Solid-state radio frequency-based dessert cooking method, device and server

Abstract

The application provides a solid-state radio frequency-based dessert cooking method and device and a server, and relates to the technical field of solid-state radio frequency, and comprises the following steps: determining an estimated cooking time according to dessert category information and serving size information selected by a user, and determining an environment temperature standard curve and an environment humidity standard curve corresponding to a current dessert according to the dessert category information and the estimated cooking time; controlling a heating pipe and a steam generator to perform corresponding operations according to the environment temperature standard curve and the environment humidity standard curve respectively; controlling a radio frequency input unit to perform full-band scanning processing on a dessert to be cooked in a cavity of a cooking device at a preset fixed power and a preset step frequency, and receiving reflected power; determining a frequency corresponding to a minimum value of the reflected power as a target operating frequency, and controlling the radio frequency input unit to apply radio frequency energy to the dessert to be cooked according to the target operating frequency and preset radio frequency power values of each cooking stage. The application can significantly improve the quality and success rate of dessert cooking.

Description

Technical Field

[0001] This invention relates to the field of solid-state radio frequency (SRF) technology, and in particular to a dessert cooking method, apparatus, and server based on solid-state radio frequency. Background Technology

[0002] Currently, water bath cooking is commonly used when preparing desserts. This involves placing the dessert container in a water bath and heating it, using the water as a medium to transfer heat and relying on the boiling point of water to limit the temperature rise, thus achieving gentle cooking. However, this method has certain operational barriers; variations in water level, whether water has entered the mold, and even slight changes in oven temperature can easily lead to failure. Related technologies propose using solid-state radio frequency (SRF) for cooking. SRF has good penetration and can provide real-time feedback control and adjustment of parameters such as output power, frequency, and phase. However, existing solutions only focus on adjusting the SRF parameters themselves, without establishing differentiated cooking strategies for different types of desserts, nor integrating SRF, external heating, and humidity control in a coordinated manner. Furthermore, while microwave-assisted cooking is highly efficient, the principle of heating from the inside out can lead to a loose internal structure in desserts, making it impossible to achieve a delicate and smooth texture, resulting in poor quality and a low success rate. Summary of the Invention

[0003] In view of this, the purpose of the present invention is to provide a dessert cooking method, apparatus and server based on solid-state radio frequency, which can significantly improve the quality and success rate of dessert cooking.

[0004] In a first aspect, embodiments of the present invention provide a dessert cooking method based on solid-state radio frequency (RF). The method includes: determining an estimated cooking time based on dessert category and quantity information selected by the user; determining an ambient temperature standard curve and an ambient humidity standard curve corresponding to the current dessert based on the dessert category information and the estimated cooking time; controlling a heating element and a steam generator to perform corresponding operations based on the ambient temperature standard curve and the ambient humidity standard curve, respectively, so that the cavity temperature and cavity humidity at each moment in the cooking device reach the temperature and humidity values ​​at the corresponding moments in the ambient temperature standard curve and the ambient humidity standard curve; during the operation of the heating element and the steam generator, controlling an RF input unit to perform full-band scanning processing on the dessert to be cooked in the cavity of the cooking device with a preset fixed power and a preset step frequency, and receiving reflected power; determining the frequency corresponding to the lowest value of reflected power as the target operating frequency, and controlling the RF input unit to apply RF energy to the dessert to be cooked based on the target operating frequency and the preset RF power values ​​for each cooking stage, so as to utilize the heating element, the steam generator, and the RF input unit to perform collaborative cooking of the dessert to be cooked.

[0005] In one implementation, the step of determining the estimated cooking time based on the dessert category information and portion information selected by the user includes: determining a basic cooking time parameter based on the dessert category information and determining a weight adjustment factor based on the portion information; sending the basic cooking time parameter, the weight adjustment factor, and the total weight of the dessert to be cooked to the cooking time estimation model to determine the estimated cooking time.

[0006] In one embodiment, the step of controlling the heating element and the steam generator to perform corresponding operations according to the ambient temperature standard curve and the ambient humidity standard curve respectively includes: acquiring the real-time temperature and real-time humidity of the cavity, and calculating the first difference between the real-time temperature and the standard temperature value at the corresponding time in the ambient temperature standard curve, and the second difference between the real-time humidity and the standard humidity value at the corresponding time in the ambient humidity standard curve; adjusting the output power of the heating element according to the first difference, and adjusting the output power of the steam generator according to the second difference, so that the real-time temperature and real-time humidity approach the standard temperature value and the standard humidity value respectively.

[0007] In one embodiment, the heating element includes an upper heating element, a lower heating element, and a rear heating element. The step of adjusting the output power of the heating element according to a first difference includes: determining the power ratio coefficients of the upper heating element, the lower heating element, and the rear heating element at different cooking stages based on the ambient temperature standard curve and the first difference at each time; and adjusting the output power of the heating element according to the power ratio coefficients corresponding to each heating element so that the upper heating element, the lower heating element, and the rear heating element output the corresponding power.

[0008] In one embodiment, the cooking stages include a heating stage, a setting stage, a solidification stage, and a coloring stage. The step of controlling the radio frequency input unit to apply radio frequency energy to the dessert to be cooked, based on a target operating frequency and preset radio frequency power values ​​for each cooking stage, includes: during the heating stage, controlling the radio frequency input unit to stop operating; during the setting stage, controlling the radio frequency input unit to operate at the target operating frequency and a preset first radio frequency power value; during the solidification stage, controlling the radio frequency input unit to operate at the target operating frequency and a preset second radio frequency power value, wherein the preset second radio frequency power value is greater than the preset first radio frequency power value; and during the coloring stage, controlling the radio frequency input unit to operate at the target operating frequency and a preset third radio frequency power value, wherein the preset second radio frequency power value is greater than the preset third radio frequency power value.

