Control method of cooking equipment, equipment, storage medium and program product

Abstract

The invention provides a control method and device of cooking equipment, a storage medium and a program product. The method comprises the steps that the actual microwave absorptivity of food to be processed in a cavity of the cooking equipment in the cooking process is obtained; the cooking degree of the food to be processed is determined according to the actual microwave absorption rate and a first change rate threshold value, the first change rate threshold value comprises a change rate threshold value corresponding to the microwave absorption rate when preset food is cooked to be in a mature state in the cavity, and the preset food and the food to be processed belong to the same category; and controlling the operation state of the cooking equipment according to the cooking degree of the to-be-processed food. The cooking efficiency and effect of the cooking equipment are improved, the situation that food is over-cooked or immature can be avoided, and the satisfaction degree and cooking experience of a user are improved.

Description

Technical Field

[0001] The present application relates to the field of electrical appliance control technology, and in particular to a control method, device, storage medium and program product for cooking equipment. Background Art

[0002] With the development of smart kitchen appliances, cooking appliances integrating multiple cooking functions are becoming increasingly popular with users due to their diverse functionality and space-saving advantages. For example, all-in-one steam-bake appliances that combine microwave heating, steam lock-in, professional baking, air frying, and stewing functions can replace traditional microwave ovens, steamers, ovens, and air fryers, significantly saving kitchen space.

[0003] With the development of society, people's pace of life has gradually accelerated. Microwave ovens, which combine steam, microwave, and baking functions in one, offering users a versatile cooking solution, have become an increasingly popular kitchen appliance in modern homes. However, current microwave ovens are still limited to timed operation and cannot automatically detect food doneness, which to some extent limits their intelligence. Users must rely on personal experience to set the cooking time, which can result in food being overcooked or undercooked, thus affecting the user experience. Summary of the Invention

[0004] The main purpose of the embodiments of the present application is to provide a control method, device, storage medium and program product for a cooking device, which not only improves the cooking efficiency and effect of the cooking device, but also avoids overcooked or undercooked food, thereby improving user satisfaction and cooking experience.

[0005] In a first aspect, an embodiment of the present application provides a method for controlling a cooking device, comprising: obtaining an actual microwave absorption rate of food to be processed in a cavity of the cooking device during a cooking process; determining the doneness of the food to be processed based on the actual microwave absorption rate and a first change rate threshold, the first change rate threshold including a change rate threshold corresponding to the microwave absorption rate of a preset food when cooked to a mature state in the cavity, the preset food belonging to the same category as the food to be processed; and controlling the operating state of the cooking device according to the doneness of the food to be processed.

[0006] In one embodiment, obtaining the actual microwave absorption rate of the food to be processed in the cavity of the cooking device during the cooking process includes: controlling the cooking device to transmit a microwave signal into the cavity at a preset frequency during the cooking process of the food to be processed in the cavity; receiving a reflected microwave signal of the food to be processed, and determining the actual microwave absorption rate of the food to be processed based on the transmitted microwave signal and the reflected microwave signal.

[0007] In one embodiment, determining the doneness of the food to be processed based on the actual microwave absorption rate and the first change rate threshold includes: determining the actual change rate of the actual microwave absorption rate of the food to be processed with the cooking time; and determining the doneness of the food to be processed based on the actual change rate and the first change rate threshold.

[0008] In one embodiment, determining the degree of doneness of the food to be processed based on the actual change rate and the first change rate threshold includes: during the cooking process, recording a cumulative duration during which the actual change rate corresponding to the food to be processed is less than the first change rate threshold; and determining that the food to be processed is cooked when the cumulative duration is greater than or equal to a first preset duration;

[0009] In one embodiment, controlling the operating state of the cooking device according to the degree of doneness of the food to be processed includes: controlling the cooking device to stop cooking if it is determined that the food to be processed is cooked.

[0010] In one embodiment, during the cooking process, recording the cumulative time during which the actual change rate corresponding to the food to be processed is less than the first change rate threshold includes: during the cooking process, when it is detected that the actual change rate of the actual microwave absorption rate of the food to be processed with the cooking time is less than the first change rate threshold, starting timing; after starting timing, if during the cooking process, it is detected that the actual change rate is greater than or equal to the first change rate threshold and less than a second change rate threshold, pausing timing until it is detected again that the actual change rate is less than the first change rate threshold, and then continuing timing to obtain the final cumulative time, wherein the second change rate threshold is greater than the first change rate threshold.

[0011] In one embodiment, during the cooking process, the cumulative time during which the actual change rate corresponding to the food to be processed is less than the first change rate threshold is recorded, and the method also includes: after starting the timing, if during the cooking process, it is detected that the actual change rate is greater than or equal to the second change rate threshold, the recorded cumulative time is subtracted from the second preset time, and the timing is continued to be accumulated until the actual change rate is detected to be less than the first change rate threshold again to obtain the final cumulative time.

[0012] In one embodiment, determining the degree of doneness of the food to be processed based on the actual change rate and the first change rate threshold further includes: during the cooking process, performing periodic frequency scanning in the cavity, and recording the cumulative number of frequency scanning cycles in which the actual change rate is less than the first change rate threshold; if the difference between the cumulative duration corresponding to the cumulative number of frequency scanning cycles and the first preset duration is within a preset range, it is determined that the food to be processed is cooked.

[0013] In a second aspect, an embodiment of the present application provides a control device for a cooking device, comprising:

[0014] An acquisition module, used to obtain the actual microwave absorption rate of the food to be processed in the cavity of the cooking device during the cooking process;

[0015] a determination module, configured to determine the doneness of the food to be processed based on the actual microwave absorptivity and a first rate of change threshold, wherein the first rate of change threshold comprises a rate of change threshold corresponding to the microwave absorptivity of a preset food cooked in the cavity to a cooked state, the preset food belonging to the same category as the food to be processed;

[0016] The control module is used to control the operating state of the cooking device according to the doneness of the food to be processed.

[0017] In one embodiment, the acquisition module is used to control the cooking device to transmit a microwave signal into the cavity at a preset frequency during the cooking process of the food to be processed in the cavity; receive the reflected microwave signal of the food to be processed, and determine the actual microwave absorption rate of the food to be processed based on the transmitted microwave signal and the reflected microwave signal.

[0018] In one embodiment, the determination module is configured to determine an actual rate of change of an actual microwave absorption rate of the food to be processed as a function of cooking time; and determine the degree of doneness of the food to be processed based on the actual rate of change and the first rate of change threshold.

