Refrigerator food material deterioration prediction method and device, electronic device and storage medium

Abstract

The invention relates to a refrigerator food material deterioration prediction method and device, an electronic device and a storage medium, and the refrigerator food material deterioration prediction method comprises the steps: obtaining the perishability coefficient, the peculiar smell coefficient and the expiration remaining time of an input food material; according to the perishability coefficient, the peculiar smell coefficient and the expiration remaining time of the food materials, the preservation value of the food materials is calculated; detecting whether a target food material of which the preservation value exceeds a preset threshold value exists in the refrigerator or not; if yes, deterioration early warning prompt information is output for the target food materials, and the problem that refrigerator food material fresh keeping prompt is not accurate is solved through the refrigerator food material fresh keeping prompt method and device.

Description

Technical Field

[0001] This application relates to the field of food preservation technology, and in particular to methods, devices, electronic devices, and storage media for predicting food spoilage in refrigerators. Background Technology

[0002] Refrigerators and freezers have long been essential household appliances, especially for restaurants and canteens, where refrigerators or small cold storage units are indispensable for preserving food. With the fast pace of modern life, people rely more heavily on refrigerators to store various foods and extend their shelf life. However, because users may overlook factors such as storage time, location, and expiration dates, food can rot and spoil in the refrigerator, leading to waste and food safety issues. Using expired food can also harm the health of consumers.

[0003] In existing technology, food placed in the refrigerator is reminded at a fixed time before its expiration date. However, in reality, food may begin to spoil before the reminder date for various reasons, and a fixed-time reminder cannot effectively meet the needs of refrigerator preservation. Focusing solely on the time factor leads to low accuracy in the reminders.

[0004] There is currently no effective solution to the problem of inaccurate food preservation reminders in related technologies. Summary of the Invention

[0005] This embodiment provides a method, apparatus, electronic device, and storage medium for predicting food spoilage in a refrigerator, in order to solve the problem of inaccurate food preservation reminders in related technologies.

[0006] Firstly, this embodiment provides a method for predicting food spoilage in a refrigerator, including:

[0007] Obtain the perishability coefficient, off-odor coefficient, and remaining expiration time of the entered ingredients;

[0008] The shelf life of food is calculated based on its perishability coefficient, off-odor coefficient, and remaining time after expiration.

[0009] The refrigerator detects whether there are any target ingredients in the refrigerator whose freshness value exceeds a preset threshold; if so, it outputs a spoilage warning message for the target ingredients.

[0010] In some embodiments, the perishability coefficient is determined based on the perishability of the food in the refrigerator, wherein perishability includes: not easily perishable, moderately perishable, and extremely perishable; wherein,

[0011] The perishability coefficient corresponding to a material that is not easily perishable is 1.

[0012] The perishability coefficient corresponding to medium perishability is 2;

[0013] The perishability coefficient corresponding to extremely perishable is 3.

[0014] In some of these embodiments, the perishability coefficient is a coefficient value obtained by testing refrigerated food under refrigeration conditions.

[0015] In some embodiments, obtaining the off-odor coefficient of the input food ingredients includes:

[0016] Information entry technology is used to collect and input the identification information of food ingredients;

[0017] By matching the identification information of the entered ingredients with a pre-established ingredient information database, the off-odor coefficient of most of the entered ingredients is obtained.

[0018] In some of these embodiments, obtaining the remaining expiration time of the entered ingredients includes:

[0019] Information entry technology is used to collect and input the identification information of food ingredients;

[0020] The remaining expiration time of the entered ingredients is obtained by matching the identification information of the ingredients with the pre-established ingredient information database.

[0021] In some embodiments, the shelf-life value of the food is calculated based on its perishability coefficient, off-odor coefficient, and remaining time after expiration, including:

[0022] The shelf life of food is calculated using the following formula:

[0023]

[0024] In some of these embodiments, a spoilage warning message is output for the target food ingredient, including:

[0025] Determine whether the current time is within a preset time period;

[0026] If so, no warning will be issued at the current time, but a warning will be issued for the food after the preset time period.

[0027] Otherwise, determine whether the time interval since the last reminder is greater than the preset duration;

[0028] If so, a warning will be issued regarding the ingredients.

[0029] Secondly, this embodiment provides a refrigerator food spoilage prediction device, including: an acquisition module, a calculation module, a detection module, and an early warning module, wherein...

