Self-adaptive baking control method and system for microwave oven

Abstract

The invention provides a self-adaptive baking control method and system for a microwave oven, and relates to the technical field of microwave oven control, and the key points of the technical scheme are as follows: obtaining baking process reference data when the microwave oven executes a cooking task; when the microwave oven does not complete the current cooking task, the oven door is opened, and cooking is interrupted, after it is detected that the oven door opening event is finished, recovery data is obtained; based on the reference data and the recovery data, determining the disturbance quantity of the box door opening event to the cooking task; a target adjusting instruction input after the box door opening event is finished is obtained, and an updated baking target is determined according to the target adjusting instruction; and generating and executing a compensatory heating strategy based on the determined disturbance quantity and the updated baking target. The self-adaptive baking control method and system for the microwave oven have the advantages that the door opening disturbance can be quantified, the compensation strategy is generated in combination with the user intention, and the baking quality is improved.

Description

Technical Field

[0001] This application relates to the field of microwave oven control technology, and more specifically, to an adaptive baking control method and system for a microwave oven. Background Technology

[0002] Microwave ovens, as cooking appliances that combine microwave heating and traditional baking, provide users with convenient baking functions. When executing adaptive baking programs, the oven typically adjusts its heating strategy in real time based on preset parameters (such as food type, weight, and desired effect) and data such as cavity temperature and food temperature collected by sensors, in order to achieve precise temperature control and ideal baking results.

[0003] However, in actual use, users often open the oven door midway through cooking to check the food's condition or perform surface treatments (such as applying sauces or covering with aluminum foil). The moment the door opens, the previously stable high-temperature environment inside the oven cavity is strongly disturbed by the cold air from outside, causing a sharp drop in key environmental parameters such as temperature and humidity. Simultaneously, for safety reasons, microwave heating is immediately interrupted.

[0004] This unexpected environmental shift significantly impacted the operating adaptive control system. The system relies on analyzing continuously collected environmental and food condition data to determine the food's current cooking progress, heat absorption characteristics, and stage of cooking. The abrupt change in temperature and humidity caused by opening the door rendered these data-driven judgments unreliable, making it difficult for the system to accurately assess the food's true state and accumulated heat before the interruption.

[0005] After the user closes the oven door, the oven needs to resume and continue the cooking process. At this point, the oven environment has changed, and the food itself has cooled down due to exposure to a lower temperature and the cessation of heating. Its internal heat distribution and overall thermophysical properties may differ from before the door was opened. If the control system simply continues the original program from the point of interruption, or treats the low-temperature state after the door is closed as a cold start, it will struggle to accurately handle the food's complex semi-cooked state and altered thermal characteristics. This could lead to inappropriate subsequent heating strategies, such as overheating the food surface to quickly restore cavity temperature, causing burning; failing to adequately compensate for internal heat loss, resulting in undercooked food; or causing excessive moisture loss due to prolonged heating, affecting the texture.

[0006] After opening the door to inspect the food, users may manually adjust subsequent baking parameters via the control panel based on visual observations, such as modifying the target temperature, extending or shortening the remaining time, adjusting the heating mode, or adjusting the power ratio. These real-time user inputs, superimposed on the environmental disturbances caused by opening the door, place higher demands on the adaptive control system. The system not only needs to handle the restoration of the physical environment but also needs to accurately understand the user's operational intentions, determining whether these adjustments are corrective feedback based on the current state or a change to the final baking target. Existing technologies often struggle to effectively integrate this user intervention information or lack sufficient understanding of their intentions, leading to compensation strategies that do not meet user expectations.

[0007] Especially when baking ingredients that require extremely stable temperature and humidity conditions (such as soufflés and macarons), the disturbance caused by opening the door midway can have severe consequences, easily leading to baking failure. In such sensitive scenarios, the system not only needs to accurately compensate for energy loss and environmental fluctuations, but also needs to identify the specific physicochemical changes the ingredients are undergoing and take extremely precise recovery and adjustment measures. Existing technologies lack adaptability and robustness in such demanding scenarios.

[0008] Therefore, existing adaptive baking control methods and systems for microwave ovens struggle to accurately identify and quantify the actual disturbances caused by door opening events to the food's state and the oven's internal environment in complex scenarios where users may open the door mid-baking to check on the food and potentially adjust subsequent parameters. They also fail to effectively distinguish the user's subsequent operational intentions, making it difficult to quickly generate and execute a compensatory heating strategy that effectively compensates for disturbances, considers user intentions, and adapts to the current state of the food. Consequently, it is difficult to guarantee the final baking quality, especially when handling food sensitive to environmental changes, posing a significant challenge.

[0009] To address the aforementioned issues, existing technologies urgently need improvement. Summary of the Invention

[0010] This application provides an adaptive baking control method and system for a microwave oven, which has the advantages of being able to quantify door opening disturbances and generate compensation strategies in combination with user intentions, thereby improving baking quality.

[0011] Firstly, this application provides a technical solution as follows:

[0012] include:

[0013] Obtain reference data characterizing the baking process of a microwave oven when performing cooking tasks;

[0014] When the microwave oven door opens before the current cooking task is completed, causing the cooking to be interrupted, recovery data characterizing the recovery process of the oven cavity environment after the door opening event is detected is obtained.

[0015] Based on the reference data and the recovered data, the disturbance amount of the door opening event on the cooking task is determined;

[0016] Obtain the target adjustment command input after the door opening event ends, and determine the updated baking target based on the target adjustment command;

[0017] Based on the determined perturbation amount and the updated baking target, a compensatory heating strategy is generated and executed.

[0018] Furthermore, in this application, the step of obtaining recovery data characterizing the recovery process of the oven cavity environment after the oven door opening event includes:

[0019] Perform a first heating phase with a first heating power, and during the first heating phase, obtain a first air temperature response;

[0020] A second heating phase with a second heating power different from the first heating power is executed, and a second air temperature response is obtained during the second heating phase;

[0021] Based on the first air temperature response, the second air temperature response, and the reference temperature response corresponding to the first air temperature response and the second air temperature response, an index characterizing the change in the heat absorption characteristics of the food surface is determined.

[0022] Based on the aforementioned indicators, the recovered data is determined.

[0023] Furthermore, in this application, the step of determining the disturbance amount of the door opening event to the cooking task based on the reference data and the recovered data includes:

[0024] Based on the execution progress of the cooking task before the door opening event occurs, the current cooking stage of the ingredients is determined;

[0025] Based on the current cooking stage, extract or generate stage reference parameters corresponding to the current cooking stage from the reference data. The stage reference parameters characterize the expected thermophysical properties of the ingredients in the current cooking stage.

[0026] The disturbance amount is determined based on the recovery data and the phased reference parameters.

[0027] Furthermore, in this application, the step of generating and executing a compensatory heating strategy based on the determined perturbation amount and the updated baking target includes:

[0028] Determine whether the cooking task is in a specific cooking stage that is sensitive to changes in the thermal environment;

[0029] If the cooking task is in the specific cooking stage, obtain the heating constraints corresponding to the specific cooking stage;

[0030] The compensatory heating strategy is generated based on the determined perturbation amount, the updated baking target, and the heating constraints.