[0009] In one embodiment, the method includes: during the solidification stage, fixing the phase of the first antenna of the radio frequency input unit, and stepping the phase of the second antenna of the radio frequency input unit within a preset range at a preset time period; acquiring the reflected power corresponding to each phase value of the second antenna, and calculating the average value of the reflected power corresponding to each phase value; determining each phase value with reflected power less than the average value as a target phase value set, and controlling the radio frequency input unit to apply radio frequency energy at each phase value corresponding to the target phase value set.

[0010] In one embodiment, the method further includes: during the shaping stage and the coloring stage, controlling the phase difference of the radio frequency input unit within a preset range, and changing it in steps at preset intervals.

[0011] Secondly, embodiments of the present invention also provide a dessert cooking device based on solid-state radio frequency (RF). The device includes: a curve generation module, which determines the estimated cooking time based on the dessert category and quantity information selected by the user, and determines the ambient temperature standard curve and ambient humidity standard curve corresponding to the current dessert based on the dessert category information and the estimated cooking time; a temperature and humidity control module, which controls the heating element and the steam generator to perform corresponding operations based on the ambient temperature standard curve and the ambient humidity standard curve, so that the cavity temperature and cavity humidity at each moment in the cooking device reach the temperature and humidity values ​​at the corresponding moments in the ambient temperature standard curve and the ambient humidity standard curve; a frequency scanning module, which controls the RF input unit to perform full-band scanning processing on the dessert to be cooked in the cavity of the cooking device with a preset fixed power and a preset step frequency during the operation of the heating element and the steam generator, and receives the reflected power; and an RF control module, which determines the frequency corresponding to the lowest value of the reflected power as the target operating frequency, and controls the RF input unit to apply RF energy to the dessert to be cooked based on the target operating frequency and the preset RF power values ​​for each cooking stage, so as to utilize the heating element, the steam generator and the RF input unit to cook the dessert in a coordinated manner.

[0012] Thirdly, embodiments of the present invention also provide a server, including a processor and a memory, the memory storing computer-executable instructions executable by the processor, the processor executing the computer-executable instructions to implement any of the methods provided in the first aspect.

[0013] Fourthly, embodiments of the present invention also provide a computer-readable storage medium storing computer-executable instructions, which, when invoked and executed by a processor, cause the processor to implement any of the methods provided in the first aspect.

[0014] The embodiments of the present invention bring the following beneficial effects: This invention provides a dessert cooking method, apparatus, and server based on solid-state radio frequency (RF). The method first determines the estimated cooking time based on the dessert category and quantity information selected by the user. Then, based on the dessert category and estimated cooking time, it determines the corresponding ambient temperature and humidity standard curves. Next, based on the ambient temperature and humidity standard curves, it controls the heating element and steam generator to perform corresponding operations, ensuring that the cavity temperature and humidity within the cooking equipment at each moment reach the corresponding temperature and humidity values ​​on the ambient temperature and humidity standard curves. Finally, during the operation of the heating element and steam generator, the RF frequency is controlled... The input unit performs a full-band scan of the dessert to be cooked within the cavity of the cooking device using a preset fixed power and preset step frequency. It receives the reflected power and determines the frequency corresponding to the lowest reflected power value as the target operating frequency. Based on the target operating frequency and the preset radio frequency power values ​​for each cooking stage, it controls the radio frequency input unit to apply radio frequency energy to the dessert. This allows for coordinated cooking of the dessert using the heating element, steam generator, and radio frequency input unit. The solid-state radio frequency used in this embodiment has stronger penetration, allowing direct heating of the food's interior. Combined with the heating element's outside-in heating, this ensures the dessert is heated simultaneously from the inside out, achieving a uniform and smooth texture, replacing the water bath method. Furthermore, the solid-state radio frequency allows for adjustment of power, frequency, and phase, enabling precise control of the cooking process by monitoring parameters such as transmitted and reflected power. In addition, by establishing standard curves for cavity temperature and humidity for different types of desserts, the evaporator is controlled using humidity monitoring data to maintain suitable cavity humidity. Combined with temperature monitoring, the heating element is controlled, and radio frequency feedback information is monitored in real time to apply energy in a targeted manner, automatically determining the cooking progress.

[0015] Other features and advantages of the invention will be set forth in the description which follows, and will be apparent in part from the description, or may be learned by practicing the invention. The objects and other advantages of the invention are realized and obtained in accordance with the structures particularly pointed out in the description, claims and drawings.

[0016] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0017] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0018] Figure 1 A schematic flowchart of a dessert cooking method based on solid-state radio frequency provided in an embodiment of the present invention; Figure 2 A schematic diagram illustrating the specific process of a dessert cooking method based on solid-state radio frequency provided in an embodiment of the present invention; Figure 3 A schematic diagram of a temperature standard curve provided for an embodiment of the present invention; Figure 4 A schematic diagram of a humidity standard curve provided in an embodiment of the present invention; Figure 5 A schematic diagram of a dessert cooking device based on solid-state radio frequency provided in an embodiment of the present invention; Figure 6 This is a schematic diagram of the structure of a server provided in an embodiment of the present invention. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Currently, in cooking equipment, water bath cooking of desserts refers to heating the container (such as a mold or bowl) containing the dessert in a container of water. Water bath cooking is a cooking technique that uses water as a medium to transfer heat. It utilizes the low boiling point of water to limit the temperature rise, thereby achieving gentle cooking of desserts. However, this method has certain operational barriers. Subtle changes in water level, water entering the mold, and temperature differences in the oven can easily lead to failure. Beginners find it difficult to control precisely. In addition, traditional water bath cooking takes a long time, generally 60 to 90 minutes.