[0030] The acquisition module is used to acquire the perishability coefficient, off-odor coefficient, and remaining expiration time of the entered ingredients;

[0031] The calculation module is used to calculate the shelf life of food based on its perishability coefficient, off-odor coefficient, and remaining time after expiration.

[0032] The detection module is used to detect whether there are target ingredients in the refrigerator whose freshness value exceeds a preset threshold;

[0033] The early warning module is used to output a spoilage warning message to food when the freshness value of the food exceeds a preset threshold.

[0034] Thirdly, this embodiment provides an electronic device including a memory, a processor, and a computer program stored in the memory and executable on the processor. When the processor executes the computer program, it implements the refrigerator food spoilage prediction method described in the first aspect above.

[0035] Fourthly, this embodiment provides a storage medium storing a computer program that, when executed by a processor, implements the refrigerator food spoilage prediction method described in the first aspect above.

[0036] Compared with related technologies, the refrigerator food spoilage prediction method provided in this embodiment obtains the perishability coefficient, odor coefficient, and remaining expiration time of the food; calculates the freshness value of the food based on the perishability coefficient, odor coefficient, and remaining expiration time; detects whether there are target foods in the refrigerator whose freshness value exceeds a preset threshold; if so, outputs spoilage warning information for the target food, thus solving the problem of inaccurate refrigerator food freshness reminders.

[0037] Details of one or more embodiments of this application are set forth in the following drawings and description to make other features, objects and advantages of this application more readily apparent. Attached Figure Description

[0038] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0039] Figure 1 This is a hardware structure block diagram of the terminal of the refrigerator food spoilage prediction method in this embodiment.

[0040] Figure 2 This is a flowchart of the refrigerator food spoilage prediction method in this embodiment.

[0041] Figure 3 This is a flowchart of another method for predicting food spoilage in a refrigerator, as described in this embodiment.

[0042] Figure 4This is a structural block diagram of the refrigerator food spoilage prediction device in this embodiment. Detailed Implementation

[0043] To better understand the purpose, technical solution, and advantages of this application, the application is described and illustrated below in conjunction with the accompanying drawings and embodiments.

[0044] Unless otherwise defined, the technical or scientific terms used in this application shall have the general meaning as understood by one of ordinary skill in the art to which this application pertains. Words such as “a,” “an,” “an,” “the,” “the,” and “these,” used in this application, do not indicate quantitative limitation and may be singular or plural. The terms “comprising,” “including,” “having,” and any variations thereof used in this application are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or device that comprises a series of steps or modules (units) is not limited to the listed steps or modules (units) but may include steps or modules (units) not listed, or may include other steps or modules (units) inherent to such processes, methods, products, or devices. The terms “connected,” “linked,” and “coupled,” used in this application, are not limited to physical or mechanical connections but may include electrical connections, whether direct or indirect. The term “multiple” used in this application refers to two or more. The "and / or" operator describes the relationship between related objects, indicating that three relationships can exist. For example, "A and / or B" can represent three cases: A alone, A and B simultaneously, and B alone. Typically, the character " / " indicates that the objects before and after it are in an "or" relationship. The terms "first," "second," and "third," etc., used in this application are merely for distinguishing similar objects and do not represent a specific ordering of the objects.

[0045] The method embodiments provided in this example can be executed on a terminal, computer, or similar computing device. For example, it can run on a terminal. Figure 1 This is a hardware structure block diagram of the terminal for the refrigerator food spoilage prediction method in this embodiment. For example... Figure 1 As shown, a terminal may include one or more ( Figure 1 Only one is shown in the diagram. A processor 102 and a memory 104 for storing data are also included. The processor 102 may be, but is not limited to, a microprocessor (MCU) or a programmable logic device (FPGA). The terminal may also include a transmission device 106 for communication functions and an input / output device 108. Those skilled in the art will understand that… Figure 1 The structure shown is for illustrative purposes only and does not limit the structure of the terminal described above. For example, the terminal may also include components that are larger than... Figure 1 The more or fewer components shown, or having the same Figure 1The different configurations shown are illustrated.

[0046] The memory 104 can be used to store computer programs, such as application software programs and modules, like the computer program corresponding to the refrigerator food spoilage prediction method in this embodiment. The processor 102 executes various functional applications and data processing by running the computer program stored in the memory 104, thereby implementing the above-described method. The memory 104 may include high-speed random access memory and may also include non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some instances, the memory 104 may further include memory remotely located relative to the processor 102, and these remote memories can be connected to the terminal via a network. Examples of such networks include, but are not limited to, the Internet, corporate intranets, local area networks, mobile communication networks, and combinations thereof.

