Food material preservation control method and refrigeration equipment

Abstract

The invention provides a food material preservation control method and refrigeration equipment. The method comprises the following steps: obtaining a first freshness value of a food material in a storage device at a first moment and a second freshness value of the food material at a second moment; and when the second freshness value is smaller than the first freshness value, determining a target magnetic field intensity according to the food material with the maximum difference value between the first freshness value and the second freshness value, and controlling a magnetic control assembly in the storage device to act according to the target magnetic field intensity. According to the method, by obtaining and comparing the freshness values of each food material in the storage device at the first moment and the second moment, the food material with the fastest freshness reduction speed, namely the food material with the largest freshness value difference, can be accurately identified, the target magnetic field intensity corresponding to the food material is taken as a regulation object, the food materials which are most likely to deteriorate can be preferentially guaranteed, and the food material quality is improved. Therefore, the fresh-keeping period is prolonged, food material waste caused by improper fresh-keeping is reduced, and the overall fresh-keeping efficiency is improved.

Description

Technical Field

[0001] The present invention relates to the field of household appliances, and in particular to a food preservation control method and a refrigeration device. Background Art

[0002] In the field of food preservation, traditional preservation methods usually rely on preset, fixed preservation modes, without fully considering the differences in preservation requirements between different ingredients and the changes of the same ingredient at different preservation stages. Therefore, these methods often fail to achieve the best preservation effect, and easily lead to waste of resources and excessive processing of ingredients.

[0003] Specifically, the deficiencies and shortcomings in the existing technology are mainly reflected in the following aspects: First, there is a lack of real-time monitoring and accurate evaluation of food information, and it is impossible to accurately judge the preservation status and deterioration rate of food; second, there is no dynamic adjustment based on the actual preservation needs of the food, but a one-size-fits-all preservation strategy, resulting in low preservation efficiency; third, it fails to make full use of the feedback information in the food preservation process, and cannot achieve continuous optimization and improvement of preservation conditions. Summary of the invention

[0004] One of the purposes of the present invention is to provide a food preservation control method to solve the technical problem that the prior art cannot provide dynamically adaptive preservation conditions according to the actual preservation needs and state changes of the food, resulting in poor food preservation and low preservation efficiency.

[0005] In order to achieve one of the above-mentioned objects of the invention, the present invention provides a food preservation control method, comprising: obtaining a first freshness value of food in a storage device at a first moment, and a second freshness value at a second moment; when the second freshness value is less than the first freshness value, determining a target magnetic field strength according to the food having the largest difference between the first freshness value and the second freshness value, and controlling the magnetic control component in the storage device to operate according to the target magnetic field strength.

[0006] As a further improvement of one embodiment of the present invention, the target magnetic field strength is determined based on the food having the largest difference between the first freshness value and the second freshness value, comprising: judging whether the maximum difference between the first freshness value and the second freshness value is greater than a preset threshold; if so, selecting the food having the largest difference as the target food, and determining the corresponding target magnetic field strength based on the target food; if not, when the maximum difference is equal to the preset threshold, based on the distribution of the freshness values ​​of the food in the storage device, selecting the magnetic field strength corresponding to the food having the largest distribution of freshness values ​​as the target magnetic field strength of the storage device.

[0007] As a further improvement of one embodiment of the present invention, the target magnetic field strength is determined based on the food having the largest difference between the first freshness value and the second freshness value, including: obtaining the minimum magnetic field strength and the maximum magnetic field strength corresponding to the food having the largest difference; and determining the corresponding average magnetic field strength as the target magnetic field strength based on the minimum magnetic field strength and the maximum magnetic field strength.

[0008] As a further improvement of an embodiment of the present invention, before obtaining the first freshness information of each food in the storage device at the first moment, the method also includes: obtaining a detection image of the food in the storage device, determining characteristic information of the food according to the detection image, the characteristic information including at least one of gloss information, wrinkle information and color information; and determining the freshness value of the corresponding food based on the similarity calculation result between each characteristic information and the corresponding preset characteristic information.

[0009] As a further improvement of an embodiment of the present invention, the method further includes: classifying the food in the storage device based on the freshness value of the food, and determining its grade evaluation information.

[0010] As a further improvement of an embodiment of the present invention, the freshness value includes a first freshness value; based on the freshness value of the food, the food in the storage device is classified to determine its grade evaluation information, including: when the first freshness value falls within the first preset standard numerical interval, the grade evaluation information of the first food is determined to be level one freshness; when the first freshness value falls within the second preset standard numerical interval, the grade evaluation information of the first food is determined to be level two freshness; when the first freshness value falls within the third preset standard numerical interval, the grade evaluation information of the first food is determined to be level three freshness; when the first freshness value falls within the fourth preset standard numerical interval, the grade evaluation information of the first food is determined to be level four freshness; when the first freshness value falls within the fifth preset standard numerical interval, the grade evaluation information of the first food is determined to be level five freshness.