[0021] Solid-state radio frequency (RF) uses a solid-state source as its RF source. RF has better penetration and allows for real-time feedback control and adjustment of parameters such as output power, frequency, and phase, providing precise controllability. In dessert cooking with RF assistance, RF energy can directly act on the interior of the dessert, while the heating element heats the exterior, achieving simultaneous and uniform heating from both inside and out. Simultaneously, the steam generator maintains the humidity within the cavity, similar to water bath cooking. The heating speed of the solid-state RF, heating element, and evaporator combination is typically faster than that of a water bath. Furthermore, solid-state RF devices are usually equipped with a closed-loop feedback system and real-time temperature monitoring algorithms, allowing for precise temperature curve control by adjusting frequency and power, thus adapting to different dessert texture requirements.

[0022] Microwave-assisted cooking works by heating from the inside out, but this can lead to a porous texture in desserts. For example, microwaved steamed eggs and puddings become porous and lack a smooth, delicate texture. While solid-state radio frequency (RF) technology can adjust power, frequency, and phase, it cannot completely eliminate this problem.

[0023] Based on this, the solid-state radio frequency-based dessert cooking method provided by this invention can classify desserts cooked in water baths, subdivide the cooking stages of different categories of desserts, establish ambient temperature and humidity curves, and precisely control the intervention of the heating element, radio frequency, and evaporator at different stages to achieve a delicate taste in desserts. It can also establish standard curves for cavity temperature and humidity for different categories of desserts, control the operation of the evaporator to maintain suitable cavity humidity through humidity monitoring data, control the operation of the heating element in combination with temperature monitoring status, monitor radio frequency feedback information in real time to apply energy in a targeted manner, and automatically determine the end of cooking, thereby achieving the effect of water bath cooking of desserts.

[0024] See Figure 1 The diagram illustrates a process flow of a dessert cooking method based on solid-state radio frequency (RF). This method is applied to a cooking device comprising: an RF input unit, including a solid-state source and antenna, for outputting RF signals with specific power, frequency, and phase to a defrosting cavity; a detector for detecting the antenna's transmitted and reflected power; a temperature monitoring device for monitoring the cavity and food temperature; a humidity monitoring device for monitoring the cavity's humidity; a controller for executing the food cooking program, dynamically adjusting the RF power, frequency, and phase, and matching the operating logic of corresponding components based on the RF, temperature, and humidity monitoring results; a memory for storing ambient temperature and humidity standard curves and an intelligent cooking program; a display interface for the user to select the type and quantity of dessert to be cooked; a steam generator for humidifying the cavity; and a heating element for radiating heat to the food. The method mainly includes the following steps S102 to S108: Step S102: Determine the estimated cooking time based on the dessert category and quantity information selected by the user, and determine the ambient temperature standard curve and ambient humidity standard curve corresponding to the current dessert based on the dessert category information and the estimated cooking time.

[0025] In one implementation, the estimated cooking time can be determined based on the dessert category and quantity information selected by the user. Furthermore, based on the dessert category and estimated cooking time, the corresponding ambient temperature and humidity standard curves for the current dessert can be determined. The dessert category information refers to the specific type of dessert selected by the user through the device's display interface. Different categories of desserts differ in their ingredient composition, moisture content, density, and thermophysical parameters, resulting in different requirements for the rate of temperature change, the maximum temperature reached, and the humidity level maintained within the cavity. The quantity information refers to the total weight or grade of the dessert to be cooked, entered by the user through the device's display interface. For the same category of dessert, a larger quantity requires a longer time to reach the target temperature; therefore, the estimated cooking time needs to be adjusted based on the quantity information.

[0026] The estimated cooking time refers to the total estimated time required to complete the entire cooking process of the dessert. The equipment determines this time based on the dessert category information and the portion size information: The equipment retrieves the corresponding basic cooking time parameter from the memory based on the dessert category information. This parameter is a baseline value for the cooking time required for the standard portion size of this type of dessert, which is pre-calibrated through experiments. At the same time, the equipment determines the weight adjustment coefficient based on the portion size information. This coefficient reflects the degree of influence of unit weight change on cooking time. Then, the basic cooking time parameter, the weight adjustment coefficient, and the total weight of the dessert entered by the user are substituted into the preset cooking time calculation formula to obtain the estimated cooking time.

[0027] The ambient temperature standard curve refers to a set of target cavity temperature values ​​corresponding to different cooking times for a specific dessert category, pre-stored in the device's memory. This curve, with cooking time as the horizontal axis and target temperature as the vertical axis, records the target temperature value that the cavity should reach at each time point from the start to the end of cooking. The ambient humidity standard curve refers to a set of target cavity humidity values ​​corresponding to different cooking times for a specific dessert category, pre-stored in the device's memory. With cooking time as the horizontal axis and target humidity as the vertical axis, it records the target humidity value that the cavity should reach at each time point. Different dessert categories correspond to different ambient temperature and ambient humidity standard curves. After determining the dessert category and estimating the cooking time, the device retrieves the temperature and humidity standard curve matching the dessert category from the memory as the target basis for subsequent control of the heating element and steam generator. In this way, the cooking requirements of different desserts are quantified into standardized temperature and humidity curve data, realizing differentiated and precise cooking control for different types of desserts.

[0028] Step S104: Control the heating element and steam generator to perform corresponding operations according to the ambient temperature standard curve and the ambient humidity standard curve, so that the cavity temperature and cavity humidity of the cooking equipment at each time reach the temperature and humidity values ​​of the corresponding time in the ambient temperature standard curve and the ambient humidity standard curve.

