Refrigerator and sterilization control method

Abstract

The invention provides a refrigerator and a sterilization control method. The refrigerator comprises a displayer, a controller and a special storage area with independent temperature control. A sterilization device for sterilizing the special storage area is arranged in the special storage area; the controller is configured to obtain a sterilization instruction input by a user; identifying the types and storage states of the to-be-sterilized food materials in the special storage area to obtain an identification result; determining a sterilization intensity grade according to an identification result; the storage time of the to-be-sterilized food materials is obtained, and the sterilization time is obtained; and controlling the sterilization device to sterilize the to-be-sterilized food materials based on the sterilization intensity grade and the sterilization time. According to the sterilization control method provided by the invention, the sterilization intensity and time are reasonably adjusted and the sterilization parameters are accurately controlled according to the characteristics and different storage states of foods such as fruits and vegetables, meat products and aquatic products, so that effective sterilization can be ensured, the influence on the food quality can be reduced to the greatest extent, the spreading of bacteria in the refrigerator is reduced, and the fresh-keeping period of the foods is prolonged; the overall sterilization efficiency of the refrigerator is improved.

Description

Technical Field

[0001] The present application relates to the technical field of refrigerators, and in particular to a refrigerator and a sterilization control method. Background Art

[0002] With the development of science and technology and the improvement of people's living standards, people have put forward higher requirements for the preservation effect and sanitation and safety of refrigerators. Therefore, how to effectively control the number of microorganisms inside the refrigerator, maintain the freshness of food and extend the shelf life has become a research hotspot in the field of refrigerator technology. Although most refrigerators on the market are equipped with sterilization functions, there is a general problem of unsatisfactory sterilization effect. On the one hand, traditional refrigerator sterilization methods often use a single sterilization intensity and time setting, without considering the differences in sterilization requirements of different food ingredients. For example, meat ingredients require stronger sterilization strength to inhibit bacterial growth, while fruits and vegetables have higher requirements for storage humidity and relatively weak sterilization requirements. If the sterilization intensity is too high, it may cause their water loss too fast, affecting the taste and shelf life. On the other hand, different storage states of food ingredients will also affect the sterilization effect. Bag-packed and box-packed food ingredients are subject to different sterilization modes and degrees compared with naked food ingredients due to packaging barriers. If precise sterilization control cannot be performed based on these differences, the sterilization efficiency of the refrigerator cannot be fully utilized, and it is difficult to meet users' strict requirements for food preservation and hygiene.

[0003] At present, the common refrigerator sterilization technologies on the market mainly include ultraviolet sterilization, ozone sterilization and the application of some antibacterial materials. Ultraviolet sterilization destroys the DNA structure of bacteria through ultraviolet radiation, thereby achieving the purpose of sterilization; ozone sterilization uses the strong oxidizing property of ozone to kill bacteria; antibacterial materials are usually added to the surface of components inside the refrigerator to inhibit the growth of bacteria.

[0004] However, the existing refrigerator sterilization mode lacks flexibility and cannot flexibly adjust the sterilization parameters for targeted sterilization based on different types of food, such as fruits and vegetables that are rich in water and susceptible to microbial invasion, meats that are rich in protein and easily perishable, as well as factors such as the storage status of the food (such as whether it is opened, packaging type, etc.), storage time, etc. This leads to insufficient sterilization of some food ingredients during actual use, which cannot effectively inhibit the growth of bacteria and shortens the shelf life of the food ingredients; while some food ingredients may be over-sterilized, which destroys the nutritional content and taste of the food ingredients, thereby affecting the overall sterilization effect. Secondly, the air sterilization effect in the refrigerator is unsatisfactory. The interior of the refrigerator is a relatively closed space with limited air circulation. Existing sterilization technologies are difficult to effectively inhibit the spread and growth of bacteria in the air. After the bacteria spread in the air, they are easy to adhere to the surface of the food ingredients, further reducing the freshness of the food ingredients, causing economic losses to users, and may also affect their health.

[0005] Therefore, existing refrigerators are unable to flexibly adjust sterilization parameters according to the type of food, storage method, and preservation time, resulting in poor sterilization effect on food in the refrigerator. Summary of the invention

[0006] The present application provides a refrigerator and a sterilization control method to solve the problem that the existing refrigerator cannot flexibly adjust the sterilization parameters according to the combination of food type, storage method and preservation time, thereby resulting in poor sterilization effect of food in the refrigerator.

[0007] In a first aspect, the present application provides a refrigerator, comprising:

[0008] A display, a controller and a storage area with independent temperature control; the storage area is used to store food to be sterilized;

[0009] A sterilizing device for sterilizing the storage area is provided in the storage area;

[0010] The storage area is also provided with a temperature and humidity sensor and an image sensor;

[0011] The controller is configured to:

[0012] Get the sterilization instruction input by the user;

[0013] Identifying the type and storage status of the food to be sterilized in the storage area to obtain an identification result;

[0014] determining a sterilization intensity level according to the identification result;

[0015] Obtaining the storage time of the food to be sterilized to obtain the sterilization time;

[0016] The sterilization device is controlled to sterilize the food to be sterilized based on the sterilization intensity level and the sterilization time.

