Food recommendation method, device, refrigerator and storage medium

Abstract

The embodiment of the present invention relates to a food recommendation method, device, refrigerator and storage medium, the method comprising: determining the freshness of food placed in a storage space; when the freshness of the food is within a preset first freshness interval, moving the food to a target preset position in the storage space; and recommending the food at the target preset position to a target object. In this way, it is possible to timely remind the user to eat food that is about to go bad, thereby avoiding food waste.

Description

Technical Field

[0001] The embodiments of the present invention relate to the field of smart home technology, and in particular to a food recommendation method, device, refrigerator and storage medium. Background Art

[0002] With the continuous development of science and technology and the continuous improvement of people's living standards, more and more household appliances have entered people's daily lives, providing convenience for people's daily lives. In daily life, refrigerators are commonly used fresh-keeping equipment in production and life. Users often store various ingredients or dishes in them to ensure that the dishes are kept fresh within a certain fresh cycle.

[0003] However, due to some special circumstances (such as the user being away from home for a long time, forgetting certain ingredients, etc.), the ingredients or dishes in the refrigerator exceed the best shelf life, resulting in food waste. Summary of the invention

[0004] In view of this, in order to solve the above-mentioned technical problem that due to some special circumstances (such as the user is away from home for a long time, forgets certain ingredients, etc.), the ingredients or dishes in the refrigerator exceed the optimal shelf life, resulting in food waste, the embodiments of the present invention provide an ingredient recommendation method, device, refrigerator and storage medium.

[0005] In a first aspect, an embodiment of the present invention provides a method for recommending ingredients, the method comprising:

[0006] Determine the freshness of the food placed in the storage space;

[0007] When the freshness of the food is within a preset first freshness range, moving the food to a target preset position in the storage space;

[0008] The food at the target preset position is recommended to the target object.

[0009] In an optional implementation, the determining the freshness of the food placed in the storage space includes:

[0010] Obtaining target odor information of food placed in the storage space;

[0011] Acquire a set of odor information emitted by the food during a change process, wherein the change process is a process in which the freshness of the food changes within a preset second freshness interval, and the second freshness interval includes the first freshness interval;

[0012] Determining whether there is odor information matching the target odor information in the odor information set;

[0013] If there is odor information matching the target odor information in the odor information set, the freshness corresponding to the odor information is determined as the freshness of the food placed in the storage space.

[0014] In an optional implementation, the determining the freshness of the food placed in the storage space includes:

[0015] Determine the initial placement time of the food placed in the storage space and the food shelf life corresponding to the food;

[0016] Obtain the time from the current moment to the initial placement moment;

[0017] The freshness of the food placed in the storage space is determined according to the shelf life of the food and the duration.

[0018] In an optional embodiment, before the food is moved to the target preset position in the storage space, the method further includes:

[0019] Acquire a third freshness interval set by the target object for the food, where the third freshness interval is an acceptable range of the freshness of the food by the target object;

[0020] Determining whether the freshness of the food is within the third freshness range;

[0021] If the freshness of the food is within the third freshness range, the step of moving the food to the target preset position in the storage space is performed.

[0022] In an optional embodiment, before the food is moved to the target preset position in the storage space, the method further includes:

[0023] Acquire an image at a target preset position in the storage space;

[0024] According to the image, determining whether there is a food to be recommended at the target preset position;

[0025] If there is no food to be recommended at the target preset position, the step of moving the food to the target preset position in the storage space is performed.

[0026] In an optional embodiment, the method further comprises:

[0027] If there is food to be recommended at the target preset position, determining the freshness of the food to be recommended;

[0028] comparing the freshness of the food with the freshness of the food;

[0029] If the freshness of the food is less than the freshness of the food, the step of moving the food to the target preset position in the storage space is performed.

[0030] In an optional implementation, when the number of the food includes a plurality, moving the food to a target preset position in the storage space includes:

[0031] sorting the ingredients according to their freshness;

[0032] Determining a target ingredient from the ingredients according to the sorting result;

[0033] Moving the target food to a target preset position in the storage space;

[0034] The recommending the food at the target preset position to the target object includes:

[0035] The target food at the target preset position is recommended to the target object.

[0036] In an optional implementation, when the number of the food includes a plurality, moving the food to a target preset position in the storage space includes:

[0037] Obtaining ingredient dimension information of the ingredient;

[0038] Determining a recommendation score of the ingredient according to the freshness of the ingredient and the ingredient dimension information;

[0039] Determining a target ingredient from the ingredients according to the score to be recommended;

[0040] Moving the target food to a target preset position in the storage space;

[0041] The recommending the food at the target preset position to the target object includes:

[0042] The target food at the target preset position is recommended to the target object.

[0043] In an optional implementation, when the number of the food includes a plurality, moving the food to a target preset position in the storage space includes:

[0044] Acquire the screening dimension information of the food, the screening dimension information including at least one of the following: the target object's preference for the food, the target object's consumption record for the food, the storage time of the food in the storage space, and the freshness of the food;

[0045] Filtering target ingredients from the ingredients according to the filtering dimension information;

[0046] Moving the target food to a target preset position in the storage space;

[0047] The recommending the food at the target preset position to the target object includes:

[0048] The target food at the target preset position is recommended to the target object.

[0049] In a second aspect, an embodiment of the present invention provides a food recommendation device, the device comprising:

[0050] A determination module, used to determine the freshness of the food placed in the storage space;

[0051] A moving module, used for moving the food to a target preset position in the storage space when the freshness of the food is within a preset first freshness range;

[0052] The food recommendation module is used to recommend the food at the target preset position to the target object.

[0053] In an optional implementation manner, the determining module is specifically configured to:

[0054] Obtaining target odor information of food placed in the storage space;

[0055] Acquire a set of odor information emitted by the food during a change process, wherein the change process is a process in which the freshness of the food changes within a preset second freshness interval, and the second freshness interval includes the first freshness interval;

[0056] Determining whether there is odor information matching the target odor information in the odor information set;

[0057] If there is odor information matching the target odor information in the odor information set, the freshness corresponding to the odor information is determined as the freshness of the food placed in the storage space.

[0058] In an optional implementation manner, the determining module is specifically configured to:

[0059] Determine the initial placement time of the food placed in the storage space and the food shelf life corresponding to the food;

[0060] Obtain the time from the current moment to the initial placement moment;

[0061] The freshness of the food placed in the storage space is determined according to the shelf life of the food and the duration.

