Method, apparatus, and computer readable medium for preserving cooked food

Abstract

The application relates to a cooked food preservation method and device, a refrigeration equipment and a computer readable medium. The method comprises the following steps: acquiring the best storage time and the current storage time of target cooked food stored in a cooked food storage area; determining a target stage of the current storage time in the best storage time; and adjusting the storage condition of the cooked food storage area according to a target control strategy matched with the target stage, so as to adapt to the cooked food storage requirement of the target cooked food in the target stage. The application identifies the best storage time and the current storage time of cooked food, determines the current storage stage, and dynamically adjusts the storage condition by matching the corresponding target control strategy, so that the preservation parameter mode is adjusted according to the cooked food storage stage, the cooked food preservation effect is improved, the energy waste or the insufficient preservation caused by the fixed mode is avoided, and the technical problem that the single fixed preservation mode cannot adapt to the dynamic requirement of food change is solved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of refrigerators, and in particular to a cooked food preservation method and device, a refrigeration equipment, and a computer readable medium. BACKGROUND

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

[0003] At present, the temperature control technology of existing refrigerators for cooked food mostly adopts a single fixed mode, that is, a preset fixed temperature is maintained after the cooked food is stored, or the vacuum degree of the compartment where the cooked food is stored is maintained to preserve the cooked food, without considering the dynamic changes of the cooked food during storage. Such a single fixed mode has obvious limitations. In particular, the single fixed mode is difficult to adapt to the preservation needs of cooked food with different characteristics. For perishable cooked food, a fixed temperature cannot provide more accurate temperature control support, and it is difficult to effectively inhibit the reproduction speed of microorganisms, thereby affecting the freshness and safety of the cooked food.

[0004] At present, no effective solution has been proposed to solve the problem that the single fixed preservation mode is difficult to adapt to the dynamic needs of changes in food materials. SUMMARY

[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 changes in food materials.

[0006] According to an aspect of an embodiment of the present application, the present application provides a cooked food preservation method applied to a refrigeration equipment equipped with a cooked food storage area, including: storing cooked food that meets precooling conditions in the cooked food storage area after independent precooling; obtaining the best storage time and the current storage time of target cooked food stored in the cooked food storage area; determining the target stage of the current storage time in the best storage time; and adjusting the storage conditions of the cooked food storage area according to a target control strategy matched with the target stage to adapt to the cooked food storage needs of the target cooked food in the target stage.

[0007] Optionally, obtaining the best storage time of the target cooked food stored in the cooked food storage area includes: in the case where the target cooked food is detected to be 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 best 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 best storage time of the target cooked food based on the cooked food features.

[0008] Optionally, the refrigeration device is further provided with a pre-cooling area, and before the target image of the target cooked food is acquired, the method further comprises: in the case that the target cooked food is detected to be placed in the pre-cooling area, acquiring a current temperature of the target cooked food; in the case that the current temperature is greater than a preset temperature threshold, closing a communication passage 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, then opening the communication passage, and transferring the target cooked food from the pre-cooling area to the cooked food storage area for storage.

[0009] Optionally, determining that the current storage time is in the target stage in the optimal storage time comprises: dividing the optimal storage time into an initial stage, a middle stage and a late stage which are connected in time sequence; and determining that the current storage time belongs to any one of the initial stage, the middle stage and the late stage of the optimal storage time.

[0010] Optionally, adjusting the storage condition of the cooked food storage area according to the target control strategy matched with the target stage comprises: in the case that 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 components of the cooked food storage area to operate 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 length to extract air from the cooked food storage area, and after the first time length, controlling the humidity and oxygen control component to operate for a second time length to extract oxygen and water vapor from the cooked food storage area, and after the second time length, controlling the vacuum component and the humidity and oxygen control component to be closed for a third time length, and after the third time length, starting a next cycle; wherein the control parameters of the initial stage control strategy pool include the first temperature, the first time length, the second time length and the third time length.

[0011] Optionally, adjusting the storage condition of the cooked food storage area according to the target control strategy matched with the target stage further comprises: in the case that it is determined that the current storage time is in the middle stage of the optimal storage time, selecting corresponding control parameters from the middle stage control strategy pool, and controlling the components of the cooked food storage area to operate 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 length to extract air from the cooked food storage area, and after the fourth time length, controlling the humidity and oxygen control component to operate for a fifth time length to extract oxygen and water vapor from the cooked food storage area, and after the fifth time length, controlling the vacuum component and the humidity and oxygen control component to be closed for a sixth time length, and after the sixth time length, starting a next cycle; wherein the control parameters of the middle stage control strategy pool include the second temperature, the fourth time length, the fifth time length and the sixth time length, the temperature parameter of the middle stage control strategy pool is less than the temperature parameter of the initial stage control strategy pool, and the total control time length of the middle stage control strategy pool is greater than the total control time length of the initial stage control strategy pool.

[0012] Optionally, adjusting the storage condition of the cooked food storage area according to the target control strategy matched with the target stage further comprises: in a case where it is determined that the current stored time is located in a later stage of the optimal storage time, selecting corresponding control parameters from the later stage control strategy pool, and controlling the components of the cooked food storage area to operate according to the control parameters, specifically including at least one of the following: controlling the refrigeration component to operate at a third temperature until, in a case where it is detected that the current temperature of the target cooked food decreases to a preset temperature, and the duration for which the current temperature is less than or equal to the preset temperature reaches a preset duration, the refrigeration component operates at a fourth temperature, wherein the third temperature is less than the fourth temperature; controlling the vacuum component to operate for a seventh duration to extract air from the cooked food storage area, and after the seventh duration ends, controlling the humidity control and oxygen reduction component to operate for an eighth duration to extract oxygen and water vapor from the cooked food storage area, and after the eighth duration ends, controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a ninth duration, and after the ninth duration ends, starting a next cycle; wherein the control parameters of the later 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 later stage control strategy pool are all less than the temperature parameters of the middle stage control strategy pool, and the total control duration of the later stage control strategy pool is greater than the total control duration of the middle stage control strategy pool.

[0013] Optionally, in a case where it is detected that the cooked food storage area triggers an opening operation, the method further comprises: collecting region information of the cooked food storage area and cooked food information in the cooked food storage area; determining a running duration of the sterilization component based on the cooked food information and the region information; and controlling the sterilization component to operate according to the running duration.

[0014] Optionally, determining the running duration of the sterilization component based on the cooked food information and the region information comprises: determining at least one influence duration according to at least one of the cooked food weight, the colony activity on the surface of the cooked food, the opening frequency of the cooked food storage area, the total opening duration, and the longest storage duration 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 colony activity on the surface of the cooked food, and the region information includes at least one of the opening frequency of the cooked food storage area, the total opening duration, and the longest storage duration that can be stored among all cooked foods in the cooked food storage area; and calculating the sum of a base duration and the at least one influence duration to obtain the running duration.

[0015] Optionally, the at least one influence duration is determined according to at least one of the following: a cooked food weight influence duration determined according to the cooked food weight; a colony activity influence duration determined according to the colony activity on the surface of the cooked food; a door opening frequency influence duration determined according to the door opening frequency; a total door opening duration influence duration determined according to the total door opening duration; and a storage time influence duration determined according to the longest storage duration of all cooked foods stored in the cooked food storage area.

[0016] According to another aspect of the embodiments of the present application, the present application provides a cooked food preservation device, comprising: a pre-cooling module configured to independently pre-cool cooked food satisfying a pre-cooling condition and store the pre-cooled cooked food in a cooked food storage area; an acquisition module configured to acquire a best storage time and a current storage time of target cooked food stored in the cooked food storage area; a determination module configured to determine a target stage of the current storage time in the best storage time; and an adjustment module configured to adjust a storage condition of the cooked food storage area according to a target control strategy matched with the target stage, so as to adapt to cooked food storage requirements of the target cooked food in the target stage.

