Control method of refrigeration device, controller, refrigeration device, and storage medium

Abstract

Embodiments of the present application provide a control method, a controller, a refrigeration equipment and a storage medium. The method comprises: receiving a ripening opening instruction; controlling a first illumination parameter and a first temperature parameter of a ripening partition according to the ripening opening instruction, so as to perform ripening processing on food placed in the ripening partition; detecting a ripening state of the food placed in the ripening partition; when the ripening state represents that the food has reached a ripening standard, controlling a transfer assembly to transfer the food in the ripening partition to a fresh-keeping partition, and controlling a second temperature parameter of the fresh-keeping partition to perform fresh-keeping processing on the food transferred to the fresh-keeping partition. Embodiments of the present application are provided with a transfer assembly. After the first illumination parameter and the first temperature parameter complete the ripening of the food, the transfer assembly can transfer the food in the ripening partition to the fresh-keeping partition, thereby improving the space utilization and realizing the ripening and fresh-keeping of the food.

Description

Technical Field

[0001] This application relates to the field of refrigeration equipment technology, and in particular to a control method, controller, refrigeration equipment, and storage medium for refrigeration equipment. Background Technology

[0002] In related technologies, fruits harvested at low maturity and then kept in low-temperature, controlled-atmosphere environments for extended periods after harvest result in slow fruit metabolism. This often leads to commercially available fruits with low sweetness, strong astringency, high firmness, and rotting, severely impacting their edible quality. When users use high temperatures and ethylene to ripen fruits and vegetables, issues such as over-ripening or uneven ripening may occur, affecting fruit quality and resulting in poor taste. Furthermore, ripening and preservation require separate spaces; after ripening, the produce must be consumed immediately or placed in a preservation space. Summary of the Invention

[0003] This application aims to at least solve one of the technical problems existing in the prior art. To this end, this application proposes a control method, controller, refrigeration equipment, and storage medium for a refrigeration device, aiming to improve space utilization while simultaneously accelerating the ripening and preserving of food.

[0004] In a first aspect, embodiments of this application provide a control method for a refrigeration device, the refrigeration device being provided with a cooking zone, a fresh storage zone, and a transfer component, the transfer component being used to transfer food from the cooking zone to the fresh storage zone; the method includes:

[0005] Receive the ripening start command;

[0006] The cooking start command controls the first light parameter and the first temperature parameter of the cooking zone to cook the food placed in the cooking zone.

[0007] Detect the cooking status of the ingredients placed in the cooking zone;

[0008] When the cooked state indicates that the food has reached the cooked standard, the transfer component is controlled to transfer the food from the cooked zone to the fresh storage zone, and the second temperature parameter of the fresh storage zone is controlled to perform fresh storage treatment on the food transferred to the fresh storage zone.

[0009] According to some embodiments of this application, the cooking zone is provided with a light module, which is used to irradiate the food in the cooking zone, and the cooking zone and / or the fresh storage zone is provided with a heating module, which is used to adjust the temperature parameters of the cooking zone and / or the fresh storage zone.

[0010] The step of controlling the first illumination parameter and the first temperature parameter of the maturation zone according to the maturation start command includes:

[0011] The light module is activated according to the cooking start command to irradiate the food in the cooking zone with the target light wavelength and target light intensity;

[0012] The heating module is activated according to the curing start command to control the temperature of the curing zone within the first target temperature range.

[0013] According to some embodiments of this application, the cooking zone is further provided with a detection device, which is used to detect the cooking state of the food; the detection of the cooking state of the food placed in the cooking zone includes:

[0014] Calculate the aging time of the aging process;

[0015] When the cooking time reaches the target time, the detection device is activated to detect the food placed in the cooking zone and obtain the cooking status of the food in the cooking zone.

[0016] According to some embodiments of this application, after detecting the cooking state of the food placed in the cooking zone, the method further includes one of the following:

[0017] When the cooking state indicates that the food has not reached the cooking standard, the light module and the heating module remain on to continue cooking the food placed in the cooking zone.

[0018] When the cooked state indicates that the food has reached the cooked standard, the light module is turned off, while the heating module remains on, so as to control the temperature of the storage zone within the second target temperature range.

[0019] According to some embodiments of this application, the transfer assembly includes a ripening tray and a rotating device, the ripening tray and the rotating device being connected; controlling the transfer assembly to transfer the food from the ripening zone to the storage zone includes:

[0020] The rotating device is controlled to rotate so as to rotate the cooking tray so that the food placed on the cooking tray falls from the cooking tray into the storage compartment.

[0021] Secondly, this application provides a refrigeration device, characterized in that it is provided with a cooking zone, a fresh storage zone, and a transfer component, wherein the transfer component is used to transfer the food from the cooking zone to the fresh storage zone.

[0022] According to some embodiments of this application, the cooking zone is provided with a light module for irradiating the food in the cooking zone, and the cooking zone and / or the fresh storage zone are provided with a heating module for adjusting the temperature parameters of the cooking zone and the fresh storage zone.

[0023] According to some embodiments of this application, the transfer component includes a ripening tray and a rotating device. The ripening tray and the rotating device are connected. The rotating device is used to drive the ripening tray to rotate so that the food placed on the ripening tray falls from the ripening tray to the fresh food storage compartment.

[0024] According to some embodiments of this application, the maturation zone is located above the fresh storage zone, and a shock-absorbing device is provided at the bottom of the fresh storage zone.

[0025] Thirdly, embodiments of this application provide a controller, including: a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the control method for the refrigeration device described in the first aspect when running the computer program.

