CN111031619A - Method and device for heating multi-cavity microwave oven, microwave oven and storage medium - Google Patents
Method and device for heating multi-cavity microwave oven, microwave oven and storage medium Download PDFInfo
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Abstract
The disclosure relates to the technical field of household appliances, in particular to a heating method and device of a multi-cavity microwave oven, the microwave oven and a storage medium, which are used for solving the technical problem that the microwave oven cannot mature at the same time when heating a plurality of foods in the related art. The heating method of the multi-cavity microwave oven comprises the following steps: collecting heating state diagrams of food in a heating state and in different cavities in the microwave oven; according to the surface texture information of the food in the heating state diagram, obtaining maturity information of the food in different cavities; calculating by utilizing the maturity information to obtain theoretical remaining time required by heating the food in different cavities to maturity at the current heating temperature; and adjusting the heating temperatures of the different cavities according to the theoretical residual time so as to ensure that the time required for heating the food in the different cavities to be mature is the same.
Description
Technical Field
The present disclosure relates to the field of household electrical appliances, and in particular, to a method and an apparatus for heating a multi-cavity microwave oven, a microwave oven, and a storage medium.
Background
At present, with the improvement of living standard of people, a microwave oven is one of the more and more household appliances which are necessary for families as a simple and practical household appliance for heating food. The food can be well heated to be cooked in a heating device such as a microwave oven, an oven and the like, wherein the temperature, especially the surface temperature, of the food has a corresponding relation with the maturity degree of the food, the maturity degree of the food is not well controlled, and the heated food is uncooked or cooked. In order to properly heat the food, a cook is required to control the heating time and the heating power according to the observation and experience, which makes the doneness of the food heating completely dependent on the experience of the cook and the operating characteristics of the oven or microwave oven, resulting in a difficulty in controlling the doneness of the food heating.
Disclosure of Invention
The present disclosure provides a heating method and apparatus for a multi-cavity microwave oven, a microwave oven and a storage medium, which are used to solve the technical problem that the microwave oven cannot mature at the same time when heating a plurality of foods in the related art.
To achieve the above object, according to a first aspect of the embodiments of the present disclosure, there is provided a heating method of a multi-cavity microwave oven, the method including:
collecting heating state diagrams of food in a heating state and in different cavities in the microwave oven;
according to the surface texture information of the food in the heating state diagram, obtaining maturity information of the food in different cavities;
calculating by utilizing the maturity information to obtain theoretical remaining time required by heating the food in different cavities to maturity at the current heating temperature;
and adjusting the heating temperatures of the different cavities according to the theoretical residual time so as to ensure that the time required for heating the food in the different cavities to be mature is the same.
Optionally, obtaining maturity information of the food in different cavities according to the surface texture information of the food in the heating state diagram includes:
and inputting the heating state diagram into the trained convolutional neural network model so that the convolutional neural network model extracts the surface texture information of different foods in the heating state diagram and outputs the maturity information of the foods in different cavities according to the surface texture information of the different foods.
Optionally, the trained convolutional neural network model is obtained by:
collecting pictures of different maturity of different foods;
inputting the food pictures with different maturity into a convolutional neural network model to be trained so that the convolutional neural network model extracts the surface texture information of the food in the food picture, and judging the maturity information of the food according to the surface texture information to obtain the trained convolutional neural network model.
Optionally, performing a calculation using the maturity information to obtain a theoretical remaining time required for the food in the different cavities to be heated to maturity at the current heating temperature, including:
according to the maturity information and the heated time of the food in the cavity, calculating the complete time required for the food in the cavity to be matured when heated at the current heating temperature;
and calculating the difference value of the complete time and the heated time to obtain the theoretical residual time required for the food in different cavities to be heated to be mature at the current heating temperature.
Optionally, adjusting the heating temperatures of the different cavities according to the theoretical remaining time to make the actual remaining time required for heating the food in the different cavities to be cooked equal, including:
calculating the average theoretical remaining time according to the theoretical remaining time corresponding to the food in different cavities;
calculating the adjusted heating temperatures in different cavities by using a heat formula according to the average theoretical residual time, the current heating temperatures in different cavities and the maturity information of food;
and heating the food according to the adjusted heating temperature so as to ensure that the time required for heating the food in different cavities to be mature is the same.
