CN115886579A - Control method and device for radio frequency cooking equipment and radio frequency cooking equipment - Google Patents

Abstract

The application relates to the technical field of intelligent household appliances, and discloses a control method for radio frequency cooking equipment, which comprises the following steps: responding to a cooking instruction, and obtaining a radio frequency energy total absorption value of food in a heating process; and controlling the radio frequency cooking equipment to stop heating under the condition that the total radio frequency energy absorption value is greater than or equal to the target total radio frequency energy. By detecting the total radio frequency energy absorption value of the food in the heating process and comparing the total radio frequency energy absorption value with the target total radio frequency energy, when the total radio frequency energy absorption value of the food is greater than or equal to the target total radio frequency energy, the fact that the food reaches the doneness corresponding to the target total radio frequency energy can be determined, and therefore the radio frequency cooking equipment can be controlled to stop heating. The application also discloses a control device for the radio frequency cooking equipment and the radio frequency cooking equipment.

Description

Control method and device for radio frequency cooking equipment and radio frequency cooking equipment

Technical Field

The application relates to the technical field of intelligent household appliances, for example, to a control method and device for radio frequency cooking equipment and the radio frequency cooking equipment.

Background

Currently, as a new heating method, rf heating is applied to cooking devices, and a solid-state rf source is used to generate rf waves, which are transmitted to a cooking cavity via a cable and an antenna to heat food. In the radio-frequency heating process, the incident wave parameters emitted by the next antenna are regulated and controlled by monitoring the incident wave emitted by the radio-frequency antenna and the received reflected wave. So, through the regulation and control to the incident wave, can realize the regulation to heating power isoparametric, realize more culinary art effect.

When the radio frequency cooking device is used to heat food, the heating operation time is usually performed according to a set instruction. In the related art, the maturity of the food is processed by setting the heating intensity of different heating stages.

In the process of implementing the embodiments of the present disclosure, it is found that at least the following problems exist in the related art:

heating control is difficult to perform according to actual food material conditions or the taste requirements of users, so that the food is not cooked or is overcooked, and the taste of the food is influenced.

Disclosure of Invention

The following presents a simplified summary in order to provide a basic understanding of some aspects of the disclosed embodiments. This summary is not an extensive overview and is intended to neither identify key/critical elements nor delineate the scope of such embodiments, but is intended to be a prelude to the more detailed description that is presented later.

The embodiment of the disclosure provides a control method and device for radio frequency cooking equipment and the radio frequency cooking equipment, so as to improve the control of the radio frequency cooking equipment on the cooking degree of food materials in the heating process.

In some embodiments, the control method for a radio frequency cooking apparatus comprises: responding to a cooking instruction, and obtaining a radio frequency energy total absorption value of food in a heating process; and controlling the radio frequency cooking equipment to stop heating under the condition that the total radio frequency energy absorption value is greater than or equal to the total target radio frequency energy.

In some embodiments, the control means for a radio frequency cooking apparatus comprises: an acquisition module configured to obtain a radio frequency energy absorption value of the food in each cycle during the heating process in response to the cooking instruction; an execution module configured to control the radio frequency cooking device to stop heating if the accumulated value of the radio frequency energy absorption values is greater than or equal to a target radio frequency total energy.

In some embodiments, the control device for the radio frequency cooking apparatus comprises a processor and a memory storing program instructions, the processor being configured to execute the above-mentioned control method for the radio frequency cooking apparatus when executing the program instructions.

In some embodiments, the rf cooking apparatus comprises: the radio frequency module is arranged in a cooking cavity of the radio frequency cooking equipment; and the control device for the radio frequency cooking device.

The control method and device for the radio frequency cooking equipment and the radio frequency cooking equipment provided by the embodiment of the disclosure can achieve the following technical effects:

during the radio frequency cooking process, the degree of cooking of food is closely related to the total radio frequency energy absorbed by the food from raw to cooked. Therefore, by detecting the total radio frequency energy absorption value of the food in the heating process and comparing the total radio frequency energy absorption value with the target total radio frequency energy, when the total radio frequency energy absorption value of the food is greater than or equal to the target total radio frequency energy, the food can be determined to reach the doneness corresponding to the target total radio frequency energy, and the radio frequency cooking device can be controlled to stop heating. Therefore, the cooking degree of the food in the radio frequency heating mode can be accurately controlled, the occurrence of the situations that the food is not cooked or is overcooked is reduced, and the intelligent degree of the radio frequency cooking equipment is improved.

