Keep-alive device and monitoring method and device thereof

Abstract

The present application relates to the field of keeping alive technology, and provides a keeping alive device and a monitoring method and device thereof. The monitoring method of the keeping alive device comprises: acquiring an actual gas parameter in the keeping alive device; and in response to the actual gas parameter being different from a preset gas parameter, determining a survival state of food. The monitoring method of the keeping alive device can effectively avoid long-term storage of food that is about to die or has died, which affects the eating taste of the user. In addition, the method can also avoid the visual judgment blind area that may occur due to the use of image recognition to identify the survival state of the food, and the inaccurate identification caused by the stacking of the food, thereby improving the accuracy of monitoring the keeping alive device.

Description

Technical Field

[0001] This invention relates to the field of survival technology, and in particular to a survival device and its monitoring method and apparatus. Background Technology

[0002] In the field of refrigeration equipment, specifically refrigerators, there are currently no methods for monitoring fresh food, making it impossible to guarantee the taste of fresh food. Summary of the Invention

[0003] This invention aims to at least solve one of the technical problems existing in related technologies. To this end, this invention proposes a monitoring method for a food preservation device, which can detect the state of food in the device in real time, ensuring the preservation effect of the device.

[0004] The present invention also proposes a monitoring device for a device that keeps the device alive.

[0005] The present invention also proposes a survival device.

[0006] The present invention also proposes an electronic device.

[0007] The present invention also proposes a non-transitory computer-readable storage medium.

[0008] The present invention also proposes a computer program product.

[0009] A first aspect of the present invention provides a method for monitoring a keep-alive device, comprising:

[0010] Obtain the actual gas parameters inside the keep-alive device;

[0011] In response to the difference between the actual gas parameters and the preset gas parameters, the survival status of the food is determined.

[0012] According to the monitoring method for a food preservation device provided in the first aspect of the present invention, by acquiring the actual gas parameters of the food preservation device and comparing the actual gas parameters with the preset gas parameters of the food preservation device, the survival status of the food can be accurately determined. When the actual gas parameters of the food preservation device represent the actual oxygen concentration, if the actual oxygen concentration is greater than the preset oxygen concentration, it proves that the oxygen consumption of the food has decreased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. When the actual gas parameters of the food preservation device represent the actual carbon dioxide concentration, if the actual carbon dioxide concentration is greater than the preset carbon dioxide concentration, it proves that the carbon dioxide released by the food items has increased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. When the actual gas parameters of the food preservation device represent the actual nitrogen gas concentration, if the actual nitrogen gas concentration is greater than the preset nitrogen gas concentration, it proves that the nitrogen gas released by the food items has increased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. At this time, the user can directly remove the food items, avoiding the long-term storage of food items that are on the verge of death or have already died, which would affect the user's taste. The above monitoring methods can reduce the blind spots in visual judgment and the inaccurate identification caused by food stacking that may occur when using image recognition, thereby improving the accuracy of monitoring the live food equipment.

[0013] According to one embodiment of the present invention, the actual gas parameters include the actual gas concentration, and the preset gas parameters include the preset gas concentration;

[0014] The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes:

[0015] In response to the actual gas concentration differing from the preset gas concentration, the survival status of the food ingredient is determined; or,

[0016] The actual gas parameters include the actual gas change rate, and the preset gas parameters include the preset gas change rate;

[0017] The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes:

[0018] The survival status of the food ingredient is determined in response to the difference between the actual gas change rate and the preset gas change rate.

[0019] According to one embodiment of the present invention, the actual gas concentration includes the actual oxygen concentration, and the preset gas concentration includes the preset oxygen concentration;

[0020] The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes:

[0021] In response to the actual oxygen concentration being greater than the preset oxygen concentration, it is determined that at least some of the food ingredients are dead or near death; or,

[0022] The actual gas change rate includes the actual oxygen consumption rate, and the preset gas change rate includes the preset oxygen consumption rate.

[0023] The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes:

[0024] In response to the actual oxygen consumption rate being less than the preset oxygen consumption rate, it is determined that at least some of the food ingredients are dead or near death.

[0025] According to one embodiment of the present invention, the actual gas concentration includes the actual carbon dioxide concentration, and the preset gas concentration includes the preset carbon dioxide concentration;

[0026] The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes:

[0027] In response to the actual carbon dioxide concentration being less than the preset carbon dioxide concentration, it is determined that at least some of the food ingredients are dead or near death; or,

[0028] The actual gas change rate includes the actual carbon dioxide generation rate, and the preset gas change rate includes the preset carbon dioxide generation rate.

[0029] The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes:

[0030] In response to the actual carbon dioxide generation rate being less than the preset carbon dioxide generation rate, it is determined that at least some of the food ingredients are dead or near death.

