Food ripening control method and refrigerator

Abstract

The present invention provides a food ripening control method and a refrigerator, the food ripening control method comprising: controlling an electric damper to open, controlling a humidifying device to start, controlling a variable frequency fan to start, obtaining an initial weight of the food to be ripened and a first weight after a first preset time, and calculating a weight change rate; comparing the weight change rate with a preset weight change rate, and adjusting a humidity value and a wind speed in a ripening chamber according to the comparison result; obtaining a second weight of the food to be ripened at a second preset time interval, and calculating a water evaporation rate according to the second weight and the initial weight; and adjusting the humidity value and wind speed in the ripening chamber according to the evaporation rate using a preset module adapted to the evaporation rate; judging the thickness of the food by obtaining the weight change rate within a preset time, and then adjusting the wind speed and humidity, and adjusting the wind speed and humidity at different ripening stages of the food to solve the problem that adjusting the wind speed according to the water evaporation rate easily causes the food to dry too fast or too slow, thereby affecting the taste of the food.

Description

Technical Field

[0001] The present application relates to the fields of storage, preservation, pretreatment and control of household refrigerators, and in particular to a food ripening control method and a refrigerator. Background Art

[0002] Aging is a process that enhances the quality of meat. It involves allowing the meat to ferment and age naturally under specific temperature and humidity conditions, resulting in a tender texture and rich flavor and aroma. Aging techniques are categorized into dry and wet aging. Dry aging is suitable for livestock and poultry, fostering unique flavors such as butter, nutty, and grilled. Wet aging is more suitable for seafood, favoring its tenderness and vibrant color.

[0003] In some refrigerators, a gravity sensor in the aging chamber monitors the real-time weight of the air-dried food. The real-time juice loss rate of the air-dried food is calculated based on this real-time weight and the initial weight of the air-dried food. The wind speed of the air-speed control device is adjusted based on the comparison of this real-time juice loss rate with a preset loss rate threshold. However, when the thickness of the food varies, adjusting the wind speed based on the real-time juice loss rate calculated based on the real-time weight and the initial weight of the air-dried food can easily cause the food to dry too quickly or too slowly, affecting the taste of the food. Summary of the Invention

[0004] The present application provides a food ripening control method and a refrigerator to solve the problem that adjusting the wind speed according to the juice loss rate may easily cause the food to dry too quickly or too slowly, affecting the taste of the food.

[0005] In a first aspect, the present application provides a method for controlling food ripening, which is applied to a refrigerator and comprises:

[0006] Control the electric damper to open and deliver cold air to cool the aging chamber to the preset temperature;

[0007] Controlling the humidification device to start so that the humidity value in the aging chamber reaches a first humidity value;

[0008] Controlling the variable frequency fan to start so that the wind speed in the maturation chamber reaches the first wind speed;

[0009] Obtaining an initial weight of the food to be cooked and a first weight after a first preset time;

[0010] Calculating a weight change rate of the food to be cooked based on the initial weight and the first weight;

[0011] comparing the weight change rate with a preset weight change rate, and adjusting the humidity value and wind speed in the aging chamber according to the comparison result;

[0012] obtaining a second weight of the food to be cooked at a second preset time interval, and calculating a water evaporation rate based on the second weight and the initial weight;

[0013] If the water evaporation rate is less than a first preset water evaporation rate, adjusting the humidity value and wind speed in the ripening chamber in a first preset mode;

[0014] If the water evaporation rate is less than a second preset water evaporation rate, adjusting the humidity and wind speed in the ripening chamber in a second preset mode;

[0015] Obtaining the concentration of the ripening aroma detected by the odor sensor;

[0016] If the concentration of the cooked aroma is greater than a preset threshold, it is determined that the food to be cooked is fully cooked.

[0017] Optionally, calculating the weight change rate of the food to be cooked based on the initial weight and the first weight includes:

[0018] calculating a first difference between the initial weight and the first weight;

[0019] According to the first difference, a ratio of the first difference to the first preset time is calculated to obtain the weight change rate.