[0011] As a further improvement of one embodiment of the present invention, the method also includes: detecting actual grade evaluation information of each food in the storage device at a preset first frequency, and when the actual grade evaluation information meets the preset grade evaluation information, outputting prompt information for taking out the food from the storage device.

[0012] As a further improvement of an embodiment of the present invention, the magnetic control component includes a first electromagnetic coil, which is used to generate a first magnetic field; a second electromagnetic coil, which is arranged within the range of the first magnetic field, and is used to generate a second magnetic field; the storage device is arranged between the first electromagnetic coil and the second electromagnetic coil, and the magnetic control component in the storage device is controlled to operate according to the target magnetic field strength, including: controlling the current magnitude passing through the first electromagnetic coil and / or the second electromagnetic coil so that the actual magnetic field strength of the combined magnetic field in the storage device matches the target magnetic field strength; and / or controlling the current direction passing through the first electromagnetic coil and / or the second electromagnetic coil so that the actual magnetic field strength of the combined magnetic field in the storage device matches the target magnetic field strength, and the combined magnetic field is determined based on the first magnetic field and the second magnetic field.

[0013] As a further improvement of one embodiment of the present invention, the method also includes: determining whether a new type of food appears in the storage device, and / or determining whether consumed food appears in the storage device; if so, calculating the freshness value of the food in the storage device, and re-sorting the food according to the calculation results to determine and update the target magnetic field strength.

[0014] In order to achieve one of the above-mentioned purposes of the invention, the present invention provides a refrigeration device, comprising: at least one processor; a memory, wherein the memory stores a computer program that can be run on the processor, and when the processor executes the program, the steps of the food preservation control method are executed.

[0015] Compared with the prior art, the embodiments of the present invention have at least one of the following beneficial effects:

[0016] The present invention discloses a food preservation control method. By obtaining and comparing the freshness value of each food in a storage device at a first moment and a second moment, the food whose freshness decreases the fastest, that is, the food with the largest difference in freshness value, can be accurately identified. The target magnetic field strength corresponding to the food is used as the control object, and the food that is most likely to deteriorate can be given priority, thereby extending its shelf life, reducing food waste caused by improper preservation, and improving the overall preservation efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the steps of a food preservation control method in one embodiment of the present invention.

[0018] Figure 2 It is a schematic diagram of steps before step S1 in one embodiment of the present invention.

[0019] Figure 3 It is a schematic diagram of steps before step S2 in one embodiment of the present invention.

[0020] Figure 4 2 is a schematic diagram of step S2 in one embodiment of the present invention.

[0021] Figure 5 It is a structural schematic diagram of a refrigeration device in one embodiment of the present invention. DETAILED DESCRIPTION

[0022] The present invention will be described in detail below in conjunction with the specific embodiments shown in the accompanying drawings. However, these embodiments do not limit the present invention, and any structural, methodological, or functional changes made by a person skilled in the art based on these embodiments are all within the scope of protection of the present invention.

[0023] It should be noted that the term "comprising" or any other variation thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In addition, the terms "first", "second", etc. are used for descriptive purposes only and cannot be understood as indicating or implying relative importance.

[0024] like Figure 1 As shown, a method for controlling food preservation is provided in one embodiment of the present invention.

[0025] The food preservation control method is applied to a storage device.

[0026] In one embodiment, the storage device may be configured as described below, and the corresponding technical solution is referenced in the control method provided in the present invention.

[0027] like Figure 1 As shown, one embodiment of the present invention provides a food preservation control method, comprising the following steps.

[0028] Step S1, obtaining a first freshness value of food in a storage device at a first moment and a second freshness value at a second moment;

[0029] Step S2, when the second freshness value is less than the first freshness value, determine the target magnetic field strength according to the food with the largest difference between the first freshness value and the second freshness value, and control the magnetic control component in the storage device to operate according to the target magnetic field strength.

[0030] In this way, by obtaining and comparing the freshness information of each food in the storage device at the first moment and the second moment, the food whose freshness decreases the fastest, that is, the food with the largest difference in freshness value, can be accurately identified, and the target magnetic field strength corresponding to the food can be used as the control object. The food that is most likely to deteriorate can be given priority, thereby extending its shelf life, reducing food waste caused by improper preservation, and improving overall preservation efficiency.