[0031] According to one embodiment of the present invention, the actual gas concentration includes the actual nitrogen-containing gas concentration, and the preset gas concentration includes the preset nitrogen-containing gas concentration;

[0032] The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes:

[0033] In response to the actual nitrogen gas concentration being greater than the preset nitrogen gas concentration, it is determined that at least some of the food ingredients are dead or near death; or,

[0034] The actual gas change rate includes the actual nitrogen-containing gas generation rate, and the preset gas change rate includes the preset nitrogen-containing gas generation rate;

[0035] The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes:

[0036] In response to the actual nitrogen-containing gas generation rate being greater than the preset nitrogen-containing gas generation rate, it is determined that at least some of the food ingredients are dead or near death.

[0037] According to one embodiment of the present invention, prior to the step of responding to the actual gas parameters differing from preset gas parameters, the method includes:

[0038] Obtain image information of the food ingredients;

[0039] Based on the image information, the preset gas parameters corresponding to the food ingredient are obtained.

[0040] According to one embodiment of the present invention, after the step of determining that at least some of the food ingredients are dead or near death, the method includes:

[0041] Generate a prompt message.

[0042] A second aspect of the present invention provides a monitoring device for a keep-alive device, comprising:

[0043] The acquisition module is used to acquire the actual gas parameters of the keep-alive device;

[0044] The determination module is used to determine the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters.

[0045] According to the second aspect of the present invention, the monitoring device for the preservation equipment can reduce the errors caused by blind spots in visual judgment and inaccurate identification due to food stacking that may occur when using image recognition methods by setting an acquisition module and a determination module, thereby improving the accuracy of monitoring the preservation equipment.

[0046] A third aspect of the present invention provides a liveness-preserving device, comprising:

[0047] The box body has an interior storage space suitable for storing food ingredients;

[0048] A gas parameter acquisition device is installed in the housing and is suitable for acquiring the actual gas parameters of the liveness preservation equipment;

[0049] The processor, when executing the program, implements the steps of the above-described monitoring method for the keep-alive device.

[0050] According to the third aspect of the present invention, the monitoring method of the survival device for the survival device by the processor processing the number of rows can improve the survival efficiency of the survival device and avoid the situation where the survival status of food is not accurately identified due to the stacking of food.

[0051] According to one embodiment of the present invention, it further includes an image acquisition device for acquiring image information of the food ingredient.

[0052] According to one embodiment of the present invention, the gas parameter acquisition device includes at least one of a humidity sensor, an oxygen concentration sensor, a carbon dioxide concentration sensor, and an odor sensor.

[0053] According to one embodiment of the present invention, it further includes a cover body, the cover body being disposed on the box body, the side of the cover body opposite to the box body forming an installation space, a water box being detachably installed in the installation space, a humidity control device being provided in the water box, the humidity control device being connected to the storage space to adjust the humidity of the storage space;

[0054] The gas parameter acquisition device is located on the side of the cover facing the box.

[0055] According to one embodiment of the present invention, an operation panel is provided on the side of the cover facing away from the box body, the image acquisition device is provided on the side of the cover facing the box body, and at least one of the humidity control device, the gas parameter acquisition device and the image acquisition device is electrically connected to the operation panel.

[0056] A fourth aspect of the present invention provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the program to implement the steps of the above-described monitoring method for keeping a device alive.

[0057] A fifth aspect of the present invention provides a non-transitory computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the steps of the above-described monitoring method for a keep-alive device.

[0058] A sixth aspect of the present invention provides a computer program product, including a computer program that, when executed by a processor, implements the steps of the above-described monitoring method for a keep-alive device.

[0059] The above-described one or more technical solutions in the embodiments of the present invention have at least one of the following technical effects:

[0060] According to the monitoring method for a food preservation device provided in the first aspect of the present invention, by acquiring the actual gas parameters of the food preservation device and comparing the actual gas parameters with the preset gas parameters of the food preservation device, the survival status of the food can be accurately determined. When the actual gas parameters of the food preservation device represent the actual oxygen concentration, if the actual oxygen concentration is greater than the preset oxygen concentration, it proves that the oxygen consumption of the food has decreased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. When the actual gas parameters of the food preservation device represent the actual carbon dioxide concentration, if the actual carbon dioxide concentration is greater than the preset carbon dioxide concentration, it proves that the carbon dioxide released by the food items has increased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. When the actual gas parameters of the food preservation device represent the actual nitrogen gas concentration, if the actual nitrogen gas concentration is greater than the preset nitrogen gas concentration, it proves that the nitrogen gas released by the food items has increased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. At this time, the user can directly remove the food items, avoiding the long-term storage of food items that are on the verge of death or have already died, which would affect the user's taste. The above monitoring methods can reduce the blind spots in visual judgment and the inaccurate identification caused by food stacking that may occur when using image recognition, thereby improving the accuracy of monitoring the live food equipment.

