Double-layer heat preservation cabinet control method and system and electronic equipment

Abstract

The invention provides a double-layer heat preservation cabinet control method and system and electronic equipment. The control method comprises the steps that type information of target food in each layer of heat preservation cabinet is obtained; the type information comprises fresh fruits and vegetables, cooked wheaten food staple food, meat, soup and porridge, bean products and baked pastries; determining target temperature and target humidity corresponding to the target food according to the type information of the target food; the current temperature of each layer of heat preservation cabinet is obtained in real time, and the temperature of each layer of heat preservation cabinet is adjusted in real time according to the current temperature and the target temperature; the current humidity of each layer of heat preservation cabinet is obtained in real time, and the humidity of each layer of heat preservation cabinet is adjusted in real time according to the current humidity and the target humidity. According to the control method and system provided by the invention, the freshness of the food is effectively improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food temperature maintaining equipment, in particular to a double-layer temperature maintaining cabinet control method, system and electronic device. BACKGROUND

[0002] In the daily operation of the catering industry, food temperature maintaining is a key link to ensure dish quality and improve customer dining experience. Food temperature maintaining equipment, as an important tool to protect food temperature and quality, its performance directly affects the quality and efficiency of catering services. With the continuous development of the catering industry and the increasing demand of consumers for food quality, the market demand for efficient, intelligent and diversified food temperature maintaining equipment is increasingly urgent.

[0003] At present, the temperature maintaining cabinets on the market mainly have the following technical solutions, but all have different defects to a certain extent, which are difficult to fully meet the actual needs of the catering industry: the traditional single-layer temperature maintaining cabinet has a relatively simple operation process, can only set a single temperature, and needs to manually adjust the humidity. This design has certain application in the early catering temperature maintaining scene, but with the increasing variety of catering, its limitations are increasingly prominent. In order to improve some shortcomings of the traditional single-layer temperature maintaining cabinet, semi-automatic double-layer temperature maintaining cabinets appear on the market, which realize temperature difference control between different layers to a certain extent, but the preservation of food is still not good. SUMMARY

[0004] The present application provides a double-layer temperature maintaining cabinet control method, system and electronic device to solve the defect of poor food preservation in the prior art.

[0005] The present application provides a double-layer temperature maintaining cabinet control method, which comprises:

[0006] Respectively acquiring the type information of the target food in each layer of the temperature maintaining cabinet;

[0007] According to the type information of the target food, determining the target temperature and target humidity corresponding to the target food;

[0008] Real-time acquisition of the current temperature of each layer of the temperature maintaining cabinet, and real-time adjustment of the temperature of each layer of the temperature maintaining cabinet according to the current temperature and the target temperature;

[0009] Real-time acquisition of the current humidity of each layer of the temperature maintaining cabinet, and real-time adjustment of the humidity of each layer of the temperature maintaining cabinet according to the current humidity and the target humidity.

[0010] According to the double-layer temperature maintaining cabinet control method provided by the present application, the type information of the target food in each layer of the temperature maintaining cabinet is respectively acquired, which comprises:

[0011] First, obtain the food image information or food label information stored in each layer of the warming cabinet, and determine the type information of the target food based on the food image information or food label information;

[0012] If the food image information or food label information cannot be obtained, the type information of the target food is determined based on the weight information of the target food.

[0013] According to a control method for a double-layer warming cabinet provided by the present invention, determining the target temperature and target humidity corresponding to the target food based on the type information of the target food includes:

[0014] Based on the type information of the target food, the target temperature and target humidity corresponding to the target food type are selected from the pre-stored food type database.

[0015] The control method for a double-layer warming cabinet provided by the present invention further includes: obtaining the initial time when the target food is placed in the warming cabinet;

[0016] Based on the type of the target food and the initial time, determine the shelf life of the target food; and issue an early warning when the shelf life expires.

[0017] According to a control method for a double-layer insulated cabinet provided by the present invention, the step of acquiring the current temperature of each layer of the insulated cabinet in real time and adjusting the temperature of each cabinet in real time according to the current temperature and the target temperature includes:

[0018] The current temperature of each cabinet is obtained in real time at a first preset frequency using temperature sensors.

[0019] The current temperature is compared with the target temperature to determine the current temperature deviation of the corresponding cabinet.

[0020] The current temperature deviation is input into a pre-trained temperature change prediction model, and based on this model, the temperature data of the corresponding cabinet at the next moment is predicted.

[0021] The temperature of each cabinet is adjusted in real time based on the temperature data of the cabinet at the next moment.

