Refrigerator control method, refrigerator and storage medium

Abstract

The embodiment of the invention belongs to the technology of household appliances, and provides a control method of a refrigerator, the refrigerator and a storage medium. According to the refrigerator provided by the embodiment of the invention, the humidifying device is arranged in the drawer to humidify the food materials in the drawer; the humidifying device is provided with a plurality of water storage cavities, hydrogen-rich water is formed in one water storage cavity, and silicon-rich water is formed in the other water storage cavity; the food material information acquisition system is used for acquiring the type of food materials in the drawer and the corresponding food material weight, determining the type of humidifying water and the humidifying strength according to the type of the food materials and the food material weight, and controlling the atomizer corresponding to the type of the humidifying water to operate according to the humidifying strength, so that the type of the humidifying water corresponds to the type of the food materials in the drawer; the humidifying strength is matched with the weight of the food materials, the humidity in the drawer can be guaranteed, growth of the fruit and vegetable food materials can be promoted through the silicon-rich water, and the hydrogen-rich water is used for resisting oxidation, delaying rotting of the food materials and improving the fresh-keeping effect.

Description

Technical Field

[0001] This application relates to home appliance technology. More specifically, it relates to a refrigerator control method, a refrigerator, and a storage medium. Background Technology

[0002] Frost-free refrigerators are widely used due to their frost-free operation. As fruits, vegetables, and other foods stored in the refrigerator wilt and become less fresh over time due to reduced moisture content. Refrigerators typically incorporate humidifiers to increase humidity levels inside.

[0003] In related technologies, humidifiers in refrigerators use purified water or tap water to increase the humidity inside the refrigerator. However, since humidifiers can only provide moisture to fruits and vegetables, their preservation effect on these foods is poor. Summary of the Invention

[0004] This application provides a refrigerator control method, a refrigerator, and a storage medium to improve the preservation effect of fruits and vegetables.

[0005] In a first aspect, embodiments of this application provide a refrigerator, which includes:

[0006] The box-like structure forms a storage compartment;

[0007] Drawers are installed inside the storage room.

[0008] A humidifying device is configured to spray water mist into the drawer; the humidifying device includes multiple water storage chambers and multiple atomizers, each atomizer corresponding to one of the water storage chambers; one of the water storage chambers is provided with a hydrogen-rich material to form hydrogen-rich water; one of the water storage chambers is provided with a silicon-rich material to form silicon-rich water;

[0009] The food information collection system is configured to acquire the types of food and their corresponding weights in the drawer; wherein the types of food include fruits, vegetables and meats;

[0010] The controller is electrically connected to both the atomizer and the food information acquisition system, and is configured to:

[0011] The food information collection system obtains the types of food and their corresponding weights in the drawer.

[0012] Humidification parameters are determined based on the type and weight of the ingredients; the humidification parameters include humidification intensity and humidification water type, the humidification water type includes hydrogen-rich water and / or silicon-rich water, and the humidification intensity includes humidification frequency and humidification duration;

[0013] The atomizer corresponding to the type of humidifying water is controlled to operate according to the humidification intensity.

[0014] The refrigerator of this application embodiment humidifies the food inside the drawers by installing a humidifying device. The humidifying device has multiple water storage chambers, one of which contains hydrogen-rich water and the other contains silicon-rich water. The type and weight of the food inside the drawers are obtained through a food information acquisition system. Based on the type and weight of the food, the type and intensity of the humidifying water are determined, and the atomizer corresponding to the type of humidifying water is controlled to operate according to the humidification intensity. This ensures that the type of humidifying water corresponds to the type of food in the drawers, and the humidification intensity matches the weight of the food. This not only ensures the humidity inside the drawers but also promotes the growth of fruits and vegetables with silicon-rich water and slows down the spoilage of food with hydrogen-rich water, thus improving the preservation effect.

[0015] In some embodiments of this application, the controller is configured as follows:

[0016] When the type of food ingredient is the meat, the type of humidifying water is the hydrogen-rich water;

[0017] When the food ingredient is the fruit, the type of humidifying water includes the hydrogen-rich water and / or the silicon-rich water;

[0018] When the food ingredient is the vegetable, the type of humidifying water includes the hydrogen-rich water and / or the silicon-rich water.

[0019] In this embodiment, using hydrogen-rich water to humidify meat can slow down the oxidation rate of meat and improve its preservation effect; moreover, hydrogen-rich water has antibacterial properties, which slows down the food spoilage process and further improves the preservation effect; for fruits and vegetables, using hydrogen-rich water and / or silicon-rich water for preservation can utilize the silicon-rich water to promote the growth of fruits and vegetables and improve the preservation effect; the antioxidant properties of hydrogen-rich water can be used to delay the aging of fruits and vegetables and extend the preservation time.

[0020] In some embodiments of this application, the controller is configured as follows:

[0021] When the total weight of the food in the drawer is less than or equal to a preset first weight threshold, the humidification intensity is positively correlated with the total weight of the food.

[0022] When the total weight of the ingredients exceeds the first weight threshold, the humidification device is turned off.

[0023] In this embodiment, when the total weight of the food is less than or equal to the first weight threshold, the humidification intensity increases with the increase of the total weight of the food to ensure sufficient humidity and improve the preservation effect; and when the total weight of the food is greater than the first weight threshold, the humidification device is turned off to reduce the possibility of condensation due to excessive food.

[0024] In some embodiments of this application, when the drawer simultaneously contains the fruits, vegetables, and meat, the controller is further configured to:

[0025] The preservation value is determined based on the weight of fruits, vegetables, and meat, as well as the preset preservation evaluation indicators for fruits, vegetables, and meat. The preservation evaluation indicators include the nutrient retention rate and its corresponding nutrient percentage, and the weight loss rate and its percentage.

[0026] The type of humidifying water is determined based on the preservation value; and the humidification intensity is determined based on the sum of the weights of the fruits, vegetables, and meats.

[0027] In this embodiment, the freshness value is determined by the weight of various ingredients and their corresponding evaluation indicators, and the type of humidifying water is determined based on the freshness value to ensure the freshness preservation effect of the type of humidifying water when ingredients are stored together. The humidification intensity is determined based on the sum of the weights of various ingredients to ensure that the humidification intensity matches the weight of the ingredients, thereby reducing the possibility of condensation while humidifying.

[0028] In some embodiments of this application, the controller is configured as follows:

[0029] The first preservation index is determined based on the weight of the fruits, the weight of the vegetables, the weight of the meat, and the meat preservation evaluation index.

[0030] A second freshness index is determined based on the weight of the fruits, the weight of the vegetables, the weight of the meat, and the freshness evaluation index of the vegetables.

[0031] A third preservation index is determined based on the weight of the fruit, the weight of the vegetables, the weight of the meat, and the fruit preservation evaluation index; the preservation value includes the first preservation index, the second preservation index, and the third preservation index.

[0032] The maximum value among the first preservation index, the second preservation index, and the third preservation index is determined as the target preservation index;

[0033] The type of humidifying water is determined based on the type of food corresponding to the target freshness index.

[0034] This application embodiment calculates a first preservation index that is beneficial to the preservation of meat, a second preservation index that is beneficial to the preservation of vegetables, and a third preservation index that is beneficial to the preservation of fruits, determines the maximum value among the three as the target preservation index, and determines the type of humidifying water according to the type of food corresponding to the target preservation index, so as to ensure that the type of humidifying water is beneficial to the humidification and preservation of mixed food in the drawer.

[0035] In some embodiments of this application, the types of ingredients include a first category of ingredients and a second category of ingredients. The fruits, vegetables, and meats are the first category of ingredients, and the other ingredients besides the fruits, vegetables, and meats are the second category of ingredients.

[0036] One of the water storage chambers is used to store pure water;

[0037] The controller is also configured to:

[0038] When the drawer contains the second type of food, it is determined that the type of humidifying water includes pure water;

[0039] The order of humidification of the humidifying water types is determined based on the total weight of the food in the drawer.

[0040] This application embodiment uses pure water humidification for a second category of food items, excluding fruits, vegetables, and meats. This ensures adequate humidity while reducing the use of active water, thus lowering its cost. Furthermore, the humidification sequence is determined by the total weight of the food items. This allows for the use of active water to enhance preservation while simultaneously reducing the need for active water through pure water humidification, further lowering costs.

[0041] In some embodiments of this application, the drawer simultaneously stores the first type of food and the second type of food, and the humidifying water corresponding to the first type of food is active water, which includes the hydrogen-rich water and / or the silicon-rich water; the controller is configured to:

[0042] When the total weight of the food in the drawer is less than a preset second weight threshold, the atomizers corresponding to the active water and the pure water are activated simultaneously.

[0043] When the total weight of the ingredients in the drawer is greater than or equal to the second weight threshold, the atomizer corresponding to the active water and the atomizer corresponding to the pure water are controlled to start alternately.

[0044] In this embodiment, when the total weight of the food is less than the second weight threshold, active water and pure water are used for humidification simultaneously. This ensures humidity and also enhances the preservation effect of the food by utilizing active water. When the total weight of the food is greater than or equal to the second weight threshold, active water and pure water are used for humidification alternately to reduce the possibility of condensation caused by excessive humidity.

[0045] In some embodiments of this application, the refrigerator further includes a light-emitting component, which is installed inside the drawer;

[0046] The controller is electrically connected to the light-emitting component, and the controller is further configured to:

[0047] When the type of humidifying water includes the hydrogen-rich water, the light-emitting component is controlled to emit a first light within a first frequency range;

[0048] When the type of humidifying water includes the silicon-rich water, the light-emitting component is controlled to emit a second light in a second frequency range, wherein the maximum value of the second frequency range is less than the minimum value of the first frequency range.

[0049] This application utilizes a light-emitting component to emit light, promoting photosynthesis in fruits and vegetables, thus accelerating their growth, extending shelf life, and improving preservation effectiveness. When the humidifier includes hydrogen-rich water, the preservation effect on fruits is better, exhibiting superior antioxidant properties. Higher-frequency first light rays, such as red light, promote fruit growth. When the humidifier includes silicon-rich water, the preservation effect on vegetables is better, promoting their growth. Lower-frequency second light rays, such as blue light, promote the growth of vegetables.

