Cooking equipment control method, equipment, storage medium and program product

Abstract

The invention provides a cooking equipment control method, equipment, a storage medium and a program product, and the method comprises the steps: obtaining a first characteristic frequency point of each food in a cavity of the cooking equipment, the characteristic frequency point being a microwave scanning frequency suitable for each food during microwave heating; respectively determining the position information of each food in the cavity according to the first characteristic frequency points; according to the first characteristic frequency point and the position information, the cooking equipment is controlled to conduct microwave heating on food at the corresponding positions in the cavity. According to the microwave oven, personalized heating can be carried out according to the characteristics of different foods, the situation of uneven heating or excessive heating possibly occurring in traditional microwave heating is reduced, and therefore the cooking efficiency and the food quality are improved.

Description

Technical Field

[0001] The present application relates to the field of electrical appliance control technology, and in particular to a cooking device control method, device, storage medium and program product. 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, microwave-steam-bake appliances that combine microwave heating, steam-locking, professional baking, air frying, and stewing functions can replace traditional microwave ovens, steamers, ovens, and air fryers, significantly saving kitchen space.

[0003] The microwave function of a traditional microwave oven uses microwaves of a single frequency and fixed phase to heat the food in the cavity. When heating multiple ingredients at the same time, such as heating meat and vegetables at the same time, the meat will often be tough or the vegetables will be overcooked, making it difficult to ensure that both are cooked to the best condition, thus affecting the user experience. Summary of the Invention

[0004] The main purpose of the embodiments of the present application is to provide a cooking equipment control method, equipment, storage medium and program product, which can achieve personalized heating according to the characteristics of different foods, reduce the uneven heating or overheating that may occur in traditional microwave heating, and thus improve cooking efficiency and food quality.

[0005] In a first aspect, an embodiment of the present application provides a cooking device control method, comprising: obtaining a first characteristic frequency point of each food in a cavity of the cooking device, wherein the characteristic frequency point is a microwave scanning frequency applicable to each food during microwave heating; determining position information of each food in the cavity based on the first characteristic frequency point; and controlling the cooking device to perform microwave heating on the food at corresponding positions in the cavity based on the first characteristic frequency point and the position information.

[0006] In a second aspect, an embodiment of the present application provides a cooking device control device, comprising:

[0007] an acquisition module, configured to acquire a first characteristic frequency point of each food in the cavity of the cooking device, wherein the characteristic frequency point is a microwave scanning frequency applicable to each food during microwave heating;

[0008] a determination module, configured to determine position information of each food in the cavity according to the first characteristic frequency point;

[0009] The control module is used to control the cooking device to perform microwave heating on the food at the corresponding positions in the cavity according to the first characteristic frequency point and the position information.

[0010] In a third aspect, an embodiment of the present application provides a cooking device, comprising:

[0011] a cavity for placing food to be processed;

[0012] a solid-state source for emitting microwaves into the cavity;

[0013] The control module is configured to obtain a first characteristic frequency point of each food in a cavity of the cooking device, where the characteristic frequency point is a microwave scanning frequency applicable to each food during microwave heating; determine position information of each food in the cavity based on the first characteristic frequency point; and control the cooking device to perform microwave heating on the food at corresponding positions in the cavity through the solid-state source based on the first characteristic frequency point and the position information.

[0014] In a fourth aspect, an embodiment of the present application provides an electronic device, including:

[0015] at least one processor; and

[0016] a memory communicatively coupled to the at least one processor;

[0017] 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.

[0018] In a fifth aspect, an embodiment of the present application provides a cloud device, including:

[0019] at least one processor; and

[0020] a memory communicatively coupled to the at least one processor;

[0021] 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.

[0022] 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.

[0023] 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.

[0024] The cooking device control method, device, storage medium and program product provided in the embodiments of the present application achieve precise heating of different foods by obtaining the first characteristic frequency point of each food in the cavity. The characteristic frequency point refers to the most suitable microwave scanning frequency for each food during microwave heating, which can effectively improve the heating efficiency. By obtaining these characteristic frequency points, the system can identify the optimal heating conditions for various foods. Then, based on these characteristic frequency points, the position information of each food in the cavity is determined, and the cooking device is controlled to perform microwave heating at the corresponding position in the cavity in combination with the characteristic frequency point and position information. In this way, personalized heating according to the characteristics of different foods is achieved, and when cooking multiple foods at the same time in the same device, the uneven heating or overheating that may occur in traditional microwave heating is reduced, thereby improving cooking efficiency and food quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] 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.

