Food material management method and device applied to refrigerator, electronic equipment and storage medium

Abstract

The invention discloses a food material management method and device applied to a refrigerator, electronic equipment and a storage medium, the food material management method can be applied to the technical field of kitchen ware equipment, and the method comprises the steps that for each cooked food stored in the refrigerator, the storage duration of the cooked food in the refrigerator is obtained; under the condition that the storage duration is smaller than the safe storage duration of the cooked food, determining the residual storage duration of the cooked food based on the safe storage duration and the storage duration; determining a reheating suggestion matched with the current state of the cooked food based on the ratio of the storage duration to the safe storage duration; and based on the residual storage duration and the reheating suggestion, sending early warning information for the cooked food to a target terminal. The problem of high microorganism breeding risk in cooked food storage is effectively solved, and the risk of potential safety hazards caused by improper treatment of critical state cooked food by a user is reduced.

Description

Technical Field

[0001] This application relates to the field of kitchen equipment technology, and in particular to methods, devices, electronic devices and storage media for food management applied to refrigerators. Background Technology

[0002] With the fast pace of modern life, the functional needs of refrigerators in modern families have gone beyond simple food preservation and storage. Current refrigerator products and intelligent management systems have made significant progress in food management, such as recording the storage time of food and issuing reminders when it approaches its safe storage period, effectively preventing food waste due to forgetfulness. However, these devices still have significant shortcomings in providing further food handling suggestions, especially for cooked food management. Cooked foods, due to their high content of perishable components, have a significantly higher risk of microbial growth during storage than fresh foods, making their safe handling particularly important. However, existing systems often only provide general suggestions such as "eat as soon as possible" or "reheat before eating," failing to meet users' needs for practical operational guidance. Improper handling of cooked foods at the critical stage can lead to food safety hazards. Summary of the Invention

[0003] To address the problems of existing technologies, this application provides a method, apparatus, electronic device, and storage medium for food management in a refrigerator. The technical solution is as follows: On the one hand, a food management method for use in a refrigerator is provided, the method comprising: For each portion of cooked food stored in the refrigerator, the storage time of the cooked food in the refrigerator is obtained; If the storage time is less than the safe storage time of the cooked food, the remaining storage time of the cooked food is determined based on the safe storage time and the storage time. A reheating recommendation matching the current state of the cooked food is determined based on the ratio of the storage duration to the safe storage duration. Based on the remaining storage time and the reheating suggestion, a warning message for the cooked food is sent to the target terminal.

[0004] On the other hand, a food management device for use in a refrigerator is provided, the device comprising: The first duration acquisition module is used to acquire the storage duration of each cooked food item stored in the refrigerator. The remaining storage determination module is used to determine the remaining storage time of the cooked food based on the safe storage time and the storage time when the storage time is less than the safe storage time of the cooked food. The first reheating suggestion module is used to determine a reheating suggestion that matches the current state of the cooked food based on the ratio of the storage time to the safe storage time. The early warning sending module is used to send early warning information for the cooked food to the target terminal based on the remaining storage time and the reheating suggestion.

[0005] In one exemplary embodiment, the device further includes a reheating query module for providing a user with reheating suggestions for reheatable cooked food in the refrigerator when the user queries for reheatable cooked food, the reheating query module including: The second duration acquisition module is used to respond to the query command for reheatable cooked food sent by the target terminal and acquire the storage duration of each cooked food in the refrigerator for each portion of cooked food stored in the refrigerator. The second reheating suggestion module is used to determine a reheating suggestion that matches the current state of the cooked food based on the ratio of the storage time to the safe storage time when the storage time is less than the safe storage time of the cooked food and the cooked food is a reheatable cooked food, and to determine that the cooked food is a reheatable cooked food. The suggestion sending module is used to send a reheating suggestion for the reheatable cooked food in the refrigerator to the target terminal.

[0006] In one exemplary embodiment, the reheating recommendation includes a reheating device and a reheating temperature; the first reheating recommendation module or the second reheating recommendation module includes: The ratio mapping module is used to map the ratio of the storage time to the safe storage time to a target reheating mode based on the reheating mode mapping information. The reheating mode mapping information includes reheating modes corresponding to different ratio ranges of the storage time of cooked food to the safe storage time. The reheating mode indicates multiple reheating dimensions and the priority of each reheating dimension. The multiple reheating dimensions include a temperature dimension, and the priority of the temperature dimension is positively correlated with the ratio range corresponding to the reheating mode. The candidate suggestion module is used to determine candidate reheating suggestions for the cooked food based on the target reheating mode; The kitchenware matching module is used to determine a reheating suggestion that matches the user's available kitchenware based on the user's available kitchenware information from the candidate reheating suggestions.

[0007] In one exemplary implementation, the suggestion sending module includes: The diet matching module is used to identify target reheatable cooked foods that meet the food composition conditions corresponding to the current diet pattern among the reheatable cooked foods in the refrigerator. The target sending module is used to send a reheating suggestion to the target terminal for the target reheatable cooked food in the refrigerator.

[0008] In one exemplary embodiment, the device further includes a time correction module for determining whether the safe storage time needs to be adjusted based on the reason for prematurely discarding cooked food in the refrigerator, the time correction module comprising: The third duration acquisition module is used to acquire the storage duration of the target cooked food in the refrigerator in response to the cooked food discard instruction sent by the target terminal. The discard reason acquisition module is used to send a discard reason acquisition request to the target terminal when the storage time of the target cooked food is less than the safe storage time of the target cooked food, so that the target terminal returns the discard reason of the target cooked food; The safe storage duration determination module is used to determine whether the safe storage duration of the target cooked food is incorrect based on the reason for discarding. The safe storage time adjustment module is used to adjust the safe storage time of the target cooked food when the result of the judgment is yes.

