Food freshness detection method and device, refrigerator and computer readable storage medium

Abstract

The invention provides a food freshness detection method and device, a refrigerator and a computer readable storage medium, and the method comprises the steps that food state information collected by a detection sensor is acquired, and the detection sensor is arranged in a storage space where target food is located; and determining the food freshness corresponding to the target food according to the food state information. The food state information is obtained by detecting the food state through the detection sensor, the related state of the food can be determined under the condition that the food is not damaged, the state of the food can change along with the change of the freshness of the food, and therefore the freshness of the food can be accurately determined on the basis of the food state information.

Description

Technical Field

[0001] The present invention relates to the field of refrigerators, and in particular to a food freshness detection method, device, refrigerator and computer-readable storage medium. Background Art

[0002] As people's requirements for food safety and food quality continue to increase, people pay more and more attention to the freshness of food. Currently, for food stored in the refrigerator, the freshness of the food can be determined by the user's naked eye observation, while the existing quantitative detection of food freshness requires destructive and costly detection of the food, which is difficult to be directly applied to food stored in the refrigerator. Summary of the invention

[0003] The main purpose of the present invention is to propose a food freshness detection method, device, refrigerator and computer-readable storage medium, aiming to solve the problem in the prior art that it is difficult to judge the freshness of food stored in a refrigerator.

[0004] To achieve the above object, the present invention provides a method for detecting food freshness, the method comprising the steps of:

[0005] Acquiring food status information collected by a detection sensor, wherein the detection sensor is disposed in a storage space where the target food is located;

[0006] The food freshness corresponding to the target food is determined according to the food status information.

[0007] Optionally, the detection sensor includes a pH value sensor; and obtaining the food status information collected by the detection sensor includes:

[0008] Acquiring a food pH value obtained by the pH sensor detecting the target food, wherein a detection device of the pH sensor is in contact with the target food;

[0009] The food status information including the pH value of the food is obtained.

[0010] Optionally, the detection sensor includes a volatile gas sensor; and the step of acquiring the food status information collected by the detection sensor includes:

[0011] Obtaining the volatile basic nitrogen content obtained by the volatile gas sensor detecting the gas in the storage space;

[0012] The food status information including the volatile basic nitrogen content is obtained.

[0013] Optionally, determining the food freshness corresponding to the target food according to the food status information includes:

[0014] Obtaining the food pH value and volatile basic nitrogen content in the food status information;

[0015] Matching the food freshness corresponding to the pH value and volatile basic nitrogen content of the food;

[0016] The food freshness corresponding to the product freshness is determined.

[0017] Optionally, determining the food freshness corresponding to the target food according to the food status information includes:

[0018] Matching processing suggestions corresponding to the freshness of the food;

[0019] A reminder operation is performed on the processing suggestion.

[0020] Optionally, determining the food freshness corresponding to the target food according to the food status information includes:

[0021] Determining a freshness change state corresponding to the target food according to the food freshness;

[0022] Obtaining the storage temperature and humidity in the storage space where the target food is located;

[0023] Determine the food type of the target food, and obtain the target storage temperature and humidity corresponding to the food type;

[0024] The target storage temperature and humidity are updated according to the freshness change state and the storage temperature and humidity.

[0025] Optionally, the method further comprises:

[0026] If the target food is placed in the storage space, the food type corresponding to the target food is obtained;

[0027] Matching the target storage temperature and humidity corresponding to the food type;

[0028] The temperature and humidity in the storage space are set to the target storage temperature and humidity.

[0029] To achieve the above object, the present invention further provides a food freshness detection device, the food freshness detection device comprising:

[0030] A first acquisition module, used to acquire food status information collected by a detection sensor, wherein the detection sensor is arranged in a storage space where the target food is located;

[0031] The first determination module is used to determine the food freshness corresponding to the target food according to the food status information.

[0032] To achieve the above objectives, the present invention also provides a refrigerator, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the computer program implements the steps of the food freshness detection method as described above when executed by the processor.

