A microwave-based temperature and humidity control method and related device

Abstract

The application provides a microwave-based temperature and humidity control method and related equipment, and relates to the technical field of electric control. The method comprises the following steps: when detecting a food material instruction, determining a corresponding temperature and humidity parameter model; starting humidification according to a pre-humidification parameter; when the working humidity reaches the starting condition in the pre-humidification parameter, controlling the humidity submodule and the microwave submodule to work cooperatively based on a cooperative rule, an ambient temperature and the working humidity; when the ambient temperature reaches a repair temperature, controlling the humidity submodule to reduce the working humidity, and controlling the microwave submodule to reduce the ambient temperature until the ambient temperature and the working humidity reach a repair condition. The application solves the problems in the prior art, such as the lack of temperature and humidity linkage control algorithm, the inability to effectively compensate for humidity hysteresis and drying trend, and the long-term inaccuracy in humidity control in actual application, so that the microwave food material process is accurately controlled, and the temperature and humidity of the food material are suitable.

Description

Technical Field

[0001] This invention relates to the field of electronic control technology, and in particular to a microwave-based temperature and humidity control method and related equipment. Background Technology

[0002] Microwave heating utilizes the intense vibration of water molecules in a high-frequency electromagnetic field to generate heat, offering advantages such as rapid heating and strong penetration. However, microwave heating also has inherent drawbacks. Because microwaves directly excite the resonant vaporization of water molecules inside food, the rate of surface evaporation is much greater than the rate of internal heat conduction, easily leading to excessive surface dehydration, resulting in problems such as "dry outside, raw inside," hardened skin, and a dry texture, severely affecting the edible quality of the food. To address these issues, various microwave heating humidification solutions have emerged in existing technologies, mainly including passive humidification, steam humidification, and atomized humidification.

[0003] Passive humidification solutions typically reduce moisture loss by covering the food with a lid or plastic wrap, but these solutions cannot actively regulate humidity, resulting in limited humidification effects and a lack of intelligent control. Steam humidification solutions often use metal or plastic container lids with a base holding water. While metal lids can shield surface microwaves, they pose a risk of sparking and have lower heating efficiency. Plastic lids, while avoiding shielding, suffer from delayed humidification response, large humidity fluctuations, and difficulty in achieving precise moisture balance control. Atomized humidification solutions (including existing patent CN120447637A) can actively replenish moisture, but they generally employ an open-loop control method with simultaneous microwave and steam start / stop and fixed parameter operation. This type of solution cannot suppress the flash-drying phenomenon at the moment of microwave power-on and lacks the ability to adapt to different foods, resulting in limited control precision. Summary of the Invention

[0004] This invention provides a microwave-based temperature and humidity control method and related equipment to address the shortcomings of existing technologies, such as the lack of a timing optimization mechanism, the absence of a temperature and humidity linkage control algorithm, the inability to effectively compensate for humidity lag and drying trends, and the lack of differentiated adaptation strategies based on food characteristics. These shortcomings have led to long-term technical problems in practical applications, including inaccurate humidity control, low heating efficiency, and food that is prone to drying or spoiling. This invention achieves precise and efficient control of microwave food processing, ensuring suitable temperature and humidity for the food.

[0005] This invention provides a microwave-based temperature and humidity control method, comprising: When a food ingredient instruction is detected, the corresponding temperature and humidity parameter model is determined based on the food ingredient instruction, and the ambient temperature and working humidity are monitored. The temperature and humidity parameter model includes the pre-establishment humidity parameters, repair temperature, and repair conditions. Based on the pre-set humidity parameters, the humidity submodule in the pre-connected temperature and humidity control module is controlled to start humidification, wherein the temperature and humidity control module also includes a microwave submodule; When the working humidity reaches the start-up condition in the pre-set humidity building parameters, the humidity submodule and the pre-connected microwave submodule are controlled to work together based on the preset coordination rules, the ambient temperature and the working humidity. When the ambient temperature reaches the repair temperature, the humidity submodule is controlled to reduce the working humidity, and the microwave submodule is controlled to reduce the ambient temperature until the ambient temperature and the working humidity reach the repair conditions.

[0006] According to a microwave-based temperature and humidity control method provided by the present invention, the step of controlling the humidity submodule and the pre-connected microwave submodule to work together based on preset coordination rules, the ambient temperature, and the operating humidity includes: The microwave submodule is controlled to operate based on the microwave operating parameters in the temperature and humidity parameter model; and, The humidity submodule is controlled to operate based on the steam operating parameters in the temperature and humidity parameter model, and the operating humidity is monitored. The operating times of the microwave operating parameters and the steam operating parameters do not overlap. When the operating humidity meets the coupling condition in the coordination rule, the temperature and humidity control module is controlled to adjust the temperature and humidity according to the operating humidity; and / or, when the ambient temperature meets the coupling condition, the humidity submodule is controlled to adjust the operating humidity according to the ambient temperature.

[0007] According to a microwave-based temperature and humidity control method provided by the present invention, the step of controlling the humidity submodule to adjust the working humidity according to the ambient temperature includes: Calculate the corresponding temperature rate deviation based on the ambient temperature and the temperature and humidity parameter model; When a temperature deviation is determined to exist based on the preset temperature deviation range and the temperature rate deviation, the humidity correction value corresponding to the temperature rate deviation is calculated. The humidity submodule is controlled to adjust the humidity based on the humidity correction value.