[0050] Secondly, this application provides a method for controlling a refrigerator, the refrigerator comprising:

[0051] The box-like structure forms a storage compartment;

[0052] Drawers are installed inside the storage room.

[0053] A humidifying device is configured to spray water mist into the drawer; the humidifying device includes multiple water storage chambers and multiple atomizers, each atomizer corresponding to one of the water storage chambers; one of the water storage chambers is provided with a hydrogen-rich material to form hydrogen-rich water; one of the water storage chambers is provided with a silicon-rich material to form silicon-rich water;

[0054] The food information collection system is configured to acquire the types of food and their corresponding weights in the drawer; wherein the types of food include fruits, vegetables and meats;

[0055] The method includes:

[0056] The food information collection system obtains the types of food and their corresponding weights in the drawer.

[0057] Humidification parameters are determined based on the type and weight of the ingredients; the humidification parameters include humidification intensity and humidification water type, the humidification water type includes hydrogen-rich water and silicon-rich water, and the humidification intensity includes humidification frequency and humidification duration;

[0058] The atomizer corresponding to the type of humidifying water is controlled to operate according to the humidification intensity.

[0059] The refrigerator control method of this application embodiment obtains the types of food and their corresponding weights in the drawer through a food information collection system. Based on the types and weights of the food, it determines the type and intensity of humidifying water and controls the atomizer corresponding to the type of humidifying water to operate according to the humidification intensity. This ensures that the type of humidifying water corresponds to the type of food in the drawer and the humidification intensity matches the weight of the food. This not only ensures the humidity in the drawer for humidifying the food, but also utilizes silicon-rich water to promote the growth of fruits and vegetables and hydrogen-rich water to resist oxidation, delay the spoilage of the food, and improve the preservation effect.

[0060] Thirdly, this application provides a computer-readable storage medium storing computer-executable instructions, which, when executed by a computer, are used to implement the method described in the second aspect.

[0061] The computer-readable storage medium provided in this application embodiment can execute the technical solutions in the above method embodiments, and its beneficial effects are similar, so they will not be described again here.

[0062] Fourthly, this application provides a computer program product, including a computer program that, when executed by a computer, is used to implement the method described in the second aspect.

[0063] The computer program product provided in this application embodiment can execute the technical solutions in the above method embodiments, and its beneficial effects are similar, so they will not be described again here. Attached Figure Description

[0064] To more clearly illustrate the implementation methods in the embodiments of this application or related technologies, the accompanying drawings used in the description of the embodiments or related technologies will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings.

[0065] Figure 1 This is a schematic diagram of the structure of a refrigerator provided in an embodiment of this application;

[0066] Figure 2 This is a schematic diagram of the structure of the humidifier drawer provided in an embodiment of this application;

[0067] Figure 3 An exploded view of the humidifier drawer provided in an embodiment of this application;

[0068] Figure 4 A top view of the humidification device provided in the embodiments of this application;

[0069] Figure 5 for Figure 4 AA section view in the middle;

[0070] Figure 6 for Figure 4 An enlarged schematic diagram of region P in the diagram;

[0071] Figure 7 An exploded view of the humidification device provided in the embodiments of this application;

[0072] Figure 8 This is a schematic diagram of the structure of the housing of the humidification device provided in the embodiments of this application;

[0073] Figure 9 A flowchart of a refrigerator control method provided in an embodiment of this application;

[0074] Figure 10 A flowchart illustrating another refrigerator control method provided in this application embodiment.

[0075] Explanation of reference numerals in the attached figures:

[0076] 100: Cabinet; 101: Storage compartment; 110: Shelf; 200: Door; 210: Shelf; 300: Humidifier; 301: Hydrogen-rich material; 302: Silicon-rich material; 310: Water storage box; 311: Water storage chamber; 312: Spray nozzle; 313: Box body; 3131: Bottom wall of the box; 3132: Side wall of the box; 314: Box lid; 3141: Water filling cap; 315: Partition; 3151: Mist outlet; 316: Atomizer 320: Atomizer; 321: Atomizing plate; 322: Driver box; 323: Sealing ring; 330: Filter element; 3301: Water passage gap; 340: Base; 341: First mounting cavity; 342: Second mounting cavity; 350: Elastic element; 351: Limiting element; 352: Guide element; 370: Light-emitting component; 380: Divider plate; 400: Drawer; 410: Drawer cover; 420: Middle cover; 421: First through hole. Detailed Implementation

[0077] To make the objectives, implementation methods and advantages of this application clearer, the exemplary implementation methods of this application will be clearly and completely described below with reference to the accompanying drawings of the exemplary embodiments of this application. Obviously, the described exemplary embodiments are only some embodiments of this application, and not all embodiments.

[0078] It should be noted that the brief descriptions of terms in this application are only for the convenience of understanding the embodiments described below, and are not intended to limit the embodiments of this application. Unless otherwise stated, these terms should be understood in their ordinary and common meaning.

[0079] Furthermore, the terms “comprising” and “having”, and any variations thereof, are intended to cover but not exclusively include, for example, a product or device that includes a series of components is not necessarily limited to those that are explicitly listed, but may include other components that are not explicitly listed or that are inherent to such product or device.

[0080] Current refrigerator humidifiers use purified water or tap water to increase the humidity inside the refrigerator. However, since humidifiers only provide moisture to fruits and vegetables, their preservation effect is poor.

[0081] Fresh fruits and vegetables are different from other foods; they are organic entities with physiological activities. Even in the refrigerator, they continue to metabolize, decompose and consume their own nutrients, affecting their freshness. Therefore, existing humidification devices are not very effective at preserving fruits, vegetables, and other foods.

[0082] This application's researchers started with the humidification device itself, recognizing that water, as a crucial factor in preservation, can be used to improve preservation effects by modifying the type of water. Their research found that hydrogen-rich water and silicon-rich water have excellent effects on preserving fruits and vegetables.

[0083] Therefore, the humidification device of this application embodiment is equipped with active materials in the water storage chamber. The active materials release active ions in the water, so that the sprayed water mist contains active ions. The active ions are beneficial to promoting the preservation of fruits, vegetables and other foods and improving the preservation effect. Furthermore, different types of humidifying water, humidification duration and humidification frequency are determined according to different types and weights of food, so as to further improve the preservation effect of the refrigerator.

[0084] The technical solutions of this application will be described in detail below with reference to specific embodiments. The following specific embodiments can be combined with each other, and the same or similar concepts or processes may not be described again in some embodiments.

[0085] First, it should be noted that in this embodiment, the width direction of the door corresponds to the X-axis direction in the attached drawings; the thickness direction of the door corresponds to the Y-axis direction in the attached drawings; and the height direction of the door, i.e., the up-down direction, corresponds to the Z-axis direction in the attached drawings. Furthermore, in the description of this embodiment, the directional term "rear" refers to the side closer to the door, and the directional term "front" refers to the side away from the door.

[0086] like Figure 1 As shown, the refrigerator of this embodiment includes a cabinet 100, which is configured to form a storage compartment 101 with a front opening for storing food and other items. One or more storage compartments 101 can be provided. The storage compartments 101 can be divided into freezer compartments, refrigerator compartments, and variable temperature compartments, etc., according to different storage temperatures.

[0087] Shelves 110 can be installed in the storage compartment 101 to increase the storage space for items; drawers 400 can be installed in the storage compartment 101 to store food in a relatively enclosed manner; they can be pulled out in the depth direction relative to the refrigerator, making it convenient to classify, store and retrieve items.

[0088] The refrigerator of this embodiment includes a door 200, which is connected to the cabinet 100 to open or close the storage compartment 101. When there are multiple storage compartments 101, there may be only one door 200, with multiple storage compartments 101 sharing one door 200; or, there may be multiple doors 200, each corresponding to a different storage compartment 101.

[0089] In some embodiments, the door 200 is rotatably mounted on the housing 100 via a hinge assembly, and the door 200 rotates relative to the housing 100 to open or close the storage compartment 101.

[0090] In other embodiments, a drawer is installed in the storage compartment 101. The drawer is installed in the box body by a sliding structure, and the outer end structure of the drawer forms a door.

[0091] To increase storage space, shelves 210 are usually installed on the doors 200 of some refrigerated storage compartments 101. The shelves 210 have upward openings and are used to store items. Typically, multiple shelves 210 are provided, and the multiple shelves 210 are arranged at intervals along the height direction of the door 200.

[0092] Combination Figure 2 The refrigerator in this embodiment includes a humidifier 300, which sprays water mist into the storage compartment 101 to humidify it.

[0093] In some embodiments, the humidifier 300 is installed on the door 200, for example, adjacent to the bottom surface of the shelf 210, with the spray nozzle of the humidifier 300 facing the storage room 101; in this case, the humidifier 300 can easily spray water mist towards the entire storage room 101, thereby achieving humidification.

[0094] Combination Figure 2 and Figure 3 In other embodiments, the spray nozzle of the humidifier 300 is directed toward the inside of the drawer 400 to spray water mist toward the storage space inside the drawer 400, thereby achieving localized humidification of the storage room 101.

[0095] like Figure 3As shown, a conventional drawer has an opening at the top and can be pulled out along the depth of the refrigerator for easy access to items. In this embodiment, the humidifying drawer has a drawer cover 410 at the top to ensure effective humidification. The humidifying device 300 can be mounted on the drawer cover 410 to facilitate downward spraying of water mist.

[0096] For example, the humidifier 300 can be installed on the front side of the drawer lid 410 for easy water replenishment.

[0097] In some embodiments, an intermediate cover 420 is provided between the drawer cover 410 and the drawer 400 to further improve the sealing of the internal space of the drawer 400 and facilitate centralized humidification. At this time, a first through hole 421 is provided on the intermediate cover 420, which is opposite to the spray nozzle of the humidification device 300 so that water mist can enter the interior of the drawer 400.

