Food management method of refrigerator and refrigerator

Abstract

The present invention provides a food material management method for a refrigerator and a refrigerator. The food material management method comprises: obtaining the storage quantity of one or more food materials in the refrigerator, obtaining the consumption quantity of each of the food materials in each meal or each day, and prompting a user to put the food materials into storage rooms with different storage temperatures according to the storage quantity of each of the food materials and the consumption quantity in each meal or each day.

Description

Technical Field

[0001] The invention relates to a food material management method of a refrigerator. Background Art

[0002] Patent document 1 (CN106642969A) discloses a method for managing food in a refrigerator, which includes: pre-dividing the storage space of the refrigerator into multiple areas; obtaining the volume of food stored in each area; if there are one or more areas where the volume of food stored exceeds a preset value, sending a prompt message to the user to remind the user that there is too much food in one or more areas, and suggesting that the user take out some of the food in the area. Patent document 1 adopts such a technical solution to prevent the refrigerator's refrigeration efficiency from being affected by excessive food stored in individual areas of the refrigerator.

[0003] Patent document 2 (CN102142058A) discloses a refrigerator and a food management method thereof, the method comprising: obtaining feature point information of an image of food passing through the entrance and exit of the refrigerator; searching for food type information and food shelf life information of the food in a database according to the feature point information of the food image; outputting information to remind the user of the shelf life of the food put into the refrigerator, and at the same time, performing a timing detection on the food shelf life information of the food; during the timing detection process, when information that the food shelf life has expired is detected, outputting information to remind the user that the food shelf life has expired. Patent document 2 solves the problem that the food in the refrigerator has expired but has not been eaten in time, which leads to the food being stored out of date, causing food to rot, and causing unnecessary waste by adopting such a technical solution. Summary of the invention

[0004] The food management methods for refrigerators in the prior art, including Patent Documents 1 and 2, all utilize various technical means to obtain data on the inventory status of food in the refrigerator, and give prompts when the food storage quantity is too large, the food is about to expire, has expired, or the food is insufficient. These methods cannot effectively extend the shelf life of the food in the refrigerator, nor can they help users purchase food effectively and reasonably.

[0005] In view of the above-mentioned technical problems, the present invention provides a food management method for a refrigerator and a refrigerator.

[0006] The first embodiment of the present invention provides a method for managing food in a refrigerator, which is characterized by comprising: obtaining the storage quantity of one or more food ingredients in the refrigerator, obtaining the consumption amount of each of the food ingredients in each meal or each day, and prompting the user to place the food ingredients in storage rooms with different storage temperatures based on the storage quantity of each of the food ingredients and the consumption amount per meal or each day.

[0007] A second aspect of the present invention is that, in the food management method of a refrigerator of the first aspect, the refrigerator comprises: a first storage chamber for storing food to be eaten within a first deadline; and a second storage chamber for storing food to be eaten within a second deadline, wherein the second deadline is longer than the first deadline, and the number of times each of the food can be eaten is calculated based on the storage quantity of each of the food and the consumption quantity of each of the food in each meal, and when the number of times the food can be eaten is below a first specified value, the user is prompted to put all of the food into the first storage chamber, and when the number of times the food can be eaten exceeds the first specified value, the user is prompted to put the first specified value of the food into the first storage chamber and the remaining part of the food into the second storage chamber.

[0008] The third aspect of the present invention is that, in the food management method of the refrigerator of the second aspect, the refrigerator also has a third storage chamber for storing food to be eaten within a third deadline, the third deadline is longer than the second deadline, and when the edible number of times exceeds the first specified value and is below the second specified value, the user is prompted to put the first specified value of the food into the first storage chamber, and put the remaining part of the food into the second storage chamber; when the edible number of times exceeds the second specified value, the user is prompted to put the first specified value of the food into the first storage chamber, put the difference between the second specified value and the first specified value into the second storage chamber, and put the remaining part into the third storage chamber.

[0009] The fourth aspect of the present invention is that in the food management method of the refrigerator of the first aspect, the refrigerator has: a first storage chamber for storing food to be eaten within a first deadline; and a second storage chamber for storing food to be eaten within a second deadline, the second deadline is longer than the first deadline, and the edible days of each of the ingredients are calculated based on the storage quantity of each of the ingredients and the daily consumption of each of the ingredients. When the edible days are below a first specified value, the user is prompted to put all of the ingredients into the first storage chamber. When the edible days exceed the first specified value, the user is prompted to put the first specified value of the ingredients into the first storage chamber and the remaining part of the ingredients into the second storage chamber.

[0010] The fifth aspect of the present invention is that in the food management method of the refrigerator of the fourth aspect, the refrigerator also has a third storage chamber for storing food to be eaten within a third deadline, and the third deadline is longer than the second deadline. When the edible number of days exceeds the first specified value and is below the second specified value, the user is prompted to put the first specified value of the food into the first storage chamber, and the remaining part of the food into the second storage chamber. When the edible number of days exceeds the second specified value, the user is prompted to put the first specified value of the food into the first storage chamber, put the difference between the second specified value and the first specified value into the second storage chamber, and put the remaining part into the third storage chamber.

[0011] A sixth aspect of the present invention is that, in the food management method for a refrigerator of the third aspect or the fifth aspect, the first storage chamber is a refrigerating chamber, the second storage chamber is a slightly freezing chamber, and the third storage chamber is a freezing chamber.