[0022] According to the control method of a double-layer heat preservation cabinet provided by the present invention, the step of acquiring the current temperature of each cabinet in real time at a first preset frequency through a temperature sensor includes:

[0023] The current temperature of each cabinet is acquired in real time using at least two temperature probes at a first preset frequency.

[0024] The current temperature of each cabinet is obtained by averaging the current temperatures obtained from all the probes.

[0025] According to a control method for a double-layer insulated cabinet provided by the present invention, the step of acquiring the current humidity of each layer of the insulated cabinet in real time and adjusting the humidity of each cabinet in real time according to the current humidity and the target humidity includes:

[0026] The humidity sensor acquires the current humidity of each cabinet in real time at a second preset frequency.

[0027] Based on the current humidity and target humidity of each cabinet, determine whether to trigger humidity compensation; if humidity compensation is triggered, adjust the humidity of the cabinet in real time through the ultrasonic atomization module and fan.

[0028] According to a control method for a double-layer insulated cabinet provided by the present invention, the step of determining whether to trigger humidity compensation based on the current humidity and target humidity of each cabinet includes:

[0029] Determine the current humidity deviation of each cabinet based on its current humidity and target humidity.

[0030] The current humidity deviation is input into a pre-trained humidity change prediction model, and based on the model, the humidity data of the corresponding cabinet at the next moment is predicted.

[0031] Based on the humidity data of the cabinet at the next moment, determine whether to trigger humidity compensation.

[0032] According to the control method of a double-layer insulated cabinet provided by the present invention, the real-time adjustment of the humidity of the cabinet through an ultrasonic atomization module and a fan includes:

[0033] The water required for atomization is sterilized in advance to obtain sterilized water.

[0034] The sterilized water is cooled to the target temperature of the corresponding cabinet.

[0035] An ultrasonic atomization module is used to atomize water cooled to the target temperature, while a fan is used to diffuse the atomized particles.

[0036] The present invention also provides a control system for a multi-layer heat preservation cabinet, comprising:

[0037] It has at least two cabinets; each cabinet is equipped with a camera, a food type input module, a weight sensor, a temperature sensor, and a humidity sensor.

[0038] The camera, food type input module, weight sensor, temperature sensor, and humidity sensor are respectively connected to the system main control unit;

[0039] The system's main control unit is also connected to: a semiconductor heating / cooling element, an ultrasonic atomizing module, a fan, a LoRaWAN wireless transmission module, and a PID controller; the LoRaWAN wireless transmission module is connected to the user terminal via Bluetooth.

[0040] The camera is used to acquire information about the type of the target food; the food type input module allows the user to acquire the identification information of the target food.

[0041] The weight sensor is used to obtain information about the type of target food; the temperature sensor and humidity sensor are used to obtain the current temperature and humidity of each cabinet in real time.

[0042] The system main control unit is used to determine the target temperature and target humidity corresponding to the target food based on the type information of the target food.

[0043] The PID controller is used to receive the current temperature and target temperature of each layer of the insulation cabinet transmitted by the system main control unit, and adjust the temperature of each cabinet in real time according to the current temperature and target temperature; it is also used to receive the current humidity and target humidity of each layer of the insulation cabinet transmitted by the system main control unit, and adjust the humidity of each cabinet in real time according to the current humidity and target humidity.

[0044] The semiconductor heating / cooling element is used to heat or cool the cabinet according to the instructions of the system's main control unit;

[0045] The ultrasonic atomization module is used to spray the cabinet according to the instructions of the system's main control unit;

[0046] The fan is used to diffuse the atomized particles inside the cabinet according to the instructions of the system's main control unit.

[0047] The LoRaWAN wireless transmission module is used to receive real-time temperature and humidity data and equipment operating status data of each cabinet layer transmitted by the system main control unit, and upload the data to the IoT cloud platform through the LoRaWAN protocol; it is also used to receive remote control commands issued by the IoT cloud platform and forward the commands to the system main control unit.

[0048] The present invention also provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the control method of any of the above-described double-layer heat preservation cabinets.

[0049] The present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the control method for the double-layer insulated cabinet as described above.

[0050] The present invention also provides a computer program product, including a computer program that, when executed by a processor, implements the control method of any of the above-described double-layer heat preservation cabinets.