[0033] To achieve the above object, the present invention further provides a computer-readable storage medium, on which a computer program is stored, and when the computer program is executed by a processor, the steps of the food freshness detection method as described above are implemented.

[0034] The present invention proposes a food freshness detection method, device, refrigerator and computer-readable storage medium, which obtains food status information collected by a detection sensor, wherein the detection sensor is arranged in the storage space where the target food is located; and determines the food freshness corresponding to the target food according to the food status information. The food status information is obtained by detecting the food status through the detection sensor, so that the relevant status of the food can be determined without destroying the food, and the food status will change with the change of its freshness, so the food freshness can be accurately determined based on the food status information. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.

[0036] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0037] One or more embodiments are exemplarily described by pictures in the corresponding drawings, and these exemplified descriptions do not constitute limitations on the embodiments. Elements with the same reference numerals in the drawings represent similar elements, and unless otherwise stated, the figures in the drawings do not constitute proportional limitations.

[0038] Figure 1 It is a schematic diagram of the process of the first embodiment of the food freshness detection method of the present invention;

[0039] Figure 2 A schematic diagram of the modules of a system for applying the food freshness detection method of the present invention;

[0040] Figure 3 This is a detailed flow chart of the fifth embodiment of the food freshness detection method of the present invention;

[0041] Figure 4 It is a schematic diagram of the module structure of the refrigerator of the present invention. DETAILED DESCRIPTION

[0042] In order to make the purpose, technical solution and advantages of the embodiments of the present application clearer, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of this application.

[0043] The disclosure below provides many different embodiments or examples to implement different structures of the present invention. In order to simplify the disclosure of the present invention, the parts and settings of specific examples are described below. Of course, they are only examples, and the purpose is not to limit the present invention. In addition, the present invention can repeat reference numbers and / or letters in different examples. This repetition is for the purpose of simplification and clarity, and does not itself indicate the relationship between the various embodiments and / or settings discussed.

[0044] It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. In order to enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only embodiments of a part of the present application, not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work should fall within the scope of protection of the present application.

[0045] The present invention provides a method for detecting the freshness of food. Figure 1 , Figure 1 This is a flow chart of a first embodiment of a method for detecting food freshness according to the present invention. The method comprises the following steps:

[0046] Step S10, obtaining food status information collected by a detection sensor, wherein the detection sensor is disposed in a storage space where the target food is located;

[0047] The food status information is used to indicate the relevant status of the food stored in the refrigerator; the specific status type can be set based on the characteristics of the food, such as pH value, smell, and color.

[0048] The detection sensor is set based on the specific state type that needs to be detected. For example, a pH sensor can be set for pH value, a volatile gas sensor can be set for odor, and a camera can be set for color. In order to collect multiple different types of states, multiple different types of detection sensors can be set at the same time.

[0049] The target food is the food that needs to be tested for freshness;

[0050] The storage space is an independent space where the target food is located; if the food is placed in the refrigerator compartment of a refrigerator, the refrigerator compartment is the storage space for the food; if the food is placed in a fresh-keeping drawer set in the refrigerator compartment of a refrigerator, the internal space of the fresh-keeping drawer is the storage space for the food.

[0051] In this embodiment, the detection sensor is set based on the storage space. Multiple groups of corresponding detection sensors can be set for different storage spaces to detect the food status information of target foods stored in multiple storage spaces; in actual applications, the detection sensor can also be set for the storage space that specifically needs to realize the freshness detection function, such as setting a detection sensor for each storage space; for example, if only the fresh-keeping room in the refrigerator needs to realize the freshness detection function, then it is only necessary to set the detection sensor for the fresh-keeping room to detect the food status information of the target food placed in the fresh-keeping room; for example, if both the fresh-keeping room and the cold storage room in the refrigerator need to realize the freshness detection function, then detection sensors are respectively set for the fresh-keeping room and the cold storage room to detect the food status information of the target food placed in the fresh-keeping room and the cold storage room.

[0052] The storage space described in this embodiment and subsequent embodiments is a storage space in which a detection sensor is provided; for each storage space, the freshness of the target food stored therein is detected by the freshness detection method of the present application.

