatively connected to the at least one processor 41. The memory stores computer programs executable by the at least one processor. The processor 41 can perform various appropriate actions and processes based on the computer program stored in the ROM 42 or loaded into the RAM 43 from storage unit 48. The RAM 43 may also store various programs and data required for the operation of the electronic device 40. The processor 41, ROM 42, and RAM 43 are interconnected via a bus 44. An input / output (I / O) interface 45 is also connected to the bus 44.

[0094] Multiple components in electronic device 40 are connected to I / O interface 45, including: input unit 46, such as keyboard, mouse, etc.; output unit 47, such as various types of monitors, speakers, etc.; storage unit 48, such as disk, optical disk, etc.; and communication unit 49, such as network card, modem, wireless transceiver, etc. Communication unit 49 allows electronic device 40 to exchange information / data with other devices through computer networks such as the Internet and / or various telecommunications networks.

[0095] Processor 41 can be a variety of general-purpose and / or special-purpose processing components with processing and computing capabilities. Some examples of processor 41 include, but are not limited to, a central processing unit (CPU), a graphics processing unit (GPU), various special-purpose artificial intelligence (AI) computing chips, various processors running machine learning model algorithms, a digital signal processor (DSP), and any suitable processor, controller, microcontroller, etc. Processor 41 performs the various methods and processes described above, such as the heating method for baking food.

[0096] In some embodiments, the method for heating baked goods can be implemented as a computer program tangibly contained in a computer-readable storage medium, such as storage unit 48. In some embodiments, part or all of the computer program can be loaded and / or installed on electronic device 40 via ROM 42 and / or communication unit 49. When the computer program is loaded into RAM 43 and executed by processor 41, one or more steps of the method for heating baked goods described above can be performed. Alternatively, in other embodiments, processor 41 can be configured to perform the method for heating baked goods by any other suitable means (e.g., by means of firmware).

[0097] Various embodiments of the systems and techniques described above herein can be implemented in digital electronic circuit systems, integrated circuit systems, field-programmable gate arrays (FPGAs), application-specific integrated circuits (ASICs), application-specific standard products (ASSPs), systems-on-a-chip (SoCs), payload-programmable logic devices (CPLDs), computer hardware, firmware, software, and / or combinations thereof. These various embodiments may include implementations in one or more computer programs that can be executed and / or interpreted on a programmable system including at least one programmable processor, which may be a dedicated or general-purpose programmable processor, capable of receiving data and instructions from a storage system, at least one input device, and at least one output device, and transmitting data and instructions to the storage system, the at least one input device, and the at least one output device.

[0098] Computer programs used to implement the methods of the present invention may be written in any combination of one or more programming languages. These computer programs may be provided to a processor of a general-purpose computer, a special-purpose computer, or other programmable data processing device, such that when executed by the processor, the computer programs cause the functions / operations specified in the flowcharts and / or block diagrams to be performed. The computer programs may be executed entirely on a machine, partially on a machine, or as a standalone software package, partially on a machine and partially on a remote machine, or entirely on a remote machine or server.

[0099] In the context of this invention, a computer-readable storage medium can be a tangible medium that may contain or store a computer program for use by or in conjunction with an instruction execution system, apparatus, or device. A computer-readable storage medium may include, but is not limited to, electronic, magnetic, optical, electromagnetic, infrared, or semiconductor systems, apparatus, or devices, or any suitable combination thereof. Alternatively, a computer-readable storage medium may be a machine-readable signal medium. More specific examples of machine-readable storage media include electrical connections based on one or more wires, portable computer disks, hard disks, random access memory (RAM), read-only memory (ROM), erasable programmable read-only memory (EPROM or flash memory), optical fibers, portable compact disk read-only memory (CD-ROM), optical storage devices, magnetic storage devices, or any suitable combination thereof.

[0100] To provide interaction with a user, the systems and techniques described herein can be implemented on an electronic device having: a display device (e.g., a CRT (cathode ray tube) or LCD (liquid crystal display) monitor) for displaying information to the user; and a keyboard and pointing device (e.g., a mouse or trackball) through which the user provides input to the electronic device. Other types of devices can also be used to provide interaction with the user; for example, feedback provided to the user can be any form of sensory feedback (e.g., visual feedback, auditory feedback, or tactile feedback); and input from the user can be received in any form (including sound input, voice input, or tactile input).

[0101] The systems and technologies described herein can be implemented in computing systems that include backend components (e.g., as data servers), or computing systems that include middleware components (e.g., application servers), or computing systems that include frontend components (e.g., user computers with graphical user interfaces or web browsers through which users can interact with implementations of the systems and technologies described herein), or any combination of such backend, middleware, or frontend components. The components of the system can be interconnected via digital data communication of any form or medium (e.g., communication networks). Examples of communication networks include local area networks (LANs), wide area networks (WANs), blockchain networks, and the Internet.