[0026] Fourthly, embodiments of this application provide a computer-readable storage medium storing computer-executable instructions for performing the control method of the refrigeration device as described in the first aspect above.

[0027] Fifthly, embodiments of this application provide a computer program product, including a computer program or computer instructions, characterized in that the computer program or computer instructions are stored in a computer-readable storage medium, a processor of a computer device reads the computer program or computer instructions from the computer-readable storage medium, and the processor executes the computer program or computer instructions, causing the computer device to perform the control method of the refrigeration device as described in the first aspect above.

[0028] According to the technical solution of the embodiments of this application, at least the following beneficial effects are achieved: The embodiments of this application receive a ripening start command; control the first light parameter and the first temperature parameter of the ripening zone according to the ripening start command to ripen the food placed in the ripening zone; detect the ripening state of the food placed in the ripening zone; when the ripening state indicates that the food has reached the ripening standard, control the transfer component to transfer the food from the ripening zone to the fresh-keeping zone, and control the second temperature parameter of the fresh-keeping zone to store the food transferred to the fresh-keeping zone. Because the embodiments of this application are equipped with a transfer component, after the food has been ripened by the first light parameter and the first temperature parameter, the transfer component can transfer the food from the ripening zone to the fresh-keeping zone, improving space utilization while achieving both ripening and preservation of the food.

[0029] Additional aspects and advantages of this application will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of this application. Attached Figure Description

[0030] The accompanying drawings are used to provide a further understanding of the technical solutions of this application and constitute a part of the specification. They are used together with the embodiments of this application to explain the technical solutions of this application and do not constitute a limitation on the technical solutions of this application.

[0031] Figure 1 This is a schematic diagram of the structure of a refrigeration device provided in one embodiment of this application;

[0032] Figure 2 This is a schematic diagram of the structure of a refrigeration device provided in another embodiment of this application;

[0033] Figure 3 This is a schematic diagram of the structure of a transfer component provided in one embodiment of this application;

[0034] Figure 4 This is a schematic diagram of the structure of a refrigeration device provided in another embodiment of this application;

[0035] Figure 5 This is a flowchart of a control method for a refrigeration device provided in one embodiment of this application;

[0036] Figure 6 This is a flowchart of a control method for a refrigeration device provided in another embodiment of this application;

[0037] Figure 7 This is a bar chart illustrating the effect of different red light treatments on the firmness of avocados, provided in one embodiment of this application.

[0038] Figure 8This is a bar chart illustrating the effect of different red light treatments on the sugar content of avocados, provided in one embodiment of this application.

[0039] Figure 9 This is a flowchart of a control method for a refrigeration device provided in another embodiment of this application;

[0040] Figure 10 This is an overall flowchart of a control method for a refrigeration device provided in one embodiment of this application;

[0041] Figure 11 This is a schematic diagram illustrating the relationship between enzyme activity and fruit changes during fruit ripening, provided in one embodiment of this application.

[0042] Figure 12 This is a schematic diagram of the ripening mechanism provided in one embodiment of this application;

[0043] Figure 13 This is a schematic diagram of the optimal storage temperature and chilling injury temperature of tropical fruits provided in one embodiment of this application;

[0044] Figure 14 This is a schematic diagram of a controller for performing a control method for a refrigeration device according to an embodiment of this application. Detailed Implementation

[0045] The embodiments of this application are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this application, and should not be construed as limiting this application.

[0046] In the description of this application, it should be understood that the orientation descriptions, such as up, down, front, back, left, right, etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application.

[0047] In the description of this application, "several" means one or more, "more than" means two or more, "greater than," "less than," and "exceeding" are understood to exclude the stated number, while "above," "below," and "within" are understood to include the stated number. The use of "first" and "second" in the description is merely for distinguishing technical features and should not be construed as indicating or implying relative importance, or implicitly indicating the number of indicated technical features, or implicitly indicating the order of the indicated technical features.

[0048] In the description of this application, unless otherwise expressly defined, terms such as "setup," "installation," and "connection" should be interpreted broadly, and those skilled in the art can reasonably determine the specific meaning of the above terms in this application in conjunction with the specific content of the technical solution.

[0049] In some cases, fruits are harvested at low maturity and then kept in low-temperature or controlled-atmosphere environments for extended periods after harvest. This slows down fruit metabolism, leading to lower sweetness, stronger astringency, higher firmness, and spoilage in commercially available fruits, severely impacting their edible quality. When users use high temperatures and ethylene to ripen fruits and vegetables, over-ripening or uneven ripening may occur, affecting fruit quality and resulting in poor taste. Furthermore, ripening and preservation require separate spaces; after ripening, the produce must be consumed immediately or placed in a refrigerated environment.

[0050] Red light is crucial for the development of photosynthetic apparatus, promoting plant growth and development by increasing the net photosynthetic rate. Blue light controls chloroplast development, stomatal opening, and branch growth. Different light energies produce different effects; certain light energies can induce chlorophyll decomposition, increase the synthesis of related pigments, and induce the appearance of ethylene peaks, thus achieving a ripening effect. Furthermore, due to the rectilinear propagation of light, only the fruits and vegetables directly exposed to the light will ripen. Different fruits require different light for ripening; for example, red light is most effective for ripening small mangoes, avocados, and kiwifruit, while blue light is more effective for ripening Guifei mangoes, red-skinned longans, and dragon fruit. The respiration of fruits and vegetables is positively correlated with temperature. Within a certain range, increasing temperature can increase the respiration and transpiration rates of fruits. The higher the temperature, the earlier the respiratory climacteric occurs and the shorter its duration, resulting in faster fruit ripening.

