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

Abstract

The invention provides a cooking equipment control method and equipment, a storage medium and a program product, and the method comprises the steps: in a cooking process, obtaining an actual microwave absorption rate in a cavity of the cooking equipment, placing to-be-processed food in the cavity, and configuring the to-be-processed food with standard microwave absorption rates corresponding to different cooking duration conditions; determining an absorptivity difference value between the actual microwave absorptivity and a standard microwave absorptivity under the condition of the same cooking duration; and if the absorptivity difference value is not in the preset difference value range, controlling the cooking equipment to adjust the content of water vapor in the cavity until the updated absorptivity difference value is in the preset difference value range, and identifying the cooking degree of the to-be-processed food according to the change information of the updated actual microwave absorptivity in the cavity along with the cooking duration. The actual microwave absorption rate is corrected by dynamically adjusting the water vapor content in the cavity, the influence of various disturbances in the cavity on the microwave absorption characteristic of food is reduced, and the cooking control precision is 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 society, people's pace of life has gradually accelerated. Microwave ovens have become one of the increasingly popular kitchen appliances in modern families because they combine steam, microwave, and baking functions to provide users with a variety of cooking solutions.

[0003] During the cooking process, different foods exhibit specific variations in their microwave absorption rate. This characteristic can help microwave ovens achieve more precise intelligent control, such as assisting in identifying food doneness. However, during the actual cooking process, the microwave absorption rate of food in a microwave oven can fluctuate due to numerous disturbances within the cavity, resulting in inaccurate intelligent control. 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 realizes the correction of the actual microwave absorption rate by dynamically adjusting the water vapor content in the cavity, thereby ensuring that the microwave absorption characteristics of the food during the cooking process conform to the expected changes, reducing the impact of various disturbances in the cavity on the microwave absorption characteristics of the food, improving the accuracy of the doneness recognition results based on the microwave absorption characteristics, and improving the control accuracy of cooking.

[0005] In a first aspect, an embodiment of the present application provides a cooking equipment control method, comprising: during a cooking process, obtaining an actual microwave absorptivity in a cavity of the cooking equipment, wherein food to be processed is placed in the cavity, and the food to be processed is configured with standard microwave absorptivity corresponding to different cooking time conditions; determining an absorptivity difference between the actual microwave absorptivity and the standard microwave absorptivity under the same cooking time conditions; if the absorptivity difference is not within a preset difference range, controlling the cooking equipment to adjust the water vapor content in the cavity until the updated absorptivity difference is within the preset difference range, and then identifying the doneness of the food to be processed based on information on changes in the updated actual microwave absorptivity in the cavity with cooking time.

[0006] In one embodiment, the method further includes: if the absorption rate difference is within a preset difference range, identifying the doneness of the food to be processed according to information on changes in the actual microwave absorption rate with the cooking time.

[0007] In one embodiment, the method further includes: receiving a doneness coefficient input by a user, and obtaining a standard microwave absorption rate corresponding to the food to be processed under different cooking times; calculating a standard deviation of the standard microwave absorption rate according to the doneness coefficient, and determining the preset difference range.

[0008] In one embodiment, if the absorption rate difference is not within a preset difference range, controlling the cooking device to adjust the water vapor content in the cavity includes: if the absorption rate difference is greater than the upper limit value of the preset difference range, controlling the cooking device to reduce the water vapor content in the cavity.

[0009] In one embodiment, if the absorption rate difference is greater than the upper limit of the preset difference range, the cooking device is controlled to reduce the water vapor content in the cavity, including: if the absorption rate difference is greater than the upper limit of the preset difference range, and the absorption rate difference is less than or equal to a first threshold, the exhaust valve of the cooking device is controlled to discharge the water vapor in the cavity according to a first duration, wherein the first threshold is greater than the upper limit; if the absorption rate difference is greater than the first threshold, the exhaust valve of the cooking device is controlled to discharge the water vapor in the cavity according to a second duration, and the second duration is greater than the first duration.

[0010] In one embodiment, if the absorption rate difference is not within a preset difference range, controlling the cooking device to adjust the water vapor content in the cavity also includes: if the absorption rate difference is less than the lower limit of the preset difference range, controlling the cooking device to increase the water vapor content in the cavity.

[0011] In one embodiment, if the absorption rate difference is less than the lower limit of the preset difference range, the cooking device is controlled to increase the water vapor content in the cavity, including: if the absorption rate difference is less than the lower limit of the preset difference range and the absorption rate difference is less than or equal to a second threshold, the evaporator of the cooking device is controlled to replenish water vapor into the cavity according to a third time length, wherein the second threshold is less than the lower limit; if the absorption rate difference is less than the second threshold, the evaporator of the cooking device is controlled to replenish water vapor into the cavity according to a fourth time length, and the fourth time length is greater than the third time length.

[0012] In a second aspect, an embodiment of the present application provides a cooking device control device, comprising:

[0013] an acquisition module, configured to acquire, during a cooking process, an actual microwave absorptivity in a cavity of a cooking device, wherein food to be processed is placed in the cavity, and wherein the food to be processed is configured with standard microwave absorptivity corresponding to different cooking time conditions;

[0014] a determination module, configured to determine an absorptivity difference between the actual microwave absorptivity and a standard microwave absorptivity under the same cooking time condition;

[0015] An adjustment module is used to control the cooking device to adjust the water vapor content in the cavity if the absorption rate difference is not within a preset difference range, until the updated absorption rate difference is within the preset difference range, and then identify the doneness of the food to be processed based on the change information of the updated actual microwave absorption rate in the cavity with the cooking time.

