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

Abstract

The application provides a cooking equipment control method, device, storage medium and program product, wherein the method comprises: in a cooking process, obtaining an actual microwave absorption rate in a cavity of cooking equipment, food to be processed is placed in the cavity, and the food to be processed is configured with corresponding standard microwave absorption rates under different cooking durations; determining an absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking duration; if the absorption rate difference is not within a preset difference range, controlling the cooking equipment to adjust the water vapor content in the cavity, until the updated absorption rate difference is within the preset difference range, and then identifying the doneness of the food to be processed according to the change information of the updated actual microwave absorption rate in the cavity along with the cooking duration. The application realizes the correction of the actual microwave absorption rate by dynamically adjusting the water vapor content in the cavity, reduces the influence of various disturbances in the cavity on the microwave absorption characteristics of the food, and improves the control accuracy of cooking.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of electric appliance control, and in particular to a cooking equipment control method, device, storage medium and program product. BACKGROUND

[0002] With the development of society, people's life rhythm gradually speeds up. A micro-steaming-baking integrated machine has the advantages of providing users with multi-aspect cooking solutions because it has three functions of steam, microwave and baking as one. The micro-steaming-baking integrated machine has become one of the kitchen appliances that are increasingly popular in modern families.

[0003] In a cooking process, different foods have certain characteristics in the variation of microwave absorption rate. The characteristics can assist the micro-steaming-baking integrated machine to achieve more accurate intelligent control, such as assisting in identifying the doneness of food based on the characteristics. However, in the actual cooking process of the micro-steaming-baking integrated machine, the microwave absorption rate characteristics of the food in the cavity will change due to many disturbance factors in the cavity, and thus the intelligent control of the micro-steaming-baking integrated machine is not accurate enough. SUMMARY

[0004] The main purpose of the embodiments of the present application is to provide a cooking equipment control method, device, 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, so as to ensure that the microwave absorption characteristics of food in the cooking process meet the expected changes, reduce the influence of various disturbances in the cavity on the microwave absorption characteristics of food, improve the accuracy of the doneness recognition result based on the microwave absorption characteristics, and improve the control accuracy of cooking.

[0005] In a first aspect, the embodiments of the present application provide a cooking equipment control method, comprising: in a cooking process, obtaining an actual microwave absorption rate in a cavity of a cooking equipment, the cavity being placed with a to-be-processed food, the to-be-processed food being configured with corresponding standard microwave absorption rates under different cooking time conditions; determining an absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time condition; if the absorption rate difference is not within a preset difference range, controlling the cooking equipment to adjust the water vapor content in the cavity, until the updated absorption rate difference is within the preset difference range, and then identifying the doneness of the to-be-processed food according to the change information of the actual microwave absorption rate in the cavity with the cooking time.

[0006] In an embodiment, the method further comprises: if the absorption rate difference is within the preset difference range, identifying the doneness of the to-be-processed food according to the change information of the actual microwave absorption rate with the cooking time.

[0007] In an embodiment, the method further includes: receiving a doneness coefficient input by a user, and obtaining standard microwave absorption rates corresponding to the food to be cooked under different cooking durations; and performing standard deviation calculation on the standard microwave absorption rates according to the doneness coefficient to determine the preset difference range.

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

[0009] In an embodiment, if the absorption rate difference is greater than the upper limit value of the preset difference range, the method further includes: if the absorption rate difference is greater than the upper limit value of the preset difference range and the absorption rate difference is less than or equal to a first threshold value, controlling an exhaust valve of the cooking device to exhaust water vapor in the cavity for a first duration, where the first threshold value is greater than the upper limit value; and if the absorption rate difference is greater than the first threshold value, controlling the exhaust valve of the cooking device to exhaust water vapor in the cavity for a second duration, where the second duration is greater than the first duration.

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

[0011] In an embodiment, if the absorption rate difference is less than the lower limit value of the preset difference range, the method further includes: if the absorption rate difference is less than the lower limit value of the preset difference range and the absorption rate difference is less than or equal to a second threshold value, controlling an evaporator of the cooking device to supplement water vapor into the cavity for a third duration, where the second threshold value is less than the lower limit value; and if the absorption rate difference is less than the second threshold value, controlling the evaporator of the cooking device to supplement water vapor into the cavity for a fourth duration, where the fourth duration is greater than the third duration.

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

[0013] The acquisition module is configured to, during the cooking process, acquire an actual microwave absorption rate in a cavity of a cooking device, the cavity being configured to place food to be cooked, and the food to be cooked being configured with standard microwave absorption rates corresponding to different cooking durations.

[0014] determining a difference between the actual microwave absorption rate and a standard microwave absorption rate under a same cooking duration condition;

[0015] adjusting the water vapor content in the cavity until the updated difference is within the preset difference range, and then identifying the doneness of the food to be processed according to information about a change of the actual microwave absorption rate in the cavity with the cooking duration.

[0016] In an embodiment, the method further includes: if the difference is within the preset difference range, identifying the doneness of the food to be processed according to information about a change of the actual microwave absorption rate with the cooking duration.

[0017] In an embodiment, the method further includes: receiving a doneness coefficient input by a user, and obtaining standard microwave absorption rates of the food to be processed under different cooking durations; and calculating a standard deviation of the standard microwave absorption rates according to the doneness coefficient, to determine the preset difference range.

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

[0019] In an embodiment, the adjusting module is specifically configured to, if the difference is greater than the upper limit value of the preset difference range and the difference is less than or equal to a first threshold value, control an exhaust valve of the cooking device to exhaust the water vapor in the cavity for a first duration, where the first threshold value is greater than the upper limit value; and if the difference is greater than the first threshold value, control the exhaust valve of the cooking device to exhaust the water vapor in the cavity for a second duration, where the second duration is greater than the first duration.