[0102] A computing system can include clients and servers. Clients and servers are generally located far apart and typically interact through communication networks. The client-server relationship is created by computer programs running on the respective computers and having a client-server relationship with each other. The server can be a cloud server, also known as a cloud computing server or cloud host, which is a hosting product within the cloud computing service system to address the shortcomings of traditional physical hosts and VPS services, such as high management difficulty and weak business scalability.

[0103] It should be understood that the various forms of processes shown above can be used, with steps reordered, added, or deleted. For example, the steps described in this invention can be executed in parallel, sequentially, or in different orders, as long as the desired result of the technical solution of this invention can be achieved, and this is not limited herein.

[0104] The specific embodiments described above do not constitute a limitation on the scope of protection of this invention. Those skilled in the art should understand that various modifications, combinations, sub-combinations, and substitutions can be made according to design requirements and other factors. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this invention should be included within the scope of protection of this invention.

Claims

1. A method for heating baked food, characterized in that: The method comprises: Determining a standard heating logic that matches the food type of the food to be baked, and attempting to heat the food to be baked using the standard heating logic; During the heating attempt, the current amount of the food to be baked is determined according to the actual temperature rise rate of the center temperature of the food to be baked; the current amount includes too little, standard and too much. If the current amount of feed is too little or too much, the food to be baked is continued to be heated using an optimized heating logic that matches the current amount of feed and the food type.

2. The method according to claim 1, characterized in that The step of determining the current amount of the food to be baked according to the actual temperature rise rate of the core temperature of the food to be baked comprises: Calculating the actual rate of increase of the core temperature of the food to be baked; The current amount of the food to be baked is determined according to the magnitude relationship between the actual temperature rise rate and the standard temperature rise rate.

3. The method according to claim 2, characterized in that The step of calculating the actual temperature increase rate of the core temperature of the food to be baked comprises: Determine a first temperature range and a second temperature range that match the food to be baked; When the core temperature of the food to be baked falls within the first temperature range, determining the current temperature as the starting point of temperature increase; When the core temperature of the food to be baked falls within the second temperature range, determining the current temperature as the end point of the temperature increase; The actual temperature increase rate of the center temperature of the food to be baked is calculated according to the difference between the temperature increase starting point and the temperature increase end point, and the time taken for the temperature increase from the temperature increase starting point to the temperature increase end point.

4. The method according to claim 1, characterized in that: After determining the current amount of the food to be baked according to the actual temperature rise rate of the core temperature of the food to be baked, the method further includes: If the current amount of feeding is the feeding standard, the standard heating logic is used to continue heating the food to be baked.

5. The method according to claim 1, characterized in that The method further comprises: During the continuous heating process, if the core temperature of the food to be baked is greater than a threshold temperature and lasts for more than a threshold time, start detecting the moisture content of the food to be baked; Whether the food to be baked is ripe is determined according to the moisture content of the food to be baked.

6. The method according to claim 1, characterized in that The step of determining whether the food to be baked is ripe according to the moisture content of the food to be baked comprises: determining a moisture content endpoint interval that matches the food type; If the moisture content of the food to be baked falls within the moisture content endpoint range, it is determined that the food to be baked is cooked.

7. The method according to claim 5, characterized in that The central temperature and moisture content are both identified by a hyperspectral identification device; the hyperspectral identification device includes a matching micro-spectrometer and a halogen lamp, the micro-spectrometer is installed in the hollow glass of the steam oven door, and the halogen lamp is installed on the inner top of the steam oven cavity.

8. A heating device for baked food, characterized in that: The device comprises: a trial heating module, used for determining a standard heating logic matching the food type of the food to be baked, and performing trial heating on the food to be baked by using the standard heating logic; A delivery amount confirmation module is used to determine the current delivery amount of the food to be baked according to the actual temperature rise rate of the core temperature of the food to be baked during the heating attempt; the current delivery amount includes too little delivery, standard delivery and too much delivery; The heating adjustment module is used to continue heating the food to be baked by using an optimized heating logic matching the current amount of feed and the food type if the current amount of feed is too little or too much.

9. An electronic device, characterized in that: The electronic device comprises: at least one processor; and a memory communicatively connected to the at least one processor; wherein, The memory stores a computer program executable by the at least one processor, and the computer program is executed by the at least one processor so that the at least one processor can perform the method for heating baked food according to any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores computer instructions, and the computer instructions are used to enable a processor to implement the method for heating baked food according to any one of claims 1 to 7 when the instructions are executed.

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