[0009] In one exemplary embodiment, the device further includes a partition recommendation module for recommending storage partitions to a user when the user stores food ingredients, the partition recommendation module comprising: The storage condition module is used to determine the first storage condition based on the food characteristics of the cooked food to be stored in response to the cooked food storage instruction sent by the target terminal. An environment acquisition module is used to acquire environmental information of each storage partition inside the refrigerator; The first condition matching module is used to determine a first candidate partition that meets the first storage condition in the storage partitions of the refrigerator based on the environmental information of each storage partition. The second condition matching module is used to determine a second candidate partition in the first candidate partition that meets the second storage conditions based on the characteristics of the food stored in the first candidate partition; the second storage conditions are determined based on the user's dietary needs. The target partition module is used to determine a target storage partition from the second candidate partitions based on the environmental information of the second candidate partitions; the stability of the environmental information of the target storage partition is higher than the stability of the environmental information of any other candidate partition in the second candidate partitions besides the target candidate partition. The identifier sending module is used to send the identifier of the target storage partition to the target terminal.

[0010] On the other hand, an electronic device is provided, including a processor and a memory, wherein the memory stores at least one instruction or at least one program, the at least one instruction or the at least one program being loaded and executed by the processor to implement the food management method for a refrigerator as described above.

[0011] On the other hand, a computer-readable storage medium is provided, wherein at least one instruction or at least one program is stored therein, the at least one instruction or the at least one program being loaded and executed by a processor to implement the food management method applied to a refrigerator as described in any of the above aspects.

[0012] On the other hand, a computer program product or computer program is provided, which includes computer instructions stored in a computer-readable storage medium. A processor of an electronic device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the electronic device to perform the food management method applied to a refrigerator according to any of the above aspects.

[0013] This application embodiment obtains the storage time of each cooked food item in the refrigerator. When the storage time is less than the safe storage time, a reheating suggestion matching the current state of the cooked food is determined based on the ratio between the two. Then, a warning message is sent to the target terminal in combination with the remaining storage time, providing users with a reasonable cooked food handling solution. This effectively addresses the problem of high risk of microbial growth in cooked food storage, reduces the risk of safety hazards caused by improper handling of cooked food in a critical state, improves user experience, and enhances the scientific nature and safety of cooked food storage management. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0015] Figure 1 This is a schematic flowchart of a method for processing food inside a refrigerator, provided in an embodiment of this application. Figure 2 This is a schematic flowchart of a food management method applied to a refrigerator, provided in an embodiment of this application. Figure 3 This is a schematic flowchart of another food management method applied to a refrigerator provided in an embodiment of this application; Figure 4 This is a structural block diagram of a food management device applied to a refrigerator, provided in an embodiment of this application; Figure 5 This is a hardware structure block diagram of an electronic device provided in an embodiment of this application. Detailed Implementation

[0016] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0017] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application 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 of this application described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or server 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 devices.

[0018] It is understood that in the specific embodiments of this application, data such as user information are involved. When the above embodiments of this application are applied to specific products or technologies, user permission or consent is required, and the collection, use and processing of related data must comply with the relevant laws, regulations and standards of the relevant countries and regions.

[0019] Please see Figure 1The diagram illustrates a process flow chart of a refrigerator food processing method provided in this application embodiment. Food is categorized into raw, ready-to-eat, and cooked foods. Typically, some cooked food remains after the first meal, some of which can be reheated and consumed. This application provides storage management and recommendations for reheating methods for cooked food. Through reasonable partitioned storage and scientific reheating, the flavor and safety of cooked food can be preserved to the maximum extent, achieving intelligent management across the entire chain from storage to cooking. Specifically, for raw and ready-to-eat foods, if there are leftovers after a meal, the system monitors their storage time. For reheatable cooked food, based on the ratio of storage time to safe storage time, a reheating method is recommended, such as equipment and temperature, and a warning message is sent to remind the user to handle it promptly. If the cooked food has been stored for too long or cannot be reheated, suggestions for food waste disposal are provided. Simultaneously, cooked food recommendations are customized according to the user's health needs, storage locations are dynamically adjusted, and feedback is collected when the user discards food to optimize storage time recommendations, achieving intelligent and personalized food management. For example, for leftover braised pork, the recommended storage method is to divide it into airtight containers and refrigerate for 3 days or freeze for 2 months. For reheating, it is recommended to steam for 10 minutes, avoiding microwave heating as this can cause it to dry out. For leftover roast chicken, the recommended storage method is to debone and vacuum seal it, refrigerate for 2 days or freeze for 1 month. For reheating, it is recommended to bake in an oven at 180°C for 5 minutes to restore its crispness. For leftover rice, the recommended storage method is to divide it into small portions and freeze it, to be used within 1 month. For reheating, it is recommended to microwave with a small amount of water on high for 1 minute, stir, and then heat for another minute. As for food waste disposal, inedible parts, such as vegetable peels and bones, should be classified as wet waste or composted. Spoiled cooked food should be sealed and discarded to avoid cross-contamination.

[0020] In one exemplary implementation, recommending storage locations to users when they store cooked food may specifically include the following steps: In response to a cooked food storage instruction sent by the target terminal, a first storage condition is determined based on the food characteristics of the cooked food to be stored. For example, the storage condition for braised pork is sealed and refrigerated.

[0021] Obtain environmental information for each storage compartment within the refrigerator. Specifically, this environmental information may include the refrigerator's temperature, humidity, and the distribution of currently stored food types.

[0022] Based on the environmental information of each storage zone, the first candidate zone that meets the first storage condition is determined among the refrigerator's storage zones. For example, when cooked food needs to be refrigerated, the refrigeration zone with a temperature range of 2-8℃ is selected.

[0023] Based on the characteristics of the food stored in the first candidate partition, a second candidate partition that meets the second storage condition is determined from the first candidate partition; the second storage condition is determined based on the user's dietary needs. For example, when the user sets their dietary needs to be "low salt," partitions in the same area as high-salt foods such as pickles are excluded.

[0024] Based on the environmental information of the second candidate partition, the target storage partition is determined from among the second candidate partitions. The stability of the environmental information of the target storage partition is higher than the stability of the environmental information of any other candidate partition in the second candidate partition. In specific implementation, the partition with the smallest fluctuation amplitude can be selected by analyzing the temperature and humidity fluctuation curves.

[0025] Send the identifier of the target storage partition to the target terminal.

[0026] In practice, cooked foods in the refrigerator are managed through a cooked food table (cooked_food). The cooked_food table records the type of each cooked food, its storage method, suitability for reheating, shelf life, reheating method, and safety information. The settings for the cooked_food table can be found in Table 1.