[0047] The transmission device 106 is used to receive or send data via a network. This network includes a wireless network provided by the terminal's communication provider. In one example, the transmission device 106 includes a Network Interface Controller (NIC), which can connect to other network devices via a base station to communicate with the Internet. In another example, the transmission device 106 can be a Radio Frequency (RF) module used for wireless communication with the Internet.

[0048] This embodiment provides a method for predicting food spoilage in a refrigerator. Figure 2 This is a flowchart of the refrigerator food spoilage prediction method in this embodiment, as shown below. Figure 2 As shown, the process includes the following steps:

[0049] Step S201: Obtain the perishability coefficient, odor coefficient, and remaining expiration time of the entered ingredients.

[0050] Specifically, some refrigerators currently have built-in simple temperature monitoring systems to detect the freshness of food inside. However, these systems typically only monitor the overall temperature of the refrigerator and lack the ability to monitor and alert for individual food items. Furthermore, most methods for detecting food freshness only consider the expiration date, failing to provide early warnings for food that has already spoiled before its expiration date. In addition, these prematurely spoiled foods emit unpleasant odors, affecting the overall storage environment of the refrigerator and potentially impacting other fresh food items.

[0051] In the process of preserving food in the refrigerator, firstly, the shelf life of the food itself is the bottom line for its edibility. The shelf life is used to determine whether the food is still within its safe range for consumption. Secondly, different foods emit different odors. For example, durian, stinky tofu, and pickled vegetables can produce pungent odors even before their expiration date, significantly impacting the refrigerator environment. The odor coefficient of a food reflects the unpleasant odors it develops during storage. Compared to the sensory stimulation of odors, food spoilage is often difficult to detect from the inside out, and consuming or consuming spoiled food is more likely to cause harm. The spoilage of one food can also affect the storage of other foods. For example, bananas, which can produce ripening agents, will cause their spoilage to accelerate the ripening and spoilage of other fruits and vegetables. Some foods prone to bacterial growth, such as thawed meat, strawberries, and bayberries, will also cause bacteria to corrode other foods when they spoil, affecting other items in the refrigerator. The perishability coefficient measures the rate of spoilage during storage; foods with a high perishability coefficient spoil more easily, have a shorter shelf life, and need to be disposed of as soon as possible. Therefore, this embodiment uses three coefficients—perishability, odor, and remaining expiration time—to simultaneously predict the freshness of food when predicting food spoilage in the refrigerator. First, everyday food items are classified into perishability and odor levels based on their inherent properties, resulting in perishability and odor coefficients for each item. The odor coefficient primarily references the eight main odor pollutants and complex odor substances specified in the "Odor Pollutant Emission Standard GB 14554-1993": ammonia, sulfides, dimethyl sulfide, methanethiol, carbon disulfide, dimethyl disulfide, trimethylamine, and styrene. Combined with real-life human feedback surveys, the odor coefficient is comprehensively determined and set to a range of 1-10, establishing a food information database in advance.

[0052] When food is placed in the refrigerator, information about the food is obtained by scanning it using image acquisition or barcode scanning technologies. Based on a pre-established food information database, the perishability coefficient, odor coefficient, and remaining expiration time of the food are obtained. For food with a clearly defined shelf life, the remaining expiration time can be calculated based on the shelf life specified on the food. For food without a clearly defined shelf life, such as loose tomatoes, users can manually enter the remaining expiration time of the food according to the actual situation.

[0053] Step S202: Calculate the freshness value of the food based on its perishability coefficient, off-odor coefficient, and remaining time after expiration.

[0054] For example, taking into account the perishability, odor properties, and remaining expiration time of the ingredients, corresponding perishability coefficients, odor coefficients, and remaining expiration times are set for each ingredient. The freshness calculation formula for ingredients is pre-set in this embodiment:

[0055]

[0056] Where A represents the freshness of the food, I represents the off-odor coefficient of the food, R represents the perishability coefficient of the food, and T represents the remaining time before the food expires. Since the off-odor coefficient has a relatively smaller impact on the food itself compared to its perishability, and thus a relatively larger numerical value in the classification, the off-odor coefficient is treated with a root value.