[0020] Optionally, comparing the weight change rate with a preset weight change rate to adjust the humidity value and wind speed in the aging chamber according to the comparison result includes:

[0021] If the weight change rate is greater than the preset weight change rate, controlling the variable frequency fan to reduce the wind speed in the aging chamber to a second wind speed, and controlling the humidifier to increase the humidity in the aging chamber to a second humidity value;

[0022] If the weight change rate is less than the preset weight change rate, the variable frequency fan is controlled to increase the wind speed in the aging chamber to a third wind speed, and the humidifying device is controlled to maintain the humidity value in the aging chamber at a first humidity value.

[0023] Optionally, obtaining a second weight of the to-be-cooked food at a second preset time interval, and calculating the water evaporation rate based on the second weight and the initial weight includes:

[0024] calculating a second difference between the second weight and the initial weight;

[0025] According to the second difference, a ratio of the second difference to the initial weight is calculated to obtain the water evaporation rate.

[0026] Optionally, adjusting the humidity and wind speed in the maturing chamber in the first preset mode includes:

[0027] controlling the variable frequency fan to be turned on at the first preset interval for a third preset time so that the wind speed in the maturation chamber reaches a fourth wind speed;

[0028] The humidifying device is controlled to maintain a constant humidity value in the aging chamber.

[0029] Optionally, adjusting the humidity and wind speed in the maturing chamber in the second preset mode includes:

[0030] controlling the variable frequency fan to be turned on at a second preset interval for a fourth preset time so that the wind speed in the maturation chamber reaches a fifth wind speed;

[0031] The humidifying device is controlled so that the humidity value in the aging chamber reaches a third humidity value.

[0032] Optionally, also include:

[0033] The water evaporation rate is greater than the first preset water evaporation rate, and the sterilization device is controlled to be turned on for a fifth preset time at a third preset interval;

[0034] The water evaporation rate is less than the first preset water evaporation rate, and the sterilization device is controlled to start at the fourth preset interval time for the sixth preset time.

[0035] In a second aspect, the present application provides a refrigerator, which is applied to the food ripening control method described in the first aspect, and is characterized by comprising:

[0036] maturation chamber;

[0037] A weight sensor, the weight sensor is used to detect the weight of the food to be cooked;

[0038] a temperature sensor, the temperature sensor being used to detect the temperature inside the maturation chamber;

[0039] a humidity sensor, configured to detect the humidity value in the maturation chamber;

[0040] A humidifying device for spraying atomized water into the maturation chamber;

[0041] Electric damper, variable frequency fan and controller;

[0042] The weight sensor, the temperature sensor, the humidity sensor, and the humidifying device are arranged in the aging chamber;

[0043] The controller is electrically connected to the weight sensor, the temperature sensor, the humidity sensor, the humidifying device, the electric damper and the variable frequency fan respectively;

[0044] The controller is configured to:

[0045] Controlling the electric damper to open and deliver cold air to cool the aging chamber to a preset temperature;

[0046] controlling the humidifying device to start so that the humidity value in the aging chamber reaches a first humidity value;

[0047] Controlling the variable frequency fan to start so that the wind speed in the maturation chamber reaches a first wind speed;

[0048] Obtaining an initial weight of the food to be cooked and a first weight after a first preset time;

[0049] Calculating a weight change rate of the food to be cooked based on the initial weight and the first weight;

[0050] comparing the weight change rate with a preset weight change rate, and adjusting the humidity value and wind speed in the aging chamber according to the comparison result;

[0051] obtaining a second weight of the food to be cooked at a second preset time interval, and calculating a water evaporation rate based on the second weight and the initial weight;

[0052] If the water evaporation rate is less than a first preset water evaporation rate, adjusting the humidity value and wind speed in the ripening chamber in a first preset mode;

[0053] If the water evaporation rate is less than a second preset water evaporation rate, adjusting the humidity and wind speed in the ripening chamber in a second preset mode;

[0054] Obtaining the concentration of the ripening aroma detected by the odor sensor;

[0055] If the concentration of the cooked aroma is greater than a preset threshold, it is determined that the food to be cooked is fully cooked.