The foregoing general description and the following description are exemplary and explanatory only and are not restrictive of the application.

Drawings

One or more embodiments are illustrated in the accompanying drawings, which correspond to the accompanying drawings and not in a limiting sense, in which elements having the same reference numeral designations represent like elements, and in which:

fig. 1 is a schematic structural diagram of a radio frequency cooking device provided in an embodiment of the present disclosure;

fig. 2 is a schematic view of a usage scenario of a radio frequency cooking apparatus provided in an embodiment of the present disclosure;

fig. 3 is a schematic diagram of a control method for a radio frequency cooking apparatus according to an embodiment of the present disclosure;

fig. 4 is a schematic diagram of a control method for a radio frequency cooking apparatus according to an embodiment of the present disclosure;

fig. 5 is a schematic diagram of a control method for a radio frequency cooking apparatus according to an embodiment of the present disclosure;

fig. 6 is a schematic diagram of a control device for a radio frequency cooking apparatus according to an embodiment of the present disclosure;

fig. 7 is a schematic diagram of a control device for a radio frequency cooking apparatus according to an embodiment of the disclosure.

Detailed Description

So that the manner in which the features and elements of the disclosed embodiments can be understood in detail, a more particular description of the disclosed embodiments, briefly summarized above, may be had by reference to the embodiments, some of which are illustrated in the appended drawings. In the following description of the technology, for purposes of explanation, numerous details are set forth in order to provide a thorough understanding of the disclosed embodiments. However, one or more embodiments may be practiced without these details. In other instances, well-known structures and devices may be shown in simplified form in order to simplify the drawing.

The terms "first," "second," and the like in the description and in the claims, and the above-described drawings of embodiments of the present disclosure, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the present disclosure described herein may be made. Furthermore, the terms "comprising" and "having," as well as any variations thereof, are intended to cover non-exclusive inclusions.

The term "plurality" means two or more unless otherwise specified.

In the embodiment of the present disclosure, the character "/" indicates that the preceding and following objects are in an or relationship. For example, A/B represents: a or B.

The term "and/or" is an associative relationship that describes objects, meaning that three relationships may exist. E.g., a and/or B, represents: a or B, or A and B.

The term "correspond" may refer to an association or binding relationship, and a corresponding to B refers to an association or binding relationship between a and B.

In the embodiment of the disclosure, the intelligent household appliance is a household appliance formed by introducing a microprocessor, a sensor technology and a network communication technology into the household appliance, and has the characteristics of intelligent control, intelligent sensing and intelligent application, the operation process of the intelligent household appliance usually depends on the application and processing of modern technologies such as internet of things, internet and an electronic chip, for example, the intelligent household appliance can realize the remote control and management of a user on the intelligent household appliance by connecting the intelligent household appliance with the electronic device.

In the embodiment of the present disclosure, the terminal device is an electronic device with a wireless connection function, and the terminal device may be in communication connection with the above intelligent household appliance device by connecting to the internet, or may be in communication connection with the above intelligent household appliance device directly by means of bluetooth, wifi, and the like. In some embodiments, the terminal device is, for example, a mobile device, a computer, or a vehicle-mounted device built in a floating car, or any combination thereof. The mobile device may include, for example, a cell phone, a smart home device, a wearable device, a smart mobile device, a virtual reality device, or the like, or any combination thereof, wherein the wearable device includes, for example: smart watches, smart bracelets, pedometers, and the like.

Figure 1 is a schematic structural diagram of a radio frequency cooking device provided by an embodiment of the present disclosure,

as shown in connection with fig. 1, the rf cooking apparatus includes an rf module 11 disposed within a cooking chamber 12. The user usually puts the food and liquid to be cooked into the cooking utensil and then puts the food and liquid into the cooking cavity 12 for heating.

