Food information management method for refrigeration equipment, refrigeration equipment and readable storage medium

Abstract

The present invention discloses a method for managing food information for a refrigeration device, the refrigeration device, and a readable storage medium. The method includes the steps of obtaining current thermal imaging information, current image information, previous thermal imaging information, and previous image information, and determining changes in the "temperature of the current thermal imaging information and the previous thermal imaging information," as well as the "temperature of the current image information and the previous image information" at each location, thereby determining whether food newly placed in the refrigerator is food already in the refrigerator or newly placed. Application of this method enables more precise food management, facilitates continuous tracking of food, and avoids the inability to determine whether food is new or old after being taken out of the refrigerator and then put back. This refrigeration device provides more precise food management and better meets the needs of smart homes.

Description

Technical Field

[0001] The present invention relates to a food information management method for refrigeration equipment, and in particular to a refrigeration equipment and a readable storage medium applying the method. Background Art

[0002] With the development of smart home appliances, users are increasingly expecting smart refrigerators to manage every ingredient within. Existing smart refrigerator solutions can manage ingredients by using cameras to capture them. However, these solutions are limited by factors such as camera position and angle, and the user's haphazard placement of ingredients, making accurate ingredient management difficult. For example, if a user takes out a drink and then returns it to the refrigerator, it's difficult to determine whether the drink is previously stored or newly added. Furthermore, managing previously stored ingredients after they've been taken out and then returned to the refrigerator is a challenge currently unavailable. Summary of the Invention

[0003] In order to solve the problems in the prior art, an object of the present invention is to provide a food information management method for a refrigeration device, a refrigeration device and a readable storage medium.

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

[0005] Acquire current thermal imaging information, current image information, last thermal imaging information, and last image information, wherein the current thermal imaging information and the last thermal imaging information each include a temperature corresponding to each position, and the current image information and the last image information each include a pixel corresponding to each position;

[0006] Comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position;

[0007] If the temperature difference at some locations is greater than the preset temperature change value, the area where the temperature difference is greater than the preset temperature change value is set as the food moving area;

[0008] Identifying the moved-in food area in the current image information to generate current first identification information, and identifying the moved-in food area in the previous image information to generate previous first identification information;

[0009] Calculating the incoming food information according to the current first identification information and the last first identification information;

[0010] Determine whether the imported food information belongs to historical food information,

[0011] If so, set the moved food information to the original stored information.

[0012] If not, record the moved-in food information as new storage information.

[0013] As a further improvement of the present invention, the step of "comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position" further includes:

[0014] Comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position;

[0015] If the temperature differences at all locations are not greater than the preset temperature change value, compare the pixel change value of the current image information and the previous image information at each location;

[0016] If the pixel change values ​​at all positions are less than the preset pixel change value, it is determined that all ingredients have not changed, and all ingredients maintain the original stored information.

[0017] As a further improvement of the present invention, the step of "comparing the pixel change value of the current image information at each position with the pixel change value of the previous image information" further includes:

[0018] Compare the pixel change value of the current image information and the previous image information at each position;

[0019] When there is a pixel change value that is not less than a preset pixel change value, the area where the pixel change value is not less than the preset pixel change value is set as a food removal area;

[0020] Identifying the moved-in food area in the current image information to generate current second identification information, and identifying the moved-in food area in the previous image information to generate previous second identification information;

[0021] Calculate the removed food information based on the current second identification information and the last second identification information.

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

[0023] obtaining first temperature information;

[0024] Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is greater than or equal to the first temperature information;

[0025] If so, record the moved-in food information as new storage information.

[0026] As a further improvement of the present invention, the following steps are also included:

[0027] Get the current temperature information of the external environment;

[0028] The first temperature information is calculated according to the current temperature information of the external environment.

[0029] As a further improvement of the present invention, the step of "determining whether the imported food information belongs to historical food information" includes:

[0030] Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is greater than or equal to the first temperature information;

[0031] If not, obtain all food information for each time period within the first time period, and set the all food information for each time period as the historical food information;

[0032] Determine whether the imported food information exists in all food information each time;

[0033] If yes, set the moved-in food information as the original stored information;

[0034] If not, record the moved-in food information as new storage information.

