Food material air drying control method and device, refrigeration equipment and electronic equipment

Abstract

The invention relates to the technical field of food material air drying, and provides a food material air drying control method and device, refrigeration equipment and electronic equipment. The method comprises the following steps: acquiring food material information in an air drying space; determining a target air-drying degree of the food materials based on the user input information; based on the food material information and the target air-drying degree, controlling and adjusting environmental parameters in the air-drying space within a first preset duration; wherein the environment parameters comprise at least one of temperature, humidity, air speed, air volume and oxygen concentration, and the food material information comprises at least one of types and weights. According to the food material air-drying control method provided by the embodiment of the invention, the environmental parameters in the ripening space are intelligently regulated and controlled based on the food material information and the ripening degree selected by the user, and the intelligence degree of food material processing is improved.

Description

Technical Field

[0001] The present application relates to the technical field of air-drying food materials, and in particular to a method, device, refrigeration equipment and electronic equipment for controlling air-drying food materials. Background Art

[0002] Currently, there are various food processing equipment on the market, which can pre-process or process food, such as beef aging cabinets, to meet users' needs for food handling and processing.

[0003] The food processing equipment in the related art requires users to adjust various parameters in the equipment according to their experience, and the degree of intelligence is relatively low. Summary of the invention

[0004] The present application aims to solve at least one of the technical problems existing in the related art. To this end, the present application proposes a food air-drying control method, device, refrigeration equipment and electronic equipment, which realizes intelligent control of environmental parameters in the ripening space based on food information and the degree of ripening selected by the user, thereby improving the intelligent level of food processing.

[0005] According to the first aspect of the present application, the food air-drying control method includes:

[0006] Obtain food information in the air-drying space;

[0007] Determine the target air-drying degree of the food based on the user input information;

[0008] Based on the food information and the target air-drying degree, controlling and adjusting environmental parameters in the air-drying space within a first preset time period;

[0009] The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

[0010] According to an embodiment of the present application, after the first preset time period, the method includes:

[0011] Sending a second inquiry message to the user, wherein the second inquiry message includes information asking whether the food has reached the target air-drying degree;

[0012] Determining, based on second feedback information from the user in response to the second inquiry information, that the food has not reached the target air-drying degree;

[0013] Within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again.

[0014] According to an embodiment of the present application, within the second preset time period, controlling and adjusting the environmental parameters in the air-drying space again includes:

[0015] Determining the second preset duration based on the second feedback information;

[0016] Within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again.

[0017] According to an embodiment of the present application, after the environmental parameters in the air-drying space are controlled again, the method includes:

[0018] Sending a third inquiry message to the user, wherein the third inquiry message includes information asking whether the food has reached the target air-drying degree;

[0019] Determining that the food reaches the target air-drying degree based on third feedback information from the user in response to the third inquiry information;

[0020] The total time taken for the food to reach the target air-drying degree is determined, and the food information, the target air-drying degree, the environmental parameters and the total time are stored in a database.

[0021] According to an embodiment of the present application, determining the degree of air-drying of food based on user input information includes:

[0022] Based on the food information, a first inquiry message is sent to the user, wherein the first inquiry message carries a recommended air-drying degree;

[0023] The target air-drying degree is determined based on first feedback information from the user to the first inquiry information.

[0024] According to an embodiment of the present application, determining the target air-drying degree based on the first feedback information of the user to the first inquiry information includes:

[0025] Based on the first feedback information, determining that the user selects the recommended air-drying degree;

[0026] The target air-drying degree is determined as the recommended air-drying degree.

[0027] According to an embodiment of the present application, determining the target air-drying degree based on the first feedback information of the user to the first inquiry information includes:

[0028] Based on the first feedback information, determining that the user has not selected the recommended air-drying degree;

[0029] Sending a reminder instruction to the user to remind the user to input a custom air-drying degree;

[0030] The target air-drying degree is determined to be the custom air-drying degree.

[0031] According to one embodiment of the present application, the controlling and adjusting the environmental parameters in the air-drying space includes:

[0032] Determining that the food information of different food ingredients in the air-drying space is different;

[0033] Based on the food information of different food ingredients, environmental parameters at different food ingredients are controlled and adjusted.

[0034] According to one embodiment of the present application, the controlling and adjusting the environmental parameters in the air-drying space includes:

[0035] Get the size of the same ingredient at different locations;

[0036] Based on the size of the same food at different locations, the air volume and / or wind speed at different locations of the same food are controlled and adjusted.

[0037] According to the second aspect of the present application, the food drying control device includes:

[0038] An acquisition module is used to obtain food information in the air-drying space;

[0039] A determination module, used to determine the target air-drying degree of the food based on user input information;

[0040] A control module, based on the food information and the target air-drying degree, controls and adjusts environmental parameters in the air-drying space within a first preset time period;

[0041] The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

[0042] According to the refrigeration device of the third aspect of the present application, the refrigeration device includes a device body, and a control component is arranged in the device body, and the control component is used to execute the above-mentioned food air-drying control method.

[0043] According to the electronic device of the fourth aspect embodiment of the present application, it includes a memory, a processor, and a computer program stored in the memory and executable on the processor, and the processor implements the above-mentioned food air-drying control method when executing the computer program.

[0044] According to the non-transitory computer-readable storage medium of the fifth aspect embodiment of the present application, the non-transitory computer-readable storage medium includes a computer program, and when the computer program is executed by the processor, the above-mentioned food air-drying control method is implemented.

[0045] According to the computer program product of the sixth aspect of the present application, the computer program product includes a computer program, and when the computer program is executed by the processor, the above-mentioned food air-drying control method is implemented.

[0046] According to the food air-drying control method, device, refrigeration equipment and electronic equipment of the embodiment of the present application, the server side obtains the food information in the air-drying space and the information input by the user, and the server side determines the target air-drying degree of the food according to the user input information, and then the server side determines how to adjust the environmental parameters in the air-drying space within the first preset time according to the food information and the target air-drying degree, and the server side controls and adjusts the environmental parameters in the air-drying space so that the environment in the air-drying space meets the requirements for air-drying and maturation of the food, so as to ensure that after the first preset time, the user can obtain food with the target air-drying degree. That is, the present application realizes the intelligent control of the environmental parameters in the maturation space based on the food information and the degree of maturation selected by the user, without the need for the user to adjust by himself, thereby improving the intelligence of food processing.

[0047] Additional aspects and advantages of the present application will be given in part in the description below, and in part will become apparent from the description below, or will be learned through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the related technologies, the drawings required for use in the embodiments or the related technical descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0049] Figure 1 It is a flow chart of the food air-drying control method provided in this application;

[0050] Figure 2 It is a structural schematic diagram of the food air-drying control device provided in this application;

[0051] Figure 3 It is a structural schematic diagram of an electronic device provided by this application;

[0052] Figure 4 is a schematic diagram of the structure of a refrigeration device provided in an embodiment of the present application, wherein the curved arrows in the figure indicate the flow direction of the gas;

[0053] Figure 5 is a side view of a partial structure of a refrigeration device provided in an embodiment of the present application;

[0054] Figure 6 It is one of the partial structural schematic diagrams of the refrigeration equipment provided in the embodiment of the present application;

[0055] Figure 7 This is the second partial structural diagram of the refrigeration equipment provided in the embodiment of the present application;

[0056] Figure 8 This is the third partial structural diagram of the refrigeration equipment provided in the embodiment of the present application;

[0057] Fig. 9 This is the fourth partial structural diagram of the refrigeration equipment provided in the embodiment of the present application;

[0058] Fig.10 This is the fifth partial structural diagram of the refrigeration equipment provided in the embodiment of the present application. DETAILED DESCRIPTION

[0059] In order to make the purpose, technical solutions and advantages of this application clearer, the technical solutions in this application will be clearly and completely described below in conjunction with the drawings in this application. Obviously, the described embodiments are part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0060] The embodiments of the present application provide an embodiment of a method for controlling air-drying of food. It should be noted that, although a logical sequence is shown in the flow chart, under certain data, the steps shown or described may be completed in an order different from that shown here.

