Method and device for controlling front light source in foodstuff refrigeration equipment, equipment and storage medium

Abstract

The application relates to the technical field of refrigeration equipment, and discloses a method for controlling a surface light source in food material refrigeration equipment, the surface light source comprising two or more kinds of lamp beads arranged in an interlaced mode, the method comprising the following steps: determining a current food material freshness degree value in a set area of the food material refrigeration equipment; determining a first current control value corresponding to each lamp bead matched with the current food material freshness degree value; and controlling the corresponding lamp bead to operate according to the first current control value in the case of determining that a door of the food material refrigeration equipment is opened. The method can improve the intelligence of the food material refrigeration equipment and provide a user with a more flexible, changeable and beautiful surface light source experience. The application further discloses a device for controlling a surface light source in food material refrigeration equipment, food material refrigeration equipment and a storage medium.

Description

Technical Field

[0001] This application relates to the field of refrigeration equipment technology, for example to a method, apparatus, equipment and storage medium for controlling surface light sources in food refrigeration equipment. Background Technology

[0002] Currently, with the rapid development of science and technology, the functions of food refrigeration equipment such as refrigerators, freezers, and wine cabinets have become more diverse. Inside these refrigeration devices, lighting devices, such as surface light sources, are often installed to ensure internal illumination. To make the interior of the refrigeration equipment appear clean and maintain a lower temperature, most surface light sources for food refrigeration equipment currently use a cool color scheme, such as warm white, neutral white, or cool white. The corresponding LED light color temperatures are 2700K-4500K, 4500K-6500K, and above 6500K, respectively.

[0003] LED surface light sources can be round, ring-shaped, square, rectangular, triangular, etc. The color temperature of LED lights is variable, meaning the color temperature of the LED surface light source is adjustable. However, currently, most surface light sources in food refrigeration equipment have a single preset color temperature that cannot be adjusted. Furthermore, when the color temperature and brightness of the surface light source in a food refrigeration device are high, it can cause visual stimulation for refrigerator users in nighttime environments, resulting in a poor user experience.

[0004] It should be noted that the information disclosed in the background section above is only used to enhance the understanding of the background of this application, and therefore may include information that does not constitute prior art known to those skilled in the art. Summary of the Invention

[0005] To provide a basic understanding of some aspects of the disclosed embodiments, a brief summary is given below. This summary is not intended as a general commentary, nor is it intended to identify key / important components or describe the scope of protection of these embodiments, but rather as a prelude to the detailed description that follows.

[0006] This disclosure provides a method, apparatus, and device for controlling a surface light source in a food refrigeration equipment, thereby improving the intelligence of the food refrigeration equipment. The surface light source includes two or more types of LED beads arranged in an alternating pattern.

[0007] In some embodiments, the method includes:

[0008] Determine the current freshness level of the food in a designated area within the food refrigeration equipment;

[0009] Determine the first current control value corresponding to each LED bead that matches the current freshness value of the ingredients;

[0010] If the door of the food refrigeration equipment is found to be open, the corresponding LED bead is controlled to operate based on the first current control value.

[0011] In some embodiments, determining the current freshness value of food within a designated area of ​​the food refrigeration equipment includes:

[0012] The current odor score is obtained based on the concentration of organic VOCs in the designated area.

[0013] Based on the storage time of each ingredient in the designated area, obtain the current time score for each ingredient;

[0014] Based on the current odor score and the current time score of each ingredient, the current freshness value of the ingredients in the designated area is obtained.

[0015] In some embodiments, obtaining the current odor score includes:

[0016] Acquire and save the VOCs concentration uploaded by the odor collection device;

[0017] When the trigger time corresponding to the update cycle is reached, the VOCs concentration in the current update cycle is filtered and calibrated to obtain the current odor score corresponding to the current update cycle.

[0018] In some embodiments, obtaining the current time score for each ingredient includes:

[0019] The system obtains the current storage time of the food ingredients placed in the food refrigeration equipment, as well as the corresponding shelf-life information, reported by the food clamp. The food clamp obtains the attribute status information of each type of food ingredient through radio frequency identification (RFID), which includes: type information, storage time, and shelf-life information.

[0020] Based on the current storage time and shelf-life information, obtain the current time score for the current ingredient.

[0021] In some embodiments, obtaining the current freshness value of the ingredients corresponding to a designated area includes:

[0022] Determine the current weight coefficients corresponding to two or more attribute status information for each ingredient;

[0023] Determine the current freshness score for each ingredient based on the current odor score, current time score, and current weighting coefficient.