[0019] In one embodiment, the determination module is specifically configured to record, during the cooking process, a cumulative duration during which the actual change rate of the food to be processed is less than the first change rate threshold; and determine that the food to be processed is cooked when the cumulative duration is greater than or equal to a first preset duration;

[0020] In one embodiment, the control module is configured to control the cooking device to stop cooking if it is determined that the food to be processed is cooked.

[0021] In one embodiment, the determination module is specifically configured to start timing when it is detected during the cooking process that the actual rate of change of the actual microwave absorptivity of the food to be processed with the cooking time is less than the first rate of change threshold; after starting timing, if during the cooking process, it is detected that the actual rate of change is greater than or equal to the first rate of change threshold and less than a second rate of change threshold, pausing timing until it is again detected that the actual rate of change is less than the first rate of change threshold, then continuing timing to obtain the final accumulated duration, wherein the second rate of change threshold is greater than the first rate of change threshold.

[0022] In one embodiment, the determination module is specifically used to start timing. If, during the cooking process, it is detected that the actual change rate is greater than or equal to the second change rate threshold, the recorded cumulative time is subtracted from the second preset time until the actual change rate is again detected to be less than the first change rate threshold, and the timing is continued to be accumulated to obtain the final cumulative time.

[0023] In one embodiment, the determination module is further used to perform periodic frequency scanning in the cavity during the cooking process, and record the cumulative number of frequency scanning cycles in which the actual change rate is less than the first change rate threshold; if the difference between the cumulative time corresponding to the cumulative number of frequency scanning cycles and the first preset time is within a preset range, it is determined that the food to be processed is cooked.

[0024] In a third aspect, an embodiment of the present application provides a cooking device, comprising:

[0025] a cavity for placing food to be processed;

[0026] a solid-state microwave source, configured to emit microwave signals into the cavity;

[0027] A control module is configured to obtain an actual microwave absorptivity of food to be processed in a cavity of the cooking device during a cooking process; determine the degree of doneness of the food to be processed based on the actual microwave absorptivity and a first rate of change threshold, wherein the first rate of change threshold includes a rate of change threshold corresponding to the microwave absorptivity of a preset food when cooked to a cooked state in the cavity, the preset food belonging to the same category as the food to be processed; and control the operating state of the cooking device based on the degree of doneness of the food to be processed.

[0028] In a fourth aspect, an embodiment of the present application provides an electronic device, including:

[0029] at least one processor; and

[0030] a memory communicatively coupled to the at least one processor;

[0031] The memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor to enable the electronic device to execute the method described in any one of the above aspects.

[0032] In a fifth aspect, an embodiment of the present application provides a cloud device, including:

[0033] at least one processor; and

[0034] a memory communicatively coupled to the at least one processor;

[0035] The memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor to enable the cloud device to execute the method described in any one of the above aspects.

[0036] In a sixth aspect, an embodiment of the present application provides a computer-readable storage medium, wherein the computer-readable storage medium stores computer-executable instructions. When a processor executes the computer-executable instructions, the method described in any one of the above aspects is implemented.

[0037] In a seventh aspect, an embodiment of the present application provides a computer program product, including a computer program, which implements the method described in any of the above aspects when executed by a processor.

[0038] The control method, device, storage medium, and program product for cooking equipment provided in the embodiments of the present application achieve precise monitoring of food doneness by obtaining the actual microwave absorptivity of the food to be processed in the cavity during the cooking process. The microwave absorptivity reflects the ability of food to absorb microwave energy during the cooking process, and this ability changes with the doneness of the food. The first rate of change threshold is set based on the rate of change of the microwave absorptivity of the preset food when it reaches a mature state. The preset food and the food to be processed belong to the same category and therefore have similar physical and chemical properties. By analyzing the actual microwave absorptivity with the first rate of change threshold, the current degree of doneness of the food can be accurately identified. The operating state of the cooking equipment is then dynamically adjusted according to the real-time degree of doneness of the food to be processed, thereby achieving precise cooking of the food. This not only improves the cooking efficiency and effect of the cooking equipment, but also avoids overcooking or undercooking of food, thereby improving user satisfaction and cooking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] The accompanying drawings are incorporated into and constitute a part of the specification, illustrate embodiments consistent with the present application, and together with the specification, are used to explain the principles of the present application. Obviously, the drawings described below are some embodiments of the present invention, and it is clear that those skilled in the art can derive other drawings based on these drawings without inventive effort.

[0040] Figure 1 A schematic diagram of the structure of an electronic device provided in an embodiment of the present application;

[0041] Figure 2 A schematic diagram of an application scenario of a control system for a cooking device provided in an embodiment of the present application;

[0042] Figure 3 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0043] Figure 4A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0044] Figure 5 A flowchart of a method for controlling a cooking device provided in an embodiment of the present application;

[0045] Figure 6 A schematic diagram of a characteristic curve of microwave absorptivity of chicken breast at a preset frequency of 904 MHz provided in an embodiment of the present application;

[0046] Figure 7 A schematic diagram of a slope curve corresponding to a characteristic curve of microwave absorptivity of chicken breast provided in an embodiment of the present application;

[0047] Figure 8 A flowchart of a method for controlling a cooking device provided in an embodiment of the present application;

[0048] Figure 9 A schematic structural diagram of a control device for cooking equipment provided in an embodiment of the present application.

[0049] The above drawings illustrate specific embodiments of the present application, which will be described in more detail below. These drawings and the textual description are not intended to limit the scope of the present application in any way, but rather to illustrate the concepts of the present application to those skilled in the art by reference to specific embodiments. DETAILED DESCRIPTION

[0050] Exemplary embodiments are described in detail herein, with examples illustrated in the accompanying drawings. When the following description refers to the drawings, identical numerals in different drawings represent identical or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments are not intended to represent all embodiments consistent with this application.

[0051] The term "and / or" in this article is used to describe the association relationship of associated objects, specifically indicating that there can be three relationships. For example, A and / or B can mean: A exists alone, A and B exist at the same time, and B exists alone.

[0052] The control method of the embodiment of the present application can be applied to any field scenario where cooking equipment needs to be controlled.

[0053] Take the kitchen appliance sector as an example. With the development of society, people's pace of life has gradually accelerated. Microwave ovens, which combine steam, microwave, and baking functions, offering users a versatile cooking solution, have become an increasingly popular kitchen appliance in modern homes. However, current microwave ovens are still limited to timed operation and cannot automatically detect food doneness, which limits their intelligence. Users must rely on personal experience to set the cooking time, which can result in food being overcooked or undercooked, thus affecting the user experience.