[0031] Furthermore, in this application, the step of generating and executing a compensatory heating strategy based on the determined perturbation amount and the updated baking target includes:

[0032] Based on the disturbance amount, a first heating requirement for compensating for the disturbance amount is determined;

[0033] Based on the updated baking target, a second heating requirement for achieving the updated baking target is determined;

[0034] Based on the first heating demand and the second heating demand, the conflict characteristics between the two are determined;

[0035] Based on the conflict characteristics, an execution priority is determined for the first heating requirement and the second heating requirement;

[0036] Based on the execution priority, a compensatory heating strategy is generated, comprising at least one first compensation stage and at least one second compensation stage, wherein the heating parameters of the first compensation stage are determined based on heating demands with higher priority, and the heating parameters of the second compensation stage are determined based on heating demands with lower priority.

[0037] Furthermore, in this application, the step of generating and executing a compensatory heating strategy based on the determined perturbation amount and the updated baking target includes:

[0038] Based on the disturbance, determine the recovery heating parameters used to compensate for heat loss;

[0039] Obtain the current state of the ingredients after the interruption, and determine the process adjustment parameters for achieving the updated baking target based on the updated baking target and the current state of the ingredients after the interruption.

[0040] Based on the recovery heating parameters and the process adjustment parameters, the compensatory heating strategy is generated;

[0041] The compensatory heating strategy is executed.

[0042] Furthermore, in this application, the step of generating the compensatory heating strategy based on the recovery heating parameters and the process adjustment parameters includes:

[0043] Based on the restored heating parameters, a reference heating curve is determined;

[0044] Based on the process adjustment parameters, determine one or more adjustment amounts for adjusting the reference heating curve;

[0045] The one or more adjustment values ​​are applied to the reference heating curve to generate the compensatory heating strategy.

[0046] Furthermore, in this application, the step of applying the one or more adjustment amounts to the reference heating curve includes:

[0047] Obtain the heating constraint conditions;

[0048] Based on the reference heating curve and the one or more adjustment values, the desired heating parameters are determined;

[0049] Compare the desired heating parameters with the heating constraints;

[0050] Based on the comparison results, the heating parameters of the compensatory heating strategy are determined.

[0051] Furthermore, in this application, the step of obtaining the target adjustment instruction input after the door opening event ends, and determining the updated baking target based on the target adjustment instruction, includes:

[0052] Within a preset time window after the door opening event ends, capture a sequence of instructions consisting of one or more target adjustment instructions;

[0053] Based on the instruction sequence, the cooking intention corresponding to the instruction sequence is determined from the preset mapping relationship between instruction sequences and cooking intentions;

[0054] Based on the determined cooking intention, the updated baking target is determined.

[0055] Secondly, this application also proposes an adaptive baking control system for a microwave oven, comprising:

[0056] The first acquisition module is used to acquire reference data characterizing the baking process of the microwave oven when performing cooking tasks;

[0057] The second acquisition module is used to acquire recovery data characterizing the recovery process of the oven cavity environment after the door opening event is detected when the microwave oven door opens and cooking is interrupted before the current cooking task is completed.

[0058] The calculation module is used to determine the amount of disturbance of the door opening event to the cooking task based on the reference data and the recovered data;

[0059] The adjustment module is used to obtain the target adjustment command input after the door opening event ends, and determine the updated baking target according to the target adjustment command;

[0060] An execution module is used to generate and execute a compensatory heating strategy based on the determined disturbance amount and the updated baking target.

[0061] In summary, the adaptive baking control method and system for microwave ovens provided in this application solves the problem of control inaccuracy caused by door opening interruption in the prior art by quantifying door opening disturbances, understanding user intentions, and generating compensatory heating strategies. It has the advantages of being able to quantify door opening disturbances and generate compensation strategies in combination with user intentions, thereby improving baking quality. Attached Figure Description

[0062] Figure 1 This is a schematic diagram of a microwave oven adaptive baking control method provided in this application.

[0063] Figure 2 This is a schematic diagram of the structure of an adaptive baking control system for a microwave oven provided in this application.

[0064] In the diagram: 210, First acquisition module; 220, Second acquisition module; 230, Calculation module; 240, Adjustment module; 250, Execution module. Detailed Implementation

[0065] The technical solutions of this application will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are merely some embodiments of this application, and not all embodiments. The components of this application described and shown in the accompanying drawings can generally be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of this application provided in the accompanying drawings is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments of this application. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

[0066] It should be noted that similar reference numerals and letters in the following figures indicate similar items; therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures. Furthermore, in the description of this application, terms such as "first," "second," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0067] Reference Figure 1 This application proposes an adaptive baking control method for a microwave oven, comprising:

[0068] S110. Obtain reference data characterizing the baking process of the microwave oven when performing cooking tasks;

[0069] S120. When the microwave oven door opens before the current cooking task is completed, causing the cooking to be interrupted, after the door opening event is detected, recovery data characterizing the recovery process of the oven cavity environment after the door opening event occurs is obtained.

[0070] S130. Based on the reference data and the recovered data, determine the amount of disturbance of the door opening event to the cooking task;

[0071] S140. Obtain the target adjustment command input after the door opening event ends, and determine the updated baking target based on the target adjustment command;

[0072] S150. Based on the determined perturbation amount and the updated baking target, generate and execute a compensatory heating strategy.

[0073] Among them, the baking process reference data refers to the record of the changes in ideal or typical baking process parameters of a microwave oven when performing a specific cooking task without interruption. Its purpose is to provide a standard comparison benchmark for subsequent evaluation of the deviation of the actual process.

[0074] The recovery data of the oven cavity environment recovery process refers to the actual measurement data of the changes in environmental parameters such as temperature and humidity in the oven cavity over time after the oven door opening event ends. Its purpose is to reflect the actual impact of the door opening interruption on the microenvironment inside the cavity and the recovery dynamics of environmental parameters.

[0075] The disturbance quantity is a quantitative representation of the actual impact of the door opening event on the cooking task. It can be represented by a numerical value, a vector, or a state deviation index. Its purpose is to provide a basis for measuring the magnitude of the interruption impact in subsequent compensation strategies.

[0076] The target adjustment command refers to the command entered by the user through the oven control interface after the oven door is opened, which is used to modify the original baking plan. Its purpose is to reflect the change in the user's cooking intention based on the observation of the food's condition or new needs.

[0077] This application combines reference data representing the normal baking process with recovery data representing the environmental recovery process after an interruption to quantify the disturbance of the oven door opening event on the cooking task. It also obtains the user's target adjustment instructions after the interruption to determine the updated baking target. Finally, based on the determined disturbance and the updated baking target, a compensatory heating strategy is generated and executed. This allows the application to intelligently respond to the disturbance caused by the user opening the door midway and any subsequent operation adjustments, thus ensuring the final baking quality.