[0053] See also Figure 2 ,After the data acquisition module collects the data from each sensor, the data is sent to the food freshness detection device to determine the freshness of the food, and then perform subsequent related operations.

[0054] Step S20: determining the food freshness corresponding to the target food according to the food status information.

[0055] It is understandable that the food status information is generated based on specific parameters obtained by the detection sensor. Therefore, the freshness of the target food can be quantified through the food status information to determine the freshness of the food.

[0056] Since changes in the freshness of the target food will affect the state of the target food, the correspondence between food freshness and food state information can be determined in advance for a specific type of food, and then after the actual food state information is detected, the food freshness can be determined based on the correspondence.

[0057] This embodiment detects the state of food by detecting sensors to obtain food state information, so that the relevant state of food can be determined without destroying the food. The state of food will change with its freshness, so the freshness of food can be accurately determined based on the food state information.

[0058] Further, in a second embodiment of the food freshness detection method of the present invention proposed based on the first embodiment of the present invention, the detection sensor includes a pH value sensor, and the step S10 includes the steps of:

[0059] Step S11, obtaining the food pH value obtained by the pH sensor detecting the target food, wherein the detection device of the pH sensor is in contact with the target food;

[0060] Step S12, obtaining the food status information including the pH value of the food.

[0061] As the freshness of food changes, the pH value of food will change. For example, for fish, when the fish is alive or has died recently, it is in a relatively fresh state. At this time, the pH value of the fish is generally between 6.5 and 6.8. As the freshness of the fish decreases and the fish begins to rot, the pH value will gradually increase. Therefore, the freshness of food can be judged based on the pH value.

[0062] The corresponding pH values ​​of food at different freshness levels can be obtained in advance based on experiments or related field information. After the pH value of the target food is actually collected, the freshness corresponding to the pH value is matched to obtain the freshness of the food.

[0063] It should be noted that different types of food, such as different types of fish, may have different corresponding pH values ​​in different states. Therefore, corresponding pH values ​​at different freshness levels can be set for different types of food. After determining the pH value of the specific target food, the food freshness corresponding to the pH value is matched based on the type of the target food.

[0064] It should be noted that the detection device of the existing pH sensor needs to be in contact with the detection object to achieve detection. Therefore, when setting the pH sensor, the detection device of the pH sensor can be set at the bottom of the storage space, so that after the target food is stored in the storage space, the target food can be in contact with the detection device of the pH sensor, thereby achieving detection of the pH value of the target food; it should be noted that when the detection device of some pH sensors does not need to be set in contact with the detection object, the pH sensor can be specifically set based on a method that can achieve detection.

[0065] This embodiment can determine the freshness of food through the pH value.

[0066] Further, in a third embodiment of the food freshness detection method of the present invention proposed based on the first embodiment of the present invention, the detection sensor includes a volatile gas sensor, and the step S10 includes the steps of:

[0067] Step S13, obtaining the volatile basic nitrogen content obtained by the volatile gas sensor detecting the gas in the storage space;

[0068] Step S14, obtaining the food status information including the volatile basic nitrogen content.

[0069] As the freshness of food decreases, it begins to spoil. During the spoilage process, protein is broken down to produce ammonia and alkaline nitrogen-containing substances such as amines, namely volatile basic nitrogen. The higher the volatile basic nitrogen content, the more serious the food spoilage and the lower the freshness of the food. Therefore, the freshness of food can be judged based on the volatile basic nitrogen content.

[0070] The volatile basic nitrogen content of food at different freshness levels can be summarized in advance based on experiments or related field information; after the volatile basic nitrogen content of the target food is actually collected, the freshness corresponding to the volatile basic nitrogen content is matched to obtain the freshness of the food.

[0071] It should be noted that different types of food, such as different types of fish, may have different corresponding volatile basic nitrogen contents in different states. Therefore, the corresponding volatile basic nitrogen contents at different degrees of freshness can be set for different types of food. After determining the volatile basic nitrogen content of the specific target food, the food freshness corresponding to the volatile basic nitrogen content is matched based on the type of the target food.

