Method for managing food information of refrigeration device, refrigeration device and readable storage medium

Abstract

The application discloses a food material information management method of a refrigeration equipment, the refrigeration equipment and a readable storage medium. The food material information management method comprises the steps of obtaining current target food material information, last time all food material information and compartment current temperature information, judging whether the current target food material information exists in the last time all food material information, and judging whether the current target food material information is set as original storage information or new storage information. The refrigeration equipment applying the food material information management method can more accurately manage food materials. Through the judgment on the temperature of newly put food materials and the information of the food materials, it is judged whether the food materials are newly put or originally stored in the refrigerator, so that the continuous tracking management of the food materials is facilitated, and the food materials cannot be judged as new or old after being taken out of the refrigerator and then put back. The management of the food materials by the refrigeration equipment is more accurate and meets the demand of smart home.

Description

Technical Field

[0001] This invention relates to a method for managing food information in a refrigeration device, and more particularly to a refrigeration device and a readable storage medium that apply this method. Background Technology

[0002] With the development of smart home appliances, users have increasingly higher expectations for the intelligence of refrigerators, hoping that they can intelligently manage every food item inside. Existing intelligent refrigerator solutions can manage food by using cameras to capture images of it. However, limitations such as camera location, shooting angle, and the randomness of how users place and remove food make it difficult to manage food more accurately. For example, if a user takes out a beverage, drinks it, and then puts it back in the refrigerator, it's impossible to distinguish whether the beverage was previously stored or newly placed. In other words, managing food that has been previously placed in the refrigerator and then put back in is something current technology cannot achieve. Summary of the Invention

[0003] To address the problems in the prior art, the present invention aims to provide a method for managing food information in a refrigeration device, a refrigeration device, and a readable storage medium.

[0004] To achieve the above-mentioned objective, one embodiment of the present invention provides a method for managing food information in a refrigeration device, comprising the following steps:

[0005] Obtain current target ingredient information, previous all ingredient information, and current room temperature information, wherein the current target ingredient information includes the current temperature information of the target ingredient;

[0006] Determine whether the current target ingredient information exists in the previous list of all ingredient information.

[0007] if:

[0008] Determine whether the difference between the current temperature information of the target ingredient and the current temperature information of the room is within a first preset temperature difference range.

[0009] If so, set the current target ingredient information to the original stored information.

[0010] If not, record the current target ingredient information as new stored information;

[0011] If not:

[0012] Determine whether the current target ingredient information belongs to historical ingredient information.

[0013] If so, set the current target ingredient information to the original stored information.

[0014] If not, record the current target ingredient information as new stored information.

[0015] As a further improvement of the present invention, the step of "determining whether the current target ingredient information belongs to historical ingredient information" includes:

[0016] Obtain the first temperature information;

[0017] Determine whether the current temperature of the target ingredient is greater than or equal to the first temperature information;

[0018] If so, record the current target ingredient information as new stored information.

[0019] As a further improvement to the present invention, the following steps are also included:

[0020] Obtain the current temperature information of the external environment;

[0021] The first temperature information is calculated based on the current temperature information of the external environment.

[0022] As a further improvement of the present invention, the step of "determining whether the current target ingredient information belongs to historical ingredient information" includes:

[0023] Determine whether the current temperature of the target ingredient is greater than or equal to the first temperature information;

[0024] If not, obtain all ingredient information for each time within the first time period, and set the all ingredient information for each time as the historical ingredient information;

[0025] Determine whether the current target ingredient information exists in each set of all ingredient information;

[0026] If so, set the current target ingredient information to the original stored information.

[0027] As a further improvement of the present invention, the step of "obtaining all ingredient information for each time within the first time period" includes:

[0028] The current temperature information of the external environment is obtained, and the current target food information also includes type information;

[0029] Based on the type information, the current temperature information of the external environment, and the current temperature information of the room, obtain the correspondence information between temperature and time, including the temperature change relationship of the food items in the type information over time;

[0030] The first time period is determined based on the corresponding relationship information, the current temperature information of the room, and the current temperature information of the target ingredient.

[0031] As a further improvement of the present invention, the step of "determining whether the current target ingredient information belongs to historical ingredient information" includes:

[0032] Obtain the second temperature information;

[0033] Determine whether the current temperature of the target ingredient is lower than the second temperature information;

[0034] If so, obtain all ingredient information for each time period within the second time period, and set the all ingredient information for each time period as the historical ingredient information;

[0035] Determine whether the current target ingredient information exists in each set of all ingredient information;

[0036] If so, set the current target ingredient information to the original stored information.