[0017] In some possible implementations, the type and storage status of the food to be sterilized in the storage area are identified to obtain an identification result, and the controller is configured to:

[0018] When the type and storage state of the food to be sterilized are consistent with the preset type and storage state of the food, controlling the sterilization device to operate at a first preset intensity level;

[0019] When the type or storage state of the food to be sterilized is consistent with some of the preset food type or storage state conditions, controlling the sterilization device to operate at a second preset intensity level;

[0020] When the type and storage state of the food to be sterilized are inconsistent with the preset food type and storage state, the sterilization device is controlled to operate at a third preset intensity level.

[0021] In some possible implementations, obtaining the storage time of the food to be sterilized and obtaining the sterilization time further includes:

[0022] Obtaining the storage time of the food to be sterilized;

[0023] When the storage time of the food to be sterilized is greater than the first preset storage time, controlling the sterilization device to operate for the first preset time;

[0024] When the storage time of the food to be sterilized is greater than the second preset storage time and less than or equal to the first preset storage time, controlling the sterilization device to operate for the second preset time;

[0025] When the storage time of the food to be sterilized is less than or equal to the second preset storage time, the sterilization device is controlled to operate for a third preset time.

[0026] In some possible implementations, the first preset duration>the second preset duration>the third preset duration.

[0027] In some possible implementations, the preset food category is one of fruits and vegetables, meat, seafood or dry goods, and the preset storage state is one of naked or bagged.

[0028] In some possible implementations, the first preset intensity level is 150-180 μW / cm 2 The second preset intensity level E2 is 100-120 μW / cm 2 The third preset intensity level E3 is 50-80 μW / cm 2 .

[0029] In some possible implementations, the controller is further configured to:

[0030] When the food to be sterilized is meat or aquatic product, obtaining the freshness status of the food to be sterilized;

[0031] When the fresh-keeping state of the food to be sterilized is a cooked state or a fresh-keeping state, controlling the sterilization device to sterilize at a second preset intensity;

[0032] When the fresh-keeping state of the food to be sterilized is a normal storage state, the sterilization device is controlled to sterilize at a third preset intensity.

[0033] In some possible implementations, the display is configured to display a current sterilization status, which includes one or more of a sterilization process, a remaining sterilization time, and a sterilization intensity.

[0034] In some possible implementations, the temperature of the independently temperature-controlled storage area can be adjusted within a range of -32°C to 5°C.

[0036] In a second aspect, the present application provides a sterilization control method, which is performed by the refrigerator according to the first aspect, and the method includes:

[0037] Get the sterilization instruction input by the user;

[0038] Identify the types and storage status of the food to be sterilized in the storage area to obtain identification results;

[0039] determining a sterilization intensity level according to the identification result;

[0040] Obtaining the storage time of the food to be sterilized to obtain the sterilization time;

[0041] The sterilization device is controlled to sterilize the food to be sterilized based on the sterilization intensity level and the sterilization time.

[0042] From the above content, it can be seen that the present application provides a refrigerator and a sterilization control method, the refrigerator includes: a display, a controller and a storage area with independent temperature control; the storage area is used to store food to be sterilized; a sterilization device for sterilizing the storage area is provided in the storage area; the storage area is also provided with a temperature and humidity sensor and an image sensor; the controller is configured to: obtain the sterilization instruction input by the user; identify the type and storage state of the food to be sterilized in the storage area to obtain an identification result; determine the sterilization intensity level according to the identification result; obtain the storage time of the food to be sterilized and obtain the sterilization time; control the sterilization device to sterilize the food to be sterilized based on the sterilization intensity level and the sterilization time. The sterilization control method provided in the present application reasonably adjusts the sterilization intensity and time according to the characteristics and different storage states of food such as fruits, vegetables, meat, and aquatic products, and accurately controls the sterilization parameters, which can not only ensure effective sterilization, but also minimize the impact on the quality of food, reduce the spread of bacteria in the refrigerator, extend the shelf life of food, and improve the overall sterilization efficiency of the refrigerator. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the technical solution of the present application, the drawings required for use in the embodiments are briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0044] Figure 1 A schematic diagram of the structure of a refrigerator provided in an embodiment of the present application;

[0045] Figure 2 This is a flow chart of the sterilization control method provided in an embodiment of the present application.

[0046] Illustration: 10-refrigerator; 11-sterilization device; 12-temperature sensor; 13-image sensor; 14-timer; 15-controller. DETAILED DESCRIPTION

[0047] The following embodiments are described in detail, and examples thereof are shown in the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The implementations described in the following embodiments do not represent all implementations consistent with the present application. They are only examples of systems and methods consistent with some aspects of the present application as detailed in the claims.