[0024] Based on the current freshness rating and weighting coefficient of each ingredient, the current freshness value of the ingredients in the designated area is obtained.

[0025] In some embodiments, determining the current weight coefficients corresponding to two or more attribute information for each ingredient includes:

[0026] Based on the current attribute status data of the ingredients, a predicted output value is obtained based on the constructed spoilage prediction model. The spoilage prediction model is learned and trained based on the ingredient attribute feature vector, which is constructed based on user behavior data, ingredient refrigeration equipment environment data, and ingredient attribute status data.

[0027] Based on the predicted output value, the previous weight coefficient is dynamically adjusted to obtain the current weight coefficient.

[0028] In some embodiments, controlling the operation of the corresponding LED based on a first current control value includes:

[0029] Obtain the current time and determine the second current control value corresponding to each LED that matches the current time;

[0030] If it is determined that the door of the food refrigeration equipment is open, the surface light source is started and operated in a gradual brightening mode with the first current control value as the target value.

[0031] When the current operating control value corresponding to each LED reaches the first current control value, the corresponding LED is controlled to operate according to the second current control value.

[0032] In some embodiments, the apparatus includes a processor and a memory storing program instructions, the processor being configured to execute, when running the program instructions, the surface light source control method for a food refrigeration device as described above.

[0033] In some embodiments, the device includes: a device body; and a surface light source control device, as described above for food refrigeration equipment, installed on the device body.

[0034] The method, apparatus, and device for controlling surface light sources in food refrigeration equipment provided in this disclosure can achieve the following technical effects:

[0035] The surface light source in the food refrigeration equipment includes two or more types of LED beads arranged in an alternating pattern. This allows for the determination of a first current control value for each LED bead based on the current freshness level of the food within a designated area of ​​the refrigeration equipment. When the door of the refrigeration equipment is opened, the corresponding LED bead is controlled according to this first current control value. This allows the color temperature of the surface light source to be controlled based on the freshness of the food, thus indicating the health status of the food within the refrigeration equipment. This further enhances the intelligence of the food refrigeration equipment and provides users with a more flexible, versatile, and aesthetically pleasing surface light source experience.

[0036] The above general description and the description below are exemplary and illustrative only and are not intended to limit this application. Attached Figure Description

[0037] One or more embodiments are illustrated by way of example with reference to the accompanying drawings. These illustrations and drawings do not constitute a limitation on the embodiments. Elements having the same reference numerals in the drawings are shown as similar elements. The drawings are not to be scaled. And wherein:

[0038] Figure 1 This is a schematic diagram of the electrical structure of a food refrigeration device provided in an embodiment of this disclosure;

[0039] Figure 2 This is a schematic diagram of a surface light source control method for a food refrigeration device provided in an embodiment of this disclosure;

[0040] Figure 3 This is a schematic diagram of a surface light source control method for a food refrigeration device provided in an embodiment of this disclosure;

[0041] Figure 4 This is a schematic diagram of a surface light source control method for a food refrigeration device provided in an embodiment of this disclosure;

[0042] Figure 5 This is a schematic diagram of a surface light source control device for a food refrigeration equipment provided in this embodiment of the present disclosure;

[0043] Figure 6 This is a schematic diagram of a surface light source control device for a food refrigeration equipment provided in this embodiment of the present disclosure;

[0044] Figure 7 This is a schematic diagram of a surface light source control device for a food refrigeration equipment provided in this embodiment of the present disclosure;

[0045] Figure 8 This is a schematic diagram of a device provided in an embodiment of this disclosure. Detailed Implementation

[0046] To provide a more detailed understanding of the features and technical content of the embodiments of this disclosure, the implementation of the embodiments of this disclosure will be described in detail below with reference to the accompanying drawings. The accompanying drawings are for illustrative purposes only and are not intended to limit the embodiments of this disclosure. In the following technical description, for ease of explanation, several details are used to provide a full understanding of the disclosed embodiments. However, one or more embodiments may still be implemented without these details. In other cases, well-known structures and devices may be simplified in their depiction to simplify the drawings.

[0047] The terms "first," "second," etc., used in the specification, claims, and accompanying drawings of this disclosure 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 for the embodiments of this disclosure described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion.

[0048] Unless otherwise stated, the term "multiple" means two or more.