[0012] The seventh aspect of the present invention is that, in the food management method for a refrigerator of the first aspect, the number of times the same food as the food in the refrigerator has expired within a specified period is obtained, and the food that has expired more than a specified number of times within the specified period is regarded as an easily expired food.

[0013] An eighth aspect of the present invention is, in the food management method for a refrigerator of the seventh aspect, when the food to be purchased by the user is an easily expired food, the user is prompted that the food is an easily expired food.

[0014] A ninth aspect of the present invention is, in the food management method for a refrigerator of the seventh aspect, when the food to be purchased by the user is an easily expired food and the food is stored in the refrigerator in a prescribed amount or more, the user is prompted that the food is an easily expired food.

[0015] The tenth aspect of the present invention is that in the refrigerator food management method of any one of the seventh to ninth aspects, the specified period is 1 month, 3 months, half a year or 1 year, the specified number of times is 2 times, and the specified amount is an amount that can be eaten for 2 meals or 2 days.

[0016] The eleventh embodiment of the present invention is a method for managing food in a refrigerator, which is characterized by comprising: obtaining the remaining shelf life of one or more food ingredients in the refrigerator, determining whether the remaining shelf life of the food ingredient is less than a set value, and, if the remaining shelf life is less than the set value, prompting the user to extend the shelf life of the food ingredient.

[0017] The twelfth embodiment of the present invention is that in the food management method of the refrigerator of the eleventh embodiment, the refrigerator has a fourth storage chamber for processing food to extend its shelf life, and when the remaining shelf life is less than a set value, the user is prompted to put the food into the fourth storage chamber for the processing.

[0018] A thirteenth aspect of the present invention is that in the food management method for a refrigerator of the eleventh aspect, when the remaining expiration date is less than a set value, the user is prompted to extend the expiration date of the food by using a cooking appliance other than the refrigerator.

[0019] The fourteenth embodiment of the present invention is a refrigerator, characterized in that it includes: an information acquisition module for obtaining the storage quantity of one or more ingredients in the refrigerator, and the consumption amount of each ingredient per meal or per day; and a prompt module for prompting the user to put the ingredients into storage rooms with different storage temperatures based on the storage quantity of each ingredient and the consumption amount per meal or per day.

[0020] The fifteenth embodiment of the present invention is that in the refrigerator of the fourteenth embodiment, the refrigerator has: a first storage chamber for storing ingredients to be eaten within a first deadline; and a second storage chamber for storing ingredients to be eaten within a second deadline, the second deadline is longer than the first deadline, and the number of times each of the ingredients can be eaten is calculated based on the storage quantity of each of the ingredients and the consumption amount of each of the ingredients in each meal, and the prompt module prompts the user to put all of the ingredients into the first storage chamber when the number of times the ingredients can be eaten is below a first specified value, and prompts the user to put the first specified value of the ingredients into the first storage chamber and the remaining part of the ingredients into the second storage chamber when the number of times the ingredients can be eaten exceeds the first specified value.

[0021] The sixteenth embodiment of the present invention is that, in the refrigerator of the fifteenth embodiment, the refrigerator also has a third storage chamber for storing ingredients to be eaten within a third period, and the third period is longer than the second period. The prompt module prompts the user to put a first prescribed value of the ingredients into the first storage chamber and the remaining part of the ingredients into the second storage chamber when the number of edible times exceeds the first prescribed value and is below the second prescribed value. When the number of edible times exceeds the second prescribed value, the prompt module prompts the user to put a first prescribed value of the ingredients into the first storage chamber, put an amount of ingredients equal to the difference between the second prescribed value and the first prescribed value into the second storage chamber, and put the remaining part into the third storage chamber.

[0022] The seventeenth embodiment of the present invention is that in the refrigerator of the fourteenth embodiment, the refrigerator has: a first storage chamber for storing ingredients to be eaten within a first deadline; and a second storage chamber for storing ingredients to be eaten within a second deadline, the second deadline is longer than the first deadline, and the edible days of each of the ingredients are calculated based on the storage quantity of each of the ingredients and the daily consumption of each of the ingredients, and the prompt module prompts the user to put all of the ingredients into the first storage chamber when the edible days are below a first specified value, and prompts the user to put the first specified value of the ingredients into the first storage chamber and the remaining part of the ingredients into the second storage chamber when the edible days exceed the first specified value.

[0023] The eighteenth embodiment of the present invention is that, in the refrigerator of the seventeenth embodiment, the refrigerator also has a third storage chamber for storing ingredients to be eaten within a third deadline, and the third deadline is longer than the second deadline. The prompt module prompts the user to put a first prescribed value of the ingredients into the first storage chamber and the remaining part of the ingredients into the second storage chamber when the edible days exceed the first prescribed value and are below the second prescribed value. When the edible days exceed the second prescribed value, the prompt module prompts the user to put a first prescribed value of the ingredients into the first storage chamber, put the difference between the second prescribed value and the first prescribed value into the second storage chamber, and put the remaining part into the third storage chamber.

[0024] The nineteenth embodiment of the present invention is that in the refrigerator of the fourteenth embodiment, the information acquisition module obtains the number of times the same food as the food in the refrigerator has expired within a specified period, and the refrigerator regards the food that has expired more than a specified number of times within the specified period as an easily expiring food.

