Food management method, storage medium and equipment

Abstract

The present invention provides a food material management method, storage medium and device. The food material management method includes: obtaining food material type information of food materials; when the food materials are stored in the storage space, or when the food materials are stored in the storage space for a specific time, obtaining the initial weight of the food materials when the food materials are stored in the storage space; after obtaining the initial weight, obtaining the weight change rate of the food materials and the gas concentration of the spoiled gas in the food materials at preset time intervals, the weight change rate is the ratio of the weight change amount of the food materials relative to the initial weight to the initial weight, and the spoiled gas is the gas generated after the food materials are spoiled; determining the freshness and / or shelf life of the food materials according to the food material type information, weight change rate and gas concentration. With such a setting, the freshness of the food materials can be determined more accurately.

Description

Technical Field

[0001] The present invention relates to the field of household appliances, and in particular to a food management method, storage medium and equipment. Background Art

[0002] With the advancement of technology, users have higher and higher requirements for refrigeration equipment, and intelligent transformation has become a new research and development direction for refrigeration equipment. Refrigeration equipment such as refrigerators often store food inside. In order to manage food, refrigerators need to use a certain method to determine the freshness of food to remind users to eat food in time and reduce food waste. In the prior art, the freshness of food is often determined by image recognition. However, this design has the following defects: low accuracy. Summary of the invention

[0003] The object of the present invention is to provide a food management method, storage medium and device, which can more accurately determine the freshness of food by obtaining food type information, food weight change rate and gas concentration of spoiled gas generated by food.

[0004] To achieve the above-mentioned object of the invention, an embodiment of the present invention provides a food management method, which includes:

[0005] Get the food type information of the food;

[0006] When the food is stored in the storage space, or when the food is stored in the storage space for a specific time, obtaining the initial weight of the food;

[0007] After obtaining the initial weight, obtaining the weight change rate of the food and the gas concentration of the spoiled gas in the food at preset time intervals, wherein the weight change rate is the ratio of the weight change of the food relative to the initial weight to the initial weight, and the spoiled gas is the gas generated after the food is spoiled;

[0008] The freshness and / or shelf life of the food is determined according to the food type information, the weight change rate and the gas concentration.

[0009] As a further improvement of an embodiment of the present invention, in the food management method, the initial weight is the weight of the food detected and obtained when the food is stored in the storage space;

[0010] Or the initial weight is:

[0011] When the food is stored in the storage space for a specific period of time, the weight of the food and the gas concentration of the spoiled gas in the food are detected and obtained, and the initial weight of the food in a fresh state is obtained based on the food type information, the gas concentration of the spoiled gas and the weight of the food.

[0012] As a further improvement of an embodiment of the present invention, the food management method, wherein "determining the freshness and / or shelf life of the food according to the food type information, the weight change rate and the gas concentration" includes:

[0013] When the weight change rate ≥ x 1 Or the gas concentration ≥y 1 When the food is spoiled or inedible, the information is output. 1 ,y 1 are all pre-set values ​​associated with the food type information;

[0014] When the weight change rate < x 2 And the gas concentration <y 2 When the food is fresh or edible, output the information, x 2 ,y 2 are all pre-set values ​​associated with the food type information;

[0015] When x 2 ≤The weight change rate<x 1 And the gas concentration <y 1 , or y 2 ≤The gas concentration<y 1 And the weight change rate <x 1 When the food is about to go bad, the information that the food should be eaten as soon as possible is output.

[0016] As a further improvement of an embodiment of the present invention, the food management method, wherein "determining the freshness and / or shelf life of the food according to the food type information, the weight change rate and the gas concentration" includes:

[0017] Determine a first predicted shelf life of the food according to the food type information and the weight change rate;

[0018] Determining a second predicted shelf life of the food according to the food type information and the gas concentration;

[0019] Determine a weighted value α according to the food type information, 0<α<1;

[0020] The shelf life of the food ingredient=(1-α)*first predicted shelf life+α*second predicted shelf life.

[0021] As a further improvement of an embodiment of the present invention, in the food management method, the food type information belongs to meat, and the weighted value α is between 0.6-0.9.