[0035] As a further improvement of the present invention, the step of "obtaining all food information each time within the first time period" includes:

[0036] Get the current temperature information of the external environment and the current temperature information of the compartment;

[0037] Acquire current temperature information of the incoming food, where the current temperature information of the incoming food is the temperature of the incoming food area in the current thermal imaging information;

[0038] Acquire temperature-time correspondence information based on the incoming food information, the current external environment temperature information, and the current chamber temperature information, wherein the correspondence information includes a relationship between the temperature of the incoming food and time;

[0039] The first time period is determined according to the corresponding relationship information, the current temperature information of the compartment and the current temperature information of the introduced food.

[0040] As a further improvement of the present invention, the step of "determining whether the imported food information belongs to historical food information" includes:

[0041] obtaining second temperature information;

[0042] Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is less than the second temperature information;

[0043] If yes, obtain all food information for each time period within the second time period, and set all food information for each time period as the historical food information;

[0044] Determine whether the imported food information exists in all food information each time;

[0045] If so, set the moved-in food information as the original stored information.

[0046] As a further improvement of the present invention, the following steps are also included:

[0047] Get the current temperature information of the external environment and the current temperature information of the compartment;

[0048] The second temperature information is calculated according to the current temperature information of the external environment and the current temperature information of the compartment.

[0049] As a further improvement of the present invention, the following steps are also included:

[0050] Get the current temperature information of the external environment and the current temperature information of the compartment;

[0051] When the difference between the current temperature information of the compartment and the current temperature information of the external environment is less than a preset temperature difference, the management of the food information is stopped.

[0052] As a further improvement of the present invention, the following steps are also included:

[0053] When the door opening information is obtained, the last thermal imaging information and the last image information are obtained, wherein the door opening information is information that detects that the user is in contact with or close to the door body;

[0054] When the door closing information is acquired, the current thermal imaging information and the current image information are acquired, and the door closing information is information that detects that the door body is closed.

[0055] To achieve one of the above-mentioned objectives, an embodiment of the present invention provides a refrigeration device, comprising:

[0056] compartment;

[0057] A camera module, which is disposed in the compartment and is used to take pictures of the interior of the compartment;

[0058] A temperature detection module, used to detect the temperature in the chamber and the temperature of the food;

[0059] a storage module storing a computer program;

[0060] The processing module can implement the steps in the above-mentioned food information management method for refrigeration equipment when executing the computer program.

[0061] To achieve one of the above-mentioned objects of the invention, an 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.

[0062] Compared with the existing technology, the present invention has the following beneficial effects: the refrigeration equipment applying the food information management method can manage food more accurately. By judging the temperature of the newly added food and the information of the food itself, it can be judged whether it is a newly added food or food that has been stored in the refrigerator, thereby facilitating continuous tracking management of the food, and avoiding the situation where the food is taken out of the refrigerator and then put back and cannot be judged whether the food is new or old. The refrigeration equipment manages food more accurately and is more in line with the needs of smart homes. BRIEF DESCRIPTION OF THE DRAWINGS

[0063] Figure 1 is a flow chart of a method for managing food information according to an embodiment of the present invention;

[0064] Figure 2 This is a flow chart of a method for determining whether incoming food information belongs to historical food information according to one embodiment of the present invention;

[0065] Figure 3 This is a method for obtaining a first time period according to one embodiment of the present invention;

[0066] Figure 4 is a flow chart of a method for determining whether incoming food information belongs to historical food information according to another embodiment of the present invention;

[0067] Figure 5 is a schematic diagram of a control module of a refrigeration device according to an embodiment of the present invention;

[0068] Among them, 10, refrigeration equipment; 1, camera module; 2, temperature detection module; 3, storage module; 4, processing module; 5, communication bus. DETAILED DESCRIPTION

[0069] The present invention will be described in detail below 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 changes made by those skilled in the art based on these embodiments are all within the scope of protection of the present invention.

[0070] An embodiment of the present invention provides a food information management method for 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.

[0071] The refrigeration device 10 of this embodiment can be a refrigerator, a freezer, a wine cabinet, etc. The following embodiment takes the refrigerator, a household appliance used 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. The food management is particularly suitable for the information maintenance of food with a short shelf life, such as fresh milk, fruits and vegetables.

[0072] The refrigeration device 10 includes a chamber for refrigerating food, wherein a camera module 1 is provided in the chamber for taking pictures of the interior of the chamber, and the refrigeration device 10 also includes a temperature detection module 2 for obtaining the temperature of the chamber and the temperature of the food;

[0073] Figure 1 This is a method for managing food information in a refrigeration device 10 in one embodiment of the present application. Although the present application provides method operation steps as described in the following embodiment or flowchart, based on routine or no creative labor, the method does not logically have necessary causal relationships in the steps, and the execution order of these steps is not limited to the execution order provided in the embodiment of the present application.

