High-freshness food material preservation method, device and equipment and storage medium

Abstract

The invention relates to the technical field of refrigerator control, in particular to a high-freshness food material preservation method, device and equipment and a storage medium, according to the method, stored food material information input by a user is obtained, in combination with a pre-constructed storage parameter table, the target temperature and the target humidity of each storage partition can be dynamically adjusted according to different food material characteristics, and the storage efficiency is improved. Therefore, the optimal fresh-keeping effect in a multi-category mixed storage scene is achieved, and the defect that a traditional refrigerator cannot meet the differentiated requirements of multi-category food materials is effectively overcome; based on the confirmed target temperature and target humidity of each partition, the real-time temperature and real-time humidity of each storage partition are regulated and controlled in real time through a frequency conversion refrigeration unit and a humidity adjusting unit, and the requirement of sashimi type high-freshness food materials for the precise temperature and humidity range can be met; the problem that the fresh-keeping effect is poor due to fixed partition arrangement of a traditional refrigerator is solved, the risk that food materials go bad quickly due to temperature fluctuation is reduced, and therefore the fresh-keeping period of the food materials is prolonged.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of refrigerator control, and in particular to a high-freshness food material preservation method, device, equipment and storage medium. BACKGROUND

[0002] The temperature and humidity control of the traditional refrigerator adopts fixed partition setting and cannot be dynamically adjusted according to the types and quantities of food materials. Specifically, the refrigerators on the market usually have preset refrigeration, freezing and a few variable temperature zones, but the partition parameters are fixedly set by the factory and cannot be differentiated adjusted according to different food material characteristics. For sashimi high-freshness food materials (such as salmon, tuna, etc.), their preservation needs to be accurately controlled at-1℃-4℃ and the humidity needs to be maintained at 80%-95%, and at the same time, temperature fluctuations need to be avoided to exceed ±1℃. However, the existing fixed partition cannot meet the dynamic parameter requirements of such high-freshness food materials, resulting in that the best preservation effect cannot be achieved when multiple types of food materials are mixedly stored.

[0003] In addition, the refrigerators on the market currently lack a metamorphic gas real-time monitoring mechanism and cannot provide early warning intervention in the early spoilage stage of food materials. Sashimi food materials are rich in protein and moisture and are prone to produce trimethylamine and other spoilage gases in a refrigerated environment. The traditional refrigerator cannot detect the concentration of such gases in real time, which easily causes cross contamination and poses a serious threat to the safety of raw food. It can be seen that the prior art still needs to be improved and enhanced. SUMMARY

[0004] In order to overcome the deficiencies of the prior art, the purpose of the present application is to provide a high-freshness food material preservation method, which dynamically adjusts the temperature and humidity, supports the mixed storage of multiple types of food materials, reduces temperature fluctuations, and enhances user experience and safety, thereby significantly improving the deficiencies of the traditional refrigerator in the preservation of high-freshness food materials.

[0005] The first aspect of the present application provides a high-freshness food material preservation method, a storage area is arranged in a refrigerator, the storage area is divided into four independent storage sub-areas, and a variable frequency fan and a variable frequency refrigeration unit electrically connected with a control device are arranged in the storage area, a temperature sensor, a humidity sensor and a humidity adjusting unit electrically connected with the control device are arranged in each storage sub-area, the high-freshness food material preservation method comprises the following steps: obtaining storage food material information, the storage food material information comprises a food material type stored in each storage sub-area and a food material quantity corresponding to the food material type; obtaining a pre-constructed storage parameter table, the storage parameter table is provided with a plurality of storage food materials, a storage humidity range corresponding to each storage food material, a storage temperature range and a spoilage warning threshold; confirming a target temperature and a target humidity of each storage sub-area based on the storage food material information and the storage parameter table; obtaining a real-time sub-area temperature fed back by the temperature sensor and a real-time sub-area humidity fed back by the humidity sensor; adjusting a working state of the variable frequency refrigeration unit based on the real-time sub-area temperature and the target temperature, and adjusting a working state of the humidity adjusting unit based on the real-time sub-area humidity and the target humidity.

[0006] Optionally, in the first implementation manner of the first aspect of the present application, the confirming of the target temperature and the target humidity of each storage sub-area based on the storage food material information and the storage parameter table comprises: when the food material types stored in the storage sub-areas are consistent, the storage humidity range and the storage temperature range corresponding to the food material type are called from the storage parameter table; the middle value of the storage humidity range is taken as the target humidity of the storage sub-area, and the middle value of the storage temperature range is taken as the target temperature of the storage sub-area; when the food material types stored in the storage sub-areas are inconsistent, the storage humidity range and the storage temperature range corresponding to each food material type are called from the storage parameter table; the target temperature and the target humidity of the storage sub-area are confirmed based on the food material types, the food material quantities corresponding to the food material types and the called storage humidity range and storage temperature range.