[0051] The double-layer warming cabinet control method, system, and electronic equipment provided by this invention acquire information on the type of target food in each layer of the warming cabinet and adjust the temperature and humidity of each layer in real time based on this information. This achieves a precise mapping between food type and warming parameters, avoiding quality problems (such as cracked pasta or solidified meat fat) caused by traditional solutions that use a single parameter for all foods. Furthermore, the temperature and humidity adjustments of the upper and lower layers do not interfere with each other, allowing for simultaneous warming of both upper-layer pasta and lower-layer meat, thus solving the problem of poor temperature and humidity linkage in traditional semi-automatic double-layer cabinets and expanding the applicable scenarios of this invention's warming cabinet. In addition, by acquiring the current and target temperatures and humidity in real time and adjusting the temperature and humidity of each layer, system energy consumption can be effectively reduced. Attached Figure Description

[0052] Figure 1 This is a schematic diagram of the control method for the double-layer insulated cabinet provided by the present invention;

[0053] Figure 2 This is a schematic diagram of the control system structure for the double-layer insulated cabinet provided by the present invention;

[0054] Figure 3 This is a schematic diagram of the structure of the electronic device provided by the present invention. Detailed Implementation

[0055] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0056] Figure 1 This is a schematic diagram of the control method for the double-layer heat preservation cabinet provided by the present invention, as shown below. Figure 1 As shown, the method includes:

[0057] Step 101: Obtain information on the types of target food in each layer of the warming cabinet.

[0058] Specifically, the target food categories include: fresh fruits and vegetables, pasta and staple foods, meat, soups and porridges, soy products, and baked goods.

[0059] The following explains how to obtain information about the types of target food items in each layer of the warming cabinet:

[0060] First, obtain the food image information or food label information stored in each layer of the warming cabinet, and determine the type information of the target food based on the food image information or food label information; if the food image information or food label information cannot be obtained, determine the type information of the target food based on the weight information of the target food.

[0061] Specifically, this embodiment of the invention acquires food image information through a camera installed in the warming cabinet, or obtains food labeling information through human-computer interaction. In cases where food image information or food labeling information cannot be obtained, this embodiment of the invention uses an HX711 weight sensor to acquire the food's weight information. That is, the weight sensor is installed inside each layer of the warming cabinet, enabling real-time and accurate capture of food weight values. The collected weight data is transmitted to the system's main control unit, serving as the core basis for subsequent food type matching.

[0062] This invention integrates a camera within the warming cabinet to capture images of the food's appearance. It then uses a pre-defined food appearance-category database for image matching to directly determine the category. For example, if the camera captures a "round, wrinkled, smooth-surfaced" food, it directly matches it to "noodles (steamed buns)," without relying on weight. Alternatively, it identifies the category information stored on the barcode, QR code, or RFID tag on the food packaging (e.g., "braised beef" data on the tag), achieving an accuracy rate of over 99% and completely circumventing the limitations of weight-based identification. When the food lacks packaging labeling or the camera cannot capture a clear image due to obstruction, this invention uses weight identification as a fallback, calling the weight-category association database to determine the category, avoiding system shutdown due to identification failure and ensuring the continuity of basic system functions.

[0063] Step 102: Based on the type of the target food, determine the target temperature and target humidity corresponding to the target food.

[0064] Specifically, the present invention selects the target temperature and target humidity corresponding to the target food type from a pre-stored food type database based on the type information of the target food.

[0065] After receiving the type information of the target food, the system's main control unit calls the preset food type-temperature and humidity association database to complete the automatic mapping between food type and target temperature and humidity. When the type information of the target food cannot be determined from the product image or food label information, its type is determined by the weight information of the target food. For example, if the weight sensor detects that the weight of food in the upper cabinet is 200-300g (which matches the weight characteristics of a single serving of pasta), the system automatically matches the target parameters to 60℃ / 40%RH. As another example, if the weight of food in the lower cabinet is 350-500g (which matches the weight characteristics of a single serving of meat), the system automatically matches the target parameters to 75℃ / 30%RH.

[0066] This invention overcomes the limitations of traditional warming cabinets that only provide a fixed temperature and humidity, and achieves the goal of adjusting the temperature and humidity according to the differences in different foods, thereby improving the freshness of the food.

[0067] Step 103: Obtain the current temperature of each layer of the insulation cabinet in real time, and adjust the temperature of each layer of the insulation cabinet in real time according to the current temperature and the target temperature.

[0068] Specifically, in this embodiment of the invention, a dual-channel DS18B20 temperature sensor mounted on each cabinet layer is used to acquire the current temperature in real time. The acquisition frequency is preset to 1 time / 30 seconds, and the average value of multiple probes is taken to avoid local errors in single-point temperature measurement.