[0031] In step S1, the storage device refers to a device or container specifically used for storing, preserving and managing food. These devices can ensure that the food remains fresh, nutritious and tasty during storage. The storage device can be a refrigerator, a freezer, or a module in a refrigerator or a freezer, such as a fresh-keeping drawer.

[0032] It should be noted that the effect of magnetic field on food preservation is mainly reflected in the fact that magnetic field can inhibit the growth of microorganisms and molds, thereby extending the storage period of food. Specifically, when using magnetic field to assist in the storage of food, the magnetic field limits the free path of water molecules to a certain extent, which is specifically manifested in the breaking of hydrogen bonds in the water molecule family, so that the growth of water crystal nuclei is inhibited during the phase change process, the growth rate of ice crystals is higher than the migration rate of water molecules, and the ice crystals produced are smaller, so the loss to cells is small, the loss rate of juice in food is reduced, and the nutrition and taste of food can be better preserved. Therefore, magnetic field can be used to assist in the storage of food, thereby achieving the purpose of extending the storage period of food.

[0033] In step S1, the freshness is used to describe the time-recentness of an item or information or the state of being uncontaminated and kept in its original state. In the present invention, freshness specifically refers to whether the food material has maintained its original quality and characteristics from production to consumption. The freshness value is a quantitative representation of the freshness of the food material.

[0034] Specifically, the freshness value of an ingredient is determined based on a combination of factors, including but not limited to at least one of the moisture content, color, texture, and smell of the ingredient. For example, for vegetables and fruits, the freshness value may be related to their moisture content, color brightness, and texture freshness; for meat and fish, the freshness value may be more related to their color, smell, and texture elasticity.

[0035] Based on this, Figure 2 As shown, before step S1, the control method may further include the following steps.

[0036] Step P11, obtaining a detection image of the food in the storage device, and determining characteristic information of the food according to the detection image, wherein the characteristic information includes at least one of glossiness information, wrinkle information and color information;

[0037] Step P12, based on the similarity calculation result between each characteristic information and the corresponding preset characteristic information, determine the freshness value of the corresponding food.

[0038] In this way, the detection image of the food in the storage device is obtained, and feature information such as glossiness, wrinkles and color are extracted from it, and then the similarity is compared with the preset feature information library to determine the freshness value of the food. This method can accurately evaluate the freshness of the food through quantitative analysis of the appearance characteristics of the food, and improve the accuracy and efficiency of food management.

[0039] In step P11, glossiness is a physical quantity used to evaluate the ability of food to reflect light. It describes the property of reflection with direction selection and depends on the specular reflection ability of the surface of the object to light. The higher the glossiness, the smoother the food surface and the stronger its ability to reflect light.

[0040] The degree of wrinkles refers to the depth and number of wrinkles or creases on the surface of an object, and is used to assess at least one of the degree of dryness, aging and damage of food.

[0041] In step P12, similarity refers to the degree of similarity between two objects. Similarity calculation is used to compare the matching degree between the feature information extracted from the detection image and the corresponding feature information in the preset feature information library.

[0042] In a specific embodiment, the similarity value of each feature information is determined based on the similarity calculation result between each feature information and the corresponding preset feature information; and the freshness value of the food is determined by performing a weighted sum calculation based on a preset weight ratio coefficient and the corresponding similarity value.

[0043] In one embodiment, the control method may further include the following steps.

[0044] Step M1, based on the freshness values ​​of the ingredients, classify the ingredients in the storage device and determine their grade evaluation information.

[0045] In this way, by classifying the ingredients based on their freshness values, a quick and objective evaluation of the quality of the ingredients can be achieved.

[0046] In step M1, the grade evaluation information refers to the result information obtained after the ingredients are classified and rated according to certain standards and indicators. The grade evaluation information is used to describe and distinguish different quality levels or states of the ingredients.

[0047] In a specific embodiment, the freshness value includes a first freshness value, and step M1 may specifically include the following steps.

[0048] Step M11, when the first freshness value falls within the first preset standard value range, determining the grade evaluation information of the first food as first-level freshness;

[0049] Step M12, when the first freshness value falls within the second preset standard value interval, determining that the grade evaluation information of the first food is level 2 freshness;

[0050] Step M13, when the first freshness value falls within the third preset standard value interval, determining that the grade evaluation information of the first food is grade three freshness;

[0051] Step M14, when the first freshness value falls within the fourth preset standard value interval, determining that the grade evaluation information of the first food is level 4 freshness;

[0052] Step M15: when the first freshness value falls within the fifth preset standard value interval, the grade evaluation information of the first food is determined to be level five freshness.

[0053] In this way, by setting different preset standard value intervals, the freshness value of the food can be accurately matched to the corresponding grade evaluation information, thereby achieving rapid and accurate classification of the freshness of the food.

