CN112032782A

CN112032782A - Method, device and equipment for heating food

Info

Publication number: CN112032782A
Application number: CN202010850011.4A
Authority: CN
Inventors: 陈文涛
Original assignee: Lianshang Xinchang Network Technology Co Ltd
Current assignee: Lianshang Xinchang Network Technology Co Ltd
Priority date: 2020-08-21
Filing date: 2020-08-21
Publication date: 2020-12-04

Abstract

The purpose of this application is to provide a method, device and equipment for heating food, this method includes: acquiring current characteristic information of target food placed in a microwave oven at the current heating time and target characteristic information of the target food; if the current characteristic information is matched with the target characteristic information, target heating instruction information of the target food is obtained; otherwise, according to the matching result of the current characteristic information and the target characteristic information, combining the target heating instruction information to generate heating instruction information of the target food in the current heating time; and sending target heating instruction information or heating instruction information to an electromagnetic wave emission module in the microwave oven. Ensuring that the target food is always in an ideal heating state.

Description

Method, device and equipment for heating food

Technical Field

The present application relates to the field of communications, and more particularly, to a technique for heating food.

Background

Microwave heating (Microwave heating) is a process of heating an object by using the energy characteristics of microwaves. The microwave heating has the characteristics of high heating speed, small heat loss, convenient operation and the like, can shorten the process time, improve the productivity, reduce the cost and improve the product quality. Compared with the traditional heating mode, the microwave heating has the following characteristics: uniform heating, high speed, selective heating, timely control, sensitive reaction, high field and high temperature, strong penetration capability of microwave heating, cleanness, sanitation and no pollution.

With the development of the times, more and more users use microwave ovens to heat foods in fast-paced lives.

Disclosure of Invention

It is an object of the present application to provide a method, device and apparatus for heating food.

According to an aspect of the present application, there is provided a method for heating food, the method comprising:

acquiring current characteristic information of target food placed in a microwave oven at the current heating time and target characteristic information of the target food;

if the current characteristic information is matched with the target characteristic information, acquiring target heating instruction information of the target food; otherwise, according to the matching result of the current characteristic information and the target characteristic information, combining the target heating instruction information to generate heating instruction information of the target food in the current heating time;

and sending the target heating instruction information or the heating instruction information to an electromagnetic wave emission module in the microwave oven.

According to an aspect of the present application, there is provided an apparatus for heating food, a microwave oven main body having a tray provided therein, the apparatus further comprising:

the electromagnetic wave acquisition module is arranged on the tray and is used for acquiring first electromagnetic wave information after being filtered by target food placed on the tray;

the quality acquisition module is arranged on the tray and used for acquiring the quality information of the target food;

the microwave oven comprises an infrared acquisition module and an image acquisition module which are arranged in the microwave oven main body, wherein the infrared acquisition module is used for acquiring infrared signal information of the target food, the image acquisition module is used for acquiring image information of the target food so as to determine the current temperature information of the target food at the current heating time through the infrared signal information and determine the volume information of the target food through the image information;

and the control module is respectively and electrically connected with the electromagnetic wave acquisition module, the quality acquisition module, the infrared acquisition module and the image acquisition module.

According to an aspect of the present application, there is provided an apparatus for heating food, wherein the apparatus comprises:

a processor; and

a memory arranged to store computer executable instructions that, when executed, cause the processor to perform the operations of any of the methods described above.

According to one aspect of the application, there is provided a computer-readable medium storing instructions that, when executed, cause a system to perform the operations of any of the methods described above.

Compared with the prior art, the method and the device have the advantages that the current characteristic information of the target food placed in the microwave oven at the current heating time and the target characteristic information of the target food are obtained, and if the current characteristic information is matched with the target characteristic information, the target heating instruction information of the target food is obtained; otherwise, according to the matching result of the current characteristic information and the target characteristic information, generating heating instruction information of the target food in the current heating time by combining the target heating instruction information, and sending the target heating instruction information or the heating instruction information to an electromagnetic wave emission module in the microwave oven. And detecting whether the current heating state of the target food is the corresponding ideal heating state or not by comparing the current characteristic information with the target characteristic information, and adjusting and generating corresponding heating instruction information in time when the current heating state of the target food is not the ideal heating state so as to ensure that the target food is always in the ideal heating state. The heating processes corresponding to different food types are different, even if the food types are the same, the actual heating processes of the food types can be different under the same heating condition, the heating process of the target food can be monitored in real time by the method, and when the current characteristic information of the target food is not matched with the corresponding target characteristic information, the corresponding heating instruction information is timely adjusted and generated.

Meanwhile, the application provides a food model, which is obtained by training according to the microwave spectrum characteristics of a plurality of foods, the microwave spectrum characteristics of each food in the plurality of foods in different qualities, the microwave spectrum characteristics of each food in the plurality of foods in different volumes, and the temperature rise characteristics of the foods in different microwave intensities in unit weight. The target food type of the target food and the attribute characteristic information of the target food are input into the food model, so that the target characteristic information of the target food can be obtained for subsequent real-time monitoring.

Simultaneously, this application still provides a device for heating food, including the microwave oven main part, the inside of microwave oven main part is provided with the tray, and the device still includes: the electromagnetic wave acquisition module is arranged on the tray; the quality acquisition module is arranged on the tray; the infrared acquisition module and the image acquisition module are arranged in the microwave oven main body; and the control module is respectively and electrically connected with the electromagnetic wave acquisition module, the quality acquisition module, the infrared acquisition module and the image acquisition module, and is in communication connection with the electromagnetic wave emission module of the microwave oven main body. The device is applied to actual life, whether the current heating state of the target food is the corresponding ideal heating state is monitored in real time through the device, and when the current heating state is not the ideal heating state, the corresponding heating instruction information is timely adjusted and generated so as to ensure that the target food is always in the ideal heating state.

Drawings

Other features, objects and advantages of the present application will become more apparent upon reading of the following detailed description of non-limiting embodiments thereof, made with reference to the accompanying drawings in which:

FIG. 1 illustrates a flow diagram of a method for heating food in accordance with one embodiment of the present application;

FIG. 2 shows a schematic diagram of microwave spectrum characteristics according to one embodiment of the present application;

FIG. 3 shows a schematic diagram of a first microwave spectral signature according to one embodiment of the present application;

FIG. 4 shows a schematic diagram of a first microwave spectral signature according to one embodiment of the present application;

FIG. 5 shows a schematic diagram of a second microwave spectrum characteristic according to one embodiment of the present application;

FIG. 6 shows a schematic diagram of a third microwave spectrum characteristic according to one embodiment of the present application;

FIG. 7 shows a schematic diagram of a microwave intensity variation profile according to one embodiment of the present application;

FIG. 8 illustrates a schematic diagram of a temperature increase feature according to one embodiment of the present application;

FIG. 9 shows a schematic diagram of a temperature increase feature according to another embodiment of the present application;

FIG. 10 shows a schematic structural view of an apparatus for heating food in accordance with an embodiment of the present application;

FIG. 11 illustrates a schematic structural diagram of an apparatus for heating food in accordance with an embodiment of the present application;

FIG. 12 illustrates a schematic structural diagram of a control module according to one embodiment of the present application;

FIG. 13 illustrates an apparatus block diagram of an apparatus for heating food in accordance with one embodiment of the present application;

FIG. 14 illustrates an exemplary system that can be used to implement the various embodiments described in this application.

The same or similar reference numbers in the drawings identify the same or similar elements.

Reference numerals

Microwave oven main body 101

Tray 102

Electromagnetic wave collection module 103

Quality acquisition module 104

Infrared collection module 105

Image acquisition module 106

Control module 107

Electromagnetic wave emission module 108

Acquisition module 1071

Determination module 1072

Sending module 1072

Detailed Description

The present application is described in further detail below with reference to the attached figures.

In a typical configuration of the present application, the terminal, the device serving the network, and the trusted party each include one or more processors (e.g., Central Processing Units (CPUs)), input/output interfaces, network interfaces, and memory.

The Memory may include forms of volatile Memory, Random Access Memory (RAM), and/or non-volatile Memory in a computer-readable medium, such as Read Only Memory (ROM) or Flash Memory. Memory is an example of a computer-readable medium.