[0061] Combine the following Figures 1 to 10 The invention describes the food air-drying control method, device, refrigeration equipment and electronic equipment of the present application.

[0062] Before introducing the food air-drying control method of the embodiment of the present application, the application scenario of the food air-drying control method is first explained. The food air-drying control method of the present application can be applied to smart terminals such as smart phones, tablets and computers connected to food air-drying devices such as refrigeration equipment and ripening cabinets. It can also be applied to servers connected to food air-drying devices such as refrigeration equipment and ripening cabinets. The present application does not make any special limitations here, as long as it can carry and implement the food air-drying control method of the present application.

[0063] It should be noted that the present application can be used not only for the production of air-dried foods, but also for the production of cooked foods, bacon products and other foods. As long as the environmental parameters need to be controlled during the production of the ingredients, the technical solution of the present application can be applied.

[0064] The following description will be given by applying the food air-drying control method to the server side, but it should be understood that the food air-drying control method is not limited to being applied only to the server side.

[0065] According to the embodiment of the first aspect of the present application, Figure 1 As shown, the food air-drying control method comprises:

[0066] Step 101, obtaining food information in the air-drying space.

[0067] The server side obtains the food information in the air-drying space so as to determine how to adjust the environmental parameters in the air-drying space according to the food information.

[0068] Exemplarily, the food information includes at least one of the type and weight. When the food information includes the type of food, a camera module can be set in the air-drying space to obtain images in the air-drying space, and the type information of the food in the air-drying space can be determined by the images; the type information of the food can also be determined by user input information; it should be noted that the type information of the food can also be obtained by any other suitable method. When the food information includes the weight information of the food, a weight sensor can be set in the air-drying space to obtain the weight information of the food in the air-drying space. It should be noted that the weight information of the food can also be obtained by any other suitable method. It should be understood that the food information is not limited to the type and weight.

[0069] Exemplarily, the air-drying space may be a separate space within the refrigeration device, may be an independent space formed on the outer wall of the refrigeration device, or may be a separate air-drying cabinet.

[0070] It can be understood that the air-drying space can not only be used to make air-dried foods, but also to make cooked foods, bacon foods and other foods that require control of environmental parameters.

[0071] Step 102: Determine the target air-drying degree of the food based on the user input information.

[0072] In this step, the server obtains the information input by the user, and then determines the target air-drying degree of the food according to the information input by the user, so as to subsequently control and adjust the environmental parameters in the air-drying space according to the target air-drying degree of the food and the food information.

[0073] For example, the user can input the required air-drying degree through the human-computer interaction interface, so that the server can determine the target air-drying degree based on the information input by the user. The human-computer interaction interface can be displayed on the user terminal, or on the display screen of the refrigeration device or the display screen of the air-drying cabinet, so that the user can input the corresponding information through the human-computer interaction interface.

[0074] Exemplarily, the user can input the desired food texture, and the server determines the target air-drying degree of the food according to the user input information. Before the user inputs the desired food texture, the server can send different food texture types to the user for the user to choose.

[0075] It should be noted that determining the target air-drying degree of the food based on the user input information is an example of the present application. When the present application is applied to other food processing methods, the target processing degree such as the target degree of ripeness of the food can also be determined based on the user input information.

[0076] Step 103, based on the food information and the target air-drying degree, control and adjust the environmental parameters in the air-drying space within a first preset time period.

[0077] Specifically, after the server obtains the food information and the target air-drying degree, based on the food information and the target air-drying degree, the server can determine how to adjust the environmental parameters in the drying space so that the food can reach the target air-drying degree after a first preset time to meet the needs of the user.

[0078] Exemplarily, the environmental parameters include at least one of temperature, humidity, wind speed, air volume, and oxygen concentration. After determining the food information and the target air-drying degree, the server can adjust the temperature, humidity, wind speed, air volume, and oxygen concentration in the air-drying space so that the environmental parameters in the air-drying space meet the requirements of the current food and the current target air-drying degree.

[0079] For example, when the server adjusts the environmental parameters in the air-drying space, it can first obtain the actual environmental parameters in the air-drying space, and then control the corresponding components to work based on the actual environmental parameters. For example, when the temperature in the air-drying space is to be adjusted, the server can first obtain the detection data of the temperature sensor in the air-drying space to determine the actual temperature in the current air-drying space, and then the server controls the temperature control module in the air-drying space to work accordingly based on the actual temperature. It should be understood that the server can also adjust the temperature in the air-drying space in any other suitable manner.

[0080] It is understandable that the first preset time length can be set by the user after putting the food in. The first preset time length can also be automatically determined by the server after determining the food information and the target air-drying degree.

[0081] In the food drying control method of the embodiment of the present application, the server side obtains the food information in the drying space and the information input by the user, and the server side determines the target drying degree of the food according to the user input information, and then the server side determines how to adjust the environmental parameters in the drying space within the first preset time according to the food information and the target drying degree, and the server side controls and adjusts the environmental parameters in the drying space so that the environment in the drying space meets the requirements for drying and maturing the food, so as to ensure that after the first preset time, the user can get the food with the target drying degree. That is, the present application realizes the intelligent control of the environmental parameters in the maturation space based on the food information and the degree of maturation selected by the user, without the need for the user to adjust by himself, thereby improving the intelligent level of food processing.

[0082] In one embodiment of the present application, after the first preset time, the food air-drying control method includes:

[0083] Sending a second inquiry message to the user, the second inquiry message including information asking whether the food has reached the target air-drying degree;

[0084] Determining, based on second feedback information from the user in response to the second inquiry information, that the food has not reached a target air-drying degree;

[0085] Within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again.

[0086] In this embodiment, after the first preset time, the server sends a second inquiry message to the user, the second inquiry message carries information asking whether the food has reached the target air-drying degree, after receiving the second inquiry message, the user will feedback a second feedback message to the server, the server obtains the second feedback message, the second feedback message carries information that the user determines that the food has reached the target air-drying degree or carries information used to determine that the food has not reached the target air-drying degree, that is, the server can judge whether the food has reached the target air-drying degree based on the second feedback information. When the server determines that the food has not reached the target air-drying degree, the server will control and adjust the environmental parameters in the air-drying space again within the second preset time to air-dry the food in the air-drying space again so that the food can reach the target air-drying degree.

[0087] It is understandable that when the server determines that the food has reached the target air-drying degree, the server stops controlling and adjusting the environmental parameters in the air-drying space.

[0088] Exemplarily, the second inquiry information may be displayed to the user through a human-computer interaction interface.

[0089] It is understandable that the second preset time length can be automatically determined by the server or determined by the user. For example, the server can determine the degree of drying of the food by acquiring an image of the food to determine whether the food has reached the target degree of drying. When the food has not reached the target degree of drying, the server determines the second preset time length based on the current degree of drying of the food. The server can also determine the degree of drying of the food by acquiring the weight difference of the food before and after the first preset time length to determine whether the food has reached the target degree of drying. When the food has not reached the target degree of drying, the server determines the second preset time length based on the current degree of drying of the food.

[0090] In one embodiment of the present application, within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again, and the food air-drying control method includes:

[0091] Determining a second preset duration based on the second feedback information;

[0092] Within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again.

[0093] In an embodiment of the present application, after receiving the second feedback information, the server side analyzes and determines the second feedback information to determine the information carried by the second feedback information, and then the server side determines the second preset time based on the information carried by the second feedback information. Then, within the second preset time, the server side controls and adjusts the environmental parameters in the air-drying space again, so that the food reaches the target air-drying degree after the second preset time.

[0094] Exemplarily, when the user indicates through the second feedback information that the heating is not to be continued, the server determines that the second preset time length is 0.