[0008] According to a microwave-based temperature and humidity control method provided by the present invention, the step of controlling the temperature and humidity control module to adjust the temperature and humidity according to the working humidity includes: Calculate the corresponding humidity rate deviation based on the operating humidity and the temperature and humidity parameter model; When a humidity deviation is determined to exist based on the preset humidity deviation range and the humidity rate deviation, the temperature correction value corresponding to the humidity deviation rate is calculated and the microwave submodule is controlled to adjust the temperature, or the temperature correction value and humidity correction value corresponding to the humidity deviation rate are calculated and the microwave submodule and the humidity submodule are controlled to adjust the temperature and humidity.

[0009] According to a microwave-based temperature and humidity control method provided by the present invention, the calculation of the temperature correction value and humidity correction value corresponding to the humidity deviation rate includes: Calculate the humidity correction value corresponding to the humidity deviation rate based on the preset humidity correction coefficient; The temperature correction value corresponding to the temperature deviation rate is calculated based on the preset temperature correction coefficient, wherein the humidity correction coefficient and the temperature correction coefficient are asymmetric coefficients.

[0010] According to a microwave-based temperature and humidity control method provided by the present invention, when the ambient temperature reaches the repair temperature, the method further includes controlling the humidity submodule to reduce the working humidity and controlling the microwave submodule to reduce the ambient temperature until the ambient temperature and the working humidity reach the repair conditions. Calculate the corresponding drying rate based on the operating humidity and the ambient temperature; When the drying value is determined to be lower than a preset threshold based on the drying rate, the humidity submodule is controlled to humidify according to the preset waste heat parameters.

[0011] According to the present invention, a microwave-based temperature and humidity control method is provided, wherein the working humidity includes ambient humidity and food humidity.

[0012] The present invention also provides a microwave-based temperature and humidity control device, comprising: The system comprises a housing, a temperature and humidity control module installed inside the housing, a sensor, a food placement area, and a control system. The temperature and humidity control module includes a microwave submodule and a humidity submodule. The control system is communicatively connected to the microwave submodule, the humidity submodule, and the sensor, respectively. The control system implements the microwave-based temperature and humidity control method described above.

[0013] The present invention also provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement any of the microwave-based temperature and humidity control methods described above.

[0014] The present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements any of the microwave-based temperature and humidity control methods described above.

[0015] This invention provides a microwave-based temperature and humidity control method and related equipment. When a food ingredient command is detected, a corresponding temperature and humidity parameter model is determined based on the command, and the ambient temperature and working humidity are monitored. The temperature and humidity parameter model includes pre-humidification parameters, a repair temperature, and repair conditions. Based on the pre-humidification parameters, the humidity submodule in a pre-connected temperature and humidity control module is controlled to start humidification. By performing pre-humidification before microwave startup, the problem of food surface flash-drying at the moment of microwave power-on is effectively suppressed. When the working humidity reaches the startup conditions in the pre-humidification parameters, based on preset coordination rules, the ambient temperature, and the working humidity, the humidity submodule and the pre-connected microwave submodule are controlled to work collaboratively. By introducing temperature and humidity coordination, humidity is dynamically adjusted according to temperature changes, significantly improving the response speed and accuracy of temperature and humidity control. When the ambient temperature reaches the repair temperature, the humidity submodule is controlled to reduce the working humidity, and the microwave submodule is controlled to reduce the ambient temperature until the ambient temperature and working humidity reach the repair conditions. This invention achieves precise coordination and dynamic optimization of temperature and humidity during microwave heating through pre-set humidity building sequence and dual closed-loop coupling control of temperature and humidity, effectively solving the technical problems of inaccurate humidity control, low heating efficiency, and food drying and spoilage in the prior art. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0017] Figure 1 This is a schematic diagram of the first process of the microwave-based temperature and humidity control method provided by the present invention. Figure 2 This is a schematic diagram of the process for determining the temperature and humidity parameter model in the microwave-based temperature and humidity control method provided by the present invention. Figure 3 This is the second flowchart of the microwave-based temperature and humidity control method provided by the present invention; Figure 4 This is a schematic diagram of the temperature and humidity coupling constraint in the microwave-based temperature and humidity control method provided by the present invention. Figure 5 This is a schematic diagram of the microwave-based temperature and humidity control device provided by the present invention. Figure 6 This is a schematic diagram of the structure of the electronic device provided by the present invention. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0019] The following is combined Figures 1-4 This paper describes the specific real-time process of the microwave-based temperature and humidity control method of the present invention. This microwave-based temperature and humidity control method can run via application programs, plugins, etc. For ease of explanation, a device with the application program installed will be used as an example for subsequent descriptions. This device can be a microwave oven or other device that can control the heating of food via microwaves. Since drying itself involves evaporating moisture from food through a certain temperature and humidity, microwave vacuum drying equipment can also apply the humidity and temperature control method used in this embodiment. In the latter case, the drying objective changes from "maintaining humidity" to "precisely controlling the dehydration rate." For ease of explanation, the following description will only use heating food as an example to illustrate the specific implementation method.

[0020] like Figure 2 As shown, the food ingredient command is the instruction that subsequently directs the device to activate the temperature and humidity control method. Users can send food ingredient commands to the device through its interactive interface. These commands include different food types, such as staple foods, meats, and vegetables. Besides the interactive interface, the device can also include a camera to determine the type of food to be heated or dried through methods such as taking photos and image recognition, thereby generating the food ingredient command. In a third method of generating food ingredient commands, different food ingredients have barcodes, QR codes, or other labels on their surfaces. By scanning and recognizing these labels, the device can determine the food type and generate the command. Therefore, the device adapts to the differentiated needs of staple foods, meats, and vegetables, achieving personalized and precise moisturizing and reheating, resulting in better taste. Specifically, this includes: S100. When a food ingredient command is detected, determine the corresponding temperature and humidity parameter model based on the food ingredient command, and monitor the ambient temperature and working humidity.

