CN115886581A - 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: obtaining the radio frequency energy instantaneous absorption rate of the liquid in the heating process; and determining the current heating stage according to the change rate of the instantaneous absorption rate of the radio frequency energy, and executing the cooking operation corresponding to the current heating stage. The current heating stage of the radio frequency cooking device is determined according to the change rate of the radio frequency energy instant absorption rate 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. 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

At present, as a novel heating method, radio frequency heating is applied to a cooking device, and a solid-state radio frequency source is used for generating radio frequency waves which are transmitted to a cooking cavity through a cable and an antenna to heat food. In the radio-frequency heating process, incident wave parameters emitted by the antenna at the next time are regulated and controlled by monitoring the incident wave emitted by the radio-frequency antenna and the received reflected wave. Therefore, by regulating and controlling the incident wave, the parameters such as heating power and the like can be regulated, and a more cooking effect is realized.

When the radio frequency cooking device is used for heating liquid, a user is usually required to set the heating time length or observe whether the liquid is boiled or not so as to control the operation of the radio frequency cooking device, and the use is inconvenient. In the related art, the judgment of the boiling stage of the liquid is realized by detecting the temperature of the liquid in the heating process so as to adjust the firepower of the cooking equipment.

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:

the temperature sensing device is additionally arranged in the cooking cavity to detect the liquid temperature in the heating process, the detection value is greatly influenced by the high-temperature heat in the cooking cavity, and the accuracy is low.

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 nor is intended to identify key/critical elements or to delineate the scope of such embodiments but rather as 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 that the accuracy of the radio frequency cooking equipment in detecting the liquid state in the heating process is improved.

In some embodiments, the control method for a radio frequency cooking apparatus comprises: obtaining the instantaneous absorption rate of radio frequency energy of the liquid during heating;

and determining the current heating stage according to the change rate of the instantaneous absorption rate of the radio frequency energy, and executing the cooking operation corresponding to the current heating stage.

In some embodiments, the control means for a radio frequency cooking apparatus comprises: a radio frequency control module configured to obtain a transient absorption rate of radio frequency energy by the liquid during heating; an execution module configured to determine a current heating stage according to a rate of change of the instantaneous absorption rate of the radio frequency energy, and to execute a cooking operation corresponding to the current heating stage.

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:

when the radio frequency heating liquid is used, the absorption amount of radio frequency energy is different before and after the liquid is heated, and the heating state of the liquid can be obtained by collecting the change, so that the radio frequency cooking equipment is correspondingly controlled. Here, the current heating stage of the radio frequency cooking device is determined by detecting the instantaneous absorption rate of the radio frequency energy of the liquid and according to the change rate of the radio frequency energy, 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.

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 by way of example in the accompanying drawings, which correspond to the accompanying drawings and not in limitation thereof, in which elements having the same reference numeral designations are shown as like elements and not in limitation thereof, and wherein:

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 present 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 "include" and "have," as well as any variations thereof, are intended to cover a non-exclusive inclusion.

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. For example, 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 corresponds 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 remote control and management of a user on the intelligent household appliance by connecting the intelligent household appliance with the electronic device.

In the disclosed embodiment, the terminal device is an electronic device with a wireless connection function, and the terminal device can be in communication connection with the above intelligent household appliance by connecting to the internet, or can be in communication connection with the above intelligent household appliance directly in a bluetooth mode, a wifi mode, or 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, which is shown in fig. 2, and 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 may also control the rf cooking device 21 to execute the cooking program through the smartphone 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 the present scheme, the system 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 home cloud platform which is communicated with the radio frequency cooking equipment; the method can also be executed in terminal equipment, such as a smart phone, a smart household appliance or a control terminal of a smart furniture system. In the embodiments of the present disclosure, the description is made with the processor of the radio frequency cooking apparatus as the execution subject.

Step S301, the processor obtains the radio frequency energy instantaneous absorption rate of the liquid in the heating process.

The instantaneous absorption rate of the radio frequency energy is used for representing the energy absorption condition of the liquid to the radio frequency signals sent by the radio frequency module in the heating process. Generally, in the heating process, the absorption condition of radio frequency energy changes along with the increase of the temperature of the liquid; and one part of the radio frequency signals transmitted by the radio frequency module is absorbed by the liquid, and the other part of the radio frequency signals is basically reflected, so that the absorption condition of the liquid to the radio frequency energy is determined by detecting the radio frequency signals transmitted by the radio frequency module and the reflected radio frequency signals.