[0037] As a further improvement of the present invention, the step of "obtaining current target ingredient information and previous all ingredient information" includes:

[0038] Get the current photo information and the previous photo information;

[0039] Identify the current photo information and the previous photo information;

[0040] Based on the current photo information and the previous photo information, obtain the current target ingredient information and the previous total ingredient information.

[0041] As a further improvement to the present invention, the following steps are also included:

[0042] Obtain the current temperature information of the external environment;

[0043] When the difference between the current temperature of the room and the current temperature of the external environment is less than a second preset temperature difference range, the management of food information is stopped.

[0044] To achieve one of the above-mentioned objectives, one embodiment of the present invention provides a refrigeration device, comprising:

[0045] Room;

[0046] A camera module, installed inside the room, is used to take pictures of the room;

[0047] A temperature detection module is used to detect the temperature inside the room and the temperature of the food.

[0048] Storage module, used to store computer programs;

[0049] The processing module, when executing the computer program, can implement the steps in the above-mentioned method for managing food information of refrigeration equipment.

[0050] To achieve one of the above-mentioned objectives, one embodiment of the present invention provides a readable storage medium storing a computer program, which, when executed by a processing module, can implement the steps in the above-mentioned method for managing food information of a refrigeration device.

[0051] Compared with the prior art, the present invention has the following beneficial effects: the refrigeration equipment using this food information management method can manage food more accurately. By judging the temperature of newly added food and the food's own information, it can determine whether the food is newly added or food that was previously stored in the refrigerator. This facilitates continuous tracking management of food and avoids the inability to determine whether food is new or old after it has been taken out of the refrigerator and put back in. The refrigeration equipment manages food more accurately and is more in line with the needs of smart homes. Attached Figure Description

[0052] Figure 1 This is a flowchart of a food ingredient information management method according to an embodiment of the present invention;

[0053] Figure 2 This is a flowchart of a method for determining whether current target ingredient information belongs to historical ingredient information according to an embodiment of the present invention;

[0054] Figure 3 This is a method for obtaining the first time period according to an embodiment of the present invention;

[0055] Figure 4 This is a flowchart of a method for determining whether the current target ingredient information belongs to historical ingredient information, according to another embodiment of the present invention.

[0056] Figure 5 This is a schematic diagram of the control module of a refrigeration device according to an embodiment of the present invention;

[0057] Among them, 10. Refrigeration equipment; 1. Camera module; 2. Temperature detection module; 3. Storage module; 4. Processing module; 5. Communication bus. Detailed Implementation

[0058] The present invention will now be described in detail with reference to the specific embodiments shown in the accompanying drawings. However, these embodiments do not limit the present invention, and any structural, methodological, or functional modifications made by those skilled in the art based on these embodiments are included within the scope of protection of the present invention.

[0059] One embodiment of the present invention provides a method for managing food information in a refrigeration device, a refrigeration device, and a readable storage medium. The refrigeration device using this method can manage food information more accurately, making the refrigeration device more intelligent and meeting the needs of smart homes.

[0060] The refrigeration device 10 in this embodiment can be a refrigerator, freezer, wine cabinet, etc. The following embodiment takes a household appliance - refrigerator - applied in a home environment as an example to illustrate the food information management during the process of taking food in and out of the refrigerator environment. This food management is especially suitable for information maintenance of food with a short shelf life, such as fresh milk, fruits and vegetables.

[0061] The refrigeration device 10 includes a compartment for refrigerating food ingredients. A camera module 1 is installed in the compartment for taking pictures of the compartment. The refrigeration device 10 also includes a temperature detection module 2 for acquiring the temperature inside the compartment and the temperature of the food ingredients.

[0062] Figure 1 This application provides a method for managing food information within a refrigeration device 10, which is one embodiment of the present application. Although the present application provides the method operation steps as described in the following embodiments or flowcharts, the execution order of these steps is not limited to the execution order provided in the embodiments of the present application, based on conventional or non-creative labor, where there is no necessary causal relationship in the logical process.