[0054] Currently, mainstream maturity recognition methods include oxygen sensor recognition, food probe recognition, and image recognition. While oxygen sensors are relatively low-cost, they are more suitable for baked goods and are not universally applicable. Food probes require insertion into food to obtain real-time information. While highly accurate, they require intrusion, affecting food integrity and are relatively expensive. Image recognition methods are significantly affected by the color of the food surface, making it difficult to identify changes within the food and susceptible to changes in food quality.

[0055] To address at least one of the above-mentioned issues, an embodiment of the present application provides a control scheme for a cooking device that accurately monitors the doneness of food by acquiring the actual microwave absorptivity of the food to be processed within the cavity during the cooking process. The microwave absorptivity reflects the ability of food to absorb microwave energy during the cooking process, and this ability changes with the doneness of the food. The first rate of change threshold is set based on the rate of change of the microwave absorptivity of a preset food when it reaches a mature state. The preset food and the food to be processed belong to the same category and therefore have similar physical and chemical properties. By analyzing the actual microwave absorptivity with the first rate of change threshold, the current doneness of the food can be accurately identified. The operating state of the cooking device is then dynamically adjusted based on the real-time doneness of the food to be processed, thereby achieving precise cooking of the food. This not only improves the cooking efficiency and effectiveness of the cooking device, but also prevents overcooked or undercooked food, thereby enhancing user satisfaction and cooking experience.

[0056] The following detailed description of some embodiments of the present application is provided in conjunction with the accompanying drawings. The following embodiments and features thereof may be combined with one another unless they conflict with each other. Furthermore, the sequence of steps in the following method embodiments is provided for illustrative purposes only and is not intended to be a strict limitation.

[0057] like Figure 1 As shown, this embodiment provides an electronic device 1, including: at least one processor 11 and a memory 12, Figure 1In the example, a processor 11 and a memory 12 are connected via a bus 10. Memory 12 stores instructions executable by processor 11. These instructions are executed by processor 11, enabling electronic device 1 to execute all or part of the method described in any of the following embodiments. This not only improves the cooking efficiency and effectiveness of the cooking device, but also prevents food from being overcooked or undercooked, thereby enhancing user satisfaction and the cooking experience.

[0058] In one embodiment, the electronic device 1 can be a smart home appliance such as a microwave oven, a microwave-steam-bake combination, or a mobile phone, a tablet computer, a laptop computer, a desktop computer, or a large computing system composed of multiple computers.

[0059] Figure 2 Schematic diagram of a cooking device control system application scenario 200 provided in an embodiment of the present application. Figure 2 As shown, the system includes: a server 210 and a terminal 220, wherein:

[0060] The server 210 may be a data platform that provides control services for cooking equipment, such as a smart home platform. In actual scenarios, a smart home platform may have multiple servers 210. Figure 2 Here, one server 210 is taken as an example.

[0061] The terminal 220 can be a microwave oven, computer, mobile phone, tablet or other device used by the user to log in to the smart home platform. There can also be multiple terminals 220. Figure 2 Two terminals 220 are used as an example for illustration.

[0062] The terminal 220 and the server 210 can transmit information via the Internet, so that the terminal 220 can access the data on the server 210. The terminal 220 and / or the server 210 can be implemented by the electronic device 1.

[0063] The control scheme of the cooking device of the embodiment of the present application can be deployed on the server 210, can also be deployed on the terminal 220, or can be deployed partially on the server 210 and partially on the terminal 220. In actual scenarios, the choice can be based on actual needs, and this embodiment does not limit it.

[0064] When the control solution of the cooking device is fully or partially deployed on the server 210 , a calling interface may be opened to the terminal 220 to provide algorithm support to the terminal 220 .

[0065] The method provided in the embodiments of the present application can be implemented by executing corresponding software code on electronic device 1 and by interacting with a server. The electronic device 1 can be a local terminal device. When the method is run on a server, the method can be implemented and executed based on a cloud interaction system, which includes a server and a client device.

[0066] In a possible implementation, the method provided in the embodiment of the present application provides a graphical user interface through a terminal device, wherein the terminal device can be the local terminal device mentioned above, or it can be a client device in the cloud interaction system mentioned above.

[0067] like Figure 3 This is a schematic diagram of the internal structure of a cooking device 300 provided in this application, such as Figure 4 As shown in FIG. 1 , a schematic diagram of the internal structure of a cavity of a cooking device 300 provided in the present application is provided. The cooking device 300 may include a cavity 301 and a solid-state microwave source 302, wherein Figure 4 As shown, the cavity 301 is used to place one or more foods to be processed, such as Figure 3 As shown here, the solid-state microwave source 302 can be implemented based on solid-state radio frequency technology. The solid-state microwave source 302 has two output ports, which are connected to the antenna input end through a coaxial cable. The antenna can include two, such as antenna A and antenna B, for transmitting microwave signals into the cavity 301.

[0068] In addition, the cooking device 300 may also include a control module for obtaining the actual microwave absorption rate of the food to be processed in the cavity 301 during the cooking process of the cooking device; determining the doneness of the food to be processed based on the actual microwave absorption rate and a first change rate threshold, the first change rate threshold including a change rate threshold corresponding to the microwave absorption rate of the preset food when it is cooked to a mature state in the cavity 301, and the preset food and the food to be processed belong to the same category; and controlling the operating state of the cooking device according to the doneness of the food to be processed.

[0069] In this embodiment, cooking device 300 can be a microwave oven / steamer in a smart home appliance. The control module of cooking device 300 can execute all or part of the method described in any of the following embodiments to improve the cooking efficiency and cooking effect of the cooking device, avoid overcooking or undercooking food, and enhance user satisfaction and cooking experience.

[0070] In one embodiment, the cooking device 300 may further include one or more of a data acquisition module, a data calculation module, a data storage module, and a result feedback module. The data acquisition module is used to collect the transmission power and reflected power values ​​of the solid-state microwave source 302; the data calculation module is used to analyze the collected data, such as calculating and analyzing the microwave absorption rate at a certain frequency; the data storage module is used to store collected data, intermediate calculation data, and pre-set data; and the result feedback module is used to feed back the calculated results to the control system, thereby achieving closed-loop control.