[0022] As a further improvement of an embodiment of the present invention, in the food management method, the food type information belongs to fruits and vegetables, and the weighted value α is between 0.1-0.4.

[0023] As a further improvement of one embodiment of the present invention, the food management method is described, wherein a weight sensor is arranged under the food, and the weight sensor is used to detect the weight of the food. A gas sensor is arranged where the food is located or on the food, and the gas sensor is used to detect the gas concentration of the spoiled gas. The weight sensor and / or the gas sensor are communicatively connected to a refrigeration device or a mobile terminal.

[0024] As a further improvement of an embodiment of the present invention, the food management method is described, wherein a storage box is provided in the storage space, the food is stored separately in the storage box, and the gas sensor is provided in the storage box.

[0025] As a further improvement of an embodiment of the present invention, in the food management method, the food type information and the method for determining the deteriorated gas include:

[0026] Controlling a camera to capture and obtain an image of the food;

[0027] Identify the food image and obtain food type information of the food;

[0028] The spoiled gas is determined according to the food type information.

[0029] To achieve the above-mentioned purpose of the invention, one embodiment of the present invention provides a computer-readable storage medium having a computer program stored thereon, wherein when the computer program is executed by a processor, the steps of the food management method described in any of the above-mentioned embodiments are implemented.

[0030] To achieve the above-mentioned purpose of the invention, one embodiment of the present invention provides a refrigeration device, wherein the refrigeration device includes a memory and a processor, the memory stores a computer program that can be run on the processor, and when the processor executes the computer program, the steps in the food management method described in any of the above-mentioned embodiments are implemented.

[0031] Compared with the prior art, the present invention has the beneficial effect of being able to more accurately determine the freshness of food by obtaining information on the type of food, the weight change rate of the food and the gas concentration of the spoiled gas produced by the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 is a schematic structural diagram of a refrigeration device according to an embodiment of the present invention;

[0033] Figure 2 It is a flow chart of a food management method according to one embodiment of the present invention. DETAILED DESCRIPTION

[0034] The present invention will be described in detail below in conjunction with 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 a person skilled in the art based on these embodiments are all within the scope of protection of the present invention.

[0035] Reference Figure 1 In one embodiment of the present invention, a refrigeration device 1 is provided, and the refrigeration device 1 may be a refrigerator, a freezer, a commercial display cabinet, etc. The refrigeration device 1 may include a box body 2 and a door body 3 pivotably disposed on the box body 2. The refrigeration device 1 may be formed with a storage space 4 for storing food. The storage space 4 may be formed in the box body 2, such as a refrigerator, etc., and the storage space 4 may also be formed in the door body 3, such as a door body compartment, etc.

[0036] Reference Figure 1 and Figure 2 Furthermore, in this embodiment, a food material management method is also provided, which may include:

[0037] Get the food type information of the food;

[0038] When the food is stored in the storage space 4, or when the food is stored in the storage space 4 for a specific time, obtaining the initial weight of the food;

[0039] After obtaining the initial weight, obtaining the weight change rate of the food and the gas concentration of the spoiled gas in the food at preset time intervals, wherein the weight change rate is the ratio of the weight change of the food relative to the initial weight to the initial weight, and the spoiled gas is the gas generated after the food is spoiled;

[0040] The freshness and / or shelf life of the food is determined according to the food type information, the weight change rate and the gas concentration.

[0041] In this embodiment, the food type information may be the name of the food type to which the food belongs. The food type information may be a broad food type, such as meat, fruits and vegetables. The food type information may also be a detailed food type, such as fish, meat, pork. The specific way of dividing the food type information may be determined according to the needs.

[0042] Furthermore, in this embodiment, the method for determining the food type information and the deteriorated gas may include:

[0043] Controlling a camera to capture and obtain an image of the food;

[0044] Identify the food image and obtain food type information of the food;

[0045] The spoiled gas is determined according to the food type information.