[0021] Specifically, the equipment is pre-connected to a temperature and humidity control module, which may include a microwave submodule and a humidity submodule. The humidity submodule may employ devices such as a steam generator, a microporous high-pressure atomizer, and an exhaust fan, capable of altering the moisture content within the chamber. The microwave submodule uses a microwave transmitter to emit microwaves into the chamber to heat the food.

[0022] In terms of data acquisition, the equipment includes at least a temperature sensor and a humidity sensor. The temperature sensor monitors the temperature inside the chamber, and the humidity sensor monitors the humidity inside the chamber. Regarding humidity, in addition to the moisture in the air inside the chamber, the food itself may also contain moisture. To improve the monitoring of the overall moisture content inside the chamber, the equipment may also include a weight sensor. During the heating process, the weight sensor can monitor changes in the weight of the food, thereby estimating moisture loss and calculating the real-time water loss rate and cumulative water loss rate. This data, along with the ambient humidity inside the chamber, serves as the working humidity for subsequent humidity control, providing a more direct reflection of the actual moisture state of the food. To serve as a benchmark for subsequent temperature and humidity control, the equipment performs a power-on self-test upon starting cooking, reading the ambient temperature and working humidity as initial data.

[0023] Once a food ingredient command is detected, the device loads the corresponding temperature and humidity parameter model, including repair conditions, pre-set humidity parameters, target humidity range, alternation cycle, baseline duty cycle, high temperature protection threshold, and humidification duration.

[0024] S200. Based on the pre-set humidity parameters, control the humidity submodule in the pre-connected temperature and humidity control module to start humidification.

[0025] Specifically, such as Figure 3 As shown, before formal heating, this embodiment forcibly executes a pre-heating steam humidification step. In this step, the microwave submodule is not activated (standby) or starts at low power, while the humidity submodule begins operation, outputting a large amount of steam to quickly raise the humidity inside the cavity to the preset high humidity range. After the pre-heating humidification parameter control module, the humidity inside the cavity is monitored in real time, and the humidity value is collected as the working humidity. The pre-heating humidification parameters include parameters such as the target moisture content and humidification time during the pre-heating process.

[0026] The purpose of pre-humidification is to raise the humidity inside the cavity to a preset high humidity range, thereby pre-building a saturated moisturizing air film on the surface of the food and suppressing instantaneous flash evaporation upon power-on.

[0027] S300. When the working humidity reaches the start-up condition in the pre-set humidity building parameters, the humidity submodule and the pre-connected microwave submodule are controlled to work together based on the preset coordination rules, the ambient temperature and the working humidity.

[0028] Specifically, the startup condition can be the humidity in the pre-set humidity parameters, the humidity building time in the pre-set humidity parameters, or a combination of startup humidity and humidity building time. A humidity value is preset as the startup moisture in the pre-set humidity parameters. When the operating humidity (such as ambient humidity) reaches this value, it means that the microwave submodule can start or operate at high power. The startup moisture can be a fixed value, or it can be determined based on the initial operating humidity, or it can be determined based on the type of food. Since the microwave submodule is not working or is operating at a low frequency at this time, the impact on the food is small. Taking the collected operating humidity as an example that only includes ambient humidity, the startup moisture is set to initial operating humidity + 10~15%RH, so that the startup moisture can adapt to changes in environmental conditions.

[0029] The pre-heating parameters, such as the pre-heating time (15-20 seconds), are used to control the rate and duration of heat buildup and prevent excessive heating of the food. After pre-heating is complete, the microwave submodule starts up or operates at high power.

[0030] The coordination rule refers to the rules governing the interaction between moisture and temperature during microwave heating. This includes how the working humidity should be adjusted to cope with changes in ambient temperature, and the coordination rules between steam control time, microwave control time, and so on. For example, setting microwave and humidification cycles: the microwave cycle is 10 seconds of heating followed by a 2-second rest period, and the humidification cycle is 5 seconds of humidification followed by a 1-second rest period. Microwaves are easily absorbed by water molecules. If microwaves and steam operate simultaneously or their durations highly overlap, a continuous water film can easily form on the food surface. This causes a large amount of microwave energy to be absorbed by the surface moisture, preventing it from effectively penetrating the food, resulting in a significant decrease in heating efficiency and uneven heating. It may even lead to flash drying upon microwave power-on. To address this issue, based on the coordination rule, the humidity submodule and microwave submodule are controlled during operation, including: S310. Control the operation of the microwave submodule according to the microwave operating parameters in the temperature and humidity parameter model.

[0031] Specifically, the temperature and humidity parameter model includes the microwave operating parameters corresponding to the food ingredient instruction. These parameters include microwave power, microwave time, and the expected ambient temperature at different time points. Based on these parameters, the operation of the microwave submodule can be controlled.

[0032] S320. Based on the steam working parameters in the temperature and humidity parameter model, control the operation of the humidity submodule and monitor the working humidity, wherein the working time corresponding to the microwave working parameters and the steam working parameters does not overlap.