[0062] In an optional embodiment, the device further comprises:

[0063] an interval acquisition module, used for acquiring a third freshness interval set by a target object for the food before moving the food to a target preset position in the storage space, wherein the third freshness interval is an acceptable range of the freshness of the food by the target object;

[0064] A first judging module, configured to judge whether the freshness of the food is within the third freshness range;

[0065] The first execution module is used for executing the step of moving the food to the target preset position in the storage space if the freshness of the food is within the third freshness range.

[0066] In an optional embodiment, the device further comprises:

[0067] An image acquisition module, used for acquiring an image at a target preset position in the storage space before moving the food to the target preset position in the storage space;

[0068] A second judgment module is used to judge whether there is a to-be-recommended food at the target preset position according to the image;

[0069] The second execution module is used to execute the step of moving the food to the target preset position in the storage space if there is no food to be recommended at the target preset position.

[0070] In an optional embodiment, the device further comprises:

[0071] An information level determination module, configured to determine the freshness of the food to be recommended if there is food to be recommended at the target preset position;

[0072] a comparison module, for comparing the freshness of the food with the freshness of the food;

[0073] The third execution module is used to execute the step of moving the food to the target preset position in the storage space if the freshness of the food is less than the freshness of the food.

[0074] In an optional embodiment, when the number of the food includes a plurality, the moving module is specifically used to:

[0075] sorting the ingredients according to their freshness;

[0076] Determining a target ingredient from the ingredients according to the sorting result;

[0077] Moving the target food to a target preset position in the storage space;

[0078] The food recommendation module is specifically used for:

[0079] The target food at the target preset position is recommended to the target object.

[0080] In an optional embodiment, when the number of the food includes a plurality, the moving module is specifically used to:

[0081] Obtaining ingredient dimension information of the ingredient;

[0082] Determining a recommendation score of the ingredient according to the freshness of the ingredient and the ingredient dimension information;

[0083] Determining a target ingredient from the ingredients according to the score to be recommended;

[0084] Moving the target food to a target preset position in the storage space;

[0085] The food recommendation module is specifically used for:

[0086] The target food at the target preset position is recommended to the target object.

[0087] In an optional embodiment, when the number of the food includes a plurality, the moving module is specifically used to:

[0088] Acquire the screening dimension information of the food, the screening dimension information including at least one of the following: the target object's preference for the food, the target object's consumption record for the food, the storage time of the food in the storage space, and the freshness of the food;

[0089] Filtering target ingredients from the ingredients according to the filtering dimension information;

[0090] Moving the target food to a target preset position in the storage space;

[0091] The food recommendation module is specifically used for:

[0092] The target food at the target preset position is recommended to the target object.

[0093] In a third aspect, an embodiment of the present invention provides a refrigerator, comprising: a processor and a memory, wherein the processor is used to execute an ingredient recommendation program stored in the memory to implement the ingredient recommendation method described in any one of the first aspects.

[0094] In a fourth aspect, an embodiment of the present invention provides a storage medium, wherein the storage medium stores one or more programs, and the one or more programs can be executed by one or more processors to implement the food recommendation method described in any one of the first aspects.

[0095] The technical solution provided by the embodiment of the present invention determines the freshness of the food placed in the storage space, and when the freshness of the food is within the preset first freshness range, moves the food to the target preset position in the storage space, and then recommends the food at the target preset position to the target object. In this way, the freshness of the food placed in the storage space can be known, and the food is moved to the target preset position to recommend it to the target object, so as to avoid the situation where the food in the storage space exceeds the best shelf life, the food is not fresh, or even deteriorates due to the target object being away from home for a long time or forgetting the food placed, resulting in food waste, thereby improving the target object experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0096] Figure 1 A schematic diagram of the architecture of a food recommendation system according to an embodiment of the present invention;

[0097] Figure 2 A flowchart of an embodiment of a food recommendation method provided by an embodiment of the present invention;

[0098] Figure 3 A flow chart of another method for recommending food materials provided by an embodiment of the present invention;

[0099] Figure 4 A flow chart of an embodiment of a method for determining freshness provided by an embodiment of the present invention;

[0100] Figure 5 A flow chart of another freshness determination method provided by an embodiment of the present invention;

[0101] Figure 6 A flowchart of an embodiment of a method for moving food materials provided by an embodiment of the present invention;

[0102] Figure 7 A flow chart of another method for moving food materials provided by an embodiment of the present invention;

[0103] Figure 8 A flow chart of another method for moving food materials provided in an embodiment of the present invention;

[0104] Fig. 9 A block diagram of an embodiment of a food recommendation device provided by an embodiment of the present invention;

[0105] Fig.10 A schematic structural diagram of a refrigerator provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0106] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0107] To facilitate understanding of the embodiments of the present invention, the food recommendation system architecture of the present invention is first described below with reference to the accompanying drawings:

[0108] See also Figure 1 , is a schematic diagram of the architecture of a food recommendation system according to an embodiment of the present invention. Figure 1 The system shown includes: an object 11 , a storage space 12 , a data acquisition module 13 , and a moving module 14 .

[0109] The storage space 12 is a storage space for storing food, which is used to store the food placed by the object 11. It can be a separate storage device, such as a refrigerator, a freezer, etc. It can also be a separate storage space in a storage device, such as a refrigeration space or a freezing space in a refrigerator, etc., which is not limited in the embodiment of the present invention. Figure 1 In the figure, only the storage space 12 is taken as a refrigerator as an example.

[0110] The data acquisition module 13 may be a data collector disposed inside the storage space 12, and is used to collect food information of the food placed in the storage space 12, such as food image information, food smell information, shelf life, etc. It may also be an independent data collector, such as an odor collector, a camera, etc.

[0111] The moving module 14 may be a pulley device disposed inside the storage space 12, or may be an independent moving device, and may be used to move the food placed in the storage space 12 to a target preset position. In the case where the storage space 12 is a refrigerator, the target preset position may be a position near the refrigerator door inside the refrigerator, or may be a specific position outside the refrigerator. The target preset position may be set independently by the designer or user, and the embodiment of the present invention does not limit this.

[0112] The food recommendation method provided by the present invention is further explained below with reference to specific embodiments in conjunction with the accompanying drawings, and the embodiments do not constitute a limitation of the embodiments of the present invention.

[0113] See also Figure 2 , is a flow chart of an embodiment of a food recommendation method provided by an embodiment of the present invention. Figure 2 As shown, the process may include the following steps:

[0114] Step 201: Determine the freshness of the food placed in the storage space.