[0056] Optionally, a sterilization device is further included, and the sterilization device is connected to the controller;

[0057] The controller is further configured to:

[0058] The water evaporation rate is greater than the first preset water evaporation rate, and the sterilization device is controlled to be turned on for a fifth preset time at a third preset interval;

[0059] The water evaporation rate is less than the first preset water evaporation rate, and the sterilization device is controlled to start at the fourth preset interval time for the sixth preset time.

[0060] It can be seen from the above technical solutions that the present application provides a food ripening control method and a refrigerator, the food ripening control method comprising: controlling the electric damper to open, delivering cold air to cool the ripening chamber to a preset temperature; controlling the humidification device to start, so that the humidity value in the ripening chamber reaches a first humidity value; controlling the frequency conversion fan to start, so that the wind speed in the ripening chamber reaches a first wind speed; obtaining the initial weight of the food to be ripened and the first weight after a first preset time; calculating the weight change rate of the food to be ripened based on the initial weight and the first weight; comparing the weight change rate with the preset weight change rate to obtain the weight change rate of the food to be ripened; Based on the comparison results, the humidity and wind speed in the ripening chamber are adjusted; a second weight of the food to be ripened is obtained at a second preset time interval, and the water evaporation rate is calculated based on the second weight and the initial weight; if the water evaporation rate is less than the first preset water evaporation rate, the humidity and wind speed in the ripening chamber are adjusted in a first preset mode; if the water evaporation rate is less than the second preset water evaporation rate, the humidity and wind speed in the ripening chamber are adjusted in a second preset mode; the concentration of the ripening aroma detected by the odor sensor is obtained; if the concentration of the ripening aroma is greater than a preset threshold, the food to be ripened is determined to be fully ripened. By obtaining the weight change rate within a preset time, the thickness of the food is determined, and then adjusting the wind speed and humidity, the wind speed and humidity are adjusted according to the different ripening stages of the food to solve the problem that adjusting the wind speed based on the water evaporation rate can easily cause the food to dry too quickly or too slowly, affecting the taste of the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0061] In order to more clearly illustrate the technical solution of the present application, the following is a brief introduction to the drawings required for use in the embodiments. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0062] Figure 1 A flow chart of the food ripening control method provided in an embodiment of the present application;

[0063] Figure 2 A schematic diagram of the refrigerator structure provided in an embodiment of the present application. DETAILED DESCRIPTION

[0064] The following embodiments are described in detail, with examples illustrated in the accompanying drawings. When the following description refers to the drawings, identical numbers in different figures represent identical or similar elements unless otherwise indicated. The embodiments described in the following embodiments are not intended to represent all possible implementations consistent with the present application. They are merely examples of systems and methods consistent with certain aspects of the present application, as detailed in the claims.

[0065] Aging is a process that enhances the quality of meat. It involves allowing the meat to ferment and age naturally under specific temperature and humidity conditions, resulting in a tender texture and rich flavor and aroma. Aging techniques are categorized into dry and wet aging. Dry aging is suitable for livestock and poultry, fostering unique flavors such as butter, nutty, and grilled. Wet aging is more suitable for seafood, favoring its tenderness and vibrant color.

[0066] In some refrigerators, a gravity sensor in the aging chamber monitors the real-time weight of the air-dried food. The real-time juice loss rate of the air-dried food is calculated based on this real-time weight and the initial weight of the air-dried food. The wind speed of the air-speed control device is adjusted based on the comparison of this real-time juice loss rate with a preset loss rate threshold. However, when the thickness of the food varies, adjusting the wind speed based on the real-time juice loss rate calculated based on the real-time weight and the initial weight of the air-dried food can easily cause the food to dry too quickly or too slowly, affecting the taste of the food.