In a second aspect of the disclosed embodiments, there is provided a heating apparatus of a multi-cavity microwave oven, including:
the acquisition module is configured to acquire heating state diagrams of food in different cavities in a heating state in the microwave oven;
the acquisition module is configured to acquire maturity information of the food in different cavities according to the surface texture information of the food in the heating state diagram;
the calculation module is configured to calculate by utilizing the maturity information so as to obtain theoretical remaining time required for the food in the different cavities to be heated to be mature at the current heating temperature;
and the adjusting module is configured to adjust the heating temperatures of the different cavities according to the theoretical residual time so as to enable the time required for heating the food in the different cavities to be mature to be the same.
In a third aspect of the embodiments of the present disclosure, there is provided a microwave oven including:
the baffle plates are arranged between the adjacent cavities; wherein, each cavity is provided with a heating device;
the acquisition device acquires heating state diagrams of food in the microwave oven in a heating state and in different cavities;
a memory having a computer program stored thereon; and
a processor for executing the computer program in the memory to implement the steps of the method of any of the first aspects above; wherein the processor controls the heating device to adjust the heating temperature in the cavity according to the heating state diagram of the food collected by the collecting device.
Optionally, the method further comprises:
and the rotating tray is arranged at the bottom of the cavity and the baffle.
Optionally, the acquisition device comprises a camera.
In a fourth aspect of the embodiments of the present disclosure, a computer-readable storage medium is provided, on which a computer program is stored, which when executed by a processor implements the steps of the method of any one of the above first aspects.
By adopting the technical scheme, the following technical effects can be at least achieved:
the microwave oven is provided with a plurality of interlayers, so that a plurality of foods can be heated simultaneously; and the surface texture information of the food in the heating state diagram is extracted, the heating state of the food is obtained in real time, and then the heating temperature and time are continuously and automatically adjusted according to the heating state of the food, so that the function of heating at the same time is realized, the food is conveniently taken out and eaten at the same time, and the technical problem that the food cannot be heated at the same time by a microwave oven in the related technology is solved.
Additional features and advantages of the disclosure will be set forth in the detailed description which follows.
Drawings
The accompanying drawings, which are included to provide a further understanding of the disclosure and are incorporated in and constitute a part of this specification, illustrate embodiments of the disclosure and together with the description serve to explain the disclosure without limiting the disclosure. In the drawings:
fig. 1 is a flowchart illustrating a heating method of a multi-cavity microwave oven according to an exemplary embodiment of the present disclosure.
Fig. 2 is a top view of the interior of a cavity of a microwave oven according to an exemplary embodiment of the present disclosure.
Fig. 3 is a flowchart illustrating a heating method of another multi-cavity microwave oven according to an exemplary embodiment of the present disclosure.
Fig. 4 is a block diagram illustrating a heating apparatus of a multi-cavity microwave oven according to an exemplary embodiment of the present disclosure.
Fig. 5 is a block diagram of a microwave oven according to an exemplary embodiment of the present disclosure.
Detailed Description
Embodiments of the present disclosure will be described in detail with reference to the accompanying drawings and examples, so that how to apply technical means to solve technical problems and achieve the corresponding technical effects can be fully understood and implemented. The embodiments and various features in the embodiments of the present application can be combined with each other without conflict, and the formed technical solutions are all within the protection scope of the present disclosure.
The inventor of the present disclosure has found that, in the related art, a microwave oven has only one food heating cavity, and cannot heat a plurality of different foods. Even if people put a plurality of foods into the heating device at the same time for convenience, the heating time is different due to different types of the foods. If the food is taken out at the same time, the food may be heated to be immature, resulting in poor taste. When the food is taken out in batches, the food cannot be eaten at the same time.
Example one
Fig. 1 is a flowchart illustrating a heating method of a multi-cavity microwave oven according to an exemplary embodiment of the present disclosure, in order to solve the technical problem that the microwave oven cannot simultaneously cook a plurality of foods in the related art. The method shown in this embodiment may be applied to a microwave oven as shown in fig. 2, and as shown in fig. 1, the heating method of the multi-cavity microwave oven may include the steps of:
and S11, acquiring heating state diagrams of food in different cavities in the microwave oven in a heating state.
And S12, obtaining the maturity information of the food in different cavities according to the surface texture information of the food in the heating state diagram.
And S13, calculating by using the maturity information to obtain the theoretical remaining time required for the food in the different cavities to be heated to maturity at the current heating temperature.
And S14, adjusting the heating temperatures of the different cavities according to the theoretical residual time so as to ensure that the time required for heating the food in the different cavities to be mature is the same.
