Cooked food preservation method and device, refrigeration equipment and computer readable medium

Abstract

The invention relates to a cooked food preservation method and device, refrigeration equipment and a computer readable medium. The method comprises the steps that the optimal storage time and the current stored time of target cooked food stored in a cooked food storage area are acquired; determining a target stage of the current stored time in the optimal storage time; and according to a target control strategy matched with the target stage, adjusting a storage condition of a cooked food storage area so as to adapt to a cooked food storage demand of the target cooked food in the target stage. According to the method, the optimal storage time and the current stored time of the cooked food are identified, the current storage stage is determined, and the corresponding target control strategy is matched to dynamically adjust the storage condition, so that the mode of regulating and controlling the fresh-keeping parameters as required according to the storage stage of the cooked food is realized, and the fresh-keeping effect of the cooked food is further improved; and meanwhile, the problem of energy consumption waste or insufficient preservation caused by a fixed mode is avoided, and the technical problem that a single fixed preservation mode is difficult to adapt to dynamic requirements of food material changes is solved.

Description

Technical Field

[0001] The present application relates to the field of refrigerator technology, and in particular to a method and device for preserving cooked food, a refrigeration device, and a computer-readable medium. Background Art

[0002] With the diversification of residents' dietary structure, cooked food is widely consumed due to its convenience. As the main equipment for storing cooked food, the temperature control effect of the refrigerator directly determines the preservation quality and food safety of the cooked food.

[0003] Currently, existing refrigerator temperature control technologies for cooked food mostly use a single fixed mode. This means that once cooked food is stored, it is always maintained at a preset fixed temperature, or the compartment containing the cooked food is kept under a certain vacuum to preserve the freshness of the cooked food. This does not take into account the dynamic changes of cooked food during storage. This single fixed mode has obvious limitations. In particular, a single fixed mode is difficult to adapt to the preservation needs of cooked foods with different characteristics. For perishable cooked food, a fixed temperature cannot provide more precise temperature control support, making it difficult to effectively inhibit the growth of microorganisms, thus affecting the freshness and safety of the cooked food.

[0004] There is currently no effective solution to the problem that a single, fixed preservation mode is difficult to adapt to the dynamic demands of changing food ingredients. Summary of the Invention

[0005] The present application provides a cooked food preservation method, device, refrigeration equipment and computer-readable medium to solve the technical problem that a single fixed preservation mode is difficult to adapt to the dynamic needs of changing food ingredients.

[0006] According to one aspect of an embodiment of the present application, the present application provides a cooked food preservation method, which is applied to a refrigeration device equipped with a cooked food storage area, including: independently pre-cooling cooked food that meets the pre-cooling conditions and storing it in the cooked food storage area; obtaining the optimal storage time and current storage time of the target cooked food stored in the cooked food storage area; determining the target stage of the current storage time in the optimal storage time; adjusting the storage conditions of the cooked food storage area according to a target control strategy matching the target stage to adapt to the cooked food storage requirements of the target cooked food in the target stage.

[0007] Optionally, obtaining the optimal storage time of the target cooked food stored in the cooked food storage area includes: when it is detected that the target cooked food is placed in the cooked food storage area, obtaining a target image of the target cooked food; inputting the target image into a preset recognition model, and obtaining the optimal storage time output by the preset recognition model, wherein the preset recognition model is used to extract cooked food features of the target cooked food according to the target image, and predict the optimal storage time of the target cooked food based on the cooked food features.

[0008] Optionally, the refrigeration equipment is also equipped with a pre-cooling area. Before obtaining the target image of the target cooked food, the method further includes: when it is detected that the target cooked food is placed in the pre-cooling area, obtaining the current temperature of the target cooked food; when the current temperature is greater than a preset temperature threshold, closing the communication path between the pre-cooling area and the cooked food storage area, and independently cooling the pre-cooling area until the current temperature is less than or equal to the preset temperature threshold, opening the communication path, and transferring the target cooked food from the pre-cooling area to the cooked food storage area for storage.

[0009] Optionally, determining the target stage of the current stored time in the optimal storage time includes: dividing the optimal storage time into an early stage, a middle stage and a late stage that are connected in time; and determining whether the current stored time belongs to any of the early stage, the middle stage and the late stage of the optimal storage time.

[0010] Optionally, adjusting the storage conditions of the cooked food storage area according to the target control strategy that matches the target stage includes: when it is determined that the current storage time is in the initial stage of the optimal storage time, selecting corresponding control parameters from the initial stage control strategy pool, and controlling the operation of each component of the cooked food storage area according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at a first temperature; controlling the vacuum component to operate for a first period of time to extract air from the cooked food storage area, and controlling the humidity control and oxygen reduction component to operate for a second period of time after the first period of time to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a third period of time after the second period of time, and starting the next cycle after the third period of time; wherein, the control parameters of the initial stage control strategy pool include the first temperature, the first period of time, the second period of time and the third period of time.

[0011] Optionally, adjusting the storage conditions of the cooked food storage area according to the target control strategy matching the target stage also includes: when it is determined that the current storage time is in the mid-term stage of the optimal storage time, selecting corresponding control parameters from the mid-term control strategy pool, and controlling the operation of each component of the cooked food storage area according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at the second temperature; controlling the vacuum component to operate for a fourth time period to extract air from the cooked food storage area, and controlling the humidity control and oxygen reduction component to operate for a fifth time period after the fourth time period to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a sixth time period after the fifth time period, and starting the next cycle after the sixth time period; wherein, the control parameters of the mid-term control strategy pool include the second temperature, the fourth time period, the fifth time period and the sixth time period, the temperature parameter of the mid-term control strategy pool is less than the temperature parameter of the initial stage control strategy pool, and the total control time of the mid-term control strategy pool is greater than the total control time of the initial stage control strategy pool.

[0012] Optionally, adjusting the storage conditions of the cooked food storage area according to the target control strategy that matches the target stage also includes: when it is determined that the current storage time is in the later stage of the optimal storage time, selecting corresponding control parameters from the later stage control strategy pool, and controlling the operation of each component of the cooked food storage area according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at a third temperature until it is detected that the current temperature of the target cooked food drops to a preset temperature, and the current temperature is less than or equal to the preset temperature for a preset time, controlling the refrigeration component to operate at a fourth temperature, wherein the third temperature is less than the fourth temperature; controlling the vacuum The component runs for the seventh time to extract air from the cooked food storage area, and after the seventh time, the humidity control and oxygen reduction component is controlled to run for the eighth time to extract oxygen and water vapor from the cooked food storage area, and after the eighth time, the vacuum component and the humidity control and oxygen reduction component are controlled to be closed for the ninth time, and the next cycle begins after the ninth time; wherein, the control parameters of the control strategy pool in the late stage include the third temperature, the fourth temperature, the seventh time, the eighth time and the ninth time, and the temperature parameters of the control strategy pool in the late stage are all smaller than the temperature parameters of the control strategy pool in the mid-stage, and the total control time of the control strategy pool in the late stage is greater than the total control time of the control strategy pool in the mid-stage.

[0013] Optionally, when it is detected that the cooked food storage area triggers a door opening operation, the method further includes: collecting area information of the cooked food storage area and cooked food information in the cooked food storage area; determining the operating time of the sterilization component based on the cooked food information and area information; and controlling the operation of the sterilization component according to the operating time.

[0014] Optionally, determining the operating time of the sterilization component based on the cooked food information and the area information includes: determining at least one impact time according to the cooked food weight of the cooked food, the bacterial activity on the cooked food surface, the frequency of opening the door of the cooked food storage area, the total door opening time, and the longest storage time that can be stored in all cooked foods in the cooked food storage area, wherein the cooked food information includes at least one of the cooked food weight and the bacterial activity on the cooked food surface, and the area information includes the frequency of opening the door of the cooked food storage area, the total door opening time, and the longest storage time that can be stored in all cooked foods in the cooked food storage area; calculating the sum of the basic time and the at least one impact time to obtain the operating time.

[0015] Optionally, determining at least one impact duration based on the cooked food weight, the bacterial colony activity on the cooked food surface, the door opening frequency of the cooked food storage area, the total door opening time, and the longest storage time that can be stored among all cooked foods in the cooked food storage area includes at least one of the following: determining the impact duration of cooked food weight based on the cooked food weight; determining the impact duration of bacterial activity based on the bacterial colony activity on the cooked food surface; determining the impact duration of door opening frequency based on the door opening frequency; determining the impact duration of total door opening time based on the total door opening time; determining the impact duration of storage time based on the longest storage time that can be stored among all cooked foods in the cooked food storage area.