[0016] In one embodiment, the method further includes: an identification module for identifying the doneness of the food to be processed based on the variation information of the actual microwave absorption rate with the cooking time if the absorption rate difference is within a preset difference range.

[0017] In one embodiment, it also includes: a receiving module for receiving a doneness coefficient input by a user and obtaining the standard microwave absorption rate corresponding to the food to be processed under different cooking times; a calculation module for calculating the standard deviation of the standard microwave absorption rate based on the doneness coefficient to determine the preset difference range.

[0018] In one embodiment, the adjustment module is specifically configured to control the cooking device to reduce the water vapor content in the cavity if the absorption rate difference is greater than an upper limit of the preset difference range.

[0019] In one embodiment, the adjustment module is specifically used to control the exhaust valve of the cooking device to discharge the water vapor in the cavity according to a first duration if the absorption rate difference is greater than the upper limit of the preset difference range and the absorption rate difference is less than or equal to a first threshold value, wherein the first threshold value is greater than the upper limit value; if the absorption rate difference is greater than the first threshold value, control the exhaust valve of the cooking device to discharge the water vapor in the cavity according to a second duration, and the second duration is greater than the first duration.

[0020] In one embodiment, the adjustment module is further configured to control the cooking device to increase the water vapor content in the cavity if the absorption rate difference is less than a lower limit of the preset difference range.

[0021] In one embodiment, the adjustment module is further used to control the evaporator of the cooking device to replenish water vapor into the cavity according to a third time length if the absorption rate difference is less than the lower limit of the preset difference range and the absorption rate difference is less than or equal to a second threshold value, wherein the second threshold value is less than the lower limit value; if the absorption rate difference is less than the second threshold value, control the evaporator of the cooking device to replenish water vapor into the cavity according to a fourth time length, and the fourth time length is greater than the third time length.

[0022] In a third aspect, an embodiment of the present application provides a cooking device, comprising:

[0023] a cavity for placing food to be processed;

[0024] a solid-state microwave source, configured to emit microwave signals into the cavity;

[0025] A control module is configured to obtain, during a cooking process, an actual microwave absorptivity within a cavity of a cooking device, wherein food to be processed is placed within the cavity, and wherein the food to be processed is configured with standard microwave absorptivity corresponding to different cooking time conditions; determine an absorptivity difference between the actual microwave absorptivity and the standard microwave absorptivity under the same cooking time conditions; and, if the absorptivity difference is not within a preset difference range, control the cooking device to adjust the water vapor content within the cavity until the updated absorptivity difference is within the preset difference range; and then, based on information on changes in the updated actual microwave absorptivity within the cavity as the cooking time increases, identify the doneness of the food to be processed.

[0026] In a fourth aspect, an embodiment of the present application provides an electronic device, including:

[0027] at least one processor; and

[0028] a memory communicatively coupled to the at least one processor;

[0029] 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.

[0030] In a fifth aspect, an embodiment of the present application provides a cloud device, including:

[0031] at least one processor; and

[0032] a memory communicatively coupled to the at least one processor;

[0033] 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.

[0034] 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.

[0035] 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.

[0036] The cooking device control method, device, storage medium, and program product provided by the embodiments of the present application pre-configure standard microwave absorption rates for food under different cooking time conditions. During the cooking process, the cooking device detects the actual microwave absorption rate within the cooking device cavity and compares the actual microwave absorption rate with the standard microwave absorption rate under the same cooking time. If the difference between the two absorption rates exceeds a preset difference range, it indicates that the microwave characteristics of the food being processed have significantly deviated. To ensure the accuracy of the doneness recognition results, this difference is corrected by adjusting the water vapor content within the cooking device cavity. Once the updated absorption rate difference returns to within the preset difference range, the doneness of the food is then identified based on the updated information about the change in the actual microwave absorption rate with cooking time. In this way, by leveraging the influence of the water vapor content within the cavity on the microwave absorption rate, the water vapor content within the cavity is dynamically adjusted to correct the actual microwave absorption rate. This ensures that the microwave absorption characteristics of the food during the cooking process conform to expected changes, reduces the impact of various disturbances within the cavity on the microwave absorption characteristics of the food, improves the accuracy of the doneness recognition results based on the microwave absorption characteristics, and enhances the control precision of the cooking process. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] 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.

[0038] Figure 1 A schematic diagram of a microwave absorption characteristic curve of water vapor in a food cooking cavity at a specific frequency point provided in an embodiment of the present application;

[0039] Figure 2A A schematic diagram of the structure of an electronic device provided in an embodiment of the present application;

[0040] Figure 2B A schematic diagram of an application scenario of a cooking equipment control system provided in an embodiment of the present application;

[0041] Figure 3 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0042] Figure 4 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0043] Figure 5 A schematic diagram of the structure of a cooking device provided in an embodiment of the present application;

[0044] Figure 6 A flowchart of a cooking device control method provided in an embodiment of the present application;

[0045] Figure 7 A flowchart of a cooking device control method provided in an embodiment of the present application;

[0046] Figure 8 A schematic structural diagram of a cooking equipment control device provided in an embodiment of the present application.

[0047] 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

[0048] 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.