[0069] The system's main control unit compares the current temperature with the determined target temperature, calculates the temperature deviation, and then transmits the deviation data to the PID controller. The PID controller dynamically adjusts the power of the semiconductor heating / cooling element (TEC1-12706) using a proportional-integral-derivative algorithm. If the current temperature is 2°C lower than the target temperature, the PID algorithm increases the heating power according to the deviation rate to quickly approach the target temperature. If the current temperature is close to the target temperature (e.g., a deviation of 0.5°C), the power is automatically reduced to avoid overshoot, ultimately achieving a temperature control accuracy of ±1°C.

[0070] This invention achieves completely independent temperature regulation between the upper and lower cabinets by acquiring the current temperature of each layer of the warming cabinet in real time. It can simultaneously meet the differentiated needs, such as 60℃ for the upper layer (pasta) and 75℃ for the lower layer (meat), solving the problem that traditional single-layer warming cabinets cannot adapt to multiple types of food due to their single temperature control.

[0071] Step 104: Obtain the current humidity of each layer of the insulation cabinet in real time, and adjust the humidity of each layer of the insulation cabinet in real time according to the current humidity and the target humidity.

[0072] Specifically, this embodiment of the invention uses an SHT31 humidity sensor. The invention acquires the current humidity in real time using an SHT31 humidity sensor on each cabinet layer, with a sampling frequency of once per minute. When the current humidity is detected to be lower than the target humidity of 3%RH, the system triggers humidity compensation; if the current humidity is within the target range (±3%RH), it remains in standby mode to avoid unnecessary energy consumption.

[0073] The control method for a double-layer warming cabinet provided by this invention acquires information on the type of target food in each layer of the warming cabinet and adjusts the temperature and humidity of each layer in real time based on this information. This achieves a precise mapping between food type and warming parameters, avoiding quality problems (such as cracked pasta or solidified meat fat) caused by traditional solutions that use a single parameter to suit all foods. Furthermore, the temperature and humidity adjustments of the upper and lower layers do not interfere with each other, allowing for simultaneous warming of different foods, such as pasta in the upper layer and meat in the lower layer. This solves the problem of poor temperature and humidity linkage in traditional semi-automatic double-layer cabinets, expanding the applicable scenarios of the warming cabinet of this invention. In addition, by acquiring the current and target temperature and humidity in real time and adjusting the temperature and humidity of each layer, the system's energy consumption can be effectively reduced.

[0074] Furthermore, the following describes the implementation scheme for real-time adjustment of the temperature of each cabinet based on the real-time acquisition of the current temperature of each layer of the insulation cabinet and the comparison between the current temperature and the target temperature. The scheme includes the following:

[0075] First, the current temperature of each cabinet is acquired in real time at a first preset frequency using temperature sensors; the current temperature is compared with the target temperature to determine the current temperature deviation of the corresponding cabinet; the current temperature deviation is input into a pre-trained temperature change prediction model, and based on the model, the temperature data of the corresponding cabinet at the next moment is predicted; the temperature of each cabinet is adjusted in real time according to the temperature data of the cabinet at the next moment.

[0076] Specifically, after receiving the current temperature of each layer, the system's main control unit combines it with the target temperature (e.g., 60℃ for the pasta layer and 75℃ for the meat layer) and determines the temperature deviation using the deviation calculation formula (current temperature - target temperature). If the current temperature equals the target temperature (deviation = 0): no adjustment is needed, and the actuator remains in its current state. If the current temperature is less than the target temperature (deviation is negative, e.g., current 58℃ - target 60℃ = -2℃): heating adjustment needs to be triggered (using semiconductor heating / cooling elements to heat the corresponding cabinet). If the current temperature is greater than the target temperature (deviation is positive, e.g., current 62℃ - target 60℃ = +2℃): cooling adjustment needs to be triggered (using semiconductor heating / cooling elements to cool the cabinet). Deviation data is transmitted in real time to the temperature change prediction model. Based on the prediction model, the system's main control unit outputs the temperature data for the next moment. According to the next moment's temperature data output by the prediction model, the main control unit issues power adjustment commands to the semiconductor heating / cooling chip: If the predicted temperature is close to the target temperature (e.g., deviation ±0.5℃): a low-power fine-tuning command is issued (e.g., semiconductor heating / cooling chip power adjusted to 30%), avoiding overshoot caused by traditional full-power adjustment; if the predicted temperature deviates significantly from the target temperature (e.g., deviation ±1.5℃): a high-power rapid adjustment command is issued (e.g., power adjusted to 80%), ensuring the temperature quickly approaches the target value. During the adjustment process, the temperature sensor continuously collects temperature data at a first preset frequency, updates the deviation in real time, and feeds it back to the model, thus forming a dynamic closed loop of acquisition-calculation-prediction-adjustment. This ensures that the temperature of each cabinet layer remains stable within an accuracy range of ±1℃, while effectively reducing energy consumption.