In this embodiment, the rf cooking device is an rf oven. In other embodiments of the present disclosure, the rf cooking device may also be a cooking appliance such as a rf microwave oven, a rf steamer, etc.

Fig. 2 is a schematic view of a usage scenario of a radio frequency cooking device provided in an embodiment of the present disclosure, and as shown in fig. 2, the usage scenario includes a radio frequency cooking device 21 and a home cloud platform 22 for communicating with the radio frequency cooking device 21.

Generally, the radio frequency cooking device 21 may access a WiFi network at home to communicate with a control terminal such as a mobile phone and a cloud server. The user can also control the radio frequency cooking device 21 to execute the cooking program through the smartphone end application program.

The household cloud platform 22 is used for the radio frequency cooking equipment 21 to communicate with the household cloud platform 22 through a WiFi network, receiving real-time state data of the radio frequency cooking equipment 21 for subscription of a big data platform and application program service, and receiving and issuing cooking regulation and control instructions from other business servers, the big data platform, the application program end and the intelligent terminal.

In other implementation scenarios of this scheme, the mobile terminal may further include a terminal device for communicating with the radio frequency cooking device and/or the home cloud platform, where the terminal device refers to an intelligent device in a smart home application scenario, such as a smart phone, a wearable device, an intelligent mobile device, a virtual display device, and the like, and may also be an intelligent household appliance, such as an intelligent refrigerator, an intelligent television, an intelligent washing machine, an intelligent air conditioner, an intelligent sound box, an intelligent lamp, an intelligent curtain, and the like, or any combination thereof.

Fig. 3 is a schematic diagram of a control method for an rf cooking apparatus, which is applied to the environment shown in fig. 2, and may be executed in the rf cooking apparatus shown in fig. 2, or executed in a control terminal of the rf cooking apparatus, for example, an operation panel; the method can also be executed in a server, such as a family cloud platform which is communicated with the radio frequency cooking equipment; the method can also be executed in terminal equipment, such as a control terminal of a smart phone, a smart household appliance or a smart furniture system. In the embodiments of the present disclosure, the description is made with a processor of the radio frequency cooking apparatus as an execution subject.

In step S301, in response to a cooking instruction, the processor obtains a total absorption value of rf energy of the food during the heating process.

Here, the cooking instruction may be an instruction issued by a user, or an instruction issued when the radio frequency cooking device determines that the radio frequency cooking device is suitable for operation.

In some application scenarios, the radio frequency cooking device may obtain the cooking instruction according to a voice instruction of a user; or obtaining the cooking instruction through the operation intention of the user, such as: keys, touch screens, knobs, switches, set gestures, etc. The radio frequency cooking equipment can also obtain a cooking instruction issued by a user through an application program of the smart phone through communication with the smart phone.

Here, the cooking instructions may include general heating instructions and specific cooking mode instructions (food cooking plans including cooking recipes, such as cake broiling, chicken broilers, lamb chops, etc.).

The total absorption value of the radio frequency energy is used for representing the accumulation of the energy value of the absorbed radio frequency signal along with the change of the degree of cooking of the food in the heating process.

Optionally, the total rf energy absorption value of the food may be obtained by continuously obtaining the rf energy absorption value of the food during the heating process and the total heating duration, and performing data processing on the obtained value; or the food radio frequency energy absorption value of each set period can be obtained in the heating process, and the food radio frequency energy absorption value is obtained after data processing.

And step S302, controlling the radio frequency cooking equipment to stop heating by the processor under the condition that the total radio frequency energy absorption value is greater than or equal to the total target radio frequency energy.

And the target total radio frequency energy is used for representing the total radio frequency energy value which needs to be absorbed by the cooked food material to reach the target doneness. For food, the total energy of radio frequency that it can absorb from raw to cooked is stable and measurable under a unit weight (e.g., 1kg, 100g, etc.).

Therefore, under the condition that the total radio frequency energy absorption value of the food is greater than or equal to the value, the radio frequency module can be controlled to stop heating, and a user can be reminded; the display device of the radio frequency cooking equipment or other display equipment communicating with the radio frequency cooking equipment can be used for displaying how much radio frequency energy (total radio frequency energy absorption value) has been absorbed by food on a display screen in real time and how much difference is between the total radio frequency energy and a target radio frequency energy, so that the current food cooking degree is indirectly prompted to a user.