[0046] In this embodiment, the refrigeration device 1 may be provided with a camera and an image recognition module. The camera may capture an image of the food and transmit it to the image recognition module, which may obtain the name of the food, such as cabbage, watermelon, etc., through an image classification and recognition algorithm, and then obtain the food type information of the food according to the food name. For example, the food name is cabbage, and the food type information is fruits and vegetables.

[0047] The camera can be set at the top wall of the storage space 4. When the user places food into the storage space 4 and detects that the door 3 used to close the storage space 4 begins to close, the camera can capture the image of the food to obtain information about the type of food.

[0048] With such a configuration, the type of food and the corresponding spoilage gas of the food can be automatically obtained through image recognition, which is accurate, simple and efficient.

[0049] Of course, the user may also manually input the food type information into the refrigeration device 1 or input the food image taken by the user to obtain the food type information of the food.

[0050] Since different types of food materials correspond to different types of spoiled gases, the spoiled gases to be detected can be determined by the food material type information. For example, when the food material type information is meat, the spoiled gases may be ammonia and trimethylamine, and when the food material type information is fruits and vegetables, the spoiled gases may be hydrogen sulfide and ethylene. The food material type information and its corresponding spoiled gas related data can be pre-stored in the database of the refrigeration device 1, and the corresponding spoiled gas can be queried according to the food material type information.

[0051] Furthermore, in this embodiment, a weight sensor may be provided below the food, and the weight sensor is used to detect the weight of the food. The weight sensor may be communicatively connected to the control module of the refrigeration device 1 so as to transmit the weight information of the food to the control module.

[0052] Furthermore, in one embodiment of the present invention, the initial weight may be the weight of the food detected and obtained when the food is stored in the storage space 4 .

[0053] In this embodiment, when the food is placed above the weight sensor, the weight sensor can start detecting the weight of the food and send the weight as the initial weight information of the food to the control module. The control module can store the initial weight information of the food and calculate the subsequent weight change rate of the food based on the initial weight information.

[0054] Further, in another embodiment of the present invention, the initial weight may be:

[0055] When the food is stored in the storage space 4 for a specific period of time, the weight of the food and the gas concentration of the spoiled gas in the food are detected and obtained, and the initial weight of the food in a fresh state is obtained based on the food type information, the gas concentration of the spoiled gas and the weight of the food.

[0056] In this embodiment, the specific time may be a preset time, such as 1 minute.

[0057] In order to more accurately determine the freshness and shelf life of the ingredients, it is best to use the weight of the ingredients in their fresh state as a basis for calculating the subsequent weight change rate of the ingredients.

[0058] Although the food is generally in a fresh state when it is stored in the storage space 4, it is inevitable that some of the food may have been placed outside the storage space 4 for a period of time before being stored in the storage space 4, and its weight and freshness may have changed to a certain extent due to water loss, etc. Therefore, the freshness or shelf life estimated by the weight change rate calculated based on the weight of the food detected when the food is just placed in the storage space 4 may have errors.

[0059] For example, the apple may be placed outside the refrigerator for three days before the user puts the apple into the storage space 4. At this time, the apple has lost a certain amount of water before being placed into the storage space 4, and the freshness has also changed.

[0060] Since the gas concentration of the spoiled gas produced by the food material is related to the weight change rate of the food material relative to the fresh state when the freshness of the food material changes, the gas concentration of the spoiled gas produced by the food material can be detected to obtain the weight change rate of the current food material relative to the fresh state, and the initial mass of the food material in the fresh state can be calculated based on the current weight of the food material and the weight change rate relative to the fresh state. Then, the weight change rate of the food material relative to the fresh state after being stored in the storage space 4 can be calculated based on the initial mass of the food material in the fresh state.

[0061] Such an arrangement can make the obtained weight change rate of the food more scientific and accurate, thereby being able to more accurately determine the freshness of the food and the shelf life of the food and reduce errors.

[0062] The staff can determine the correspondence between the gas concentration of the spoiled gas generated by the food and the weight change rate of the food relative to the fresh state by means of preliminary experiments or inquiries into existing technical solutions, and store the correspondence in the database of the refrigeration device 1.