[0072] It should be noted that since volatile basic nitrogen is mainly produced when animal food is corrupt, the volatile basic nitrogen content can be used as a parameter for determining freshness mainly when the target food is animal food; specifically, when there is a correlation between the quality of the target food and the production of volatile basic nitrogen, its freshness can be determined based on the volatile basic nitrogen content.

[0073] This embodiment can determine the freshness of food through the volatile basic nitrogen content.

[0074] Further, in a fourth embodiment of the food freshness detection method of the present invention proposed based on the first embodiment of the present invention, step S20 includes the steps of:

[0075] Step S21, obtaining the food pH value and volatile basic nitrogen content in the food status information;

[0076] Step S22, matching the food freshness corresponding to the pH value and volatile basic nitrogen content of the food;

[0077] Step S23, determining the food freshness corresponding to the product freshness.

[0078] In this embodiment, the food freshness is determined by combining the food pH value and the volatile basic nitrogen content; in other embodiments, the food freshness can also be determined by combining more parameters.

[0079] Freshness, that is, the K value is the freshness index of fish and meat, which will be explained later using fish as an example; specifically, it is defined as the percentage of the sum of inosine and hypoxanthine to the total amount of adenosine triphosphate and its decomposition products; the larger the K value, the less fresh the fish is.

[0080] It should be noted that, currently, the determination of the K value of fish requires destructive experiments, such as after the fish meat is minced, the relevant components are extracted to determine the contents of hypoxanthine nucleoside, hypoxanthine, and adenosine triphosphate, and then the K value is calculated; obviously, this method cannot be directly applied to the direct detection of food stored in the refrigerator; therefore, in order to realize the detection of the K value of food without destroying the food, in this embodiment, the correlation between the pH value, the volatile basic nitrogen content, and the K value is constructed; since the K value can be determined by destructive experiments, the pH value and the volatile basic nitrogen content of specific fish can be detected in advance, and the K value can be determined, thereby obtaining the correlation between the pH value, the volatile basic nitrogen content, and the K value; the correlation relationship can be stored locally in the refrigerator or in the cloud, and the refrigerator can obtain or update the correlation relationship locally or in the cloud; when the refrigerator needs to detect the freshness of food, the pH value and the volatile basic nitrogen content obtained by detecting the target food are matched in the correlation relationship to obtain the corresponding K value; thereby, the K value of the target food can be determined without destroying the food.

[0081] It should be noted that the pH values ​​and volatile basic nitrogen contents corresponding to different types of fish at different K values ​​may be different. Therefore, the pH values ​​and volatile basic nitrogen contents corresponding to different K values ​​can be set for different types of fish respectively, that is, different association relationships are set for different types of fish; and for fish with the same or similar association relationships, the same association relationship can be shared.

[0082] It can be understood that the K value is a quantitative parameter expressed in numerical values. Therefore, determining the freshness of food by the K value can achieve quantification of the freshness.

[0083] Specifically, the range of K value is 0 to 100%, and the K value can be divided to correspond to different food freshness; for example, when the K value is less than 10%, the corresponding food freshness is very fresh; when 10% ≤ K value < 20%, the corresponding food freshness is good freshness; when 20% ≤ K value < 40%, the corresponding food freshness is average freshness; when 40% ≤ K value < 60%, the corresponding food freshness is poor freshness; when K value ≥ 60%, the corresponding food freshness is rotten; the correspondence between K value and food freshness can be set based on actual needs.

[0084] In this embodiment, the pH value and the volatile basic nitrogen content make it possible to determine the K value without destroying the food, and the freshness of the food can be quantified based on the K value.

[0085] Further, see Figure 3In the fifth embodiment of the food freshness detection method of the present invention proposed based on the first embodiment of the present invention, the step S20 includes the following steps:

[0086] Step S30, matching processing suggestions corresponding to the freshness of the food;

[0087] Step S40: performing a reminder operation on the processing suggestion.

