Refrigerator

Abstract

The invention discloses a refrigerator, and relates to the technical field of household appliances. The refrigerator comprises an inner container, a vacuum drawer, a detection assembly, a magnetic field device and a control piece. The control piece is configured to obtain the types of food materials in the containing cavity; determining a temperature interval of the vacuum drawer according to the food material type; acquiring the odor grade and the microorganism concentration in the accommodating cavity, and determining the fresh state of the food materials; according to the fresh state of the food materials, the vacuum degree interval and the magnetic field intensity interval of the vacuum drawer are determined; according to the refrigerator provided by the embodiment of the invention, the smell grade and the microorganism concentration of the food materials can be monitored in real time, so that the freshness state of the food materials is dynamically evaluated. By means of the real-time monitoring and adjusting capacity, the refrigerator can adjust the storage condition in time when the state of the food materials changes, the food materials are prevented from going bad too early, and the preservation time of the food materials is prolonged.

Description

Technical Field

[0001] The embodiments of the present application relate to the technical field of household appliances, and more specifically, to a refrigerator. Background Art

[0002] A refrigerator is a device that delays food spoilage and prolongs its shelf life by controlling factors such as temperature.

[0003] Refrigerators are equipped with vacuum drawers. The principle of a vacuum drawer is to reduce oxygen concentration to slow down food oxidation and microbial growth, thereby preserving the freshness, taste, and nutrition of ingredients. For example, a vacuum pump is used to reduce the air pressure inside the vacuum drawer, while a silicone seal and lock design are used to ensure that the vacuum drawer maintains a low pressure state for a long time.

[0004] However, the vacuum drawer of the existing refrigerator has the problem of short freshness preservation time. Summary of the Invention

[0005] This application provides a refrigerator that can monitor the odor level and microbial concentration of food in real time, thereby dynamically assessing the freshness of the food. This real-time monitoring and adjustment capability allows the refrigerator to promptly adjust storage conditions when food status changes, preventing premature deterioration and extending the shelf life of food.

[0006] An embodiment of the present application provides a refrigerator, comprising:

[0007] An inner tank is formed with a storage chamber;

[0008] A vacuum drawer is located in the storage room, and the vacuum drawer has a receiving cavity;

[0009] A detection component is located in the accommodating cavity;

[0010] a magnetic field device configured to provide a magnetic field in the receiving chamber of the vacuum drawer;

[0011] The control component, the detection component, and the magnetic field device are all electrically connected to the control component, and the control component is configured as follows:

[0012] Obtaining the type of food in the receiving cavity;

[0013] Determine the temperature range of the vacuum drawer according to the type of food;

[0014] Obtain the odor level and microbial concentration in the holding chamber to determine the freshness of the food;

[0015] Determine the vacuum degree range and magnetic field strength range of the vacuum drawer according to the freshness of the food.

[0016] The above technical solution has the following advantages or beneficial effects: By identifying the type of food in the storage chamber, the refrigerator can provide personalized storage conditions for different food ingredients. Different food ingredients have different requirements for temperature, vacuum level, and magnetic field strength. Personalized settings can maximize the shelf life of each food ingredient. The refrigerator can monitor the odor level and microbial concentration of food ingredients in real time, thereby dynamically assessing the freshness of the food ingredients. This real-time monitoring and adjustment capability allows the refrigerator to adjust storage conditions in a timely manner when the food ingredients change, preventing the food ingredients from spoiling prematurely. By comprehensively controlling temperature, vacuum level, and magnetic field strength, the refrigerator can provide a multi-dimensional storage environment. This comprehensive control strategy can effectively inhibit the growth of microorganisms, reduce oxidation reactions, maintain the texture and flavor of food ingredients, and extend the shelf life of food ingredients. Reducing food spoilage and waste not only saves costs but also improves food safety.

[0017] In some embodiments of the present application, the refrigerator further includes a camera module, which is located in the accommodating cavity, and the camera module is electrically connected to the control component.

[0018] Obtain the type of food in the receiving cavity; specifically including:

[0019] An image of the food in the accommodating cavity is obtained, and the type of the food is determined based on the image of the food.

[0020] The above technical solution has the following advantages or beneficial effects: The camera module is installed in the storage cavity to capture images of the food. The camera module is electrically connected to the control unit and can transmit image data to the control unit in real time for analysis. The camera module includes a video camera and a still camera.

[0021] Using image recognition technology, the controller analyzes the image to determine the type of food. Using the camera module, the refrigerator automatically identifies the type of food, eliminating the need for manual input from the user. This automated recognition reduces the user's operational burden and improves ease of use.

[0022] In some embodiments of the present application, after obtaining the type of food in the receiving cavity, the method further includes:

[0023] determining the types and quantities of food in the receiving cavity according to the food image;

[0024] If the number of food types is one, then determine the temperature range of the vacuum drawer;

[0025] If the number of food types is at least two, determining an intersection of temperature intervals corresponding to the at least two food types, and determining the temperature of the vacuum drawer to be the intersection of the temperature intervals;

[0026] Alternatively, if there are at least two types of ingredients, volumes of the at least two types of ingredients are obtained, and a volume ratio of the at least two types of ingredients is determined; and the type of ingredient with the largest volume is defined as the target ingredient;

[0027] Determine the temperature range of the vacuum drawer based on the target ingredients.

[0028] The above technical solution has the following advantages or beneficial effects: if there are multiple types of ingredients in the storage cavity of the vacuum drawer, the control unit can calculate the intersection of the temperature ranges corresponding to these ingredients. In this way, it is ensured that multiple types of ingredients are stored at a compatible temperature, avoiding the problem of poor storage conditions for other ingredients due to the priority of a single ingredient. If there are multiple types of ingredients in the storage cavity of the vacuum drawer, the control unit controls the camera module to obtain the volume of each ingredient and calculate their volume ratio. The ingredient with the largest volume is defined as the target ingredient, and the temperature range of the vacuum drawer is determined according to the characteristics of the target ingredient. In this way, priority is given to ingredients with larger volumes to ensure that they are stored under optimal conditions.

[0029] The refrigerator provided in this application embodiment offers multiple strategies for handling different storage scenarios, ensuring optimal storage conditions in all situations. Through precise temperature control, the vacuum drawer can extend the shelf life of food, reduce waste, improve food safety, and reduce the user's operational burden, thereby enhancing the convenience and user experience of the smart refrigerator.

[0030] In some embodiments of the present application, the detection component includes an odor detection component and a microorganism concentration detection component.

[0031] If the number of food types is one, determining the temperature range of the vacuum drawer also includes:

[0032] Acquire odor information in the receiving cavity, and determine the odor level of the vacuum drawer according to the odor information and a preset odor information and odor level comparison table;

[0033] Determine whether to activate the microbial concentration test piece based on the odor level of the vacuum drawer;

[0034] If the odor level of the vacuum drawer is the first odor level, the odor detection element is activated again after a first preset time period;

[0035] If the odor level of the vacuum drawer is the second odor level, the microbial concentration detection component is activated to detect the microbial concentration of the containing cavity;

[0036] If the odor level of the vacuum drawer is the third odor level, a prompt is given to the user.