[0063] For example, the staff can place a certain food in the same environment as the storage space 4, monitor and record the change curve of the concentration of the spoiled gas generated by the food and the change curve of the weight change rate of the food relative to the fresh state as the time between the placement increases. Through multiple simulation experiments, the corresponding relationship between the concentration of the spoiled gas generated by the food and the weight change rate of the food relative to the fresh state can be more accurately known.

[0064] Since the corresponding relationship between the gas concentration of spoiled gas produced by different types of food and the weight change rate of food relative to the fresh state is different, by repeating similar experiments, the relevant data of the weight change rate of food relative to the fresh state and the gas concentration of spoiled gas produced by food corresponding to different types of food can be obtained and recorded. In this way, the corresponding relationship between the food type information, the weight change rate of the food type relative to the fresh state, and the gas concentration of spoiled gas produced by the food type can be obtained.

[0065] In this embodiment, after knowing the type information of the food and the gas concentration of the spoiled gas generated by the food, the corresponding weight change rate of the food relative to the fresh state can be obtained by accessing, querying, etc., and then based on the weight change rate of the food relative to the fresh state and the weight of the food obtained by detection, the initial weight of the food in the fresh state can be calculated.

[0066] After determining the initial weight of the food, the weight sensor can be activated and detect the current weight of the food at every preset time interval and transmit the current weight information to the control module. The control module can calculate the difference between the initial weight and the current weight based on the stored initial weight of the food to obtain the weight change of the current food relative to the initial weight, and obtain the weight change rate of the food by calculating the ratio of the weight change to the initial weight.

[0067] Furthermore, in this embodiment, a gas sensor is provided at or on the food, and the gas sensor is used to detect the gas concentration of the spoiled gas. Placing the gas sensor at or on the food can more accurately know the gas concentration of the spoiled gas generated by the food, avoiding inaccurate gas concentration detection due to the gas sensor being too far away from the food.

[0068] Since different gas sensors are required to detect different spoiled gases, the gas sensor corresponding to the food can be determined according to the information about the spoiled gas or the type of food.

[0069] For example, for meat ingredients, the spoiled gases they produce include ammonia and trimethylamine, etc., so the corresponding gas sensor can be a paper-based electronic gas sensor (PEG) that can detect the concentration of ammonia and trimethylamine. For another example, for fruit and vegetable ingredients, the spoiled gases they produce are hydrogen sulfide and ethylene, etc., so the corresponding gas sensor can be a pH sensor that can detect the concentration of hydrogen sulfide and ethylene.

[0070] Furthermore, in the present embodiment, a storage box may be provided in the storage space 4, the food may be stored separately in the storage box, and the gas sensor may be provided in the storage box.

[0071] A variety of gas sensors can be set in the storage box, and the activated gas sensor can be determined according to the spoiled gas or food type information. Only one type of gas sensor can also be set in the storage box, and the storage box is specifically used to store the food type corresponding to the gas sensor. The storage box can also be free of gas sensors, and the user can select the corresponding gas sensor according to the food type information or the spoiled gas corresponding to the food, and attach the gas sensor to the food and place it in the storage box at the same time as the food.

[0072] The storage box can be fixedly arranged in the storage space 4, or can be arranged in the storage space 4 so as to be removable, and the weight sensor can be arranged on the bottom wall of the storage box.

[0073] Furthermore, in this embodiment, the weight sensor and / or the gas sensor are connected to the refrigeration device 1 or the mobile terminal. The weight sensor and the gas sensor can transmit corresponding information to the refrigeration device 1 by wireless communication. With such a configuration, the weight sensor and the gas sensor can be more flexibly configured as required, ensuring that the weight sensor and the gas sensor match the food, and can timely remind the user of the food status, so that the user can check the relevant data information of the food at any time.

[0074] Furthermore, in this embodiment, the preset interval time may be less than or equal to one hour, such as 30 minutes.