[0088] It is understandable that at different food freshness, the processing suggestions for the target food are different; for example, fresher food can be eaten raw, while unfresh food is not practical. Specifically, the processing suggestions corresponding to different food freshness can be set based on actual needs; for example, when the food freshness is very fresh, the corresponding processing suggestion may be to eat it within 2 to 3 days to ensure the best taste and nutrition, and it is suitable for raw consumption or cooking;

[0089] When the food is fresh and good, the corresponding processing suggestion may be to eat it within 4 to 5 days;

[0090] When the food is of average freshness, the corresponding processing suggestion may be that it should be consumed within 1 to 2 days and is suitable for cooking;

[0091] When the food is of poor freshness, the corresponding processing suggestion may be that it is not recommended to be eaten, and it is recommended to make feed or industrial use;

[0092] When the food is rotten, the corresponding treatment suggestion may be to discard it immediately;

[0093] After determining the processing suggestions, the food freshness and processing suggestions can be displayed on the refrigerator display screen; the food freshness and processing suggestions can also be sent to the corresponding home central control or user terminal for display to perform a reminder operation.

[0094] When displaying specific processing suggestions, the type of target ingredients, the location of the storage space, and the freshness of the food can be displayed at the same time, so that the user can clearly understand the conditions of different ingredients stored in the refrigerator.

[0095] When the freshness of the food drops to the next freshness level, a reminder message can be sent to remind the user that the freshness of the ingredients has dropped; when the freshness of the food reaches poor or rotten, an alarm message can be displayed to remind the user to handle the target food in time to avoid contaminating the internal environment of the refrigerator.

[0096] In this embodiment, the corresponding processing suggestions are displayed according to the freshness of the food, so that the user can clearly understand the freshness of the food and perform appropriate processing.

[0097] Further, in a sixth embodiment of the food freshness detection method of the present invention proposed based on the first embodiment of the present invention, the step S20 includes the following steps:

[0098] Step S50, determining a freshness change state corresponding to the target food according to the food freshness;

[0099] Step S60, obtaining the storage temperature and humidity in the storage space where the target food is located;

[0100] Step S70, determining the food type of the target food, and obtaining the target storage temperature and humidity corresponding to the food type;

[0101] Step S80: updating the target storage temperature and humidity according to the freshness change state and the storage temperature and humidity.

[0102] The freshness change state is used to indicate the change in food freshness of the target food; specifically, the freshness change state can be determined by the change in the freshness of the food.

[0103] When the target food is placed in the storage space, the freshness of the target food begins to be monitored, and as the storage time increases, a curve of the change of the freshness over time is obtained, thereby determining the freshness change state.

[0104] The storage temperature and humidity are the temperature and humidity actually detected in the storage space; they can be obtained by setting a temperature sensor and a humidity sensor in the storage space.

[0105] It is understandable that the temperature and humidity in the storage space will affect the storage of the target food. For example, some foods require lower humidity and have a longer shelf life in a low humidity environment, while in a high humidity environment, the shelf life is shorter. Therefore, in order to extend the shelf life of the food, the temperature and humidity in the storage space can be controlled to set the temperature and humidity in the storage space to a temperature and humidity that can extend the shelf life of the target food.

[0106] The freshness change status indicates the change in the freshness of the target food. The freshness change status can be used to know the change in the freshness of the target food; such as the time taken for the freshness of the target food to change from 0% to 40%; another example is the time taken for the freshness of the target food to change from 10% to 20%; the starting point and end point of the freshness change corresponding to the specific time period can be set based on actual needs; for example, the freshness corresponding to the target food when it is just put into the storage space is used as the starting point of the change, and the end point of the change can be set based on actual needs. For example, in order to determine whether the target food is very fresh, the end point of the change can be set to 10%; in order to determine whether the target food is maintained at a good freshness, the end point of the change can be set to 20%; in order to determine whether the target food is maintained at a general freshness, and so on; and in order to determine the current freshness change of the target food, the end point of the change can be set to the freshness currently detected in real time.