[0016] According to another aspect of an embodiment of the present application, the present application provides a cooked food preservation device, including: a pre-cooling module, used to independently pre-cool cooked food that meets the pre-cooling conditions and store it in a cooked food storage area; an acquisition module, used to obtain the optimal storage time and current storage time of the target cooked food stored in the cooked food storage area; a determination module, used to determine the target stage of the current storage time in the optimal storage time; an adjustment module, used to adjust the storage conditions of the cooked food storage area according to a target control strategy matching the target stage, so as to adapt to the cooked food storage requirements of the target cooked food in the target stage.

[0017] According to another aspect of an embodiment of the present application, the present application provides a refrigeration device, including a memory, a processor, a communication interface and a communication bus. The memory stores a computer program that can be run on the processor. The memory and the processor communicate through the communication bus and the communication interface. When the processor executes the computer program, the steps of the above method are implemented.

[0018] According to another aspect of an embodiment of the present application, the present application further provides a computer-readable medium having a non-volatile program code executable by a processor, where the program code enables the processor to execute the above method.

[0019] The above technical solution provided by the embodiment of the present application has the following advantages compared with the related art: The present application provides a cooked food preservation method, which is applied to a refrigeration device equipped with a cooked food storage area, and includes: obtaining the optimal storage time and current storage time of the target cooked food stored in the cooked food storage area; determining the target stage of the current storage time within the optimal storage time; and adjusting the storage conditions of the cooked food storage area according to a target control strategy that matches the target stage, so as to adapt to the cooked food storage needs of the target cooked food in the target stage. The present application identifies the optimal storage time and current storage time of cooked food, clarifies the current storage stage, and dynamically adjusts the storage conditions according to the corresponding target control strategy, thereby realizing a mode of regulating the preservation parameters on demand according to the cooked food storage stage, thereby improving the cooked food preservation effect, while avoiding energy waste or insufficient preservation problems caused by fixed modes, and solving the technical problem that a single fixed preservation mode is difficult to adapt to the dynamic needs of changing food ingredients. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the present application.

[0021] In order to more clearly illustrate the technical solutions in the embodiments of the present application or related technologies, the following briefly introduces the drawings required for use in the embodiments or related technical descriptions. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0022] Figure 1 This is a schematic diagram of a refrigeration device equipped with a cooked food storage area according to an embodiment of the present application; Figure 2 This is a structural schematic diagram of a cooked food storage area provided according to an embodiment of the present application; Figure 3 This is a structural diagram of a humidity control and oxygen reduction component provided according to an embodiment of the present application; Figure 4 This is a schematic flow chart of an optional cooked food preservation method provided according to an embodiment of the present application; Figure 5 This is a schematic diagram of an optional refrigerator cooked food preservation system provided according to an embodiment of the present application; Figure 6 A schematic flow chart of another optional cooked food preservation method provided according to an embodiment of the present application; Figure 7 This is a block diagram of an optional cooked food preservation device provided according to an embodiment of the present application; Figure 8 A schematic diagram of an optional refrigeration equipment structure provided in an embodiment of the present application.

[0023] Figure markings: A, refrigerator; B, cooked food storage area; C, freezer; D, display panel; E, image recognition module; 1, infrared temperature sensor; 2, temperature sensor; 3, sterilization component; 4, cooked food storage space; 5, green indicator light; 10, yellow indicator light; 11, red indicator light; 6, vacuum pump; 7, first vacuum pump valve; 8, second vacuum pump valve; 9, humidity control and oxygen reduction component; 12, weight sensor; 13, position sensor; F, circulation fan; G, hollow fiber membrane filament; H, vacuum pump interface. DETAILED DESCRIPTION

[0024] To make the purpose, technical solutions, and advantages of the embodiments of this application more clear, the technical solutions in the embodiments of this application will be clearly and completely described below in conjunction with the drawings in the embodiments of this application. Obviously, the described embodiments are part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0025] In the subsequent description, the suffixes such as "module", "component" or "unit" used to represent elements are only used to facilitate the description of this application and have no specific meaning. Therefore, "module" and "component" can be used interchangeably.

[0026] In order to solve the problems mentioned in the background technology, according to one aspect of the embodiments of the present application, an embodiment of a method for preserving cooked food is provided.

[0027] Optionally, in the embodiment of the present application, the above-mentioned cooked food preservation method can be applied to Figure 1 The refrigeration equipment shown is equipped with a cooked food storage area. Specifically, the refrigeration equipment may include a refrigerator compartment A, a cooked food storage area B, a freezer compartment C, a display panel D, an image recognition module E, and may also include a compressor, a condenser, an evaporator, an evaporator fan, etc. The refrigerator compartment is provided with a refrigerator compartment door, the freezer compartment is provided with a freezer compartment door, the cooked food storage area is provided with a cooked food storage area door, and a freshness level indicator light is provided on the display panel to indicate the freshness level of the cooked food. The image recognition module may be installed on the cooked food storage area door or in other locations. The cooked food storage area is a sealed box structure. The structure of the cooked food storage area is as follows: Figure 2 As shown, it includes an infrared temperature sensor 1, a temperature sensor 2, a sterilization component 3, a cooked food storage space 4, a green indicator light 5, a yellow indicator light 10, a red indicator light 11, a vacuum pump 6, a first vacuum pump valve 7, a second vacuum pump valve 8, a humidity control and oxygen reduction component 9, a weight sensor 12 and a position sensor 13. The structure of the humidity control and oxygen reduction component is as follows Figure 3 As shown, the system includes a circulation fan F, hollow fiber membrane fibers G, and a vacuum pump interface H. The primary material of the hollow fiber membrane is polysulfone, which is selectively permeable to water vapor and O2. The circulation fan is used to quickly blow gas into the hollow fiber membrane for dehumidification and oxygen reduction.

[0028] A cooked food preservation method in an embodiment of the present application can be executed by a controller of a refrigeration device, such as Figure 4 As shown, the method may include the following steps: Step S402: pre-cool the cooked food that meets the pre-cooling conditions independently and store it in the cooked food storage area; Step S404, obtaining the optimal storage time and current storage time of the target cooked food stored in the cooked food storage area; Step S406, determining the target stage of the current stored time within the optimal storage time; Step S408: adjusting the storage conditions of the cooked food storage area according to the target control strategy matching the target stage to meet the cooked food storage requirements of the target cooked food in the target stage.

[0029] In the embodiment of the present application, the cooked food storage area is an independent enclosed space in the refrigeration equipment specifically used for storing cooked food. It can integrate components such as temperature control, oxygen reduction, and sterilization to ensure that the cooked food storage environment is controllable. The target cooked food is the specific cooked food that the user puts into the cooked food storage area and needs to be preserved, such as braised food, leftovers, cooked meat products, etc. The optimal storage time is the longest safe storage time determined based on the type and characteristics of the target cooked food. If this time is exceeded, the cooked food is at risk of spoilage. The current storage time is the time that the target cooked food has been continuously stored after being placed in the cooked food storage area, and is recorded in real time by the timing unit of the refrigeration equipment.

[0030] In an embodiment of the present application, taking a refrigerator as an example, when a user places the target cooked food into the cooked food storage area and closes the door, the refrigerator can identify the type of cooked food of the target cooked food, and then retrieve the optimal storage time corresponding to the target cooked food from the pre-stored cooked food-optimal storage time database. At the same time, the refrigerator starts the timer and records the current storage time in real time. The refrigerator can start an independent timer for each type of cooked food, so that the storage time of all cooked foods stored in the refrigerator can be obtained. After obtaining the optimal storage time and the current storage time of the target cooked food, the refrigerator can calculate the proportional relationship between the two and then determine the target stage of the target cooked food, such as the early, middle, late, etc. The stage division rules can be preset according to the characteristics of the cooked food and stored locally in the refrigerator or in the cloud. Based on the determined target stage, the refrigerator retrieves the corresponding target control strategy from the pre-stored stage-control strategy database, drives the refrigeration, oxygen reduction, humidity control and other components of the cooked food storage area to operate, and adjusts the storage conditions to adapt to the freshness requirements of that stage.