[0095] Exemplarily, the user can input the second preset time by himself, and the server can learn the secondary aging time input by the user through the second feedback information, and then the server uses the secondary aging time input by the user as the second preset time.

[0096] Exemplarily, the second feedback information may carry the actual degree of air-dryness of the food as reported by the user. The server may determine the actual degree of air-dryness of the food after the first preset time period based on the second feedback information, and then determine the second preset time period based on the actual degree of air-dryness of the food, so that the food can reach the target degree of air-dryness after the second preset time period.

[0097] It is understandable that when the second preset time is the secondary ripening time input by the user, the server can also adjust the environmental parameters according to the actual current degree of drying of the food, so as to ensure that the food can reach the target degree of drying after the second preset time. Specifically, the server can determine the degree to which the food is dried under the environmental parameters of the first preset time based on the first preset time, the actual degree of drying of the current food, and the environmental parameters at the first preset time, so that the server can determine whether the environmental parameters at the first preset time can be used to make the food reach the target degree of drying after the second preset time, so that the server can adjust the environmental parameters to ensure that the target degree of drying can be reached after the second preset time.

[0098] In one embodiment of the present application, after controlling and adjusting the environmental parameters in the air-drying space again, the food air-drying control method includes:

[0099] Sending a third inquiry message to the user, the third inquiry message including information asking whether the food has reached the target air-drying degree;

[0100] Determining that the food reaches a target air-drying degree based on third feedback information from the user in response to the third inquiry information;

[0101] Determine the total time taken for the food to reach the target air-drying degree, and store the food information, the target air-drying degree and the total time in a database.

[0102] Specifically, after the second preset time, that is, after controlling and adjusting the environmental parameters in the air-drying space again and performing a secondary air-drying treatment on the food, the server sends a third inquiry message to the user to inquire whether the food has reached the target air-drying degree. After receiving the third inquiry message, the user will send a third feedback message to the server based on the third inquiry message. The third feedback message carries information on whether the user has judged whether the food has reached the target air-drying degree, so that the server can determine whether the food has reached the target air-drying degree based on the third feedback information. When the server determines that the food has reached the target air-drying degree, the server will calculate the first preset time and the second preset time to obtain the total time taken for the food to reach the target air-drying degree, and then the server will store the food information, target air-drying degree, total time and environmental parameters in a one-to-one correspondence in the database. In order to facilitate the subsequent air-drying of the ingredients, the server can compare the ingredient information and target air-drying degree with the database. If there is corresponding data in the database, the database will output the total time and environmental parameters corresponding to the ingredient information and target air-drying degree. The server can control and adjust the environmental parameters in the air-drying space within the total time according to the environmental parameters output by the database, thereby improving the accuracy of subsequent air-drying of the ingredients and effectively avoiding secondary air-drying of the ingredients.

[0103] Exemplarily, the third inquiry information may be sent to the user through a human-computer interaction interface.

[0104] In one embodiment of the present application, determining the degree of air-drying of food based on user input information includes:

[0105] Based on the food information, a first inquiry message is sent to the user, where the first inquiry message carries a recommended air-drying degree;

[0106] Based on the first feedback information of the user to the first inquiry information, a target air-drying degree is determined.

[0107] Specifically, after the server obtains the food information, the server determines the recommended air-drying degree based on the food information, and then sends a first inquiry message to the user to recommend the air-drying degree that matches the food to the user. After receiving the first inquiry message, the user sends a first feedback message to the server, and the server can determine the target air-drying degree according to the first feedback message.

[0108] In one embodiment of the present application, determining the target air-drying degree based on the first feedback information of the user to the first inquiry information includes:

[0109] Determining a recommended air-drying degree selected by the user based on the first feedback information;

[0110] Determine the target air-dryness level as the recommended air-dryness level.

[0111] It can be understood that after the user receives the first inquiry information, that is, learns the air-drying degree recommended by the server, if the user chooses to accept the recommended air-drying degree, the first feedback information will carry the information of the user's selection of the recommended air-drying degree and return it to the server, so that the server can determine that the target air-drying degree is the recommended air-drying degree, and then the server can control and adjust the environmental parameters in the air-drying space according to the food information and the target air-drying degree to achieve air-drying of the food.

[0112] In one embodiment of the present application, determining the target air-drying degree based on the first feedback information of the user to the first inquiry information includes:

[0113] Based on the first feedback information, determining that the user has not selected the recommended air-drying degree;

[0114] Sending a reminder instruction to the user to remind the user to input a custom air-drying degree;

[0115] Set the target drying level to Custom Dry Level.

[0116] It is understandable that after the user receives the first inquiry information, that is, learns the air-drying degree recommended by the server, if the user does not choose to accept the recommended air-drying degree, the server sends a reminder instruction to the user to remind the user to enter a custom air-drying degree. After the server obtains the custom air-drying degree input by the user, the server determines the custom air-drying degree as the target air-drying degree, and then the server can control and adjust the environmental parameters in the air-drying space according to the food information and the target air-drying degree to achieve air-drying of the food.

[0117] Exemplarily, if the user does not make a selection on the recommended air-drying degree within the third preset time period, the system will automatically return a first feedback message carrying empty information, and the server will determine that the user does not accept the recommended air-drying degree.

[0118] In one embodiment of the present application, the environmental parameters in the air-drying space are controlled and adjusted, and the food air-drying control method includes:

[0119] Determine that the food information of different food ingredients in the air-drying space is different;

[0120] Based on the food information of different food ingredients, the environmental parameters of different food ingredients are controlled and adjusted.

[0121] It is understandable that when the server side controls and adjusts the environmental parameters in the air-drying space, it can first determine whether there are ingredients with different food information in the air-drying space. When the server side determines that the food information of different ingredients in the air-drying space is different, the server side adjusts the environmental parameters of different ingredients based on the food information of different ingredients, so that the environmental parameters of different ingredients can better meet the air-drying processing requirements of the ingredients, while ensuring the air-drying processing effects of different ingredients in the air-drying space.

[0122] Exemplarily, the server obtains the food information of the first food and the food information of the second food in the air-drying space, and compares the food information of the first food with the food information of the second food. When the server determines that the food information of the first food and the food information of the second food are different, the server controls and adjusts the environmental parameters at the first food based on the food information of the first food, and controls and adjusts the environmental parameters at the second food based on the food information of the second food.

[0123] Exemplarily, the air-drying space can be divided into at least two independent second spaces, and different ingredients can be placed in different second spaces, so that the server can adjust the environmental parameters of different ingredients according to the ingredient information of different ingredients. At this time, the server can adjust the temperature, wind speed, air volume and other environmental parameters of different ingredients separately.

[0124] For example, different ingredients can be placed in different positions of the air-drying space, and by changing the air volume and wind speed blowing to different positions, environmental parameters such as air volume and wind speed at different ingredients can be adjusted separately.

[0125] In one embodiment of the present application, the environmental parameters in the air-drying space are controlled and adjusted, and the food air-drying control method includes:

[0126] Get the size of the same ingredient at different locations;

[0127] Based on the size of the same food at different locations, the air volume and / or wind speed at different locations of the same food are controlled and adjusted.

[0128] Specifically, when controlling and adjusting the environmental parameters in the air-drying space, the server can first obtain the size of the same food at different positions, and then control and adjust the wind volume and / or wind speed of the same food at different positions according to the size of the same food at different positions, so that the wind volume and / or wind speed at different positions match the size of the position, thereby ensuring the uniformity of air-drying of the same food at different positions.

[0129] For example, the air drying space can be divided into at least two different spaces, and the number of air inlets and / or air outlets corresponding to different spaces is different, so that the air volume and wind speed in different spaces are different. The air inlet and the air drying space can also be controlled by an air valve to change the opening and closing of the air inlet corresponding to different spaces, thereby adjusting the wind speed and air volume in different spaces.