[0075] By adopting this embodiment, it is possible to determine the freshness of the food or the shelf life of the food based on the combination and mutual supplement of multiple dimensions of information such as food type information, food weight change rate and gas concentration of spoiled gas produced by the food, thereby avoiding incorrect prediction or inaccurate judgment of the freshness of the food or the shelf life of the food due to factors such as too single food information obtained or wrong information obtained, and achieving more accurate determination of the freshness of the food or the shelf life.

[0076] Further, in another embodiment of the present invention, “determining the freshness and / or shelf life of the food according to the food type information, the weight change rate and the gas concentration” includes:

[0077] Determine a first predicted shelf life of the food according to the food type information and the weight change rate;

[0078] Determining a second predicted shelf life of the food according to the food type information and the gas concentration;

[0079] Determine a weighted value α according to the food type information, 0<α<1;

[0080] The shelf life of the food ingredient=(1-α)*first predicted shelf life+α*second predicted shelf life.

[0081] The staff can determine the first corresponding relationship by pre-experimentation or querying existing technical solutions and store it in the database of the refrigeration device 1. The first corresponding relationship is the corresponding relationship between the food type information, the weight change rate, and the shelf life of the food.

[0082] For example, the staff can place a certain food in the same environment as the storage space 4, monitor the weight change rate of the food as the placement time increases, and the time interval between the time corresponding to different weight change rates and the final spoilage time of the food. Through multiple simulation experiments, the corresponding relationship between the weight change rate of the food and the shelf life of the food can be accurately known.

[0083] Since the corresponding relationship between the weight change rate of different types of ingredients and the shelf life of the ingredients is different. For example, fruit ingredients lose water faster, and their weight change rate in the same period of time is generally greater than that of meat ingredients. Therefore, by repeating similar experiments, the weight change rate of ingredients and the shelf life related data corresponding to different types of ingredients can be obtained and recorded. In this way, the first corresponding relationship, that is, the corresponding relationship between the ingredient type information, the weight change rate, and the shelf life of the ingredient can be obtained.

[0084] In this embodiment, after obtaining the food type information and weight change rate, the relevant data information of the pre-stored first corresponding relationship can be obtained through access, query, etc., and the shelf life of the food can be estimated based on the food type information and weight change rate, that is, the first predicted shelf life is obtained.

[0085] Similarly, the staff can determine the second correspondence by preliminary experiments or by querying existing technical solutions and store it in the database of the refrigeration device 1. The second correspondence is the correspondence between the food type information, the gas concentration of the spoiled gas, and the shelf life of the food.

[0086] For example, the staff can place a certain food in the same environment as the storage space 4, monitor the change in the concentration of the spoilage gas generated by the food as the placement time increases, and the time interval between the time corresponding to different gas concentrations and the final spoilage time of the food. Through multiple simulation experiments, the corresponding relationship between the gas concentration of the spoilage gas of the food and the shelf life of the food can be accurately known.

[0087] Because the correspondence between the gas concentration of spoiled gas and the shelf life of different types of food is different. For example, meat ingredients are more likely to spoil than fruit and vegetable ingredients. The gas concentration of spoiled gas produced in the same period of time is generally greater than the gas concentration of spoiled gas produced by fruit and vegetable ingredients. Therefore, by repeating similar experiments, the gas concentration of spoiled gas corresponding to different types of food and the data related to the shelf life of the food can be obtained and recorded. In this way, the second correspondence can be obtained, that is, the correspondence between the type information of food, the gas concentration of spoiled gas, and the shelf life of food.

[0088] In this embodiment, after the food type information and the gas concentration of the spoiled gas generated by the food are known, the relevant data information of the pre-stored second corresponding relationship can be obtained by accessing, querying, etc., and the shelf life of the food can be estimated based on the food type information and the gas concentration of the spoiled gas generated by the food, that is, the second predicted shelf life is obtained.

[0089] After the first predicted shelf life and the second predicted shelf life of the food are obtained, the shelf life of the food can be estimated by combining the first predicted shelf life and the second predicted shelf life.

[0090] Furthermore, since the accuracy of the first predicted shelf life obtained according to the first corresponding relationship and the second predicted shelf life obtained according to the second corresponding relationship for different types of food is different, different weighted values ​​can be assigned to the first predicted shelf life and the second predicted shelf life for different types of food to ensure that the estimated shelf life of the food is more accurate.