[0054] The above embodiment utilizes the division of numerical intervals to convert the continuously changing freshness value into discrete grade information, which not only simplifies the complexity of food management, but also improves the accuracy and operability of management. Each preset standard numerical interval represents a different freshness level. By matching the freshness value of the food to the corresponding interval, the preservation status and quality level of the food can be intuitively understood.

[0055] In the above embodiment, if the food is divided into grades, the food grade evaluation information of "first-grade freshness" can be considered that the freshness of the food is at the "best" grade, which is used to indicate that the food is the freshest and of the best quality.

[0056] If the ingredient grade assessment information is "Level 2 Fresh", it can be considered that the freshness of the ingredient is at the "Excellent" level, which is used to indicate that the ingredient is very fresh and of high quality, second only to the "Best" level.

[0057] If the ingredient grade assessment information is "Level 3 Fresh", it can be considered that the freshness of the ingredient is at the "good" level, which is used to indicate that the ingredient is fresh, meets general edible standards, and is of medium quality.

[0058] If the food grade assessment information is "Level 4 Freshness", it can be considered that the freshness of the food is at the "average" level, which is used to indicate that the food is averagely fresh and although it is edible, the quality has declined.

[0059] If the ingredient grade assessment information is "Level 5 Fresh", it can be considered that the freshness of the ingredient is at the "poor" level, which is used to indicate that the freshness of the ingredient is poor, the quality is obviously poor, and may be close to or have expired.

[0060] It can be seen that according to the grade evaluation information in the above embodiment, the food ingredients can be divided into five levels according to the freshness value, namely "best", "excellent", "good", "average" and "poor".

[0061] In order to facilitate real-time monitoring of changes in food materials in the storage device, food materials that do not meet the conditions (such as food materials with a freshness level of "level five freshness") in the storage device are promptly cleared out.

[0062] Based on this, in one embodiment, the control method may further include: detecting actual grade evaluation information of each food in the storage device at a preset first frequency, and when the actual grade evaluation information meets the preset grade evaluation information, outputting prompt information for taking out the food from the storage device.

[0063] In this way, by regularly detecting the actual grade evaluation information of the food in the storage device, the food that does not meet the freshness level can be cleaned out in time, thereby preventing users from accidentally eating expired or unhealthy food, and improving the user experience.

[0064] In a specific embodiment, the preset first frequency is half a day or a day.

[0065] In a specific embodiment, the preset level evaluation information is "level five freshness" or "poor". That is, when the level of the food in the storage device becomes "poor", the user is reminded to take it out in time.

[0066] like Figure 3 As shown, in one embodiment, determining the target magnetic field strength according to the food material having the largest difference between the first freshness value and the second freshness value in step S2 may specifically include the following steps.

[0067] Step P21, determining whether the maximum difference between the first freshness value and the second freshness value is greater than a preset threshold;

[0068] If yes, jump to step P22A, select the food with the largest difference as the target food, and determine the corresponding target magnetic field strength according to the target food;

[0069] If not, jump to step P22B. When the maximum difference is equal to the preset threshold, based on the distribution of the freshness values ​​of the ingredients in the storage device, select the magnetic field strength corresponding to the ingredient with the largest freshness value distribution as the target magnetic field strength of the storage device.

[0070] In this way, by accurately judging the differences in food freshness values ​​and based on the overall distribution of food freshness values ​​in the storage device, the optimal magnetic field strength is intelligently selected. This method fully considers the correlation between food freshness and magnetic field strength, as well as the differences in sensitivity and adaptability of different foods to storage conditions, thereby optimizing the storage conditions of foods and extending the shelf life of foods.

[0071] In step P22B, "freshness distribution" refers to the distribution of freshness values ​​of different ingredients or the same ingredient under different conditions in a certain storage environment. This distribution can be continuous or discrete, reflecting the diversity and concentration trend of the freshness of the ingredients in the entire storage device. By counting and analyzing these freshness values, it is possible to quickly understand under which conditions the ingredients are more likely to remain fresh and under which conditions the ingredients are more likely to deteriorate quickly.

[0072] In step P22B, "most distributed freshness values" means that among the counted freshness values, one or several freshness values ​​appear most frequently, that is, these freshness values ​​are used to represent the most common freshness status of the food in the storage device.

[0073] In other words, a group or a category of food that dominates the overall distribution of food freshness is obtained, and the freshness values ​​of this category of food form a peak or cluster. When selecting the target magnetic field strength of the storage device, if the freshness values ​​of food are most distributed under a certain magnetic field strength, it means that this magnetic field strength is most effective for maintaining this general fresh state, so the magnetic field range corresponding to this category of food can be selected as the target magnetic field strength (or, the optimal magnetic field range).