[0078] First, at the start or early stage of a baking task, the system acquires reference data characterizing the microwave oven's baking process during cooking. This reference data depicts typical patterns of changes in the oven's internal environment over time under normal, undisturbed conditions, as well as the expected heating state of the food. Throughout the baking process, the system continuously monitors the oven door's status.

[0079] Once the system detects that the user has opened the oven door, it immediately records key information about the opening event. When the user closes the oven door, the system does not simply resume from where it left off, but instead initiates an evaluation program to obtain recovery data that characterizes the recovery process of the oven cavity environment after the door opening event. By comparing the reference data with the recovery data, the system can quantify the actual impact of the door opening event on the oven's thermal environment and the heat already accumulated inside the food, and determine the amount of disturbance the door opening event causes to the cooking task.

[0080] At the same time, it will also monitor whether the user has modified the baking parameters through the control panel within a short period of time after closing the oven door, obtain the target adjustment command entered after the oven door opening event ends, and determine the updated baking target based on the target adjustment command.

[0081] Finally, by combining the quantitative assessment results of the impact of the door opening disturbance, the interpretation of the user's subsequent instructions, and the specific baking stage characteristics of the current food, the system will automatically generate and execute a compensatory heating strategy based on the determined disturbance amount and the updated baking target.

[0082] In some preferred embodiments, after the user selects the "roast whole chicken" program, the microwave oven control system retrieves a set of pre-stored data or quickly establishes a set of data during the initial heating phase as reference data for the baking process. For example, under the set heating power combination, the time it takes for the cavity temperature to rise from a certain initial point to the target temperature, and the typical rate at which the cavity temperature is maintained or changes during each major baking phase.

[0083] When baking reaches a certain stage, the user opens the oven door to check. The system detects the door opening through the door sensor and records the relevant information. After the user closes the door, the system starts a preliminary recovery heating program, monitors the time and energy consumption required for the temperature inside the cavity to rise to a predetermined reference point, and obtains recovery data of the oven cavity environment recovery process.

[0084] The system compares the actual recovery time and energy consumption with the expected recovery behavior at the corresponding stage in the baking process reference data, quantifies the overall heat loss caused by opening the door, and determines the disturbance of the oven door opening event to the cooking task.

[0085] Within a preset time window after the door is closed, the system monitors whether the user has modified the baking parameters via the control panel, obtains target adjustment instructions, and determines the updated baking target based on these instructions, such as extending the total time or adjusting the heating element power ratio. Based on the determined disturbance and the updated baking target, the system generates and executes a compensatory heating strategy. This strategy may include a phase that prioritizes restoring the cavity environment and a phase that focuses on compensating for the core heat of the food and aligning with the updated target. This is achieved by adjusting a combination of parameters such as microwave power, upper and lower heating element power, and hot air circulation.

[0086] Through the aforementioned technical solution, this method establishes reference data for the baking process at the initial stage of baking and combines this with data on the recovery process of the internal environment after the door is opened, enabling a quantitative assessment of the degree of internal environmental disturbance and heat loss caused by door opening. This reference-based assessment method can more accurately grasp the actual impact of the disturbance, providing a basis for subsequent compensation. Simultaneously, this method acquires user adjustment instructions after the door is closed and determines the updated baking target based on these instructions, integrating the user's real-time intervention into the control logic. Based on the quantitative assessment of the disturbance's impact and the understanding of user intent, this method can generate and execute a compensatory heating strategy. This strategy compensates for energy loss and environmental parameter fluctuations caused by door opening and adjusts the heating method according to the user's updated target. This helps avoid the cooking defects caused by blind heating that may occur in traditional ovens under similar conditions, improving the adaptability and the stability and predictability of the baking effect of the microwave oven in real-world home cooking scenarios.

[0087] In some of the embodiments described above in this application, recovery data characterizing the recovery process of the oven cavity environment after the oven door opening event is proposed. This recovery data can be obtained by performing heating stages with different power and obtaining the corresponding temperature responses. Then, based on these responses and reference responses, an index reflecting the change in the heat absorption characteristics of the food surface is determined. Finally, the recovery data is determined based on this index. This way, the data of the recovery process of the oven cavity environment can be obtained completely. However, in its implementation, relying solely on a single recovery data may not reflect the true state of the food. For example, the surface of the food may change rapidly due to the environmental changes after the door is opened, making it impossible for a single data point to capture the complexity of the recovery process.

[0088] In this regard, this application further proposes steps for obtaining recovery data characterizing the recovery process of the oven cavity environment after the oven door opening event, including:

[0089] Perform a first heating phase with a first heating power, and during the first heating phase, obtain a first air temperature response;

[0090] A second heating phase with a second heating power different from the first heating power is executed, and a second air temperature response is obtained during the second heating phase;

[0091] Based on the first air temperature response, the second air temperature response, and the reference temperature response corresponding to the first air temperature response and the second air temperature response, indicators characterizing changes in the heat absorption characteristics of the food surface are determined.

[0092] Based on the indicators, determine the data to be recovered.

[0093] The solution detects the recovery characteristics of the oven cavity environment under different energy inputs by executing heating stages with different heating powers and obtaining the corresponding air temperature responses. Since the heat absorption characteristics of the food surface directly affect the response of the cavity air temperature to heating input, by comparing the actual temperature response with the reference temperature response under standard conditions, the changes in the heat absorption characteristics of the food surface can be inferred and quantified into an index.

[0094] By incorporating this indicator, which reflects changes in the heat absorption characteristics of the food surface, into the process of determining recovery data, the recovery data can accurately characterize the actual recovery process of the oven cavity environment after the oven door is opened, including changes in the state of the food.

[0095] Therefore, applying the recovered data obtained in this way to determine the disturbance amount of the oven door opening event on the cooking task can yield a disturbance amount assessment that closely approximates the actual situation. This provides a reliable basis for subsequently generating compensatory heating strategies based on the disturbance amount, helping to improve the accuracy and effectiveness of overall baking control.

[0096] In one embodiment, the present application is implemented as follows: when the microwave oven is performing the cooking task of slow-roasting beef ribs, and the user opens the door to apply butter and then closes the door, the control system needs to acquire recovery data characterizing the recovery process of the cavity environment. Specifically, the system may first execute a first heating phase with a first heating power, for example, driving the heating element to heat at 30% of the rated power for 20 seconds.

[0097] During this period, the system continuously monitors and records the curve of the cavity air temperature changing over time, as the first air temperature response. Immediately afterwards, the system executes a second heating phase with a second heating power, for example, increasing the heating power to 70% of the rated power for 20 seconds, and records the air temperature change curve during this phase, as the second air temperature response. The first heating power differs from the second heating power. Subsequently, based on the acquired first and second air temperature responses, and a pre-stored reference temperature response corresponding to the current cooking stage and initial cavity temperature, the system determines an index characterizing the change in the heat absorption properties of the food surface.