By adopting the control method for the radio frequency cooking equipment provided by the embodiment of the disclosure, the total radio frequency energy absorption value of the food in the heating process can be detected and compared with the target total radio frequency energy, and when the total radio frequency energy absorption value of the food is greater than or equal to the target total radio frequency energy, the food is determined to reach the doneness corresponding to the target total radio frequency energy, so that the radio frequency cooking equipment can be controlled to stop heating. Therefore, the cooking degree of the food in the radio frequency heating mode can be accurately controlled, the occurrence of the situations that the food is not cooked or is overcooked is reduced, and the intelligent degree of the radio frequency cooking equipment is improved.

Optionally, obtaining a total absorption of rf energy by the food during heating comprises: obtaining the radio frequency energy absorption value of food in each period in the heating process; and setting the cumulative value of the radio frequency energy absorption values as the total radio frequency energy absorption value of the food.

Here, the setting of the period duration may be a preset unit duration (e.g., 1min, 30s), or may be a cooking period (e.g., a preheating period, a heating period, a coloring period, etc.) associated with the cooking stage. In the present embodiment, detection is performed with a preset unit time length as a cycle time length.

Further, the food rf energy absorption value of each cycle is obtained by:

obtaining the difference between the total radio frequency energy emitted by the radio frequency module in each period and the received reflected total radio frequency energy as the power consumption value of the food in the current period;

and determining the radio frequency energy absorption value of the current period according to the power consumption value of the current period.

Here, the food rf energy absorption value of each period can be obtained by the difference between the total rf energy emitted by the rf module and the total rf energy reflected and received in the period. Namely:

Eh＝Era-Ere

wherein Eh is the rf energy absorption value, era is the rf energy emitted by the rf module, and Ere is the reflected rf energy received by the rf module.

Thus, the total rf energy absorption value Eh of the food in the heating process required in this embodiment can be obtained by accumulating the rf energy absorption values Eh of the plurality of cycles.

Optionally, the total target rf energy is determined by: and obtaining a target radio frequency total energy corresponding to the cooking instruction.

The corresponding relation between different cooking instructions and the target radio frequency total energy is pre-stored in the processor, and after the cooking instructions are obtained, the corresponding relation is called to further obtain the value of the target radio frequency total energy corresponding to the cooking instructions for data comparison. Further, the corresponding relationship may be pre-stored in the processor in the form of a corresponding information table.

The radio frequency energy may be represented by the transmission frequency, power of the radio frequency signal, and in this embodiment, the radio frequency energy is represented by the power value of the radio frequency signal.

In this embodiment, obtaining the target total rf energy corresponding to the cooking instruction includes:

obtaining a target doneness of the food corresponding to the cooking instruction;

determining the total radio frequency energy required by the food with the set weight according to the target doneness of the food;

and determining the target total radio frequency energy according to the total radio frequency energy required by the food with the set weight and the current cooking food information.

Here, the target doneness of the food corresponding to the cooking instruction includes at least two pieces of information of the kind of the food and the target doneness. The set weight is used to represent a unit weight of the food or a weight of the food preset in a cooking recipe corresponding to the cooking instruction. The current cooked food information includes at least the weight of the food.

The corresponding relation between the target doneness of the food and the total radio frequency energy required for setting the weight of the food can be obtained through a test mode. For example, when a set weight of food is subjected to radio frequency heating, the food doneness corresponding to a target radio frequency energy accumulated value (total radio frequency energy) emitted by the radio frequency module is recorded, so that the corresponding relation between the food doneness and the total radio frequency energy is determined.

And pre-storing the corresponding relation between the food cooking degree and the total radio frequency energy in a processor, and after the target food cooking degree is obtained, obtaining the total radio frequency energy required by the food with the set weight corresponding to the target food cooking degree by calling the corresponding relation, wherein the total radio frequency energy is used as the total radio frequency energy required by the food with the set weight under the current cooking instruction, and is used for subsequent data processing and operation instruction issuing.