[0107] The target storage temperature and humidity are the optimal temperature and optimal humidity corresponding to the target food; it should be noted that the optimal temperature and humidity mentioned here refer to the best determined based on past data, rather than the best in an absolute sense; in this embodiment, the actual preservation effect of the target storage temperature and humidity is continuously tested through the freshness change state, and then the target storage temperature and humidity are updated based on the actual preservation effect, so that the target storage temperature and humidity can increasingly enhance the preservation effect on the target food based on the update.

[0108] When the target storage temperature and humidity are updated, the rising rate of K to can be determined first; since the change in product freshness is nonlinear, the time between the starting point and the end point can be used as a benchmark; such as obtaining the actual time used for the product freshness to increase from 10% to 12%; at the same time, obtain the target time corresponding to the product freshness from 10% to 12% under the target storage temperature and humidity. If the actual time is less than or equal to the target time, keep the target storage temperature and humidity unchanged; if the actual time is less than the target time, adjust the target storage temperature and humidity, such as increasing the target storage temperature and humidity, and obtain the actual time used for the product freshness from 12% to 14%; and the target time corresponding to the product freshness from 12% to 14% under the target storage temperature and humidity. If the actual time is greater than or equal to the target time, use the target storage temperature and humidity at this time as the updated target storage temperature and humidity; and so on.

[0109] It should be noted that the above-mentioned target storage temperature and humidity update method is for illustration only. In actual applications, other methods may be used for updating, such as models, AI, or specific algorithms.

[0110] The time it takes for target food to reach different levels of freshness can also be predicted through the target storage temperature and humidity and the corresponding target duration, and the time can be displayed.

[0111] Furthermore, the method further comprises:

[0112] Step S90, if the target food is placed in the storage space, obtaining the food type corresponding to the target food;

[0113] Step S100, matching the target storage temperature and humidity corresponding to the food type;

[0114] Step S110, setting the temperature and humidity in the storage space to the target storage temperature and humidity.

[0115] It is understandable that different types of food have different requirements for the storage environment. Therefore, after the target food is newly placed, the food type of the target food can be determined first; the specific determination method can be user input, or it can be a camera that collects images and then identifies and determines the type of food; after determining the type of food, match the target storage temperature and humidity corresponding to the food type, and set the temperature and humidity in the storage space to the target storage temperature and humidity, so that the environment of the storage space can have a good preservation effect for the target food.

[0116] The temperature and humidity in the storage space can be controlled by the corresponding control module and processing module.

[0117] In other embodiments, the temperature or humidity in the storage space may be controlled individually.

[0118] It should be noted that, for the aforementioned method embodiments, for the sake of simplicity, they are all expressed as a series of action combinations, but those skilled in the art should be aware that the present application is not limited by the described order of actions, because according to the present application, certain steps can be performed in other orders or simultaneously. Secondly, those skilled in the art should also be aware that the embodiments described in the specification are all preferred embodiments, and the actions and modules involved are not necessarily required by the present application.

[0119] Through the description of the above implementation methods, those skilled in the art can clearly understand that the method according to the above embodiment can be implemented by means of software plus a necessary general hardware platform, and of course by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of the present application, or the part that contributes to the prior art, can be embodied in the form of a software product, which is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disk), and includes a number of instructions for a terminal device (which can be a mobile phone, computer, server, or network device, etc.) to execute the methods described in each embodiment of the present application.

[0120] The present application also provides a food freshness detection device for implementing the above-mentioned food freshness detection method, the food freshness detection device comprising:

[0121] A first acquisition module, used to acquire food status information collected by a detection sensor, wherein the detection sensor is arranged in a storage space where the target food is located;

[0122] The first determination module is used to determine the food freshness corresponding to the target food according to the food status information.

[0123] The food freshness detection device detects the state of food through a detection sensor to obtain food state information, so that the relevant state of food can be determined without destroying the food. The state of food will change with the change of its freshness, so the freshness of food can be accurately determined based on the food state information.