[0074] Specifically, the steps include:

[0075] Step 101: obtaining current thermal imaging information, current image information, last thermal imaging information, and last image information, wherein the current thermal imaging information and the last thermal imaging information both include the temperature corresponding to each position, and the current image information and the last image information both include the pixels corresponding to each position;

[0076] Among them, the current thermal imaging information and the last thermal imaging information can both be obtained through the temperature detection module 2. The temperature detection module 2 takes photos of the inside of the refrigerator through infrared thermal imaging, and the photos reflect the temperature of each position; the current image information and the last image information can be obtained through conventional camera shooting, and the specific items placed in the refrigerator can be identified through the image.

[0077] The current and last time are used to distinguish time. The time distinction node can be distinguished by the opening and closing of the refrigerator door. For example, the time before the refrigerator door is opened is the last time, and the time after the refrigerator door is opened and closed again is the current time. Therefore, step 101 may further include the following steps: when the door opening information is obtained, obtaining the last thermal imaging information and the last image information, wherein the door opening information is the information of detecting that the user is touching or approaching the door;

[0078] When the door closing information is acquired, the current thermal imaging information and the current image information are acquired, and the door closing information is information that detects that the door body is closed.

[0079] The refrigeration equipment also includes a device for detecting the opening and closing of the door, and a device for detecting whether the user has the intention to open the door. The door opening information can be detecting that the user has the intention to open the door, or the possible intention to open the door. For example, a sensor is set outside the refrigerator. When the user enters the specified range, it is judged that the user may have the intention to open the door, or when the user's hand touches the specified area, it is judged that the user has a clearer intention to open the door. Correspondingly, the user walks to the front of the refrigerator door, the user's hand touches the door, etc., and the device for detecting whether the user has the intention to open the door responds. When these conditions are triggered, photos are taken inside the refrigerator and the temperature is obtained.

[0080] Step 102:

[0081] Comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position;

[0082] In thermal imaging information, if the temperature changes between the two times at the same location are too large, the difference between the two images will be very large. For example, in a thermal image, a low-temperature object appears in a bluish color, and the higher the temperature, the color gradually turns yellow or even red. If a user opens the refrigerator door and puts in an external food, by comparing the current thermal imaging information with the previous thermal imaging information, the temperature change in the area can be discovered through the temperature change.

[0083] Step 103:

[0084] If the temperature difference at some locations is greater than the preset temperature change value, the area where the temperature difference is greater than the preset temperature change value is set as the food moving area;

[0085] The temperature change preset value is to prevent temperature fluctuations. For example, if the temperature inside the refrigerator is 0 degrees, the overall temperature inside the refrigerator may rise slightly after the refrigerator door is opened and closed again, for example, by 1 to 2 degrees Celsius. This temperature change is not due to the addition of new food. Therefore, when the temperature difference is within the range of 0 to the temperature change preset value, it is not considered a reason for the addition of new food. Only when the temperature difference is greater than the temperature change preset value is it considered that new food has been added.

[0086] In addition, it is possible that a certain ingredient was taken out of the refrigerator 5 minutes ago, the refrigerator door was opened and closed once within 3 minutes without being put back, and now the door is opened and closed again and the ingredient is put back into the refrigerator. In order to effectively manage the ingredient, the temperature change preset value will not be set too large to reduce the error, and ingredients with slightly increased surface temperature can also be distinguished. In other words, by adjusting the size of the temperature change preset value, the overall temperature increase caused by opening the door and the changes in high and low temperatures on the surface of the ingredient can be distinguished.

[0087] Step 104: Identify the moved-in food area in the current image information to generate current first identification information, and identify the moved-in food area in the previous image information to generate previous first identification information;

[0088] Step 105: Calculate the incoming food information based on the current first identification information and the previous first identification information;

[0089] Step 106: Determine whether the imported food information belongs to historical food information.

[0090] If so, set the moved food information to the original stored information.

[0091] If not, record the moved-in food information as new storage information.