[0007] Optionally, in the second implementation manner of the first aspect of the present application, the confirming of the target temperature and the target humidity of the storage sub-area based on the food material types, the food material quantities corresponding to the food material types and the called storage humidity range and storage temperature range comprises: the middle value of the storage humidity range is taken as the optimal humidity corresponding to the food material type, and the middle value of the storage temperature range is taken as the optimal temperature corresponding to the food material type; the balanced humidity value is calculated by using the weighted average method according to the food material types, the food material quantities corresponding to the food material types and the optimal humidity, and the balanced humidity value is rounded to obtain the target humidity; the balanced temperature value is calculated by using the weighted average method according to the food material types, the food material quantities corresponding to the food material types and the optimal temperature, and the balanced temperature value is rounded to obtain the target temperature.

[0008] Optionally, in a third implementation of the first aspect of the present invention, adjusting the operating state of the variable frequency cooling unit based on the real-time zone temperature and the target temperature includes: controlling the variable frequency cooling unit to reduce its frequency when the real-time zone temperature > the target temperature + the preset temperature control accuracy; controlling the variable frequency cooling unit to maintain its operating state when the target temperature - the preset temperature control accuracy ≤ the real-time zone temperature ≤ the target temperature + the preset temperature control accuracy; and controlling the variable frequency cooling unit to increase its frequency when the real-time zone temperature < the target temperature - the preset temperature control accuracy.

[0009] Optionally, in a fourth implementation of the first aspect of the present invention, the humidity adjustment unit includes a humidifier and a semiconductor dehumidifier electrically connected to the control device, and each storage partition is further provided with a partition fan electrically connected to the control device; the working state of the humidity adjustment unit based on real-time partition humidity and target humidity includes: when real-time partition humidity > target humidity + preset humidity control accuracy, controlling the semiconductor dehumidifier and partition fan to start synchronously; when target humidity - preset humidity control accuracy ≤ real-time partition humidity ≤ target humidity + preset humidity control accuracy, controlling the target humidity adjustment unit to maintain its working state unchanged; when real-time partition humidity < target humidity - preset humidity control accuracy, determining the humidification power based on the difference between real-time partition humidity and target humidity, and controlling the humidifier to start working based on the determined humidification power.

[0010] Optionally, in a fifth implementation of the first aspect of the present invention, a trimethylamine sensor is provided in the storage area. After obtaining the real-time partition temperature fed back by the temperature sensor, the method further includes: obtaining the real-time gas concentration fed back by the trimethylamine sensor and a preset severe warning threshold; when the types of food stored in each storage partition are consistent, retrieving the spoilage warning threshold corresponding to that food type from the storage parameter table as the actual warning threshold; when the types of food stored in each storage partition are inconsistent, retrieving the spoilage warning threshold corresponding to each food type from the storage parameter table, and taking the minimum value among the spoilage warning thresholds as the actual warning threshold; triggering a graded warning based on the comparison result of the real-time gas concentration, the actual warning threshold, and the severe warning threshold.

[0011] Optionally, in a sixth implementation of the first aspect of the present invention, the refrigerator door is provided with an LCD dimming glass electrically connected to the control device. After triggering the graded warning, the method further includes: calculating and adjusting the temperature according to the target temperature, wherein the adjusted temperature is less than the target temperature, and adjusting the working state of the variable frequency refrigeration unit based on the adjusted temperature; controlling the variable frequency fan to increase its speed by one level, and if the variable frequency fan speed is increased to the high speed, controlling the high speed duration to be less than 5 minutes; delaying the power supply of the LCD dimming glass to switch the LCD dimming glass from a frosted state to a transparent state, and controlling the LCD dimming glass to be de-energized when the preset maximum power supply duration is reached.

[0012] A second aspect of the present invention provides a high-freshness food preservation device, comprising: a first acquisition module for acquiring stored food information, the stored food information including the type of food stored in each storage partition and the quantity of food corresponding to the type of food; a second acquisition module for acquiring a pre-constructed storage parameter table, the storage parameter table being configured with multiple types of stored food and corresponding storage humidity ranges, storage temperature ranges, and spoilage warning thresholds for each type of stored food; a confirmation module for confirming the target temperature and target humidity of each storage partition based on the stored food information and the storage parameter table; a third acquisition module for acquiring the real-time partition temperature fed back by a temperature sensor and the real-time partition humidity fed back by a humidity sensor; and an adjustment module for adjusting the operating state of a frequency converter refrigeration unit based on the real-time partition temperature and the target temperature, and adjusting the operating state of a humidity adjustment unit based on the real-time partition humidity and the target humidity.

[0013] A third aspect of the present invention provides a high-freshness food preservation device, the high-freshness food preservation device comprising: a memory and at least one processor, the memory storing instructions; at least one processor calling the instructions in the memory to cause the high-freshness food preservation device to perform each step of the high-freshness food preservation method described above.

[0014] A fourth aspect of the present invention provides a computer-readable storage medium storing instructions that, when executed by a processor, implement the steps of the high-freshness food preservation method described in any of the preceding claims.

