Food material preservation control method, refrigeration equipment and medium

Abstract

The invention provides a food material preservation control method, refrigeration equipment and a medium. The method comprises the following steps: obtaining a plurality of shelf life durations corresponding to a plurality of food materials in a storage device; determining the priority of each food material in the storage device equivalent to other food materials in the shelf life, and determining the corresponding target magnetic field intensity and magnetic field duration according to the priority; the priority is related to the expiration date duration of the current food material and the total expiration date duration of the other food materials; and controlling a magnetic control assembly in the storage device to act according to the corresponding target magnetic field intensity and the magnetic field duration. According to the method, the difference of the shelf life of the food materials is fully utilized to provide different magnetic field intensities and magnetic field duration, so that the self-adaptive requirements of different food materials on fresh-keeping conditions are met, and the waste of the food materials is reduced.

Description

Technical Field

[0001] The present invention relates to the field of household appliances, and particularly to a method for controlling food preservation, a refrigeration device, and a medium. Background Art

[0002] In the current field of food preservation, traditional preservation methods often use unified preservation conditions to handle all types of food materials, ignoring the significant differences in quality preservation, preservation requirements, and physical characteristics among food materials. This "one-size-fits-all" preservation strategy not only fails to precisely meet the specific preservation requirements of each type of food material but also often results in food materials with higher preservation requirements not being protected in a timely and effective manner, while food materials with lower preservation requirements may suffer unnecessary quality losses due to over-preservation.

[0003] In addition, due to the lack of intelligent management means, it is difficult for the existing technology to achieve real-time monitoring and dynamic adjustment of the food preservation state of food materials in the storage device, further exacerbating the problems of poor food preservation effect and waste of storage resources. Summary of the Invention

[0004] One of the objectives of the present invention is to provide a method for controlling food preservation to solve the technical problems in the prior art that an adaptive preservation method cannot be provided according to the differences in preservation requirements, resulting in poor food preservation effect and low preservation efficiency.

[0005] To achieve one of the above-mentioned objectives of the present invention, the present invention provides a method for controlling food preservation, including: obtaining the shelf life durations of a number of food materials corresponding to a storage device; determining the priority of each food material in the storage device in terms of shelf life relative to other food materials, and determining the corresponding target magnetic field intensity and magnetic field duration according to the priority; the priority is related to the shelf life duration of the current food material and the total shelf life duration of the remaining food materials; controlling the magnetic control component in the storage device to act according to the corresponding target magnetic field intensity and magnetic field duration.

[0006] As a further improvement of an embodiment of the present invention, the step of determining the priority of each food material in the storage device in terms of shelf life relative to other food materials and determining the corresponding target magnetic field intensity and magnetic field duration according to the priority includes: respectively determining a number of corresponding ratio values according to the numerical relationship between the shelf life duration of each food material and the total shelf life duration of the remaining food materials; the step of controlling the magnetic control component in the storage device to act according to the corresponding target magnetic field intensity and magnetic field duration includes: selecting the food material with the largest ratio value as the target food material, and controlling the magnetic control component to act preferentially according to the target magnetic field intensity and magnetic field duration corresponding to the target food material.

[0007] As a further improvement of an embodiment of the present invention, determining a number of corresponding ratio values according to the numerical relationship between the shelf life duration of each type of food ingredient and the total shelf life duration of the remaining food ingredients includes: determining the total shelf life duration of all food ingredients in the storage device according to a number of shelf life durations; calculating the ratio of the corresponding difference to the total shelf life duration respectively according to the difference between the total shelf life duration and each shelf life duration, and determining a number of corresponding ratio values.

[0008] As a further improvement of an embodiment of the present invention, before the control magnetic control component acts according to the target magnetic field intensity and magnetic field duration corresponding to the target food ingredient, the method further includes: determining the target magnetic field intensity corresponding to the target food ingredient based on a preset mapping relationship; determining the magnetic field duration per unit time according to the ratio value corresponding to the target food ingredient, and the magnetic field duration is equal to the product of the ratio value and the unit time.