[0077] Preferably, the present invention further includes: obtaining the initial time when the target food is placed in the warming cabinet; determining the shelf life of the target food based on the type information of the target food and the initial time; and issuing an early warning when the shelf life expires.

[0078] Specifically, after the user places the food into the warming cabinet and the food is successfully identified, the system will provide a preservation time limit. Once the preservation time limit is reached, the system will remind the user through human-computer interaction to prevent the food from spoiling.

[0079] Preferably, in this embodiment of the invention, at least two temperature probes are used to acquire the current temperature of each cabinet in real time at a first preset frequency; the current temperatures acquired by all probes are averaged to obtain the current temperature of each cabinet.

[0080] Traditional single-layer / semi-automatic double-layer warming cabinets use a single-probe temperature sensor, which can only collect the temperature of a local area of ​​the cabinet (such as the middle of the cabinet), and cannot reflect the temperature differences in areas such as the edges and corners of the cabinet. This leads to a situation where the displayed temperature meets the standard, but the actual local temperature does not meet the standard, thus causing food quality problems (such as dry and cracked pasta in the edge areas). The embodiments of this invention use at least two temperature probes (such as one in the middle of the cabinet and one at the edge, or one at the top and one at the bottom) to cover the key areas of the cabinet. By calculating the average value, the influence of local abnormal temperatures on the overall judgment is reduced, making the collected cabinet temperature closer to the true average temperature of the cabinet, and avoiding misjudgment and adjustment caused by single points.

[0081] Preferably, the technical solution for achieving real-time acquisition of the current humidity of each layer of the insulation cabinet and real-time adjustment of the humidity of each cabinet based on the current humidity and the target humidity is described below, specifically including the following solution:

[0082] The humidity sensor acquires the current humidity of each cabinet in real time at a second preset frequency; based on the current humidity and target humidity of each cabinet, it determines whether to trigger humidity compensation; if humidity compensation is triggered, the humidity of the cabinet is adjusted in real time through the ultrasonic atomization module and the fan.

[0083] Specifically, traditional warming cabinets lack humidity control and rely solely on the natural humidity of the cabinet, which can easily lead to food drying out. However, this invention uses humidity sensors to acquire the current humidity of each cabinet in real time at a second preset frequency. Based on the current humidity and target humidity of each cabinet, it determines whether to trigger humidity compensation, precisely controlling the timing of humidification and preventing over-humidification that could cause condensation and dripping (contaminating food) or insufficient humidification that could cause food to dry and crack.

[0084] The fan evenly diffuses the 5-10μm micro-atomized particles generated by the ultrasonic atomization module throughout the cabinet, avoiding localized humidification. For example, when storing pasta in the upper cabinet of a double-layered unit, the atomization module activates, and the fan drives the atomized particles to cover the entire upper cabinet, ensuring that all pasta are in a humidity environment of 40%RH±3%RH, preventing pasta near the atomization port from becoming damp while pasta further away from it from drying out and cracking.

[0085] Preferably, the following describes how to determine whether to trigger humidity compensation based on the current humidity and target humidity of each cabinet, specifically including the following scheme:

[0086] First, based on the current humidity and target humidity of each cabinet, the current humidity deviation of the corresponding cabinet is determined. Second, the current humidity deviation is input into a pre-trained humidity change prediction model, and based on the model, the humidity data of the corresponding cabinet at the next moment is predicted. Finally, based on the humidity data of the cabinet at the next moment, it is determined whether humidity compensation should be triggered.

[0087] This invention calculates the current humidity deviation of each cabinet based on its current humidity and target humidity, and inputs the current humidity deviation into a pre-trained humidity change prediction model to predict the humidity data at the next moment, so as to determine whether to trigger humidity compensation. This makes humidity control proactive and avoids humidity fluctuations caused by lag compensation, thereby ensuring that food is always in a stable humidity environment and effectively improving the freshness of food.

[0088] Preferably, in this embodiment of the invention, the real-time humidity adjustment of the cabinet using an ultrasonic atomization module and a fan includes: pre-sterilizing the water required for atomization to obtain sterilized water; cooling the sterilized water to the target temperature of the corresponding cabinet; using the ultrasonic atomization module to atomize the water cooled to the target temperature, while using a fan to diffuse the atomized particles.