[0020] In an embodiment, the adjusting module is specifically configured to, if the difference is less than a lower limit value of the preset difference range, control the cooking device to increase the water vapor content in the cavity.

[0021] In an embodiment, the adjusting module is specifically configured to, if the difference is less than the lower limit value of the preset difference range and the difference is less than or equal to a second threshold value, control an evaporator of the cooking device to supplement water vapor into the cavity for a third duration, where the second threshold value is less than the lower limit value; and if the difference is less than the second threshold value, control the evaporator of the cooking device to supplement water vapor into the cavity for a fourth duration, where the fourth duration is greater than the third duration.

[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 microwave source for emitting microwave signals into the cavity;

[0025] a control module for, in a cooking process, obtaining an actual microwave absorption rate in the cavity of the cooking device, the cavity being configured to place food to be processed, the food to be processed being configured with a corresponding standard microwave absorption rate under different cooking durations; determining an absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking duration; 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, until the updated absorption rate difference is within the preset difference range, and identifying the doneness of the food to be processed according to the change information of the updated actual microwave absorption rate in the cavity with the cooking duration.

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

[0027] at least one processor; and

[0028] a memory in communication with the at least one processor;

[0029] wherein the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor to cause the electronic device to perform the method of any of the above aspects.

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

[0031] at least one processor; and

[0032] a memory in communication with the at least one processor;

[0033] wherein the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor to cause the cloud device to perform the method of any of the above aspects.

[0034] In a sixth aspect, an embodiment of the present application provides a computer-readable storage medium, the computer-readable storage medium storing computer-executable instructions, when the processor executes the computer-executable instructions, the method of any of the above aspects is implemented.

[0035] In a seventh aspect, an embodiment of the present application provides a computer program product, comprising a computer program, when the computer program is executed by a processor, the method of any of the above aspects is implemented.

[0036] The cooking equipment control method, device, storage medium and program product provided by the embodiments of the present application can pre-configure the standard microwave absorption rate of food under different cooking time conditions, detect the actual microwave absorption rate in the cooking equipment cavity during the cooking process of the cooking equipment on the food to be processed in the cavity, and compare the actual microwave absorption rate with the standard microwave absorption rate under the same cooking time condition. If the absorption rate difference between the two exceeds the preset difference range, it indicates that the microwave characteristics of the food to be processed have deviated greatly. In order to ensure the accuracy of the doneness recognition result, the difference is corrected by adjusting the water vapor content in the cooking equipment cavity. Until the updated absorption rate difference returns to the preset difference range, the doneness of the food is recognized according to the updated actual microwave absorption rate change information with the cooking time. In this way, by using the influence of the water vapor content in the cavity on the microwave absorption rate, the actual microwave absorption rate is corrected by dynamically adjusting the water vapor content in the cavity, so as to ensure that the microwave absorption characteristics of the food in the cooking process meet the expected changes, reduce the influence of various disturbances in the cavity on the microwave absorption characteristics of the food, improve the accuracy of the doneness recognition result based on the microwave absorption characteristics, and improve the control accuracy of cooking. BRIEF DESCRIPTION OF DRAWINGS

[0037] The accompanying drawings, which are incorporated into and form a part of the specification, illustrate one embodiment consistent with the present application and, together with the description, serve to explain the principles of the application. Obviously, the drawings in the following description are some embodiments of the present application, and other drawings can be obtained from these drawings without creative labor for those skilled in the art.

[0038] Figure 1 A microwave absorption characteristic curve of water vapor in the cavity during food cooking process at a specific frequency point is provided for the embodiments of the present application;

[0039] Figure 2A A structural schematic diagram of an electronic device is provided for the embodiments of the present application;

[0040] Figure 2B An application scenario schematic diagram of a cooking equipment control system is provided for the embodiments of the present application;

[0041] Figure 3 A structural schematic diagram of a cooking equipment is provided for the embodiments of the present application;

[0042] Figure 4 A structural schematic diagram of a cooking equipment is provided for the embodiments of the present application;

[0043] Figure 5 A structural schematic diagram of a cooking equipment is provided for the embodiments of the present application;

[0044] Figure 6 A flowchart of a cooking equipment control method provided by an embodiment of the present application is shown in FIG. 1.

[0045] Figure 7 A flowchart of a cooking equipment control method provided by an embodiment of the present application is shown in FIG. 1.

[0046] Figure 8 A structural diagram of a cooking equipment control device provided by an embodiment of the present application is shown in FIG. 2.

[0047] The specific embodiments of the present application have been shown in the above-described drawings, and will be described in more detail hereinafter. These drawings and the written description are not intended to restrict the scope of the present application by any means, but to illustrate the concept of the present application to those skilled in the art by referring to specific embodiments. DETAILED DESCRIPTION

[0048] The exemplary embodiments will be described in detail herein with reference to the accompanying drawings. In the following description, the same numbers refer to the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments are not intended to represent all embodiments consistent with the present application.

[0049] The term "and / or" is used herein to describe the association relationship of the associated objects, and specifically represents that there can be three relationships, for example, A and / or B can represent the three cases of A alone, A and B together, and B alone.

[0050] The control mode of the embodiments of the present application can be applied to any field scenario that needs to control the cooking equipment.

[0051] Taking the kitchen appliance field as an example, with the development of society, people's life rhythm gradually speeds up. The micro-steam-baking all-in-one machine has the advantages of providing users with multi-aspect cooking solutions because it integrates steam, microwave, and baking functions, and has become one of the kitchen appliances that are more and more popular in modern families.

[0052] In the cooking process, different foods have certain characteristics in the variation of microwave absorption rate, which can assist the micro-steam-baking all-in-one machine to achieve more fine intelligent control, such as identifying the maturity of food based on such characteristics. However, in the actual cooking process of the micro-steam-baking all-in-one machine, due to many disturbance factors in the cavity, the microwave absorption rate characteristics of the food in the cavity will change, and thus the intelligent control of the micro-steam-baking all-in-one machine is not accurate enough, such as the low accuracy of the maturity identification result of the food.