Computer-readable media, including both non-transitory and non-transitory, removable and non-removable media, may implement information storage by any method or technology. The information may be computer readable instructions, data structures, modules of a program, or other data. Examples of computer storage media include, but are not limited to, Phase-Change Memory (PCM), Programmable Random Access Memory (PRAM), Static Random-Access Memory (SRAM), Dynamic Random Access Memory (DRAM), other types of Random Access Memory (RAM), Read Only Memory (ROM), electrically Erasable Programmable Read-Only Memory (EEPROM), flash Memory or other Memory technology, Compact Disc Read-Only Memory (CD-ROM), Digital Versatile Discs (DVD) or other optical storage, magnetic cassettes, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other non-transmission medium, which can be used to store information that can be accessed by a computing device.

The device referred to in the present application includes, but is not limited to, a terminal, a network device, or a device formed by integrating a terminal and a network device through a network. The terminal includes, but is not limited to, any mobile electronic product, such as a smart phone, a tablet computer, etc., capable of performing human-computer interaction with a user (e.g., human-computer interaction through a touch panel), and the mobile electronic product may employ any operating system, such as an Android operating system, an iOS operating system, etc. The network Device includes an electronic Device capable of automatically performing numerical calculation and information processing according to a preset or stored instruction, and the hardware includes, but is not limited to, a microprocessor, an Application Specific Integrated Circuit (ASIC), a Programmable Logic Device (PLD), a Field Programmable Gate Array (FPGA), a Digital Signal Processor (DSP), an embedded Device, and the like. The network device includes but is not limited to a computer, a network host, a single network server, a plurality of network server sets or a cloud of a plurality of servers; here, the Cloud is composed of a large number of computers or web servers based on Cloud Computing (Cloud Computing), which is a kind of distributed Computing, one virtual supercomputer consisting of a collection of loosely coupled computers. Including, but not limited to, the internet, a wide area network, a metropolitan area network, a local area network, a VPN network, a wireless Ad Hoc network (Ad Hoc network), etc. Preferably, the device may also be a program running on the terminal, the network device, or a device formed by integrating the terminal and the network device, the touch terminal, or the network device and the touch terminal through a network.

Of course, those skilled in the art will appreciate that the foregoing is by way of example only, and that other existing or future devices, which may be suitable for use in the present application, are also encompassed within the scope of the present application and are hereby incorporated by reference.

In the description of the present application, "a plurality" means two or more unless specifically limited otherwise.

It should be noted that the method for heating food according to the present application can be applied to a user device and a control module. The user device includes, but is not limited to, a mobile phone, a computer, a tablet computer, and other computing devices. In some embodiments, the control module includes, but is not limited to, a single chip microcomputer. For example, the method steps for heating food are performed by the user device and the target heating instruction information or the heating instruction information is sent by the user device to an electromagnetic wave emission module in the microwave oven. In some embodiments, the user equipment and the electromagnetic wave emission module are communicated through a wired or wireless connection, for example, the user equipment is electrically connected with the electromagnetic wave emission module; for another example, a communication module is disposed in the microwave oven, the communication module receives the target heating instruction information or the heating instruction information sent by the user equipment, the communication module is electrically connected to the electromagnetic wave emitting module, and the electromagnetic wave emitting module executes the target heating instruction information or the heating instruction information.

A method for heating food according to the present application is described below by way of a specific embodiment from the perspective of a "user device".

Fig. 1 shows a flowchart of a method for heating food according to an embodiment of the present application, the method including step S11, step S12, and step S13.

Specifically, in step S11, the user device acquires current characteristic information of the target food placed in the microwave oven at the current heating time, and target characteristic information of the target food. In some embodiments, the target food includes, but is not limited to, fish, chicken, vegetables, bread, and the like. In some embodiments, the current characteristic information includes, but is not limited to, current temperature information of the target food at a current heating time, a current microwave absorption rate, and the like. In some embodiments, the target characteristic information includes, but is not limited to, target temperature information of the target food at the current heating time, target microwave absorption rate, and the like. In some embodiments, the current characteristic information of the target food at the current heating time is the actual characteristic information of the target food (e.g., the actual temperature information, the actual microwave absorption rate, etc. information of the target food at the current heating time) acquired in real time; the target characteristic information is ideal characteristic information of the target food at the current heating time (for example, ideal temperature information, ideal microwave absorption rate and the like of the target food at the current heating time).

In step S12, if the current characteristic information matches the target characteristic information, the user equipment obtains target heating instruction information of the target food; otherwise, the user equipment generates heating instruction information of the target food in the current heating time by combining the target heating instruction information according to the matching result of the current characteristic information and the target characteristic information. In some embodiments, the target heating instruction information includes, but is not limited to, target electromagnetic wave intensity information, target emission direction information, and the like. In some embodiments, the target heating instruction information is obtained by the user equipment, and for a specific obtaining manner, please refer to the following embodiments, which are not described herein again. In some embodiments, the heating instruction information includes, but is not limited to, electromagnetic wave intensity information, emission direction information, and the like. In some embodiments, when the current characteristic information does not match the target characteristic information, the user equipment generates the heating instruction information according to a matching result and by combining the obtained target heating instruction information, so that the purpose of matching the current characteristic information with the target characteristic information is achieved through the heating instruction information, and the target food can be ensured to be kept in an ideal state all the time in the heating process. In some embodiments, if the difference between the current feature information and the target feature information is equal to or greater than a difference threshold, determining that the current feature information and the target feature information do not match; and if the difference value between the current characteristic information and the target characteristic information is smaller than the difference value threshold, determining that the current characteristic information is matched with the target characteristic information.

In step S13, the user equipment sends the target heating instruction information or the heating instruction information to an electromagnetic wave emitting module in the microwave oven. In some embodiments, the user equipment and the electromagnetic wave emission module are communicatively connected through a communication module, for example, the communication module in the microwave oven receives the target heating instruction information or the heating instruction information sent by the user equipment. The communication module is electrically connected with the electromagnetic wave emitting module to send the target heating instruction information or the heating instruction information to the electromagnetic wave emitting module, and the electromagnetic wave emitting module emits electromagnetic waves to the target food based on the target heating instruction information or the heating instruction information. In this embodiment, whether the current heating state of the target food is an ideal heating state is detected by comparing the current characteristic information of the target food with the target characteristic information, and when the heating state is not ideal (for example, the current characteristic information does not match the target characteristic information), the heating instruction information of the target food at the current heating time is generated according to the matching result of the current characteristic information and the target characteristic information and by combining the target heating instruction information, so as to maintain the heating state of the target food in the ideal heating state through the heating instruction information (for example, it is ensured that the actually obtained current characteristic information matches the target characteristic information in the ideal state). The heating process of the target food is monitored in real time, and when the current characteristic information obtained in real time is not ideal target characteristic information, the heating instruction information corresponding to the current heating time of the target food is adjusted and generated in time, so that the target food is always in the corresponding ideal heating state.

For example, the corn as the target food is put into the microwave oven to be heated, the current temperature information of the corn at the current heating time is obtained as 30 ℃, and the target temperature information of the corn is obtained as 35 ℃. The difference between the target temperature information and the current temperature information is 5. If the difference threshold is 5, determining that the current temperature information of the corn is not matched with the target temperature information, and further increasing the target electromagnetic wave intensity information in the target heating instruction information according to a matching result of the current temperature information and the target temperature information (for example, the current temperature information is 5 ℃ lower than the target temperature information) to generate the heating instruction information of the corn in the current heating time. And the heating instruction information is sent to an electromagnetic wave emission module in the electromagnetic oven, so that the heating process of the corn is always kept in an ideal state.

For another example, the target food sweet potato is put into the microwave oven to be heated, the current temperature information of the sweet potato in the current heating time is obtained as 30 ℃, and the target temperature information of the sweet potato is obtained as 32 ℃. The difference between the target temperature information and the current temperature information is 5. And if the difference threshold is 5, determining that the current temperature information of the sweet potato is matched with the target temperature information, and further acquiring target heating instruction information of the sweet potato. And the target heating instruction information is sent to an electromagnetic wave emission module in the electromagnetic oven, so that the heating process of the corn is always kept in an ideal state.