[0089] Specifically, in this embodiment of the invention, the water required for atomization can be sterilized using PTC heating sterilization. This involves heating the water to above 80°C and maintaining this temperature for a certain period, effectively killing over 99% of pathogenic bacteria (such as E. coli and Salmonella) and microbial spores in the water, ensuring that the water used for atomization meets food contact hygiene standards. For foods intended for direct consumption (such as pasta and pastries), sterilization avoids the risk of contamination upon humidification, particularly aligning with the requirements for food contact water to meet standards in the catering industry, thus reducing food safety risks for businesses.

[0090] Furthermore, if traditional warming cabinets use tap water or untreated water for humidification, bacteria, mold, and other microorganisms in the water can easily adhere to the food surface through atomized particles, leading to food spoilage or posing food safety risks. This invention pre-sterilizes the water required for atomization, effectively improving food freshness.

[0091] Furthermore, temperature and humidity are interdependent. If room temperature (e.g., 25℃) or high temperature (e.g., 50℃) water is used directly for atomization, the atomized particles will absorb or release heat after entering the cabinet, causing temperature fluctuations (e.g., cold water atomization lowers the local temperature by 2-3℃, while hot water atomization raises the local temperature by 1-2℃), interfering with the already stable temperature environment. This invention cools the sterilized water to the target temperature of the current cabinet, ensuring that the temperature of the atomized particles matches the ambient temperature of the cabinet. This avoids heat exchange interference caused by temperature differences, thus making temperature and humidity regulation independent and non-interfering. For example, under the target parameters of 60℃ / 40%RH for the upper layer, the atomizing water is also 60℃. During humidification, the temperature can still be stabilized at 60℃±1℃, without the need to activate additional heating / cooling regulation due to water temperature fluctuations. This ensures temperature control accuracy and reduces ineffective energy consumption.

[0092] The ultrasonic atomization module in this embodiment of the invention uses a 16mm ultrasonic atomizing plate, which can generate micro-atomized particles of 5-10μm. These particles have the characteristics of long suspension time and wide diffusion range, allowing for more uniform distribution within the cabinet space and preventing excessively high local humidity caused by the rapid settling of large particles. The airflow generated by the fan can rapidly diffuse the 5-10μm atomized particles to all corners of the cabinet, ensuring that the humidity difference between the upper and lower cabinet layers is ≤2%RH. This avoids the defects of excessively high humidity near the atomization port and insufficient humidity in areas further away, thereby further improving the freshness of food.

[0093] This invention, through a complete process design of sterilization → temperature control → efficient atomization → uniform diffusion, not only ensures food contact safety but also solves the technical problem of temperature and humidity interference. At the same time, by optimizing the atomization particles and diffusion method, it achieves precise and uniform humidity regulation, making the double-layer warming cabinet more suitable for the catering industry's multiple needs for food preservation quality, safety, and cost control.

[0094] like Figure 2 As shown, the present invention also provides a control system for a multi-layer heat preservation cabinet, comprising:

[0095] It has at least two cabinets; each cabinet is equipped with a camera, a food type input module, a weight sensor, a temperature sensor, and a humidity sensor.

[0096] The camera, food type input module, weight sensor, temperature sensor, and humidity sensor are respectively connected to the system main control unit;

[0097] The system's main control unit is also connected to: a semiconductor heating / cooling element, an ultrasonic atomizing module, a fan, a LoRaWAN wireless transmission module, and a PID controller; the LoRaWAN wireless transmission module is connected to the user terminal via Bluetooth.

[0098] The camera is used to acquire information about the type of the target food; the food type input module allows the user to acquire the identification information of the target food.

[0099] The weight sensor is used to acquire the weight information of the target food; the temperature sensor and humidity sensor are used to acquire the current temperature and humidity of each cabinet in real time.

[0100] The system main control unit is used to determine the target temperature and target humidity corresponding to the target food based on the target food type information;

[0101] The PID controller is used to receive the current temperature and target temperature of each layer of the insulation cabinet transmitted by the system main control unit, and adjust the temperature of each cabinet in real time according to the current temperature and target temperature; it is also used to receive the current humidity and target humidity of each layer of the insulation cabinet transmitted by the system main control unit, and adjust the humidity of each cabinet in real time according to the current humidity and target humidity.

[0102] The semiconductor heating / cooling element is used to heat or cool the cabinet according to the instructions of the system's main control unit;

[0103] The ultrasonic atomization module is used to spray the cabinet according to the instructions of the system's main control unit;

[0104] The fan is used to diffuse the atomized particles inside the cabinet according to the instructions of the system's main control unit.

[0105] The LoRaWAN wireless transmission module is used to receive real-time temperature and humidity data and equipment operating status data of each cabinet layer transmitted by the system main control unit, and upload the data to the IoT cloud platform through the LoRaWAN protocol; it is also used to receive remote control commands issued by the IoT cloud platform and forward the commands to the system main control unit.