[0031] Through steps S402 to S408, the present application identifies the optimal storage time and current storage time of cooked food, clarifies the current storage stage, and dynamically adjusts the storage conditions according to the corresponding target control strategy, thereby realizing a mode of regulating the preservation parameters on demand according to the storage stage of cooked food, thereby improving the cooked food preservation effect, and avoiding energy waste or insufficient preservation caused by a fixed mode, solving the technical problem that a single fixed preservation mode is difficult to adapt to the dynamic needs of changing food ingredients.

[0032] In the present application, the optimal storage time corresponding to the target cooked food can also be predicted based on the neural network model.

[0033] In an optional embodiment, obtaining the optimal storage time of the target cooked food stored in the cooked food storage area includes: Step 1: When detecting that target cooked food is placed in the cooked food storage area, obtaining a target image of the target cooked food; Step 2: Input the target image into a preset recognition model and obtain the optimal storage time output by the preset recognition model, wherein the preset recognition model is used to extract the cooked food features of the target cooked food according to the target image and predict the optimal storage time of the target cooked food based on the cooked food features.

[0034] In this embodiment, the preset recognition model is an image recognition model trained using a deep learning algorithm. It is capable of extracting features of cooked food and predicting the optimal storage time. These features refer to the visual characteristics of the target cooked food in an image, such as shape, color, texture, and packaging style, which are used to distinguish different types of cooked food.

[0035] In an embodiment of the present application, after the position sensor on the door of the cooked food storage area detects the opening and closing action of the door, it triggers the built-in high-definition camera to take multiple multi-angle images of the target cooked food, and transmits the images to the AI ​​recognition module for preprocessing. The preprocessed target images are input into the preset recognition model. The preset recognition model first extracts the cooked food features through the convolution layer, such as the brown-red color, block shape, sauce texture, etc. of the braised spareribs, and then matches the features with the pre-trained cooked food type-optimal storage time mapping relationship through the fully connected layer, and finally outputs the optimal storage time of the target cooked food.

[0036] This application combines image recognition with a preset model to automatically obtain the optimal storage time, eliminating the need for manual user intervention and improving operational convenience. Furthermore, the deep learning-based feature extraction and matching method offers higher recognition accuracy than traditional manual input or simple classification recognition, ensuring the reliability of the optimal storage time.

[0037] In an optional embodiment, the refrigeration equipment is further equipped with a pre-cooling area. Before acquiring the target image of the target cooked food, the method further includes: Step 1: When it is detected that the target cooked food is placed in the pre-cooling area, the current temperature of the target cooked food is obtained; Step 2: When the current temperature is greater than the preset temperature threshold, the connection between the pre-cooling area and the cooked food storage area is closed, and the pre-cooling area is cooled independently until the current temperature is less than or equal to the preset temperature threshold. Then, the connection is opened and the target cooked food is transferred from the pre-cooling area to the cooked food storage area for storage.

[0038] In this embodiment of the present application, the pre-cooling zone can be a small, independent, enclosed space located in front of the cooked food storage area, equipped with independent refrigeration components for rapid cooling of hot cooked food. A closable communication path can be provided between the pre-cooling zone and the cooked food storage area, with an electric valve controlling the opening / closing to facilitate the transfer of cooked food between the two areas. The preset temperature threshold is a critical temperature set to prevent hot cooked food from affecting the storage area environment. This means that hot cooked food must be cooled below the critical temperature before entering the storage area.

[0039] After finishing their meal, users need to store cooked food in the refrigerator. At this time, the cooked food may still be at a relatively high temperature. If high-temperature cooked food is directly stored in the refrigerator, it is very easy for microorganisms to grow and accelerate the deterioration of food. Therefore, in the embodiment of the present application, the user can first put the high-temperature cooked food into the pre-cooling area of ​​the refrigerator. After the position sensor in the pre-cooling area detects that the item has been put in, the infrared temperature sensor is activated, and the surface temperature of the target cooked food is sampled multiple times, and the average value is taken as the current temperature. The current temperature is compared with the preset temperature threshold. Taking the preset temperature threshold as 10°C as an example, if the current temperature is greater than 10°C, the electric sliding door is controlled to close, thereby closing the connecting passage, and the independent refrigeration component in the pre-cooling area is started to run at maximum power to quickly cool the high-temperature cooked food. At the same time, the infrared temperature sensor continuously monitors the temperature. When the temperature drops to ≤10°C, the electric sliding door is controlled to open, and the target cooked food is conveyed to the cooked food storage area via the built-in conveyor belt. The sliding door is then closed and the pre-cooling area refrigeration is stopped.

[0040] This application pre-processes high-temperature cooked food through an independent pre-cooling area, avoiding the overall temperature fluctuation of the storage area caused by directly placing high-temperature cooked food into the storage area. At the same time, rapid cooling can significantly reduce the reproduction of microorganisms in the high-temperature stage.

[0041] In an optional embodiment, determining the target stage of the current stored time within the optimal storage time includes: Step 1: Divide the optimal storage time into an early stage, a middle stage, and a late stage that are connected in time; Step 2: Determine whether the current stored time belongs to any of the early stage, middle stage, and late stage of the optimal storage time.

[0042] In the embodiment of the present application, the initial stage refers to the initial period of the optimal storage time of the target cooked food, when the cooked food deteriorates at a slower rate. The mid-term stage refers to the mid-term of the optimal storage time of the target cooked food, when the cooked food deteriorates at a faster rate. The late stage refers to the late period of the optimal storage time of the target cooked food, when the risk of cooked food deterioration is higher. The division of the above stages can be set according to actual needs. Preferably, the optimal storage time can be divided into three equal parts, the first one-third of the optimal storage time is divided into the initial stage, the period from one-third to two-thirds of the optimal storage time is divided into the mid-term stage, and the last one-third of the optimal storage time is divided into the late stage.

[0043] In an embodiment of the present application, during the cooked food storage process, the current storage stage of the cooked food can be determined based on the real-time storage time of the cooked food, and then the storage conditions can be adjusted according to the corresponding stage, so that the cooked food can be kept fresh under the best storage conditions at each stage, thereby improving the cooked food preservation effect.

[0044] In an optional embodiment, adjusting the storage conditions of the cooked food storage area according to the target control strategy matching the target stage includes: When it is determined that the current stored time is in the early stage of the optimal storage time, corresponding control parameters are selected from the early stage control strategy pool, and the operation of each component of the cooked food storage area is controlled according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at a first temperature; Controlling the vacuum component to operate for a first time period to extract air from the cooked food storage area, and controlling the humidity and oxygen reduction component to operate for a second time period after the first time period to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity and oxygen reduction component to be shut down for a third time period after the second time period, and starting the next cycle after the third time period; The control parameters of the control strategy pool in the initial stage include a first temperature, a first duration, a second duration, and a third duration.

[0045] In the embodiment of the present application, the initial stage control strategy pool is a collection of all control strategies for the initial stage, including specific parameters such as temperature and the operating time of each component. The refrigeration component is a temperature regulating device composed of a compressor, an evaporator, and a fan, which is used to control the temperature of the cooked food storage area. The vacuum component is an exhaust device composed of a vacuum pump and a valve, which is used to extract air from the cooked food storage area to reduce the air pressure. The humidity control and oxygen reduction component is a device that integrates a hollow fiber membrane and a circulating fan, which can selectively remove oxygen and water vapor from the air to achieve oxygen reduction and humidity control.

[0046] In the embodiment of the present application, all parameters in the initial stage control strategy pool are adapted to the storage conditions of cooked food in the initial stage of storage.

[0047] In the embodiment of the present application, an optimal storage time of 48 hours, a current storage time of 10 hours, a first temperature of 4°C, a first duration of 10 seconds, a second duration of 15 seconds, and a third duration of 60 seconds are used as an example for explanation.

[0048] When the refrigerator determines that the current storage time of the target cooked food is 10 hours and the optimal storage time is 48 hours, it is determined to be in the initial stage after comparing 10 hours ≤ 1 / 3 * 48 hours, and then calls the initial stage control strategy pool.

[0049] The refrigerator can send instructions to the refrigeration component based on the initial stage control strategy pool. Specifically, the target temperature can be set to the first temperature of 4°C according to the initial stage control strategy pool. The refrigeration component lowers the temperature of the cooked food storage area through evaporator heat exchange, and the temperature sensor monitors the temperature in real time. When the temperature reaches 4°C, the refrigeration component switches to intermittent operation to maintain temperature stability.