[0049] In this embodiment of the disclosure, the character " / " indicates that the objects before and after it are in an "or" relationship. For example, A / B means: A or B.

[0050] The term "and / or" describes an association between objects, indicating that three relationships can exist. For example, A and / or B means: A or B, or A and B.

[0051] The term "correspondence" can refer to an association or binding relationship. The correspondence between A and B means that there is an association or binding relationship between A and B.

[0052] Food refrigeration equipment can be refrigerators, freezers, wine cabinets, etc. To ensure internal lighting, the food refrigeration equipment is equipped with a surface light source. In this embodiment, the surface light source may include two or more types of LED beads arranged in an alternating pattern. For example, the surface light source may have two independently arranged LED beads with color temperatures of 2700K and 10000K, respectively, and the alternating pattern ensures uniform color temperature. Alternatively, the surface light source may have three independently arranged LED beads with color temperatures of 2700K, 5500K, and 10000K, again using an alternating pattern to ensure uniform color temperature.

[0053] Figure 1 This is a schematic diagram of the electrical structure of a food refrigeration device provided in an embodiment of this disclosure. Figure 1 As shown, the food refrigeration equipment includes: a control device 100 and a surface light source 200.

[0054] The surface light source 200 contains two independently arranged LED beads, staggered in distribution, with color temperatures of 2700K and 10000K respectively. Therefore, the food refrigeration equipment also includes a first driving circuit 300 and a second driving circuit 400 corresponding to the two types of LED beads respectively. In this way, the control device 100 can illuminate the diodes at extremely high on / off frequencies through their respective driving circuits, causing light of different color temperatures to mix and thus display different effects. Of course, the surface light source 200 can contain various types of LED beads, and the staggering method for each type of LED bead can also be varied, such as vertical staggering, horizontal staggering, or diagonal staggering, etc., which will not be listed here.

[0055] The control device 100 may be a processor, such as an Intel processor, an AMD processor, etc., or it may be an integrated artificial intelligence (AI) processor, such as an edge computing processor. In this embodiment, the control device 100 can determine a first current control value corresponding to each LED bead based on the freshness of the food in a set area of ​​the food refrigeration equipment. Thus, when it is determined that the door of the food refrigeration equipment is open, the control device 100 can control the operation of the corresponding LED bead according to the first current control value.

[0056] In some embodiments, the on and off frequencies of the drive circuit can be controlled using pulse width modulation (PWM) technology. Therefore, the first current control value can correspond to the PWM control value, i.e., the first control value may include: PWM1 corresponding to LEDs with a color temperature of 2700K and PWM2 corresponding to LEDs with a color temperature of 10000K.

[0057] The freshness of food in a designated area of ​​a food refrigeration device can be determined based on the attribute status information of each type of food in that area. Therefore, such as Figure 1 As shown, the food refrigeration equipment may further include: a food attribute status acquisition device 500, which may be one, two, or more. For example, one food attribute status acquisition device 500 may be an odor acquisition device. In this way, the odor acquisition device can collect the concentration of organic compounds (VOCs) in a designated area of ​​the food refrigeration equipment in real time or at regular intervals, and report it to the control device 100. In this way, the control device 100 can obtain the current odor score based on the acquired VOCs concentration, and then obtain the current food freshness value corresponding to the designated area based on the current odor score.

[0058] Alternatively, one of the food attribute status acquisition devices 500 in the food refrigeration equipment is an odor acquisition device, and the other is a food clamp. In this way, when each type of food is placed in the food refrigeration equipment, the food clamp acquires the attribute information of each type of food through radio frequency identification (RFID). The attribute status information includes: type information, storage time, and shelf life information. Thus, the food clamp can report the storage time of each type of food in the designated area within the food refrigeration equipment, as well as the corresponding shelf life information, to the control device 100 in real time or at regular intervals. Therefore, the control device 100 can obtain the current odor score based on the acquired VOCs concentration, and obtain the current time score of each type of food based on the current storage time and shelf life information. Finally, based on the current odor score and the current time score, the current freshness value of the food in the designated area is obtained.

[0059] Of course, this embodiment of the present disclosure is not limited to this. The food attribute status acquisition device 500 can also be an image acquisition device. Thus, the control device can acquire food image information of a set area acquired in real time or at regular intervals by the image acquisition device. Then, based on the food image information, it determines the current food color score within the set area. Then, based on one, two, or more of the current odor score, current time score, and current food color score, it obtains the current food freshness value corresponding to the set area. That is, the control device 100 can determine the current food freshness value within the set area of ​​the food refrigeration equipment in a variety of ways, which will be listed one by one.