[0115] The above-mentioned food materials may include but are not limited to: vegetables, fruits, dishes, seasonings, snacks, meat, etc., and the embodiment of the present invention does not limit this. The above-mentioned storage space is used to store the food materials placed by the object 11. It can be a separate storage device, such as a refrigerator, a freezer, etc. It can also be a separate storage space in a storage device, such as a refrigeration space, a freezing space, etc. in a refrigerator. In the embodiment of the present invention, the storage space can be a refrigerator as an example.

[0116] In practice, as the food is placed for a longer time, the taste becomes worse and the freshness decreases. In one embodiment, the food information of the food placed in the storage space can be collected by the data collection module to determine the freshness of the food according to the food information.

[0117] In addition, the embodiment of the present invention does not limit the type and quantity of food placed in the storage space.

[0118] Step 202: When the freshness of the food is within a preset first freshness range, move the food to a target preset position in the storage space.

[0119] Step 203: recommending food items at the target preset location to the target object.

[0120] The following is a unified description of step 202 and step 203:

[0121] In practice, the freshness of food will affect the taste of food and even the edible value of food. Therefore, after determining the freshness of food placed in the storage space, it can be determined whether the food needs to be moved to the target preset position according to the freshness. The target preset position can be any position inside the storage space, for example, if the storage space is a refrigerator, it can be a position near the refrigerator door.

[0122] Furthermore, the freshness of the ingredients may be divided according to the change in freshness during the process of the ingredients changing from fresh to spoiled, and a preset number (for example, 3) of freshness intervals may be obtained. The embodiment of the present invention does not limit the number of freshness intervals.

[0123] For example, the first freshness interval can be determined to be from the critical value of not fresh to the critical value of spoilage. Based on this, it can be determined whether the freshness of the food is in the preset first freshness interval to determine whether the food can be moved to the target preset position inside the storage space. Specifically, when the freshness of the food is in the preset first freshness, it can be determined that the food is not fresh and has not spoiled, and the food can be moved to the target preset position, thereby achieving the recommendation of the food to the target object.

[0124] In one embodiment, taking the storage space as a refrigerator as an example, the above-mentioned target preset position can be near the refrigerator door, so that when the target object opens the refrigerator, he can directly see the food at the target preset position and move the food to the target preset position.

[0125] In another embodiment, after the food is moved to the target preset position, the food at the target preset position can be output through a display to recommend the food to the target object. The display can be a display screen set on the storage space, or an independent display device, such as a smart phone, a smart tablet, a smart TV, etc., which is not limited in the embodiment of the present invention.

[0126] Optionally, an image of the food material may be output via a display.

[0127] Optionally, a prompt message may be outputted through a display to prompt the target object of the freshness of the food. For example, the prompt message may be outputted in the form of a pop-up window, a text message, or a link.

[0128] Optionally, a voice prompt message may be played through an audio playback device (such as a speaker) to prompt the target object of the freshness of the food.

[0129] It should be noted that the above is merely an exemplary description of the method of recommending ingredients. In practice, recommendations may also be made in other ways, and the embodiments of the present invention do not limit this.

[0130] So far, completed Figure 2 A description of the process shown.

[0131] pass Figure 2It can be seen from the process shown that in the technical solution of the present invention, by determining the freshness of the food placed in the storage space, when the freshness of the food is in the preset first freshness range, the food is moved to the target preset position in the storage space, and then the food in the target preset position is recommended to the target object. In this way, the freshness of the food placed in the storage space can be known, and the food is moved to the target preset position to recommend it to the target object, so as to avoid the situation where the food in the storage space is not fresh or even deteriorates due to the target object being away from home for a long time or forgetting the food placed, resulting in food waste, thereby improving the target object's experience.

[0132] See also Figure 3 , is a flow chart of another method for recommending food materials provided by an embodiment of the present invention. Figure 2 Based on the process shown in the figure, describe how to recommend ingredients to the target object. Figure 3 As shown, the following processes may be included:

[0133] Step 301: Determine the freshness of the food placed in the storage space.

[0134] In one embodiment, the specific implementation of determining the freshness of the food placed in the storage space can be found in Figure 4 , is a flow chart of an embodiment of a method for determining freshness provided by an embodiment of the present invention. Figure 4 As shown, the process may include the following steps:

[0135] Step 401: Obtain target odor information of food placed in the storage space.

[0136] Step 402: Obtain a set of odor information emitted by the food during a change process, where the change process is a process in which the freshness of the food changes within a preset second freshness interval, and the second freshness interval includes the first freshness interval.

[0137] The following is a unified description of step 401 and step 402:

[0138] In one embodiment, the target odor information refers to the odor emitted by the food placed in the storage space. Figure 1 The food recommendation system architecture shown can collect the smell information of the food placed in the storage space 12 through the data collection module 13. Thus, all the smell information of the food from fresh to spoiled can be obtained, and the obtained smell information can be classified into the smell information set.

[0139] The above-mentioned change process is the process in which the food changes within the preset second freshness interval. Therefore, the above-mentioned second freshness interval is greater than the first freshness interval, and each second freshness in the above-mentioned second freshness interval corresponds to a kind of smell information of the food. Based on this, after obtaining the target smell information of the food placed in the storage space, the smell information set of the food is determined, so as to determine the freshness of the food according to the target smell information and the smell information set.

[0140] Step 403 , determine whether there is odor information matching the target odor information in the odor information set. If there is odor information matching the target odor information in the odor information set, execute step 404 .

[0141] Step 404: determine the freshness corresponding to the odor information as the freshness of the food placed in the storage space.

[0142] The following is a unified description of step 403 and step 404:

[0143] It can be seen from the above description that after obtaining the target odor information and the odor information set of the food, it can be determined whether the odor information set stores odor information that matches the target odor information to determine the freshness of the food.

[0144] Specifically, if there is odor information matching the target odor information in the odor information set, the freshness corresponding to the odor information can be searched, and the freshness can be determined to be the freshness of the food placed in the storage space. On the contrary, if there is no odor information matching the target odor information in the odor information set, a prompt message can be sent to the target object based on the odor information of the food. As for how to send the prompt message to the target object, please refer to the above-mentioned method of recommending food to the target object, and the embodiment of the present invention will not be described in detail.

