Fresh-keeping method and fresh-keeping device for food materials, electric appliance, computer equipment and medium

Abstract

The invention discloses a food material fresh-keeping method, a fresh-keeping device, an electric appliance, computer equipment and a non-volatile computer readable storage medium. The food material preservation method comprises the following steps: in response to change of food materials in a target functional cabin, acquiring food material data after the change of the target functional cabin; the changed food material data is processed based on a preset fresh-keeping model, target fresh-keeping parameters corresponding to the target function cabin are determined, and the target fresh-keeping parameters are matched with the food material data; and according to the target fresh-keeping parameters, fresh-keeping parameters of the target functional cabin are set. When the food materials in the target functional cabin change, the food material data of the target functional cabin after change are processed through the preset fresh-keeping model, the target fresh-keeping parameters corresponding to the target functional cabin are determined, and the target fresh-keeping parameters are matched with the food material data, so that the fresh-keeping effect of the changed food materials can be ensured.

Description

Technical Field

[0001] The present application relates to the technical field of household electrical appliances, and more specifically, to a food preservation method, a preservation device, an electrical appliance, a computer device, and a non-volatile computer-readable storage medium. Background Art

[0002] When existing refrigerators are in use, in order to improve the preservation effect of mixed ingredients, functional compartments are generally set up, and different functional compartments correspond to different food storage parameters. For example, there are freezer, refrigerator and fresh-keeping compartments. The freezer is used to store frozen food, and the temperature is generally set to -18℃-0℃; the refrigerator is used to store refrigerated food, and the temperature is generally set to 0-4℃; the fresh-keeping compartment is used to store fresh food, and the temperature is generally set to 4-8℃. Users can choose the corresponding fresh-keeping compartment to store the food according to the preservation needs of the food, so as to achieve a good preservation effect for the food. However, fixed and single storage parameters are not suitable for all scenarios of storing or mixing food. Therefore, the preservation needs of the food are often unable to be met, which may affect or even destroy the preservation effect of the food. Summary of the invention

[0003] The embodiments of the present application provide a food preservation method, a preservation device, an electrical appliance, a computer device and a non-volatile computer-readable storage medium, which can adaptively adjust the preservation parameters of the functional compartment storing the food according to the food data and adjust the storage environment of the food to ensure the preservation effect of the food.

[0004] The food preservation method of the implementation mode of the present application includes: in response to changes in food in a target functional compartment, obtaining food data of the target functional compartment after the change; processing the changed food data based on a preset preservation model, determining target preservation parameters corresponding to the target functional compartment, and matching the target preservation parameters with the food data; and setting the preservation parameters of the target functional compartment according to the target preservation parameters.

[0005] In some embodiments, it also includes: obtaining food data of each functional compartment in a preset food database, the target functional compartment being any of the functional compartments; and determining that the food of the target functional compartment has changed when the food data of the target functional compartment has changed.

[0006] In some embodiments, it also includes: identifying ingredients in images captured by the image capture devices of the functional cabins to update the ingredient database according to the ingredients in the images; or obtaining ingredient information input by the target object to update the ingredient database.

[0007] In some embodiments, the food data includes at least one of the food type, food packaging, food freshness, food value, food weight and mixing conditions, and changes in the food data of the target functional cabin include changes in at least one of the food type, food packaging, food freshness, food value, food weight and mixing conditions of the target functional cabin.

[0008] In some embodiments, the food data includes at least one of food type, food packaging, food freshness, food value, food weight and mixing conditions; the preservation parameters include at least one of temperature, humidity, light type, light intensity and oxygen concentration; the preset preservation model includes a mapping relationship between food indicators and preservation parameters; processing the changed food data based on the preset preservation model to determine the target preservation parameters corresponding to the target functional cabin includes: obtaining the changed food type, food packaging, food value, food weight and mixing conditions corresponding to each food in the target functional cabin; The weighting mode set, as well as the changed value of the ingredient or the weight of the ingredient, is used to determine the weight of each ingredient; the freshness of each ingredient after the change is determined according to the current preservation parameters of the target functional cabin and the placement time of each ingredient; or, the freshness of each ingredient after the change is determined according to the image captured by the image acquisition device of the target functional cabin; the ingredient index is determined according to the weight of each ingredient and the changed ingredient type, ingredient packaging, ingredient freshness, ingredient value, ingredient weight and mixing situation corresponding to each ingredient; the ingredient index is processed based on a preset preservation model to determine the target preservation parameter.

[0009] In certain embodiments, the preset preservation model is determined based on a preset algorithm, a preservation index curve of each food material data under each preservation parameter, and a preset weighting mode; or, the preset preservation model is a neural network model trained to convergence through a preset training set.

[0010] In certain embodiments, the preset preservation model includes a first preservation model and a second preservation model, the preservation mode of the target functional compartment includes a nutrition priority mode and a shelf life priority mode, the first preservation model corresponds to the nutrition priority mode, and the second preservation model corresponds to the shelf life priority mode; when the food data is the same, the target preservation parameters determined by the first preservation model are different from the target preservation parameters determined by the second preservation model.

[0011] In some embodiments, the method further includes: issuing a prompt message according to the target fresh-keeping parameter to indicate the current fresh-keeping parameter of the target functional compartment.

[0012] The food preservation device of the present application includes an acquisition module, a determination module and a setting module. The acquisition module is used to acquire the food data of the target functional compartment after the change in response to the food in the target functional compartment; the determination module is used to process the changed food data based on a preset preservation model, and determine the target preservation parameters corresponding to the target functional compartment, and the target preservation parameters match the food data; the setting module is used to set the preservation parameters of the target functional compartment according to the target preservation parameters.

[0013] The electrical appliance of the embodiment of the present application includes a processor and a memory, wherein the memory stores a computer program, and the computer program is executed by the processor, and the computer program includes instructions for executing the food preservation method described in any of the above embodiments.