Here, the detection of the instantaneous absorption rate of the radio frequency energy may be performed based on an operation instruction of the radio frequency module or a heating instruction received by the cooking apparatus. In some application scenarios, the radio frequency cooking device may obtain the heating instruction according to a voice instruction of a user; or acquiring the heating instruction through the operation intention of the user, such as: keys, touch screens, knobs, switches on and off doors, set gestures, and the like. The radio frequency cooking equipment can also obtain a heating instruction issued by a user through an application program of the smart phone through communication with the smart phone.

Step S302, the processor determines the current heating stage according to the change rate of the instantaneous absorption rate of the radio frequency energy, and executes the cooking operation corresponding to the current heating stage.

The change rate of the instantaneous absorption rate of the radio frequency energy is determined based on the instantaneous absorption rate of the radio frequency energy and the heating time, and can be obtained through a first derivative of the instantaneous absorption rate of the radio frequency energy to the time. For example, a first interval [ E1, E2 ] of RF energy absorption rate values is detected and obtained in a first measurement period t1]Then the rate of change k ₁ = (E2-E1)/t 1; or the time t2 required for detecting the instantaneous absorption rate of the radio frequency energy from E2 to E3, the change rate k ₂ = (E3-E2)/t 2. In the embodiment, the change rate of the instantaneous energy absorption rate is used for representing the change condition of the instantaneous absorption rate of the radio frequency energy of the liquid in a set time length.

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 by detecting the instantaneous absorption rate of the radio frequency energy of the liquid and according to the change rate of the radio frequency energy, 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.

Optionally, obtaining a transient absorption of radio frequency energy by the liquid during heating comprises:

obtaining the difference between the radio frequency energy emitted by the radio frequency module and the received reflected radio frequency energy as the instantaneous power consumption value of the liquid;

the instantaneous rate of absorption of radio frequency energy is determined from the instantaneous power consumption value.

Here, the instantaneous absorption rate of the rf energy may be obtained by a ratio of a difference between the rf energy emitted by the rf module and the received reflected rf energy to the emitted rf energy. Namely:

where Eh is the instantaneous absorption rate of the radio frequency energy, and the radio frequency energy emitted by the Era radio frequency module is the reflected radio frequency energy received by the Ere radio frequency module.

Optionally, determining the current heating phase from the rate of change of the instantaneous absorption rate of radio frequency energy comprises:

under the condition that the change rate of the instantaneous absorption rate of the radio frequency energy is greater than 0, determining that the current heating stage is a temperature rise stage;

and under the condition that the change rate of the instantaneous absorption rate of the radio frequency energy is less than or equal to 0, determining that the current heating stage is a boiling stage.

When the radio frequency heating liquid is used, the radio frequency wave power/frequency/phase can be greatly changed before and after the liquid is boiled, so that the state of the liquid can be obtained according to the collection of radio frequency signals, and the boiling of the liquid can be judged. Specifically, before the liquid is boiled, the temperature of the liquid is required to be continuously increased, so that the energy is required to be continuously absorbed, and the absorption rate of the liquid to the radio frequency energy is always in an increasing state, namely the change rate of the radio frequency energy instantaneous absorption rate is greater than 0; when the liquid starts to boil, the absorption rate of the radio frequency energy starts to decrease because the temperature no longer changes, and therefore no more energy needs to be absorbed, i.e. the rate of change of the instantaneous absorption rate of the radio frequency energy is less than or equal to 0.

Optionally, a cooking operation corresponding to the current heating phase is performed, comprising:

under the condition that the current heating stage is a boiling stage, controlling the radio frequency module to stop heating, and pushing a boiling prompt to a user;

and under the condition that the current heating stage is a temperature rise stage, controlling the radio frequency module to increase the transmitted radio frequency energy.

In this way, when it is determined that the liquid has boiled, the heating of the liquid is stopped; when the liquid is judged to be in the temperature rise process, the radio frequency energy is increased, and therefore the heating rate is increased.

Specifically, a boiling prompt is pushed to the user, and the user can be prompted that the liquid is heated to boiling currently through light color change or voice prompt, information push and the like of the radio frequency cooking equipment.

For example, the command may be issued by a processor of the radio frequency cooking appliance and the boiling prompt information may be displayed by a display device of the radio frequency cooking appliance. For another example, the radio frequency cooking device may send the boiling prompt message to the smart device of the user through a cloud server or a home networking. For another example, the radio frequency cooking device may display the boiling prompt message on an intelligent appliance having a display device through home networking.