[0025] The twentieth aspect of the present invention is that in the refrigerator of the nineteenth aspect, when the food to be purchased by the user is an easily expired food, the prompt module prompts the user that the food is an easily expired food.

[0026] The twenty-first aspect of the present invention is that in the refrigerator of the nineteenth aspect, the prompt module prompts the user that the food to be purchased by the user is an easily expired food and the food is stored in the refrigerator in a prescribed amount or more.

[0027] The twenty-second embodiment of the present invention is a refrigerator, characterized in that it includes: an information acquisition module for obtaining the remaining shelf life of one or more ingredients in the refrigerator; a judgment module for judging whether the remaining shelf life of the ingredient is less than a set value; and a prompt module for prompting the user to extend the shelf life of the ingredient when the remaining shelf life is less than the set value.

[0028] The twenty-third embodiment of the present invention is that in the refrigerator of the twenty-second embodiment, the refrigerator has a fourth storage chamber for processing food materials to extend their shelf life, and the prompt module prompts the user to put the food materials into the fourth storage chamber for the processing when the remaining shelf life is less than a set value.

[0029] The twenty-fourth aspect of the present invention is that in the refrigerator of the twenty-second aspect, the prompt module prompts the user to extend the expiration date of the food by using a cooking appliance other than the refrigerator when the remaining expiration date is less than a set value.

[0030] Effects of the Invention

[0031] According to the food management method and refrigerator of the present invention, when the user puts food into storage rooms with different storage temperatures according to the prompt, the shelf life of the food can be extended compared with the case where the food is directly placed in the refrigeration room.

[0032] In addition, according to the food management method and refrigerator of the present invention, when a user wants to buy food that is likely to expire, the user can be prompted that the food to be purchased is food that is likely to expire. After receiving such a prompt, the user can choose not to buy or buy less food that is likely to expire, thereby helping the user to purchase food effectively and reasonably.

[0033] In addition, according to the food management method and refrigerator of the present invention, when the food in the refrigerator is about to expire, the user can be reminded to extend the shelf life of the food. After receiving such a reminder, the user can use the refrigerator or other home appliances to extend the shelf life of the food, thereby preventing unnecessary waste caused by expired food. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a schematic diagram of refrigerator 1 in Embodiment 1 of the present invention.

[0035] Figure 2 This is a flowchart showing the food management method of the refrigerator according to the first embodiment.

[0036] Figure 3 This is a flowchart showing a refrigerator food management method according to Modification 1 of the first embodiment.

[0037] Figure 4 This is a flowchart showing a method for managing food in a refrigerator according to a second variation of the first embodiment.

[0038] Figure 5 This is a flowchart showing a refrigerator food management method according to Modification 3 of the first embodiment.

[0039] Figure 6This is a flowchart showing the food management method of the refrigerator according to the second embodiment.

[0040] Figure 7 This is a flowchart showing a method for managing food in a refrigerator according to Modification 1 of Embodiment 2.

[0041] Figure 8 This is a flowchart showing a method for managing food in a refrigerator according to the third embodiment. DETAILED DESCRIPTION

[0042] Hereinafter, the preferred mode for carrying out the present invention will be described. However, the following embodiments are merely illustrative, and the present invention is not limited to the following embodiments.

[0043] (Implementation Method 1)

[0044] Figure 1 It is a schematic diagram of the refrigerator 1 in the embodiment 1 of the present invention. The refrigerator 1 has 8 storage chambers A1, A2, A3, B1, B2, B3, C1, and C2 for storing food. Among them, storage chamber A1 is used to store food for short-term consumption, storage chamber A2 is used to store food for medium-term storage, and storage chamber A3 is used to store food for long-term storage. The storage temperature of storage chamber A1 can be controlled at 1 to 7°C, which is usually called a refrigerator. The storage temperature of storage chamber A2 can be controlled at 0 to -7°C, which is usually called a micro-freezing chamber. The storage temperature of storage chamber A3 can be controlled at -25°C to -17°C, which is usually called a freezing chamber. Generally, the lower the temperature in the storage chamber, the longer the food can be stored. However, in real life, users usually give priority to putting food into storage chamber A1 where the indoor temperature is above zero. In addition, when the user eats the same food stored in the storage chambers A1, A2, and A3 of the refrigerator 1, in order to prevent the food in the storage chambers A1, A2, and A3 from expiring, the user generally stores the food in the storage chambers A1, A2, and A3 according to the storage chambers. The order is to eat the ingredients in storage room A1 first, then the ingredients in storage room A2, and finally the ingredients in storage room A3.

[0045] Storage chambers B1, B2, and B3 are used to process food materials to extend the shelf life of the food materials. Storage chamber B1 is a drying chamber, where specific food materials (such as meat) can be dried to reduce the moisture in the food materials. Storage chamber B2 is a dried fruit chamber, where fruits can be dried. Storage chamber B3 is a pickling chamber, where meat or vegetables can be pickled. The use of storage chambers C1 and C2 is not particularly limited. The temperature in each storage chamber (i.e., storage temperature) can be adjusted by the user.

[0046] The time lengths of "short term", "medium term" and "long term" are not particularly limited and can be set by the user. For example, "short term", "medium term" and "long term" can be set to "1 day", "3 days" and "more than 3 days" respectively, or "short term", "medium term" and "long term" can be set to "2 days", "4 days" and "more than 4 days" respectively.