[0049] 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.

[0050] The control method of the embodiment of the present application can be applied to any field scenario where cooking equipment needs to be controlled.

[0051] Take kitchen appliances, for example. With the development of society and the accelerating pace of life, microwave ovens have become increasingly popular in modern homes, offering users a variety of cooking solutions by combining steam, microwave, and baking functions.

[0052] During the cooking process, different foods exhibit specific variations in their microwave absorption rates. This characteristic can help microwave ovens achieve more precise intelligent control, such as identifying food doneness based on this characteristic. However, in the actual cooking process, the microwave absorption characteristics of food in a microwave oven cavity can fluctuate due to numerous disturbances within the cavity. This can lead to inaccurate intelligent control, such as low accuracy in food doneness recognition.

[0053] like Figure 1The figure below shows a schematic diagram of the microwave absorption characteristics of water vapor in the cooking cavity at a specific frequency during the cooking process. The horizontal axis represents cooking time, and the vertical axis represents the microwave absorption rate of water vapor in the cavity at that specific frequency. In real-world scenarios, the cooking process follows the following pattern: At the initial stage of cooking, there is no water vapor in the cavity, so the microwave absorption rate of water at a specific frequency is low, while the microwave absorption rate of the food at that specific frequency is relatively high. As cooking progresses, a large amount of water vapor in the food evaporates in the early stages of cooking, so the microwave absorption rate of water vapor at that specific frequency gradually increases. At a certain stage of cooking, the steam discharged from the cavity forms a dynamic equilibrium with the water vapor evaporated from the food, resulting in a steady state of water vapor in the cavity. At this point, the microwave absorption rate of water vapor at that specific frequency also reaches a steady state.

[0054] It can be seen that there is a difference in the microwave absorption characteristics of water vapor and food at this specific frequency point during the cooking process. Based on this difference, the doneness of food can be judged by the microwave absorption rate characteristics of water vapor at this specific frequency point.

[0055] However, during the actual analysis process, due to the numerous disturbances within the cavity, the microwave absorption characteristic curve of food at specific frequencies can deviate indefinitely. For example, the microwave absorption characteristic curve of food at a specific frequency is not completely stable during the stabilization phase. Due to the influence of the composition and characteristics of the food, the microwave absorption characteristic curve of some foods will show a downward trend after stabilization, while some characteristics will show a small upward trend. This deviation can adversely affect the results of maturity identification. Furthermore, due to the differences in microwave absorption characteristic curves of different food types, these factors can lead to misjudgments of food doneness, ultimately affecting the cooking effect and, in turn, the user experience.

[0056] To address at least one of the aforementioned issues, embodiments of the present application provide a cooking device control solution. By preconfiguring standard microwave absorption rates for food under different cooking time conditions, the cooking device detects the actual microwave absorption rate within the cooking device cavity during the cooking process. The actual microwave absorption rate is then compared with the standard microwave absorption rate under the same cooking time conditions. If the difference between the two absorption rates exceeds a preset range, it indicates that the microwave characteristics of the food being processed have deviated. To ensure the accuracy of doneness recognition results, the water vapor content within the cooking device cavity is adjusted to correct this difference. This adjustment process continues until the updated absorption rate difference returns to within the preset range. The food's doneness is then identified based on the updated information about the change in actual microwave absorption rate over cooking time. By leveraging the influence of water vapor content within the cavity on microwave absorption rate, the system dynamically adjusts the water vapor content within the cavity to correct the actual microwave absorption rate. This ensures that the microwave absorption characteristics of the food during cooking conform to expected variations, reduces the impact of various disturbances within the cavity on the food's microwave absorption characteristics, improves the accuracy of doneness recognition results based on microwave absorption characteristics, and enhances cooking control precision.

[0057] 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.

[0058] like Figure 2A As shown, this embodiment provides an electronic device 1, including: at least one processor 11 and a memory 12, Figure 2A 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, enabling electronic device 1 to execute all or part of the method described in any of the following embodiments. This method dynamically adjusts the water vapor content in the cavity to correct the actual microwave absorption rate, reduces the impact of various disturbances in the cavity on the microwave absorption characteristics of food, improves the accuracy of doneness recognition results based on microwave absorption characteristics, and enhances cooking control accuracy.

[0059] 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.

[0060] Figure 2B Schematic diagram of a cooking equipment control system application scenario 200 provided in an embodiment of the present application. Figure 2B As shown, the system includes: a server 210 and a terminal 220, wherein:

[0061] 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 2B Here, one server 210 is taken as an example.

[0062] 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 2B Two terminals 220 are used as an example for illustration.

[0063] 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.

[0064] 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.

[0065] 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 .

[0066] 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.

[0067] 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.

[0068] 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, a solid-state microwave source 302, and an antenna. Figure 4 As shown, the cavity 301 is used to place one or more foods to be processed, such as Figure 3As 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.

[0069] like Figure 5 FIG. 1 is a schematic diagram of the internal structure of a cooking device 300 provided in the present application. The cooking device 300 may further include a forced exhaust system and an evaporator. The evaporator is used to input steam into the cavity to achieve the purpose of steaming food. The forced exhaust system is used to forcibly exhaust the steam in the cavity.