First, a microwave oven to which the present disclosure is applied will be explained. Referring to fig. 2, fig. 2 is a top view of the interior of a cavity of a microwave oven according to an exemplary embodiment of the present disclosure. As shown in fig. 2, the microwave oven includes: a plurality of cavities 10, wherein baffles 11 are arranged between adjacent cavities 10; wherein, each chamber 10 is provided with a heating device (not shown), which may be a magnetron.
In the related art, the conventional microwave oven has only one food heating chamber, and cannot separately heat a plurality of different foods. In contrast, in the present disclosure, a plurality of partitions are designed for the microwave oven, as shown in fig. 2, that is, a baffle 11 is disposed in a cavity of the microwave oven, so as to form a plurality of cavities 10 in a partitioned manner. In fig. 2, three baffles 11 are provided, forming three chambers 10. The baffle 11 is used for separating the heated food, and a heating device is independently arranged in each cavity 10, so that the heating temperature of different cavities can be different. That is, the heating temperature can be controlled independently in each cavity 10, so that the problem of heating single food in the conventional microwave oven is solved, and a plurality of foods can be heated simultaneously. Of course, in other embodiments, the number of cavities may be divided into other numbers, which may depend on the specific user usage.
Optionally, as shown in fig. 2, the microwave oven is further provided with a rotatable tray 12, the rotatable tray 12 being provided at the bottom of the cavity 10 and the baffle 11, the rotatable tray 12 being for facilitating the introduction and removal of the food by rotation.
In step S11, the heating status diagrams of the food in the different cavities may be captured by cameras installed in the microwave oven, that is, the microwave oven shown in fig. 2 may be provided with cameras, and the status of the heated food in the microwave oven and in the different cavities is monitored in real time by using the cameras.
After obtaining the heating state maps of the food in the different cavities, step S12 is executed to obtain maturity information of the food in the different cavities according to the surface texture information of the food in the heating state maps. Optionally, obtaining maturity information of the food in different cavities according to the surface texture information of the food in the heating state diagram includes: and inputting the heating state diagram into the trained convolutional neural network model so that the convolutional neural network model extracts the surface texture information of different foods in the heating state diagram and outputs the maturity information of the foods in different cavities according to the surface texture information of the different foods.
Wherein the convolutional neural network model needs to be trained by training data. The trained convolutional neural network model is obtained through the following steps: collecting pictures of different maturity of different foods; inputting the food pictures with different maturity into a convolutional neural network model to be trained so that the convolutional neural network model extracts the surface texture information of the food in the food picture, and judging the maturity information of the food according to the surface texture information to obtain the trained convolutional neural network model.
Common microwave ovens heat foods such as sweet potatoes, corn, pancakes, fish, chicken wings, chicken legs, poached eggs, bread, dumplings, various meats and wheaten foods. Therefore, it is necessary to collect pictures of foods of different ripeness levels of foods that are commonly heated in a microwave oven and other foods that can be heated in a microwave oven, and pictures of foods of different ripeness levels of each food are required. First, to obtain as many foods as possible to be heated by a microwave oven, each food is heated by a microwave oven, and the surface texture of each food is changed along with the change of the ripeness during the heating process, so as to classify the ripeness of the heated food into a plurality of grades (for example, into 10 grades). And (3) sending the food pictures of each maturity grade of the common food into a convolutional neural network model to be trained to extract surface texture information, training the model, and storing the trained model parameters.
Taking the example of heating the poached eggs in a microwave oven, the egg white and the yolk are gradually solidified and discolored in the process of heating the eggs in the microwave oven. The images of the poached eggs are taken every other time period. And sending the shot picture into a previously trained convolutional neural network model, extracting the surface texture information of the poached eggs by the trained convolutional neural network model, and judging which maturity grade belongs to according to the surface texture information of the poached eggs, so that the food maturity grades in different time periods are obtained.
After obtaining the maturity information of the food in the different cavities, step S13 is executed, and a calculation is performed by using the maturity information to obtain the theoretical remaining time required for the food in the different cavities to be heated to be mature at the current heating temperature. Wherein, the calculation process of the theoretical remaining time may be as follows: according to the maturity information and the heated time of the food in the cavity, calculating the complete time required for the food in the cavity to be matured when heated at the current heating temperature; and calculating the difference value of the complete time and the heated time to obtain the theoretical residual time required for the food in different cavities to be heated to be mature at the current heating temperature.