[0053] As Figure 1As shown, it is a schematic diagram of the microwave absorption characteristic curve of water vapor in the food cooking process cavity at a specific frequency point. The horizontal axis represents the cooking time, and the vertical axis represents the microwave absorption rate of water vapor in the cavity at the specific frequency point. In the actual scene, there is a rule in the food cooking process: in the initial state of cooking, there is no water vapor in the cavity, so the microwave absorption rate of water at the specific frequency point is low, while the microwave absorption rate of the food material at the specific frequency point is relatively high. With the progress of cooking, the water vapor in the food is evaporated in the early stage of cooking, so the microwave absorption rate of water vapor at the specific frequency point gradually increases. When the cooking reaches a certain stage, the steam discharged from the cavity and the water vapor evaporated from the food form a dynamic balance, so the water vapor in the cavity reaches a stable state, and at this time the microwave absorption rate of water vapor at the specific frequency point reaches a stable state.

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

[0055] However, in the actual analysis process, due to many disturbance factors in the cavity, the microwave absorption characteristic curve of the food at the specific frequency point will deviate uncertainly, such as the microwave absorption characteristic curve of the food at the specific frequency point is not completely in a stable state in the stable stage, and is affected by the components and characteristics of the food material. The microwave absorption characteristic curve of some food will show a downward trend after stabilization, while some characteristics will show a small slope upward trend. This deviation will have an adverse effect on the maturity recognition result. And due to the difference of food materials, the microwave absorption rate characteristic curve is different, which will cause the misjudgment of food maturity, and finally affect the cooking effect of food materials, and then affect the user experience.

[0056] To solve at least one of the above problems, embodiments of the present application provide a cooking equipment control scheme, by pre-configuring the standard microwave absorption rate of food under different cooking time conditions, during the cooking process of the cooking equipment on the food to be processed in the cavity, detecting the actual microwave absorption rate in the cavity of the cooking equipment, and comparing the actual microwave absorption rate with the standard microwave absorption rate under the same cooking time condition, if the absorption rate difference between the two exceeds the preset range, it means that the microwave characteristics of the food to be processed have deviated, in order to ensure the accuracy of the doneness recognition result, the difference is corrected by adjusting the water vapor content in the cavity of the cooking equipment. The adjustment process will continue until the updated absorption rate difference returns to the preset range, and then the doneness of the food is recognized according to the updated actual microwave absorption rate change information with the cooking time. In this way, by using the influence of the water vapor content in the cavity on the microwave absorption rate, the actual microwave absorption rate is corrected by dynamically adjusting the water vapor content in the cavity, so as to ensure that the microwave absorption characteristics of the food in the cooking process meet the expected change, reduce the influence of various disturbances in the cavity on the microwave absorption characteristics of the food, improve the accuracy of the doneness recognition result based on the microwave absorption characteristics, and improve the control accuracy of the cooking.

[0057] Some embodiments of the present application will be described in detail below with reference to the accompanying drawings. The embodiments described below and the features in the embodiments can be combined with each other without conflict. In addition, the sequence of steps in each method embodiment described below is only an example, not a strict limitation.

[0058] As shown in Figure 2A , the present embodiment provides an electronic device 1, comprising at least one processor 11 and a memory 12, Figure 2A The processor 11 and the memory 12 are connected through the bus 10. The memory 12 stores instructions executable by the processor 11, and the instructions are executed by the processor 11 to enable the electronic device 1 to execute all or part of the processes of the methods in any of the embodiments described below, so as to correct the actual microwave absorption rate by dynamically adjusting the water vapor content in the cavity, reduce the influence of various disturbances in the cavity on the microwave absorption characteristics of the food, improve the accuracy of the doneness recognition result based on the microwave absorption characteristics, and improve the control accuracy of the cooking.

[0059] In an embodiment, the electronic device 1 can be a microwave oven, a microwave and oven integrated machine, etc. Intelligent household appliance, but also can be a mobile phone, a tablet computer, a notebook computer, a desktop computer or a large-scale computing system composed of multiple computers.

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

[0061] Server 210 can be a data platform providing control services for cooking equipment, such as a smart home platform. In a real-world scenario, a smart home platform may have multiple servers 210. Figure 2B Taking a single server (210) as an example.

[0062] Terminal 220 can be a microwave-steam-oven combo appliance, 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 The following example uses two terminals, 220, for illustration.

[0063] Terminal 220 and server 210 can transmit information via the Internet, enabling terminal 220 to access data on server 210. Both terminal 220 and / or server 210 can be implemented by electronic device 1.

[0064] The cooking equipment control scheme of this application embodiment can be deployed on server 210, on terminal 220, or partially on server 210 and partially on terminal 220. The choice can be made based on actual needs in a real-world scenario, and this embodiment does not impose any limitations.

[0065] When the cooking equipment control scheme is fully or partially deployed on server 210, an interface can be opened to terminal 220 to provide algorithm support to terminal 220.

[0066] The method provided in this application embodiment can be implemented by electronic device 1 executing corresponding software code, and is achieved through data interaction with a server. Electronic device 1 can be a local terminal device. When the method runs on a server, it can be implemented and executed based on a cloud interaction system, which includes a server and client devices.

[0067] In one possible implementation, the method provided in this application provides a graphical user interface through a terminal device, wherein the terminal device may be the aforementioned local terminal device or a client device in the aforementioned cloud interaction system.