[0067] In order to solve the problem that adjusting the wind speed according to the juice loss rate may cause the food to dry too fast or too slow, affecting the taste of the food. Figure 1 , the food ripening control method specifically includes:

[0068] S100: Controls the electric damper to open and delivers cold air to cool the aging chamber to the preset temperature;

[0069] S200: Controlling the humidification device to start so that the humidity value in the aging chamber reaches a first humidity value;

[0070] S300: Control the variable frequency fan to start, so that the wind speed in the aging chamber reaches the first wind speed;

[0071] Among them, after the user puts the ingredients to be matured, such as fresh poultry or seafood, into the maturation drawer and starts the maturation function, the refrigerator can first provide an environment conducive to the maturation of the ingredients in the maturation chamber by opening the electric damper, starting the humidifier and the variable frequency fan after receiving the instructions from the user.

[0072] Specifically, when the user places the food to be cooked into the cooking chamber, the electric damper opens, delivering cool air to lower the temperature inside the cooking chamber to a preset temperature, which is set between -2°C and 2°C. When the temperature reaches the preset temperature, a humidity sensor detects whether the humidity inside the cooking chamber has reached a first humidity value. If the humidity inside the cooking chamber does not reach the first humidity value, the humidifier is activated to spray water into the cooking chamber in atomized form to raise the humidity inside the cooking chamber to the first humidity value, which is 70%-80%. After the humidity stabilizes, the variable frequency fan is activated to increase the wind speed inside the cooking chamber to a first wind speed, which is 1-1.5m / s.

[0073] S400: Obtaining the initial weight of the food to be cooked and the first weight after a first preset time.

[0074] When the temperature, humidity, and wind speed within the cooking chamber meet preset conditions, the weight sensor can detect the initial weight of the food to be cooked. After a first preset time, the first weight of the food to be cooked can be detected again. The first preset time is 10-15 hours. The weight change rate can be calculated based on the initial weight and the first weight to determine the thickness of the food.

[0075] S500: Calculating a weight change rate of the food to be cooked based on the initial weight and the first weight;

[0076] Calculating the weight change rate of the food to be cooked based on the initial weight and the first weight specifically includes:

[0077] calculating a first difference between the initial weight and the first weight;

[0078] According to the first difference, a ratio of the first difference to the first preset time is calculated to obtain a weight change rate.

[0079] Specifically, the formula for weight change rate is

[0080] Among them, V M Where M0 is the initial weight, M1 is the first weight, and T1 is the first preset time. The weight change rate is calculated by calculating the first difference between the initial weight and the first weight and then dividing the first difference by the first preset time. This weight change rate can be compared with the preset weight change rate, and the humidity and air speed in the aging chamber can be adjusted based on the comparison result.

[0081] S600: Comparing the weight change rate with a preset weight change rate, and adjusting the humidity value and wind speed in the aging chamber according to the comparison result;

[0082] Specifically, comparing the weight change rate with a preset weight change rate and adjusting the humidity value and wind speed in the aging chamber according to the comparison result includes:

[0083] If the weight change rate is greater than the preset weight change rate, the variable frequency fan is controlled to reduce the wind speed in the aging chamber to a second wind speed, and the humidifier is controlled to increase the humidity in the aging chamber to a second humidity value;

[0084] If the weight change rate is less than the preset weight change rate, the variable frequency fan is controlled to increase the wind speed in the aging chamber to a third wind speed, and the humidifier is controlled to maintain the humidity value in the aging chamber at the first humidity value.

[0085] For example, when the weight change rate is greater than the preset weight change rate, the thickness of the food to be cooked is relatively thin, and the wind speed needs to be reduced to the second wind speed, which is 0.5-1m / s. At the same time, the humidity in the cooking chamber is increased to the second humidity value, which is 80%-85%. This can prevent the food in the cooking chamber from drying out quickly and affecting the taste.

[0086] When the weight change rate is less than the preset weight change rate, it means that the thickness of the food to be cooked is thicker, and the wind speed needs to be increased to the third wind speed, which is 1.5-2m / s, to speed up the drying speed of the food to be cooked. At the same time, the humidity in the cooking chamber is continuously detected by the humidity sensor. When the humidity decreases, the humidification device is controlled to increase the humidity value in the cooking chamber so that the humidity value in the cooking chamber is maintained at 70%-80%.