After obtaining the theoretical remaining time required for the food in the different cavities to be heated to be mature at the current heating temperature, the heating temperatures of the different cavities can be adjusted according to the theoretical remaining time, so that the time required for the food in the different cavities to be heated to be mature is the same. Wherein, the adjustment mode is as follows: calculating the average theoretical remaining time according to the theoretical remaining time corresponding to the food in different cavities; calculating the adjusted heating temperatures in different cavities by using a heat formula according to the average theoretical residual time, the current heating temperatures in different cavities and the maturity information of food; and heating the food according to the adjusted heating temperature so as to ensure that the time required for heating the food in different cavities to be mature is the same.
Taking a specific food as an example, assuming that a poached egg and a chicken leg are heated at the same time, the maturity grade is divided into 10 grades, and the heat required for heating the food to be completely mature is calculated by using a heat formula E ═ T ═ C × m. Wherein T is the initial calculated heating complete maturation time, C is the temperature, and m is the mass.
Assuming that the initial heating temperature of the poached eggs is set to 100 ℃, and the initial heating temperature of the chicken legs is set to 150 ℃, the heating time is 3 minutes. The maturity of the poached eggs is grade 3, and the maturity of the chicken legs is grade 2 (100 degrees, 150 degrees and 3 minutes are assumed values).
The time for the eggs to fully mature is T1 ═ 10 minutes (3/3), and the remaining time is 7 minutes. The total heat E1 is 100 x 10 x m 1000m (J) is needed for the eggs to be heated and matured;
the complete maturation time of the chicken leg is T2 ═ 10 ═ 15 minutes (3/2), and the remaining time is 12 minutes. Namely, the total heat E2 is 150 x 15 is 2250m (J) is needed for the chicken leg to be heated and matured;
the remaining time is averaged: (7+ 12)/2-9.5 minutes, so heating the eggs requires lowering the heating temperature to increase the time, and heating the chicken legs requires raising the heating temperature to decrease the time.
Because m is present at both ends of both equations, m is ignored for both equations:
calculating the temperature of the heated eggs to be reduced to C1 to 74 degrees by using a formula E1-1000-3-100 + 9.5-C1; using the formula E2 ═ 2250 ═ 3 × 150+9.5 × C2, it was calculated that the heated chicken legs needed to increase the temperature to C2 ═ 196 ℃.
The microwave oven is provided with a plurality of interlayers, so that a plurality of foods can be heated simultaneously; and the surface texture information of the food in the heating state diagram is extracted, the heating state of the food is obtained in real time, and then the heating temperature and time are continuously and automatically adjusted according to the heating state of the food, so that the function of heating at the same time is realized, the food is conveniently taken out and eaten at the same time, and the technical problem that the food cannot be heated at the same time by a microwave oven in the related technology is solved.
It should be noted that the method embodiment shown in fig. 1 is described as a series of acts or combinations for simplicity of description, but it should be understood by those skilled in the art that the present disclosure is not limited by the order of acts or steps described. Further, those skilled in the art will appreciate that the embodiments described in the specification are presently preferred and that no particular act is required in order to implement the disclosure.
Example two
Fig. 3 is a flowchart illustrating a heating method of a multi-cavity microwave oven according to an exemplary embodiment of the present disclosure, in order to solve the technical problem that the microwave oven cannot be matured at the same time when a plurality of foods are heated in the related art. The method shown in this embodiment may be applied to a microwave oven as shown in fig. 2, and as shown in fig. 2 and 3, the heating method of the multi-cavity microwave oven may include the steps of:
in the microwave oven shown in fig. 2, food 1, food 2 and food 3 to be heated are placed in three cavities 10, respectively. After heating is started, monitoring the heating states of the food 1, the food 2 and the food 3 in real time by using a camera; that is, the surface texture information of the food 1, the food 2 and the food 3 is collected by the camera, and the heating maturity degree of the food 1, the food 2 and the food 3 is analyzed by the texture information. And then judging whether the foods can be matured simultaneously, if not, analyzing the maturity of each food, continuously modifying the heating temperature until the foods are matured completely simultaneously, and sending a signal of heating completion.
EXAMPLE III
Fig. 4 is a block diagram illustrating a heating apparatus of a multi-cavity microwave oven according to an exemplary embodiment of the present disclosure, in order to solve the technical problem that the microwave oven cannot simultaneously cook a plurality of foods in the related art. As shown in fig. 4, the heating apparatus 300 of the multi-cavity microwave oven includes:
an acquisition module 310 configured to acquire a heating state diagram of food in a heating state and in different cavities in the microwave oven;
an obtaining module 320 configured to obtain maturity information of the food in different cavities according to the surface texture information of the food in the heating state diagram;
a calculating module 330 configured to calculate by using the maturity information to obtain a theoretical remaining time required for the food in the different cavities to be heated to be mature at the current heating temperature;
and the adjusting module 340 is configured to adjust the heating temperatures of the different cavities according to the theoretical remaining time, so that the time required for heating the food in the different cavities to be mature is the same.