[0063] Specifically, it includes the following steps:

[0064] Step 101: Obtain current target ingredient information, previous all ingredient information, and current compartment temperature information. The current target ingredient information includes the current temperature of the target ingredient. The target ingredient refers to the ingredient being judged in this step. This information includes the type of the target ingredient and its current temperature. The type information can be obtained through image recognition, and the temperature of the ingredient's location can be obtained using a thermal imaging camera, infrared sensor, etc., thus obtaining the current temperature information. The previous all ingredient information refers to the information of all ingredients already stored in the refrigerator before obtaining the current target ingredient information. This information can be obtained by recognizing a previously captured image containing all ingredients in the refrigerator. The current compartment temperature information can be obtained through temperature detection module 2, which detects the current temperature within the compartment.

[0065] The difference between the current and the previous can be determined by whether the refrigerator door has been opened and closed. That is, the food information management method is activated after the refrigerator door is detected to be closed. Correspondingly, the current information is the previous information after the refrigerator door is closed again. The above operation is triggered by detecting the closure of the door, and it serves as the time distinction node between the current and the previous information.

[0066] Step 102: Determine whether the current target ingredient information exists in the previous list of all ingredient information.

[0067] If yes: This indicates that the target food information may have already existed in the refrigerator before the refrigerator door was closed. Step 1021 is initiated: Determine whether the difference between the current temperature information of the target food and the current temperature information of the compartment is within a first preset temperature difference range.

[0068] If so, set the current target ingredient information to the original stored information.

[0069] If not, record the current target ingredient information as new stored information;

[0070] The original stored information is the information recorded for the food item that was previously updated. For example, if a bottle of fresh milk was stored in the refrigerator on month X, and some information about the milk was recorded, such as its type, production date, and shelf life, and the door was opened on month X, and fresh milk was detected again after the door was closed, and it was determined to be the same bottle of milk that was put in on month X, then the information for that milk would simply remain the same as the information recorded on month X. If it was determined to be a new bottle of fresh milk, then the new information for that milk would be entered.

[0071] The first preset temperature difference is to prevent temperature fluctuations. For example, if the temperature inside the refrigerator compartment is 0 degrees, the temperature of the food may be -1 degrees or 1 degree. In addition, when the food is taken out of the refrigerator for drinking and then put back into the refrigerator, the temperature may rise slightly. Therefore, when the difference between the current temperature information of the target food and the current temperature information of the compartment is less than or equal to the first preset temperature difference, it is still considered to be food that has been cooled in the compartment.

[0072] If the ingredient was also in the previous list of all ingredients, and the temperature difference between it and the room matches the first preset temperature difference, it is determined to be the original stored information; otherwise, it is recorded as new stored information.

[0073] In step 102 above, if not:

[0074] Step 1022: Determine whether the current target ingredient information belongs to historical ingredient information.

[0075] If so, set the current target ingredient information to the original stored information.

[0076] If not, record the current target ingredient information as new stored information.

[0077] Historical food information refers to comparisons not with the last set of food information, but with information from even earlier times. For example, it could be the food information from the time the refrigerator door was closed two minutes ago. For instance, if a user opened the door 5 minutes ago, 8 minutes ago, and 15 minutes ago, the last set of food information corresponds to the food information stored in the refrigerator 5 minutes ago, while the food information from 8 minutes ago and 15 minutes ago can be set as historical food information.

[0078] Further, step 1022, "determining whether the current target ingredient information belongs to historical ingredient information," includes:

[0079] Obtain the first temperature information;

[0080] Determine whether the current temperature of the target ingredient is greater than or equal to the first temperature information;

[0081] If so, record the current target ingredient information as new stored information.

[0082] If the temperature of the target food information is already high, reaching or even exceeding the first temperature information, then it is meaningless to determine whether it is food previously stored in the refrigerator by comparing temperatures. Therefore, these foods with higher temperatures are directly identified as newly stored information.

[0083] Regarding the first temperature information, the current temperature of the external environment can be obtained, and the first temperature information can be calculated based on the current temperature of the external environment, or even directly set as the first temperature information. The current temperature of the external environment can be understood as room temperature, which is detected by a temperature sensor placed outside the refrigerator. Since the food is placed in a room temperature environment, the temperature of the food is related to the external ambient temperature. The temperature range of the food in that environment can be calculated from the external ambient temperature. According to the second law of thermodynamics, objects in a room temperature environment will not spontaneously experience entropy reduction. Therefore, based on the current temperature of the external environment, a suitable first temperature information can be calculated. This first temperature information reflects whether the temperature of the food can be naturally reached at room temperature.