[0070] In addition, the cooking device 300 may also include a control module for obtaining the actual microwave absorption rate within the cavity 301 of the cooking device 300 during the cooking process. The cavity 301 contains food to be processed, and the food is configured with standard microwave absorption rates corresponding to different cooking time conditions. The control module determines the difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time conditions. If the absorption rate difference is not within a preset difference range, the control module controls the cooking device 300 to adjust the water vapor content within the cavity 301 until the updated absorption rate difference is within the preset difference range. The control module then determines the doneness of the food to be processed based on the information about the change in the updated actual microwave absorption rate within the cavity 301 as the cooking time increases.

[0071] 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 dynamically adjust the water vapor content within cavity 301 to correct the actual microwave absorption rate. This reduces the impact of various disturbances within cavity 301 on the microwave absorption characteristics of food, improves the accuracy of doneness recognition based on microwave absorption characteristics, and enhances cooking control precision.

[0072] 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 absorptivity at a specific frequency. The data storage module is used to store collected data, intermediate calculation data, and pre-set data. The result feedback module is used to feed back the calculated results to the control system, thereby achieving closed-loop control.

[0073] Please see Figure 6 , 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 2B to 5In the application scenario shown in , the actual microwave absorption rate is corrected by dynamically adjusting the water vapor content in the cavity, reducing the impact of various disturbances in the cavity on the microwave absorption characteristics of the food, improving the accuracy of the doneness recognition results based on the microwave absorption characteristics, and improving the cooking control accuracy. This embodiment uses terminal 220 as an example. The method includes the following steps:

[0074] Step 601: During the cooking process, the actual microwave absorption rate in the cavity of the cooking device is obtained, wherein food to be processed is placed in the cavity, and the food to be processed is configured with standard microwave absorption rates corresponding to different cooking time conditions.

[0075] In this step, the cooking device can be a microwave oven / steamer based on a solid-state microwave source. During the cooking process, food to be processed is placed in the cooking device's cavity. The actual microwave absorptivity refers to the microwave absorptivity of the cavity at a specific frequency (e.g., 904 MHz), which represents the cavity's current microwave absorption capacity. During the cooking process, a periodic frequency sweep can be performed within the cavity to collect the microwave absorptivity at the specific frequency (e.g., 904 MHz). Alternatively, the cavity can be scanned directly with microwaves at a specific frequency to collect the microwave absorptivity at the specific frequency (e.g., 904 MHz).

[0076] The food to be processed is pre-set with standard microwave absorption rates corresponding to different cooking times. For example, a standard characteristic curve can be determined through experiments to show how the microwave absorption rate of the food to be processed changes with cooking time throughout the cooking process. The microwave absorption rate on this standard characteristic curve is used as the standard microwave absorption rate for the corresponding cooking time. This standard characteristic curve can then be used to correct the actual characteristic curve during the cooking process.

[0077] Optionally, before step 601, during the cooking experiment stage, the food may be classified and a standard characteristic curve of microwave absorption rate corresponding to each type of food may be determined. Alternatively, a standard characteristic curve of microwave absorption rate corresponding to each recipe may be determined based on different pre-set recipes.

[0078] Taking recipes as an example, we first conduct a standardized cooking experiment on each selected recipe. During the cooking experiment, we use periodic frequency sweeping to sweep the cavity and collect the microwave absorption rate characteristic curve at a specific frequency point (such as 904MHz) in the cavity. , where t is the cooking time, and smoothing filtering is performed on it to record the total cooking time from the start of cooking to the maturity of the food and / or curves The slope value of the accumulated points N. During the cooking experiment, the periodic frequency sweep is used to sweep the cavity. When the slope value is lower than the specified threshold, a point is recorded until the food is cooked. Here, the cumulative slope value N refers to the total number of recorded points, and N is a positive integer. In order to improve the accuracy, multiple cooking experiments can be performed for each recipe, and the curves obtained from multiple experiments can be taken. The mean of the standard characteristic curve is fitted into the final Specifically, it can be implemented using the following formula (1):

[0079] (1)

[0080] Among them, mean represents the mean, n is the number of cooking experiments for the current recipe, and n is a positive integer. It represents the microwave absorption rate in the cavity at different cooking times t in the nth cooking experiment for the current recipe, and records the total cooking time and the accumulated points of the slope value of each cooking experiment, and calculates the average cooking time of each cooking experiment. and the average value of the accumulated points of the slope value , where the average cooking time The following formula (2) can be used to obtain the average value , can be calculated using the following formula (3):

[0081] (2)

[0082] (3)

[0083] Then, the standard characteristic curve of the current recipe , average cooking time and the average value of the accumulated points of the slope value , as the preset data of the current recipe. In the actual cooking process, when the user selects a cooking recipe for the food to be processed, or the system defaults to the recipe for the food to be processed, the preset data of the recipe is directly used as reference data, and then the standard characteristic curve can be used. The standard microwave absorption rate of the food to be processed under different cooking time conditions is obtained.

[0084] Step 602: Determine the difference between the actual microwave absorptivity and the standard microwave absorptivity under the same cooking time condition.

[0085] In this step, the microwave absorptivity is closely related to factors such as the water content, density, and composition of the food. By comparing the actual microwave absorptivity with the standard microwave absorptivity under the same cooking time conditions, it can be determined whether the current microwave absorption characteristics of the food to be processed meet expectations, so as to facilitate targeted and timely intervention in the cooking process.