[0050] The refrigerator can also perform periodic control on the vacuum component and the humidity control and oxygen reduction component according to the strategy of the initial stage control strategy pool. Specifically, the vacuum component valve is first opened for the first time for 10 seconds to extract air and reduce the air pressure in the storage area; then the vacuum component is closed, and the humidity control and oxygen reduction component is opened for the second time for 15 seconds to remove oxygen and water vapor through the hollow fiber membrane; finally, all components are closed for a third time of 60 seconds to complete a cycle, and the cycle is repeated.

[0051] In the initial stage, this application uses mild temperature and appropriate humidity and oxygen reduction to meet the initial freshness requirements of cooked food, while avoiding energy waste caused by excessive refrigeration and frequent vacuuming. At the same time, periodic operation of the vacuum and humidity and oxygen reduction components can maintain a stable storage environment and delay the oxidation and deterioration of cooked food.

[0052] In an optional embodiment, adjusting the storage conditions of the cooked food storage area according to the target control strategy matching the target stage further includes: When it is determined that the current stored time is in the mid-term stage of the optimal storage time, corresponding control parameters are selected from the mid-term control strategy pool, and the operation of each component of the cooked food storage area is controlled according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at a second temperature; controlling the vacuum component to operate for a fourth time period to extract air from the cooked food storage area, and controlling the humidity control and oxygen reduction component to operate for a fifth time period after the fourth time period to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity control and oxygen reduction component to be shut down for a sixth time period after the fifth time period, and starting the next cycle after the sixth time period; Among them, the control parameters of the mid-term control strategy pool include the second temperature, the fourth duration, the fifth duration and the sixth duration. The temperature parameters of the mid-term control strategy pool are smaller than the temperature parameters of the initial stage control strategy pool, and the total control duration of the mid-term control strategy pool is greater than the total control duration of the initial stage control strategy pool.

[0053] In the embodiments of the present application, the mid-term control strategy pool is a collection of all control strategies for the mid-term phase, including specific parameters such as temperature and the operating time of each component. These parameters are more stringent than those in the early stage to address the accelerated rate of deterioration. For example, the target temperature of the refrigeration component in the mid-term phase is lower than that in the early stage, and the total control time of each component in the mid-term phase is longer than that in the early stage. The second temperature is the target temperature for the mid-term phase, which is lower than the first temperature and has a stronger preservation effect.

[0054] In the embodiment of the present application, all parameters in the mid-term control strategy pool are adapted to the storage conditions of cooked food in the mid-term storage period.

[0055] In the embodiment of the present application, the optimal storage time is 48 hours, the current storage time is 28 hours, the second temperature is 2°C, the fourth time length is 15 seconds, the fifth time length is 20 seconds, and the sixth time length is 60 seconds.

[0056] When the refrigerator determines that the current storage time of the target cooked food is 28 hours, and determines that 16 hours ≤ 28 hours ≤ 48 hours, it is in the mid-term stage, and then calls the mid-term stage control strategy pool.

[0057] The refrigerator can send instructions to the refrigeration component based on the mid-term control strategy pool. Specifically, the target temperature can be set to the second temperature of 2°C according to the mid-term control strategy pool, and the temperature can be quickly reduced through enhanced heat exchange. The temperature sensor provides real-time feedback. When the temperature reaches 2°C, the refrigeration component switches to intermittent operation to maintain temperature stability.

[0058] The refrigerator can also perform periodic control on the vacuum component and the humidity control and oxygen reduction component according to the strategy of the mid-term control strategy pool. Specifically, the vacuum component valve is first opened for the fourth time period of 15 seconds to extract more air and reduce the air pressure in the storage area; then the vacuum component is closed and the humidity control and oxygen reduction component is opened for the fifth time period of 20 seconds to remove more oxygen and water vapor through the hollow fiber membrane; finally, all components are closed for the sixth time period of 60 seconds to complete a cycle, and the cycle is repeated.

[0059] Compared with the initial stage, the vacuum extraction time in the middle stage is extended for a certain time, such as increasing by 5s, and the oxygen reduction and humidity control time is extended for a certain time, such as increasing by 5s. The vacuum extraction effect and the oxygen reduction and humidity control effect are more significant, which can more effectively inhibit the trend of accelerated deterioration of cooked food in the middle stage.

[0060] In the mid-term stage, this application specifically adapts to the characteristics of accelerated deterioration of cooked food in the mid-term by lowering the target temperature and extending the operating time of the vacuum and oxygen reduction and humidity control components, further improving the preservation effect compared to the initial strategy.

[0061] In an optional embodiment, adjusting the storage conditions of the cooked food storage area according to the target control strategy matching the target stage further includes: When it is determined that the current stored time is in the later stage of the optimal storage time, corresponding control parameters are selected from the later stage control strategy pool, and the operation of each component of the cooked food storage area is controlled according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at a third temperature until it is detected that the current temperature of the target cooked food drops to a preset temperature and the current temperature is less than or equal to the preset temperature for a preset time period, and then controlling the refrigeration component to operate at a fourth temperature, wherein the third temperature is less than the fourth temperature; Controlling the vacuum component to operate for a seventh time period to extract air from the cooked food storage area, and controlling the humidity control and oxygen reduction component to operate for an eighth time period after the seventh time period to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity control and oxygen reduction component to shut down for a ninth time period after the eighth time period, and starting the next cycle after the ninth time period; Among them, the control parameters of the control strategy pool in the late stage include the third temperature, the fourth temperature, the seventh duration, the eighth duration and the ninth duration. The temperature parameters of the control strategy pool in the late stage are all smaller than the temperature parameters of the control strategy pool in the mid-stage, and the total control time of the control strategy pool in the late stage is greater than the total control time of the control strategy pool in the mid-stage.

[0062] In the embodiment of the present application, the control strategy pool for the later stage is a set of all control strategies for the later stage, including specific parameters such as temperature and operating time of each component. Its parameters are more stringent than those of the mid-term stage, in order to focus on suppressing high spoilage risks. For example, the target temperature of the refrigeration component in the later stage is lower than the target temperature of the refrigeration component in the mid-term stage, and the total control time of each component in the later stage is longer than the total control time of each component in the mid-term stage. The third temperature is the target temperature at the beginning of the later stage, which is the lowest temperature of the entire storage cycle and is used to quickly suppress microbial activity. The fourth temperature is the target temperature for the stable period of the later stage, which is higher than the third temperature to avoid the impact of long-term extremely low temperature on the taste of cooked food. The third temperature and the fourth temperature are both lower than the second temperature. The preset temperature is the critical temperature for switching from the third temperature to the fourth temperature in the later stage, which is determined by the characteristics of the cooked food. The preset time is the shortest duration for the temperature to be stable at the preset temperature, ensuring that the activity of microorganisms has been effectively suppressed.

[0063] In the embodiment of the present application, all parameters in the late stage control strategy pool are adapted to the storage conditions of cooked food in the late stage of storage.

[0064] In the embodiment of the present application, the optimal storage time is 48 hours, the current storage time is 40 hours, the third temperature is -1°C, the fourth temperature is 1°C, the preset temperature is 1°C, the preset time is 30 minutes, the seventh time is 20 seconds, the eighth time is 25 seconds, and the ninth time is 60 seconds as an example for explanation.

[0065] When the refrigerator determines that the current storage time of the target cooked food is 40 hours, and determines that 32 hours ≤ 40 hours ≤ 48 hours, it is in the late stage, and then calls the late stage control strategy pool.

[0066] The refrigerator can send instructions to the refrigeration component based on the late stage control strategy pool. Specifically, the refrigeration component can be controlled to operate at a third temperature of -1°C according to the late stage control strategy pool, and the infrared temperature sensor monitors the surface temperature of the target cooked food in real time; when the temperature drops to the preset temperature of 1°C, the timing unit starts. If the temperature is stable at 1°C or below for a continuous period of 30 minutes that reaches the preset time, the refrigeration component is adjusted to operate at a fourth temperature of 1°C to maintain temperature stability.