[0071] Please see Figure 5 , which is a control method for a cooking device according to an embodiment of the present application, the method can be Figure 1 The electronic device 1 shown is used to perform and can be applied to Figures 2 to 4 In the application scenario shown in , the cooking efficiency and effect of the cooking device are not only improved, but also the food is prevented from being overcooked or undercooked, thereby improving user satisfaction and cooking experience. In this embodiment, the terminal 220 is used as the execution end as an example. The method includes the following steps:

[0072] Step 501: obtaining the actual microwave absorption rate of the food to be processed in the cavity of the cooking device during the cooking process;

[0073] In this step, the cooking equipment can be a microwave oven based on a solid-state microwave source. The microwave absorptivity reflects the ability of food to absorb microwave energy during the cooking process, and this ability varies with the degree of doneness of the food. It is closely related to the food's properties such as water content, density, and composition. For example, for fruits and vegetables, as they mature, their water content changes, accompanied by changes in the concentration of sugars, acidity, and other organic compounds. These changes alter the dielectric properties of the food, thereby affecting its ability to absorb microwaves. As the food gradually matures, its microwave absorptivity changes. By obtaining the actual microwave absorptivity of the food to be processed in the cavity during the cooking process, the state of the food during the cooking process can be accurately monitored.

[0074] In one embodiment, step 501 may specifically include: during the cooking process of the cooking device cooking the food to be processed in the cavity, controlling the cooking device to transmit a microwave signal into the cavity at a preset frequency; receiving the reflected microwave signal of the food to be processed, and determining the actual microwave absorption rate of the food to be processed based on the transmitted microwave signal and the reflected microwave signal.

[0075] In this embodiment, the preset frequency refers to the microwave frequency at which different types of food exhibit significant differences in microwave absorptivity during the initial cooking phase. The greater the difference in microwave absorptivity, the clearer the food's doneness. By controlling the cooking device to transmit a microwave signal into the cooking cavity at the preset frequency during the cooking process and receiving the reflected microwave signal from the food being processed, the system leverages the transmission and reflection characteristics of microwave signals to accurately measure the food's absorptivity. By analyzing the difference between the transmitted and reflected microwave signals, the system calculates the amount of microwave energy absorbed by the food. Because microwave absorptivity is closely related to factors such as the food's moisture content, density, and composition, this information can provide critical data on the food's current state. Using this method, the cooking device can monitor the food's cooking progress in real time, ensuring that the food reaches the desired degree of doneness. Furthermore, utilizing the reflection characteristics of microwave signals for measurement is a non-invasive method that does not physically damage the food, thus ensuring food quality and safety.

[0076] Alternatively, the preset frequency can be determined experimentally. For example, the following experiment can be used to determine the preset frequency: different types of food are placed in the cooking cavity while microwaves are turned on to scan the food within the cavity. Assume the microwave frequency range used in the experiment is 900MHz-930MHz, with a sweep step size of 1MHz. The microwave absorptivity curves of the food at different microwave frequencies are then analyzed. For example, beef and tomatoes are used as the experimental subjects. The microwave oven is set to air-bake mode at 200°C for 20 minutes (including preheating). During this process, the microwave sweep function is enabled throughout the cooking process to scan the food within the cavity. The microwave absorptivity curves of the beef and tomatoes at different frequencies are then plotted. The experimental results show that during the initial cooking phase, the microwave absorptivity of the beef and tomatoes at different frequencies exhibits significant differences. Specifically, among the many sweeping frequencies, the difference in microwave absorption rate in the low-frequency part (such as 904MHz) is particularly prominent. This difference is due to the combined influence of multiple complex factors, such as the physical structure and chemical composition of beef and tomatoes themselves, and the unique way these factors interact with electromagnetic waves in the microwave field.

[0077] As the cooking process progresses, the substances inside the beef and tomatoes undergo a series of changes, such as water evaporation, the destruction and reorganization of cell structures, and chemical reactions between various components. These changes gradually alter the absorption rate characteristics of each frequency point, from the initial large differences to a more gradual state. In this state, the absorption rate characteristics of different frequency points become relatively close, reflecting the gradual transition of the ingredients to a relatively uniform state during the cooking process. Based on these characteristics, because the food in the cavity has a significant difference in microwave absorption rate at the 904MHz frequency during the initial cooking stage, 904MHz can be selected as the preset frequency point, thereby improving the accuracy of subsequent doneness recognition.

[0078] In this embodiment, because different types of food have varying dielectric properties, and therefore impedance characteristics, the microwave absorption characteristics of food at different frequencies exhibit dynamic changes during the cooking process. Based on this characteristic, a full-frequency sweep can be used to analyze the microwave absorption rate at various frequencies when the food is at different stages of doneness. Comparative analysis shows that the microwave absorption characteristics at the 904 MHz frequency can be used to accurately identify doneness.

[0079] Step 502: Determine the doneness of the food to be processed based on the actual microwave absorption rate and a first rate of change threshold, where the first rate of change threshold comprises a rate of change threshold corresponding to the microwave absorption rate of a preset food cooked in a cavity to a done state, and the preset food and the food to be processed belong to the same category;

[0080] In this step, the rate of change corresponding to the microwave absorption rate is used to characterize how quickly the microwave absorption rate of the food changes over time during the cooking process. By pre-classifying different foods, for example, broadly categorizing them into the following five categories: seafood, meat, vegetables, desserts, and grains. These five food categories cover the main types of food in daily diets and are highly representative. For each food category, experiments can be conducted using representative ingredients. Based on the experimental data, a microwave absorption rate characteristic curve for each food at a preset frequency point (i.e., a curve showing how the microwave absorption rate of the food changes with cooking time during the cooking process) can be determined. This curve is then analyzed to determine a corresponding first rate of change threshold. The first rate of change threshold is a standard reference value for the corresponding food category. The first rate of change threshold is set based on the microwave absorption rate of a preset food at different states of doneness. The preset food is of the same category as the food currently being processed in the cavity, and therefore has similar physical and chemical properties. By comparing the actual microwave absorption rate with the first rate of change threshold, the current state of doneness of the food can be accurately identified.

[0081] The preset food and the food to be processed belong to the same category, which can also be interpreted as that the preset food and the food to be processed belong to the same recipe. For example, the microwave absorption rate characteristic curve of the preset food is determined according to the cooking method of recipe A. When the user selects recipe A for cooking the food to be processed, the microwave absorption rate characteristic curve of the preset food can also be used as a reference curve for the food to be processed to identify the doneness.

[0082] Optionally, the slope characteristic of a characteristic curve of the microwave absorptivity of a preset food at a preset frequency (e.g., 904 MHz) can be selected to represent the first rate of change threshold as a basis for maturity identification. The slope characteristic can well reflect the trend of changes in the microwave absorptivity of the food at the preset frequency with cooking time or other related variables, and this trend is closely related to the maturity of the food. By analyzing this slope characteristic, the maturity of the food to be processed during the cooking process can be accurately identified and judged.