[0033] Specifically, the temperature and humidity parameter model includes the steam operating parameters corresponding to the food ingredient instruction. These parameters include the steam volume, steam operating time, and the expected operating humidity at different time points. Based on these parameters, the operation of the humidity submodule can be controlled.

[0034] The operating time corresponding to the microwave operating parameters, i.e., the microwave operating time, does not overlap with the steam operating time, but rather they intersect. While simultaneous microwave and steam operation leads to energy loss, the alternating operation of microwaves and steam eliminates interference from the water film on microwave absorption, thus improving heating efficiency.

[0035] S330. When the working humidity meets the coupling condition in the coordination rule, the temperature and humidity control module is controlled to adjust the temperature and humidity according to the working humidity; and / or, when the ambient temperature meets the coupling condition, the humidity submodule is controlled to adjust the working humidity according to the ambient temperature.

[0036] Specifically, such as Figure 4 As shown, the coordination rules include coupling conditions, which refer to the specific triggering rules and boundary conditions that influence and constrain the interaction between operating humidity and ambient temperature. For example, at low temperatures (<80℃), the operating power, operating time, and corresponding target humidity of the humidity submodule are increased to prioritize water retention. At high temperatures (>140℃), the operating power, operating time, and corresponding target humidity of the humidity submodule are reduced to intervene in advance and avoid irreversible drying damage. Similarly, operating humidity also affects the operation of the microwave submodule to adjust the ambient temperature. Through mutual influence, humidity changes with temperature, and temperature and humidity are interlocked, solving the problem of microwaves drying out and decaying during daily use.

[0037] For example, you can pre-set low-temperature zones, high-temperature zones, and humidity control rules. The first two are used to distinguish between low-temperature and high-temperature environments, while the humidity control rules are used to constrain the adjustment of humidity thresholds.

[0038] When the ambient temperature is in the low-temperature zone, more atomization is needed to retain moisture. Therefore, according to the preset humidity control rules, the humidity threshold corresponding to the current time is updated so that the updated humidity threshold is higher than the previous humidity threshold, prioritizing moisture retention. The humidity threshold can be updated by increasing the original humidity threshold by 10%, increasing the humidity value by a fixed amount, or by pre-determining the update table based on experiments. Similarly, when the ambient temperature is in the high-temperature zone, less atomization is needed to prevent food from becoming soggy. According to the humidity control rules, the humidity threshold corresponding to the current time is updated so that the updated humidity threshold is lower than the previous humidity threshold, prioritizing the prevention of water accumulation. The humidity threshold can be updated by decreasing the original humidity threshold by 10%, decreasing the humidity value by a fixed amount, or by pre-determining the update table based on experiments.

[0039] This dual closed-loop output is dynamically corrected by a bidirectional coupling constraint module. In the low-temperature range, the humidity threshold is automatically raised to prioritize water retention, while in the high-temperature range, the upper limit of humidity is automatically lowered to prevent water accumulation and rotting. This achieves humidity changing with temperature and temperature-humidity interlocking.

[0040] Furthermore, although the rates of temperature and humidity change within the cavity can be estimated based on the power of the microwave submodule and the humidity submodule, in actual operation, factors such as the initial temperature and humidity within the cavity, the moisture content of the food, and the aging of the equipment all affect the actual rates of temperature and humidity change. To improve the correspondence between humidity and temperature and the temperature and humidity parameter model corresponding to the food, and to proactively adjust the ambient temperature and operating humidity, allowing for early intervention and prediction, and enhancing the coupling between the two, this embodiment provides a specific adjustment method that bidirectionally couples the temperature control and humidity control processes, with temperature and humidity mutually constraining each other, humidity changing with temperature, and temperature and humidity interlocking, including: A101. Calculate the corresponding temperature rate deviation based on the ambient temperature and the temperature and humidity parameter model.

[0041] Specifically, the rate of temperature deviation refers to the difference between the actual rate of temperature change and the expected rate of temperature change during the operation of the microwave submodule. It can be expressed as a direct ratio, a percentage difference, etc., and can be used to characterize the trend of ambient temperature change over time. The expected rate of temperature change is pre-programmed into the temperature and humidity parameter model. Based on the ambient temperature and the temperature and humidity parameter model, the temperature rate deviation corresponding to the ambient temperature can be calculated.

[0042] A102. When a temperature deviation is determined to exist based on the preset temperature deviation range and the temperature rate deviation, calculate the humidity correction value corresponding to the temperature rate deviation.

[0043] Specifically, the temperature and humidity parameter model includes a temperature deviation range, which is used to determine whether the current temperature change exceeds the normal fluctuation range. When a temperature deviation is determined to exist based on the temperature deviation range and the temperature rate deviation, a humidity correction process is triggered.

[0044] The humidity correction value is used to characterize the amount of humidity compensation required due to temperature change trends. The humidity correction value can be obtained through a preset correction function or correction mapping table. This function or mapping table determines the amount of humidity compensation that needs to be increased or decreased based on the magnitude and direction (positive or negative) of the temperature rate deviation. The correction function is a function obtained from actual experiments corresponding to humidity correction values ​​for different temperature rate deviations and / or ambient temperatures. The mapping table retains the relationship between the temperature rate deviation and / or ambient temperature and the humidity correction value in a mapping form. The correction function can be linear or non-linear. Furthermore, in addition to the specific subsequent increase or decrease in moisture content, the humidity correction value also includes extending or shortening the steaming time to increase or decrease moisture content.