[0026] Figure 1 A schematic diagram of the structure of an electronic device provided in an embodiment of the present application;

[0027] Figure 2 A schematic diagram of an application scenario of a cooking equipment control system provided in an embodiment of the present application;

[0028] Figure 3 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0029] Figure 4 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0030] Figure 5 A flowchart of a cooking device control method provided in an embodiment of the present application;

[0031] Figure 6 A schematic diagram of determining a characteristic frequency point based on a trough of swept frequency reflected power provided in an embodiment of the present application;

[0032] Figure 7 A schematic diagram of the relationship between the scanning phase and the microwave absorptivity during a fixed-frequency phase sweep process provided in an embodiment of the present application;

[0033] Figure 8 A flowchart of a cooking device control method provided in an embodiment of the present application;

[0034] Figure 9 A schematic structural diagram of a cooking equipment control device provided in an embodiment of the present application.

[0035] 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

[0036] 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.

[0037] 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.

[0038] The control method of the embodiment of the present application can be applied to any field scenario where cooking equipment needs to be controlled.

[0039] For example, 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, microwave-steam-bake appliances that combine microwave heating, steam-locking, professional baking, air frying, and stewing functions can replace traditional microwave ovens, steamers, ovens, and air fryers, significantly saving kitchen space.

[0040] The microwave function of a traditional microwave oven uses a magnetron to heat the food inside the cavity. However, the magnetron has the disadvantages of a single frequency and an unadjustable phase. When microwaving multiple ingredients at the same time, such as heating meat and vegetables at the same time, the meat will often be tough or the vegetables will be overcooked, making it difficult to ensure that both are cooked to the best condition, thus affecting the user experience.

[0041] In related technologies, microwave ovens based on solid-state RF replace traditional magnetrons with semiconductor solid-state sources, enabling more precise microwave control and multi-functional integration. However, due to their fixed cooking parameters, these microwave ovens often result in uneven heating of food, impacting the user experience.

[0042] In order to solve at least one of the above problems, an embodiment of the present application provides a cooking equipment control scheme, which achieves precise heating of different foods by obtaining the first characteristic frequency point of each food in the cavity. The characteristic frequency point refers to the most suitable microwave scanning frequency for each food during the microwave heating process. This frequency can effectively improve the heating efficiency and uniformity. By obtaining these characteristic frequency points, the system can identify the optimal heating conditions for various foods. Then, based on these characteristic frequency points, the position information of each food in the cavity is determined, and combined with the characteristic frequency points and position information, the cooking equipment is controlled to perform microwave heating at the corresponding position in the cavity. In this way, personalized heating based on the characteristics of different foods is achieved. When cooking multiple foods at the same time in the same device, the uneven heating or overheating that may occur in traditional microwave heating is reduced, thereby improving cooking efficiency and food quality.

[0043] 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.

[0044] like Figure 1 As shown, this embodiment provides an electronic device 1, including: at least one processor 11 and a memory 12, Figure 1 A processor is used as an example. Processor 11 and memory 12 are connected via bus 10. Memory 12 stores instructions executable by processor 11. These instructions are executed by processor 11 to enable electronic device 1 to perform all or part of the method described in any of the following embodiments, thereby enabling personalized heating tailored to the characteristics of different foods. This reduces uneven heating or overheating that may occur in traditional microwave heating, thereby improving cooking efficiency and food quality.

[0045] 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.

[0046] Figure 2 Schematic diagram of a cooking equipment 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:

[0047] The server 210 may be a data platform that provides cooking equipment control services, 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.

[0048] 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.

[0049] 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.

[0050] The cooking device control solution 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.

[0051] When the cooking device control solution 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 .

[0052] 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.

[0053] 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.

[0054] like Figure 3 This is a structural diagram of a cooking device 300 provided in this application, such as Figure 4 As shown in FIG. 1 , a schematic diagram of a cooking device 300 provided by the present application in a multi-food cooking scenario, the cooking device 300 may include a cavity 301, a solid source 302, and a control module 303, wherein Figure 3 The solid-state source 302 shown here may be a solid-state source 302 of solid-state radio frequency technology. The solid-state source 302 is connected to the antenna input end via a coaxial cable and is used to transmit microwave signals into the cavity 301 to heat food.

[0055] like Figure 4 As shown: the cavity 301 is used to place one or more foods to be processed. For example, three foods, namely food A, food B, and food C, can be placed in the cavity 301 at the same time;

[0056] In addition, the cooking device 300 may also include a control module for obtaining the first characteristic frequency point of each food in the cavity 301 of the cooking device 300, where the characteristic frequency point is the microwave scanning frequency applicable to each food during microwave heating; determining the position information of each food in the cavity 301 according to the first characteristic frequency point; and controlling the cooking device 300 to perform microwave heating on the food at the corresponding position in the cavity 301 through the solid source 302 according to the first characteristic frequency point and the position information.