[0098] The drawer lid 410 and the middle lid 420 are connected to form a cover assembly; when the humidifier drawer is pulled out of the cabinet, the cover assembly can rotate upward relative to the drawer 400 to open the drawer's storage space. The humidifier drawer can also use other opening methods, for example, the drawer lid 410 can be partially flexible to fold or unfold, thereby opening or closing the storage space.

[0099] Of course, in some other embodiments, a humidifier 300 can be configured on the door 200 and on the drawer 400. In this way, the entire storage room 101 can be humidified, and the space inside a local drawer 400 can be humidified in a targeted manner.

[0100] This application embodiment uses the example of a humidifier 300 installed on a drawer cover 410 and humidifying the storage space inside the drawer.

[0101] Combination Figure 4 and Figure 5 The humidifying device 300 of this application embodiment includes a water storage box 310 for storing spray water. In this application embodiment, the water storage box 310 is provided with an active material, at least partially immersed in water and releasing active ions. These active ions are beneficial for preserving fruits and vegetables.

[0102] In some embodiments, the humidification device 300 includes an atomizer 320, at least a portion of which is immersed in water in a water storage chamber 311 and is configured to atomize active water in the water storage box 310 to generate active water mist.

[0103] Combination Figure 6 and Figure 7In this embodiment of the application, the water storage box 310 forms a water storage cavity 311 for storing water. For example, the water storage box 310 includes a box body 313 and a box cover 314. The box body 313 and the box cover 314 are fixedly connected and sealed to form the water storage cavity 311.

[0104] In some embodiments, such as Figure 8 As shown, the box body 313 is an elongated shell with an open top, and its dimensions along the X-axis are relatively large. The box body 313 includes a bottom wall 3131 and a side wall 3132 disposed on the bottom wall 3131. The side wall 3132 is annular, and together with the bottom wall 3131, they form a shell structure with an open top. The lid 314 is fixed to the top of the side wall 3132, together forming a water storage cavity 311.

[0105] In some embodiments, a water inlet is provided on the cover 314, and a water inlet cap 3141 is provided inside the water inlet. The water inlet cap 3141 is detachably connected to the water inlet to facilitate the replenishment of water into the water storage chamber 311.

[0106] In some embodiments, a vent hole is provided on the cover 314. The diameter of the vent hole can be small, for example, 1 mm. In this way, when water is added to the water inlet, the air pressure inside and outside the water storage chamber 311 can be balanced, and water leakage at the atomizing plate of the atomizer 320 due to pressure difference can be avoided.

[0107] The active material can be placed through a water inlet; or, a dedicated feed inlet can be provided for placing the active material.

[0108] In some embodiments, the water storage box 310 is provided with a spray nozzle 312 for spraying active water mist toward the storage compartment. When the humidifier 300 is installed on the drawer cover 410, the spray nozzle 312 sprays active water mist toward the storage space inside the drawer 400.

[0109] The spray nozzle 312 can be a circular nozzle, an elliptical nozzle, a polygonal nozzle, etc. For example, the spray nozzle 312 is a long rectangular opening, which is easy to process and has a large spray area, which helps to improve humidification efficiency.

[0110] The spray nozzle 312 can be disposed on the box body 313. For example, the spray nozzle 312 can be disposed on the bottom wall 3131 of the box body 313, or on the side wall 3132 of the box body 313.

[0111] In some embodiments, the bottom wall 3131 of the water storage box 310 is provided with a spray nozzle 312. In this embodiment, at least a portion of the atomizing plate of the atomizer 320 is opposite to the spray nozzle 312; for example, the atomizing plate is arranged parallel to the bottom wall 3131. One side of the atomizing plate is immersed in the water in the water storage chamber, and the other side of the atomizing plate is exposed outside the water storage chamber, so that the vibration of the atomizing plate generates active water mist.

[0112] When the humidifier 300 is installed on the drawer lid 410, the top surface of the atomizing plate is submerged in the water in the water storage chamber, and the bottom surface of the atomizing plate is exposed outside the water storage chamber. When the humidifier 300 is installed on the door 200, the side of the atomizing plate facing the door 200 is submerged in the water in the water storage chamber, and the side of the atomizing plate facing the storage compartment is exposed inside the storage compartment.

[0113] This design helps to use up as much active water as possible in the water storage box 310, avoiding repeated long-term water accumulation, which can easily breed bacteria.

[0114] In other embodiments, combined with Figure 8 The spray nozzle 312 is located on one side of the side wall 3132 of the water storage box 310. Combined with... Figure 5 and Figure 6 The atomizing plate 321 of the atomizer 320 is disposed opposite to the side wall 3132 of the box, for example, the atomizing plate 321 is perpendicular to the bottom wall 3131 of the box. At this time, the bottom of the atomizing plate 321 is submerged in the water in the water storage cavity 311, and the top of the atomizing plate 321 is above the water level line in the water storage cavity 311, and generates water mist; the spray nozzle 312 is located above the water level line in the water storage cavity 311, so that the active water mist generated by the atomizing plate 321 can be sprayed out through the spray nozzle 312.

[0115] In this embodiment of the application, the water storage box 310 and the atomizer 320 are detachably connected, which facilitates the routing of wiring on the side of the atomizer 320 away from the water storage box 310, and also makes it easier to disassemble the water storage box 310 for water replenishment.

[0116] In some embodiments, when replenishing water, the water storage box 310 does not need to be disassembled; simply pull out the drawer 400 to replenish the water storage box 310.

[0117] In some embodiments, the spray nozzle 312 is directly disposed on the side wall 3132 of the box, and the position of the spray nozzle 312 is higher than the water level line of the water storage cavity 311 to prevent the active water in the water storage cavity 311 from overflowing from the spray nozzle 312.

[0118] In other embodiments, combined with Figure 7 and Figure 8A partition 315 is provided inside the water storage cavity 311. The partition 315 is located on the bottom wall 3131 of the water storage box 310 and together with the side wall 3132 of the box, it forms a spray nozzle 312. The bottom wall 3131 of the water storage box 310 is provided with a mist outlet 3151 opposite to the spray nozzle 312.

[0119] The embodiment of this application is configured such that the spray nozzle 312 is higher than the bottom wall 3131 of the box, and by setting the mist outlet 3151 on the bottom wall 3131 of the box, the active water mist sprays downward into the drawer 400, resulting in high humidification efficiency.

[0120] The humidification device 300 of this application embodiment includes a plurality of water storage chambers 311 and a plurality of atomizers 320, each atomizer 320 corresponding to one of the water storage chambers 311.

[0121] In some embodiments, a partition plate 380 is provided inside the water storage box 310 to form multiple water storage cavities 311. This configuration is simple in structure and easy to install.

[0122] In other embodiments, each water storage box 310 forms a water storage cavity 311, and the humidification device 300 has multiple water storage boxes 310.

[0123] In some other embodiments, multiple humidifiers 300 are provided, and different active materials are placed in the water storage chamber 311 of each humidifier 300.

[0124] In some embodiments, a first active material is disposed in one of the water storage chambers 311 to form first active water; and a second active material is disposed in one of the water storage chambers 311 to form second active water.

[0125] In one embodiment of this application, a hydrogen-rich material 301 is disposed in one of the water storage chambers 311 to form hydrogen-rich water; a silicon-rich material 302 is disposed in one of the water storage chambers 311 to form silicon-rich water.

[0126] In some embodiments, the atomizer 320 for hydrogen-rich water and the atomizer 320 for silicon-rich water are turned on simultaneously, thereby performing humidification of both hydrogen-rich and silicon-rich water at the same time. This configuration eliminates the need for a separate atomizer 320, simplifying the structure and reducing costs.

[0127] In some other embodiments, one of the water storage chambers 311 is equipped with a hydrogen-rich material 301 and a silicon-rich material 302, and the corresponding atomizer 320 is turned on, so that hydrogen-rich water humidification and silicon-rich water humidification can be performed simultaneously.

[0128] The hydrogen-rich material 301 can be made from hydrogen ore, which mainly contains silicon, hydrogen, and magnesium. Hydrogen-rich water (hereinafter referred to as hydrogen-rich water) possesses certain plant stress-resistance properties, extending the shelf life of fruits and vegetables. Hydrogen-rich water can act as a signal transduction molecule participating in plant stress response networks, improving the antioxidant capacity of fruit and vegetable tissues, reducing damage caused by oxidative stress, and minimizing oxidative damage caused by metal ions and pesticides. Hydrogen-rich water can also delay ripening and senescence during storage by regulating the body's antioxidant mechanisms, significantly reducing the respiration rate and decay rate of fruits and vegetables, and decreasing the consumption of soluble solids. Simultaneously, hydrogen-rich water can increase the activity and free radical scavenging ability of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) in fruits and vegetables, alleviating lipid peroxidation damage, thereby improving the storage quality of fruits and vegetables and extending their storage period.

[0129] Silicon-rich material 302 can be made from silicon ore, which mainly contains elements such as silicon, nitrogen, and magnesium. Silicon-rich water (hereinafter referred to as silicon-rich water) can promote photosynthesis in fruit and vegetable leaves, increasing chlorophyll content. Silicon-rich water can promote root development in fruits and vegetables, preventing root rot and premature aging. Silicon-rich water can regulate the absorption of nutrients such as nitrogen, phosphorus, and potassium in fruits and vegetables, and can enhance the absorption of trace elements such as calcium, magnesium, zinc, iron, manganese, and boron, promoting the growth and development of fruits and vegetables.

[0130] In this application, the active material is not limited to the two materials mentioned above. Any solid particles that can generate hydrogen ions, silicon ions, calcium ions, iron ions, magnesium ions, phosphate ions, etc., can be used as active materials.

