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 magnetic field device, a refrigerating system, a vacuum system and a control piece. The magnetic field device is configured to enable the accommodating cavity of the vacuum drawer to have a magnetic field; the refrigerating system is used for adjusting the temperature in the accommodating cavity; the vacuum system is used for adjusting the vacuum degree in the accommodating cavity; the control piece is electrically connected with the magnetic field device, the refrigerating system and the vacuum system, and the control piece is configured to obtain the types of food materials in the containing cavity; according to the food material types, the storage mode of the vacuum drawer is determined, and the storage mode comprises the temperature interval, the vacuum degree interval and the magnetic field intensity interval of the vacuum drawer. According to the refrigerator, by coordinating the temperature interval, the vacuum degree interval and the magnetic field intensity interval, the refrigerator is suitable for preservation of more kinds of food materials, the preservation effect of the multiple kinds of food materials is improved, and the preservation capacity of the refrigerator is improved.

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] In the related art, a vacuum drawer is provided in a refrigerator. The principle of the vacuum drawer is to slow down food oxidation and microbial growth by reducing oxygen concentration, thereby maintaining the freshness, taste and nutrition of the food.

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

[0005] The present application provides a refrigerator that coordinates temperature ranges, vacuum ranges, and magnetic field strength ranges to control microorganisms with low temperature, inhibit oxidation with low oxygen, and inhibit the activity of enzyme molecules inside food with a magnetic field. The refrigerator is suitable for preserving a variety of food ingredients, and achieves a preservation effect by regulating the inside and outside of the food ingredients, thereby improving the refrigerator's preservation ability.

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

[0010] A refrigeration system for regulating the temperature in the receiving chamber;

[0011] A vacuum system, used for adjusting the vacuum degree in the receiving chamber;

[0012] The control unit is electrically connected to the magnetic field device, the refrigeration system, and the vacuum system. The control unit is configured as follows:

[0013] Obtaining the type of food in the receiving cavity;

[0014] The storage mode of the vacuum drawer is determined according to the type of food. The storage mode includes the temperature range, vacuum degree range and magnetic field strength range of the vacuum drawer.

[0015] The above technical solution has the following advantages or beneficial effects: the control unit can obtain the type of food located in the accommodating cavity and determine the storage mode of the vacuum drawer according to the type of food, and the storage mode includes the temperature range, vacuum range and magnetic field strength range of the vacuum drawer. The refrigerator provided in the embodiment of the present application can adapt to a wider range of food types and characteristics by intelligently adjusting the temperature range, vacuum range and magnetic field strength range, and provide a customized preservation solution, so as to meet the specific requirements of different food for preservation conditions; further, by coordinating the temperature range, vacuum range and magnetic field strength range, low temperature controls microorganisms, low oxygen inhibits oxidation, and magnetic field inhibits the activity of enzyme molecules inside food, the refrigerator is adapted to the preservation of more types of food, improves the preservation effect of multiple types of food, and improves the preservation capacity of the refrigerator.

[0016] Furthermore, in a vacuum drawer, by adjusting the temperature range, vacuum degree range and magnetic field strength range, not only can the preservation effect of food be improved, but also the storage temperature range of food can be improved.

[0017] For fresh ingredients, such as meat, freezing causes ice crystals to form on the meat's surface, causing it to freeze. Upon thawing, these ice crystals puncture the meat's cells, leading to loss of juice and nutrients. Rising temperatures also accelerate spoilage. Therefore, freezing temperatures are used to preserve meat for short-term consumption, preventing freezing and maintaining its short-term freshness. Since the freezing point of meat typically ranges from -2°C to 0°C, the typical meat storage temperature range in a refrigerator's vacuum drawer is -2°C to 1°C. Because the low oxygen and low pressure conditions of a vacuum can inhibit oxidation reactions and reduce the activity of aerobic microorganisms, and because magnetic fields inhibit enzyme activity and form smaller ice crystals during freezing, the coordinated control of temperature, vacuum, and magnetic field can extend the meat's freezing temperature range to -3°C to 2°C, preventing overfreezing and spoilage. In other words, by controlling these three factors, the storage temperature range for fresh ingredients like beef is expanded.

[0018] For fruits and vegetables, after harvesting, due to a lack of water, nutrients, and photosynthesis, they lose water and nutrients through respiration and transpiration. Low temperatures are typically used to suppress respiration and metabolic rates to reduce nutrient loss. Most fruits and vegetables are best stored between 1-4°C. Temperatures below 1°C may cause freezing below 0°C due to temperature fluctuations in the refrigerator, while higher temperatures accelerate spoilage. Vacuum, low oxygen, and low pressure conditions inhibit oxidation reactions and reduce the activity of aerobic microorganisms. Magnetic fields inhibit enzyme activity and promote the orderly arrangement of diamagnetic substances such as water molecules, comprehensively suppressing the physiological and biochemical reaction rates and metabolic rates of fruits and vegetables after harvest. Therefore, the coordinated control of temperature, vacuum, and magnetic field can expand the optimal storage temperature range for fruits and vegetables to 1-6°C, improving freshness preservation. In other words, by controlling temperature, vacuum, and magnetic field intensity, the storage temperature range for fruits and vegetables such as green peppers is expanded.

[0019] For precious food ingredients, such as dry goods, which have a high fatty acid content and are easily oxidized to produce a rancid taste, they will also absorb moisture and taste worse due to high humidity. Therefore, ready-to-eat dry food is usually stored at 0-3°C on a daily basis. Because vacuum low oxygen and low pressure conditions can inhibit oxidation reactions, reduce the activity of aerobic microorganisms, and control environmental moisture, and magnetic fields can inhibit enzyme activity, the coordinated control of temperature, vacuum degree, and magnetic field can expand the optimal storage temperature range of dry food ingredients to 0-5°C, extending the shelf life. In other words, by controlling the three factors of temperature, vacuum degree, and magnetic field strength, the storage temperature range of precious food ingredients such as bird's nests has been expanded.

[0020] In summary, temperature, vacuum degree and magnetic field strength may jointly affect the storage effect through different physical mechanisms. For example, low temperature can slow down molecular motion and reduce the rate of chemical reactions. Vacuum reduces oxygen partial pressure and inhibits oxidation reactions. The magnetic field affects the polar arrangement of water or biological molecules, further inhibiting ice crystal formation or microbial activity. When the three work together, the deficiency of a certain factor (such as the temperature is not low enough) may be compensated by other factors (such as vacuum or magnetic field), so there is no need to push the temperature of a single factor to extreme conditions. In this way, the extended temperature can reduce the demand for refrigeration and achieve 300% energy saving in the vacuum drawer.

[0021] In some embodiments of the present application, the priority of determining the temperature range of the vacuum drawer is higher than the priority of determining the vacuum degree range and / or magnetic field strength range of the vacuum drawer.

[0022] The above technical solution has the following advantages or beneficial effects: temperature is one of the most important factors affecting the preservation of food. It directly affects the growth rate of microorganisms and the rate of chemical reactions. By prioritizing the determination of the appropriate temperature range, the reproduction of microorganisms can be effectively inhibited and the deterioration process of food can be slowed down, thereby significantly extending the shelf life. Temperature regulation is the basis of preservation technology. Even in the absence of vacuum and magnetic field, proper temperature control can significantly improve the preservation effect of food. Therefore, prioritizing the determination of the temperature range can ensure effective preservation at the most basic level. After determining the optimal temperature range, adjusting the vacuum degree and magnetic field strength can better optimize the combined effect of these factors. Effective control of temperature can enhance the auxiliary effect of vacuum and magnetic field on the preservation effect, thereby achieving a better overall preservation effect. In some embodiments of the present application, the priority of determining the vacuum degree range of the vacuum drawer is higher than the priority of determining the magnetic field strength range of the vacuum drawer.

[0023] According to the type of food, determine the temperature range, vacuum range and magnetic field strength range of the vacuum drawer, including:

[0024] Determine the temperature range of the vacuum drawer according to the type of food;

[0025] When the refrigeration system adjusts the temperature range of the accommodation chamber to the preset temperature range, the vacuum system adjusts the vacuum range of the accommodation chamber to the preset vacuum range;

[0026] When the vacuum system adjusts the vacuum degree range of the accommodation chamber to the preset vacuum degree range, the magnetic field device adjusts the magnetic field strength range of the accommodation chamber to the preset magnetic field strength range.

[0027] The above technical solution has the following advantages or beneficial effects: According to test results, as the temperature increases, the food preservation effect gradually deteriorates. At a certain temperature, as the vacuum level increases, the food preservation effect improves. At a certain temperature, as the magnetic field strength increases, the food preservation effect first improves and then deteriorates. Therefore, based on these results, the vacuum drawer should be adjusted according to the three factors of temperature, vacuum level, and magnetic field.

[0028] Temperature is one of the most critical factors affecting food preservation, so first adjust the temperature of the vacuum drawer. Lowering the temperature effectively slows the growth of microorganisms, thereby extending the shelf life of food. This temperature regulation provides a stable foundation for subsequent vacuum and magnetic field adjustments. Many chemical and biological processes are highly sensitive to temperature, so stabilizing the temperature first ensures that these processes proceed within a controlled range.

[0029] After the temperature stabilizes, reducing the oxygen content within the vacuum drawer effectively inhibits oxidation reactions and further delays food spoilage. The vacuum environment helps minimize the loss of volatile substances in ingredients, thereby preserving their flavor and quality. Adjusting the vacuum level after temperature regulation prevents gas expansion or contraction caused by temperature fluctuations, thereby improving the efficiency and stability of the vacuum system.

[0030] Magnetic field regulation primarily inhibits enzyme activity and stabilizes molecular structure. Its effects are relatively minor and subtle, making it suitable for application after other key factors have been adjusted. Magnetic field regulation may affect components of the vacuum and refrigeration systems, so performing it after temperature and vacuum levels have stabilized can avoid disrupting these systems. Once temperature and vacuum levels have reached ideal conditions, magnetic field regulation can serve as a supplementary measure to further optimize preservation.

[0031] This phased adjustment strategy ensures that each factor takes effect at the optimal time, avoiding interference between different factors. By prioritizing temperature and vacuum level, significant preservation effects can be achieved quickly, while magnetic field adjustment provides additional quality improvement. This sequential arrangement ensures that each adjustment step is performed under optimal conditions, maximizing its preservation effect while avoiding interference between different factors. This systematic adjustment strategy helps improve the efficiency and reliability of the entire preservation process.

[0032] In some embodiments of the present application, determining the priority of the temperature range of the vacuum drawer is equivalent to determining the priority of the vacuum degree range of the vacuum drawer.