[0091] For example, the weight change of meat ingredients during storage is generally small, while the concentration change of spoilage gas is generally large. The second shelf life estimated by gas concentration has a higher accuracy, while the first shelf life estimated by weight change rate has a lower accuracy. Therefore, a larger weight value can be given to the second predicted shelf life.

[0092] For another example, the weight of fruit and vegetable ingredients generally changes greatly during storage, while the concentration of spoiled gas generally changes less. The first predicted shelf life estimated by weight change rate has a higher accuracy, while the second predicted shelf life estimated by gas concentration has a lower accuracy. Therefore, a smaller weight value can be assigned to the second predicted shelf life.

[0093] Furthermore, in this embodiment, the food type information belongs to meat, and the weighted value α is between 0.6 and 0.9. Preferably, the weighted value α is 0.7.

[0094] Further, in this embodiment, the food type information belongs to the fruit and vegetable category, and the weighted value α is between 0.1 and 0.4. Preferably, the weighted value α is 0.2.

[0095] By adopting this embodiment, it is possible to determine the shelf life of food based on the combination and mutual supplement of multiple dimensions of information such as food type information, food weight change rate and gas concentration of spoiled gas produced by the food, thereby avoiding incorrect prediction or inaccurate judgment of the shelf life of food due to factors such as too single food information obtained and wrong information obtained, and achieving more accurate determination of the shelf life of food.

[0096] Further, in another embodiment of the present invention, “determining the freshness and / or shelf life of the food according to the food type information, the weight change rate and the gas concentration” includes:

[0097] When the weight change rate ≥ x 1 Or the gas concentration ≥y 1 When the food is spoiled or inedible, the information is output. 1 ,y 1 are all pre-set values ​​associated with the food type information;

[0098] When the weight change rate < x 2 And the gas concentration <y 2 When the food is fresh or edible, output the information, x 2 ,y 2 are all pre-set values ​​associated with the food type information;

[0099] When x 2 ≤The weight change rate<x 1 And the gas concentration <y1 , or y 2 ≤The gas concentration<y 1 And the weight change rate <x 1 When the food is about to go bad, the information that the food should be eaten as soon as possible is output.

[0100] Similarly, in this embodiment, the staff can determine the third correspondence by preliminary experiments or by querying existing technical solutions and store it in the database of the refrigeration device 1. The third correspondence is the correspondence between the food type information, the weight change rate, and the freshness of the food.

[0101] For example, the staff can place a certain food in the same environment as the storage space 4, monitor the weight change rate of the food as the placement time increases, and the freshness of the food corresponding to different weight change rates. Through multiple simulation experiments, the corresponding relationship between the weight change rate of the food and the freshness of the food can be accurately known.

[0102] Since the corresponding relationship between the weight change rate and the freshness of different types of ingredients may be different, similar experiments can be repeated to obtain and record the weight change rate and freshness data of different types of ingredients. Thus, the third corresponding relationship, that is, the corresponding relationship between the type of ingredient information, the weight change rate, and the freshness of the ingredient, can be obtained.

[0103] Furthermore, in this embodiment, the freshness of the food may include fresh, about to go bad, and spoiled.

[0104] By accessing and querying the pre-stored data information related to the third corresponding relationship, the weight change rate range of the food when the freshness of the food is deteriorated can be obtained according to the food type information, which can be the weight change rate ≥ x 1 ; The freshness of the food is the weight change rate range of the food when it is about to go bad, which can be x 2 ≤The weight change rate<x 1 ; The freshness of the food is the weight change rate range of the food when it is fresh, which can be weight change rate < x 2 .

[0105] x 1 、x 2 They may all be associated with the food type information and are pre-set values ​​determined according to the third corresponding relationship. 1 It can be 10%, x 2 It can be 5%.

[0106] Similarly, in this embodiment, the staff can determine the fourth correspondence by preliminary experiments or by querying existing technical solutions and store it in the database of the refrigeration device 1. The fourth correspondence is the correspondence between the food type information, the gas concentration of the spoiled gas, and the freshness of the food.