[0130] According to the embodiment of the second aspect of the present application, the food air-drying control device and the food air-drying control method correspond to each other. Figure 2 As shown, the food drying control device includes:

[0131] An acquisition module 201 is used to acquire food information in the air-drying space;

[0132] A determination module 202 is used to determine a target air-drying degree of the food based on user input information;

[0133] The control module 203 controls and adjusts the environmental parameters in the air-drying space within a first preset time period based on the food information and the target air-drying degree;

[0134] The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

[0135] In one embodiment of the present application, the food drying control device is also used for:

[0136] After the first preset duration,

[0137] Sending a second inquiry message to the user, the second inquiry message including information asking whether the food has reached the target air-drying degree;

[0138] Determining, based on second feedback information from the user in response to the second inquiry information, that the food has not reached a target air-drying degree;

[0139] Within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again.

[0140] In one embodiment of the present application, the food drying control device is also used for:

[0141] Determining a second preset duration based on the second feedback information;

[0142] Within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again.

[0143] In one embodiment of the present application, the food drying control device is also used for:

[0144] Sending a third inquiry message to the user, the third inquiry message including information asking whether the food has reached the target air-drying degree;

[0145] Determining that the food reaches a target air-drying degree based on third feedback information from the user in response to the third inquiry information;

[0146] Determine the total time taken for the food to reach the target air-drying degree, and store the food information, target air-drying degree, environmental parameters and total time in a database.

[0147] In one embodiment of the present application, the determination module 202 is further configured to:

[0148] Based on the food information, a first inquiry message is sent to the user, where the first inquiry message carries a recommended air-drying degree;

[0149] Based on the first feedback information of the user to the first inquiry information, a target air-drying degree is determined.

[0150] In one embodiment of the present application, the control module 203 is further configured to:

[0151] Determining a recommended air-drying degree selected by the user based on the first feedback information;

[0152] Determine the target air-dryness level as the recommended air-dryness level.

[0153] In one embodiment of the present application, the control module 203 is further configured to:

[0154] Based on the first feedback information, determining that the user has not selected the recommended air-drying degree;

[0155] Sending a reminder instruction to the user to remind the user to input a custom air-drying degree;

[0156] Set the target drying level to Custom Dry Level.

[0157] In one embodiment of the present application, the control module 203 is further configured to:

[0158] Determine that the food information of different food ingredients in the air-drying space is different;

[0159] Based on the food information of different food ingredients, the environmental parameters of different food ingredients are controlled and adjusted.

[0160] In one embodiment of the present application, the control module 203 is further configured to:

[0161] Get the size of the same ingredient at different locations;

[0162] Based on the size of the same food at different locations, the air volume and / or wind speed at different locations of the same food are controlled and adjusted.

[0163] According to an embodiment of the third aspect of the present application, a refrigeration device includes a device body, a control component is disposed in the device body, and the control component is used to execute a food air-drying control method, the method comprising:

[0164] Obtain food information in the air-drying space;

[0165] Determine the target air-drying degree of the food based on the user input information;

[0166] Based on the food information and the target air-drying degree, within a first preset time, the environmental parameters in the air-drying space are controlled and adjusted;

[0167] The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

[0168] According to the embodiment of the present application, the refrigeration equipment with a control component can realize intelligent regulation of environmental parameters in the ripening space based on food information and the degree of ripening selected by the user, thereby improving the intelligence level of food processing.

[0169] In one embodiment of the present application, Figure 4 and Figure 7As shown, the refrigeration device includes a refrigeration box 1, a storage shell 2, a fan 3, a sterilization and disinfection component 4 and a first filter component 5. The storage shell 2 is arranged in the refrigeration box 1, and the storage shell 2 is provided with a temperature-controllable storage compartment 21. The storage shell 2 is provided with an air inlet 22 and an air outlet 23. The air inlet 22 and the air outlet 23 are both connected to the storage compartment 21. The fan 3 is suitable for driving the gas in the storage compartment 21 to flow from the air inlet 22 to the air outlet 23. The sterilization and disinfection component 4 is arranged in the storage shell 2. The sterilization and disinfection component 4 is suitable for sterilizing and disinfecting the gas and food in the storage compartment 21. The first filter component 5 is connected to the storage shell 2. The first filter component 5 is arranged at the air outlet 23. The first filter component 5 is suitable for filtering the gas flowing out of the storage compartment 21 through the air outlet 23.

[0170] According to the refrigeration device of the embodiment of the present application, the food is placed in the storage compartment 21, and the temperature in the storage compartment 21 is controllable. The temperature in the storage compartment 21 can be adjusted and maintained within a preset temperature range to avoid the influence of temperature changes on the production of traditional food materials such as air-dried products and bacon products.

[0171] The fan 3 drives the gas in the storage compartment 21 to flow from the air inlet 22 to the air outlet 23, so that the gas outside the storage compartment 21 can continuously enter the storage compartment 21, and the gas in the storage compartment 21 flows out of the storage compartment 21, thereby realizing the flow of gas. By controlling the operation of the fan 3, the flow rate of the gas in the storage compartment 21 can be controlled, so that the flow rate of the gas in the storage compartment 21 is maintained within a desired range.

[0172] When the gas in the storage compartment 21 flows out of the storage compartment 21 from the gas outlet 23, the first filter assembly 5 can filter the gas at the gas outlet 23 to prevent the gas in the storage compartment 21 from flowing directly into the storage compartment 21 without being filtered, thereby filtering the gas generated by the food in the storage compartment 21 to prevent the odor of the food from affecting the environment outside the storage compartment 21.

[0173] When the storage chamber 21 is used to prepare traditional food materials such as air-dried products and cured meat products, the sterilization and disinfection component 4 can sterilize and disinfect the gas and food materials in the storage chamber 21 to prevent the food materials from deteriorating.

[0174] The present application controls the temperature in the storage chamber 21 within a preset range, drives the gas flow in the storage chamber 21 through the fan 3 and maintains a stable gas flow rate, sterilizes and disinfects the gas and food in the storage chamber 21 through the sterilization and disinfection component 4, and filters the gas flowing out of the storage chamber 21 through the air outlet 23 through the first filter component 5, thereby realizing the use of refrigeration equipment to make traditional food such as air-dried products and bacon products, increasing the function of the refrigeration equipment, ensuring the stability of environmental parameters such as temperature and wind speed, avoiding the failure of making air-dried / bacon food, avoiding the influence of mosquitoes, and filtering the odor generated by the food to avoid the odor of the food affecting the environment outside the storage chamber 21.

[0175] It is understandable that the temperature of the storage compartment 21 is controllable, and a temperature control component can be provided in the storage compartment 21 to achieve temperature control of the storage compartment 21; the storage compartment 21 can also be connected to a refrigeration compartment of a refrigeration device, and the temperature in the storage compartment 21 can be regulated by adjusting the temperature in the refrigeration compartment.

[0176] Exemplarily, the sterilization and disinfection component 4 is one or more of an ozone sterilization module, an ultraviolet sterilization module, and a plasma sterilization module.

[0177] In one embodiment of the present application, Figure 7 As shown, a second filter assembly 6 is provided at the air inlet 22 , and the second filter assembly 6 is suitable for filtering the gas entering and exiting the storage compartment 21 through the air inlet 22 .

[0178] It can be understood that the second filter component 6 can filter the gas entering and exiting the storage chamber 21 through the air inlet 22, that is, the second filter component 6 can filter the gas from the outside that enters the storage chamber 21 through the air inlet 22, thereby improving the cleanliness of the gas entering the storage chamber 21, ensuring that the preparation of food in the storage chamber 21 can proceed normally, and effectively preventing abnormalities in the food in the storage chamber 21.