[0017] According to another aspect of the embodiments of the present application, the present application provides a refrigeration device, comprising a storage, a processor, a communication interface and a communication bus, the storage stores a computer program executable on the processor, the storage, the processor and the communication interface communicate through the communication bus, and the processor executes the computer program to implement the steps of the above method.

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

[0019] The above technical solutions provided by the embodiments of the present application have the following advantages compared with related art:

[0020] The application provides a cooked food preservation method, which is applied to a refrigeration equipment provided with a cooked food storage area, and comprises the following steps: acquiring the optimal storage time and the current storage time of target cooked food stored in the cooked food storage area; determining a target stage of the current storage time in the optimal storage time; and adjusting the storage condition of the cooked food storage area according to a target control strategy matched with the target stage, so as to adapt to the cooked food storage requirement of the target cooked food in the target stage. The application identifies the optimal storage time and the current storage time of cooked food, determines the current storage stage, and dynamically adjusts the storage condition by matching the corresponding target control strategy, so as to realize the mode of adjusting the preservation parameter according to the cooked food storage stage, and improve the cooked food preservation effect, and meanwhile, the energy waste or the insufficient preservation caused by the fixed mode is avoided, and the technical problem that the single fixed preservation mode is difficult to adapt to the dynamic requirement of food materials is solved. BRIEF DESCRIPTION OF DRAWINGS

[0021] The drawings incorporated into the specification and constituting a part of the specification show embodiments consistent with the application and, together with the specification, serve to explain the principles of the application.

[0022] In order to more clearly illustrate the technical solutions in the embodiments of the application or the related art, the drawings needed to be used in the embodiments or the related art description will be briefly introduced. Obviously, for those skilled in the art, other drawings can also be obtained based on these drawings without any creative labor.

[0023] Figure 1 A schematic diagram of the whole refrigeration equipment provided with a cooked food storage area according to the embodiments of the application is shown in the figure.

[0024] Figure 2 A structural schematic diagram of the cooked food storage area according to the embodiments of the application is shown in the figure.

[0025] Figure 3 A structural schematic diagram of the humidity control and oxygen reduction assembly according to the embodiments of the application is shown in the figure.

[0026] Figure 4 A schematic diagram of an optional cooked food preservation method flow according to the embodiments of the application is shown in the figure.

[0027] Figure 5 A schematic diagram of an optional cooked food preservation system of a refrigerator according to the embodiments of the application is shown in the figure.

[0028] Figure 6 A schematic diagram of another optional cooked food preservation method flow according to the embodiments of the application is shown in the figure.

[0029] Figure 7 A block diagram of an optional cooked food preservation device according to the embodiments of the application is shown in the figure.

[0030] Figure 8 An optional refrigeration device structure schematic diagram provided by the embodiment of the present application.

[0031] The figure mark: A, refrigeration chamber; B, cooked food storage area; C, freezer; D, display panel; E, image recognition module; 1, infrared temperature sensor; 2, temperature sensor; 3, sterilization assembly; 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 assembly; 12, weight sensor; 13, position sensor; F, circulating fan; G, hollow fiber membrane filament; H, vacuum pump interface. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme of the embodiments of the present application will be described clearly and completely below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0033] In the subsequent description, the suffix such as "module", "component" or "unit" used to represent elements is only for the convenience of the description of the present application, and has no specific meaning in itself. Therefore, "module" and "component" can be used interchangeably.

[0034] In order to solve the problems mentioned in the background art, according to an aspect of the embodiments of the present application, an embodiment of a cooked food preservation method is provided.

[0035] Optionally, in the embodiments of the present application, the cooked food preservation method described above can be applied to a refrigeration device equipped with a cooked food storage area as shown in Figure 1 The refrigeration device can include a refrigeration chamber A, a cooked food storage area B, a freezer C, a display panel D, an image recognition module E, and can also include a compressor, a condenser, an evaporator, an evaporator fan, etc. The refrigeration chamber is provided with a refrigeration chamber door body, the freezer is provided with a freezer door body, the cooked food storage area is provided with a cooked food storage area door body, the display panel is provided with a preservation grade indicator light for indicating the preservation grade of cooked food, and the image recognition module can be installed on the cooked food storage area door body or other positions. The cooked food storage area is a closed box structure, and the structure of the cooked food storage area is as shown in Figure 2As shown, it includes an infrared temperature sensor 1, a temperature sensor 2, a sterilization assembly 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 assembly 9, a weight sensor 12, and a position sensor 13. The structure of the humidity control and oxygen reduction assembly is as shown in Figure 3 As shown, it includes a circulating fan F, a hollow fiber membrane filament G, and a vacuum pump interface H. The main material of the hollow fiber membrane is polysulfone, which can selectively permeate water vapor and O2. The circulating fan is used to quickly blow gas into the hollow fiber membrane for dehumidification and oxygen reduction.

[0036] A cooked food preservation method in an embodiment of the present application can be executed by a controller of a refrigeration device, as shown in Figure 4 As shown, the method can include the following steps:

[0037] In step S402, the cooked food that meets the precooling condition is independently precooled and then stored in the cooked food storage area.

[0038] In step S404, the best storage time and the current storage time of the target cooked food stored in the cooked food storage area are obtained.

[0039] In step S406, it is determined that the current storage time is in a target phase in the best storage time.

[0040] In step S408, the storage conditions of the cooked food storage area are adjusted according to the target control strategy matched with the target phase, so as to adapt to the cooked food storage requirement of the target cooked food in the target phase.

[0041] In an embodiment of the present application, the cooked food storage area is an independent sealed space in the refrigeration device specially used for storing cooked food, which can integrate temperature control, oxygen reduction, sterilization, and other assemblies to ensure that the cooked food storage environment is controllable. The target cooked food is a specific cooked food put into the cooked food storage area by the user and requiring preservation treatment, such as marinated food, leftovers, cooked meat products, etc. The best storage time is the longest safe storage time determined based on the type and characteristics of the target cooked food. If the time exceeds the time, the cooked food has a risk of deterioration. The current storage time is the time that the target cooked food has been continuously stored since it is put into the cooked food storage area, which is recorded in real time by a timing unit of the refrigeration device.

[0042] In the embodiments of the present application, taking a refrigerator as an example, when a user puts a target cooked food into a cooked food storage area and closes the door, the refrigerator can identify the cooked food type of the target cooked food, and then can retrieve the optimal storage time corresponding to the target cooked food from a pre-stored cooked food-optimal storage time database. At the same time, the refrigerator starts timing and records the current stored time in real time. The refrigerator can start independent timing for each type of cooked food, so as to obtain the stored time of all stored cooked foods in the refrigerator. After obtaining the optimal storage time and the current stored 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 initial stage, middle stage, late stage, etc. The stage division rule can be pre-set according to the characteristics of the cooked food and stored in the local or cloud of the refrigerator. The refrigerator retrieves the corresponding target control strategy from the pre-stored stage-control strategy database according to the determined target stage, drives the components such as refrigeration, oxygen reduction, humidity control, etc. of the cooked food storage area to operate, and adjusts the storage conditions to adapt to the preservation requirements of the stage.

[0043] By steps S402 to S408, the present application identifies the optimal storage time and the current stored time of the cooked food, determines the current storage stage, and dynamically adjusts the storage conditions by matching the corresponding target control strategy, thereby realizing the mode of adjusting the preservation parameters according to the storage stage of the cooked food, and improving the preservation effect of the cooked food. At the same time, the problem of energy waste or insufficient preservation caused by fixed mode is avoided, and the technical problem that a single fixed preservation mode cannot adapt to the dynamic needs of food changes is solved.

[0044] In the present application, the optimal storage time corresponding to the target cooked food can also be obtained based on a neural network model.