[0074] In another embodiment, when the difference between the first freshness value and the second freshness value is equal to a preset threshold, the magnetic field strength corresponding to the preset evaluation level information is obtained as the target magnetic field strength, and the predicted evaluation level information is used to determine the minimum freshness state or quality threshold that can be maintained by the food in the storage device.

[0075] For example, when the difference between the first freshness value and the second freshness value is 1, that is, when the evaluation level of the food drops by one level (or, the food drops by 1 level), the optimal magnetic field strength corresponding to the "fourth level of freshness" (or, the "general" level) is used as the target magnetic field strength.

[0076] In a specific embodiment, the target magnetic field strength corresponding to the food gear position is determined based on the first preset mapping relationship. In this embodiment, the preset mapping relationship establishes a relationship between the food gear position and the magnetic field strength.

[0077] In addition, the target magnetic field strength in step S1 refers to the magnetic field strength that the storage device hopes to achieve, and the target magnetic field strength is related to at least one of the type, quantity or state of the food in the storage device.

[0078] On the one hand, the target magnetic field strength can be an independent value, which means that there is an optimal magnetic field strength value for a certain food or under a certain storage condition.

[0079] On the other hand, the target magnetic field strength may also be a range, in which case the preservation of food may not require a precise magnetic field strength value, but the most ideal preservation effect can be achieved within a specific range. The present invention does not impose any specific limitation on this.

[0080] In a specific embodiment, based on a preset mapping relationship, a plurality of target magnetic field strengths corresponding to a plurality of food types in the storage device are determined. In this embodiment, the preset mapping relationship establishes a relationship between food and magnetic field strength.

[0081] In a specific embodiment, the target magnetic field strength includes a minimum target magnetic field strength and a maximum target magnetic field strength.

[0082] Based on this, Figure 4 As shown, the step S2 of determining the target magnetic field strength according to the food material having the largest difference between the first freshness value and the second freshness value may specifically include the following steps.

[0083] Step S21, obtaining the minimum magnetic field strength and the maximum magnetic field strength corresponding to the food material having the maximum difference;

[0084] Step S22: According to the minimum magnetic field strength and the maximum magnetic field strength, the corresponding average magnetic field strength is determined as the target magnetic field strength.

[0085] In this way, by determining the minimum magnetic field strength and the maximum magnetic field strength corresponding to the food with the maximum difference, and then calculating the average magnetic field strength as the target magnetic field strength, it can be ensured that the target magnetic field strength is neither too low to cause insufficient preservation nor too high to cause excessive preservation of the food. It can balance the effects of different magnetic field strengths on the preservation effect of the food to a certain extent.

[0086] In one embodiment, the magnetron assembly may include a first electromagnetic coil and a second electromagnetic coil, and the storage device is disposed between the first electromagnetic coil and the second electromagnetic coil. The step S2 of controlling the magnetron assembly in the storage device to operate according to the target magnetic field strength may specifically include the following steps.

[0087] The power supply is controlled to provide current to the first electromagnetic coil to generate a first magnetic field; the power supply is controlled to provide current to the second electromagnetic coil to generate a second magnetic field, so that the actual magnetic field strength of the combined magnetic field in the storage device matches the target magnetic field strength; wherein the combined magnetic field is determined based on the first magnetic field and the second magnetic field.

[0088] In a specific embodiment, when the actual magnetic field strength in the storage device does not match the target magnetic field strength, the current magnitude of the power supply to the first electromagnetic coil is adjusted; and / or the current magnitude of the power supply to the second electromagnetic coil is adjusted.

[0089] In a specific embodiment, when the actual magnetic field strength in the storage device does not match the target magnetic field strength, the current direction of the power supply to the first electromagnetic coil is adjusted; and / or the current direction of the power supply to the second electromagnetic coil is adjusted.

[0090] Specifically, if the actual magnetic field strength in the storage device is less than the minimum target magnetic field strength, the control power module provides the second electromagnetic coil with a current in the same direction as the first electromagnetic coil until the actual magnetic field strength falls within the range of the minimum target magnetic field strength and the maximum target magnetic field strength.

[0091] If the actual magnetic field strength in the storage device is greater than the maximum target magnetic field strength, the control power module provides a current in the opposite direction to the first electromagnetic coil to the second electromagnetic coil until the actual magnetic field strength falls within the range of the minimum target magnetic field strength and the maximum target magnetic field strength.