The present disclosure also provides another preferred embodiment of a heating apparatus of a multi-cavity microwave oven, in which the heating apparatus of the multi-cavity microwave oven includes: a processor, wherein the processor is configured to execute the following program modules stored in the memory: the acquisition module is configured to acquire heating state diagrams of food in different cavities in a heating state in the microwave oven; the acquisition module is configured to acquire maturity information of the food in different cavities according to the surface texture information of the food in the heating state diagram; the calculation module is configured to calculate by utilizing the maturity information so as to obtain theoretical remaining time required for the food in the different cavities to be heated to be mature at the current heating temperature; and the adjusting module is configured to adjust the heating temperatures of the different cavities according to the theoretical residual time so as to enable the time required for heating the food in the different cavities to be mature to be the same.
With regard to the apparatus in the above-described embodiment, the specific manner in which each module performs the operation has been described in detail in the embodiment related to the method, and will not be elaborated here.
The present disclosure also provides a computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the method steps of any of the alternative embodiments described above.
The method implemented when the computer program running on the processor is executed may refer to the specific embodiment of the heating method of the multi-cavity microwave oven of the present disclosure, and will not be described herein again.
The processor may be an integrated circuit chip having information processing capabilities. The processor may be a general-purpose processor including a Central Processing Unit (CPU), a Network Processor (NP), and the like.
Example four
The present disclosure also provides a microwave oven including:
the baffle plates are arranged between the adjacent cavities; wherein, each cavity is provided with a heating device;
the acquisition device acquires heating state diagrams of food in the microwave oven in a heating state and in different cavities;
a memory having a computer program stored thereon; and
a processor for executing the computer program in the memory to perform the method steps of any of the above alternative embodiments; wherein the processor controls the heating device to adjust the heating temperature in the cavity according to the heating state diagram of the food collected by the collecting device.
Optionally, the microwave oven further comprises:
and the rotating tray is arranged at the bottom of the cavity and the baffle.
Optionally, the acquisition device comprises a camera.
Fig. 5 is a block diagram illustrating a microwave oven 400 according to an exemplary embodiment. As shown in fig. 5, the microwave oven 400 may include: a processor 401, a memory 402, a multimedia component 403, an input/output (I/O) interface 404, and a communication component 405.
Wherein, the processor 401 is configured to control the overall operation of the microwave oven 400 so as to complete all or part of the steps of the heating method of the multi-cavity microwave oven. The memory 402 is used to store various types of data to support the operation of the microwave oven 400, which may include, for example, instructions for any application or method operating on the microwave oven 400, as well as application-related data. The Memory 402 may be implemented by any type of volatile or non-volatile Memory device or combination thereof, such as Static Random Access Memory (SRAM), Electrically Erasable Programmable Read-Only Memory (EEPROM), Erasable Programmable Read-Only Memory (EPROM), Programmable Read-Only Memory (PROM), Read-Only Memory (ROM), magnetic Memory, flash Memory, magnetic disk or optical disk. The multimedia components 403 may include a screen and an audio component. Wherein the screen may be, for example, a touch screen and the audio component is used for outputting and/or inputting audio signals. For example, the audio component may include a microphone for receiving external audio signals. The received audio signal may further be stored in the memory 402 or transmitted through the communication component 405. The audio assembly also includes at least one speaker for outputting audio signals. The I/O interface 404 provides an interface between the processor 401 and other interface modules, such as a keyboard, mouse, buttons, etc. These buttons may be virtual buttons or physical buttons. The communication component 405 is used for wired or wireless communication between the microwave oven 400 and other devices. Wireless Communication, such as Wi-Fi, bluetooth, Near Field Communication (NFC), 2G, 3G, or 4G, or a combination of one or more of them, so that the corresponding Communication component 405 may include: Wi-Fi module, bluetooth module, NFC module.
In an exemplary embodiment, the microwave oven 400 may be implemented by one or more Application Specific Integrated Circuits (ASICs), Digital Signal Processors (DSPs), Digital Signal Processing Devices (DSPDs), Programmable Logic Devices (PLDs), Field Programmable Gate Arrays (FPGAs), controllers, microcontrollers, microprocessors, or other electronic components for performing the above-described heating method of the multi-cavity microwave oven.