[0029] In one embodiment, the heating element and the steam generator are controlled to perform corresponding operations according to the ambient temperature standard curve and the ambient humidity standard curve, so that the cavity temperature and cavity humidity of the cooking equipment at each time moment reach the temperature and humidity values ​​of the corresponding time moments in the ambient temperature standard curve and the ambient humidity standard curve.

[0030] After obtaining the real-time temperature and humidity values ​​at the current moment, the controller retrieves the standard temperature and humidity values ​​corresponding to the current moment from the ambient temperature and humidity standard curves in the memory, and calculates the first difference between the real-time temperature value and the standard temperature value, and the second difference between the real-time humidity value and the standard humidity value.

[0031] Heating elements are resistance heating elements installed on the inner wall of the cooking equipment cavity. They include an upper heating element at the top of the cavity, a lower heating element at the bottom, and a rear heating element at the rear. The upper heating element primarily applies radiant heat to the surface of the dessert to achieve a browning effect, but care must be taken to avoid overheating and causing the surface to dry and crack. The lower heating element ensures a stable temperature at the bottom of the cavity, providing continuous heat input to the bottom of the dessert. The rear heating element uses hot air circulation within the cavity to help eliminate temperature differences between the top and bottom, ensuring even heating of the dessert's exterior. The controller determines the power proportionality coefficients of the upper, lower, and rear heating elements at the current moment based on the calculated first difference value, and controls the output power of each heating element accordingly, making the actual cavity temperature approach the standard temperature value at the corresponding moment in the standard curve. The sum of the power proportionality coefficients of all heating elements equals 1, and the power proportionality coefficients of each heating element differ at different cooking stages. The controller determines the output power of the steam generator at the current moment based on the calculated second difference, and controls the steam generator to operate at that power, so that the actual humidity of the cavity approaches the standard humidity value at the corresponding moment in the standard curve.

[0032] In this way, the controller continuously acquires the real-time temperature and humidity of the cavity at a preset sampling frequency, and continuously calculates the difference between the temperature and humidity and the standard curve. It then dynamically adjusts the output power of the heating tube and the steam generator, so that the actual temperature and humidity of the cavity continuously follow the changes of the standard curve throughout the cooking process, simulating the unique humid and hot cooking environment of the water bath method without the need for a water bath.

[0033] In step S106, during the operation of the heating tube and steam generator, the radio frequency input unit is controlled to perform full-band scanning processing on the dessert to be cooked in the cavity of the cooking device with a preset fixed power and preset step frequency, and to receive the reflected power.

[0034] In one embodiment, during the operation of the heating element and the steam generator, the radio frequency input unit is controlled to perform full-band scanning processing on the dessert to be cooked inside the cavity of the cooking device with a preset fixed power and a preset step frequency, and to receive the reflected power.

[0035] The radio frequency (RF) input unit refers to the RF signal transmitting device installed in the cooking equipment, including a solid-state RF source and an antenna. The solid-state RF source generates RF signals at a specific frequency, and the antenna transmits the RF signals as electromagnetic waves into the cavity. During normal operation of the heating element and steam generator, the RF input unit outputs RF signals at a low power for frequency scanning. The preset fixed power refers to a fixed output power value used by the RF input unit during frequency scanning. This low power value is intended only to detect the absorption of RF energy by the dessert at the current frequency without significantly heating the dessert, thus not interfering with the establishment of temperature and humidity within the cavity by the heating element and steam generator.

[0036] The preset step frequency refers to the frequency interval between two adjacent scan frequency points during frequency scanning. Full-band scanning refers to transmitting an RF signal into the cavity at a preset fixed power at each frequency point, starting from the lowest frequency within the entire RF frequency range supported by the device, and incrementing the step frequency point by point. After transmitting the RF signal at each frequency point, the detector in the RF input unit receives the power signal reflected back from the cavity, i.e., the reflected power.

[0037] The level of reflected power reflects the efficiency with which the dessert absorbs radio frequency energy at the current frequency: the lower the reflected power, the higher the proportion of radio frequency energy at that frequency that enters the dessert and is absorbed, and the more well the frequency is suited to the dielectric properties of the dessert. Different desserts have different dielectric constants due to differences in ingredients, water content, density, and temperature, and therefore their optimal absorption frequencies also differ.

[0038] In this way, the RF input unit scans and records the reflected power value corresponding to each frequency point in the entire frequency band, thereby obtaining the reflected power distribution in the entire frequency range. This scanning process is only performed once when cooking begins, or it can be retried under specific conditions later. After the scan is completed, the reflected power data obtained is transmitted to the controller to determine the target operating frequency for subsequent RF heating.

[0039] Step S108: The frequency corresponding to the lowest value of reflected power is determined as the target operating frequency. Based on the target operating frequency and the preset radio frequency power values ​​of each cooking stage, the radio frequency input unit is controlled to apply radio frequency energy to the dessert to be cooked, so as to utilize the heating tube, steam generator and radio frequency input unit to cook the dessert together.

[0040] In one embodiment, the frequency corresponding to the lowest value of reflected power is determined as the target operating frequency, and the radio frequency input unit is controlled to apply radio frequency energy to the dessert to be cooked according to the target operating frequency and the preset radio frequency power value of each cooking stage, so as to utilize the heating tube, steam generator and radio frequency input unit to cook the dessert to be cooked in a coordinated manner.

[0041] After receiving the reflected power values ​​at each frequency point during the full-band scan, the controller sorts and compares all the reflected power values, determines the lowest reflected power value, and sets the frequency corresponding to this lowest value as the target operating frequency. This target operating frequency is the frequency at which the dessert to be cooked has the highest absorption efficiency of radio frequency energy. At this frequency, radio frequency energy can enter the dessert with minimal reflection loss and be absorbed, thereby maximizing energy utilization.