[0047] Instead of using the number of days for consumption, the above-mentioned time length can be expressed by the number of times the food is consumed (the number of meals eaten). For example, "short term", "medium term" and "long term" can be "twice", "five times" and "more than five times" respectively. Depending on the user's habits, the number of times various food ingredients are consumed may not be the same. For example, user A eats three times a day (breakfast, lunch and dinner), and eats apples at every meal, but only eats pork at lunch and dinner. In this case, user A eats apples three times a day, and pork twice. User B eats three times a day (breakfast, lunch and dinner), and only eats apples at lunch and dinner, and only eats pork at lunch. In this case, user B eats apples twice a day, and pork once.

[0048] An RFID (Radio Frequency Identification) reader / writer is provided in the refrigerator 1. The RFID reader / writer belongs to the prior art, and a detailed description thereof is omitted here.

[0049] The packaging of food in the refrigerator is usually equipped with an electronic tag, which can contain basic information of various food ingredients, such as name, type, production date, shelf life, quality (weight), etc. When users put food into the refrigerator, they can use RFID readers to read and write the electronic tags on the food packaging to obtain basic information of the food.

[0050] A weighing sensor may be provided in the refrigerator, and the user may use the weighing sensor to obtain the mass (weight) of the food.

[0051] The refrigerator 1 may be provided with an input unit through which the user inputs information about the food.

[0052] A display unit is provided on the front side of the housing of the refrigerator 1, and the display unit can display various information of the food obtained by the user and prompt information of the refrigerator to the user. The prompt information of the refrigerator to the user will be described in detail later.

[0053] A sound-generating unit may also be provided in the refrigerator 1, and various information about the food ingredients and prompt information from the refrigerator to the user may also be output in the form of sound by the sound-generating unit.

[0054] The user usually has a portable smart terminal (e.g., a mobile phone). An application for managing the refrigerator 1 (hereinafter referred to as the refrigerator APP) can be installed on the portable smart terminal. Various information about ingredients and prompts from the refrigerator to the user can also be notified to the user through the refrigerator APP. As for the communication method between the refrigerator 1 and the portable smart terminal, existing technologies can be used, and their detailed description is omitted here.

[0055] Figure 2 This is a flowchart showing the food management method of the refrigerator according to the first embodiment.

[0056] In step S1, the storage amount of one or more ingredients in the refrigerator is obtained. Here, it is assumed that there are 6 apples and 1000 grams of pork. The method for obtaining the storage amount of the ingredients in the refrigerator is not particularly limited. The user can visually confirm, obtain the amount through the display of the refrigerator display unit, obtain the amount through the sound of the sound unit, and further obtain the amount through operating the refrigerator APP.

[0057] In addition, the storage amount of various ingredients described in step S1 refers to the storage amount of ingredients managed by the food management method of the present invention in the refrigerator. For example, suppose there are 1000 grams of pork in the refrigerator, and 100 grams of it will be eaten soon (because this 100 grams of pork will be eaten soon and will not expire, so there is no need to manage it using the food management method of the present invention), so the other 900 grams are managed using the food management method of the present invention. Therefore, the storage amount of the ingredient (pork) described in step S1 is 900 grams.

[0058] That is, the storage amount of various ingredients described in step S1 may be the total storage amount of the ingredients in the refrigerator, or may not be the total storage amount of the ingredients in the refrigerator, but the partial amount of the ingredients in the refrigerator, which is the amount managed by the refrigerator ingredient management method of the present invention. The specified amount is set by the user according to actual conditions.

[0059] In step S2, the consumption of various ingredients in each meal is obtained. Assume that the user consumes 1 apple and 100 grams of pork per meal. The consumption of various ingredients in each meal can be input by the user through the input unit or through the refrigerator APP.

[0060] In step S3, the number of times each ingredient can be eaten is calculated based on the amount of each ingredient stored and the amount of each ingredient consumed at each meal. Since there are 6 apples and one is consumed at each meal, the number of times the apple can be eaten is 6. Similarly, the number of times the pork can be eaten is 10.

[0061] In step S4, the number of times each ingredient can be eaten is compared with the first specified value. For each ingredient, the first specified value can be the same or different, and can be set by the customer according to his or her own eating habits. Here, the first specified value corresponding to apples is set to 3 (i.e., 3 times), and the first specified value corresponding to pork is set to 2 (i.e., 2 times).

[0062] In step S5, when the number of times the food can be eaten is less than the first specified value, the user is prompted to put all the food into the first storage chamber. Here, the first storage chamber is assumed to be storage chamber A1.

[0063] In step S6, when the number of edible times exceeds the first specified value, the user is prompted to put the first specified value of the food into the first storage chamber and put the remaining food into the second storage chamber. The second storage chamber is any one of the storage chambers A2 and A3, which can be selected by the user.

[0064] As mentioned before, for apples, the edible number is 6, and the first specified value is 3. The edible number exceeds the first specified value, so the user can be prompted to put the first specified value (3) of apples (3 apples) into storage room A1, and put the remaining part (6 apples - 3 apples = 3 apples) into storage room A2.

[0065] Similarly, as mentioned above, for pork, the number of times it can be eaten is 10, the first specified value is 2, and the number of times it can be eaten exceeds the first specified value, so the user can be prompted to put the first specified value (2) of pork (2 times) (200 grams) into storage room A1, and put the remaining part (1000 grams - 200 grams = 800 grams) of pork into the second storage room. The second storage room for storing pork can be storage room A2 or storage room A3.