[0009] As a further improvement of an embodiment of the present invention, the ratio value is negatively correlated with the shelf life duration of the food ingredient.

[0010] As a further improvement of an embodiment of the present invention, controlling the magnetic control component in the storage device to act according to the corresponding target magnetic field intensity and magnetic field duration includes: obtaining the minimum target magnetic field intensity and the maximum target magnetic field intensity corresponding to the target food ingredient; detecting and determining whether the actual magnetic field intensity in the storage device is less than the minimum target magnetic field intensity; if so, increasing the magnitude of the current provided by the power supply to the magnetic control component until the actual magnetic field intensity falls within the range of the minimum target magnetic field intensity and the maximum target magnetic field intensity.

[0011] As a further improvement of an embodiment of the present invention, after obtaining the minimum target magnetic field intensity and the maximum target magnetic field intensity corresponding to the target food ingredient, the method further includes: detecting and determining whether the actual magnetic field intensity is greater than the maximum target magnetic field intensity; if so, decreasing the magnitude of the current provided by the power supply to the magnetic control component until the actual magnetic field intensity falls within the range of the minimum target magnetic field intensity and the maximum target magnetic field intensity.

[0012] As a further improvement of an embodiment of the present invention, the method further includes: obtaining a number of storage units in the storage device, and a magnetic control component is provided at each storage unit for storing different types of food ingredients; controlling the magnetic control components at the storage units to perform magnetic field control on each type of food ingredient simultaneously according to the corresponding target magnetic field intensity and target duration.

[0013] To achieve one of the above-mentioned invention purposes, the present invention provides a refrigeration device, including: at least one processor; a memory, the memory stores a computer program that can run on the processor, and is characterized in that when the processor executes the program, it executes the steps of the food ingredient storage positioning method.

[0014] To achieve one of the above-mentioned invention purposes, the present invention provides a computer-readable storage medium, including: at least one processor; a memory, where the memory stores a computer program that can run on the processor, and when the processor executes the program, it executes the steps of the above-mentioned food ingredient storage positioning method.

[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 ingredient freshness preservation control method. By obtaining the shelf life duration of each food ingredient in a storage device, and then analyzing the numerical relationship between these shelf life durations to determine the relative priority of each food ingredient in terms of shelf life. This priority can reflect the urgency of different food ingredients in terms of freshness preservation requirements, and according to the priority of each food ingredient, allocate a specific target magnetic field intensity and magnetic field duration to it. Through the precise regulation of the magnetic control component, a personalized freshness preservation environment is provided for the food ingredients. This method makes full use of the differences in the shelf life of food ingredients to provide different magnetic field intensities and magnetic field durations, so as to meet the adaptive requirements of different food ingredients for freshness preservation conditions and reduce food waste. BRIEF DESCRIPTION OF THE DRAWINGS

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

[0018] Figure 2 is a schematic diagram of the steps of the food ingredient freshness preservation control method in another embodiment of the present invention.

[0019] Figure 3 is a schematic diagram of the steps of step S2' in an embodiment of the present invention.

[0020] Figure 4(a) is a schematic diagram of the steps of step S3 in an embodiment of the present invention.

[0021] Figure 4(b) is a schematic diagram of the steps of step S3 in another embodiment of the present invention.

[0022] Figure 5 is a schematic diagram of the steps after step S3 in an embodiment of the present invention.

[0023] Figure 6 is a schematic diagram of the structure of a refrigeration device in an embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0024] The present invention will be described in detail below in conjunction with the specific embodiments shown in the drawings. However, these embodiments do not limit the present invention, and any structural, method, or functional transformation made by those of ordinary skill in the art based on these embodiments is included in the protection scope of the present invention.