[0086] Step 603: If the absorption rate difference is not within the preset difference range, control the cooking device to adjust the water vapor content in the cavity until the updated absorption rate difference is within the preset difference range, and then identify the doneness of the food to be processed based on the change information of the updated actual microwave absorption rate in the cavity with the cooking time.

[0087] In this step, the preset difference range represents the fluctuation range of the microwave absorptivity of the food being processed and can be set based on actual needs. If the difference between the actual microwave absorptivity and the standard microwave absorptivity under the same cooking time conditions exceeds the preset difference range, it indicates that the microwave characteristics of the food being processed have significantly deviated. To ensure the accuracy of the doneness identification results, this difference can be corrected by adjusting the water vapor content within the cooking device cavity. Once the updated absorptivity difference returns to within the preset difference range, the doneness of the food is identified based on the updated information about the change in the actual microwave absorptivity with cooking time. In this way, by leveraging the influence of the water vapor content within the cavity on the microwave absorptivity, the actual microwave absorptivity is dynamically adjusted to ensure that the microwave absorptivity of the food during the cooking process conforms to expected changes, reducing the impact of various disturbances within the cavity on the microwave absorptivity of the food, improving the accuracy of the doneness identification results based on the microwave absorption characteristics, and enhancing the control precision of the cooking process.

[0088] Optionally, in actual scenarios, the actual microwave absorptivity within the cavity may experience temporary, significant fluctuations due to brief environmental influences. To reduce misjudgments, when the difference between the actual microwave absorptivity and the standard microwave absorptivity is detected to be outside a preset difference range, before adjusting the water vapor content within the cavity, the environment can be assessed. For example, the duration of the state where the difference in absorptivity is outside the preset difference range is greater than or equal to a specified time. If so, this indicates a stable deviation in the actual microwave absorptivity within the cavity, which can be corrected by adjusting the water vapor content within the cavity. If the difference in absorptivity is outside the preset difference range lasts less than the specified time, this indicates that the state is temporary and can recover on its own, eliminating the need to adjust the water vapor content within the cavity, thereby reducing intervention in the cooking process.

[0089] For example, the specified duration can be one sweep cycle, or two sweep cycles. If the absorption rate difference is detected to be outside the preset difference range and this state only occurs within a certain sweep cycle, the dynamic adjustment mechanism for the water vapor content in the cavity will not be triggered, and the accumulation of cooking time can also be paused. For example, the slope value points of this sweep cycle will not be accumulated. If the absorption rate difference is detected to be outside the preset difference range and this state continues to occur for more than two sweep cycles, the dynamic adjustment mechanism for the water vapor content in the cavity will be triggered. A fault-tolerant mechanism is used to ignore accidental error points within two sweep cycles, thereby improving judgment accuracy.

[0090] Step 604: If the absorption rate difference is within the preset difference range, the doneness of the food to be processed is identified based on the variation information of the actual microwave absorption rate with the cooking time.

[0091] In this step, if the difference between the actual microwave absorptivity and the reference standard microwave absorptivity under the same cooking time conditions is within a preset range, the current actual microwave absorptivity of the food being processed meets expectations and will not adversely affect the doneness identification results. Adjusting the water vapor content in the cavity is no longer necessary, and instead, the focus can be on the variation in the actual microwave absorptivity over cooking time. By analyzing this variation, the device can accurately identify the doneness of the food being processed. Because foods of varying degrees of doneness have different microwave absorption characteristics, microwave absorptivity can be used as an indicator of food doneness. This allows for real-time analysis of existing microwave data without relying on external sensors, resulting in accurate determination of food doneness. This not only improves the automation of the cooking process but also ensures that heating is stopped promptly when the food reaches the desired doneness, preventing overcooking or undercooking, thereby improving cooking results and user satisfaction.

[0092] In one embodiment, before step 603, the method further includes: receiving a doneness coefficient input by a user, obtaining a standard microwave absorption rate corresponding to different cooking times of the food to be processed, and calculating a standard deviation of the standard microwave absorption rate based on the doneness coefficient to determine a preset difference range.

[0093] In this embodiment, a user-entered doneness coefficient is introduced to personalize the cooking experience. Specifically, the doneness coefficient is received and allows users to adjust the doneness of food according to their preferences. The system also obtains the standard microwave absorption rate of the food at different cooking times. Using this doneness coefficient, the standard deviation of the standard microwave absorption rate is calculated, thereby determining a dynamic, pre-set range of differences. This not only improves cooking accuracy but also increases user engagement and satisfaction.

[0094] Optionally, the process of calculating the standard deviation of the standard microwave absorption rate can also be carried out in the aforementioned cooking experiment stage, and the standard characteristic curve can be calculated separately for each food category or each recipe. For example, by using the formula Calculation, std is the standard deviation function, used to calculate the degree of dispersion of the data set and measure the size of volatility. It is stored as preset data for the corresponding recipe.

[0095] In the actual cooking process, the preset difference range of the food to be processed can be determined by the following formula (4).

[0096] (4)

[0097] in, is the standard characteristic curve of the microwave absorptivity of the target recipe of the food to be processed in the cooking experiment. k is the doneness coefficient of the target recipe, which can be defined by the user. The smaller the k value, the more done the food is accepted by the user. The value range of k can be 1-3. is the upper limit of the preset difference range, The lower limit of the preset difference range is used. The maturity fluctuation range threshold is adjusted in stages to control the maturity of the food in the cavity to different degrees of maturity, improving the interactive experience.