In some embodiments, the current characteristic information includes current temperature information of the target food at a current heating time, and the user equipment acquires the current characteristic information of the target food placed in the microwave oven at the current heating time, including: the user equipment acquires infrared signal information of the target food at the current heating time through an infrared acquisition module arranged in the microwave oven; and determining the current temperature information of the target food at the current heating time according to the acquired infrared signal information. Here, it should be understood by those skilled in the art that, in some embodiments, the actually acquired current characteristic information includes current temperature information of the target food at the current heating time. In some embodiments, an infrared collection module is disposed in the microwave oven, and infrared signal information of the target food placed in the microwave oven is collected through the infrared collection module. Further, the actual current temperature information of the target food is determined according to the infrared signal information collected in real time. The temperature changes of different foods during heating are different, and even the foods of the same food type have different temperature changes during heating. In this embodiment, the actual current temperature information of the target food is obtained by collecting the infrared signal information of the target food, so as to determine whether the current heating state of the target food is the ideal state by analyzing the actually obtained current temperature information.

In some embodiments, the current characteristic information includes a current microwave absorption rate of the target food at a current heating time, and the user equipment acquires the current characteristic information of the target food placed in the microwave oven at the current heating time, including: the user equipment acquires first electromagnetic wave information through an electromagnetic wave acquisition module arranged on a tray in the microwave oven; and the user equipment determines the current microwave absorption rate of the target food at the current heating time according to the first electromagnetic wave information and the real-time electromagnetic wave information transmitted to the target food by the electromagnetic wave transmitting module in the microwave oven. In some embodiments, the current characteristic information actually acquired includes a current microwave absorption rate of the target food at a current heating time. In some embodiments, an electromagnetic wave collection module is disposed on a tray inside the microwave oven, and electromagnetic wave information after "filtering" of target food placed on the tray is acquired through the electromagnetic wave collection module. In some embodiments, the first electromagnetic wave information collected by the electromagnetic wave collection module includes electromagnetic wave information that is "filtered" by the target food. For example, some electromagnetic wave signals emitted from the electromagnetic wave emitting module in the microwave oven are absorbed, reflected and scattered by the target food. In some embodiments, the current microwave absorption rate is (the real-time electromagnetic wave information-the first electromagnetic wave information)/the real-time electromagnetic wave information. The moisture content of the food decreases as the heating process progresses. The moisture content of different foods varies. Even if the food is of the same food type, the moisture content of the food is different along with the gradual change of the heating time under the same heating environment. In this embodiment, the current microwave absorption rate of the target food is obtained by the electromagnetic wave collection module, so as to determine whether the current heating state of the target food is an ideal state by analyzing the current microwave absorption rate of the target food.

In some embodiments, the acquiring of the target characteristic information of the target food includes step S14 (not shown), step S15, and step S16.

In step S14, the user equipment acquires attribute feature information of the target food. In some embodiments, the attribute characteristic information of the target food includes, but is not limited to, mass information, volume information, and the like of the target food. In some embodiments, a tray in the microwave oven is provided with a quality acquisition module, and quality information of target food placed on the tray is acquired through the quality acquisition module. In some embodiments, the mass acquisition module includes, but is not limited to, a weight meter or the like. In step S15, the user equipment determines the target food type of the target food according to the current microwave absorption rate of the target food at the current heating time and the attribute feature information of the target food. In some embodiments, the target food types include, but are not limited to, fish, poultry, eggs, fruits, vegetables, dairy products, soy products, and the like. In some embodiments, the user equipment determines the food type information of the target food according to the actually acquired current microwave absorption rate and the attribute feature information. In step S16, the user equipment obtains the target characteristic information of the target food according to the type of the target food and the attribute characteristic information of the target food. In some embodiments, the user equipment obtains target characteristic information according to the type of the target food and the attribute characteristic information, so as to compare the current characteristic information with the target characteristic information, detect whether the current characteristic information and the target characteristic information are matched, and if not, indicate that the current heating state of the target food is not an ideal heating state. In some embodiments, the target characteristic information corresponds to the current characteristic information, for example, if the current characteristic information is current temperature information, the target characteristic information is target temperature information. For another example, if the current characteristic information is a current microwave absorption rate, the target characteristic information is a target microwave absorption rate. In this embodiment, a target food type of the target food is determined by the user equipment according to the current microwave absorption rate and the attribute feature information of the target food, and further, the target feature information of the target food is obtained according to the target food type and the attribute feature information. So as to determine whether the target food is in the ideal state in the current heating state by comparing the current characteristic information with the target characteristic information.

In some embodiments, the step S15 includes: the user equipment inputs the current microwave absorption rate of the target food at the current heating time and the attribute characteristic information of the target food into a food model to obtain the target food type of the target food. In some embodiments, the target food type of the target food is determined by inputting characteristic information (e.g., current microwave absorption rate and the attribute characteristic information) into a food model. The step S16 includes: the user equipment inputs the type of the target food and the attribute characteristic information of the target food into the food model to obtain the target characteristic information of the target food. In some embodiments, the target characteristic information of the target food is obtained by inputting characteristic information (e.g., the type of the target food and the attribute characteristic information) into a food model. In this embodiment, the corresponding information is output by inputting the characteristic information into the food model, and the food model is obtained through continuous training and machine learning, and has high accuracy. For a detailed description of the food model, please refer to the following examples.

In some embodiments, the current characteristic information includes current temperature information, the target characteristic information includes target temperature information, and the step S16 includes: the user equipment inputs the type of the target food and the attribute characteristic information of the target food into the food model to obtain the target temperature information of the target food. In some embodiments, the current characteristic information corresponds to the target characteristic information, for example, if the current characteristic information is current temperature information, the obtained target characteristic information is target temperature information. For example, the user equipment inputs the type of the target food and the attribute feature information of the target food into the food model to obtain the target temperature information, and compares the current temperature information with the target temperature information to detect whether the current temperature information and the target temperature information are matched.

In some embodiments, the current characteristic information includes a current microwave absorption rate, the target characteristic information includes a target microwave absorption rate, and the step S16 includes: the user equipment inputs the type of the target food and the attribute characteristic information of the target food into the food model to obtain the target microwave absorption rate of the target food. In some embodiments, the current characteristic information corresponds to the target characteristic information, for example, if the current characteristic information is a current microwave absorption rate, the obtained target characteristic information is a target microwave absorption rate. For example, the user equipment inputs the target food type and the attribute feature information of the target food into the food model to obtain the target microwave absorption rate, and compares the current microwave absorption rate with the target microwave absorption rate to detect whether the current microwave absorption rate and the target microwave absorption rate match.

In some embodiments, the user device inputs the type of the target food and the attribute feature information of the target food into the food model, and obtains target microwave absorption rate and target temperature information of the target food. Further, the user equipment compares the target microwave absorption rate with the obtained current microwave absorption rate; or the user equipment compares the target temperature information with the obtained current temperature information; and then, or the user equipment simultaneously compares the target temperature information and the target microwave absorption rate respectively with the obtained current temperature information and the obtained current microwave absorption rate, and if the current temperature information and the current microwave absorption rate are not matched with each other, heating instruction information of the target food in the current heating time is generated according to the matching result of the current characteristic information and the target characteristic information and by combining the target heating instruction information.

In some embodiments, the method further comprises step S17 (not shown). In step S17, the user device builds or updates the food model. In some embodiments, the user device builds the food model through training of relevant data through machine learning. In some embodiments, the food model is updated in response to a newly added food type, e.g. a new food type is trained to be able to be accurately output when the corresponding current microwave absorption rate and attribute feature information is input. When the current microwave absorption rate and the attribute feature information of the target food are input into the food model, the corresponding type of the target food can be output. And, by inputting the attribute feature information of the target food and the type of the target food into the food model, the corresponding target feature information can be acquired.