The method for determining the target total radio frequency energy according to the total radio frequency energy required by the food with the set weight and the current cooking food information comprises the following steps:

obtaining the weight of food in the current cooked food information;

and determining the product of the ratio of the weight of the food to the set weight and the total radiofrequency energy required by the food with the set weight as the total radiofrequency energy.

That is, the total target rf energy may be determined as follows:

wherein E is _g Total energy of the target radio frequency, E _s Total RF energy required to set a weight of food, M is the weight of food, M _s To set the weight.

Further, the target doneness of the food herein is determined by obtaining the target doneness of the food in the recipe corresponding to the cooking instruction.

Generally, an operation panel or a corresponding operation menu of a radio frequency cooking device, especially a radio frequency oven, has a plurality of set recipes, such as roast chicken, roast lamb leg, roast cake, and the like. When the user operates the selection menu, the corresponding recipe information can be determined according to the selected cooking instruction. In this way, the recipe information at least includes information of the food type and the food doneness requirement as the food target doneness required in the embodiment, and the processor of the rf cooking device can perform the heating function of the rf module and the detection function of the rf energy absorption condition of the food according to the food target doneness.

In other embodiments of the present disclosure, the target doneness of the food may also be determined by a user setting the target doneness of the food in the cooking instruction.

By adopting the control method for the radio frequency cooking equipment provided by the embodiment of the disclosure, in the radio frequency cooking process, the cooking degree of food is closely related to the total radio frequency energy absorbed by the food from raw to cooked. Therefore, by detecting the total radio frequency energy absorption value of the food in the heating process and comparing the total radio frequency energy absorption value with the target total radio frequency energy, when the total radio frequency energy absorption value of the food is greater than or equal to the target total radio frequency energy, the food can be determined to reach the doneness corresponding to the target total radio frequency energy, and the radio frequency cooking device can be controlled to stop heating. Therefore, the cooking degree of the food in the radio frequency heating mode can be accurately controlled, the occurrence of the situations that the food is not cooked or is overcooked is reduced, and the intelligent degree of the radio frequency cooking equipment is improved.

Fig. 4 is a schematic diagram of a control method for an rf cooking apparatus, which is applied to the environment shown in fig. 2, and may be executed in the rf cooking apparatus shown in fig. 2, or executed in a control terminal of the rf cooking apparatus, for example, an operation panel; the method can also be executed in a server, such as a family cloud platform which is communicated with the radio frequency cooking equipment; the method can also be executed in terminal equipment, such as a control terminal of a smart phone, a smart household appliance or a smart furniture system. In the embodiments of the present disclosure, the description is made with a processor of the radio frequency cooking apparatus as an execution subject.

Step S401, responding to the cooking instruction, the processor obtains the radio frequency power consumption value of the no-load operation of the radio frequency cooking equipment in the time length corresponding to each period.

In step S402, the processor obtains the difference between the total rf energy emitted by the rf module and the total rf energy received during each period during the heating process as the power consumption value of the food in the current period.

In step S403, the processor determines the difference between the power consumption value of the current period and the radio frequency power consumption value of the idle running as the radio frequency energy absorption value of the current period.

In step S404, the processor obtains the total rf energy absorption value of the food according to the integrated value of the rf energy absorption values of the food in multiple cycles.

And step S405, controlling the radio frequency cooking equipment to stop heating by the processor under the condition that the total radio frequency energy absorption value is greater than or equal to the target total radio frequency energy.

In the embodiment, the accuracy of detecting the radio frequency energy absorption condition is improved by introducing the numerical value of the radio frequency power consumption value in no-load operation.

The value can be obtained through experiments, for example, when the heating mode is operated under the condition of no load, the power difference value between the transmitted radio frequency signal and the received reflected radio frequency signal when the radio frequency signals with different powers are transmitted in the same time length is recorded, and therefore the corresponding relation between the heating mode with different powers and the value of the radio frequency power consumption value is determined.