[0045] In an optional embodiment, obtaining the optimal storage time of the target cooked food stored in the cooked food storage area comprises:

[0046] Step 1, in the case of detecting that the target cooked food is put into the cooked food storage area, obtaining a target image of the target cooked food;

[0047] Step 2, inputting the target image into a pre-set identification model, and obtaining the optimal storage time output by the pre-set identification model, wherein the pre-set identification 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.

[0048] In the embodiments of the present application, the pre-set identification model is an image recognition model trained based on a deep learning algorithm, which has the ability to extract cooked food features and predict the optimal storage time. The cooked food features refer to the visual features of the target cooked food in the image, such as shape, color, texture, packaging style, etc., which are used to distinguish different types of cooked food.

[0049] In the embodiment of the present application, after the position sensor on the door body of the cooked food storage area detects the opening and closing action, the built-in high-definition camera captures multiple angle images of the target cooked food, and transmits the images to the AI recognition module for preprocessing. The preprocessed target image is input into the preset recognition model. The preset recognition model first extracts cooked food features through the convolution layer, such as the brownish red color of the braised spare ribs, the block shape, and the sauce texture. Then, the features are matched with the pre-trained cooked food type-best storage time mapping relationship through the full connection layer. Finally, the best storage time of the target cooked food is output.

[0050] The present application realizes automatic acquisition of the best storage time by combining image recognition with a preset model, without manual intervention of the user, thereby improving the operation convenience. Meanwhile, compared with traditional manual input or simple classification recognition, the feature extraction and matching based on deep learning has higher recognition accuracy, thereby ensuring the reliability of the best storage time.

[0051] In an optional embodiment, the refrigeration device is also provided with a pre-cooling area. Before acquiring the target image of the target cooked food, the method further includes:

[0052] Step 1: Acquire the current temperature of the target cooked food when it is detected that the target cooked food is placed in the pre-cooling area.

[0053] Step 2: In the case where the current temperature is greater than the preset temperature threshold, close the communication passage 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 communication passage, and transfer the target cooked food from the pre-cooling area to the cooked food storage area for storage.

[0054] In the embodiment of the present application, the pre-cooling area can be a small independent sealed space located at the front end of the cooked food storage area, which is provided with an independent refrigeration component for rapid cooling and preprocessing of high-temperature cooked food. A communication passage can be provided between the pre-cooling area and the cooked food storage area, which can be opened and closed by an electric valve for opening / closing, to realize the transfer of cooked food between the two areas. The preset temperature threshold is a critical temperature set to avoid the influence of high-temperature cooked food on the storage area environment, that is, the high-temperature cooked food needs to be reduced below the critical temperature before entering the storage area.

[0055] After the user finishes eating, the cooked food needs to be placed in the refrigerator for storage. At this time, the cooked food may still be at a high temperature. If the high-temperature cooked food is directly placed in the refrigerator for storage, it is easy to cause the breeding of microorganisms and accelerate the deterioration of the food. Therefore, in the embodiments of the present application, the user can first place the high-temperature cooked food in the pre-cooling area of the refrigerator. After the position sensor of the pre-cooling area detects that the object is placed, the infrared temperature sensor is started, and the surface temperature of the target cooked food is sampled multiple times to take the average value as the current temperature. The current temperature is compared with the preset temperature threshold. Taking 10℃ as an example of the preset temperature threshold, if the current temperature > 10℃, the electric sliding door is controlled to be closed, thereby sealing the communication passage, and the pre-cooling area independent refrigeration assembly is started to operate at maximum power to rapidly cool the high-temperature cooked food. At the same time, the infrared temperature sensor continuously monitors the temperature, and when the temperature drops to ≤10℃, the electric sliding door is opened, and the target cooked food is conveyed to the cooked food storage area through the built-in conveying belt, and then the sliding door is closed and the pre-cooling area refrigeration is stopped.

[0056] The present application pre-processes the high-temperature cooked food through the independent pre-cooling area, avoids the overall temperature fluctuation of the storage area caused by directly placing the high-temperature cooked food in the storage area, and the rapid cooling can significantly reduce the breeding amount of microorganisms in the high-temperature stage.

[0057] In an optional embodiment, determining that the current stored time is in the target stage in the optimal storage time comprises:

[0058] Step 1, dividing the optimal storage time into an initial stage, a middle stage and a late stage which are connected in time sequence;

[0059] Step 2, determining that the current stored time belongs to any one of the initial stage, the middle stage and the late stage of the optimal storage time.

[0060] In the embodiments of the present application, the initial stage refers to the initial period of the optimal storage time of the target cooked food, at which time the cooked food deteriorates slowly. The middle stage refers to the middle period of the optimal storage time of the target cooked food, at which time the cooked food deteriorates faster. The late stage refers to the late period of the optimal storage time of the target cooked food, at which time the cooked food has a higher risk of deterioration. The division of the above stages can be set according to actual needs. As an optimization, the optimal storage time can be divided into three equal parts, the first 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 middle stage, and the last third of the optimal storage time is divided into the late stage.

[0061] In the embodiments of the present application, during the storage of the cooked food, the current storage stage of the cooked food can be determined according to the real-time storage time of the cooked food, and the storage conditions can be adjusted according to the corresponding stage, so that the cooked food can be preserved in the best storage condition in each stage, and the preservation effect of the cooked food is improved.

[0062] In an optional embodiment, adjusting the storage condition of the cooked food storage area according to the target control strategy matched with the target stage comprises:

[0063] In a case where it is determined that the current stored time is located in an initial stage of the optimal storage time, corresponding control parameters are selected from the initial stage control strategy pool, and each component of the cooked food storage area is controlled to operate according to the control parameters, specifically comprising at least one of the following:

[0064] controlling the refrigeration component to operate at the first temperature;

[0065] controlling the vacuum component to operate for a first time length to extract air from the cooked food storage area, and after the first time length, controlling the humidity control and oxygen reduction component to operate for a second time length to extract oxygen and water vapor from the cooked food storage area, and after the second time length, controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a third time length, and after the third time length, starting to enter the next cycle;

[0066] The control parameters of the initial stage control strategy pool include the first temperature, the first time length, the second time length, and the third time length.

[0067] In the embodiments 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 operation time length 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 air extraction 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 integrated with hollow fiber membranes and circulating fans, which can selectively remove oxygen and water vapor in the air to achieve oxygen reduction and humidity control.

[0068] In the embodiments of the present application, each parameter in the initial stage control strategy pool is adapted to the storage condition of the cooked food in the initial stage of storage.

[0069] In the embodiments of the present application, the first temperature is 4℃, the first time length is 10s, the second time length is 15s, and the third time length is 60s, taking the optimal storage time of 48h and the current stored time of 10h as an example.

[0070] When the refrigerator determines that the current stored time of the target cooked food is 10h and the optimal storage time is 48h, it is determined to be in the initial stage after comparing 10h≤1 / 3*48h, and the initial stage control strategy pool is called immediately.

[0071] 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℃ according to the initial stage control strategy pool. The refrigeration component reduces the temperature of the cooked food storage area through the evaporator heat exchange. The temperature sensor monitors the temperature in real time. When the temperature reaches 4℃, the refrigeration component is switched to intermittent operation to maintain the temperature stable.

[0072] The refrigerator can also control the vacuum assembly and the humidity control and oxygen reduction assembly according to the strategy of the initial stage control strategy pool. Specifically, the vacuum assembly valve is opened for a first duration of 10 s to extract air and reduce the air pressure in the storage area; then the vacuum assembly is closed, and the humidity control and oxygen reduction assembly is opened for a second duration of 15 s to remove oxygen and water vapor through the hollow fiber membrane; finally, all assemblies are closed for a third duration of 60 s to complete a cycle, and the cycle is repeated.