[0033] According to the type of food, determine the temperature range, vacuum range and magnetic field strength range of the vacuum drawer, including:

[0034] Determine the temperature range of the vacuum drawer according to the type of food;

[0035] The refrigeration system adjusts the temperature range of the accommodating chamber to a preset temperature range, and at the same time, the vacuum system adjusts the vacuum range of the accommodating chamber to a preset vacuum range;

[0036] After the refrigeration system adjusts the temperature range of the storage chamber to a preset temperature range, and after the vacuum system adjusts the vacuum range of the storage chamber to a preset vacuum range, the magnetic field device adjusts the magnetic field strength range of the storage chamber to a preset magnetic field strength range. The above technical solution has the following advantages or beneficial effects: By simultaneously adjusting the temperature and vacuum level, the vacuum drawer can achieve ideal preservation conditions more quickly. This synchronous operation reduces waiting time and allows ingredients to enter a stable preservation state more quickly. For perishable ingredients that need to be processed quickly, such as seafood and fruits and vegetables, quickly reaching a low temperature and low oxygen environment can effectively delay the spoilage process.

[0037] The combined effect of lower temperature and reduced oxygen effectively inhibits microbial growth and oxidation reactions. This synergistic effect helps maximize the shelf life of food.

[0038] Synchronously adjusting the temperature and vacuum level can reduce the operating time of the refrigeration and vacuum systems, thereby reducing overall energy consumption. By simultaneously adjusting the temperature and vacuum level, a safe and stable fresh-keeping environment can be quickly established for food, making it particularly suitable for perishable food that requires rapid processing. Synchronously adjusting the temperature and vacuum level can more effectively extend the shelf life of food and minimize the loss of nutrients and flavor. This synchronized adjustment strategy can improve the overall efficiency of refrigerator 100, reducing adjustment time and energy consumption.

[0039] In some embodiments of the present application, the refrigerator further includes a camera module, which is located in the accommodating cavity;

[0040] Obtain the type of food in the receiving cavity; specifically including:

[0041] An image of the food in the accommodating cavity is obtained, and the type, quantity, and volume of the food are determined based on the image of the food.

[0042] 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.

[0043] The camera module analyzes the image to determine the type, quantity, and volume of the ingredients. This allows the refrigerator to automatically identify the ingredients without manual input from the user. This automated recognition reduces the user's operational burden and improves convenience.

[0044] In some embodiments of the present application, after obtaining an image of food in the receiving cavity and determining the type, quantity, and volume of the food based on the food image, the following steps are further included:

[0045] When the number of food types is one, determining a temperature range, a vacuum degree range, and a magnetic field strength range of the vacuum drawer;

[0046] When there are at least two types of food, and the temperature ranges, vacuum ranges, and magnetic field strength ranges of at least two of the food ingredients intersect, the temperature range, vacuum range, and magnetic field strength range of the vacuum drawer are determined based on the intersection.

[0047] The above technical solution has the following advantages or beneficial effects: By calculating the intersection of temperature ranges, vacuum ranges, and magnetic field strength ranges, it can provide a compatible fresh-keeping environment for multiple ingredients, ensuring that multiple types of ingredients can be stored under suitable conditions, extending their shelf life and preserving their texture and flavor. This avoids the problem of prioritizing a single ingredient and causing poor storage conditions for other ingredients. Users can freely store different types of ingredients without worrying about mismatched fresh-keeping conditions.

[0048] In some embodiments of the present application, after obtaining an image of food in the receiving cavity and determining the type, quantity, and volume of the food based on the food image, the following steps are further included:

[0049] When the number of food types is one, determining a temperature range, a vacuum degree range, and a magnetic field strength range of the vacuum drawer;

[0050] If there are at least two types of ingredients, and at least one of the temperature ranges, vacuum ranges, and magnetic field strength ranges of at least two ingredients does not overlap, then the temperature range, vacuum range, and magnetic field strength range of the vacuum drawer are determined to be the target temperature range, target vacuum range, and target magnetic field strength range, respectively.

[0051] The above technical solution has the following advantages or beneficial effects: if there are multiple ingredients in the accommodating cavity, the control component checks whether there is any intersection between the temperature intervals, vacuum intervals and magnetic field strength intervals corresponding to these ingredients. If there is no intersection between at least one condition (temperature, vacuum or magnetic field strength), the control component sets these temperature intervals, vacuum intervals and magnetic field strength intervals as target temperature intervals, target vacuum intervals and target magnetic field strength intervals respectively. These target intervals are intended to provide a universal fresh-keeping environment to meet the basic fresh-keeping needs of a variety of ingredients as much as possible. By setting the target temperature interval, target vacuum interval and target magnetic field strength interval, the control component can provide a compromise solution when the conditions are incompatible, thereby preventing certain ingredients from rapidly deteriorating due to inappropriate fresh-keeping conditions.

[0052] In some embodiments of the present application, the target temperature range is the temperature range corresponding to the ingredient with the highest temperature range among the at least two ingredients;

[0053] The target vacuum degree range is the vacuum degree range corresponding to the ingredient with the lowest vacuum degree range among at least two ingredients;

[0054] The target magnetic field strength interval is the magnetic field strength interval corresponding to the food with the lowest magnetic field strength among the at least two food ingredients.

[0055] The above technical solution has the following advantages or beneficial effects: the vacuum degree indicates the degree to which the gas pressure in the vacuum drawer is lower than the standard atmospheric pressure. A high vacuum degree means that the air pressure in the vacuum drawer is low, and the air pressure in the vacuum drawer is closer to absolute vacuum. A low vacuum degree means that the air pressure in the vacuum drawer is high, and the air pressure in the vacuum drawer is closer to atmospheric pressure. The vacuum degree range is the preset vacuum degree range in the vacuum drawer, usually expressed as an absolute pressure value. The lower the absolute pressure, the higher the vacuum degree. The high vacuum degree range refers to a range with very low absolute pressure, which means that the air pressure in the system is low and close to absolute vacuum. The low vacuum degree range refers to a range with relatively high absolute pressure, which means that the air pressure in the system is high and close to atmospheric pressure.

[0056] The target vacuum range is selected based on the lowest vacuum range of at least two ingredients. This ensures that the vacuum drawer's air pressure is not too high, thus preventing excessive dehydration or texture changes in certain ingredients. Furthermore, achieving a higher vacuum level increases the burden on the vacuum system and can cause deformation and noise in the drawer due to high vacuum levels, impacting the user experience. The target vacuum range is selected based on the lowest vacuum range of at least two ingredients. This ensures that the vacuum drawer's air pressure is not too high, thus preventing excessive dehydration or texture changes in certain ingredients.

[0057] The target magnetic field strength range is selected from the magnetic field strength range corresponding to the ingredient with the lowest magnetic field strength among at least two ingredients. This selection ensures that the magnetic field strength is not too high, thereby avoiding adverse effects on the molecular structure of certain ingredients.

[0058] In some embodiments of the present application, determining the temperature range, vacuum degree range, and magnetic field strength range of the vacuum drawer as the target temperature range, target vacuum degree range, and target magnetic field strength range, respectively, specifically includes:

[0059] Determine the value of ingredients based on their type, volume, and quantity, as well as the preset ingredient value comparison table;

[0060] The target temperature range is the temperature range corresponding to the most valuable ingredient among at least two ingredients;

[0061] The target vacuum degree range is the vacuum degree range corresponding to the most valuable ingredient among at least two ingredients;

[0062] The target magnetic field strength range is the magnetic field strength range corresponding to the highest-value ingredient among at least two ingredients.

[0063] The above technical solution has the following advantages or beneficial effects: By prioritizing the most valuable ingredients, this ensures that they receive optimal freshness treatment within limited resources. This ensures that the most valuable ingredients are stored under appropriate conditions, maximizing their shelf life and preserving their quality. Users can safely store a variety of ingredients without worrying about the high-value ingredients being stored in poor conditions.

[0064] In some embodiments of the present application, after determining that the temperature range, vacuum degree range, and magnetic field strength range of the vacuum drawer are the target temperature range, target vacuum degree range, and target magnetic field strength range, the following steps are further included:

[0065] Prompt users with the estimated storage time of ingredients and time the actual storage time;

[0066] When the actual storage time is greater than or equal to the preset storage time, the user is prompted again to indicate that the food needs to be consumed or the storage mode needs to be adjusted.

[0067] The above technical solution has the following advantages or beneficial effects: After determining the storage mode, the control unit prompts the user of the estimated storage time for each ingredient. At the same time, a timer is started to track the actual storage time of each ingredient. When the actual storage time reaches or exceeds the preset storage time, the control unit prompts the user again. The prompt content may include suggesting that the user consume the ingredient as soon as possible or adjust the storage mode.

[0068] By providing users with information about the estimated storage life and expiration dates of ingredients, users can better manage their food and reduce waste. This ensures that ingredients are consumed in optimal condition, enhancing the user's dining experience. Through prompts and suggestions, users can increase their engagement and sense of control over refrigerator management. BRIEF DESCRIPTION OF THE DRAWINGS

[0069] Figure 1 A schematic diagram of the structure of a refrigerator provided in an embodiment of the present application;

[0070] 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 ;

[0071] 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 ;

[0072] Figure 4 Schematic diagram of the structure of the vacuum drawer of the refrigerator provided in the embodiment of the present application Figure 1 ;

[0073] Figure 5 Schematic diagram of the structure of the vacuum drawer of the refrigerator provided in the embodiment of the present application Figure 2;

[0074] Figure 6 Schematic diagram of the structure of the vacuum drawer of the refrigerator provided in the embodiment of the present application Figure 3 ;

[0075] Figure 7 Schematic diagram of the structure of the vacuum drawer of the refrigerator provided in the embodiment of the present application Figure 4 ;

[0076] Figure 8 This is a schematic diagram of the electrical connections of the refrigerator provided in an embodiment of the present application;

[0077] Figure 9 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 1 ;

[0078] Figure 10 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 2 ;

[0079] Figure 11 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 3 ;

[0080] Figure 12 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 4 ;

[0081] Figure 13 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 5 ;

[0082] Figure 14 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 6 ;

[0083] Figure 15 Schematic diagram of the refrigerator control method provided in the embodiment of the present application Figure 7 .

[0084] Description of reference numerals:

[0085] 100: Refrigerator;

[0086] 200: liner;

[0087] 300: Vacuum drawer;

[0088] 400: magnetic field device;

[0089] 500: Refrigeration system;

[0090] 600: vacuum system;

[0091] 700: camera module;

[0092] 800: Control parts. DETAILED DESCRIPTION

[0093] In related technologies, in the vacuum drawer of a refrigerator, one of the following factors can be changed: temperature, vacuum level, or magnetic field strength to extend the preservation of food:

[0094] 1) Temperature control can inhibit microbial growth and slow down metabolic activity. Therefore, regulating the temperature can improve the preservation of food;

[0095] 2) Vacuum control (low oxygen environment) can prevent the oxidation and corruption of food. Therefore, adjusting the vacuum degree can improve the preservation effect of food;

[0096] 3) Magnetic field intensity control can achieve molecular-level synergy and inhibit enzyme activity. Therefore, adjusting the magnetic field intensity can improve the preservation of food.