In some embodiments, the step S17 includes: the user equipment obtains the food model through training according to the microwave spectrum characteristics of a plurality of foods, the microwave spectrum characteristics of each food in the plurality of foods in different qualities, the microwave spectrum characteristics of each food in the plurality of foods in different volumes, and the temperature rise characteristics of the foods in different microwave intensities of a plurality of unit weights. In some embodiments, the food model is trained by the microwave spectrum characteristics of the plurality of foods, the microwave spectrum characteristics of each of the plurality of foods at different qualities, the microwave spectrum characteristics of each of the plurality of foods at different volumes, and the temperature rise characteristics of a plurality of foods per weight at different microwave intensities. For the microwave spectrum characteristics of the plurality of foods, the microwave spectrum characteristics of each food in the plurality of foods in different qualities, the microwave spectrum characteristics of each food in the plurality of foods in different volumes, and the temperature rise characteristics of each food in unit weight at different microwave intensities, please refer to the following embodiments, which are not described herein again. In this embodiment, the food model obtained through the data training can obtain the target food type of the target food when the current microwave absorption rate of the target food at the current heating time and the attribute feature information of the target food are input into the food model; when the type of the target food and the attribute characteristic information of the target food are input into the food model, target characteristic information corresponding to the target food is obtained.

In some embodiments, the temperature increase characteristics of multiple weight units of food at different microwave intensities are collected by, for example, fig. 9, the temperature increase characteristics of multiple weight units of food (e.g., food type 1, food type 2, food type 3, food type 4 (not shown) …) at microwave intensity a over heating time. By collecting and training a plurality of the temperature increase characteristics, the target temperature increase characteristics of the foods of various unit weights (for example, food type 1, food type 2, food type 3, food type 4 (not shown) …) at different microwave intensities shown in fig. 8 are obtained.

In some embodiments, the method further comprises step S18 (not shown). In step S18, the user equipment establishes a plurality of first microwave spectrum characteristics of the same mass or volume, different food types; and the user equipment constructs the microwave spectrum characteristics of the plurality of foods according to the established plurality of first microwave spectrum characteristics. For example, mass is quantitative, collecting microwave spectrum characteristics of foods of multiple food types; as another example, for quantitative volumes, microwave spectrum characteristics are collected for foods of multiple food types. In some embodiments, the microwave spectrum characteristic of the plurality of foods includes a target absorption rate of each food of the plurality of foods in a respective frequency band (e.g., see fig. 2). The first microwave spectrum characteristic comprises the absorption rate at various frequencies of food of the same volume and/or the same mass, different food types. For example, the absorption rate of sweet potatoes, corns, steamed buns, rice and the like with the collection volume of V1 at each frequency is reduced; the absorptances of sweet potatoes, corns, steamed buns, rice and the like with the collecting volume of V2 at all frequencies are …, and the absorptances of sweet potatoes, corns, steamed buns, rice and the like with the quality of M1 at all frequencies are collected; the absorptivity … of sweet potatoes, corns, steamed buns, rice and the like with the mass of M2 at each frequency is collected so as to obtain the target absorptivity of the sweet potatoes, corns, steamed buns, rice and the like at each frequency band through training.

For example, fig. 3 shows a first microwave spectrum characteristic (e.g., absorbance of each food at various frequencies) for foods of different food types (e.g., food type 1, food type 2, food type 3, food type 4 (not shown), etc.) each having a mass M1. Fig. 4 is a graph of a first microwave spectrum characteristic (e.g., absorbance at various frequencies for each food item) for different food items of a volume V1 (e.g., food item type 1, food item type 2, food item type 3, food item type 4 (not shown), etc.). By collecting a plurality of said first microwave spectrum characteristics, a target microwave absorption rate in each frequency band for each food type shown in fig. 2 is trained. The microwave spectrum characteristics of various foods are obtained by collecting a plurality of first microwave spectrum characteristics of the same mass, the same volume and different food types.

In some embodiments, the method further comprises step S19 (not shown). In step S19, the user equipment establishes a plurality of second microwave spectrum characteristics of the same food type and different qualities; the user equipment constructs the microwave spectrum characteristics of each food in the plurality of foods in different qualities according to the established plurality of second microwave spectrum characteristics. In some embodiments, the microwave spectrum characteristic of each of the plurality of foods at the different mass includes a target absorption rate of each of the plurality of foods at the different mass at each frequency band. The second microwave spectrum characteristic includes absorptions at various frequencies of foods of the same food type and different qualities. For example, the absorption rates of sweet potatoes, corns, steamed buns, rice and the like with the mass of M1 at various frequencies are collected; collecting absorptance … of sweet potatoes, corns, steamed buns, rice and the like with the mass of M2 at each frequency to obtain target absorptance of the sweet potatoes with different masses at each frequency band and target absorptance of the corns with different masses at each frequency band through training; the target absorption rate of the steamed buns with different qualities in each frequency band.

For example, fig. 5 is a second microwave spectrum characteristic (e.g., absorbance at various frequencies) of food type 1 at different masses (e.g., mass M1, mass M2, mass M3, mass M4 (not shown), etc.). And training to obtain the target microwave absorption rate of each food in each frequency band at different qualities by collecting a plurality of second microwave spectrum characteristics.

In some embodiments, the method further comprises step S20 (not shown). In step S20, the user equipment establishes a plurality of third microwave spectrum characteristics of the same food type and different volumes; and the user equipment constructs the microwave spectrum characteristics of each food in the plurality of foods in different volumes according to the established plurality of third microwave spectrum characteristics. In some embodiments, the microwave spectrum characteristic of each food in the plurality of foods at the different volume includes a target absorption rate of each food in the plurality of foods at the respective frequency band at the different volume. The third microwave spectrum characteristic includes absorptions at various frequencies of the same food type, different volumes of food. For example, the absorption rate of sweet potatoes, corns, steamed buns, rice and the like with the collection volume of V1 at each frequency is reduced; collecting absorbances … of sweet potatoes, corns, steamed buns, rice and the like with the volume of V2 at various frequencies to obtain target absorbances of the sweet potatoes with different volumes in various frequency bands through training, and target absorbances of the corns with different volumes in various frequency bands; the target absorption rate of steamed buns of different volumes in each frequency band.

For example, fig. 6 is a third microwave spectrum characteristic (e.g., absorbance at various frequencies) of food type 2 at different volumes (e.g., volume V1, volume V2, volume V3, volume V4 (not shown), etc.). And training to obtain the target microwave absorption rate of each food in each frequency band at different volumes by collecting a plurality of third microwave spectrum characteristics.

In some embodiments, the method further includes step S21 (not shown), in step S21, the user equipment obtains target operation mode information of the target food according to a target food type of the target food, wherein the target operation mode information includes a microwave intensity variation pattern of the electromagnetic wave intensity information with heating time. In some embodiments, different food types correspond to different operating mode information, and heating the food through the corresponding operating mode information helps the food maintain a desired heating state. In some embodiments, a model database is established in the user equipment, the model database includes a plurality of food types, each food type corresponds to the work mode information, and the user equipment obtains the corresponding work mode information from the model database according to the determined target food type. In some embodiments, a plurality of food types are included in the model database, each food type corresponds to one or more operation mode information, each operation mode information corresponds to attribute feature information (e.g., quality information, volume information) of the food type, the user device queries the corresponding one or more operation mode information from the model database according to the target food type, and further determines the operation mode information corresponding to the attribute feature information of the target food from the one or more operation mode information according to the attribute feature information of the target food. In some embodiments, the target operation mode information includes a microwave intensity variation map of electromagnetic wave intensity information with heating time (e.g., the microwave intensity variation map shown in fig. 7), so that the user equipment sends corresponding heating instruction information to the electromagnetic wave transmitting module based on the microwave intensity variation map.

In some embodiments, the obtaining target heating instruction information of the target food comprises: the user equipment acquires target electromagnetic wave intensity information of the target food at the current heating time from the microwave intensity variation map according to the current heating time; and generating the target heating instruction information according to the target electromagnetic wave intensity information. In some embodiments, when the current characteristic information matches the target characteristic information, the user equipment obtains target electromagnetic wave intensity information of the current heating time from a corresponding microwave intensity variation map, and transmits target heating instruction information to an electromagnetic wave emission module based on the target electromagnetic wave intensity information.