[0025] It should be noted that the term "including" or any other variant thereof is intended to cover non-exclusive inclusion, such that a process, method, article, or device that includes a series of elements includes not only those elements but also other elements not expressly listed, or elements that are inherent to such process, method, article, or device. In addition, the terms "first", "second", etc. are used only for descriptive purposes and cannot be construed as indicating or implying relative importance.

[0026] As Figure 1 shown, an embodiment of the present invention provides a method for controlling food ingredient preservation, including the following steps.

[0027] Step S1, obtain the shelf life durations corresponding to a number of food ingredients in the storage device;

[0028] Step S2, determine the priority of each food ingredient in the storage device with respect to other food ingredients in terms of shelf life, and determine the corresponding target magnetic field intensity and magnetic field duration according to the priority; the priority is related to the shelf life duration of the current food ingredient and the total shelf life durations of the remaining food ingredients;

[0029] Step S3, control the magnetic control component in the storage device to act according to the corresponding target magnetic field intensity and magnetic field duration.

[0030] In this way, by obtaining the shelf life durations of each food ingredient in the storage device, and then analyzing the numerical relationships between these shelf life durations, the relative priority of each food ingredient in terms of shelf life is determined. This priority can reflect the urgency of the fresh-keeping requirements of different food ingredients, and according to the priority of each food ingredient, a specific target magnetic field intensity and magnetic field duration are assigned to it. Through the precise regulation of the magnetic control component, a personalized fresh-keeping environment is provided for the food ingredients. This method makes full use of the differences in the shelf life of food ingredients to provide different magnetic field intensities and magnetic field durations, so as to meet the adaptive requirements of different food ingredients for fresh-keeping conditions and reduce food waste.

[0031] In step S1, the storage device refers to a device or container specifically used for storing, preserving, and managing food ingredients. These devices can ensure that food ingredients remain fresh, nutritious, and have good taste during storage. The storage device can be a refrigerator, a cold storage cabinet, or a certain module in a refrigerator or a cold storage cabinet, such as a fresh-keeping drawer, etc.

[0032] It should be noted that the preservation of food materials by magnetic fields is mainly reflected in that the magnetic field can inhibit the growth of microorganisms and molds, thereby extending the storage period of food materials. Specifically, when using a magnetic field to assist in storing food materials, the magnetic field restricts the free path of water molecules to a certain extent. Specifically, the hydrogen bonds in the water molecule cluster are broken, so that during the phase change of water, the growth of crystal nuclei is inhibited, the growth rate of ice crystals is higher than the migration rate of water molecules, and the generated ice crystals are smaller, thus causing less damage to cells and reducing the juice loss rate of food materials, so that the nutrition and taste of food materials can be better preserved. Therefore, a magnetic field can be used to assist in storing food materials, thereby achieving the purpose of extending the storage period of food materials.

[0033] In step S1, the shelf life duration can refer to the complete shelf life of a certain food material, that is, the total duration between the production date and the expiration date of the food material; it can also be the current remaining duration, that is, the duration between the current date and the expiration date of the food material.

[0034] In step S2, the total shelf life duration of the remaining food materials refers to the sum of the shelf life durations of all other remaining food materials in the storage device except the food material currently being considered.

[0035] In step S2, the priority is used to measure which food material needs to be considered first or given special treatment in shelf life management. If the shelf life duration of a certain food material is short, it may need to be considered first for preservation treatment to ensure that its quality does not decline in a short time.

[0036] In one embodiment, the priorities of N food materials are sorted in descending order, and the magnetic control component is controlled in sequence according to the corresponding target magnetic field intensity and magnetic field duration according to the sorting result.

[0037] In this way, by adjusting the parameters (such as magnetic field intensity and magnetic field duration) of the magnetic control component according to the specific priority of each food material, personalized processing can be carried out according to the characteristics of different food materials, which not only improves the pertinence of the processing, but also helps to maintain the best taste and nutritional value of the food materials.