[0051] Based on the above, this application proposes a control method, controller, refrigeration equipment, and storage medium for a refrigeration device, aiming to improve space utilization while simultaneously accelerating the ripening and preserving of food.

[0052] The various embodiments of the refrigeration equipment of this application will be further described below with reference to the accompanying drawings.

[0053] like Figure 1 and Figure 2 As shown, Figure 1 This is a schematic diagram of the structure of a refrigeration device provided in one embodiment of this application. Figure 2 This is a schematic diagram of the structure of a refrigeration device provided in another embodiment of this application.

[0054] In one embodiment, the refrigeration equipment 100 is provided with a cooking zone 110, a fresh storage zone 120 and a transfer component 130, the transfer component 130 being used to transfer the food from the cooking zone 110 to the fresh storage zone 120.

[0055] Understandably, the cooking zone 110 is used to cook the food, the fresh storage zone 120 is used to store and preserve the food after cooking, and the transfer component 130 acts as a bridge between the two, automatically transferring the food in the cooking zone 110 to the fresh storage zone 120, thereby achieving a seamless connection between cooking and fresh storage.

[0056] In one embodiment, the cooking zone 110 is provided with a light module 140, which is used to irradiate the food in the cooking zone 110. The cooking zone 110 and / or the fresh storage zone 120 are provided with a heating module 150, which is used to adjust the temperature parameters of the cooking zone 110 and the fresh storage zone 120.

[0057] See Figure 1 The cooking zone 110 is equipped with a light module 140, which uses light of a specific wavelength to irradiate the food, simulating a natural cooking environment and promoting changes in the flavor and texture of the food. At the same time, the cooking zone 110 and / or the storage zone 120 are equipped with a heating module 150, which is used to precisely adjust the temperature parameters to ensure the stability of the cooking and storage process. The heating module 150 can dynamically adjust the heating power according to the real-time monitored temperature data to maintain the target temperature.

[0058] In one embodiment, when the ripening zone 110 and the fresh storage zone 120 are connected, and the ripening zone 110 or the fresh storage zone 120 is provided with a heating module 150, the temperature of the ripening space can be adjusted by the heating module 150 provided in the ripening zone 110 or the fresh storage zone 120 during ripening and fresh storage treatments, and the temperature of the fresh storage space can also be adjusted by the heating module 150 provided in the ripening zone 110 or the fresh storage zone 120.

[0059] In one embodiment, when the ripening zone 110 and the fresh storage zone 120 are not connected, the ripening zone 110 and the fresh storage zone 120 are equipped with heating modules 150. During ripening and fresh storage processes, the temperature of the ripening space can be adjusted by the heating module 150 in the ripening zone 110, and the temperature of the fresh storage space can also be adjusted by the heating module 150 in the fresh storage zone 120.

[0060] In one embodiment, the transfer component 130 includes a ripening tray 131 and a rotating device 132. The ripening tray 131 and the rotating device 132 are connected. The rotating device 132 is used to drive the ripening tray 131 to rotate so that the food placed on the ripening tray 131 falls from the ripening tray 131 to the fresh food storage compartment 120.

[0061] In one embodiment, a cooking tray 131 is used to hold food to be cooked, and a rotating device 132 is connected to the cooking tray 131, enabling the cooking tray 131 to rotate. Once cooking is complete, the rotating device 132 activates, rotating the cooking tray 131 and causing the food to fall naturally into the lower storage compartment 120. This design not only simplifies the transfer process but also avoids contamination or damage that may result from manual operation. The cooking compartment 110 is located above the storage compartment 120, facilitating the natural fall of food into the storage compartment 120 by gravity, while also reducing mechanical complexity.

[0062] In one embodiment, the maturation zone 110 is located above the fresh storage zone 120. The bottom of the fresh storage zone 120 is provided with a shock-absorbing device. The shock-absorbing device at the bottom of the fresh storage zone 120 is used to absorb external vibrations or minor vibrations generated during equipment operation, thereby protecting the food stored in the fresh storage zone 120 and ensuring that its texture and flavor are not affected.

[0063] In one embodiment, the refrigeration equipment 100 is also equipped with a fan 180 and a temperature and humidity sensor 160. The fan 180, in conjunction with the heating module 150, can accelerate the time for the temperature inside the ripening zone 110 and the fresh storage zone 120 to reach the target level, making the internal temperature more uniform. The temperature and humidity sensor 160 can monitor the temperature inside the ripening zone 110 and the fresh storage zone 120 in real time, and can make adjustments in real time according to the monitored temperature.

[0064] See Figures 1 to 2 The refrigeration equipment 100 is also equipped with a heat preservation component 170 and a cover plate 210. The heat preservation component 170 is located in the middle of the cover plate 210 and the curing zone 110, and is used to keep the curing zone 110 warm. When the curing zone 110 is connected to the fresh storage zone 120, the heat preservation component 170 can also keep the fresh storage zone 120 warm.

[0065] In one embodiment, the food is placed in a ripening tray 131 within the space. A heating element is provided at the top of the space to raise the temperature to 12°C. A fan 180 circulates the heat to ensure even heat distribution and maintain a stable temperature of 12°C. Insulation elements 170 are provided around the outer perimeter of the upper cover to maintain the space temperature. The ripening module at the top of the space is activated simultaneously with the heating, and the ripening of the food is promoted by combining heating with light. After the fruit is ripe, the food is transferred to the storage space below by manual or automatic means. When the transfer is automatic, the appearance of the food is collected in real time by a camera device 110 at the top. Once the ripening standard is reached, it is determined that the ripening endpoint has been reached. A rotating device 132 drives the ripening tray 131 to flip and drop the food. The rotating device 132 is driven by a motor. A shock-absorbing device, such as a silicone pad, is provided at the bottom of the drawer.