[0057] Step S203: Detect whether there are target ingredients in the refrigerator whose freshness value exceeds the preset threshold; if so, output a spoilage warning message for the target ingredients.

[0058] After setting corresponding perishability coefficients, odor coefficients, and remaining expiration time for each food item, the freshness level of each item is calculated according to the formula set in this embodiment. A freshness level threshold of 1 is set. The system determines whether any food item in the refrigerator has a freshness level value exceeding 1. If so, it indicates that the food item has reached the reminder time required by this embodiment. The control center extracts the information of the food item and sends a warning message to the user indicating spoilage. This can be achieved by simulating the emission of a similar odor to remind the user to handle the target food item, or by using a mobile application connected to the smart refrigerator to send a push notification to the user. If the target food item remains unprocessed, a notification message can be continuously displayed on the app to serve as a warning. Alternatively, a buzzer can be used to periodically emit a reminder sound.

[0059] Through steps S201 to S203, the perishability coefficient, odor coefficient, and remaining expiration time of the input ingredients are obtained; the freshness value of the ingredients is calculated based on the perishability coefficient, odor coefficient, and remaining expiration time; the presence of target ingredients in the refrigerator with a freshness value exceeding a preset threshold is detected; if such ingredients are found, a spoilage warning message is output for the target ingredients. Compared with existing technologies that only use the shelf life of ingredients for freshness reminders, this embodiment calculates the freshness of ingredients by combining the perishability coefficient, odor coefficient, and remaining expiration time, and then compares the freshness value with a preset threshold. When the threshold is exceeded, a warning message is issued. Because the perishability and odor properties of ingredients are comprehensively considered, the freshness of ingredients can be detected more comprehensively, improving the accuracy of refrigerator food freshness reminders.

[0060] In some embodiments, the perishability coefficient is determined based on the perishability of the food in the refrigerator, where perishability includes: not easily perishable, moderately perishable, and extremely perishable; wherein, the perishability coefficient corresponding to not easily perishable is 1; the perishability coefficient corresponding to moderately perishable is 2; and the perishability coefficient corresponding to extremely perishable is 3. The perishability coefficient is a coefficient value obtained by detecting the food in the refrigerator under refrigeration conditions.

[0061] Specifically, common ingredients are first categorized based on their perishability. Ingredients that are not easily perishable are those that can maintain freshness for a relatively long time under normal storage conditions and are not prone to spoilage. In this embodiment, this refers to ingredients that can maintain freshness for a relatively long time under refrigeration, such as some dried foods or specially processed foods. In this embodiment, the non-perishability coefficient is set to 1. Moderately perishable ingredients are those that can maintain freshness for a certain period under appropriate storage conditions, but are prone to spoilage if stored improperly or for too long. In this embodiment, this refers to ingredients that can maintain freshness for a certain period under refrigeration, but are prone to spoilage when the refrigeration environment changes. Their freshness retention time is shorter than that of ingredients that are not easily perishable. Examples include most vegetables and fruits. In this embodiment, the moderate perishability coefficient is set to 2. Extremely perishable ingredients are those that spoil in a very short time. This extremely perishability is also determined under refrigeration conditions, and their shelf life is shorter than that of moderately perishable ingredients. Examples include fresh meat, seafood, and fruits such as bananas. In this embodiment, the perishability coefficient is set to 3. By pre-setting perishability coefficients for common ingredients and storing the correspondence between ingredients and perishability coefficients in an ingredient information database, when ingredients are placed in the refrigerator, their perishability coefficients can be directly obtained from the pre-set ingredient information database, thereby directly calculating the freshness of the ingredients.

[0062] In another embodiment, obtaining the off-odor coefficient of the entered food ingredients includes:

[0063] The identification information of the ingredients is collected through information entry technology; the off-odor coefficient of most of the ingredients is obtained by matching the identification information with a pre-established ingredient information database. Obtaining the remaining expiration time of the ingredients includes: collecting the identification information of the ingredients through information entry technology; matching the identification information with a pre-established ingredient information database to obtain the remaining expiration time of the ingredients.