[0083] In one embodiment, the doneness of the food to be processed is determined based on the actual microwave absorption rate and a first change rate threshold, including: determining the actual change rate of the actual microwave absorption rate of the food to be processed with the cooking time; and determining the doneness of the food to be processed based on the actual change rate and the first change rate threshold.

[0084] In this embodiment, the actual rate of change refers to the rate of change of the microwave absorptivity of the food being processed at a preset frequency as the cooking time increases. The actual rate of change of the microwave absorptivity of the food during the cooking process reflects the speed of change in the food's absorption of microwave energy at different stages of cooking. This actual rate of change is compared with a preset first rate of change threshold. This first rate of change threshold corresponds to the microwave absorptivity of preset foods of the same category as the food being processed at different levels of doneness during the cooking process. The rate of change of microwave absorptivity is closely related to the physical and chemical changes in the food and can provide accurate information about the food's doneness. Therefore, the current state of doneness of the food being processed can be identified based on this information.

[0085] In one embodiment, determining the doneness of the food to be processed based on the actual change rate and a first change rate threshold includes: during the cooking process, recording the cumulative time during which the actual change rate corresponding to the food to be processed is less than the first change rate threshold; when the cumulative time is greater than or equal to a first preset time, determining that the food to be processed is cooked;

[0086] In this embodiment, the degree of doneness of the food is determined by comparing the rate of change of the actual microwave absorptivity of the food to be processed with a first rate of change threshold during the cooking process. Specifically, the system continuously monitors the actual rate of change of the microwave absorptivity of the food as the cooking time increases, and records the cumulative duration during which the actual rate of change is less than the first rate of change threshold. When this cumulative duration reaches or exceeds a first preset duration, the food to be processed in the cavity is determined to be cooked. The accuracy of doneness judgment is improved by utilizing the dual criteria of the rate of change of the actual microwave absorptivity of the food and time. By setting the first rate of change threshold and the first preset duration, the system can filter out short-term fluctuations and focus on stable change trends, thereby avoiding misjudgments due to accidental factors. This ensures that food is only judged as cooked if the rate of change of the microwave absorptivity of the food remains continuously below the threshold, thereby increasing the reliability of the judgment and improving the accuracy of cooking.

[0087] Optionally, the first change rate threshold may be 0.0005, and the first preset time duration may vary with the category of the food to be processed and may be selected based on the actual category of the food to be processed.

[0088] Taking chicken breast as an example, the first change rate threshold can be determined through the following experiment: during the experimental cooking process, a full-frequency sweep method can be used to monitor the absorption rate of food at different frequency points. The maturity of the chicken breast can then be identified based on the slope characteristics of the chicken breast's microwave absorption rate characteristic curve at the preset frequency point of 904 MHz.

[0089] like Figure 6 The figure below shows a characteristic curve of the microwave absorptivity of a chicken breast at a preset frequency of 904 MHz, provided by an embodiment of the present application. The vertical axis represents the microwave absorptivity, and the horizontal axis represents the cooking time. As can be seen, the curve is steeper in the early stages of cooking and flatter in the later stages. This slope characteristic can be used to determine the cooking status of the chicken breast.

[0090] Optionally, due to Figure 6 The raw data corresponding to 904MHz will have small fluctuations. In order to reduce misjudgment during slope analysis, the raw data can be smoothed and filtered. The analysis is performed based on the characteristic curve of the 904MHz microwave absorption rate after smoothing and filtering to improve the accuracy of the analysis results.

[0091] By calculating the slope of the characteristic curve of 904MHz microwave absorptivity after smoothing and filtering, the corresponding slope curve can be obtained as follows: Figure 7As shown in the graph, the slope here represents the actual rate of change in the chicken breast's microwave absorptivity at 904 MHz during cooking. This indicates that the chicken breast's cooking state changes dramatically in the initial cooking phase, resulting in a large slope. However, in the later stages of cooking, the state gradually stabilizes, with the overall slope below 0.0005.

[0092] Therefore, during the actual cooking process, 0.0005 can be used as the baseline value for stable cooking conditions (i.e., the first rate of change threshold). When the slope value falls below 0.0005, timing begins, and the cumulative duration of the actual rate of change for the chicken breast less than 0.0005 is recorded. When the cumulative duration is greater than or equal to the first preset duration, the chicken breast is considered cooked.

[0093] By adopting the above-mentioned processing method for chicken breast, reverse verification is carried out on different types of food, and the cooking time and cooking status of different types of ingredients are monitored. From the test results, it can be seen that for different types of food, when judging the maturity based on 0.0005 as the benchmark value for the stable cooking status, there are significant differences in the time consumed. Specifically, aquatic food has the shortest judgment time when judging maturity. From the perspective of cooking effect, the cooking effect is good overall. The experimental results show that the scheme can effectively distinguish the maturity characteristics of different types of food, and realize the purpose of effectively achieving the purpose of identifying the maturity of food by using a microwave oven.

[0094] In one embodiment, during the cooking process, the cumulative time during which the actual change rate corresponding to the food to be processed is less than the first change rate threshold is recorded, including: during the cooking process, when it is detected that the actual change rate of the actual microwave absorptivity of the food to be processed with the cooking time is less than the first change rate threshold, the timing is started; after starting the timing, if during the cooking process, it is detected that the actual change rate is greater than or equal to the first change rate threshold and less than the second change rate threshold, the timing is paused until the actual change rate is again detected to be less than the first change rate threshold, and the timing is continued to obtain the final cumulative time, wherein the second change rate threshold is greater than the first change rate threshold.

[0095] In this embodiment, during the cooking process, when the actual rate of change of the food detected falls below a first rate threshold, it indicates that the microwave absorption capacity of the food in the cavity has weakened, indicating that the food is nearing doneness. The system then begins timing. This timing process accumulates the time the food spends within a preset rate of change range, which serves as a basis for determining doneness. If, during this timing process, the actual rate of change becomes greater than or equal to the first rate threshold but still less than a second rate threshold, the system pauses the timing. This pause mechanism allows the system to ignore brief fluctuations in the rate of change, avoiding misjudgments of food doneness. When the actual rate of change again falls below the first rate threshold, timing resumes until the final accumulated time is reached. This flexible timing mechanism improves the accuracy and reliability of food doneness determination. By setting two rate thresholds, the system can better adapt to dynamic changes in microwave absorption rate and filter out unnecessary fluctuations. This not only improves the precise control of the cooking process but also provides more personalized cooking plans for different types of food, ensuring that food is cooked to the ideal doneness, thereby enhancing the user's cooking experience and satisfaction.