[0015] In the technical solution of this invention, by acquiring the storage food information input by the user and combining it with a pre-built storage parameter table, the target temperature and target humidity of each storage partition can be dynamically adjusted according to the characteristics of different food items, thereby achieving the best preservation effect in multi-category mixed storage scenarios. This effectively overcomes the shortcomings of traditional refrigerators that cannot meet the differentiated needs of multiple food items. Furthermore, based on the confirmed target temperature and target humidity of each partition, the real-time temperature and real-time humidity of each storage partition can be controlled in real time through the variable frequency cooling unit and humidity adjustment unit. This can meet the needs of high-freshness food items such as sashimi for precise temperature and humidity ranges, avoiding the problem of poor preservation effect caused by the fixed partition settings of traditional refrigerators, reducing the risk of food spoilage due to temperature fluctuations, and thus extending the shelf life of food items. Attached Figure Description

[0016] Figure 1 A flowchart illustrating the method for preserving high-freshness food provided in an embodiment of the present invention; Figure 2 This is a schematic diagram of the high-freshness food preservation device provided in an embodiment of the present invention; Figure 3 This is a schematic diagram of the structure of a high-freshness food preservation device provided in an embodiment of the present invention. Detailed Implementation

[0017] This invention provides a method, apparatus, device, and storage medium for preserving high-freshness food. In this invention, the terms "first," "second," "third," "fourth," etc. (if applicable) in the specification, claims, and accompanying drawings are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments described herein can be implemented in a sequence other than that illustrated or described herein. Furthermore, the terms "comprising" or "having" and any variations thereof are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0018] This invention discloses a method for preserving high-freshness food, applicable to existing high-end refrigerators used for storing high-preservation-requirement foods (such as sashimi). For example, the high-end refrigerator employs a vertical cabinet design with an embedded door, internally divided into three independent areas: a storage area, a door functional area, and a rear control area. Each area is separated by an insulation layer (polyurethane foam material) to prevent temperature and humidity interference. A trimethylamine sensor and a variable-frequency fan are respectively installed at the top of the storage area. The variable-frequency fan is located near the air duct interface of the storage area, with the air outlet angled downwards to avoid direct airflow onto the food. A variable-frequency cooling unit is also located in the center of the rear of the storage area. The rear control area includes a control device (MCU main control chip), and the trimethylamine sensor, variable-frequency fan, and variable-frequency cooling unit are electrically connected to the control device.

[0019] The storage area is divided into four independent storage zones based on physical location and functional requirements. Specifically, the storage zones are divided along the vertical and horizontal directions using removable heat-insulating partitions, and are respectively labeled as the upper left zone (Zone A), upper right zone (Zone B), lower left zone (Zone C), and lower right zone (Zone D). The four storage zones have uniform dimensions. Each storage zone is equipped with a temperature sensor, a humidity sensor, a humidifier, and a semiconductor dehumidifier, all electrically connected to the control device. The temperature sensor is embedded in the middle side wall of the zone, close to the food storage layer, to ensure the accuracy of the temperature readings. The humidity sensor is embedded in the other side wall of the zone to obtain the humidity level. The humidifier is embedded in the top corner of the zone, with its atomizing nozzle facing downwards and close to the zone's air duct interface, facilitating rapid circulation of moisture throughout the zone. The semiconductor dehumidifier is fitted into the center of the bottom of the zone, utilizing the sinking property of moisture to efficiently absorb moisture from the bottom of the zone. The door's functional area features a double-layered tempered glass design, with an LCD dimming glass layer between the two layers. This LCD dimming glass covers the entire panel area of ​​the door and is connected to a dimming power module to achieve both transparent and frosted effects. When in transparent mode, users can view the food in any section. A touchscreen is embedded in the center of the outer tempered glass, with an RGB warning light in the upper right corner for alerting users regarding food storage conditions. A buzzer is also located at the top of the outer tempered glass for alarm purposes. The dimming power module, touchscreen, RGB warning light, and buzzer are all connected to the control device.

[0020] For ease of understanding, the specific process of the embodiments of the present invention is described below. Please refer to [link / reference]. Figure 1 One embodiment of the high-freshness food preservation method of the present invention includes: 101. Obtain stored ingredient information, wherein the stored ingredient information includes the types of ingredients stored in each storage partition and the quantity of ingredients corresponding to each ingredient type; In this embodiment, the user enters the type and quantity of food in each independent storage compartment through the touch screen on the refrigerator door or the refrigerator APP on their mobile phone. The touch screen display provides a drop-down list of food types (containing only high-freshness food already included in the parameter table), a numeric keypad for quantity, and a compartment selection button to avoid invalid input. By collecting the information on stored food, the storage status of food in each storage compartment can be clearly defined, providing basic data for subsequent precise adjustments.

[0021] 102. Obtain a pre-constructed storage parameter table, which contains various types of food ingredients and corresponding storage humidity ranges, storage temperature ranges, and spoilage warning thresholds. In this embodiment, a pre-established storage parameter table is invoked. This table contains storage humidity ranges, storage temperature ranges, and spoilage warning thresholds for various high-freshness ingredients (such as salmon and tuna), providing a basis for calculating target temperature and target humidity. Example of a storage parameter table:

[0022] 103. Based on the stored food information and storage parameter table, confirm the target temperature and target humidity for each storage partition; 104. Obtain the real-time zone temperature fed back by the temperature sensor and the real-time zone humidity fed back by the humidity sensor; In this embodiment, traditional refrigerators use factory-fixed refrigeration and freezing parameters, which cannot adapt to the dynamic needs of high-freshness ingredients. This step achieves differentiated adjustment of each independent storage zone by linking stored ingredient information, storage parameter table and target temperature and humidity, so as to meet the high-precision temperature and humidity requirements of ingredients such as sashimi.