[0098] For example, the ratio of the actual average heating rate in the first stage to the reference average heating rate in the first stage, and the ratio of the actual average heating rate in the second stage to the reference average heating rate in the second stage, can be calculated, and the difference between these two ratios can be analyzed. If applying butter causes the food to absorb additional heat, the heating rate ratio at low power may be significantly lower than that at high power; this difference can be used as an indicator.

[0099] Finally, based on this indicator, such as by looking up a table, the system estimates the extra heat absorbed by the food and deducts it from the total apparent heat change, thereby determining the accurate recovery data, such as determining the net heat loss value caused solely by opening the door.

[0100] In some of the embodiments described above in this application, the disturbance amount of the door opening event on the cooking task is determined based on reference data and recovered data. However, determining the disturbance amount based solely on the overall reference data and recovered data does not take into account the different stages of the cooking task and the different thermophysical properties of the ingredients at different stages. This can easily lead to inaccurate disturbance amount assessment, thereby affecting the effectiveness of the compensatory heating strategy.

[0101] In this regard, this application further proposes steps for determining the disturbance of the cooking task caused by the door opening event, including:

[0102] Based on the execution progress of the cooking task before the door opening event occurs, determine the current cooking stage of the ingredients;

[0103] Based on the current cooking stage, extract or generate stage-specific reference parameters corresponding to the current cooking stage from the reference data. The stage-specific reference parameters characterize the expected thermophysical properties of the ingredients at the current cooking stage.

[0104] The disturbance amount is determined based on the recovered data and phased reference parameters.

[0105] First, based on the execution progress of the cooking task before the door opening event, the current cooking stage of the ingredients is determined. This is the foundation for accurately assessing the disturbance magnitude. Different cooking stages result in different internal states of the ingredients and different responses to changes in the external environment. Determining the current cooking stage allows for a more targeted assessment of the impact of the door opening event.

[0106] Secondly, based on the current cooking stage, stage-specific reference parameters corresponding to the current cooking stage are extracted or generated from the reference data. These stage-specific reference parameters characterize the expected thermophysical properties of the ingredients at the current cooking stage. These parameters accurately reflect the characteristics of the ingredients at that stage. Compared to using uniform reference data, stage-specific reference parameters can reflect the expected state of the ingredients at a specific stage, providing a reliable benchmark for subsequent perturbation assessment.

[0107] Based on the current cooking stage, stage-specific reference parameters are extracted or generated to match the actual state of the ingredients, avoiding evaluation bias caused by changes in ingredient condition. Finally, the perturbation amount is determined based on the recovered data and the stage-specific reference parameters, which is a prerequisite for compensation.

[0108] By comparing actual recovery data after a door opening event with interim reference parameters, the actual impact of the event on the food can be accurately assessed. For example, if the food is in the later stages of baking and the surface has already begun to brown, an opening event may cause a sudden drop in surface temperature, affecting the browning process. By comparing recovery data with interim reference parameters, this impact can be accurately assessed, and compensation strategies can be developed.

[0109] As a specific implementation method, this approach can be implemented as follows: An oven runs a whole chicken roasting program with a total duration of 70 minutes, of which 40 minutes have already elapsed. Based on the program's preset time divisions, the system determines that the chicken is currently in the mid-stage of penetration heating; for example, the program may be set to define the mid-stage penetration heating period as 20-50 minutes. The system then retrieves a preset benchmark baking behavior reference for this chicken roasting program. This reference data includes expected parameters for different stages.

[0110] The system extracts phased reference parameters corresponding to the mid-stage penetration heating phase, such as the expected specific heat capacity and thermal conductivity of the food (semi-cooked chicken) at this stage, and the expected recovery curve of the cavity temperature under a specific heating power. After the user closes the door, the oven cavity temperature drops from 190 degrees Celsius to 120 degrees Celsius. The oven starts recovery heating, and it is monitored that the cavity temperature takes 5 minutes to rise to 170 degrees Celsius, consuming 0.08 kWh of energy; these are the recovery data. Using the extracted phased reference parameters of the mid-stage penetration heating phase, the system calculates that the theoretical time for the food to recover from 120 degrees Celsius to 170 degrees Celsius in this semi-cooked state should be 3 minutes, and the theoretical energy consumption should be 0.045 kWh. By comparing the actual value (5 minutes, 0.08 kWh) with the theoretical value (3 minutes, 0.045 kWh), the system determines the perturbation, such as assessing additional heat loss and the degree of deviation of the food state.

[0111] By considering the different stages of the cooking task and the changes in the thermophysical properties of the ingredients at each stage, the disturbance caused by the door opening event can be accurately assessed. This provides a reliable basis for generating compensatory heating strategies, improving the targeting and effectiveness of these strategies and helping to ensure the final cooking quality.

[0112] In some embodiments described above in this application, a compensatory heating strategy is proposed to be generated and executed based on the determined perturbation amount and the updated baking target. Specifically, this compensatory heating strategy can be generated and executed by calculating the total heat loss caused by opening the door and combining it with new baking time or temperature targets that the user may input, to adjust the total duration and average power output of subsequent heating. This can compensate for the baking interruption caused by opening the door to a certain extent. However, in its implementation, simply calculating the total heat loss and adjusting the total target may not be sufficient to guarantee the baking quality in some specific cooking stages that are sensitive to changes in the thermal environment, such as baking macarons or soufflés. This is because these stages have strict requirements for parameters such as temperature and humidity, and additional heating constraints are needed to avoid baking failure.

[0113] In response, this application further proposes a step for generating and implementing a compensatory heating strategy based on the determined perturbation amount and the updated baking target, including:

[0114] Determine whether the cooking task is in a specific cooking stage that is sensitive to changes in the thermal environment;

[0115] If the cooking task is in a specific cooking stage, obtain the heating constraints corresponding to that specific cooking stage;

[0116] Based on the determined perturbation, the updated baking target, and the heating constraints, a compensatory heating strategy is generated.

[0117] After determining the disturbance caused by the door opening event and the user's updated baking target, it is further determined whether the current cooking task is in a stage particularly sensitive to the thermal environment. If it is not a sensitive stage, a compensation strategy can be generated based on the disturbance and the updated target. However, if it is a sensitive stage, it is necessary to additionally obtain the heating constraints specific to that stage.

[0118] These constraints are crucial for ensuring successful cooking during sensitive stages. The resulting compensatory heating strategy must not only compensate for disturbances and achieve updated objectives, but more importantly, it must satisfy these heating constraints. For example, even if the calculated compensation scheme requires rapid heating, the compensation strategy must adhere to a maximum heating rate limit during sensitive stages. This combination makes the compensation strategy safer and more effective, especially when handling challenging or failure-prone cooking tasks. This strategy generation approach, which integrates disturbance compensation, objective adjustment, and stage-specific constraints, improves the robustness and success rate of adaptive control.