[0179] The second filter assembly 6 can also filter the gas in the storage compartment 21 when it flows out of the storage compartment 21 through the air inlet 22, so as to prevent the gas in the storage compartment 21 from flowing out of the storage compartment 21 without being filtered. For example, when the fan 3 fails or stops working, the gas in the storage compartment 21 may flow out of the storage compartment 21 through the air inlet 22, and at this time, the second filter assembly 6 can also play a role in filtering the gas in the storage compartment 21.

[0180] Exemplarily, the first filter component 5 and the second filter component 6 are, for example, filters or filter nets.

[0181] In one embodiment of the present application, Figure 8, Fig. 9 and Fig.10 As shown, the first inner wall surface of the storage compartment 21 and the second inner wall surface of the storage compartment 21 are arranged opposite to each other, and at least two air-drying spaces are formed between the first inner wall surface and the second inner wall surface. The first inner wall surface is provided with an air inlet 22, and the second inner wall surface is provided with an air outlet 23 corresponding to the air inlet 22, wherein:

[0182] The number of the air inlets 22 on the first inner wall surface of at least one of the air-drying spaces is different from the number of the air inlets 22 on the first inner wall surfaces of the other air-drying spaces; and / or,

[0183] The number of the air outlets 23 on the second inner wall surface of at least one of the air-drying spaces is different from the number of the air outlets 23 on the second inner wall surfaces of the other air-drying spaces.

[0184] It is understandable that the number of air inlets 22 on the first inner wall surface of one or more air-drying spaces is set to be different from the number of air inlets 22 on the first inner wall surface of other air-drying spaces. The different number of air inlets 22 will cause the air volume and wind speed entering the corresponding air-drying space through the air inlet 22 to be different. The number of air outlets 23 on the second inner wall surface of one or more air-drying spaces is set to be different from the number of air outlets 23 on the second inner wall surface of other air-drying spaces, so that the outflow speed of gas in different air-drying spaces is different, so that the air volume and wind speed in different air-drying spaces will also be different. In addition, the air volume and flow rate in one or more air-drying spaces can be different from the air volume and flow rate in other air-drying spaces. Different air volumes and different wind speeds can be used to process different types or different sizes of food. In other words, users can choose to place different food in different air-drying spaces according to the different types of food, the size and weight of food, so that the processing time of food of different types and sizes can be kept the same as much as possible, which can meet the different needs of users.

[0185] In the embodiments of the present application, Fig. 9 As shown, the first inner wall surface is provided with at least two rows of air inlets 22 , wherein the number of air inlets 22 in at least one row of air inlets 22 is different from the number of air inlets 22 in the other rows of air inlets 22 .

[0186] It can be understood that at least two rows of air inlets 22 are provided on the first inner wall surface, and air outlets corresponding to the air inlets 22 are also provided on the second inner wall surface, so that the gas entering the storage compartment 21 from the air inlets 22 can flow out of the storage compartment 21 from the air outlets. The number of air inlets 22 included in one row of air inlets 22 is set to be different from the number of air inlets 22 included in other rows of air inlets 22, so that the air volume and wind speed between one row of air inlets 22 and the corresponding air outlet 23 are different from the air volume and wind speed between the air inlets 22 and the corresponding air outlet 23 in other rows. Different air volumes and different wind speeds can be used to process different types or different sizes of food. In other words, users can choose to place different food between different rows of air inlets 22 and corresponding air outlets 23 according to the different types, sizes and weights of food, so that the processing time of food of different types and sizes can be kept the same as much as possible, which can meet the different needs of users.

[0187] In the embodiments of the present application, Fig.10 As shown, the first inner wall surface is provided with at least three rows of air inlets 22 , wherein the distance between two adjacent rows of air inlets 22 is different from the distance between the other two adjacent rows of air inlets 22 .

[0188] It is understandable that if the distance between two adjacent rows of air inlets 22 is set to be different from the distance between the other two adjacent rows of air inlets 22, the air volume and wind speed in the space between the two rows of air inlets 22 will also be different from the air volume and wind speed in the space between the other two adjacent rows of air inlets 22. Different air volumes and different wind speeds can be used to process ingredients of different types or sizes. In other words, users can choose to place different ingredients in different positions according to the types, sizes and weights of ingredients, so as to keep the processing time of ingredients of different types and sizes the same as much as possible, and meet the different needs of users.

[0189] In one embodiment of the present application, a fan blade is provided at the air inlet 22, and the fan blade is rotatably connected to the inner wall surface of the storage compartment 21, so that the wind guide surface of the fan blade can rotate relative to the air inlet 22, and the gas at the air inlet 22 is suitable for entering the storage compartment 21 along the wind guide surface.

[0190] It is understandable that when the fan blades rotate relative to the air inlet 22, the wind guide surface will rotate relative to the air inlet 22, and the gas at the air inlet 22 enters the storage compartment 21 along the wind guide surface. When the wind guide surface rotates, the direction of the gas entering the storage compartment 21 along the wind guide surface will also change, that is, by rotating the fan blades, the gas can enter the storage compartment 21 in different directions or angles. When the gas enters the storage compartment 21 from the air inlet 22, it will first flow to the first area of ​​the storage compartment 21, and then flow to other areas. The wind speed in the first area will be greater than the wind speed in other areas. Areas with different wind speeds can be used to process food of different types and sizes. By rotating the fan blades, the position of the first area can be changed to meet the different needs of users.

[0191] In one embodiment of the present application, air inlets 22 are provided at different positions of the storage shell 2 , and each air inlet 22 is provided with an air valve, which can open and close the air inlet 22 and the storage chamber 21 .

[0192] It is understandable that when the gas flow rate and air volume in the storage compartment 21 need to be kept uniform, the air valves at all the air inlets 22 can be opened so that all the air inlets 22 can be connected to the storage compartment 21. When it is necessary to form areas with different gas flow rates and air volumes in the storage compartment 21, the air valves at some of the air inlets 22 can be closed so that the air inlets 22 in this part are disconnected from the storage compartment 21, that is, the external air cannot enter the storage compartment 21 through this part of the air inlets 22, and the gas flow rate and air volume in the area in the storage compartment 21 corresponding to this part of the air inlets 22 can be reduced, so that the user can place different ingredients in different areas according to the different types and sizes of ingredients.

[0193] In one embodiment of the present application, the refrigeration box body 1 is formed with a refrigeration compartment, and the air inlet 22 and the air outlet 23 are both connected to the refrigeration compartment.

[0194] It can be understood that the air flow in the storage compartment 21 is driven by the fan 3, so that the air flow occurs between the storage compartment 21 and the refrigeration compartment, and at the same time, the temperature in the storage compartment 21 and the temperature in the refrigeration compartment can be kept the same, that is, the temperature in the storage compartment 21 is changed by using the temperature in the refrigeration compartment. When the refrigeration device controls the temperature in the refrigeration compartment within the temperature range required for food processing, the temperature in the storage compartment 21 will also be within the temperature range required for food processing.

[0195] In this embodiment, the temperature of the storage compartment 21 is adjusted by the refrigeration compartment, so that the food in the storage compartment 21 is subjected to low-temperature air drying.

[0196] In the embodiment of the present application, an opening regulating valve is provided at the air inlet 22 , and the air inlet 22 is connected to the storage compartment 21 through the opening regulating valve.

[0197] It can be understood that the opening of the air inlet 22 is adjusted by the opening regulating valve to change the air volume and wind speed entering the storage compartment 21 through the air inlet 22. When the air volume and wind speed entering the storage compartment 21 change, the humidity in the storage compartment 21 will also change, and the wind speed, air volume and humidity in the storage compartment 21 can be adjusted by the opening regulating valve.

[0198] In one embodiment of the present application, Figure 7 As shown, the air inlet 22 and the air outlet 23 are both connected to the external space of the refrigeration box 1, and the refrigeration equipment includes a temperature control component 7 and a humidity control component 8. The temperature control component 7 is connected to the storage shell 2, and the temperature control component 7 is used to adjust the temperature in the storage compartment 21. The humidity control component 8 is connected to the storage shell 2, and the humidity control component 8 is used to adjust the humidity in the storage compartment 21.