[0067] The refrigerator can also perform periodic control on the vacuum component and the humidity control and oxygen reduction component according to the strategy of the control strategy pool in the later stage. Specifically, the vacuum component valve is first opened for the seventh time for 20 seconds to extract more air and reduce the air pressure in the storage area; then the vacuum component is closed and the humidity control and oxygen reduction component is opened for the fifth time for 25 seconds to remove more oxygen and water vapor through the hollow fiber membrane; finally, all components are closed for the sixth time for 60 seconds to complete a cycle, and the cycle is repeated.

[0068] Compared with the middle stage, the vacuum extraction time in the later stage is further extended, such as by another 5s, and the oxygen reduction and humidity control time is further extended, such as by another 5s. The vacuum extraction effect and the oxygen reduction and humidity control effect are further increased, which can more effectively prevent the deterioration of cooked food in the later stage.

[0069] In the embodiment of the present application, if the current storage time of the target cooked food is greater than the optimal storage time, it means that the target cooked food has a high probability of deterioration, and the user is immediately notified that it is inedible.

[0070] The present application solves the problem of high risk of deterioration in the later stage and avoids the damage of cooked food quality to the extreme low temperature by controlling the temperature gradient of the food in the later stage through rapid suppression of low temperature and stabilization of the temperature zone to maintain the taste.

[0071] In an optional embodiment, when it is detected that the cooked food storage area triggers a door opening operation, the method further includes: Step 1: Collecting regional information of the cooked food storage area and information about the cooked food in the cooked food storage area; Step 2: Determine the operating time of the sterilization component based on the cooked food information and the area information; Step 3: Control the operation of the sterilization component according to the operating time.

[0072] In the embodiments of this application, regional information refers to parameters related to the environment of the cooked food storage area, such as door opening frequency and total door opening duration, reflecting the extent to which the storage area is affected by the external environment. Cooked food information refers to parameters related to the target cooked food itself, such as weight and bacterial activity, reflecting the contamination risk of the cooked food. The sterilization component is a device used to sterilize and disinfect the cooked food storage area, and can use ultraviolet light, ozone, or plasma sterilization technology for sterilization.

[0073] In an embodiment of the present application, after the position sensor detects the door of the cooked food storage area is opened and closed, it triggers information collection. Specifically, the total weight of all cooked foods in the storage area can be obtained through the weight sensor, the bacterial activity on the surface of the cooked foods can be detected through the bacterial activity sensor, and the frequency and total duration of door openings within a preset time period can be counted through the timing unit. The maximum storage duration of all cooked foods can also be determined by reading the storage duration of each cooked food in the cooked food storage area. Furthermore, based on the above cooked food information and area information, the operating duration of the sterilization component is calculated, and finally the sterilization component is operated according to the calculated operating duration.

[0074] This application dynamically determines the operating time of the sterilization component based on cooked food information and regional information, avoiding insufficient or excessive sterilization caused by fixed-time sterilization, ensuring the hygiene of the storage area while taking into account the quality of cooked food.

[0075] In an optional embodiment, determining the operating time of the sterilization component based on the cooked food information and the area information includes: Step 1: Determine at least one impact duration based on the cooked food weight, the bacterial activity on the cooked food surface, the frequency of door openings of the cooked food storage area, the total door opening time, and the longest storage time that all cooked foods in the cooked food storage area can be stored, wherein the cooked food information includes at least one of the cooked food weight and the bacterial activity on the cooked food surface, and the area information includes at least one of the frequency of door openings of the cooked food storage area, the total door opening time, and the longest storage time that all cooked foods in the cooked food storage area can be stored; Step 2: Calculate the sum of the basic duration and at least one impact duration to obtain the running duration.

[0076] In the embodiment of the present application, the basic duration is the minimum operating time of the sterilization component, which is determined by the characteristics of the sterilization technology. The impact duration refers to the sterilization time that needs to be added to the basic duration, which is determined by certain influencing factors (such as the weight of cooked food, colony activity, door opening frequency, total door opening time, maximum storage time, etc.). The cooked food weight refers to the total mass of all cooked food in the cooked food storage area. The greater the weight, the wider the range that needs to be sterilized. Colony activity refers to the activity level of microorganisms on the surface of cooked food, which can be detected by impedance biosensors. The higher the activity, the greater the risk of contamination. The longest storage time is the value with the longest optimal storage time among all cooked foods in the storage area.

[0077] In the embodiment of the present application, taking into account the different weights of cooked food, the longest storage time of all cooked food in the cooked food storage area, the bacterial activity, the frequency of opening the cooked food storage area door, the total door opening time, etc., all of which will affect the working time of the sterilization component, therefore, in the embodiment of the present application, the calculation of the running time of the sterilization component can be determined according to the calculation logic of total time = basic time + ∑ impact time (weight / storage time impact / colony activity impact / door opening frequency impact / total door opening time impact, etc.).

[0078] This application accurately matches sterilization requirements through multi-dimensional parameters (weight, storage time, colony activity, door opening frequency, total door opening time, etc.) to avoid insufficient or excessive sterilization, and uses a dynamic calculation mechanism to adapt to different cooked food combinations to protect the quality of cooked food.

[0079] In an optional embodiment, determining at least one impact duration based on the cooked food weight, bacterial activity on the cooked food surface, door opening frequency of the cooked food storage area, total door opening time, and the longest storage time of all cooked foods in the cooked food storage area includes at least one of the following: Determine the duration of cooked food weight impact based on cooked food weight; Determine the duration of bacterial activity based on bacterial activity on the surface of cooked food; Determine the duration of door opening frequency impact based on door opening frequency; Determine the impact duration of the total door opening time based on the total door opening time; The storage time impact duration is determined based on the longest storage duration of all cooked foods in the cooked food storage area.

[0080] In an embodiment of the present application, the operating time of the sterilization component = basic time + ∑ impact time (weight / storage time impact / colony activity impact / door opening frequency impact / total door opening time impact, etc.). Preferably, the operating time of the sterilization component t1 can be t2 = basic time t2 + cooked food weight impact time t3 + colony activity impact time t4 + storage time impact time t5 + door opening frequency impact time t6 + total door opening time impact time t7.

[0081] In the embodiment of the present application, the influence of various factors on the working time of the sterilization component can be determined based on a large number of experiments, or can be set according to actual needs. As a preference, it can be set as follows: The basic time t2 is a set value, which is the minimum opening time of the sterilization component.

[0082] The cooked food weight impact duration, t3, can be calculated based on the ratio of the measured cooked food weight to the preset weight. Specifically, when the set weight is m1, the operating time is t1´. When the measured weight is m, t3 = (m / m1) * t1´. For example, if the set weight is 50g and the operating time is 5 minutes, then when the measured weight is 60g, the sterilization component's operating time is t3 = (60 / 50) * 5 = 6 minutes.

[0083] The duration t4 of the impact of colony activity can be calculated based on the ratio of the measured colony activity on the surface of cooked food to the preset activity. Specifically, when the colony activity is set to h1, the working time is t2´. When the measured colony activity is h, the working time of the sterilization component is t4=(h / h1)*t2´.

[0084] The storage time impact duration t5 can be calculated based on the ratio of the longest storage time of all cooked foods in the cooked food storage area to the preset storage time. Specifically, when the maximum storage time is set to d1, the operating time is t3´. When the actual maximum storage time is d, t5 = (d / d1) * t3´. For example, if the optimal storage time (maximum storage time) of all cooked foods stored in the cooked food storage area is 7 days, and the storage cycle is set to 4 days, the operating time is 4 minutes. Then, when the storage cycle is 7 days, the operating time of the sterilization component is t5 = 4 * (7 / 4) = 7 minutes.

[0085] The duration t6 affected by the door opening frequency can be calculated based on the ratio of the measured door opening frequency to the preset door opening frequency. Specifically, when the door opening frequency is set to p1, the working time is t4´. When the measured door opening frequency is p, the working time of the sterilization component is t6=(p / p1)*t4´.

[0086] The total door opening time affects the duration t7, which can be calculated based on the ratio of the actual door opening time to the preset total door opening time. Specifically, when the total door opening time is set to q1, the working time is t5´. When the actual total door opening time is q, the working time of the sterilization component is t7=(q / q1)*t5´.

[0087] Considering that the ambient temperature and humidity will also affect the working time of the sterilization component, the present application can also add the ambient temperature impact time t8 and the ambient humidity impact time t9 to comprehensively calculate the working time of the sterilization component.