[0107] For example, the staff can place a certain food in the same environment as the storage space 4, monitor the change in the concentration of the spoiled gas generated by the food as the placement time increases, and the freshness of the food corresponding to different gas concentrations. Through multiple simulation experiments, the corresponding relationship between the concentration of the spoiled gas of the food and the freshness of the food can be accurately known.

[0108] Since the corresponding relationship between the gas concentration of spoiled gas and the freshness of different types of food may be different, by repeating similar experiments, the gas concentration of spoiled gas and the freshness data of different types of food can be obtained and recorded. Thus, the fourth corresponding relationship, that is, the corresponding relationship between food type information, gas concentration of spoiled gas, and freshness of food can be obtained.

[0109] By accessing and querying the pre-stored data information related to the fourth corresponding relationship, the gas concentration range of the spoiled gas corresponding to the freshness of the food can be obtained according to the food type information, which can be the gas concentration ≥y 1 ; The freshness of the food is the gas concentration range of the spoilage gas corresponding to the time when the food is about to spoil, which can be y 2 ≤The gas concentration<y 1 ; The freshness of the food is the gas concentration range of the deteriorated gas corresponding to the freshness, which can be gas concentration <y 2 .

[0110] y 1 ,y 2 They may all be associated with the food type information and are pre-set values ​​determined according to the fourth corresponding relationship. 1 It can be 1ppm, y 2 It can be 0.5ppm.

[0111] By combining the acquired information on the type of food, and the pre-stored data information on the gas concentration range and weight change rate range of the spoiled gas corresponding to the freshness of the food when it is spoiled, the data information on the gas concentration range and weight change rate range of the spoiled gas corresponding to the freshness of the food when it is about to spoil, and the data information on the gas concentration range and weight change rate range of the spoiled gas corresponding to the freshness of the food when it is fresh, the freshness of the food can be accurately estimated based on the acquired weight change rate and gas concentration of the food.

[0112] Furthermore, the freshness information of the ingredients can be directly output to the user, that is, the information that the ingredients are fresh, about to spoil or spoiled, and the edible status of the ingredients corresponding to different freshness levels of the ingredients can also be output to the user, including edible, eat as soon as possible and inedible information.

[0113] Furthermore, in this embodiment, it may also include:

[0114] When the weight change rate ≥ x 1 Or the gas concentration ≥y 1 When the display status of the food on the display device is displayed in red;

[0115] When the weight change rate < x 2 And the gas concentration <y 2 When the display status of the food on the display device is displayed in green;

[0116] When x 2 ≤The weight change rate<x 1 And the gas concentration <y 1 , or y 2 ≤The gas concentration<y 1 And the weight change rate <x 1 When the display status of the food on the display device is displayed in yellow.

[0117] The display device can be a display screen arranged on the refrigeration device 1, or a display interface of a mobile terminal such as a user's mobile phone. By displaying the ingredients in different colors, it is easier for the user to understand the freshness and edible status of the ingredients.

[0118] By adopting this embodiment, it is possible to determine the freshness and edibility of ingredients by combining and complementing multiple dimensions of information such as ingredient type information, ingredient weight change rate, and gas concentration of spoiled gases produced by ingredients, thereby avoiding erroneous predictions or inaccurate judgments on the freshness or edibility of ingredients due to factors such as too single ingredient information or erroneous information obtained, and achieving more accurate determination of the freshness and edibility of ingredients.

[0119] Furthermore, in another embodiment of the present invention, a computer-readable storage medium is provided, on which a computer program is stored, wherein when the computer program is executed by a processor, the steps of the food management method described in any of the above embodiments are implemented.

[0120] Furthermore, in another embodiment of the present invention, the refrigeration device 1 includes a memory and a processor, the memory stores a computer program that can be run on the processor, and when the processor executes the computer program, the steps of the food management method described in any of the above embodiments are implemented.