[0068] like Figure 3 A schematic diagram of the internal structure of a cooking device 300 provided in this application is shown below. Figure 4 The diagram shown is a schematic representation of the internal structure of a cavity in a cooking device 300 provided in this application. The cooking device 300 may include a cavity 301, a solid-state microwave source 302, and an antenna, wherein, as shown... Figure 4 As shown, cavity 301 is used to hold one or more types of food to be processed, such as... Figure 3The solid-state microwave source 302 shown here can be implemented based on solid-state radio frequency technology. The solid-state microwave source 302 has two output ports connected to the input ends of the antennas through coaxial cables. The antennas can include two, such as antenna A and antenna B, for emitting microwave signals into the cavity 301.

[0069] As shown in Figure 5 An internal structure diagram of a cooking device 300 provided by the present application is shown. The cooking device 300 can 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 can further include a control module. During cooking, the control module can obtain an actual microwave absorption rate in the cavity 301 of the cooking device 300. The cavity 301 is placed with food to be processed, and the food to be processed is configured with a corresponding standard microwave absorption rate under different cooking time conditions. The control module determines an absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time condition. 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 in the cavity 301. After the updated absorption rate difference is within the preset difference range, the control module identifies the doneness of the food to be processed according to the change information of the updated actual microwave absorption rate in the cavity 301 with the cooking time.

[0071] In the embodiment, the cooking device 300 can be a micro-steaming and baking all-in-one machine in a smart home appliance. The control module of the cooking device 300 can execute all or part of the processes of the methods in any of the following embodiments to correct the actual microwave absorption rate by dynamically adjusting the water vapor content in the cavity 301, reduce the influence of various disturbances in the cavity 301 on the microwave absorption characteristics of the food, improve the accuracy of the doneness recognition result based on the microwave absorption characteristics, and improve the control accuracy of cooking.

[0072] In an embodiment, the cooking device 300 can 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 acquire the transmission power and the reflected power value of the solid-state microwave source 302. The data calculation module is used to analyze the acquired data, such as calculating and analyzing the microwave absorption rate at a certain frequency point. The data storage module is used to store the acquired data, the intermediate data of the calculation, and the data pre-stored in the data storage module. The result feedback module is used to feed back the calculated result to the control system, thereby realizing closed-loop control.

[0073] Please refer to Figure 6 , which is a cooking device control method of an embodiment of the present application. The method can be executed by the electronic device 1 shown in Figure 1 , and can be applied to Figures 2B to 5In the application scenario shown in the middle, the actual microwave absorption rate is corrected by dynamically adjusting the water vapor content in the cavity to reduce the influence of various disturbances in the cavity on the microwave absorption characteristics of the food, improve the accuracy of the doneness recognition result based on the microwave absorption characteristics, and improve the control accuracy of cooking. This embodiment takes the terminal 220 as an execution end as an example, and 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, and the food to be processed is placed in the cavity. The food to be processed is configured with corresponding standard microwave absorption rates under different cooking durations.

[0075] In this step, the cooking device can be a solid-state microwave source-based micro-steaming oven. During the cooking process, the food to be processed is placed in the cavity of the cooking device. The actual microwave absorption rate refers to the microwave absorption rate at a specific frequency (such as 904 MHz) in the cavity, which can represent the current microwave absorption capacity of the cavity. During the cooking process, periodic frequency sweeping can be used to perform frequency sweeping on the cavity, and then the current microwave absorption rate at a specific frequency (such as 904 MHz) in the cavity can be collected, or a specific frequency microwave can be directly used to scan the cavity, and the current microwave absorption rate at a specific frequency (such as 904 MHz) in the cavity can be collected.

[0076] The food to be processed is pre-configured with corresponding standard microwave absorption rates under different cooking durations. For example, the standard characteristic curve of the microwave absorption rate of the food to be processed changing with the cooking duration throughout the cooking process can be determined through experiments in advance, and the microwave absorption rate on the standard characteristic curve is taken as the standard microwave absorption rate under the corresponding cooking duration. This facilitates subsequent correction of the actual characteristic curve during the cooking process using the standard characteristic curve.

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

[0078] Taking a recipe as an example, first, a standardized cooking experiment is performed on each selected recipe. During the cooking experiment, periodic frequency sweeping is used to perform frequency sweeping on the cavity, and the microwave absorption rate characteristic curve of the cavity at a specific frequency (such as 904 MHz) is collected where t is the cooking duration, and a smoothing filter is used to process the curve and / or the slope value cumulative point N of the curve During the cooking experiment, periodic frequency sweeping is used to perform frequency sweeping on the cavity. When the cumulative point N of the slope value of the curve When the slope value is lower than a 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, where N is a positive integer. To improve accuracy, multiple cooking experiments can be conducted for each recipe, and the curves obtained from these experiments can be used. The mean value is used to fit the final standard characteristic curve. Specifically, this can be achieved using the following formula (1):

[0079] (1)

[0080] Where mean represents the average value, and n is the number of cooking experiments for the current recipe, where n is a positive integer. This represents the microwave absorption rate within the cavity at different cooking times t during the nth cooking experiment for the current recipe. The total cooking time and cumulative slope value points for each experiment are recorded, and the average cooking time for each experiment is calculated. and the average of the cumulative number of slope values. The average cooking time The average value can be obtained using the following formula (2). It 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 of the cumulative number of slope values. This serves as the preset data storage for the current recipe. During actual cooking, when a user selects a recipe for the food to be processed, or when the system defaults to using a particular recipe, the preset data of that recipe is directly used as reference data, thus allowing the data to be processed from the standard characteristic curve. The standard microwave absorption rate of the food to be processed was obtained under different cooking time conditions.

[0084] Step 602: Determine the difference in absorption rate between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time conditions.

[0085] In this step, microwave absorption rate is closely related to factors such as the moisture content, density, and composition of the food. By comparing the actual microwave absorption rate with the standard microwave absorption rate 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 make timely and targeted interventions in the cooking process.