[0092] The original stored information is to synchronize the record of the food information with the previous corresponding information. For example, a bottle of fresh milk is stored in the refrigerator on X month 1, and some information of the fresh milk is recorded, such as category information, production date, shelf life, etc. After the door is opened on X month 2, the fresh milk that appears again after the door is closed is detected. After it is determined to be the bottle of fresh milk put in on X month 1, the information of the fresh milk can be maintained as the information recorded on X month 1. If it is determined to be a new bottle of fresh milk, the new fresh milk information is recorded.

[0093] Historical food information refers to information that is not compared with the last first identification information, but is compared with the information before that. For example, it refers to food that was already in the refrigerator before the door was last opened. For example, the user opened the door now, 5 minutes ago, 8 minutes ago, and 15 minutes ago. The food was not stored in the refrigerator 5 minutes ago, but was present 8 minutes ago and 15 minutes ago. In other words, the food information of the food belongs to historical food information.

[0094] Furthermore, the step of “comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position” further includes:

[0095] Comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position;

[0096] If the temperature differences at all locations are not greater than the preset temperature change value, compare the pixel change value of the current image information and the previous image information at each location;

[0097] If the pixel change values ​​at all positions are less than the preset pixel change value, it is determined that all ingredients have not changed, and all ingredients maintain the original stored information.

[0098] If the temperature difference at all locations is no greater than the preset temperature change value, it means that no temperature has changed significantly at any location between the two thermal images. If the pixel change value at all locations is less than the preset pixel change value, it means that the content at all locations has changed between the two image information comparisons. This eliminates the possibility of removing an old bottle of food and placing a new, identical food in the same location. In this case, the temperature of the external object will be higher than the temperature of the original food in the refrigerator. Therefore, in this case, it is determined that no food has changed, and no further recognition operations are performed.

[0099] Furthermore, the step of “comparing the pixel change value of the current image information at each position with the pixel change value of the previous image information” further includes:

[0100] Compare the pixel change value of the current image information and the previous image information at each position;

[0101] When there is a pixel change value that is not less than a preset pixel change value, the area where the pixel change value is not less than the preset pixel change value is set as a food removal area;

[0102] Identifying the moved-in food area in the current image information to generate current second identification information, and identifying the moved-in food area in the previous image information to generate previous second identification information;

[0103] Calculate the removed food information based on the current second identification information and the last second identification information.

[0104] When the temperature does not change significantly, there are two situations. One is that all ingredients remain unchanged, as discussed above. The other is that ingredients are taken out. When the ingredients are taken out, the current image information and the previous image information of the same position change. By comparing the two images before and after, the changed area is identified, and the specific ingredient that was taken out can be identified.

[0105] Furthermore, the step of “determining whether the imported food information belongs to historical food information” includes:

[0106] obtaining first temperature information;

[0107] Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is greater than or equal to the first temperature information;

[0108] If so, record the moved-in food information as new storage information.

[0109] Furthermore, the method further comprises the steps of:

[0110] Get the current temperature information of the external environment;

[0111] The first temperature information is calculated according to the current temperature information of the external environment.

[0112] If the temperature of the area where the food is moved in is already higher, reaching or even exceeding the first temperature information, then it is meaningless to determine whether it is the food previously stored in the refrigerator by comparing the temperature. Therefore, these foods with higher temperatures are directly judged as new storage information.

[0113] Regarding the first temperature information, the current temperature information of the external environment can be obtained, and the first temperature information can be calculated based on the current temperature information of the external environment, or even directly set as the first temperature information. The current temperature information of the external environment can be understood as the room temperature, which is detected by a temperature sensor set outside the refrigerator. Because the food is placed in a room temperature environment, the temperature of the food outside is related to the external environment temperature of the room temperature. The temperature range of the food in this environment can be calculated based on the external environment temperature. According to the second law of thermodynamics, the entropy of objects in a room temperature environment will not spontaneously decrease. Therefore, based on the current temperature information of the external environment, a suitable first temperature information can be calculated. The first temperature information reflects whether the temperature of the food moved into the food area can be naturally reached at room temperature.

[0114] That is to say, if the temperature of the food area moved into has reached the first temperature information, it will be regarded as a new food. Of course, the first temperature information can be adjusted according to preset rules and tested according to experimental means. When the temperature reaches a certain range, it will no longer be compared with the historical food information, such as the middle value between the temperature in the refrigerator and the outside temperature, or different first temperature information corresponds to different properties of different foods.