[0057] In this embodiment, cooking device 300 may be a microwave oven / steamer in a smart home appliance. The control module of cooking device 300 may execute all or part of the method described in any of the following embodiments to enable cooking device 300 to perform personalized heating tailored to the characteristics of different foods. This reduces uneven heating or overheating that can occur with traditional microwave heating when cooking multiple foods simultaneously in the same device, thereby improving cooking efficiency and food quality.

[0058] 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 source 302; the data calculation module is used to analyze the collected data, such as calculating the absorption rate of the food to the microwave signal and sorting the absorption rates; the data storage module is used to store the collected data, intermediate calculation data, and related pre-set data; and the result feedback module is used to feed back the calculated results to the control module, thereby achieving closed-loop control.

[0059] Please see Figure 5 , which is a cooking device control method 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 , personalized heating can be achieved based on the characteristics of different foods, reducing the uneven heating or overheating that may occur in traditional microwave heating, thereby improving cooking efficiency and food quality. This embodiment uses terminal 220 as an example of the execution end, and the method includes the following steps:

[0060] Step 501: Acquire a first characteristic frequency point of each food in the cavity of the cooking device, where the characteristic frequency point is a microwave scanning frequency applicable to each food during microwave heating;

[0061] In this step, the cooking device can be a solid-state microwave oven. The characteristic frequency refers to the microwave scanning frequency that is most suitable for each food during microwave heating, which can effectively improve heating efficiency. In actual scenarios, different types of food have different corresponding characteristic frequencies at different stages of maturity due to their different ingredients and water content. Therefore, in order to enable personalized heating based on the characteristics of different foods, the first characteristic frequency of each food in the cavity is first obtained in the initial state.

[0062] In one embodiment, step 501 may specifically include: controlling the cooking device to perform a frequency sweep operation into the cavity; determining the reflected power of each food in the cavity to each frequency sweep; and for each food, determining the frequency sweep with the minimum reflected power as the first characteristic frequency point of the corresponding food.

[0063] In this embodiment, the frequency sweep operation refers to the cooking device gradually performing microwave scanning within a range of frequencies to detect the reaction of the food at each frequency. In this way, the system can measure the reflected power of each food in the cavity for each swept frequency. The reflected power refers to the amount of energy reflected back by the microwave at a specific frequency by the food. The smaller the reflected power, the more the microwave energy of this frequency is absorbed by the food, indicating that this frequency is more suitable for heating the food. Therefore, by comparing the reflected power at different frequencies, the system can identify the swept frequency with the smallest reflected power and determine it as the first characteristic frequency point of the corresponding food. This ensures that each food can be heated at its most suitable frequency, thereby improving heating efficiency and uniformity, and avoiding unnecessary energy waste and uneven heating problems.

[0064] Alternatively, the user can first place a variety of foods into the cavity and trigger a cooking command. Upon receiving the cooking command, the solid-state power source activates a frequency sweep function, sweeping the cavity and detecting the reflected power of the microwave signal from each food at different sweep frequencies. This detects the first characteristic frequency point of each food, accurately identifying the optimal heating frequency for each food. The first characteristic frequency point refers to the initial characteristic frequency point of the food.

[0065] Alternatively, the characteristic frequency can be determined by the troughs in the reflected power signal waveform received during the frequency sweep. In real-world scenarios, the greater the food's microwave signal absorptivity, the more energy it absorbs and the better the heating efficiency. Therefore, if a certain sweep frequency corresponds to a trough in the reflected power waveform, it indicates that the food has the highest absorptivity and the best heating efficiency at that sweep frequency. Therefore, the sweep frequency corresponding to the trough in the reflected power waveform is determined as the characteristic frequency for that particular food. This ensures that the characteristic frequency effectively improves heating efficiency.

[0066] like Figure 6FIG2 is a schematic diagram of determining characteristic frequency points based on the trough of the swept frequency reflected power according to an embodiment of the present application. When multiple types of food are placed in the cavity, in the initial state, the cooking device performs microwave sweep frequency operation within the sweep frequency range F1-F2. Due to the differences in the characteristics of different types of food, the waveform of the reflected power of the microwave signal during the sweep process will have multiple trough values ​​(such as Figure 4 The scanning frequency of each trough represents a type of food, thereby achieving heating according to the characteristics of each type of food. The specific process of determining the characteristic frequency point can be as follows:

[0067]

[0068] in, Indicates that food A is scanning frequency The reflected power at Indicates that food A is scanning frequency The reflected power at Indicates that food A is scanning frequency and scanning frequency The corresponding reflected power change between Indicates that food A is scanning frequency With the scanning frequency f i-2 The corresponding reflected power change between and When the scanning frequency At , the reflected power of a certain food is at the trough, then is the characteristic frequency point of the food. Assuming there are n foods in the cavity, n is a positive integer, then the first characteristic frequency point set corresponding to all the things in the cavity is: .