[0037] The values of the first odor level, the second odor level, and the third odor level gradually increase.

[0038] The above technical solution has the following advantages or beneficial effects: Through graded odor detection, the refrigerator can precisely monitor the state of food, providing more accurate freshness management. Based on changes in odor levels, the controller can dynamically adjust the detection strategy to ensure timely detection and resolution of potential spoilage issues. Through continuous monitoring and dynamic adjustments, the refrigerator can effectively extend the shelf life of food and improve food safety.

[0039] In some embodiments of the present application, if the odor level of the vacuum drawer is the second odor level, the microorganism concentration detection element is activated to detect the microorganism concentration; specifically, the process includes:

[0040] obtaining the concentration of microorganisms in the holding chamber of the vacuum drawer;

[0041] If the microorganism concentration is less than the first preset concentration, determining the vacuum degree interval of the vacuum drawer to be the first vacuum degree interval;

[0042] If the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, the magnetic field strength interval of the vacuum drawer is determined to be the preset magnetic field strength interval, and the vacuum degree interval of the vacuum drawer is determined to be the second vacuum degree interval;

[0043] If the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, the magnetic field strength interval of the vacuum drawer is determined to be the preset magnetic field strength interval, and the vacuum degree interval of the vacuum drawer is determined to be the third vacuum degree interval;

[0044] If the microorganism concentration is greater than or equal to the third preset concentration, prompt the user;

[0045] The vacuum degree intervals of the second vacuum degree interval, the first vacuum degree interval, and the third vacuum degree interval decrease in sequence.

[0046] The above technical solution has the following advantages or beneficial effects: By grading microbial concentration, the refrigerator's vacuum drawer can precisely adjust the vacuum level and magnetic field strength ranges to effectively inhibit microbial growth. Based on the real-time detected microbial concentration, the refrigerator's vacuum drawer can dynamically adjust storage conditions to ensure the optimal freshness environment at different microbial activity levels.

[0047] In some embodiments of the present application, the preset magnetic field strength interval is A, and A satisfies: 10mT<A<20mT.

[0048] The above technical solution has the following advantages or beneficial effects: The preset magnetic field intensity range is 10-20 mT. Within the preset magnetic field intensity range, the magnetic field changes the physical properties of the bacterial cell membrane, such as fluidity and permeability. Such changes may lead to cell membrane damage or dysfunction, thereby affecting the viability of the bacteria. Within the preset magnetic field intensity range, the magnetic field may promote the generation of free radicals. Free radicals are highly reactive molecules that can attack bacterial DNA, proteins, and lipids, causing bacterial cell damage and death. Within the preset magnetic field intensity range, the magnetic field affects the activity of enzymes in bacteria. Enzymes are important molecules that catalyze biochemical reactions. The magnetic field may inhibit bacterial metabolic activity by changing the conformation or state of the enzyme's active center. The magnetic field affects the charge distribution and current flow in bacteria through electromagnetic induction. This effect may interfere with the normal physiological functions of bacteria, resulting in restricted growth and reproduction. The magnetic field affects bacterial gene expression, leading to the upregulation or downregulation of certain key genes, thereby inhibiting bacterial growth and reproduction.

[0049] In some embodiments of the present application, if the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, then determining that the magnetic field strength range of the vacuum drawer is within the preset magnetic field strength range and the vacuum degree range of the vacuum drawer is within the second vacuum degree range, further comprising:

[0050] obtaining the microbial concentration of the vacuum drawer again after a second preset time period;

[0051] Re-determining the relationship between the microorganism concentration and the first preset concentration, the second preset concentration, and the third preset concentration, and performing corresponding operations;

[0052] And / or, if the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, after determining that the magnetic field strength range of the vacuum drawer is the preset magnetic field strength range and the vacuum degree range of the vacuum drawer is the third vacuum degree range, the method further includes:

[0053] obtaining the microbial concentration of the vacuum drawer again after a third preset time period;

[0054] The relationship between the microorganism concentration and the first preset concentration, the second preset concentration, and the third preset concentration is determined again, and corresponding operations are performed.

[0055] The second preset time period is shorter than the third preset time period.

[0056] The above technical solution has the following advantages or beneficial effects: after the second preset time period, the control component obtains the microorganism concentration again and re-evaluates its relationship with each preset concentration to determine whether the storage conditions need to be further adjusted.

[0057] After the third preset time period, the control unit obtains the microorganism concentration again and re-evaluates its relationship with each preset concentration to determine whether the storage conditions need to be further adjusted.

[0058] By setting different preset time periods, the controller can flexibly adjust the monitoring frequency based on the rate of change in microbial concentration. By combining adjustments to the magnetic field intensity range and vacuum level range, the refrigerator can effectively inhibit microbial growth and extend the shelf life of food. Through intelligent monitoring and adjustment, the refrigerator can optimize energy consumption and reduce unnecessary operation while ensuring food preservation.

[0059] In some embodiments of the present application, the refrigerator also includes an ion sterilization module.

[0060] If the odor level of the vacuum drawer is the second odor level, the microbial concentration detection component is activated; specifically, the following steps are performed:

[0061] Obtain the concentration of microorganisms in the vacuum drawer;

[0062] If the microorganism concentration is less than the first preset concentration, determining the vacuum degree interval of the vacuum drawer to be the first vacuum degree interval;

[0063] If the microbial concentration is less than the second preset concentration and greater than or equal to the first preset concentration, the working time of the ion sterilization module is determined to be the first time, and the vacuum degree interval of the vacuum drawer is determined to be the second vacuum degree interval;

[0064] If the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, the ion sterilization module is determined to work for the second time and the vacuum range of the vacuum drawer is the third vacuum range;

[0065] If the microorganism concentration is greater than or equal to the third preset concentration, the duration of the ion sterilization module is determined to be a third time, and a prompt is given to the user.

[0066] Among them, the duration of the first time, the second time, and the third time increases successively.

[0067] The above technical solution has the following advantages or beneficial effects: By using the ion sterilization module, the refrigerator can provide an additional sterilization method, significantly improving the sterilization effect, especially in conditions with high microbial concentrations. The controller dynamically adjusts the operating time of the ion sterilization module based on the microbial concentration, ensuring the appropriate sterilization intensity at different microbial activity levels. By combining the adjustment of vacuum level and ion sterilization, the system can effectively inhibit microbial growth and extend the shelf life of food.

[0068] In some embodiments of the present application, if there are at least two types of food, determining the intersection of temperature ranges corresponding to the at least two types of food, and determining the temperature of the vacuum drawer as the intersection of the temperature ranges further includes:

[0069] Obtaining odor levels and microbial concentrations within the containment chamber to determine the freshness of at least two types of food;

[0070] According to the freshness of at least two types of food, the intersection of the magnetic field strength ranges and the intersection of the vacuum degree ranges of at least two types of food are determined, and the vacuum degree range of the vacuum drawer is determined to be the intersection of the temperature ranges of at least two types of food, and the magnetic field strength range is determined to be the intersection of the magnetic field strength ranges of at least two types of food.