In some embodiments, the generating, by the user equipment, heating instruction information of the target food at the current heating time according to the matching result of the current characteristic information and the target characteristic information in combination with the target heating instruction information includes: determining the current heating degree of the target food in the current heating time according to the matching result of the current characteristic information and the target characteristic information; and generating heating instruction information of the target food in the current heating time by combining the target heating instruction information according to the current heating degree. In some embodiments, the current degree of heating includes, but is not limited to, high, low, and the like. For example, the target food is corn, the current characteristic information is current temperature information, and the target characteristic information is target temperature information. The current temperature information of the corn in the current heating time is 30 ℃, and the target temperature information of the corn is 35 ℃. The current temperature information is lower than the target temperature information. The matching result is 'low', and further, the user equipment increases the target electromagnetic wave intensity information in the target heating instruction information to generate the heating instruction information of the corn at the current heating time. And the heating instruction information is sent to an electromagnetic wave emission module in the electromagnetic oven, so that the heating process of the corn is always kept in an ideal state.

In some embodiments, the user equipment generates heating instruction information of the target food at the current heating time according to the current heating degree and the target heating instruction information, including: if the current heating degree is higher than a degree threshold value, the user equipment reduces the target electromagnetic wave intensity information of the target heating instruction information; and if the current heating degree is lower than a degree threshold value, the user equipment increases the target electromagnetic wave intensity information of the target heating instruction information. In some embodiments, the user equipment generates corresponding heating instruction information not only if the current characteristic information is higher than or lower than the target characteristic information, and from the viewpoint of saving computing resources, a degree threshold is set in the user equipment, and when the current heating degree is higher than the degree threshold, the user equipment reduces the target electromagnetic wave intensity information; and when the current heating degree is lower than a degree threshold value, the user equipment increases the target electromagnetic wave intensity information.

In some embodiments, the step S16 includes: and the user equipment detects whether the target food meets the microwave heating condition according to the type of the target food, if so, the user equipment acquires target characteristic information of the target food according to the type of the target food and the attribute characteristic information of the target food, and otherwise, prompt information is presented to a user through an information presentation module. In some embodiments, the prompt message includes, but is not limited to "pay attention to danger", "the food is not suitable for microwave heating", and the like, so as to remind the user that the current target food is not suitable for microwave heating, thereby ensuring the safety of the user. In some embodiments, the user equipment presets a food type capable of microwave heating, queries whether the target food type is recorded in the food type capable of microwave heating according to the target food type of the target food, determines that the target food meets microwave heating conditions if the target food type is recorded in the food type capable of microwave heating, and otherwise determines that the target food does not meet microwave heating conditions.

As shown in fig. 10 and 11, the present application further provides an apparatus for heating food, including a microwave oven main body 101, a tray 102 disposed inside the microwave oven main body 101, and the apparatus further includes: an electromagnetic wave collection module 103 disposed on the tray 102, wherein the electromagnetic wave collection module 103 is configured to collect first electromagnetic wave information filtered by a target food placed on the tray 102; a quality acquisition module 104 disposed on the tray 102, wherein the quality acquisition module 104 is configured to acquire quality information of the target food; the microwave oven comprises an infrared acquisition module 105 and an image acquisition module 106 which are arranged inside the microwave oven main body 101, wherein the infrared acquisition module 105 is used for acquiring infrared signal information of the target food, the image acquisition module 106 is used for acquiring image information of the target food, so that the current temperature information of the target food at the current heating time is determined according to the infrared signal information, and the volume information of the target food is determined according to the image information; and the control module 107, the control module 107 is respectively electrically connected with the electromagnetic wave acquisition module 103, the quality acquisition module 104, the infrared acquisition module 105 and the image acquisition module 106, and the control module 107 is in communication connection with the electromagnetic wave emission module 108 of the microwave oven main body 101. In some embodiments, the electromagnetic wave acquisition module 103 includes, but is not limited to, an electromagnetic wave antenna. For example, an electromagnetic wave antenna is provided on the tray 102 inside the microwave oven main body 101, and electromagnetic wave signals "filtered" by the target food are collected by the electromagnetic wave antenna. In some embodiments, the mass acquisition module 104 includes, but is not limited to, a mass meter, and in some embodiments, the mass acquisition module 104 is disposed on a tray 102 (e.g., an upper surface) within the microwave oven body, and the target food is weighed by the mass acquisition module 104. In some embodiments, the image capture module 106 includes, but is not limited to, a camera and the infrared capture module 105 includes, but is not limited to, an infrared camera. In some embodiments, the image capturing module 106 is disposed in the microwave oven main body 101, and the infrared capturing module 105 is also disposed in the microwave oven main body 101, so that the image capturing module 106 and the infrared capturing module 105 can capture and acquire the internal condition of the microwave oven. In some embodiments, the control module 107 includes, but is not limited to, a single chip microcomputer or the like. In some embodiments, the microwave oven main body 101 includes a module that the microwave oven should have in general, for example, an electromagnetic wave emitting module 108, a case, and the like. In some embodiments, the control module 107 is electrically connected to the electromagnetic wave collecting module 103, the quality collecting module 104, the infrared ray collecting module 105, and the image collecting module 106, respectively, so that the control module 107 obtains the first electromagnetic wave information collected by the electromagnetic wave collecting module 103 after being "filtered" by the target food, the quality information of the target food collected by the quality collecting module 104, the infrared ray signal information of the target food collected by the infrared ray collecting module 105, and the image information of the target food collected by the image collecting module 106 (to obtain the volume information of the target food). The control module 107 is in communication connection with the electromagnetic wave emitting module 108 of the microwave oven main body 101, for example, the control module 107 includes a single chip microcomputer, and the single chip microcomputer is electrically connected with the electromagnetic wave emitting module 108. For another example, the control module includes a user device, and the user device is connected to the electromagnetic wave emission module through a communication module in a wired or wireless manner. So as to send target heating instruction information or corresponding heating instruction information to an electromagnetic wave emission module in the microwave oven main body.

In some embodiments, referring to fig. 12, the control module 107 includes: an obtaining module 1071, configured to obtain current characteristic information of a target food placed in the microwave oven main body 101 at a current heating time and target characteristic information of the target food. In some embodiments, the target food includes, but is not limited to, fish, chicken, vegetables, bread, and the like. In some embodiments, the current characteristic information includes, but is not limited to, current temperature information of the target food at a current heating time, a current microwave absorption rate, and the like. In some embodiments, the target characteristic information includes, but is not limited to, target temperature information of the target food at the current heating time, target microwave absorption rate, and the like. In some embodiments, the current characteristic information of the target food at the current heating time is the actual characteristic information of the target food (e.g., the actual temperature information, the actual microwave absorption rate, etc. information of the target food at the current heating time) acquired in real time; the target characteristic information is ideal characteristic information of the target food at the current heating time (for example, ideal temperature information, ideal microwave absorption rate and the like of the target food at the current heating time).

A determining module 1072, configured to obtain target heating instruction information of the target food if the current characteristic information matches the target characteristic information; otherwise, according to the matching result of the current characteristic information and the target characteristic information, combining the target heating instruction information to generate the heating instruction information of the target food in the current heating time. In some embodiments, the target heating instruction information includes, but is not limited to, target electromagnetic wave intensity information, target emission direction information, and the like. In some embodiments, the target heating instruction information is obtained by the user equipment, and for a specific obtaining manner, please refer to the following embodiments, which are not described herein again. In some embodiments, the heating instruction information includes, but is not limited to, electromagnetic wave intensity information, emission direction information, and the like. In some embodiments, when the current characteristic information does not match the target characteristic information, the user equipment generates the heating instruction information according to a matching result and by combining the obtained target heating instruction information, so that the purpose of matching the current characteristic information with the target characteristic information is achieved through the heating instruction information, and the target food can be ensured to be kept in an ideal state all the time in the heating process. In some embodiments, if the difference between the current feature information and the target feature information is equal to or greater than a difference threshold, determining that the current feature information and the target feature information do not match; and if the difference value between the current characteristic information and the target characteristic information is smaller than the difference value threshold, determining that the current characteristic information is matched with the target characteristic information.