[0092] In this embodiment, when the direction of the current passing to the first electromagnetic coil is the same as the direction of the current passing to the second electromagnetic coil, the first magnetic field and the second magnetic field will be superimposed, resulting in an increase in the actual magnetic field strength in the storage device; when the direction of the current passing to the first electromagnetic coil is opposite to the direction of the current passing to the second electromagnetic coil, the first magnetic field and the second magnetic field will cancel each other out, resulting in a weakening of the actual magnetic field strength in the storage device.

[0093] In another specific embodiment, the direction and magnitude of the current to the first electromagnetic coil are adjusted, and / or the direction and magnitude of the current to the second electromagnetic coil are adjusted so that the actual magnetic field strength in the storage device matches the target magnetic field strength.

[0094] Specifically, when the actual magnetic field strength in the storage device is less than the minimum target magnetic field strength, the control power module provides a preset first initial current value and a second initial current value to the first electromagnetic coil and the second electromagnetic coil respectively, and provides a current in the same direction as the first electromagnetic coil to the second electromagnetic coil.

[0095] When the actual magnetic field strength generated by the superposition of the first magnetic field and the second magnetic field is greater than the minimum target magnetic field strength, there is no need to adjust the current in the first electromagnetic coil and / or the second electromagnetic coil.

[0096] When the actual magnetic field strength generated by the superposition of the first magnetic field and the second magnetic field is less than the minimum target magnetic field strength, it indicates that the actual magnetic field strength after the superposition of the first magnetic field and the second magnetic field in the same magnetic field direction has not yet reached the minimum target magnetic field strength. At this time, the current provided by the power supply to the first electromagnetic coil is increased, and / or the current provided by the power supply to the second electromagnetic coil is increased until the actual magnetic field strength falls within the range of the minimum target magnetic field strength and the maximum target magnetic field strength.

[0097] When the actual magnetic field strength in the storage device is greater than the maximum target magnetic field strength, the control power supply module provides a preset first initial current value and a second initial current value to the first electromagnetic coil and the second electromagnetic coil respectively, and provides a current in the opposite direction to the first electromagnetic coil to the second electromagnetic coil.

[0098] When the actual magnetic field strength generated after the first magnetic field and the second magnetic field are offset falls within the range of the minimum target magnetic field strength and the maximum target magnetic field strength, there is no need to adjust the current in the first electromagnetic coil and / or the second electromagnetic coil.

[0099] When the actual magnetic field strength generated after the first magnetic field and the second magnetic field cancel each other out is greater than the maximum target magnetic field strength, it indicates that the actual magnetic field strength after the first magnetic field and the second magnetic field in opposite magnetic field directions cancel each other out is still greater than the maximum target magnetic field strength. At this time, the current provided by the power supply to the first electromagnetic coil is reduced, and / or the current provided by the power supply to the second electromagnetic coil is reduced until the actual magnetic field strength falls within the range of the minimum target magnetic field strength and the maximum target magnetic field strength.

[0100] In addition, in order to improve the intelligence of the food preservation control method in the storage device, it is necessary to dynamically update the corresponding target magnetic field strength according to the changes in the food in the storage device.

[0101] Based on this, in one embodiment, the control method may include the following steps.

[0102] Step N11, determining whether a new type of food appears in the storage device, and / or whether finished food appears;

[0103] If yes, jump to step N12, calculate the freshness value of the food in the storage device, and re-order and determine and update the target magnetic field strength according to the calculation result.

[0104] In this way, the target magnetic field strength is dynamically updated according to the changes in the food in the storage device, so that the storage device can provide the most suitable preservation conditions for the currently stored food, thereby effectively extending the freshness and shelf life of the food.

[0105] In this embodiment, when a certain food is taken out of or placed in the storage device, the control module deletes or enters the storage information of the corresponding food, and at the same time re-sorts the freshness of the food in the storage device to determine the corresponding optimal magnetic field range (or target magnetic field strength).

[0106] The above-mentioned various implementation modes, embodiments or specific examples provided by the present invention can be combined with each other to ultimately form multiple better implementation modes.

[0107] For example, every unit time T, the camera in the storage device is controlled to take pictures of the food, and the freshness of the food is re-evaluated and divided into gears according to the captured detection images; when the gear of the food becomes the "bad" gear, the user is reminded to take it out in time; when the food is out of gear, and the level of the out-of-gear is 1, for example, a certain food changes from the "best" gear at the first moment to the "excellent" gear at the second moment, then the average value of the optimal magnetic field range (i.e., the minimum magnetic field strength and the lowest magnetic field strength) corresponding to the "general" gear is used as the target magnetic field strength.