[0071] The above technical solution has the following advantages or beneficial effects: Based on the freshness of each ingredient, the required magnetic field strength range is determined, and the intersection of these ranges is calculated. This intersection represents the magnetic field strength range that can be accepted by multiple types of ingredients. Similarly, the vacuum degree range required for each ingredient is determined, and the intersection of these ranges is calculated. The temperature range of the vacuum drawer is set to the intersection of the temperature ranges. The vacuum degree range of the vacuum drawer is set to the intersection of the vacuum degree ranges. The magnetic field strength range of the vacuum drawer is set to the intersection of the magnetic field strength ranges.

[0072] By calculating the intersection of storage conditions for multiple ingredients, the vacuum drawer provides a comprehensive, optimized storage environment, ensuring that a wide variety of ingredients are preserved under optimal conditions. Controls dynamically adjust storage conditions based on real-time odor levels and microbial concentrations to accommodate changes in the freshness of the ingredients. Through precise control of temperature, vacuum level, and magnetic field strength, the vacuum drawer effectively inhibits microbial growth and extends the shelf life of ingredients.

[0073] In some embodiments of the present application, if there are at least two types of food, a volume ratio of the at least two types of food is determined; the food type with the largest volume is defined as a target food; and after determining the temperature range of the vacuum drawer based on the target food, the method further includes:

[0074] Obtain the odor level and microbial concentration in the holding chamber to determine the freshness of the target food;

[0075] According to the freshness of the target food, the vacuum degree range and magnetic field strength range of the vacuum drawer are determined.

[0076] The above technical solution has the following advantages or beneficial effects: By prioritizing the largest ingredients, the vacuum drawer can effectively protect the largest quantities of ingredients, reducing their risk of spoilage. The control unit can dynamically adjust storage conditions based on real-time detected odor levels and microbial concentrations to adapt to the changing freshness of the target ingredients. By precisely controlling temperature, vacuum level, and magnetic field strength, the system effectively inhibits microbial growth and extends the shelf life of the target ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0077] In order to more clearly illustrate the implementation methods in the embodiments of the present application or related technologies, the following is a brief introduction to the drawings required for use in the embodiments or related technology descriptions. Obviously, the drawings described below are some embodiments of the present application. For ordinary technicians in this field, other drawings can also be obtained based on these drawings.

[0078] Figure 1 A schematic diagram of the structure of a refrigerator provided in an embodiment of the present application;

[0079] Figure 2 Schematic diagram of the structure of the inner tank and vacuum drawer of the refrigerator provided in the embodiment of the present application Figure 1 ;

[0080] Figure 3 Schematic diagram of the structure of the inner tank and vacuum drawer of the refrigerator provided in the embodiment of the present application Figure 2 ;

[0081] Figure 4 Schematic diagram of the structure of the vacuum drawer of the refrigerator provided in the embodiment of the present application Figure 1 ;

[0082] Figure 5 Schematic diagram of the structure of the vacuum drawer of the refrigerator provided in the embodiment of the present application Figure 2 ;

[0083] Figure 6 This is a schematic diagram of the electrical connections of the refrigerator provided in an embodiment of the present application;

[0084] Figure 7 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 1 ;

[0085] Figure 8 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 2 ;

[0086] Figure 9 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 3 ;

[0087] Figure 10Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 4 ;

[0088] Figure 11 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 5 ;

[0089] Figure 12 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 6 ;

[0090] Figure 13 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 7 ;

[0091] Figure 14 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 8 ;

[0092] Figure 15 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 9 .

[0093] Description of reference numerals:

[0094] 100: Refrigerator;

[0095] 200: liner;

[0096] 300: Vacuum drawer;

[0097] 400: Detection component;

[0098] 500: camera module;

[0099] 600: magnetic field device;

[0100] 700: Control parts. DETAILED DESCRIPTION

[0101] Refrigerators are equipped with vacuum drawers. A vacuum environment significantly reduces oxygen levels, slowing the oxidation process of food, thereby extending its shelf life. Low oxygen levels discourage the growth of aerobic microorganisms, reducing the rate of food spoilage. A vacuum environment also reduces moisture evaporation, keeping food moist and fresh. By reducing oxidation and moisture loss, the flavor and nutrients of food are better preserved.

[0102] However, the sealed environment and high humidity in vacuum drawers currently pose a risk of microbial growth, limiting the long-term storage capacity of food. High humidity means more moisture in the air, which creates the necessary conditions for microbial growth. Many bacteria and molds multiply faster in humid environments. Temperature fluctuations can cause condensation inside the drawer, further increasing humidity and creating an ideal environment for microbial growth.

[0103] Sealed environments restrict the flow of air, leading to the accumulation of byproducts of microbial metabolism (such as carbon dioxide and other gases), which may promote the growth of certain anaerobic microorganisms.

[0104] Therefore, the vacuum drawer of the existing refrigerator has the problem of short preservation time.

[0105] In view of this, an embodiment of the present application provides a refrigerator comprising an inner container, a vacuum drawer, a detection assembly, a magnetic field device, and a control unit. The inner container forms a storage chamber; the vacuum drawer is located within the storage chamber and has a receiving cavity; the detection assembly is located within the receiving cavity; the magnetic field device is configured to impart a magnetic field to the receiving cavity of the vacuum drawer; the detection assembly and the magnetic field device are both electrically connected to the control unit, and the control unit is configured to: determine the type of food within the receiving cavity; determine a temperature range for the vacuum drawer based on the type of food; determine the odor level and microbial concentration within the receiving cavity to determine the freshness of the food; and determine a vacuum degree range and a magnetic field strength range for the vacuum drawer based on the freshness of the food.

[0106] The refrigerator provided in the embodiment of the present application can provide personalized storage conditions for different ingredients by identifying the type of ingredients in the accommodating cavity. Different ingredients have different requirements for temperature, vacuum degree and magnetic field strength, and personalized settings can maximize the shelf life of each ingredient. The refrigerator can monitor the odor level and microbial concentration of the ingredients in real time, thereby dynamically evaluating the freshness of the ingredients. This real-time monitoring and adjustment capability allows the refrigerator to adjust the storage conditions in time when the state of the ingredients changes, preventing the ingredients from spoiling prematurely. By comprehensively controlling temperature, vacuum degree and magnetic field strength, the refrigerator can provide a multi-dimensional storage environment. This comprehensive control strategy can effectively inhibit the growth of microorganisms, reduce oxidation reactions, maintain the texture and flavor of the ingredients, and extend the shelf life of the ingredients. Reducing the spoilage and waste of ingredients not only saves costs but also improves food safety.

[0107] In order to make the purpose and implementation of this application clearer, the exemplary implementation of this application will be clearly and completely described below in conjunction with the drawings in the exemplary embodiments of this application. Obviously, the described exemplary embodiments are only part of the embodiments of this application, not all of the embodiments.

[0108] It should be noted that the brief descriptions of terms in this application are only for the purpose of facilitating the understanding of the embodiments described below, and are not intended to limit the embodiments of this application. Unless otherwise specified, these terms should be understood according to their ordinary and usual meanings.

