## 2 Related Works  
Several works are found in the literature on real-time measuring of food temperature while heating is going on by microwaves. Inside a microwave oven, traditional temperature sensors cannot be used, as the intense electromagnetic field can destroy the sensor. Fiber optic sensors [6] are unaffected by electromagnetic fields. They require, however, direct contact with the food and each time the food is warmed they require cleaning. This is troubling. For non-contact temperature measurements inside a microwave oven, the use of an infrared (IR) fiberoptic radiometer is suggested in [7]. In this process,  
Figure 1: The proposed system’s overall operation. (**a**) After the food is put in and the door is closed, the proposed microwave takes an image and recommends the target food temperature using deep learning-based image classifier; (**b**) When the “Start” button is pressed, the microwave starts heating the food and automatically stops heating when food temperature reaches the target temperature. On a graphical liquid crystal display (LCD), the thermal image of the food is shown in real-time. The two cameras are placed at the outside of the oven cavity, on the cavity’s roof, where the cameras can sense the light and the heat through two small 4-mm holes. the tip of the IR fiber is located directly above the sample and transmits to a radiometer the thermal radiation emitted from the heated sample. In [8] the thermal imaging technique is used with the Forward-Looking InfraRed (FLIR) camera, where temperature and other data are transferred to a PC to monitor and control the microwave power level. The FLIR camera is used in [9] to capture the thermal surface image of the food. In [10] a traditional color Charge-Coupled Device (CCD) camera is proposed to monitor the temperature inside a microwave oven. This may be a low-cost approach but may not be effective. A cheap temperature controller [11] and optimum microwave oven power control techniques are discussed at [12; 13]. Nevertheless, when the food temperature reaches the target temperature, they do not mention the automatic shutdown of microwave power. A heating element-based oven (not microwave-based heating) in [14], uses a High Definition (HD) camera to identify from a common predefined set of foods and recommend cooking times and temperature. A resistance temperature detector (RTD) sensor probe is inserted manually into the food and when the food is cooked, the user can get a notification on smart devices. This temperature sensing form, however, requires physical contact with the food by the temperature sensor. In addition, the method of identifying food is limited to a collection of predefined foods, so it does not know any new food products and cannot prescribe their temperatures. We previously proposed an image classification and temperature recommendation algorithm in [15]. However, the work in [15] uses similarity scores from histograms to classify images, which does not work very well when the images of different classes have similar color, as it does not recognize texture. Our work in [16] proposes thermal imaging using an IR temperature sensing grid containing pixels organized in an \(8\times 8\) matrix. Due to the low resolution, contouring the food image was not possible and it does not have an image classification algorithm for temperature recommendation. Table 1 provides a contrast with other related works. The work in [8] uses thermoCAM FLIR P65 (FLIR systems, MA, USA) and [9] uses a FLIR camera (Unilever Research Colworth Laboratory, Shambrook, UK) for contactless temperature sensing and thermal imaging in real-time. Temperature sensing based on CCD camera is used in [10]. The research in [14] uses the measurement of temperature using the RTD sensor (June Life Inc, CA, USA) that requires physical contact with the food. The sensor also needs to be cleaned and this is unpleasant. In [8], temperature and other information is transferred to a personal computer, and the microwave oven's power level is controlled.