[0060] Food refrigeration equipment includes electrical components such as control devices, surface light sources, drive circuits, and food attribute status acquisition devices, which enable flexible and versatile surface light source control. Figure 2 This is a schematic diagram of a surface light source control method for a food refrigeration device provided in this disclosure embodiment. The surface light source includes two or more types of LED beads arranged in an alternating pattern, combined with... Figure 2 As shown, the process of controlling the surface light source in the food refrigeration equipment includes:

[0061] Step 201: Determine the current freshness value of the food in the designated area of ​​the food refrigeration equipment.

[0062] A food refrigeration device is a designated area, such as a refrigerator compartment, a refrigerator crisper compartment, or a specific drawer or shelf within the device. This designated area contains one, two, or more types of food. The food refrigeration device can determine an overall freshness value associated with each type of food within that area. The device can determine the freshness value in real-time or at regular intervals; the current freshness value corresponds to the current food freshness value.

[0063] In some embodiments, determining the current freshness value of food in a designated area within a food refrigeration device may include: obtaining a current odor score based on the obtained concentration of organic compounds (VOCs) in the designated area; obtaining a current time score for each food item based on the storage time of each food item in the designated area; and obtaining the current freshness value of the food corresponding to the designated area based on the current odor score and the current time score of each food item.

[0064] Combination Figure 1 The food refrigeration equipment includes an odor collection device, which is used to obtain the current odor score. This includes: acquiring and saving the VOCs concentration uploaded by the odor collection device; and, when the trigger time corresponding to the update cycle is reached, filtering and calibrating the VOCs concentration in the current update cycle to obtain the current odor score corresponding to the current update cycle.

[0065] Odor collection devices, such as odor sensors, collect VOCs data every 2, 5, or 10 minutes. After conversion by an ADC, the data is uploaded to the control device. The food refrigeration equipment obtains and saves the VOCs concentration uploaded by the odor collection device. The current update cycle is 20, 30, 40, or 60 minutes. When the trigger time corresponding to the update cycle is reached, all saved VOCs concentrations within the current update cycle, ending at the current time, are filtered using a sliding window averaging method and calibrated based on a standard VOCs concentration curve, ultimately converting them into a current odor score of 0-100.

[0066] Similarly, it can be combined Figure 1 The food refrigeration equipment includes food clamps. Each type of food is placed into the food refrigeration equipment, and the food clamps obtain the attribute information of each type of food through radio frequency identification (RFID). The attribute status information includes: type information, storage time, and shelf life information. In this way, the control device or food refrigeration equipment can obtain the current storage time of the current food placed in the food refrigeration equipment and the corresponding shelf life information reported by the food clamps. Then, based on the current storage time and shelf life information, the current time score of the current food can be obtained.

[0067] If the time score can also be correlated with 0-100,

[0068] In this way, the food refrigeration equipment can obtain the current storage time based on the storage time reported by the food clamp, and the shelf life information includes the current shelf life of the food. Therefore, the current time score of the food can be obtained according to the above formula. Alternatively, the food clamp can obtain the current storage time based on the storage time and the current moment, and report it to the food refrigeration equipment. Thus, the food refrigeration equipment can obtain the current storage time and the current shelf life of the food from the shelf life information, and can also obtain the current time score of the food according to the above formula. Of course, this embodiment is not limited to this; other methods for obtaining the storage time and shelf life of the current food can also be applied here.

[0069] Of course, if the food refrigeration equipment includes an image acquisition device, the control device or the food refrigeration equipment can also determine the color score of each food item in the set area based on the food image information of the set area reported by the image acquisition device, through image recognition, image comparison, etc.

[0070] After determining the scores corresponding to one, two, or more food attribute states within a designated area in the food refrigeration equipment, the current food freshness value for that area can be obtained based on each score. For example, each score can be summed and averaged, and the average value can be used as the current food freshness value. Alternatively, the current food freshness value can be obtained using weighting coefficients and each score. Therefore, in some embodiments, obtaining the current food freshness value for a designated area includes: determining the current weighting coefficients corresponding to two or more attribute state information for each type of food; determining the current freshness score for each type of food based on the current odor score, the current time score, and the current weighting coefficients; and obtaining the current food freshness value for the designated area based on the current freshness score for each type of food and the current weighting coefficients.