[0073] The present application uses a moderate temperature and appropriate humidity control and oxygen reduction in the initial stage to meet the initial preservation needs of cooked food and avoid excessive refrigeration and frequent vacuum extraction, which wastes energy. At the same time, periodic operation of the vacuum and humidity control and oxygen reduction assemblies can maintain a stable storage environment and delay the oxidation and deterioration of cooked food.

[0074] 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:

[0075] In the case where it is determined that the current stored time is in the middle stage of the optimal storage time, the corresponding control parameters are selected from the middle stage control strategy pool, and the components of the cooked food storage area are controlled to operate according to the control parameters, specifically including at least one of the following:

[0076] controlling the refrigeration assembly to operate at a second temperature;

[0077] controlling the vacuum assembly to operate for a fourth duration to extract air from the cooked food storage area, and after the fourth duration, controlling the humidity control and oxygen reduction assembly to operate for a fifth duration to extract oxygen and water vapor from the cooked food storage area, and after the fifth duration, controlling the vacuum assembly and the humidity control and oxygen reduction assembly to be closed for a sixth duration, and after the sixth duration, starting the next cycle;

[0078] The control parameters of the middle stage control strategy pool include the second temperature, the fourth duration, the fifth duration, and the sixth duration. The temperature parameter of the middle stage control strategy pool is less than the temperature parameter of the initial stage control strategy pool, and the total control duration of the middle stage control strategy pool is greater than the total control duration of the initial stage control strategy pool.

[0079] In the embodiments of the present application, the middle stage control strategy pool is a collection of all control strategies for the middle stage, including temperature, component operation duration, etc. The parameters are more stringent than those of the initial stage to cope with the accelerated deterioration speed. For example, the target temperature of the refrigeration assembly in the middle stage is lower than that in the initial stage, and the total control duration of the components in the middle stage is longer than that in the initial stage. The second temperature is the target temperature in the middle stage, which is lower than the first temperature and has a stronger preservation effect.

[0080] In the embodiments of the present application, each parameter in the mid-term stage control strategy pool is adapted to the storage condition of the cooked food in the mid-term storage.

[0081] In the embodiments of the present application, the best storage time is 48h, the current storage time is 28h, the second temperature is 2℃, the fourth time length is 15s, the fifth time length is 20s, and the sixth time length is 60s.

[0082] When the refrigerator determines that the current storage time of the target cooked food is 28h and determines that 16h≤28h≤48h, that is, in the mid-term stage, the mid-term stage control strategy pool is called immediately.

[0083] The refrigerator can send instructions to the refrigeration assembly based on the mid-term stage control strategy pool. Specifically, the target temperature can be set to the second temperature 2℃ according to the mid-term stage control strategy pool, the temperature is rapidly reduced by strengthening heat exchange, and the temperature sensor feeds back in real time. When the temperature reaches 2℃, the refrigeration assembly is switched to intermittent operation to maintain temperature stability.

[0084] The refrigerator can also control the vacuum assembly and the humidity control and oxygen reduction assembly according to the strategy of the mid-term stage control strategy pool. Specifically, the vacuum assembly valve is opened for the fourth time length of 15s to extract more air and reduce the air pressure in the storage area; then the vacuum assembly is closed, the humidity control and oxygen reduction assembly is opened for the fifth time length of 20s to remove more oxygen and water vapor through the hollow fiber membrane; finally, all assemblies are closed for the sixth time length of 60s to complete one cycle, and the cycle is repeated.

[0085] Compared with the initial stage, the vacuum extraction time of the mid-term stage is prolonged by a certain time, such as 5s, the oxygen reduction and humidity control time is prolonged by a certain time, such as 5s, the vacuum extraction effect and oxygen reduction and humidity control effect are more significant, and the trend of cooked food accelerated deterioration in the mid-term can be more effectively inhibited.

[0086] In the mid-term stage, the present application reduces the target temperature, prolongs the running time of the vacuum and oxygen reduction and humidity control assembly, and specifically adapts to the characteristics of the cooked food accelerated deterioration in the mid-term, thereby further improving the preservation effect compared with the initial strategy.

[0087] In an optional embodiment, adjusting the storage condition of the cooked food storage area according to the target control strategy matched with the target stage further includes:

[0088] In the case where it is determined that the current storage time is in the later stage of the best storage time, the corresponding control parameters are selected from the later stage control strategy pool, and each component of the cooked food storage area is controlled to operate according to the control parameters, specifically including at least one of the following:

[0089] The refrigeration assembly is controlled to operate at a third temperature until a condition that the current temperature of the target cooked food is detected to decrease to a preset temperature and a duration that the current temperature is less than or equal to the preset temperature reaches a preset duration, and then the refrigeration assembly is controlled to operate at a fourth temperature, wherein the third temperature is less than the fourth temperature;

[0090] The vacuum assembly is controlled to operate for a seventh duration to extract air from the cooked food storage area, and after the seventh duration ends, the humidity control and oxygen reduction assembly is controlled to operate for an eighth duration to extract oxygen and water vapor from the cooked food storage area, and after the eighth duration ends, the vacuum assembly and the humidity control and oxygen reduction assembly are controlled to be closed for a ninth duration, and after the ninth duration ends, the next cycle is started;

[0091] 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 less than the temperature parameters of the middle-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 middle-stage control strategy pool.

[0092] In the embodiments of the present application, the late-stage control strategy pool is a collection of all control strategies for the late stage, including temperature, component operation duration, and other specific parameters, which are more stringent than those of the middle stage to focus on inhibiting high spoilage risk. For example, the target temperature of the refrigeration assembly in the late stage is lower than that of the refrigeration assembly in the middle stage, and the total control duration of each component in the late stage is longer than that of each component in the middle stage. The third temperature is the target temperature at the beginning of the late stage, which is the lowest temperature in the entire storage period and is used to quickly inhibit microbial activity. The fourth temperature is the target temperature in the stable period of the late stage, which is higher than the third temperature to avoid the influence of long-term extremely low temperature on the taste of cooked food. The third temperature and the fourth temperature are both less than the second temperature. The preset temperature is a critical temperature for switching from the third temperature to the fourth temperature in the late stage, which is determined by the characteristics of cooked food. The preset duration is the minimum duration for which the temperature is stable at the preset temperature to ensure that microbial activity has been effectively inhibited.

[0093] In the embodiments of the present application, each parameter in the late-stage control strategy pool is adapted to the storage conditions of cooked food in the late stage.

[0094] In the embodiments of the present application, the third temperature is -1℃, the fourth temperature is 1℃, the preset temperature is 1℃, the preset duration is 30min, the seventh duration is 20s, the eighth duration is 25s, and the ninth duration is 60s, which are taken as examples for illustration.

[0095] When the refrigerator determines that the current stored time of the target cooked food is 40h and determines that 32h≤40h≤48h, i.e., it is in the late stage, the late-stage control strategy pool is called immediately.

[0096] The refrigerator can send instructions to the refrigeration assembly based on the late-stage control strategy pool. Specifically, the refrigeration assembly 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 stabilizes at 1°C or below for a duration of 30 minutes, the refrigeration assembly is adjusted to operate at a fourth temperature of 1°C to maintain temperature stability.

[0097] The refrigerator can also control the vacuum assembly and the humidity control and oxygen reduction assembly according to the strategy of the late-stage control strategy pool. Specifically, the vacuum assembly valve is opened for a seventh duration of 20 seconds to extract more air and reduce the air pressure in the storage area. Then the vacuum assembly is closed and the humidity control and oxygen reduction assembly is opened for a fifth duration of 25 seconds to remove more oxygen and water vapor through the hollow fiber membrane. Finally, all components are closed for a sixth duration of 60 seconds to complete a cycle, and the cycle is repeated.