[0098] In one embodiment, if the absorption rate difference is not within a preset difference range, the cooking device is controlled to adjust the water vapor content in the cavity, including: if the absorption rate difference is greater than the upper limit of the preset difference range, the cooking device is controlled to reduce the water vapor content in the cavity.

[0099] In this embodiment, if the difference between the actual microwave absorptivity and the standard microwave absorptivity is greater than the upper limit of a preset difference range, it indicates that the water vapor content in the cooking device cavity is excessive, affecting the microwave absorption characteristics of the food being processed. The water vapor content in the cavity can be controlled to be reduced, thereby changing the environmental conditions within the cavity, thereby affecting the microwave propagation and absorption characteristics, bringing the actual microwave absorptivity closer to the standard value. This dynamic adjustment effectively corrects the characteristic curve of the actual microwave absorptivity of the food being processed, bringing it back within the allowable fluctuation range. This provides an accurate data foundation for subsequent identification of food doneness based on the microwave absorptivity characteristics, improving the accuracy of doneness identification.

[0100] Optionally, when the user uses a microwave oven to cook and selects a target recipe with a microwave recognition function, the taste adjustment is first performed (i.e., the taste of the food is adjusted by the doneness coefficient), which is divided into three levels of adjustment. The user can adjust it by the aforementioned k value. After the setting is completed, the upper limit of the preset difference range corresponding to the food to be processed in this cooking process can be determined. The absorption rate difference is calculated using the following formula (5): :

[0101] (5)

[0102] in, is the actual microwave absorptivity. If ∆A(t)>θ, the water vapor content in the reaction chamber is too high. In this case, the water vapor content can be reduced. For example, the exhaust valve of the forced exhaust system can be opened to control the forced exhaust system to discharge the water vapor in the chamber out of the chamber for correction.

[0103] In one embodiment, if the absorption rate difference is greater than an upper limit of a preset difference range, controlling the cooking device to reduce the water vapor content in the cavity includes: if the absorption rate difference is greater than the upper limit of the preset difference range and is less than or equal to a first threshold, controlling an exhaust valve of the cooking device to exhaust the water vapor in the cavity for a first duration, wherein the first threshold is greater than the upper limit; and if the absorption rate difference is greater than the first threshold, controlling the exhaust valve of the cooking device to exhaust the water vapor in the cavity for a second duration, wherein the second duration is greater than the first duration.

[0104] In this embodiment, when the absorbance difference exceeds the upper limit of a preset difference range, measures are taken to reduce the water vapor content within the cavity to correct the microwave absorptivity within the cavity. The specific adjustment strategy is based on the magnitude of the absorbance difference: if the absorbance difference is greater than the upper limit but less than or equal to a first threshold, the exhaust valve is controlled to open for a first duration to expel water vapor from the cavity. The first threshold is set to be greater than the upper limit to provide a more relaxed adjustment range. When the absorbance difference exceeds the first threshold, the device extends the exhaust time, emitting water vapor for a second duration that is longer than the first duration to accommodate larger deviations. This graded adjustment strategy allows the cooking device to adjust water vapor emissions to varying degrees based on the severity of the absorbance difference, thereby achieving more precise control. By dynamically adjusting the environmental conditions within the cavity, the microwave absorptivity is ensured to quickly return to the ideal range, improving the accuracy and efficiency of the cooking process, ultimately enhancing food quality and user satisfaction.

[0105] Taking the aforementioned microwave oven as an example, the first threshold can be set according to actual needs. For example, the first threshold is twice the upper limit of the preset difference range, that is, the first threshold is 2θ. The first duration and the second duration can be determined based on the sweep cycle. For example, the first duration can be 0.25 sweep cycles, and the second duration can be 0.5 sweep cycles.

[0106] If ∆A(t)>2θ, the exhaust valve is opened. The duration of the exhaust valve opening is 0.5 sweep cycles. If θ<∆A(t)≤2θ, the duration of the exhaust valve opening is 0.25 sweep cycles.

[0107] In one embodiment, if the absorption rate difference is not within the preset difference range, controlling the cooking device to adjust the water vapor content in the cavity also includes: if the absorption rate difference is less than the lower limit of the preset difference range, controlling the cooking device to increase the water vapor content in the cavity.

[0108] In this embodiment, if the absorbance difference is less than the lower limit of the preset difference range, it indicates that the water vapor content in the cavity is low, causing the actual microwave absorbance to deviate. This can be corrected by increasing the water vapor content in the cavity. Increasing the water vapor content can change the environmental conditions within the cavity, improving microwave absorption efficiency and bringing the actual absorbance characteristic curve closer to the standard characteristic curve. For example, if ∆A(t) < -θ, it indicates insufficient water vapor in the cavity. This can be corrected by replenishing water vapor, for example by activating the evaporator in a microwave oven / steamer combination to add water vapor to the cavity.

[0109] In one embodiment, if the absorption rate difference is less than a lower limit of a preset difference range, controlling the cooking device to increase the water vapor content in the cavity includes: if the absorption rate difference is less than the lower limit of the preset difference range and the absorption rate difference is less than or equal to a second threshold, controlling the evaporator of the cooking device to replenish water vapor into the cavity for a third duration, wherein the second threshold is less than the lower limit; and if the absorption rate difference is less than the second threshold, controlling the evaporator of the cooking device to replenish water vapor into the cavity for a fourth duration, wherein the fourth duration is greater than the third duration.