[0023] 105. Adjust the operating status of the inverter cooling unit based on the real-time zone temperature and target temperature, and adjust the operating status of the humidity adjustment unit based on the real-time zone humidity and target humidity; In this embodiment, based on the deviation between the real-time temperature and humidity and the target temperature and humidity, the working state of the inverter cooling unit is adjusted to achieve temperature adjustment of the storage partition, and the working state of the humidity adjustment unit is adjusted to achieve humidity adjustment of the storage partition, so as to ensure that the real-time temperature and humidity environment of the storage partition is maintained within the target range.

[0024] This invention discloses a method for preserving high-freshness food. By acquiring the stored food information input by the user and combining it with a pre-built storage parameter table, the target temperature and humidity of each storage partition can be dynamically adjusted according to the characteristics of different foods. This achieves the best preservation effect in multi-category mixed storage scenarios, effectively overcoming the shortcomings of traditional refrigerators that cannot meet the differentiated needs of multiple food categories. Furthermore, based on the confirmed target temperature and humidity of each partition, the real-time temperature and humidity of each storage partition are controlled in real time through a variable frequency cooling unit and a humidity adjustment unit. This can meet the precise temperature and humidity range requirements of high-freshness foods such as sashimi, avoiding the poor preservation effect caused by the fixed partition settings of traditional refrigerators, reducing the risk of food deterioration due to temperature fluctuations, and thus extending the shelf life of food.

[0025] In this embodiment of the invention, determining the target temperature and target humidity for each storage partition based on stored food information and a storage parameter table includes: 201. When the types of food stored in the storage partitions are the same, retrieve the storage humidity range and storage temperature range corresponding to that type of food from the storage parameter table; 202. Take the median value of the storage humidity range as the target humidity of the storage partition, and take the median value of the storage temperature range as the target temperature of the storage partition. In this embodiment, if a storage partition stores only a single food ingredient, such as only salmon, the storage humidity range and storage temperature range of the food ingredient are directly retrieved from the parameter table, and the median value of each range is taken as the target temperature and target humidity. This can balance the upper and lower limits of the food ingredient's tolerance to temperature and humidity, avoiding approaching the critical value. Furthermore, by directly taking the median value, the target temperature and humidity are ensured to be generated quickly, reducing the adjustment delay of the execution unit.

[0026] 203. When the types of food stored in the storage partitions are inconsistent, retrieve the storage humidity range and storage temperature range corresponding to each type of food from the storage parameter table; 204. Based on the type of food, the quantity of food corresponding to the type of food, and the retrieved storage humidity range and storage temperature range, confirm the target temperature and target humidity of the storage partition; In this embodiment, if a storage partition contains multiple types of food, such as salmon and Arctic surf clams, the storage humidity and temperature ranges for each type of food must first be retrieved. Then, the target temperature and humidity are calculated based on the quantity of food. By clarifying the calculation criteria for the two storage scenarios, deviations in the calculated target temperature and humidity due to ambiguous scenario definitions are avoided, thereby solving the problem of difficulty in taking into account both in mixed storage scenarios. In this embodiment, if the ingredients stored by the user are not included in the storage parameter table, such as niche sashimi varieties, the system will prompt "Do you want to match similar ingredients?" when the user enters the information. For example, rainbow trout can be matched according to salmon parameters. The system also supports users to manually enter custom temperature and humidity ranges. The entered data can be updated to the storage parameter table synchronously, improving the versatility of the method.

[0027] In this embodiment of the invention, determining the target temperature and target humidity of the storage partition based on the food type, the quantity of food corresponding to the food type, and the retrieved storage humidity and temperature ranges includes: 301. Take the median value of the storage humidity range as the optimal humidity corresponding to the type of food, and take the median value of the storage temperature range as the optimal temperature corresponding to the type of food. 302. Based on the type of food, the quantity of food corresponding to the type of food, and the optimal humidity, calculate the equilibrium humidity value using the weighted average method, and then round the equilibrium humidity value to obtain the target humidity. 303. Based on the type of ingredients, the quantity of ingredients corresponding to the type of ingredients, and the optimal temperature, calculate the equilibrium temperature value using the weighted average method, and then round the equilibrium temperature value to obtain the target temperature. In this embodiment, the median of the storage humidity range for each food ingredient is taken as the optimal humidity for that ingredient, and the median of the storage temperature range is taken as the optimal temperature for that ingredient. Then, using the quantity of each food ingredient as a weight, a weighted average is calculated for the optimal humidity and optimal temperature, and the results are rounded to obtain the target humidity and target temperature. For example: If a storage partition contains 2 portions of salmon (optimal humidity 87.5%RH, optimal temperature 1℃) and 1 portion of Arctic surf clam (optimal humidity 82.5%RH, optimal temperature 2℃), then... Balanced humidity = (87.5% × 2 + 82.5% × 1) ÷ (2 + 1) ≈ 85.8%, which is rounded up to 86%RH; Equilibrium temperature = (1℃×2+2℃×1)÷(2+1)≈1.3℃, rounded down to 1℃; Traditional mixed storage regulation sets environmental parameters based on the quantity of ingredients or any single ingredient, which can easily lead to the spoilage of a few ingredients. This embodiment uses weighted averaging to make the target temperature and humidity closer to the needs of most ingredients. Furthermore, by rounding down, it ensures that the target temperature and humidity are integers, which facilitates precise control by the execution unit (such as a humidifier or inverter cooling unit).