[0071] Different ingredients exhibit significantly different perishability characteristics. Therefore, in some embodiments, a category weighting coefficient can be determined for each ingredient. The category weighting coefficient can be pre-configured, such as by saving the correspondence between ingredient categories and category weighting coefficients as shown in Table 1. Thus, if the current ingredient is a fruit, as shown in Table 1, the corresponding current category weighting coefficient could be 1.3.

[0072] Types of ingredients Category weight coefficient Vegetables 1.2 meat 1.5 Fruits 1.3 dairy products 1.4 …… ……

[0073] Table 1

[0074] The quantity of ingredients also directly affects the risk of spoilage. Therefore, in some embodiments, the quantity weight coefficient of each ingredient can be determined. The quantity of each ingredient can be estimated by a weight sensor or a visual recognition module, and a corresponding weight can be assigned. Here, according to the visual recognition module, such as an image acquisition device, the correspondence between the quantity of ingredients and the quantity weight coefficient is stored as shown in Table 2. If the current quantity of the current ingredient is a medium quantity, as shown in Table 2, the corresponding current quantity weight coefficient can be 1.5.

[0075]

[0076] Table 2

[0077] The control device or food refrigeration equipment can obtain one, two, or more scores corresponding to the food's attribute status information, such as the current odor score, the current time score, and the current color score. It can also determine the weighting coefficients corresponding to these attribute status information. For example, the control device or food refrigeration equipment determines the current odor score and the current time score, and determines the first weighting coefficient corresponding to the current odor score and the second weighting coefficient corresponding to the current time score. Therefore, the comprehensive score corresponding to each type of food can be determined using formula (1).

[0078] Overall score = (Odor score * First weighting coefficient + Time score * Second weighting coefficient) * Category weighting coefficient * Quantity weighting coefficient (1)

[0079] The current freshness value of the ingredients corresponding to the domain within the set area, i.e. the comprehensive score of the area, can be the normalized value of the comprehensive score of all ingredients in the set area, which can be obtained by formula (2).

[0080]

[0081] Of course, if the control device or food refrigeration equipment can obtain the current odor score, current time score, and current color score, a third weighting coefficient corresponding to the current color score can be determined. Thus, based on the current odor score, current time score, and current color score of the current food, the corresponding first weighting coefficient, second weighting coefficient, and third weighting coefficient, as well as the current type weighting coefficient and current quantity weighting coefficient, the current comprehensive score of the current food can be determined. Then, based on the normalized value of the comprehensive scores of all foods in the set area, the regional comprehensive score is determined, thereby obtaining the current freshness value of the food in the set area of ​​the food refrigeration equipment.

[0082] Step 202: Determine the first current control value corresponding to each LED bead that matches the current freshness value of the ingredients.

[0083] The surface light source includes two or more types of lamp beads arranged in an alternating pattern. The lamp beads can be LED lamp beads. Therefore, the first current control value corresponding to each lamp bead can be dynamically adjusted according to the current freshness value of the ingredients. As can be seen from the above, the current freshness value of the ingredients can be determined by the current comprehensive score of the area. Therefore, the color temperature of the LED light source can be dynamically adjusted according to the comprehensive score of the area.

[0084] like Figure 1 The surface light source contains two independently arranged LED beads with color temperatures of 2700K and 10000K, respectively, corresponding to the first and second driving circuits. The on and off frequencies of the driving circuits can be controlled by PWM. Therefore, the first control value can include PWM1 corresponding to the 2700K LED bead and PWM2 corresponding to the 10000K LED bead. Thus, the food refrigeration equipment can maintain the correspondence shown in Table 3.

[0085] Regional Comprehensive Score Color temperature (K) PWM parameters Visual cues meaning >80 3500 PWM1 = 80%, PWM2 = 20% High risk, requires immediate attention. 50-80 4000 PWM1 = 57%, PWM2 = 43% Medium risk, it is recommended to get checked as soon as possible. <50 6000 PWM1 = 43%, PWM2 = 57% Low risk, normal status

[0086] Table 3

[0087] Therefore, if the current area's overall score is 85 points, according to Table 3, it indicates that the ingredients in this area are not very fresh and are in a high-risk state, requiring immediate action. Therefore, the first current control values ​​can be determined as follows: PWM1 = 80%, PWM2 = 20%.