[0131] The humidifying device 300 of this application embodiment contains active materials in the water storage box 310. These active materials release active ions into the water, forming active water, such as hydrogen-rich water or silicon-rich water. This not only humidifies and replenishes the water in fruits and vegetables but also slows down their oxidation and increases their nutrient content. Compared to traditional electrochemical methods of preparing active water, the method of generating active water by soaking the active materials in this application embodiment has advantages such as low cost, simple structure, high safety, and easy operation.

[0132] In some embodiments, the water storage box 310 is a light-transmitting water box, for example, the water storage box 310 is made of transparent plastic or glass. This makes it easy for users to observe the active particles inside the water storage box 310 and the tiny bubbles formed by the reaction of the active particles with water.

[0133] Combination Figure 5In some embodiments, a filter element 330 is provided in the water storage box 310, with active material placed on one side of the filter element 330 and an atomizer 320 disposed on the other side of the filter element 330. The filter element 330 is configured to prevent the active material from contacting the atomizer 320.

[0134] The filter element 330 can be a mesh or a plate structure, etc. The filter element 330 can prevent the active material from contacting the atomizer 320, but water can pass through the filter element 330 to reach the atomizer 320.

[0135] The embodiments of this application are configured such that the active material releases active ions into the water in the water storage chamber 311 to form active water, and the atomizer 320 vibrates the active water at high frequency to generate active water mist; moreover, the filter 330 prevents the active material from contacting the atomizer 320 and generating vibration noise.

[0136] The filter element 330 is plate-shaped and fixed to the top wall of the water storage box 310, that is, the filter element 330 is fixed to the box cover 314; and the filter element 330 and the bottom wall 3131 of the water storage box 310 have a water passage gap 3301. The water passage gap 3301 is constructed to prevent the active material from contacting the atomizer 320. That is, the water passage gap 3301 allows water to enter the atomizer 320 side, but the active material cannot pass through the water passage gap 3301.

[0137] The present application embodiment is configured in such a way that it can not only separate the active material and the atomizer 320, but also allow the active water to enter the atomizer 320 side through the water passage gap 3301 at the bottom, thus ensuring the concentration of active ions in the water entering the atomizer 320 side.

[0138] The plate 331 in this embodiment is a bent plate, but this is not a limitation on the shape of the plate 331. The plate 331 can be a straight plate, a wavy plate, or a ring plate, as long as it can separate the active material and the atomizer 320.

[0139] Combination Figure 6 and Figure 7 In some embodiments, the humidifier 300 further includes a base 340, within which a first mounting cavity 341 and a second mounting cavity 342 are formed side-by-side and communicate with each other. A water storage box 310 is installed in the first mounting cavity 341, and an atomizer 320 is installed in the second mounting cavity 342. The first mounting cavity 341 may be an open-top chamber to facilitate the removal and replenishment of the water storage box 310. The top of the second mounting cavity 342 is closed to provide shelter and protection for the atomizer 320.

[0140] The two mounting cavities 341 are designed to house the atomizer 320 and the water storage box 310 respectively, which helps to ensure the waterproofness of the atomizer 320 and thus improves the safety of the humidification device 300.

[0141] like Figure 8 As shown, the water storage box 310 is provided with an atomizing port 316, the atomizer 320 is opposite to the atomizing port 316, and the atomizer 320 is sealed and abutted against the water storage box 310.

[0142] The base 340 is also provided with a second through hole, which is opposite to the spray nozzle 312 in the height direction, so that water mist can enter the interior of the drawer 400.

[0143] The base 340 is fixedly connected to the drawer cover 410, and the connection method includes, but is not limited to, gluing and snap-fitting.

[0144] In some embodiments, the atomizing plate 321 of the atomizer 320 is sealed and abuts against the water storage box 310, and at least a portion of the atomizing plate 321 is opposite to the atomizing port 316, so that the atomizing plate 321 comes into contact with the active water to generate water mist.

[0145] For example, a sealing ring 323 is provided between the atomizing plate 321 and the housing 313 of the water storage box 310 to reduce the possibility of water leakage between the atomizing plate 321 and the water storage box 310.

[0146] In some embodiments, the atomizer 320 includes a drive plate and an atomizing plate 321, the drive plate being electrically connected to the atomizing plate 321 to drive the atomizing plate 321 to vibrate and generate water mist.

[0147] To improve the safety of the atomizer 320, the drive plate is installed inside the drive box 322, which is located in the second mounting cavity 342 of the base 340, and the drive box 322 is located on the side of the atomizing plate 321 away from the water storage box 310.

[0148] In some embodiments, the humidifier 300 further includes an elastic member 350 located on the side of the atomizer 320 opposite to the water storage box 310. One end of the elastic member 350 is connected to the base 340, and the other end of the elastic member 350 is connected to the atomizer 320. The elastic member 350 is configured to press the atomizer 320 against the water storage box 310.

[0149] The elastic element 350 can be a spring or other elastic component.

[0150] The humidifying device 300 includes a limiting member 351, which is fixed on the base 340 and located on the side of the second mounting cavity 342 away from the first mounting cavity 341. One end of the elastic member 350 is mounted on the limiting member 351, and the other end of the elastic member 350 is connected to the drive box 322 of the atomizer 320. The elastic member 350 is in a compressed state between the drive box 322 and the limiting member 351, thus pressing the atomizer 320 tightly against the water storage box 310 and reducing the possibility of leakage between the atomizing plate 321 and the water storage box 310.

[0151] In some embodiments, a guide member 352 is provided on the side of the limiting member 351 facing the drive box 322, which serves to guide the deformation direction of the elastic member 350. The guide member 352 may be a guide post.

[0152] In some embodiments, a guide member is provided on the side of the drive box 322 facing the limiting member 351, which serves to guide the deformation direction of the elastic member 350. The guide member on the drive box 322 and the guide member on the limiting member 351 are spaced apart, and are also spaced apart when the elastic member 350 is in a further compressed state.

[0153] In this embodiment, the atomizer 320 can slide within the second mounting cavity 342 along the deformation direction of the elastic member 350. In the accompanying drawings, the atomizer 320 can slide within the second mounting cavity 342 along the X-axis. With this configuration, under the action of the elastic member 350, the atomizing plate 321 of the atomizer 320 abuts against the water storage box 310, reducing the possibility of leakage between the atomizing plate 321 and the water storage box 310.

[0154] Furthermore, when the water storage box 310 is removed from the base 340, the elastic element 350 is further compressed, and the atomizer 320 slides away from the water storage box 310 in the second mounting cavity 342, which facilitates the overall disassembly of the water storage box 310.

[0155] Combination Figure 7 In some embodiments, the refrigerator of this application embodiment also includes a light-emitting component 370. The light-emitting component 370 can be installed on the drawer cover 410 or on the base 340. For example, the light-emitting component 370 can be installed on the side or bottom of the base 340 to facilitate the wiring arrangement of the light-emitting component 370.

[0156] When the water storage box 310 is a transparent water box, the setting of the light-emitting component 370 makes it easy for users to observe the water level in the water storage box 310 and the status of the food in the drawer.

[0157] The light-emitting component 370 may include a monochromatic light source, such as an illumination source; or, the light-emitting component 370 may include a multicolor light source, which has both sterilization and preservation functions. For example, when the light-emitting component 370 includes a blue light source, the short-wavelength blue light emitted (e.g., light with a wavelength of 400-420nm) can have a sterilization effect; as another example, when the light-emitting component 370 includes a multicolor light source, such as a red, blue, and violet three-color light source, or even a red, orange, yellow, green, cyan, blue, and violet seven-color light source, it can promote photosynthesis in fruits and vegetables and increase their nutrients.

[0158] The photosynthesis of fruits and vegetables inevitably consumes water, which is detrimental to their moisture retention. Furthermore, under sunlight, the stomata of fruits and vegetables open, further leading to water loss and affecting their preservation. The humidification device of this application generates active water mist, and water containing active ions enters the interior of fruits and vegetables through their stomata. This not only replenishes moisture but also helps prevent oxidation of the fruits and vegetables.

[0159] The refrigerator in this embodiment can also promote the photosynthesis of fruits and vegetables, reduce water loss caused by photosynthesis, and improve the preservation effect through the linkage control of the humidification device 300 and the light-emitting component 370.

[0160] In some embodiments, the light-emitting component 370 can be an elongated strip extending along the X-axis direction, having a large illumination area.

[0161] In some embodiments, at least a portion of the base 340 and the water storage box 310 are transparent, and under the illumination of the light-emitting component 370, the active material in the water storage box 310 forms a projection on one side of the light-emitting component 370. When the light-emitting component 370 is mounted on one side of the water storage box 310, the active material forms a projection on the side of the base 340 or the water storage box 310 opposite to the light-emitting component 370 along the Y-axis direction.

[0162] Taking spherical hydrogen ore and cubic silicon ore as examples, the projected shape of spherical hydrogen ore is circular or elliptical; the projected shape of cubic silicon ore is square, rhombus or other polygons.

[0163] The refrigerator in this embodiment of the application also includes an image recognition structure, which determines the type of active material by recognizing the projection of the active material. For example, when the image recognition structure determines that the active material is hydrogen ore by recognizing the projection, it controls the atomizer to humidify according to the humidification frequency and duration corresponding to hydrogen ore, and controls the light-emitting component 370 to emit light accordingly; when the image recognition structure determines that the active material is silicon ore by recognizing the projection, it controls the atomizer to humidify according to the humidification frequency and duration corresponding to silicon ore, and controls the light-emitting component 370 to emit light accordingly.

[0164] The refrigerator in this embodiment also includes a food information collection system, configured to acquire the types of food in the drawers and their corresponding weights. The types of food include fruits, vegetables, and meats.

[0165] In some embodiments, the food information collection system includes a food type identification device for identifying food types. The food type identification device can be installed on a drawer for easy collection of food type information. For example, the food type identification device can be an image acquisition device that determines the food type by acquiring food images and using image recognition technology; another example is a label identification device that determines the food type by identifying labels on the food.

[0166] In some embodiments, the food information collection system includes a weighing device for acquiring the weight of the food. The weighing device can be installed at the bottom of the drawer to weigh the food.