[0115] Furthermore, how to determine whether the food moved into the food area has been in the refrigerator before can be implemented in the following two ways:

[0116] In one embodiment, Figure 2 As shown;

[0117] The step of “determining whether the imported food information belongs to historical food information” includes:

[0118] Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is greater than or equal to the first temperature information;

[0119] If not, obtain all food information for each time period within the first time period, and set the all food information for each time period as the historical food information;

[0120] Determine whether the imported food information exists in all food information each time;

[0121] If yes, set the moved-in food information as the original stored information;

[0122] If not, record the moved-in food information as new storage information.

[0123] Among them, the first time period can be pre-set or obtained according to the specific rules below. When the temperature of the food itself is lower than the first temperature information, and by controlling the length of the first time period, the amount of all food information each time is controlled. For example, the first time period is 10 minutes, that is, all the food information obtained after each other opening the door 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 judged.

[0124] Furthermore, if Figure 3 As shown, the step of "obtaining all food information each time within the first time period" includes:

[0125] Get the current temperature information of the external environment and the current temperature information of the compartment;

[0126] Acquire current temperature information of the incoming food, where the current temperature information of the incoming food is the temperature of the incoming food area in the current thermal imaging information;

[0127] Acquire temperature-time correspondence information based on the incoming food information, the current external environment temperature information, and the current chamber temperature information, wherein the correspondence information includes a relationship between the temperature of the incoming food and time;

[0128] The first time period is determined according to the corresponding relationship information, the current temperature information of the compartment and the current temperature information of the introduced food.

[0129] Here, different ingredients correspond to different types of information. The corresponding relationship information between temperature and time of different types of information is different. For example, the corresponding relationship between a piece of beef and a bottle of beverage is different. At the same initial temperature and the same room temperature, the relationship between temperature and time is different. This corresponding relationship can be obtained through simulation experiments on different ingredients. In addition, different external environment current temperatures and different compartment current temperatures can also adopt different corresponding relationships. Figure 3 In the embodiment, when the temperature difference between the inside and outside of the refrigerator is greater, the slope changes steeper.

[0130] The corresponding relationship information between temperature and time can be a table comparison relationship, a fitted function relationship, or a Figure 3The correspondence of the coordinate graph shown in the figure corresponds to different coordinate graphs according to different type information, current temperature information of the external environment and current temperature information of the compartment. Under the coordinate graph, according to the current temperature information of the compartment and the temperature of the area where the food is moved in, it can be judged that the time required for the food to rise from the temperature in the refrigerator (current temperature information of the compartment) to the temperature of the area where the food is moved in is the first time period. It is judged whether the food has been in the refrigerator within the time range, and it can be judged whether the food information is set to the original storage information.

[0131] In another embodiment, Figure 4 As shown, the step of "determining whether the imported food information belongs to historical food information" includes:

[0132] obtaining second temperature information;

[0133] Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is less than the second temperature information;

[0134] If yes, obtain all food information for each time period within the second time period, and set all food information for each time period as the historical food information;

[0135] Determine whether the imported food information exists in all food information each time;

[0136] If so, set the moved-in food information as the original stored information.

[0137] The second temperature information can be a value between the current temperature of the compartment and the current temperature of the external environment, and is a value closer to the current temperature of the compartment. When the temperature of the food is very low, it is determined that it cannot be a temperature that can be reached under room temperature. If the food exists in the historical food information within the second time period, it is determined that it is the 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. It can also be pre-customized, such as 15 minutes, to determine whether the food is included in the photos taken after closing the door within 15 minutes.

[0138] Furthermore, the method further comprises the steps of:

[0139] Get the current temperature information of the external environment and the current temperature information of the compartment;

[0140] The second temperature information is calculated according to the current temperature information of the external environment and the current temperature information of the compartment.

[0141] Similar to the above-mentioned method of 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, objects and food in a room temperature environment will not spontaneously undergo entropy reduction. Therefore, based on the current temperature information of the external environment, a suitable second temperature information can be calculated. The 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 the food has been refrigerated before.

[0142] The second temperature information can be a value between the current temperature of the compartment and the current temperature of the external environment, and is a value closer to the current temperature of the compartment. When the temperature of the food is very low, it is determined that it cannot be a temperature that can be reached under room temperature. If the food exists in the historical food information within the second time period, it is determined that it is the 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. It can also be pre-customized, such as 15 minutes, to determine whether the food is included in the photos taken after closing the door within 15 minutes.