[0069] In one embodiment, the method further includes: if the difference between the first characteristic frequency points corresponding to two foods in the cavity is less than or equal to a first preset threshold, determining the intermediate frequency point of the first characteristic frequency points corresponding to the two foods as the final first characteristic frequency point of the two foods.

[0070] In this embodiment, when it is detected that the difference between the first characteristic frequency points of two foods in the cavity is less than or equal to the first preset threshold value, it means that the two foods have similar frequency response characteristics when heated in microwaves. At this time, the intermediate frequency point of the characteristic frequency points of the two foods is determined as their final first characteristic frequency point. By selecting the intermediate frequency point, the heating needs of two foods can be met at the same time, reducing the complexity and time loss of frequency switching, thereby improving the overall heating efficiency of the equipment. In addition, this method can also avoid the frequency interference problem caused by the frequency points being too close, ensuring the stability and uniformity of the heating process. Through this frequency optimization strategy, the cooking equipment can more intelligently adapt to the heating needs of various foods, improve the user experience, and also reduce energy consumption and equipment wear. The first preset threshold value can be set according to actual needs, for example, it can be 3MHz. If there are two characteristic frequency points , If the difference between them is less than or equal to 3MHz, then the two characteristic frequency points are considered to correspond to the same type of food. The food is detected and heated at the final first characteristic frequency point.

[0071] Step 502: Determine the position information of each food in the cavity according to the first characteristic frequency point;

[0072] In this step, the position information of each food in the cavity can be determined based on the characteristic frequency points of each food. The position information of the food can help achieve a more accurate microwave heating effect.

[0073] In one embodiment, step 502 may specifically include: controlling the cooking equipment to perform fixed-frequency scanning operations on each food in the cavity according to the first characteristic frequency points corresponding to each food; determining the microwave absorption rate of each food in the cavity for each first characteristic frequency point; for each first characteristic frequency point, determining the scanning phase with the largest microwave absorption rate as the characteristic phase corresponding to the first characteristic frequency point; and determining the position information corresponding to the target food applicable to the first characteristic frequency point based on the characteristic phase.

[0074] In this embodiment, the cooking device performs a fixed-frequency phase sweep on the food within the cavity based on the first characteristic frequency corresponding to each food item. This allows the optimal heating phase to be identified at each characteristic frequency. By measuring the microwave absorptivity at each characteristic frequency, the system can determine the energy absorption of the food at different phases. A higher microwave absorptivity indicates greater microwave energy absorption by the food at that phase, thereby improving heating efficiency. Therefore, for each characteristic frequency, the system selects the sweep phase with the highest microwave absorptivity as the characteristic phase corresponding to that frequency. The characteristic phase accurately represents the location of the target food within the cavity (e.g., its distribution range). Therefore, based on the characteristic phase, the system can precisely determine the target food's location. This ensures that each food item is heated not only at the optimal frequency but also at the optimal phase, further improving heating uniformity and efficiency.

[0075] Optionally, after the frequency sweep operation is completed for the food in the cavity, phase detection is then performed. The specific method is as follows: fix at the characteristic frequency point The food in the cavity is scanned at a fixed frequency to detect changes in microwave absorption rate. The microwave absorption rate can be determined using the following formula:

[0076]

[0077] in, To be fixed at the characteristic frequency The microwave absorption rate corresponding to the fixed frequency sweep of the food in the cavity is To be fixed at the characteristic frequency The microwave transmission power when the food in the cavity is subjected to fixed frequency sweep phase, To be fixed at the characteristic frequency The corresponding reflected power when the food in the cavity is scanned at a fixed frequency. The scanning phase corresponding to the maximum value of The corresponding characteristic phase.

[0078] In one embodiment, the position information corresponding to the target food applicable to the first characteristic frequency point is determined based on the characteristic phase, including: determining the phase range corresponding to the target food based on the characteristic phase, determining the position information corresponding to the target food based on the phase range, the upper limit value of the phase range is greater than or equal to the characteristic phase, and the lower limit value of the phase range is less than or equal to the characteristic phase.

[0079] In this embodiment, the phase range of the target food is determined based on the characteristic phase, and this range is set to cover possible fluctuations or measurement errors of the characteristic phase. Specifically, the upper limit of the phase range is set to be greater than or equal to the characteristic phase, while the lower limit is less than or equal to the characteristic phase. This ensures that the phase range can fully accommodate changes in the characteristic phase and provides a certain degree of flexibility. Then, through the phase range, the system can more accurately determine the position distribution of the target food, thereby providing accurate data support for the subsequent heating process. The phase range is used to correct and optimize the positioning of the food in the cavity, so that the microwave energy can be more effectively concentrated on the target food. The cooking equipment can not only achieve optimization in frequency, but also fine-tune the phase, thereby significantly improving the uniformity and efficiency of heating.