Further, in a case that the current heating stage is a temperature rise stage, controlling the radio frequency module to increase the emitted radio frequency energy includes:

determining the corresponding radio frequency energy increment in the temperature rise stage according to the change rate of the instantaneous radio frequency energy absorption rate;

and controlling the radio frequency module to increase the transmitted radio frequency energy according to the radio frequency energy increase.

In the liquid heating process, when the liquid temperature is lower than a specific temperature value, the energy absorption speed is lower; when the temperature of the liquid is higher than the specific temperature value, the energy absorption speed is accelerated until the liquid reaches a boiling state, and the energy absorption condition is changed. Therefore, the current temperature rise stage of the liquid can be determined through the absorption condition of the radio frequency energy. For example, when the change rate of the instantaneous absorption rate of the radio frequency energy is greater than 0 and smaller than a set threshold, determining the current temperature rise stage as a first temperature rise stage; determining the current temperature rise stage as a second temperature rise stage under the condition that the change rate of the instantaneous absorption rate of the radio frequency energy is greater than a set threshold value; the liquid temperature corresponding to the first temperature rise stage is lower than the liquid temperature corresponding to the second temperature rise stage.

Further, determining the corresponding radio frequency energy increase amount in the temperature rise stage according to the change rate of the instantaneous radio frequency energy absorption rate, wherein the method comprises the following steps:

setting the radio frequency energy increasing amount as a first increasing amount under the condition that the change rate of the radio frequency energy instantaneous absorptivity is larger than 0 and smaller than a set threshold value;

setting the radio frequency energy increase amount as a second increase amount under the condition that the change rate of the radio frequency energy instantaneous absorption rate is larger than a set threshold value;

wherein the first increase is greater than the second increase.

Therefore, the heating efficiency is improved by adjusting the radio frequency energy emitted by the radio frequency module in the temperature rising process. When the change rate of the instantaneous absorption rate of the radio frequency energy is greater than 0 and smaller than a set threshold, corresponding to the first temperature rise stage, the liquid temperature rises at a low speed, and the liquid temperature is low, so that the radio frequency energy of the radio frequency module needs to be quickly increased, and the heating of the liquid is accelerated; when the change rate of the instantaneous absorption rate of the radio frequency energy is greater than the set threshold, corresponding to the second temperature rise stage, the liquid temperature rise speed is high, the liquid temperature is also high and is relatively close to the boiling state, at the moment, the radio frequency energy of the radio frequency module is slowed down, and the accuracy of the detection of the boiling state can be improved. In some embodiments, the second increase may be a negative value to achieve a suitable reduction in the intensity of heating of the liquid during the second warming phase.

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 by detecting the instantaneous absorption rate of the radio frequency energy of the liquid and according to the change rate of the radio frequency energy, 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.

Fig. 4 is a schematic diagram of a control method for an rf cooking device, which is applied to the environment shown in fig. 2, and can be executed in the rf cooking device shown in fig. 2, or can be executed in a control terminal of the rf cooking device, such as 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 smart phone, a smart household appliance or a control terminal of 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, the processor obtains the radio frequency power consumption value when the radio frequency cooking device is unloaded.

In step S402, the processor obtains the difference between the rf energy emitted by the rf module and the reflected rf energy received during the heating process as the instantaneous power consumption value of the liquid.

In step S403, the processor sets the ratio of the difference between the instantaneous power consumption value and the idle rf power consumption value to the rf energy emitted by the rf module as the instantaneous rf energy absorption rate.

And S404, determining the current heating stage by the processor according to the change rate of the instantaneous absorption rate of the radio frequency energy, and executing the cooking operation corresponding to the current heating stage.

In the embodiment, the accuracy of boiling detection is improved by introducing the numerical value of the radio frequency power consumption value in no-load.

The value can be obtained through experiments, for example, the heating mode is operated under the condition of no load, and 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 is recorded, so that 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 is the instantaneous absorption rate of the radio frequency energy, the radio frequency energy emitted by the Era radio frequency module is the reflected radio frequency energy received by the Ere radio frequency module, and E0 is the radio frequency power consumption value during no load.

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.

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 heating instruction to the radio frequency cooking equipment.

Step S502, the rf cooking device obtains a difference between the rf energy Era emitted by the rf module and the reflected rf energy Ere received during the heating process as an instantaneous power consumption value of the liquid.

Step S503, the radio frequency cooking device sends Era and Ere to the home cloud platform.