[0045] For example, for the 10th second, the temperature and humidity parameter model corresponds to a heating rate of 10℃ / s at this time point, an ambient humidity of 70%, and a temperature deviation range of 5%. However, in actual operation, based on the expected temperature change rate, the actual temperature change rate at the 10th second is determined to be 25℃ / s, indicating a temperature discrepancy between the expected and actual values. Therefore, it is necessary to increase the humidity to bring more water vapor into the chamber, thereby reducing the subsequent heating rate. Using a correction function, a humidity correction value of 80% is calculated.

[0046] A103. Based on the humidity correction value, control the humidity submodule to adjust the humidity.

[0047] Finally, based on the humidity correction value, the humidity submodule adjusts the target humidity. If the humidity submodule is already operating, it adjusts its operating power. If the humidity submodule and microwave submodule are in a transition period and not currently operating, they will operate according to the adjusted target humidity the next time they operate, thus achieving feedforward compensation of humidity based on temperature change trends. For example, to increase humidity, the humidity submodule can increase the steam release rate, reduce the operating speed of the dehumidification fan, or stop operating it altogether.

[0048] Furthermore, the temperature rate deviation can be obtained by differential calculation of the ambient temperature or by sliding window difference calculation. The humidity correction value can be positive or negative to correspond to the control requirements of increasing or decreasing humidity, respectively.

[0049] Temperature rate deviation can reflect the current dynamic trend of the system, not just the static deviation. Therefore, through the above method, this embodiment can correct the humidity in advance when the temperature shows an abnormal trend, avoiding humidity lag or imbalance caused by rapid temperature changes, and achieving precise coupled control of temperature and humidity.

[0050] In addition to correcting humidity through temperature, temperature or humidity itself can also be corrected through humidity. The steps are as follows: A201. Calculate the corresponding humidity rate deviation based on the working humidity and the temperature and humidity parameter model; Specifically, humidity rate deviation refers to the deviation between the actual rate of change of working humidity and the expected rate of change of working humidity during the operation of the humidity submodule. It can be expressed as a direct ratio, a percentage difference, etc., and can be used to characterize the trend of working humidity change over time. In this embodiment, working humidity includes both the working humidity within the chamber and the moisture content of the food. Therefore, changes in working humidity include changes monitored by the humidity sensor and changes in food moisture content monitored by the weight of the food. The expected rate of change of moisture content is pre-written into the temperature and humidity parameter model. The calculation of humidity rate deviation is similar to the calculation of temperature rate deviation mentioned earlier and will not be repeated here.

[0051] A202. When a humidity deviation is determined to exist based on the preset humidity deviation range and the humidity rate deviation, calculate the temperature correction value corresponding to the humidity deviation rate and control the microwave submodule to adjust the temperature, or calculate the temperature correction value and humidity correction value corresponding to the humidity deviation rate and control the microwave submodule and the humidity submodule to adjust the temperature and humidity.

[0052] Specifically, the temperature and humidity parameter model also includes a humidity deviation range, which is used to determine whether the current humidity change exceeds the normal fluctuation range. When a humidity deviation is determined to exist based on the humidity deviation range and the humidity rate deviation, a temperature and / or humidity correction process is triggered.

[0053] The temperature correction value is used to characterize the amount of temperature compensation required due to changes in moisture content. This temperature correction value can be obtained through a preset correction function or correction mapping table. The correction function or mapping table determines the amount of temperature increase or decrease required based on the magnitude and direction (positive or negative) of the humidity rate deviation. The correction function is a function obtained from actual experiments corresponding to temperature correction values ​​for different humidity deviation rates and / or operating humidity levels. The mapping table retains the relationship between the humidity deviation rate and / or operating humidity and the temperature correction value in a mapping form. The correction function can be linear or non-linear. Furthermore, in addition to the specific subsequent temperature increase or decrease, the temperature correction value also includes extending or shortening the microwave time to adjust the temperature.

[0054] For example, taking the moisture change rate as only including the operating humidity as an example, for the 15th second, the temperature and humidity parameter model corresponds to a moisture change rate of 3%RH / s at this time point, with an ambient temperature of 120℃ and a humidity deviation range of 8%. However, in actual operation, based on the expected moisture change rate, the actual moisture change rate at the 15th second is determined to be -8%RH / s, indicating a humidity deviation between the expected and actual values. Therefore, it is necessary to reduce the microwave power to slow down the temperature rise and avoid excessive water loss from the food due to rapid moisture reduction. Using a correction function, a temperature correction value of -15% is calculated.

[0055] Then, based on the temperature correction value, the microwave submodule is controlled to adjust the target temperature. If the microwave submodule is already operating, it adjusts its duty cycle or output power. If the microwave submodule and humidity submodule are in a transition period and not currently operating, it will operate according to the adjusted parameters the next time it operates, thus achieving feedforward compensation of temperature based on humidity change trends. Taking temperature reduction as an example, the microwave submodule can achieve this by reducing the duty cycle, decreasing the output power, or shortening the single operating time.

[0056] Furthermore, humidity correction values ​​can be calculated simultaneously. Microwave-heated food exhibits an asymmetric characteristic of "rapid dehumidification and slow moisture absorption," essentially due to the asymmetry in the direction of moisture change. Taking operating humidity as an example, when humidity drops rapidly for dehumidification, stronger compensation is needed, while when humidity rises slowly for moisture absorption, gentler control is required to avoid overcompensation. Therefore, to address this asymmetric characteristic, the humidity correction value calculation process specifically includes: Calculate the humidity correction value corresponding to the humidity deviation rate based on the preset humidity correction coefficient; The temperature correction value corresponding to the temperature deviation rate is calculated based on the preset temperature correction coefficient, wherein the humidity correction coefficient and the temperature correction coefficient are asymmetric coefficients.