[0061] Furthermore, the monitoring device for the preservation equipment provided according to the second aspect embodiment of the present invention, by setting an acquisition module and a determination module, can reduce the errors in visual judgment blind spots and inaccurate identification caused by food stacking that may occur when using image recognition methods, thereby improving the accuracy of monitoring the preservation equipment.

[0062] Furthermore, according to the third aspect embodiment of the present invention, the monitoring method of the survival device for processing rows by the processor can improve the survival efficiency of the survival device and avoid the situation where the survival status of food is not accurately identified due to the stacking of food.

[0063] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0064] To more clearly illustrate the technical solutions in the embodiments of the present invention or related technologies, the drawings used in the description of the embodiments or related technologies will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0065] Figure 1This is a schematic flowchart of the monitoring method for the keep-alive device provided in the embodiments of the present invention;

[0066] Figure 2 This is a schematic structural diagram of the monitoring device for the keep-alive equipment provided in an embodiment of the present invention;

[0067] Figure 3 This is a schematic structural diagram of the life-preservation device provided in an embodiment of the present invention;

[0068] Figure 4 This is a schematic structural diagram of the electronic device provided in the embodiments of the present invention.

[0069] Figure label:

[0070] 300. Acquisition module; 302. Determination module; 304. Box body; 306. Storage space; 308. Gas parameter acquisition device; 310. Cover; 312. Water box; 314. Humidity control device; 316. Operation panel; 318. Humidity sensor; 320. Processor; 322. Communication interface; 324. Memory; 326. Communication bus. Detailed Implementation

[0071] The embodiments of the present invention will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and should not be construed as limiting the scope of the invention.

[0072] In the description of the embodiments of the present invention, it should be noted that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of the present invention. In addition, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0073] In the description of the embodiments of the present invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of the present invention based on the specific circumstances.

[0074] In embodiments of the present invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "on top of," and "over" the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply that the first feature is at a lower horizontal level than the second feature.

[0075] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0076] like Figure 1 As shown, a first aspect of the present invention provides a method for monitoring a keep-alive device, comprising:

[0077] Step 100: Obtain the actual gas parameters inside the life-preserving device;

[0078] Step 200: In response to the difference between the actual gas parameters and the preset gas parameters, determine the survival status of the food.

[0079] According to the monitoring method for a food preservation device provided in the first aspect of the present invention, by acquiring the actual gas parameters of the food preservation device and comparing the actual gas parameters with the preset gas parameters of the food preservation device, the survival status of the food can be accurately determined. When the actual gas parameters of the food preservation device represent the actual oxygen concentration, if the actual oxygen concentration is greater than the preset oxygen concentration, it proves that the oxygen consumption of the food has decreased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. When the actual gas parameters of the food preservation device represent the actual carbon dioxide concentration, if the actual carbon dioxide concentration is greater than the preset carbon dioxide concentration, it proves that the carbon dioxide released by the food items has increased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. When the actual gas parameters of the food preservation device represent the actual nitrogen gas concentration, if the actual nitrogen gas concentration is greater than the preset nitrogen gas concentration, it proves that the nitrogen gas released by the food items has increased, indicating that the number of surviving food items has decreased, thus it can be determined that at least some of the food items have died or are on the verge of death. At this time, the user can directly remove the food items, avoiding the long-term storage of food items that are on the verge of death or have already died, which would affect the user's taste. The above monitoring methods can reduce blind spots in visual perception and recognition errors caused by food stacking that may occur when using image recognition, thereby improving the accuracy of monitoring the food preservation equipment.

[0080] In step 100, the actual gas parameters of the life-preserving device can be obtained by setting the corresponding gas sensor.

[0081] In this embodiment of the invention, the actual gas parameters of the liveness-preserving device can be characterized by the actual gas concentration. That is, in step 100, the actual gas parameters of the liveness-preserving device can be guaranteed by the actual gas concentration.

[0082] In this embodiment of the invention, the actual gas concentration of the survival device can be divided into at least three different actual gas parameters: actual oxygen concentration, actual carbon dioxide concentration, and actual nitrogen-containing gas concentration.

[0083] In step 200, the survival status of the food can be determined based on the comparison between the actual gas parameters and the preset gas parameters. As mentioned earlier, since the actual gas concentration can be divided into at least three different cases: actual oxygen concentration, actual carbon dioxide concentration, and actual nitrogen-containing gas concentration, the preset gas concentration can also be divided into three different cases: preset oxygen concentration, preset carbon dioxide concentration, and preset nitrogen-containing gas concentration.

[0084] That is, step 200 includes step 201, in response to the difference between the actual gas concentration and the preset gas concentration, determining the survival status of the food.

[0085] In step 201, the survival status of the food can be determined based on the comparison results of the actual oxygen concentration and the preset oxygen concentration, the comparison results of the actual carbon dioxide concentration and the preset carbon dioxide concentration, and the comparison results of the actual nitrogen gas concentration and the preset nitrogen gas concentration.