[0110] In this embodiment, when the absorbance difference is less than the lower limit of the preset difference range, measures are taken to increase the water vapor content in the cavity to adjust the microwave absorbance. The specific replenishment strategy is based on the size of the absorbance difference: if the absorbance difference is less than the lower limit but greater than or equal to the second threshold, the evaporator of the cooking device is controlled to replenish water vapor into the cavity for a third duration. The second threshold is set to be less than the lower limit to provide a more precise adjustment range. When the absorbance difference is less than the second threshold, the device will extend the time for replenishing water vapor and replenish water vapor according to a fourth duration, which is greater than the third duration to cope with larger deviations. Through a graded replenishment strategy, different degrees of water vapor replenishment are performed according to the severity of the absorbance difference, thereby achieving more precise control.

[0111] Taking the aforementioned microwave oven as an example, the second threshold can be set according to actual needs. For example, the second threshold is twice the upper limit of the preset difference range θ, that is, the second threshold is -2θ. The third and fourth durations can be determined based on the sweep cycle. For example, the third duration can be 0.25 sweep cycles, and the fourth duration can be 0.5 sweep cycles.

[0112] If ∆A(t)<-2θ, the evaporator is turned on for 0.5 sweep cycles. If -2θ≤∆A(t)<θ, the evaporator can be turned on for 0.25 sweep cycles.

[0113] Optionally, the method further includes: recording the actual total cooking time during the cooking process, comparing the actual total cooking time with the preset average cooking time, and calculating the actual total cooking time. For comparison, if the actual total cooking time is greater than or equal to the average cooking time , it can be determined that the food is cooked. Or during the cooking process, record the actual slope value of the microwave absorption rate characteristic curve below the specified threshold value, and average the actual slope value cumulative points with the preset slope value cumulative points. For comparison, when the actual slope value cumulative points reach the average value At this time, the actual total cooking time and the average cooking time When the difference is less than a certain value, it can be determined that the food in the cavity is ripe.

[0114] Optionally, in the process of triggering the water vapor dynamic adjustment mechanism, the accumulation of the actual slope value accumulation points is suspended until ∆A(t)≤|θ| and maintained for two sweep cycles, and then the accumulation of the actual slope value accumulation points is restarted, and the adjustment of the water vapor content in the cavity is stopped at the same time.

[0115] The above cooking device control method uses a two-way regulation strategy, reducing the water vapor content in the cavity when the absorption rate difference is too large, and increasing it when the absorption rate difference is too small. This provides a flexible and efficient control method. By controlling the steam content in the cavity to a stable level through the evaporator and forced exhaust valve, the stable progress of the cooking curve is controlled. This provides an accurate data foundation for the identification of food doneness and optimizes the accuracy and consistency of the cooking process. This not only improves the cooking quality of the food, but also enhances user satisfaction and cooking experience.

[0116] Please see Figure 7 , 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:

[0117] Step 701: The user turns on the microwave oven, puts food in, and cooks using a target recipe with a maturity recognition function.

[0118] Step 702: The user adjusts the doneness coefficient k value within a range of 1 to 3 to adjust the taste of the food.

[0119] Step 703: The microwave oven is used for cooking. The solid-state microwave source sweeps the cavity to detect the actual microwave absorption frequency in the cavity. The cooking time is recorded or the actual slope value points are accumulated.

[0120] Step 704: Determine the difference between the actual microwave absorptivity and the standard microwave absorptivity under the same cooking time condition, and perform a difference analysis.

[0121] Step 705: If the difference in absorption rate between the two sweep cycles is not within the preset difference range, it is considered a normal disturbance. This situation is not counted in the accumulation of actual slope value points, and the water vapor adjustment mechanism in the cavity is not triggered.

[0122] Step 706: If the absorption rate difference is not within the preset difference range for more than two consecutive sweep cycles, the accumulation of actual slope value points is suspended, and the water vapor content adjustment mechanism in the cavity is triggered.

[0123] 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.

[0124] Please see Figure 8 , which is a cooking equipment control device 800 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 2B to 5 In the application scenario shown in , the actual microwave absorption rate is corrected by dynamically adjusting the water vapor content in the cavity, reducing the impact of various disturbances in the cavity on the microwave absorption characteristics of the food, improving the accuracy of the doneness identification results based on the microwave absorption characteristics, and enhancing the cooking control precision. The device includes: an acquisition module 801, a determination module 802, and an adjustment module 803. The functional principles of each module are as follows:

[0125] The acquisition module 801 is used to obtain the actual microwave absorption rate in the cavity of the cooking device during the cooking process. The cavity contains food to be processed, and the food to be processed is configured with standard microwave absorption rates corresponding to different cooking time conditions.

[0126] The determination module 802 is configured to determine the difference between the actual microwave absorptivity and the standard microwave absorptivity under the same cooking time condition.

[0127] Adjustment module 803 is used to control the cooking device to adjust the water vapor content in the cavity if the absorption rate difference is not within the preset difference range until the updated absorption rate difference is within the preset difference range, and then identify the doneness of the food to be processed based on the change information of the updated actual microwave absorption rate in the cavity with the cooking time.

[0128] In one embodiment, the method further includes: an identification module for identifying the doneness of the food to be processed based on information on changes in the actual microwave absorption rate with the cooking time if the absorption rate difference is within a preset difference range.