[0057] Specifically, temperature correction coefficients and humidity correction coefficients are preset. The direction and magnitude of the humidity rate deviation are determined. If the humidity rate deviation is negative and its absolute value exceeds the humidity deviation range, it is determined that the current stage is a relatively fast dehumidification stage; when the humidity rate deviation is positive, it is determined that the current stage is a moisture absorption stage. In one optional mode, the humidity correction coefficient can be 1.

[0058] During the rapid dehumidification phase, both the humidity correction factor and the temperature correction factor are greater than 1 to achieve a synergistic enhancement of the humidity and temperature correction values. During the moisture absorption phase, both the humidity correction factor and the temperature correction factor are less than 1 to achieve a synergistic reduction of the humidity and temperature correction values.

[0059] After calculating the baseline humidity correction value and baseline temperature correction value based on the humidity rate deviation, they are multiplied by the corresponding asymmetric coefficient to obtain the final humidity correction value and temperature correction value. The asymmetric coefficient in the dehumidification stage is greater than that in the moisture absorption stage, in order to specifically enhance the compensation intensity for rapid dehumidification. If the same fixed coefficient is used, either the compensation during dehumidification will be insufficient, or the compensation during moisture absorption will be too strong. Therefore, it is necessary to introduce an asymmetric coefficient to differentiate based on the direction of change.

[0060] For example, when the humidity rate deviation is -6.5 %RH / s, it is determined to be a relatively fast dehumidification stage. The basic humidity correction value is +15%, and the basic temperature correction value is -12%. At this time, the humidity correction coefficient is 1.7, and the temperature correction coefficient is 1.9. Finally, the humidity correction value is +25.5%, and the temperature correction value is -22.8%.

[0061] This embodiment uses different asymmetric coefficients according to the direction of humidity change, so that the humidity correction value and temperature correction value are synergistically enhanced when dehumidification is fast and synergistically weakened when moisture absorption is slow. This effectively solves the asymmetric characteristic problem of slow humidity rise and fast humidity fall, and achieves more accurate and stable temperature and humidity coupling control.

[0062] With temperature and humidity adjusted simultaneously, the microwave submodule and the humidity submodule adjust the temperature and humidity according to the humidity correction value. Taking the above example, the humidity submodule increases steam output according to a correction value of +25.5%, while the microwave submodule reduces its duty cycle according to a correction value of -22.8%. The two work together to quickly suppress moisture loss.

[0063] Furthermore, the overall architecture of this device can employ a PID controller as the basic control layer to control temperature and humidity separately. Fuzzy logic serves as the intelligent compensation layer, receiving dynamic information such as rate deviations and outputting correction values ​​or asymmetric coefficients to adjust the PID output or adjust PID parameters online. This better handles the nonlinear coupling of temperature and humidity, as well as the asymmetric characteristics of "fast dehumidification and slow moisture absorption." Compared to a single PID controller, humidity fluctuation control is more precise, and steady-state error is reduced.

[0064] S400. When the ambient temperature reaches the repair temperature, control the humidity submodule to reduce the working humidity and control the microwave submodule to reduce the ambient temperature until the ambient temperature and the working humidity reach the repair conditions.

[0065] Specifically, when the ambient temperature reaches the repair temperature, the humidity control submodule reduces the working humidity and the microwave submodule reduces the ambient temperature until the ambient temperature and working humidity reach the preset repair conditions, and the system enters the humidification repair state.

[0066] The repair temperature is a pre-set threshold temperature at which the food is close to the end of heating, used to determine whether the food has entered a moisture-repairing state. When the ambient temperature reaches this repair temperature, the humidity submodule reduces or shuts off steam release and turns on or increases the power of the dehumidification fan; simultaneously, the microwave submodule reduces its duty cycle or stops working to achieve a coordinated reduction in both ambient temperature and humidity.

[0067] The repair conditions can be based on a single or combined factor such as ambient temperature, operating humidity, or the duration of low-frequency operation of the microwave submodule. In this embodiment, a residual heat heating strategy based on drying rate prediction is used at the end of the heating process to reduce the risk of excessive drying of the food surface. Therefore, after the repair conditions are met, the process also includes: S410. Calculate the corresponding drying rate based on the working humidity and the ambient temperature.

[0068] Specifically, during the humidification repair stage or when approaching repair conditions, the corresponding drying rate is calculated based on the working humidity and ambient temperature. The drying rate refers to the speed at which drying occurs under the current environment.

[0069] S420. When the drying value is determined to be lower than a preset threshold based on the drying rate, the humidity submodule is controlled to humidify according to the preset waste heat parameters.

[0070] Specifically, when the drying value is determined to be lower than a preset threshold based on the drying rate, it indicates that directly ending the process would cause the food to become too dry. Therefore, a residual heat parameter is preset to assist the humidity submodule in its operation, increasing the humidity in the environment. The residual heat from microwave heating can transfer heat through the air and the moisture in the food, allowing the food to be heated using residual heat without becoming too dry.

[0071] Based on preset waste heat parameters, the humidity submodule is controlled to humidify, while the operation of the microwave submodule can be reduced or stopped. For example, after the microwave submodule is turned off, steam is used for humidification for 5-10 seconds.