[0167] In some embodiments, the label on the food ingredient contains weight information, and the weight of the food ingredient is determined by a label recognition device.

[0168] In some possible implementations, the food information collection system can also be an input device, through which the user inputs the type and weight of the food.

[0169] The following explanation uses the refrigerator's controller as an example to illustrate how a refrigerator achieves active humidification.

[0170] The refrigerator in this embodiment of the application also includes a controller, which is electrically connected to the atomizer and the food information acquisition system respectively. The controller is configured to:

[0171] The types of ingredients in the drawer and their corresponding weights are obtained through an ingredient information collection system.

[0172] Specifically, the system uses a food information collection system to determine if the drawer contains fruit and its weight; it also uses a food information collection system to determine if the drawer contains meat and its weight; and it uses a food information collection system to determine if the drawer contains vegetables and its weight.

[0173] Determine the humidification parameters based on the type and weight of the ingredients.

[0174] The humidification parameters include humidification intensity and humidification water type. The humidification water type includes hydrogen-rich water and / or silicon-rich water. The humidification intensity includes humidification frequency and humidification duration.

[0175] Control the atomizer corresponding to the type of humidifying water to operate according to the humidification intensity.

[0176] With the above settings, the refrigerator in this embodiment determines the specific type of humidifying water and the humidification intensity based on the type and weight of the food, which not only keeps the food within an appropriate humidity range, but also improves the preservation effect of the food by utilizing active ions.

[0177] One difference between fresh fruits and vegetables and other food ingredients is that they are still physiologically active organisms that can continue to respire and transpire. Since fresh fruits and vegetables cannot obtain water from the soil after harvesting, their tissues continue to lose water due to metabolism, resulting in skin shrinkage and weight loss, which affects their taste and nutritional value. Maintaining the relative humidity of the fruit and vegetable storage environment within a certain range can improve their storage quality; the suitable relative humidity for most fruits and vegetables is between 85% and 95%. Hydrogen-rich water and silicon-rich water both have a certain preservation effect on fruits and vegetables. However, because vegetables have a larger surface area, they lose more water than fruits in the same amount of time; therefore, different humidification requirements are used for fruits and vegetables.

[0178] Meat spoils during storage due to the effects of microorganisms, enzymes, and fat oxidation. Proteins, fats, and carbohydrates break down, producing harmful substances. The ideal humidity range for meat storage is generally 75%-85%. However, as meat loses moisture during storage, the water content between muscle fibers decreases, causing muscle fiber contraction, resulting in tougher meat, darker color, and a poorer texture. Studies have shown that hydrogen-rich water has antioxidant properties, neutralizing free radicals and reducing oxidation reactions. In meat, oxidation is one of the main causes of discoloration and spoilage.

[0179] Therefore, in some embodiments, the controller is configured to:

[0180] When the food is meat, using hydrogen-rich water as a humidifier can slow down the oxidation process, maintaining the meat's tenderness and texture, and improving its preservation. Hydrogen-rich water also has antibacterial properties, inhibiting the growth and reproduction of bacteria, mold, and other microorganisms, thus slowing down the spoilage process and maintaining the meat's freshness and food safety.

[0181] When the food is fruit, the type of humidifying water includes hydrogen-rich water and / or silicon-rich water. This can be understood as follows: when the food is fruit, the type of humidifying water is hydrogen-rich water; or, the type of humidifying water is silicon-rich water; or, the type of humidifying water includes both hydrogen-rich water and silicon-rich water.

[0182] When the food ingredient is vegetables, the type of humidifying water includes hydrogen-rich water and / or silicon-rich water. This can be understood as: when the food ingredient is vegetables, the type of humidifying water is hydrogen-rich water; or, the type of humidifying water is silicon-rich water; or, the type of humidifying water includes both hydrogen-rich water and silicon-rich water.

[0183] Hydrogen-rich water can delay fruit ripening and senescence during storage by regulating the body's antioxidant mechanisms, significantly reducing the respiration rate and decay rate of fruits and vegetables, and decreasing the consumption of soluble solids. Silicon-rich water can promote photosynthesis in fruit and vegetable leaves, increasing chlorophyll content; it can promote root development, preventing root rot and premature senescence; it can regulate the absorption of nutrients such as nitrogen, phosphorus, and potassium in fruits and vegetables, and enhance the absorption of trace elements such as calcium, magnesium, zinc, iron, manganese, and boron, thus promoting fruit and vegetable growth and development. Therefore, spraying hydrogen-rich water or silicon-rich water on the surface of fruits and vegetables can not only reduce water loss but also promote growth, increasing freshness and nutritional value.

[0184] For example, Table 1 can be used to determine the correspondence between the types of ingredients and the types of humidifying water:

[0185] Table 1

[0186] Types of ingredients meat fruit vegetable Water quality types X1 (Hydrogen-rich water) X2 (Silica-rich water) X3 (Hydrogen-rich water + Silicon-rich water)

[0187] Different types of food require different nutrients and have different optimal humidity levels. Since food itself undergoes transpiration (which is related to its surface area), it affects the humidity level in the storage space. Therefore, different weights of food require different amounts of nutrients and water. Choosing different water qualities (hydrogen-rich water, silicon-rich water, and so on) and humidification intensities will result in different preservation effects for different types and weights of food.

[0188] In some embodiments, the controller is configured to:

[0189] When the total weight of the food in the drawer is less than or equal to a preset first weight threshold, the humidification intensity is positively correlated with the total weight of the food. Therefore, the greater the total weight of the food in the drawer, the more moisture is required, and increasing the humidification intensity helps improve the preservation effect of the food.

[0190] The total weight of the ingredients is the sum of the weights of all types of ingredients. For example, if the drawer contains meat and fruit, the total weight of the ingredients is the sum of the weights of the meat and fruit; or, if the drawer contains meat, fruit, and vegetables, the total weight of the ingredients is the sum of the weights of the meat, fruit, and vegetables.

[0191] The humidification intensity includes humidification duration and humidification frequency. When the humidification intensity is high, the humidity inside the drawer is high, and the humidification duration and / or humidification frequency is also high; when the humidification intensity is low, the humidity inside the drawer is low, and the humidification duration and / or humidification frequency is also low.

[0192] In some embodiments, the relationship between the total weight of the food and the humidification intensity is a positively correlated continuous function, with different total weights of food corresponding to different humidification intensities. This setting helps to improve the accuracy of the influence of the total weight of the food on the humidification intensity, thereby improving the preservation effect.

[0193] In other embodiments, the relationship between the total weight of the ingredients and the humidification intensity is a piecewise positive correlation, with different ranges of total ingredient weight corresponding to different humidification intensities. This configuration simplifies the control logic.

[0194] The humidifier is shut off when the total weight of the food exceeds a first weight threshold. This prevents the drawer from becoming cluttered with food, as activating the humidifier at this point can easily lead to excessive condensation, negatively impacting the user experience. Therefore, shutting off the humidifier's atomizer when the total weight exceeds a certain threshold reduces the likelihood of excessive condensation.

[0195] For example, the total weight of the food is denoted as W0, and the first weight threshold is denoted as W3. When 0 < W0 < W1, the humidification intensity is V1; when W1 < W0 < W2, the humidification intensity is V2; and when W2 < W0 < W3, the humidification intensity is V3; where V1 < V2 < V3; W1 < W2 < W3, and W1 and W2 are both weight thresholds. When the total weight of the food W0 > W3, the drawer is determined to be full, and the atomizer of the humidification device is turned off.

[0196] For example, when only fruits are stored in the drawer, hydrogen-rich water can be used, which has good antioxidant properties; the humidification duration and frequency are determined by the weight of the fruits. When only vegetables are stored in the drawer, silicon-rich water can be used, as vegetables require more silicon during growth, which helps improve their freshness; the humidification duration and frequency are determined by the weight of the vegetables. When both fruits and vegetables are stored in the drawer, the humidification water includes both hydrogen-rich and silicon-rich water; the humidification duration and frequency are determined based on the sum of the weights of the fruits and vegetables.

[0197] The refrigerator in this application determines the type of humidifying water based on the type of food and matches the humidification intensity according to the weight of the food, so that the type and weight of the food are matched with the type and intensity of the humidifying water, thereby improving the preservation effect.

[0198] Under normal refrigerator use, it is likely that fruits, vegetables and meats will be stored in the drawers at the same time, so it is crucial to improve the humidification effect of mixed foods.

[0199] Researchers studying this application found that leafy vegetables, due to their larger surface area, experience a greater weight loss rate than fruits within the same timeframe. Furthermore, the wilting of vegetables after water loss is more easily observed by users. Therefore, the preservation of fresh vegetables focuses on minimizing weight loss. Fruits, under the same conditions, lose far less weight than vegetables, so fruit preservation prioritizes nutrient retention. Similarly, meat, with its lower water content compared to fruits and vegetables, is more susceptible to spoilage due to microorganisms and oxidation. Therefore, meat preservation emphasizes antioxidant effects and nutrient retention. Given the different preservation needs of fruits, vegetables, and meats, different preservation methods need to be developed for each type to improve preservation effectiveness.

[0200] In some embodiments, when fruits, vegetables, and meats are stored in the drawer simultaneously, the controller is further configured to:

[0201] The preservation value is determined based on the weight of fruits, vegetables, and meat, as well as the preset preservation evaluation indicators for fruits, vegetables, and meat. Among them, the preservation evaluation indicators include the nutrient retention rate and its corresponding nutrient ratio, and the weight loss rate and its weight loss rate ratio.

[0202] The weight of fruits is denoted as Wf, the weight of meat as Wm, and the weight of vegetables as Wv. The total weight of the aforementioned ingredients is W0 = Wm + Wf + Wv.