[0129] In one embodiment, the system further includes: a receiving module configured to receive a doneness coefficient input by a user and obtain standard microwave absorption rates corresponding to the food to be processed at different cooking times; and a calculating module configured to calculate a standard deviation of the standard microwave absorption rate based on the doneness coefficient to determine a preset difference range.

[0130] In one embodiment, the adjustment module 803 is specifically configured to control the cooking device to reduce the water vapor content in the cavity if the absorption rate difference is greater than an upper limit of a preset difference range.

[0131] In one embodiment, the adjustment module 803 is specifically configured to control the exhaust valve of the cooking device to exhaust water vapor from the cavity for a first duration if the absorption rate difference is greater than an upper limit of a preset difference range and is less than or equal to a first threshold, wherein the first threshold is greater than the upper limit. If the absorption rate difference is greater than the first threshold, control the exhaust valve of the cooking device to exhaust water vapor from the cavity for a second duration, wherein the second duration is greater than the first duration.

[0132] In one embodiment, the adjustment module 803 is further configured to control the cooking device to increase the water vapor content in the cavity if the absorption rate difference is less than a lower limit of a preset difference range.

[0133] In one embodiment, the adjustment module 803 is further configured to control the evaporator of the cooking device to replenish water vapor into the cavity for a third duration if the absorption rate difference is less than a lower limit of a preset difference range and is less than or equal to a second threshold, wherein the second threshold is less than the lower limit. If the absorption rate difference is less than the second threshold, control the evaporator of the cooking device to replenish water vapor into the cavity for a fourth duration, wherein the fourth duration is greater than the third duration.

[0134] For a detailed description of the above-mentioned cooking equipment control device 800, 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.

[0135] 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.

[0136] 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.

[0137] 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.

[0138] 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.

[0139] 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.

[0140] 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.

[0141] 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.

[0142] 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.

[0143] 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.

[0144] 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.

[0145] 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.

[0146] 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: During the cooking process, an actual microwave absorptivity in a cavity of a cooking device is obtained, wherein food to be processed is placed in the cavity, and the food to be processed is configured with standard microwave absorptivity corresponding to different cooking time conditions; determining a difference in microwave absorptivity between the actual microwave absorptivity and a standard microwave absorptivity under conditions of the same cooking time; If the absorption rate difference is not within the preset difference range, the cooking equipment is controlled to adjust the water vapor content in the cavity until the updated absorption rate difference is within the preset difference range. The doneness of the food to be processed is identified based on the change information of the updated actual microwave absorption rate in the cavity with the cooking time.

2. The method according to claim 1, characterized in that Also includes: If the absorption rate difference is within a preset difference range, the doneness of the food to be processed is identified based on the variation information of the actual microwave absorption rate with the cooking time.

3. The method according to claim 1, characterized in that Also includes: receiving a doneness coefficient input by a user, and obtaining a standard microwave absorption rate corresponding to the food to be processed at different cooking times; The standard deviation of the standard microwave absorptivity is calculated according to the cooked coefficient to determine the preset difference range.

4. The method according to claim 1, wherein If the absorption rate difference is not within a preset difference range, controlling the cooking device to adjust the water vapor content in the cavity includes: If the absorption rate difference is greater than an upper limit of the preset difference range, the cooking device is controlled to reduce the water vapor content in the cavity.

5. The method according to claim 4, characterized in that If the absorption rate difference is greater than an upper limit of the preset difference range, controlling the cooking device to reduce the water vapor content in the cavity includes: If the absorption rate difference is greater than an upper limit of the preset difference range and the absorption rate difference is less than or equal to a first threshold, controlling the exhaust valve of the cooking device to exhaust the water vapor in the cavity according to a first duration, wherein the first threshold is greater than the upper limit; If the absorption rate difference is greater than the first threshold, the exhaust valve of the cooking device is controlled to exhaust the water vapor in the cavity according to a second time period, and the second time period is greater than the first time period.

6. The method according to claim 1, characterized in that If the absorption rate difference is not within a preset difference range, controlling the cooking device to adjust the water vapor content in the cavity further includes: If the absorption rate difference is less than a lower limit of the preset difference range, the cooking device is controlled to increase the water vapor content in the cavity.

7. The method according to claim 6, characterized in that If the absorption rate difference is less than a lower limit of the preset difference range, controlling the cooking device to increase the water vapor content in the cavity includes: If the absorption rate difference is less than a lower limit of the preset difference range and the absorption rate difference is less than or equal to a second threshold, controlling the evaporator of the cooking device to replenish water vapor into the cavity according to a third duration, wherein the second threshold is less than the lower limit; If the absorption rate difference is less than the second threshold, the evaporator of the cooking device is controlled to replenish water vapor into the cavity according to a fourth time period, and the fourth time period is greater than the third time period.

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 configured to obtain, during a cooking process, an actual microwave absorptivity in a cavity of a cooking device, wherein food to be processed is placed in the cavity, and wherein the food to be processed is configured with standard microwave absorptivity corresponding to different cooking time conditions; Determine the absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time conditions; if the absorption rate difference is not within a preset difference range, control the cooking device to adjust the water vapor content in the cavity until the updated absorption rate difference is within the preset difference range, and then identify the doneness of the food to be processed based on the change information of the updated actual microwave absorption rate in the cavity with the cooking time.

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 7 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.

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