[0145] For example, assume that the target odor information is A, and the odor information set is {A, B, C, D}. Assume that the freshness corresponding to each odor information in the odor information set is 1, 2, 3, 4, respectively. Then, from the above description, it can be seen that by judging whether there is odor information matching the target odor information in the odor information set, it can be determined that there is odor information matching the target odor information in the odor information set, and then it can be determined that the freshness corresponding to the odor information is 1 for the food placed in the storage space.

[0146] So far, completed Figure 4 A description of the process shown.

[0147] In an embodiment of the present invention, by acquiring the target odor information of the food placed in the storage space, the odor information set emitted by the food during the change process is acquired, and the change process is the process in which the freshness of the food changes within a preset second freshness interval, and the second freshness interval includes the first freshness interval. It is determined whether there is odor information matching the target odor information in the odor information set. If there is odor information matching the target odor information in the odor information set, the freshness corresponding to the odor information is determined as the freshness of the food placed in the storage space. In this way, the odor information of the food can be acquired, and the freshness of the food can be determined based on the odor information, thereby improving the accuracy of the food.

[0148] In another embodiment, the specific implementation of determining the freshness of the food placed in the storage space can be seen in Figure 5 , is a flow chart of another embodiment of a method for determining freshness provided by an embodiment of the present invention. Figure 5 As shown, the process may include the following steps:

[0149] Step 501: Determine the initial placement time of the food placed in the storage space and the shelf life of the food corresponding to the food.

[0150] Step 502: Obtain the time distance between the current time and the initial placement time.

[0151] Step 503: Determine the freshness of the food placed in the storage space according to the shelf life and duration of the food.

[0152] The following is a unified description of steps 501 to 503:

[0153] In one embodiment, the above-mentioned food shelf life refers to the period during which the food maintains the quality of the food under specified storage conditions, that is, the best consumption period of the food. Each food has a corresponding food shelf life. Therefore, when the food is first placed in the storage space, the initial placement time of the food can be recorded, and then the food shelf life corresponding to the food can be obtained. And the time difference between the current time and the initial placement time is determined, that is, the time length from the current time to the initial placement time.

[0154] Optionally, the freshness of the food can be determined by searching the relationship between the preset ratio and the freshness of the food according to the ratio between the duration and the shelf life of the food. In this case, the ratio is negatively correlated with the freshness.

[0155] For example, suppose that the relationship between the ratio of the duration to the shelf life of the food and the freshness of the food is as shown in the following Table 1:

[0156] Table 1

[0157] Proportional value Freshness (90％，100％] 1 (80％，90％] 2 (70％，80％] 3 (60％，70％] 4 ...... ...... (20％，30％] 8 (10％，20％] 9 (0，10％] 10

[0158] In Table 1 above, the freshness is from 1 to 10, that is, the fresher the food, the greater the value of the freshness of the food. Among them, 1 represents the critical value of the food reaching the deterioration point; 10 represents the freshest stage of the food. The change process from 10 to 1 is the change process of the food from fresh to the critical value of deterioration. Based on Table 1 above, it can be seen that the ratio between the duration and the shelf life is negatively correlated with the freshness of the food.

[0159] Assuming that the ratio between the duration and the shelf life of the food is 80%, by looking up the above Table 1, it can be determined that the freshness corresponding to the ratio is 3, and thus the freshness of the food is determined to be 3.

[0160] In addition, the freshness of the food in the storage space can be determined based on the difference between the time and the shelf life of the food. It should be noted that the above is only an exemplary description of determining the freshness of the food placed in the storage space. In addition, it can also be determined in other ways (such as the correlation between the preset time and the shelf life of the food, etc.), and the embodiment of the present invention does not limit this.

[0161] In addition, in another embodiment, the specific implementation of the above determination of the freshness of the food placed in the storage space may include: obtaining moisture information of the food placed in the storage space; and determining the freshness of the food according to the moisture information of the food. It should be noted that the above is only an exemplary description of determining the freshness of the food. In practice, the freshness of the food can also be determined by other means (such as images of the food), and the embodiment of the present invention does not limit this.

[0162] So far, completed Figure 5 A description of the process shown.

[0163] In the embodiment of the present invention, the initial placement time of the food placed in the storage space and the food shelf life corresponding to the food are determined. The time from the current time to the initial placement time is obtained, and the freshness of the food placed in the storage space is determined according to the food shelf life and the time. In this way, the freshness of the food can be determined according to the time the food is placed in the storage space and the food shelf life, thereby improving accuracy.

[0164] Step 302: When the freshness of the food is within the preset first freshness interval, obtain a third freshness interval set by the target object for the food, where the third freshness interval is the target object's acceptance range for the freshness of the food.

[0165] Step 303 , determining whether the freshness of the food is within a third freshness interval; if the freshness of the food is within the third freshness interval, executing step 304 .

[0166] The following is a unified description of step 302 and step 303:

[0167] In one embodiment, when the food is not fresh, since different objects have different acceptance of the freshness of the food that is not fresh, the object can set a freshness interval (hereinafter referred to as the third freshness interval) for the food in the storage space. Based on this, the third freshness interval set by the target object for the food can be obtained. And by judging whether the freshness of the food is within the third freshness interval, it is determined whether to execute the next step, that is, step 304.

[0168] Specifically, if the freshness of the food is within the third freshness interval, then it can be determined that the freshness of the food is within the acceptable range of the target object, and step 304 can be executed; conversely, if the freshness of the food is not within the third freshness interval, then it can be determined that the freshness of the food is not within the acceptable range of the target object, and a prompt message can be sent to the target object to prompt the target object to process the food, such as discarding it or processing it as pet food.

[0169] For example, assuming that the third freshness interval set by the target object for the food is [3, 6], and the freshness of the food placed in the storage space is 5. Then, according to the above description, it is determined whether the freshness of the food is within the third freshness interval, and if the freshness of the food is within the third freshness interval, step 304 is executed.

[0170] Step 304: Acquire an image at a target preset position in the storage space.

[0171] Step 305 , judging whether there is food to be recommended at the target preset position according to the image, if not, executing step 307 , if yes, executing step 306 .

[0172] Step 306 : Compare the freshness of the food with the freshness of the food. If the freshness of the food is less than the freshness of the food, execute step 307 .

[0173] The following is a unified description of steps 304 to 306:

[0174] Among them, the above-mentioned ingredients to be recommended are the ingredients currently located at the target preset position among the ingredients placed inside the storage space, so as to be recommended to the target object.