[0042] After determining the target operating frequency, the RF input unit uses this frequency as the output frequency for subsequent RF heating. Simultaneously, the controller retrieves the preset RF power value corresponding to the current cooking stage from memory and controls the RF input unit to apply RF energy to the cavity at the target operating frequency and the corresponding power value. The cooking stages include: heating stage, setting stage, solidification stage, and browning stage. The preset RF power values ​​for different stages can be the same or different, depending on the type of dessert and the cooking requirements.

[0043] Collaborative cooking refers to the heating element, steam generator, and RF input unit each playing a different functional role according to the current cooking stage, working together to complete the dessert cooking process. The heating element is responsible for heating the cavity environment and the exterior of the dessert through thermal radiation. The upper heating element is mainly responsible for coloring the surface of the dessert, the lower heating element is mainly responsible for maintaining the bottom temperature, and the rear heating element is mainly responsible for eliminating the temperature difference between the top and bottom of the cavity. The steam generator is responsible for maintaining appropriate cavity humidity by supplying water vapor into the cavity, preventing the dessert surface from cracking due to excessive dryness. The RF input unit is responsible for applying RF energy to the interior of the dessert at the target operating frequency, allowing the RF energy to directly penetrate the surface of the dessert and act on the interior, achieving synchronous heating of the dessert inside and out.

[0044] The three components do not operate independently but are coordinated through a controller: the heating element and steam generator continuously operate according to ambient temperature and humidity standard curves to maintain the cavity's temperature and humidity environment, while the RF input unit applies RF energy to the dessert's interior at a preset power value based on the current cooking stage. The external heating of the heating element and the internal heating of the RF input unit occur simultaneously, ensuring that the dessert is heated both inside and out. This avoids the internal porosity and looseness issues caused by traditional microwave heating from the inside out, and also overcomes the low efficiency of purely external heating, thus improving heating efficiency while maintaining the dessert's delicate texture.

[0045] The above-mentioned dessert cooking method based on solid-state radio frequency provided in this embodiment of the invention replaces the water bath method for cooking desserts with solid-state radio frequency. It can achieve the uniform and smooth texture of desserts cooked by water bath without the need for a water bath, thereby reducing the user's operating threshold and improving cooking efficiency.

[0046] See Figure 2 The diagram shows a specific process flow of a dessert cooking method based on solid-state radio frequency. This embodiment of the invention also provides an implementation method for dessert cooking based on solid-state radio frequency technology to replace the water bath method, as detailed in (1) to (5) below: (1) Start the dessert cooking program. First, when the device reads the user's selection of the dessert cooking program, the interface will pop up a dessert type and portion selection interface. After the user selects, the user will be reminded not to use metal cutlery and accessories, put the food into the device, close the cavity door, and click confirm.

[0047] (2) Estimating cooking time. Based on the dessert category information, a basic cooking time parameter is determined, and based on the portion size information, a weight adjustment factor is determined. The basic cooking time parameter, the weight adjustment factor, and the total weight of the dessert to be cooked are sent to the cooking time estimation model to determine the estimated cooking time. In one embodiment, the cooking time estimation model is: Dessert cooking time tpre = α × (1 + β × W) Where α is the basic cooking time parameter for different dessert categories; β is the time coefficient adjusted according to the dessert portion size; and W is the total weight of the dessert.

[0048] (3) Based on the type of dessert selected by the user and the estimated cooking time, calculate and match the standard temperature and humidity curves, and control the logic of the working elements. That is, the real-time temperature and humidity of the cavity can be obtained, and the first difference between the real-time temperature and the standard temperature value at the corresponding moment in the standard curve of ambient temperature, and the second difference between the real-time humidity and the standard humidity value at the corresponding moment in the standard curve of ambient humidity are calculated and processed. Then, the output power of the heating tube is adjusted according to the first difference, and the output power of the steam generator is adjusted according to the second difference, so that the real-time temperature and real-time humidity approach the standard temperature value and the standard humidity value, respectively. Specifically, the heating tubes include: upper heating tube, lower heating tube and rear heating tube. According to the standard curve of ambient temperature and the first difference at each moment, the power ratio coefficients of the upper heating tube, lower heating tube and rear heating tube at different cooking stages can be determined respectively. Then, according to the power ratio coefficients corresponding to each heating tube, the output power of the heating tubes is adjusted so that the upper heating tube, lower heating tube and rear heating tube output the corresponding power.

[0049] In one implementation, see Figure 3 A schematic diagram of a temperature standard curve is shown. Figure 4 The diagram shows a standard humidity curve with the following working logic: Pupperx = kupperx × Ptotal; Plowerx = klowerx × Ptotal; Pafterx = kafterx × Ptotal; Pevaporationx = kevaporation< /

[0050] k is the power ratio coefficient allocated to the corresponding working element. It is calculated and issued based on the actual temperature of the equipment and the intelligent algorithm, fitting the environmental standard temperature curve, and satisfying kupx + kdownx + kafterx + kevaporationx = 1.

[0051] The heating principles of different working elements are shown in Table 1 below: Table 1 Heating principles of different working elements

[0052] The operating logic of the heating element and evaporator at different stages is shown in Table 2 below: Table 2 Working Logic of Heat-Bake Tubes and Evaporators at Different Stages

[0053] (4) Radio frequency operating logic. Each cooking stage includes: heating stage, setting stage, solidification stage and coloring stage. During the heating stage, the radio frequency input unit is controlled to stop working. During the setting stage, the radio frequency input unit is controlled to work at the target operating frequency and the preset first radio frequency power value. During the solidification stage, the radio frequency input unit is controlled to work at the target operating frequency and the preset second radio frequency power value, wherein the preset second radio frequency power value is greater than the preset first radio frequency power value. During the coloring stage, the radio frequency input unit is controlled to work at the target operating frequency and the preset third radio frequency power value, wherein the preset second radio frequency power value is greater than the preset third radio frequency power value.