[0066] In one embodiment, a camera device 110 is installed inside the curing zone 110 to periodically capture images or spectral data inside the curing zone 110. The camera device 110 can be a high-definition camera, or a hyperspectral or multispectral device.

[0067] In one embodiment, the illumination module 140 is provided with three regional light source units. In order to ensure the required hardness and sweetness of the ripening process, the minimum average light intensity needs to reach 45 μmol / m² / s. Since the light intensity at the edge is the minimum and the light intensity at the center is the maximum, it needs to be greater than or equal to 75 μmol / m² / s. Therefore, the illumination intensity of the illumination module 140120 located in the middle of the ripening zone 110110 is greater than or equal to 75 μmol / m² / s, and the average illumination intensity of the illumination module 140120 is greater than or equal to 45 μmol / m² / s.

[0068] See Figure 3 , Figure 3 This is a schematic diagram of the structure of a transfer component provided in one embodiment of this application.

[0069] In one embodiment, the cooking zone 110 and the fresh storage zone 120 are respectively arranged on the left and right sides inside the refrigeration equipment 100. The cooking zone 110 is provided with an inclined bottom plate, and the height of the side of the bottom plate closer to the fresh storage zone 120 is lower than the height of the other side. After the food is cooked, it can slide down the bottom plate to the fresh storage zone 120. A transfer component 130 is provided between the cooking zone 110 and the fresh storage zone 120. After the food is cooked in the cooking zone 110, the transfer component 130 is opened, and the food slides down the inclined bottom plate of the cooking zone to the fresh storage zone 120.

[0070] Figure 4 This is a schematic diagram of the structure of a refrigeration device provided in another embodiment of this application.

[0071] In one embodiment, the ripening and fresh-keeping space 410, consisting of the ripening section 110 and the fresh-keeping section 120, can be installed on the door of the refrigeration equipment 100 or in a drawer of the refrigeration equipment 100. The ripening and fresh-keeping space 410 can be opened and closed by the start button 420.

[0072] Based on the hardware structure and principle of the refrigeration equipment in the above embodiments, the following presents various embodiments of the control method of the refrigeration equipment of this application.

[0073] like Figure 5 As shown, Figure 5 This is a flowchart of a control method for a refrigeration device provided in one embodiment of this application; the control method for the refrigeration device may include, but is not limited to, steps S510, S520, S530 and S540.

[0074] Step S510: Receive the ripening start command;

[0075] Step S520: Control the first light parameter and the first ripening activation parameter of the ripening zone according to the ripening activation command, so as to ripen the food placed in the ripening zone.

[0076] Step S530: Detect the cooking status of the ingredients placed in the cooking zone;

[0077] Step S540: When the cooking state indicates that the food has reached the cooking standard, the control transfer component transfers the food from the cooking zone to the fresh storage zone, and controls the second temperature parameter of the fresh storage zone to perform fresh storage treatment on the food transferred to the fresh storage zone.

[0078] In one embodiment, the system monitors the opening and closing status of the ripening partition in real time using sensors (such as magnetic switches, photoelectric sensors, etc.) installed on the ripening partition. When the sensor detects that the ripening partition changes from the open state to the closed state, it generates a door closing command signal. After receiving the door closing command signal, the system determines that new ingredients may be stored in the ripening partition. In order to ensure that the ingredients can immediately enter a suitable storage environment after being stored, the system generates a ripening start command.

[0079] In one embodiment, the user can send operation instructions to the system through devices such as a control panel or a mobile APP. The operation instructions can be to manually select the type of food or set storage parameters (such as light and temperature). After receiving the operation instructions triggered by the user, the system will generate a corresponding ripening start instruction based on the instruction content. The ripening start instruction will activate the mode or parameter settings specified by the user to make the environmental conditions in the ripening zone meet the user's needs.

[0080] It should be noted that the light and temperature parameters of the cooking zone are key control factors in the cooking process. The light intensity and wavelength may affect the chemical reaction of the food, while the temperature directly affects the cooking speed and effect. The system adjusts the light and temperature of the cooking zone according to the cooking parameters sent by the cloud server through the processing unit and communication unit to meet the cooking requirements of the food.

[0081] It should be noted that a camera device is installed inside the cooking zone to periodically capture images or spectral data of the cooking zone. The camera device can be a high-definition camera, or a hyperspectral or multispectral device. The system analyzes the acquired image information or spectral data through an algorithm. The algorithm will identify the cooking status of the food in the image based on the shape, color, texture and other characteristics of the food, and detect the cooking status of the food placed in the cooking zone.

[0082] In one embodiment, once the ingredients reach the ripening standard, the system transfers the ingredients from the ripening zone to the fresh storage zone via a transfer component. In this embodiment, the transfer component is provided so that after the ingredients have finished ripening, the transfer component can transfer the ingredients from the ripening zone to the fresh storage zone, thereby improving space utilization and achieving both ripening and preservation of the ingredients.

[0083] It should be noted that the temperature parameters of the fresh food storage zone will be adjusted according to the fresh food storage requirements. The first temperature parameter and the second temperature parameter can be the same or different, and can be adjusted according to the actual situation.