[0048] With the development of science and technology and the improvement of people's living standards, people have put forward higher requirements for the preservation effect and sanitation and safety of refrigerators. Therefore, how to effectively control the number of microorganisms inside the refrigerator, maintain the freshness of food and extend the shelf life has become a research hotspot in the field of refrigerator technology. Although most refrigerators on the market are equipped with sterilization functions, there is a general problem of unsatisfactory sterilization effect. On the one hand, traditional refrigerator sterilization methods often use a single sterilization intensity and time setting, without considering the differences in sterilization requirements of different food ingredients. For example, meat ingredients require stronger sterilization strength to inhibit bacterial growth, while fruits and vegetables have higher requirements for storage humidity and relatively weak sterilization requirements. If the sterilization intensity is too high, it may cause their water loss too fast, affecting the taste and shelf life. On the other hand, different storage states of food ingredients will also affect the sterilization effect. Bag-packed and box-packed food ingredients are subject to different sterilization modes and degrees compared with naked food ingredients due to packaging barriers. If precise sterilization control cannot be performed based on these differences, the sterilization efficiency of the refrigerator cannot be fully utilized, and it is difficult to meet users' strict requirements for food preservation and hygiene.

[0049] At present, the common refrigerator sterilization technologies on the market mainly include ultraviolet sterilization, ozone sterilization and the application of some antibacterial materials. Ultraviolet sterilization destroys the DNA structure of bacteria through ultraviolet radiation, thereby achieving the purpose of sterilization; ozone sterilization uses the strong oxidizing property of ozone to kill bacteria; antibacterial materials are usually added to the surface of components inside the refrigerator to inhibit the growth of bacteria.

[0050] However, the existing refrigerator sterilization mode lacks flexibility and cannot flexibly adjust the sterilization parameters for targeted sterilization based on different types of food, such as fruits and vegetables that are rich in water and susceptible to microbial invasion, meats that are rich in protein and easily perishable, as well as factors such as the storage status of the food (such as whether it is opened, packaging type, etc.), storage time, etc. This leads to insufficient sterilization of some food ingredients during actual use, which cannot effectively inhibit the growth of bacteria and shortens the shelf life of the food ingredients; while some food ingredients may be over-sterilized, which destroys the nutritional content and taste of the food ingredients, thereby affecting the overall sterilization effect. Secondly, the air sterilization effect in the refrigerator is unsatisfactory. The interior of the refrigerator is a relatively closed space with limited air circulation. Existing sterilization technologies are difficult to effectively inhibit the spread and growth of bacteria in the air. After the bacteria spread in the air, they are easy to adhere to the surface of the food ingredients, further reducing the freshness of the food ingredients, causing economic losses to users, and may also affect their health.

[0051] Therefore, existing refrigerators are unable to flexibly adjust sterilization parameters according to the type of food, storage method, and preservation time, resulting in poor sterilization effect on food in the refrigerator.

[0052] Based on this, the present application provides a refrigerator and a sterilization control method. According to the characteristics and different storage conditions of fruits, vegetables, meat, aquatic products and other food materials, the sterilization intensity and time can be reasonably adjusted, and the sterilization parameters can be accurately controlled. This can not only ensure effective sterilization, but also minimize the impact on the quality of the food materials, reduce the spread of bacteria in the refrigerator, extend the shelf life of the food materials, and improve the overall sterilization efficiency of the refrigerator.

[0053] In some embodiments, the present application provides a fresh-keeping refrigerator, such as Figure 1 As shown, the refrigerator 10 includes:

[0054] A display, a controller 15 and a storage area with independent temperature control; the storage area is used to store food to be sterilized;

[0055] A sterilizing device 11 for sterilizing the storage area is provided in the storage area;

[0056] The storage area is also provided with a temperature and humidity sensor 12, a timer 14 and an image sensor 13;

[0057] The controller is configured to:

[0058] Get the sterilization instruction input by the user;

[0059] Identifying the type and storage status of the food to be sterilized in the storage area to obtain an identification result;

[0060] determining a sterilization intensity level according to the identification result;

[0061] Obtaining the storage time of the food to be sterilized to obtain the sterilization time;

[0062] The sterilization device is controlled to sterilize the food to be sterilized based on the sterilization intensity level and the sterilization time.

[0063] The refrigerator provided in this application comprehensively considers the type of food, storage status and storage time, breaks the limitation of the single sterilization mode of traditional refrigerators, optimizes the sterilization of refrigerators from multiple dimensions, can meet the sterilization needs of food to the greatest extent, and effectively improves the sterilization performance of the refrigerator and the freshness preservation effect of food.

[0064] In some embodiments, the type and storage status of the food to be sterilized in the storage area are identified to obtain an identification result, and the controller is configured to:

[0065] When the type and storage state of the food to be sterilized are consistent with the preset type and storage state of the food, controlling the sterilization device to operate at a first preset intensity level;

[0066] When the type or storage state of the food to be sterilized is consistent with some of the preset food type or storage state conditions, controlling the sterilization device to operate at a second preset intensity level;

[0067] When the type and storage state of the food to be sterilized are inconsistent with the preset food type and storage state, the sterilization device is controlled to operate at a third preset intensity level.

[0068] The refrigerator of the present application can adjust the sterilization intensity in a targeted manner according to the type and storage status of the food. For example, for some fresh meat, seafood and other food that are easy to breed bacteria and have high requirements for freshness, when their types and storage status are exactly the same as the preset, the sterilization device can be operated at the first preset intensity level, which can more effectively kill the specific bacteria that are easy to breed in such food and extend its shelf life.