[0054] Furthermore, during the shaping and coloring stages, the phase difference of the RF input unit is controlled within a preset range and changed in steps at preset intervals. During the solidification stage, the phase of the first antenna of the RF input unit is fixed, and the phase of the second antenna of the RF input unit is changed in steps within a preset range at preset time periods. Then, the reflected power corresponding to each phase value of the second antenna is obtained, and the average value of the reflected power corresponding to each phase value is calculated. Finally, the phase values ​​with reflected power less than the average value are determined as the target phase value set, and the RF input unit is controlled to apply RF energy at each phase value corresponding to the target phase value set. See (4-1) to (4-3) below for details: (4-1) Radio Frequency Confirmation: After the user places the food in the container, the radio frequency input unit is activated and continuously inputs a preset fixed power P0 (lower power, P0≤b) into the cavity. The entire frequency band is scanned in steps of X MHz (i.e., the preset step frequency), and the frequency corresponding to the lowest reflected power is taken as the optimal frequency. Different foods have different dielectric constants, and their optimal radio frequency absorption frequencies are different, thus obtaining the optimal absorption frequency Fx of the food.

[0055] (4-2) Radio frequency phase difference confirmation: Second stage, fourth stage: phase difference 0-360° (10° step); Third stage: every period tc, antenna 1 is fixed at 0°, antenna 2 scans the phase from 0-360° (10° step), and the reflected power Preflection1, Preflection2...Preflectionn is obtained for phase differences of 0°, 10°, 20°...360°. The average value Pavg is calculated. Energy is applied to the phase difference with reflected power less than the average value, and power P2 is applied to the phase difference corresponding to P < Pavg.

[0056] (4-3) Radio frequency power is shown in Table 3 below: Table 3 RF Power

[0057] (5) Cooking program end determination: After running the final stage t, monitor the reflected power. If the change in reflectivity is within a certain threshold for three consecutive times (|Preflectedt+1 / Poutputt+1-Preflectedt / Poutputt|≤a), it indicates that cooking is complete, all working elements stop working, and the user is prompted that the cooking program has ended.

[0058] In summary, the present invention has the following beneficial effects: Firstly, this invention establishes standard curves for ambient temperature and humidity corresponding to different types of desserts, and controls the operation of the heating tube and steam generator accordingly, so that the temperature and humidity of the cavity follow the changes of the standard curves. This simulates the unique hot and humid environment of the water bath method without the need for a water bath, avoiding the need for users to control the water level themselves, lowering the operation threshold, and improving the success rate of cooking.

[0059] Secondly, this invention determines the frequency corresponding to the lowest reflected power value through full-band scanning as the target operating frequency, ensuring that radio frequency energy is input at a frequency most suitable for the dielectric characteristics of the current dessert. Combined with the external heating of the heating tube, it achieves synchronous heating inside and outside. Compared with the traditional water bath method of slowly transferring heat from the outside to the inside, it effectively shortens the cooking time. At the same time, it avoids the problem of internal looseness and porosity caused by microwave heating from the inside to the outside, so that the dessert achieves the tender and delicate taste unique to the water bath method.

[0060] Finally, during the solidification stage, this invention performs a step scan of the antenna phase to select phase values ​​with reflected power below the average value for directional energy application. This effectively avoids local hot spots caused by energy reflection and improves heating uniformity. At the same time, by quantifying the cooking requirements of different desserts into standardized temperature and humidity curves, it achieves differentiated and precise cooking for different types of desserts. Furthermore, by automatically determining the cooking endpoint by monitoring changes in reflected power in real time, it further reduces the user's operating threshold.

[0061] Regarding the solid-state radio frequency-based dessert cooking method provided in the foregoing embodiments, this invention provides a solid-state radio frequency-based dessert cooking apparatus, see [link to previous embodiment]. Figure 5 The diagram shows a structural schematic of a solid-state radio frequency-based dessert cooking device, which includes the following parts: The curve generation module 502 determines the estimated cooking time based on the dessert category and quantity information selected by the user, and determines the ambient temperature standard curve and ambient humidity standard curve corresponding to the current dessert based on the dessert category information and the estimated cooking time. The temperature and humidity control module 504 controls the heating element and the steam generator to perform corresponding operations according to the ambient temperature standard curve and the ambient humidity standard curve, so that the cavity temperature and cavity humidity of the cooking equipment at each time reach the temperature and humidity values ​​at the corresponding time in the ambient temperature standard curve and the ambient humidity standard curve. The frequency scanning module 506 controls the radio frequency input unit to perform full-band scanning processing on the dessert to be cooked in the cavity of the cooking equipment with a preset fixed power and preset step frequency during the operation of the heating tube and steam generator, and receives the reflected power. The radio frequency control module 508 determines the frequency corresponding to the lowest value of reflected power as the target operating frequency, and controls the radio frequency input unit to apply radio frequency energy to the dessert to be cooked according to the target operating frequency and the preset radio frequency power value of each cooking stage, so as to utilize the heating tube, steam generator and radio frequency input unit to cook the dessert to be cooked in a coordinated manner.

[0062] The solid-state radio frequency-based dessert cooking device provided in this application embodiment can significantly improve the quality and success rate of dessert cooking.

[0063] In one embodiment, when performing the step of determining the estimated cooking time based on the dessert category information and portion information selected by the user, the curve generation module 502 is further configured to: determine the basic cooking time parameter based on the dessert category information, and determine the weight adjustment coefficient based on the portion information; send the basic cooking time parameter, the weight adjustment coefficient, and the total weight of the dessert to be cooked to the cooking time estimation model to determine the estimated cooking time.