[0084] In other words, if the temperature of the current target food has reached the first temperature information, it is considered a new food. Of course, the first temperature information can be adjusted according to preset rules. According to experimental methods, when the temperature reaches a certain range, it will no longer be compared with the historical food information. For example, the midpoint between the temperature inside the refrigerator and the outside temperature, or different first temperature information corresponding to different attributes of different foods.

[0085] Furthermore, to determine whether the information about the current target food item already existed in the refrigerator during the previous door opening process, there are two possible implementation methods:

[0086] In one embodiment, such as Figure 2 As shown;

[0087] Step 1022, "determining whether the current target ingredient information belongs to historical ingredient information," includes:

[0088] Determine whether the current temperature of the target ingredient is greater than or equal to the first temperature information;

[0089] If not, obtain all ingredient information for each time within the first time period, and set the all ingredient information for each time as the historical ingredient information;

[0090] Determine whether the current target ingredient information exists in each set of all ingredient information;

[0091] If so, set the current target ingredient information to the original stored information;

[0092] If not, record the current target ingredient information as new stored information.

[0093] The first time period can be preset or obtained according to the following specific rules. When the temperature of the food itself is lower than the first temperature information, the amount of all food information each time is controlled by controlling the length of the first time period. For example, if the first time period is 10 minutes, it is all the food information obtained after each opening within 10 minutes. If the first time period is 1 hour, it corresponds to 1 hour. It can be seen that the longer the first time period, the greater the amount of historical food information to be judged.

[0094] Furthermore, such as Figure 3 As shown, the step "obtaining all ingredient information for each time period within the first time time" includes:

[0095] The current temperature information of the external environment is obtained, and the current target food information also includes type information;

[0096] Based on the type information, the current temperature information of the external environment, and the current temperature information of the room, obtain the correspondence information between temperature and time, including the temperature change relationship of the food items in the type information over time;

[0097] The first time period is determined based on the corresponding relationship information, the current temperature information of the room, and the current temperature information of the target ingredient.

[0098] Here, different ingredients correspond to different types of information, and the relationship between temperature and time differs for each type. For example, the relationship between a piece of beef and a bottle of beverage is different. At the same initial temperature and room temperature, the temperature changes differently over time. This relationship can be obtained through simulation experiments on different ingredients. Furthermore, different external environmental temperatures and different room temperatures can also be used to establish different relationships. Figure 3 In this context, the greater the temperature difference between the inside and outside of the refrigerator, the steeper the slope becomes.

[0099] The relationship between temperature and time can be a tabular comparison, a fitted function, or something similar. Figure 3 The coordinate graph shown corresponds to different types of information, current external temperature information, and current compartment temperature information. Under this coordinate graph, based on the current compartment temperature information and the current temperature information of the target food, it is possible to determine the time required for the food to rise from the temperature inside the refrigerator (current compartment temperature information) to the current temperature of the target food. This time is the first time period. By determining whether the food has been in the refrigerator within this time range, it can be determined whether the food information should be set as the original storage information.

[0100] In another embodiment, such as Figure 4 As shown, the step "determining whether the current target ingredient information belongs to historical ingredient information" includes:

[0101] Obtain the second temperature information;

[0102] Determine whether the current temperature of the target ingredient is lower than the second temperature information;

[0103] If so, obtain all ingredient information for each time period within the second time period, and set the all ingredient information for each time period as the historical ingredient information;

[0104] Determine whether the current target ingredient information exists in each set of all ingredient information;

[0105] If so, set the current target ingredient information to the original stored information.

[0106] Similar to the method described above for obtaining the first temperature information, the purpose of detecting whether it is lower than the second temperature information is to determine whether the current temperature is a low temperature that the food cannot naturally reach at room temperature. According to the second law of thermodynamics, food will not spontaneously decrease its entropy at room temperature. Therefore, based on the current temperature information of the external environment, a suitable second temperature information can be calculated. This second temperature information reflects whether the temperature of the food cannot be naturally reached at the current room temperature. When it is lower than the second temperature information, it is determined that it has been refrigerated before.