[0086] Step 603: If the absorption rate difference is not within the preset difference range, the cooking device is controlled to adjust the water vapor content in the cavity, and after the updated absorption rate difference is within the preset difference range, the doneness of the food to be processed is identified according to the information about the change of the updated actual microwave absorption rate with the cooking time in the cavity.

[0087] In this step, the preset difference range is the fluctuation range of the microwave absorption rate corresponding to the food to be processed, which can be set according to actual needs. If the absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time condition exceeds the preset difference range, it indicates that the microwave characteristics of the food to be processed have deviated greatly. In order to ensure the accuracy of the doneness identification result, the difference can be corrected by adjusting the water vapor content in the cavity of the cooking device. After the updated absorption rate difference returns to the preset difference range, the doneness of the food is identified according to the information about the change of the updated actual microwave absorption rate with the cooking time. In this way, by utilizing the influence of the water vapor content in the cavity on the microwave absorption rate, the water vapor content in the cavity is dynamically adjusted to correct the actual microwave absorption rate, so as to ensure that the microwave absorption characteristics of the food during cooking meet the expected change, reduce the influence of various disturbances in the cavity on the microwave absorption characteristics of the food, improve the accuracy of the doneness identification result based on the microwave absorption characteristics, and improve the control accuracy of cooking.

[0088] Optionally, in actual scenarios, the actual microwave absorption rate in the cavity may fluctuate temporarily and greatly due to temporary environmental influences. In order to reduce misjudgment, when it is detected that the absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate is not within the preset difference range, the environment can be judged before adjusting the water vapor content in the cavity, such as judging whether the duration of the state that the absorption rate difference is not within the preset difference range is greater than or equal to a specified duration. If yes, it indicates that the actual microwave absorption rate in the cavity has deviated stably, and the adjustment of the water vapor content in the cavity is performed at this time. If the duration of the state that the absorption rate difference is not within the preset difference range is less than the specified duration, it indicates that this state is temporary and can recover by itself, and the water vapor content in the cavity does not need to be adjusted, thereby reducing the intervention in the cooking process.

[0089] For example, the specified duration can be one sweep frequency period or two sweep frequency periods. If it is detected that the state that the absorption rate difference is not within the preset difference range only appears in one sweep frequency period, the dynamic adjustment mechanism for the water vapor content in the cavity is not triggered, and at the same time, the cooking time accumulation can also be paused, such as not accumulating the slope value point of the one sweep frequency period. If it is detected that the state that the absorption rate difference is not within the preset difference range appears continuously in two or more sweep frequency periods, the dynamic adjustment mechanism for the water vapor content in the cavity is triggered. The fault-tolerant mechanism is adopted to not consider the accidental error points in two sweep frequency periods, thereby improving the judgment accuracy.

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

[0091] In this step, if the difference between the actual microwave absorption rate and the reference microwave absorption rate under the same cooking time conditions is within a preset range, it indicates that the characteristics of the actual microwave absorption rate of the food being processed meet expectations and will not adversely affect the cookedness identification result. Therefore, it is not necessary to adjust the water vapor content inside the cavity; instead, the focus should be on the change in the actual microwave absorption rate over cooking time. By analyzing this change information, the device can accurately identify the cookedness of the food. Because foods of different cookedness have different microwave absorption characteristics, the microwave absorption rate can be used as an indicator of food cookedness. This allows for real-time analysis of existing microwave data without relying on external sensors, thus achieving accurate judgment of food cookedness. This not only improves the automation of the cooking process but also ensures that heating is stopped promptly when the food reaches the ideal cookedness, avoiding overcooking or undercooking, thus improving cooking results and user satisfaction.

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

[0093] In this embodiment, a user-inputted doneness coefficient is introduced to personalize the cooking experience. Specifically, the user-inputted doneness coefficient is received, allowing users to adjust the doneness of the food according to their personal preferences. The standard microwave absorption rate of the food to be processed is obtained at different cooking times, and the standard deviation of the standard microwave absorption rate is calculated using the doneness coefficient to determine a dynamic preset range of deviation. This not only improves the accuracy of cooking but also increases user participation and satisfaction.

[0094] Alternatively, the process of calculating the standard deviation of the standard microwave absorptivity can also be carried out during the aforementioned cooking experiment stage, allowing for the separate calculation of the standard characteristic curve for each food category or recipe. The standard deviation. For example, through the formula... The standard deviation (std) function is used to calculate the dispersion of a dataset and measure its volatility. It is stored as preset data for the corresponding recipe.

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

[0096] (4)

[0097] wherein, is a standard characteristic curve of microwave absorption rate of a target recipe to which the food to be processed belongs in a cooking experiment, k is a doneness coefficient of the target recipe, which can be defined by a user, and the smaller the value of k is, the more mature the user accepts the maturity of the food to be processed, and the value range of k can be 1-3. is an upper limit value of the preset difference range, is a lower limit value of the preset difference range. The doneness fluctuation range threshold is adjusted in stages to control the food in the cavity to reach different doneness and improve the interactive experience.

[0098] In an embodiment, if the absorption rate difference is not within the 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 value of the preset difference range, the cooking device is controlled to reduce the water vapor content in the cavity.

[0099] In the present embodiment, when it is detected that the difference between the actual microwave absorption rate and the standard microwave absorption rate is greater than the upper limit value of the preset difference range, it indicates that the water vapor content in the cavity of the cooking device is too much, which affects the microwave absorption characteristics of the food to be processed. The water vapor content in the cavity can be controlled to be reduced, so as to change the environmental conditions in the cavity, thereby affecting the propagation and absorption characteristics of microwaves, so that the actual microwave absorption rate can be close to the standard value. Through this dynamic adjustment, the characteristic curve of the actual microwave absorption rate of the food to be processed can be effectively corrected to return to the allowed fluctuation range. Further, accurate data basis is provided for the subsequent process of identifying the doneness of the food based on the microwave absorption rate characteristics, and the doneness identification accuracy is improved.