[0038] In this embodiment, food materials with higher priorities, that is, food materials with shorter shelf lives or higher preservation requirements, will be given a stronger magnetic field intensity and a longer magnetic field duration, so as to more effectively extend their preservation periods.

[0039] In addition, the target magnetic field intensity refers to the magnetic field intensity that the storage device hopes to achieve, and the target magnetic field intensity is related to at least one of the types, quantities or states of the food materials in the storage device.

[0040] On the one hand, the target magnetic field intensity can be an independent value, which means that for a certain type of food ingredient or under a certain storage condition, there is an optimal magnetic field intensity value. On the other hand, the target magnetic field intensity can also be an interval range. In this case, the preservation of the food ingredient may not require an exact magnetic field intensity value, but the most ideal preservation effect can be achieved within a specific range. The present invention does not make specific limitations in this regard.

[0041] In a specific embodiment, based on a preset mapping relationship, a plurality of target magnetic field intensities corresponding to a plurality of food ingredient types in the storage device are determined.

[0042] The magnetic field duration refers to the time that the magnetic control component needs to continuously generate the target magnetic field intensity. Like the target magnetic field intensity, the magnetic field duration is also one of the factors affecting the preservation effect of food ingredients. By adjusting the magnetic field intensity and / or the magnetic field duration, the exposure time of the food ingredient in the magnetic field and the duration of the preservation effect can be controlled.

[0043] As Figure 2 shown, in one embodiment, the control method of the present invention may specifically include the following steps.

[0044] Step S1, obtain a plurality of shelf life durations corresponding to a plurality of food ingredients in the storage device;

[0045] Step S2', respectively determine a plurality of corresponding ratio values according to the numerical relationship between the shelf life duration of each food ingredient and the total shelf life duration of the remaining food ingredients;

[0046] Based on this, step S3 may specifically include the following steps.

[0047] Step S3', select the food ingredient with the largest ratio value as the target food ingredient, and control the magnetic control component to act preferentially according to the target magnetic field intensity and the magnetic field duration corresponding to the target food ingredient.

[0048] In this way, by controlling the magnetic control component to preferentially perform preservation treatment on the target food ingredient with the largest ratio value and act according to the target magnetic field intensity and the magnetic field duration corresponding to the target food ingredient, it is ensured that the food ingredient that most needs to be preserved can be processed preferentially, thereby improving the overall preservation effect of the food ingredients and the utilization rate of the food ingredients.

[0049] In step S2', the ratio value is used to determine which food ingredients in the storage device have a more urgent shelf life and thus need to be preferentially preserved. In addition, the meanings expressed by the shelf life duration and the total shelf life duration in the ratio value should be the same.

[0050] Specifically, when the shelf life duration of each ingredient is the complete shelf life of that ingredient, the corresponding total shelf life duration is the sum of the complete shelf life durations of the remaining ingredients. When the shelf life duration of each ingredient is the remaining shelf life duration of that ingredient, the corresponding total shelf life duration is the sum of the remaining shelf life durations of the remaining ingredients.

[0051] In step S3’, selecting the ingredient with the largest ratio value as the target ingredient means that the preservation resources are first allocated to those ingredients that most need protection. This can maximize the shelf life of the ingredients and maintain their quality and taste.

[0052] As Figure 3 shown, in a specific embodiment, step S2’ may specifically include the following steps.

[0053] Step S21, determine the total shelf life duration of all ingredients in the storage device according to several shelf life durations;

[0054] Step S22, calculate the ratio of the corresponding difference to the total shelf life duration respectively according to the difference between the total shelf life duration and each shelf life duration, and determine several corresponding ratio values.

[0055] In this way, by calculating the ratio value between the shelf life duration of each ingredient in the storage device and the total shelf life duration, a quantitative evaluation of the urgency of ingredient preservation is achieved, so that ingredients with more urgent preservation needs can be processed preferentially.