A transmitting module 1073, configured to transmit the target heating instruction information or the heating instruction information to the electromagnetic wave transmitting module 108 of the microwave oven main body. In some embodiments, the transmission module of the control module is electrically connected with the electromagnetic wave emission module. For example, the target heating instruction information or the heating instruction information is transmitted to the electromagnetic wave emission module by the transmission module, and the electromagnetic wave is emitted to the target food by the electromagnetic wave emission module based on the target heating instruction information or the heating instruction information. In this embodiment, whether the current heating state of the target food is an ideal heating state is detected by comparing the current characteristic information of the target food with the target characteristic information, and when the heating state is not ideal (for example, the current characteristic information does not match the target characteristic information), the heating instruction information of the target food at the current heating time is generated according to the matching result of the current characteristic information and the target characteristic information and by combining the target heating instruction information, so as to maintain the heating state of the target food in the ideal heating state through the heating instruction information (for example, it is ensured that the actually obtained current characteristic information matches the target characteristic information in the ideal state). The heating process of the target food is monitored in real time, and when the current characteristic information obtained in real time is not ideal target characteristic information, the heating instruction information corresponding to the current heating time of the target food is adjusted and generated in time, so that the target food is always in the corresponding ideal heating state.

Here, the specific implementation of the obtaining module 1071, the determining module 1072, and the sending module 1073 is the same as or similar to the following embodiments of one module, two modules, and three modules, and therefore, the detailed description thereof is omitted, and the detailed implementation is incorporated herein by reference.

Fig. 13 is a block diagram illustrating an apparatus for heating food according to an embodiment of the present application, the apparatus including a one-module, a two-module, and a three-module.

Specifically, the module is used for acquiring current characteristic information of target food placed in the microwave oven at the current heating time and target characteristic information of the target food. In some embodiments, the target food includes, but is not limited to, fish, chicken, vegetables, bread, and the like. In some embodiments, the current characteristic information includes, but is not limited to, current temperature information of the target food at a current heating time, a current microwave absorption rate, and the like. In some embodiments, the target characteristic information includes, but is not limited to, target temperature information of the target food at the current heating time, target microwave absorption rate, and the like. In some embodiments, the current characteristic information of the target food at the current heating time is the actual characteristic information of the target food (e.g., the actual temperature information, the actual microwave absorption rate, etc. information of the target food at the current heating time) acquired in real time; the target characteristic information is ideal characteristic information of the target food at the current heating time (for example, ideal temperature information, ideal microwave absorption rate and the like of the target food at the current heating time).

A second module, configured to, if the current characteristic information matches the target characteristic information, obtain, by a user equipment, target heating instruction information of the target food; otherwise, the user equipment generates heating instruction information of the target food in the current heating time by combining the target heating instruction information according to the matching result of the current characteristic information and the target characteristic information. In some embodiments, the target heating instruction information includes, but is not limited to, target electromagnetic wave intensity information, target emission direction information, and the like. In some embodiments, the target heating instruction information is obtained by the user equipment, and for a specific obtaining manner, please refer to the following embodiments, which are not described herein again. In some embodiments, the heating instruction information includes, but is not limited to, electromagnetic wave intensity information, emission direction information, and the like. In some embodiments, when the current characteristic information does not match the target characteristic information, the user equipment generates the heating instruction information according to a matching result and by combining the obtained target heating instruction information, so that the purpose of matching the current characteristic information with the target characteristic information is achieved through the heating instruction information, and the target food can be ensured to be kept in an ideal state all the time in the heating process. In some embodiments, if the difference between the current feature information and the target feature information is equal to or greater than a difference threshold, determining that the current feature information and the target feature information do not match; and if the difference value between the current characteristic information and the target characteristic information is smaller than the difference value threshold, determining that the current characteristic information is matched with the target characteristic information.

And the three modules are used for sending the target heating instruction information or the heating instruction information to an electromagnetic wave emission module in the microwave oven. In some embodiments, the user equipment and the electromagnetic wave emission module are communicatively connected through a communication module, for example, the communication module in the microwave oven receives the target heating instruction information or the heating instruction information sent by the user equipment. The communication module is electrically connected with the electromagnetic wave emitting module to send the target heating instruction information or the heating instruction information to the electromagnetic wave emitting module, and the electromagnetic wave emitting module emits electromagnetic waves to the target food based on the target heating instruction information or the heating instruction information. In this embodiment, whether the current heating state of the target food is an ideal heating state is detected by comparing the current characteristic information of the target food with the target characteristic information, and when the heating state is not ideal (for example, the current characteristic information does not match the target characteristic information), the heating instruction information of the target food at the current heating time is generated according to the matching result of the current characteristic information and the target characteristic information and by combining the target heating instruction information, so as to maintain the heating state of the target food in the ideal heating state through the heating instruction information (for example, it is ensured that the actually obtained current characteristic information matches the target characteristic information in the ideal state). The heating process of the target food is monitored in real time, and when the current characteristic information obtained in real time is not ideal target characteristic information, the heating instruction information corresponding to the current heating time of the target food is adjusted and generated in time, so that the target food is always in the corresponding ideal heating state.

In some embodiments, the acquiring of the target characteristic information of the target food further includes a four module (not shown), a five module and a six module.

And the four modules are used for acquiring the attribute characteristic information of the target food. And the five modules are used for determining the target food type of the target food according to the current microwave absorption rate of the target food at the current heating time and the attribute characteristic information of the target food. And the six modules are used for acquiring the target characteristic information of the target food according to the type of the target food and the attribute characteristic information of the target food.

Here, the specific implementation of the above-mentioned four modules, five modules and six modules is the same as or similar to the embodiment of the above-mentioned steps S14, S15 and S16, and therefore, the detailed description thereof is omitted, and the detailed implementation is incorporated herein by reference.

In some embodiments, the one or more modules are configured to input the current microwave absorption rate of the target food at the current heating time and the attribute feature information of the target food into a food model to obtain the target food type of the target food. The six modules are used for inputting the type of the target food and the attribute characteristic information of the target food into the food model so as to obtain the target characteristic information of the target food.

Here, the example of the specific implementation manner of the above-mentioned one-five module is the same as or similar to the embodiment of the step S15, and therefore, the description thereof is omitted, and the detailed implementation manner of the above-mentioned one-five module is incorporated herein by reference.

In some embodiments, the current characteristic information includes current temperature information, the target characteristic information includes target temperature information, and the sixth module is configured to input the type of the target food and the attribute characteristic information of the target food into the food model to obtain the target temperature information of the target food.

Here, the example of the specific implementation manner of the above-mentioned six modules is the same as or similar to the embodiment of the above-mentioned step S16, and therefore, the description thereof is omitted, and the detailed implementation manner of the above-mentioned six modules is incorporated herein by reference.

In some embodiments, the current characteristic information includes a current microwave absorption rate, the target characteristic information includes a target microwave absorption rate, and the sixth module is configured to input the type of the target food and the attribute characteristic information of the target food into the food model to obtain the target microwave absorption rate of the target food.

In some embodiments, the apparatus further comprises a seven module (not shown). And the seventh module is used for establishing or updating the food model.

Here, the example of the specific implementation manner of the above-mentioned one-seven module is the same as or similar to the embodiment of the step S17, and therefore, the description thereof is omitted, and the detailed implementation manner of the above-mentioned one-seven module is incorporated herein by reference.

In some embodiments, the seventeenth module is configured to obtain the food model through training according to microwave spectrum characteristics of a plurality of foods, microwave spectrum characteristics of each food in the plurality of foods at different qualities, microwave spectrum characteristics of each food in the plurality of foods at different volumes, and temperature rise characteristics of a plurality of foods per unit weight at different microwave intensities.

In some embodiments, the apparatus further comprises an eight module (not shown). The system comprises an eight module, a first microwave spectrum characteristic module, a second microwave spectrum characteristic module and a third microwave spectrum characteristic module, wherein the eight module is used for establishing a plurality of first microwave spectrum characteristics with the same mass or volume and different food types; and the user equipment constructs the microwave spectrum characteristics of the plurality of foods according to the established plurality of first microwave spectrum characteristics.