[0014] The computer device of the embodiment of the present application includes a processor and a memory, wherein the memory stores a computer program, and the computer program is executed by the processor, and the computer program includes instructions for executing the food preservation method described in any of the above embodiments.

[0015] The non-volatile computer-readable storage medium of the embodiment of the present application includes a computer program. When the computer program is executed by a processor, the processor executes the food preservation method described in any of the above embodiments.

[0016] The food preservation method, preservation device, electrical appliance, computer equipment and non-volatile computer-readable storage medium of the implementation mode of the present application obtain the food data of the target functional compartment after the change in response to the change of the food in the target functional compartment, and then process the changed food data based on a preset preservation model, and then determine the target preservation parameters corresponding to the target functional compartment, match the target preservation parameters with the food data, and finally set the preservation parameters of the target functional compartment according to the target preservation parameters.

[0017] When the food data changes, the changed food data of the target function cabin is processed through the preset preservation model to realize the function of adaptively adjusting the target preservation parameters of the food, and ensure that the adjusted target preservation parameters match the changed food data, thereby achieving the preservation effect of the food (such as extending the shelf life and reducing nutrient loss).

[0018] In addition, compared with the existing fixed and single preservation parameters, which cannot adaptively adjust the target preservation parameters and thus affect or even destroy the preservation effect of the food, the target preservation parameters obtained based on the preset preservation model are more scientifically based and can effectively avoid destroying the preservation effect of the food. The preservation environment of the target preservation compartment can be adaptively set, which is more conducive to the preservation and storage of the food and ensures the preservation effect of the food.

[0019] Additional aspects and advantages of the embodiments 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 embodiments of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0021] Figure 1 This is a schematic diagram of an application scenario of a food preservation method according to certain embodiments of the present application;

[0022] Figure 2 It is a schematic diagram of a method for preserving food in certain embodiments of the present application;

[0023] Figure 3 It is a schematic diagram of a method for preserving food in certain embodiments of the present application;

[0024] Figure 4 It is a schematic diagram of a method for preserving food in certain embodiments of the present application;

[0025] Figure 5 It is a schematic diagram of a method for preserving food in certain embodiments of the present application;

[0026] Figure 6 This is a schematic diagram of an application scenario of a food preservation method according to certain embodiments of the present application;

[0027] Figure 7 It is a module schematic diagram of a method for preserving food in certain embodiments of the present application;

[0028] Figure 8 is a schematic diagram of the structure of a computer device of certain embodiments of the present application;

[0029] Fig. 9 It is a schematic diagram of the connection status of a non-volatile computer-readable storage medium and a processor in certain embodiments of the present application. DETAILED DESCRIPTION

[0030] The embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals represent the same or similar elements or elements having the same or similar functions from beginning to end. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the embodiments of the present application, and cannot be understood as limiting the embodiments of the present application.

[0031] To facilitate understanding of this application, the terms appearing in this application are explained below:

[0032] Refrigeration appliances are a type of household appliances used to freeze items, refrigerate items, keep food fresh and make cold drinks.

[0033] A refrigerator is a type of refrigeration appliance that can maintain a constant low temperature, keeping food or other items at a constant low temperature. The refrigeration appliance of the present application may be a refrigerator, a freezer, etc. For the sake of brevity, the present application takes a refrigerator as an example for explanation. The principles of a refrigerator and other refrigeration appliances are similar and will not be repeated here.

[0034] Refrigerators are generally equipped with freezer compartments, refrigerator compartments and fresh-keeping compartments. The freezer compartment is used to store frozen food, and the temperature is generally set to -18℃-0℃; the refrigerator compartment is used to store refrigerated food, and the temperature is generally set to 0-4℃; the fresh-keeping compartment is used to store fresh food, and the temperature is generally set to 4-8℃. Users select the corresponding fresh-keeping compartment for storage according to the preservation needs of the ingredients to achieve a good preservation effect on the ingredients. However, fixed and single storage parameters are not only not suitable for all ingredients or all mixed ingredients, but may also affect or even destroy the preservation time and preservation effect of the ingredients. Users select the corresponding fresh-keeping compartment for storage according to the preservation needs of the ingredients. However, fixed and single storage parameters are not suitable for all storage or mixed ingredients. The scene often fails to meet the preservation needs of the ingredients, which may affect or even destroy the preservation effect of the ingredients.

[0035] Functional compartments that can change functional parameters (such as different temperature ranges, etc.) are available on the market. Users can set the functional parameters of the functional compartments according to the food they put in, so as to achieve a better preservation effect for the food. However, when users lack professional preservation knowledge and find it difficult to determine which functional mode can achieve the best preservation effect, the set functional parameters and changed refrigerator environment may not be the most suitable environment for food preservation, and the preservation effect of food storage cannot be guaranteed, and the preservation needs of users when using the refrigerator cannot be met.

[0036] In order to solve the above technical problems, an embodiment of the present application provides a method for preserving food.

[0037] The following first introduces an application scenario of the technical solution of this application. Figure 1 As shown, the food preservation method provided in this application can be applied to Figure 1 In the application scenario shown, the food preservation method is applied to a preservation system 1000 , which includes an electrical appliance 100 .

[0038] The electrical appliance 100 is any refrigeration appliance used for freezing items, refrigerating items, preserving food, and making cold drinks. This application is described by taking the electrical appliance being a refrigerator as an example.

[0039] The electrical appliance of the present application may include only a refrigerator 100, or include a refrigerator 100 and a server 200, or a refrigerator 100 and a terminal 300, or a refrigerator 100, a server 200 and a terminal 300. The refrigerator 100, the server 200 and the terminal 300 may be connected via a network to determine the current status of the other end (preservation parameters, food data, etc.).

[0040] Among them, the refrigerator 100 includes a camera 10, a functional cabin 20, a processor 30, a memory 40 and a body 50; the processor 30 communicates with the camera 10 and the functional cabin 20 through a network respectively, and the camera 10, the functional cabin 20 and the processor 30 are arranged inside the body 50 of the refrigerator 100.