[0056] In step S21, the total shelf life duration of all ingredients refers to the sum of the shelf life durations of all ingredients in the storage device. In the present invention, the total shelf life duration is a dynamically changing value, because as ingredients are consumed and new ingredients are added, the types and quantities of ingredients in the storage device will change, which may lead to a change in the total shelf life duration.

[0057] In step S22, the difference between the total shelf life duration and each shelf life duration represents the sum of the shelf life durations of all other ingredients except the current ingredient. Or, it can be understood as the total time that the remaining ingredients can be stored except for the current ingredient. It can be seen that the ratio value reflects the importance or priority of the current ingredient among all ingredients.

[0058] In a specific embodiment, the ratio value is negatively correlated with the shelf life duration of the ingredient. Specifically, if the ratio value is lower, it indicates that the remaining shelf life of the current ingredient is shorter, and its corresponding preservation control priority is higher; conversely, if the ratio value is higher, it indicates that the remaining shelf life of the current ingredient is longer, and its corresponding preservation control priority is lower.

[0059] In order to reasonably allocate resources within the storage device, its internal environment can be periodically inspected and adjusted at a fixed time interval to meet the fresh-keeping requirements of different food ingredients.

[0060] In a specific embodiment, the magnetic field duration per unit time is determined according to the proportional value corresponding to the target food ingredient, and the magnetic field duration is equal to the product of the proportional value and the unit time.

[0061] In a specific embodiment, based on a preset mapping relationship, a number of target magnetic field intensities corresponding to a number of food ingredient types within the storage device are determined.

[0062] For example, assume there are N types of food ingredients in the storage device. Among them, the target magnetic field intensity corresponding to the first food ingredient is [BSmin1, BSmax1], the target magnetic field intensity corresponding to the second food ingredient is [BSmin2, BSmax2], and so on. The target magnetic field intensity corresponding to the Nth food ingredient is [BSmin N, BSmaxN].

[0063] In addition, the shelf life durations corresponding to these N food ingredients are N1, N2,..., NN respectively. Calculate the total shelf life duration S of the N food ingredients = N1 + N2 +... + NN; calculate the magnetic field duration corresponding to each food ingredient within the unit time T. That is, the first magnetic field duration corresponding to the first food ingredient is △T1 = T*(S - N1) / S, the second magnetic field duration corresponding to the second food ingredient is △T2 = T*(S - N2) / S, and so on. The Nth magnetic field duration corresponding to the Nth food ingredient is △TN = T*(S - NN) / S. Select the food ingredient with the longest magnetic field duration and determine the corresponding target magnetic field intensity; control the magnetic control component to act preferentially according to the target magnetic field intensity and magnetic field duration corresponding to the target food ingredient.

[0064] In this example, T is a fixed unit time for weighted adjustment. Therefore, the above formula for calculating the magnetic field duration allocates a weighted time period relative to the unit time T according to the shelf life urgency of the current food ingredients.

[0065] In one embodiment, a magnetic field intensity sensor is used to detect the current actual magnetic field intensity of the storage device.

[0066] In a specific embodiment, the target magnetic field intensity includes a minimum target magnetic field intensity and a maximum target magnetic field intensity. Based on this, as shown in FIG. 4(a), in one embodiment, step S3 may specifically include the following steps.

[0067] Step S311, obtain the minimum target magnetic field intensity and the maximum target magnetic field intensity corresponding to the target food ingredient;

[0068] Step S312: Detect and determine whether the actual magnetic field strength in the storage device is less than the minimum target magnetic field strength;

[0069] If so, jump to step S313 to increase the current provided by the power supply to the magnetic control component until the actual magnetic field strength falls within the range of the minimum target magnetic field strength and the maximum target magnetic field strength.

[0070] As shown in FIG. 4(b), in another embodiment, step S3 may specifically include the following steps.