[0143] Furthermore, the method further comprises the steps of:

[0144] Get the current temperature information of the external environment and the current temperature information of the compartment;

[0145] When the difference between the current temperature information of the compartment and the current temperature information of the external environment is less than the preset temperature difference, the management of the food information is stopped. When the temperature difference is too small, the method of using the temperature difference method to determine whether the food is previously stored in the refrigerator is invalid, and the above method is stopped.

[0146] In addition, it is possible that food in area A of the refrigerator is taken out and new food is put into area B. In this case, the above steps can be combined to detect them separately. For example, the temperature before and after area A remains unchanged. By comparing the pictures, the information of the food taken out can be judged. The temperature change in area B can be used to detect whether the new food is the food that was originally in the refrigerator.

[0147] As for the above-mentioned recognition, only the changed areas are detected, and the unchanged areas are not detected, which reduces the workload of the refrigerator calculation. Of course, all recognitions can be performed every time, which requires a larger amount of calculation and slows down the judgment speed.

[0148] The refrigeration equipment 10 also includes a storage module 3 and a processing module 4. The storage module 3 stores a computer program. When the processing module 4 executes the computer program, it can implement the steps in the above-mentioned food information management method of the refrigeration equipment 10, that is, implement the steps in any one of the technical solutions in the above-mentioned food information management method of the refrigeration equipment 10.

[0149] The refrigerator also includes a refrigeration system and a communication bus 5. The refrigeration system cools the compartments, which may include a refrigerator compartment, a freezer compartment, and a variable temperature chamber. Different compartment temperatures correspond to different current compartment temperature information. 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 above-mentioned camera module 1, the temperature detection module 2, the processing module 4, and the storage module 3. The communication bus 5 may include a path to transmit information between the above-mentioned camera module 1, the temperature detection module 2, the processing module 4, and the storage module 3.

[0150] The storage module 3 can be independent and connected to the processing module 4 via the communication bus 5. The storage module 3 can also 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 for controlling the execution of the program of the present application.

[0151] Furthermore, an 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-mentioned method for managing food information of the refrigeration equipment 10, that is, implement the steps in any one of the technical solutions in the above-mentioned method for managing food information of the refrigeration equipment 10.

[0152] In the above description, it should be understood that the disclosed systems, systems, and methods can be implemented in other ways. For example, the system implementation described above is merely illustrative. For example, the division of device modules is merely a logical functional division. In actual implementation, other divisions may be used, such as multiple modules or components can be combined or integrated into another system, or some features can be omitted or not implemented. In addition, the coupling or direct coupling or communication connection shown or discussed between each other can be through some interface, or the indirect coupling or communication connection between systems or modules can be electrical, mechanical, or other forms.

[0153] For example, the processing modules 4 of the present application may be integrated into one processing module, or each module may exist physically separately, or one or more modules may be integrated into one module. The above-mentioned integrated modules may be implemented in the form of hardware or in the form of hardware plus software functional modules.

[0154] Likewise, the storage module 3 may be integrated into one storage module 3 or may exist as multiple separate physical units.

[0155] The above-mentioned integrated module implemented in the form of a software function module can be stored in a computer-readable storage medium. The above-mentioned software function module is stored in a storage medium and includes a number of instructions for causing a computer system (which can be a personal computer, server, or network system, etc.) or a processing module 4 (processor) to perform some steps of the method described in each embodiment of the present application. The aforementioned storage medium includes: a USB flash drive, a mobile hard disk, a read-only memory module (ROM), a random access memory module (RAM), a magnetic disk or an optical disk, and other media that can store program code.

[0156] Compared with the prior art, this embodiment has the following beneficial effects:

[0157] Refrigeration equipment that applies this food information management method can manage food more accurately. By judging the temperature of newly added food and the information of the food itself, it can be determined whether it is a newly added food or food that has been stored in the refrigerator. This facilitates continuous tracking management of food and avoids the situation where it is impossible to determine whether the food is new or old after being taken out of the refrigerator and put back. The refrigeration equipment manages food more accurately and is more in line with the needs of smart homes.