[0087] By detecting the weight change rate, the thickness of the food can be judged. According to the thickness of the food, the appropriate wind speed and humidity values ​​can be selected to improve the taste of the food to be cooked.

[0088] S700: Obtaining a second weight of the food to be cooked at a second preset time interval, and calculating a water evaporation rate based on the second weight and the initial weight;

[0089] When the wind speed in the ripening chamber is the third wind speed or the second wind speed, the second weight of the food to be ripened is obtained at a second preset time interval, where the second preset time interval is 20-24 hours, and the water evaporation rate is calculated based on the second weight and the initial weight to determine the ripening stage of the food to be ripened.

[0090] The step of obtaining a second weight of the food to be cooked at a second preset time interval and calculating the water evaporation rate based on the second weight and the initial weight specifically includes:

[0091] calculating a second difference between the second weight and the initial weight;

[0092] According to the second difference, a ratio of the second difference to the initial weight is calculated to obtain the water evaporation rate.

[0093] Specifically, the calculation formula for water evaporation rate is:

[0094] Where α is the moisture evaporation rate, M0 is the initial weight, and M2 is the second weight. The moisture evaporation rate is calculated by calculating the second difference between the initial weight and the second weight and then dividing the difference by the initial weight. This means the moisture change rate can be compared with a preset moisture evaporation rate, and the humidity and wind speed in the aging chamber can be adjusted based on the comparison result.

[0095] In some embodiments, if the evaporation rate is less than a first predetermined evaporation rate, the humidity and wind speed in the aging chamber are adjusted in a first predetermined mode. If the evaporation rate is less than a second predetermined evaporation rate, the humidity and wind speed in the aging chamber are adjusted in a second predetermined mode.

[0096] Specifically, if the water evaporation rate is less than a first preset water evaporation rate and greater than a second preset water evaporation rate, the food is in the first stage of cooking. If the water evaporation rate is less than the second preset water evaporation rate, the food is in the second stage of cooking. The first preset water evaporation rate is 1%, and the second preset water evaporation rate is 0.05%.

[0097] The wind speed and humidity in the ripening chamber are different at different ripening stages of the food to be cooked. Therefore, the wind speed and humidity in the ripening chamber can be adjusted in real time by calculating the water evaporation rate.

[0098] For example, the humidity value and wind speed in the maturation chamber can be adjusted in the first preset mode by controlling the variable frequency fan to start the third preset time at the first preset interval time so that the wind speed in the maturation chamber reaches the fourth wind speed; and controlling the humidifying device to keep the humidity value in the maturation chamber unchanged.

[0099] Specifically, the humidity and wind speed in the aging chamber are adjusted in the first preset mode. The variable frequency fan can be controlled to operate for 10-20 minutes every 2-4 hours to achieve a fourth wind speed within the aging chamber, where the fourth wind speed is 0.8 times the second wind speed or 0.8 times the third wind speed. Simultaneously, the humidifier is controlled to maintain a constant humidity within the aging chamber.

[0100] Adjusting the humidity value and wind speed in the maturation chamber in the second preset mode may be accomplished by controlling the variable frequency fan to be turned on at the second preset interval for a fourth preset time, so that the wind speed in the maturation chamber reaches a fifth wind speed;

[0101] The humidifying device is controlled so that the humidity value in the aging chamber reaches a third humidity value.

[0102] Specifically, the humidity value and wind speed in the maturation chamber are adjusted in the second preset mode. The variable frequency fan can be controlled to turn on for 0-10 minutes every 2-4 hours. At the same time, in order to keep the food dry, the humidity in the maturation chamber is reduced to 60%-70%, and the variable frequency fan is controlled to make the wind speed in the maturation chamber reach the fifth wind speed, where the fifth wind speed is 0.5-1m / s.