[0071] Step S321: Obtain the minimum target magnetic field strength and the maximum target magnetic field strength corresponding to the target food ingredient;

[0072] Step S322: Detect and determine whether the actual magnetic field strength in the storage device is greater than the maximum target magnetic field strength;

[0073] If so, jump to step S323 to decrease the current provided by the power supply to the magnetic control component until the actual magnetic field strength falls within the range of the minimum target magnetic field strength and the maximum target magnetic field strength.

[0074] In this way, by adjusting the magnitude of the current flowing to the magnetic control component, the strength and direction of the magnetic field in the storage device are affected, thereby achieving precise control of the actual magnetic field strength in the storage device. The control method is flexible and easy to implement.

[0075] In a specific embodiment, the magnetic control component 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. Control the power supply to provide current to the first electromagnetic coil to generate a first magnetic field; control the power supply to provide current to the second electromagnetic coil to generate a second magnetic field, and the actual magnetic field strength in the storage device is determined by the first magnetic field and the second magnetic field.

[0076] In the above embodiment, step S313 refers to increasing the current provided by the power supply to the first electromagnetic coil when the actual magnetic field strength in the storage device does not match the target magnetic field strength; and / or increasing the current provided by the power supply to the second electromagnetic coil.

[0077] Similarly, step S323 refers to decreasing the current provided by the power supply to the first electromagnetic coil when the actual magnetic field strength in the storage device does not match the target magnetic field strength; and / or decreasing the current provided by the power supply to the second electromagnetic coil.

[0078] In addition, when the actual magnetic field strength is less than the minimum target magnetic field strength, it indicates that the current actual magnetic field strength is weak, and the magnetic field strength can be enhanced by superimposing different magnetic fields; when the actual magnetic field strength is greater than the maximum target magnetic field strength, it indicates that the current actual magnetic field strength is strong, and the magnetic field strength can be weakened by canceling different magnetic fields.

[0079] In a specific embodiment, the actual magnetic field strength is equal to the vector sum of the first magnetic field strength corresponding to the first magnetic field and the second magnetic field strength corresponding to the second magnetic field.

[0080] Based on this, in another 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.

[0081] Based on this, step S313 may further include:

[0082] Step S313', controlling the power supply module to supply a current in the same direction as 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.

[0083] Similarly, step S323 may further include:

[0084] Step S323', controlling the power supply module to supply 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.

[0085] Step S313' and step S323' are derivative steps of step S313 and step S323 respectively. In other words, it can be executed according to step S311 to step S313, or it can be executed according to step S311 to step S313'; similarly, it can be executed according to step S321 to step S323, or it can be executed according to step S321 to step S323'.

[0086] In addition, there is no sequential dependency between step S312 to step S313 and step S322 to step S323. In other words, step S312 to step S313 can be executed first, or step S322 to step S323 can be executed first. In this regard, the present invention does not make specific limitations.

[0087] In yet another embodiment, when the actual magnetic field strength in the storage device does not match the target magnetic field strength, the current direction and magnitude of the current to the first electromagnetic coil are adjusted, and / or, the current direction and magnitude of the current to the second electromagnetic coil are adjusted.

[0088] As Figure 5 shown, in one embodiment, the control method may further include the following steps.

[0089] Step S41, obtaining a plurality of storage units in the storage device, and a magnetic control component is arranged at each storage unit for storing different types of food ingredients;

[0090] Step S42: Control the magnetic control component at the storage unit to simultaneously perform magnetic field control on each type of food ingredient according to the corresponding target magnetic field intensity and target duration.

[0091] In this way, by controlling the magnetic control component at the storage unit, magnetic field control is simultaneously performed on each type of food ingredient according to their respective corresponding target magnetic field intensities and target durations. This processing method not only improves the processing efficiency but also ensures that each type of food ingredient can obtain the magnetic field environment most suitable for its characteristics.