[0199] It is understandable that the air flow in the storage compartment 21 can be driven by the fan 3, so that the air in the storage compartment 21 is exchanged with the air in the external space of the refrigeration box 1. At the same time, the temperature control component 7 can adjust the temperature in the storage compartment 21, so that the temperature in the storage compartment 21 is maintained within the temperature range required for food processing, and the humidity control component 8 can adjust the humidity in the storage compartment 21, so that the humidity in the storage compartment 21 is maintained within the range required for food processing. That is, this embodiment can keep the environmental parameters such as temperature, humidity, and wind speed in the storage compartment 21 stable, thereby improving the success rate of making air-dried / cured meat ingredients.

[0200] It can be understood that the air inlet 22 and the air outlet 23 are both connected to the space outside the refrigeration box 1, that is, the gas in the storage chamber 21 is directly exchanged with the gas in the external space of the refrigeration box 1, rather than with the gas in the refrigeration room of the refrigeration box 1. The temperature control component 7 can be used to adjust the temperature in the storage chamber 21 to a higher temperature range, thereby increasing the speed of food processing without affecting the temperature in the refrigeration room, thereby achieving high-temperature air drying of the food.

[0201] In one embodiment of the present application, the storage shell 2 is disposed on the inner wall surface of the door body of the refrigeration box body 1 , or the storage shell 2 is detachably connected to the outer wall surface of the refrigeration box body 1 .

[0202] It can be understood that when the storage shell 2 is arranged on the inner wall surface of the door body of the refrigeration box body 1, the storage shell 2 is arranged in the refrigeration room of the refrigeration box body 1, so that the storage room 21 can be directly connected to the refrigeration room, the temperature of the storage room 21 can be adjusted by the temperature of the refrigeration room, and the space at the door body of the refrigeration box body 1 can be used, thereby improving the space utilization rate at the door body of the refrigeration box body 1.

[0203] It is understandable that the storage shell 2 is detachably arranged on the outer wall of the refrigeration box 1, which facilitates the disassembly and assembly between the storage shell 2 and the refrigeration box 1, and can effectively prevent the food odor in the storage compartment 21 from affecting the refrigeration compartment.

[0204] In one embodiment of the present application, Figure 4 and Figure 5 As shown, a food hanging block is provided on the top of the storage compartment 21 , and the food hanging block can rotate relative to the inner wall surface of the storage compartment 21 .

[0205] It is understandable that the user can hang the food on the food hanging block, and the food hanging block can rotate relative to the inner wall surface of the storage chamber 21, so that the food can also rotate relative to the inner wall surface of the storage chamber 21. When the fan 3 drives the gas flow in the storage chamber 21, the food can be driven to rotate along with the food hanging block, thereby achieving the purpose of air-drying the food while driving the food to rotate, ensuring the uniformity of the food drying, and also facilitating the user to adjust the position of the food according to actual conditions.

[0206] In one embodiment of the present application, Figure 5 As shown, the side walls of at least two storage compartments 21 are provided with mounting grooves 211, and the openings of the mounting grooves 211 face upward.

[0207] It is understandable that by providing a mounting groove 211 opening upward on the side wall of the storage compartment 21 , it is convenient for a user to place food in the mounting groove 211 .

[0208] In one embodiment of the present application, Figure 7 As shown, the inner wall surface of the storage compartment 21 is provided with a protrusion 25 , and the protrusion 25 is suitable for preventing the food from abutting against the inner wall surface of the storage compartment 21 .

[0209] It is understandable that the protrusion 25 can prevent the food from abutting against the inner wall surface of the storage chamber 21, so as to avoid the food from abutting against the inner wall surface of the storage chamber 21 over a large area, which may cause uneven drying of the food.

[0210] In one embodiment of the present application, the inner wall surface of the storage compartment 21 is provided with ventilation grooves.

[0211] It is understandable that the provision of the ventilation slots can promote the air flow in the storage chamber 21 and also allow air flow on the side of the food close to the inner wall of the storage chamber 21, thereby ensuring the air-drying effect of the food.

[0212] In one embodiment of the present application, a support frame is provided in the storage compartment 21, and the support frame is provided with a plurality of through holes.

[0213] It is understandable that the food can be placed on the carrier, and the carrier plays a supporting role for the food. By providing a plurality of through holes on the carrier, the side of the food in contact with the carrier can contact the gas in the storage chamber 21 through the through holes, thereby ensuring the ripening and air-drying effect of the food.

[0214] Exemplarily, the support rack may be connected to the inner wall surface of the storage compartment 21, or may be directly placed in the storage compartment.

[0215] According to the embodiments of the present application, Figure 6 As shown, the refrigeration device includes a deoxygenation module 9, which is connected to the storage shell 2. The deoxygenation module 9 is used to adjust the oxygen content in the storage compartment 21. The deoxygenation module 9 and the fan 3 are both connected to the control component.

[0216] According to the refrigeration device of the embodiment of the present application, the food is placed in the storage compartment 21, and the temperature in the storage compartment 21 is adjusted to a suitable range. Under the control of the control component, the deoxygenation module 9 can perform a deoxygenation operation on the gas in the storage compartment 21, so that the oxygen content in the storage compartment 21 is maintained within a preset range, and the oxygen content in the storage compartment 21 is adjusted, so that the oxygen content in the storage compartment 21 does not cause oxidation of fat and protein in the food.

[0217] In one embodiment of the present application, Figure 6 As shown, the refrigeration box 1 is formed with a refrigeration air duct 11, and the refrigeration equipment includes an air volume adjustment component 10 connected to the control component, and the air volume adjustment component 10 is suitable for connecting the refrigeration air duct 11 and the storage compartment 21 to adjust the air volume delivered by the refrigeration air duct 11 to the storage compartment 21.

[0218] It can be understood that the air volume regulating assembly 10 is connected to the refrigeration air duct 11 and the storage compartment 21, and the cold air in the refrigeration air duct 11 can be delivered to the storage compartment 21 through the air volume regulating assembly 10 to adjust the temperature in the storage compartment 21. The air volume delivered from the refrigeration air duct 11 to the storage compartment 21 can be adjusted by the air volume regulating assembly 10, that is, when the temperature in the storage compartment 21 is too high, the control component controls the air volume regulating assembly 10 to increase the cold air delivered to the storage compartment 21, and when the temperature in the storage compartment 21 is too low, the control component controls the air volume regulating assembly 10 to reduce the cold air delivered to the storage compartment 21, so that the temperature in the storage compartment 21 can be maintained within a desired temperature range.

[0219] Exemplarily, the air volume regulating assembly 10, the deaerator module 9 and the fan 3 are all electrically connected to the control element. It should be noted that the air volume regulating assembly 10, the deaerator module 9 and the fan 3 can also be communicatively connected to the control element.

[0220] In one embodiment of the present application, Figure 6 As shown, the deoxygenation module 9 is disposed in the storage compartment 21 , and the air inlet of the deoxygenation module 9 is communicated with the storage compartment 21 .

[0221] It is understandable that the deoxygenation module 9 located in the storage compartment 21 can directly deoxygenate the gas in the storage compartment 21 to reduce the oxygen content of the gas in the storage compartment 21, so that the food in the storage compartment 21 is not easily deteriorated.

[0222] In one embodiment of the present application, the deoxygenation module 9 is arranged between the refrigeration duct 11 and the storage compartment 21, the refrigeration duct 11, the deoxygenation module 9 and the storage compartment 21 are connected in sequence, and the deoxygenation module 9 is suitable for adjusting the oxygen content of the gas transported from the refrigeration duct 11 to the storage compartment 21.