[0119] For example, suppose a user is baking macarons, and the process has reached the expansion stage after the skin has formed. This is a stage that is highly sensitive to temperature and humidity; temperature fluctuations or insufficient humidity can easily cause them to collapse or crack. The user opens the door to check, causing a drop in cavity temperature and humidity. The system determines the disturbance based on this door-opening event, such as the degree of temperature and humidity drop, and obtains the user's possible adjustment target, such as extending the baking time. According to this solution, the system first determines that the current stage is the macaron expansion stage, which is a sensitive stage.

[0120] The system acquires the heating constraints for this stage, such as: the cavity temperature must be maintained between 140-150 degrees Celsius, the heating rate must not exceed 5 degrees Celsius / minute, and the relative humidity should be above 40%. Based on the perturbation, updated objectives, and these constraints, the system generates a compensation strategy. For example, even if the calculated compensation scheme requires a rapid temperature increase from 120 degrees Celsius to 150 degrees Celsius, due to the heating rate constraint, the system will use a more moderate heating power combination to ensure the heating rate does not exceed 5 degrees Celsius / minute, and may also activate humidification to meet humidity constraints. The final compensation strategy will be a staged heating curve that compensates for heat loss while strictly adhering to the environmental requirements of the sensitive stage.

[0121] By using the above technical solutions, and by identifying sensitive stages and introducing heating constraints, the resulting compensation strategy can fully consider the strict requirements of specific cooking stages, avoid baking failures caused by improper heating, and improve the baking success rate and quality stability when handling ingredients that are sensitive to changes in the thermal environment.

[0122] In some of the embodiments described above in this application, a scheme is proposed to generate and execute a compensatory heating strategy based on the disturbance amount and the updated baking target. Specifically, this scheme can directly calculate and execute a compensatory heating curve by evaluating the temperature drop and heat loss of the food caused by opening the door, combined with the user's adjusted target temperature or time. This can compensate for the impact of the interruption to a certain extent. However, in its implementation, how to effectively combine these two factors, and in the compensation process, not only compensate for the impact of the disturbance, but also take into account the user's adjusted baking target, and avoid the conflicts that may arise from simply superimposing compensation measures, so as to achieve precise and personalized baking control, is a problem that needs to be solved.

[0123] In response, this application further proposes a step for generating and implementing a compensatory heating strategy based on the determined perturbation amount and the updated baking target, including:

[0124] Based on the disturbance amount, determine the first heating requirement to compensate for the disturbance amount;

[0125] Based on the updated baking target, a second heating requirement for achieving the updated baking target is determined;

[0126] Based on the first heating demand and the second heating demand, the conflict characteristics between the two are determined;

[0127] Based on the conflict characteristics, determine the execution priority for the first heating demand and the second heating demand;

[0128] Based on execution priority, a compensatory heating strategy is generated, including at least one first compensation stage and at least one second compensation stage. The heating parameters of the first compensation stage are determined based on heating demands with higher priority, and the heating parameters of the second compensation stage are determined based on heating demands with lower priority.

[0129] First, by assessing the disturbance caused by the door opening event, we can quantify the amount of heat that needs to be replenished or how to adjust the heating system to compensate for these losses, thus determining the primary heating requirement. Simultaneously, we analyze the parameter adjustments that the user might make after opening the door, translating these into specific heating requirements, thereby determining the secondary heating requirement.

[0130] The key is not to simply add up or average these two needs, but to further analyze the potential conflicts between them. For example, quickly compensating for heat loss may require high power, but this could conflict with a lower target temperature set by the user to avoid over-browning. By identifying these conflicts, the system can determine an execution priority for the first and second heating needs based on rules or the importance of the current baking stage.

[0131] For example, during the critical stage when food is not fully cooked, compensating for heat loss and ensuring it is thoroughly cooked may take precedence over the user's fine-tuning of the surface color. Based on this determined priority, the system generates a phased compensatory heating strategy. This strategy is designed to include at least a first compensation phase and a second compensation phase.

[0132] In the first compensation phase, the heating parameters are set to prioritize heating needs with higher priority. For example, if compensating for heat loss is a high priority, this phase will focus on quickly restoring the temperature inside the cavity and the surface heat of the food.

[0133] In the second compensation phase, the heating parameters focus on meeting heating needs with lower priority, such as adjusting the baking process according to the user's adjusted goals.

[0134] This phased and prioritized execution approach enables the system to handle complex scenarios, respond to disturbances, and respect the user's personalized intentions. It avoids the potential impact of simple compensation, thus achieving a more accurate baking effect that meets the user's expectations even after an interruption.

[0135] Suppose a microwave oven is baking a chicken. Midway through the program, the user opens the door and adjusts the remaining baking time. The system first assesses the heat loss caused by opening the door based on factors such as the duration of door opening and the drop in cavity temperature. It then determines that additional heat is needed to restore the chicken's temperature to the expected level before the interruption, which constitutes the first heating demand.

[0136] At the same time, the system captures the user's instruction to extend the baking time, and, in combination with the current stage and the state of the ingredients, determines how to achieve the user's desired level of doneness and browning within the extended time, and how to adjust the heating power and mode thereafter, which constitutes the second heating requirement.

[0137] Analysis revealed that rapidly replenishing heat might require high power from both the upper and lower heating elements, which could cause the chicken skin to brown too quickly, conflicting with the user's desired even golden-brown color. According to the rules, ensuring the food is thoroughly cooked while maintaining even browning has high priority. Therefore, the system prioritizes compensating for heat loss, while the user's request to extend the total cooking time to optimize browning has low priority.

[0138] Based on priorities, the system generates a compensatory heating strategy, including a first compensation stage and a second compensation stage. In the first compensation stage, the system prioritizes using high power for both upper and lower heating elements and appropriate microwaves to rapidly increase the cavity temperature and replenish heat to the surface of the chicken. The heating parameters for this stage are determined based on the primary heating requirement to compensate for heat loss. Once the cavity temperature and the surface temperature of the food have recovered to a certain level, the system enters the second compensation stage.

[0139] During this stage, the system reduces heating power and adjusts the ratio of upper and lower heating elements and microwaves based on the user's extended cooking time and browning requirements. For example, it increases the power ratio of the upper heating element to ensure that the chicken is fully cooked and achieves the desired browning effect within the remaining time. The heating parameters for this stage are determined based on the second heating requirement to achieve the updated baking goals. Through phased compensation, the oven can handle door opening disturbances while meeting the user's adjusted needs, ultimately producing chicken with the expected doneness and color.

[0140] Through the aforementioned technical solution, the microwave oven can identify and quantify two types of heating needs—compensating for disturbances and achieving the user's adjustment goals—in complex situations where the user opens the door midway and may adjust parameters, and analyze the conflicts between them. By determining the execution priority based on the conflict characteristics and generating a phased compensatory heating strategy based on the priority, the system can balance different heating needs and avoid the potential impact of simple superposition. This allows the oven to compensate for heat loss caused by opening the door, while responding to the user's personalized adjustment intentions, improving the adaptability of the baking process and the stability of the final cooking quality. Even after interruption, it can approach or achieve the user's expected baking effect.