[0096] Optionally, the second change rate threshold may be selected according to an actual scenario, and the second change rate threshold may be greater than the first change rate threshold. For example, the second change rate threshold may be 0.001.

[0097] In actual scenarios, due to the different cooking states and stability of different foods, a fault tolerance mechanism can be added during the time accumulation process. Figure 6 and Figure 7 In this embodiment, when the overall slope falls below 0.0005, timing begins, controlling the microwave oven to continue cooking. During the timing process, if the slope falls between 0.0005 and 0.001, timing is paused, allowing the system to ignore brief fluctuations in the rate of change and avoid misjudging the doneness of the chicken breast. If the slope falls below 0.0005 again, timing continues until the final accumulated time reaches the first preset time, at which point the chicken breast is determined to be cooked.

[0098] In one embodiment, during the cooking process, the cumulative time during which the actual change rate of the food to be processed is less than the first change rate threshold is recorded, and the method also includes: after starting the timing, if during the cooking process, it is detected that the actual change rate is greater than or equal to the second change rate threshold, the recorded cumulative time is subtracted from the second preset time, and the timing is continued to be accumulated until the actual change rate is detected to be less than the first change rate threshold again to obtain the final cumulative time.

[0099] In this embodiment, the accuracy and reliability of food doneness assessment are further improved by dynamically adjusting the accumulated time. During the cooking process, when the actual rate of change of microwave absorptivity is less than a first rate threshold, the system begins counting time to record the time the food remains within a preset rate range. However, if, during the timing process, the actual rate of change is detected to be greater than or equal to a second rate threshold, this indicates that the microwave absorptivity of the food being processed within the cavity has significantly fluctuated, possibly due to various factors within the cavity. To mitigate misjudgments caused by this situation, a second preset time is subtracted from the recorded accumulated time, ensuring that only time spent within the preset rate range is effectively counted towards the accumulated time. This method filters out misjudgments caused by external factors or brief fluctuations. When the actual rate of change again falls below the first rate threshold, the timer continues counting until the final accumulated time is reached. By setting two rate thresholds and a time-reduction mechanism, the system can better adapt to dynamic changes in microwave absorptivity, providing more precise cooking control, improving cooking accuracy, and enhancing user cooking experience and satisfaction.

[0100] Optionally, the second preset duration can be set according to actual needs, for example, it can be set to a frequency sweep cycle. Figure 6 and Figure 7 In a corresponding embodiment, if the slope value is greater than 0.001, the accumulated time is reduced by one sweep cycle. When the slope value is less than 0.0005 again, the timing continues until the final accumulated time reaches the first preset time, and the chicken breast is determined to be cooked.

[0101] Step 503: Control the operating state of the cooking device according to the doneness of the food to be processed.

[0102] In this step, based on the identified doneness, the system can dynamically adjust the cooking equipment's operating state, such as adjusting the heating power or time, to achieve precise cooking. This not only improves cooking efficiency and effectiveness, but also prevents overcooked or undercooked food, enhancing user satisfaction and the cooking experience. Furthermore, the flexibility of this method allows it to adapt to the cooking needs of different types of food, providing personalized cooking solutions.

[0103] In one embodiment, step 53 may specifically include: if it is determined that the food to be processed is cooked, controlling the cooking device to stop cooking.

[0104] In this embodiment, if it is identified that the food to be processed in the cavity is ripe, in order to ensure the taste of the food, the cooking equipment can be controlled to stop cooking in time, such as stopping heating, and a prompt can be issued to prompt the user to pick up the food in time, thereby improving the user experience.

[0105] In one embodiment, the degree of doneness of the food to be processed is determined based on the actual change rate and the first change rate threshold, and the method further includes: during the cooking process, periodically scanning the cavity, and recording the cumulative number of scanning cycles in which the actual change rate is less than the first change rate threshold; if the difference between the cumulative duration corresponding to the cumulative number of scanning cycles and the first preset duration is within a preset range, it is determined that the food to be processed is cooked.

[0106] In this embodiment, by performing periodic frequency sweeps within the cavity during the cooking process, the accuracy and reliability of food maturity judgment are further improved. In each frequency sweep cycle, the system records the occurrence of instances where the actual rate of change of microwave absorptivity is less than a first rate of change threshold, and accumulates the number of frequency sweep cycles that meet the criteria. This periodic frequency sweep mechanism allows the system to monitor changes in the state of food on a finer-grained time scale, thereby capturing more subtle maturity signals. By converting the cumulative number of these qualified frequency sweep cycles into cumulative duration, the system can more accurately assess the cooking progress of the food. If the difference between this cumulative duration and the first preset duration is within a preset range, the system determines that the food is cooked. By combining frequency sweep technology and time difference assessment, a multi-level maturity judgment mechanism is provided, which improves the flexibility of time accumulation.

[0107] For example, the duration corresponding to the preset number of sweep cycles is used as the final cumulative duration. Figure 6 and Figure 7 In a corresponding embodiment, when the overall slope value is less than 0.0005, the cumulative number of sweep cycles with a slope value less than 0.0005 is recorded. If the slope value is between 0.0005 and 0.001, the current sweep cycle is not accumulated. If the slope value is greater than 0.001, the accumulated number of sweep cycles is reduced by 1 until the accumulated number of sweep cycles reaches a preset number of sweep cycles. At this point, if the difference between the accumulated duration corresponding to the accumulated number of sweep cycles and the first preset duration is within a preset range, the food to be processed is determined to be cooked.

[0108] Optionally, if the cumulative number of sweep cycles has reached a preset number N (N is a positive integer), the corresponding cumulative duration t N When it is much shorter than the first preset time length T (for example, t N ≤0.6T), at this time, the cooking device is controlled to continue cooking according to the first preset time T.

[0109] Optionally, if during the cooking process, the cumulative number M (M is a positive integer) of the currently recorded sweep cycles has not reached the preset number N, for example, M≤0.6N, but the cumulative time t corresponding to the cumulative number M is MWhen the first preset time T is reached, the cooking device is controlled to continue cooking according to the first preset time T to ensure the cooking effect of the food in the cavity.