[0175] It can be seen from the above description that when it is determined that the freshness of the food is within the third freshness range, in order to further verify whether the food needs to be moved to the target preset position to recommend it to the target object (such as the user), the data acquisition module can also be used to collect images of the target preset position in the storage space.

[0176] Furthermore, it is determined based on the image whether there are ingredients to be recommended at the above-mentioned target preset position. If there are no ingredients to be recommended at the target preset position, it can be determined that there are currently no ingredients to be recommended to the target object at the target preset position. That is, when it is determined that there are no ingredients to be recommended at the target preset position, step 307 can be executed: move the ingredients to the target preset position.

[0177] When it is determined that there is a to-be-recommended ingredient at the target preset position, the freshness of the to-be-recommended ingredient may be obtained, and the freshness of the ingredient may be compared with the freshness of the ingredient to determine whether to execute step 307 .

[0178] Specifically, if the freshness of the food is less than the freshness of the food, step 307 is executed; if the freshness of the food is greater than the freshness of the food, the operation is terminated, or a prompt message is sent to the target object; if the freshness of the food is equal to the freshness of the food, other information of the food and the food to be recommended can be obtained, such as the shelf life of the food, the eating preferences and habits of the target object, etc., to further determine whether to execute step 307 based on other information. As for how to determine whether to execute step 307 based on other information, please refer to the above Figure 7 or Figure 8 The relevant description of the flow chart shown in the embodiment of the present invention will not be described in detail for the time being.

[0179] Step 307: Move the food to the target preset position in the storage space.

[0180] Step 308: recommending ingredients at the target preset location to the target object.

[0181] The following is a unified description of step 307 and step 308:

[0182] In one embodiment, there may be a plurality of unfresh ingredients in the storage space. Therefore, when the number of ingredients is multiple, the specific implementation of moving the ingredients to the target preset position in the storage space can be referred to in Figure 6 , is a flow chart of an embodiment of a food material moving method provided by an embodiment of the present invention. Figure 6 As shown, the process may include the following steps:

[0183] Step 601: sort the ingredients according to their freshness.

[0184] Step 602: Determine the target ingredient from the ingredients according to the sorting result.

[0185] Step 603: Move the target food to the target preset position in the storage space.

[0186] The following is a unified description of steps 601 to 603:

[0187] In one embodiment, since the freshness of various ingredients placed in the storage space is different, the ingredients can be sorted according to their freshness, so that the target ingredient can be determined from the various ingredients according to the sorting result, and the target ingredient can be moved to the target preset position.

[0188] Based on this, the target food at the target preset position can be recommended to the target object.

[0189] Optionally, the ingredients can be sorted in descending order, and the ingredient ranked first can be determined as the target ingredient. For example, suppose the freshness of the ingredients in the storage space is ingredient A: 3, ingredient B: 4, ingredient C: 8, ingredient D: 7. Then, according to the above description, the ingredients can be sorted in descending order according to their freshness, and the sorting result is: ingredient C, ingredient D, ingredient B, ingredient A. Therefore, the target ingredient can be determined to be ingredient C, and ingredient C is moved to the target preset position.

[0190] Optionally, the ingredients can be sorted in ascending order, and the last ingredient in the sorting can be determined as the target ingredient. For example, suppose the freshness of the ingredients in the storage space is ingredient A: 3, ingredient B: 4, ingredient C: 8, ingredient D: 7. Then, according to the above description, the ingredients can be sorted in descending order according to their freshness, and the sorting result is: ingredient A, ingredient B, ingredient D, ingredient C. Therefore, the target ingredient can be determined to be ingredient C, and ingredient C is moved to the target preset position.

[0191] So far, completed Figure 6 A description of the process shown.

[0192] By sorting the ingredients according to their freshness, determining the target ingredient from the ingredients according to the sorting result, and moving the target ingredient to the target preset position in the storage space, the target ingredient to be recommended can be determined from multiple ingredients according to their freshness, and the target ingredient can be recommended to avoid food waste.

[0193] In another embodiment, when the number of ingredients includes multiple ingredients, the specific implementation of moving the ingredients to the target preset position in the storage space can be referred to in Figure 7 , is a flow chart of another method for moving food materials provided by an embodiment of the present invention. Figure 7 As shown, the process may include the following steps:

[0194] Step 701: Obtain ingredient dimension information of the ingredients.

[0195] Step 702: Determine the recommendation score of the ingredient based on the freshness of the ingredient and the ingredient dimension information.

[0196] Step 703: Determine the target ingredient from the ingredients according to the score to be recommended.

[0197] Step 704: Move the target food to the target preset position in the storage space.

[0198] The following is a unified description of steps 701 to 704:

[0199] The above-mentioned food dimensional information is relevant information on multiple dimensions of the food, which may include but is not limited to: the shelf life of the food, the smell information of the food, the target object's preference for the food and eating habits, etc.

[0200] In one embodiment, in order to improve the accuracy of food recommendations, the food dimension information of the food in the storage space can be collected through the data collection module to determine the recommendation score of the food, and then the target food is determined from various ingredients based on the recommendation score, and the target is moved to the target preset position, and the target food at the target preset position is recommended to the target object.

[0201] Optionally, the score of the ingredient in each dimension in the ingredient dimension information may be determined, and the sum of the ingredient scores of the ingredient may be calculated, and the sum of the ingredient scores may be determined as the score of the ingredient to be recommended.

[0202] For example, assuming that the freshness of an ingredient is rated 10, the ingredient dimension information includes: the shelf life of the ingredient, the smell of the ingredient, the target object's preference for the ingredient, and eating habits. Correspondingly, the scores of the ingredient in each dimension are 1, 3, 5, and 8. Then, the total score can be determined to be 27, so the recommended score of the ingredient can be determined to be 27.

[0203] Optionally, the weight of each dimension in the ingredient dimension information can be determined, and the data of the ingredient in each dimension in the ingredient dimension information can be determined. The data of each dimension of the ingredient can be calculated according to a preset weight calculation formula to obtain the recommendation score of the ingredient.

[0204] Optionally, the above weight calculation formula may be a sum calculation formula.

[0205] For example, assuming that the weight corresponding to the freshness of the food is 0.8, the food dimension information of the food includes: the shelf life of the food, the smell of the food, the target object's preference for the food, and eating habits. The weights corresponding to each dimension are: 0.6, 0.3, 0.8, and 0.5. Assume that the freshness of the food is 6, and the food dimension information of the food is: the shelf life of the food: 3, the smell of the food: 2, the target object's preference for the food: 8, and the eating habits: 10. Therefore, the sum of the food in each dimension can be calculated by the preset weight calculation formula: 18.6, so the recommended score of the food can be determined to be 18.6.