[0141] In some embodiments described above in this application, a compensatory heating strategy is proposed to be generated and executed based on the determined disturbance amount and the updated baking target. This compensatory heating strategy can convert the disturbance amount into a fixed additional heating time or power compensation, and directly use the updated baking target as the endpoint condition for subsequent heating. This can initially compensate for the overall impact caused by opening the door. However, in its implementation, compensation based solely on the disturbance amount and baking target may not fully consider the actual state of the food after the interruption, as well as the coordination between the recovery heating parameters and the process adjustment parameters, resulting in an inaccurate compensation strategy and affecting the baking effect.

[0142] In this regard, this application further proposes steps for generating and implementing a compensatory heating strategy, including:

[0143] Based on the disturbance, determine the recovery heating parameters used to compensate for heat loss;

[0144] Obtain the current state of the ingredients after the interruption, and determine the process adjustment parameters to achieve the updated baking target based on the updated baking target and the current state of the ingredients after the interruption.

[0145] A compensatory heating strategy is generated based on the recovery heating parameters and process adjustment parameters;

[0146] Implement a compensatory heating strategy.

[0147] First, by quantifying the disturbance caused by the door opening event, the system can determine the recovery heating parameters used to quickly restore the thermal environment inside the oven cavity and initially compensate for heat loss. This ensures that the baking environment can return to a suitable state as soon as possible.

[0148] Simultaneously, the system acquires the actual current state of the food after cooking is interrupted, such as its surface temperature or internal doneness. Combined with any adjustments the user may make to the baking goals, the system can assess the gap between the current state of the food and the final target, and accordingly determine the necessary process adjustment parameters for subsequent heating, such as adjusting the heating mode or extending the time of specific stages.

[0149] The key is that instead of addressing heat loss and food condition in isolation, the strategy combines determined recovery heating parameters with process adjustment parameters to generate a comprehensive compensatory heating strategy. This means that the strategy formulation simultaneously considers the need for rapid environmental recovery and the need to guide the food condition towards the target evolution, while coordinating between the two.

[0150] For example, if the surface temperature of the food is too low, the recovery heating parameters might be set more aggressively, while the process adjustment parameters might adjust the subsequent heating curve to avoid overheating the surface. Conversely, if the food is already quite cooked internally, the process adjustment parameters might limit the total heating amount, while the recovery heating parameters might be adjusted to more gently raise the cavity temperature. This strategy generation method based on two-dimensional parameters allows the final compensatory heating strategy to more accurately adapt to the specific situation after the interruption, both compensating for heat loss and taking into account the actual state of the food and the user's new goals.

[0151] Finally, by implementing this coordinated compensatory heating strategy, the oven can more effectively guide the baking process back on track, minimizing the negative impact of interruptions and improving the stability and controllability of the baking results.

[0152] Suppose a microwave oven is running a roasting chicken program. Midway through the program, the user opens the door to check and performs operations, causing the cooking to be interrupted. After detecting the door closing, the system first determines the recovery heating parameters to compensate for the heat loss based on the previously assessed disturbance caused by the door opening event. For example, if the assessment indicates significant heat loss, the system can determine these parameters. This might include setting a higher initial heating power, for example, driving the upper and lower heating elements and the hot air fan at a higher percentage of their rated power, and setting a shorter recovery time window, aiming to quickly raise the cavity temperature to near the level before the interruption.

[0153] At the same time, the system obtains the current state of the food after the interruption. This can be estimated by using temperature and humidity sensors inside the oven, or by combining the program execution stage and the duration of the interruption. For example, it can determine that the surface temperature of the roasted chicken has decreased due to exposure to room temperature air, but a certain amount of heat has accumulated inside.

[0154] Furthermore, the system acquires potential adjustment commands from the user after closing the door and determines the updated baking target. For example, the user might extend the total baking time via the control panel and adjust the later heating mode to enhance crust browning. Based on the updated baking target and the current state of the food after the interruption, the system determines process adjustment parameters to achieve the updated baking target. For instance, considering the existing doneness of the food, the process adjustment parameters might include appropriately adjusting the microwave output strategy in subsequent heating stages to ensure even internal cooking, and adjusting the power ratio of the upper and lower heating elements in the later stages according to the user's goal of enhancing browning.

[0155] Subsequently, based on the determined recovery heating parameters and process adjustment parameters, the system generates a compensatory heating strategy. This strategy integrates the need to rapidly restore the internal environment (determined by the recovery heating parameters) with the need to guide the food's state towards a new target (determined by the process adjustment parameters). For example, the strategy might include an initial rapid heating phase, followed by an adjusted main heating phase, in which heating power, mode, and duration have been optimized. Finally, the system executes the generated compensatory heating strategy, precisely controlling the heating process to compensate for the impact of interruptions and strive to achieve the user's adjusted baking goals.

[0156] The above technical solution determines recovery heating parameters for rapid environmental restoration based on the quantified heat loss caused by door disturbance. Simultaneously, it acquires the actual state of the food after the interruption and, combined with the user's potential adjusted baking goals, determines process adjustment parameters to guide the food towards those goals. By combining the recovery heating parameters with the process adjustment parameters, a compensatory heating strategy is generated, enabling the strategy to simultaneously address the needs of environmental restoration and food state adjustment, and to coordinate between the two. This solves the problem of inaccurate compensation that might occur when relying solely on disturbance magnitude and baking goals, potentially neglecting the actual state of the food and parameter coordination. Ultimately, implementing this strategy allows for more precise control of the baking process, maximizing the mitigation of interruption effects and improving the stability and controllability of the baking results.

[0157] In some of the embodiments described above in this application, a compensatory heating strategy based on recovery heating parameters and process adjustment parameters is proposed. Specifically, this compensatory heating strategy can determine a heat compensation requirement based on the recovery heating parameters and a target adjustment requirement based on the process adjustment parameters. Then, these two requirements are directly mapped to a set of heating power and time series through a preset algorithm or lookup table method. This can quickly generate a compensation strategy. However, in its implementation, how to effectively combine these two parameters to generate a heating strategy that can both compensate for heat loss and meet the updated baking target is a problem that needs to be solved.

[0158] In this regard, this application further proposes steps for generating a compensatory heating strategy, including:

[0159] Based on the restored heating parameters, a baseline heating curve is determined;

[0160] Based on the process adjustment parameters, determine one or more adjustment amounts to adjust the reference heating curve;

[0161] One or more adjustment values ​​are applied to the baseline heating curve to generate a compensatory heating strategy.

[0162] The effective combination of the two is achieved by reflecting the recovery heating parameters and process adjustment parameters on the reference heating curve and the adjustment amount, respectively, and by applying the adjustment amount to the reference heating curve.

[0163] Based on the recovery heating parameters, a baseline heating curve is determined, reflecting the basic heating mode required to compensate for heat loss. The recovery heating parameters are fundamental to compensating for heat loss; determining the baseline heating curve based on these parameters ensures that the compensatory heating strategy primarily addresses the need to recover lost heat. Based on process adjustment parameters, one or more adjustment amounts are determined for adjusting the baseline heating curve, reflecting the adjustments required to achieve the updated baking targets.