[0086] In some other embodiments, in step 201, the survival status of the food is determined in response to the actual gas change rate differing from the preset gas change rate.

[0087] In this method, the survival status of food can be determined based on the comparison results of the actual oxygen consumption rate with the preset oxygen consumption rate, the actual carbon dioxide generation rate with the preset carbon dioxide generation rate, and the actual nitrogen gas generation rate with the preset nitrogen gas generation rate.

[0088] The monitoring method for the keep-alive device provided in the first aspect embodiment of the present invention will be explained below in light of the three different comparison methods described above.

[0089] Comparison Method 1:

[0090] In this comparison method, the actual gas concentration includes the actual oxygen concentration, and the preset gas concentration includes the preset oxygen concentration;

[0091] Step 200 includes step 202, in response to the actual oxygen concentration being greater than the preset oxygen concentration, determining that at least some of the food ingredients are dead or near death.

[0092] In step 202, the actual oxygen concentration inside the preservation device can be obtained through an oxygen concentration sensor. Once the sensor obtains the actual oxygen concentration, it can be compared with a preset oxygen concentration within the device. If the actual oxygen concentration is greater than the preset concentration, it indicates that at least some of the food in the preservation device has died or is nearing death. Dead or near-death food no longer consumes oxygen, thus increasing the actual oxygen concentration within the device. When this situation occurs, it can be concluded that at least some of the food in the preservation device has died or is nearing death.

[0093] Step 202 can also be: in response to the actual oxygen consumption rate being less than the preset oxygen consumption rate, determining that at least some of the food has died or is nearing death.

[0094] In step 202, a preset oxygen consumption rate can be pre-stored in the preservation device. Different oxygen consumption ranges represent different survival states of the food. When the food is placed in the preservation device, it begins to consume oxygen. During this process, the actual oxygen consumption rate curve can be calculated from the actual oxygen concentration obtained by the oxygen concentration sensor and compared with the preset oxygen consumption rate in the preservation device. When the actual oxygen consumption rate curve falls within different ranges, it indicates that the food is in different survival states. For example, if the actual oxygen consumption rate is less than the preset oxygen consumption rate, it means that the food in the preservation device has reduced oxygen consumption capacity, and it can be determined that the food in the preservation device has died or is nearing death.

[0095] Comparison Method 2:

[0096] In this comparison method, the actual gas concentration includes the actual carbon dioxide concentration, and the preset gas concentration includes the preset carbon dioxide concentration;

[0097] Step 200 includes step 203, in response to the actual carbon dioxide concentration being less than the preset carbon dioxide concentration, determining that at least some of the food ingredients are dead or near death.

[0098] In step 203, the actual carbon dioxide concentration inside the preservation equipment can be obtained using a carbon dioxide concentration sensor. Once the sensor obtains the actual carbon dioxide concentration, it can be compared with a preset carbon dioxide concentration within the equipment. If the actual carbon dioxide concentration is lower than the preset concentration, it indicates that at least some of the food in the preservation equipment has died or is nearing death. Dead or near-death food no longer undergoes aerobic respiration, thus reducing the total amount of carbon dioxide released, which in turn reduces the actual carbon dioxide concentration inside the equipment. When this situation occurs, it can be concluded that at least some of the food in the preservation equipment has died or is nearing death.

[0099] Step 203 can also be: in response to the actual carbon dioxide generation rate being less than the preset carbon dioxide generation rate, determining that at least some of the food ingredients are dead or near death.

[0100] In step 203, a preset carbon dioxide generation rate can be pre-stored in the preservation device. Different carbon dioxide concentration ranges represent different survival states of the food. When the food is placed in the preservation device, it begins to produce carbon dioxide. During this process, the actual carbon dioxide generation rate can be calculated from the actual carbon dioxide concentration obtained by the carbon dioxide concentration sensor and compared with the preset carbon dioxide generation rate in the preservation device. When the actual carbon dioxide consumption rate curve is less than the preset carbon dioxide generation rate, it indicates that the total amount of carbon dioxide released by the food in the preservation device has decreased. At this point, it can be determined that the food in the preservation device has died or is on the verge of death.

[0101] Comparison Method 3:

[0102] In this comparison method, the actual gas concentration includes the actual nitrogen-containing gas concentration, and the preset gas concentration includes the preset nitrogen-containing gas concentration;

[0103] Step 200 includes step 204, in response to the actual nitrogen gas concentration being greater than the preset nitrogen gas concentration, determining that at least some of the food ingredients are dead or near death.