[0092] In this embodiment, the storage unit includes a target storage unit. The target storage unit can point to a certain fixed area within the storage device. The food ingredient information stored in this fixed area may be different at different times. For example, at the first moment, the first fresh-keeping box is placed at the target storage unit, and the first fresh-keeping box contains meat. At the second moment, the second fresh-keeping box is placed at the target storage unit, and the second fresh-keeping box contains fish. Therefore, the type of food ingredient can determine the target magnetic field intensity and magnetic field duration at the target storage unit.

[0093] An embodiment of the present invention provides a storage device for performing freshness preservation control on food ingredients within the storage device.

[0094] The storage device includes a first electromagnetic coil for generating a first magnetic field. On the one hand, the first magnetic field is used for freshness preservation of food ingredients within the storage device. On the other hand, the first magnetic field indirectly affects the actual magnetic field intensity within the storage device by influencing a second component.

[0095] The storage device includes a second component disposed 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. The second electromagnetic coil is disposed at the storage unit, and the storage unit is used for placing food ingredients.

[0096] In one embodiment, when the second electromagnetic coil is energized, the second electromagnetic coil generates a second magnetic field. The superposition of the first magnetic field and the second magnetic field forms a third magnetic field within the storage device. The magnetic field intensity of the third magnetic field is related to the magnetic field intensities and magnetic field directions of the first magnetic field and the second magnetic field.

[0097] Specifically, when the magnetic field intensity of the third magnetic field does not match the target magnetic field intensity, the magnetic field intensity and / or direction of the first magnetic field is adjusted by controlling the current direction or / and current intensity leading to the first electromagnetic coil. And / or, the magnetic field intensity and / or direction of the second magnetic field is adjusted by adjusting the current direction and / or current intensity leading to the second electromagnetic coil until the actual magnetic field intensity of the third magnetic field matches the target magnetic field intensity.

[0098] The storage device further includes a control module for implementing a food ingredient freshness preservation control method.

[0099] In a specific embodiment, the food preservation control method may adopt the control method described above.

[0100] An embodiment of the present invention provides a computer-readable storage medium.

[0101] In one embodiment, the computer-readable storage medium stores a computer program executed by the aforementioned processor, or the food preservation control method in any of the foregoing technical solutions.

[0102] When the processor executes the computer program, it can execute the description of the food preservation control method in any of the foregoing technical solutions. Therefore, it will not be elaborated here. In addition, the description of the beneficial effects of adopting the same method will not be elaborated either.

[0103] 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 disc, etc.

[0104] As Figure 6 shown, an embodiment of the present invention provides a refrigeration device 200.

[0105] The refrigeration device 200 may specifically be a computer device, and the computer device may be a terminal device or a server.

[0106] The refrigeration device 200 includes at least one processor. The air supply control method provided by the present invention can be applied to or implemented by the processor. The processor may specifically be a central processing unit (CPU) 21.

[0107] 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 these data include: any computer program for operating on the computer device. The memory may be a read-only memory (ROM) 22, a random access memory (RAM) 23, or other storage parts 28. The storage part 28 may be located inside the refrigeration device 200 or outside the refrigeration device 200.

[0108] In one embodiment, when the processor executes the computer program stored in the memory, it executes the steps of the air supply control method in any technical solution of the present invention.

[0109] In one embodiment, the refrigeration device 200 includes a central processing unit 21, which can perform various appropriate actions and processes according to a program stored in the read-only memory 22 or a program loaded from the storage section 28 into the random access memory 23. In the random access memory 23, various programs and data required for system operation are also stored. The central processing unit 21, the read-only memory 22, and the random access memory 23 are connected to each other via a bus 24. An input / output interface (Input / Output interface, i.e., I / O interface) 25 is also connected to the bus 24.

[0110] 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, for example, 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 local area network 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 from it can be installed into the storage section 28 as needed.