[0072] Through the above method, this embodiment combines the predictive control of the evaporation model to perform humidity compensation in advance according to the drying rate at the end of the heating stage, and performs short-term humidification after the repair conditions are met, which effectively solves the problem of excessive surface drying caused by residual heat during the conventional heating stop process.

[0073] In summary, this invention achieves differentiated adaptation to different ingredients through a multi-dimensional coupled control and predictive compensation mechanism, effectively improving the moisturizing effect and cooking quality while ensuring heating efficiency, and has strong practicality and promotional value.

[0074] Combination Figure 5 The microwave-based temperature and humidity control device provided by the present invention will be described below. The microwave-based temperature and humidity control device described below can be referred to in correspondence with the microwave-based temperature and humidity control method described above.

[0075] A second aspect of this invention provides a microwave-based temperature and humidity control device, the corresponding trade name of which can be a microwave oven, drying oven, etc. This embodiment uses a commonly used microwave oven as an example to illustrate the specific structure of this humidity control device.

[0076] The microwave-based temperature and humidity control device includes a housing, a temperature and humidity control module installed inside the housing, sensors, a food placement area, and a control system. The temperature and humidity control module includes a microwave submodule and a humidity submodule. The control system is communicatively connected to the microwave submodule, the humidity submodule, and the sensors. The sensors are categorized as temperature sensors, humidity sensors, and / or weight sensors.

[0077] like Figure 5As shown, the outer casing of this humidity control device is divided into a microwave oven outer cavity 1 and a microwave oven inner cavity 2. The humidity submodule includes a steam generator 4, a water tank 5, a water / steam channel 6, and a steam outlet 7. The device includes an infrared temperature sensor 8 and a humidity sensor 9. If a weight sensor is installed, it can be placed in the food storage area. Figure 2 The food is placed at position 11. The control system 10 is communicatively connected to the microwave submodule, the humidity submodule, and each sensor to acquire data and perform control operations.

[0078] The microwave submodule uses a microwave generator and waveguide 3, which generates and guides microwave energy into the cavity, serving as the core heating actuator. The humidity submodule uses a steam generator 4, which generates steam when water from the tank is input. Steam outlet 7 directs the steam generated by the steam generator into the microwave oven cavity through the steam channel and steam outlet. Infrared temperature sensor 8 is the core temperature sensing element, detecting the temperature of food heated in the cavity in real time. Humidity sensor 9 is the core humidity sensing element, detecting the humidity value of the cavity in real time. The control system 10 includes a main control board and a control panel. The main control board contains a controller and a memory, stores a database, and executes the core control algorithm. It is connected to the microwave generator and waveguide 3, steam generator 4, and sensors, respectively. The control panel is the interface for users to input commands and view information. The microwave-based humidity control method described above is programmed into the main control board for execution during operation.

[0079] Figure 6 An example is a schematic diagram of the physical structure of an electronic device, such as... Figure 6 As shown, the electronic device may include: a processor 810, a communication interface 820, a memory 830, and a communication bus 840, wherein the processor 810, the communication interface 820, and the memory 830 communicate with each other through the communication bus 840. The processor 810 can call logical instructions in the memory 830 to execute a microwave-based temperature and humidity control method, which includes: When a food ingredient instruction is detected, the corresponding temperature and humidity parameter model is determined based on the food ingredient instruction, and the ambient temperature and working humidity are monitored. The temperature and humidity parameter model includes the pre-establishment humidity parameters, repair temperature, and repair conditions. Based on the pre-set humidity parameters, the humidity submodule in the pre-connected temperature and humidity control module is controlled to start humidification, wherein the temperature and humidity control module also includes a microwave submodule; When the working humidity reaches the start-up condition in the pre-set humidity building parameters, the humidity submodule and the pre-connected microwave submodule are controlled to work together based on the preset coordination rules, the ambient temperature and the working humidity. When the ambient temperature reaches the repair temperature, the humidity submodule is controlled to reduce the working humidity, and the microwave submodule is controlled to reduce the ambient temperature until the ambient temperature and the working humidity reach the repair conditions. Furthermore, the logic instructions in the aforementioned memory 830 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or part 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 the present invention. The aforementioned storage medium includes: USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, optical disks, and other media capable of storing program code.

[0080] On the other hand, the present invention also provides a computer program product, the computer program product comprising a computer program that can be stored on a non-transitory computer-readable storage medium, wherein when the computer program is executed by a processor, the computer is able to execute the microwave-based temperature and humidity control method provided by the above methods, the method comprising: When a food ingredient instruction is detected, the corresponding temperature and humidity parameter model is determined based on the food ingredient instruction, and the ambient temperature and working humidity are monitored. The temperature and humidity parameter model includes the pre-establishment humidity parameters, repair temperature, and repair conditions. Based on the pre-set humidity parameters, the humidity submodule in the pre-connected temperature and humidity control module is controlled to start humidification, wherein the temperature and humidity control module also includes a microwave submodule; When the working humidity reaches the start-up condition in the pre-set humidity building parameters, the humidity submodule and the pre-connected microwave submodule are controlled to work together based on the preset coordination rules, the ambient temperature and the working humidity. When the ambient temperature reaches the repair temperature, the humidity submodule is controlled to reduce the working humidity, and the microwave submodule is controlled to reduce the ambient temperature until the ambient temperature and the working humidity reach the repair conditions.