[0103] In the embodiments of this application, the sterilization device uses pulsed intense light sterilization technology. Pulsed intense light can generate extremely high peak power, releasing a large amount of energy in a very short period of time to kill bacteria on the surface of the food being cooked. Furthermore, the pulsed intense light spectrum covers a wide range, from ultraviolet to near-infrared, covering the absorption peaks of a wide range of microorganisms, thus providing a broad-spectrum sterilization effect. Furthermore, because the pulsed light's short duration prevents heat accumulation and provides ample cooling time between pulses, even though the pulsed intense light includes photothermal effects, the overall process still qualifies as a cold sterilization technology.

[0104] S800: Obtaining the mature aroma concentration detected by the odor sensor;

[0105] S900: If the concentration of the cooked aroma is greater than a preset threshold, it is determined that the food to be cooked is cooked.

[0106] When the food to be cooked reaches the second cooking stage, it means that the food to be cooked is about to be cooked. Therefore, the cooking aroma concentration in the cooking chamber can be detected in real time by the odor sensor. When the cooking aroma concentration reaches the preset threshold, it can be judged that the food to be cooked is cooked.

[0107] During the ripening process of the food to be cooked, the ripening chamber needs to be sterilized to ensure the freshness of the food. At the same time, since the surface of the food to be cooked will gradually dry out during the ripening process, and there are fewer microorganisms, the sterilization frequency can be adjusted according to the ripening stage of the food to be cooked to reduce the power consumption of the refrigerator. Therefore, in some embodiments, the food ripening control method further includes:

[0108] The water evaporation rate is greater than the first preset water evaporation rate, controlling the sterilization device to be turned on for a fifth preset time at the third preset interval;

[0109] The water evaporation rate is less than the first preset water evaporation rate, and the sterilization device is controlled to start at the fourth preset interval time for the sixth preset time.

[0110] Specifically, when the water evaporation rate is greater than the first preset water evaporation rate, the sterilization device can be controlled to be turned on for 10-20 minutes every 8-12 hours to sterilize the ripening chamber.

[0111] When the water evaporation rate is less than the first preset water evaporation rate, the sterilization device can be controlled to be turned on for 10-15 minutes every 8-12 hours.

[0112] In some embodiments, as Figure 2 As shown, the present application provides a refrigerator, which is applied to the food ripening control method provided in the above embodiment, and is characterized by comprising:

[0113] maturation chamber;

[0114] Weight sensor, which is used to detect the weight of the food to be cooked;

[0115] a temperature sensor, the temperature sensor being used to detect the temperature inside the ripening chamber;

[0116] Humidity sensor, used to detect the humidity value in the maturation chamber;

[0117] A humidifying device for spraying atomized water into the maturation chamber;

[0118] Electric damper, variable frequency fan and controller;

[0119] The weight sensor, the temperature sensor, the humidity sensor and the humidifying device are arranged in the ripening chamber;

[0120] The controller is electrically connected to the weight sensor, the temperature sensor, the humidity sensor, the humidifying device, the electric damper and the variable frequency fan respectively;

[0121] The controller is configured as:

[0122] Control the electric damper to open and deliver cold air to cool the aging chamber to the preset temperature;

[0123] Controlling the humidification device to start so that the humidity value in the aging chamber reaches a first humidity value;

[0124] Controlling the variable frequency fan to start so that the wind speed in the maturation chamber reaches the first wind speed;

[0125] Obtaining an initial weight of the food to be cooked and a first weight after a first preset time;

[0126] Calculating the weight change rate of the food to be cooked based on the initial weight and the first weight;

[0127] comparing the weight change rate with a preset weight change rate, and adjusting the humidity value and wind speed in the aging chamber according to the comparison result;

[0128] obtaining a second weight of the food to be cooked at a second preset time interval, and calculating a water evaporation rate based on the second weight and the initial weight;

[0129] If the water evaporation rate is less than the first preset water evaporation rate, adjusting the humidity value and wind speed in the ripening chamber in a first preset mode;

[0130] If the water evaporation rate is less than the second preset water evaporation rate, adjusting the humidity value and wind speed in the ripening chamber according to the second preset mode;

[0131] Obtaining the concentration of the ripening aroma detected by the odor sensor;

[0132] If the concentration of the cooked aroma is greater than a preset threshold, it is determined that the food to be cooked is cooked.