[0069] If the type of food or storage status is only partially consistent with the preset conditions, running at the second preset intensity level will neither have a potential impact on the quality of the food due to excessively high sterilization intensity, nor will it lead to incomplete sterilization due to too low intensity, thus achieving a good balance between sterilization effect and food protection.

[0070] Reasonable sterilization intensity can more effectively inhibit the growth and reproduction of various microorganisms in the refrigerator. When the type and storage state of the food to be sterilized are inconsistent with the preset, the third preset intensity level can be used to deal with some complex or special food storage conditions, prevent the growth of bacteria, thereby reducing the possibility of food deterioration and extending the shelf life of food in the refrigerator.

[0071] Precise sterilization control helps maintain the color, aroma, and nutritional content of food. For example, fresh vegetables can better maintain their vitamin content and fresh taste under a suitable sterilization environment, avoid nutrient loss and taste deterioration caused by bacteria, and keep the food quality for a longer period of time. Effective sterilization can reduce odors caused by food spoilage and bacterial growth, make the air in the refrigerator fresher, and allow users to use the refrigerator without being bothered by unpleasant odors, thus improving the comfort of use.

[0072] As the shelf life of food is extended and the quality is better guaranteed, users will have to discard less food due to spoilage, which reduces food loss, saves users' expenses, and is in line with the concept of environmental protection and conservation. This method of automatically adjusting the sterilization intensity according to the condition of the food reflects the intelligence and adaptive ability of the refrigerator. The refrigerator is no longer a simple refrigeration device, but can automatically optimize the operation mode according to the specific conditions of the items stored inside, providing users with more convenient and efficient preservation services.

[0073] The refrigerator provided in the present application also has a user-defined mode. Users can make presets in advance based on the types of ingredients they frequently store and their customary storage conditions. The refrigerator can then perform precise sterilization control according to user needs, meeting the personalized preservation needs of different users.

[0074] The refrigerator provided by the present application is equipped with an image sensor in the storage area. The image sensor has a built-in camera resolution and image recognition algorithm, which can more accurately identify the type, shape, color, packaging and other characteristics of the food, and can even identify the freshness of the food. For example, by identifying the color of the apple surface, the presence or absence of spots, etc., its freshness can be judged, so as to more accurately preset the storage status. A variety of sensors are installed in the refrigerator, such as gas sensors, humidity sensors, temperature sensors, etc. The gas sensor can detect the gas composition in the refrigerator, identify the type of food according to the unique smell emitted by different food ingredients, and determine whether the food ingredients have begun to deteriorate. The fusion of multiple sensor data can obtain more comprehensive and accurate information on the storage status of food ingredients.

[0075] The controller in the refrigerator uses artificial intelligence algorithms to learn and analyze a large amount of food images, sensor data, etc., to establish a more accurate model of food types and storage status. Through continuous learning and optimization, the system can automatically identify new types of food and more complex storage conditions, improving the accuracy of presets.

[0076] In some embodiments, the preset food type is one of fruits and vegetables, meat, seafood or dry goods, and the preset storage state is one of naked or bagged.

[0077] In some embodiments, the sterilization intensity of different ingredients can be determined according to the pH value of the ingredients; for example, according to the acidity of the ingredients, for low-acid ingredients such as meat, fish, beans, etc., the pH value is greater than 4.6, which is suitable for the growth and reproduction of microorganisms. Usually, the first preset intensity sterilization is required to kill pathogenic bacteria and spores including Clostridium botulinum to ensure the safety of the ingredients.

[0078] For acidic ingredients such as fruits and pickled vegetables, the pH value is between 3.7-4.6, and the acidic environment can inhibit the growth of some microorganisms. The second preset intensity sterilization method can be used to effectively kill acid-intolerant microorganisms while maintaining the flavor and nutrition of the ingredients. For highly acidic ingredients such as lemons or pickled products, the pH value is less than 3.7, and the growth of microorganisms is greatly inhibited. Generally, the third preset intensity is used to kill possible microorganisms such as molds and yeasts.

[0079] In some embodiments, the sterilization intensity of different food materials is determined according to the storage state; for example, metal cans and glass bottles have good sealing properties, and the first preset intensity is used to ensure that the food materials are safe and sterile during long-term storage. Plastic packaging materials are diverse, and the second preset intensity is used. For example, aluminum foil composite bag packaging, the third preset intensity is selected to protect the integrity of the packaging.

[0080] For leafy vegetables, the third preset intensity is used for short-term cold storage, and the second preset intensity is used for long-term cold storage; root vegetables are generally sterilized at the third preset intensity; for quick-frozen vegetables, the third preset intensity can be used for sterilization in a frozen environment. Cereals, beans, mushrooms and other dry goods are generally sterilized at the third preset intensity to maintain a dry environment to inhibit the growth of microorganisms.

[0081] In some embodiments, the sterilization intensity of different ingredients is determined according to the storage state of the ingredients; refrigerated ingredients require a relatively low sterilization intensity because low temperature itself has a certain antibacterial effect. However, for some perishable ingredients, such as fresh meat, fresh fish, cut vegetables, etc., a second preset intensity of sterilization may be required to prevent the rapid reproduction of microorganisms. For processed, relatively non-perishable ingredients, such as pickled meat, preserved fruits, etc., the third preset intensity of sterilization is usually sufficient. Microbial growth is greatly inhibited under freezing conditions, but in order to prevent the growth of some psychrophilic bacteria and the reproduction of microorganisms that may occur during the thawing process, the second preset intensity of sterilization can be selected. However, deep-processed quick-frozen ingredients, such as ingredients that have been quickly frozen after high-temperature cooking, may only require the first preset intensity of sterilization to maintain the cleanliness of the freezing environment.