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

[0101] (5)

[0102] wherein, is the actual microwave absorption rate, if ΔA(t)>θ, the water vapor content in the reaction cavity is too much, and the water vapor content is reduced, such as opening the exhaust valve of the strong exhaust system, and controlling the strong exhaust system to exhaust the water vapor in the cavity to the outside of the cavity for correction.

[0103] In an 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 value, the exhaust valve of the cooking device is controlled to exhaust water vapor in the cavity for a first time length, wherein the first threshold value is greater than the upper limit. If the absorption rate difference is greater than the first threshold value, the exhaust valve of the cooking device is controlled to exhaust water vapor in the cavity for a second time length, and the second time length is greater than the first time length.

[0104] In this embodiment, when the absorption rate difference exceeds the upper limit of the preset difference range, measures are taken to reduce the water vapor content in the cavity to correct the microwave absorption rate in the cavity. The specific adjustment strategy is based on the size of the absorption rate difference: if the absorption rate difference is greater than the upper limit but less than or equal to a first threshold value, the exhaust valve is controlled to open for a first time length to exhaust water vapor in the cavity. The first threshold value is set to be greater than the upper limit to provide a wider adjustment interval. When the absorption rate difference exceeds the first threshold value, the device will extend the exhaust time, and the water vapor will be exhausted for a second time length, which is greater than the first time length, to cope with greater deviation. This hierarchical adjustment strategy allows the cooking device to perform different degrees of water vapor exhaust according to the severity of the absorption rate difference, thereby achieving more accurate control. By dynamically adjusting the environmental conditions in the cavity, the microwave absorption rate is quickly returned to the ideal range, improving the accuracy and efficiency of the cooking process, and ultimately improving the cooking quality of the food and the satisfaction of the user.

[0105] Taking the aforementioned microwave-steam oven as an example, the first threshold value can be set according to actual needs, such as the first threshold value being 2 times the upper limit of the preset difference range, i.e., the first threshold value being 2θ. The first time length and the second time length can be determined according to the sweep frequency period, such as the first time length being 0.25 sweep frequency periods and the second time length being 0.5 sweep frequency periods.

[0106] If ∆A(t) > 2θ, the exhaust valve is opened, and the exhaust valve is opened for a time length of 0.5 sweep frequency periods. If θ < ∆A(t) ≤ 2θ, the exhaust valve is opened for a time length of 0.25 sweep frequency periods.

[0107] In an embodiment, if the absorption rate difference is not within the preset difference range, the cooking device is controlled to adjust the water vapor content in the cavity, and further includes: 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.

[0108] In the embodiment, if the absorption rate difference is less than the lower limit value of the preset difference range, it indicates that the water vapor content in the cavity is less, which causes the actual microwave absorption rate to deviate, and the water vapor content in the cavity can be controlled to be increased to correct it. Increasing the water vapor content can change the environmental conditions in the cavity to improve the absorption efficiency of the microwave, so that the actual absorption rate characteristic curve is closer to the standard characteristic curve. For example, if ΔA(t) <-θ, the water vapor in the reaction cavity is insufficient, and water vapor can be supplemented into the cavity, such as starting the evaporator of the micro-steam-baking integrated machine to supplement water vapor into the cavity to correct it.

[0109] In an embodiment, if the absorption rate difference is less than the lower limit value 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 value of the preset difference range and the absorption rate difference is less than or equal to a second threshold value, the evaporator of the cooking device is controlled to supplement water vapor into the cavity for a third time length, wherein the second threshold value is less than the lower limit value. If the absorption rate difference is less than the second threshold value, the evaporator of the cooking device is controlled to supplement water vapor into the cavity for a fourth time length, and the fourth time length is greater than the third time length.

[0110] In the embodiment, when the absorption rate difference is less than the lower limit value of the preset difference range, measures are taken to increase the water vapor content in the cavity to adjust the microwave absorption rate. The specific supplement strategy is based on the size of the absorption rate difference: if the absorption rate difference is less than the lower limit value but greater than or equal to a second threshold value, the evaporator of the cooking device is controlled to supplement water vapor into the cavity for a third time length. The second threshold value is set to be less than the lower limit value to provide a more accurate adjustment interval. When the absorption rate difference is less than the second threshold value, the device will extend the time length of supplementing water vapor, and supplement water vapor for a fourth time length, and the fourth time length is greater than the third time length, to cope with greater deviation. Through the hierarchical supplement strategy, different degrees of water vapor supplement are performed according to the severity of the absorption rate difference, so as to realize more accurate control.

[0111] Taking the micro-steam-baking integrated machine as an example, the second threshold value can be set according to actual needs, such as the second threshold value being 2 times the upper limit value θ of the preset difference range, i.e. the second threshold value being -2θ. The third time length and the fourth time length can be determined according to the sweep frequency period, such as the third time length being 0.25 sweep frequency periods and the fourth time length being 0.5 sweep frequency periods.

[0112] If ΔA(t) <-2θ, the evaporator is started, and the evaporator is started for 0.5 sweep frequency periods at this time. If -2θ ≤ ΔA(t) < θ, the evaporator can be started for 0.25 sweep frequency periods.

[0113] Optionally, the method further comprises: recording an actual total cooking time during the cooking process, comparing the actual total cooking time with a preset average cooking time, and determining whether the actual total cooking time is less than the preset average cooking time. If the actual total cooking time is greater than or equal to the average cooking time , it can be determined that the food has been cooked. Alternatively, the actual slope value cumulative point number of the slope value recorded during the cooking process is compared with the average value of the preset slope value cumulative point number , when the actual slope value cumulative point number reaches the average value , and at this time, the difference between the actual total cooking time and the average cooking time is less than a certain value, it can be determined that the food in the cavity has been cooked.