[0107] The second temperature information can be a value between the current temperature of the room and the current temperature of the external environment, but closer to the current temperature of the room. When the food temperature is very low, it is determined that it is unlikely to be a temperature achievable at room temperature, and since the food appears in the historical food information within the second time period, it is determined to be original stored information. The second time period can be customized according to the type of food, such as 10 minutes for fresh milk and 20 minutes for beef, or it can be pre-defined uniformly, such as 15 minutes, and the system will check whether the food is included in the photos obtained after each time the door is closed within 15 minutes.

[0108] Furthermore, the step of "obtaining current target ingredient information and previous all ingredient information" includes:

[0109] Get the current photo information and the previous photo information;

[0110] Identify the current photo information and the previous photo information;

[0111] Based on the current photo information and the previous photo information, the current target ingredient information and the previous all ingredient information are obtained. In other words, the multiple ingredient information from the previous time were obtained through recognition after taking a photo. After obtaining the photo, it can be stored and the content in the photo can be recognized again when comparison is needed next time. Alternatively, the recognition result can be stored immediately after recognition.

[0112] The method in this embodiment further includes the following steps:

[0113] Obtain the current temperature information of the external environment;

[0114] When the difference between the current temperature of the room and the current temperature of the external environment is less than a second preset temperature difference range, the management of food information is stopped.

[0115] When the temperature difference is too small, the method of using the temperature difference to determine whether the food was previously stored in the refrigerator becomes invalid, and the above method should be discontinued.

[0116] In addition, the method in this embodiment also includes the following steps:

[0117] Determine whether the current location information of the target food is consistent with the previous location information of the target food. If the location information is consistent, it can be assumed that the food has not been moved at that location, and the food is more likely to be the food that was in the refrigerator before. If the temperature is also consistent, then maintain the original storage information.

[0118] In addition, the refrigeration equipment 10 also includes a storage module 3 and a processing module 4. The storage module 3 stores a computer program, and the processing module 4 executes the computer program to implement the steps in the above-mentioned food information management method of the refrigeration equipment 10. That is, it implements the steps in any one of the technical solutions of the above-mentioned food information management method of the refrigeration equipment 10.

[0119] In addition, the refrigerator also includes a refrigeration system and a communication bus 5. The refrigeration system cools compartments, which may include a refrigerator compartment, a freezer compartment, and a variable temperature compartment. Different compartment temperatures correspond to different current temperature information of the compartment. The temperature detection module 2 includes a detection unit for detecting the temperature inside the compartment, a detection unit for detecting the temperature outside the refrigerator, and a detection unit for detecting the temperature of the food. The communication bus 5 is used to establish a connection between the aforementioned camera module 1, temperature detection module 2, processing module 4, and storage module 3. The communication bus 5 may include a path for transmitting information between the aforementioned camera module 1, temperature detection module 2, processing module 4, and storage module 3.

[0120] The storage module 3 can be independent and connected to the processing module 4 via the communication bus 5. Alternatively, the storage module 3 can be integrated with the processing module 4. The processing module 4 can be a general-purpose central processing unit (CPU), a microprocessor module, an application-specific integrated circuit (ASIC), or one or more integrated circuits used to control the execution of the program in this application.

[0121] Furthermore, one embodiment of the present invention provides a computer-readable storage medium storing a computer program. When the computer program is executed by the processing module 4, it can implement any one of the steps in the above-described method for managing food information of the refrigeration equipment 10, that is, implement any one of the steps in the above-described method for managing food information of the refrigeration equipment 10.

[0122] In the foregoing description, it should be understood that the disclosed systems, methods, and approaches can be implemented in other ways. For example, the system implementation methods described above are merely illustrative; for instance, the division of device modules is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple modules or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the couplings or direct couplings or communication connections shown or discussed may be through some interfaces; indirect couplings or communication connections between systems or modules may be electrical, mechanical, or other forms.

[0123] For example, in this application, processing module 4 can be concentrated in one processing module, or each module can exist physically separately, or one or more modules can be integrated into one module. The integrated module can be implemented in hardware or in the form of hardware plus software functional modules.

[0124] Similarly, storage module 3 can be integrated into one storage module 3, or it can be multiple separate physical entities.

[0125] The integrated modules implemented as software functional modules described above can be stored in a computer-readable storage medium. These software functional modules, stored in a storage medium, include several instructions to cause a computer system (which may be a personal computer, server, or network system, etc.) or processing module 4 to execute some steps of the methods described in the various embodiments of this application. 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.