[0158] It should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each implementation method can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

[0159] The series of detailed descriptions listed above are only specific descriptions of feasible implementation methods of the present invention. They are not intended to limit the scope of protection of the present invention. Any equivalent implementation methods or changes that do not deviate from the technical spirit of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for managing food information of a refrigeration device, characterized in that: Including steps: Acquire current thermal imaging information, current image information, last thermal imaging information, and last image information, wherein the current thermal imaging information and the last thermal imaging information each include a temperature corresponding to each position, and the current image information and the last image information each include a pixel corresponding to each position; Comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position; If the temperature difference at some locations is greater than the preset temperature change value, the area where the temperature difference is greater than the preset temperature change value is set as the food moving area; Identifying the moved-in food area in the current image information to generate current first identification information, and identifying the moved-in food area in the previous image information to generate previous first identification information; Calculating the incoming food information according to the current first identification information and the last first identification information; Determine whether the imported food information belongs to historical food information, If so, set the moved food information to the original stored information. If not, record the moved-in food information as new storage information; The step of determining whether the imported food information belongs to historical food information includes: obtaining first temperature information; Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is greater than or equal to the first temperature information; If not, obtain all food information for each time period within the first time period, and set the all food information for each time period as the historical food information; Determine whether the imported food information exists in all food information each time; If yes, set the moved-in food information as the original stored information; If not, record the moved-in food information as new storage information; The obtaining of all food information each time within the first time period includes: Get the current temperature information of the external environment and the current temperature information of the compartment; Acquire current temperature information of the incoming food, where the current temperature information of the incoming food is the temperature of the incoming food area in the current thermal imaging information; Acquire temperature-time correspondence information based on the incoming food information, the current external environment temperature information, and the current chamber temperature information, wherein the correspondence information includes a relationship between the temperature of the incoming food and time; The first time period is determined according to the corresponding relationship information, the current temperature information of the compartment and the current temperature information of the introduced food.

2. The food information management method according to claim 1, characterized in that: The step of "comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position" further includes: Comparing the temperature difference between the current thermal imaging information and the previous thermal imaging information at each position; If the temperature differences at all locations are not greater than the preset temperature change value, compare the pixel change value of the current image information and the previous image information at each location; If the pixel change values ​​at all positions are less than the preset pixel change value, it is determined that all ingredients have not changed, and all ingredients maintain the original stored information.

3. The food information management method according to claim 2, characterized in that: The step of "comparing the pixel change value of the current image information and the previous image information at each position" also includes: Compare the pixel change value of the current image information and the previous image information at each position; When there is a pixel change value that is not less than a preset pixel change value, the area where the pixel change value is not less than the preset pixel change value is set as a food removal area; Identifying the moved-in food area in the current image information to generate current second identification information, and identifying the moved-in food area in the previous image information to generate previous second identification information; Calculate the removed food information based on the current second identification information and the last second identification information.

4. The food information management method according to claim 1, characterized in that: The step of "determining whether the imported food information belongs to historical food information" includes: Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is greater than or equal to the first temperature information; If so, record the moved-in food information as new storage information.

5. The food information management method according to claim 4, characterized in that: Also includes the steps: Get the current temperature information of the external environment; The first temperature information is calculated according to the current temperature information of the external environment.

6. The food information management method according to claim 1, characterized in that: The step of "determining whether the imported food information belongs to historical food information" includes: obtaining second temperature information; Determining whether the temperature of the area where the food is moved in according to the current thermal imaging information is less than the second temperature information; If yes, obtain all food information for each time period within the second time period, and set all food information for each time period as the historical food information; Determine whether the imported food information exists in all food information each time; If so, set the moved-in food information as the original stored information.

7. The food information management method according to claim 6, characterized in that: Also includes the steps: Get the current temperature information of the external environment and the current temperature information of the compartment; The second temperature information is calculated according to the current temperature information of the external environment and the current temperature information of the compartment.

8. The food information management method according to claim 1, characterized in that: Also includes the steps: Get the current temperature information of the external environment and the current temperature information of the compartment; When the difference between the current temperature information of the compartment and the current temperature information of the external environment is less than a preset temperature difference, the management of the food information is stopped.

9. The food information management method according to claim 1, characterized in that: Also includes the steps: When the door opening information is obtained, the last thermal imaging information and the last image information are obtained, wherein the door opening information is information that detects that the user is in contact with or close to the door body; When the door closing information is acquired, the current thermal imaging information and the current image information are acquired, and the door closing information is information that detects that the door body is closed.

10. A refrigeration device, characterized in that: include: compartment; A camera module, which is disposed in the compartment and is used to take pictures of the interior of the compartment; A temperature detection module, used to detect the temperature in the chamber and the temperature of the food; a storage module storing a computer program; The processing module can implement the steps of the food information management method for refrigeration equipment according to any one of claims 1 to 9 when executing the computer program.

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

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