[0081] In another aspect, the present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, is implemented to perform the microwave-based temperature and humidity control method provided by the methods described above, the method comprising: When a food ingredient instruction is detected, the corresponding temperature and humidity parameter model is determined based on the food ingredient instruction, and the ambient temperature and working humidity are monitored. The temperature and humidity parameter model includes the pre-establishment humidity parameters, repair temperature, and repair conditions. Based on the pre-set humidity parameters, the humidity submodule in the pre-connected temperature and humidity control module is controlled to start humidification, wherein the temperature and humidity control module also includes a microwave submodule; When the working humidity reaches the start-up condition in the pre-set humidity building parameters, the humidity submodule and the pre-connected microwave submodule are controlled to work together based on the preset coordination rules, the ambient temperature and the working humidity. When the ambient temperature reaches the repair temperature, the humidity submodule is controlled to reduce the working humidity, and the microwave submodule is controlled to reduce the ambient temperature until the ambient temperature and the working humidity reach the repair conditions.

[0082] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0083] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods described in the various embodiments or some parts of the embodiments.

[0084] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications 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.

Claims

1. A microwave-based temperature and humidity control method, characterized in that, include: When a food ingredient instruction is detected, the corresponding temperature and humidity parameter model is determined based on the food ingredient instruction, and the ambient temperature and working humidity are monitored. The temperature and humidity parameter model includes the pre-establishment humidity parameters, repair temperature, and repair conditions. Based on the pre-set humidity parameters, the humidity submodule in the pre-connected temperature and humidity control module is controlled to start humidification, wherein the temperature and humidity control module also includes a microwave submodule; When the working humidity reaches the start-up condition in the pre-set humidity building parameters, the humidity submodule and the pre-connected microwave submodule are controlled to work together based on the preset coordination rules, the ambient temperature and the working humidity. When the ambient temperature reaches the repair temperature, the humidity submodule is controlled to reduce the working humidity, and the microwave submodule is controlled to reduce the ambient temperature until the ambient temperature and the working humidity reach the repair conditions.

2. The microwave-based temperature and humidity control method according to claim 1, characterized in that, The control of the humidity submodule and the pre-connected microwave submodule to work together based on preset coordination rules, ambient temperature, and operating humidity includes: The microwave submodule is controlled to operate based on the microwave operating parameters in the temperature and humidity parameter model; and, The humidity submodule is controlled to operate based on the steam operating parameters in the temperature and humidity parameter model, and the operating humidity is monitored. The operating times of the microwave operating parameters and the steam operating parameters do not overlap. When the operating humidity meets the coupling condition in the coordination rule, the temperature and humidity control module is controlled to adjust the temperature and humidity according to the operating humidity; and / or, when the ambient temperature meets the coupling condition, the humidity submodule is controlled to adjust the operating humidity according to the ambient temperature.

3. The microwave-based temperature and humidity control method according to claim 2, characterized in that, The step of controlling the humidity submodule to adjust the operating humidity according to the ambient temperature includes: Calculate the corresponding temperature rate deviation based on the ambient temperature and the temperature and humidity parameter model; When a temperature deviation is determined to exist based on the preset temperature deviation range and the temperature rate deviation, the humidity correction value corresponding to the temperature rate deviation is calculated. The humidity submodule is controlled to adjust the humidity based on the humidity correction value.

4. The microwave-based temperature and humidity control method according to claim 2, characterized in that, The step of controlling the temperature and humidity control module to adjust the temperature and humidity according to the working humidity includes: Calculate the corresponding humidity rate deviation based on the operating humidity and the temperature and humidity parameter model; When a humidity deviation is determined to exist based on the preset humidity deviation range and the humidity rate deviation, the temperature correction value corresponding to the humidity deviation rate is calculated and the microwave submodule is controlled to adjust the temperature, or the temperature correction value and humidity correction value corresponding to the humidity deviation rate are calculated and the microwave submodule and the humidity submodule are controlled to adjust the temperature and humidity.

5. The microwave-based temperature and humidity control method according to claim 4, characterized in that, The calculation of the temperature correction value and humidity correction value corresponding to the humidity deviation rate includes: Calculate the humidity correction value corresponding to the humidity deviation rate based on the preset humidity correction coefficient; The temperature correction value corresponding to the temperature deviation rate is calculated based on the preset temperature correction coefficient, wherein the humidity correction coefficient and the temperature correction coefficient are asymmetric coefficients.

6. The microwave-based temperature and humidity control method according to any one of claims 1 to 5, characterized in that, When the ambient temperature reaches the repair temperature, the humidity submodule is controlled to reduce the working humidity, and the microwave submodule is controlled to reduce the ambient temperature, until the ambient temperature and the working humidity reach the repair conditions. The method further includes: Calculate the corresponding drying rate based on the operating humidity and the ambient temperature; When the drying value is determined to be lower than a preset threshold based on the drying rate, the humidity submodule is controlled to humidify according to the preset waste heat parameters.

7. The microwave-based temperature and humidity control method according to any one of claims 1 to 5, characterized in that, The working humidity includes both ambient humidity and food humidity.

8. A microwave-based temperature and humidity control device, characterized in that, include: The system comprises a housing, a temperature and humidity control module installed inside the housing, a sensor, a food placement area, and a control system. The temperature and humidity control module includes a microwave submodule and a humidity submodule. The control system is communicatively connected to the microwave submodule, the humidity submodule, and the sensor, respectively. The control system implements the microwave-based temperature and humidity control method as described in any one of claims 1 to 7.

9. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that, When the processor executes the program, it implements the microwave-based temperature and humidity control method as described in any one of claims 1 to 7.

10. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the microwave-based temperature and humidity control method as described in any one of claims 1 to 7.

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