[0082] In some embodiments, obtaining the storage time of the food to be sterilized and obtaining the sterilization time further comprises:

[0083] Obtaining the storage time of the food to be sterilized;

[0084] When the storage time of the food to be sterilized is greater than the first preset storage time, controlling the sterilization device to operate for the first preset time;

[0085] When the storage time of the food to be sterilized is greater than the second preset storage time and less than or equal to the first preset storage time, controlling the sterilization device to operate for the second preset time;

[0086] When the storage time of the food to be sterilized is less than or equal to the second preset storage time, the sterilization device is controlled to operate for a third preset time.

[0087] Among them, the first preset time length>the second preset time length>the third preset time length.

[0088] As the storage time of food increases, the possibility and number of microbial reproduction usually increase accordingly. By extending the operation time of the sterilization device, it is possible to more effectively kill bacteria, molds and other microorganisms on the surface of food and in the refrigerator environment, prevent their large-scale growth, and reduce the risk of food spoilage. For example, for meat that has been refrigerated for more than a certain period of time, extending the sterilization time can effectively inhibit the reproduction of harmful bacteria such as Salmonella and E. coli. In a refrigerator environment where multiple types of food are mixed, food that has been stored for a long time may become a source of contamination. Longer sterilization operations help reduce the risk of cross-contamination of such food to other fresh food and maintain the overall sanitary environment in the refrigerator, such as preventing bacteria in leftovers that have been stored for a long time from contaminating newly added vegetables.

[0089] Reasonable sterilization time control helps maintain the freshness of food ingredients and reduce changes in color, smell, taste, etc. caused by microbial action. For fruits and vegetables that are stored for a long time, appropriately extending the sterilization time can slow down their decay rate, maintain their appearance and taste, and allow consumers to enjoy fresh food ingredients for a longer time. The metabolic activities of microorganisms may decompose the nutrients in food ingredients and shorten the nutritional shelf life of food ingredients. Accurate sterilization time control can reduce the damage of microorganisms to nutrients to a certain extent, better retain nutrients such as vitamins and minerals in food ingredients, and improve the nutritional value of food ingredients. For example, for beans that are stored for a long time, appropriate sterilization can reduce the loss of nutrients such as protein.

[0090] For food with a short storage time, a shorter sterilization time is used to avoid unnecessary long-term operation of the sterilization device, thereby reducing energy consumption. This can not only reduce the user's electricity costs, but also conform to the concept of energy conservation and environmental protection, and extend the service life of the refrigerator.

[0091] This application dynamically adjusts the sterilization time according to the storage time of the food, making the operation of the sterilization device more intelligent and efficient. While ensuring the sterilization effect, it realizes the rational use of energy, improves the overall operation efficiency of the refrigerator, and avoids waste of resources.

[0092] For example, protein-rich meats and beans require a longer sterilization time (the first preset time) because they are easily used and grown by microorganisms. However, fruits such as strawberries and kiwis that are rich in vitamin C will destroy their nutrition if sterilized for a long time, so a shorter sterilization time (the second preset time or the third preset time) is appropriate. Nuts and meats that contain a lot of oil are prone to oxidation and rancidity if the sterilization time is too long, so the time should be controlled (the second preset time). Foods with high water content, such as cucumbers and tomatoes, are easy for microorganisms to grow and reproduce, and may require a relatively long sterilization time, but too long will cause water loss and affect the taste, so a balance is needed (the second preset time is used); mushrooms and other foods with high water content and loose texture must ensure the sterilization effect while preventing excessive sterilization from making them soft and rotten (the second preset time is used). Dry food ingredients such as fungus and shiitake mushrooms have low water content and limited microbial growth, so they only need a shorter sterilization time (the third preset time is used).

[0093] Leafy vegetables are tender and fresh, and their cell structure is relatively fragile. Long-term sterilization will damage the cells, affecting the taste and quality. They are suitable for multiple sterilizations in a short time (using the third preset time). Root vegetables such as potatoes and radishes are hard in texture, so the sterilization time can be appropriately extended (using the second preset time). For meat with a tight structure, the sterilization time must be sufficient to penetrate the interior for sterilization, but for loose meat such as stuffing after processing, the sterilization time can be appropriately shortened (using the second preset time) due to the increased surface area.

[0094] Ultraviolet rays have weak penetrating power and are mainly used to sterilize the surface of food. For fruits with smooth surfaces such as apples and pears, a short period of irradiation is sufficient; for food with uneven or wrinkled surfaces, such as broccoli and fungus, it may be necessary to extend the irradiation time appropriately or irradiate at multiple angles.

[0095] The refrigerator determines the sterilization intensity of the food to be sterilized based on the type or storage status of the food to be sterilized and the preset type or storage status of the food, and determines the sterilization time (i.e. the preset time for the sterilization device to run) based on the storage time of the food to be sterilized.