[0203] The evaluation indicators for fruit preservation include the retention rate of fruit nutrients and their corresponding proportions, as well as the weight loss rate of fruit and its proportion. The evaluation indicators for vegetable preservation include the retention rate of vegetable nutrients and their corresponding proportions, as well as the weight loss rate of vegetables and its proportion. The evaluation indicators for meat preservation include the retention rate of meat nutrients and their corresponding proportions, as well as the weight loss rate of meat and its proportion.

[0204] Through research and experimentation, the researchers of this application concluded that, for meat, a nutrient retention rate of C1 and a weight loss rate of Z1 indicate good preservation; for fruits, a nutrient retention rate of C2 and a weight loss rate of Z2 indicate good preservation; and for vegetables, a nutrient retention rate of C3 and a weight loss rate of Z3 indicate good preservation. The order of preservation is: C1 > C2 > C3, Z1 > Z2 > Z3.

[0205] Research conducted by R&D personnel and sensory tests on the preservation effects of meat, fruits, and vegetables revealed that, under the same storage conditions, meat has a lower humidity requirement than fruits and vegetables. Therefore, when stored in the refrigerator, meat loses significantly less weight than fruits and vegetables. Furthermore, meat is more prone to rancidity due to oxidation, easily giving users the impression of being stale. Fruits, with a smaller surface area than vegetables, also lose significantly less weight when stored in the refrigerator. Vegetables, after losing water, wilt, giving a visually unappealing impression. Under the same conditions, fruits lose less water than fruits and vegetables, making it difficult for humans to visually assess their freshness. Therefore, the retention rate of nutrients during storage is a more important evaluation method for fruit preservation.

[0206] Therefore, the proportion of nutrient retention rate or weight loss rate in the preservation effect should differ for different types of food. This invention, through human sensory testing and nutritional index testing of fruits and vegetables, evaluates the overall preservation effect of refrigerators on fruits and vegetables as follows: For meat and fruits, during storage, the proportion of nutrient retention rate in the preservation effect is X (where X > 50%), while the proportion of weight loss rate in the preservation effect is (1-X); for vegetables, the proportion of weight loss rate in the preservation effect is X, while the proportion of nutrient retention rate in the preservation effect is (1-X).

[0207] The type of humidifying water is determined based on the preservation value; and the humidification intensity is determined based on the sum of the weights of fruits, vegetables, and meats.

[0208] In this embodiment, the refrigerator controller determines the preservation value based on the weight of the food type, the weight of vegetables, the weight of meat, and preset preservation evaluation indicators for fruits, vegetables, and meat. Based on the preservation value, it determines the type of humidifying water to match the type of food, thereby improving the preservation effect. Furthermore, it determines the humidification intensity based on the sum of the weights of fruits, vegetables, and meat, ensuring that the humidification intensity matches the total weight of the food, guaranteeing the humidity requirements, and further improving the preservation effect.

[0209] In some embodiments, the controller is configured to determine the type of humidifying water in the following manner:

[0210] The shelf life of fruits is determined based on the weight of the fruits, the retention rate of nutrients in the fruits and the corresponding proportion of nutrients in the fruits, the weight loss rate of the fruits and the proportion of weight loss rate of the fruits.

[0211] The shelf life of vegetables is determined based on their weight, nutrient retention rate and corresponding nutrient percentage, weight loss rate and its percentage.

[0212] The shelf life of meat is determined based on meat weight, meat nutrient retention rate and its corresponding proportion, meat weight loss rate and its proportion.

[0213] The type of humidifying water is determined based on the preservation values ​​of fruits, vegetables, and meats. For example, the type of humidifying water is determined by the maximum value among these three categories. For instance, when the preservation value of fruits is the highest, the atomizer corresponding to the humidifying water type for fruits is activated; similarly, when the preservation value of vegetables is the highest, the atomizer corresponding to the humidifying water type for vegetables is activated; and so on, when the preservation value of meat is the highest, the atomizer corresponding to the humidifying water type for meat is activated.

[0214] In this way, the type of humidifying water is determined based on the ingredients with the best preservation effect, which makes it easier to improve the overall preservation effect of the ingredients in the drawer.

[0215] The weight loss rate Z is calculated as follows: (Initial weight of food - Weight of food after n days of storage) / Initial weight of food. A higher weight loss rate indicates that the food loses more water, resulting in poorer preservation.

[0216] Nutrient retention rate C = (Initial nutrient content of food - Nutrient content of food after n days of storage) / Initial nutrient content of food. A higher nutrient retention rate indicates better preservation.

[0217] In other embodiments, the controller is configured to determine the type of humidifying water as follows:

[0218] The first preservation index is determined based on the weight of fruits, vegetables, and meat, as well as meat preservation evaluation indicators.

[0219] The second preservation index is determined based on the weight of fruits, vegetables, and meat, as well as the vegetable preservation evaluation index.

[0220] The third preservation index is determined based on the weight of fruits, vegetables, and meats, as well as the fruit preservation evaluation index; the preservation value includes the first preservation index, the second preservation index, and the third preservation index.

[0221] The maximum value among the first, second, and third preservation indices is determined as the target preservation index.

[0222] The type of humidifying water is determined based on the type of food that corresponds to the target freshness index.

[0223] The parameters can be represented as shown in Table 2:

[0224] Table 2

[0225]

[0226] For example, the first freshness index Y1, the second freshness index Y2, and the third freshness index Y3 can be determined in the following manner.

[0227] Y1=Wm*C1*X+Wm*(1-Z1)*(1-X)+Wf*C1*X+Wf*(1-Z1)*(1-X)+Wv*C1*(1-X)+Wv*(1-Z1)*X

[0228] The first freshness index, Y1, represents the freshness results obtained when meat, fruit, and vegetables in the drawer are all preserved using the meat freshness evaluation index.

[0229] Y2=Wm*C2*X+Wm*(1-Z2)*(1-X)+Wf*C2*X+Wf*(1-Z2)*(1-X)+Wv*C2*(1-X)+Wv*(1-Z2)*X

[0230] The first preservation index, Y1, represents the preservation results obtained when meat, fruit, and vegetables in the drawer are all preserved using the fruit preservation evaluation index.

[0231] Y3=Wm*C3*X+Wm*(1-Z3)*(1-X)+Wf*C3*X+Wf*(1-Z3)*(1-X)+Wv*C3*(1-X)+Wv*(1-Z3)*X

[0232] The first freshness index Y1 represents the freshness result obtained when meat, fruit and vegetables in the drawer are all preserved using the vegetable freshness evaluation index.

[0233] The maximum value among the first preservation index Y1, the second preservation index Y2, and the third preservation index Y3 indicates that the preservation effect is the best when the food is preserved using the preservation evaluation index.

[0234] Then, the refrigerator's controller is configured to determine the type of humidifying water based on the maximum value among the first, second, and third preservation indices, corresponding to the type of food. This can be understood as using the type of humidifying water corresponding to the food with the best preservation effect, resulting in the best preservation effect for a mixture of the three ingredients, thus improving the overall preservation of the mixed food.

[0235] When X = 60%, C1 = 90%, Z1 = 30%; C2 = 80%, Z2 = 20%; C3 = 70%, Z3 = 10%,

[0236] Y1 = 0.82Wm + 0.82Wf + 0.78Wv;

[0237] Y2 = 0.80Wm + 0.80Wf + 0.80Wv;

[0238] Y3 = 0.78Wm + 0.78Wf + 0.82Wv.

[0239] Depending on the type and weight of the ingredients, the following situations may occur:

[0240] ① When Y1>Y2 and Y1>Y3, the first freshness index is determined as the target freshness index. The type of food corresponding to the first freshness index is meat. The atomizer corresponding to the type of humidifying water for meat is activated for humidification. At the same time, the humidification intensity is matched according to the total weight W0 of the food. For example, hydrogen-rich water is used for humidification of meat.

[0241] ② When Y2 > Y1 and Y2 > Y3, the second preservation index is determined as the target preservation index. The type of food corresponding to the second preservation index is fruit. The atomizer corresponding to the type of humidifying water for the fruit is activated to start humidification. At the same time, the humidification intensity is matched according to the total weight W0 of the food. For example, vegetables are humidified with hydrogen-rich water and silicon-rich water.

[0242] ③ When Y3 > Y1 and Y3 > Y2, the third preservation index is determined as the target preservation index. The type of food corresponding to the third preservation index is vegetables. The atomizer corresponding to the type of humidifying water for vegetables is then activated to start humidification. At the same time, the humidification intensity is matched according to the total weight W0 of the food. For example, fruits are humidified with silica-rich water.

[0243] The food identification system in this application embodiment periodically monitors the weight of fruits, vegetables, and meat. When changes in the weight of meat, fruits, and vegetables are detected, the system recalculates and compares the values ​​of Y1, Y2, and Y3, and controls the water quality type and humidification intensity of the humidification device.

[0244] If two of the preservation indices are determined to be the same in the current cycle (i.e., if the type of humidifying water determined in the current cycle can be the same as the type of humidifying water for two different types of food), and if one of the humidifying water types is the same as the type of humidifying water in the previous cycle, then the type of humidifying water in the previous cycle remains unchanged; otherwise, among the types of humidifying water determined in the current cycle, humidification is carried out in descending order of priority: the type of humidifying water for meat, the type of humidifying water for fruit, and the type of humidifying water for vegetables. Generally, meat has a higher value than fruit and vegetables, and fruit has a higher value than vegetables; this arrangement helps to ensure the freshness of higher-value food types.

[0245] ④ When Y1 = Y2 > Y3, the type of humidifying water determined in the current cycle is either X1 or X2; if the type of humidifying water in the previous determination cycle was either X1 or X2, the type of humidifying water remains unchanged, and the humidification intensity is matched according to the total weight W0 of the food; if the type of humidifying water in the previous determination cycle was X3, the controller controls the humidifying device to humidify with water quality X1 (because the commercial value of meat is relatively higher than that of fruit, meat preservation is prioritized here), and the humidification intensity is matched according to the total weight W0 of the food.