[0110] The control method for the above-mentioned cooking device achieves precise monitoring of food doneness by obtaining the actual microwave absorptivity of the food to be processed in the cavity during the cooking process. The microwave absorptivity reflects the ability of food to absorb microwave energy during the cooking process, and this ability changes with the doneness of the food. The first change rate threshold is set based on the change rate of the microwave absorptivity of the preset food when it reaches a mature state. The preset food and the food to be processed belong to the same category and therefore have similar physical and chemical properties. By analyzing the actual microwave absorptivity with the first change rate threshold, the current doneness of the food can be accurately identified. The operating state of the cooking device is then dynamically adjusted according to the real-time doneness of the food to be processed, thereby achieving precise cooking of the food. This not only improves the cooking efficiency and effect of the cooking equipment, but also avoids overcooking or undercooking of food, thereby improving user satisfaction and cooking experience.

[0111] Please see Figure 8 , which is a control method for a cooking device according to an embodiment of the present application. Taking the control scenario of a microwave oven as an example, the method includes the following steps:

[0112] Step 801: The user turns on the microwave oven and puts food into it.

[0113] Step 802: During the cooking process of the cooking device cooking the food to be processed in the cavity, controlling the cooking device to transmit a microwave signal at a preset frequency into the cavity;

[0114] Step 803: receiving the reflected microwave signal of the food to be processed, and determining the actual microwave absorptivity of the food to be processed based on the transmitted microwave signal and the reflected microwave signal.

[0115] Step 804: determining the actual rate of change of the actual microwave absorption rate of the food to be processed with the cooking time;

[0116] Step 805: during the cooking process, when it is detected that the actual rate of change of the actual microwave absorption rate of the food to be processed with the cooking time is less than a first rate of change threshold, start timing;

[0117] Step 806: After starting the timing, if during the cooking process the actual rate of change is detected to be greater than or equal to the first rate of change threshold and less than the second rate of change threshold, the timing is paused. The timing is resumed until the actual rate of change is again detected to be less than the first rate of change threshold. The final accumulated duration is obtained, where the second rate of change threshold is greater than the first rate of change threshold. The process then proceeds to step 808.

[0118] Step 807: After the timing starts, if the actual rate of change is detected to be greater than or equal to the second rate of change threshold during the cooking process, the second preset time is subtracted from the recorded cumulative time. The time is then accumulated until the actual rate of change is again detected to be less than the first rate of change threshold. The process then proceeds to step 808.

[0119] Step 808: When the accumulated time is greater than or equal to the first preset time, determine that the food to be processed is ripe;

[0120] Step 809: Control the cooking device to stop cooking.

[0121] For details of each step of the above method, please refer to the relevant description of the above embodiment, which will not be repeated here.

[0122] Please see Figure 9 , which is a control device 900 of a cooking device according to an embodiment of the present application, which can be applied to Figure 1 The electronic device 1 shown can be applied to Figures 2 to 4 In the application scenario shown in , the cooking efficiency and effect of the cooking device are not only improved, but also the food is prevented from being overcooked or undercooked, thereby improving user satisfaction and cooking experience. The device includes: an acquisition module 901, a determination module 902, and a control module 903. The functional principles of each module are as follows:

[0123] An acquisition module 901 is used to acquire an actual microwave absorption rate of food to be processed in a cavity of a cooking device during a cooking process;

[0124] a determination module 902 for determining the doneness of the food to be processed based on the actual microwave absorptivity and a first rate of change threshold, wherein the first rate of change threshold comprises a rate of change threshold corresponding to the microwave absorptivity of a preset food cooked in the cavity to a done state, the preset food belonging to the same category as the food to be processed;

[0125] The control module 903 is used to control the operating state of the cooking device according to the doneness of the food to be processed.

[0126] In one embodiment, the acquisition module 901 is used to control the cooking device to transmit a microwave signal into the cavity at a preset frequency during the cooking process of the cooking device cooking the food to be processed in the cavity; receive the reflected microwave signal of the food to be processed, and determine the actual microwave absorption rate of the food to be processed based on the transmitted microwave signal and the reflected microwave signal.

[0127] In one embodiment, the determination module 902 is configured to determine an actual change rate of the actual microwave absorption rate of the food to be processed as a function of the cooking time; and determine the doneness of the food to be processed based on the actual change rate and a first change rate threshold.

[0128] In one embodiment, the determination module 902 is specifically configured to record, during the cooking process, a cumulative duration during which the actual change rate of the food to be processed is less than a first change rate threshold; and determine that the food to be processed is cooked when the cumulative duration is greater than or equal to a first preset duration.

[0129] In one embodiment, the control module 903 is configured to control the cooking device to stop cooking if it is determined that the food to be processed is cooked.

[0130] In one embodiment, the determination module 902 is specifically configured to start timing when it is detected during the cooking process that the actual rate of change of the actual microwave absorptivity of the food to be processed with the cooking time is less than a first rate of change threshold; after starting timing, if during the cooking process it is detected that the actual rate of change is greater than or equal to the first rate of change threshold and less than a second rate of change threshold, pausing timing until the actual rate of change is again detected to be less than the first rate of change threshold, then continuing timing to obtain a final accumulated duration, wherein the second rate of change threshold is greater than the first rate of change threshold.

[0131] In one embodiment, the determination module 902 is further used to start timing. If, during the cooking process, it is detected that the actual change rate is greater than or equal to the second change rate threshold, the second preset time is subtracted from the recorded cumulative time until the actual change rate is again detected to be less than the first change rate threshold, and the timing is continued to be accumulated to obtain the final cumulative time.

[0132] In one embodiment, the determination module 902 is further used to perform periodic frequency scanning in the cavity during the cooking process, and record the cumulative number of frequency scanning cycles in which the actual change rate is less than the first change rate threshold; if the difference between the cumulative duration corresponding to the cumulative number of frequency scanning cycles and the first preset duration is within a preset range, it is determined that the food to be processed is cooked.

[0133] For a detailed description of the control device 900 of the above-mentioned cooking device, please refer to the description of the relevant method steps in the above-mentioned embodiment. Its implementation principle and technical effects are similar and will not be repeated here in this embodiment.

[0134] An embodiment of the present application further provides a computer-readable storage medium, in which computer-executable instructions are stored. When a processor executes the computer-executable instructions, the method of any of the aforementioned embodiments is implemented.

[0135] An embodiment of the present application also provides a computer program product, including a computer program, which implements the method of any of the aforementioned embodiments when executed by a processor.

[0136] In the several embodiments provided in this application, 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 module division is only a logical function division. In actual implementation, other division methods may be used. For example, multiple modules can be combined or integrated into another system, or some features can be ignored or not implemented.

[0137] The integrated modules implemented in the form of software function modules can be stored in a computer-readable storage medium. The software function modules stored in a storage medium include a number of instructions for causing a computer device (which can be a personal computer, server, or network device, etc.) or a processor to execute some of the steps of the methods of various embodiments of the present application.