[0084] In one embodiment, the system obtains the current state of the door through a switch sensor or switch detection mechanism installed on the refrigerator door. The system controls the light module to stop irradiating the food with the target light wavelength to avoid unnecessary light interference when the user views or takes the food. At the same time, the timer is paused to avoid insufficient irradiation time for the food, which would reduce the ripening effect. When the switch is in the closed state, the system controls the light module to continue irradiating the food with the target light wavelength to maintain the freshness or ripening process of the food. The system resumes the previously paused timer to ensure the accuracy of the irradiation duration and guarantee the ripening effect of the food.

[0085] In addition, it is understood that the type of door switch sensor for refrigeration equipment can be a mechanical switch, a reed switch, a capacitive sensor, an inductive sensor, an ultrasonic sensor, or other types of door switch sensors for refrigeration equipment. The embodiments of this application do not limit the specific type of door switch sensor for refrigeration equipment.

[0086] like Figure 6 As shown, Figure 6 This is a flowchart of a control method for a refrigeration device provided in another embodiment of this application; regarding the above step S520, controlling the first illumination parameter and the first temperature parameter of the curing zone according to the curing start command may include, but is not limited to, steps S610 and S620.

[0087] Step S610: Activate the light module according to the cooking start command to irradiate the food in the cooking zone with the target light wavelength and target light intensity;

[0088] Step S620: Start the heating module according to the curing start command to control the temperature of the curing zone within the first target temperature range.

[0089] In one embodiment, the illumination module is activated according to the cooking start command. Then, based on the type of food and cooking requirements, a specific light wavelength and intensity are selected to irradiate the food in the cooking zone. The system can obtain image information or spectral data of the type of food through, but is not limited to, a high-definition camera, a hyperspectral or multispectral device. The system then analyzes the image information or spectral data to obtain the target light wavelength and target light intensity.

[0090] The intensity of red light is shown in Table 1:

[0091]

[0092]

[0093] Table 1

[0094] In one embodiment, 7-ripe small mangoes treated with 12°C+red light can be ripened in 2 days, resulting in a rich aroma, a 20% decrease in hardness, and a 15% increase in sweetness; 7-ripe small mangoes treated with 12°C+blue light for 2 days have a lower ripeness than the red light group; therefore, red light is used as the ripening light.

[0095] See Figures 7 to 8 , Figure 7 This is a bar chart illustrating the effect of different red light treatments on the firmness of avocados, provided in one embodiment of this application. Figure 8 This is a bar chart illustrating the effect of different red light treatments on the sugar content of avocados, according to one embodiment of this application.

[0096] In one embodiment, avocados were irradiated with low, medium, and high intensity red light, respectively. Under high intensity light, after two days of ripening, the sugar content of the avocados increased by 54.55%, and the firmness decreased by 74%. Under medium intensity light, the sugar content increased by 50.00%, and the firmness decreased by 68%. Under low intensity light, the sugar content increased by 50.00%, and the firmness decreased by 58%. Therefore, high intensity red light (45 μmol / m² / s) was chosen to increase the sugar content and decrease the firmness of the avocados.

[0097] In one embodiment, after ripening at a high temperature of 25°C, although bananas, mangoes, and avocados all showed high maturity, the banana peel developed large areas of dark spots (overripe, prone to internal blackening and rotting), the mango peel showed obvious signs of anthracnose, and while the avocado peel appeared normal externally, localized rot was clearly visible in the sliced ​​flesh. After ripening at an excessively low temperature of 4°C, large areas of green remained on the peels of the bananas, mangoes, and avocados, indicating low maturity at 4°C. Furthermore, the bananas and mangoes showed localized blackening, demonstrating significant chilling injury. After ripening at 12°C, most of the green areas on the peels of the bananas, mangoes, and avocados faded, indicating good maturity. The peels of all three fruits were clean, without obvious black spots or anthracnose, and the avocado slices showed good flesh quality and no rot. Therefore, based on the above experimental results, it is verified that using a low temperature of 12℃ to ripen and store fruits can not only give the fruits a better degree of maturity, but also help preserve the fruits, ensure the quality of the fruits, and prevent the fruits from being damaged by cold damage due to excessively low temperatures, or from being rotten or developing anthracnose due to high temperatures. Thus, the first target temperature range can be obtained as less than or equal to 12 degrees Celsius.

[0098] like Figure 9 As shown, Figure 9 This is a flowchart of a control method for a refrigeration device provided in another embodiment of this application; regarding the above step S530, detecting the cooking state of the food placed in the cooking zone may include, but is not limited to, steps S910 and S920.

[0099] Step S910: Calculate the maturation time for the maturation treatment;

[0100] Step S920: When the cooking time reaches the target time, start the detection device to detect the food placed in the cooking zone and obtain the cooking status of the food in the cooking zone.

[0101] It should be noted that the start time for timing refers to the time after the light module of the cooking zone irradiates the food with the target light wavelength and target light intensity, and the heating module controls the temperature of the cooking zone within the first target temperature range, and the timing begins to calculate the cooking time.

[0102] In one embodiment, after the food is irradiated with the target light wavelength and the target light intensity, the timer starts timing. When the light module is turned off, the timer stops timing and the accumulated time of the timer is reset to zero. When the food is irradiated with the target light wavelength and the target light intensity again, the timer starts timing again.

[0103] In one embodiment, the detection device can be a spectral imaging module. The spectral imaging module acquires the spectral information of the food and determines the ripeness of the food from the spectral information. Since the spectral information is an important feature for determining the hardness of the food, the spectral information can be used to identify the ripeness of the food. By inputting the spectral information into a preset hardness recognition model, the hardness recognition model is analyzed and calculated, and then the target food hardness information corresponding to the spectral information is output. Finally, the ripeness of the food is determined based on the target food hardness information, thereby obtaining the ripening state of the food in the ripening zone.