[0124] It should be noted that the first acquisition module in this embodiment can be used to execute step S10 in the embodiment of the present application, and the first determination module in this embodiment can be used to execute step S20 in the embodiment of the present application.

[0125] Further, the detection sensor includes a pH value sensor; and the first acquisition module includes:

[0126] A first acquisition unit is used to acquire the food pH value obtained by the pH sensor detecting the target food, wherein the detection device of the pH sensor is in contact with the target food;

[0127] The first execution unit is used to obtain the food status information including the pH value of the food.

[0128] Further, the detection sensor includes a volatile gas sensor; and the first acquisition module includes:

[0129] a second acquisition unit, configured to acquire the volatile basic nitrogen content obtained by the volatile gas sensor detecting the gas in the storage space;

[0130] The second execution unit is used to obtain the food status information including the volatile basic nitrogen content.

[0131] Furthermore, the first determining module includes:

[0132] A third acquisition unit is used to acquire the food pH value and volatile basic nitrogen content in the food status information;

[0133] A first matching unit, used for matching the food freshness corresponding to the pH value and the volatile basic nitrogen content of the food;

[0134] The first determining unit is used to determine the food freshness corresponding to the product freshness.

[0135] Furthermore, the device also includes:

[0136] A first matching module, used for matching processing suggestions corresponding to the freshness of the food;

[0137] The first display module is used to perform a reminder operation on the processing suggestion.

[0138] Furthermore, the device also includes:

[0139] A second determination module, configured to determine a freshness change state corresponding to the target food according to the food freshness;

[0140] A second acquisition module is used to acquire the storage temperature and humidity in the storage space where the target food is located;

[0141] A third determination module is used to determine the food type of the target food and obtain the target storage temperature and humidity corresponding to the food type;

[0142] The first updating module is used to update the target storage temperature and humidity according to the freshness change state and the storage temperature and humidity.

[0143] Furthermore, the device also includes:

[0144] A third acquisition module is used to acquire the food type corresponding to the target food if the target food is placed in the storage space;

[0145] A second matching module, used to match the target storage temperature and humidity corresponding to the food type;

[0146] The first setting module is used to set the temperature and humidity in the storage space to the target storage temperature and humidity.

[0147] Reference Figure 4 In terms of hardware structure, the refrigerator may include components such as a communication module 10, a memory 20, and a processor 30. In the refrigerator, the processor 30 is connected to the memory 20 and the communication module 10 respectively, and a computer program is stored in the memory 20. The computer program is executed by the processor 30 at the same time, and the steps of the above method embodiment are implemented when the computer program is executed.

[0148] The communication module 10 can be connected to an external communication device through a network. The communication module 10 can receive requests from an external communication device, and can also send requests, instructions and information to the external communication device, which can be other refrigerators, servers or IoT devices, such as televisions, etc.

[0149] The memory 20 can be used to store software programs and various data. The memory 20 can mainly include a program storage area and a data storage area, wherein the program storage area can store an operating system, at least one application required for a function (such as obtaining food status information collected by a detection sensor), etc.; the data storage area can include a database, and the data storage area can store data or information created according to the use of the system, etc. In addition, the memory 20 can include a high-speed random access memory, and can also include a non-volatile memory, such as at least one disk storage device, a flash memory device, or other volatile solid-state storage devices.

[0150] The processor 30 is the control center of the refrigerator. It uses various interfaces and lines to connect various parts of the entire refrigerator. It executes various functions of the refrigerator and processes data by running or executing software programs and / or modules stored in the memory 20, and calling data stored in the memory 20, so as to monitor the refrigerator as a whole. The processor 30 may include one or more processing units; optionally, the processor 30 may integrate an application processor and a modem processor, wherein the application processor mainly processes the operating system, user interface, and application programs, and the modem processor mainly processes wireless communications. It is understandable that the above-mentioned modem processor may not be integrated into the processor 30.