[0096] In some embodiments, the first preset intensity level is 150-180 μW / cm 2 The second preset intensity level E2 is 100-120 μW / cm 2 The third preset intensity level E3 is 50-80 μW / cm 2 .

[0097] In some embodiments, the controller is further configured to:

[0098] When the food to be sterilized is meat or aquatic product, obtaining the freshness status of the food to be sterilized;

[0099] When the fresh-keeping state of the food to be sterilized is a cooked state or a fresh-keeping state, controlling the sterilization device to sterilize at a second preset intensity;

[0100] When the fresh-keeping state of the food to be sterilized is a normal storage state, the sterilization device is controlled to sterilize at a third preset intensity.

[0101] During the ripening process of meat or aquatic products, although the growth of microorganisms will be inhibited to a certain extent, there are still specific microorganisms involved in the ripening process, and the sterilization intensity needs to be precisely controlled to inhibit the growth and reproduction of harmful microorganisms, while not over-sterilizing to affect the ripening effect. Using the first preset intensity sterilization can specifically kill possible harmful bacteria, such as Listeria, to ensure the safety of food ingredients while maintaining the microecological balance required for ripening.

[0102] Fresh meat and seafood are rich in nutrients and can easily become culture media for microorganisms, rapidly breeding a large number of bacteria. The second preset intensity sterilization can quickly and effectively kill most microorganisms on the surface and inside without destroying the freshness of the food, such as common E. coli and Salmonella, etc., reducing the number of microorganisms, extending the shelf life of the food, and preventing spoilage caused by the massive growth of microorganisms.

[0103] Ripened meat and aquatic products pursue unique flavor and taste. The second preset intensity sterilization will not cause excessive interference to the enzymatic reaction and flavor substance formation during the ripening process, which helps to maintain the tenderness, flavor and unique taste of the meat, so that the ripening effect is optimal and the quality characteristics of the ripened ingredients are retained to the greatest extent. The second preset intensity sterilization can reduce the impact on the cell structure and moisture of the ingredients while sterilizing, avoid problems such as hardening of the meat and water loss caused by excessive sterilization, keep the meat and aquatic products fresh, juicy, elastic and shiny, and maintain their original fresh quality. The second preset intensity sterilization is relatively mild and will not cause secondary damage to the ingredients that are already in normal storage. It prevents the taste of the ingredients from deteriorating and the loss of nutrients from being aggravated due to excessive sterilization intensity, and maintains the existing quality of the ingredients as much as possible and extends their edible period. By identifying the different fresh-keeping states of meat and aquatic ingredients and matching the corresponding sterilization intensity, the accuracy and intelligence of the refrigerator sterilization function are reflected. This refined control method can perform personalized sterilization according to the actual needs of the ingredients, improve the refrigerator's ability to preserve and manage different ingredients, and provide users with a more scientific and convenient user experience.

[0104] In some embodiments, the sterilization intensity used by the refrigerator for the food to be sterilized needs to be determined comprehensively based on multiple factors. For example, for fresh meat or aquatic products with a short storage time (less than the second preset time) in a mature or fresh state, when the storage state is naked packaging, the first preset intensity is used for sterilization; for fresh meat or aquatic products with a short storage time (less than the second preset time) in a mature or fresh state, when the storage state is bagged packaging, the second preset intensity is used for sterilization; for meat or aquatic products with a storage time greater than the second preset time and less than the first preset time in a mature or fresh state, when the storage state is any packaging, the second preset intensity is used for sterilization; for meat or aquatic products with a storage time less than the second preset time and in a normal storage state, when the storage state is any packaging, the second preset intensity is used for sterilization; for meat or aquatic products with a storage time greater than the second preset time and in a normal storage state, when the storage state is any packaging, the third preset intensity is used for sterilization. Since the food preservation state is only for meat and aquatic products, the sterilization intensity configuration of other food materials refers to the previous embodiment and will not be repeated. Among them, meat that has been stored for more than the first preset time is no longer in a mature state or a fresh state, so this embodiment only examines the storage time of meat or aquatic products in a mature state or a fresh state to be greater than the second preset time and less than the first preset time.

[0105] The sterilization device 11 suitable for the first preset intensity may be a high-intensity ultraviolet sterilization lamp or a high-concentration ozone generator.

[0106] High-intensity ultraviolet sterilization lamp: commonly used in the sterilization of mature or fresh meat and aquatic products. It can emit ultraviolet rays of a specific wavelength, such as ultraviolet rays around 254nm, which can directly destroy the DNA and RNA structures of microorganisms such as bacteria and viruses, making them lose their ability to reproduce and survive. It sterilizes quickly and effectively, and can kill a large number of microorganisms in a short time.

[0107] High-concentration ozone generator: It can generate high-concentration ozone, which can quickly decompose the cell wall and cell membrane of bacteria through strong oxidation, destroy the enzyme system in the cell, and thus achieve the purpose of sterilization. For fresh meat and aquatic products, it can effectively kill microorganisms on the surface and inside, and can also remove odors.