[0206] From the above description, it can be seen that the larger the value of the freshness of the food, the fresher the food; the smaller the smell information of the food, the fresher the food; the larger the target object's preference value for the food, the more it means that the target object likes the food, and the larger the value of eating habits, the more it means that the target object often eats the food.

[0207] It should be noted that the above is merely an exemplary description of determining the score to be recommended. In practice, it can also be determined in other ways (such as an average value, etc.), and the embodiment of the present invention does not limit this.

[0208] By obtaining the ingredient dimension information of the ingredient, the score of the ingredient to be recommended is determined according to the freshness of the ingredient and the ingredient dimension information. According to the score to be recommended, the target ingredient is determined from the ingredients, and then the target ingredient is moved to the target preset position in the storage space. Therefore, it can be seen that the score to be recommended of the ingredient is determined from multiple dimensions, and in the case of multiple unfresh ingredients, the target ingredient to be recommended is further determined.

[0209] In another embodiment, when the number of ingredients includes multiple ingredients, the specific implementation of moving the ingredients to the target preset position in the storage space can be seen in Figure 8 , is a flow chart of another embodiment of a food material moving method provided by an embodiment of the present invention. Figure 8 As shown, the process may include the following steps:

[0210] Step 801: Obtaining information on the filtering dimensions of the food. The filtering dimension information includes at least one of the following: the target object's preference for the food, the target object's consumption record for the food, the storage time of the food in the storage space, and the freshness of the food.

[0211] Step 802: Filter out target ingredients from the ingredients according to the filtering dimension information.

[0212] Step 803: Move the target food to the target preset position in the storage space.

[0213] The following is a unified description of steps 801 to 803:

[0214] The above-mentioned screening dimension information is relevant information of the ingredients in various dimensions, and may include the following: the target object's preference for the ingredients, the target object's consumption record for the ingredients, the storage time of the ingredients in the storage space, and the freshness of the ingredients.

[0215] In one embodiment, in order to accurately select target ingredients from various ingredients from multiple dimensions, the screening dimension information of the ingredients can be obtained, the target ingredients can be selected from the ingredients according to the screening temperature information, and the target ingredients can be moved to the target preset position through the moving module. Based on this, the target ingredients are recommended to the target object.

[0216] Optionally, when the screening dimension information includes the target object's preference for ingredients, various ingredients may be sorted according to the user's preference to determine the target ingredient.

[0217] Optionally, when the screening dimensional information includes the target object's preference for the food and the target object's consumption record for the food, the target food may be determined based on the user's preference and consumption record.

[0218] By obtaining the screening dimension information of the ingredients, the screening dimension information includes at least one of the following: the target object's preference for the ingredients, the target object's consumption record for the ingredients, the storage time of the ingredients in the storage space, and the freshness of the ingredients, the target ingredients are screened out from the ingredients according to the screening dimension information, and the target ingredients are moved to the target preset position in the storage space. The target ingredients can be screened out from various unfresh ingredients from one or more other dimensions to improve accuracy and achieve recommendation to the target object.

[0219] So far, completed Figure 3 A description of the process shown.

[0220] In an embodiment of the present invention, by determining the freshness of the food placed in the storage space, when the freshness of the food is in the preset first freshness interval, the third freshness interval set by the target object for the food is obtained, and the third freshness interval is the target object's acceptance range for the freshness of the food. It is judged whether the freshness of the food is within the third freshness interval. If the freshness of the food is within the third freshness interval, an image at the target preset position in the storage space is obtained, and then according to the image, it is judged whether there is a food to be recommended at the target preset position. If there is no food to be recommended at the target preset position, the food is moved to the target preset position in the storage space, and the food at the target preset position is recommended to the target object. If there is a food to be recommended at the target preset position, the freshness of the food is compared with the freshness of the food. If the freshness of the food is less than the freshness of the food, the food is moved to the target preset position in the storage space, and the food at the target preset position is recommended to the target object. In this way, the freshness of the food can be accurately obtained, and it is determined whether the requirements of the target object for the food are met, so as to determine whether to recommend the food to the target object, improve the experience of the target object, and avoid food waste.

[0221] Corresponding to the embodiment of the aforementioned food recommendation method, the present invention also provides a block diagram of an embodiment of a device.

[0222] See also Fig. 9 , is a block diagram of an embodiment of a food recommendation device provided by an embodiment of the present invention. Fig. 9 As shown, the device comprises:

[0223] A determination module 901 is used to determine the freshness of the food placed in the storage space;

[0224] A moving module 902, configured to move the food to a target preset position in the storage space when the freshness of the food is within a preset first freshness range;

[0225] The food recommendation module 903 is used to recommend the food at the target preset location to the target object.

[0226] In an optional implementation manner, the determining module 901 is specifically configured to:

[0227] Obtaining target odor information of food placed in the storage space;

[0228] Acquire a set of odor information emitted by the food during a change process, wherein the change process is a process in which the freshness of the food changes within a preset second freshness interval, and the second freshness interval includes the first freshness interval;

[0229] Determining whether there is odor information matching the target odor information in the odor information set;

[0230] If there is odor information matching the target odor information in the odor information set, the freshness corresponding to the odor information is determined as the freshness of the food placed in the storage space.

[0231] In an optional implementation manner, the determining module 901 is specifically configured to:

[0232] Determine the initial placement time of the food placed in the storage space and the food shelf life corresponding to the food;

[0233] Obtain the time from the current moment to the initial placement moment;

[0234] The freshness of the food placed in the storage space is determined according to the shelf life of the food and the duration.

[0235] In an optional embodiment, the device further includes (not shown in the figure):

[0236] an interval acquisition module, used for acquiring a third freshness interval set by a target object for the food before moving the food to a target preset position in the storage space, wherein the third freshness interval is an acceptable range of the freshness of the food by the target object;

[0237] A first judging module, configured to judge whether the freshness of the food is within the third freshness range;

[0238] The first execution module is used for executing the step of moving the food to the target preset position in the storage space if the freshness of the food is within the third freshness range.