[0066] When the user receives the above prompt, he or she may choose to store the food in the manner as prompted, or may not store the food in the manner as prompted and directly place the food in the storage room A1 as usual.

[0067] When the user places the food into storage rooms with different temperatures according to the above-mentioned prompt, the shelf life (expiration date) of the food can be extended compared to the case where the food is directly placed in the storage room A1.

[0068] (Variant 1)

[0069] Figure 3 This is a flowchart showing a refrigerator food management method according to Modification 1 of the first embodiment.

[0070] Figure 3 Steps S1 to S5 in Figure 2 The following only describes the differences.

[0071] In step S16, the number of times each ingredient can be eaten is compared with the second specified value, wherein the second specified value is greater than the first specified value. For each ingredient, the second specified value may be the same or different, and may be set by the customer according to his or her own eating habits. Here, the second specified value corresponding to apples is set to 6 (i.e., 6 times), and the second specified value corresponding to pork is set to 4 (i.e., 4 times).

[0072] In step S17, when the number of edible times is less than the second specified value, the user is prompted to put the first specified value of the food into the first storage chamber and the rest into the second storage chamber. The second storage chamber is either storage chamber A2 or A3, which can be selected by the user.

[0073] As mentioned before, for apples, the edible number of times is 6, the second specified value is 6, and the edible number of times is below the second specified value, so the user can be prompted to put the first specified value (3) of apples (3 apples) into storage room A1, and put the remaining apples (6 apples - 3 apples = 3 apples) into storage room A2.

[0074] Similarly, as mentioned before, for pork, the edible number of times is 10, the second specified value is 4, and the edible number exceeds the second specified value, so the user can be prompted to put the first specified amount (200 grams) of pork into storage room A1, the second specified amount (200 grams) of pork into storage room A2, and the remaining part (1000 grams - 400 grams = 600 grams) of pork into storage room A3.

[0075] When the user receives the above prompt, he or she may choose to store the food in the manner as prompted, or may not store the food in the manner as prompted and directly place the food in the storage room A1 as usual.

[0076] When the user places the food into storage rooms with different temperatures according to the above-mentioned prompt, the shelf life (expiration date) of the food can be extended compared to the case where the food is directly placed in the storage room A1.

[0077] (Variant 2)

[0078] Figure 4 This is a flowchart showing a method for managing food in a refrigerator according to a second variation of the first embodiment.

[0079] exist Figure 2 In the food management method shown, it is determined whether to prompt the user to take measures to prevent the food from expiring based on the storage amount of various food ingredients and the consumption amount of various food ingredients in each meal. In this variation 2, it is determined whether to prompt the user to take measures to prevent the food from expiring based on the storage amount of various food ingredients and the consumption amount of various food ingredients in a day.

[0080] Figure 4 Step S1 in Figure 2 The same is omitted here.

[0081] In step S22, the daily consumption of various ingredients is obtained. Assume that the user eats 3 apples and 200 grams of pork every day. The daily consumption of various ingredients can be input by the user through the input unit or through the refrigerator APP.

[0082] In step S23, the edible days of each ingredient are calculated according to the storage amount of each ingredient and the daily consumption amount of each ingredient. Since there are 6 apples and 3 apples are consumed every day, the edible days of apples is 2. Similarly, the edible days of pork can be calculated to be 5.

[0083] In step S24, the edible days of each ingredient are compared with the first specified value. For each ingredient, the first specified value may be the same or different, and may be set by the customer according to his or her own eating habits. Here, the first specified value corresponding to apples is set to 1 (i.e., 1 day), and the first specified value corresponding to pork is set to 1 (i.e., 1 day).

[0084] In step S25, when the number of days for edible food is less than the first specified value, the user is prompted to put all the food into the first storage chamber. Here, the first storage chamber is assumed to be storage chamber A1.

[0085] In step S26, when the edible days exceed the first specified value, the user is prompted to put the first specified value of the food into the first storage chamber and the rest into the second storage chamber. The second storage chamber is either storage chamber A2 or A3, which can be selected by the user.

[0086] As mentioned before, for apples, the edible days are 2, the first specified value is 1, and the edible days exceed the first specified value, so the user can be prompted to put the first specified amount (3) of apples into storage room A1, and put the remaining apples (6 - 3 = 3) into storage room A2.

[0087] Similarly, as mentioned above, for pork, the edible days are 5, the first specified value is 1, and the edible days exceed the first specified value, so the user can be prompted to put the first specified amount (200 grams) of pork into storage room A1, and put the remaining part (1000 grams - 200 grams = 800 grams) of pork into the second storage room. The second storage room for placing pork can be storage room A2 or storage room A3.

[0088] When the user receives the above prompt, he or she may choose to store the food in the manner as prompted, or may not store the food in the manner as prompted and directly place the food in the storage room A1 as usual.

[0089] When the user places the food into storage rooms with different temperatures according to the above-mentioned prompt, the shelf life (expiration date) of the food can be extended compared to the case where the food is directly placed in the storage room A1.

[0090] (Variant 3)

[0091] Figure 5 This is a flowchart showing a refrigerator food management method according to Modification 3 of the first embodiment.

[0092] Figure 5 Steps S1, S22 to S25 in Figure 4 The following only describes the differences.