[0041] Camera 10 is used to capture scene images; camera 10 can be a visible light camera (Red-Green-Blue, RGB), a visible light depth camera (Red-Green-Blue-Depth, RGBD), an infrared camera, a thermal imaging camera, a depth camera, etc. The RGB camera and the RGBD camera can capture visible light images of the scene, the infrared camera can capture infrared images of the scene, the thermal imaging camera can capture thermal imaging images of the scene, and the depth camera can capture depth images.

[0042] Optionally, the camera 10 includes one or more cameras. The camera 10 can be set on the inner wall of the body 50, such as the camera 10 is set on the top of the inner wall of the refrigerator 100 to collect scene images inside the refrigerator 100, or a plurality of cameras 10 facing different directions are set inside the function compartment 20 of the refrigerator 100 to obtain food images inside the function compartment 20.

[0043] The refrigerator 100 collects images of food inside the refrigerator and the functional compartment 20 through the camera 10, and can determine the freshness of the food, whether the food has changed, etc. based on the food images. After obtaining the target preservation parameters, the processor 30 adjusts the preservation environment of the food.

[0044] In one embodiment, the refrigerator 100 further includes a memory 40 , and the memory 40 is used to store food data and preservation parameters of the refrigerator 100 , and food images acquired by the camera 10 .

[0045] In one embodiment, the fresh-keeping system 1000 further includes a server 200, and the server 200 and the refrigerator 100 communicate through a network; the preset fresh-keeping model can be deployed in at least one of the refrigerator 100 and the server 200. For example, the preset fresh-keeping model is deployed in the refrigerator 100 and the server 200; or the preset fresh-keeping model is deployed in the refrigerator 100; or the preset fresh-keeping model is deployed in the server 200. When the preset fresh-keeping model is deployed in the refrigerator 100, the model file of the preset fresh-keeping model can be stored in the memory 40 of the refrigerator 100 and executed by the processor 30 of the refrigerator 100; when the preset fresh-keeping model is deployed in the server 200, the model file of the preset fresh-keeping model can be stored in the server 200 and executed by the refrigerator 100 or the server 200.

[0046] In one embodiment, the server 200 may be an independent physical server 200, or a server 200 cluster or distributed system composed of multiple physical servers 200, or a cloud server 200 that provides basic cloud computing services such as cloud services, cloud databases, cloud computing, cloud functions, cloud storage, network services, cloud communications, middleware services, domain name services, security services, CDN, and big data and artificial intelligence platforms. The embodiments of the present application are not limited to this.

[0047] In one embodiment, the refrigerator 100 may include a display screen 101, which can display the output fresh-keeping parameters and current fresh-keeping parameters, etc. The display screen 101 may also be an interactive touch screen 101, and the user may issue control instructions by touching the display screen 101, such as adjusting the current fresh-keeping parameters of any functional compartment.

[0048] In one embodiment, the preservation system 1000 further includes a terminal 300, and the terminal 300 includes a display 301. The terminal 300 can communicate with the refrigerator 100, thereby obtaining data transmitted by the refrigerator 100, and can use the processing capability of the terminal 300 to process the data, thereby realizing functions such as controlling the refrigerator 100 (such as controlling the refrigerator 100 to change the preservation parameters of the functional compartment, etc.), displaying relevant contents of the refrigerator 100 (such as operating status, preservation parameters), etc.

[0049] In one embodiment, the terminal 300 may be, but is not limited to, various personal computers, laptop computers, smart phones, tablet computers, portable wearable devices, and the like.

[0050] In one embodiment, the refrigerator 100, the server 200 and the terminal 300 all communicate with each other through a network, such as any two of the refrigerator 100, the server 200 and the terminal 300 can communicate with each other in a wireless manner (such as wireless LAN (Wireless Fidelity, wifi) communication, Bluetooth communication, infrared communication, etc.). It can be understood that the communication between the refrigerator 100, the server 200 and the terminal 300 is not limited to the above communication method, and no limitation is made to this.

[0051] For example, when communicating via wifi, the refrigerator 100 and the terminal 300 communicate with the server 200 respectively, and then the server 200 realizes the communication between the refrigerator 100 and the server 200 (or the terminal 300); for example, when communicating via Bluetooth or infrared, the refrigerator 100 and the terminal 300 are each provided with a corresponding communication module to directly realize the communication between the two.

[0052] In one embodiment, the food preservation method can be implemented by at least one of the refrigerator 100, the server 200 and the terminal 300. For example, it can be implemented by the refrigerator 100, the server 200 and the terminal 300, or it can be implemented by the refrigerator 100 and the server 200 in cooperation, or it can be implemented by the refrigerator 100 and the terminal 300 in cooperation, etc.

[0053] The food preservation method of the present application will be described in detail below:

[0054] See also Figure 1 and Figure 2 The present application provides a method for preserving food, and the method for preserving food includes:

[0055] Step 011: in response to a change in the food material of the target functional cabin, acquiring food material data of the target functional cabin after the change;

[0056] Specifically, the refrigerator sets appropriate preservation parameters according to the type, packaging, weight and other data information of the food placed in the target functional compartment to ensure the preservation effect of the food. When the food in the target functional compartment is determined to have changed, such as the user putting in or taking out a certain food, putting in or taking out a variety of mixed food, or taking off the packaging of a certain food, the food data in the target functional compartment will be updated, and the refrigerator will obtain the updated food data.

[0057] Optionally, determining that the ingredients in the target functional compartment have changed can be achieved in the following manner: obtaining the ingredient data of each functional compartment in a preset ingredient database, the target functional compartment being any functional compartment; when the ingredient data of the target functional compartment has changed, determining that the ingredients in the target functional compartment have changed.