[0080] Alternatively, assume that the characteristic phase is , when the microwave absorption rate of the target food meets When , the phase range of the target food is determined to be .in, For a fixed characteristic frequency f i The food in the cavity is scanned at a fixed frequency, and the scanning phase is The scanning phase is The difference in microwave absorptivity corresponding to With a fixed characteristic frequency f i The food in the cavity is scanned at a fixed frequency, and the scanning phase is The time and scanning phase are The difference in microwave absorptivity corresponding to is the lower limit of the phase range, The upper limit of the phase range. and The value range can also be set according to actual needs.

[0081] like Figure 7 As shown in FIG. 1 , a relationship between the scanning phase and the microwave absorptivity during a fixed-frequency phase sweeping process provided by an embodiment of the present application is shown. Figure 7 The horizontal axis represents the phase, and the vertical axis represents the microwave absorptivity. Assume that the scanning phase with the maximum microwave absorptivity (i.e., the characteristic phase) is =204°, in the If required, you can choose =156°, =216°, so the phase range of the target food can be (156°, 216°).

[0082] For other types of food in the cavity, fixed-frequency phase sweeping is performed in the same way to obtain the phase difference range at the characteristic frequency point, so that fixed-frequency phase sweeping heating can be performed on this type of food.

[0083] Step 503: According to the first characteristic frequency point and the position information, the cooking device is controlled to perform microwave heating on the food at the corresponding positions in the cavity.

[0084] In this embodiment, by combining characteristic frequency points with position information, the cooking device is controlled to apply microwave heating to the corresponding location within the cavity. This allows for personalized heating tailored to the characteristics of different foods. When cooking multiple foods simultaneously in the same device, this reduces the uneven heating or overheating that can occur with traditional microwave heating, thereby improving cooking efficiency and food quality.

[0085] In one embodiment, step 503 may specifically include: controlling the cooking device to perform fixed-frequency swept-phase heating on each food in the cavity according to the first characteristic frequency point and the characteristic phase.

[0086] In this embodiment, based on the first characteristic frequency point of each food, the microwave heating frequency suitable for each food can be determined to ensure that the microwave energy is efficiently absorbed by the corresponding food, thereby improving heating efficiency. On this basis, fixed-frequency swept-phase heating is further combined with the characteristic phase. The introduction of the characteristic phase enables the system to perform microwave heating under better phase conditions, so that the microwave energy is not only optimized in frequency but also better matched in phase. Through the fixed-frequency swept-phase heating method, the phase of the microwave can be adjusted at each characteristic frequency point, so that the microwave energy acts more concentratedly on the matching food, improving the uniformity and effect of heating.

[0087] In one embodiment, based on the first characteristic frequency point and the characteristic phase, the cooking device is controlled to perform fixed-frequency swept-phase heating on each food in the cavity, including: allocating a heating time to each food according to the microwave absorptivity of each food at the corresponding first characteristic frequency point, and the heating time is negatively correlated with the microwave absorptivity; based on the first characteristic frequency point and the characteristic phase, the cooking device is controlled to perform fixed-frequency swept-phase heating on each food in the cavity according to the heating time.

[0088] In this embodiment, when heating multiple food categories, their suitable microwave absorptivity varies due to their varying moisture content. Therefore, adapted microwave heating times can be used for each food category. First, heating times are assigned based on each food's microwave absorptivity at its corresponding first characteristic frequency. Heating time and microwave absorptivity are negatively correlated. Foods with higher absorptivity require shorter heating times because they can effectively absorb sufficient microwave energy in a shorter period of time. Conversely, foods with lower absorptivity require longer heating times to ensure optimal heating. Then, based on each food's first characteristic frequency and characteristic phase, the cooking device is controlled to perform fixed-frequency, swept-phase heating according to the assigned heating time. This ensures that each food is heated under its adapted frequency, phase, and heating time, enabling personalized heating of different foods, avoiding overheating or underheating, and providing users with a superior cooking experience.

[0089] Alternatively, assume that there are n types of food in the cavity, and each type of food has its own characteristic frequency point Phase difference range corresponding to each characteristic frequency point and microwave absorptivity After calculating the above data, the absorption rates of different types of food are compared and the time allocation is made. The specific method is as follows:

[0090] 1. Sort the absorption rates of n types of food from high to low. Assume that the sorting result is The higher the absorption rate, the higher the water content, and the shorter the subsequent heating time should be;

[0091] 2. Calculate the sum of the absorption rates of n different types of food , ;

[0092] 3. Assuming that the heating time is allocated with a time allocation cycle of 60 seconds, the characteristic frequency point Corresponding heating time , due to the characteristic frequency The corresponding microwave absorptivity The maximum, so the corresponding heating time is the shortest.