[0088] The ambient temperature impact time t8 can be calculated based on the temperature change. Specifically, when the set temperature is T1, the basic temperature impact time is ttemperature. When the measured ambient temperature is T, the correction coefficient Q1 is determined based on the temperature change △T=T-T1, t8=the set temperature impact basic time ttemperature*Q1. The set temperature impact basic time ttemperature can be set according to actual needs.

[0089] The correction coefficient Q1 is determined based on the temperature change △T = T-T1. Specifically, when the temperature change △T ≤ 5°C, the Q1 value range is 0 < Q1 ≤ 0.5. When the temperature change △T > 5°C, the Q1 value range is 0.5 < Q1 < 1. For example, if the basic temperature impact duration ttemperature is set to 1 minute, when the temperature change △T is 3°C, Q1 = 0.3. At this time, the ambient temperature impact duration t8 = 1 minute * 0.3 = 0.3 minutes. When the temperature change is 10°C, Q1 = 0.8. At this time, the ambient temperature impact duration t8 = 1 minute * 0.8 = 0.8 minutes.

[0090] The duration of environmental humidity impact t9 can be calculated according to the humidity change. Specifically, when the humidity is set to R1, the basic duration of humidity impact is thumidity. When the measured environmental humidity is R, the correction coefficient Q2 is determined according to the humidity change △R=R-R1, t9=the set basic duration of humidity impact thumidity*Q2. The set basic duration of humidity impact thumidity can be set according to actual needs.

[0091] The correction coefficient Q2 is determined based on the humidity change (ΔR = R - R1). Specifically, when the humidity change (ΔR ≤ 20%), the Q2 value range is 0 < Q2 ≤ 0.5. When the humidity change (ΔR > 20%), the Q2 value range is 0.5 < Q2 < 1. For example, if the humidity impact base duration thumidity is set to 2 minutes, when the humidity change is 10%, the Q2 value is 0.2. At this time, the ambient humidity impact duration t7 = 2 minutes * 0.2 = 0.4 minutes. When the humidity change is 30%, the Q2 value is 0.6. At this time, the ambient temperature impact duration t7 = 2 minutes * 0.6 = 1.2 minutes.

[0092] In the embodiment of the present application, a safety upper limit can be set for the working time of the sterilization component. When the working time of the sterilization component reaches the safety upper limit, the sterilization component is turned off.

[0093] This application flexibly adjusts the working time of the sterilization component according to different cooked food characteristics and environmental conditions, thereby reducing damage to cooked food while ensuring the sterilization effect and improving storage quality.

[0094] The following is applied to Figure 5 The refrigerator preservation system shown is taken as an example to further illustrate the cooked food preservation method provided by this application.

[0095] like Figure 5 As shown, the refrigerator preservation system includes: a storage unit, a control unit, a timing unit, a display unit, an infrared temperature detection unit, a vacuum generating unit, an oxygen reduction unit, a refrigeration unit, a computing unit, an image recognition unit, a sterilization unit, a temperature detection unit, a colony activity detection unit, and a position sensor. The storage unit is used to store information. The control unit is used to control the operating state of the refrigeration unit based on timing information and temperature information. The timing unit is used to measure time and transmit this timing information to the control unit and storage unit. The display unit is used to display the refrigerator's function buttons and partitions. The infrared temperature detection unit is used to detect the surface temperature of cooked food in the refrigerator's cooked food storage area, perform signal processing and analog-to-digital conversion to obtain temperature information, and transmit this temperature information to the control unit. The vacuum generating unit is used to vacuum the cooked food storage area. The oxygen reduction unit is used to reduce the oxygen in the cooked food storage area. The refrigeration unit is used to maintain the food at a preset temperature. The computing unit is used to perform calculations based on the temperature information collected by the temperature detection unit over a period of time. The image recognition unit is used to perform image recognition of the cooked food to be stored by the user and provide feedback to the storage unit to determine the optimal storage period for the food. The sterilization unit sterilizes the cooked food storage area. The temperature detection unit monitors the temperature within the cooked food storage area and provides feedback to the control unit. The colony activity detection unit uses a surface colony activity impedance biosensor to detect microbial activity in the cooked food storage area and provides feedback to the control unit. The position sensor detects the opening and closing of the cooked food storage area door.

[0096] like Figure 6 As shown, the cooked food preservation method applied to the refrigerator preservation system specifically includes: Step 1: The infrared sensor is used to identify whether the temperature of the cooked food is greater than T1. If it is greater than T1, step 2 is executed; if it is ≤ T1, step 3 is executed.

[0097] Step 2: The refrigeration unit starts to operate according to the preset temperature T2. The infrared sensor detects the surface temperature of the cooked food in real time. When the surface temperature of the food reaches T3, the timing starts. When the surface temperature of the food reaches T3±△T and maintains time t1≥t1', step 3 is executed.

[0098] Step 3: The calculation unit calculates whether the current storage time D2 is ≤ 1 / 3 of the optimal storage time D1. If so, the indicator light turns green, and the refrigeration unit is controlled to operate at the preset temperature T4. The vacuum unit and oxygen reduction unit operate in low-frequency mode. If not, proceed to step 4.

[0099] Step 4: The calculation unit calculates whether D2 is 1 / 3D1 < D2 ≤ 2 / 3D1. If so, the indicator light turns yellow and the refrigeration unit is controlled to operate at the preset temperature T5. The vacuum unit and oxygen reduction unit operate in medium frequency mode. If not, proceed to step 5.

[0100] Step 5: The calculation unit calculates whether D2 satisfies the condition 2 / 3D1 < D2 ≤ D1. If so, the indicator light turns red, and the refrigeration unit triggers temperature reduction control, with the vacuum unit and oxygen reduction unit operating in high-frequency mode. The refrigeration unit begins operating at a preset temperature, T6. The infrared sensor monitors the surface temperature of the cooked food in real time. When the food surface temperature reaches T7, a timer begins. When the food surface temperature reaches T7 ± ΔT and remains at T7 for a period of time t0 ≥ t0', the refrigeration unit operates at a preset temperature, T5. If not, proceed to Step 6.

[0101] Step 6: Remind users that the food is not edible.

[0102] The above parameters can be set according to actual conditions and actual needs. This application provides a preferred example, such as T1 ≥ 10°C, -1°C ≤ T2 ≤ 0°C, 4°C ≤ T3 ≤ 8°C, 0°C < T4 ≤ 4°C, 0°C ≤ T5 ≤ 1°C, -3°C ≤ T6 < 0°C, -3°C ≤ T7 < 0°C, D2 > 0, D1 > 0, t0 ≥ t0' > 2h.

[0103] The present application provides a cooked food preservation method, which is applied to a refrigeration device equipped with a cooked food storage area, and includes: obtaining the optimal storage time and current storage time of the target cooked food stored in the cooked food storage area; determining the target stage of the current storage time within the optimal storage time; and adjusting the storage conditions of the cooked food storage area according to a target control strategy that matches the target stage, so as to adapt to the cooked food storage needs of the target cooked food in the target stage. The present application identifies the optimal storage time and current storage time of cooked food, clarifies the current storage stage, and dynamically adjusts the storage conditions according to the corresponding target control strategy, thereby realizing a mode of regulating the preservation parameters on demand according to the cooked food storage stage, thereby improving the cooked food preservation effect, while avoiding energy waste or insufficient preservation problems caused by fixed modes, and solving the technical problem that a single fixed preservation mode is difficult to adapt to the dynamic needs of changing food ingredients.

[0104] According to another aspect of the embodiment of the present application, Figure 7 As shown, a cooked food preservation device is provided, comprising: The pre-cooling module 701 is used to independently pre-cool the cooked food that meets the pre-cooling conditions and store it in the cooked food storage area; An acquisition module 703 is used to acquire the optimal storage time and the current storage time of the target cooked food stored in the cooked food storage area; A determination module 705 is used to determine the target stage of the current stored time within the optimal storage time; The adjustment module 707 is configured to adjust the storage conditions of the cooked food storage area according to the target control strategy that matches the target stage, so as to adapt to the storage requirements of the target cooked food in the target stage.

[0105] It should be noted that the pre-cooling module 701 in this embodiment can be used to execute step S402 in the embodiment of the present application, the acquisition module 703 in this embodiment can be used to execute step S404 in the embodiment of the present application, the determination module 705 in this embodiment can be used to execute step S406 in the embodiment of the present application, and the adjustment module 707 in this embodiment can be used to execute step S408 in the embodiment of the present application.