[0097] In the vacuum drawer of the refrigerator, you can also adjust two factors: temperature, vacuum level, and magnetic field strength to further extend the preservation effect of food:

[0098] 1) Adjust the temperature and vacuum. Low temperature slows down metabolism, and vacuum reduces oxidation. This is suitable for preserving fruits and vegetables.

[0099] 2) Adjusting the vacuum and magnetic field: Low oxygen inhibits spoilage bacteria, and the magnetic field stabilizes protein structure, which is suitable for meat preservation;

[0100] 3) Adjust temperature and magnetic field: Low temperature inhibits microorganisms, and magnetic field optimizes the state of water molecules and improves the taste of frozen food.

[0101] That is to say, in the related art, the preservation effect of food can be improved by adjusting one or two of the factors among temperature, vacuum degree and magnetic field strength.

[0102] However, with regard to adjusting one of the factors among temperature, vacuum degree and magnetic field strength, although low temperature can effectively inhibit the growth of microorganisms and slow down metabolism, it cannot completely prevent oxidation and enzymatic reactions. In addition, some ingredients may suffer from chilling damage at low temperatures, affecting their texture and flavor. Vacuum packaging can reduce the presence of oxygen, thereby delaying oxidation and spoilage. However, a complete vacuum environment may cause texture changes in some ingredients, such as water loss or deformation. In addition, vacuum packaging equipment is expensive and is not suitable for a variety of types of ingredients. Although magnetic fields can inhibit enzyme activity at the molecular level, different ingredients may respond differently to magnetic fields.

[0103] As for adjusting two factors among temperature, vacuum degree and magnetic field strength, it is more suitable for preserving a certain type of food (for example, adjusting vacuum and magnetic field is suitable for meat), and lacks adaptability to preserving multiple types of food.

[0104] During the use of refrigerators, based on vacuum drawers and magnetic preservation, the types of food stored in the refrigerator are diverse, and different foods have different requirements for temperature, oxygen, and magnetic fields. Single or dual-factor adjustment is difficult to simultaneously meet the optimal preservation conditions for multiple types of food. Moreover, existing refrigerator preservation usually adjusts one or two factors among low temperature, atmosphere control, and humidity control to achieve food preservation by regulating external factors to prevent food from spoiling. It cannot fundamentally solve the problem of spoilage and poor preservation of food during storage. Therefore, existing refrigerators have the problem of poor preservation effect.

[0105] In view of this, an embodiment of the present application provides a refrigerator. The refrigerator includes an inner container, a vacuum drawer, a magnetic field device, a refrigeration system, a vacuum system, 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 magnetic field device is configured to impart a magnetic field to the receiving cavity of the vacuum drawer; the refrigeration system is configured to regulate the temperature within the receiving cavity; and the vacuum system is configured to regulate the vacuum level within the receiving cavity. The control unit is electrically connected to the magnetic field device, the refrigeration system, and the vacuum system, and is configured to: determine the type of food within the receiving cavity; and, based on the type of food, determine a storage mode for the vacuum drawer, the storage mode comprising a temperature range, a vacuum level range, and a magnetic field strength range for the vacuum drawer.

[0106] The refrigerator provided in the embodiment of the present application can adapt to a wider range of food types and characteristics in its vacuum drawer by intelligently adjusting the temperature range, vacuum range and magnetic field strength range, and provide customized preservation solutions, so as to meet the specific requirements of different food ingredients for preservation conditions; further, by coordinating the temperature range, vacuum range and magnetic field strength range, low temperature controls microorganisms, low oxygen inhibits oxidation, and magnetic field inhibits the activity of enzyme molecules inside food, the refrigerator is adapted to the preservation of more types of food ingredients, improves the preservation effect of multiple types of food ingredients, extends the preservation time of the vacuum drawer of the refrigerator, and improves the preservation ability of the refrigerator.

[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 9 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] The magnetic field device 400 is configured to provide a magnetic field in the receiving cavity of the vacuum drawer 300;

[0115] Refrigeration system 500, used to regulate the temperature in the receiving chamber;

[0116] Vacuum system 600, used to adjust the vacuum level in the receiving chamber;

[0117] The control unit 800 is electrically connected to the magnetic field device 400, the refrigeration system 500, and the vacuum system 600. The control unit 800 is configured as follows:

[0118] S100: Obtain the type of food in the receiving cavity;

[0119] S200: Determine a storage mode of the vacuum drawer according to the type of food, where the storage mode includes a temperature range, a vacuum degree range, and a magnetic field strength range of the vacuum drawer.

[0120] For example, the refrigerator 100 provided in an embodiment of the present application may include a housing having a storage compartment. The housing may include an outer housing, an inner liner 200 located within the outer housing, and a foam layer interposed between the outer housing and the inner liner 200. The inner liner 200 may include a storage compartment for storing food and other items. The storage compartment may have an access opening through which items may be placed in and out of the storage compartment.

[0121] A vacuum drawer 300 may be provided in the storage chamber. For example, the storage chamber may be provided with opposing cover and bottom plates, which, together with the inner container 200, form a drawer compartment, and the vacuum drawer 300 is disposed within the drawer compartment. The vacuum drawer 300 is used to accommodate items to be refrigerated, which may include multiple categories of items. For example, the multiple categories of items may include first-category items, second-category items, and third-category items, where the first-category items may include fruits and vegetables, the second-category items may include fresh produce, and the third-category items may include rare items. It is understood that the items to be refrigerated may also include other categories of items, which will not be further described in the present embodiment of the application.

[0122] For example, in terms of food preservation, the appropriate vacuum degree of the vacuum drawer 300 can slow down the oxidation reaction and increase the food preservation time. By adjusting the vacuum degree, the vacuum drawer 300 is in an oxygen-deficient environment, which can inhibit aerobic microorganisms and slow down the oxidation reaction.

[0123] Exemplarily, the vacuum drawer 300 may include a drawer body and a cover body. The drawer body is slidable relative to the inner container 200 along an extension direction perpendicular to the box body so as to be pulled out of or pushed into the storage chamber.

[0124] Refrigeration system 500 is configured to provide cooling capacity to cool items to be refrigerated. Exemplarily, refrigeration system 500 may include a compressor, a condenser, a capillary tube, and an evaporator. The compressor compresses refrigerant vapor to generate high-temperature, high-pressure steam, which is then transported to the condenser. The condenser liquefies the high-temperature, high-pressure refrigerant vapor to generate high-temperature, low-pressure refrigerant liquid, which is then transported to the capillary tube. The capillary tube reduces the pressure of the refrigerant liquid, converting the high-pressure, low-temperature liquid into a low-pressure, low-temperature refrigerant, which is then transported to the evaporator. The evaporator receives the low-pressure, low-temperature refrigerant and causes it to boil under isobaric conditions. The evaporator absorbs heat and vaporizes to generate cooling capacity, thereby lowering the temperature within the refrigeration room and cooling the items to be refrigerated.

[0125] The refrigerator 100 may also include a magnetic field device 400, which is configured to generate a magnetic field and cause the magnetic field to act on the items to be refrigerated in the vacuum drawer 300. The magnetic field acting on the items to be refrigerated can change the molecular structure of endogenous enzymes, inhibit the activity of enzyme molecules, and can also affect gene expression, change the permeability of cell membranes, and reduce the metabolic rate of the items to be refrigerated. The magnetic field can also form more hydrogen bonds, reduce weight loss and juice loss, and delay the softening of tissue structure. The magnetic field can also eliminate hydrogen peroxide and superoxide free radicals in the items to be refrigerated, protect the tissue cells of the items to be refrigerated from oxidative damage, and preserve the items to be refrigerated. In addition, the strong penetrability of the magnetic field can effectively penetrate various packaging materials. When the user wraps the items to be refrigerated with packaging materials and then puts them into the refrigerator 100 for storage, the items to be refrigerated still have a good preservation effect.

[0126] For example, the magnetic field device 400 can be an electromagnetic coil or a permanent magnet. There are at least two magnetic field devices 400, and the two magnetic field devices 400 can be installed on opposite sides of the vacuum drawer 300. For example, one magnetic field device 400 can be installed on the cover, and the other magnetic field device 400 can be installed on the bottom of the drawer body.

[0127] Illustratively, vacuum system 600 includes a vacuum pump, an exhaust line, and a valve. The valve is located in vacuum drawer 300. The exhaust line connects the vacuum pump and the valve. When the valve is opened, the vacuum pump starts and extracts air from the containment chamber through the exhaust line, reducing the oxygen content.

[0128] Illustratively, the control member 800 may be a controller.

[0129] Among them, the ingredients are divided into at least the first-level categories of fruits and vegetables, fresh produce, and delicacies. The first-level categories can be further subdivided into second-level categories (for example, fruits and vegetables: leafy vegetables, stem vegetables, berries, and raspberries; fresh meat: livestock and poultry meat, aquatic products, etc.; delicacies: nuts, dried goods, etc.), and there is no specific limitation.

[0130] For fresh food, the corresponding temperature range of the vacuum drawer 300 is -3-2°C. Low temperatures close to freezing can effectively inhibit microbial growth and enzyme activity, thereby extending the shelf life. Conversely, when the corresponding temperature range for fresh food is greater than 2°C, excessively high temperatures may accelerate microbial growth and spoilage. Conversely, when the corresponding temperature range for fresh food is below -3°C, the food may freeze, affecting its texture and taste.

[0131] For fruits and vegetables, the corresponding temperature range of the vacuum drawer 300 is 1-6°C; this temperature range helps delay ripening and spoilage. Conversely, temperatures below 1°C may cause the fruits and vegetables to freeze, affecting their texture and flavor. Conversely, temperatures above 6°C may accelerate spoilage and moisture loss.

[0132] For premium ingredients, the corresponding temperature range of the vacuum drawer 300 is 0-5°C. Within this temperature range, the quality and nutritional value are maintained. Conversely, temperatures below 0°C may cause texture changes. Conversely, temperatures above 5°C may accelerate spoilage.

[0133] For fresh food, the corresponding vacuum range is 0.6-0.8atm. Within this vacuum range, it helps reduce oxygen content, reducing oxidation and microbial growth. Conversely, when the vacuum range is greater than 0.8atm, the vacuum level may be too low and may not effectively inhibit oxidation and microbial activity. Conversely, when the vacuum range is less than 0.6atm, the vacuum level may be too high and may damage the food structure.

[0134] For fruits and vegetables, the corresponding vacuum range is 0.7-0.9atm. Within this vacuum range, oxidation is reduced without causing excessive stress on the structure. Conversely, when the vacuum range is greater than 0.9atm, the vacuum is too low and may not effectively inhibit oxidation. Conversely, when the vacuum range is less than 0.7atm, the vacuum is too high and may cause dehydration or structural damage to fruits and vegetables.