[0058] Optionally, the ingredient data includes at least one of ingredient type, ingredient packaging, ingredient freshness, ingredient value, ingredient weight and mixing conditions, such as the ingredient data includes ingredient type, ingredient packaging, ingredient freshness, ingredient value, ingredient weight and mixing conditions; or the ingredient data includes ingredient type, ingredient packaging and ingredient freshness, etc.

[0059] It should be pointed out that the value of ingredients can generally be calculated by multiplying the weight of the ingredients by the unit price of the ingredients.

[0060] Optionally, the change in the food material data of the target functional cabin includes at least one change in the food material type, food material packaging, food material freshness, food material value, food material weight and mixing situation of the target functional cabin. That is to say, the change in food material data can be confirmed by at least one change in the food material type, food material packaging, food material freshness, food material value, food material weight and mixing situation. If the food material type, food material packaging, food material freshness, food material value, food material weight and mixing situation have all changed, it is confirmed that the food material data has changed; or if the food material weight and food material value have changed, it is confirmed that the food material data has changed. For example, in a specific application scenario, the user takes out a part of the apples in the target functional cabin. At this time, in the food material data of the target functional cabin, the weight and value of the apples have changed, and it is confirmed that the food material data has changed.

[0061] Specifically, the refrigerator may be provided with multiple functional compartments, and the preset food material database records the food material data in each functional compartment. The preset food material database may be established in at least one of the refrigerator, the server, or the terminal, and the food material database is interoperable with at least one of the refrigerator, the server, or the terminal. For example, the preset food material database may be established in the refrigerator, the server, and the terminal, and the data in the food material database is interoperable with the refrigerator, the server, and the terminal; or the preset food material database is established in the refrigerator and is interoperable with the server.

[0062] Optionally, the refrigerator can obtain the food data of the target functional compartment once every preset time period and store the food data in the memory. The processor determines whether the two food data are different. When it is determined that the two food data are different, it is determined that the food in the target functional compartment has changed.

[0063] For example, the preset time is set to 30 minutes (min), that is, the refrigerator obtains the food data of the target functional compartment every 30 minutes. When the food data is obtained for the first time, the food data of the target functional compartment includes: lettuce and strawberry are mixed, among which lettuce is packaged, weighs 1 kilogram (kg), is worth 10 yuan, and has a freshness of 1.0; strawberries are packaged, weigh 1kg, are worth 20 yuan, and have a freshness of 0.8. The food data of the target functional compartment obtained for the second time after 30 minutes include: lettuce, packaged, weighs 0.5 kilograms (kg), is worth 5 yuan, and has a freshness of 1.0; strawberries are packaged, weigh 1kg, are worth 20 yuan, and have a freshness of 0.8. At this time, the processor recognizes that the food weight and food value of the lettuce are different, and judges that the food data obtained twice are different, that is, it is determined that the food in the target functional compartment has changed.

[0064] Optionally, when the food material database is updated, change indication information is issued to indicate the target functional compartment where the food material data has changed.

[0065] Specifically, the food database can be updated when the user puts food into or takes food out of the refrigerator and inputs data into the food database through at least one of the refrigerator or the terminal by voice, text, or pictures. After the data in the food database is updated, a change indication message is issued, and the change indication message includes the corresponding changed food information and the information of the target functional compartment.

[0066] For example, when the user stores 1 kg of lettuce into the target functional compartment of the refrigerator, the user enters the information of storing 1 kg of lettuce in the target functional compartment in text in the food database through the terminal. At this time, the data in the food database is updated and a change indication information is issued. The processor receives the change indication information and determines that the food in the target functional compartment has changed.

[0067] Optionally, updating the food database may be achieved by:

[0068] (1) Identify the food ingredients in the images captured by the image acquisition device of each functional cabin, so as to update the food ingredients database according to the food ingredients in the images.

[0069] Specifically, the functional cabin is provided with an image acquisition device, which may be one or more cameras arranged inside the functional cabin. When food is placed in the functional cabin for preservation, the camera will acquire images of the food in the current functional cabin. When the freshness of the food changes or the user puts in (or takes out) the food, the camera can immediately acquire and identify the food image information in the current functional cabin, obtain the recognition result of the food image information, and the processor updates the food database according to the recognition result of the food image information.

[0070] For example, the user puts 1kg of apples into the target function cabin. The camera collects the food image of the current target function cabin and recognizes that 1kg of apples have been added to the food image. The processor updates the food database based on the recognition result of the food image information.

[0071] (2) Obtain the food information input by the target object to update the food database.

[0072] Specifically, when the target object (such as a user) takes out or puts food into the refrigerator, the food information is input by text, voice or image through at least one of the refrigerator or the terminal, such as voice input through the refrigerator, touch input through the refrigerator's interactive display screen, text input through the application (Application, APP) developed by the terminal to match the refrigerator, or voice input through the terminal APP. After obtaining the food information input by the target object, the food database is updated. In addition, when the target object enters the food information, the display screen of the refrigerator or the display of the terminal will display the corresponding food information entered, so that the target object can confirm the entered information, thereby improving the accuracy of the update of the food database.

[0073] For example, using the previous example, when the user puts 1kg of apples into the target function cabin, the user adds the ingredient information of 1kg of apples to the data of the target function cabin in the ingredient database by text input through the APP on the terminal. After obtaining the ingredient information, the ingredient database is updated.

[0074] Step 012: Processing the changed food material data based on the preset fresh-keeping model, determining the target fresh-keeping parameters corresponding to the target functional compartment, and matching the target fresh-keeping parameters with the food material data;

[0075] Specifically, the changed food material data is input into the preset preservation model to output the target preservation parameters. The target preservation parameters are the environmental parameters provided in the target functional cabin for preserving food materials, such as humidity and humidity in the target functional cabin. According to the changed food material data input into the preset preservation model, the target preservation parameters that match the changed food material data are determined, so that the preservation parameters set in the target functional cabin correspond to the placed food materials. Then, when the user lacks professional preservation knowledge and does not understand the preservation conditions required for the currently placed food materials, the preset preservation model can output the target preservation parameters that ensure the preservation effect of the food materials, and the target preservation parameters can effectively preserve the food materials.