[0114] Optionally, during the process of triggering the water vapor dynamic adjustment mechanism, the actual slope value cumulative point number is suspended until ∆A(t)≤|θ| and maintains for two sweep periods, and then the actual slope value cumulative point number is accumulated again, and at the same time, the adjustment of the water vapor content in the cavity is stopped.

[0115] The cooking device control method described above provides a flexible and efficient control method through a bidirectional adjustment strategy, i.e., reducing the water vapor content in the cavity when the absorption rate difference is too large, and increasing the water vapor content in the cavity when the absorption rate difference is too small. The water vapor content in the cavity is controlled to be stable through the evaporator and the strong exhaust valve, so as to control the stable progress of the cooking curve, thereby providing accurate data basis for the food maturity recognition process, and optimizing the accuracy and consistency of the cooking process. This not only improves the cooking quality of the food, but also enhances the user's satisfaction and cooking experience.

[0116] Please refer to Figure 7 , which is a cooking device control method according to an embodiment of the present application. Taking the control scene of a micro-steaming and baking all-in-one machine as an example, the method comprises the following steps:

[0117] Step 701: The user starts the micro-steaming and baking all-in-one machine and puts in food, and uses a target recipe with a maturity recognition function to cook.

[0118] Step 702: The user adjusts the maturity coefficient k value, the adjustment range is 1-3, and the food texture is adjusted.

[0119] Step 703: The micro-steaming and baking all-in-one machine cooks, the solid-state microwave source sweeps the cavity, detects the actual microwave absorption frequency in the cavity, and records the cooking time or starts the actual slope value point number accumulation.

[0120] Step 704: The absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time condition is determined, and the difference is analyzed.

[0121] Step 705: If the absorption rate difference is not within the preset difference range in two sweep frequency periods, it is considered as normal disturbance, which is not counted in the actual slope value point accumulation, 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 in two or more consecutive sweep frequency periods, the actual slope value point accumulation is suspended, and the water vapor content adjustment mechanism in the cavity is triggered.

[0123] The above-mentioned steps of the method can be referred to the related descriptions of the foregoing embodiments, which will not be repeated here.

[0124] Please refer to Figure 8 , which is a cooking equipment control device 800 of an embodiment of the present application. The device can be applied to Figure 1 , and can be applied to the application scenarios shown in Figures 2B to 5 , to correct the actual microwave absorption rate by dynamically adjusting the water vapor content in the cavity, reduce the influence of various disturbances in the cavity on the microwave absorption characteristics of food, improve the accuracy of the doneness recognition result based on the microwave absorption characteristics, and improve the control accuracy of cooking. The device includes an acquisition module 801, a determination module 802, and an adjustment module 803, and the functions and principles of each module are as follows:

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

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

[0127] The adjustment module 803 is configured to control the cooking equipment to adjust the water vapor content in the cavity if the absorption rate difference is not within the preset difference range, and to identify the doneness of the food to be processed according to the change information of the actual microwave absorption rate in the cavity after updating with the cooking time after the updated absorption rate difference is within the preset difference range.

[0128] In an embodiment, the device further includes an identification module configured to identify the doneness of the food to be processed according to the change information of the actual microwave absorption rate with the cooking time if the absorption rate difference is within the preset difference range.

[0129] In an embodiment, the device further includes a receiving module configured to receive a doneness coefficient input by a user and acquire the corresponding standard microwave absorption rates of the food to be processed under different cooking time conditions. A calculation module is configured to calculate the standard deviation of the standard microwave absorption rate according to the doneness coefficient, and determine the preset difference range.

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

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

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

[0133] In an embodiment, the adjusting module 803 is specifically configured to, if the absorption rate difference is less than a lower limit value of the preset difference range and the absorption rate difference is less than or equal to a second threshold value, control the evaporator of the cooking device to supplement the water vapor in the cavity for a third time length, 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 supplement the water vapor in the cavity for a fourth time length, wherein the fourth time length is greater than the third time length.

[0134] The detailed description of the cooking device control apparatus 800 is described above in the description of the related method steps in the embodiments, which has similar implementation principles and technical effects, and will not be described here in detail.

[0135] The embodiments of the present application further provide a computer readable storage medium, which stores computer execution instructions, and when a processor executes the computer execution instructions, the method of any of the preceding embodiments is implemented.

[0136] The embodiments of the present application further provide a computer program product, which comprises a computer program, and when the computer program is executed by a processor, the method of any of the preceding embodiments is implemented.

[0137] In the several embodiments provided in the present application, it should be understood that the disclosed devices and methods can be implemented in other manners. For example, the device embodiments described above are only schematic. For example, the division of the modules is only a logical function division. There can be another division manner for the actual implementation, for example, multiple modules or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the displayed or discussed timing manner can be changed as necessary, and the actual time points of the operations can differ from those shown or discussed. In addition, the displayed or discussed sequence of the operations can be changed as necessary, and the actual sequence of the operations can be different from that shown or discussed.

[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 are stored in a storage medium and include a number of instructions for enabling a computer device (which can be a personal computer, a server, or a network device, etc.) or a processor to perform some steps of the methods of the embodiments of the present application.

[0139] It should be understood that the processor mentioned above can be a central processing unit (CPU), and can also be other general-purpose processors, digital signal processors (DSP), application specific integrated circuits (ASIC), etc. The general-purpose processor can be a microprocessor or the processor can also be any conventional processor and the like. The steps of the methods disclosed in the application can be directly embodied in the form of hardware processor for execution, or a combination of hardware and software modules in the processor for execution. The memory can include a high-speed RAM (Random Access Memory) memory, and can also include a non-volatile storage NVM (Nonvolatile memory), such as at least one disk memory, and can also be a U disk, a mobile hard disk, a read-only memory, a magnetic disk or an optical disk, etc.