[0246] ⑤ When Y2 = Y3 > Y1, the type of humidifying water determined in the current cycle is either X2 or X3; if the type of humidifying water in the previous determination cycle was either X2 or X3, the type of humidifying water remains unchanged, but needs to be matched according to the total weight W0 of the ingredients.

[0247] Humidification intensity; If the type of humidified water in the previous judgment cycle was X1, the controller will control the humidification device to humidify with water quality X2 (because the commercial value of fruits is relatively higher than that of vegetables, so fruit preservation is prioritized here), and the humidification intensity will be matched according to the total weight W0 of the ingredients.

[0248] ⑥ When Y1 = Y3 > Y2, the type of humidifying water determined in the current cycle is X1 or X3; if the type of humidifying water in the previous determination cycle is either X1 or X3, the type of humidifying water remains unchanged, but the maximum humidification intensity needs to be matched according to the total weight W0 of the food; if the type of humidifying water in the previous determination cycle is X2, the controller controls the humidifying device to humidify with water quality X1 (because the commercial value of meat is relatively higher than that of vegetables, meat preservation is prioritized here), and the humidification intensity is matched according to the total weight W0 of the food.

[0249] When all three preservation indices are equal, the type of humidifying water remains unchanged.

[0250] ⑦ When Y1=Y2=Y3, keep the type of humidifying water unchanged, and match the humidification intensity according to the total weight W0 of the food.

[0251] When the refrigerator is in its initial state, the humidification and preservation module can be set to any one of the three modes: ①, ②, or ③.

[0252] This application embodiment determines three preservation indices by measuring the weight of fruits, vegetables, and meat, as well as the preservation evaluation indices for meat, vegetables, and fruits. Based on these preservation indices, it determines the type of humidifying water to improve the preservation effect of mixed food ingredients.

[0253] However, in actual storage, the length of time food is stored affects its freshness. The longer the food is stored, the more preservation measures are needed. Therefore, to improve preservation, in addition to the above-described embodiments, humidification is required for the types of food stored for the longest time.

[0254] In some embodiments, the controller is further configured to:

[0255] Obtain the first longest storage time for meat, the second longest storage time for fruit, and the third longest storage time for vegetables; among them, meat may be stored in the drawer multiple times, and the storage time of the first meat stored is the first longest storage time; fruit may be stored in the drawer multiple times, and the storage time of the first fruit stored is the second longest storage time; vegetable may be stored in the drawer multiple times, and the storage time of the first vegetable stored is the third longest storage time.

[0256] Determine the maximum value among the first, second, and third longest storage times, and identify the food type corresponding to the maximum value as the target fresh food.

[0257] The humidification device is controlled to humidify the target food ingredients according to the type of humidifying water used.

[0258] This improves the preservation effect of ingredients that have a long shelf life.

[0259] First, determine the type of humidifying water according to the three preservation indices and match the humidification intensity according to the total weight W0 of the food.

[0260] If the longest storage time is the longest, the humidifier will humidify the meat using water of quality X1 and match the humidification intensity according to the total weight W0 of the food.

[0261] If the second longest storage time is the longest, the humidifier will humidify with water of the type X2 corresponding to the fruit, and the humidification intensity will be matched according to the total weight W0 of the food.

[0262] If the third longest storage time is the longest, the humidifier will humidify with water of the type of vegetable corresponding to the X3 water quality, and the humidification intensity will be matched according to the total weight W0 of the food.

[0263] In some embodiments, the food categories include a first category and a second category. Fruits, vegetables, and meats are classified as first category foods, while other foods besides fruits, vegetables, and meats are classified as second category foods. The second category of foods can include steamed buns, dumplings, pancakes, cold dishes, and cooked foods, etc. Since the second category of foods does not undergo metabolism, humidifying them with activated water is not very effective; pure water humidification can be used to maintain moisture while reducing humidification costs.

[0264] One of the water storage chambers in the humidification device of this application embodiment is used to store pure water.

[0265] The controller is also configured as follows:

[0266] When the drawer contains a second type of food, ensure that the type of humidifying water includes pure water.

[0267] The order of humidification should be determined based on the total weight of the food in the drawer.

[0268] Therefore, when storing the second type of food in the drawer, the type of humidifier should include pure water. This ensures adequate humidity within the drawer, improving preservation, while also reducing the amount of activated water needed, thus lowering costs. The type of humidifier should be determined based on the total weight of the food to ensure that both the first and second types of food can maintain optimal preservation.

[0269] When the drawer contains both type 1 and type 2 ingredients, the type of humidifying water corresponding to type 1 ingredients is activated water, which includes hydrogen-rich water and / or silicon-rich water; the type of humidifying water corresponding to type 2 ingredients is pure water; the controller is configured as follows:

[0270] When the total weight of the food in the drawer is less than the preset second weight threshold, the atomizers corresponding to the active water and the pure water will start simultaneously.

[0271] When the total weight of the food in the drawer is greater than or equal to the second weight threshold, the atomizer corresponding to the active water and the atomizer corresponding to the pure water will be activated alternately.

[0272] This can be understood as follows: when the total weight of the food in the drawer is relatively small, using both activated water and pure water for humidification can ensure humidity and improve the preservation effect of the first type of food. When the weight of the food in the drawer is relatively large, it means there is a lot of food in the drawer, and simultaneous humidification can easily lead to condensation. Therefore, using alternating activated water and pure water for humidification can ensure both humidity and preservation effect, and also reduce the possibility of condensation.

[0273] For example, if the drawer contains vegetables, fruits, and a second type of food, it can be humidified with hydrogen-rich water, silicon-rich water, or pure water.

[0274] The type of activated water can be determined using the above-described embodiments, and will not be repeated here.

[0275] In some embodiments, the controller is further configured to determine the humidification duration of activated water and the humidification duration of pure water based on the weight of the first type of food and the weight of the second type of food. The weight of the food is positively correlated with the humidification duration.

[0276] Taking fruit as an example, if the weight of the fruit Wf is less than W1, then hydrogen-rich water humidification is used for time T1; if the weight of the fruit is greater than or equal to W1 and less than W2, then hydrogen-rich water humidification is used for time T2; if the weight of the fruit is greater than or equal to W2, then hydrogen-rich water humidification is used for time T3, where T1 < T2 < T3; W1 < W2.

[0277] In some embodiments, the refrigerator also includes a light-emitting component installed inside a drawer, which can be fixed to a humidifying device to facilitate cable routing.

[0278] The controller is electrically connected to the light-emitting component, and the controller is also configured to:

[0279] When the type of humidifying water includes hydrogen-rich water, the light-emitting component is controlled to emit a first light within a first frequency range;

[0280] When the humidifying water includes silicon-rich water, the light-emitting component is controlled to emit a second light in a second frequency range. The maximum value of the second frequency range is less than the minimum value of the first frequency range, so that the frequency of the first light is greater than the frequency of the second light.

[0281] This application embodiment demonstrates that when the humidifier type includes hydrogen-rich water, it has a better preservation effect on fruits and a better antioxidant effect, while the higher frequency first light, such as red light, is beneficial to promoting fruit growth; when the humidifier type includes silicon-rich water, it has a better preservation effect on vegetables and is beneficial to vegetable growth; while the lower frequency second light, such as blue light, is beneficial to promoting the growth of vegetables.

[0282] Since the water consumed by fruits and vegetables during photosynthesis is directly proportional to the duration of light exposure, the longer the light exposure, the greater the amount of humidification required. The amount of humidification can be controlled by the humidification duration. If n types of light are used, with each cycle having an exposure time of t1, t2, t3…tn, then the total exposure time in each cycle is t = t1 + t2 + t3… + tn. Because fruits and vegetables require more light than water for photosynthesis, the humidification duration T = t / t0 in each cycle can be set to improve preservation. Here, t0 is a set value, which can be 120 seconds. This allows the humidification duration to be determined based on the total light exposure time, replenishing the water lost through photosynthesis without causing excessive humidification and condensation.

[0283] The duration of sunlight exposure for fruits can be limited according to the different types of fruits; the duration of sunlight exposure for vegetables can be limited according to the different types of vegetables.

[0284] Based on the above refrigerators Figure 9This is a flowchart illustrating a refrigerator control method provided in an embodiment of this application. This method can be executed by the refrigerator's controller. Figure 9 As shown, it includes the following steps:

[0285] S901: Obtain the types of ingredients in the drawer and their corresponding weights through the ingredient information collection system.

[0286] S902: Determine the humidification parameters based on the type and weight of the ingredients.

[0287] The humidification parameters include humidification intensity and humidification water type. The humidification water type includes hydrogen-rich water and silicon-rich water. The humidification intensity includes humidification frequency and humidification duration.

[0288] S903: Controls the atomizer corresponding to the type of humidifying water to operate according to the humidification intensity.

[0289] For the specific implementation of each of the above steps, please refer to the above embodiments, which will not be repeated here.

[0290] In this embodiment, the types of food and their corresponding weights in the drawer are obtained through a food information collection system. Based on the types and weights of the food, the type and intensity of humidifying water are determined, and the atomizer corresponding to the type of humidifying water is controlled to operate according to the humidification intensity. This ensures that the type of humidifying water corresponds to the type of food in the drawer, and the humidification intensity matches the weight of the food. This not only ensures the humidity in the drawer, but also promotes the growth of fruits and vegetables with silicon-rich water and slows down the spoilage of food with hydrogen-rich water to resist oxidation and improve the preservation effect.

[0291] In some embodiments, the method includes: determining the type of humidifying water based on the type of food ingredient. Specifically:

[0292] When the type of food ingredient is the meat, the type of humidifying water is the hydrogen-rich water;

[0293] When the food ingredient is the fruit, the type of humidifying water includes the hydrogen-rich water and / or the silicon-rich water;

[0294] When the food ingredient is the vegetable, the type of humidifying water includes the hydrogen-rich water and / or the silicon-rich water.

[0295] In some embodiments, the method includes: determining the humidification intensity based on the weight of the food ingredients. Specifically:

[0296] When the total weight of the food in the drawer is less than or equal to a preset first weight threshold, the humidification intensity is positively correlated with the total weight of the food.