[0088] Step 203: If it is determined that the door of the food refrigeration equipment is open, control the corresponding LED to operate according to the first current control value.

[0089] Generally, the surface light source will only operate when the door of the food refrigeration equipment is opened. Therefore, if... Figure 1 As shown, the food refrigeration equipment may further include a refrigerator door switch 600, used to detect the open / closed state of the refrigerator door, which can be connected in series in the power supply circuit of the surface light source 200. Thus, when the refrigerator door is opened, the refrigerator door switch 600 is engaged, thereby turning on the surface light source power supply circuit; when the refrigerator door is closed, the refrigerator door switch 600 is disengaged, thereby turning off the surface light source power supply circuit.

[0090] The opening and closing status of the food refrigeration equipment door can be determined by the refrigeration door switch 600, or by obtaining the on / off status of the surface light source power supply circuit. Of course, other related technologies can also be used to determine the opening and closing status of the food refrigeration equipment door.

[0091] Once it is confirmed that the door of the food refrigeration equipment is opened, that is, simultaneously with the power supply circuit of the surface light source being turned on, the control device or the food refrigeration equipment can control the operation of the corresponding LED beads according to the first current control value. For example, if the first current control value includes PWM1 = 57% and PWM2 = 43%, the control device can output through the corresponding IO port, or adopt the surface light source gradual brightening mode, with the first current control value as the target value, the PWM corresponding to the two drive circuits gradually increases, eventually reaching PWM1 = 57% and PWM2 = 43%.

[0092] As can be seen, in this embodiment, a first current control value corresponding to each LED bead can be determined based on the current freshness value of the food within a set area in the food refrigeration equipment. When the door of the food refrigeration equipment is opened, the corresponding LED bead is controlled to operate according to the first current control value. In this way, the color temperature of the surface light source can be controlled according to the freshness of the food, thus representing the health status of the food in the refrigeration equipment. This further improves the intelligence of the food refrigeration equipment and provides users with a more flexible, versatile, and aesthetically pleasing surface light source experience.

[0093] Due to the development of AI technology, control devices can integrate AI processors. Therefore, they can not only preset the current weight coefficients corresponding to two or more attribute state information for each ingredient, but also dynamically adjust them. Specifically, in some embodiments, determining the current weight coefficients corresponding to two or more attribute information for each ingredient includes: obtaining a predicted output value based on the current attribute state data of the ingredient and a constructed spoilage prediction model, wherein the spoilage prediction model is learned and trained based on ingredient attribute feature vectors, which are constructed based on user behavior data, ingredient refrigeration equipment environment data, and ingredient attribute state data; and dynamically adjusting the previous weight coefficients based on the predicted output value to obtain the current weight coefficients.

[0094] Because there are numerous food types and many factors influencing food freshness in refrigerated food identification, dynamic weight adjustment optimizes the weight coefficients in the algorithm using a data-driven approach. This includes weight coefficients for food type, quantity, the first weight coefficient corresponding to the odor score, and the second weight coefficient corresponding to the time score, thereby improving the accuracy and adaptability of food freshness assessment. This method is simple to implement and requires low computational resources, making it more suitable for deployment in embedded control devices.

[0095] The foundation of dynamic weight adjustment is a high-quality dataset. Control devices or food refrigeration equipment can construct feature vectors for training supervised learning models, namely food attribute feature vectors, through multi-source data acquisition and feature engineering. These vectors can include: user behavior data, environmental data, and food attribute status data. User behavior data includes: refrigerator door opening frequency and food handling response time (i.e., how long after receiving a reminder to clean spoiled food); environmental data includes: internal refrigerator temperature and humidity, and system time; while food attribute status data includes: odor rating, time rating, and user-labeled spoilage status, etc.

[0096] Therefore, the construction example of the ingredient attribute feature vector is as follows:

[0097] ω = [Category weighting coefficient, Quantity weighting coefficient, Time, Temperature and humidity, Rating, User response time]

[0098] Odor scores over multiple consecutive days can yield corresponding time-series data. Sliding window statistics, such as mean and variance, can be applied to the time-series data to capture spoilage trends.

[0099] The core of dynamic weight adjustment is the spoilage prediction model, which aims to predict whether food has spoiled based on its attribute feature vectors, classifying it into two categories: 0 = normal, 1 = spoiled. The selection and training process for the spoilage prediction model may include: Model selection: using lightweight models such as logistic regression or random forest, suitable for deployment in embedded control devices. Input: Input can be the food attribute feature vector and its corresponding current weight coefficients, including: the current type weight coefficient, the current quantity weight coefficient, the first current weight coefficient corresponding to the current odor score, and the second current weight coefficient corresponding to the current time score. Output: Spoilage probability, a continuous value between 0 and 1. Loss function: Cross-entropy loss, with a weight regularization term added to prevent overfitting.