[0104] It should be noted that the preset hardness recognition model can be a hardness recognition model obtained through pre-training, a hardness recognition model obtained by training the model on a large-scale dataset, or a hardness recognition model obtained by fine-tuning on a target dataset. This application does not impose specific restrictions on the method of obtaining the preset hardness recognition model.

[0105] In one embodiment, after detecting the cooking state of the food placed in the cooking zone, the method further includes one of the following:

[0106] When the cooking status indicates that the food has not reached the cooking standard, keep the light and heating modules on to continue cooking the food placed in the cooking zone.

[0107] When the cooking status indicates that the food has reached the cooking standard, turn off the light module and keep the heating module on to control the temperature of the storage zone within the second target temperature range.

[0108] In one embodiment, if the cooking status detection result indicates that the food has not reached the cooking standard, the system will keep the lighting module and heating module running to continue cooking the food. The lighting module provides suitable lighting conditions to promote the chemical reaction of the food, while the heating module ensures that the temperature of the cooking zone remains stable within the first target range to accelerate the cooking process.

[0109] In one embodiment, if the cooking status detection result indicates that the food has reached the cooking standard, the system will turn off the light module to stop the cooking process. Simultaneously, the heating module will remain on to control the temperature of the storage zone within the second target temperature range, thereby extending the shelf life of the food. The temperature of the storage zone will be adjusted according to the food's storage requirements.

[0110] In one embodiment, controlling the transfer component to transfer food from the cooking zone to the fresh-keeping zone includes:

[0111] The rotating device is controlled to rotate and cause the cooking tray to flip, so that the food placed on the cooking tray falls from the cooking tray to the storage compartment.

[0112] In one embodiment, when the cooked state indicates that the food has reached the cooked standard, the rotating device is controlled to rotate to drive the cooking tray to flip. The rotation device is started gradually to ensure that the cooking tray can be flipped smoothly and to avoid damage to the food during the flipping process. When the cooking tray is flipped to a certain angle, the food will naturally slide off the cooking tray due to gravity. The system can monitor the falling of the food in real time through sensors to ensure that all the food has been successfully transferred to the storage compartment. After the food falls into the storage compartment, the system will adjust the environmental parameters of the storage compartment, such as temperature and humidity, according to the storage requirements to ensure that the food is stored under the best conditions. The environmental parameters of the storage compartment can be monitored in real time by sensors and dynamically adjusted by the control system.

[0113] like Figure 10 As shown, Figure 10 This is an overall flowchart of a control method for a refrigeration device provided in one embodiment of this application.

[0114] Step S1001: Add the ingredients;

[0115] Step S1002: Close the curing zone door. If yes, proceed to step S1003; otherwise, repeat this step.

[0116] Step S1003: Start the curing process;

[0117] Step S1004: Read the ripening zone temperature T1;

[0118] Step S1005: Is T1 equal to 12℃? If yes, proceed to step S1007; otherwise, proceed to step S1006.

[0119] Step S1006: Turn on the heating wire and fan;

[0120] Step S1007: Has the curing process reached 48 hours? If yes, proceed to step S1008; otherwise, proceed to step S1003.

[0121] Step S1008: Turn off the red light;

[0122] Step S1009: Is it ripening? If yes, proceed to step S1010; if no, proceed to step S1007.

[0123] Step S1010: Read the temperature T2 of the fresh food storage zone;

[0124] If step S1011 and T2 are equal to 12℃, then proceed to step S1013; otherwise, proceed to step S1012.

[0125] Step S1012: Turn on the heating wire and fan;

[0126] Step S1013: Food preservation.

[0127] In one embodiment, after placing the food in, the cooking zone door is closed. If the door is not closed, the closing operation is repeated until the door is closed. After cooking starts, the temperature T1 of the cooking zone is monitored in real time. If T1 is not equal to 12°C, the heating wire and fan are turned on to adjust the temperature; if T1 is equal to 12°C, the cooking time is monitored again. When the cooking time reaches 48 hours, the red light is turned off. If it is confirmed that the food is cooked, the storage stage begins, and the temperature T2 of the storage zone is read. If T2 is not equal to 12°C, the heating wire and fan are turned on again to adjust the temperature; if T2 is equal to 12°C, the storage of the food is complete.

[0128] like Figure 11 As shown, Figure 11 This is a schematic diagram illustrating the relationship between enzyme activity and fruit changes during fruit ripening, provided in one embodiment of this application.

[0129] In one embodiment, high temperature and ethylene can enhance the respiration and metabolism of the fruit, increase ethylene release, and thus promote fruit ripening; temperature fluctuations, carbon dioxide, light, and physical stress also play a role. When the fruit ripens, starch hydrolysase and sucrose synthase hydrolyze starch, accumulate sucrose, and increase sweetness; pigment-related enzymes promote fruit color change; aroma synthesis-related enzymes enable the fruit to develop aroma; pectin-degrading enzymes and cellulose-degrading enzymes soften the fruit, ultimately achieving different levels of edible ripeness.

[0130] like Figure 12 As shown, Figure 12 This is a schematic diagram of the ripening mechanism provided in one embodiment of this application.

[0131] It should be noted that fruit ripening mechanisms can be divided into two types: light-induced ripening and variable-temperature ripening. Light-induced ripening uses red, blue, and ultraviolet light to promote an increase in fruit pigments and the ripening hormones ethylene and abscisic acid. Variable-temperature ripening, through ripening at 12℃ to 15℃ and storage at 2℃ to 8℃, activates fruit ripening hormones and amylase activity, while also preventing chilling injury. Both methods ultimately induce an increase in fruit pigments, a decrease in pectin, and an increase in sugar content and aroma, achieving low-temperature fruit ripening.