[0297] When the total weight of the ingredients exceeds the first weight threshold, the humidification device is turned off.

[0298] Figure 10 This is a flowchart illustrating another refrigerator control method provided in an embodiment of this application. This method can be executed by the refrigerator's controller. Figure 10 As shown, it includes the following steps:

[0299] When the drawer contains the fruits, vegetables, and meats, determining the type of humidifying water based on the types of ingredients includes:

[0300] S1001: Determine the preservation value based on the weight of fruits, vegetables, and meat, as well as the preset fruit preservation evaluation indicators, vegetable preservation evaluation indicators, and meat preservation evaluation indicators.

[0301] The preservation evaluation indicators include nutrient retention rate and its corresponding nutrient ratio, weight loss rate and its weight loss ratio.

[0302] S1002: Determine the type of humidifying water based on the preservation value.

[0303] S1003: Determine the humidification intensity based on the sum of the weights of the fruits, vegetables, and meat.

[0304] In some embodiments, a preservation value is determined based on the weight of fruits, vegetables, and meat, as well as preset preservation evaluation indicators for fruits, vegetables, and meat; and the type of humidifying water is determined based on the preservation value, specifically including:

[0305] Step S1: Determine the first freshness index based on the weight of the fruit, the weight of the vegetables, the weight of the meat, and the meat freshness evaluation index;

[0306] Step S2: Determine the second freshness index based on the weight of the fruit, the weight of the vegetables, the weight of the meat, and the freshness evaluation index of the vegetables;

[0307] Step S3: Determine a third preservation index based on the weight of the fruit, the weight of the vegetables, the weight of the meat, and the fruit preservation evaluation index; the preservation value includes the first preservation index, the second preservation index, and the third preservation index;

[0308] Step S4: Determine the maximum value among the first preservation index, the second preservation index, and the third preservation index as the target preservation index;

[0309] Step S5: Determine the type of humidifying water based on the type of food corresponding to the target freshness index.

[0310] In some embodiments, the food categories include a first category of food and a second category of food; the fruits, vegetables, and meats are the first category of food, and the other food besides the fruits, vegetables, and meats are the second category of food; one of the water storage chambers of the humidifying device is used to store pure water. The method further includes:

[0311] When the drawer contains the second type of food, it is determined that the type of humidifying water includes pure water;

[0312] The order of humidification of the humidifying water types is determined based on the total weight of the food in the drawer.

[0313] In some embodiments, the drawer simultaneously stores the first type of food and the second type of food, wherein the humidifying water corresponding to the first type of food is active water, and the active water includes the hydrogen-rich water and / or the silicon-rich water; determining the humidification order of the humidifying water types based on the total weight of the food in the drawer specifically includes:

[0314] When the total weight of the food in the drawer is less than a preset second weight threshold, the atomizers corresponding to the active water and the pure water are activated simultaneously.

[0315] When the total weight of the ingredients in the drawer is greater than or equal to the second weight threshold, the atomizer corresponding to the active water and the atomizer corresponding to the pure water are controlled to start alternately.

[0316] In some embodiments, the refrigerator further includes a light-emitting component, which is installed inside the drawer; the method further includes:

[0317] When the type of humidifying water includes the hydrogen-rich water, the light-emitting component is controlled to emit a first light within a first frequency range;

[0318] When the type of humidifying water includes the silicon-rich water, the light-emitting component is controlled to emit a second light in a second frequency range, wherein the maximum value of the second frequency range is less than the minimum value of the first frequency range.

[0319] This application also provides a computer-readable storage medium, which may include various media capable of storing program code, such as a USB flash drive, a portable hard drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk. Specifically, the computer-readable storage medium stores program instructions, which are used in the methods described in the above embodiments.

[0320] This application also provides a program product including execution instructions stored in a readable storage medium. At least one control module of the refrigerator can read the execution instructions from the readable storage medium, and the execution instructions by the control module cause the refrigerator to implement the handwriting erasure methods provided in the various embodiments described above.

[0321] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application.

[0322] For ease of explanation, the above description has been provided in conjunction with specific embodiments. However, the above exemplary discussion is not intended to be exhaustive or to limit the embodiments to the specific forms disclosed above. Various modifications and variations can be obtained based on the above teachings. The selection and description of the above embodiments are for the purpose of better explaining the principles and practical applications, thereby enabling those skilled in the art to better utilize the described embodiments and various different variations of embodiments suitable for specific use considerations.

Claims

1. A refrigerator, characterized in that, The refrigerator includes: The box-like structure forms a storage compartment; Drawers are installed inside the storage room. A humidifying device is configured to spray water mist into the drawer; the humidifying device includes multiple water storage chambers and multiple atomizers, each atomizer corresponding to one of the water storage chambers; one of the water storage chambers is provided with a hydrogen-rich material to form hydrogen-rich water; one of the water storage chambers is provided with a silicon-rich material to form silicon-rich water; The food information collection system is configured to acquire the types of food and their corresponding weights in the drawer; wherein the types of food include fruits, vegetables and meats; The controller is electrically connected to both the atomizer and the food information acquisition system, and is configured to: The food information collection system obtains the types of food and their corresponding weights in the drawer. Humidification parameters are determined based on the type and weight of the ingredients; the humidification parameters include humidification intensity and humidification water type, the humidification water type includes hydrogen-rich water and / or silicon-rich water, and the humidification intensity includes humidification frequency and humidification duration; The atomizer corresponding to the type of humidifying water is controlled to operate according to the humidification intensity.

2. The refrigerator according to claim 1, characterized in that, The controller is configured to: When the type of food ingredient is the meat, the type of humidifying water is the hydrogen-rich water; When the food ingredient is the fruit, the type of humidifying water includes the hydrogen-rich water and / or the silicon-rich water; When the food ingredient is the vegetable, the type of humidifying water includes the hydrogen-rich water and / or the silicon-rich water.

3. The refrigerator according to claim 1, characterized in that, The controller is configured to: When the total weight of the food in the drawer is less than or equal to a preset first weight threshold, the humidification intensity is positively correlated with the total weight of the food. When the total weight of the ingredients exceeds the first weight threshold, the humidification device is turned off.

4. The refrigerator according to claim 1, characterized in that, When the drawer contains the fruits, vegetables, and meat simultaneously, the controller is further configured to: The preservation value is determined based on the weight of fruits, vegetables, and meat, as well as the preset preservation evaluation indicators for fruits, vegetables, and meat. The preservation evaluation indicators include the nutrient retention rate and its corresponding nutrient percentage, and the weight loss rate and its percentage. The type of humidifying water is determined based on the preservation value; and the humidification intensity is determined based on the sum of the weights of the fruits, vegetables, and meats.

5. The refrigerator according to claim 4, characterized in that, The controller is configured to: The first preservation index is determined based on the weight of the fruits, the weight of the vegetables, the weight of the meat, and the meat preservation evaluation index. A second freshness index is determined based on the weight of the fruits, the weight of the vegetables, the weight of the meat, and the freshness evaluation index of the vegetables. A third preservation index is determined based on the weight of the fruit, the weight of the vegetables, the weight of the meat, and the fruit preservation evaluation index; the preservation value includes the first preservation index, the second preservation index, and the third preservation index. The maximum value among the first preservation index, the second preservation index, and the third preservation index is determined as the target preservation index; The type of humidifying water is determined based on the type of food corresponding to the target freshness index.

6. The refrigerator according to claim 1, characterized in that, The types of ingredients include a first category of ingredients and a second category of ingredients. The fruits, vegetables, and meats are the first category of ingredients, and the other ingredients besides the fruits, vegetables, and meats are the second category of ingredients. One of the water storage chambers is used to store pure water; The controller is also configured to: When the drawer contains the second type of food, it is determined that the type of humidifying water includes pure water; The order of humidification of the humidifying water types is determined based on the total weight of the food in the drawer.

7. The refrigerator according to claim 6, characterized in that, The drawer contains both the first type of food and the second type of food. The humidifying water corresponding to the first type of food is active water, which includes hydrogen-rich water and / or silicon-rich water. The controller is configured to: When the total weight of the food in the drawer is less than a preset second weight threshold, the atomizers corresponding to the active water and the pure water are activated simultaneously. When the total weight of the ingredients in the drawer is greater than or equal to the second weight threshold, the atomizer corresponding to the active water and the atomizer corresponding to the pure water are controlled to start alternately.

8. The refrigerator according to claim 1, characterized in that, The refrigerator also includes a light-emitting component, which is installed inside the drawer; The controller is electrically connected to the light-emitting component, and the controller is further configured to: When the type of humidifying water includes the hydrogen-rich water, the light-emitting component is controlled to emit a first light within a first frequency range; When the type of humidifying water includes the silicon-rich water, the light-emitting component is controlled to emit a second light in a second frequency range, wherein the maximum value of the second frequency range is less than the minimum value of the first frequency range.

9. A method for controlling a refrigerator, characterized in that, The refrigerator includes: The box-like structure forms a storage compartment; Drawers are installed inside the storage room. A humidifying device is configured to spray water mist into the drawer; the humidifying device includes multiple water storage chambers and multiple atomizers, each atomizer corresponding to one of the water storage chambers; one of the water storage chambers is provided with a hydrogen-rich material to form hydrogen-rich water; one of the water storage chambers is provided with a silicon-rich material to form silicon-rich water; The food information collection system is configured to acquire the types of food and their corresponding weights in the drawer; wherein the types of food include fruits, vegetables and meats; The method includes: The food information collection system obtains the types of food and their corresponding weights in the drawer. Humidification parameters are determined based on the type and weight of the ingredients; the humidification parameters include humidification intensity and humidification water type, the humidification water type includes hydrogen-rich water and silicon-rich water, and the humidification intensity includes humidification frequency and humidification duration; The atomizer corresponding to the type of humidifying water is controlled to operate according to the humidification intensity.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-executable instructions that, when executed by a processor, implement the method of claim 9.

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