[0223] It can be understood that the cold air delivered to the storage chamber 21 by the refrigeration duct 11 needs to pass through the deoxygenation module 9 first, that is, the deoxygenation module 9 can deoxygenate the gas entering the storage chamber 21, so that the gas delivered to the storage chamber 21 is the gas whose oxygen content has been adjusted, ensuring that the oxygen content of the gas delivered to the storage chamber 21 is within the range required for food processing, ensuring that the gas that the food in the storage chamber 21 contacts has a low oxygen content, and reducing the contact time between the food and the gas with high oxygen content.

[0224] It is understandable that if the deoxygenation operation is performed on the gas in the storage compartment 21 after the cold air enters the storage compartment 21, at least part of the food will directly contact the cold air with a high oxygen content. In this embodiment, the deoxygenation module 9 is arranged between the refrigeration air duct 11 and the storage compartment 21, so that the cold air entering the storage compartment 21 is all gas that has been deoxygenated, which can effectively prevent the cold air with a high oxygen content from contacting the food, effectively prevent the oxidation of fat and protein in the food, and effectively prevent the food from deteriorating.

[0225] In the embodiment of the present application, the deoxygenation module 9 is located between the refrigeration air duct 11 and the air volume adjustment component 10, and the refrigeration air duct 11, the deoxygenation module 9, the air volume adjustment component 10 and the storage compartment 21 are connected in sequence.

[0226] Exemplarily, the deoxygenation module 9 is disposed between the refrigeration air duct 11 and the air volume adjustment component 10, and the cold air of the refrigeration air duct 11 is deoxygenated by the deoxygenation module 9 and then transported to the air volume adjustment component 10, and then the air volume adjustment component 10 adjusts the air volume of the cold air, and then the cold air enters the storage compartment 21. In this embodiment, the oxygen content of the cold air transported to the storage compartment 21 meets the requirements, and the air volume of the cold air also meets the requirements, so that the oxygen content in the storage compartment 21 is controlled at a low level, and the temperature in the storage compartment 21 can be controlled within the freezing temperature range of the food.

[0227] In an embodiment of the present application, the deoxygenation module 9 is located between the air volume regulating component 10 and the storage compartment 21, and the refrigeration air duct 11, the air volume regulating component 10, the deoxygenation module 9 and the storage compartment 21 are connected in sequence.

[0228] Exemplarily, the deoxygenation module 9 is disposed between the air volume adjustment component 10 and the storage compartment 21, and the cold air of the refrigeration air duct 11 needs to first pass through the air volume adjustment component 10, and the cold air after the air volume is adjusted by the air volume adjustment component 10 is transported to the deoxygenation module 9, and then the deoxygenation module 9 performs a deoxygenation operation on the cold air, and then the cold air enters the storage compartment 21. In this embodiment, the air volume of the cold air transported to the storage compartment 21 meets the requirements, and the oxygen content of the cold air also meets the requirements, so that the temperature in the storage compartment 21 is controlled within the freezing temperature range of the food, and the oxygen content in the storage compartment 21 can also be controlled at a low level.

[0229] In one embodiment of the present application, the refrigeration equipment includes an oxygen concentration detection element provided in the storage compartment 21, the oxygen concentration detection element is suitable for detecting the oxygen concentration in the storage compartment 21, the oxygen concentration detection element is connected to the control component, and the control component can control the deoxygenation module 9 based on the detection data of the oxygen concentration detection element, so that the oxygen concentration in the storage compartment 21 gradually decreases.

[0230] It can be understood that the oxygen concentration in the storage chamber 21 is detected by the oxygen concentration detection element, and the detection data is transmitted to the control unit. When it is detected that the oxygen concentration is too high, the control unit can control to increase the working power of the deoxygenation module 9, so that the deoxygenation module 9 accelerates the deoxygenation speed to reduce the oxygen content in the storage chamber 21 to a preset range value. When it is detected that the oxygen concentration is within the preset range value or lower than the preset range value, the control unit can control to reduce the working power of the deoxygenation module 9, thereby realizing the control of the work of the deoxygenation module 9 based on the actual oxygen concentration in the storage chamber 21, and improving the intelligence level of the refrigeration equipment.

[0231] Exemplarily, a plurality of oxygen concentration detection elements may be provided to perform comprehensive oxygen concentration detection on the storage compartment 21 .

[0232] In one embodiment of the present application, the air volume regulating component 10 includes a temperature detecting element, which is arranged in the storage compartment 21. The temperature detecting element is suitable for detecting the temperature in the storage compartment 21. The temperature detecting element is connected to the control component. The control component can control the air volume regulating component 10 based on the detection data of the temperature detecting element to control the temperature in the storage compartment 21 to be within a preset temperature range. The control component can determine the amount of air delivered to the storage compartment 21 based on the air volume regulating component 10, and control the operation of the deoxygenation module 9 according to the amount of air.

[0233] It is understood that the temperature in the storage compartment 21 is detected by the temperature detection element, and the temperature detection element transmits the detection data to the control element, so that the control element can control the operation of the air volume adjustment component 10 based on the detection data of the temperature detection element. When the temperature detected by the temperature detection element exceeds the required temperature range, the control element controls the air volume adjustment component 10 to increase the air volume of the cold air delivered to the storage compartment 21 so that the temperature of the storage compartment 21 drops to the required temperature range. When the temperature detected by the temperature detection element is within the required temperature range, the control element can control the air volume adjustment component 10 to remain stationary. When the temperature detected by the temperature detection element is lower than the required temperature range, the control element can control the air volume adjustment component 10 to reduce the air volume of the cold air delivered to the storage compartment 21.

[0234] It is understandable that when the temperature detected by the temperature detection element exceeds the freezing temperature range of the food, the air volume adjustment component 10 will increase the air volume of the cold air delivered to the storage compartment 21, which means that the oxygen content in the storage compartment 21 will rise rapidly. The control component can know the air volume delivered to the storage compartment 21 based on the state of the air volume adjustment component 10. When the air volume adjustment component 10 increases the air volume delivered to the storage compartment 21, the control component synchronously controls to increase the working power of the deoxygenation module 9, so that the deoxygenation module 9 accelerates the deoxygenation operation of the gas in the storage compartment 21, so as to avoid increasing the air volume of the cold air delivered to the storage compartment 21 and causing the oxygen content in the storage compartment 21 to exceed the preset range value. When the temperature detected by the temperature detection element is lower than the freezing temperature range of the food, the air volume adjustment component 10 will reduce the air volume of the cold air delivered to the storage compartment 21, that is, the oxygen concentration content in the storage compartment 21 will be reduced by the influence of the input cold air, and at this time the control component can control to reduce the working power of the deoxygenation module 9. This embodiment can control the air volume adjustment component 10 and the deoxygenation module 9 according to the detection data of the temperature detection element, thereby improving the intelligence level of the refrigeration equipment.

[0235] In one embodiment of the present application, the air volume adjustment assembly 10 includes an air door, which is disposed at the air inlet 22 , and the air inlet 22 is connected to the refrigeration air duct 11 through the air door.

[0236] Exemplarily, by providing an air door at the air inlet 22, the refrigeration duct 11 is connected to the air inlet 22 through the air door, that is, the refrigeration duct 11 is connected to the storage compartment 21 through the air door, so that the air door can adjust the amount of air delivered to the storage compartment 21 by the refrigeration duct 11, so that the temperature in the storage compartment 21 is maintained within the freezing temperature range of the food.

[0237] In one embodiment of the present application, the air volume regulating assembly 10 includes a gas flow control valve, which is disposed at the air inlet 22 , and the air inlet 22 is connected to the refrigeration air duct 11 through the gas flow control valve.

[0238] Exemplarily, by providing a gas flow control valve at the air inlet 22, the refrigeration duct 11 is connected to the air inlet 22 through the gas flow control valve, so that the gas flow control valve can adjust the air volume delivered by the refrigeration duct 11 to the storage compartment 21, so that the temperature in the storage compartment 21 is maintained within the desired temperature range.