[0104] In step 204, the actual nitrogen gas concentration inside the preservation equipment can be obtained through an odor sensor. Once the odor sensor obtains the actual nitrogen gas concentration, it can be compared with the preset nitrogen gas concentration in the preservation equipment. If the actual nitrogen gas concentration is greater than the preset concentration, it indicates that at least some of the food in the preservation equipment has died or is nearing death. In dead or near-death food, the proteins, amino acids, and other nitrogenous substances will decompose under the action of microorganisms and autolytic enzymes, producing large amounts of nitrogenous compounds, such as ammonia, sulfur compounds, and aromatic alkane components, such as trimethylamine, histamine, hydrogen sulfide, and organic sulfides. This causes the nitrogen gas concentration inside the preservation equipment to increase. When the above situation occurs, it can be concluded that at least some of the food in the preservation equipment has died or is nearing death.

[0105] Step 204 can also be: in response to the actual nitrogen-containing gas generation rate being greater than the preset nitrogen-containing gas generation rate, determining that at least some of the food ingredients are dead or near death.

[0106] In step 204, a preset nitrogen gas generation rate can be pre-stored in the preservation device. Different nitrogen gas concentration ranges represent different survival states of the food. When the food is placed in the preservation device, it begins to breathe and produces a certain amount of nitrogen gas. During this process, the actual nitrogen gas generation rate can be calculated from the actual nitrogen gas concentration obtained by the odor sensor and matched with the preset nitrogen gas generation rate in the preservation device. When the actual nitrogen gas consumption rate is greater than the preset nitrogen gas generation rate, it indicates that the total amount of nitrogen gas released by the food in the preservation device has increased. At this point, it can be determined that the food in the preservation device has died or is on the verge of death.

[0107] Of course, in some other embodiments, the survival status of food in the preservation device can also be determined by combining the above three comparison methods.

[0108] For example, if the actual oxygen concentration is greater than the preset oxygen concentration, the actual carbon dioxide concentration is less than the preset carbon dioxide concentration, and the actual nitrogen gas concentration is greater than the preset nitrogen gas concentration, then it can be determined that at least some of the food has died or is on the verge of death.

[0109] If the actual oxygen concentration is greater than the preset oxygen concentration, but the actual carbon dioxide concentration is greater than the preset carbon dioxide concentration, and the actual nitrogen gas concentration is less than the preset nitrogen gas concentration, then the weight ratio of the three factors of oxygen, carbon dioxide, and nitrogen gas can be determined according to the type of food actually put in by the user, and the survival status of the food can be judged based on the weight ratio of the above three factors.

[0110] For example, if the food placed in the preservation device by the user is hairy crab, oxygen is a more significant factor in the survival of hairy crab than carbon dioxide and nitrogen-containing gas. Therefore, in this case, when the actual oxygen concentration is greater than the preset oxygen concentration, regardless of the comparison results of the actual carbon dioxide concentration and the actual nitrogen-containing gas concentration, it can be determined that at least some of the hairy crabs are dead or on the verge of death.

[0111] Of course, in some other embodiments, the survival status of the food can also be determined by obtaining the gas pressure inside the preservation device.

[0112] For example, when at least some of the food dies or is near death, it decomposes and produces a large amount of nitrogen-containing compounds. Since the preservation equipment is a relatively closed space, when the dead or near-death food continues to release the above-mentioned gases, it will cause the gas pressure in the preservation equipment to increase. When the gas pressure in the preservation equipment reaches the preset pressure threshold, it can be determined that the food in the preservation equipment has died or is near death.

[0113] Following steps 202, 203, and 204 above, step 210, generating a prompt message, is included.

[0114] The notification message can be in the form of sound, light, or sent to the user's mobile device. By generating notification messages, users can be promptly reminded to remove any dead or dying ingredients when at least some of them have died or are near death, thus preventing the dead or dying ingredients from affecting other surviving ingredients.

[0115] In this embodiment of the invention, the accuracy of monitoring the survival status of food ingredients can be improved through at least the following two methods.

[0116] Method 1:

[0117] In this approach, based on any of the methods mentioned above for determining the survival status of food ingredients through actual gas parameters, the following can also be added:

[0118] Step 220: Obtain the preset survival rate of the ingredients within different time periods;

[0119] Step 230: In response to the fact that the actual survival rate of the food is less than the preset survival rate, determine the survival status of the food.

[0120] In step 220, the food survival rate can be preset in the preservation device for different time periods. For example, when the humidity is constant at 95%RH and the temperature is constant at 4°, the food survival rate is 100% from day 1 to day 3, 78% from day 4 to day 6, and 60% from day 7 to day 9.

[0121] In step 230, the actual survival rate of the food can be obtained through gas parameters and other means. When the actual survival rate of the food is less than 60%, it proves that some of the food in the preservation device has died or is about to die. At this time, the preservation device can generate corresponding prompt information to remind the user to take out the food in time.

[0122] Method 2:

[0123] In this approach, based on any of the methods described above for determining the survival status of food ingredients through actual gas parameters, an additional provision according to an embodiment of the present invention can be added, following the step of determining the survival status of the food ingredients:

[0124] Step 240: Obtain image information of the ingredients;

[0125] Step 250: Based on image information, obtain the actual activity parameters of the ingredients.