[0093] In one embodiment, the method further includes: obtaining the rate of change of the actual microwave absorption rate of each food during microwave heating; if the rate of change is not within a preset range, obtaining the current second characteristic frequency point of each food in the cavity, and re-determining the position information of each food in the cavity based on the second characteristic frequency point; based on the second characteristic frequency point and the updated position information of each food, controlling the cooking equipment to perform microwave heating on the food at the corresponding position in the cavity.

[0094] In this embodiment, dynamic adjustment of microwave heating parameters further optimizes the accuracy and efficiency of the cooking process. First, during the microwave heating process, the rate of change of the actual microwave absorption rate of each food item can be continuously monitored. This rate of change monitoring provides real-time feedback on the food's heating status. If the rate of change is outside the preset range, this indicates that the current heating conditions may no longer be suitable for the food's heating needs. In this case, the system can obtain the current second characteristic frequency points of each food item within the cavity. These characteristic frequencies reflect the optimal heating frequency for the food in its current state. Based on these new characteristic frequencies, the actual position of the food within the cavity is re-determined and adjusted to optimize microwave energy absorption. By repositioning the food, the system ensures that microwave energy is more effectively concentrated on the food, improving heating uniformity and efficiency. Finally, the system controls the cooking device to perform microwave heating based on the second characteristic frequencies and updated position information. This dynamic adjustment mechanism allows the system to adaptively optimize heating conditions during the heating process, avoiding uneven heating or energy waste caused by changes in food state. This not only provides higher-quality heating results but also adapts to the changing needs of different foods, providing users with a more intelligent and efficient cooking experience.

[0095] Optionally, the preset range can be set according to actual needs, for example, the preset range can be [0, 0.002]. The corresponding actual microwave absorption rate change rate is After heating for a period of time, the rate of change of the microwave absorption rate of the food in the cavity is When the food characteristics in the cavity have changed significantly, the characteristic frequency and phase range corresponding to the characteristic phase of the food in the cavity have changed, and they need to be adjusted in real time. The adjustment process can be achieved by re-performing steps 501-503.

[0096] In one embodiment, the method further includes: if it is detected during the microwave heating process that the actual microwave absorption rate change rate of all foods in the cavity is less than a second preset threshold, controlling the cooking device to stop heating after a preset time period.

[0097] In this embodiment, an intelligent heating termination mechanism is provided by monitoring the rate of change of microwave absorptivity to ensure the efficiency and safety of the heating process. A second preset threshold is used to determine whether the food is fully cooked and can be set according to actual needs. For example, the second preset threshold can be 0.0005. During the microwave heating process, the rate of change of the actual microwave absorptivity of all food in the cavity is continuously monitored. When the rate of change of all food is detected to be less than the second preset threshold, this indicates that the food is basically cooked and the absorption of microwave energy has reached saturation. In this case, continued heating may result in energy waste or overheating. Therefore, heating is automatically terminated after a preset time period. The preset time period ensures that, while the rate of change remains stable, the food can fully absorb the microwave energy in the final stage and achieve the desired heating effect. Through this mechanism, the cooking device can ensure that the food is fully heated while avoiding unnecessary energy consumption and potential safety hazards.

[0098] Optionally, when the rate of change of the absorption rate of all food in the cavity When the temperature is 0.0500, it indicates that the multiple types of food in the cavity are basically cooked. At this time, microwave frequency scanning is no longer performed. After maintaining the current heating state for 2 minutes, cooking can be stopped.

[0099] The above cooking device control method is used when multiple different types of food, such as meat, vegetables, and other foods, are placed in the cavity. Because different types of food have different characteristic frequencies, when multiple types of food are placed in the cavity, a frequency sweep operation is first performed on the food within the cavity within the frequency range F1-F2. Due to the different characteristics of different types of food, the microwave reflected power will have multiple troughs during the sweep process. Each frequency point at which a trough occurs represents a type of food. The characteristic frequency point is then determined based on the trough value. Then, based on the frequency sweep results, a fixed-frequency phase sweep is performed to determine the aroma range corresponding to the characteristic phase. The microwave absorption rates corresponding to different phase ranges are compared, and the location of the food is determined based on the absorption rates (the location of the food of the current type is determined by the higher absorption rate at the corresponding frequency point). Next, the absorption rates of the different phase ranges at the frequency points at which the troughs occur are compared. A higher absorption rate indicates a higher moisture content, and therefore, the food is more easily cooked. Therefore, foods with lower moisture content receive more microwave energy, making them easier to cook. If the absorption characteristics of any food placed in the cavity change, the frequency scan is repeated for the food in the cavity, and the above process is repeated to compare the absorption rate and re-allocate the heating time. In the later stage of heating, when the heating characteristics of different foods are relatively stable, they are considered to be mature and heating can be stopped after several cycles.

[0100] Please see Figure 8 , which is a cooking device control method 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:

[0101] Step 801: The user turns on the microwave oven and puts food in it.