[0151] although Figure 4 Although not shown, the refrigerator may further include a circuit control module, which is used to connect to a power source to ensure the normal operation of other components. Figure 4 The refrigerator structure shown in the figure does not constitute a limitation on the refrigerator, and may include more or less components than shown in the figure, or combine certain components, or arrange the components differently.

[0152] The present invention also provides a computer-readable storage medium on which a computer program is stored. The computer-readable storage medium may be Figure 4 The memory 20 in the refrigerator may also be at least one of a ROM (Read-Only Memory) / RAM (Random Access Memory), a magnetic disk, and an optical disk. The computer-readable storage medium includes a number of instructions for enabling a terminal device with a processor (which may be a TV, a car, a mobile phone, a computer, a server, a terminal, or a network device, etc.) to execute the methods described in the various embodiments of the present invention.

[0153] In the present invention, the terms "first", "second", "third", "fourth" and "fifth" are used for descriptive purposes only and are not to be understood as indicating or implying relative importance. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0154] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0155] Although the embodiments of the present invention have been shown and described above, the scope of protection of the present invention is not limited thereto. It is understood that the above embodiments are exemplary and cannot be understood as limiting the present invention. A person of ordinary skill in the art can change, modify and replace the above embodiments within the scope of the present invention, and these changes, modifications and replacements should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be subject to the scope of protection of the claims.

Claims

1. A method for detecting food freshness, characterized in that: The food freshness detection method comprises: Acquiring food status information collected by a detection sensor, wherein the detection sensor is disposed in a storage space where the target food is located; The food freshness corresponding to the target food is determined according to the food status information.

2. The method for detecting food freshness according to claim 1, characterized in that: The detection sensor includes a pH value sensor; The obtaining of food status information collected by the detection sensor comprises: Acquiring a food pH value obtained by the pH sensor detecting the target food, wherein a detection device of the pH sensor is in contact with the target food; The food status information including the pH value of the food is obtained.

3. The method for detecting food freshness according to claim 1, characterized in that: The detection sensor includes a volatile gas sensor; the method of obtaining the food status information collected by the detection sensor includes: Obtaining the volatile basic nitrogen content obtained by the volatile gas sensor detecting the gas in the storage space; The food status information including the volatile basic nitrogen content is obtained.

4. The method for detecting food freshness according to claim 1, characterized in that: Determining the food freshness corresponding to the target food according to the food status information includes: Obtaining the food pH value and volatile basic nitrogen content in the food status information; Matching the food freshness corresponding to the pH value and volatile basic nitrogen content of the food; The food freshness corresponding to the product freshness is determined.

5. The method for detecting food freshness according to claim 1, characterized in that: The step of determining the food freshness corresponding to the target food according to the food status information includes: Matching processing suggestions corresponding to the freshness of the food; A reminder operation is performed on the processing suggestion.

6. The method for detecting food freshness according to claim 1, characterized in that: The step of determining the food freshness corresponding to the target food according to the food status information includes: Determining a freshness change state corresponding to the target food according to the food freshness; Obtaining the storage temperature and humidity in the storage space where the target food is located; Determine the food type of the target food, and obtain the target storage temperature and humidity corresponding to the food type; The target storage temperature and humidity are updated according to the freshness change state and the storage temperature and humidity.

7. The method for detecting food freshness according to claim 6, characterized in that: The method further comprises: If the target food is placed in the storage space, the food type corresponding to the target food is obtained; Matching the target storage temperature and humidity corresponding to the food type; The temperature and humidity in the storage space are set to the target storage temperature and humidity.

8. A food freshness detection device, characterized in that: The food freshness detection device comprises: A first acquisition module, used to acquire food status information collected by a detection sensor, wherein the detection sensor is arranged in a storage space where the target food is located; The first determination module is used to determine the food freshness corresponding to the target food according to the food status information.

9. A refrigerator, characterized in that: The refrigerator comprises a memory, a processor and a computer program stored in the memory and executable on the processor, wherein the computer program implements the steps of the food freshness detection method according to any one of claims 1 to 7 when executed by the processor.

10. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the steps of the food freshness detection method according to any one of claims 1 to 7 are implemented.

Images