[0076] Step 013: Setting the preservation parameters of the target functional compartment according to the target preservation parameters.

[0077] Specifically, the refrigerator sets the preservation parameters of the target functional compartment according to the acquired target preservation parameters, and the processor controls the refrigerator to change the preservation parameters in the target functional compartment to adjust the preservation environment in the target functional compartment to achieve the preservation of food.

[0078] In this way, when the food data changes, the changed food data of the target function compartment is processed through the preset preservation model, so as to realize the function of adaptively adjusting the target preservation parameters of the food, and ensure that the adjusted target preservation parameters match the changed food data, thereby achieving the preservation effect of the food (such as extending the shelf life and reducing nutrient loss).

[0079] In addition, compared with the existing fixed and single preservation parameters, which cannot adaptively adjust the target preservation parameters and thus affect or even destroy the preservation effect of the food, the target preservation parameters obtained based on the preset preservation model are more scientifically based and can effectively avoid destroying the preservation effect of the food. The preservation environment of the target preservation compartment can be adaptively set, which is more conducive to the preservation and storage of the food and ensures the preservation effect of the food.

[0080] See also Figure 3 In some embodiments, the food data includes at least one of the food type, food packaging, food freshness, food value, food weight and mixing conditions, the preservation parameters include at least one of temperature, humidity, light type, light intensity and oxygen concentration, and the preset preservation model includes a mapping relationship between food indicators and preservation parameters.

[0081] Step 012: Processing the changed food material data based on the preset fresh-keeping model, determining the target fresh-keeping parameters corresponding to the target functional compartment, and matching the target fresh-keeping parameters with the food material data, including:

[0082] Step 0121: Obtain the changed food type, food packaging, food value, food weight and mixing situation corresponding to each food in the target functional cabin;

[0083] Step 0122: Determine the weight of each ingredient based on the preset weighting mode and the changed ingredient value or ingredient weight;

[0084] Step 0123: Determine the freshness of each ingredient after the change according to the current fresh-keeping parameters of the target functional cabin and the time when each ingredient is put in;

[0085] Step 0124: Determine the food index according to the weight of each food and the changed food type, food packaging, food freshness, food value, food weight and mixing conditions corresponding to each food;

[0086] Step 0125: Process food indicators based on a preset preservation model and determine target preservation parameters.

[0087] Specifically, the fresh-keeping parameter includes at least one of temperature, humidity, light type, light intensity, and oxygen concentration. That is, the refrigerator adjusts at least one of the temperature, humidity, light type, light intensity, and oxygen concentration of the target fresh-keeping compartment to achieve the target fresh-keeping parameter in the target fresh-keeping compartment according to the changed food data. For example, the target fresh-keeping parameter in the target fresh-keeping compartment is set by adjusting the temperature, humidity, light type, light intensity, and oxygen concentration of the target fresh-keeping compartment; or the target fresh-keeping parameter in the target fresh-keeping compartment is set by adjusting the temperature and humidity of the target fresh-keeping compartment.

[0088] The preset preservation model processes the input food material data based on the mapping relationship between the food material index and the preservation parameter, and the food material index is the data obtained after the food material data is processed.

[0089] After the food material data of the target function cabin changes, the refrigerator or server obtains the changed food material data corresponding to each food material in the target function cabin, that is, the food material type, food material packaging, food material value, food material weight and mixing situation in the changed target function cabin. In the obtained changed food material data, if there is no data on the food material packaging and food material weight of a certain food material, the refrigerator or server will assign the default value corresponding to the food material packaging and food material weight of the food material according to the user survey data. For example, in the obtained changed food material data, there is no food material packaging and food material weight data for baby cabbage food material. At this time, according to the user survey data, the default data of food material packaging and food material weight of 0.5 kilograms (kg) will be assigned to the baby cabbage food material.

[0090] The value of ingredients can be obtained by users inputting into the ingredient database, or by obtaining the unit price of ingredients through the Internet and then multiplying it by the weight of the ingredients.

[0091] It can be understood that when multiple ingredients are mixed, due to the different values ​​and weights of different ingredients, when setting the preservation parameters, the preservation parameters can be matched as much as possible with the ingredients with the highest value, that is, the greater the value of the ingredients, the greater the impact on the preservation parameters; or the preservation parameters can be matched as much as possible with the ingredients with the highest weight, that is, the greater the weight of the ingredients, the greater the impact on the preservation parameters. In this way, when the ingredients are mixed, the preservation effect of the ingredients with the highest value or the largest weight can be maximized.

[0092] The preset weighting mode can determine the importance of a certain ingredient in the mixed ingredients. The preset weighting mode generally includes a weighting mode that prioritizes ingredient value and a weighting mode that prioritizes ingredient weight. In the weighting mode that prioritizes ingredient value, the weight of each ingredient in the mixed ingredients is determined by the ingredient value of each ingredient; in the weighting mode that prioritizes ingredient weight, the weight of each ingredient in the mixed ingredients is determined by the ingredient weight of each ingredient.

[0093] Optionally, the food data of each food ingredient may be input into a preset preservation model to obtain a plurality of preset preservation parameters corresponding to the food data, and then a target preservation parameter may be determined from the plurality of preset preservation parameters according to the weight of each food ingredient.

[0094] For example, taking the case that there are three kinds of food materials A, B and C in the target fresh-keeping compartment, the three kinds of food materials A, B and C correspond to three kinds of weights W1, W2 and W3, and W1>W2>W3. The preset fresh-keeping model outputs preset fresh-keeping parameters A, preset fresh-keeping parameters B and preset fresh-keeping parameters C that match the input food material data of the three kinds of food materials A, B and C, and because the weights W1>W2>W3, the preset fresh-keeping parameter A is finally determined as the target fresh-keeping parameter.