[0027] Table 1 Referring to Table 2, which shows an example record of the cooked_food table:

[0028] Table 2 In practice, the user selects or enters the name of the cooked food (e.g., "braised pork"). The system queries the `cooked_food` table, retrieves the recommended storage partition based on the ID of the cooked food to be stored, and returns the recommended storage method (e.g., "sealed refrigerator") and refrigerator partition (e.g., "middle shelf of the refrigerator"). After the user confirms, the system records the storage information in the `user_fridge` table, including storage time, quantity, and actual storage partition. The `user_fridge` table contains user refrigerator data, used to record the cooked food stored in the user's refrigerator and personalized needs, such as refrigerator partition, quantity of stored cooked food, storage duration, and health requirements. The settings for the `user_fridge` table can be found in Table 3.

[0029] Table 3 Refer to Table 4, which shows an example record of the user_fridge table:

[0030] Table 4 In practice, to facilitate the management of refrigerator partitions, a `fridge_sensors` table is added to manage the real-time temperature and humidity of each partition. The settings for the `fridge_sensors` table can be found in Table 5.

[0031] Table 5 Referring to Table 6, an example record of the `fridge_sensors` table is shown:

[0032] Table 6 Specifically, at the data layer, the `cooked_food` table was expanded with new fields `min_temp` (minimum safe temperature), `max_humidity` (maximum humidity), and `health_tags` (health tags) to record the storage conditions and health attributes of cooked foods. Simultaneously, the `fridge_sensors` table was introduced to dynamically record real-time temperature and humidity data for refrigerator zones (such as `zone_id`, `current_temp`, and `current_humidity`), providing basic support for environmental adaptation. The correlation between sensor data and cooked food characteristics ensures the accuracy of storage zone recommendations. At the logic layer, zones compliant with temperature and humidity requirements are selected based on the cooked food's `min_temp` and `max_humidity` values. Secondly, `health_tags` are matched with user health needs (such as low salt and low fat) to avoid zone conflicts (e.g., high-protein foods avoid high-temperature zones, and low-salt foods are isolated from high-salt zones) and prevent cross-contamination. Finally, the optimal storage location is selected based on the stability of the zone environment (such as temperature and humidity fluctuation curve analysis). In practice, refrigerator sensor data is integrated to monitor the temperature and humidity of each zone in real time and dynamically adjust storage recommendations. For example, "The current temperature in the lower part of the refrigerator is too high, it is recommended to move it to the upper part" or "An abnormal temperature was detected in the frozen section, it is recommended to move cooked food to the refrigerator section" to avoid improper storage due to environmental fluctuations.

[0033] In practical implementation, it can also be integrated with hardware by dynamically adjusting the temperature and humidity of different zones through real-time monitoring of the `fridge_sensors` table. For example, when "the temperature in the lower part of the refrigerator is too high," an enhanced cooling mode is automatically activated. When users store cooked food via a mobile app, data is automatically synchronized to home smart terminals (such as the smart refrigerator screen), enabling multi-device notifications.

[0034] In practice, the refrigerated section (usually below 4°C) can be scientifically categorized according to its characteristics. For example, the upper layer can be used as a ready-to-eat section for opened ready-to-eat cooked foods (such as ham and braised beef), which should be sealed and consumed within 48 hours. The middle layer can be used as a constant-temperature section for unopened vacuum-packed cooked foods (such as braised dishes and roast chicken), which can be stored for 3-5 days. The lower layer can be used as a food storage area for high-moisture cooked foods (such as cold dishes and cooked vegetables), which should be drained, sealed, and consumed within 24 hours. Additionally, the frozen section (usually below -18°C) can store portioned cooked foods (such as stewed meat and braised fish), with a shelf life of 1-2 months, but must be completely thawed before reheating. For cooked foods unsuitable for refrigeration, such as fried foods (like fried chicken) which deteriorate in taste after refrigeration, it is recommended to prepare and eat them immediately. Starchy foods (such as steamed buns and bread) tend to dry out during refrigeration and should be frozen first. By properly dividing the ingredients into zones and processing them specifically, we can ensure food safety while also taking into account both taste and nutrition.

[0035] As can be seen from the above technical solutions of the embodiments of this application, the embodiments of this application achieve accurate recommendations for cooked food storage zones by dynamically adapting the real-time status (temperature and humidity) of the refrigerator to the user's health needs. Specifically, by combining real-time sensor data and health label detection, a multi-level filtering logic is used to optimize the recommendation results, breaking through the limitations of static rules. This not only avoids storage risks caused by environmental anomalies through real-time data, but also reduces the possibility of cross-contamination through health label isolation, significantly improving the safety and scientific nature of cooked food storage.

[0036] Please see Figure 2 The diagram illustrates a flowchart of a food management method for a refrigerator according to an embodiment of this application. It should be noted that while this specification provides method steps as shown in the embodiments or flowcharts, more or fewer steps may be included based on conventional or non-inventive methods. The order of steps listed in the embodiments is merely one possible execution order among many and does not represent the only possible execution order. In actual system or product execution, the methods can be executed sequentially according to the embodiments or accompanying drawings, or in parallel (e.g., in a parallel processor or multi-threaded processing environment). Specifically, as shown... Figure 2 As shown, the method may include: S201, For each portion of cooked food stored in the refrigerator, obtain the storage time of the cooked food in the refrigerator.

[0037] Storage time refers to the actual time that cooked food is stored in the refrigerator, from the moment the cooked food is placed in the refrigerator until the current moment.

[0038] S203, if the storage time is less than the safe storage time for cooked food, determine the remaining storage time for cooked food based on the safe storage time and the storage time.

[0039] The safe storage time is a pre-set time threshold based on the characteristics of different cooked foods and food safety standards. It represents the maximum safe time for the cooked food to be stored in the refrigerator. Within this time range, cooked food is generally considered relatively safe and can be eaten with confidence; once this time is exceeded, the risk of cooked food spoiling increases significantly.

[0040] The remaining storage time is calculated by subtracting the current storage time from the safe storage time, indicating how much longer cooked food can be stored in the refrigerator. This provides users with a clear time reference, helping them understand the remaining shelf life of cooked food and plan their consumption accordingly.