[0100]

[0101] Where yi is the true label, pi is the predicted probability, wj is the weight to be optimized, and λ is the regularization coefficient.

[0102] Then, based on the output of the degradation prediction model, the weight parameters are dynamically adjusted. That is, based on the predicted output value, the previous weight coefficients are dynamically adjusted to obtain the current weight coefficients, which may include:

[0103] If a certain type of food (such as meat) frequently spoils within its shelf life, its category weighting coefficient will be gradually increased:

[0104]

[0105] Where α is the learning rate, with a default value of 0.1. ω new The adjusted category weight coefficients are obtained, i.e., the current category weight coefficients, and ω old This refers to the category weight coefficient before adjustment, i.e., the previous category weight coefficient.

[0106] Through correlation analysis, the first and second weighting coefficients corresponding to the odor score and time score are dynamically adjusted, which may include: First weighting coefficient = Correlation coefficient between current odor score and deterioration probability / Total correlation coefficient sum.

[0107] Set upper and lower limits for adjusting each weight coefficient; for example, the category weight coefficient should not exceed 2.0 and should not be lower than 0.5. Use Exponentially Weighted Moving Average (EWMA) to smooth weight abrupt changes.

[0108] wt = βw t-1 +(1-β)w new

[0109] β = 0.9 is used to suppress short-term fluctuations.

[0110] For example, meat in a certain food refrigeration unit frequently spoils when there are 30% of its shelf life remaining. The initial weighting coefficient for meat was set at 1.5, but the actual spoilage rate was faster than expected. Data records include: three instances of meat spoilage detected this week, with an average time score of 35 (65% of shelf life remaining). Correlation analysis shows that the correlation between spoilage and time score increased from 0.3 to 0.6, while the correlation for odor score remained at 0.7. Therefore, the weighting coefficients are redistributed: the second weighting coefficient corresponding to the time score can be adjusted from 0.3 to: Second current weighting coefficient = 0.6 / (0.6+0.7×0.8) = 0.369; and the first weighting coefficient corresponding to the odor score is adjusted accordingly to: 0.8-0.369 = 0.431. The weighting coefficient for the type of food is also increased: based on the spoilage frequency, the weight of meat is gradually increased from 1.5 to 1.65.

[0111] In this way, by dynamically adjusting the weights, after determining the current weight coefficients corresponding to the two or more attribute status information of each ingredient, the current freshness score of each ingredient can be determined based on the current smell score, the current time score, and the current weight coefficients. Then, based on the current freshness score of each ingredient and the current weight coefficients, the current freshness value of the ingredients in the set area can be obtained.

[0112] It is evident that by adjusting the dynamic weights, the accuracy of determining the freshness of ingredients can be further improved, thereby enhancing the effectiveness and intelligence of food refrigeration equipment.

[0113] In related technologies, when the color temperature and brightness of the surface light source in a food refrigeration device are high, it can cause visual stimulation to refrigerator users in nighttime environments, resulting in a poor user experience. Therefore, in some embodiments of this disclosure, the color temperature and brightness of the surface light source can be set according to different times. Similarly, each different color temperature and brightness corresponds to a set of PWM values.

[0114] The food refrigeration equipment can obtain the current time and determine the second current control value corresponding to each LED bead that matches the current time.

[0115] The food refrigeration equipment can obtain the current time through a local clock. Alternatively, with the development of network technology, it can obtain network time based on communication technology and determine it as the current time, for example, through WIFI, Bluetooth, infrared, or other network communication technologies. In some embodiments, the food refrigeration equipment can store the correspondence between time and a second control value, thereby determining the second current control value corresponding to each LED that matches the current time based on the stored correspondence.

[0116] For example, the surface light source includes two types of LED beads with color temperatures of 2700K and 10000K respectively. Table 4 shows the correspondence between a time and a second control value in an embodiment of this disclosure. Thus, if the current time is 22:00, the second current control value can be determined according to Table 4 as follows: PWM1 = P31, PWM2 = P32.