Step S504, the family cloud platform obtains the idle radio frequency power consumption value E0 corresponding to the heating instruction.

And S505, determining the change rate Eh of the instantaneous radio frequency energy absorption rate by the family cloud platform according to the difference between the difference value of the Era and the Ere and the ratio of the difference value of the Era and the Ere to the Era, and determining the current heating stage according to the change rate of Eh.

Step S506, the family cloud platform issues a cooking operation instruction corresponding to the current heating stage to the radio frequency cooking equipment.

Step S507, the radio frequency cooking equipment operates a corresponding heating mode or stops heating according to the heating operation instruction

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 device for an rf cooking apparatus, which includes an rf control module 61 and an execution module 62. Wherein the radio frequency control module 61 is configured to obtain the instantaneous absorption rate of radio frequency energy of the liquid during heating; the execution module 62 is configured to determine a current heating phase according to a rate of change of the instantaneous absorption rate of the radio frequency energy, and to execute a cooking operation corresponding to the current heating phase.

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 by detecting the instantaneous absorption rate of the radio frequency energy of the liquid and according to the change rate of the radio frequency energy, 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. 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 independent products.

The memory 701 is used as a computer readable storage medium 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" \8230; "does not exclude the presence of additional like elements in a process, method or apparatus comprising 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 disclosure, 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 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 brevity of description, the specific working processes of the system, the apparatus and the unit described above 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 only one type of logical functional division, and there may be other divisions in actual implementation, for example, multiple units or components may be combined or may be 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:

obtaining the radio frequency energy instantaneous absorption rate of the liquid in the heating process;

and determining a current heating stage according to the change rate of the instantaneous absorption rate of the radio frequency energy, and executing cooking operation corresponding to the current heating stage.

2. The control method of claim 1, wherein said obtaining the instantaneous absorption rate of radio frequency energy of said liquid during heating comprises:

obtaining a difference between the radio frequency energy emitted by the radio frequency module and the received reflected radio frequency energy as an instantaneous power consumption value of the liquid;

determining the instantaneous rate of absorption of radio frequency energy from the instantaneous power consumption value.

3. The control method of claim 2, wherein said determining the instantaneous rate of absorption of radio frequency energy from the instantaneous power consumption value comprises:

obtaining a radio frequency power consumption value of the radio frequency cooking equipment during no-load;

and setting the ratio of the difference between the instantaneous power consumption value and the idle radio frequency power consumption value to the radio frequency energy emitted by the radio frequency module as the instantaneous radio frequency energy absorption rate.

4. The control method according to any one of claims 1 to 3, wherein said determining a current heating phase based on a rate of change of said instantaneous rate of absorption of radio frequency energy comprises:

under the condition that the change rate of the instantaneous radio frequency energy absorption rate is greater than 0, determining that the current heating stage is a temperature rise stage;

and under the condition that the change rate of the radio frequency energy instantaneous absorption rate is less than or equal to 0, determining that the current heating stage is a boiling stage.

5. The control method according to claim 4, wherein the performing of the cooking operation corresponding to the current heating stage comprises:

under the condition that the current heating stage is a boiling stage, controlling the radio frequency module to stop heating, and pushing a boiling prompt to a user;

and under the condition that the current heating stage is a temperature rise stage, controlling the radio frequency module to increase the transmitted radio frequency energy.

6. The control method according to claim 5, wherein the controlling the RF module to increase the transmitted RF energy if the current heating phase is a warming phase comprises:

determining the corresponding radio frequency energy increment in the temperature rise stage according to the change rate of the instantaneous radio frequency energy absorption rate;

and controlling the radio frequency module to increase the transmitted radio frequency energy according to the radio frequency energy increase.

7. The control method according to claim 6, wherein the determining the corresponding temperature-increasing-stage radio frequency energy increase amount according to the change rate of the instantaneous absorption rate of the radio frequency energy comprises:

setting the radio frequency energy increase amount as a first increase amount under the condition that the change rate of the radio frequency energy instantaneous absorptivity is larger than 0 and smaller than a set threshold;

setting the radio frequency energy increase amount as a second increase amount when the change rate of the radio frequency energy instantaneous absorption rate is larger than a set threshold value;

wherein the first increase amount is greater than the second increase amount.

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

a radio frequency control module configured to obtain a transient absorption rate of radio frequency energy by the liquid during heating;

an execution module configured to determine a current heating stage according to a rate of change of the instantaneous absorption rate of the radio frequency energy, and to execute a cooking operation corresponding to the current heating stage.

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.

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