[0126] Step 260: In response to the difference between the actual activity parameters and the preset activity parameters, determine the survival status of the ingredients.

[0127] In step 240, image information of the food can be acquired through video or images. Taking a refrigerator as an example, a camera can be installed in the food preservation device to capture video and images of the food already placed in the device. It should be noted that the camera can capture image information of the same type of food individually or simultaneously. Alternatively, multiple cameras can be installed, each capable of separately capturing image information of the food in the food preservation device.

[0128] Taking video as an example, the camera can continuously record video of the food in the preservation device, thus enabling the acquisition of image information of the food based on the video information of the food in the preservation device.

[0129] Taking images as an example, the camera can take pictures of the food in the preservation device at preset time intervals, so that the image information of the food can be obtained based on the image information of the food in the preservation device.

[0130] In step 250, based on the image information obtained in step 240, the actual activity parameters of the ingredients are obtained.

[0131] It should be noted that the actual activity parameters mentioned here can be parameters such as the displacement of the ingredients, the amplitude of the movement, and the frequency of the movement.

[0132] That is, in step 250, the actual activity parameters may include at least one of the displacement of the food, the amplitude of the movement, and the frequency of the movement.

[0133] In obtaining the actual activity parameters of the food ingredients, these parameters can be determined by acquiring at least one of the displacement, amplitude of movement, and frequency of movement of the food ingredients within the preservation device. In this embodiment of the invention, different types of actual activity parameters can be obtained for different types of food ingredients. For example, for ingredients like crayfish and mantis shrimp, the obtained actual activity parameter could be the displacement of that type of food; for ingredients like hairy crabs and abalone, the obtained actual activity parameter could be the amplitude of movement or the frequency of movement of that type of food.

[0134] In step 260, based on the actual activity parameters of the ingredients obtained in step 250, the actual activity parameters of the ingredients are compared with preset activity parameters, and the survival status of the ingredients is determined based on the comparison results.

[0135] Taking the actual displacement of food as an example, when the actual displacement of the food is greater than the preset displacement, it proves that the food has signs of activity, and thus it can be determined that the food is alive. When the actual displacement of the food is less than or equal to the preset displacement, it proves that the signs of activity of the food are relatively weak, and thus it can be determined that the food is about to die or has already died. At this time, the user can directly take out the food, avoiding the long-term storage of food that is about to die or has already died, which would affect the user's eating experience.

[0136] The preset displacement mentioned here can be 5 centimeters. That is, when the actual displacement of the food is greater than 5 centimeters, it proves that the food has signs of activity, and thus it can be determined that the food is alive. When the actual displacement of the food is less than or equal to 5 centimeters, it proves that the signs of activity are relatively weak, and thus it can be determined that the food is about to die or has already died.

[0137] Taking the actual movement frequency of ingredients as an example, when the actual movement frequency of ingredients is greater than the preset movement frequency, it proves that the ingredients have signs of activity, and thus it can be determined that the ingredients are alive. When the actual movement frequency of ingredients is less than or equal to the preset movement frequency, it proves that the signs of activity of the ingredients are relatively weak, and thus it can be determined that the ingredients are about to die or have already died. At this time, the user can directly take out the ingredients, avoiding the long-term storage of ingredients that are about to die or have already died, which would affect the user's eating experience.

[0138] The preset movement frequency mentioned here can be defined as the food moving 5 times within a preset time. That is, when the actual movement frequency of the food is greater than 5 times, it proves that the food has signs of activity, and thus it can be determined that the food is alive. When the actual movement frequency of the food is less than or equal to 5 times, it proves that the signs of activity are relatively weak, and thus it can be determined that the food is about to die or has already died.

[0139] Prior to step 200, the following is included:

[0140] Step 90: Obtain image information of the ingredients;

[0141] Step 91: Based on the image information, obtain the preset gas parameters corresponding to the ingredients.

[0142] In step 90, image information of the food can be acquired through an image acquisition device to determine the type of food that the user puts into the preservation device.

[0143] Of course, users can also manually input the type of ingredients into the preservation device.

[0144] In step 91, the preservation device can retrieve pre-stored preset gas parameters based on the image information of the ingredients to match different types of ingredients.

[0145] For example, when the user puts in hairy crabs, the preservation device can retrieve pre-stored oxygen concentration consumption curves, carbon dioxide concentration production curves, and nitrogen gas concentration production curves corresponding to hairy crabs.

[0146] like Figure 2 As shown, a second aspect of the present invention provides a monitoring device for a keep-alive device, comprising:

[0147] The acquisition module 300 is used to acquire the actual gas parameters of the keep-alive device;

[0148] The determination module 302 is used to determine the survival status of the food ingredients in response to the difference between the actual gas parameters and the preset gas parameters.