[0108] When food drops out of grade, and the degree of drop exceeds 1, and has not reached the "bad" grade, for example, a certain food changes from the "best" grade at the first moment to the "good" grade at the second moment, at this time, the average value of the optimal magnetic field range of the food with the largest drop in freshness is used as the target magnetic field strength.

[0109] An embodiment of the present invention provides a storage device for controlling the freshness of food in the storage device.

[0110] The storage device includes a first electromagnetic coil for generating a first magnetic field. On the one hand, the first magnetic field is used to keep the food in the storage device fresh. On the other hand, the first magnetic field indirectly affects the actual magnetic field strength in the storage device by affecting the second component.

[0111] The storage device includes a second component, which is arranged within the range of the first magnetic field generated by the first electromagnetic coil. The second component includes a second electromagnetic coil and a storage unit, wherein the second electromagnetic coil is arranged at the storage unit, and the storage unit is used to place food.

[0112] In one embodiment, when the second electromagnetic coil is energized, the second electromagnetic coil will generate a second magnetic field, and the superposition of the first magnetic field and the second magnetic field will form a combined magnetic field in the storage device, and the magnetic field strength of the combined magnetic field is related to the magnetic field strength and magnetic field direction of the first magnetic field and the second magnetic field.

[0113] Specifically, when the magnetic field strength of the combined magnetic field does not match the target magnetic field strength, the magnetic field strength and / or direction of the first magnetic field is adjusted by controlling the direction and / or current strength of the current passing through the first electromagnetic coil. And / or, the magnetic field strength and / or direction of the second magnetic field is adjusted by adjusting the direction and / or current strength of the current passing through the second electromagnetic coil, until the actual magnetic field strength of the combined magnetic field matches the target magnetic field strength.

[0114] The storage device also includes a control module, which is used to implement a food preservation control method.

[0115] In a specific embodiment, the food preservation control method can adopt the control method described above.

[0116] One embodiment of the present invention provides a computer-readable storage medium.

[0117] In one embodiment, a computer readable storage medium stores a computer program executed by the processor mentioned above, or a food preservation control method in any of the technical solutions mentioned above.

[0118] When the processor executes the computer program, it can execute the description of the food preservation control method in any of the above technical solutions, so it will not be repeated here. In addition, the description of the beneficial effects of the same method will not be repeated.

[0119] The computer-readable storage medium may include: a flash drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk, etc.

[0120] like Figure 5 As shown, an embodiment of the present invention provides a refrigeration device 200.

[0121] The refrigeration device 200 may specifically be a computer device, and the computer device may be a terminal device or a server.

[0122] The refrigeration device 200 includes at least one processor. The air supply control method provided by the present invention can be applied to the processor or implemented by the processor. The processor can be a central processing unit (CPU) 21.

[0123] The refrigeration device 200 includes a memory. The memory is used to store various types of data to support the operation of the refrigeration device 200. Examples of such data include: any computer program for operating on a computer device. The memory may be a read-only memory (ROM) 22, a random access memory (RAM) 23, or another storage part 28. The storage part 28 may be located inside the refrigeration device 200 or outside the refrigeration device 200.

[0124] In one embodiment, when the processor executes the computer program stored in the memory, the steps of the air supply control method in any technical solution of the present invention are performed.

[0125] In one embodiment, the refrigeration device 200 includes a central processor 21, which can perform various appropriate actions and processes according to the program stored in the read-only memory 22 or the program loaded from the storage part 28 to the random access memory 23. Various programs and data required for system operation are also stored in the random access memory 23. The central processor 21, the read-only memory 22 and the random access memory 23 are connected to each other through a bus 24. An input / output interface (Input / Output interface, i.e., I / O interface) 25 is also connected to the bus 24.

[0126] The following components are connected to the input / output interface 25: an input section 26 including a keyboard, a mouse, etc.; an output section 27 including a cathode ray tube (CRT), a liquid crystal display (LCD), etc., and a speaker, etc.; a storage section 28 including a hard disk, etc.; and a communication section 29 including a network interface card such as a LAN card, a modem, etc. The communication section 29 performs communication processing via a network such as the Internet. A drive 210 is also connected to the input / output interface 25 as needed. A removable medium 211, such as a magnetic disk, an optical disk, a magneto-optical disk, a semiconductor memory, etc., is installed on the drive 210 as needed, so that a computer program read therefrom is installed into the storage section 28 as needed.

[0127] In summary, the present invention provides a food preservation control method and refrigeration equipment. By obtaining and comparing the freshness value of each food in the storage device at the first moment and the second moment, the food with the fastest freshness decline, that is, the food with the largest freshness difference, can be accurately identified, and the target magnetic field strength corresponding to the food is used as the control object, so that the food that is most likely to deteriorate can be given priority, thereby extending its shelf life, reducing food waste caused by improper preservation, and improving the overall preservation efficiency.