[0126] Compared with the prior art, this embodiment has the following beneficial effects:

[0127] Refrigeration equipment using this food information management method can manage food more precisely. By judging the temperature and information of newly added food, it can determine whether the food is newly added or food that was previously stored in the refrigerator. This facilitates continuous tracking and management of food, and avoids the inability to determine whether food is new or old after it has been taken out of the refrigerator and put back in. This refrigeration equipment manages food more accurately and is more in line with the needs of smart homes.

[0128] It should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This way of describing the specification is only for clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

[0129] The detailed descriptions listed above are merely specific descriptions of feasible embodiments of the present invention, and are not intended to limit the scope of protection of the present invention. All equivalent embodiments or modifications made without departing from the spirit of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for managing food information in a refrigeration device, characterized in that, Including the following steps: Obtain current target ingredient information, previous all ingredient information, and current room temperature information, wherein the current target ingredient information includes the current temperature information of the target ingredient; Determine whether the current target ingredient information exists in the previous list of all ingredient information. if: Determine whether the difference between the current temperature information of the target ingredient and the current temperature information of the room is less than or equal to a first preset temperature difference. If so, set the current target ingredient information to the original stored information. If not, record the current target ingredient information as new stored information; If not: Determine whether the current target ingredient information belongs to historical ingredient information. If so, set the current target ingredient information to the original stored information. If not, record the current target ingredient information as new stored information; The step of determining whether the current target ingredient information belongs to historical ingredient information includes: Obtain the first temperature information; Determine whether the current temperature of the target ingredient is greater than or equal to the first temperature information; If so, record the current target ingredient information as new stored information; If not, obtain all ingredient information for each time period within the first time period, and set the all ingredient information for each time period as the historical ingredient information.

2. The food ingredient information management method according to claim 1, characterized in that, It also includes the following steps: Obtain the current temperature information of the external environment; The first temperature information is calculated based on the current temperature information of the external environment.

3. The food ingredient information management method according to claim 1, characterized in that, The step of "determining whether the current target ingredient information belongs to historical ingredient information" includes: Determine whether the current target ingredient information exists in each set of all ingredient information; If so, set the current target ingredient information to the original stored information; If not, record the current target ingredient information as new stored information.

4. The food ingredient information management method according to claim 3, characterized in that, The step "obtaining all ingredient information for each time period within the first time time" includes: The current temperature information of the external environment is obtained, and the current target food information also includes type information; Based on the type information, the current temperature information of the external environment, and the current temperature information of the room, obtain the correspondence information between temperature and time, including the temperature change relationship of the food items in the type information over time; The first time period is determined based on the corresponding relationship information, the current temperature information of the room, and the current temperature information of the target ingredient.

5. The food ingredient information management method according to claim 1, characterized in that, The step of "determining whether the current target ingredient information belongs to historical ingredient information" includes: Obtain the second temperature information; Determine whether the current temperature of the target ingredient is lower than the second temperature information; If so, obtain all ingredient information for each time period within the second time period, and set the all ingredient information for each time period as the historical ingredient information; Determine whether the current target ingredient information exists in each set of all ingredient information; If so, set the current target ingredient information to the original stored information.

6. The food ingredient information management method according to claim 1, characterized in that, The step "obtain current target ingredient information and previous all ingredient information" includes: Get the current photo information and the previous photo information; Identify the current photo information and the previous photo information; Based on the current photo information and the previous photo information, obtain the current target ingredient information and the previous total ingredient information.

7. The food ingredient information management method according to claim 1, characterized in that, It also includes the following steps: Obtain the current temperature information of the external environment; When the difference between the current temperature of the room and the current temperature of the external environment is less than the second preset temperature difference, the management of food information is stopped.

8. A refrigeration device, characterized in that, include: Room; A camera module, installed inside the room, is used to take pictures of the room; A temperature detection module is used to detect the temperature inside the room and the temperature of the food. Storage module, used to store computer programs; The processing module, when executing the computer program, can implement the steps in the food information management method of the refrigeration equipment according to any one of claims 1 to 7.

9. A readable storage medium storing a computer program, characterized in that, When executed by the processing module, the computer program can implement the steps of the food information management method for the refrigeration equipment as described in any one of claims 1 to 7.

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