[0064] Specifically, before collecting and inputting the odor coefficient of ingredients, the odor coefficient and the calculation method for the remaining expiration time of common ingredients are pre-set in the ingredient information database. The odor coefficient is mainly based on the eight major odor pollutants and complex odor substances specified in the "Odor Pollutant Emission Standard GB 14554-1993": ammonia, sulfides, dimethyl sulfide, methanethiol, carbon disulfide, dimethyl disulfide, trimethylamine, and styrene. Combined with real-life human feedback surveys, the odor coefficient value range is set to 1-10. When ingredients are placed in the refrigerator, the system can automatically identify the ingredients through image recognition or scanning, record the ingredient's identification information, and match this information with the ingredient information database to obtain the corresponding odor coefficient and remaining expiration time. If the ingredients do not have a fixed shelf life, users can manually input the information based on the actual condition of the ingredients.

[0065] In some embodiments, the shelf-life value of the food is calculated based on its perishability coefficient, off-odor coefficient, and remaining time after expiration, including:

[0066] The shelf life of food is calculated using the following formula:

[0067]

[0068] Specifically, based on the degree of influence of the evaluation coefficient used in this embodiment on the food ingredients, this embodiment calculates the preservation value of the food ingredients placed in the refrigerator using the following food preservation value calculation formula:

[0069]

[0070] Where A represents the freshness of the food, I represents the off-odor coefficient, R represents the perishability coefficient, and T represents the remaining time before expiration. Since the off-odor coefficient has a relatively smaller impact on the food itself compared to its perishability, but a relatively larger numerical value, it is treated as a root value. A spoilage warning is issued when the freshness A of the food exceeds a set threshold of 1. Table 1 shows the expiration date reminders for common foods in this embodiment, calculated using the preset threshold 1 and the freshness value calculation formula.

[0071] Table 1

[0072] Ingredients Odor coefficient I Perishability coefficient R Remind user of time (days) pork 10 3 4.74 banana 6 3 3.67 mango 5 3 3.35 spinach 2 3 2.12 tomato 1 2 1

[0073] As shown in Table 1, the reminder time for each food item is calculated using the food preservation formula and the set thresholds in this embodiment. For example, if the off-odor coefficient of pork is set to 10 and the perishability coefficient to 3, according to the set food preservation value formula, when the threshold 1 is reached, the reminder time for pork is calculated to be 4.74 days. That is, when there are 4.74 days left until the actual shelf life of pork, a spoilage warning will be issued. By comprehensively considering the off-odor coefficient and perishability coefficient, the reminder for pork is issued in advance, and the calculated 4.74 days is not too early, nor is it too late, thus improving the accuracy of food preservation reminders. After the reminder is issued, the user can also take further action on the food according to the actual situation. This embodiment only serves as a reminder and warning; whether to take corresponding action on the food depends on the actual situation of the food, and the remaining expiration time of the food can be set again according to the actual situation.

[0074] In another embodiment, outputting a spoilage warning message for the target food ingredient includes:

[0075] Determine if the current time is within a preset time period; if so, do not issue a warning for the current time, but issue a warning for the food after the preset time period; otherwise, determine if the time interval since the last warning is greater than a preset first duration; if so, issue a warning for the food.

[0076] Specifically, when the calculated freshness value of the food exceeds a preset threshold of 1, a spoilage warning message needs to be output for that food. When outputting the warning message, since the output includes a buzzer, to avoid disrupting the user's rest time, the current time period is first determined. The preset time period is set to 22:00 on the current day to 7:00 the next day, which is generally the user's rest time. If the food reaches the warning threshold within this time period, no warning is issued initially; the warning message is sent after 7:00 the next day. To avoid frequent reminders disturbing the user, when the food reaches the warning threshold but the current time period is not within the preset time period, it is determined whether the time interval since the last reminder exceeds a preset duration. For example, the time interval can be set to 3 hours. If the user does not take appropriate action after the warning is issued, a reminder is sent every 3 hours to ensure the user receives the first reminder. If the time interval since the last reminder is less than the preset duration, no second warning is issued until the preset duration is reached.

[0077] This embodiment also provides a method for predicting food spoilage in a refrigerator. Figure 3 This is a flowchart of another method for predicting food spoilage in a refrigerator, as described in this embodiment. Figure 3 As shown, the process includes the following steps:

[0078] Step S301: Pre-set the odor coefficient, perishability coefficient, and shelf life of the ingredients under refrigeration conditions and store them in the ingredient information database; wherein, the odor coefficient is set in the range of 1-10, and the perishability coefficient is set as not easily perishable, moderately perishable, and extremely perishable, with the perishability coefficient corresponding to not easily perishable being 1; the perishability coefficient corresponding to moderately perishable being 2; and the perishability coefficient corresponding to extremely perishable being 3.