[0093] In step S36, the edible days of each ingredient are compared with the second specified value. The second specified value is greater than the first specified value. For each ingredient, the second specified value can be the same or different, and can be set by the customer according to his or her own eating habits. Here, the second specified value corresponding to apples is set to 2 (i.e., 2 days), and the second specified value corresponding to pork is set to 2 (i.e., 4 days).

[0094] In step S37, when the edible days are less than the second specified value, the user is prompted to put the first specified value of the food into the first storage chamber and the rest of the food into the second storage chamber. The second storage chamber is either storage chamber A2 or A3, which can be selected by the user.

[0095] As mentioned before, for apples, the edible days are 2, the second specified value is 2, and the edible days are below the second specified value. Therefore, the user can be prompted to put the first specified amount (3) of apples into storage room A1, and put the remaining apples (6 - 3 = 3) into storage room A2.

[0096] Similarly, as mentioned before, for pork, the edible days is 5, and the second specified value is 2. The edible days exceed the second specified value, so the user can be prompted to put the first specified value (200 grams) of pork into storage room A1, put the difference between the second specified value and the first specified value (2-1=1) of pork (200 grams) into storage room A2, and put the remaining part (1000 grams-400 grams=600) of pork into storage room A3.

[0097] When the user receives the above prompt, he or she may choose to store the food in the manner as prompted, or may not store the food in the manner as prompted and directly place the food in the storage room A1 as usual.

[0098] When the user places the food into storage rooms with different temperatures according to the above-mentioned prompt, the shelf life (expiration date) of the food can be extended compared to the case where the food is directly placed in the storage room A1.

[0099] exist Figures 2 to 5 In the embodiment, step S1 is performed before steps S2 and S22. However, the present invention is not limited thereto, and step S1 may be performed after steps S2 and S22, or may be performed simultaneously.

[0100] (Implementation Method 2)

[0101] Figure 6 This is a flowchart showing the food management method of the refrigerator according to the second embodiment.

[0102] First, in step S41, the number of times the various ingredients in the refrigerator have expired within a specified period is obtained. The specified period can be set in advance (for example, when the refrigerator leaves the factory) or can be set by the user. For example, the specified period can be set to 1 month, 3 months, half a year, or 1 year. In this embodiment, the specified period is set to half a year.

[0103] In the second embodiment, peaches are used as an example of food. Assuming that within half a year, the peaches are inedible due to expiration three times, the number of times the peaches expire within the prescribed period is set to three.

[0104] Next, in step S42, it is determined whether the number of times the food has expired within the specified period is greater than a specified number of times. The specified number of times can be set in advance or can be set by the user. Here, the specified number of times is set to 2 times.

[0105] Because the number of times the peach has expired (3 times) is greater than the specified number (2 times), in step S43, the peach is regarded as an easily expired food. For example, a food material library can be set in the refrigerator or the refrigerator APP, and when the peach is judged as an easily expired food, the peach is marked as an easily expired food in the food material library. In addition, when the peach is judged as an easily expired food, this information can be displayed on the display part of the refrigerator 1, can be output in the form of sound by the sound-generating part of the refrigerator 1, and can also be notified to the user through the refrigerator APP.

[0106] When the user wants to buy food (e.g. peaches), the name of the food is input into the refrigerator APP or the refrigerator 1 transmitted through the refrigerator APP. In step S44, when the refrigerator 1 or the refrigerator APP determines that the food (peaches) to be purchased by the user is an easily expired food, in step S45, the user is prompted that the food to be purchased is an easily expired food.

[0107] In step S45, in addition to reminding the user that the food to be purchased is an easily expired food, the customer may also be reminded of the current storage quantity of the food to be purchased in the refrigerator 1.

[0108] Following the above tips, users can avoid purchasing or purchase less ingredients that are prone to expiring, thereby helping users purchase ingredients efficiently and reasonably.

[0109] In the above embodiment, the method for the user to input the name of the food to be purchased into the refrigerator APP is described. The method for inputting the name of the food to be purchased can be that the user manually inputs the name of the food, or the user obtains a photo of the food using the shooting function of the portable smart terminal and inputs the name of the food by recognizing the photo.

[0110] (Variant 1)

[0111] Figure 7 This is a flowchart showing a method for managing food in a refrigerator according to Modification 1 of Embodiment 2. Figure 7 Compared with the modification 1 shown in FIG. Figure 6 Only the differences between Modification 1 and Implementation 2 are described below.

[0112] In step S441, it is determined whether the food that the user wants to buy has been stored in the refrigerator in a prescribed amount or more. If the food that the user wants to buy is an easily expired food and the food has been stored in the refrigerator in a prescribed amount or more, the user is prompted that the food is an easily expired food. The prescribed amount may be set in advance (for example, when the refrigerator leaves the factory) or may be set by the user. For example, the prescribed amount may be set to be enough for two meals or two days.

[0113] For example, suppose user C eats 3 times a day (breakfast, lunch, and dinner), eats peaches at each meal, and there are 7 peaches in refrigerator 1. The specified amount in step S441 is set to the amount for 2 days (i.e., 6 peaches). Therefore, when user C wants to buy peaches, because peaches are easily expired ingredients and the peaches (7) are stored in the refrigerator for more than the specified amount (6), the user is prompted that peaches are easily expired ingredients. If there are only 5 or less peaches in the refrigerator, no prompt is issued to the user because the storage amount of peaches is less than the specified amount (6).