[0128] It should be understood that although this specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each implementation mode may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

[0129] The series of detailed descriptions listed above are only specific descriptions of feasible implementation methods of the present invention. They are not intended to limit the scope of protection of the present invention. Any equivalent implementation methods or changes that do not deviate from the technical spirit of the present invention should be included in the scope of protection of the present invention.

Claims

1. A food preservation control method, characterized in that: include: Obtaining a first freshness value of food in a storage device at a first moment and a second freshness value at a second moment; When the second freshness value is less than the first freshness value, the target magnetic field strength is determined according to the food with the largest difference between the first freshness value and the second freshness value, and the magnetic control component in the storage device is controlled to operate according to the target magnetic field strength.

2. The control method according to claim 1, characterized in that: The step of determining the target magnetic field strength according to the food material having the largest difference between the first freshness value and the second freshness value comprises: Determine whether the maximum difference between the first freshness value and the second freshness value is greater than a preset threshold; If yes, the food with the largest difference is selected as the target food, and the corresponding target magnetic field strength is determined according to the target food; If not, when the maximum difference is equal to the preset threshold, based on the distribution of the freshness values ​​of the food in the storage device, the magnetic field strength corresponding to the food with the largest freshness value distribution is selected as the target magnetic field strength of the storage device.

3. The control method according to claim 1, characterized in that: The step of determining the target magnetic field strength according to the food material having the largest difference between the first freshness value and the second freshness value comprises: Obtaining the minimum magnetic field strength and the maximum magnetic field strength corresponding to the food material corresponding to the maximum difference; According to the minimum magnetic field strength and the maximum magnetic field strength, the corresponding average magnetic field strength is determined as the target magnetic field strength.

4. The control method according to claim 1, characterized in that: Before obtaining the first freshness information of each food in the storage device at the first moment, the method further includes: Obtaining a detection image of food in a storage device, and determining characteristic information of the food according to the detection image, wherein the characteristic information includes at least one of glossiness information, wrinkle information, and color information; Based on the similarity calculation result between each characteristic information and the corresponding preset characteristic information, the freshness value of the corresponding food is determined.

5. The control method according to claim 1, characterized in that: The method further comprises: Based on the freshness values ​​of the ingredients, the ingredients in the storage device are classified to determine their grade assessment information.

6. The control method according to claim 5, characterized in that: The freshness value includes a first freshness value; and the step of classifying the food in the storage device based on the freshness value of the food to determine its grade evaluation information includes: When the first freshness value falls within the first preset standard value range, the grade evaluation information of the first food is determined to be first-level freshness; When the first freshness value falls within the second preset standard value range, determining that the grade assessment information of the first food is second-level freshness; When the first freshness value falls within the third preset standard value range, determining that the grade evaluation information of the first food is grade three freshness; When the first freshness value falls within a fourth preset standard value interval, determining that the grade evaluation information of the first food is grade four freshness; When the first freshness value falls within the fifth preset standard value interval, it is determined that the grade evaluation information of the first food is level five freshness.

7. The control method according to claim 1, characterized in that: The method further comprises: The actual grade evaluation information of each food material in the storage device is detected at a preset first frequency, and when the actual grade evaluation information meets the preset grade evaluation information, a prompt information for taking out the food material from the storage device is output.

8. The control method according to claim 1, characterized in that: The magnetron assembly includes a first electromagnetic coil for generating a first magnetic field; a second electromagnetic coil, disposed within the range of the first magnetic field, for generating a second magnetic field; The storage device is disposed between the first electromagnetic coil and the second electromagnetic coil, and the magnetic control component in the control storage device is operated according to the target magnetic field strength, including: controlling the magnitude of the current flowing to the first electromagnetic coil and / or the second electromagnetic coil so that the actual magnetic field strength of the combined magnetic field in the storage device matches the target magnetic field strength; and / or, The direction of current flowing to the first electromagnetic coil and / or the second electromagnetic coil is controlled so that the actual magnetic field strength of the combined magnetic field within the storage device matches the target magnetic field strength, the combined magnetic field being determined based on the first magnetic field and the second magnetic field.

9. The control method according to claim 1, characterized in that: The method further comprises: Determining whether a new type of food appears in the storage device, and / or determining whether consumed food appears in the storage device; If so, the freshness value of the food in the storage device is calculated, and the target magnetic field strength is determined and updated by re-ordering according to the calculation result.

10. A refrigeration device, characterized in that: include: at least one processor; A memory storing a computer program executable on the processor, wherein the processor executes the steps of the control method according to claims 1 to 9 when executing the program.

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