[0239] In an optional embodiment, the device further includes (not shown in the figure):

[0240] An image acquisition module, used for acquiring an image at a target preset position in the storage space before moving the food to the target preset position in the storage space;

[0241] A second judgment module is used to judge whether there is a to-be-recommended food at the target preset position according to the image;

[0242] The second execution module is used to execute the step of moving the food to the target preset position in the storage space if there is no food to be recommended at the target preset position.

[0243] In an optional embodiment, the device further includes (not shown in the figure):

[0244] An information level determination module, configured to determine the freshness of the food to be recommended if there is food to be recommended at the target preset position;

[0245] a comparison module, for comparing the freshness of the food with the freshness of the food;

[0246] The third execution module is used to execute the step of moving the food to the target preset position in the storage space if the freshness of the food is less than the freshness of the food.

[0247] In an optional implementation, when the number of the food includes a plurality, the moving module 902 is specifically used to:

[0248] sorting the ingredients according to their freshness;

[0249] Determining a target ingredient from the ingredients according to the sorting result;

[0250] Moving the target food to a target preset position in the storage space;

[0251] The food recommendation module 903 is specifically used for:

[0252] The target food at the target preset position is recommended to the target object.

[0253] In an optional implementation, when the number of the food includes a plurality, the moving module 902 is specifically used to:

[0254] Obtaining ingredient dimension information of the ingredient;

[0255] Determining a recommendation score of the ingredient according to the freshness of the ingredient and the ingredient dimension information;

[0256] Determining a target ingredient from the ingredients according to the score to be recommended;

[0257] Moving the target food to a target preset position in the storage space;

[0258] The food recommendation module 903 is specifically used for:

[0259] The target food at the target preset position is recommended to the target object.

[0260] In an optional implementation, when the number of the food includes a plurality, the moving module 902 is specifically used to:

[0261] Acquire the screening dimension information of the food, the screening dimension information including at least one of the following: the target object's preference for the food, the target object's consumption record for the food, the storage time of the food in the storage space, and the freshness of the food;

[0262] Filtering target ingredients from the ingredients according to the filtering dimension information;

[0263] Moving the target food to a target preset position in the storage space;

[0264] The food recommendation module 903 is specifically used for:

[0265] The target food at the target preset position is recommended to the target object.

[0266] Fig.10 A schematic diagram of the structure of a refrigerator provided by an embodiment of the present invention, Fig.10 The refrigerator 1000 shown includes: at least one processor 1001, a memory 1002, at least one network interface 1004 and a user interface 1003. The various components in the refrigerator 1000 are coupled together via a bus system 1005. It is understood that the bus system 1005 is used to achieve connection and communication between these components. In addition to the data bus, the bus system 1005 also includes a power bus, a control bus and a status signal bus. However, for the sake of clarity, the bus system 1005 is not described in detail. Fig.10 Various buses are labeled as bus system 1005 .

[0267] The user interface 1003 may include a display, a keyboard or a pointing device (eg, a mouse, a trackball), a touch pad or a touch screen.

[0268] It can be understood that the memory 1002 in the embodiment of the present invention can be a volatile memory or a non-volatile memory, or can include both volatile and non-volatile memories. Among them, the non-volatile memory can be a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), or a flash memory. The volatile memory can be a random access memory (RAM), which is used as an external cache. By way of example and not limitation, many forms of RAM are available, such as static random access memory (SRAM), dynamic random access memory (DRAM), synchronous dynamic random access memory (SDRAM), double data rate synchronous dynamic random access memory (DDRSDRAM), enhanced synchronous dynamic random access memory (ESDRAM), synchronous link dynamic random access memory (SLDRAM), and direct memory bus random access memory (DRRAM). The memory 1002 described herein is intended to include, but is not limited to, these and any other suitable types of memory.

[0269] In some implementations, the memory 1002 stores the following elements, executable units or data structures, or a subset thereof, or an extended set thereof: an operating system 10021 and an application program 10022 .

[0270] The operating system 10021 includes various system programs, such as a framework layer, a core library layer, a driver layer, etc., which are used to implement various basic services and process hardware-based tasks. The application 10022 includes various application programs, such as a media player (Media Player), a browser (Browser), etc., which are used to implement various application services. The program for implementing the method of the embodiment of the present invention can be included in the application 10022.

[0271] In the embodiment of the present invention, by calling the program or instruction stored in the memory 1002, specifically, the program or instruction stored in the application 10022, the processor 1001 is used to execute the method steps provided by each method embodiment, for example, including:

[0272] Determine the freshness of the food placed in the storage space;

[0273] When the freshness of the food is within a preset first freshness range, moving the food to a target preset position in the storage space;

[0274] The food at the target preset position is recommended to the target object.

[0275] The method disclosed in the above embodiment of the present invention can be applied to the processor 1001, or implemented by the processor 1001. The processor 1001 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the above method can be completed by the hardware integrated logic circuit in the processor 1001 or the software form of instructions. The above processor 1001 can be a general processor, a digital signal processor (Digital Signal Processor, DSP), an application specific integrated circuit (Application Specific Integrated Circuit, ASIC), a field programmable gate array (Field Programmable Gate Array, FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components. The methods, steps and logic block diagrams disclosed in the embodiments of the present invention can be implemented or executed. The general processor can be a microprocessor or the processor can also be any conventional processor, etc. The steps of the method disclosed in the embodiment of the present invention can be directly embodied as a hardware decoding processor to execute, or the hardware and software units in the decoding processor can be executed. The software unit can be located in a mature storage medium in the field such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory or an electrically erasable programmable memory, a register, etc. The storage medium is located in the memory 1002, and the processor 1001 reads the information in the memory 1002 and completes the steps of the above method in combination with its hardware.

[0276] It is understood that the embodiments described herein may be implemented in hardware, software, firmware, middleware, microcode, or a combination thereof. For hardware implementation, the processing unit may be implemented in one or more application specific integrated circuits (ASIC), digital signal processors (DSP), digital signal processing devices (DSPD), programmable logic devices (PLD), field programmable gate arrays (FPGA), general purpose processors, controllers, microcontrollers, microprocessors, other electronic units for performing the functions described in the present application, or a combination thereof.

[0277] For software implementation, the technology described herein can be implemented by a unit that performs the functions described herein. The software code can be stored in a memory and executed by a processor. The memory can be implemented in the processor or outside the processor.

[0278] The refrigerator provided in this embodiment can be Fig.10 The refrigerator shown in FIG. 1 may be executed as follows: Figure 2-3 All the steps of the recommended method for Chinese ingredients, so as to achieve Figure 2-3 For details, please refer to the technical effects of the recommended methods for Chinese ingredients. Figure 2-3 For the sake of brevity, the relevant description is not repeated here.