And after a heating instruction is obtained, the corresponding relation is called, so that the value of the radio frequency power consumption value corresponding to the current heating mode is obtained for subsequent data processing. Further, the corresponding relationship may be pre-stored in the processor in the form of a corresponding information table.

Thus, the instantaneous rate of absorption of radio frequency energy can be obtained by:

Eh＝Era-Ere-E0

wherein Eh is the radio frequency energy absorption value, era is the radio frequency energy emitted by the radio frequency module, ere is the reflected radio frequency energy received by the radio frequency module, and E0 is the radio frequency power consumption value during no-load operation in a set period.

By adopting the control method for the radio frequency cooking equipment provided by the embodiment of the disclosure, in the radio frequency cooking process, the cooking degree of food is closely related to the total radio frequency energy absorbed by the food from raw to cooked. Therefore, by detecting the total radio frequency energy absorption value of the food in the heating process and comparing the total radio frequency energy absorption value with the target total radio frequency energy, when the total radio frequency energy absorption value of the food is greater than or equal to the target total radio frequency energy, the food can be determined to reach the doneness corresponding to the target total radio frequency energy, and the radio frequency cooking device can be controlled to stop heating. Therefore, the method can accurately control the food cooking degree in the radio frequency heating mode, reduce the occurrence of the food under-cooked or over-cooked condition and improve the intelligent degree of the radio frequency cooking equipment.

Fig. 5 is a schematic diagram of a control method for an rf cooking apparatus, which is applied to the environment shown in fig. 2, and may be executed in the rf cooking apparatus shown in fig. 2, or executed in a control terminal of the rf cooking apparatus, for example, an operation panel; the method can also be executed in a server, such as a home cloud platform which is communicated with the radio frequency cooking equipment; the method can also be executed in terminal equipment, such as a control terminal of a smart phone, a smart household appliance or a smart furniture system. In the embodiment of the present disclosure, a radio frequency cooking device and a home cloud platform are used as different execution subjects to describe the scheme.

As shown in fig. 5, the control method for the radio frequency cooking apparatus includes:

step S501, the family cloud platform issues a cooking instruction to the radio frequency cooking equipment.

Step S502, the radio frequency cooking device obtains the difference between the radio frequency energy Era emitted by the radio frequency module and the received reflected radio frequency energy Ere in each period in the cooking process as the power consumption value of the food in the current period.

Step S503, the radio frequency cooking device sends the power consumption value of the food in the current period to the family cloud platform in each period.

Step S504, the family cloud platform obtains a target radio frequency total energy corresponding to the cooking instruction and a radio frequency power consumption value E0 during no-load operation in each period.

Step S505, the home cloud platform uses the difference value between the power consumption value of the food in the current period and E0 as the radio frequency energy absorption value of the food determined to be the current period.

Step S506, the family cloud platform takes the cumulative value of the radio frequency energy absorption values of the foods in a plurality of periods as the total radio frequency energy absorption value of the foods.

And step S507, under the condition that the total radio frequency energy absorption value is greater than or equal to the total target radio frequency energy, the family cloud platform issues an instruction that the food meets the cooking degree requirement to the radio frequency cooking equipment.

And step S508, the radio frequency cooking equipment stops heating according to the instruction.

By adopting the control method for the radio frequency cooking equipment provided by the embodiment of the disclosure, in the radio frequency cooking process, the cooking degree of food is closely related to the total radio frequency energy absorbed by the food in the process from raw to cooked. Therefore, by detecting the total radio frequency energy absorption value of the food in the heating process and comparing the total radio frequency energy absorption value with the target total radio frequency energy, when the total radio frequency energy absorption value of the food is greater than or equal to the target total radio frequency energy, the food can be determined to reach the doneness corresponding to the target total radio frequency energy, and the radio frequency cooking device can be controlled to stop heating. Therefore, the cooking degree of the food in the radio frequency heating mode can be accurately controlled, the occurrence of the situations that the food is not cooked or is overcooked is reduced, and the intelligent degree of the radio frequency cooking equipment is improved.