[0095] In the preset weighting mode that prioritizes the value of ingredients, the weight of each ingredient is generally equal to the proportion of its value in the total value; in the preset weighting mode that prioritizes the weight of ingredients, the weight of each ingredient is generally equal to the proportion of its weight in the total weight.

[0096] For example, taking the preset weighted mode with food value as the priority, the weight of the food in the target fresh-keeping compartment is W, and there are three kinds of food A, B, and C in the target fresh-keeping compartment, with corresponding weights W1, W2, and W3, and corresponding weights x1, x2, and x3. The unit prices of the three kinds of food obtained through the Internet are y1, y2, and y3, so it can be obtained that the food values ​​corresponding to the three kinds of food are k1, k2, and k3, and k1>k2>k3, among which k1=x1*y1, k2=x2*y2, k3=x3*y3, then, W1=k1 / (k1+k2+k3), W2=k2 / (k1+k2+k3), W3=k3 / (k1+k2+k3), it can be seen that W1>W2>W3, then, the preset weighted mode determines that in the preservation of the target fresh-keeping compartment at this time, the priority is to ensure the preservation effect of food A, followed by B, and lastly C.

[0097] The food freshness range is generally (0, 1). When the food freshness is 0, the food is considered to have no edible value; when the food freshness is 1, the food is considered to be very fresh. The food freshness of each food can be determined by the current preservation parameters of the target functional cabin 20 and the time each food is put in (the storage time in the target functional cabin 20).

[0098] For example, a very fresh apple has a food freshness of 1 when it is placed in the target functional cabin. Under the target preservation parameter environment, the apple can be stored for 30 days. Then, after 15 days, the food freshness of the apple is determined to have changed to 0.5.

[0099] Optionally, see Figure 4In some embodiments, step 0123: determining the freshness of each ingredient after the change according to the current fresh-keeping parameter of the target functional compartment and the time when each ingredient is put in, can also be:

[0100] Step 0126: Determine the freshness of each ingredient after the change based on the images captured by the image acquisition device of the target functional cabin.

[0101] Specifically, the image acquisition device may be a camera disposed in the refrigerator. The camera acquires food images of the food placed in the target functional compartment, and the memory stores preset images of various food with different freshness. The food types are determined by identifying the food images, and the acquired food images are compared with the preset images of the corresponding food types, thereby determining the freshness of the food.

[0102] It is understandable that the freshness of each ingredient after the change can also be determined based on the current preservation parameters of the target functional cabin and the placement time of each ingredient (the storage time in the target functional cabin), and then the image of the ingredient is captured by an image acquisition device to correct and determine the freshness of the ingredient.

[0103] For example, still using the above example, a very fresh apple is placed in the target functional cabin and the food freshness is confirmed to be 1. At this time, under the target preservation parameter environment, the apple can be stored for 30 days. Then, after 15 days, the food freshness of the apple is determined to change to 0.5. At this time, the image acquisition device recognizes that the skin of the apple is seriously wrinkled and has no edible value, so the freshness is corrected to 0.

[0104] The ingredient index is determined based on the weight of each ingredient and the corresponding changed ingredient type, ingredient packaging, ingredient freshness, ingredient value, ingredient weight and mixing conditions. That is, based on the ingredient data and the weight of the ingredient, it is determined which ingredient is dominant in the ingredient index.

[0105] For example, two kinds of ingredients A and B are mixed in the target fresh-keeping compartment, the weight of ingredient A is W1, the weight of ingredient B is W2, and W1>W2.

[0106] Assume that at this time, ingredient A is packaged and ingredient B is not packaged, and the corresponding obtained ingredients are the packaged ingredient index A and the unpackaged ingredient index B. Since W1>W2, the final determined ingredient index is the packaged ingredient index A;

[0107] Assume that at this time, the freshness of ingredient A is 0.6, and the freshness of ingredient B is 1.0, correspondingly, the ingredient index A with a freshness of 0.6 and the ingredient index B with a freshness of 1.0 are obtained. Since W1>W2, the final determined ingredient index is the ingredient index A with a freshness of 0.6;

[0108] It is understandable that the acquired changed food material data can be converted into food material indexes by weighting.

[0109] Optionally, the preset preservation model is determined based on a preset algorithm, a preservation index curve of each food material data under each preservation parameter, and a preset weighting mode; or, the preset preservation model is a neural network model trained to convergence through a preset training set.

[0110] Specifically, experiments can be conducted to obtain food preservation curves for different food data under different preservation parameters. When multiple food preservation curves are obtained, the food preservation curves are fitted according to a fitting algorithm to obtain a final fitting curve, and a preset preservation model is constructed according to the fitting curve.

[0111] The optimal preservation parameters corresponding to different food material data can be used as training samples, and the training samples can be input into a preset neural network model and trained until convergence, so that the preset preservation model can output target preservation parameters according to food material indicators to preserve the food material.

[0112] Optionally, the preset preservation model includes a first preservation model and a second preservation model, the preservation mode of the target functional compartment includes a nutrition priority mode and a shelf life priority mode, the first preservation model corresponds to the nutrition priority mode, and the second preservation model corresponds to the shelf life priority mode; when the food data is the same, the target preservation parameters determined by the first preservation model are different from the target preservation parameters determined by the second preservation model.

[0113] The target preservation parameters include at least one of temperature, humidity, light type, light intensity and oxygen concentration. It is generally believed that temperature and humidity will affect the preservation of food in both nutrition priority mode and shelf life priority mode, light type and light intensity will affect the preservation of food in nutrition priority mode, and oxygen concentration will affect the preservation of food in both nutrition priority mode and shelf life priority mode, but it mainly affects the shelf life priority mode.