[0064] In one embodiment, when performing the step of controlling the heating element and the steam generator to perform corresponding operations according to the ambient temperature standard curve and the ambient humidity standard curve respectively, the temperature and humidity control module 504 is further configured to: acquire the real-time temperature and real-time humidity of the cavity, and calculate the first difference between the real-time temperature and the standard temperature value at the corresponding time in the ambient temperature standard curve, and the second difference between the real-time humidity and the standard humidity value at the corresponding time in the ambient humidity standard curve; adjust the output power of the heating element according to the first difference, and adjust the output power of the steam generator according to the second difference, so that the real-time temperature and real-time humidity approach the standard temperature value and the standard humidity value respectively.

[0065] In one embodiment, the heating element includes an upper heating element, a lower heating element, and a rear heating element. During the step of adjusting the output power of the heating element based on a first difference, the temperature and humidity control module 504 is further configured to: determine the power ratio coefficients of the upper heating element, lower heating element, and rear heating element at different cooking stages based on the ambient temperature standard curve and the first difference at each time point; and adjust the output power of the heating element according to the corresponding power ratio coefficients of each heating element, so that the upper heating element, lower heating element, and rear heating element output the corresponding power.

[0066] In one embodiment, the cooking stages include a heating stage, a setting stage, a solidification stage, and a coloring stage. When performing the step of controlling the RF input unit to apply RF energy to the dessert to be cooked according to the target operating frequency and the preset RF power values ​​for each cooking stage, the aforementioned RF control module 508 is further configured to: control the RF input unit to stop operating during the heating stage; control the RF input unit to operate at the target operating frequency and a preset first RF power value during the setting stage; control the RF input unit to operate at the target operating frequency and a preset second RF power value during the solidification stage, wherein the preset second RF power value is greater than the preset first RF power value; and control the RF input unit to operate at the target operating frequency and a preset third RF power value during the coloring stage, wherein the preset second RF power value is greater than the preset third RF power value.

[0067] In one embodiment, the radio frequency control module 508 is further configured to: fix the phase of the first antenna of the radio frequency input unit during the solidification stage, and step change the phase of the second antenna of the radio frequency input unit within a preset range at a preset time period; obtain the reflected power corresponding to each phase value of the second antenna, and calculate the average value of the reflected power corresponding to each phase value; determine each phase value with reflected power less than the average value as the target phase value set, and control the radio frequency input unit to apply radio frequency energy at each phase value corresponding to the target phase value set.

[0068] In one embodiment, the radio frequency control module 508 is further configured to: control the phase difference of the radio frequency input unit within a preset range and change it in steps at preset intervals during the shaping and coloring stages.

[0069] The device provided in this embodiment of the invention has the same implementation principle and technical effect as the aforementioned method embodiment. For the sake of brevity, any parts not mentioned in the device embodiment can be referred to the corresponding content in the aforementioned method embodiment.

[0070] This invention provides a server, specifically, the server includes a processor and a storage device; the storage device stores a computer program, which, when run by the processor, executes the method described in any of the above embodiments.

[0071] Figure 6 This is a schematic diagram of the structure of a server provided in an embodiment of the present invention. The server 100 includes: a processor 60, a memory 61, a bus 62, and a communication interface 63. The processor 60, the communication interface 63, and the memory 61 are connected through the bus 62. The processor 60 is used to execute executable modules, such as computer programs, stored in the memory 61.

[0072] The memory 61 may include high-speed random access memory (RAM) or non-volatile memory, such as at least one disk storage device. Communication between this system network element and at least one other network element is achieved through at least one communication interface 63 (which can be wired or wireless), such as the Internet, wide area network, local area network, metropolitan area network, etc.

[0073] Bus 62 can be an ISA bus, PCI bus, or EISA bus, etc. The bus can be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 6 The symbol is represented by a single double-headed arrow, but this does not mean that there is only one bus or one type of bus.

[0074] The memory 61 is used to store programs. After receiving an execution instruction, the processor 60 executes the program. The method executed by the device for defining the flow process disclosed in any of the foregoing embodiments of the present invention can be applied to the processor 60 or implemented by the processor 60.

[0075] Processor 60 may be an integrated circuit chip with signal processing capabilities. In implementation, each step of the above method can be completed by the integrated logic circuitry in the hardware of processor 60 or by instructions in software form. Processor 60 can be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc.; it can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. It can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this invention. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the methods disclosed in the embodiments of this invention can be directly embodied in the execution of a hardware decoding processor, or executed by a combination of hardware and software modules in the decoding processor. The software modules can reside in random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, registers, or other mature storage media in the art. The storage medium is located in memory 61. Processor 60 reads the information in memory 61 and, in conjunction with its hardware, completes the steps of the above method.

[0076] The computer program product of the readable storage medium provided in the embodiments of the present invention includes a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the methods described in the foregoing method embodiments. For specific implementation, please refer to the foregoing method embodiments, which will not be repeated here.