By adopting the control method for the radio frequency cooking equipment provided by the embodiment of the disclosure, when the radio frequency heating liquid is used, the absorption amount of the radio frequency energy before and after the liquid is heated is different, and the heating state of the liquid can be obtained by collecting the changes, so that the radio frequency cooking equipment is correspondingly controlled. Here, the current heating stage of the radio frequency cooking device is determined according to the change rate of the instantaneous absorption rate of the radio frequency energy of the liquid so as to execute the corresponding cooking program. Therefore, the accuracy of liquid state detection in the radio frequency heating mode can be improved, and the heating efficiency of the cooking equipment is improved.

As shown in fig. 6, an embodiment of the present disclosure provides a control apparatus for a radio frequency cooking device, which includes an obtaining module 61 and an executing module 62. Wherein the obtaining module 61 is configured to obtain the rf energy absorption value of the food in each cycle during the heating process in response to the cooking instruction; the execution module 62 is configured to control the rf cooking device to stop heating if the integrated value of the rf energy absorption values is greater than or equal to the target rf total energy.

As shown in fig. 7, an embodiment of the present disclosure provides a control apparatus for a radio frequency cooking device, which includes a processor (processor) 700 and a memory (memory) 701. Optionally, the apparatus may also include a Communication Interface 702 and a bus 703. The processor 700, the communication interface 702, and the memory 701 may communicate with each other via a bus 703. Communication interface 702 may be used for information transfer. The processor 700 may call logic instructions in the memory 701 to perform the control method for the radio frequency cooking apparatus of the above-described embodiment.

In addition, the logic instructions in the memory 701 may be implemented in the form of software functional units, and may be stored in a computer readable storage medium when the logic instructions are sold or used as a stand-alone product.

The memory 701 is a computer-readable storage medium and can be used for storing software programs, computer-executable programs, such as program instructions/modules corresponding to the methods in the embodiments of the present disclosure. The processor 700 executes functional applications and data processing by executing program instructions/modules stored in the memory 701, namely, implements the control method for the radio frequency cooking apparatus in the above-described embodiment.

The memory 701 may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created according to the use of the terminal device, and the like. Further, memory 701 may include high speed random access memory, and may also include non-volatile memory.

The embodiment of the disclosure provides radio frequency cooking equipment, which comprises a radio frequency module and the control device for the radio frequency cooking equipment, wherein the radio frequency module is arranged in a cooking cavity of the radio frequency cooking equipment.

The embodiment of the disclosure provides a computer-readable storage medium, which stores computer-executable instructions configured to execute the control method for the radio frequency cooking device.

The disclosed embodiments provide a computer program product comprising a computer program stored on a computer readable storage medium, the computer program comprising program instructions which, when executed by a computer, cause the computer to perform the above-described control method for a radio frequency cooking apparatus.

The computer readable storage medium described above may be a transitory computer readable storage medium or a non-transitory computer readable storage medium.

The technical solution of the embodiments of the present disclosure may be embodied in the form of a software product, where the computer software product is stored in a storage medium and includes one or more instructions to enable a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method of the embodiments of the present disclosure. And the aforementioned storage medium may be a non-transitory storage medium comprising: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes, and may also be a transient storage medium.

The above description and drawings sufficiently illustrate embodiments of the disclosure to enable those skilled in the art to practice them. Other embodiments may incorporate structural, logical, electrical, process, and other changes. The examples merely typify possible variations. Individual components and functions are optional unless explicitly required, and the sequence of operations may vary. Portions and features of some embodiments may be included in or substituted for those of others. Furthermore, the words used in the specification are words of description only and are not intended to limit the claims. As used in the description of the embodiments and the claims, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. Similarly, the term "and/or" as used in this application is meant to encompass any and all possible combinations of one or more of the associated listed. Furthermore, the terms "comprises" and/or "comprising," when used in this application, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. Without further limitation, an element defined by the phrase "comprising a …" does not exclude the presence of additional like elements in a process, method, or apparatus that comprises the element. In this document, each embodiment may be described with emphasis on differences from other embodiments, and the same and similar parts between the respective embodiments may be referred to each other. For methods, products, etc. of the embodiment disclosures, reference may be made to the description of the method section for relevance if it corresponds to the method section of the embodiment disclosure.