[0098] Compared with the middle stage, the vacuum extraction duration is further extended, such as an additional 5 seconds, and the oxygen reduction and humidity control duration is further extended, such as an additional 5 seconds. The vacuum extraction effect and oxygen reduction and humidity control effect are further increased, which can more effectively prevent the cooked food from deteriorating in the late stage.

[0099] In the embodiments 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 the cooked food is not edible.

[0100] In the late stage, the present application controls the temperature gradient by low-temperature rapid inhibition and stable temperature zone to maintain the taste. This not only solves the problem of high deterioration risk in the late stage, but also avoids the damage to the quality of cooked food caused by extremely low temperature.

[0101] In an optional embodiment, in the case where it is detected that the cooked food storage area triggers an opening operation, the method further comprises:

[0102] Step 1: Collecting area information of the cooked food storage area and cooked food information in the cooked food storage area;

[0103] Step 2: Determining the operation duration of the sterilization assembly based on the cooked food information and the area information;

[0104] Step 3: Controlling the sterilization assembly to operate according to the operation duration.

[0105] In the embodiments of the present application, the region information refers to parameters related to the environment of the cooked food storage area, such as the door opening frequency, the total door opening time, and the like, reflecting the degree of influence of the environment on the storage area. The cooked food information refers to parameters related to the target cooked food itself, such as the weight, the colony activity, and the like, reflecting the basic pollution risk of the cooked food. The sterilization component is a device for sterilizing and disinfecting the cooked food storage area, which can use ultraviolet, ozone, or plasma sterilization technology for sterilization.

[0106] In the embodiments of the present application, after the position sensor detects that the cooked food storage area door body is opened and closed, information collection is triggered. Specifically, the total weight of all cooked foods in the storage area can be obtained through the weight sensor, the colony activity on the surface of the cooked food can be detected through the colony activity sensor, the door opening frequency and the total door opening time in a preset period can be counted through the timing unit, and the longest storage time of all cooked foods can also be determined by reading the stored time of each cooked food in the cooked food storage area. Furthermore, the running time of the sterilization component is calculated based on the above-mentioned cooked food information and region information, and finally the sterilization component is operated according to the calculated running time.

[0107] The present application dynamically determines the running time of the sterilization component based on the cooked food information and the region information, avoiding insufficient sterilization or excessive sterilization caused by fixed time sterilization, which not only ensures the hygiene of the storage area, but also takes into account the quality of the cooked food.

[0108] In an optional embodiment, determining the running time of the sterilization component based on the cooked food information and the region information comprises:

[0109] Step 1, determining at least one influence time according to the cooked food weight, the colony activity on the surface of the cooked food, the door opening frequency 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, wherein the cooked food information includes at least one of the cooked food weight and the colony activity on the surface of the cooked food, and the region information includes at least one of the door opening frequency 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;

[0110] Step 2, calculating the sum of the base time and the at least one influence time to obtain the running time.

[0111] In the embodiments of the present application, the base time is the minimum running time of the sterilization component, which is determined by the sterilization technology characteristics. The influence time refers to the sterilization time that needs to be added to the base time, which is determined by certain influencing factors such as the cooked food weight, the colony activity, the door opening frequency, the total door opening time, and the longest storage time. The cooked food weight refers to the total mass of all cooked foods in the cooked food storage area, and the greater the weight, the wider the sterilization range. The colony activity refers to the activity level of microorganisms on the surface of the cooked food, which can be detected by an impedance biosensor, and the higher the activity, the greater the pollution risk. The longest storage time is the value of the longest storage time of all cooked foods in the storage area.

[0112] In the embodiments of the present application, considering that different cooked food weights, the longest storage duration that can be stored in all cooked foods in the cooked food storage area, and colony activity, cooked food storage area door opening frequency, total opening duration, etc. will affect the working duration of the sterilization assembly, therefore, in the embodiments of the present application, the running duration of the sterilization assembly can be determined according to the calculation logic of total duration = basic duration + ∑ influence duration (weight / influence of storage time / influence of colony activity / influence of opening frequency / influence of total opening duration, etc.).

[0113] The present application precisely matches the sterilization demand through multi-dimensional parameters (weight, storage time, colony activity, opening frequency, total opening duration, etc.), avoids insufficient or excessive sterilization, and adapts to different cooked food combinations through a dynamic calculation mechanism to protect cooked food quality.

[0114] In an optional embodiment, the at least one influence duration is determined according to the cooked food weight, the colony activity on the surface of the cooked food, the opening frequency of the cooked food storage area, the total opening duration, and the longest storage duration that can be stored in all cooked foods in the cooked food storage area, and includes at least one of the following:

[0115] The cooked food weight influence duration is determined according to the cooked food weight;

[0116] The colony activity influence duration is determined according to the colony activity on the surface of the cooked food;

[0117] The opening frequency influence duration is determined according to the opening frequency;

[0118] The total opening duration influence duration is determined according to the total opening duration;

[0119] The storage time influence duration is determined according to the longest storage duration that can be stored in all cooked foods in the cooked food storage area.

[0120] In the embodiments of the present application, the running duration of the sterilization assembly = basic duration + ∑ influence duration (weight / influence of storage time / influence of colony activity / influence of opening frequency / influence of total opening duration, etc.), and as a preferred, the running duration t1 of the sterilization assembly = basic duration t2 + cooked food weight influence duration t3 + colony activity influence duration t4 + storage time influence duration t5 + opening frequency influence duration t6 + total opening duration influence duration t7.

[0121] In the embodiments of the present application, the influence of each influencing factor on the working duration of the sterilization assembly can be obtained according to a large number of experiments, or can be set according to actual needs. As a preferred, it can be set in the following manner:

[0122] The basic duration t2 is a set value, which is the minimum opening duration of the sterilization assembly.

[0123] The cooked food weight influence time length t3 can be calculated according to the ratio of the measured cooked food weight to the preset weight. Specifically, when the weight value is m1 and the working time length is t1', when the measured weight is m, t3 = (m / m1) * t1'. For example, when the weight is set to 50g and the working time length is 5 minutes, when the measured weight is 60g, the working time length of the sterilization assembly is t3 = (60 / 50) * 5 = 6 minutes.

[0124] The colony activity influence time length t4 can be calculated according to the ratio of the measured colony activity on the surface of the cooked food to the preset activity. Specifically, when the colony activity is h1 and the working time length is t2', when the measured colony activity is h, the working time length of the sterilization assembly is t4 = (h / h1) * t2'.

[0125] The storage time influence time length t5 can be calculated according to the ratio of the longest storage time length that can be stored in all cooked foods in the cooked food storage area to the preset time length. Specifically, when the longest storage time length is d1 and the working time length is t3', when the measured longest storage time length is d, t5 = (d / d1) * t3'. For example, the best storage time (the longest storage time length) of all stored cooked foods in the cooked food storage area is 7 days, and when the storage period is set to 4 days and the working time length is 4 minutes, when the storage period is 7 days, the working time length of the sterilization assembly is t5 = 4 * (7 / 4) = 7 minutes.

[0126] The door opening frequency influence time length t6 can be calculated according to the ratio of the measured door opening frequency to the preset door opening frequency. Specifically, when the door opening frequency is p1 and the working time length is t4', when the measured door opening frequency is p, the working time length of the sterilization assembly is t6 = (p / p1) * t4'.

[0127] The total door opening time length influence time length t7 can be calculated according to the ratio of the measured total door opening time length to the preset total door opening time length. Specifically, when the total door opening time length is q1 and the working time length is t5', when the measured total door opening time length is q, the working time length of the sterilization assembly is t7 = (q / q1) * t5'.

[0128] The environment temperature and humidity also affect the working time length of the sterilization assembly, so the application can also add the environment temperature influence time length t8 and the environment humidity influence time length t9 to comprehensively calculate the working time length of the sterilization assembly.