[0028] In this embodiment of the invention, adjusting the operating state of the inverter cooling unit based on real-time zone temperature and target temperature includes: 401. When the real-time zone temperature is greater than the target temperature plus the preset temperature control accuracy, the frequency converter cooling unit is controlled to reduce its frequency. 402. When the target temperature - preset temperature control accuracy ≤ real-time zone temperature ≤ target temperature + preset temperature control accuracy, the variable frequency refrigeration unit is controlled to maintain its working state. 403. When the real-time zone temperature is less than the target temperature minus the preset temperature control accuracy, control the frequency converter cooling unit to increase its frequency. In this embodiment, for high-freshness ingredients, the temperature control accuracy is set to ±0.3℃. If the target temperature of a storage zone is 1℃, the variable frequency cooling unit maintains its current operating state when the real-time temperature is within the range of 0.7℃-1.3℃ to avoid frequent start-stop. If it exceeds this range, frequency adjustment is performed to prevent the temperature from being too low or too high. This temperature control accuracy can meet the temperature fluctuation requirements of sashimi (≤±0.5℃), keeping sashimi and other ingredients in the optimal temperature environment and extending the shelf life, while avoiding frequent start-stop of the variable frequency cooling unit due to excessively high accuracy, thus reducing mechanical wear. Furthermore, during frequency adjustment, a step-by-step adjustment is used instead of a one-time adjustment to avoid sudden temperature changes, i.e., to avoid instantaneous high-load operation and reduce energy consumption. Specifically, assuming the real-time temperature is 1.6℃ and exceeds 1.3℃, the variable frequency cooling unit first reduces the frequency by 10%, and if the real-time temperature still exceeds the standard after 30 seconds, it reduces the frequency by another 10% until the real-time temperature returns to the target temperature control range. The same applies to frequency adjustment, with each frequency increase being ≤15%.

[0029] In this embodiment of the invention, the humidity adjustment unit includes a humidifier and a semiconductor dehumidifier electrically connected to the control device, and each storage partition is further provided with a partition fan electrically connected to the control device; the working state of the humidity adjustment unit, which adjusts the humidity based on real-time partition humidity and target humidity, includes: 501. When the real-time zone humidity is greater than the target humidity plus the preset humidity control accuracy, control the semiconductor dehumidifier and the zone fan to start synchronously. 502. When the target humidity - preset humidity control accuracy ≤ real-time zone humidity ≤ target humidity + preset humidity control accuracy, the target humidity adjustment unit remains in operation. 503. When the real-time zone humidity is less than the target humidity minus the preset humidity control accuracy, the humidification power is determined based on the difference between the real-time zone humidity and the target humidity, and the humidifier is controlled to start working based on the determined humidification power. In this embodiment, the preset humidity control accuracy is set to ±1%RH, which is suitable for the high humidity requirements of sashimi and solves the problem of large humidity fluctuations in traditional refrigerators. This prevents sashimi from becoming dry and losing its texture, or from becoming moldy due to excessive humidity. When the real-time humidity is greater than the target humidity plus the preset humidity control accuracy, the semiconductor dehumidifier and the zone fans are activated simultaneously. The zone fans are located on the top side of each storage zone, with the air vents angled downwards at 45° to avoid direct airflow onto the food. During dehumidification, the zone fans operate at a low speed to accelerate the removal of moisture while ensuring even moisture removal and preventing excessively high humidity in certain areas. When the real-time humidity is less than the target humidity minus the preset humidity control accuracy, the humidification power is determined based on the difference between the real-time humidity and the target humidity, and the humidifier is started according to the determined humidification power. Specifically, when the humidity difference is less than -5%RH, the humidification power is 80%-100%; when the humidity difference is between -5%RH and -2%RH, the humidification power is 40%-80%; and when the humidity difference is between -2%RH and -1%RH, the humidification power is 20%-40%. By determining the humidification power based on the humidity difference, over-humidification is avoided, while ensuring rapid humidification when humidity is low.

[0030] In this embodiment, the refrigerator door includes a door sensor. When the door sensor detects that the door is open, it immediately pauses the humidifier or dehumidifier that is in operation to prevent moisture loss or the entry of external moisture. When the door sensor detects that the door is closed, it restarts the humidifier adjustment within 10 seconds. Since humidity has a more sensitive effect on the freshness of food than temperature, it prioritizes humidification.