[0149] According to the second aspect of the present invention, the monitoring device for the preservation equipment, by setting up an acquisition module 300 and a determination module 302, can reduce the errors caused by blind spots in visual judgment and inaccurate identification due to food stacking that may occur when using image recognition methods, thereby improving the accuracy of monitoring the preservation equipment.

[0150] like Figure 3 As shown, a third aspect embodiment of the present invention provides a survival device, comprising:

[0151] The processor 320 executes the program to implement the steps of the above-mentioned monitoring method for the keep-alive device;

[0152] The box body 304 has a storage space 306 inside that is suitable for storing food.

[0153] Gas parameter acquisition device 308 is installed in housing 304 and is suitable for acquiring actual gas parameters of the liveness-preserving equipment;

[0154] The processor 320 determines the survival status of the food based on actual gas parameters.

[0155] Please continue reading Figure 3 In this embodiment of the invention, the preservation device may be a preservation drawer in a refrigerator, which includes a box body 304 and a cover body 310 covering the box body 304.

[0156] The interior of the box 304 has a storage space 306 for storing food ingredients, which users can put directly into.

[0157] A gas parameter acquisition device 308 and an image acquisition device are provided on the side of the cover 310 facing the box 304. As mentioned above, the gas parameter acquisition device 308 can be at least one of a humidity sensor 318, an oxygen concentration sensor, a carbon dioxide concentration sensor, and an odor sensor; the image acquisition device can be a camera, a camera, etc.

[0158] An installation space is provided on the side of the cover 310 away from the box body 304. A water box 312 is detachably installed in the installation space. A humidity control device 314 is provided in the water box 312. The humidity control device 314 mentioned here can be an atomizing component or a humidifying component. By setting the humidity control device 314, the humidity of the storage space 306 inside the box body 304 can be adjusted.

[0159] An operation panel 316 is also provided on the side of the lid 310 away from the box body 304. The operation panel 316 can be used to start and stop the keep-alive function, or to control the gas parameter acquisition device 308, the image acquisition device, or to input the type of food.

[0160] Of course, the above-mentioned live-keeping devices are just examples; other devices that can achieve the live-keeping function are also feasible, and will not be listed here one by one.

[0161] Figure 4 An example is a schematic diagram of the physical structure of an electronic device, such as... Figure 4 As shown, the electronic device may include: a processor 320, a communication interface 322, a memory 324, and a communication bus 326. The processor 320, communication interface 322, and memory 324 communicate with each other via the communication bus 326. The processor 320 can call logical instructions from the memory 324 to execute the following methods:

[0162] Obtain the actual gas parameters inside the keep-alive device;

[0163] The survival status of the food is determined based on the difference between the actual gas parameters and the preset gas parameters.

[0164] Furthermore, the logical instructions in the aforementioned memory 324 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to related technologies, or a part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0165] This invention discloses a computer program product, which includes a computer program stored on a non-transitory computer-readable storage medium. The computer program includes program instructions, and when the program instructions are executed by a computer, the computer can perform the methods provided in the above-described method embodiments, such as:

[0166] Obtain the actual gas parameters inside the keep-alive device;

[0167] The survival status of the food is determined based on the difference between the actual gas parameters and the preset gas parameters.

[0168] On the other hand, embodiments of the present invention also provide a non-transitory computer-readable storage medium storing a computer program thereon, which, when executed by processor 320, is implemented to perform the methods provided in the above embodiments, including, for example:

[0169] Obtain the actual gas parameters inside the keep-alive device;

[0170] The survival status of the food is determined based on the difference between the actual gas parameters and the preset gas parameters.

[0171] The device embodiments described above are merely illustrative. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the modules can be selected to achieve the purpose of this embodiment according to actual needs. Those skilled in the art can understand and implement this without any creative effort.

[0172] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment can be implemented by means of software plus necessary general-purpose hardware platforms, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solutions, in essence or the parts that contribute to the related technology, can be embodied in the form of software products. These computer software products can be stored in computer-readable storage media, such as ROM / RAM, magnetic disks, optical disks, etc., and include several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute the methods described in the various embodiments or certain parts of the embodiments.

[0173] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

[0174] The above embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Although the invention has been described in detail with reference to the embodiments, those skilled in the art should understand that various combinations, modifications, or equivalent substitutions of the technical solutions of the invention do not depart from the spirit and scope of the invention and should be covered within the scope of the claims of the invention.

Claims

1. A method for monitoring a keep-alive device, characterized in that, include: Obtain the actual gas parameters inside the keep-alive device; In response to the difference between the actual gas parameters and the preset gas parameters, the survival status of the food is determined; Also includes: Obtain the preset survival rate of the ingredients within different time periods; In response to the fact that the actual survival rate of the food is less than the preset survival rate, the survival status of the food is further determined.