[0106] Figure 3 An example is a schematic diagram of the physical structure of an electronic device, such as... Figure 3 As shown, the electronic device may include: a processor 310, a communication interface 320, a memory 330, and a communication bus 340, wherein the processor 310, the communication interface 320, and the memory 330 communicate with each other via the communication bus 340. The processor 310 can call logic instructions in the memory 330 to execute a control method for the double-layer insulation cabinet, the method including:

[0107] Obtain the type information of the target food in each layer of the warming cabinet; the type information of the target food includes: fresh fruits and vegetables, pasta and staple foods, meat, soups and porridges, bean products, and baked goods and pastries;

[0108] Based on the type information of the target food, determine the target temperature and target humidity corresponding to the target food;

[0109] The current temperature of each layer of the insulation cabinet is acquired in real time, and the temperature of each layer of the insulation cabinet is adjusted in real time according to the current temperature and the target temperature.

[0110] The current humidity of each layer of the insulation cabinet is acquired in real time, and the humidity of each layer of the insulation cabinet is adjusted in real time based on the current humidity and the target humidity.

[0111] Furthermore, the logical instructions in the aforementioned memory 330 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0112] On the other hand, the present invention also provides a computer program product, the computer program product comprising a computer program that can be stored on a non-transitory computer-readable storage medium, wherein when the computer program is executed by a processor, the computer is able to execute the control method for the double-layer insulated cabinet provided by the above methods, the method comprising:

[0113] Obtain the type information of the target food in each layer of the warming cabinet; the type information of the target food includes: fresh fruits and vegetables, pasta and staple foods, meat, soups and porridges, bean products, and baked goods and pastries;

[0114] Based on the type information of the target food, determine the target temperature and target humidity corresponding to the target food;

[0115] The current temperature of each layer of the insulation cabinet is acquired in real time, and the temperature of each layer of the insulation cabinet is adjusted in real time according to the current temperature and the target temperature.

[0116] The current humidity of each layer of the insulation cabinet is acquired in real time, and the humidity of each layer of the insulation cabinet is adjusted in real time based on the current humidity and the target humidity.

[0117] In another aspect, the present invention also provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the control method for the double-layer insulated cabinet provided by the methods described above, the method comprising:

[0118] Obtain the type information of the target food in each layer of the warming cabinet; the type information of the target food includes: fresh fruits and vegetables, pasta and staple foods, meat, soups and porridges, bean products, and baked goods and pastries;

[0119] Based on the type information of the target food, determine the target temperature and target humidity corresponding to the target food;

[0120] The current temperature of each layer of the insulation cabinet is acquired in real time, and the temperature of each layer of the insulation cabinet is adjusted in real time according to the current temperature and the target temperature.

[0121] The current humidity of each layer of the insulation cabinet is acquired in real time, and the humidity of each layer of the insulation cabinet is adjusted in real time based on the current humidity and the target humidity.

[0122] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0123] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, magnetic disk, optical disk, etc., and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods described in the various embodiments or some parts of the embodiments.

[0124] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A control method for a double-layer heat preservation cabinet, characterized in that, include: Obtain information on the types of target food in each layer of the warming cabinet; The target food categories include: fresh fruits and vegetables, pasta and staple foods, meat, soups and porridges, soy products, and baked goods and pastries. Based on the type information of the target food, determine the target temperature and target humidity corresponding to the target food; The current temperature of each layer of the insulation cabinet is acquired in real time, and the temperature of each layer of the insulation cabinet is adjusted in real time according to the current temperature and the target temperature. The current humidity of each layer of the insulation cabinet is acquired in real time, and the humidity of each layer of the insulation cabinet is adjusted in real time based on the current humidity and the target humidity.

2. The control method for the double-layer heat preservation cabinet according to claim 1, characterized in that, The process of obtaining information on the types of target food in each layer of the warming cabinet includes: First, obtain the food image information or food label information stored in each layer of the warming cabinet, and determine the type information of the target food based on the food image information or food label information; If the food image information or food label information cannot be obtained, the type information of the target food is determined based on the weight information of the target food.