[0135] For premium ingredients, the corresponding vacuum range is 0.65-0.85 atm. Within this vacuum range, oxidation and microbial growth are reduced. Conversely, when the vacuum range is greater than 0.85 atm, excessive vacuum may not effectively inhibit oxidation. Conversely, when the vacuum range is less than 0.65 atm, excessive vacuum may affect texture and appearance.

[0136] For fresh food, the corresponding magnetic field strength range is 0.1-2mT. Within this magnetic field strength range, microbial growth can be inhibited. Conversely, when the magnetic field strength range is below 0.1mT, the magnetic field strength is too low and may have no significant effect. Conversely, when the magnetic field strength range is greater than 2mT, the magnetic field strength is too high and may affect the chemical properties of the food.

[0137] For fruits and vegetables, the corresponding magnetic field strength range is 0.1-3mT. Within this range, enzymatic reactions are slowed, preserving freshness. Conversely, when the magnetic field strength is less than 0.1mT, the low magnetic field strength may have no significant effect. Conversely, when the magnetic field strength is greater than 3mT, the high magnetic field strength may affect cell structure.

[0138] For premium ingredients, the corresponding magnetic field strength range is 0.1-4mT. This helps maintain quality. Conversely, when the magnetic field strength is less than 0.1mT, the low magnetic field strength may have no significant effect. Conversely, when the magnetic field strength is greater than 4mT, the high magnetic field strength may adversely affect chemical properties.

[0139] The following is an analysis of the preservation effect of specific refrigerated items stored in different storage modes.

[0140] For fresh produce, fruits and vegetables, and rare ingredients, temperature is a crucial factor influencing their preservation. This is because 1) temperature control inhibits microbial growth. Most spoilage bacteria and pathogens (such as Salmonella, E. coli, and Listeria) grow slowly or even stagnate at low temperatures. At low temperatures, microbial growth is inhibited, but some psychrophilic bacteria can still grow slowly. 2) temperature control prevents fat oxidation. Low temperatures slow down fat oxidation reactions (producing a rancid odor). 3) Fruits and vegetables are still living tissues after being picked. The key to preserving their freshness lies in inhibiting respiration and oxidative browning, both of which are highly dependent on temperature.

[0141] That is to say, in the preservation of food, temperature is a key factor. By combining vacuum packaging and appropriate magnetic field treatment under low temperature conditions, the preservation effect of food can be further improved. If the temperature factor is not taken into account, the vacuum degree factor and the magnetic field strength factor alone will have little effect on the preservation effect of food. Therefore, in the storage modes of Table 1-3, storage mode 1) only adjusts the temperature, storage mode 2) adjusts the vacuum degree and temperature, storage mode 3) adjusts the temperature and magnetic field strength, and storage mode 4) adjusts the temperature, vacuum degree, and magnetic field strength. Since the storage mode of adjusting the vacuum degree alone and the storage mode of adjusting the magnetic field strength alone have little significance for the preservation effect of food, they are not listed separately.

[0142] Refer to Table 1, analyzing fresh ingredients using beef as an example. TVB-N (Total Volatile Basic Nitrogen) is a key indicator for assessing the freshness and quality of meat and its products. It primarily measures the total amount of volatile basic nitrogen compounds produced by microorganisms and enzymes during storage and processing. National standards require TVBN to be ≤15mg / 100g for fresh meat.

[0143] Comparing Beef 1 and Beef 2 in Table 1, Beef 1, after seven days of storage at 0°C and 600 hPa, had a TVB-N value of 9.91 mg / 100 g. Beef 2, after seven days of storage at 0°C and 800 hPa, had a TVB-N value of 9.98 mg / 100 g. In addition to adjusting the temperature, adjusting the vacuum level can also affect the freshness of beef.

[0144] Comparing Beef 1 and Beef 2, Beef 1, stored at 0°C and 2 mT for 7 days, had a TVB-N value of 10.08 mg / 100 g. Beef 2, stored at 0°C and 10 mT for 7 days, had a TVB-N value of 10.88 mg / 100 g. In addition to adjusting the temperature, adjusting the magnetic field intensity can also affect the freshness of the beef.

[0145] Under storage mode 1), beef was stored at 0°C for 7 days and the TVB-N value was 10.24 mg / 100 g.

[0146] Under storage mode 2), beef was stored at 0°C and 600 hPa for 7 days, and the TVB-N value was 10.5 mg / 100 g.

[0147] Under storage mode 3), beef was stored at 0°C and 2 mT for 7 days, and the TVB-N value was 10.08 mg / 100 g.

[0148] In storage mode 4), beef was stored at 0°C, 0.1-2 mT, and 800 hPa for 7 days, and the TVB-N value was 7.58 mg / 100 g.

[0149] Among them, storage mode 1) only adjusts the temperature, storage mode 2) adjusts the vacuum degree and temperature, storage mode 3) adjusts the temperature and magnetic field strength, and storage mode 4) adjusts the temperature, vacuum degree, and magnetic field strength.

[0150] By comparing storage mode 1), storage mode 2), storage mode 3), and storage mode 4), it can be concluded that the TVB-N value of the beef with adjusted temperature, vacuum degree, and magnetic field strength is the lowest, and the beef in storage mode 4 is the freshest.

[0151] Refer to Table 2 for an analysis of fruit and vegetable ingredients, using green peppers as an example. Chlorophyll retention refers to the degree of chlorophyll retained in plant-based ingredients during storage or processing. Chlorophyll is a key pigment in plants, giving them their green color and playing a key role in photosynthesis. In food science, chlorophyll retention is commonly used to assess the freshness and quality of leafy green vegetables and other green plant-based ingredients.

[0152] Referring to Table 2, comparing Green Pepper 1 and Green Pepper 2, Green Pepper 1, after seven days of storage at 4°C and 600 hPa, retained 75.6% of its chlorophyll. Green Pepper 2, after seven days of storage at 4°C and 800 hPa, retained 74.7% of its chlorophyll. In addition to adjusting the temperature, adjusting the vacuum level can also affect the freshness of green peppers.

[0153] Comparing Green Pepper 1 and Green Pepper 2, Green Pepper 1, after seven days of storage at 4°C and 2 mT, retained 72.2% of its chlorophyll. Green Pepper 2, after seven days of storage at 4°C and 10 mT, retained 69.8%. In addition to adjusting the temperature, adjusting the magnetic field intensity can also affect the freshness of green peppers.

[0154] Under storage mode 1), the green pepper 1 was stored at 4° C. for 7 days, and the chlorophyll retention rate was 68.8%.

[0155] Under storage mode 2), the green pepper 1 was stored at 4° C. and 600 hPa for 7 days, and the chlorophyll retention rate was 75.6%.

[0156] Under storage mode 3), the green pepper 1 was stored at 4°C and 2 mT for 7 days, and the chlorophyll retention rate was 72.2%.

[0157] In storage mode 4), the green pepper 1 was stored at 4° C., 0.1-3 mT, and 800 hPa for 7 days, and the chlorophyll retention rate was 98.5%.

[0158] Among them, storage mode 1) only adjusts the temperature, storage mode 2) adjusts the vacuum degree and temperature, storage mode 3) adjusts the temperature and magnetic field strength, and storage mode 4) adjusts the temperature, vacuum degree, and magnetic field strength.

[0159] By comparing storage mode 1), storage mode 2), storage mode 3), and storage mode 4), it can be concluded that the chlorophyll retention rate of the green peppers with adjusted temperature, vacuum degree, and magnetic field strength is the highest, and the green peppers in storage mode 4) are the freshest.

[0160] Referring to Table 3, we analyze bird's nest, a precious food ingredient. Sialic acid is a key compound found in animal tissues, particularly in glycoproteins and glycolipids in neural tissue and cell membranes. Sialic acid is a crucial component of bird's nest, and its presence is used to assess its quality and freshness. In the bird's nest market, sialic acid content is often used as a standard indicator of product quality. Both consumers and producers focus on sialic acid levels to ensure high product quality and nutritional value.

[0161] Referring to Table 3, comparing Bird's Nest 1 and Bird's Nest 2, Bird's Nest 1, stored at 4°C, 600 hPa for 7 days, retained 93.4% of its sialic acid. Bird's Nest 2, stored at 4°C, 800 hPa for 7 days, retained 91.7% of its sialic acid. In addition to adjusting the temperature, adjusting the vacuum level can also affect the freshness of the bird's nest.

[0162] Comparing bird's nest 1 and bird's nest 2, bird's nest stored at 14°C and 2 mT for 7 days showed a sialic acid retention rate of 90.6%. Bird's nest 2, stored at 4°C and 10 mT for 7 days, showed a sialic acid retention rate of 89.9%. In addition to adjusting the temperature, adjusting the magnetic field intensity can also affect the freshness of the bird's nest.

[0163] Under storage mode 1), the bird's nest was stored at 4°C for 7 days, and the sialic acid retention rate was 88.2%.

[0164] Under storage mode 2), the bird's nest 1 was stored at 4° C. and 600 hPa for 7 days, and the sialic acid retention rate was 93.4%.

[0165] Under storage mode 3), the bird's nest 1 was stored at 4°C and 2 mT for 7 days, and the sialic acid retention rate of the bird's nest was 90.6%.

[0166] Under storage mode 4), the sialic acid retention rate of the bird's nest 1 at 4° C., 0.1-4 mT, 800 hPa, was 99.6% after 7 days.

[0167] Among them, storage mode 1) only adjusts the temperature, storage mode 2) adjusts the vacuum degree and temperature, storage mode 3) adjusts the temperature and magnetic field strength, and storage mode 4) adjusts the temperature, vacuum degree, and magnetic field strength.

[0168] By comparing storage mode 1), storage mode 2), storage mode 3), and storage mode 4), it can be concluded that the sialic acid retention rate of the bird's nest is the highest when the temperature, vacuum degree, and magnetic field strength are adjusted, and the bird's nest in storage mode 4) has the highest quality.

[0169] Table 1

[0170]

[0171] Table 2

[0172]

[0173] Table 3

[0174]

[0175] Table 4

[0176]

[0177] Table 5

[0178] Temperature (℃) Chlorophyll retention value of green peppers stored for 7 days Temperature control only 4 68.8％ Temperature control only 8 57.3％ Control temperature, vacuum degree and magnetic field strength 6 78.5％

[0179] Table 6

[0180] Temperature (℃) Sialic acid retention value of bird's nest after 7 days of storage Control temperature and humidity 3 (humidity 42%) 92.2％ Temperature control only 3 90.6％ Control temperature, vacuum degree and magnetic field strength 5 97.8％

[0181] The causes of food spoilage are multifaceted, categorized as follows: Microbial proliferation in the food's external environment; oxidation of food ingredients due to the action of oxygen in the air; and oxidases, peroxidases, amylases, and proteases within the food, which promote food metabolism and cause spoilage. Therefore, food spoilage is influenced by both internal and external factors, and therefore food preservation requires a coordinated approach from both internal and external perspectives.