[0077] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0078] Finally, it should be noted that the above-described embodiments are merely specific implementations of the present invention, used to illustrate the technical solutions of the present invention, and not to limit it. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments within the technical scope disclosed in the present invention, or make equivalent substitutions for some of the technical features; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A dessert cooking method based on solid-state radio frequency, characterized in that, The method includes: The estimated cooking time is determined based on the dessert category and quantity information selected by the user, and the ambient temperature standard curve and ambient humidity standard curve corresponding to the current dessert are determined based on the dessert category information and the estimated cooking time. Based on the ambient temperature standard curve and the ambient humidity standard curve, the heating element and the steam generator are controlled to perform corresponding operations so that the cavity temperature and cavity humidity of the cooking equipment at each moment reach the temperature and humidity values ​​at the corresponding moments in the ambient temperature standard curve and the ambient humidity standard curve. During the operation of the heating element and the steam generator, the radio frequency input unit is controlled to perform full-band scanning processing on the dessert to be cooked in the cavity of the cooking device with a preset fixed power and a preset step frequency, and to receive the reflected power. The frequency corresponding to the lowest value of the reflected power is determined as the target operating frequency. Based on the target operating frequency and the preset radio frequency power values ​​for each cooking stage, the radio frequency input unit is controlled to apply radio frequency energy to the dessert to be cooked, so as to utilize the heating tube, the steam generator and the radio frequency input unit to cook the dessert in a coordinated manner.

2. The dessert cooking method based on solid-state radio frequency according to claim 1, characterized in that, The step of determining the estimated cooking time based on the dessert category and portion size information selected by the user includes: The basic cooking time parameters are determined based on the dessert category information, and the weight adjustment factor is determined based on the portion size information; The basic cooking time parameters, the weight adjustment coefficient, and the total weight of the dessert to be cooked are sent to the cooking time prediction model to determine the predicted cooking time.

3. The dessert cooking method based on solid-state radio frequency according to claim 1, characterized in that, The steps of controlling the heating element and the steam generator to perform corresponding operations based on the ambient temperature standard curve and the ambient humidity standard curve respectively include: The real-time temperature and real-time humidity of the cavity are obtained, and the first difference between the real-time temperature and the standard temperature value at the corresponding time in the ambient temperature standard curve, and the second difference between the real-time humidity and the standard humidity value at the corresponding time in the ambient humidity standard curve are calculated and processed. The output power of the heating element is adjusted based on the first difference, and the output power of the steam generator is adjusted based on the second difference, so that the real-time temperature and the real-time humidity approach the standard temperature value and the standard humidity value, respectively.

4. The dessert cooking method based on solid-state radio frequency according to claim 3, characterized in that, The heating element includes an upper heating element, a lower heating element, and a rear heating element. The step of adjusting the output power of the heating element according to the first difference includes: Based on the ambient temperature standard curve and the first difference at each time point, the power ratio coefficients of the upper heating element, the lower heating element, and the rear heating element at different cooking stages are determined respectively. Based on the power ratio coefficient corresponding to each heating element, the output power of the heating element is adjusted so that the upper heating element, the lower heating element, and the rear heating element output the corresponding power.

5. The dessert cooking method based on solid-state radio frequency according to claim 1, characterized in that, The cooking stages include: heating stage, shaping stage, solidification stage, and coloring stage. The step of controlling the RF input unit to apply RF energy to the dessert to be cooked based on the target operating frequency and the preset RF power values ​​for each cooking stage includes: During the heating phase, the radio frequency input unit is controlled to stop working; During the design phase, the radio frequency input unit is controlled to operate at the target operating frequency and a preset first radio frequency power value. During the solidification stage, the radio frequency input unit is controlled to operate at the target operating frequency and a preset second radio frequency power value, wherein the preset second radio frequency power value is greater than the preset first radio frequency power value; During the coloring stage, the radio frequency input unit is controlled to operate at the target operating frequency and a preset third radio frequency power value, wherein the preset second radio frequency power value is greater than the preset third radio frequency power value.

6. The dessert cooking method based on solid-state radio frequency according to claim 5, characterized in that, The method includes: During the solidification stage, the phase of the first antenna of the radio frequency input unit is fixed, and the phase of the second antenna of the radio frequency input unit is changed stepwise within a preset range at a preset time period. The reflected power corresponding to each phase value of the second antenna is obtained, and the average value of the reflected power corresponding to each phase value is calculated. The phase values ​​whose reflected power is less than the average value are determined as the target phase value set, and the radio frequency input unit is controlled to apply radio frequency energy at each phase value corresponding to the target phase value set.

7. The dessert cooking method based on solid-state radio frequency according to claim 5, characterized in that, The method further includes: During the shaping and coloring stages, the phase difference of the radio frequency input unit is controlled to remain within a preset range and changes in steps at preset intervals.

8. A dessert cooking device based on solid-state radio frequency, characterized in that, The device includes: The curve generation module determines the estimated cooking time based on the dessert category and quantity information selected by the user, and determines the ambient temperature standard curve and ambient humidity standard curve corresponding to the current dessert based on the dessert category information and the estimated cooking time. The temperature and humidity control module controls the heating element and the steam generator to perform corresponding operations according to the ambient temperature standard curve and the ambient humidity standard curve, so that the cavity temperature and cavity humidity of the cooking equipment at each time reach the temperature and humidity values ​​at the corresponding time in the ambient temperature standard curve and the ambient humidity standard curve. The frequency scanning module controls the radio frequency input unit to perform full-band scanning processing on the dessert to be cooked in the cavity of the cooking device with a preset fixed power and preset step frequency during the operation of the heating tube and the steam generator, and receives the reflected power. The radio frequency control module determines the frequency corresponding to the lowest value of the reflected power as the target operating frequency, and controls the radio frequency input unit to apply radio frequency energy to the dessert to be cooked according to the target operating frequency and the preset radio frequency power values ​​of each cooking stage, so as to use the heating tube, the steam generator and the radio frequency input unit to cook the dessert in a coordinated manner.

9. A server, characterized in that, The method includes a processor and a memory, the memory storing computer-executable instructions executable by the processor, the processor executing the computer-executable instructions to implement the method of any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-executable instructions that, when invoked and executed by a processor, cause the processor to perform the method according to any one of claims 1 to 7.

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