[0108] The sterilization device 11 suitable for the second preset intensity and the third preset intensity can be a negative ion sterilization device, which generates a large amount of negative ions. After the negative ions combine with microorganisms such as bacteria in the air, the microorganisms are charged and condensed and precipitated. At the same time, the negative ions can also change the living environment of the microorganisms and inhibit their growth and reproduction. Under normal storage conditions, the food can be sterilized and preserved gently, and the storage time of the food can be extended.

[0109] In some embodiments, the display is configured to display the current sterilization status, which includes one or more of the sterilization process, the remaining sterilization time, and the sterilization intensity.

[0110] In some embodiments, the temperature of the independently temperature-controlled storage area can be adjusted in the range of -32°C to 5°C.

[0111] In some embodiments, Figure 2 As shown, the present application provides a sterilization control method, which is performed by the refrigerator described in the above embodiment, and the method includes:

[0112] Get the sterilization instruction input by the user;

[0113] Identify the types and storage status of the food to be sterilized in the storage area to obtain identification results;

[0114] determining a sterilization intensity level according to the identification result;

[0115] Obtaining the storage time of the food to be sterilized to obtain the sterilization time;

[0116] The sterilization device is controlled to sterilize the food to be sterilized based on the sterilization intensity level and the sterilization time.

[0117] A sterilization control method provided in the present application realizes personalized sterilization control of different ingredients by accurately identifying the type, storage status and storage time of ingredients, greatly improving the sterilization effect, effectively ensuring the quality and safety of ingredients, and extending the shelf life of ingredients.

[0118] Embodiment 1:

[0119] The preset food type is meat, the preset food storage method is bagged, the preset intensity level of the sterilization device satisfies the relationship E1>E2>E3, and the preset time length of the sterilization device satisfies the relationship T1>T2>T3.

[0120] Furthermore, the first preset intensity level E1 of the sterilization device is 150-180 μW / cm 2 The second preset intensity level E2 is 100-120 μW / cm 2 The third preset intensity level E3 is 50-80 μW / cm 2 The first preset time length T1 of the sterilization device is 15 minutes, the second preset time length T2 of the sterilization device is 10 minutes, and the third preset time length T3 of the sterilization device is 5 minutes.

[0121] Furthermore, the first preset storage time of the food is 5 days, and the second preset storage time is 1 day.

[0122] The image sensor 13 obtains basic information of the food in the refrigerator, identifies that the food type is dry goods, the food storage state is naked, the preset food type is meat, and the preset storage state is bagged. The identified food type and storage state are inconsistent with the preset food type and storage state. The sterilization device 11 is controlled to use the third preset intensity level E3, i.e., 50-80 μW / cm 2 further, it is recognized that the storage time of the food is 10 days, which is greater than the first preset storage time, and the sterilization device 11 is controlled to run for the first preset time T1, ie 15 minutes.

[0123] Embodiment 2:

[0124] The preset food type is meat, the preset food storage method is bagged, the preset intensity level of the sterilization device satisfies the relationship E1>E2>E3, and the preset time length of the sterilization device satisfies the relationship T1>T2>T3.

[0125] Furthermore, the first preset intensity level E1 of the sterilization device is 150-180 μW / cm 2 The second preset intensity level E2 is 100-120 μW / cm 2 The third preset intensity level E3 is 50-80 μW / cm 2 The first preset time length T1 of the sterilization device is 15 minutes, the second preset time length T2 of the sterilization device is 10 minutes, and the third preset time length T3 of the sterilization device is 5 minutes.

[0126] Furthermore, the first preset storage time of the food is 5 days, and the second preset storage time is 1 day.

[0127] The image sensor 13 obtains basic information of the food in the refrigerator, identifies that the food type is fruit and vegetable, the food storage state is bagged, the preset food type is meat, and the preset storage state is bagged. The identified food type and storage state are partially consistent with the preset food type and storage state. The sterilization device 11 is controlled to use the second preset intensity level E2, i.e., 100-120 μW / cm 2 further, it is recognized that the storage time of the food is 3 days, which is less than the first preset storage time and greater than the second preset storage time, and the sterilization device 11 is controlled to run with the second preset time T2, ie 10min.

[0128] Embodiment 3:

[0129] The preset food type is meat, the preset food storage method is bagged, the preset intensity level of the sterilization device satisfies the relationship E1>E2>E3, and the preset time length of the sterilization device satisfies the relationship T1>T2>T3.

[0130] Furthermore, the first preset intensity level E1 of the sterilization device is 150-180 μW / cm 2 The second preset intensity level E2 is 100-120 μW / cm 2 The third preset intensity level E3 is 50-80 μW / cm 2 The first preset time length T1 of the sterilization device is 15 minutes, the second preset time length T2 of the sterilization device is 10 minutes, and the third preset time length T3 of the sterilization device is 5 minutes.

[0131] Furthermore, the first preset storage time of the food is 5 days, and the second preset storage time is 1 day.

[0132] The image sensor 13 obtains basic information of the food in the refrigerator, identifies that the food type is meat, the food storage state is bagged, and the preset food type is meat, the preset storage state is bagged. The identified food type and storage state are consistent with the preset food type and storage state, and the sterilization device 11 is controlled to sterilize at the first preset intensity level E1, i.e., 150-180 μW / cm 2 further, it is recognized that the storage time of the food is 1 day, which is less than the second preset storage time, and the sterilization device 11 is controlled to run for a third preset time T3, ie 5 minutes.