Here, the example of the specific implementation manner of the above-mentioned one-eight module is the same as or similar to the embodiment of the above-mentioned step S18, and therefore, the description thereof is omitted, and the detailed description thereof is incorporated herein by reference.

In some embodiments, the apparatus further comprises a nine module (not shown). The nine modules are used for establishing a plurality of second microwave spectrum characteristics of the same food type and different qualities; the user equipment constructs the microwave spectrum characteristics of each food in the plurality of foods in different qualities according to the established plurality of second microwave spectrum characteristics.

Here, an example of a specific implementation manner of the above-mentioned nine modules is the same as or similar to the embodiment of the step S19, and therefore, the description thereof is omitted, and the detailed implementation manner is incorporated herein by reference.

In some embodiments, the apparatus further comprises a two-zero module (not shown). The second zero module is used for establishing a plurality of third microwave spectrum characteristics of the same food type and different volumes; and constructing the microwave spectrum characteristics of each food in the plurality of foods in different volumes according to the established plurality of third microwave spectrum characteristics.

Here, the implementation of the above-mentioned two-zero module is the same as or similar to the embodiment of the step S20, and therefore, the description thereof is omitted, and the implementation is incorporated herein by reference.

In some embodiments, the apparatus further includes a second-in-first module (not shown) configured to obtain target operation mode information of the target food according to a target food type of the target food, wherein the target operation mode information includes a microwave intensity variation pattern of the electromagnetic wave intensity information with heating time.

Here, the specific implementation of the two modules is the same as or similar to the embodiment of the step S21, and therefore, the detailed description is omitted, and the detailed implementation is incorporated herein by reference.

In some embodiments, the user equipment generates heating instruction information of the target food at the current heating time according to the current heating degree and the target heating instruction information, including: if the current heating degree is higher than a degree threshold value, the user equipment reduces the target electromagnetic wave intensity information of the target heating instruction information; and if the current heating degree is lower than a degree threshold value, the user equipment increases the target electromagnetic wave intensity information of the target heating instruction information. In some embodiments, the user equipment generates corresponding heating instruction information as long as the current characteristic information is higher than or lower than the target characteristic information, and from the viewpoint of saving computing resources, a degree threshold is set in the user equipment, and when the current heating degree is higher than the degree threshold, the user equipment reduces the target electromagnetic wave intensity information; and when the current heating degree is lower than a degree threshold value, the user equipment increases the target electromagnetic wave intensity information.

In some embodiments, the sixth module is configured to detect whether the target food meets the microwave heating condition according to the type of the target food, if so, the user equipment obtains target characteristic information of the target food according to the type of the target food and attribute characteristic information of the target food, otherwise, the user equipment presents prompt information to the user through the presentation information module.

In addition to the methods and apparatus described in the embodiments above, the present application also provides a computer readable storage medium storing computer code that, when executed, performs the method as described in any of the preceding claims.

The present application also provides a computer program product, which when executed by a computer device, performs the method of any of the preceding claims.

The present application further provides a computer device, comprising:

one or more processors;

a memory for storing one or more computer programs;

the one or more computer programs, when executed by the one or more processors, cause the one or more processors to implement the method of any preceding claim.

FIG. 14 illustrates an exemplary system that can be used to implement the various embodiments described herein;

in some embodiments, as shown in fig. 14, the system 1000 can be implemented as any one of the network device, the first user device, or the second user device in the various described embodiments. In some embodiments, system 1000 may include one or more computer-readable media (e.g., system memory or NVM/storage 1020) having instructions and one or more processors (e.g., processor(s) 1005) coupled with the one or more computer-readable media and configured to execute the instructions to implement modules to perform the actions described herein.

For one embodiment, system control module 1010 may include any suitable interface controllers to provide any suitable interface to at least one of the processor(s) 1005 and/or to any suitable device or component in communication with system control module 1010.

The system control module 1010 may include a memory controller module 1030 to provide an interface to the system memory 1015. Memory controller module 1030 may be a hardware module, a software module, and/or a firmware module.

System memory 1015 may be used to load and store data and/or instructions, for example, for system 1000. For one embodiment, system memory 1015 may include any suitable volatile memory, such as suitable DRAM. In some embodiments, system memory 1015 may include double data rate type four synchronous dynamic random access memory (DDR4 SDRAM).

For one embodiment, system control module 1010 may include one or more input/output (I/O) controllers to provide an interface to NVM/storage 1020 and communication interface(s) 1025.

For example, NVM/storage 1020 may be used to store data and/or instructions. NVM/storage 1020 may include any suitable non-volatile memory (e.g., flash memory) and/or may include any suitable non-volatile storage device(s) (e.g., one or more Hard Disk drive(s) (HDD (s)), one or more Compact Disc (CD) drive(s), and/or one or more Digital Versatile Disc (DVD) drive (s)).

NVM/storage 1020 may include storage resources that are physically part of a device on which system 1000 is installed or may be accessed by the device and not necessarily part of the device. For example, NVM/storage 1020 may be accessed over a network via communication interface(s) 1025.

Communication interface(s) 1025 may provide an interface for system 1000 to communicate over one or more networks and/or with any other suitable device. System 1000 may communicate wirelessly with one or more components of a wireless network according to any of one or more wireless network standards and/or protocols.

For one embodiment, at least one of the processor(s) 1005 may be packaged together with logic for one or more controller(s) of the system control module 1010, e.g., memory controller module 1030. For one embodiment, at least one of the processor(s) 1005 may be packaged together with logic for one or more controller(s) of the system control module 1010 to form a System In Package (SiP). For one embodiment, at least one of the processor(s) 1005 may be integrated on the same die with logic for one or more controller(s) of the system control module 1010. For one embodiment, at least one of the processor(s) 1005 may be integrated on the same die with logic of one or more controllers of the system control module 1010 to form a system on a chip (SoC).

In various embodiments, system 1000 may be, but is not limited to being: a server, a workstation, a desktop computing device, or a mobile computing device (e.g., a laptop computing device, a handheld computing device, a tablet, a netbook, etc.). In various embodiments, system 1000 may have more or fewer components and/or different architectures. For example, in some embodiments, system 1000 includes one or more cameras, a keyboard, a Liquid Crystal Display (LCD) screen (including a touch screen display), a non-volatile memory port, multiple antennas, a graphics chip, an Application Specific Integrated Circuit (ASIC), and speakers.

It should be noted that the present application may be implemented in software and/or a combination of software and hardware, for example, implemented using Application Specific Integrated Circuits (ASICs), general purpose computers or any other similar hardware devices. In one embodiment, the software programs of the present application may be executed by a processor to implement the steps or functions described above. Likewise, the software programs (including associated data structures) of the present application may be stored in a computer readable recording medium, such as RAM memory, magnetic or optical drive or diskette and the like. Additionally, some of the steps or functions of the present application may be implemented in hardware, for example, as circuitry that cooperates with the processor to perform various steps or functions.

In addition, some of the present application may be implemented as a computer program product, such as computer program instructions, which when executed by a computer, may invoke or provide methods and/or techniques in accordance with the present application through the operation of the computer. Those skilled in the art will appreciate that the form in which the computer program instructions reside on a computer-readable medium includes, but is not limited to, source files, executable files, installation package files, and the like, and that the manner in which the computer program instructions are executed by a computer includes, but is not limited to: the computer directly executes the instruction, or the computer compiles the instruction and then executes the corresponding compiled program, or the computer reads and executes the instruction, or the computer reads and installs the instruction and then executes the corresponding installed program. Computer-readable media herein can be any available computer-readable storage media or communication media that can be accessed by a computer.

Communication media includes media by which communication signals, including, for example, computer readable instructions, data structures, program modules, or other data, are transmitted from one system to another. Communication media may include conductive transmission media such as cables and wires (e.g., fiber optics, coaxial, etc.) and wireless (non-conductive transmission) media capable of propagating energy waves such as acoustic, electromagnetic, RF, microwave, and infrared. Computer readable instructions, data structures, program modules, or other data may be embodied in a modulated data signal, for example, in a wireless medium such as a carrier wave or similar mechanism such as is embodied as part of spread spectrum techniques. The term "modulated data signal" means a signal that has one or more of its characteristics set or changed in such a manner as to encode information in the signal. The modulation may be analog, digital or hybrid modulation techniques.