[0182] In the refrigerator 100 provided in the embodiment of the present application, the control unit 800 can obtain the type of food located in the accommodating cavity and determine the storage mode of the vacuum drawer 300 based on the type of food. The storage mode includes the temperature range, vacuum range, and magnetic field strength range of the vacuum drawer 300. By intelligently adjusting the temperature range, vacuum range, and magnetic field strength range, the vacuum drawer 300 of the refrigerator 100 can adapt to a wider range of food types and characteristics and provide customized preservation solutions, thereby meeting the specific preservation requirements of different food ingredients. Furthermore, by coordinating the temperature range, vacuum range, and magnetic field strength range, low temperature controls microorganisms, low oxygen inhibits oxidation, and the magnetic field inhibits the activity of enzyme molecules inside the food, synergistically improving the preservation effect of multiple types of food ingredients. The refrigerator 100 is adapted to the preservation of more types of food ingredients, extending the preservation time of the vacuum drawer 300 of the refrigerator 100, and improving the preservation ability of the refrigerator 100.

[0183] Furthermore, in the vacuum drawer 300 , by adjusting the temperature range, vacuum degree range and magnetic field strength range, not only can the preservation effect of food be improved, but also the storage temperature range of food can be improved.

[0184] For fresh food ingredients, such as meat, freezing will cause ice crystals to form on the surface of the meat, causing it to freeze. After thawing, the ice crystals puncture the cells, causing loss of juice and nutrients. Rising temperatures will also accelerate the spoilage of the meat. Therefore, ice temperature is used to preserve meat for short-term consumption, without freezing it and maintaining its short-term freshness. Since the freezing point of meat is generally -2-0°C, the permanent meat storage temperature range in the vacuum drawer of the refrigerator is -2°C-1°C. Because the low oxygen and low pressure conditions of the vacuum can inhibit oxidation reactions and reduce the activity of aerobic microorganisms, and the magnetic field can inhibit the activity of enzyme molecules and form smaller ice crystals during freezing, the coordinated control of temperature, vacuum degree, and magnetic field can expand the meat ice temperature range to -3°C-2°C, avoiding overfreezing and preventing spoilage. As shown in Table 4, under the control of temperature, vacuum, and magnetic field strength, the TVB-N value of beef stored at 2°C for 7 days was 9.62 mg / 100 g. Compared to the single-factor control, when only temperature was controlled, the TVB-N value of beef stored at -1°C for 7 days was 10.03 mg / 100 g. In other words, controlling temperature, vacuum, and magnetic field strength expands the storage temperature range for fresh ingredients like beef.

[0185] For fruits and vegetables, due to the lack of water, nutrients, and photosynthesis after picking, they will lose water and nutrients due to respiration and transpiration. Usually, low temperatures are used to suppress respiration and metabolic rates to reduce nutrient loss. Most fruits and vegetables can be well preserved at 1-4°C. Temperatures below 1°C may cause freezing risks below 0°C due to temperature fluctuations in the refrigerator itself, while rising temperatures will accelerate spoilage. Because vacuum low oxygen and low pressure conditions can inhibit oxidation reactions and reduce the activity of aerobic microorganisms, magnetic fields can inhibit enzyme activity and promote the orderly arrangement of anti-magnetic substances such as water molecules, comprehensively suppressing the physiological and biochemical reaction rates and metabolic rates of fruits and vegetables after harvest. Therefore, the coordinated control of temperature, vacuum degree, and magnetic field can expand the optimal storage temperature range of fruits and vegetables to 1-6°C, improving the preservation effect. As shown in Table 5, when temperature, vacuum, and magnetic field strength were controlled, green peppers retained 78.5% of their chlorophyll after seven days at 6°C. This compares to 68.8% when only temperature was controlled. This means that by controlling temperature, vacuum, and magnetic field strength, the storage temperature range for green peppers and other fruits and vegetables has been expanded.

[0186] For precious ingredients, such as dried goods, which are naturally high in fatty acids and easily oxidized to produce a rancid taste, they can also absorb moisture and deteriorate their taste due to high humidity. Therefore, ready-to-eat dried goods are typically stored at 0-3°C. Because vacuum, low oxygen, and low pressure conditions inhibit oxidation reactions, reduce aerobic microbial activity, and control environmental moisture, and magnetic fields inhibit enzyme activity, the coordinated control of temperature, vacuum, and magnetic field can extend the optimal storage temperature range for dried goods to 0-5°C, extending their shelf life. Table 6 shows that under the control of temperature, vacuum, and magnetic field intensity, bird's nests stored at 5°C for seven days retained 97.8% of their sialic acid content. Compared to the 90.6% achieved under temperature alone, bird's nests stored at 3°C for seven days retained sialic acid content. This suggests that controlling temperature, vacuum, and magnetic field intensity broadens the storage temperature range for precious ingredients like bird's nests. In summary, temperature, vacuum, and magnetic field intensity may jointly influence storage performance through different physical mechanisms. For example, low temperatures can slow molecular motion and reduce chemical reaction rates. A vacuum reduces oxygen partial pressure, inhibiting oxidation reactions. A magnetic field influences the polarity of water or biomolecules, further inhibiting ice crystal formation or microbial activity. When these three factors work synergistically, deficiencies in one factor (e.g., insufficient temperature) can be compensated by others (e.g., vacuum or magnetic field), eliminating the need to push a single factor to extreme temperatures. This extended temperature range reduces refrigeration requirements, achieving 300% energy savings in vacuum drawers.

[0187] As a feasible implementation, the priority of determining the temperature range of the vacuum drawer 300 is higher than the priority of determining the vacuum degree range and / or magnetic field strength range of the vacuum drawer 300 .

[0188] Furthermore, under the synergistic effect of temperature, vacuum degree and magnetic field strength, there is a priority between the temperature range, vacuum degree range and magnetic field strength range, which can further bring advantages to the preservation of food.

[0189] Taking temperature as an example, for fresh produce, fruits and vegetables, and rare ingredients, 1) temperature control can inhibit the reproduction of microorganisms. Most spoilage bacteria and pathogens (such as Salmonella, E. coli, and Listeria) grow slowly or even stagnate at low temperatures. Above 4°C: bacteria multiply rapidly, and meat is prone to spoilage. 0-4°C (refrigerated): microbial activity decreases, but some psychrophilic bacteria can still grow slowly. 2) Temperature control can prevent fat oxidation. Low temperatures can slow down the auto-oxidation reaction of fat (producing a rancid smell). 3) Fruits and vegetables are still living tissues after being picked. The key to preserving them is to inhibit respiration and oxidative browning, both of which are highly dependent on temperature. Among them, for rare ingredients, temperature is also the primary factor affecting the ingredients. However, the response of rare ingredients to slight changes in temperature is not as obvious as that of fresh produce and fruits and vegetables.

[0190] Taking the vacuum factor as an example, for fresh produce, fruits and vegetables, and rare food ingredients, 1) while vacuum packaging can inhibit aerobic bacteria, it may promote the growth of anaerobic pathogens (such as Clostridium botulinum). Improper temperature control (e.g., >3°C) can actually increase food safety risks. 2) Reactions such as myoglobin oxidation (discoloration) and fat hydrolysis in meat will still occur slowly under vacuum, and low temperature is the key inhibitory factor. 3) Vacuum has a minimal effect on respiration and enzyme activity, only slightly inhibiting aerobic respiration through the low oxygen environment (but not anaerobic respiration).

[0191] Taking magnetic field intensity as an example, for fresh produce, fruits, vegetables, and rare foods, 1) magnetic fields primarily preserve food by affecting the arrangement of water molecules and the activity of endogenous enzymes in the food, but have a weak inhibitory effect on microorganisms: magnetic fields can reduce ice crystal damage to cells (suitable for frozen preservation), but have limited inhibitory effects on bacteria at room temperature or in refrigerated environments. 2) Magnetic fields are more effective for high-moisture foods (such as meat and seafood), but have little effect on low-moisture foods (such as nuts and dried goods).

[0192] In summary, temperature range control takes precedence over vacuum range control. Temperature is a fundamental factor in food preservation. The proliferation of most spoilage bacteria (such as E. coli and Salmonella) slows significantly, or even stagnates, at low temperatures. Vacuum only inhibits aerobic bacteria and oxidation reactions, but is ineffective against anaerobic bacteria (such as lactic acid bacteria) or enzymatic reactions (which do not require oxygen). The limitation of vacuum lies in its limited scope of application.

[0193] Temperature control takes precedence over magnetic field intensity control. Temperature is a fundamental factor in food preservation. Most spoilage bacteria (such as E. coli and Salmonella) reproduce significantly slower, or even stagnant, at low temperatures. Magnetic fields, however, have a narrow range of action. Their effectiveness depends on the characteristics of the food. High magnetic field strength and uniformity are essential.

[0194] Temperature is one of the most important factors affecting food preservation. It directly influences the growth rate of microorganisms and the rate of chemical reactions. By prioritizing the appropriate temperature range, microbial growth can be effectively inhibited and food deterioration can be slowed, significantly extending the shelf life. Temperature regulation is the foundation of preservation technology. Even without vacuum or magnetic fields, proper temperature control can significantly improve food preservation. Therefore, prioritizing the temperature range ensures effective preservation at the most fundamental level. After determining the optimal temperature range, adjusting the vacuum level and magnetic field strength can further optimize the combined effect of these factors. Effective temperature control enhances the complementary effects of vacuum and magnetic fields on food preservation, thereby achieving better overall preservation results.

[0195] As a feasible implementation manner, the priority of determining the vacuum degree range of the vacuum drawer 300 is higher than the priority of determining the magnetic field strength range of the vacuum drawer 300 .

[0196] Reference Figure 10 As shown, according to the type of food, the temperature range, vacuum degree range and magnetic field strength range of the vacuum drawer 300 are determined, specifically including:

[0197] S201: Determine the temperature range of the vacuum drawer according to the type of food;

[0198] S202: After the refrigeration system adjusts the temperature range of the receiving chamber to the preset temperature range, the vacuum system adjusts the vacuum range of the receiving chamber to the preset vacuum range;

[0199] S203: After the vacuum system adjusts the vacuum degree range of the accommodation chamber to the preset vacuum degree range, the magnetic field device adjusts the magnetic field strength range of the accommodation chamber to the preset magnetic field strength range.

[0200] For example, temperature is the most critical factor affecting food preservation. By first adjusting the temperature range, microbial growth can be quickly inhibited and the metabolic activity of the food can be slowed, thus providing a stable foundation for subsequent adjustments to the vacuum range and magnetic field intensity range. Initially adjusting the temperature range prioritizes blocking microbial growth and metabolism, laying the foundation for subsequent vacuum / magnetic field control. Adjusting the temperature range is suitable for a wide variety of food, avoiding the limitations of using either vacuum or magnetic field alone.