[0133] It can be seen from the above embodiments that the present application provides a refrigerator and a sterilization control method, which refrigerator includes: a display, a controller and a storage area with independent temperature control; the storage area is used to store food to be sterilized; a sterilization device for sterilizing the storage area is provided in the storage area; a temperature and humidity sensor and an image sensor are also provided in the storage area; the controller is configured to: obtain a sterilization instruction input by a user; identify the type and storage status of the food to be sterilized in the storage area to obtain an identification result; determine the sterilization intensity level according to the identification result; obtain the storage time of the food to be sterilized to obtain the sterilization time; control the sterilization device to sterilize the food to be sterilized based on the sterilization intensity level and the sterilization time. The sterilization control method provided in the present application reasonably adjusts the sterilization intensity and time and accurately controls the sterilization parameters according to the characteristics and different storage conditions of food ingredients such as fruits, vegetables, meat, and aquatic products. It can not only ensure effective sterilization, but also minimize the impact on the quality of food ingredients, reduce the spread of bacteria in the refrigerator, extend the shelf life of food ingredients, and improve the overall sterilization efficiency of the refrigerator.

[0134] Similar parts between the embodiments provided in this application can be referenced to each other. The specific implementation methods provided above are only a few examples under the general concept of this application and do not constitute a limitation on the protection scope of this application. For those skilled in the art, any other implementation methods expanded based on the scheme of this application without creative work belong to the protection scope of this application.

Claims

1. A refrigerator, characterized in that: The refrigerator comprises: A display, a controller and a storage area with independent temperature control; the storage area is used to store food to be sterilized; A sterilizing device for sterilizing the storage area is provided in the storage area; The storage area is also provided with a temperature and humidity sensor and an image sensor; The controller is configured to: Get the sterilization instruction input by the user; Identifying the type and storage status of the food to be sterilized in the storage area to obtain an identification result; determining a sterilization intensity level according to the identification result; Obtaining the storage time of the food to be sterilized to obtain the sterilization time; The sterilization device is controlled to sterilize the food to be sterilized based on the sterilization intensity level and the sterilization time.

2. The refrigerator according to claim 1, characterized in that: Identifying the type and storage status of the food to be sterilized in the storage area to obtain an identification result, the controller is configured to: When the type and storage state of the food to be sterilized are consistent with the preset type and storage state of the food, controlling the sterilization device to operate at a first preset intensity level; When the type or storage state of the food to be sterilized is consistent with some of the preset food type or storage state conditions, controlling the sterilization device to operate at a second preset intensity level; When the type and storage state of the food to be sterilized are inconsistent with the preset food type and storage state, the sterilization device is controlled to operate at a third preset intensity level.

3. The refrigerator according to claim 1, characterized in that: Obtaining the storage time of the food to be sterilized, and obtaining the sterilization time also includes: Obtaining the storage time of the food to be sterilized; When the storage time of the food to be sterilized is greater than the first preset storage time, controlling the sterilization device to operate for the first preset time; When the storage time of the food to be sterilized is greater than the second preset storage time and less than or equal to the first preset storage time, controlling the sterilization device to operate for the second preset time; When the storage time of the food to be sterilized is less than or equal to the second preset storage time, the sterilization device is controlled to operate for a third preset time.

4. The refrigerator according to claim 3, characterized in that: The first preset time length>the second preset time length>the third preset time length.

5. The refrigerator according to claim 2, characterized in that: The preset food type is one of fruits and vegetables, meat, aquatic products or dry goods, and the preset storage state is one of naked or bagged.

6. The refrigerator according to claim 5, characterized in that: The first preset intensity level is 150-180 μW / cm 2 The second preset intensity level E2 is 100-120 μW / cm 2 The third preset intensity level E3 is 50-80 μW / cm 2 .

7. The refrigerator according to claim 5, characterized in that: The controller is also configured to: When the food to be sterilized is meat or aquatic product, obtaining the freshness status of the food to be sterilized; When the fresh-keeping state of the food to be sterilized is a cooked state or a fresh-keeping state, controlling the sterilization device to sterilize at a second preset intensity; When the fresh-keeping state of the food to be sterilized is a normal storage state, the sterilization device is controlled to sterilize at a third preset intensity.

8. The refrigerator according to claim 1, characterized in that: The display is configured to display a current sterilization status, which includes one or more of a sterilization process, a remaining sterilization time, and a sterilization intensity.

9. The refrigerator according to claim 1, characterized in that: The temperature of the independent temperature-controlled storage area can be adjusted within a range of -32°C to 5°C.

10. A sterilization control method, characterized in that: The method comprises: Get the sterilization instruction input by the user; Identify the types and storage status of the food to be sterilized in the storage area to obtain identification results; determining a sterilization intensity level according to the identification result; Obtaining the storage time of the food to be sterilized to obtain the sterilization time; The sterilization device is controlled to sterilize the food to be sterilized based on the sterilization intensity level and the sterilization time.

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