2. The monitoring method for the keep-alive device according to claim 1, characterized in that, The actual gas parameters include the actual gas concentration, and the preset gas parameters include the preset gas concentration; The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes: In response to the actual gas concentration differing from the preset gas concentration, the survival status of the food ingredient is determined; or, The actual gas parameters include the actual gas change rate, and the preset gas parameters include the preset gas change rate; The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes: The survival status of the food ingredient is determined in response to the difference between the actual gas change rate and the preset gas change rate.

3. The monitoring method for the keep-alive device according to claim 2, characterized in that, The actual gas concentration includes the actual oxygen concentration, and the preset gas concentration includes the preset oxygen concentration; The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes: In response to the actual oxygen concentration being greater than the preset oxygen concentration, it is determined that at least some of the food ingredients are dead or near death; or, The actual gas change rate includes the actual oxygen consumption rate, and the preset gas change rate includes the preset oxygen consumption rate. The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes: In response to the actual oxygen consumption rate being less than the preset oxygen consumption rate, it is determined that at least some of the food ingredients are dead or near death.

4. The monitoring method for the keep-alive device according to claim 2, characterized in that, The actual gas concentration includes the actual carbon dioxide concentration, and the preset gas concentration includes the preset carbon dioxide concentration; The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes: In response to the actual carbon dioxide concentration being less than the preset carbon dioxide concentration, it is determined that at least some of the food ingredients are dead or near death; or, The actual gas change rate includes the actual carbon dioxide generation rate, and the preset gas change rate includes the preset carbon dioxide generation rate. The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes: In response to the actual carbon dioxide generation rate being less than the preset carbon dioxide generation rate, it is determined that at least some of the food ingredients are dead or near death.

5. The monitoring method for the keep-alive device according to claim 2, characterized in that, The actual gas concentration includes the actual nitrogen-containing gas concentration, and the preset gas concentration includes the preset nitrogen-containing gas concentration; The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes: In response to the actual nitrogen gas concentration being greater than the preset nitrogen gas concentration, it is determined that at least some of the food ingredients are dead or near death; or, The actual gas change rate includes the actual nitrogen-containing gas generation rate, and the preset gas change rate includes the preset nitrogen-containing gas generation rate; The step of determining the survival status of the food ingredient in response to the difference between the actual gas parameters and the preset gas parameters includes: In response to the actual nitrogen-containing gas generation rate being greater than the preset nitrogen-containing gas generation rate, it is determined that at least some of the food ingredients are dead or near death.

6. The monitoring method for the keep-alive device according to any one of claims 1 to 5, characterized in that, Prior to the step of responding to the actual gas parameters differing from preset gas parameters, the procedure includes: Obtain the image information of the food ingredients; Based on the image information, the preset gas parameters corresponding to the food ingredient are obtained.

7. The monitoring method for the keep-alive device according to any one of claims 3 to 5, characterized in that, Following the step of determining that at least some of the food ingredients are dead or near death, the process includes: Generate a prompt message.

8. A monitoring device for a keep-alive device, characterized in that, include: The acquisition module (300) is used to acquire the actual gas parameters of the preservation equipment and also to acquire the preset survival rate of food ingredients in different time periods; The determination module (302) is used to determine the survival status of the food in response to the actual gas parameters being different from the preset gas parameters, and is also used to further determine the survival status of the food in response to the actual survival rate of the food being less than the preset survival rate.

9. A liveness preservation device, characterized in that, include: The box body has an interior storage space suitable for storing food ingredients; A gas parameter acquisition device is installed in the housing and is suitable for acquiring the actual gas parameters of the liveness-preserving equipment; A processor, which executes a program to implement the steps of the monitoring method for a keep-alive device as described in any one of claims 1 to 7.

10. The live-keeping device according to claim 9, characterized in that, It also includes an image acquisition device, which is used to acquire image information of the food ingredients.

11. The live-keeping device according to claim 9, characterized in that, The gas parameter acquisition device includes at least one of a humidity sensor, an oxygen concentration sensor, a carbon dioxide concentration sensor, and an odor sensor.

12. The life-preservation device according to claim 10, characterized in that, It also includes a cover, which covers the box body. The side of the cover away from the box body forms an installation space. A water box is detachably installed in the installation space. A humidity control device is provided in the water box. The humidity control device is connected to the storage space to adjust the humidity of the storage space. The gas parameter acquisition device is located on the side of the cover facing the box.

13. The live-keeping device according to claim 12, characterized in that, An operation panel is provided on the side of the cover away from the box body. The image acquisition device is located on the side of the cover facing the box body. At least one of the humidity control device, the gas parameter acquisition device, and the image acquisition device is electrically connected to the operation panel.

14. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that, When the processor executes the program, it implements the steps of the monitoring method for the keep-alive device as described in any one of claims 1 to 7.

15. A non-transitory computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the steps of the monitoring method for the keep-alive device as described in any one of claims 1 to 7.

16. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by the processor, it implements the steps of the monitoring method for the keep-alive device as described in any one of claims 1 to 7.

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