[0201] According to the type of food, an appropriate temperature range is determined, and the temperature of the containing chamber is adjusted to the preset temperature range through the refrigeration system 500.

[0202] After temperature adjustment is complete, adjusting the vacuum level further reduces the presence of oxygen, thereby slowing oxidation and spoilage. A vacuum environment also reduces the loss of volatile substances, preserving the flavor of the ingredients. Therefore, after the temperature reaches the preset range, vacuum system 600 begins operating, adjusting the vacuum level of the chamber to the preset range.

[0203] Magnetic field regulation primarily inhibits enzyme activity and stabilizes molecular structure, and its impact on freshness preservation is relatively small and subtle. Therefore, magnetic field intensity adjustment is performed after temperature and vacuum level adjustments are complete. Once the vacuum level reaches the preset range, magnetic field device 400 activates, adjusting the magnetic field strength within the chamber to the preset range.

[0204] 1) Temperature changes have the greatest impact on food preservation. Referring to Tables 1, 2, and 3, beef stored at 0°C for 7 days had a TVB-N value of 10.24 mg / 100 g. Beef stored at 4°C for 7 days had a TVB-N value of 22.65 mg / 100 g. A 4°C temperature change doubled the TVB-N value of beef. Green peppers stored at 4°C for 7 days had a chlorophyll retention rate of 68.8%. Green peppers stored at 8°C for 7 days had a chlorophyll retention rate of 57.3%. Bird's nest 1 stored at 4°C for 7 days had a sialic acid retention rate of 88.2%. Bird's nest stored at 15°C for 7 days had a sialic acid retention rate of 77.1%. Bird's nest 2mT stored at 4°C for 7 days had a sialic acid retention rate of 90.6%.

[0205] 2) When temperature conditions are optimal, the degree of vacuum has a greater impact on preservation results than the magnetic field strength. The TVB-N value of beef stored at 600 hPa and 0°C for 7 days was 9.91 mg / 100 g. The TVB-N value of beef stored at 2 mT and 0°C for 7 days was 10.08 mg / 100 g. The chlorophyll retention rate of green peppers stored at 600 hPa and 4°C for 7 days was 75.6%. The chlorophyll retention rate of green peppers stored at 2 mT and 4°C for 7 days was 72.2%. The sialic acid retention rate of bird's nest stored at 600 hPa and 4°C for 7 days was 93.4%.

[0206] 3) When the vacuum condition is optimal, the preservation effect decreases as the temperature rises. The TVB-N value of beef stored at 600hPa and 0℃ for 7 days is 9.91mg / 100g. The TVB-N value of beef stored at 600hPa and 4℃ for 7 days is 16.5mg / 100g. The chlorophyll retention rate of green peppers stored at 600hPa and 4℃ for 7 days is 75.6%. The chlorophyll retention rate of green peppers stored at 600hPa and 8℃ for 7 days is 63.8%. The sialic acid retention rate of bird's nest stored at 600hPa and 4℃ for 7 days is 93.4%. The sialic acid retention rate of bird's nest stored at 600hPa and 15℃ for 7 days is 83.8%.

[0207] 4) When magnetic field conditions are optimal, the preservation effect decreases as the temperature rises. When beef was stored at 2mT and 0°C for 7 days, the TVB-N value was 10.08mg / 100g. When green peppers were stored at 2mT and 4°C for 7 days, the TVB-N value was 18.9mg / 100g. When green peppers were stored at 2mT and 4°C for 7 days, the chlorophyll retention rate was 72.2%. When green peppers were stored at 2mT and 8°C for 7 days, the chlorophyll retention rate was 60.7%. When bird's nests were stored at 2mT and 4°C for 7 days, the sialic acid retention rate was 90.6%. When bird's nests were stored at 2mT and 15°C for 7 days, the sialic acid retention rate was 80.7%.

[0208] 5) When the vacuum condition is optimal, the magnetic field increases and the preservation effect decreases. When beef was stored at 0°C, 1mT, and 800hPa for 7 days, the TVB-N value was 7.58mg / 100g. When beef was stored at 0°C, 2mT, and 800hPa for 7 days, the TVB-N value was 8.13mg / 100g. When green peppers were stored at 4°C, 1mT, and 800hPa for 7 days, the chlorophyll retention rate was 98.5%. When green peppers were stored at 4°C, 10mT, and 800hPa for 7 days, the chlorophyll retention rate was 96.6%. When bird's nest was stored at 4°C, 1mT, and 800hPa for 7 days, the sialic acid retention rate was 99.6%. When bird's nest was stored at 4°C, 10mT, and 800hPa for 7 days, the sialic acid retention rate was 95.1%.

[0209] 6) When magnetic field conditions are optimal, the vacuum level increases, improving the preservation effect. The TVB-N value of beef stored at 0°C, 1 mT, and 800 hPa for 7 days was 7.58 mg / 100 g. The TVB-N value of beef stored at 0°C, 2 mT, and 800 hPa for 7 days was 8.13 mg / 100 g.

[0210] Green peppers stored at 4°C, 1mT, 800hPa for 7 days retained 98.5% of their chlorophyll. Green peppers stored at 4°C, 1mT, 600hPa for 7 days retained 98.9% of their chlorophyll. Bird's nests stored at 4°C, 1mT, 800hPa for 7 days retained 99.6% of their sialic acid. Bird's nests stored at 4°C, 1mT, 600hPa for 7 days retained 99.7% of their sialic acid.

[0211] In summary, Tables 1, 2, and 3 show that as temperature rises, food preservation gradually deteriorates. At a certain temperature, increasing the vacuum level improves food preservation. At a certain temperature, increasing the magnetic field strength leads to a trend of first improving and then deteriorating food preservation. Therefore, based on these results, the vacuum drawer 300 should be adjusted in the order of temperature, vacuum level, and magnetic field.

[0212] Temperature is one of the most critical factors affecting food preservation, so the temperature of the vacuum drawer 300 should be adjusted first. Lowering the temperature effectively slows the growth of microorganisms, thereby extending the shelf life of the food. Temperature regulation provides a stable foundation for subsequent vacuum and magnetic field adjustments. The rates of many chemical and biological processes are highly sensitive to temperature, so stabilizing the temperature first ensures that these processes proceed within a controlled range.

[0213] After the temperature stabilizes, reducing the oxygen content within the vacuum drawer 300 effectively inhibits oxidation reactions and further delays food spoilage. The vacuum environment helps minimize the loss of volatile substances in food, thereby preserving its flavor and quality. Adjusting the vacuum level after temperature regulation prevents gas expansion or contraction caused by temperature fluctuations, thereby improving the efficiency and stability of the vacuum system 600.

[0214] Magnetic field regulation is primarily used to inhibit enzyme activity and stabilize molecular structure. Its effects are relatively minor and subtle, making it suitable for implementation after adjustments have been made to other key factors. Magnetic field regulation may affect components of the vacuum system 600 and refrigeration system 500. Therefore, performing this adjustment after the temperature and vacuum level have stabilized can avoid disrupting these systems. After the temperature and vacuum level have reached their ideal state, magnetic field regulation can serve as a supplementary measure to further optimize the preservation effect.

[0215] This phased adjustment strategy ensures that each factor takes effect at the optimal time, avoiding interference between different factors. By prioritizing temperature and vacuum level, significant preservation effects can be achieved quickly, while magnetic field adjustment provides additional quality improvement. This sequential arrangement ensures that each adjustment step is performed under optimal conditions, maximizing its preservation effect while avoiding interference between different factors. This systematic adjustment strategy helps improve the efficiency and reliability of the entire preservation process.

[0216] In some embodiments, when a user places fresh meat or other perishable food into refrigerator 100, refrigeration system 500 is immediately activated to rapidly reduce the temperature from ambient temperature (e.g., 25°C) to a preset temperature range (e.g., 2-4°C). This process can typically be completed within a few minutes, ensuring that the food is quickly stored safely and inhibiting the growth of microorganisms.

[0217] After the temperature reaches the preset temperature range, the vacuum system 600 starts to work, gradually reducing the oxygen content in the chamber. This process may take longer, but by operating in a low-temperature environment, it can effectively delay oxidation and corruption.

[0218] After the vacuum reaches the preset range, the magnetic field device 400 is activated to adjust the magnetic field strength to inhibit enzyme activity and stabilize the molecular structure of the food. This process can be performed after the vacuum is adjusted to ensure that the quality and flavor of the food are further protected.

[0219] As a feasible implementation manner, determining the priority of the temperature range of the vacuum drawer 300 is equivalent to determining the priority of the vacuum degree range of the vacuum drawer 300 .

[0220] Reference Figure 11 As shown, according to the type of food, the temperature range, vacuum degree range and magnetic field strength range of the vacuum drawer 300 are determined, specifically including:

[0221] S211: Determine the temperature range of the vacuum drawer according to the type of food;

[0222] S212: The refrigeration system adjusts the temperature range of the receiving chamber to a preset temperature range, and at the same time, the vacuum system adjusts the vacuum range of the receiving chamber to a preset vacuum range;

[0223] S213: When the refrigeration system adjusts the temperature range of the accommodating chamber to the preset temperature range and when the vacuum system adjusts the vacuum range of the accommodating chamber to the preset vacuum range, the magnetic field device adjusts the magnetic field strength range of the accommodating chamber to the preset magnetic field strength range.

[0224] For example, refrigeration system 500 activates, rapidly adjusting the temperature of the containment chamber to a preset temperature range based on the type of food. This process is intended to quickly inhibit microbial growth. Simultaneously, vacuum system 600 begins operating, reducing the oxygen content in the containment chamber to a preset vacuum range. This helps reduce oxidation reactions and spoilage.

[0225] After the temperature and vacuum level reach the preset range, the magnetic field device 400 is activated to adjust the magnetic field strength to the preset range. This process helps inhibit enzyme activity and stabilize the molecular structure of the food.

[0226] By simultaneously regulating temperature and vacuum level, the vacuum drawer 300 can achieve ideal freshness conditions more quickly. This synchronized operation reduces waiting time and allows ingredients to reach a stable, fresh state more quickly. For perishable ingredients that require rapid processing, such as seafood and fruits and vegetables, quickly achieving a low-temperature, low-oxygen environment can effectively slow the spoilage process.

[0227] The combined effect of lower temperature and reduced oxygen effectively inhibits microbial growth and oxidation reactions. This synergistic effect helps maximize the shelf life of food.

[0228] Synchronously adjusting the temperature and the vacuum degree can reduce the operating time of the refrigeration system 500 and the vacuum system 600, thereby reducing overall energy consumption.