[0114] Following the above tips, users can avoid purchasing or purchase less ingredients that are prone to expiring, thereby helping users purchase ingredients efficiently and reasonably.

[0115] (Implementation 3)

[0116] Figure 8 This is a flowchart showing a method for managing food in a refrigerator according to the third embodiment.

[0117] First, in step S51, the remaining shelf life of various ingredients in the refrigerator is obtained. The remaining shelf life of the ingredients can be obtained based on the production date, shelf life and current date of the ingredients. Usually, the production date and shelf life of the ingredients are recorded on the packaging of the ingredients. The user can enter this information into the refrigerator or refrigerator APP after visual confirmation, or set a reader on the refrigerator or portable smart terminal to read the information recorded on the food packaging.

[0118] Next, in step S52, it is determined whether the remaining shelf life of the various ingredients is less than a set value. The set value may be set in advance (for example, when the refrigerator is shipped from the factory) or may be set by the user. In this embodiment, the set value is set to 2 days.

[0119] In this embodiment, cabbage is used as an example of food. Assuming that the production date of the cabbage in the refrigerator 1 is October 1, 2020, its shelf life is 10 days (that is, its shelf life is until October 11, 2020), and the current date is October 10, 2020, then the remaining edible period of the cabbage is 1 day. Therefore, in step S52, it is determined that the remaining edible period of the cabbage (1 day) is less than the set value (2 days).

[0120] Then, in step S53, the user is prompted to extend the shelf life of the food (cabbage). Specifically, in step S53, the user is prompted to put the food (cabbage) into a component of the refrigerator 1 that has a function of extending the shelf life of food (for example, storage chambers B1 to B3) or into other cooking appliances to extend the shelf life of the food.

[0121] In this embodiment, the user can input information such as the model and purpose of other home appliances other than the refrigerator 1 through the refrigerator APP or the input unit of the refrigerator 1. As other home appliances, for example, a dumpling machine for making dumplings can be cited.

[0122] As a method for extending the shelf life of the food (cabbage), the user may be prompted to put the cabbage into the storage chamber B3 (pickle chamber) of the refrigerator 1 and pickle the cabbage to make pickled cabbage.

[0123] As a method for extending the shelf life of the food material (Chinese cabbage), the user can be prompted to put the Chinese cabbage into a dumpling machine to make dumplings. After the wrapped dumplings are put into a freezer, the shelf life of the Chinese cabbage can be extended.

[0124] After receiving the above prompt, the user can choose to accept the prompt and extend the shelf life of the food according to the prompt, or choose not to accept the prompt.

[0125] The present invention can help users extend the shelf life of food ingredients and prevent unnecessary waste due to expired food by adopting the above-mentioned food ingredient management method.

[0126] In the above, the food management methods of embodiments 1 to 3 of the present invention are described respectively. The present invention can also combine the food management methods of embodiments 1 and 2 to obtain a food management method of another embodiment. Similarly, the food management methods of embodiments 1 and 3 can be combined, or the food management methods of embodiments 2 and 3 can be combined, or the food management methods of embodiments 1 to 3 can be combined to obtain a food management method of another embodiment. The food management methods obtained by these combinations all belong to the food management method of the present invention.

Claims

1. A method for managing food materials in a refrigerator, characterized in that: include: Get the storage quantity of one or more ingredients in the refrigerator. Obtain the consumption of each of the ingredients in each meal, According to the storage amount of various ingredients and the consumption amount per meal, the user is prompted to put the ingredients into storage rooms with different storage temperatures. The refrigerator comprises: a first storage chamber for storing food to be eaten within a first deadline; and a second storage chamber for storing food to be eaten within a second deadline, wherein the second deadline is longer than the first deadline, According to the storage amount of each of the ingredients and the consumption amount of each of the ingredients in each meal, the number of times each of the ingredients can be eaten is calculated. When the edible number is below the first specified value, the user is prompted to put all the food into the first storage chamber. When the edible times exceed the first specified value, the user is prompted to put the first specified amount of the food into the first storage chamber, and put the rest of the food into the second storage chamber.

2. The refrigerator food management method according to claim 1, characterized in that: The refrigerator further comprises a third storage chamber for storing food to be eaten within a third time limit, wherein the third time limit is longer than the second time limit. When the number of times the food can be eaten exceeds the first specified value and is less than the second specified value, the user is prompted to put the first specified amount of the food into the first storage chamber and the remaining part of the food into the second storage chamber. When the number of edible times exceeds the second specified value, the user is prompted to put the first specified value of the ingredients into the first storage chamber, put the difference between the second specified value and the first specified value into the second storage chamber, and put the rest into the third storage chamber.

3. A method for managing food in a refrigerator, characterized in that: include: Get the storage quantity of one or more ingredients in the refrigerator. Obtain the daily consumption of various ingredients, According to the storage amount and daily consumption of various ingredients, the user is prompted to put the ingredients into storage rooms with different storage temperatures. The refrigerator comprises: a first storage chamber for storing food to be eaten within a first deadline; and a second storage chamber for storing food to be eaten within a second deadline, wherein the second deadline is longer than the first deadline, According to the storage amount of each of the ingredients and the daily consumption amount of each of the ingredients, the number of days that each of the ingredients can be eaten is calculated. When the edible days are less than the first specified value, the user is prompted to put all the food into the first storage chamber. When the edible days exceed the first specified value, the user is prompted to put the first specified amount of the food into the first storage chamber, and put the rest of the food into the second storage chamber.