[0138] It should be understood that the above-mentioned processor can be a central processing unit (CPU), or other general-purpose processors, digital signal processors (DSP), application-specific integrated circuits (ASIC), etc. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in the application can be directly implemented as being executed by a hardware processor, or can be executed by a combination of hardware and software modules in the processor. The memory may include high-speed RAM (Random Access Memory) memory, and may also include non-volatile storage NVM (NVM), such as at least one disk storage, and can also be a USB flash drive, a mobile hard disk, a read-only memory, a magnetic disk or an optical disk, etc.

[0139] The above-mentioned storage medium can be implemented by any type of volatile or non-volatile storage device, or a combination thereof, such as static random-access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic storage, flash memory, magnetic disk, or optical disk. The storage medium can be any available medium that can be accessed by a general-purpose or special-purpose computer.

[0140] An exemplary storage medium is coupled to a processor so that the processor can read information from the storage medium and write information to the storage medium. Of course, the storage medium can also be an integral part of the processor. The processor and the storage medium can be located in an application specific integrated circuit (ASIC). Of course, the processor and the storage medium can also exist as discrete components in an electronic device or a main control device.

[0141] It should be noted that, in this document, the terms "comprises," "includes," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, method, article, or apparatus comprising a series of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or apparatus comprising the element.

[0142] The serial numbers of the above embodiments of the present application are for description only and do not represent the advantages or disadvantages of the embodiments.

[0143] Through the description of the above embodiments, those skilled in the art can clearly understand that the above-mentioned embodiment methods can be implemented by means of software plus the necessary general hardware platform. Of course, they can also be implemented by hardware, but in many cases the former is a better embodiment. Based on this understanding, the technical solution of this application, or the part that contributes to the existing technology, can be embodied in the form of a software product. This computer software product is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disk), and includes a number of instructions for enabling a terminal device (which can be a mobile phone, computer, server, air conditioner, or network device, etc.) to execute the methods of each embodiment of this application.

[0144] In the technical solution of this application, the collection, storage, use, processing, transmission, provision and disclosure of user data and other information involved comply with the provisions of relevant laws and regulations and do not violate public order and good morals.

[0145] The above are only preferred embodiments of the present application and do not limit the patent scope of the present application. Any equivalent structure or equivalent process transformation made using the contents of the present application specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: include: Obtaining the actual microwave absorption rate of food to be processed in the cavity of the cooking device during the cooking process; determining the doneness of the food to be processed based on the actual microwave absorption rate and a first change rate threshold, wherein the first change rate threshold comprises a change rate threshold corresponding to the microwave absorption rate of a preset food cooked in the cavity to a cooked state, the preset food belonging to the same category as the food to be processed; The operating state of the cooking device is controlled according to the doneness of the food to be processed.

2. The method according to claim 1, characterized in that The obtaining of the actual microwave absorption rate of the food to be processed in the cavity of the cooking device during the cooking process includes: During the cooking process of the cooking device cooking the food to be processed in the cavity, controlling the cooking device to emit microwave signals into the cavity at a preset frequency; The reflected microwave signal of the food to be processed is received, and the actual microwave absorptivity of the food to be processed is determined according to the transmitted microwave signal and the reflected microwave signal.

3. The method according to claim 1, characterized in that Determining the degree of doneness of the food to be processed according to the actual microwave absorption rate and the first change rate threshold includes: determining an actual rate of change of an actual microwave absorption rate of the food to be processed as a function of cooking time; The doneness of the food to be processed is determined according to the actual change rate and the first change rate threshold.

4. The method according to claim 3, characterized in that Determining the degree of doneness of the food to be processed according to the actual change rate and the first change rate threshold includes: During the cooking process, recording the cumulative time duration during which the actual change rate corresponding to the food to be processed is less than the first change rate threshold; When the accumulated time is greater than or equal to a first preset time, determining that the food to be processed is mature; And / or, controlling the operating state of the cooking device according to the doneness of the food to be processed includes: If it is determined that the food to be processed is cooked, the cooking device is controlled to stop cooking.

5. The method according to claim 4, characterized in that During the cooking process, recording the accumulated time duration during which the actual change rate of the food to be processed is less than the first change rate threshold includes: During the cooking process, when it is detected that the actual change rate of the actual microwave absorption rate of the food to be processed with the cooking time is less than the first change rate threshold, timing is started; After starting the timing, if during the cooking process, it is detected that the actual change rate is greater than or equal to the first change rate threshold and less than the second change rate threshold, the timing is paused until the actual change rate is again detected to be less than the first change rate threshold, and then the timing is continued to obtain the final accumulated duration, where the second change rate threshold is greater than the first change rate threshold.

6. The method according to claim 5, characterized in that During the cooking process, recording the accumulated time duration during which the actual change rate of the food to be processed is less than the first change rate threshold value further includes: After starting the timing, if during the cooking process, it is detected that the actual change rate is greater than or equal to the second change rate threshold, the second preset time will be subtracted from the recorded cumulative time until the actual change rate is detected to be less than the first change rate threshold again, and the timing will continue to be accumulated to obtain the final cumulative time.

7. The method according to claim 3, characterized in that The determining the degree of doneness of the food to be processed according to the actual change rate and the first change rate threshold further includes: During the cooking process, periodically sweeping the frequency in the cavity, and recording the cumulative number of sweeping cycles in which the actual change rate is less than the first change rate threshold; If the difference between the accumulated duration corresponding to the accumulated number of frequency sweep cycles and the first preset duration is within a preset range, it is determined that the food to be processed is cooked.

8. A cooking device, characterized in that: include: a cavity for placing food to be processed; a solid-state microwave source, configured to emit microwave signals into the cavity; A control module, used to obtain the actual microwave absorption rate of the food to be processed in the cavity of the cooking device during the cooking process; determining the doneness of the food to be processed based on the actual microwave absorption rate and a first change rate threshold, wherein the first change rate threshold comprises a change rate threshold corresponding to the microwave absorption rate of a preset food cooked in the cavity to a cooked state, the preset food belonging to the same category as the food to be processed; The operating state of the cooking device is controlled according to the doneness of the food to be processed.

9. An electronic device, characterized in that: include: at least one processor; as well as a memory communicatively coupled to the at least one processor; The memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor to enable the electronic device to perform the method 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-executable instructions, and when a processor executes the computer-executable instructions, the method according to any one of claims 1 to 6 is implemented.

11. A computer program product, characterized in that The method comprises a computer program, which implements the method according to any one of claims 1 to 7 when the computer program is executed by a processor.

Images