[0129] The environment temperature influence time length t8 can be calculated according to the temperature change. Specifically, when the temperature is T1, the temperature influence basic time length is ttemperature, when the measured environment temperature is T, the correction coefficient Q1 is determined according to the temperature change AT = T-T1, t8 = the set temperature influence basic time length ttemperature * Q1, and the set temperature influence basic time length ttemperature can be set according to actual needs.

[0130] The correction coefficient Q1 can be determined according to the temperature change ΔT=T-T1, specifically, when the temperature change ΔT≤5℃, the Q1 is assigned in the range of 0

[0131] The environment humidity influence time t9 can be calculated according to the humidity change, specifically, when the humidity is R1, the humidity influence basic time is thumidity, when the measured environment humidity is R, the correction coefficient Q2 is determined according to the humidity change ΔR=R-R1, t9=tset humidity influence basic time*tQ2, and the set humidity influence basic time thumidity can be set according to actual requirements.

[0132] The correction coefficient Q2 can be determined according to the humidity change ΔR=R-R1, specifically, when the humidity change ΔR≤20%, the Q2 is assigned in the range of 0

[0133] In the embodiment of the application, the working time of the sterilization assembly can be set with a safety upper limit, and when the working time of the sterilization assembly reaches the safety upper limit, the sterilization assembly is turned off.

[0134] The application adjusts the working time of the sterilization assembly flexibly according to different cooked food properties and environment conditions, reduces the damage to the cooked food while ensuring the sterilization effect, and improves the storage quality.

[0135] The application is applied to the refrigerator fresh-keeping system as shown in Figure 5 The application is applied to the refrigerator fresh-keeping system as shown in

[0136] The application is applied to the refrigerator fresh-keeping system as shown in Figure 5As shown, the refrigerator preservation system comprises a storage unit, a control unit, a timing unit, a display unit, an infrared temperature detection unit, a vacuum generation unit, an oxygen reduction unit, a refrigeration unit, a calculation unit, an image recognition unit, a sterilization unit, a temperature detection unit, a bacterial activity detection unit, and a position sensor. The storage unit is used to store information. The control unit is used to control the working state of the refrigeration device according to the timing information and the temperature information. The timing unit is used to time and transmit timing information to the control unit and the storage unit. The display unit is used to display the function keys and partitions of the refrigerator. The infrared temperature detection unit is used to detect the temperature of the surface of the cooked food in the cooked food storage area of the refrigerator, and after signal processing and analog-to-digital conversion, temperature information is obtained and transmitted to the control unit. The vacuum generation unit is used to perform vacuumization treatment on the cooked food storage area. The oxygen reduction unit is used to perform oxygen reduction treatment on the cooked food storage area. The refrigeration unit is used to perform preservation control of the food at a preset temperature. The calculation unit is used to calculate the temperature information collected by the temperature detection unit within a period of time. The image recognition unit is used to perform image recognition on the cooked food to be stored by the user and feed back to the storage unit to obtain the optimal storage period of the food. The sterilization unit is used to sterilize the cooked food storage area. The temperature detection unit is used to detect the temperature in the cooked food storage area and feed back to the control unit. The bacterial activity detection unit is used to detect the microbial activity of the cooked food storage area using a surface bacterial activity impedance biosensor and feed back to the control unit. The position sensor is used to detect the opening and closing actions of the cooked food storage area.

[0137] As shown in Figure 6 , the cooked food preservation method applied to the refrigerator preservation system specifically comprises:

[0138] Step one: the infrared sensor is used to identify whether the temperature of the cooked food is greater than T1. If it exceeds T1, step two is performed, and if it is ≤T1, step three is performed.

[0139] Step two: the refrigeration unit is controlled to start operating according to the preset temperature T2, and the infrared sensor detects the surface temperature of the cooked food in real time. When the surface temperature of the food reaches T3, timing starts. When the surface temperature of the food reaches T3±△T and maintains for a time t1≥t1', step three is performed.

[0140] Step three: the calculation unit calculates whether the current storage time D2 is ≤1 / 3 of the optimal storage time D1. If yes, the prompt light turns green, and the refrigeration unit is controlled to operate according to the preset temperature T4. The vacuum unit and the oxygen reduction unit work in a low-frequency mode. If no, step four is performed.

[0141] Step four: the calculation unit calculates whether D2 is 1 / 3D1<D2≤2 / 3D1. If yes, the prompt light turns yellow, and the refrigeration unit is controlled to operate according to the preset temperature T5. The vacuum unit and the oxygen reduction unit work in a medium-frequency mode. If no, step five is performed.

[0142] Step five: the refrigeration unit calculates whether D2 is 2 / 3D1 < D2≤D1, if yes, the prompt light turns red, and the refrigeration unit triggers the temperature degradation control, the vacuum unit and the oxygen reduction unit work in the high frequency mode. The refrigeration unit control starts to run according to the preset temperature T6, and the infrared sensor detects the surface temperature of the cooked food in real time. When the surface temperature of the food reaches T7, the timer starts. When the surface temperature of the food reaches T7±△T and maintains for a time t0≥t0', the refrigeration unit runs according to the preset temperature T5. If not, step six is executed.

[0143] Step six: remind the user that it is not edible.

[0144] The above parameters can be set according to actual conditions and actual needs. The application provides a preferred example, such as T1≥10℃, -1℃≤T2≤0℃, 4℃≤T3≤8℃, 0℃<T4≤4℃, 0℃≤T5≤1℃, -3℃≤T6<0℃, -3℃≤T7<0℃, D2>0, D1>0, t0≥t0'>2h.

[0145] The application provides a cooked food preservation method applied to a refrigeration equipment equipped with a cooked food storage area, including: obtaining the best storage time and the current storage time of a target cooked food stored in the cooked food storage area; determining a target stage of the current storage time in the best storage time; adjusting the storage condition of the cooked food storage area according to a target control strategy matched with the target stage, to adapt to the cooked food storage demand of the target cooked food in the target stage. The application identifies the best storage time and the current storage time of the cooked food, determines the current storage stage, and dynamically adjusts the storage condition by matching the corresponding target control strategy, realizes the mode of adjusting the preservation parameter according to the cooked food storage stage, and improves the cooked food preservation effect, avoids the energy waste or the insufficient preservation problem caused by the fixed mode, and solves the technical problem that the single fixed preservation mode is difficult to adapt to the dynamic demand of the food material change.

[0146] According to another aspect of the embodiments of the application, as Figure 7 shown, a cooked food preservation device is provided, including:

[0147] The precooling module 701 is used for storing the cooked food meeting the precooling condition to the cooked food storage area after independent precooling.

[0148] The acquisition module 703 is used for obtaining the best storage time and the current storage time of a target cooked food stored in the cooked food storage area.

[0149] The determination module 705 is used for determining a target stage of the current storage time in the best storage time.

[0150] The adjusting module 707 is configured to adjust the storage condition of the cooked food storage area according to the target control strategy matched with the target stage, so as to adapt to the cooked food storage requirement of the target cooked food at the target stage.

[0151] It should be noted that the pre-cooling module 701 in this embodiment can be used to perform step S402 in the embodiments of the present application, the obtaining module 703 in this embodiment can be used to perform step S404 in the embodiments of the present application, the determining module 705 in this embodiment can be used to perform step S406 in the embodiments of the present application, and the adjusting module 707 in this embodiment can be used to perform step S408 in the embodiments of the present application.

[0152] It should be noted that the above modules have the same examples and application scenarios as the corresponding steps, 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.

[0153] Optionally, the obtaining module is specifically configured to: in the case of detecting that the target cooked food is placed in the cooked food storage area, obtain a target image of the target cooked food; input the target image into a preset recognition model, and obtain a best 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 best storage time of the target cooked food based on the cooked food features.