[0140] The storage medium mentioned above can be implemented by any type of volatile or non-volatile storage devices 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 example storage medium is coupled to the processor such that the processor can read information from, and can write information to, the storage medium. Of course, the storage medium can be a part of the processor. Consistent with the teachings provided herein, the processor can execute instructions embodied by computer code stored on the storage medium, and the storage medium can store computer code which, when executed by the processor, causes the processor to perform methods as described herein. The processor and the storage medium can be supplemented by, or incorporated in, ASICs (application- specific integrated circuits).

[0142] It should be noted that, in the present document, the terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can also include other elements not expressly listed or inherent to such process, method, article, or apparatus. An element proceeded by "comprises a", "comprising", or "includes a", does not, without more constraints, preclude the existence of additional identical elements in the process, method, article, or apparatus that comprises the element.

[0143] The above-mentioned sequence numbers of the embodiments of the present application are only for description, and do not represent advantages or disadvantages of the embodiments.

[0144] Those skilled in the art can clearly understand the above-mentioned embodiment methods by means of software and necessary general hardware platforms, of course, they can also be implemented by hardware, but in many cases, the former is a better implementation. Based on such understanding, the technical solutions of the present application can be embodied in the form of a software product, which is stored in a storage medium (such as ROM / RAM, magnetic disk, or optical disk) and includes a plurality of instructions for causing a terminal device (which can be a mobile phone, computer, server, air conditioner, or network device) to execute the methods of the various embodiments of the present application.

[0145] In the technical solutions of the present application, the collection, storage, use, processing, transmission, provision, and disclosure of user data and other information comply with relevant laws and regulations and do not violate public order and good customs.

[0146] The above is only a preferred embodiment of the present application, and does not limit the patent scope of the present application. Any equivalent structure or equivalent process transformation based on the content of the specification and drawings, or direct or indirect application in other related technical fields, is also included in the patent protection scope of the present application.

Claims

1. A cooking apparatus control method characterized by, The method comprises: during cooking, obtaining an actual microwave absorption rate in a cavity of a cooking device, the cavity being configured to place food to be processed, the food to be processed being configured with a corresponding standard microwave absorption rate under different cooking time conditions; determining an absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time condition; 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, until the updated absorption rate difference is within the preset difference range, and then identifying the doneness of the food to be processed according to the change information of the actual microwave absorption rate in the cavity with the cooking time; if the absorption rate difference is greater than an upper limit value of the preset difference range and the absorption rate difference is less than or equal to a first threshold value, controlling an exhaust valve of the cooking device to exhaust water vapor in the cavity for a first time length, wherein the first threshold value is greater than the upper limit value; if the absorption rate difference is greater than the first threshold value, controlling the exhaust valve of the cooking device to exhaust water vapor in the cavity for a second time length, the second time length being greater than the first time length.

2. The method of claim 1, wherein, Further comprising: if the absorption rate difference is within the preset difference range, identifying the doneness of the food to be processed according to the change information of the actual microwave absorption rate with the cooking time.

3. The method of claim 1, wherein, Further comprising: receiving a doneness coefficient input by a user, and obtaining corresponding standard microwave absorption rates of the food to be processed under different cooking time conditions; performing standard deviation calculation on the standard microwave absorption rates according to the doneness coefficient to determine the preset difference range.

4. The method of claim 1, wherein, The 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, comprises: 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.

5. The method of claim 1, wherein, The 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, further comprises: if the absorption rate difference is less than a lower limit value of the preset difference range, controlling the cooking device to increase the water vapor content in the cavity.

6. The method of claim 5, wherein, The if the absorption rate difference is less than the lower limit value of the preset difference range, controlling the cooking device to increase the water vapor content in the cavity, comprises: if the absorption rate difference is less than the lower limit value of the preset difference range and the absorption rate difference is less than or equal to a second threshold value, controlling an evaporator of the cooking device to supplement water vapor into the cavity for a third time length, wherein the second threshold value is less than the lower limit value; if the absorption rate difference is less than the second threshold value, controlling the evaporator of the cooking device to supplement water vapor into the cavity for a fourth time length, the fourth time length being greater than the third time length.

7. A cooking apparatus, characterized by, The method comprises: a cavity for placing food to be processed; a solid microwave source for emitting microwave signals into the cavity; The control module is configured to, during the cooking process, acquire an actual microwave absorption rate in a cavity of a cooking device, the cavity being configured to place food to be processed, and the food to be processed being configured with a corresponding standard microwave absorption rate under different cooking time conditions. The control module is configured to determine an absorption rate difference between the actual microwave absorption rate and the standard microwave absorption rate under the same cooking time condition, and if the absorption rate difference is not within a preset difference range, control the cooking device to adjust a water vapor content in the cavity until the updated absorption rate difference is within the preset difference range, and then identify doneness of the food to be processed according to information about a change of the updated actual microwave absorption rate in the cavity with the cooking time. The control module is further configured to, if the absorption rate difference is greater than an upper limit value of the preset difference range and the absorption rate difference is less than or equal to a first threshold value, control an exhaust valve of the cooking device to exhaust water vapor in the cavity for a first time length, wherein the first threshold value is greater than the upper limit value; and if the absorption rate difference is greater than the first threshold value, control the exhaust valve of the cooking device to exhaust water vapor in the cavity for a second time length, wherein the second time length is greater than the first time length.

8. An electronic device, comprising: The electronic device comprises: at least one processor; and a memory connected to the at least one processor in communication; wherein the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor to cause the electronic device to perform the method of any one of claims 1-6.

9. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-executable instructions, and when the processor executes the computer-executable instructions, the method of any one of claims 1-6 is implemented.

10. A computer program product, characterised in that, The computer program is executed by the processor to implement the method of any one of claims 1-6.

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