[0031] In this embodiment of the invention, a trimethylamine sensor is provided in the storage area. After acquiring the real-time partition temperature fed back by the temperature sensor, the method further includes: 601. Obtain the real-time gas concentration and preset severe warning threshold fed back by the trimethylamine sensor; 602. When the types of ingredients stored in each storage partition are the same, retrieve the spoilage warning threshold corresponding to that type of ingredient from the storage parameter table as the actual warning threshold. 603. When the types of ingredients stored in each storage partition are inconsistent, retrieve the spoilage warning threshold corresponding to each type of ingredient from the storage parameter table, and take the minimum value among the spoilage warning thresholds as the actual warning threshold. 604. Based on the comparison results between real-time gas concentration and actual warning threshold and severe warning threshold, trigger a graded warning; In this embodiment, the real-time gas concentration fed back by the trimethylamine sensor and the preset severe warning threshold are obtained, which is set to 8.0 ppm. For a single food item zone, the spoilage warning threshold of that food item is retrieved as the actual warning threshold. For multiple food item zones, the spoilage warning thresholds of all food items are retrieved, and the minimum value is taken as the actual warning threshold. Based on the comparison results of the real-time concentration with the actual warning threshold and the severe warning threshold, a first-level warning and a second-level warning are triggered. Specifically, when the actual warning threshold < real-time gas concentration ≤ 8.0 ppm, a first-level warning is triggered. At this time, the buzzer on the top of the refrigerator sounds three short beeps (cycled at 10-second intervals), the corresponding zone on the touch screen displays the red text "Food may be spoiled, check recommended," and the refrigerator APP pushes a warning message (including the real-time gas concentration). When the real-time gas concentration > 8.0 ppm, a second-level warning is triggered. At this time, the buzzer sounds for 10 seconds (cycled at 5-second intervals), the corresponding zone on the touch screen flashes a red icon and the text "Food is severely spoiled, do not eat," and the refrigerator APP pushes an emergency warning (with a curve showing the change in real-time gas concentration).

[0032] Compared to traditional refrigerators that require users to periodically open the door to check the appearance and smell of food to determine if it has spoiled, which can easily lead to cross-contamination, this invention uses trimethylamine detection to provide early warnings and reduce the risk of spoilage. Multiple food zones are used to apply the lowest warning threshold, ensuring priority protection for perishable foods and preventing low-threshold foods from spoiling prematurely due to adjustments based on high-threshold foods. Furthermore, the tiered warning mechanism and the setting of severe warning thresholds clearly define the boundaries between inspectable and inedible foods, preventing users from accidentally consuming spoiled sashimi due to a lack of professional knowledge, thus reducing food safety risks.

[0033] In this embodiment of the invention, after triggering the graded early warning, the method further includes: 701. Calculate the control temperature based on the target temperature, wherein the control temperature is lower than the target temperature, and adjust the working state of the inverter cooling unit based on the control temperature; In this embodiment, the original target temperature is reduced by 0.5-1℃ to obtain the control temperature, and the control temperature is not lower than -2℃. For example, if the original target temperature is 1℃, the control temperature is 0.5℃ or 0℃. When the graded warning is triggered, the working state of the variable frequency cooling unit is adjusted according to the control temperature to reduce the temperature of the storage area, which can inhibit the bacterial reproduction rate and delay the formation of trimethylamine.

[0034] 702. Control the variable frequency fan to increase the speed by one level. If the variable frequency fan is increased to the high speed, control the high speed duration to be less than 5 minutes. In this embodiment, when a graded warning is triggered, the inverter fan speed is increased. The speed increase rule is as follows: if the original speed is low, it is increased to medium; if the original speed is medium, it is increased to high. The duration of high speed is ≤5 minutes to avoid direct airflow causing food moisture loss >3%. After 5 minutes, it is reduced from high speed to medium speed. In addition, in addition to the zone fans, the refrigerator's main fan is turned on simultaneously. The main fan is turned on at medium speed for 10 minutes to promote air circulation in each storage zone and reduce local trimethylamine concentration.

[0035] In this embodiment, by linking cooling and ventilation, the rate of food spoilage can be reduced, allowing users more time to process the food and reducing food waste.

[0036] 703. Delay control of the LCD dimming glass to switch the LCD dimming glass from frosted state to transparent state. When the preset maximum power-on time is reached, control the LCD dimming glass to turn off the power. In this embodiment, after the tiered warning is triggered, the LCD dimming glass is powered on after a 30-second delay, giving the user a buffer time to reach the refrigerator from other areas and avoiding premature power-on to save energy. The transparent state of the LCD dimming glass lasts for 30 seconds. If the user does not operate it, it will automatically power off and switch to the frosted state. If the user clicks to extend the viewing time, it can be extended by an additional 30 seconds to avoid the LCD dimming glass consuming energy for a long time. By setting the LCD dimming glass, users can easily check the spoilage of food to further determine whether the food needs to be processed. They can also confirm the condition of the food before processing it to make a processing plan in advance, avoiding frequent opening of the refrigerator door to accelerate food spoilage, thus balancing the viewing needs with energy saving.