[0109] In the specification and claims of this application and the accompanying drawings, the terms "first," "second," "third," etc. are used to distinguish similar or similar objects or entities, and are not necessarily intended to limit a particular order or sequence, unless otherwise noted. It should be understood that the terms used in this manner are interchangeable under appropriate circumstances.

[0110] The terms "comprise," "include," and "have," and any variations thereof, are intended to cover but not exclude inclusion; for example, a product or device comprising a list of components is not necessarily limited to all the components expressly listed but may include other components not expressly listed or inherent to such product or device.

[0111] Reference Figures 1 to 7 As shown, the embodiment of the present application provides a refrigerator 100, comprising:

[0112] The inner tank 200 is formed with a storage chamber;

[0113] A vacuum drawer 300 is located in the storage room and has a receiving cavity;

[0114] Detection component 400, located in the accommodating cavity;

[0115] The magnetic field device 600 is configured to provide a magnetic field in the receiving cavity of the vacuum drawer 300;

[0116] The control element 700, the detection component 400, and the magnetic field device 600 are all electrically connected to the control element 700. The control element 700 is configured as follows:

[0117] S100: Obtain the type of food in the receiving cavity;

[0118] S200: Determine the temperature range of the vacuum drawer according to the type of food;

[0119] S300: Obtaining the odor level and microbial concentration in the containing cavity to determine the freshness of the food;

[0120] S400: Determine the vacuum degree range and magnetic field strength range of the vacuum drawer according to the freshness of the food.

[0121] For example, the inner container 200 is a main structure of the refrigerator 100, and the inner container 200 forms a storage chamber to accommodate food. The storage chamber provides a basic refrigeration environment to ensure that the food is stored at a low temperature.

[0122] The vacuum drawer 300 is located in the storage room and has a receiving cavity for storing food. The vacuum drawer 300 reduces the oxygen content by adjusting the internal air pressure, thereby slowing down oxidation and microbial growth.

[0123] The detection component 400 is located in the accommodating cavity and is used to monitor the status of the food, and is used to detect parameters such as odor level and microbial concentration to evaluate the freshness of the food.

[0124] The magnetic field device 600 is used to generate a magnetic field in the receiving chamber of the vacuum drawer 300. The magnetic field has a sterilizing effect and helps inhibit the growth of microorganisms. The magnetic field device 600 includes an electromagnetic coil or a permanent magnet.

[0125] The control unit 700 is the core of the entire refrigerator 100 and is responsible for coordinating and controlling the operation of each component. The control unit 700 communicates with the detection component 400 and the magnetic field device 600 through electrical connections. The control unit 700 includes a controller.

[0126] For example, the magnetic field has an antibacterial effect, and the antibacterial effect of the magnetic field is reflected in that the magnetic field interferes with the cell membrane potential and electron transfer of microorganisms.

[0127] In terms of food preservation, the appropriate vacuum level in the vacuum drawer 300 can slow down oxidation reactions and increase the shelf life of food. By adjusting the vacuum level, the vacuum drawer 300 is in an oxygen-deficient environment, which can inhibit aerobic microorganisms and slow down oxidation reactions.

[0128] For example, during use of the vacuum drawer 300 of the refrigerator 100, the control unit 700 determines the type of food within the storage chamber. Based on the food type, the control unit 700 determines the temperature range of the vacuum drawer 300 to optimize storage conditions. Subsequently, the control unit 700 assesses the freshness of the food by detecting odor levels and microbial concentrations. Based on the freshness of the food, the control unit 700 dynamically adjusts the vacuum level range and magnetic field strength range of the vacuum drawer 300 to extend the shelf life of the food.

[0129] The refrigerator 100 provided in the embodiment of the present application can provide personalized storage conditions for different ingredients by identifying the type of ingredients in the accommodating cavity. Different ingredients have different requirements for temperature, vacuum degree and magnetic field strength, and personalized settings can maximize the shelf life of each ingredient. The refrigerator 100 can monitor the odor level and microbial concentration of the ingredients in real time, thereby dynamically evaluating the freshness of the ingredients. This real-time monitoring and adjustment capability allows the refrigerator 100 to adjust the storage conditions in time when the state of the ingredients changes, preventing the ingredients from spoiling prematurely. By comprehensively controlling temperature, vacuum degree and magnetic field strength, the refrigerator 100 can provide a multi-dimensional storage environment. This comprehensive control strategy can effectively inhibit the growth of microorganisms, reduce oxidation reactions, maintain the texture and flavor of the ingredients, and extend the shelf life of the ingredients. Reducing the spoilage and waste of ingredients not only saves costs but also improves food safety.

[0130] As a feasible implementation, the refrigerator 100 further includes a camera module 500 , which is located in the accommodating cavity, and the camera module 500 is electrically connected to the control component 700 .

[0131] Obtain the type of food in the receiving cavity; specifically including:

[0132] S101: Acquire an image of food in a containing cavity, and determine the type of food according to the image of food.

[0133] For example, the camera module 500 is installed in the accommodating cavity to capture images of food. The camera module 500 is electrically connected to the control unit 700 and can transmit image data to the control unit 700 for analysis in real time. The camera module 500 includes a video camera and a still camera.

[0134] Using image recognition technology, the controller 700 analyzes the image to determine the type of food. Using the camera module 500, the refrigerator 100 automatically identifies the type of food, eliminating the need for manual user input. This automated recognition reduces the user's operational burden and improves ease of use.

[0135] In other embodiments, the user manually enters the ingredient types through the touch screen of the refrigerator 100. In this way, the user can enter the ingredient types directly on the touch screen of the refrigerator 100, which is simple and clear. For users who are not accustomed to using smartphones or applications, the touch screen provides a more traditional and intuitive interaction method.

[0136] In some other embodiments, the user enters the ingredient type through a mobile app. The user can enter or update ingredient information through the mobile app anywhere, without having to operate in front of the refrigerator 100. Data synchronization with other smart home devices or services can be achieved to achieve a broader smart home ecosystem.

[0137] As a feasible implementation method, refer to Figure 8 and Figure 9 As shown, after obtaining the type of food in the accommodating cavity, the method further includes:

[0138] S111: Determine the number of food types in the receiving cavity based on the food image;

[0139] S112: If the number of food types is one, determine the temperature range of the vacuum drawer;

[0140] S113: If the number of food types is at least two, determining the intersection of temperature ranges corresponding to the at least two food types; and determining the temperature of the vacuum drawer to be the intersection of the temperature ranges;

[0141] Or, S114: if there are at least two types of ingredients, obtain the volumes of the at least two types of ingredients and determine the volume ratio of the at least two types of ingredients; define the type of ingredient with the largest volume as the target ingredient; and determine the temperature range of the vacuum drawer based on the target ingredient.

[0142] In some embodiments, if there is only one kind of food in the accommodating cavity of the vacuum drawer 300 , the control unit 700 can directly determine the temperature range of the vacuum drawer 300 according to the characteristics of the food, to ensure that the food is stored under optimal conditions.