[0154] Optionally, the refrigeration equipment is also provided with a pre-cooling area, and the cooked food preservation device further comprises a pre-cooling module, which is specifically configured to: in the case of detecting that the target cooked food is placed in the pre-cooling area, obtain a current temperature of the target cooked food; in the case that the current temperature is greater than a preset temperature threshold, close a communication passage 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 communication passage, and transfer the target cooked food from the pre-cooling area to the cooked food storage area for storage.

[0155] Optionally, the determining module is specifically configured to: divide the best storage time into an initial stage, a middle stage and a late stage which are connected in time sequence; and determine that the current storage time belongs to any one of the initial stage, the middle stage and the late stage of the best storage time.

[0156] Optionally, the adjustment module is specifically configured to: in the case of determining that the current stored time is located in the initial stage of the optimal storage time, select the corresponding control parameter from the initial stage control strategy pool, and control the operation of each component of the cooked food storage area according to the control parameter, 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 length to extract air from the cooked food storage area, and after the first time length, controlling the humidity control and oxygen reduction component to operate for a second time length to extract oxygen and water vapor from the cooked food storage area, and after the second time length, controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a third time length, and after the third time length, starting to enter the next cycle; wherein the control parameters of the initial stage control strategy pool include the first temperature, the first time length, the second time length, and the third time length.

[0157] Optionally, the adjustment module is specifically configured to: in the case of determining that the current stored time is located in the initial stage of the optimal storage time, select the corresponding control parameter from the initial stage control strategy pool, and control the operation of each component of the cooked food storage area according to the control parameter, 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 length to extract air from the cooked food storage area, and after the first time length, controlling the humidity control and oxygen reduction component to operate for a second time length to extract oxygen and water vapor from the cooked food storage area, and after the second time length, controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a third time length, and after the third time length, starting to enter the next cycle; wherein the control parameters of the initial stage control strategy pool include the first temperature, the first time length, the second time length, and the third time length.

[0158] Optionally, the adjustment module is further configured to: in a case where it is determined that the current stored time is located in a late stage of the optimal stored time, select a corresponding control parameter from the late stage control strategy pool, and control the components of the cooked food storage area to operate according to the control parameter, specifically including at least one of the following: controlling the refrigeration component to operate at a third temperature until, in a case where it is detected that the current temperature of the target cooked food decreases to the preset temperature and the duration for which the current temperature is less than or equal to the preset temperature reaches the preset duration, the refrigeration component operates at a fourth temperature, where the third temperature is less than the fourth temperature; controlling the vacuum component to operate for a seventh duration to extract air from the cooked food storage area, and after the seventh duration ends, controlling the humidity control and oxygen reduction component to operate for an eighth duration to extract oxygen and water vapor from the cooked food storage area, and after the eighth duration ends, controlling the vacuum component and the humidity control and oxygen reduction component to be closed for a ninth duration, and after the ninth duration ends, starting a next round of cycle; wherein 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 less than the temperature parameters of the middle 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 middle stage control strategy pool.

[0159] Optionally, the cooked food fresh-keeping device further comprises a sterilization module, specifically configured to: in a case where it is detected that the cooked food storage area triggers an opening operation, collect region information of the cooked food storage area and cooked food information in the cooked food storage area; determine a running duration of the sterilization component based on the cooked food information and the region information; and control the sterilization component to operate according to the running duration.

[0160] Optionally, the sterilization module is further configured to: determine at least one influence duration according to the cooked food weight, the colony activity on the surface of the cooked food, the opening frequency of the cooked food storage area, the total opening duration, and the longest stored 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 colony activity on the surface of the cooked food, and the region information includes at least one of the opening frequency of the cooked food storage area, the total opening duration, and the longest stored time that can be stored among all cooked foods in the cooked food storage area; and calculate the sum of the base duration and the at least one influence duration to obtain the running duration.

[0161] Optionally, the sterilization module is further configured to: determine a cooked food weight influence duration according to the cooked food weight; determine a colony activity influence duration according to the colony activity on the surface of the cooked food; determine an opening frequency influence duration according to the opening frequency; determine a total opening duration influence duration according to the total opening duration; and determine a stored time influence duration according to the longest stored time that can be stored among all cooked foods in the cooked food storage area.

[0162] According to another aspect of the embodiments of the present application, the present application provides a refrigeration equipment, such as Figure 8As shown, the electronic device includes a memory 801, a processor 803, a communication interface 805, and a communication bus 807. The memory 801 stores a computer program executable on the processor 803. The memory 801 and the processor 803 communicate through the communication interface 805 and the communication bus 807. The processor 803 executes the computer program to implement the steps of the above method.

[0163] The memory and the processor in the electronic device communicate through the communication bus and the communication interface. The communication bus can be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus, etc. The communication bus can be divided into an address bus, a data bus, a control bus, etc.

[0164] The memory can include a Random Access Memory (RAM) and can also include a non-volatile memory, such as at least one disk storage. Optionally, the memory can also be at least one storage device located remotely from the aforementioned processor.

[0165] The processor can be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc. The processor can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field-Programmable Gate Array (FPGA), or other programmable logic device, a discrete gate or transistor logic device, a discrete hardware component.

[0166] According to another aspect of the embodiments of the present application, a computer program product or a computer program is also provided. The computer program product or the computer program 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, so that the computer device executes the steps of any of the above embodiments.

[0167] Optionally, in the embodiments of the present application, the computer readable medium is configured to store program code for the processor to execute the following steps:

[0168] After the cooked food meeting the pre-cooling condition is independently pre-cooled, it is stored in the cooked food storage area;

[0169] The best storage time and the current stored time of the target cooked food stored in the cooked food storage area are acquired;

[0170] The current stored time in the best storage time is determined to be in a target stage;

[0171] The storage condition of the cooked food storage area is adjusted according to a target control strategy matched with the target stage to adapt to the cooked food storage requirement of the target cooked food in the target stage.

[0172] Optionally, specific examples in the embodiments can refer to the examples described in the above embodiments, and the embodiments will not be described here again.

[0173] When the embodiments are implemented, the above-mentioned embodiments can be referred to, and the corresponding technical effects are achieved.

[0174] It can be understood that the embodiments described herein can be realized in hardware, software, firmware, middleware, microcode or a combination thereof. For hardware implementation, the processing unit can 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, micro-controllers, microprocessors, other electronic units designed to perform the functions described in the embodiments, or a combination thereof.

[0175] For software implementation, the technical solutions described herein can be realized by units performing 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.

[0176] Those skilled in the art can realize that the units and algorithm steps of the examples described in combination with the embodiments disclosed herein can be realized in electronic hardware or a combination of computer software and electronic hardware. Whether the functions are realized in hardware or software depends on the specific application and design constraints of the technical solutions. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of the present application.

[0177] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working process of the system, device and unit described above can refer to the corresponding process in the foregoing method embodiment, which will not be repeated here.

[0178] In the embodiments provided by the present application, it should be understood that the disclosed apparatus and method can be implemented in other manners. For example, the described apparatus embodiment is merely schematic. For example, the division of the modules is merely a logical function division. There can be another division manner for the actual implementation. For example, a plurality of modules or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the displayed or discussed mutual couplings or direct couplings or communication connections can be indirect couplings or communication connections through some interfaces, devices or units, and can be electrical, mechanical or in other forms.

[0179] The units described as separate components can or can not be physically separate, and the components displayed as units can or can not be physical units, i.e., can be located in one place, or can be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purposes of the embodiments.

[0180] In addition, each functional unit in the various embodiments of the present application can be integrated in one processing unit, or each unit can be a physically independent unit, or two or more units can be integrated in one unit.