[0114] Specifically, in the nutrition priority mode, the target preservation parameters output by the first preservation model prioritize the nutrients of the food, preventing the loss of substances used in the food during the preservation process; in the shelf life priority mode, the target preservation parameters output by the second preservation model prioritize the storage time of the food, ensuring that the food can have a longer shelf life.

[0115] For example, taking unripe mangoes as an example, in the shelf life priority mode, the target preservation parameters output by the second preservation model include: the temperature is 8°C, which allows the unripe mangoes to be stored for 15 days; in the nutrition priority mode, the target preservation parameters output by the first preservation model include: the temperature is 10°C, which allows the unripe mangoes to be stored for 10 days. Although in the nutrition priority mode, according to the target preservation parameters output by the first preservation model, the preservation time of the unripe mangoes is not as long as in the shelf life priority mode, the mangoes preserved according to the target preservation parameters output by the first preservation model are more mature and nutritious.

[0116] Therefore, it can be understood that when the food data is the same, the target fresh-keeping parameters determined by the first fresh-keeping model and the target fresh-keeping parameters determined by the second fresh-keeping model are generally different, and the specific difference is reflected according to the food data. The user determines which mode should be prioritized according to his own usage needs, and thus determines which priority mode to use in the preset fresh-keeping model to obtain the target fresh-keeping parameters that meet the needs.

[0117] See also Figure 5 In some embodiments, the method for preserving food further comprises:

[0118] Step 014: Based on the target preservation parameters, a prompt message is issued to indicate the current preservation parameters of the target functional compartment.

[0119] Optionally, at least one of the refrigerator or the terminal is provided with a voice broadcast module. When the target preservation parameters are acquired, the voice broadcast module of at least one of the refrigerator or the terminal may broadcast the current preservation parameters to prompt the user of the preservation environment of the target functional compartment.

[0120] Optionally, see Figure 6 The prompt information may also be issued by displaying the image of the food in the target functional compartment and the corresponding target preservation parameters through at least one of the display screen of the refrigerator or the display screen of the terminal to prompt the user of the working status of the target functional compartment when the target preservation parameters are obtained.

[0121] See also Figure 7 In order to better implement the food preservation method of the embodiment of the present application, the embodiment of the present application also provides a preservation device 10, which may include an acquisition module 11, a determination module 12 and a setting module 13. The acquisition module is used to obtain the changed food data of the target functional compartment in response to the change of the food in the target functional compartment; the determination module is used to process the changed food data based on a preset preservation model, determine the target preservation parameters corresponding to the target functional compartment, and match the target preservation parameters with the food data; the setting module is used to set the preservation parameters of the target functional compartment according to the target preservation parameters.

[0122] In some embodiments, the acquisition module is specifically used to acquire the food data of each functional compartment in a preset food database, and the target functional compartment is any functional compartment. The determination module is specifically used to determine that the food in the target functional compartment has changed when the food data of the target functional compartment has changed.

[0123] In some embodiments, the preservation device 10 also includes an identification module 14, which is used to identify ingredients in images captured by image acquisition devices of each functional compartment to update the ingredient database based on the ingredients in the images; the acquisition module is also specifically used to acquire ingredient information input by the target object to update the ingredient database.

[0124] In some embodiments, the determination module is specifically used to: obtain the changed ingredient type, ingredient packaging, ingredient value, ingredient weight and mixing situation corresponding to each ingredient in the target functional cabin, determine the weight of each ingredient based on a preset weighting mode and the changed ingredient value or ingredient weight, determine the freshness of each ingredient after the change according to the current preservation parameters of the target functional cabin and the placement time of each ingredient, or determine the freshness of each ingredient after the change according to the image captured by the image acquisition device of the target functional cabin, determine the ingredient index according to the weight of each ingredient and the changed ingredient type, ingredient packaging, ingredient freshness, ingredient value, ingredient weight and mixing situation corresponding to each ingredient, process the ingredient index based on a preset preservation model, and determine the target preservation parameters.

[0125] In some embodiments, the fresh-keeping device 10 further includes an indication module 15 for issuing a prompt message according to the target fresh-keeping parameter to indicate the current fresh-keeping parameter of the target functional compartment.

[0126] The above text describes the preservation device from the perspective of functional modules in conjunction with the accompanying drawings. The functional modules can be implemented in hardware form, can be implemented by instructions in software form, or can be implemented by a combination of hardware and software modules. Specifically, each step of the method implementation method in the embodiment of the present application can be completed by the hardware integrated logic circuit in the processor and / or the instructions in software form. The steps of the method disclosed in conjunction with the embodiment of the present application can be directly embodied as a hardware coding processor for execution, or can be completed by a combination of hardware and software modules in the coding processor. Optionally, the software module can be located in a mature storage medium in the field such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory, an electrically erasable programmable memory, a register, etc. The storage medium is located in the memory, and the processor reads the information in the memory and completes the steps in the above method implementation method in conjunction with its hardware.

[0127] Please refer again Figure 1The appliance of the embodiment of the present application includes a processor 30, a memory 40 and a computer program, wherein the computer program is stored in the memory 40 and executed by the processor 30, and the computer program includes instructions for executing the food preservation method of any of the above embodiments.

[0128] The computer device of the embodiment of the present application includes a processor and a memory; the memory and a computer program, wherein the computer program is stored in the memory and executed by the processor, and the computer program includes instructions for executing the food preservation method of any of the above embodiments.

[0129] In one embodiment, the computer device may be a terminal or a server. Its internal structure diagram may be as follows: Figure 8 The computer device includes a processor 502, a memory 503, a network interface 504, a display screen 501 and an input device 505 connected via a system bus.

[0130] Among them, the processor of the computer device is used to provide computing and control capabilities. The memory of the computer device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The network interface of the computer device is used to communicate with an external device through a network connection. When the computer program is executed by the processor, the map saving method of any of the above-mentioned embodiments is implemented. The display screen of the computer device can be a liquid crystal display screen or an electronic ink display screen, and the input device of the computer device can be a touch layer covering the display screen, or a button, trackball or touchpad set on the computer device housing, or an external keyboard, touchpad or mouse, etc.