[0143] Among them, food materials include fruits and vegetables, fresh food and rare food. For fresh food materials, the corresponding temperature range of the vacuum drawer 300 is -3-2°C; for fruit and vegetable food materials, the corresponding temperature range of the vacuum drawer 300 is 1-6°C; for rare food materials, the corresponding temperature range of the vacuum drawer 300 is 0-5°C.

[0144] In other embodiments, if multiple ingredients are stored in the vacuum drawer 300's storage chamber, the controller 700 can calculate the intersection of the temperature ranges corresponding to these ingredients. This intersection temperature range represents a temperature range that is acceptable to all of the ingredients. This ensures that all of the ingredients are stored at a compatible temperature, avoiding the issue of a single ingredient prioritizing storage conditions for other ingredients.

[0145] In yet other embodiments, if multiple ingredients are stored in the vacuum drawer 300's storage chamber, the controller 700 controls the camera module 500 to obtain the volume of each ingredient and calculate their volume ratio. The ingredient with the largest volume is defined as the target ingredient, and the temperature range of the vacuum drawer 300 is determined based on the characteristics of the target ingredient. This prioritizes larger ingredients, ensuring they are stored under optimal conditions. This is particularly useful when a particular ingredient occupies a significant portion of the space.

[0146] The refrigerator 100 provided in this embodiment of the present application offers multiple strategies for handling different storage scenarios, ensuring optimal storage conditions in all situations. Through precise temperature control, the vacuum drawer 300 can extend the shelf life of food, reduce waste, improve food safety, and reduce the user's operational burden, thereby enhancing the convenience and user experience of the smart refrigerator 100.

[0147] As a feasible implementation method, refer to Figure 10 As shown, the detection component 400 includes an odor detection component and a microorganism concentration detection component.

[0148] If the number of food types is one, determining the temperature range of the vacuum drawer also includes:

[0149] S301: Acquire odor information in the receiving cavity, and determine the odor level of the vacuum drawer based on the odor information and a preset odor information and odor level comparison table;

[0150] S302: Determine whether to activate the microbial concentration detection component based on the odor level of the vacuum drawer;

[0151] S303: If the odor level of the vacuum drawer is the first odor level, the odor detection component is activated again after a first preset time period;

[0152] S304: If the odor level of the vacuum drawer is the second odor level, the microbial concentration detection component is activated to detect the microbial concentration of the receiving chamber;

[0153] S305: If the odor level of the vacuum drawer is the third odor level, a prompt is given to the user.

[0154] The values of the first odor level, the second odor level, and the third odor level gradually increase.

[0155] Exemplarily, the odor detection element is used to detect odor information in the receiving cavity and determine the current odor level by comparing it with a preset odor information and odor level comparison table.

[0156] Among them, the odor detection element can be an odor sensor, such as a metal oxide sensor. Metal oxide sensors are usually made of metal oxide semiconductor materials (such as tin dioxide, SnO2). When odor molecules (usually volatile organic compounds or other gases) come into contact with the surface of the odor sensor, they will chemically react with the metal oxide material. This reaction usually involves the interaction between gas molecules and oxygen ions on the oxide surface. The chemical reaction causes the resistance of the metal oxide material to change. The sensor detects the presence and concentration of the gas by measuring this resistance change. After the metal oxide sensor senses the odor concentration, the voltage of the odor oxide sensor changes and reaches a preset value. This preset value has no unit.

[0157] The first odor level is the fresh state, and the odor level value is 1-20, corresponding to the sensor voltage range of 0.1-0.75V. When in the first odor level, the control component 700 will start the odor detection component again after the first preset time period to ensure continuous monitoring. The second odor level is the sub-fresh state, and the odor level value is 21-60, corresponding to the sensor voltage range of 0.76~1.95V. When in the second odor level, it indicates that there may be a slight risk of deterioration. The control component 700 starts the microbial concentration detection component to obtain more detailed microbial information. The third odor level is not fresh, and the odor level value is 61-99, corresponding to the sensor voltage range of 1.96-3.1V. When in the third odor level, the control component 700 will issue a prompt to the user to take further measures. The maximum odor level value does not exceed 99, corresponding to a voltage of 3.2V.

[0158] The odor sensor works once every 0-12 hours.

[0159] When the odor level reaches the third level, it is considered food spoilage, prompting users to promptly observe and remove spoiled food. When the odor level reaches the second level, it is considered partially spoiled, requiring the microbial concentration detection component to identify the vacuum drawer's 300 microbial concentration. At the first level, the microbial concentration detection system does not need to be activated.

[0160] The refrigerator 100 provided in this embodiment of the present application utilizes graded odor detection to precisely monitor the state of food ingredients, providing more accurate freshness management. Based on changes in odor levels, the control unit 700 dynamically adjusts the detection strategy to ensure timely detection and resolution of potential spoilage issues. Through continuous monitoring and dynamic adjustments, the refrigerator 100 effectively extends the shelf life of food ingredients and improves food safety.

[0161] As a feasible implementation method, refer to Figure 11As shown, if the odor level of the vacuum drawer is the second odor level, the microbial concentration detection element is activated to detect the microbial concentration; specifically, the process includes:

[0162] S311: Obtaining the concentration of microorganisms in the containing cavity of the vacuum drawer;

[0163] S312: If the microorganism concentration is less than the first preset concentration, determining the vacuum degree interval of the vacuum drawer to be the first vacuum degree interval;

[0164] S313: If the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, determining that the magnetic field strength interval of the vacuum drawer is the preset magnetic field strength interval and the vacuum degree interval of the vacuum drawer is the second vacuum degree interval;

[0165] S314: If the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, determining that the magnetic field strength interval of the vacuum drawer is the preset magnetic field strength interval and the vacuum degree interval of the vacuum drawer is the third vacuum degree interval;

[0166] S315: If the microorganism concentration is greater than or equal to the third preset concentration, prompt the user;

[0167] The vacuum degree intervals of the second vacuum degree interval, the first vacuum degree interval, and the third vacuum degree interval decrease in sequence.

[0168] For example, when the odor level reaches the second odor level, the microorganism concentration detection element is activated to obtain the microorganism concentration in the receiving chamber, and the storage conditions are adjusted according to the microorganism concentration.

[0169] The first preset concentration is 1*10 4 CFU / g, the second preset concentration is 1*10 5 CFU / g, the third preset concentration is 1*10 6 CFU / g.

[0170] When the microbial concentration is less than the first preset concentration, indicating that the microbial concentration is low, the control unit 700 determines the vacuum degree range of the vacuum drawer 300 to be the first vacuum degree range. This indicates that the microbial activity is low and the current vacuum degree is sufficient to inhibit its growth.

[0171] When the microbial concentration is less than the second preset concentration and greater than or equal to the first preset concentration, indicating a medium microbial concentration, the controller 700 determines the magnetic field strength range of the vacuum drawer 300 to be within the preset magnetic field strength range to inhibit and kill anaerobic microorganisms. The controller 700 also determines the vacuum range to be within the second vacuum range to reduce the activity of aerobic microorganisms.