[0102] Step 802: The solid-state source performs frequency sweeping to detect the frequency characteristics of the food in the cavity and obtain characteristic frequency points of different foods.

[0103] Step 803: Frequency feature detection, to determine whether the difference between two characteristic frequency points is greater than 3 MHz. If yes, proceed to step 804; otherwise, proceed to step 805.

[0104] Step 804: performing fixed frequency phase sweeping in sequence according to the characteristic frequency points.

[0105] Step 805: Take the middle frequency point of the two characteristic frequency points as the final characteristic frequency points of the two, and perform fixed frequency phase sweeping in sequence according to the characteristic frequency points.

[0106] Step 806: Compare the differences in microwave absorption rates of foods corresponding to different characteristic frequencies, then allocate heating time based on the differences in absorption rates, and perform microwave heating based on the allocated heating time.

[0107] Step 807: During the heating process, if the microwave absorption rate of a certain type of food , return to step 801, otherwise go to step 808.

[0108] Step 808: When the microwave absorption rate of all types of food in the cavity changes , keep the current heating status for 2 minutes, and cooking is finished.

[0109] In this embodiment, by performing frequency and phase sweeping, the characteristic frequency points suitable for different types of food are found, and then combined with the phase adjustment method, the microwave power is adjusted in real time according to the changing characteristics of the microwave absorption rate of the food. This solution can perform real-time power adjustment according to the changes in the cooking status of different types of food in the cavity, thereby achieving the purpose of cooking multiple types of food at the same time, and can achieve better cooking effects, thereby improving user experience.

[0110] 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.

[0111] Please see Figure 9 , which is a cooking equipment control device 900 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 4In the application scenario shown in , personalized heating can be achieved based on the characteristics of different foods, reducing the uneven heating or overheating that may occur in traditional microwave heating, thereby improving cooking efficiency and food quality. 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:

[0112] An acquisition module 901 is configured to acquire a first characteristic frequency point of each food in the cavity of the cooking device, where the characteristic frequency point is a microwave scanning frequency applicable to each food during microwave heating;

[0113] A determination module 902 is configured to determine the position information of each food item in the cavity according to the first characteristic frequency point;

[0114] The control module 903 is used to control the cooking device to perform microwave heating on the food at the corresponding positions in the cavity according to the first characteristic frequency point and the position information.

[0115] In one embodiment, the acquisition module 901 is used to control the cooking device to perform a frequency sweep operation into the cavity; determine the reflected power of each food in the cavity to each frequency sweep; for each food, determine the frequency sweep with the minimum reflected power as the first characteristic frequency point of the corresponding food.

[0116] In one embodiment, the acquisition module 901 is further used to determine the middle frequency point of the first characteristic frequency points corresponding to two foods as the final first characteristic frequency point of the two foods if the difference between the first characteristic frequency points corresponding to two foods in the cavity is less than or equal to a first preset threshold.

[0117] In one embodiment, the determination module 902 is used to control the cooking equipment to perform fixed-frequency scanning operations on each food in the cavity according to the first characteristic frequency points corresponding to each food; determine the microwave absorption rate of each food in the cavity for each first characteristic frequency point; for each first characteristic frequency point, determine the scanning phase with the largest microwave absorption rate as the characteristic phase corresponding to the first characteristic frequency point; and determine the position information corresponding to the target food applicable to the first characteristic frequency point based on the characteristic phase.

[0118] In one embodiment, the determination module 902 is specifically used to determine the phase range corresponding to the target food based on the characteristic phase, and determine the position information corresponding to the target food based on the phase range, the upper limit value of the phase range is greater than or equal to the characteristic phase, and the lower limit value of the phase range is less than or equal to the characteristic phase.

[0119] In one embodiment, the control module 903 is configured to control the cooking device to perform fixed-frequency swept-phase heating on each food in the cavity according to the first characteristic frequency point and the characteristic phase.

[0120] In one embodiment, the control module 903 is used to allocate a heating time for each food according to the microwave absorptivity of each food at the corresponding first characteristic frequency point, where the heating time is negatively correlated with the microwave absorptivity; and according to the first characteristic frequency point and the characteristic phase, the cooking device is controlled to perform fixed-frequency swept-phase heating on each food in the cavity according to the heating time.

[0121] In one embodiment, the device also includes: an adjustment module, used to obtain the rate of change of the actual microwave absorption rate of each food during microwave heating; if the rate of change is not within a preset range, obtaining the current second characteristic frequency point of each food in the cavity, and re-determining the position information of each food in the cavity based on the second characteristic frequency point; based on the second characteristic frequency point and the updated position information of each food, controlling the cooking equipment to perform microwave heating on the food at the corresponding position in the cavity.