[0041] S205, based on the ratio of storage time to safe storage time, determine reheating recommendations that match the current state of cooked food.

[0042] The reheating recommendations are based on the ratio of the cooked food's storage time to its safe storage time, providing users with specific reheating methods for that particular food. These include detailed parameters such as the reheating equipment (e.g., microwave, oven, frying pan) and reheating temperature, aiming to ensure that the cooked food achieves a suitable texture after reheating while maintaining food safety and effectively killing any potentially growing microorganisms.

[0043] Specifically, the generation of reheating recommendations should not only consider the ratio of storage time, but also take into account the characteristics of cooked food such as type, texture, and taste, as well as the applicability of common household kitchen equipment, in order to provide a practical reheating solution.

[0044] In one exemplary embodiment, the reheating recommendation includes a reheating device and a reheating temperature; step S205 above may include: Based on the reheating mode mapping information, the ratio of storage time to safe storage time is mapped to the target reheating mode. The reheating mode mapping information is a pre-defined set of rules or data structures, including reheating modes corresponding to different ratio ranges of cooked food storage time to safe storage time. Each reheating mode indicates multiple reheating dimensions and the priority of each dimension. These dimensions include a temperature dimension, whose priority is positively correlated with the ratio range corresponding to the reheating mode. Specifically, reheating dimensions refer to different aspects or parameters involved in the reheating mode, such as reheating equipment, reheating temperature, and reheating time. These dimensions collectively determine the specific reheating method. Generally, the temperature dimension has a high priority in ensuring food safety, but other dimensions, such as the time dimension, also play an important role in ensuring taste. Based on the target reheating mode, candidate reheating suggestions for cooked food are determined. Based on the user's available kitchen equipment information, reheating suggestions matching the user's available kitchen equipment are selected from the candidate suggestions to ensure that the user can successfully perform the reheating operation according to the suggestions.

[0045] Specifically, the establishment of reheating pattern mapping information comprehensively considers factors such as the type and characteristics of cooked food, as well as food safety standards. Different cooked foods may face different risks of microbial growth and changes in taste at different storage times; therefore, reasonable reheating patterns are formulated based on these factors. For example, some high-protein cooked foods may require higher reheating temperatures in the later stages of storage to ensure safety.

[0046] Specifically, when the storage time for cooked food is short, for example, when the ratio of storage time to safe storage time is ≤50%, the optimal taste solution (such as steaming or sous-vide cooking) is prioritized. However, as the storage time increases, for example, when the ratio of storage time to safe storage time is >50%, the system automatically upgrades to a high-temperature sterilization solution (such as boiling for 1 minute or heating in an oven at 180°C), balancing microbial risk and food quality through temperature gradient control. The feasibility of the recommended solution is ensured by considering the user's kitchen equipment configuration. In practice, the available equipment for the user, such as microwave ovens and air fryers, is recorded in the `user_kitchen` table. For example, if the system detects that the user does not have an oven, it will intelligently replace it with alternative solutions such as heating in a frying pan. The settings for the `user_kitchen` table can be found in Table 7.

[0047] Table 7 In practical implementation, at the data support level, the `reheat_methods` field of the `cooked_food` table (storing multiple device solutions in JSON format) is extended to achieve a three-dimensional mapping of "storage time - device type - heating parameters". For example, for the same braised pork, the system can store differentiated solutions such as {"microwave":"high for 2 minutes", "oven":"180℃ for 8 minutes"}. The logic layer algorithm calculates `stored_hours = hours(now_time - storage_time)` and combines it with the `max_fresh_time` threshold to determine the optimal taste mode when the storage time is less than 50%; otherwise, it switches to the high-temperature sterilization mode. Finally, it filters and generates operable solutions based on the user's device status. In terms of interaction design, voice / image recognition technology is innovatively introduced. Users can identify the kitchen appliance model by taking a picture or describe the device type by voice, and the system will instantly generate appropriate reheating suggestions.

[0048] As can be seen from the above technical solutions of the embodiments of this application, the embodiments of this application provide personalized reheating solutions based on storage time and differences in user devices to balance safety and taste. While ensuring food safety, they also take into account the dining experience. This avoids health risks caused by microbial contamination of near-expiry food, and ensures that users will not receive unexecutable instructions through device adaptation (such as not recommending the oven solution if no oven is installed). This forms a full-chain solution from storage monitoring to precise reheating, achieving an organic unity of safety protection, nutrient preservation and ease of operation.

[0049] S207, based on the remaining storage time and reheating recommendations, sends a warning message for cooked food to the target terminal.

[0050] The target terminal refers to the device through which the user interacts with the refrigerator's food management system, such as a smartphone, tablet, or smart refrigerator screen. Users can send commands and receive information through these devices.

[0051] The warning message is a reminder sent to the user when the storage time of cooked food is approaching or has reached its safe storage time. It includes the remaining storage time of the cooked food and corresponding reheating suggestions, aiming to promptly inform the user of the status of the cooked food, remind the user to dispose of the cooked food as soon as possible, and avoid food waste or health problems caused by eating expired cooked food.

[0052] Specifically, when sending warning information to the target terminal, it is necessary to choose an appropriate sending method and channel, such as mobile application notifications, SMS, or smart refrigerator screen display, to ensure that users can receive and view the warning information in a timely manner. At the same time, the content of the warning information should be concise, clear, and easy to understand, highlighting key information such as the name of the cooked food, remaining storage time, recommended reheating equipment, and temperature.

[0053] Specifically, the system periodically scans the `user_fridge` table to calculate the storage time (current time - `storage_time`) for each cooked food item. This is compared to `cooked_food.max_fresh_time` to identify expired or near-expired cooked foods, such as "Braised pork has been stored for 80 hours, exceeding the 72-hour limit." If such food is detected, a reminder is sent to the user, providing various handling suggestions including "consume immediately," "discard," or "check for spoilage." Optionally, if the user chooses to reheat, the system intelligently links with microwave ovens, ovens, and other kitchen appliances, automatically setting optimal heating parameters to ensure food safety and deliciousness.