[0172] When the microbial concentration is less than the third preset concentration and greater than or equal to the second preset concentration, indicating a high microbial concentration, the controller 700 determines the magnetic field strength range of the vacuum drawer 300 to be within the preset magnetic field strength range, inhibiting and killing anaerobic microorganisms. The vacuum range is determined to be within the third vacuum range to further reduce the activity of aerobic microorganisms and enhance microbial control.

[0173] When the microbial concentration is greater than the third preset concentration, it indicates that the microbial concentration is a high microbial concentration, and a prompt is issued to the user, suggesting that the food status be checked or other measures be taken.

[0174] By grading microbial concentrations, the vacuum drawer 300 of the refrigerator 100 can precisely adjust the vacuum level and magnetic field strength ranges to effectively inhibit microbial growth. Based on the real-time detected microbial concentration, the vacuum drawer 300 of the refrigerator 100 can dynamically adjust storage conditions to ensure the optimal freshness environment at different microbial activity levels.

[0175] As a feasible implementation, the preset magnetic field strength interval is A, and A satisfies: 10mT<A<20mT.

[0176] Exemplarily, the preset magnetic field intensity range is 10-20 mT. Within the preset magnetic field intensity range, the magnetic field changes the physical properties of the bacterial cell membrane, such as fluidity and permeability. Such changes may lead to cell membrane damage or dysfunction, thereby affecting the viability of the bacteria. Within the preset magnetic field intensity range, the magnetic field may promote the generation of free radicals. Free radicals are highly reactive molecules that can attack bacterial DNA, proteins, and lipids, causing bacterial cell damage and death. Within the preset magnetic field intensity range, the magnetic field affects the activity of enzymes in bacteria. Enzymes are important molecules that catalyze biochemical reactions. The magnetic field may inhibit bacterial metabolic activity by changing the conformation of the enzyme or the state of the active center. The magnetic field affects the charge distribution and current flow of bacteria through the electromagnetic induction effect. This effect may interfere with the normal physiological functions of bacteria, resulting in their restricted growth and reproduction. The magnetic field affects bacterial gene expression, leading to the upregulation or downregulation of certain key genes, thereby inhibiting bacterial growth and reproduction.

[0177] Conversely, when the preset magnetic field strength is less than 10mT, the magnetic field strength is too low to produce significant biological effects and effectively change bacterial cell membrane properties or enzyme activity. Free radical generation may be insufficient, and the key molecular structures of bacteria may not be effectively attacked.

[0178] Conversely, when the preset magnetic field strength is greater than 20mT, the excessively high magnetic field strength may lead to nonspecific effects, affecting not only bacteria but also other food ingredients. High-intensity magnetic fields may increase energy consumption and equipment costs, while potentially minimizing the improvement in sterilization effectiveness.

[0179] As a feasible implementation method, refer to Figure 12 As shown, if the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, then determining that the magnetic field strength interval of the vacuum drawer is the preset magnetic field strength interval and the vacuum degree interval of the vacuum drawer is the second vacuum degree interval, further comprising:

[0180] S321: Obtaining the microbial concentration of the vacuum drawer again after a second preset time period;

[0181] S322: re-determining the relationship between the microorganism concentration and the first preset concentration, the second preset concentration, and the third preset concentration, and performing corresponding operations;

[0182] Reference Figure 13 As shown, in some embodiments, if the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, then determining that the magnetic field strength range of the vacuum drawer is the preset magnetic field strength range and the vacuum degree range of the vacuum drawer is the third vacuum degree range, further comprising:

[0183] S331: obtaining the microbial concentration of the vacuum drawer again after a third preset time period;

[0184] S332: Re-determine the relationship between the microorganism concentration and the first preset concentration, the second preset concentration, and the third preset concentration, and perform corresponding operations.

[0185] The second preset time period is shorter than the third preset time period.

[0186] For example, when the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, the magnetic field strength interval of the vacuum drawer 300 is determined to be the preset magnetic field strength interval and the vacuum degree interval of the vacuum drawer 300 is determined to be the second vacuum degree interval.

[0187] After the second preset time period, the control unit 700 obtains the microorganism concentration again and re-evaluates its relationship with each preset concentration to determine whether the storage conditions need to be further adjusted.

[0188] When the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, the magnetic field strength interval of the vacuum drawer 300 is determined to be the preset magnetic field strength interval, and the vacuum degree interval of the vacuum drawer 300 is determined to be the third vacuum degree interval.

[0189] After the third preset time period, the control unit 700 obtains the microorganism concentration again and re-evaluates its relationship with each preset concentration to determine whether the storage conditions need to be further adjusted.

[0190] By setting different preset time periods, the control unit 700 can flexibly adjust the monitoring frequency based on the rate of change in microbial concentration. By combining adjustments to the magnetic field strength and vacuum level, the refrigerator 100 can effectively inhibit microbial growth and extend the shelf life of food. Through intelligent monitoring and adjustment, the refrigerator 100 can optimize energy consumption and reduce unnecessary operations while ensuring food preservation.

[0191] The second preset time period is 10-30 minutes. The third preset time period is 30-60 minutes. This time period is not a simple interval, but the working time after identifying the microbial concentration and adjusting the vacuum level and magnetic field strength. After this preset time period, the microbial concentration is identified again. Therefore, as the microbial concentration increases, the preset time period will increase.

[0192] For fresh ingredients, the first vacuum degree range is 0.6-0.7atm, the second vacuum degree range is 0.7-0.8atm, and the third vacuum degree range is <0.6atm; for fruit and vegetable ingredients, the first vacuum degree range is 0.7-0.8atm, the second vacuum degree range is 0.8-0.9atm, and the third vacuum degree range is <0.7atm; for precious ingredients, the first vacuum degree range is 0.65-0.75atm, the second vacuum degree range is 0.75-0.85atm, and the third vacuum degree range is <0.65atm.

[0193] As a feasible implementation method, refer to Figure 14 As shown, the refrigerator 100 further includes an ion sterilization module, which is electrically connected to the control unit 700 .

[0194] If the odor level of the vacuum drawer is the second odor level, the microbial concentration detection component is activated; specifically, the following steps are performed:

[0195] S341: obtaining the concentration of microorganisms in the vacuum drawer;

[0196] S342: If the microorganism concentration is less than the first preset concentration, determining the vacuum degree interval of the vacuum drawer to be the first vacuum degree interval;

[0197] S343: If the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, determining that the ion sterilization module operates for the first time and the vacuum range of the vacuum drawer is the second vacuum range;

[0198] S344: If the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, determining that the ion sterilization module operates for the second time and the vacuum range of the vacuum drawer is the third vacuum range;

[0199] S345: If the microorganism concentration is greater than or equal to the third preset concentration, the duration of the ion sterilization module is determined to be a third time, and a prompt is given to the user.

[0200] Among them, the duration of the first time, the second time, and the third time increases successively.

[0201] For example, when the microbial concentration is low (less than the first preset concentration), the vacuum range of the vacuum drawer 300 is determined to be the first vacuum range. At this time, the microbial activity is low, and the basic vacuum condition is sufficient to inhibit its growth, without the need for additional ion sterilization.