[0079] Step S302: Collect and input the identification information of the ingredients through information input technology;

[0080] Step S303: Match the collected identification information of the input ingredients to the ingredient information database to obtain the off-odor coefficient, perishability coefficient and remaining expiration time of the input ingredients.

[0081] Step S304: Calculate and input the shelf life value of the ingredients according to the ingredient shelf life calculation formula.

[0082]

[0083] Step S305: When a target food with a freshness value exceeding a preset threshold is detected in the refrigerator, determine whether the current time is within a preset time period. If so, proceed to step S306; otherwise, proceed to step S307.

[0084] Step S306: No warning is issued at the current time, but a warning is issued for the food after a preset time period.

[0085] Step S307: Determine whether the time interval since the last reminder is greater than the preset duration; if yes, proceed to step S308; otherwise, proceed to step S309.

[0086] Step S308: Issue a warning reminder for the ingredients;

[0087] Step S309: No warning is issued for the ingredients at the current stage. A warning is issued for the ingredients after the time interval between the last reminder and the last reminder is greater than the preset time.

[0088] Through steps S301 to S309, the freshness of the food is calculated by combining its perishability coefficient, odor coefficient, and remaining time before expiration. When the detected freshness exceeds a preset threshold, the user is reminded to dispose of the food. The combination of perishability and odor coefficients provides several advantages: for the food itself, it serves as an early warning before spoilage (e.g., the expiration date hasn't passed, but internal spoilage may have already occurred); for other food items in the refrigerator, pre-disposing of spoiled food prevents it from affecting other items and accelerating their spoilage; and for the user, pre-disposing of spoiled food prevents it from emitting odors that could negatively impact the refrigerator environment and user experience.

[0089] This embodiment also provides a refrigerator food spoilage prediction device, which is used to implement the above embodiments and preferred embodiments, and will not be repeated as described previously. The terms "module," "unit," "subunit," etc., used below refer to combinations of software and / or hardware that achieve a predetermined function. Although the device described in the following embodiments is preferably implemented in software, hardware implementation, or a combination of software and hardware, is also possible and contemplated.

[0090] Figure 4 This is a structural block diagram of the refrigerator food spoilage prediction device in this embodiment, as shown below. Figure 4 As shown, the device 40 includes: an acquisition module 41, a calculation module 42, a detection module 43, and an early warning module 44, wherein,

[0091] Module 41 is used to obtain the perishability coefficient, off-odor coefficient, and remaining expiration time of the input ingredients;

[0092] The calculation module 42 is used to calculate the freshness value of the food based on its perishability coefficient, off-odor coefficient, and remaining time after expiration.

[0093] The detection module 43 is used to detect whether there are target ingredients in the box whose freshness value exceeds a preset threshold;

[0094] The early warning module 44 is used to output a spoilage warning message to the food when the freshness value of the food exceeds the preset threshold.

[0095] It should be noted that the above modules can be functional modules or program modules, and can be implemented through software or hardware. For modules implemented through hardware, the above modules can reside in the same processor; or the above modules can be located in different processors in any combination.

[0096] This embodiment also provides an electronic device including a memory and a processor, the memory storing a computer program and the processor being configured to run the computer program to perform the steps in any of the above method embodiments.

[0097] Optionally, the electronic device may further include a transmission device and an input / output device, wherein the transmission device is connected to the processor and the input / output device is connected to the processor.

[0098] Optionally, in this embodiment, the processor can be configured to perform the following steps via a computer program:

[0099] S1, obtain the perishability coefficient, odor coefficient, and remaining expiration time of the entered ingredients.

[0100] S2, the shelf life of the food is calculated based on the perishability coefficient, off-odor coefficient and remaining time after expiration of the food.

[0101] S3 detects whether there are target ingredients in the refrigerator whose freshness value exceeds the preset threshold; if so, it outputs a spoilage warning message for the target ingredients.

[0102] It should be noted that the specific examples in this embodiment can refer to the examples described in the above embodiments and optional implementations, and will not be repeated in this embodiment.

[0103] Furthermore, in conjunction with the refrigerator food spoilage prediction method provided in the above embodiments, this embodiment can also provide a storage medium for implementation. This storage medium stores a computer program; when executed by a processor, the computer program implements any of the refrigerator food spoilage prediction methods described in the above embodiments.