[0037] The above describes the method for preserving high-freshness ingredients in the embodiments of the present invention. The following describes the device for preserving high-freshness ingredients in the embodiments of the present invention. Please refer to [link / reference]. Figure 2 One embodiment of the high-freshness food preservation device of the present invention includes: The first acquisition module 801 is used to acquire stored food information, which includes the food type stored in each storage partition and the quantity of food corresponding to the food type. The second acquisition module 802 is used to acquire a pre-constructed storage parameter table, which contains a variety of food ingredients and corresponding storage humidity ranges, storage temperature ranges, and spoilage warning thresholds. The confirmation module 803 is used to confirm the target temperature and target humidity of each storage partition based on the stored food information and storage parameter table. The third acquisition module 804 is used to acquire the real-time zone temperature fed back by the temperature sensor and the real-time zone humidity fed back by the humidity sensor. The adjustment module 805 is used to adjust the operating status of the inverter cooling unit based on the real-time zone temperature and the target temperature, and to adjust the operating status of the humidity adjustment unit based on the real-time zone humidity and the target humidity.

[0038] Based on the same ideas as the methods in the above embodiments, the apparatus provided by the present invention can implement the methods in the above embodiments.

[0039] The above combination Figure 2 The high-freshness food preservation device in the embodiments of the present invention will be described in detail from the perspective of modular functional entities. The high-freshness food preservation device in the embodiments of the present invention will be described in detail from the perspective of hardware processing.

[0040] Figure 3 This is a schematic diagram of a high-freshness food preservation device 900 provided in an embodiment of the present invention. The high-freshness food preservation device 900 can vary significantly due to different configurations or performance. It may include one or more central processing units (CPUs) 910 (e.g., one or more processors) and a memory 920, and one or more storage media 930 (e.g., one or more mass storage devices) storing application programs 933 or data 932. The memory 920 and storage media 930 can be temporary or persistent storage. The program stored in the storage media 930 may include one or more modules (not shown in the diagram), each module may include a series of instruction operations on the high-freshness food preservation device 900. Furthermore, the processor 910 may be configured to communicate with the storage media 930 and execute the series of instruction operations in the storage media 930 on the high-freshness food preservation device 900 to implement the steps of the high-freshness food preservation method provided in the above-described method embodiments.

[0041] The high-freshness food preservation equipment 900 may also include one or more power supplies 940, one or more wired or wireless network interfaces 950, one or more input / output interfaces 960, and / or one or more operating systems 931, such as Windows Server, Mac OS X, Unix, Linux, FreeBSD, etc. Those skilled in the art will understand that... Figure 3 The illustrated structure of the high-freshness food preservation equipment does not constitute a limitation on the high-freshness food preservation equipment. It may include more or fewer components than illustrated, or combine certain components, or have different component arrangements.

[0042] The present invention also provides a computer-readable storage medium, which can be a non-volatile computer-readable storage medium or a volatile computer-readable storage medium, wherein the computer-readable storage medium stores instructions that, when executed on a computer, cause the computer to perform the steps of a method for preserving high-freshness food.

[0043] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system, device, or unit described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0044] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0045] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preserving high-freshness ingredients, characterized in that, The refrigerator has a storage area divided into four independent storage compartments. Each storage compartment is equipped with a variable frequency fan and a variable frequency refrigeration unit electrically connected to a control device. Each storage compartment contains a temperature sensor, a humidity sensor, and a humidity adjustment unit, all electrically connected to the control device. The method for preserving high-freshness food includes: Obtain stored ingredient information, which includes the type of ingredients stored in each storage partition and the quantity of ingredients corresponding to each ingredient type; Obtain a pre-constructed storage parameter table, which contains various types of food ingredients to be stored and corresponding storage humidity ranges, storage temperature ranges, and spoilage warning thresholds for each type of food ingredient; Based on the stored food information and storage parameter table, the target temperature and target humidity of each storage partition are determined; Acquire the real-time zone temperature fed back by the temperature sensor, and the real-time zone humidity fed back by the humidity sensor; The operating status of the inverter cooling unit is adjusted based on the real-time zone temperature and target temperature, and the operating status of the humidity adjustment unit is adjusted based on the real-time zone humidity and target humidity.

2. The method for preserving high-freshness food according to claim 1, characterized in that, The process of determining the target temperature and target humidity for each storage partition based on stored food information and storage parameter tables includes: When the food types stored in the storage partitions are the same, retrieve the storage humidity range and storage temperature range corresponding to that food type from the storage parameter table; Take the median value of the storage humidity range as the target humidity of the storage partition, and take the median value of the storage temperature range as the target temperature of the storage partition. When the types of food stored in the storage partitions are inconsistent, retrieve the storage humidity range and storage temperature range corresponding to each type of food from the storage parameter table; Based on the type of food, the quantity of food corresponding to that type, and the retrieved storage humidity and temperature ranges, confirm the target temperature and target humidity of the storage partition.