[0202] When the microbial concentration is a medium microbial concentration (less than the second preset concentration and greater than or equal to the first preset concentration), the ion sterilization module is set to operate for the first time to provide a moderate sterilization effect. The vacuum range of the vacuum drawer 300 is set to the second vacuum range to reduce the activity of aerobic microorganisms.

[0203] When the microbial concentration is relatively high (less than the third preset concentration and greater than or equal to the second preset concentration), the ion sterilization module is set to operate for the second time to provide a stronger sterilization effect. The vacuum range of the vacuum drawer 300 is set to the third vacuum range to reduce the activity of aerobic microorganisms.

[0204] When the microbial concentration is high (greater than or equal to the third preset concentration), the ion sterilization module is set to operate for a third time to provide a maximum sterilization effect. A prompt is issued to the user, suggesting that the food status be checked or other measures be taken.

[0205] Among them, the duration of the first time ranges from 0 to 10 minutes, the duration of the second time ranges from 0 to 20 minutes, and the duration of the third time ranges from 0 to 30 minutes.

[0206] By utilizing the ion sterilization module, refrigerator 100 provides an additional sterilization method, significantly enhancing sterilization effectiveness, particularly at high microbial concentrations. Based on the microbial concentration, control unit 700 dynamically adjusts the ion sterilization module's operating time, ensuring appropriate sterilization intensity at varying microbial activity levels. By combining adjustments to the vacuum level and ion sterilization, the system effectively inhibits microbial growth and extends the shelf life of food.

[0207] In some embodiments, the ion sterilization module includes a negative ion generator. The negative ion generator releases electrons through high-voltage electrodes. These electrons combine with oxygen molecules in the air to form negative oxygen ions. These negative oxygen ions can attach to the surfaces of bacteria and viruses, damaging their cell membranes or protein structures, thereby inhibiting their growth or causing their death.

[0208] In other embodiments, the ion sterilization module includes a plasma sterilization device. Plasma is a gaseous state composed of ions, electrons, and neutral particles, typically generated by an electric or magnetic field. The active particles in the plasma can destroy the cell walls and DNA structure of microorganisms, thereby achieving a sterilization effect.

[0209] In some other embodiments, the ion sterilization module is an ozone generator. An ozone generator converts oxygen molecules into ozone through corona discharge or ultraviolet radiation. Ozone is a strong oxidant that can oxidize the cell walls and internal structures of bacteria and viruses, causing them to become inactivated or killed.

[0210] In some further embodiments, the ion sterilization module includes a silver ion sterilization device. Silver ions have natural antibacterial properties and can be released into the environment through electrolysis or other methods. Silver ions can bind to bacterial cell walls, disrupting their metabolic processes and inhibiting their growth and reproduction.

[0211] As a feasible implementation, if there are at least two types of food, then determining the intersection of temperature ranges corresponding to the at least two types of food, and determining that the temperature of the vacuum drawer is the intersection of the temperature ranges further includes:

[0212] S401: Obtaining the odor level and microbial concentration in the receiving chamber to determine the freshness of at least two types of food;

[0213] S402: Determine the intersection of the magnetic field strength ranges and the intersection of the vacuum degree ranges of the at least two types of food based on the freshness of the at least two types of food, and determine that the vacuum degree range of the vacuum drawer is the intersection of the temperature ranges of the at least two types of food, and the magnetic field strength range is the intersection of the magnetic field strength ranges of the at least two types of food.

[0214] For example, when there are at least two types of food in the storage chamber, the controller 700 first determines the intersection of the temperature ranges corresponding to these food items. This intersection represents the temperature range that can be tolerated by the multiple types of food items, ensuring that the appropriate storage temperature is provided without damaging any of the food items.

[0215] Subsequently, the control unit 700 obtains the odor level and microbial concentration in the receiving chamber to assess the freshness of each food. This step helps to understand the current freshness requirements of the food.

[0216] Based on the freshness of each ingredient, determine the required magnetic field strength range and calculate the intersection of these ranges. This intersection represents the magnetic field strength range that can be accepted by multiple types of ingredients. Similarly, determine the vacuum degree range required for each ingredient and calculate the intersection of these ranges. Set the temperature range of the vacuum drawer 300 to the intersection of the temperature ranges. Set the vacuum degree range of the vacuum drawer 300 to the intersection of the vacuum degree ranges. Set the magnetic field strength range of the vacuum drawer 300 to the intersection of the magnetic field strength ranges.

[0217] By calculating the intersection of storage conditions for multiple ingredients, the vacuum drawer 300 provides a comprehensive, optimized storage environment, ensuring that a wide variety of ingredients are preserved under optimal conditions. The control unit 700 dynamically adjusts storage conditions based on real-time detected odor levels and microbial concentrations to accommodate changes in the freshness of the ingredients. Through precise control of temperature, vacuum level, and magnetic field strength, the vacuum drawer 300 effectively inhibits microbial growth and extends the shelf life of ingredients.

[0218] As a feasible implementation method, refer to Figure 15 As shown, if the number of food types is at least two, then the volume ratio of the at least two food types is determined; the food type with the largest volume is defined as the target food; after determining the temperature range of the vacuum drawer based on the target food, the following is further included:

[0219] S411: Obtaining the odor level and microbial concentration in the containing cavity to determine the freshness of the target food;

[0220] S412: Determine the vacuum degree range and magnetic field strength range of the vacuum drawer according to the freshness of the target food.

[0221] For example, when there are at least two ingredients in the storage chamber, the controller 700 first calculates the volume of each ingredient. By comparing the volumes, the ingredient with the largest volume is identified as the target ingredient. Based on the characteristics of the target ingredient, a temperature range is determined for that ingredient, and the temperature of the vacuum drawer 300 is set to that range. This step ensures that the target ingredient is stored under optimal conditions.

[0222] Subsequently, the control unit 700 obtains the odor level and microbial concentration in the receiving chamber to evaluate the freshness of the target food, which helps to understand the current freshness requirements of the target food.

[0223] The required vacuum range is determined based on the freshness of the target food. The vacuum range of the vacuum drawer 300 is adjusted to match this requirement. Similarly, the required magnetic field strength range is determined based on the freshness of the target food. The magnetic field strength of the vacuum drawer 300 is adjusted to match this requirement.

[0224] By prioritizing the largest ingredients, the vacuum drawer 300 protects these most abundant ingredients, reducing their risk of spoilage. The control unit 700 dynamically adjusts storage conditions based on real-time odor levels and microbial concentrations to accommodate the changing freshness of the target ingredients. Through precise control of temperature, vacuum level, and magnetic field strength, the system effectively inhibits microbial growth and extends the shelf life of the target ingredients.

[0225] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some or all of the technical features therein. These modifications or replacements do not deviate the essence of the corresponding technical solutions from the scope of the technical solutions of the embodiments of the present application.

[0226] For ease of explanation, the above description has been presented in conjunction with specific embodiments. However, the above exemplary discussion is not intended to be exhaustive or to limit the embodiments to the specific forms disclosed above. Based on the above teachings, various modifications and variations are possible. The above embodiments have been selected and described to better explain the principles and practical applications, thereby enabling those skilled in the art to better utilize the embodiments and various variations of the embodiments suitable for specific use considerations.