[0164] The adjustment amount is a correction to the baseline heating curve. By adjusting the amount, the baking process can be modified based on the baseline heating curve to meet the updated baking targets. One or more adjustment amounts are applied to the baseline heating curve to generate a compensatory heating strategy. By applying the adjustment amount to the baseline heating curve, recovery heating parameters and process adjustment parameters can be effectively combined to generate a compensatory heating strategy that both compensates for heat loss and meets the updated baking targets.

[0165] By breaking down the complex heating strategy generation process into two steps—baseline curve determination and adjustment adjustment—the strategy generation process is simplified, and the flexibility and controllability of the strategy are improved. This decomposition and combination approach allows the system to more accurately balance the potentially conflicting needs of compensating for heat loss and achieving update targets, thereby improving the effectiveness of the compensation strategy and the stability of baking quality.

[0166] In some embodiments of this application, a baseline heating curve is determined based on recovery heating parameters, and the baseline heating curve is adjusted based on process adjustment parameters to generate a compensatory heating strategy. Specifically, determining the baseline heating curve based on recovery heating parameters can be achieved by analyzing the heat loss in the cavity and the heat loss in the food caused by the door opening event, determining the total heat to be supplemented and the recovery rate, thereby generating a temperature or power curve that changes over time as a baseline. Adjusting the baseline heating curve based on process adjustment parameters can be achieved by analyzing the user's input target adjustment command and the current state of the food, determining the corrections that need to be made to the baseline curve, such as raising or lowering the overall temperature, extending or shortening the heating time, adjusting the power ratio of different heating modes, etc. In this way, a targeted compensation strategy can be generated according to the actual situation after the interruption and the user's intention. However, in its implementation, relying solely on recovery heating parameters and process adjustment parameters to adjust the baseline heating curve may ignore the heating constraints of the oven itself, causing the generated compensatory heating strategy to exceed the physical limitations of the oven during actual execution. For example, the set heating temperature may exceed the oven's maximum temperature limit, or the heating power may exceed the oven's maximum power limit, thereby affecting the baking effect or even damaging the oven.

[0167] In this regard, this application further proposes a step of applying one or more adjustment amounts to a reference heating curve, including:

[0168] Obtain heating constraints;

[0169] Determine the desired heating parameters based on the baseline heating curve and one or more adjustment values;

[0170] Compare the desired heating parameters with the heating constraints;

[0171] Based on the comparison results, the heating parameters of the compensatory heating strategy are determined.

[0172] By acquiring heating constraints that represent the physical limits and safety boundaries of the oven hardware, and then, based on a pre-determined baseline heating profile and one or more adjustment parameters, the desired heating parameters required to compensate for disturbances and achieve the update objectives are calculated, without considering hardware limitations.

[0173] Next, these desired heating parameters are compared item by item with the acquired heating constraints. For example, it is checked whether the desired temperature exceeds the maximum temperature limit and whether the desired power exceeds the maximum power limit. Based on the comparison results, if the desired parameters are within the constraint range, the heating parameters are directly adopted as the final compensatory heating strategy; if the desired parameters exceed the constraint range, the desired parameters need to be corrected to ensure that they do not exceed the corresponding constraint values. For example, the desired temperature is limited to the maximum temperature and the desired power is limited to the maximum power.

[0174] In this way, when generating the compensatory heating strategy, this solution not only considers the actual needs of the baking process and user intent, but also forcibly takes into account the safety limitations of the oven hardware. This makes the generated heating strategy both targeted and ensures safety and reliability during actual execution. Compared with simply adjusting the baseline heating curve based on restoring heating parameters and process adjustment parameters, this solution adds a verification and correction step for hardware constraints, effectively avoiding the generation of heating commands that exceed the oven's capacity, thereby preventing potential equipment damage and safety risks, and improving the practicality and robustness of the entire adaptive baking control method.

[0175] In some of the embodiments described above in this application, a method is proposed to obtain the target adjustment command input after the oven door opening event ends, and to determine the updated baking target based on the target adjustment command. Specifically, obtaining the target adjustment command and determining the updated baking target can be achieved by directly using the last command input by the user after the oven door is closed as the final adjustment target. For example, if the user first increases the temperature, then decreases the time, and finally selects the enhanced browning mode, the system will only adopt the enhanced browning mode as the adjustment target. This can quickly respond to the user's immediate operation. However, in its implementation, the user may input multiple adjustment commands consecutively after the oven door is opened. These commands may be related or constitute a more complex intent. Simply using the last command as the final target may ignore the user's true intent, or the user's cooking intent may be different at different stages. Simply using a single command adjustment method cannot meet the user's needs in complex scenarios.

[0176] In this regard, this application further proposes a step of obtaining the target adjustment instruction input after the door opening event ends, and determining the updated baking target based on the target adjustment instruction, including:

[0177] Within a preset time window after the door opening event ends, capture a sequence of instructions consisting of one or more target adjustment instructions;

[0178] Based on the instruction sequence, the cooking intention corresponding to the instruction sequence is determined from the preset mapping relationship between instruction sequence and cooking intention;

[0179] Based on the established cooking intention, determine the updated baking objectives.

[0180] By capturing a sequence of one or more target adjustment commands input by the user within a preset time window after the oven door opens, and determining the corresponding cooking intent from a preset mapping relationship between command sequences and cooking intents, the updated baking target is determined based on the determined cooking intent. This solves the problem that users may input multiple adjustment commands consecutively after the oven door opens, and these commands may be related. Simply taking the last command as the final target may ignore the user's true intent, or the user's cooking intent may be different at different stages. Simply using a single command adjustment method cannot meet the user's needs in complex scenarios.

[0181] Specifically, in the adaptive baking control method of a microwave oven, when the oven door opens, causing a cooking interruption, and after the door closes, the system needs to acquire any adjustment commands the user might have input and determine a new baking target. A basic solution might only acquire the last command input by the user as the basis for adjustment. However, a user might express a complex intent through a series of operations, such as first increasing the temperature and then shortening the time, which could mean the user wants to speed up the cooking process and enhance the surface finish. This solution, by capturing the command sequence formed by this series of operations and matching it with a preset mapping relationship, can identify the user's true cooking intent of "speeding up cooking and enhancing the surface finish." Based on this more accurate intent, the system can determine a more reasonable updated baking target, such as appropriately increasing the overall power and adjusting the ratio of the upper and lower heating elements in the subsequent compensating heating strategy. This updated target, determined based on command sequence and intent analysis, more accurately reflects the user's needs compared to the target determined based on only a single command in the basic solution. When this more accurate, updated baking target is used together with the disturbances determined in the base scheme to generate a compensatory heating strategy, the strategy can more effectively balance environmental disturbances caused by door opening and adjustments to user expectations, resulting in a final baking outcome that better meets user expectations, especially under complex or continuous user operation conditions. This deep understanding and application of user intent enhances the intelligence level of adaptive control and the user experience.