[0106] It should be noted that the examples and application scenarios implemented by the above modules and corresponding steps are the same, but are not limited to the contents disclosed in the above embodiments. It should be noted that the above modules as part of the device can be implemented by software or hardware.

[0107] Optionally, the acquisition module is specifically used to: acquire a target image of the target cooked food when it is detected that the target cooked food is placed in the cooked food storage area; input the target image into a preset recognition model, and acquire the optimal storage time output by the preset recognition model, wherein the preset recognition model is used to extract the cooked food features of the target cooked food according to the target image, and predict the optimal storage time of the target cooked food based on the cooked food features.

[0108] Optionally, the refrigeration equipment is also equipped with a pre-cooling area, and the cooked food preservation device also includes a pre-cooling module, which is specifically used to: when it is detected that the target cooked food is placed in the pre-cooling area, obtain the current temperature of the target cooked food; when the current temperature is greater than a preset temperature threshold, close the connecting path between the pre-cooling area and the cooked food storage area, and independently cool the pre-cooling area until the current temperature is less than or equal to the preset temperature threshold, open the connecting path, and transfer the target cooked food from the pre-cooling area to the cooked food storage area for storage.

[0109] Optionally, the determination module is specifically used to: divide the optimal storage time into an initial stage, a middle stage and a late stage that are connected in time; and determine whether the current stored time belongs to any of the initial stage, the middle stage and the late stage of the optimal storage time.

[0110] Optionally, the adjustment module is specifically used to: when it is determined that the current storage time is in the initial stage of the optimal storage time, select corresponding control parameters from the initial stage control strategy pool, and control the operation of each component of the cooked food storage area according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at a first temperature; controlling the vacuum component to operate for a first period of time to extract air from the cooked food storage area, and controlling the humidity control and oxygen reduction component to operate for a second period of time after the first period of time to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a third period of time after the second period of time, and starting the next cycle after the third period of time; wherein, the control parameters of the initial stage control strategy pool include the first temperature, the first period of time, the second period of time and the third period of time.

[0111] Optionally, the adjustment module is also used to: when it is determined that the current storage time is in the mid-term stage of the optimal storage time, select corresponding control parameters from the mid-term control strategy pool, and control the operation of each component of the cooked food storage area according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at the second temperature; controlling the vacuum component to operate for a fourth time period to extract air from the cooked food storage area, and controlling the humidity control and oxygen reduction component to operate for a fifth time period after the fourth time period to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a sixth time period after the fifth time period, and starting the next cycle after the sixth time period; wherein, the control parameters of the mid-term control strategy pool include the second temperature, the fourth time period, the fifth time period and the sixth time period, the temperature parameter of the mid-term control strategy pool is less than the temperature parameter of the initial stage control strategy pool, and the total control time of the mid-term control strategy pool is greater than the total control time of the initial stage control strategy pool.

[0112] Optionally, the adjustment module is further used to: when it is determined that the current storage time is in the later stage of the optimal storage time, select corresponding control parameters from the later stage control strategy pool, and control the operation of each component of the cooked food storage area according to the control parameters, specifically including at least one of the following: control the refrigeration component to operate at a third temperature until it is detected that the current temperature of the target cooked food drops to a preset temperature, and the current temperature is less than or equal to the preset temperature for a preset time, and then control the refrigeration component to operate at a fourth temperature, wherein the third temperature is less than the fourth temperature; control the vacuum component to operate for a seventh time, so as to adjust the temperature of the cooked food to the desired level. Air is extracted from the cooked food storage area, and after the seventh period, the humidity control and oxygen reduction components are controlled to operate for the eighth period to extract oxygen and water vapor from the cooked food storage area, and after the eighth period, the vacuum component and the humidity control and oxygen reduction components are controlled to be closed for the ninth period, and the next cycle begins after the ninth period. Among them, the control parameters of the control strategy pool in the late stage include the third temperature, the fourth temperature, the seventh period, the eighth period and the ninth period, and the temperature parameters of the control strategy pool in the late stage are all smaller than the temperature parameters of the control strategy pool in the mid-stage, and the total control time of the control strategy pool in the late stage is greater than the total control time of the control strategy pool in the mid-stage.

[0113] Optionally, the cooked food preservation device also includes a sterilization module, which is specifically used to: collect area information of the cooked food storage area and cooked food information in the cooked food storage area when it is detected that the cooked food storage area triggers a door opening operation; determine the operating time of the sterilization component based on the cooked food information and the area information; and control the operation of the sterilization component according to the operating time.

[0114] Optionally, the sterilization module is also used to: determine at least one impact time based on the cooked food weight, the bacterial activity on the cooked food surface, the frequency of opening the door of the cooked food storage area, the total door opening time, and the longest storage time that can be stored in all cooked foods in the cooked food storage area, wherein the cooked food information includes at least one of the cooked food weight and the bacterial activity on the cooked food surface, and the area information includes at least one of the frequency of opening the door of the cooked food storage area, the total door opening time, and the longest storage time that can be stored in all cooked foods in the cooked food storage area; calculate the sum of the basic time and the at least one impact time to obtain the running time.

[0115] Optionally, the sterilization module is also used to: determine the duration of influence of cooked food weight based on the weight of cooked food; determine the duration of influence of colony activity based on the colony activity on the surface of cooked food; determine the duration of influence of door opening frequency based on the frequency of door opening; determine the duration of influence of total door opening time based on the total door opening time; determine the duration of influence of storage time based on the longest storage time that can be stored among all cooked foods in the cooked food storage area.

[0116] According to another aspect of the embodiment of the present application, the present application provides a refrigeration device, such as Figure 8As shown, it includes a memory 801, a processor 803, a communication interface 805 and a communication bus 807. The memory 801 stores a computer program that can be run on the processor 803. The memory 801 and the processor 803 communicate through the communication interface 805 and the communication bus 807. When the processor 803 executes the computer program, the steps of the above method are implemented.

[0117] The memory and processor in the electronic device communicate via a communication bus and a communication interface. The communication bus may be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus. The communication bus may be divided into an address bus, a data bus, a control bus, and the like.

[0118] The memory may include random access memory (RAM) or non-volatile memory, such as at least one disk storage. Alternatively, the memory may be at least one storage device located away from the processor.

[0119] The above-mentioned processor can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, and discrete hardware components.

[0120] According to another aspect of the embodiments of the present application, a computer program product or computer program is provided, which includes computer instructions stored in a computer-readable storage medium. A processor of a computer device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the computer device to perform the steps of any of the above embodiments.

[0121] Optionally, in an embodiment of the present application, the computer-readable medium is configured to store program codes for the processor to execute the following steps: After independently pre-cooling the cooked food that meets the pre-cooling conditions, store it in the cooked food storage area; Obtain the optimal storage time and current storage time of the target cooked food stored in the cooked food storage area; Determine the target stage of the current stored time within the optimal storage time; The storage conditions of the cooked food storage area are adjusted according to the target control strategy that matches the target stage to adapt to the cooked food storage needs of the target cooked food in the target stage.

[0122] Optionally, the specific examples in this embodiment may refer to the examples described in the above embodiments, and this embodiment will not be described in detail here.

[0123] When implementing the embodiments of the present application, reference may be made to the above embodiments, which have corresponding technical effects.

[0124] It is understood that the embodiments described herein may be implemented using hardware, software, firmware, middleware, microcode, or a combination thereof. For hardware implementation, the processing unit may be implemented in one or more application-specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field-programmable gate arrays (FPGAs), general-purpose processors, controllers, microcontrollers, microprocessors, other electronic units for performing the functions described herein, or a combination thereof.

[0125] For software implementation, the technology described herein can be implemented by a unit that performs the functions described herein. The software code can be stored in a memory and executed by a processor. The memory can be implemented in the processor or outside the processor.

[0126] Those skilled in the art will appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed in hardware or software depends on the specific application and design constraints of the technical solution. Professional and technical personnel can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of this application.

[0127] Those skilled in the art will clearly understand that, for the convenience and brevity of description, the specific working processes of the systems, devices and units described above can refer to the corresponding processes in the aforementioned method embodiments and will not be repeated here.

[0128] In the embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. For example, the device embodiments described above are merely schematic. For example, the division of the modules is merely a logical function division. In actual implementation, there may be other division methods, such as multiple modules or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be an indirect coupling or communication connection through some interfaces, devices or units, which can be electrical, mechanical or other forms.

