IR Thermal Mapping and Cooking Parameter Optimization for Uniform Microwave Heating

This thesis presents an approach for IR thermal mapping and cooking parameter optimization in a Speed Compact microwave oven. The work addresses the limitations of conventional microwave heating systems by introducing a non-invasive infrared-based method for monitoring food surface temperature. A control strategy exploiting a mechanical mode stirrer is developed to improve thermal uniformity within the cavity. In addition, an automatic calibration procedure is proposed to optimize cooking parameters and reduce the need for manual configuration. The proposed framework combines real-time thermal sensing and feedback control to enhance uniformity, efficiency, and repeatability in microwave cooking processes.