[0122] In one embodiment, the device further includes: a stop module, which is used to control the cooking device to stop heating after a preset time period if it is detected during the microwave heating process that the change rate of the actual microwave absorption rate of all foods in the cavity is less than a second preset threshold.

[0123] For a detailed description of the above cooking equipment control device 900, please refer to the description of the relevant method steps in the above embodiment. Its implementation principle and technical effects are similar and will not be repeated here in this embodiment.

[0124] 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.

[0125] 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.

[0126] 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.

[0127] 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.

[0128] 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.

[0129] 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.

[0130] 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.

[0131] 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, apparel, 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, apparel, 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, apparel, or apparatus comprising the element.

[0132] 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.

[0133] 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.

[0134] 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.

[0135] 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 cooking equipment control method, characterized in that: include: Obtaining a first characteristic frequency point of each food in the cavity of the cooking device, wherein the characteristic frequency point is a microwave scanning frequency applicable to each food during microwave heating; Determine the position information of each food in the cavity according to the first characteristic frequency point; According to the first characteristic frequency point and the position information, the cooking device is controlled to perform microwave heating on the food at the corresponding positions in the cavity.

2. The method according to claim 1, characterized in that The obtaining of the first characteristic frequency point of each food in the cavity of the cooking device includes: controlling the cooking device to perform a frequency sweep operation into the cavity; determining the reflected power of each food in the cavity at each sweep frequency; For each food, the sweep frequency with the minimum reflected power is determined as the first characteristic frequency point corresponding to the food.

3. The method according to claim 2, characterized in that Also includes: If the difference between the first characteristic frequency points corresponding to two foods in the cavity is less than or equal to a first preset threshold, the middle frequency point of the first characteristic frequency points corresponding to the two foods is determined as the final first characteristic frequency point of the two foods.

4. The method according to claim 1, wherein The determining the position information of each food in the cavity according to the first characteristic frequency point includes: controlling the cooking device to perform fixed-frequency sweep operations on the food in the cavity according to the first characteristic frequency points corresponding to the food; determining the microwave absorptivity of each food in the cavity at each of the first characteristic frequencies; For each of the first characteristic frequency points, determining the scanning phase at which the microwave absorptivity is the largest as the characteristic phase corresponding to the first characteristic frequency point; The position information corresponding to the target food applicable to the first characteristic frequency point is determined according to the characteristic phase.

5. The method according to claim 4, characterized in that The determining, according to the characteristic phase, the position information corresponding to the target food applicable to the first characteristic frequency point includes: The phase range corresponding to the target food is determined according to the characteristic phase, and the position information corresponding to the target food is determined according to the phase range, the upper limit value of the phase range is greater than or equal to the characteristic phase, and the lower limit value of the phase range is less than or equal to the characteristic phase.

6. The method according to claim 4, characterized in that The controlling the cooking device to perform microwave heating on food at corresponding positions in the cavity according to the first characteristic frequency point and the position information includes: According to the first characteristic frequency point and the characteristic phase, the cooking device is controlled to perform fixed-frequency swept-phase heating on each food in the cavity.

7. The method according to claim 6, characterized in that The controlling the cooking device to perform fixed-frequency swept-phase heating on each food in the cavity according to the first characteristic frequency point and the characteristic phase includes: allocating a heating time to each food according to the microwave absorptivity of each food at the corresponding first characteristic frequency point, wherein the heating time is negatively correlated with the microwave absorptivity; According to the first characteristic frequency point and the characteristic phase, the cooking device is controlled to perform fixed-frequency swept-phase heating on each food in the cavity according to the heating duration.

8. The method according to any one of claims 1 to 7, characterized in that Also includes: Obtaining a rate of change of an actual microwave absorptivity of each food during the microwave heating process; If the change rate is not within a preset range, obtaining a current second characteristic frequency point of each food in the cavity, and re-determining the position information of each food in the cavity according to the second characteristic frequency point; According to the second characteristic frequency point and the updated position information of each food, the cooking device is controlled to perform microwave heating on the food at the corresponding position in the cavity.

9. The method according to any one of claims 1 to 7, characterized in that Also includes: If it is detected during the microwave heating process that the actual microwave absorption rate change rate of all foods in the cavity is less than a second preset threshold, the cooking device is controlled to stop heating after a preset time period.

10. A cooking device, characterized in that: include: a cavity for placing food to be processed; a solid-state source for emitting microwaves into the cavity; The control module is configured to obtain a first characteristic frequency point of each food in a cavity of the cooking device, where the characteristic frequency point is a microwave scanning frequency applicable to each food during microwave heating; determine position information of each food in the cavity based on the first characteristic frequency point; and control the cooking device to perform microwave heating on the food at corresponding positions in the cavity through the solid-state source based on the first characteristic frequency point and the position information.

11. 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 9.

12. 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 9 is implemented.

13. 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 9 when the computer program is executed by a processor.

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