[0182] Secondly, this application further proposes an adaptive baking control system for a microwave oven, comprising:

[0183] The first acquisition module 210 is used to acquire reference data characterizing the baking process of the microwave oven when performing a cooking task.

[0184] The second acquisition module 220 is used to acquire recovery data characterizing the recovery process of the oven cavity environment after the detection of the oven door opening event when the microwave oven door opens before completing the current cooking task, causing the cooking to be interrupted.

[0185] The calculation module 230 is used to determine the amount of disturbance of the door opening event to the cooking task based on the reference data and the recovered data;

[0186] The adjustment module 240 is used to obtain the target adjustment command input after the door opening event ends, and determine the updated baking target based on the target adjustment command;

[0187] Execution module 250 is used to generate and execute a compensatory heating strategy based on a determined perturbation amount and an updated baking target.

[0188] By quantifying door opening disturbances, understanding user intent, and generating compensatory heating strategies, the problem of control inaccuracy caused by door opening interruptions in existing technologies is solved. It has the advantage of being able to quantify door opening disturbances and generate compensation strategies in combination with user intent, thereby improving baking quality.

[0189] Furthermore, in some preferred embodiments, the microwave oven adaptive baking control system proposed in this application can perform any one of the steps in the above method.

[0190] The above description is merely an embodiment of this application and is not intended to limit the scope of protection of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of protection of this application.

Claims

1. A microwave oven adaptive baking control method, characterized in that, include: Obtain reference data characterizing the baking process of a microwave oven when performing cooking tasks; When the microwave oven door opens before the current cooking task is completed, causing the cooking to be interrupted, recovery data characterizing the recovery process of the oven cavity environment after the door opening event is detected is obtained. Based on the reference data and the recovered data, the disturbance amount of the door opening event on the cooking task is determined; Obtain the target adjustment command input after the door opening event ends, and determine the updated baking target based on the target adjustment command; Based on the determined perturbation amount and the updated baking target, a compensatory heating strategy is generated and executed.

2. The adaptive baking control method for a microwave oven according to claim 1, characterized in that, The steps for obtaining recovery data characterizing the recovery process of the oven cavity environment after the oven door opening event include: Perform a first heating phase with a first heating power, and during the first heating phase, obtain a first air temperature response; A second heating phase with a second heating power different from the first heating power is executed, and a second air temperature response is obtained during the second heating phase; Based on the first air temperature response, the second air temperature response, and the reference temperature response corresponding to the first air temperature response and the second air temperature response, an index characterizing the change in the heat absorption characteristics of the food surface is determined. Based on the aforementioned indicators, the recovered data is determined.

3. The adaptive baking control method for a microwave oven according to claim 1, characterized in that, The step of determining the disturbance of the oven door opening event to the cooking task based on the reference data and the recovered data includes: Based on the execution progress of the cooking task before the door opening event occurs, the current cooking stage of the ingredients is determined; Based on the current cooking stage, extract or generate stage reference parameters corresponding to the current cooking stage from the reference data. The stage reference parameters characterize the expected thermophysical properties of the ingredients in the current cooking stage. The disturbance amount is determined based on the recovery data and the phased reference parameters.

4. The adaptive baking control method for a microwave oven according to claim 1, characterized in that, The step of generating and executing a compensatory heating strategy based on the determined perturbation amount and the updated baking target includes: Determine whether the cooking task is in a specific cooking stage that is sensitive to changes in the thermal environment; If the cooking task is in the specific cooking stage, obtain the heating constraints corresponding to the specific cooking stage; The compensatory heating strategy is generated based on the determined perturbation amount, the updated baking target, and the heating constraints.

5. The adaptive baking control method for a microwave oven according to claim 1, characterized in that, The step of generating and executing a compensatory heating strategy based on the determined perturbation amount and the updated baking target includes: Based on the disturbance amount, a first heating requirement for compensating for the disturbance amount is determined; Based on the updated baking target, a second heating requirement for achieving the updated baking target is determined; Based on the first heating demand and the second heating demand, the conflict characteristics between the two are determined; Based on the conflict characteristics, an execution priority is determined for the first heating requirement and the second heating requirement; Based on the execution priority, a compensatory heating strategy is generated, comprising at least one first compensation stage and at least one second compensation stage, wherein the heating parameters of the first compensation stage are determined based on heating demands with higher priority, and the heating parameters of the second compensation stage are determined based on heating demands with lower priority.

6. The adaptive baking control method for a microwave oven according to claim 1, characterized in that, The step of generating and executing a compensatory heating strategy based on the determined perturbation amount and the updated baking target includes: Based on the disturbance, determine the recovery heating parameters used to compensate for heat loss; Obtain the current state of the ingredients after the interruption, and determine the process adjustment parameters for achieving the updated baking target based on the updated baking target and the current state of the ingredients after the interruption. Based on the recovery heating parameters and the process adjustment parameters, the compensatory heating strategy is generated; The compensatory heating strategy is executed.

7. The adaptive baking control method for a microwave oven according to claim 6, characterized in that, The step of generating the compensatory heating strategy based on the recovery heating parameters and the process adjustment parameters includes: Based on the restored heating parameters, a reference heating curve is determined; Based on the process adjustment parameters, determine one or more adjustment amounts for adjusting the reference heating curve; The one or more adjustment values ​​are applied to the reference heating curve to generate the compensatory heating strategy.

8. The adaptive baking control method for a microwave oven according to claim 7, characterized in that, The step of applying the one or more adjustment amounts to the reference heating curve includes: Obtain the heating constraint conditions; Based on the reference heating curve and the one or more adjustment values, the desired heating parameters are determined; Compare the desired heating parameters with the heating constraints; Based on the comparison results, the heating parameters of the compensatory heating strategy are determined.

9. The adaptive baking control method for a microwave oven according to claim 1, characterized in that, The steps of obtaining the target adjustment command input after the door opening event ends, and determining the updated baking target based on the target adjustment command, include: Within a preset time window after the door opening event ends, capture a sequence of instructions consisting of one or more target adjustment instructions; Based on the instruction sequence, the cooking intention corresponding to the instruction sequence is determined from the preset mapping relationship between instruction sequences and cooking intentions; Based on the determined cooking intention, the updated baking target is determined.

10. A microwave oven adaptive baking control system, characterized in that, include: The first acquisition module is used to acquire reference data characterizing the baking process of the microwave oven when performing cooking tasks; The second acquisition module is used to acquire recovery data characterizing the recovery process of the oven cavity environment after the door opening event is detected when the microwave oven door opens and cooking is interrupted before the current cooking task is completed. The calculation module is used to determine the amount of disturbance of the door opening event to the cooking task based on the reference data and the recovered data; The adjustment module is used to obtain the target adjustment command input after the door opening event ends, and determine the updated baking target according to the target adjustment command; An execution module is used to generate and execute a compensatory heating strategy based on the determined disturbance amount and the updated baking target.

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