[0054] In practice, a multi-level early warning mechanism can be set up. Based on the ratio of remaining storage time to safe storage time, a yellow or red warning can be triggered, clearly informing users of the urgency of the situation. For example, if the ratio of remaining storage time to safe storage time is less than 25%, i.e., (max_fresh_time - stored_hours) / max_fresh_time <= 0.25, a yellow warning is triggered, such as "Braised pork expires in 18 hours." If the ratio of remaining storage time to safe storage time is less than 10% or the product has already expired (stored_hours >= max_fresh_time), a red warning is triggered, such as "Please handle immediately!". Tiered reminders improve user response rates and reduce waste.

[0055] For example, when a user stores a roast chicken, the system recommends the best storage location and consumption period, such as "refrigerate the lower shelf and consume within 48 hours." As the expiration date approaches, a reminder is sent with reheating suggestions; for example, after 36 hours, the app pushes a notification: "Roast chicken expires in 12 hours; recommended reheating is chicken salad or oven heating." If the user chooses oven reheating, the system will automatically preheat and set the heating parameters; for example, if the user chooses oven reheating, the system will automatically preheat and set it to 180℃ / 8 minutes. If the expired food is not processed, the system triggers a red alert and records the reason for disposal. This achieves end-to-end management from food storage to cooking, comprehensively considering safety, health, and user experience, making food management simple and efficient.

[0056] As can be seen from the above technical solutions of the embodiments of this application, the embodiments of this application obtain the storage time of each cooked food in the refrigerator. When the storage time is less than the safe storage time, a reheating suggestion matching the current state of the cooked food is determined based on the ratio between the two, realizing personalized reheating, taking into account both safety and taste. Then, combined with the remaining storage time, a warning message is sent to the target terminal to provide users with a reasonable cooked food handling solution. This effectively addresses the problem of high risk of microbial growth in cooked food storage, reduces the risk of safety hazards caused by improper handling of cooked food in a critical state, improves user experience, and enhances the scientific nature and safety of cooked food storage management.

[0057] Please see Figure 3 The diagram shown is a flowchart illustrating another food management method applied to a refrigerator according to an embodiment of this application. This method may include: S301, in response to the query command for reheatable cooked food sent by the target terminal, obtain the storage time of each cooked food in the refrigerator.

[0058] The reheatable cooked food query command is an operation command initiated by the user on the target terminal to query which cooked foods in the refrigerator can be reheated, so that the user can carry out subsequent cooking processing according to the reheating suggestions.

[0059] S303, when the storage time is less than the safe storage time of cooked food, and the cooked food is reheatable cooked food, a reheating recommendation matching the current state of the cooked food is determined based on the ratio of the storage time to the safe storage time, and the cooked food is determined to be reheatable cooked food.

[0060] The step of determining a reheating recommendation that matches the current state of the cooked food based on the ratio of storage time to safe storage time can be implemented using the above-described step S205.

[0061] Reheatable cooked food refers to cooked food that is suitable for reheating in terms of taste, nutrition, and food safety. These types of cooked food typically share some common characteristics, such as maintaining a good taste after reheating, and effectively killing any microorganisms that may grow during the reheating process, ensuring food safety. Cooked food that is not recommended for reheating includes, for example, salads and cold dishes where reheating will lead to nutrient loss and a worse taste; soft-boiled / half-cooked eggs where reheating may breed bacteria; and fried foods that easily become hard or greasy after reheating.

[0062] Specifically, determining whether cooked food is reheatable involves considering not only its inherent suitability for reheating but also the relationship between storage time and safe storage time. Only when the storage time is less than the safe storage time can the cooked food be considered currently reheatable. Reheating at this time ensures food safety and a better taste. Suitable reheatable cooked foods include, for example, stews and braised pork, which can be stored for 3 days under refrigeration and 2 months under freezing. The recommended reheating method is boiling or steaming for 10 minutes. Rice and noodles can be stored for 1 day under refrigeration and 1 month under freezing. The recommended reheating method is microwaving with a damp cloth on medium heat for 2 minutes. Roast chicken and roast meat can be stored for 2 days under refrigeration and 1 month under freezing. The recommended reheating method is baking in an oven at 180°C for 5 minutes.

[0063] S305, send a reheating suggestion for reheatable cooked food in the refrigerator to the target terminal.

[0064] In practice, when a user queries the refrigerator for reheatable cooked food, the system filters records in the `user_fridge` table that satisfy `can_reheat=TRUE` and are not expired, returning a recommended list containing the name of the cooked food and the corresponding reheating method (e.g., "Roast chicken: Oven 180℃ for 8 minutes"). Furthermore, the system integrates with smart kitchen appliances. When a user selects a reheating operation, it automatically calls the interface of the microwave oven, oven, or other devices to precisely set the temperature / time parameters (e.g., setting the microwave to high for 2 minutes), ensuring the feasibility and safety of the operation.

[0065] Optionally, among the reheatable cooked foods in the refrigerator, a target reheatable cooked food that meets the food composition conditions corresponding to the current dietary pattern is identified; and a reheating suggestion for the target reheatable cooked food in the refrigerator is sent to the target terminal.

[0066] In practice, a food attribute tag library is established through the `health_tags` field of the `cooked_food` table (supporting JSON array format such as ["low_salt", "high_protein"]), while the `health_needs` field in the `users` table is extended to record user health needs. This two-dimensional tagging system supports complex dietary needs with multiple tag combinations such as "low salt + high protein". When users set health goals such as "low carb" or "gluten-free" and construct their current dietary pattern, the system can generate personalized recommendations in real time. When a conflict is detected between a user's health needs and food characteristics (such as matching a diabetic user with high-sugar foods), the system will automatically filter out mismatched options. The recommendation mechanism achieves dynamic adaptation through priority ranking. For example, for low-fat users, when generating reheating suggestions, the frying plan will be automatically replaced with "air fryer 180℃ 6 minutes" or "microwave after degreasing". At the same time, the storage suggestions will highlight the refrigeration temperature and shelf life, for example, "chicken breast should be refrigerated in the lower compartment and consumed within 48 hours". This intelligent filtering mechanism achieves precise matching through SQL statements. For example, SELECT * FROM cooked_foodWHERE health_tags&&ARRAY['low_salt'] AND can_reheat = TRUE.