[0229] By simultaneously adjusting the temperature and vacuum level, a safe and stable fresh-keeping environment can be created more quickly for food, making it particularly suitable for perishable ingredients that require rapid processing. Synchronously adjusting the temperature and vacuum level effectively prolongs the shelf life of food and minimizes nutritional and flavor loss. This synchronized adjustment strategy improves the overall efficiency of refrigerator 100, reducing adjustment time and energy consumption.

[0230] As an achievable embodiment, the refrigerator 100 further includes a camera module 700, which is located in the accommodating cavity;

[0231] Obtain the type of food in the receiving cavity; specifically including:

[0232] S101: Acquire an image of food in a containing cavity, and determine the type, quantity, and volume of the food based on the image of the food.

[0233] For example, the camera module 700 is installed in the accommodating cavity to capture images of food. The camera module 700 is electrically connected to the control unit 800 and can transmit image data to the control unit 800 for analysis in real time. The camera module 700 includes a video camera and a still camera.

[0234] Using the camera module 700, the controller 800 analyzes the image to determine the type, quantity, and volume of the food. Using the camera module 700, the refrigerator 100 can automatically identify the food type without manual input from the user. This automated identification reduces the user's operational burden and improves ease of use.

[0235] For example, the camera can be mounted on the top surface of the vacuum drawer 300. The top surface of the vacuum drawer 300 can also be provided with a rotating device connected to the camera to rotate the camera. For example, the rotating device can rotate the camera horizontally within an angle range of 0 to 360 degrees and vertically within an angle range of 0 to 90 degrees.

[0236] In other embodiments, the refrigerator 100 is provided with a touch screen on its housing. The user manually enters the ingredient types through the touch screen of the refrigerator 100. This allows the user to enter the ingredient types directly on the touch screen of the refrigerator 100, making the operation simple and clear. For users who are not accustomed to using smartphones or apps, the touch screen provides a more traditional and intuitive way of interaction.

[0237] 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.

[0238] As a feasible implementation method, refer to Figure 12 As shown, after obtaining an image of the food in the receiving cavity and determining the type, quantity, and volume of the food according to the food image, the method further includes:

[0239] S301: When the number of food types is one, determining a temperature range, a vacuum degree range, and a magnetic field strength range of a vacuum drawer;

[0240] S302: When there are at least two types of food, and the temperature ranges, vacuum ranges, and magnetic field strength ranges of at least two of the food ingredients intersect, the temperature range, vacuum range, and magnetic field strength range of the vacuum drawer are determined according to the intersection.

[0241] In some embodiments, if there is only one kind of food in the accommodating cavity of the vacuum drawer 300, the control unit 800 can directly determine the temperature range, vacuum degree range and magnetic field strength range of the vacuum drawer 300 according to the characteristics of the food to ensure that the food is stored under optimal conditions.

[0242] In other embodiments, if there are multiple types of food in the accommodating chamber of the vacuum drawer 300, the controller 800 may calculate the intersection of the temperature ranges corresponding to these food items. The intersection temperature range is a temperature range that is acceptable to multiple types of food items.

[0243] Similarly, the control unit 800 can calculate the intersection of the vacuum degree intervals corresponding to these categories of food. The intersection vacuum degree interval is a vacuum degree interval range that can be accepted by multiple types of food.

[0244] Similarly, the control unit 800 can calculate the intersection of the magnetic field strength intervals corresponding to these types of food. The intersection magnetic field strength interval is a magnetic field strength interval range that can be accepted by multiple types of food.

[0245] By calculating the intersection of temperature ranges, vacuum ranges, and magnetic field strength ranges, a compatible preservation environment can be created for a variety of ingredients, ensuring they can all be stored under suitable conditions, extending their shelf life while preserving their texture and flavor. This avoids the problem of prioritizing a single ingredient and resulting in poor storage conditions for other ingredients. Users can freely store different types of ingredients without worrying about mismatched preservation conditions.

[0246] For example, tomatoes and pork are stored in the refrigerator 100. The temperature range of tomatoes is 1-6°C. The temperature range of pork is -3-2°C. The control unit 800 of the refrigerator 100 adjusts the temperature range of the vacuum drawer 300 to 1-2°C.

[0247] The vacuum degree range for tomatoes is 0.7-0.9 atm. The vacuum degree range for pork is 0.6-0.8 atm. Therefore, the control unit 800 of the refrigerator 100 adjusts the vacuum degree range of the vacuum drawer 300 to 0.7-0.8 atm.

[0248] The magnetic field strength of tomatoes is in the range of 0.1-3 mT. The magnetic field strength of pork is in the range of 0.1-2 mT. Therefore, the control unit 800 of the refrigerator 100 adjusts the magnetic field strength of the vacuum drawer 300 to be in the range of 0.1-2 mT.

[0249] As a feasible implementation method, refer to Figure 13 As shown, after obtaining an image of the food in the receiving cavity and determining the type, quantity, and volume of the food according to the food image, the method further includes:

[0250] S311: When the number of food types is one, determining a temperature range, a vacuum degree range, and a magnetic field strength range of the vacuum drawer;

[0251] S312: If there are at least two types of ingredients, and at least one of the temperature ranges, vacuum ranges, and magnetic field strength ranges of the at least two ingredients does not overlap, then the temperature range, vacuum range, and magnetic field strength range of the vacuum drawer are determined to be the target temperature range, target vacuum range, and target magnetic field strength range, respectively.

[0252] In some embodiments, if there is only one kind of food in the accommodating cavity, the control unit 800 directly determines the appropriate temperature range, vacuum range and magnetic field strength range according to the characteristics of the food, ensuring that the food is stored under optimal conditions to extend its shelf life and maintain its quality.

[0253] In other embodiments, if there are multiple ingredients in the accommodating cavity, the control component 800 checks whether there is any intersection between the temperature intervals, vacuum intervals, and magnetic field strength intervals corresponding to these ingredients. If there is no intersection with at least one condition (temperature, vacuum, or magnetic field strength), the control component 800 sets these temperature intervals, vacuum intervals, and magnetic field strength intervals as target temperature intervals, target vacuum intervals, and target magnetic field strength intervals, respectively. These target intervals are intended to provide a universal fresh-keeping environment that meets the basic fresh-keeping needs of a variety of ingredients as much as possible. By setting the target temperature interval, target vacuum interval, and target magnetic field strength interval, the control component 800 can provide a compromise solution when the conditions are incompatible, thereby preventing certain ingredients from rapidly deteriorating due to inappropriate fresh-keeping conditions.

[0254] As a feasible implementation, the target temperature range is the temperature range corresponding to the ingredient with the highest temperature range among the at least two ingredients;

[0255] The target vacuum degree range is the vacuum degree range corresponding to the ingredient with the highest vacuum degree range among at least two ingredients;

[0256] The target magnetic field strength interval is the magnetic field strength interval corresponding to the food with the lowest magnetic field strength interval among the at least two foods.

[0257] For example, the target temperature range is selected from the temperature range corresponding to the ingredient with the highest temperature range among the at least two ingredients. This selection ensures that the temperature is not too low, thereby avoiding chilling damage to certain ingredients.

[0258] The vacuum degree indicates the degree to which the gas pressure within the vacuum drawer is below standard atmospheric pressure. A high vacuum degree indicates that the gas pressure within the vacuum drawer 300 is low, and the gas pressure within the vacuum drawer 300 is closer to an absolute vacuum. A low vacuum degree indicates that the gas pressure within the vacuum drawer 300 is high, and the gas pressure within the vacuum drawer 300 is closer to atmospheric pressure.

[0259] The vacuum degree range is the preset vacuum degree range in the vacuum drawer 300, usually expressed as an absolute pressure value. The lower the absolute pressure, the higher the vacuum degree. The high vacuum degree range refers to the range of very low absolute pressure, which means that the air pressure in the system is low and close to absolute vacuum. The low vacuum degree range refers to the range of relatively high absolute pressure, which means that the air pressure in the system is high and close to atmospheric pressure. The target vacuum degree range selects the vacuum degree range corresponding to the ingredient with the lowest vacuum degree range among at least two ingredients. This selection ensures that the air pressure in the vacuum drawer 300 is not too high, thereby avoiding excessive dehydration or texture changes of certain ingredients. In addition, achieving a higher vacuum degree will increase the burden on the vacuum system 600, and the vacuum drawer 300 will deform due to the high vacuum degree, generating deformation noise, affecting the user experience.

[0260] The target magnetic field strength range is selected from the magnetic field strength range corresponding to the ingredient with the lowest magnetic field strength among at least two ingredients. This selection ensures that the magnetic field strength is not too high, thereby avoiding adverse effects on the molecular structure of certain ingredients.

[0261] In some embodiments, assume that beans and salmon are stored in refrigerator 100. The beans have a temperature range of 0°C to 4°C, a vacuum range of 0.7 atm to 0.9 atm, and a magnetic field strength range of 0.1 to 2 mT. The salmon has a temperature range of -2°C to 1°C, a vacuum range of 0.6 atm to 0.7 atm, and a magnetic field strength range of 0.1 to 1 mT.

[0262] In this case, the target temperature range is 0℃-4℃ (the temperature range of beans) because it is a higher temperature range. The target vacuum range is 0.7atm-0.9atm (the vacuum range of beans) because it is a lower vacuum. The target magnetic field strength range is 0.1-1mT (the magnetic field strength range of salmon) because it is a lower magnetic field strength range. At the same time, the control unit 800 will remind the user. For example, the control unit controls the display screen to display a prompt message: Due to the high temperature, it is not suitable for long-term storage of salmon. The display screen reminds the user of the possible storage period of the ingredients (for example, the normal storage period is 7 days, and the current storage period is only 3 days) or take them out and put them in the fresh food gear.

[0263] As a feasible implementation method, refer to Figure 14 As shown, determining the temperature range, vacuum degree range, and magnetic field strength range of the vacuum drawer 300 as the target temperature range, target vacuum degree range, and target magnetic field strength range, respectively, specifically includes:

[0264] S313: Determine the value of the ingredients based on the type, volume, and quantity of the ingredients, as well as a preset ingredient type value comparison table;

[0265] S314: The target temperature range is the temperature range corresponding to the most valuable ingredient among the at least two ingredients;

[0266] The target vacuum degree range is the vacuum degree range corresponding to the most valuable ingredient among at least two ingredients;

[0267] The target magnetic field strength range is the magnetic field strength range corresponding to the highest-value ingredient among at least two ingredients.

[0268] Exemplarily, a camera is used to capture images of ingredients. The type, quantity, and volume of the ingredients are determined through image recognition technology. For example, the camera can be a high-resolution camera that can capture clear images. For packaged ingredients, such a high-resolution camera helps to identify text, patterns, or colors on the packaging of the ingredients. For example, it can identify text and patterns on fruit puree packaging. Furthermore, if there is a clear brand logo or name on the packaging of the ingredient, the control unit obtains the image of the ingredient, performs cloud computing, and confirms what the ingredient is. For unpackaged ingredients, photos of the ingredients are pre-stored in the control unit, and the image of the ingredient obtained by the camera is compared with the photo of the ingredient pre-stored in the control unit to determine what the ingredient is.