[0279] The embodiment of the present invention also provides a storage medium (computer-readable storage medium). The storage medium here stores one or more programs. The storage medium may include a volatile memory, such as a random access memory; the memory may also include a non-volatile memory, such as a read-only memory, a flash memory, a hard disk or a solid-state drive; the memory may also include a combination of the above-mentioned types of memory.

[0280] When one or more programs in the storage medium can be executed by one or more processors, the above-mentioned food recommendation method executed on the refrigerator side can be implemented.

[0281] The processor is used to execute the food recommendation program stored in the memory to implement the following steps of the food recommendation method executed on the refrigerator side:

[0282] Determine the freshness of the food placed in the storage space;

[0283] When the freshness of the food is within a preset first freshness range, moving the food to a target preset position in the storage space;

[0284] The food at the target preset position is recommended to the target object.

[0285] The professionals should further realize that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented by electronic hardware, computer software, or a combination of the two. In order to clearly illustrate the interchangeability of hardware and software, the composition and steps of each example have been generally described in the above description according to the function. Whether these functions are performed in hardware or software depends on the specific application and design constraints of the technical solution. Professionals and technicians can use different methods to implement the described functions for each specific application, but such implementation should not be considered to be beyond the scope of the present invention.

[0286] The steps of the method or algorithm described in conjunction with the embodiments disclosed herein may be implemented using hardware, a software module executed by a processor, or a combination of the two. The software module may be placed in a random access memory (RAM), a memory, a read-only memory (ROM), an electrically programmable ROM, an electrically erasable programmable ROM, a register, a hard disk, a removable disk, a CD-ROM, or any other form of storage medium known in the art.

[0287] The specific implementation methods described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific implementation method of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A food recommendation method, characterized in that: The method comprises: Determining the freshness of food placed in a storage space includes: obtaining target odor information of the food placed in the storage space; obtaining a set of odor information emitted by the food during a change process, wherein the change process is a process in which the freshness of the food changes within a preset second freshness interval, wherein the second freshness interval includes the first freshness interval; judging whether there is odor information matching the target odor information in the odor information set; if there is odor information matching the target odor information in the odor information set, determining the freshness corresponding to the odor information as the freshness of the food placed in the storage space; When the freshness of the food is within a preset first freshness interval, the food is moved to a target preset position in the storage space; wherein a third freshness interval set by a target object for the food is obtained, and the third freshness interval is an acceptance range of the freshness of the food by the target object; it is determined whether the freshness of the food is within the third freshness interval; if the freshness of the food is within the third freshness interval, the step of moving the food to the target preset position in the storage space is performed; The food at the target preset position is recommended to the target object.

2. The method according to claim 1, characterized in that Determining the freshness of the food placed in the storage space includes: Determine the initial placement time of the food placed in the storage space and the food shelf life corresponding to the food; Obtain the time from the current moment to the initial placement moment; The freshness of the food placed in the storage space is determined according to the shelf life of the food and the duration.

3. The method according to claim 1, characterized in that Before the food is moved to the target preset position in the storage space, the method further includes: Acquire an image at a target preset position in the storage space; According to the image, determining whether there is a food to be recommended at the target preset position; If there is no food to be recommended at the target preset position, the step of moving the food to the target preset position in the storage space is performed.

4. The method according to claim 3, characterized in that: The method further comprises: If there is food to be recommended at the target preset position, determining the freshness of the food to be recommended; comparing the freshness of the food with the freshness of the food; If the freshness of the food is less than the freshness of the food, the step of moving the food to the target preset position in the storage space is performed.

5. The method according to claim 1, characterized in that In the case that the number of the food includes a plurality, the step of moving the food to a target preset position in the storage space includes: sorting the ingredients according to their freshness; Determining a target ingredient from the ingredients according to the sorting result; Moving the target food to a target preset position in the storage space; The recommending the food at the target preset position to the target object includes: The target food at the target preset position is recommended to the target object.

6. The method according to claim 1, characterized in that In the case that the number of the food includes a plurality, the step of moving the food to a target preset position in the storage space includes: Obtaining ingredient dimension information of the ingredient; Determining a recommendation score of the ingredient according to the freshness of the ingredient and the ingredient dimension information; Determining a target ingredient from the ingredients according to the score to be recommended; Moving the target food to a target preset position in the storage space; The recommending the food at the target preset position to the target object includes: The target food at the target preset position is recommended to the target object.

7. The method according to claim 1, characterized in that In the case that the number of the food includes a plurality, the step of moving the food to a target preset position in the storage space includes: Acquire the screening dimension information of the food, the screening dimension information including at least one of the following: the target object's preference for the food, the target object's consumption record for the food, the storage time of the food in the storage space, and the freshness of the food; Filtering target ingredients from the ingredients according to the filtering dimension information; Moving the target food to a target preset position in the storage space; The recommending the food at the target preset position to the target object includes: The target food at the target preset position is recommended to the target object.

8. A food recommendation device, characterized in that: The device comprises: A determination module, for determining the freshness of the food placed in the storage space, comprising: obtaining target odor information of the food placed in the storage space; obtaining a set of odor information emitted by the food during a change process, wherein the change process is a process in which the freshness of the food changes within a preset second freshness interval, wherein the second freshness interval includes the first freshness interval; judging whether there is odor information matching the target odor information in the odor information set; if there is odor information matching the target odor information in the odor information set, determining the freshness corresponding to the odor information as the freshness of the food placed in the storage space; A moving module, used for moving the food to a target preset position in the storage space when the freshness of the food is within a preset first freshness interval; wherein a third freshness interval set by a target object for the food is obtained, and the third freshness interval is an acceptance range of the freshness of the food by the target object; determining whether the freshness of the food is within the third freshness interval; if the freshness of the food is within the third freshness interval, executing the step of moving the food to the target preset position in the storage space; The food recommendation module is used to recommend the food at the target preset position to the target object.

9. A refrigerator, characterized in that: include: A processor and a memory, wherein the processor is used to execute an ingredient recommendation program stored in the memory to implement the ingredient recommendation method according to any one of claims 1 to 7.

10. A storage medium, characterized in that: The storage medium stores one or more programs, and the one or more programs can be executed by one or more processors to implement the food recommendation method according to any one of claims 1 to 7.

Images