[0133] In some embodiments, a sterilization device is further included, and the sterilization device is connected to the controller;

[0134] The controller is also configured to:

[0135] The water evaporation rate is greater than the first preset water evaporation rate, controlling the sterilization device to be turned on for a fifth preset time at the third preset interval;

[0136] The water evaporation rate is less than the first preset water evaporation rate, and the sterilization device is controlled to start at the fourth preset interval time for the sixth preset time.

[0137] It can be seen from the above technical solutions that the present application provides a food ripening control method and a refrigerator, and the food ripening control method includes: controlling the electric damper to open, delivering cold air to cool the ripening chamber to a preset temperature; controlling the humidification device to start, so that the humidity value in the ripening chamber reaches a first humidity value; controlling the frequency conversion fan to start, so that the wind speed in the ripening chamber reaches a first wind speed; obtaining the initial weight of the food to be ripened and the first weight after a first preset time; calculating the weight change rate of the food to be ripened based on the initial weight and the first weight; and comparing the weight change rate with the preset weight change rate. , adjusting the humidity and wind speed in the ripening chamber based on the comparison results; obtaining a second weight of the food to be ripened at a second preset time interval, and calculating the water evaporation rate based on the second weight and the initial weight; if the water evaporation rate is less than the first preset water evaporation rate, adjusting the humidity and wind speed in the ripening chamber according to the first preset mode; if the water evaporation rate is less than the second preset water evaporation rate, adjusting the humidity and wind speed in the ripening chamber according to the second preset mode; obtaining the concentration of the ripening aroma detected by the odor sensor; if the concentration of the ripening aroma is greater than a preset threshold, determining that the food to be ripened is complete. By obtaining the weight change rate within a preset time, determining the thickness of the food, and then adjusting the wind speed and humidity, the wind speed and humidity are adjusted at different stages of the food's ripening to solve the problem that adjusting the wind speed based on the water evaporation rate can easily cause the food to dry too quickly or too slowly, affecting the taste of the food.

[0138] Similar parts between the embodiments provided in this application can be referenced to each other. The specific implementation methods provided above are only a few examples under the overall concept of this application and do not constitute a limitation on the scope of protection of this application. For those skilled in the art, any other implementation methods expanded based on the scheme of this application without expending creative work shall fall within the scope of protection of this application.

Claims

1. A method for controlling food ripening, applied to a refrigerator, characterized in that: include: Control the electric damper to open and deliver cold air to cool the aging chamber to the preset temperature; Controlling the humidification device to start so that the humidity value in the aging chamber reaches a first humidity value; Controlling the variable frequency fan to start so that the wind speed in the maturation chamber reaches the first wind speed; Obtaining an initial weight of the food to be cooked and a first weight after a first preset time; Calculating a weight change rate of the food to be cooked based on the initial weight and the first weight; comparing the weight change rate with a preset weight change rate, and adjusting the humidity value and wind speed in the aging chamber according to the comparison result; obtaining a second weight of the food to be cooked at a second preset time interval, and calculating a water evaporation rate based on the second weight and the initial weight; If the water evaporation rate is less than a first preset water evaporation rate, adjusting the humidity value and wind speed in the ripening chamber in a first preset mode; If the water evaporation rate is less than a second preset water evaporation rate, adjusting the humidity and wind speed in the ripening chamber in a second preset mode; Obtaining the concentration of the ripening aroma detected by the odor sensor; If the concentration of the cooked aroma is greater than a preset threshold, it is determined that the food to be cooked is fully cooked.

2. The food ripening control method according to claim 1, characterized in that: Calculating the weight change rate of the to-be-cooked food according to the initial weight and the first weight includes: calculating a first difference between the initial weight and the first weight; According to the first difference, a ratio of the first difference to the first preset time is calculated to obtain the weight change rate.