[0121] To sum up, the food management method, storage medium and equipment in the present invention can solve the problem of low accuracy in determining the freshness of food through image recognition in the prior art by obtaining information on the type of food, the weight change rate of the food and the gas concentration of the spoiled gas generated by the food.

[0122] The technical solution in the present application can realize the determination of the freshness of the food or the shelf life of the food or the edible condition of the food based on the combination and mutual supplement of multiple dimensions of information such as food type information, food weight change rate and gas concentration of spoiled gas generated by the food, thereby avoiding erroneous prediction or inaccurate judgment of the freshness of the food or the shelf life of the food or the edible condition of the food due to factors such as too single food information obtained or erroneous information obtained, and can achieve more accurate determination of the freshness of the food or the shelf life or the edible condition of the food.

[0123] It should be understood that although this specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description 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 mode may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

[0124] 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 food material management method, characterized in that: include: Get the food type information of the food; When the food is stored in the storage space for a preset time, obtaining the initial weight of the food; After obtaining the initial weight, obtaining the weight change rate of the food and the gas concentration of the spoiled gas in the food at preset time intervals, wherein the weight change rate is the ratio of the weight change of the food relative to the initial weight to the initial weight, and the spoiled gas is the gas generated after the food is spoiled; Determining the freshness and / or shelf life of the food according to the food type information, the weight change rate and the gas concentration; The initial weight is: When the food is stored in the storage space for a preset time, the weight information of the food and the gas concentration of the spoiled gas in the food are detected and acquired, and the initial weight of the food in a fresh state is acquired based on the food type information, the gas concentration of the spoiled gas and the weight information of the food.

2. The food material management method according to claim 1, characterized in that: “Determining the freshness and / or shelf life of the food according to the food type information, the weight change rate and the gas concentration” includes: When the weight change rate is ≥ x1 or the gas concentration is ≥ y1, the food is deteriorated or inedible information is output, and x1 and y1 are both preset values ​​associated with the food type information; When the weight change rate is less than x2 and the gas concentration is less than y2, the information that the food is fresh or edible is output, and x2 and y2 are both preset values ​​associated with the food type information; When x2≤the weight change rate<x1 and the gas concentration<y1, or y2≤the gas concentration<y1 and the weight change rate<x1, the information that the food is about to deteriorate or should be eaten as soon as possible is output.

3. The food material management method according to claim 1, characterized in that: “Determining the freshness and / or shelf life of the food according to the food type information, the weight change rate and the gas concentration” includes: Determine a first predicted shelf life of the food according to the food type information and the weight change rate; Determining a second predicted shelf life of the food according to the food type information and the gas concentration; Determine a weighted value α according to the food type information, 0<α<1; The shelf life of the food ingredient=(1-α)*first predicted shelf life+α*second predicted shelf life.

4. The food material management method according to claim 3, characterized in that: When the food type information belongs to meat, the weighted value α is between 0.6 and 0.

9.

5. The food material management method according to claim 3, characterized in that: When the food category information belongs to fruits and vegetables, the weighted value α is between 0.1 and 0.

4.

6. The food management method according to claim 1, wherein: A weight sensor is arranged below the food material, and the weight sensor is used to detect the weight information of the food material. A gas sensor is arranged where the food material is located or on the food material, and the gas sensor is used to detect the gas concentration of the spoiled gas. The weight sensor is communicatively connected to a refrigeration device or a mobile terminal, and the gas sensor is communicatively connected to a refrigeration device or a mobile terminal.

7. The food management method according to claim 6, wherein: A storage box is arranged in the storage space, the food is stored separately in the storage box, and the gas sensor is arranged in the storage box.

8. The food material management method according to claim 1, characterized in that: The method for determining the food type information and the deteriorated gas includes: Controlling a camera to capture and obtain an image of the food; Identify the food image and obtain food type information of the food; The spoiled gas is determined according to the food type information.

9. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the food management method described in any one of claims 1 to 8 are implemented.

10. A refrigeration device, characterized in that: The refrigeration device includes a memory and a processor, the memory stores a computer program that can be run on the processor, and when the processor executes the computer program, the steps in the food management method described in any one of claims 1-8 are implemented.

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