Claims

1. A refrigerator, characterized in that: include: An inner container (200) is formed with a storage chamber; A vacuum drawer (300) is located in the storage room, and the vacuum drawer (300) has a receiving cavity; A detection component (400) is located in the accommodating cavity; A magnetic field device (600) is configured to cause the accommodating cavity of the vacuum drawer (300) to have a magnetic field; The control component (700), the detection component (400), and the magnetic field device (600) are all electrically connected to the control component (700), and the control component (700) is configured as follows: Obtaining the type of food in the containing cavity; Determining a temperature range of the vacuum drawer (300) according to the type of food; Obtaining the odor level and microbial concentration in the containing cavity to determine the freshness of the food; The vacuum degree range and magnetic field strength range of the vacuum drawer (300) are determined according to the freshness of the food.

2. The refrigerator according to claim 1, wherein: The refrigerator further comprises a camera module (500), the camera module (500) being located in the accommodating cavity, and the camera module (500) being electrically connected to the control component (700); The step of obtaining the type of food in the accommodating cavity specifically includes: An image of food in the accommodating cavity is acquired, and the type of food is determined based on the image of food.

3. The refrigerator according to claim 2, characterized in that After obtaining the type of food in the accommodating cavity, the method further includes: determining the number of food types in the containing cavity according to the food image; If the number of the food type is one, determining the temperature range of the vacuum drawer (300); If the number of the food types is at least two, determining the intersection of the temperature ranges corresponding to the at least two food types, and determining the temperature of the vacuum drawer (300) to be the intersection of the temperature ranges; Alternatively, if there are at least two types of ingredients, volumes of the at least two types of ingredients are obtained, and a volume ratio of the at least two types of ingredients is determined; and the type of ingredient with the largest volume is defined as the target ingredient; The temperature range of the vacuum drawer (300) is determined according to the target food.

4. The refrigerator according to claim 3, characterized in that The detection component (400) includes an odor detection component and a microorganism concentration detection component; If the number of the food type is one, then after determining the temperature range of the vacuum drawer (300), the method further includes: Acquiring odor information in the accommodating cavity, and determining the odor level of the vacuum drawer (300) based on the odor information and a preset odor information and odor level comparison table; determining whether it is necessary to activate the microorganism concentration detection element according to the odor level of the vacuum drawer (300); If the odor level of the vacuum drawer (300) is the first odor level, the odor detection element is activated again after a first preset time period; If the odor level of the vacuum drawer (300) is the second odor level, activating the microorganism concentration detection element to detect the microorganism concentration in the receiving chamber; If the odor level of the vacuum drawer (300) is the third odor level, prompting the user; The values of the first odor level, the second odor level, and the third odor level gradually increase.

5. The refrigerator according to claim 4, characterized in that If the odor level of the vacuum drawer is the second odor level, the microorganism concentration detection component is activated to detect the microorganism concentration; specifically comprising: Obtaining the concentration of microorganisms in the containing cavity of the vacuum drawer (300); If the microorganism concentration is less than a first preset concentration, determining that the vacuum degree interval of the vacuum drawer (300) is a first vacuum degree interval; If the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, the magnetic field strength interval of the vacuum drawer (300) is determined to be the preset magnetic field strength interval, and the vacuum degree interval of the vacuum drawer (300) is determined to be the second vacuum degree interval; If the microorganism concentration is less than a third preset concentration and greater than or equal to the second preset concentration, determining that the magnetic field intensity interval of the vacuum drawer (300) is the preset magnetic field intensity interval, and the vacuum degree interval of the vacuum drawer (300) is the third vacuum degree interval; If the microorganism concentration is greater than or equal to the third preset concentration, prompt the user; The vacuum degree intervals of the second vacuum degree interval, the first vacuum degree interval, and the third vacuum degree interval decrease in sequence.

6. The refrigerator according to claim 5, characterized in that The preset magnetic field strength interval is A, and A satisfies: 10mT<A<20mT.

7. The refrigerator according to claim 5, characterized in that If the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, then determining that the magnetic field intensity interval of the vacuum drawer (300) is the preset magnetic field intensity interval and the vacuum degree interval of the vacuum drawer (300) is the second vacuum degree interval, further comprising: obtaining the microorganism concentration of the vacuum drawer (300) again after a second preset time period; re-determining the relationship between the microorganism concentration and the first preset concentration, the second preset concentration, and the third preset concentration, and performing corresponding operations; And / or, if the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, then determining that the magnetic field strength interval of the vacuum drawer (300) is the preset magnetic field strength interval and the vacuum degree interval of the vacuum drawer (300) is the third vacuum degree interval, further comprising: obtaining the microorganism concentration of the vacuum drawer (300) again after a third preset time period; re-determining the relationship between the microorganism concentration and the first preset concentration, the second preset concentration, and the third preset concentration, and performing corresponding operations; The second preset time period is shorter than the third preset time period.

8. The refrigerator according to claim 4, wherein: It also includes an ion sterilization module; If the odor level of the vacuum drawer is the second odor level, activating the microbial concentration detection component specifically includes: obtaining the concentration of microorganisms in the vacuum drawer (300); If the microorganism concentration is less than a first preset concentration, determining that the vacuum degree interval of the vacuum drawer (300) is a first vacuum degree interval; If the microorganism concentration is less than the second preset concentration and greater than or equal to the first preset concentration, the operating time of the ion sterilization module is determined to be the first time, and the vacuum degree interval of the vacuum drawer (300) is the second vacuum degree interval; If the microorganism concentration is less than the third preset concentration and greater than or equal to the second preset concentration, the operating time of the ion sterilization module is determined to be the second time, and the vacuum degree interval of the vacuum drawer (300) is the third vacuum degree interval; If the microorganism concentration is greater than or equal to the third preset concentration, determining that the duration of the ion sterilization module is a third time, and prompting the user; The first time, the second time, and the third time increase in length in sequence.

9. The refrigerator according to claim 3, wherein: If the number of the food types is at least two, then determining the intersection of the temperature ranges corresponding to the at least two food types, and determining that the temperature of the vacuum drawer (300) is the intersection of the temperature ranges further includes: Obtaining the odor level and microbial concentration in the containing cavity to determine the freshness of at least two types of food; According to the freshness of at least two types of food, the intersection of the magnetic field strength intervals and the intersection of the vacuum degree intervals of at least two types of food are determined, and the vacuum degree interval of the vacuum drawer (300) is determined to be the intersection of the temperature intervals of at least two types of food, and the magnetic field strength interval is determined to be the intersection of the magnetic field strength intervals of at least two types of food.

10. The refrigerator according to any one of claims 3 to 8, characterized in that: If the number of the food types is at least two, determining a volume ratio of the at least two food types; defining the food type with the largest volume as the target food; After determining the temperature range of the vacuum drawer (300) according to the target food, the method further includes: Obtaining the odor level and microbial concentration in the containing cavity to determine the freshness of the target food; According to the freshness of the target food, the vacuum degree range and the magnetic field strength range of the vacuum drawer (300) are determined.

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