[0111] In summary, the present invention provides a method, device, and storage medium for controlling food preservation. By obtaining the shelf life duration of each type of food in the storage device, and then analyzing the numerical relationship between these shelf life durations to determine the relative priority of each type of food in terms of shelf life. This priority can reflect the urgency of the preservation requirements of different foods, and according to the priority of each type of food, a specific target magnetic field intensity and magnetic field duration are assigned to it, and through the precise control of the magnetic control component, a personalized preservation environment is provided for the food. This method makes full use of the differences in the shelf life of foods to provide different magnetic field intensities and magnetic field durations, so as to meet the adaptive requirements of different foods for preservation conditions and reduce food waste.

[0112] It should be understood that although this specification is described according to embodiments, not every embodiment only includes an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

[0113] The series of detailed descriptions listed above are only specific descriptions of the feasible embodiments of the present invention, and they are not intended to limit the protection scope of the present invention. Any equivalent embodiments or changes made without departing from the technical spirit of the present invention should be included within the protection scope of the present invention.

Claims

1. A food preservation control method, characterized in that: include: Obtaining a number of shelf life durations corresponding to a number of food ingredients in a storage device; Determine the priority of each food in the storage device relative to other food in terms of shelf life, and determine the corresponding target magnetic field strength and magnetic field duration according to the priority; The priority is related to the shelf life of the current ingredient and the total shelf life of the remaining ingredients; The magnetic control component in the storage device is controlled to operate according to the corresponding target magnetic field strength and magnetic field duration.

2. The control method according to claim 1, characterized in that: The step of determining the priority of each food in the storage device relative to other food in terms of shelf life, and determining the corresponding target magnetic field strength and magnetic field duration according to the priority, includes: Determine a number of corresponding ratio values ​​according to the numerical relationship between the shelf life of each ingredient and the total shelf life of the remaining ingredients; The control of the magnetic control component in the storage device to operate according to the corresponding target magnetic field strength and magnetic field duration includes: The food with the largest ratio value is selected as the target food, and the magnetic control component is controlled to act according to the target magnetic field strength and magnetic field duration corresponding to the target food.

3. The control method according to claim 2, characterized in that: The method of determining a number of corresponding ratio values ​​according to the numerical relationship between the shelf life of each food ingredient and the total shelf life of the remaining food ingredients includes: Determine the total shelf life of all food materials in the storage device based on the shelf life periods; According to the difference between the total shelf life and each shelf life, the ratio of the corresponding difference to the total shelf life is calculated respectively to determine a number of corresponding ratio values.

4. The control method according to claim 2, characterized in that: Before controlling the magnetic control component to perform an action according to the target magnetic field strength and magnetic field duration corresponding to the target food, the method further includes: Based on a preset mapping relationship, determine the target magnetic field strength corresponding to the target food; The duration of the magnetic field per unit time is determined according to the proportional value corresponding to the target food, and the duration of the magnetic field is equal to the product of the proportional value and the unit time.

5. The control method according to claim 2, characterized in that: The ratio value is negatively correlated with the shelf life of the food.

6. The control method according to claim 1, characterized in that: The control of the magnetic control component in the storage device to operate according to the corresponding target magnetic field strength and magnetic field duration includes: Obtaining a minimum target magnetic field strength and a maximum target magnetic field strength corresponding to a target food; Detecting and determining whether the actual magnetic field strength in the storage device is less than the minimum target magnetic field strength; If so, the current provided by the power supply to the magnetron assembly 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.

7. The control method according to claim 6, characterized in that: After obtaining the minimum target magnetic field strength and the maximum target magnetic field strength corresponding to the target food, the method further includes: Detect and determine whether the actual magnetic field strength is greater than the maximum target magnetic field strength; If so, the current provided by the power supply to the magnetron assembly 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.

8. The control method according to claim 1, characterized in that: The method further comprises: Obtain a plurality of storage units in the storage device, each storage unit being provided with a magnetic control component for storing different types of food; The magnetic control component at the control storage unit simultaneously controls the magnetic field of each food according to the corresponding target magnetic field strength and target duration.

9. 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 8 when executing the program.

10. A computer-readable storage medium, comprising: 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 8 when executing the program.

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