[0269] For example, the number of cameras is multiple, and the cameras can rotate. For example, the vacuum drawer 300 is provided with 2-3 wide-angle cameras that can rotate 180 degrees to cover the top and side blind spots of the vacuum drawer 300.

[0270] The vacuum drawer 300 is provided with scale markings. The inner wall of the vacuum drawer 300 is printed with a millimeter or centimeter scale grid. A 3D model of the food is generated by shooting from multiple angles, and the food volume is calculated using the scale markings. For example, the length, width, and height parameters of a certain type of food are recorded in cm, and the food volume is recorded in cm. 3 ,

[0271] Based on the identified ingredient type, volume, and quantity, as well as a pre-set ingredient type value comparison table, the total value of each ingredient is calculated. Multiple types of ingredients are sorted by value to determine which ingredient has the highest value in the current storage environment.

[0272] The target temperature range is selected for the most valuable ingredients. This ensures that the most valuable ingredients are stored at their optimal temperature. The target vacuum range is selected for the most valuable ingredients. This ensures that the most valuable ingredients are stored at their optimal vacuum conditions. The target magnetic field strength range is selected for the most valuable ingredients. This ensures that the most valuable ingredients are stored at their optimal magnetic field conditions.

[0273] By prioritizing the highest-value ingredients, we ensure they receive optimal freshness treatment despite limited resources. By ensuring that the most valuable ingredients are stored under appropriate conditions, we maximize their shelf life and preserve their quality. Users can confidently store a variety of ingredients without worrying about high-value ingredients being stored in suboptimal conditions.

[0274] In some embodiments, referring to Table 7, a preset food type value comparison table includes the food type, the unit price (yuan / piece), and the quantity. The number of ingredients is identified by a camera, and the value of the food is calculated by multiplying the unit price by the quantity. The unit price of the food is obtained by connecting the refrigerator 100 to the internet, and the daily national average price of the food is obtained online.

[0275] In some other embodiments, the preset food type value comparison table includes the type of food, the unit price of the food (yuan / kg), the volume of the food, and the attribute parameters of the food. The attribute parameters of the food can be sorted from 1 to 100 with a span of 100, which can be selected by the user or determined by the camera based on the frequency of the user adding the food (for example, the attribute parameters of the food are determined based on the number of times the food is added). For example, referring to Table 8, the product of the unit price of the food, the volume of the food, and the attribute parameters of the food can be used as a parameter to measure the value of the food.

[0276] It is understandable that other relationships may also be satisfied between the unit price of the ingredients, the volume of the ingredients, and the value of the ingredients, and the value of the ingredients may be measured. This embodiment of the present application does not limit this.

[0277] The price generally refers to the monetary value of the food in the market, i.e., the amount required to purchase the food. Unit price information can be obtained from market data, supermarket price tags, or manual user input. By connecting refrigerator 100 to the internet, current market food price information can be obtained in real time. This can be achieved by connecting to online supermarkets or market data providers. For example, food prices can be obtained from official daily food price websites such as Huinong.com and the National Agricultural Products Wholesale Market Price Information Network.

[0278] Table 7

[0279] Unit price (yuan / piece) quantity value egg 1 10 10 fruit puree 9 3 27

[0280] Table 8

[0281]

[0282] As a feasible implementation method, refer to Figure 15 As shown, after determining that the temperature range, vacuum degree range, and magnetic field strength range of the vacuum drawer 300 are the target temperature range, target vacuum degree range, and target magnetic field strength range, the following steps are further included:

[0283] S315: Prompting the user of the estimated storage time of the ingredients and timing the actual storage time;

[0284] S316: When the actual storage time is greater than or equal to the preset storage time, the user is prompted again to indicate that the food needs to be consumed or the storage mode needs to be adjusted.

[0285] For example, after determining the storage mode, the control unit 800 prompts the user with the estimated storage time of each ingredient. At the same time, a timer is started to track the actual storage time of each ingredient. When the actual storage time reaches or exceeds the preset storage time, the control unit 800 prompts the user again. The prompt content may include suggesting that the user consume the ingredient as soon as possible or adjust the storage mode.

[0286] By notifying users of the estimated storage time and expiration dates of ingredients, users can better manage their food and reduce waste. This ensures that ingredients are consumed in optimal condition, enhancing the user's dining experience. Through prompts and suggestions, users can increase their involvement and sense of control in managing the refrigerator 100.

[0287] In some embodiments, when the actual storage time is greater than or equal to the preset storage time, the user is prompted again. If the user removes the food within the first preset time, the control unit 800 automatically adjusts the storage mode, controlling the temperature range to decrease, the vacuum level to increase within the vacuum range, and the magnetic field strength to increase within the magnetic field strength range. Each temperature adjustment is in 1°C increments. Each vacuum adjustment is in the range of 0.05atm-0.5atm. Each magnetic field strength adjustment is in the range of 0.1mT-0.5mT.

[0288] For example, the controlled temperature range is adjusted from 2-3°C to 1-2°C; the controlled vacuum range is adjusted from 0.7atm-0.8atm to 0.6atm-0.7atm; and the controlled magnetic field strength range is adjusted from 1.0-2.0mT to 1.5-2.5mT.

[0289] 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.

[0290] 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 different 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 chamber, and the vacuum drawer (300) has a receiving cavity; A magnetic field device (400) is configured to cause the accommodating cavity of the vacuum drawer (300) to have a magnetic field; a refrigeration system (500) for regulating the temperature in the accommodation chamber; A vacuum system (600) for adjusting the vacuum level in the receiving chamber; The control component (800) is electrically connected to the magnetic field device (400), the refrigeration system (500) and the vacuum system (600). The control component (800) is configured as follows: Obtaining the type of food in the containing cavity; According to the type of food, a storage mode of the vacuum drawer (300) is determined, wherein the storage mode includes a temperature range, a vacuum degree range, and a magnetic field strength range of the vacuum drawer (300).

2. The refrigerator according to claim 1, wherein: The priority of determining the temperature range of the vacuum drawer (300) is higher than the priority of determining the vacuum degree range and / or the magnetic field strength range of the vacuum drawer (300).

3. The refrigerator according to claim 2, characterized in that Determining the priority of the vacuum degree interval of the vacuum drawer (300) is higher than the priority of determining the magnetic field strength interval of the vacuum drawer (300); Determining the temperature range, vacuum degree range, and magnetic field strength range of the vacuum drawer (300) according to the type of food specifically includes: Determining the temperature range of the vacuum drawer (300) according to the type of food; After the refrigeration system (500) adjusts the temperature range of the accommodating chamber to a preset temperature range, the vacuum system (600) adjusts the vacuum range of the accommodating chamber to a preset vacuum range; When the vacuum system (600) adjusts the vacuum degree range of the accommodating chamber to a preset vacuum degree range, the magnetic field device (400) adjusts the magnetic field strength range of the accommodating chamber to a preset magnetic field strength range.

4. The refrigerator according to claim 1, wherein: Determining the priority of the temperature range of the vacuum drawer (300) is equivalent to determining the priority of the vacuum degree range of the vacuum drawer (300); Determining the temperature range, vacuum degree range, and magnetic field strength range of the vacuum drawer (300) according to the type of food specifically includes: Determining the temperature range of the vacuum drawer (300) according to the type of food; The refrigeration system (500) adjusts the temperature range of the accommodating chamber to a preset temperature range, and at the same time, the vacuum system (600) adjusts the vacuum range of the accommodating chamber to a preset vacuum range; When the refrigeration system (500) adjusts the temperature range of the accommodating chamber to the preset temperature range, and when the vacuum system (600) adjusts the vacuum degree range of the accommodating chamber to the preset vacuum degree range, the magnetic field device (400) adjusts the magnetic field strength range of the accommodating chamber to the preset magnetic field strength range.

5. The refrigerator according to claim 2, characterized in that The refrigerator further comprises a camera module (700), and the camera module (700) is located in the accommodating cavity; The step of obtaining the type of food in the accommodating cavity specifically includes: An image of the food in the accommodating cavity is acquired, and the type, quantity, and volume of the food are determined based on the image of the food.

6. The refrigerator according to claim 5, characterized in that After acquiring the image of the food in the accommodating cavity and determining the type, quantity, and volume of the food according to the food image, the method further includes: When the number of the food type is one, determining the temperature range, the vacuum degree range, and the magnetic field strength range of the vacuum drawer (300); When there are at least two types of food materials, and the temperature ranges, vacuum ranges, and magnetic field strength ranges of at least two of the food materials all have an intersection, the temperature range, vacuum range, and magnetic field strength range of the vacuum drawer (300) are determined based on the intersection.

7. The refrigerator according to claim 5, characterized in that After acquiring the image of the food in the accommodating cavity and determining the type, quantity, and volume of the food according to the food image, the method further includes: When the number of the food type is one, determining the temperature range, the vacuum degree range, and the magnetic field strength range of the vacuum drawer (300); If the number of the food types is at least two, and at least one of the temperature ranges, vacuum ranges, and magnetic field strength ranges of at least two of the food types does not intersect, then the temperature range, vacuum range, and magnetic field strength range of the vacuum drawer (300) are determined to be the target temperature range, target vacuum range, and target magnetic field strength range, respectively.

8. The refrigerator according to claim 7, characterized in that The target temperature range is the temperature range corresponding to the ingredient with the highest temperature range among the at least two ingredients; The target vacuum degree range is the vacuum degree range corresponding to the food with the lowest vacuum degree range among the at least two food ingredients; The target magnetic field strength interval is the magnetic field strength interval corresponding to the food with the lowest magnetic field strength interval among the at least two food items.

9. The refrigerator according to claim 7, characterized in that The step of determining the temperature range, vacuum degree range, and magnetic field strength range of the vacuum drawer (300) as a target temperature range, a target vacuum degree range, and a target magnetic field strength range, respectively, specifically includes: Determine the value of the food according to the type, volume and quantity of the food, and a preset food type value comparison table; The target temperature range is the temperature range corresponding to the ingredient with the highest value among the at least two ingredients; The target vacuum degree range is the vacuum degree range corresponding to the ingredient with the highest value among the at least two ingredients; The target magnetic field strength interval is the magnetic field strength interval corresponding to the food with the highest value among the at least two food ingredients.

10. The refrigerator according to claim 7, wherein: After determining that the temperature range, the vacuum degree range, and the magnetic field strength range of the vacuum drawer (300) are the target temperature range, the target vacuum degree range, and the target magnetic field strength range, respectively, the method further includes: Prompt the user to estimate the storage time of the food and time the actual storage time; When the actual storage time is greater than or equal to the preset storage time, the user is prompted again to indicate that the food needs to be consumed or the storage mode needs to be adjusted.

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