A microwave treatment device of the present disclosure includes heating chamber (1) for accommodating object (2) to be heated, microwave generator (3), heater (7), power feeder (4), detector (5), and controller (6). Microwave generator (3) generates microwaves. Heater (7) includes a heat source other than the microwaves and heats an inside of heating chamber (1). Power feeder (4) supplies the heating chamber with the microwaves. Detector (5) detects reflected power from power feeder (4). Controller (6) controls heater (7) and microwave generator (3). When heater (7) carries out heating, Controller (6) causes microwave generator (3) to generate the microwaves in heating by heater (7). The microwaves have output power such that the reflected power at a level detectable by detector (5) returns. By present disclosure, by understanding progress of cooking, a heating target can be appropriately cooked.

An electromagnetic cooking device is provided having a controller and a plurality of RF feeds configured to introduce electromagnetic radiation into an enclosed cavity to heat up a food load. The controller is configured to: select a heating target; generate a heating strategy to determine a sequence of desired heating patterns; cause the RF feeds to output an RF signal to thereby excite the enclosed cavity; monitor the created heating patterns to measure resonances in the enclosed cavity and store a map of efficiency in frequency and phase domains from which the controller identifies resonant modes and Q-factors associated therewith; continue to monitor the created heating patterns and store maps of efficiency in the frequency and phase domains until a specified change is detected in at least one Q-factor; and when the specified change in the at least one Q-factor is identified, stop cooking the food load.

Several embodiments include a cooking instrument. The cooking instrument can include a heating system. The heating system can include one or more heating elements capable of emitting wireless energy into the cooking chamber. The cooking instrument can also include a control system. The control system can executing a heating sequence to drive the heating system, detect, based on an output signal of a sensor, a trigger event, and configure the heating system in response to detecting the trigger event.

In one embodiment, a method includes, by an electromagnetic device, generating an initial map of a temperature profile of a load disposed inside a cavity, emitting electromagnetic radiation into the cavity based on initial control parameter configurations, where a change in temperature of the load during the emission is measured by one or more sensors, generating updated maps of electromagnetic energy absorbed by the load based on the measured change in temperature of the load, where the updated maps comprise an indication of a spatial heating rate within the load, determining a sufficient number of the updated maps of electromagnetic energy absorbed by the load disposed inside the cavity have been measured, and, in response to determining that a sufficient number of the one or more updated maps of electromagnetic energy have been measured, storing the updated maps of electromagnetic energy absorbed by the load.

Analyzing the absorption behavior of an object includes: generating at least one electromagnetic signal such that a fixed spatial electric field distribution is produced; modulating the electromagnetic signal with a waveform to generate a modulated signal which is emitted as a forward electromagnetic wave towards the object to be analyzed; measuring at least one wave quantity of the forward electromagnetic wave; receiving a backward electromagnetic wave; measuring at least one wave quantity of the backward electromagnetic wave; and evaluating the measured wave quantity of the backward electromagnetic wave and the measured wave quantity of the forward electromagnetic wave by respectively transforming the measured wave quantities to obtain a spectrum of the respective transformation, wherein the spectrum assigned to the forward electromagnetic wave is compared with the spectrum assigned to the backward electromagnetic wave to determine deviations of the spectra from each other based on which the object is characterized.

Method of processing an object in an energy application zone by radio frequency (RF) radiation emitted by one or more radiating elements configured to emit the RF radiation in response to RF energy applied thereto, wherein the method includes controlling supply of RF energy to the one or more radiating elements via an RF energy supply component, receiving measured response values produced based on RF energy received by the one or more radiating elements from the energy application zone, accessing a stored set of coefficients associated with the RF energy supply component, said set of coefficients being utilized to transform the measured response values and controlling application of RF energy to the one or more radiating elements based on the measured response values and the set of coefficients.

A method for heating or cooking a frozen food product with a susceptor in a solid state microwave oven includes placing the frozen food product with a susceptor into a microwave oven, heating the food product at a first heating step at a low absorption frequency, and heating the food product at a second heating step at a high absorption frequency.

An apparatus for applying electromagnetic energy to an object in an energy application zone via at least one radiating element is disclosed. The apparatus may include at least one processor. The at least one processor may be configured to determine a value indicative of energy absorbable by the object at each of a plurality of frequencies and to cause the at least one radiating element to apply energy to the zone in at least a subset of the plurality of frequencies. Energy applied to the zone at each of the subset of frequencies may be a function of the absorbable energy value at each frequency.

A method and apparatus for operating a microwave heating apparatus includes a microwave source adapted to feed microwaves to a cavity via a transmission line, including measuring a power of microwaves transmitted from the microwave source to the cavity, receiving operational data indicative of the power supplied to the microwave source, and adjusting at least one of an impedance of the transmission line or the impedance matching between the microwave source and the transmission line based on the measured power of the transmitted microwaves and the received operational data.

A method for controlling a power of an electromagnetic cooking device is shown. The method includes controlling a power supply to deliver a power level to the amplifier and monitoring at least one RF feed delivered to an enclosed cavity. The method further includes identifying an output power based on the RF feed and comparing the output power to a maximum power. A power difference of the output power compared to a target power is determined, and the power difference is compared to a plurality of difference thresholds. Based on the comparison, the power level is adjusted by a plurality of power adjustment magnitudes.