[0067] Optionally, a visual tag cloud can be introduced at the interaction level. Users can click to select tags such as "high protein" and "diabetes-friendly," and the system will instantly update the recommendation list and display a description of the tag combination, such as "Current selection: low salt + high protein, filtering out foods with sodium content >500mg / 100g." A temporary switching function is also supported to meet the needs of special scenarios such as entertaining guests—users can quickly turn off specific tag filtering, such as temporarily disabling low salt restrictions during social gatherings. The system will automatically adjust the recommendation strategy and retain historical settings.

[0068] Precise nutritional control is achieved through label-based filtering (e.g., ensuring low-fat users do not receive reheating suggestions for fried foods), while maintaining operational flexibility (e.g., supporting multi-label combinations and temporary mode switching). When a user selects "low-fat mode," the system not only filters foods that meet health requirements but also adds pre-processing steps (e.g., "reheat after removing oil") to the reheating suggestions, forming a complete closed loop from ingredient management to cooking execution, ensuring both food safety and meeting personalized health goals.

[0069] As can be seen from the above technical solutions of the embodiments of this application, the embodiments of this application, by responding to the user's query command for reheatable cooked food, obtain and analyze the storage time of each cooked food in the refrigerator, and combine the safe storage time with the attribute of whether the cooked food can be reheated, to provide the user with a safe and convenient reheating suggestion. This facilitates the user's management of the food in the refrigerator, reduces food waste caused by expiration or improper handling, and effectively reduces the health risks caused by eating unsafe cooked food.

[0070] In one exemplary implementation, when a user discards food, the reason for the discard is recorded, and the safe storage time for this type of cooked food is dynamically optimized. Specifically, this may include the following steps: In response to a cooked food discard instruction sent by the target terminal, the system obtains the storage time of the target cooked food in the refrigerator; wherein, the cooked food discard instruction is initiated by the user on the target terminal to notify the system that they intend to discard a certain cooked food in the refrigerator.

[0071] If the storage time of the target cooked food is less than the safe storage time of the target cooked food, a request to obtain the reason for disposal is sent to the target terminal so that the target terminal can return the reason for disposal of the target cooked food. The reason for disposal refers to the specific reason why the user discards the cooked food, which may include the cooked food going bad, the discovery of impurities, changes in personal preferences, etc.

[0072] The system determines whether the safe storage time for the target cooked food is incorrect based on the reason for discarding it. If the result is yes, the safe storage time for the target cooked food is adjusted. Specifically, when a user sends a cooked food discard instruction, the system obtains the storage time of the target cooked food to understand its actual storage status in the refrigerator and determine whether it is within the safe storage time. If the storage time is less than the safe storage time, it means that theoretically the cooked food is still edible. In this case, a request to obtain the reason for discarding is sent to the user to collect user feedback and understand the real reason why the user discarded the cooked food prematurely. Based on the reason for discarding returned by the user, the system determines whether the safe storage time is reasonable. For example, if the user reports that the cooked food was discarded prematurely because it has spoiled, but the storage time is much shorter than the safe storage time, it may indicate that the safe storage time is set too long and needs to be adjusted. The purpose of this system is to make the food management suggestions provided by the system more scientific and reasonable, better meet the actual needs of users, and reduce food waste while ensuring food safety.

[0073] In practice, a new `food_waste` table is added to the data layer to record in detail the category (food_id), reason (waste_reason such as expired / spoiled), and user-added feedback information (user_feedback) for each discarded cooked food item, providing data support for subsequent algorithm optimization. When a user marks expired food with the "Quick Discard" button, the system automatically generates a disposal record and updates the inventory status. The interactive layer design enhances ease of use, allowing users to choose a reason for discard from preset options (such as "expired," "spoiled," "decreased taste") or manually enter personalized descriptions (such as "abnormal color" or "off-odor"). When a discrepancy is detected between the actual reason for discarding a certain type of cooked food (such as frequent disposal due to spoilage rather than expiration) and the preset storage time, the system automatically triggers dynamic adjustment of the `max_fresh_time` parameter. For example, for braised pork, where user feedback indicates the actual spoilage period is shorter than the preset value, the algorithm will gradually shorten its default storage time by 2-4 hours, making the recommendations more aligned with real-world scenarios.

[0074] Optionally, after the user completes the disposal, the system will inject the disposal data into a machine learning model—by analyzing the disposal patterns of similar foods, it will continuously optimize the storage time prediction algorithm.

[0075] As can be seen from the above technical solutions of the embodiments of this application, the embodiments of this application, by responding to the user's cooked food disposal instruction, obtaining the storage time and determining whether it is within the safe storage time, further collecting the reasons for disposal and adjusting the safe storage time accordingly, this closed-loop feedback mechanism based on user behavior not only corrects system recommendation deviations through accurate data analysis, but also helps users manage food more scientifically through real-time updated storage timeliness suggestions. This helps users better manage the food in the refrigerator, reduce unnecessary food waste, and allows the system to continuously optimize food management suggestions based on user feedback, improving the scientificity and accuracy of food management.

[0076] Corresponding to the food management methods for refrigerators provided in the above embodiments, this application also provides a food management device for refrigerators. Since the food management device for refrigerators provided in this application corresponds to the food management methods for refrigerators provided in the above embodiments, the implementation methods of the aforementioned food management methods for refrigerators are also applicable to the food management device for refrigerators provided in this embodiment, and will not be described in detail in this embodiment.

[0077] Please see Figure 4The diagram shows a structural schematic of a food management device applied to a refrigerator according to an embodiment of this application. This device has the function of implementing the food management method applied to a refrigerator in the above-described method embodiments. This function can be implemented by hardware or by hardware executing corresponding software. Figure 4 As shown, the device may include: The first duration acquisition module 410 is used to acquire the storage duration of each cooked food item stored in the refrigerator. The remaining storage determination module 420 is used to determine the remaining storage time of cooked food based on the safe storage time and the storage time when the storage time is less than the safe storage time of cooked food. The first reheating suggestion module 430 is used to determine a reheating suggestion that matches the current state of the cooked food based on the ratio of storage time to safe storage time. The early warning sending module 440 is used to send early warning information for cooked food to the target terminal based on the remaining storage time and reheating suggestions.