3. The method for preserving high-freshness food according to claim 2, characterized in that, The process of determining the target temperature and target humidity of the storage partition based on the type of food, the quantity of food corresponding to that type, and the retrieved storage humidity and temperature ranges includes: Take the median value of the storage humidity range as the optimal humidity corresponding to the food type, and take the median value of the storage temperature range as the optimal temperature corresponding to the food type. Based on the type of food, the quantity of food corresponding to that type, and the optimal humidity, the equilibrium humidity value is calculated using a weighted average method, and then the equilibrium humidity value is rounded to obtain the target humidity. Based on the type of ingredients, the quantity of ingredients corresponding to that type, and the optimal temperature, the equilibrium temperature value is calculated using a weighted average method, and then the equilibrium temperature value is rounded to obtain the target temperature.

4. The method for preserving high-freshness food according to claim 1, characterized in that, The adjustment of the operating state of the inverter refrigeration unit based on real-time zone temperature and target temperature includes: When the real-time zone temperature is greater than the target temperature plus the preset temperature control accuracy, the frequency converter cooling unit is controlled to reduce its frequency. When the target temperature - preset temperature control accuracy ≤ real-time zone temperature ≤ target temperature + preset temperature control accuracy, the variable frequency refrigeration unit is kept in a constant working state. When the real-time zone temperature is less than the target temperature minus the preset temperature control accuracy, the frequency converter cooling unit is controlled to increase its frequency.

5. The method for preserving high-freshness ingredients according to claim 1, characterized in that, The humidity adjustment unit includes a humidifier and a semiconductor dehumidifier electrically connected to the control device, and each storage partition is also equipped with a partition fan electrically connected to the control device; the operating state of the humidity adjustment unit, which adjusts the humidity based on real-time partition humidity and target humidity, includes: When the real-time zone humidity is greater than the target humidity plus the preset humidity control accuracy, the semiconductor dehumidifier and the zone fan will start synchronously. When the target humidity - preset humidity control accuracy ≤ real-time zone humidity ≤ target humidity + preset humidity control accuracy, the humidity adjustment unit for controlling the target humidity remains in operation. When the real-time zone humidity is less than the target humidity minus the preset humidity control accuracy, the humidification power is determined based on the difference between the real-time zone humidity and the target humidity, and the humidifier is controlled to start working based on the determined humidification power.

6. The method for preserving high-freshness food according to claim 1, characterized in that, A trimethylamine sensor is installed in the storage area. After acquiring the real-time partition temperature fed back by the temperature sensor, the method further includes: Obtain the real-time gas concentration and preset severe warning threshold fed back by the trimethylamine sensor; When the types of food stored in each storage partition are the same, the spoilage warning threshold corresponding to that type of food is retrieved from the storage parameter table as the actual warning threshold. When the types of food stored in each storage partition are inconsistent, the spoilage warning threshold corresponding to each type of food is retrieved from the storage parameter table, and the minimum value among the spoilage warning thresholds is taken as the actual warning threshold. A tiered warning system is triggered based on the comparison between real-time gas concentration and actual warning thresholds and severe warning thresholds.

7. The method for preserving high-freshness ingredients according to claim 6, characterized in that, The refrigerator door is equipped with an LCD dimming glass that is electrically connected to the control device. After the triggering of the graded warning, the system further includes: The control temperature is calculated based on the target temperature, the control temperature is lower than the target temperature, and the working state of the inverter cooling unit is adjusted based on the control temperature. Increase the speed of the variable frequency fan by one level. If the variable frequency fan speed is increased to the high speed, the high speed duration shall be kept less than 5 minutes. The LCD dimming glass is powered on with a delay, causing it to switch from a frosted state to a transparent state. When the preset maximum power-on time is reached, the LCD dimming glass is powered off.

8. A high-freshness food preservation device, characterized in that, include: The first acquisition module is used to acquire stored ingredient information, which includes the type of ingredients stored in each storage partition and the quantity of ingredients corresponding to the ingredient type. The second acquisition module is used to acquire a pre-constructed storage parameter table, which contains a variety of food ingredients and corresponding storage humidity ranges, storage temperature ranges, and spoilage warning thresholds. The confirmation module is used to confirm the target temperature and target humidity of each storage partition based on the stored food information and storage parameter table; The third acquisition module is used to acquire the real-time zone temperature fed back by the temperature sensor and the real-time zone humidity fed back by the humidity sensor. The adjustment module is used to adjust the operating status of the inverter cooling unit based on the real-time zone temperature and the target temperature, and to adjust the operating status of the humidity adjustment unit based on the real-time zone humidity and the target humidity.

9. A high-freshness food preservation device, characterized in that, The high-freshness food preservation device includes: a memory and at least one processor, wherein the memory stores instructions; At least one of the processors invokes the instructions in the memory to cause the high-freshness food preservation device to perform the steps of the high-freshness food preservation method as described in any one of claims 1-7.

10. A computer-readable storage medium storing instructions thereon, characterized in that, When the instructions are executed by the processor, they implement each step of the high-freshness food preservation method as described in any one of claims 1-7.

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