[0104] It should be understood that the specific embodiments described herein are merely illustrative of the application and not intended to limit it. All other embodiments derived by those skilled in the art based on the embodiments provided in this application without inventive effort are within the scope of protection of this application.

[0105] Obviously, the accompanying drawings are merely some examples or embodiments of this application. Those skilled in the art can apply this application to other similar situations based on these drawings without any creative effort. Furthermore, it is understood that although the work done in this development process may be complex and lengthy, for those skilled in the art, certain design, manufacturing, or production modifications made based on the technical content disclosed in this application are merely conventional technical means and should not be considered as insufficient disclosure of this application.

[0106] The term "embodiment" in this application refers to a specific feature, structure, or characteristic described in connection with an embodiment that may be included in at least one embodiment of this application. The appearance of this phrase in various places in the specification does not necessarily imply the same embodiment, nor does it imply that it is mutually exclusive with or independent of other embodiments. It will be clearly or implicitly understood by those skilled in the art that the embodiments described in this application may be combined with other embodiments without conflict.

[0107] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0108] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of patent protection. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the appended claims.

Claims

1. A method for predicting food spoilage in a refrigerator, characterized in that, include: Obtain the perishability coefficient, off-odor coefficient, and remaining expiration time of the entered ingredients; The shelf life of the food is calculated based on its perishability coefficient, its off-odor coefficient, and its remaining time after expiration. Detect whether there are target ingredients in the refrigerator whose freshness value exceeds a preset threshold; If present, a spoilage warning message will be output for the target food ingredient.

2. The method for predicting food spoilage in a refrigerator according to claim 1, characterized in that, The perishability coefficient is determined based on the perishability of the food in the refrigerator, wherein the perishability includes: not easily perishable, moderately perishable, and extremely perishable; wherein, The perishability coefficient corresponding to the non-perishability is 1; The perishability coefficient corresponding to the medium perishability is 2; The perishability coefficient corresponding to the extremely perishable condition is 3.

3. The method for predicting food spoilage in a refrigerator according to claim 2, characterized in that, The perishability coefficient is a coefficient value obtained by testing the food in the refrigerator under refrigeration conditions.

4. The method for predicting food spoilage in a refrigerator according to claim 1, characterized in that, The method for obtaining the off-odor coefficient of the input ingredients includes: The identification information of the food ingredients is collected using information entry technology; Based on the identification information of the entered ingredients, a pre-established ingredient information database is matched to obtain the odor coefficient of most of the entered ingredients.

5. The method for predicting food spoilage in a refrigerator according to claim 1, characterized in that, The process of obtaining the remaining expiration time of the entered ingredients includes: The identification information of the food ingredients is collected using information entry technology; The remaining expiration time of the entered ingredients is obtained by matching the identification information of the ingredients with a pre-established ingredient information database.

6. The method for predicting food spoilage in a refrigerator according to claim 1, characterized in that, The step of calculating the shelf life of the food based on its perishability coefficient, its off-odor coefficient, and its remaining time after expiration includes: The shelf life of the ingredients is calculated using the following formula:

7. The method for predicting food spoilage in a refrigerator according to claim 1, characterized in that, The provision of spoilage warning information for the target food ingredient includes: Determine whether the current time is within a preset time period; If so, no warning will be issued at the current time, and a warning will be issued for the food ingredient after the preset time period. Otherwise, determine whether the time interval since the last reminder is greater than the preset duration; If so, a warning will be issued for the stated ingredients.

8. A refrigerator food spoilage prediction device, characterized in that, include: The module includes an acquisition module, a calculation module, a detection module, and an early warning module. The acquisition module is used to acquire the perishability coefficient, off-odor coefficient, and remaining expiration time of the input ingredients; The calculation module is used to calculate the shelf life of the food based on the perishability coefficient, the off-odor coefficient, and the remaining time after expiration. The detection module is used to detect whether there are target ingredients in the refrigerator whose freshness value exceeds a preset threshold. The early warning module is used to output a spoilage warning message to the food when it is detected that the freshness value of the food exceeds a preset threshold.

9. An electronic device comprising a memory and a processor, characterized in that, The memory stores a computer program, and the processor is configured to run the computer program to perform the refrigerator food spoilage prediction method according to any one of claims 1 to 7.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it implements the steps of the refrigerator food spoilage prediction method according to any one of claims 1 to 7.

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