In another exemplary embodiment, a computer readable storage medium, such as a memory 402, comprising program instructions executable by a processor 401 of a microwave oven 400 to perform the above-described method of heating a multi-cavity microwave oven is also provided.
The preferred embodiments of the present disclosure are described in detail with reference to the accompanying drawings, however, the present disclosure is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present disclosure within the technical idea of the present disclosure, and these simple modifications all belong to the protection scope of the present disclosure.
It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. In order to avoid unnecessary repetition, various possible combinations will not be separately described in this disclosure.
In addition, any combination of various embodiments of the present disclosure may be made, and the same should be considered as the disclosure of the present disclosure, as long as it does not depart from the spirit of the present disclosure.
Claims (10)
1. A method of heating a multi-cavity microwave oven, the method comprising:
collecting heating state diagrams of food in a heating state and in different cavities in the microwave oven;
according to the surface texture information of the food in the heating state diagram, obtaining maturity information of the food in different cavities;
calculating by utilizing the maturity information to obtain theoretical remaining time required by heating the food in different cavities to maturity at the current heating temperature;
and adjusting the heating temperatures of the different cavities according to the theoretical residual time so as to ensure that the time required for heating the food in the different cavities to be mature is the same.
2. The method of claim 1, wherein obtaining the maturity information of the food in different cavities according to the surface texture information of the food in the heating state diagram comprises:
and inputting the heating state diagram into the trained convolutional neural network model so that the convolutional neural network model extracts the surface texture information of different foods in the heating state diagram and outputs the maturity information of the foods in different cavities according to the surface texture information of the different foods.
3. The method of claim 2, wherein the trained convolutional neural network model is obtained by:
collecting pictures of different maturity of different foods;
inputting the food pictures with different maturity into a convolutional neural network model to be trained so that the convolutional neural network model extracts the surface texture information of the food in the food picture, and judging the maturity information of the food according to the surface texture information to obtain the trained convolutional neural network model.
4. The method of claim 1, wherein using the maturity information to perform calculations to obtain theoretical remaining time required for the food in the different cavities to heat to maturity at the current heating temperature comprises:
according to the maturity information and the heated time of the food in the cavity, calculating the complete time required for the food in the cavity to be matured when heated at the current heating temperature;
and calculating the difference value of the complete time and the heated time to obtain the theoretical residual time required for the food in different cavities to be heated to be mature at the current heating temperature.
5. The method of claim 4, wherein adjusting the heating temperatures of the different cavities according to the theoretical remaining time to make the actual remaining time required for the food in the different cavities to be heated to be cooked to be the same comprises:
calculating the average theoretical remaining time according to the theoretical remaining time corresponding to the food in different cavities;
calculating the adjusted heating temperatures in different cavities by using a heat formula according to the average theoretical residual time, the current heating temperatures in different cavities and the maturity information of food;
and heating the food according to the adjusted heating temperature so as to ensure that the time required for heating the food in different cavities to be mature is the same.
6. A heating apparatus of a multi-cavity microwave oven, comprising:
the acquisition module is configured to acquire heating state diagrams of food in different cavities in a heating state in the microwave oven;
the acquisition module is configured to acquire maturity information of the food in different cavities according to the surface texture information of the food in the heating state diagram;
the calculation module is configured to calculate by utilizing the maturity information so as to obtain theoretical remaining time required for the food in the different cavities to be heated to be mature at the current heating temperature;
and the adjusting module is configured to adjust the heating temperatures of the different cavities according to the theoretical residual time so as to enable the time required for heating the food in the different cavities to be mature to be the same.
7. A microwave oven, comprising:
the baffle plates are arranged between the adjacent cavities; wherein, each cavity is provided with a heating device;
the acquisition device acquires heating state diagrams of food in the microwave oven in a heating state and in different cavities;
a memory having a computer program stored thereon; and
a processor for executing the computer program in the memory to carry out the steps of the method of any one of claims 1 to 5; wherein the processor controls the heating device to adjust the heating temperature in the cavity according to the heating state diagram of the food collected by the collecting device.
8. The microwave oven as claimed in claim 7, further comprising:
and the rotating tray is arranged at the bottom of the cavity and the baffle.
9. The microwave oven of claim 7, wherein the collection device comprises a camera.
10. A storage medium on which a computer program is stored which, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 5.
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Application publication date: 20200417 |