[0131] Those skilled in the art will understand that Figure 8 The structure shown in the figure is only a block diagram of a part of the structure related to the solution of the present application, and does not constitute a limitation on the computer device to which the solution of the present application is applied. The specific computer device may include more or fewer components than those shown in the figure, or combine certain components, or have a different arrangement of components.

[0132] See also Fig. 9 The embodiment of the present application also provides a computer-readable storage medium 600 on which a computer program 610 is stored. When the computer program 610 is executed by a processor 620, the steps of the map saving method of any of the above-mentioned embodiments are implemented. For the sake of brevity, they are not repeated here.

[0133] In the description of this specification, the descriptions with reference to the terms "certain embodiments", "in an example", "exemplarily", etc., mean that the specific features, structures, materials or characteristics described in conjunction with the embodiments or examples are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, unless they are contradictory.

[0134] Any process or method description in a flowchart or otherwise described herein may be understood to represent a module, segment or portion of code that includes one or more executable instructions for implementing the steps of a specific logical function or process, and the scope of the preferred embodiments of the present application includes alternative implementations in which functions may not be performed in the order shown or discussed, including performing functions in a substantially simultaneous manner or in the reverse order depending on the functions involved, which should be understood by technicians in the technical field to which the embodiments of the present application belong.

[0135] Although the embodiments of the present application have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limitations on the present application. Ordinary technicians in this field can change, modify, replace and modify the above embodiments within the scope of the present application.

Claims

1. A method for preserving food, characterized in that: include: In response to a change in the food material of the target functional compartment, acquiring food material data of the target functional compartment after the change; Processing the changed food data based on a preset fresh-keeping model, determining a target fresh-keeping parameter corresponding to the target functional compartment, wherein the target fresh-keeping parameter matches the food data; The fresh-keeping parameters of the target functional compartment are set according to the target fresh-keeping parameters.

2. The method for preserving food according to claim 1, characterized in that: Also includes: Acquire food data of each functional compartment in a preset food database, wherein the target functional compartment is any of the functional compartments; When the food material data of the target functional compartment changes, it is determined that the food material of the target functional compartment changes.

3. The method for preserving food according to claim 2, characterized in that: Also includes: Identifying food ingredients in images captured by the image capture devices of the functional cabins, so as to update the food ingredient database according to the food ingredients in the images; or, The food information input by the target object is obtained to update the food database.

4. The food preservation method according to claim 2, characterized in that: The food data includes at least one of the food type, food packaging, food freshness, food value, food weight and mixing conditions. Changes in the food data of the target functional cabin include changes in at least one of the food type, food packaging, food freshness, food value, food weight and mixing conditions of the target functional cabin.

5. The method for preserving food according to claim 1, characterized in that: The food data includes at least one of food type, food packaging, food freshness, food value, food weight and mixing conditions; the preservation parameters include at least one of temperature, humidity, light type, light intensity and oxygen concentration; and the preset preservation model includes a mapping relationship between food indicators and preservation parameters; Determining the target fresh-keeping parameter corresponding to the target functional compartment based on the changed food data processed by the preset fresh-keeping model includes: Obtaining the changed food type, food packaging, food value, food weight and mixing conditions corresponding to each food in the target functional cabin; Determine the weight of each ingredient based on a preset weighting mode and the changed value of the ingredient or the weight of the ingredient; Determine the freshness of each ingredient after the change according to the current preservation parameters of the target functional cabin and the time when each ingredient is put in; or determine the freshness of each ingredient after the change according to the image captured by the image capture device of the target functional cabin; Determine the ingredient index according to the weight of each ingredient and the changed ingredient type, ingredient packaging, ingredient freshness, ingredient value, ingredient weight and mixing conditions corresponding to each ingredient; The food index is processed based on a preset preservation model to determine the target preservation parameter.

6. The food preservation method according to claim 1, characterized in that: The preset preservation model is determined according to a preset algorithm, a preservation index curve of each food material data under each preservation parameter and a preset weighting mode; or, the preset preservation model is a neural network model trained to convergence through a preset training set.

7. The method for preserving food according to claim 1, characterized in that: The preset fresh-keeping model includes a first fresh-keeping model and a second fresh-keeping model. The fresh-keeping mode of the target functional cabin includes a nutrition priority mode and a shelf life priority mode. The first fresh-keeping model corresponds to the nutrition priority mode, and the second fresh-keeping model corresponds to the shelf life priority mode. When the food material data is the same, the target fresh-keeping parameter determined by the first fresh-keeping model is different from the target fresh-keeping parameter determined by the second fresh-keeping model.

8. The method for preserving food according to claim 1, characterized in that: Also includes: According to the target fresh-keeping parameter, a prompt message is issued to indicate the current fresh-keeping parameter of the target functional compartment.

9. A food preservation device, characterized in that: include: An acquisition module, configured to acquire the changed food data of the target functional compartment in response to the food of the target functional compartment changing; A determination module, used for processing the changed food data based on a preset preservation model, and determining a target preservation parameter corresponding to the target functional compartment, wherein the target preservation parameter matches the food data; A setting module is used to set the preservation parameters of the target functional compartment according to the target preservation parameters.

10. An electrical appliance, characterized in that: include: Processor and memory; A computer program is stored in the memory, and the computer program is executed by the processor. The computer program includes instructions for executing the food preservation method according to any one of claims 1 to 8.

11. A computer device, characterized in that: include: Processor and memory; A computer program is stored in the memory, and the computer program is executed by the processor. The computer program includes instructions for executing the food preservation method according to any one of claims 1 to 8.

12. A non-volatile computer-readable storage medium comprising a computer program, wherein when the computer program is executed by a processor, the processor executes the food preservation method according to any one of claims 1 to 8.

Images