By way of example, and not limitation, computer-readable storage media may include volatile and nonvolatile, removable and non-removable media implemented in any method or technology for storage of information such as computer-readable instructions, data structures, program modules or other data. For example, computer-readable storage media include, but are not limited to, volatile memory such as random access memory (RAM, DRAM, SRAM); and non-volatile memory such as flash memory, various read-only memories (ROM, PROM, EPROM, EEPROM), magnetic and ferromagnetic/ferroelectric memories (MRAM, FeRAM); and magnetic and optical storage devices (hard disk, tape, CD, DVD); or other now known media or later developed that can store computer-readable information/data for use by a computer system.

An embodiment according to the present application comprises an apparatus comprising a memory for storing computer program instructions and a processor for executing the program instructions, wherein the computer program instructions, when executed by the processor, trigger the apparatus to perform a method and/or a solution according to the aforementioned embodiments of the present application.

It will be evident to those skilled in the art that the present application is not limited to the details of the foregoing illustrative embodiments, and that the present application may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the application being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned. Furthermore, it is obvious that the word "comprising" does not exclude other elements or steps, and the singular does not exclude the plural. A plurality of units or means recited in the apparatus claims may also be implemented by one unit or means in software or hardware. The terms first, second, etc. are used to denote names, but not any particular order.

Claims

1. A method for heating food, the method comprising:

2. The method of claim 1, wherein the current characteristic information includes current temperature information of the target food at a current heating time, and the obtaining the current characteristic information of the target food placed in the microwave oven at the current heating time includes:

acquiring infrared signal information of the target food at the current heating time through an infrared acquisition module arranged in the microwave oven;

and determining the current temperature information of the target food at the current heating time according to the acquired infrared signal information.

3. The method of claim 1, wherein the current characteristic information includes a current microwave absorption rate of the target food at a current heating time, and the obtaining the current characteristic information of the target food placed in the microwave oven at the current heating time includes:

acquiring first electromagnetic wave information through an electromagnetic wave acquisition module arranged on a tray in the microwave oven;

and determining the current microwave absorption rate of the target food at the current heating time according to the first electromagnetic wave information and the real-time electromagnetic wave information transmitted to the target food by the electromagnetic wave transmitting module in the microwave oven.

4. The method of claim 1, wherein the obtaining target characteristic information of the target food comprises:

acquiring attribute characteristic information of the target food;

determining a target food type of the target food according to the current microwave absorption rate of the target food at the current heating time and the attribute characteristic information of the target food;

and acquiring target characteristic information of the target food according to the type of the target food and the attribute characteristic information of the target food.

5. The method of claim 4, wherein determining the target food type of the target food according to the current microwave absorption rate of the target food at the current heating time and the attribute feature information of the target food comprises:

inputting the current microwave absorption rate of the target food at the current heating time and the attribute characteristic information of the target food into a food model to obtain the target food type of the target food;

the obtaining of the target characteristic information of the target food according to the type of the target food and the attribute characteristic information of the target food comprises:

inputting the type of the target food and the attribute characteristic information of the target food into the food model to obtain the target characteristic information of the target food.

6. The method of claim 5, wherein the current characteristic information comprises current temperature information, the target characteristic information comprises target temperature information, and the inputting the target food type and the attribute characteristic information of the target food into the food model to obtain the target characteristic information of the target food comprises:

inputting the type of the target food and the attribute feature information of the target food into the food model to obtain the target temperature information of the target food.

7. The method of claim 5, wherein the current characteristic information comprises a current microwave absorption rate, the target characteristic information comprises a target microwave absorption rate, and the inputting the target food type and the attribute characteristic information of the target food into the food model to obtain the target characteristic information of the target food comprises:

inputting the type of the target food and the attribute characteristic information of the target food into the food model to obtain the target microwave absorption rate of the target food.

8. The method according to any one of claims 5 to 7, further comprising:

establishing or updating the food model.

9. The method of claim 8, wherein the creating or updating the food model comprises:

the food model is obtained through training according to the microwave spectrum characteristics of a plurality of foods, the microwave spectrum characteristics of each food in the plurality of foods at different qualities, the microwave spectrum characteristics of each food in the plurality of foods at different volumes, and the temperature rise characteristics of the foods in the plurality of unit weights at different microwave intensities.

10. The method of claim 9, further comprising:

establishing a plurality of first microwave spectrum characteristics of the same mass or volume and different food types;

and constructing the microwave spectrum characteristics of the plurality of foods according to the established plurality of first microwave spectrum characteristics.

11. The method of claim 10, further comprising:

establishing a plurality of second microwave spectrum characteristics of the same food type and different qualities;

and constructing a microwave spectrum characteristic of each food in the plurality of foods at different qualities according to the established plurality of second microwave spectrum characteristics.

12. The method of claim 10, further comprising:

establishing a plurality of third microwave spectrum characteristics of the same food type and different volumes;

and constructing the microwave spectrum characteristics of each food in the plurality of foods in different volumes according to the established plurality of third microwave spectrum characteristics.

13. The method of claim 1, further comprising:

and acquiring target working mode information of the target food according to the target food type of the target food, wherein the target working mode information comprises a microwave intensity variation map of the electromagnetic wave intensity information along with heating time.

14. The method of claim 13, wherein the obtaining target heating instruction information for the target food comprises:

acquiring target electromagnetic wave intensity information of the target food at the current heating time from the microwave intensity variation map according to the current heating time;

and generating the target heating instruction information according to the target electromagnetic wave intensity information.

15. The method of claim 14, wherein the generating heating instruction information of the target food at the current heating time according to the matching result of the current characteristic information and the target characteristic information in combination with the target heating instruction information comprises:

determining the current heating degree of the target food in the current heating time according to the matching result of the current characteristic information and the target characteristic information;

and generating heating instruction information of the target food in the current heating time by combining the target heating instruction information according to the current heating degree.

16. The method of claim 15, wherein generating heating instruction information of the target food at a current heating time in combination with the target heating instruction information according to the current heating degree comprises:

if the current heating degree is higher than a degree threshold value, reducing the target electromagnetic wave intensity information of the target heating instruction information; and if the current heating degree is lower than a degree threshold value, increasing the target electromagnetic wave intensity information of the target heating instruction information.

17. The method of claim 4, wherein the obtaining target characteristic information of the target food according to the type of the target food and the attribute characteristic information of the target food comprises:

and detecting whether the target food meets the microwave heating condition according to the type of the target food, if so, acquiring target characteristic information of the target food according to the type of the target food and the attribute characteristic information of the target food, and otherwise, presenting prompt information to a user through a presentation information module.

18. An apparatus for heating food, comprising a microwave oven main body, a tray being provided inside the microwave oven main body, characterized in that the apparatus further comprises:

and the control module is respectively and electrically connected with the electromagnetic wave acquisition module, the quality acquisition module, the infrared acquisition module and the image acquisition module, and is in communication connection with the electromagnetic wave emission module of the microwave oven main body.

19. The apparatus of claim 18, wherein the control module comprises:

the microwave oven comprises an acquisition module, a control module and a control module, wherein the acquisition module is used for acquiring current characteristic information of target food placed in a microwave oven main body at current heating time and target characteristic information of the target food;

the determining module is used for acquiring target heating instruction information of the target food if the current characteristic information is matched with the target characteristic information; otherwise, according to the matching result of the current characteristic information and the target characteristic information, combining the target heating instruction information to generate heating instruction information of the target food in the current heating time;

and the sending module is used for sending the target heating instruction information or the heating instruction information to an electromagnetic wave emitting module of the microwave oven main body.

20. An apparatus for heating food, the apparatus comprising:

a processor; and

a memory arranged to store computer executable instructions that, when executed, cause the processor to perform the operations of the method of any of claims 1 to 17.

21. A computer-readable medium storing instructions that, when executed, cause a system to perform operations to perform a method as recited in any of claims 1-17.