Those of skill in the art would appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware or combinations of computer software and electronic hardware. Whether such functionality is implemented as hardware or software may depend upon the particular application and design constraints imposed on the technical solution. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the disclosed embodiments. It can be clearly understood by the skilled person that, for convenience and simplicity of description, the specific working processes of the above-described systems, apparatuses, and units may refer to the corresponding processes in the foregoing method embodiments, and are not described herein again.

In the embodiments disclosed herein, the disclosed methods, products (including but not limited to devices, apparatuses, etc.) may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, the division of the units may be merely a logical division, and in actual implementation, there may be another division, for example, multiple units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may be in an electrical, mechanical or other form. The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to implement the present embodiment. In addition, functional units in the embodiments of the present disclosure may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit.

The flowchart and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to embodiments of the present disclosure. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). In some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. In the description corresponding to the flowcharts and block diagrams in the figures, operations or steps corresponding to different blocks may also occur in different orders than disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two sequential operations or steps may in fact be executed substantially concurrently, or they may sometimes be executed in the reverse order, depending upon the functionality involved. Each block of the block diagrams and/or flowchart illustrations, and combinations of blocks in the block diagrams and/or flowchart illustrations, can be implemented by special purpose hardware-based systems that perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.

Claims (10)

1. A control method for a radio frequency cooking apparatus, comprising:

responding to a cooking instruction, and obtaining a radio frequency energy total absorption value of food in a heating process;

and controlling the radio frequency cooking equipment to stop heating under the condition that the total radio frequency energy absorption value is greater than or equal to the total target radio frequency energy.

2. The control method of claim 1, wherein the target total rf energy is determined by:

and obtaining a target radio frequency total energy corresponding to the cooking instruction.

3. The control method according to claim 2, wherein the obtaining a target total radiofrequency energy corresponding to the cooking instruction comprises:

obtaining a target doneness of the food corresponding to the cooking instruction;

determining the total radio frequency energy required by the food with set weight according to the target cooked degree of the food;

and determining the target total radio frequency energy according to the total radio frequency energy required by the food with the set weight and the information of the currently cooked food.

4. The control method according to claim 3, wherein the obtaining a target doneness of the food corresponding to the cooking instruction comprises:

obtaining a target cooked degree of food set by a user in a cooking instruction; or the like, or, alternatively,

a target doneness of the food in the recipe corresponding to the cooking instruction is obtained.

5. The control method according to any one of claims 1 to 4, wherein the obtaining of the total absorption of RF energy into the food during heating comprises:

obtaining the radio frequency energy absorption value of the food in each period in the heating process;

and setting the cumulative value of the radio frequency energy absorption values as the total radio frequency energy absorption value of the food.

6. The control method of claim 5, wherein the food RF energy absorption value for each cycle is obtained by:

obtaining the difference between the total radio frequency energy emitted by the radio frequency module and the total radio frequency energy received in each period as the power consumption value of the food in the current period;

and determining the radio frequency energy absorption value of the current period according to the power consumption value of the current period.

7. The control method of claim 6, wherein determining the RF energy absorption value for the current cycle based on the power consumption value for the current cycle comprises:

obtaining a radio frequency power consumption value of the no-load operation of the radio frequency cooking equipment in a time length corresponding to each period;

and determining the difference between the power consumption value of the current period and the radio frequency power consumption value of the idle running as the radio frequency energy absorption value of the current period.

8. A control device for a radio frequency cooking apparatus, comprising:

an acquisition module configured to obtain a radio frequency energy absorption value of the food in each cycle during the heating process in response to the cooking instruction;

an execution module configured to control the RF cooking device to stop heating if the accumulated value of the RF energy absorption values is greater than or equal to a target RF total energy.

9. A control device for a radio frequency cooking apparatus comprising a processor and a memory storing program instructions, characterized in that the processor is configured to carry out the control method for a radio frequency cooking apparatus according to any one of claims 1 to 7 when executing the program instructions.

10. A radio frequency cooking apparatus, comprising:

the radio frequency module is arranged in a cooking cavity of the radio frequency cooking equipment; and

control device for a radio frequency cooking apparatus according to claim 8 or 9.

Images