[0078] In one exemplary embodiment, the device further includes a reheating query module for providing a user with reheating suggestions for reheatable cooked food in the refrigerator when the user queries reheatable cooked food. The reheating query module includes: The second duration acquisition module is used to respond to the query command for reheatable cooked food sent by the target terminal and acquire the storage time of each cooked food in the refrigerator for each portion of cooked food stored in the refrigerator. The second reheating suggestion module is used to determine a reheating suggestion that matches the current state of the cooked food based on the ratio of the storage time to the safe storage time when the storage time is less than the safe storage time of the cooked food and the cooked food is a reheatable cooked food, and to determine that the cooked food is a reheatable cooked food. The suggestion sending module is used to send reheating suggestions for reheatable cooked food in the refrigerator to the target terminal.

[0079] In one exemplary embodiment, the reheating recommendation includes a reheating device and a reheating temperature; the first reheating recommendation module or the second reheating recommendation module includes: The ratio mapping module is used to map the ratio of storage time to safe storage time to the target reheating mode based on the reheating mode mapping information. The reheating mode mapping information includes reheating modes corresponding to different ratio ranges of storage time and safe storage time for cooked food. The reheating mode indicates multiple reheating dimensions and the priority of each reheating dimension. The multiple reheating dimensions include the temperature dimension, and the priority of the temperature dimension is positively correlated with the ratio range corresponding to the reheating mode. The candidate suggestion module is used to determine candidate reheating suggestions for cooked food based on the target reheating mode; The kitchenware matching module is used to determine the reheating recommendations that match the user's available kitchenware based on the user's available kitchenware information from the candidate reheating recommendations.

[0080] In one exemplary implementation, a sending module is proposed, comprising: The diet matching module is used to identify target reheatable cooked foods that meet the food composition conditions corresponding to the current diet pattern among the reheatable cooked foods in the refrigerator. The target sending module is used to send reheating suggestions for the target reheatable cooked food in the refrigerator to the target terminal.

[0081] In one exemplary embodiment, the device further includes a duration correction module for determining whether the safe storage time needs to be adjusted based on the reason for prematurely discarding cooked food in the refrigerator. The duration correction module includes: The third duration acquisition module is used to obtain the storage duration of the target cooked food in the refrigerator in response to the cooked food discard instruction sent by the target terminal. The discard reason acquisition module is used to send a discard reason acquisition request to the target terminal when the storage time of the target cooked food is less than the safe storage time of the target cooked food, so that the target terminal can return the discard reason of the target cooked food. The safety duration judgment module is used to determine whether the safe storage duration of the target cooked food is incorrect based on the reason for discarding. The safe storage duration adjustment module is used to adjust the safe storage duration of the target cooked food when the judgment result is yes.

[0082] In one exemplary embodiment, the device further includes a partition recommendation module for recommending storage partitions to a user when the user stores food ingredients. The partition recommendation module includes: The storage condition module is used to determine the first storage condition based on the food characteristics of the cooked food to be stored in response to the cooked food storage instruction sent by the target terminal. The environment acquisition module is used to acquire environmental information of each storage partition inside the refrigerator; The first condition matching module is used to determine the first candidate partition that meets the first storage condition in the refrigerator's storage partitions based on the environmental information of each storage partition. The second condition matching module is used to determine a second candidate partition that meets the second storage conditions based on the characteristics of the food stored in the first candidate partition; the second storage conditions are determined based on the user's dietary needs. The target partition module is used to determine the target storage partition from the second candidate partitions based on the environment information of the second candidate partitions; the stability of the environment information of the target storage partition is higher than the stability of the environment information of any other candidate partition in the second candidate partitions besides the target candidate partition. The identifier sending module is used to send the identifier of the target storage partition to the target terminal.

[0083] It should be noted that the apparatus provided in the above embodiments is only illustrated by the division of the above functional modules when implementing its functions. In actual applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. In addition, the apparatus and method embodiments provided in the above embodiments belong to the same concept, and the specific implementation process can be found in the method embodiments, which will not be repeated here.

[0084] This application provides an electronic device, which includes a processor and a memory. The memory stores at least one instruction or at least one program, which is loaded and executed by the processor to implement any of the food management methods applied to a refrigerator as provided in the above method embodiments.

[0085] Memory is used to store software programs and modules. The processor executes these stored software programs and modules to perform various functional applications and data processing. Memory can primarily consist of a program storage area and a data storage area. The program storage area stores the operating system, application programs required for functionality, etc.; the data storage area stores data created based on device usage, etc. Furthermore, memory can include high-speed random access memory (RAM) and non-volatile memory, such as at least one disk storage device, flash memory device, or other volatile solid-state storage device. Accordingly, memory can also include a memory controller to provide the processor with access to the memory.

[0086] The method embodiments provided in this application can be executed in a computer terminal, server or similar computing device, that is, the above-mentioned electronic device may include a computer terminal, server or similar computing device. Figure 5 This is a hardware structure block diagram of a computer device for running a food management method applied to a refrigerator, as provided in an embodiment of the present invention. Figure 5 As shown, the internal structure of this computer device may include, but is not limited to, a processor, a network interface, and a memory. The processor, network interface, and memory within the computer device can be connected via a bus or other means, as illustrated in the embodiments of this specification. Figure 5 Taking the example of a connection between China and Israel via a bus.

[0087] The processor (or CPU, Central Processing Unit) is the computing and control core of the computer device. The network interface may optionally include a standard wired interface or a wireless interface (such as Wi-Fi, mobile communication interface, etc.). Memory is the storage device in the computer device used to store programs and data. It is understood that the memory here can be a high-speed RAM storage device, or a non-volatile storage device, such as at least one disk storage device; optionally, it can also be at least one storage device located remotely from the aforementioned processor. The memory provides storage space, which stores the operating system of the electronic device, including but not limited to: Windows (an operating system), Linux (an operating system), Android (a mobile operating system), iOS (a mobile operating system), etc., which are not limited in this invention; and the storage space also stores one or more instructions suitable for being loaded and executed by the processor, which can be one or more computer programs (including program code). In the embodiments of this specification, the processor loads and executes one or more instructions stored in the memory to implement the food management method applied to a refrigerator provided in the above method embodiments.