[0132] like Figure 13 As shown, Figure 13 This is a schematic diagram of the optimal storage temperature and chilling injury temperature of tropical fruits provided in one embodiment of this application.

[0133] Specifically, the information on the storage of several tropical fruits covers six fruits, including bananas, pineapples, and mangoes. It lists the optimal storage temperature, chilling injury temperature, and the significant characteristics of chilling injury, such as discoloration of the peel, appearance of lesions, and abnormalities in the flesh. This allows us to understand the temperature requirements for storage and the manifestations of low-temperature damage in different tropical fruits.

[0134] Based on the control methods of the refrigeration equipment in the above embodiments, the following presents various embodiments of the controller, refrigeration equipment, computer-readable storage medium, and computer program product of this application.

[0135] like Figure 14 As shown, Figure 14 This is a schematic diagram of a controller for performing a control method for a refrigeration device according to an embodiment of this application. The controller 1400 implemented in this application includes: a processor 1410, a memory 1420, and a computer program stored in the memory 1420 and executable on the processor 1410, wherein... Figure 14 The example uses a processor 1410 and a memory 1420.

[0136] Processor 1410 and memory 1420 can be connected via a bus or other means. Figure 14 Taking the example of a connection between China and Israel via a bus.

[0137] Memory 1420, as a non-transitory computer-readable storage medium, can be used to store non-transitory software programs and non-transitory computer-executable programs. Furthermore, memory 1420 may include high-speed random access memory, and may also include non-transitory memory, such as at least one disk storage device, flash memory device, or other non-transitory solid-state storage device. In some embodiments, memory 1420 may optionally include remotely located memories 1420 relative to processor 1410, which can be connected to controller 1400 via a network. Examples of such networks include, but are not limited to, the Internet, intranets, local area networks, mobile communication networks, and combinations thereof.

[0138] Those skilled in the art will understand that Figure 14 The device structure shown does not constitute a limitation on the controller 1400 and may include more or fewer components than shown, or combine certain components, or have different component arrangements.

[0139] exist Figure 14In the controller 1400 shown, the processor 1410 can be used to call the control program stored in the memory 1420, thereby implementing the control method of the refrigeration device described above. Specifically, the non-transitory software program and instructions required to implement the control method of the refrigeration device in the above embodiment are stored in the memory 1420. When executed by the processor 1410, the control method of the refrigeration device in the above embodiment is executed.

[0140] It is worth noting that, since the controller 1400 of this application embodiment can execute the control method of the refrigeration equipment of any of the above embodiments, the specific implementation method and technical effect of the controller 1400 of this application embodiment can refer to the specific implementation method and technical effect of the control method of the refrigeration equipment of any of the above embodiments.

[0141] Furthermore, one embodiment of this application also provides a refrigeration device, which includes the controller described in the above embodiment.

[0142] It is worth noting that, since the refrigeration device of this application embodiment includes the controller of the above embodiment, and the controller of the above embodiment can execute the control method of the refrigeration device of any of the above embodiments, the specific implementation method and technical effect of the refrigeration device of this application embodiment can refer to the specific implementation method and technical effect of the control method of the refrigeration device of any of the above embodiments.

[0143] Furthermore, one embodiment of this application also provides a computer-readable storage medium storing computer-executable instructions for performing the control method of the refrigeration device described above. Exemplarily, the above-described method is executed... Figures 4 to 5 , Figures 8 to 9 The methods and steps in the text.

[0144] It is worth noting that, since the computer-readable storage medium of this application embodiment can execute the control method of the refrigeration device of any of the above embodiments, the specific implementation and technical effects of the computer-readable storage medium of this application embodiment can be referred to the specific implementation and technical effects of the control method of the refrigeration device of any of the above embodiments.

[0145] Furthermore, one embodiment of this application also provides a computer program product, including a computer program or computer instructions, which are stored in a computer-readable storage medium. A processor of a computer device reads the computer program or computer instructions from the computer-readable storage medium and executes the computer program or computer instructions, causing the computer device to perform the aforementioned control method for the refrigeration device. Exemplarily, the above-described method is performed... Figures 4 to 5 , Figures 8 to 9 The methods and steps in the text.

[0146] It is worth noting that, since the computer program product of this application embodiment can execute the control method of the refrigeration equipment of any of the above embodiments, the specific implementation method and technical effect of the computer program product of this application embodiment can refer to the specific implementation method and technical effect of the control method of the refrigeration equipment of any of the above embodiments.

[0147] It will be understood by those skilled in the art that all or some of the steps and systems in the methods disclosed above can be implemented as software, firmware, hardware, and suitable combinations thereof. Some or all of the physical components can be implemented as software executed by a processor, such as a central processing unit, digital signal processor, or microprocessor, or as hardware, or as an integrated circuit, such as an application-specific integrated circuit. Such software can be distributed on a computer-readable medium, which can include computer storage media (or non-transitory media) and communication media (or transient media). As is known to those skilled in the art, the term computer storage media includes volatile and non-volatile, removable and non-removable media implemented in any method or technology for storing information (such as computer-readable instructions, data structures, program modules, or other data). Computer storage media includes, but is not limited to, RAM, ROM, EEPROM, flash memory or other memory technologies, CD-ROM, digital versatile disc (DVD) or other optical disc storage, magnetic cartridges, magnetic tape, disk storage or other magnetic storage devices, or any other medium that can be used to store desired information and is accessible to a computer. Furthermore, as is known to those skilled in the art, communication media typically include computer-readable instructions, data structures, program modules, or other data in modulated data signals such as carrier waves or other transmission mechanisms, and may include any information delivery medium.