[0129] The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of these units may be selected to achieve the purpose of this embodiment according to actual needs.

[0130] In addition, each functional unit in each embodiment of the present application may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit.

[0131] If the functions are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of the present application are essentially or partly contributed to the prior art or part of the technical solutions can be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a computer device (which can be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in each embodiment of the present application. The aforementioned storage medium includes various media that can store program codes, such as a USB flash drive, a mobile hard drive, a ROM, a RAM, a magnetic disk, or an optical disk. It should be noted that, in this article, relational terms such as "first" and "second" are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such a process, method, article or device. Without further constraints, an element defined by the phrase "comprises a..." does not preclude the existence of additional identical elements in the process, method, article or apparatus that includes the element.

[0132] The foregoing is merely a list of specific embodiments of the present application, intended to enable those skilled in the art to understand or implement the present application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application is not limited to the embodiments shown herein, but is intended to conform to the broadest scope consistent with the principles and novel features of the present application.

Claims

1. A method for preserving cooked food, applied to a refrigeration device equipped with a cooked food storage area, characterized in that: include: After independently pre-cooling the cooked food that meets the pre-cooling conditions, it is stored in the cooked food storage area; Obtaining the optimal storage time and the current storage time of the target cooked food stored in the cooked food storage area; determining a target stage of the current stored time within the optimal storage time; The storage conditions of the cooked food storage area are adjusted according to the target control strategy matching the target stage to adapt to the cooked food storage demand of the target cooked food in the target stage.

2. The method according to claim 1, characterized in that The step of obtaining the optimal storage time of the target cooked food stored in the cooked food storage area includes: acquiring a target image of the target cooked food when it is detected that the target cooked food is placed in the cooked food storage area; The target image is input into a preset recognition model, and the optimal storage time output by the preset recognition model is obtained, wherein the preset recognition model is used to extract cooked food features of the target cooked food according to the target image, and predict the optimal storage time of the target cooked food based on the cooked food features.

3. The method according to claim 2, characterized in that The refrigeration equipment is further equipped with a pre-cooling area. Before acquiring the target image of the target cooked food, the method further includes: When it is detected that the target cooked food is placed in the pre-cooling zone, obtaining the current temperature of the target cooked food; When the current temperature is greater than the preset temperature threshold, the communication passage between the pre-cooling area and the cooked food storage area is closed, and the pre-cooling area is cooled independently. When the current temperature is less than or equal to the preset temperature threshold, the communication passage is opened and the target cooked food is transferred from the pre-cooling area to the cooked food storage area for storage.

4. The method according to claim 1, wherein The adjusting the storage conditions of the cooked food storage area according to the target control strategy matching the target stage includes: When it is determined that the current stored time is in the early stage of the optimal storage time, selecting corresponding control parameters from the early stage control strategy pool and controlling the operation of each component of the cooked food storage area according to the control parameters specifically includes at least one of the following: controlling the refrigeration component to operate at a first temperature; controlling the vacuum component to operate for a first duration to extract air from the cooked food storage area, and controlling the humidity and oxygen reduction component to operate for a second duration after the first duration to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity and oxygen reduction component to be closed for a third duration after the second duration, and starting the next cycle after the third duration; The control parameters of the control strategy pool in the initial stage include the first temperature, the first duration, the second duration, and the third duration.

5. The method according to claim 1, wherein The adjusting the storage conditions of the cooked food storage area according to the target control strategy matching the target stage further comprises: When it is determined that the current stored time is in the mid-term stage of the optimal storage time, selecting corresponding control parameters from the mid-term control strategy pool and controlling the operation of each component of the cooked food storage area according to the control parameters specifically includes at least one of the following: controlling the refrigeration component to operate at a second temperature; controlling the vacuum component to operate for a fourth time period to extract air from the cooked food storage area, and controlling the humidity and oxygen reduction component to operate for a fifth time period after the fourth time period to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity and oxygen reduction component to be closed for a sixth time period after the fifth time period, and starting the next cycle after the sixth time period; Among them, the control parameters of the mid-term control strategy pool include the second temperature, the fourth duration, the fifth duration and the sixth duration. The temperature parameters of the mid-term control strategy pool are smaller than the temperature parameters of the initial stage control strategy pool, and the total control duration of the mid-term control strategy pool is greater than the total control duration of the initial stage control strategy pool.

6. The method according to claim 1, characterized in that The adjusting the storage conditions of the cooked food storage area according to the target control strategy matching the target stage further comprises: When it is determined that the current stored time is in a later stage of the optimal storage time, selecting corresponding control parameters from a later stage control strategy pool and controlling the operation of each component of the cooked food storage area according to the control parameters specifically includes at least one of the following: controlling the refrigeration component to operate at a third temperature until, upon detecting that the current temperature of the target cooked food drops to a preset temperature and the current temperature is less than or equal to the preset temperature for a preset time period, controlling the refrigeration component to operate at a fourth temperature, wherein the third temperature is less than the fourth temperature; controlling the vacuum component to operate for a seventh time period to extract air from the cooked food storage area, and controlling the humidity control and oxygen reduction component to operate for an eighth time period after the seventh time period to extract oxygen and water vapor from the cooked food storage area, and controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a ninth time period after the eighth time period, and starting the next cycle after the ninth time period; Among them, the control parameters of the late stage control strategy pool include the third temperature, the fourth temperature, the seventh duration, the eighth duration and the ninth duration. The temperature parameters of the late stage control strategy pool are all smaller than the temperature parameters of the mid-stage control strategy pool, and the total control duration of the late stage control strategy pool is greater than the total control duration of the mid-stage control strategy pool.

7. The method according to any one of claims 1 to 6, characterized in that: In the case where it is detected that the cooked food storage area triggers a door opening operation, the method further includes: collecting regional information of the cooked food storage area and information about the cooked food in the cooked food storage area; determining an operating time of a sterilization component based on the cooked food information and the area information; The operation of the sterilization component is controlled according to the operation time.

8. The method according to claim 7, characterized in that The determining of the operation time of the sterilization component based on the cooked food information and the area information includes: Determining at least one impact duration based on the cooked food weight, the bacterial colony activity on the cooked food surface, the door opening frequency and total door opening time of the cooked food storage area, and the longest storage time that can be stored among all cooked foods in the cooked food storage area, wherein the cooked food information includes at least one of the cooked food weight and the bacterial colony activity on the cooked food surface, and the area information includes at least one of the door opening frequency and total door opening time of the cooked food storage area, and the longest storage time that can be stored among all cooked foods in the cooked food storage area; The sum of the basic duration and at least one of the impact durations is calculated to obtain the running duration.

9. The method according to claim 8, characterized in that Determining at least one impact duration based on the cooked food weight, the bacterial activity on the surface of the cooked food, the frequency of door opening of the cooked food storage area, the total door opening time, and the longest storage time of all cooked foods in the cooked food storage area includes at least one of the following: Determining the duration of the impact of the cooked food weight based on the cooked food weight; determining the duration of bacterial colony activity influence based on the bacterial colony activity on the surface of the cooked food; Determining the duration of the door opening frequency impact according to the door opening frequency; Determine the total door opening time impact duration based on the total door opening time; The storage time impact duration is determined according to the longest storage duration that can be stored in all cooked foods in the cooked food storage area.

10. A cooked food preservation device, applied to a refrigeration device equipped with a cooked food storage area, characterized in that: include: A pre-cooling module is used to independently pre-cool the cooked food that meets the pre-cooling conditions and store it in the cooked food storage area; An acquisition module, configured to acquire an optimal storage time and a current storage time of the target cooked food stored in the cooked food storage area; A determination module, configured to determine a target stage of the current stored time within the optimal storage time; An adjustment module is used to adjust the storage conditions of the cooked food storage area according to a target control strategy matching the target stage to adapt to the cooked food storage requirements of the target cooked food in the target stage.

11. A refrigeration device comprising a memory, a processor, a communication interface, and a communication bus, wherein the memory stores a computer program that can be run on the processor, and the memory and the processor communicate via the communication bus and the communication interface, characterized in that: When the processor executes the computer program, the cooked food preservation method according to any one of claims 1 to 9 is implemented.

12. A computer-readable medium having a non-volatile program code executable by a processor, characterized in that The program code enables the processor to execute the cooked food preservation method according to any one of claims 1 to 9.

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