[0088] Embodiments of this application also provide a computer-readable storage medium, which can be disposed in an electronic device to store at least one instruction or at least one program related to implementing a food management method for a refrigerator. The at least one instruction or the at least one program is loaded and executed by the processor to implement any of the food management methods for a refrigerator provided in the above-described method embodiments.

[0089] Optionally, in this embodiment, the storage medium may include, but is not limited to, various media capable of storing program code, such as USB flash drives, read-only memory (ROM), random access memory (RAM), portable hard drives, magnetic disks, or optical disks.

[0090] It should be noted that the order of the embodiments described above is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. Furthermore, specific embodiments have been described above. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps described in the claims can be performed in a different order than that shown in the embodiments and still achieve the desired result. Additionally, the processes depicted in the drawings do not necessarily require a specific or sequential order to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0091] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the apparatus embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions of the method embodiments.

[0092] Those skilled in the art will understand that all or part of the steps of the above embodiments can be implemented by hardware or by a program instructing related hardware. The program can be stored in a computer-readable storage medium, such as a read-only memory, a disk, or an optical disk.

[0093] The above are merely preferred embodiments of this application and are not intended to limit this application. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A food management method applied to a refrigerator, characterized in that, The method includes: For each portion of cooked food stored in the refrigerator, the storage time of the cooked food in the refrigerator is obtained; If the storage time is less than the safe storage time of the cooked food, the remaining storage time of the cooked food is determined based on the safe storage time and the storage time. A reheating recommendation matching the current state of the cooked food is determined based on the ratio of the storage duration to the safe storage duration. Based on the remaining storage time and the reheating suggestion, a warning message for the cooked food is sent to the target terminal.

2. The food ingredient management method according to claim 1, characterized in that, The method further includes: In response to the query command for reheatable cooked food sent by the target terminal, the storage time of each cooked food stored in the refrigerator is obtained. If the storage time is less than the safe storage time of the cooked food, and the cooked food is a reheatable cooked food, a reheating recommendation matching the current state of the cooked food is determined based on the ratio of the storage time to the safe storage time, and the cooked food is determined to be a reheatable cooked food. Send a reheating suggestion for the reheatable cooked food in the refrigerator to the target terminal.

3. The food ingredient management method according to claim 1 or 2, characterized in that, The reheating recommendation includes reheating equipment and reheating temperature; the determination of a reheating recommendation matching the current state of the cooked food based on the ratio of the storage time to the safe storage time includes: Based on the reheating mode mapping information, the ratio of the storage time to the safe storage time is mapped to the target reheating mode; the reheating mode mapping information includes reheating modes corresponding to different ratio ranges of the storage time of cooked food to the safe storage time, the reheating mode indicates multiple reheating dimensions and the priority of each reheating dimension, the multiple reheating dimensions include a temperature dimension, and the priority of the temperature dimension is positively correlated with the ratio range corresponding to the reheating mode; Based on the target reheating mode, candidate reheating recommendations for the cooked food are determined; Based on the user's available kitchen equipment information, a reheating recommendation that matches the user's available kitchen equipment is determined from the candidate reheating recommendations.

4. The food ingredient management method according to claim 2, characterized in that, Sending reheating suggestions for reheatable cooked food in the refrigerator to the target terminal includes: Among the reheatable cooked foods in the refrigerator, target reheatable cooked foods that meet the food composition conditions corresponding to the current dietary pattern are identified; Send a reheating suggestion for the target reheatable cooked food in the refrigerator to the target terminal.

5. The food ingredient management method according to any one of claims 1 to 4, characterized in that, The method further includes: In response to a cooked food discard command sent by the target terminal, the storage time of the target cooked food in the refrigerator is obtained; If the storage time of the target cooked food is less than the safe storage time of the target cooked food, a request to obtain the reason for discarding is sent to the target terminal so that the target terminal returns the reason for discarding the target cooked food. Based on the reason for discarding, determine whether the safe storage time of the target cooked food is incorrect; If the determination result is yes, the safe storage time of the target cooked food is adjusted.

6. The food ingredient management method according to claim 1, characterized in that, The method further includes: In response to the cooked food storage instruction sent by the target terminal, a first storage condition is determined based on the food characteristics of the cooked food to be stored; Obtain environmental information for each storage partition within the refrigerator; Based on the environmental information of each storage partition, a first candidate partition that meets the first storage conditions is determined among the storage partitions of the refrigerator; Based on the characteristics of the food stored in the first candidate partition, a second candidate partition that meets the second storage conditions is determined in the first candidate partition; the second storage conditions are determined based on the user's dietary needs. Based on the environmental information of the second candidate partition, a target storage partition is determined from the second candidate partition; the stability of the environmental information of the target storage partition is higher than the stability of the environmental information of any other candidate partition in the second candidate partition besides the target candidate partition. Send the identifier of the target storage partition to the target terminal.

7. A food ingredient management device, characterized in that, The device includes: The first duration acquisition module is used to acquire the storage duration of each cooked food item stored in the refrigerator. The remaining storage determination module is used to determine the remaining storage time of the cooked food based on the safe storage time and the storage time when the storage time is less than the safe storage time of the cooked food. The first reheating suggestion module is used to determine a reheating suggestion that matches the current state of the cooked food based on the ratio of the storage time to the safe storage time. The early warning sending module is used to send early warning information for the cooked food to the target terminal based on the remaining storage time and the reheating suggestion.

8. An electronic device, characterized in that, It includes a processor and a memory, wherein the memory stores at least one instruction or at least one program, and the at least one instruction or the at least one program is loaded and executed by the processor to implement the food management method as described in any one of claims 1 to 6.

9. A computer-readable storage medium storing at least one instruction or at least one program, the at least one instruction or the at least one program being loaded and executed by a processor to implement the food ingredient management method as described in any one of claims 1 to 6.

10. A computer program, characterized in that, When the computer program is executed by the processor, it implements the food management method according to any one of claims 1 to 6.

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