4. The refrigerator food management method according to claim 3, characterized in that: The refrigerator further comprises a third storage chamber for storing food to be eaten within a third time limit, wherein the third time limit is longer than the second time limit. When the edible days exceed the first specified value and are below the second specified value, the user is prompted to put the first specified amount of the food into the first storage chamber and the remaining part of the food into the second storage chamber. When the edible days exceed the second specified value, the user is prompted to put the first specified value of the ingredients into the first storage chamber, the difference between the second specified value and the first specified value into the second storage chamber, and the remaining part into the third storage chamber.

5. The refrigerator food management method according to claim 2 or 4, characterized in that: The first storage chamber is a refrigerating chamber, the second storage chamber is a slightly freezing chamber, and the third storage chamber is a freezing chamber.

6. The refrigerator food management method according to claim 1 or 3, characterized in that: Get the number of times the same food as the food in the refrigerator has expired within the specified period, The same food material which has expired more than a prescribed number of times within a prescribed period is regarded as an easily expired food material.

7. The method for managing food materials in a refrigerator according to claim 6, wherein: When the food that the user wants to buy is an easily expired food, the user is reminded that the food is an easily expired food.

8. The method for managing food materials in a refrigerator according to claim 6, wherein: When the food to be purchased by the user is an easily expired food and the food is stored in the refrigerator in a prescribed amount or more, the user is prompted that the food is an easily expired food.

9. The refrigerator food management method according to claim 8, characterized in that: The prescribed period is one month, three months, six months or one year, The prescribed number of times is 2 times, The prescribed amount is an amount that can be consumed for two meals or two days.

10. A refrigerator, characterized in that: include: An information acquisition module for acquiring the storage quantity of one or more ingredients in the refrigerator and the consumption quantity of each ingredient in each meal; and A prompting module prompts the user to put the ingredients into storage rooms with different storage temperatures according to the storage amount of the ingredients and the consumption amount per meal. The refrigerator comprises: a first storage chamber for storing food to be eaten within a first deadline; and a second storage chamber for storing food to be eaten within a second deadline, wherein the second deadline is longer than the first deadline, According to the storage amount of each of the ingredients and the consumption amount of each of the ingredients in each meal, the number of times each of the ingredients can be eaten is calculated. The prompt module prompts the user to put all the ingredients into the first storage chamber when the number of edible times is below the first specified value, and prompts the user to put a first specified amount of the ingredients into the first storage chamber and the remaining part of the ingredients into the second storage chamber when the number of edible times exceeds the first specified value.

11. The refrigerator according to claim 10, characterized in that: The refrigerator further comprises a third storage chamber for storing food to be eaten within a third time limit, wherein the third time limit is longer than the second time limit. The prompt module prompts the user to put the first prescribed value of the food into the first storage chamber and the remaining part of the food into the second storage chamber when the number of edible times exceeds the first prescribed value and is below the second prescribed value; and prompts the user to put the first prescribed value of the food into the first storage chamber, put the difference between the second prescribed value and the first prescribed value into the second storage chamber, and put the remaining part into the third storage chamber when the number of edible times exceeds the second prescribed value.

12. A refrigerator, characterized in that: include: A module for obtaining information on the storage quantity of one or more ingredients in the refrigerator and the daily consumption quantity of each ingredient; and A prompting module prompts the user to put the ingredients into storage rooms with different storage temperatures according to the storage amount of the ingredients and the daily consumption amount. The refrigerator comprises: a first storage chamber for storing food to be eaten within a first deadline; and a second storage chamber for storing food to be eaten within a second deadline, wherein the second deadline is longer than the first deadline, According to the storage amount of each of the ingredients and the daily consumption amount of each of the ingredients, the number of days that each of the ingredients can be eaten is calculated. The prompt module prompts the user to put all the ingredients into the first storage chamber when the edible days are below the first specified value; and prompts the user to put a first specified amount of the ingredients into the first storage chamber and the remaining part of the ingredients into the second storage chamber when the edible days exceed the first specified value.

13. The refrigerator according to claim 12, characterized in that: The refrigerator further comprises a third storage chamber for storing food to be eaten within a third time limit, wherein the third time limit is longer than the second time limit. The prompt module prompts the user to put the first prescribed value of the food into the first storage chamber and the remaining part of the food into the second storage chamber when the edible days exceed the first prescribed value and are below the second prescribed value; and prompts the user to put the first prescribed value of the food into the first storage chamber, put the difference between the second prescribed value and the first prescribed value into the second storage chamber, and put the remaining part into the third storage chamber when the edible days exceed the second prescribed value.

14. The refrigerator according to claim 10 or 12, characterized in that: The information acquisition module acquires the number of times the same food as the food in the refrigerator has expired within a specified period, The refrigerator regards the same food whose expiration times exceed the prescribed times within the prescribed period as easily expired food.

15. The refrigerator according to claim 14, characterized in that: The prompt module prompts the user that the food to be purchased by the user is an easily expired food.

16. The refrigerator according to claim 15, characterized in that: The prompt module prompts the user that the food to be purchased by the user is an easily expired food when the food is stored in the refrigerator in a prescribed amount or more.

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