[0148] It should be understood that in this application, "at least one (item)" means one or more, and "more than" means two or more. "And / or" is used to describe the relationship between related objects, indicating that three relationships can exist. For example, "A and / or B" can represent three cases: only A exists, only B exists, and both A and B exist simultaneously, where A and B can be singular or plural. The character " / " generally indicates that the preceding and following related objects are in an "or" relationship. "At least one (item) of the following" or similar expressions refer to any combination of these items, including any combination of single or plural items. For example, at least one (item) of a, b, or c can represent: a, b, c, "a and b", "a and c", "b and c", or "a and b and c", where a, b, and c can be single or multiple.

[0149] In the several embodiments provided in this application, it should be understood that the disclosed systems, instruments, and methods can be implemented in other ways. For example, the instrument embodiments described above are merely illustrative; for instance, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the shown or discussed mutual couplings, direct couplings, or communication connections may be through some interfaces; indirect couplings or communication connections between instruments or units may be electrical, mechanical, or other forms. Units described as separate components may or may not be physically separate, and components shown as units may or may not be physical units, i.e., they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0150] It should also be understood that the various implementation methods provided in this application can be combined arbitrarily to achieve different technical effects.

[0151] The above provides a detailed description of the preferred embodiments of this application. However, this application is not limited to the above-described embodiments. Those skilled in the art can make various equivalent modifications or substitutions without departing from the spirit of this application. All such equivalent modifications or substitutions are included within the scope defined by the claims of this application.

Claims

1. A control method for a refrigeration device, characterized in that, The refrigeration equipment includes a cooking zone, a fresh storage zone, and a transfer component. The transfer component is used to transfer food from the cooking zone to the fresh storage zone. The method includes: Receive the ripening start command; The cooking start command controls the first light parameter and the first temperature parameter of the cooking zone to cook the food placed in the cooking zone. Detect the cooking status of the ingredients placed in the cooking zone; When the cooked state indicates that the food has reached the cooked standard, the transfer component is controlled to transfer the food from the cooked zone to the fresh storage zone, and the second temperature parameter of the fresh storage zone is controlled to perform fresh storage treatment on the food transferred to the fresh storage zone.

2. The method according to claim 1, characterized in that, The cooking zone is equipped with a light module for irradiating the food in the cooking zone. The cooking zone and / or the fresh storage zone are equipped with a heating module for adjusting the temperature parameters of the cooking zone and / or the fresh storage zone. The step of controlling the first illumination parameter and the first temperature parameter of the maturation zone according to the maturation start command includes: The light module is activated according to the cooking start command to irradiate the food in the cooking zone with the target light wavelength and target light intensity; The heating module is activated according to the curing start command to control the temperature of the curing zone within the first target temperature range.

3. The method according to claim 2, characterized in that, The cooking zone is also equipped with a detection device for detecting the cooking state of the food; detecting the cooking state of the food placed in the cooking zone includes: Calculate the aging time of the aging process; When the cooking time reaches the target time, the detection device is activated to detect the food placed in the cooking zone and obtain the cooking status of the food in the cooking zone.

4. The method according to claim 3, characterized in that, After detecting the cooking state of the food placed in the cooking zone, the method further includes one of the following: When the cooking state indicates that the food has not reached the cooking standard, the light module and the heating module remain on to continue cooking the food placed in the cooking zone. When the cooked state indicates that the food has reached the cooked standard, the light module is turned off, while the heating module remains on, so as to control the temperature of the storage zone within the second target temperature range.

5. The method according to claim 2, characterized in that, The transfer assembly includes a curing tray and a rotating device, wherein the curing tray and the rotating device are connected. The control of the transfer component to transfer the food from the cooking zone to the storage zone includes: The rotating device is controlled to rotate so as to rotate the cooking tray so that the food placed on the cooking tray falls from the cooking tray into the fresh food storage area.

6. A refrigeration device, characterized in that, The facility includes a cooking zone, a fresh storage zone, and a transfer component. The transfer component is used to transfer ingredients from the cooking zone to the fresh storage zone.

7. The refrigeration equipment according to claim 6, characterized in that, The cooking zone is equipped with a light module for irradiating the food in the cooking zone. The cooking zone and / or the fresh storage zone are equipped with a heating module for adjusting the temperature parameters of the cooking zone and the fresh storage zone.

8. The refrigeration equipment according to claim 6, characterized in that, The transfer assembly includes a ripening tray and a rotating device. The ripening tray and the rotating device are connected. The rotating device is used to rotate the ripening tray so that the food placed on the ripening tray falls from the ripening tray to the fresh food storage area.

9. The refrigeration equipment according to claim 8, characterized in that, The maturation zone is located above the fresh storage zone, and the bottom of the fresh storage zone is equipped with a shock-absorbing device.

10. A controller, characterized in that, include: The device includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor, when executing the computer program, performs a control method for a refrigeration device as described in any one of claims 1 to 5.

11. A computer-readable storage medium, characterized in that: The device stores computer-executable instructions for performing a control method for a refrigeration device as described in any one of claims 1 to 5.

12. A computer program product, comprising a computer program or computer instructions, characterized in that, The computer program or the computer instructions are stored in a computer-readable storage medium. The processor of the computer device reads the computer program or the computer instructions from the computer-readable storage medium and executes the computer program or the computer instructions, causing the computer device to perform the control method of the refrigeration device as described in any one of claims 1 to 5.

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