[0181] If the functions are implemented in the form of software function 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 can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a plurality of instructions for causing a computer device (which can be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present application. The aforementioned storage medium includes: a U disk, a mobile hard disk, a ROM, a RAM, a magnetic disk or an optical disk, and various program codes that can be stored in the medium. It should be noted that, in this document, relationship 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 the entities or operations. Moreover, the terms "include", "contain" or any other variants thereof are intended to cover non-exclusive inclusion, so that the processes, methods, articles or devices that include a series of elements not only include those elements, but also include other elements not explicitly listed or inherent to such processes, methods, articles or devices. Without more limitations, the element defined by the statement "including a" does not exclude the presence of other identical elements in the process, method, article or device that includes the element.

[0182] The above description is only a specific implementation of the present application, which enables those skilled in the art to understand or implement the present application. Various modifications of these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features applied herein.

Claims

1. A method for preserving cooked food, applied to a refrigerating appliance equipped with a cooked food storage area, characterized in that, The method comprises the following steps: After the cooked food meeting the pre-cooling condition is independently pre-cooled, it is stored in the cooked food storage area; Obtain the optimal storage time and the current storage time of the target cooked food stored in the cooked food storage area; Determine the target stage of the current storage time in the optimal storage time; Adjust the storage condition of the cooked food storage area according to the target control strategy matched with the target stage to adapt to the cooked food storage requirement of the target cooked food in the target stage; The adjustment of the storage condition of the cooked food storage area according to the target control strategy matched with the target stage comprises: In the case that the current storage time is determined to be located in the initial stage of the optimal storage time, the components of the cooked food storage area are controlled to operate according to the control parameters in the initial stage control strategy pool, specifically including: Control the refrigeration component to operate at a first temperature; Control the vacuum component to operate for a first time length to extract air from the cooked food storage area, and after the first time length, control the humidity control and oxygen reduction component to operate for a second time length to extract oxygen and water vapor from the cooked food storage area, and after the second time length, control the vacuum component and the humidity control and oxygen reduction component to be closed for a third time length, and after the third time length, start the next cycle; Wherein, the control parameters of the initial stage control strategy pool include the first temperature, the first time length, the second time length and the third time length.

2. The method of claim 1, wherein, The optimal storage time of the target cooked food stored in the cooked food storage area is obtained by: In the case that the target cooked food is detected to be placed in the cooked food storage area, a target image of the target cooked food is obtained; 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 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 of claim 2, wherein, The refrigeration equipment is also equipped with a pre-cooling area, and before obtaining the target image of the target cooked food, the method further comprises: In the case that the target cooked food is detected to be placed in the pre-cooling area, the current temperature of the target cooked food is obtained; In the case that the current temperature is greater than a preset temperature threshold, close the communication passage 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 communication passage, and transfer the target cooked food from the pre-cooling area to the cooked food storage area for storage.

4. The method of claim 1, wherein, The adjustment of the storage condition of the cooked food storage area according to the target control strategy matched with the target stage further comprises: In the case that the current storage time is determined to be located in the middle stage of the optimal storage time, the components of the cooked food storage area are controlled to operate according to the control parameters in the middle stage control strategy pool, specifically including: Control the refrigeration component to operate at a second temperature; controlling the vacuum assembly to operate for a fourth time length to extract air from the cooked food storage area, and after the fourth time length, controlling the humidity control and oxygen reduction assembly to operate for a fifth time length to extract oxygen and water vapor from the cooked food storage area, and after the fifth time length, controlling the vacuum assembly and the humidity control and oxygen reduction assembly to be closed for a sixth time length, and after the sixth time length, starting a next cycle; wherein the control parameters of the medium-term stage control strategy pool include the second temperature, the fourth time length, the fifth time length, and the sixth time length, the temperature parameters of the medium-term stage control strategy pool are less than the temperature parameters of the initial stage control strategy pool, and the total control time length of the medium-term stage control strategy pool is greater than the total control time length of the initial stage control strategy pool.

5. The method of claim 4, wherein, The adjusting the storage condition of the cooked food storage area according to the target control strategy matched with the target stage further includes: In a case where it is determined that the current stored time is located in a late stage of the optimal storage time, controlling components of the cooked food storage area to operate according to control parameters in a late-stage control strategy pool, specifically including: controlling the refrigeration assembly to operate at a third temperature until, in a case where it is detected that the current temperature of the target cooked food decreases to a preset temperature and the duration for which the current temperature is less than or equal to the preset temperature reaches a preset duration, controlling the refrigeration assembly to operate at a fourth temperature, wherein the third temperature is less than the fourth temperature; controlling the vacuum assembly to operate for a seventh time length to extract air from the cooked food storage area, and after the seventh time length, controlling the humidity control and oxygen reduction assembly to operate for an eighth time length to extract oxygen and water vapor from the cooked food storage area, and after the eighth time length, controlling the vacuum assembly and the humidity control and oxygen reduction assembly to be closed for a ninth time length, and after the ninth time length, starting a next cycle; wherein the control parameters of the late-stage control strategy pool include the third temperature, the fourth temperature, the seventh time length, the eighth time length, and the ninth time length, the temperature parameters of the late-stage control strategy pool are less than the temperature parameters of the medium-term stage control strategy pool, and the total control time length of the late-stage control strategy pool is greater than the total control time length of the medium-term stage control strategy pool.

6. The method according to any one of claims 1 to 5, characterized in that, In a case where it is detected that the cooked food storage area triggers an opening operation, the method further includes: acquiring area information of the cooked food storage area and cooked food information in the cooked food storage area, wherein the cooked food information includes at least one of cooked food weight and cooked food surface bacterial activity, and the area information includes at least one of opening frequency of the cooked food storage area, total opening time length of the cooked food storage area, and maximum storage time length of all cooked foods that can be stored in the cooked food storage area; determining a running time length of a sterilization assembly based on the cooked food information and the area information; controlling the sterilization assembly to operate according to the running time length.

7. The method of claim 6, wherein, The determining a running time length of a sterilization assembly based on the cooked food information and the area information includes: at least one influence duration is determined according to the cooked food weight, the colony activity on the cooked food surface, the door opening frequency of the cooked food storage area, the total door opening duration, and the longest storage duration of all cooked foods stored in the cooked food storage area; a sum of the base duration and the at least one influence duration is calculated to obtain the operation duration.

8. The method of claim 7, wherein, The determination of the at least one influence duration according to the cooked food weight, the colony activity on the cooked food surface, the door opening frequency of the cooked food storage area, the total door opening duration, and the longest storage duration of all cooked foods stored in the cooked food storage area includes at least one of the following: a cooked food weight influence duration is determined according to the cooked food weight; a colony activity influence duration is determined according to the colony activity on the cooked food surface; a door opening frequency influence duration is determined according to the door opening frequency; a total door opening duration influence duration is determined according to the total door opening duration; a storage time influence duration is determined according to the longest storage duration of all cooked foods stored in the cooked food storage area.

9. A cooked food preservation apparatus applied to a refrigerating appliance equipped with a cooked food storage area, for implementing the cooked food preservation method according to any one of claims 1 to 8, characterized by, The method comprises: a pre-cooling module, which is configured to independently pre-cool cooked foods meeting pre-cooling conditions and store the pre-cooled cooked foods in the cooked food storage area; an acquisition module, which is configured to acquire the optimal storage time and the current storage time of a target cooked food stored in the cooked food storage area; a determination module, which is configured to determine a target stage of the current storage time in the optimal storage time; an adjustment module, which is configured to adjust the storage condition of the cooked food storage area according to a target control strategy matched with the target stage, so as to adapt to the cooked food storage requirement of the target cooked food in the target stage.

10. A refrigeration apparatus comprising a memory, a processor, a communication interface and a communication bus, the memory having stored therein a computer program executable on the processor, the memory, the processor being in communication via the communication bus and the communication interface, characterized in that, The processor executes the computer program to implement the cooked food preservation method of any one of claims 1 to 8.

11. A computer readable medium having a non-transitory program code executable by a processor, the program code comprising instructions for: The program code causes the processor to execute the cooked food preservation method of any one of claims 1 to 8.

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