3. The control method for a double-layer insulated cabinet according to claim 1 or 2, characterized in that, The step of determining the target temperature and target humidity corresponding to the target food based on the type information of the target food includes: Based on the target food type information, select the target temperature and target humidity corresponding to the target food type from the pre-stored food type-temperature and humidity database; The real-time acquisition of the current temperature of each layer of the insulation cabinet, and the real-time adjustment of the temperature of each cabinet based on the current temperature and the target temperature, includes: The current temperature of each cabinet is obtained in real time at a first preset frequency using temperature sensors. The current temperature is compared with the target temperature to determine the current temperature deviation of the corresponding cabinet. The current temperature deviation is input into a pre-trained temperature change prediction model, and based on this model, the temperature data of the corresponding cabinet at the next moment is predicted. The temperature of each cabinet is adjusted in real time based on the temperature data of the cabinet at the next moment.

4. The control method for the double-layer heat preservation cabinet according to claim 3, characterized in that, Also includes: Obtain the initial time when the target food is placed in the warming cabinet; Based on the type of the target food and the initial time, determine the shelf life of the target food; An early warning will be issued if the stated shelf life expires.

5. The control method for the double-layer heat preservation cabinet according to claim 3, characterized in that, The step of acquiring the current temperature of each cabinet in real time at a first preset frequency using temperature sensors includes: The current temperature of each cabinet is acquired in real time using at least two temperature probes at a first preset frequency. The current temperature of each cabinet is obtained by averaging the current temperatures obtained from all the probes.

6. The control method for the double-layer heat preservation cabinet according to claim 3, characterized in that, The real-time acquisition of the current humidity of each layer of the insulation cabinet, and the real-time adjustment of the humidity of each cabinet based on the current humidity and the target humidity, includes: The humidity sensor acquires the current humidity of each cabinet in real time at a second preset frequency. Based on the current humidity and target humidity of each cabinet, determine whether to trigger humidity compensation; if humidity compensation is triggered, adjust the humidity of the cabinet in real time through the ultrasonic atomization module and fan.

7. The control method for the double-layer heat preservation cabinet according to claim 6, characterized in that, The process of determining whether to trigger humidity compensation based on the current humidity and target humidity of each cabinet includes: Determine the current humidity deviation of each cabinet based on its current humidity and target humidity. The current humidity deviation is input into a pre-trained humidity change prediction model, and based on the model, the humidity data of the corresponding cabinet at the next moment is predicted. Based on the humidity data of the cabinet at the next moment, determine whether to trigger humidity compensation.

8. The control method for the double-layer heat preservation cabinet according to claim 6, characterized in that, The real-time humidity adjustment of the cabinet via the ultrasonic atomization module and fan includes: The water required for atomization is sterilized in advance to obtain sterilized water. The sterilized water is cooled to the target temperature of the corresponding cabinet. An ultrasonic atomization module is used to atomize water cooled to the target temperature, while a fan is used to diffuse the atomized particles.

9. A control system for a multi-layer insulated cabinet, characterized in that, include: It has at least two cabinets; each cabinet is equipped with a camera, a food type input module, a weight sensor, a temperature sensor, and a humidity sensor. The camera, food type input module, weight sensor, temperature sensor, and humidity sensor are respectively connected to the system main control unit; The system's main control unit is also connected to: a semiconductor heating / cooling element, an ultrasonic atomizing module, a fan, a LoRaWAN wireless transmission module, and a PID controller; the LoRaWAN wireless transmission module is connected to the user terminal via Bluetooth. The camera is used to acquire information about the type of the target food; the food type input module allows the user to acquire the identification information of the target food. The weight sensor is used to acquire the weight information of the target food; the temperature sensor and humidity sensor are used to acquire the current temperature and humidity of each cabinet in real time. The system main control unit is used to determine the target temperature and target humidity corresponding to the target food based on the target food type information; The PID controller is used to receive the current temperature and target temperature of each layer of the insulation cabinet transmitted by the system main control unit, and adjust the temperature of each cabinet in real time according to the current temperature and target temperature; it is also used to receive the current humidity and target humidity of each layer of the insulation cabinet transmitted by the system main control unit, and adjust the humidity of each cabinet in real time according to the current humidity and target humidity. The semiconductor heating / cooling element is used to heat or cool the cabinet according to the instructions of the system's main control unit; The ultrasonic atomization module is used to spray the cabinet according to the instructions of the system's main control unit; The fan is used to diffuse the atomized particles inside the cabinet according to the instructions of the system's main control unit. The LoRaWAN wireless transmission module is used to receive real-time temperature and humidity data and equipment operating status data of each cabinet layer transmitted by the system main control unit, and upload the data to the IoT cloud platform through the LoRaWAN protocol; it is also used to receive remote control commands issued by the IoT cloud platform and forward the commands to the system main control unit.

10. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that, When the processor executes the program, it implements the control method for the double-layer insulated cabinet as described in any one of claims 1 to 8.

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