[0239] In one embodiment of the present application, the refrigeration equipment includes a gas flow rate detection element arranged in the storage compartment 21, the gas flow rate detection element is suitable for detecting the gas flow rate in the storage compartment 21, the gas flow rate detection element is connected to the control component, and the control component can control the fan 3 based on the detection data of the gas flow rate detection element.

[0240] It is understandable that the gas flow rate in the storage compartment 21 can be detected in real time by the gas flow rate detection element, and the gas flow rate detection element transmits the detection data to the control element, so that the control element can control the operation of the fan 3 according to the detection data of the gas flow rate detection element. When the gas flow rate detected by the gas flow rate detection element is lower than the preset flow rate range value, the control element controls to increase the working power of the fan 3, so that the fan 3 can speed up the flow speed of the gas in the storage compartment 21. When the gas flow rate detected by the gas flow detection element is higher than the preset flow rate range value, the control element controls to reduce the working power of the fan 3, so that the flow speed of the gas in the storage compartment 21 is reduced.

[0241] According to an embodiment of the fourth aspect of the present application, Figure 3 As shown, the electronic device may include: a processor 310, a communication interface 320, a memory 330 and a communication bus 340, wherein the processor 310, the communication interface 320 and the memory 330 communicate with each other through the communication bus 340. The processor 310 may call the logic instructions in the memory 330 to execute the food air-drying control method, which includes:

[0242] Obtain food information in the air-drying space;

[0243] Determine the target air-drying degree of the food based on the user input information;

[0244] Based on the food information and the target air-drying degree, within a first preset time, the environmental parameters in the air-drying space are controlled and adjusted;

[0245] The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

[0246] In addition, the logic instructions in the above-mentioned memory 330 can be implemented in the form of a software functional unit and can be stored in a computer-readable storage medium when it is sold or used as an independent product. Based on this understanding, the technical solution of the present application can be essentially or partly embodied in the form of a software product that contributes to the prior art, and the computer software product is stored in a storage medium, including several instructions to enable a computer device (which can be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the various embodiments of the present application. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), disk or optical disk and other media that can store program codes.

[0247] On the other hand, the present application also provides a computer program product, which includes a computer program stored on a non-transitory computer-readable storage medium, and the computer program includes program instructions. When the program instructions are executed by a computer, the computer can execute the food air-drying control method provided by the above methods, and the method includes:

[0248] Obtain food information in the air-drying space;

[0249] Determine the target air-drying degree of the food based on the user input information;

[0250] Based on the food information and the target air-drying degree, within a first preset time, the environmental parameters in the air-drying space are controlled and adjusted;

[0251] The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

[0252] According to an embodiment of the fifth aspect of the present application, the present application also includes a non-transitory computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, it is implemented to perform the above-mentioned food air-drying control method, and the method includes:

[0253] Obtain food information in the air-drying space;

[0254] Determine the target air-drying degree of the food based on the user input information;

[0255] Based on the food information and the target air-drying degree, within a first preset time, the environmental parameters in the air-drying space are controlled and adjusted;

[0256] The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

[0257] The device embodiments described above are merely illustrative, wherein the units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, i.e., they may be located in one place, or they may be distributed on multiple network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the scheme of this embodiment. Those of ordinary skill in the art may understand and implement it without creative effort.

[0258] Through the description of the above implementation methods, those skilled in the art can clearly understand that each implementation method can be implemented by means of software plus a necessary general hardware platform, and of course, it can also be implemented by hardware. Based on this understanding, the above technical solution is essentially or the part that contributes to the prior art can be embodied in the form of a software product, and the computer software product can be stored in a computer-readable storage medium, such as ROM / RAM, a disk, an optical disk, etc., including a number of instructions for a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods of each embodiment or some parts of the embodiment.

[0259] Finally, it should be noted that the above implementation modes are only used to illustrate the present application, rather than to limit the present application. Although the present application is described in detail with reference to the embodiments, a person skilled in the art should understand that various combinations, modifications or equivalent substitutions of the technical solutions of the present application do not depart from the spirit and scope of the technical solutions of the present application, and should be included in the scope of the claims of the present application.

Claims

1. A method for controlling air drying of food, characterized in that: include: Obtain food information in the air-drying space; Determine the target air-drying degree of the food based on the user input information; Based on the food information and the target air-drying degree, controlling and adjusting environmental parameters in the air-drying space within a first preset time period; The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

2. The food air-drying control method according to claim 1, characterized in that: After the first preset time period, including: Sending a second inquiry message to the user, wherein the second inquiry message includes information asking whether the food has reached the target air-drying degree; Determining, based on second feedback information from the user in response to the second inquiry information, that the food has not reached the target air-drying degree; Within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again.

3. The food air-drying control method according to claim 2, characterized in that: Within the second preset time period, controlling and adjusting the environmental parameters in the air-drying space again includes: Determining the second preset duration based on the second feedback information; Within the second preset time period, the environmental parameters in the air-drying space are controlled and adjusted again.

4. The food air-drying control method according to claim 2, characterized in that: After the environmental parameters in the air-drying space are controlled again, the method includes: Sending a third inquiry message to the user, wherein the third inquiry message includes information asking whether the food has reached the target air-drying degree; Determining that the food reaches the target air-drying degree based on third feedback information from the user in response to the third inquiry information; The total time taken for the food to reach the target air-drying degree is determined, and the food information, the target air-drying degree, the environmental parameters and the total time are stored in a database.

5. The food air-drying control method according to claim 1, characterized in that: The step of determining the degree of air-drying of food based on user input information includes: Based on the food information, a first inquiry message is sent to the user, wherein the first inquiry message carries a recommended air-drying degree; The target air-drying degree is determined based on first feedback information from the user to the first inquiry information.

6. The food air-drying control method according to claim 5, characterized in that: The determining the target air-drying degree based on the first feedback information of the user to the first inquiry information includes: Based on the first feedback information, determining that the user selects the recommended air-drying degree; The target air-drying degree is determined as the recommended air-drying degree.

7. The food air-drying control method according to claim 5, characterized in that: The determining the target air-drying degree based on the first feedback information of the user to the first inquiry information includes: Based on the first feedback information, determining that the user has not selected the recommended air-drying degree; Sending a reminder instruction to the user to remind the user to input a custom air-drying degree; The target air-drying degree is determined to be the custom air-drying degree.

8. The food air-drying control method according to any one of claims 1 to 7, characterized in that: The controlling and adjusting the environmental parameters in the air-drying space includes: Determining that the food information of different food ingredients in the air-drying space is different; Based on the food information of different food ingredients, environmental parameters at different food ingredients are controlled and adjusted.

9. The food air-drying control method according to any one of claims 1 to 7, characterized in that: The controlling and adjusting the environmental parameters in the air-drying space includes: Get the size of the same ingredient at different locations; Based on the size of the same food at different locations, the air volume and / or wind speed at different locations of the same food are controlled and adjusted.

10. A food air-drying control device, characterized in that: include: An acquisition module is used to obtain food information in the air-drying space; A determination module, used to determine the target air-drying degree of the food based on user input information; A control module, based on the food information and the target air-drying degree, controls and adjusts environmental parameters in the air-drying space within a first preset time period; The environmental parameters include at least one of temperature, humidity, wind speed, wind volume and oxygen concentration, and the food information includes at least one of type and weight.

11. A refrigeration device, characterized in that: It comprises an equipment body, in which a control component is arranged, and the control component is used to execute the food air-drying control method as described in any one of claims 1 to 9.

12. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein: When the processor executes the computer program, the food air-drying control method according to any one of claims 1 to 9 is implemented.

13. A non-transitory computer-readable storage medium, the non-transitory computer-readable storage medium comprising a computer program, characterized in that: When the computer program is executed by a processor, the food air-drying control method according to any one of claims 1 to 9 is implemented.

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