3. The food ripening control method according to claim 1, characterized in that: Comparing the weight change rate with a preset weight change rate, and adjusting the humidity value and wind speed in the aging chamber according to the comparison result, includes: If the weight change rate is greater than the preset weight change rate, controlling the variable frequency fan to reduce the wind speed in the aging chamber to a second wind speed, and controlling the humidifier to increase the humidity in the aging chamber to a second humidity value; If the weight change rate is less than the preset weight change rate, the variable frequency fan is controlled to increase the wind speed in the aging chamber to a third wind speed, and the humidifying device is controlled to maintain the humidity value in the aging chamber at a first humidity value.

4. The food ripening control method according to claim 1, characterized in that: Obtaining a second weight of the to-be-cooked food at a second preset time interval, and calculating the water evaporation rate based on the second weight and the initial weight includes: calculating a second difference between the second weight and the initial weight; According to the second difference, a ratio of the second difference to the initial weight is calculated to obtain the water evaporation rate.

5. The food ripening control method according to claim 1, characterized in that: Adjusting the humidity and wind speed in the maturing chamber in the first preset mode includes: controlling the variable frequency fan to be turned on at the first preset interval for a third preset time so that the wind speed in the maturation chamber reaches a fourth wind speed; The humidifying device is controlled to maintain a constant humidity value in the aging chamber.

6. The food ripening control method according to claim 1, characterized in that: Adjusting the humidity and wind speed in the maturing chamber in the second preset mode includes: controlling the variable frequency fan to be turned on at a second preset interval for a fourth preset time so that the wind speed in the maturation chamber reaches a fifth wind speed; The humidifying device is controlled so that the humidity value in the aging chamber reaches a third humidity value.

7. The food ripening control method according to claim 1, characterized in that: Also includes: The water evaporation rate is greater than the first preset water evaporation rate, and the sterilization device is controlled to be turned on for a fifth preset time at a third preset interval; The water evaporation rate is less than the first preset water evaporation rate, and the sterilization device is controlled to start at the fourth preset interval time for the sixth preset time.

8. A refrigerator, applied to the food ripening control method according to any one of claims 1 to 7, characterized in that: include: maturation chamber; A weight sensor, used to detect the weight of the food to be cooked; a temperature sensor, the temperature sensor being used to detect the temperature inside the maturation chamber; a humidity sensor, configured to detect the humidity value in the maturation chamber; A humidifying device for spraying atomized water into the maturation chamber; Electric damper, variable frequency fan and controller; The weight sensor, the temperature sensor, the humidity sensor, and the humidifying device are arranged in the aging chamber; The controller is electrically connected to the weight sensor, the temperature sensor, the humidity sensor, the humidifying device, the electric damper and the variable frequency fan respectively; The controller is configured to: Controlling the electric damper to open and deliver cold air to cool the aging chamber to a preset temperature; controlling the humidifying device to start so that the humidity value in the aging chamber reaches a first humidity value; Controlling the variable frequency fan to start so that the wind speed in the maturation chamber reaches a first wind speed; Obtaining an initial weight of the food to be cooked and a first weight after a first preset time; Calculating a weight change rate of the food to be cooked based on the initial weight and the first weight; comparing the weight change rate with a preset weight change rate, and adjusting the humidity value and wind speed in the aging chamber according to the comparison result; obtaining a second weight of the food to be cooked at a second preset time interval, and calculating a water evaporation rate based on the second weight and the initial weight; If the water evaporation rate is less than a first preset water evaporation rate, adjusting the humidity value and wind speed in the ripening chamber in a first preset mode; If the water evaporation rate is less than a second preset water evaporation rate, adjusting the humidity and wind speed in the ripening chamber in a second preset mode; Obtaining the concentration of the ripening aroma detected by the odor sensor; If the concentration of the cooked aroma is greater than a preset threshold, it is determined that the food to be cooked is fully cooked.

9. The refrigerator according to claim 8, characterized in that Also included is a sterilization device, the sterilization device being connected to the controller; The controller is further configured to: The water evaporation rate is greater than the first preset water evaporation rate, and the sterilization device is controlled to be turned on for a fifth preset time at a third preset interval; The water evaporation rate is less than the first preset water evaporation rate, and the sterilization device is controlled to start at the fourth preset interval time for the sixth preset time.

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