[0117]

[0118] Table 4

[0119] Once the second current control value is determined, if the door of the food refrigeration equipment is determined to be open, the food refrigeration equipment can control the operation of the corresponding LED beads according to the second current control value.

[0120] When using PWM to control a surface light source, if the food refrigeration equipment has a slow response speed or significant inertia, a direct jump may cause system overshoot or oscillation, affecting the stability and accuracy of control. Hierarchical control, i.e., step-by-step adjustment, can reduce system impact, making control smoother, reducing the possibility of overshoot and oscillation, and improving control stability and accuracy. Furthermore, since PWM control has a certain degree of error, users may perceive a color difference when opening the refrigerator door for a short period and seeing the surface light source. Therefore, in some embodiments of this disclosure, the surface light source can be first controlled to reach the color temperature corresponding to the current food freshness value, and then the surface light source can be controlled to change to the color temperature corresponding to the current time. Thus, the color temperature corresponding to the current food freshness value is only displayed for a short time to indicate the current freshness of the food in the refrigerator, while the color difference within that time period is not strongly perceived by the user. Therefore, in some embodiments, controlling the operation of the corresponding LED beads according to the first current control value includes: obtaining the current time and determining the second current control value corresponding to each LED bead that matches the current time; when it is determined that the door of the food refrigeration equipment is open, controlling the surface light source to start operation in a gradual brightening mode with the first current control value as the target value; and when the current operation control value corresponding to each LED bead reaches the first current control value, controlling the operation of the corresponding LED bead according to the second current control value.

[0121] Similarly, as in the example above, the food refrigeration equipment stores the correspondence shown in Tables 3 and 4. Therefore, if the current area comprehensive score is 40 points and the current time is 12:00, then according to Tables 3 and 4, the first current control value is determined to be: PWM1 = 43%, PWM2 = 57%, and the second current control value is determined to be: PWM1 = P11, PWM2 = P12. Thus, the food refrigeration equipment can adopt a surface light source gradually brightening mode, with the first current control value as the target value. The PWM corresponding to the two drive circuits gradually increases, and PWM1 and PWM2 reach PWM1 = 43% and PWM2 = 57% respectively. The PWM gradually increases until it reaches P11 and P12 respectively. If the current area comprehensive score is 40 points and the current time is 19:00, then according to Tables 3 and 4, the first current control value is determined to be: PWM1 = 43%, PWM2 = 57%, and the second current control value is determined to be: PWM1 = P21, PWM2 = P22. Therefore, the food refrigeration equipment can adopt the surface light source gradually brightening mode. With the first current control value as the target value, the PWM corresponding to the two drive circuits gradually increases, and PWM1 and PWM2 reach PWM1 = 43% and PWM2 = 57% respectively. The PWM gradually increases until it reaches P21 and P22 respectively. Of course, if the current regional comprehensive score is 65 points and the current time is 23:00, then according to Table 3 and Table 4, the first current control value is determined to be: PWM1 = 57%, PWM2 = 43%, and the second current control value is determined to be: PWM1 = P31, PWM2 = P32. Therefore, the food refrigeration equipment can adopt the surface light source gradually brightening mode, with the first current control value as the target value. The PWM corresponding to the two drive circuits gradually increases, and PWM1 and PWM2 reach PWM1 = 57% and PWM2 = 43% respectively. The PWM gradually increases until it reaches P31 and P32 respectively.

[0122] As can be seen, in this embodiment of the present disclosure, the stability and accuracy of PWM control can be improved by two-level color temperature control, and the probability of poor user experience caused by visual inconsistency can also be reduced.

[0123] The following describes the operation process in a specific embodiment, illustrating the surface light source control process in a food refrigeration device provided by the embodiments of the present invention.

[0124] In one embodiment of this disclosure, the food refrigeration device may be a refrigerator, and the designated area may be a refrigerator compartment. The refrigerator includes, for example... Figure 1The device shown, namely the surface light source, has two independently arranged LED beads, staggered, with color temperatures of 2700K and 10000K respectively, and each corresponds to its own driving circuit, which can be controlled by PWM. The food attribute status acquisition device may include: an odor sensor and a food clamp, and the food clamp is equipped with an RFID device. The corresponding relationships shown in Tables 1, 2, and 3 are stored.

[0125] Combination Figure 3 The surface light source control process in food refrigeration equipment includes:

[0126] Step 301: The refrigerator acquires and saves the VOCs concentration uploaded by the odor sensor, and acquires the current storage time of the food placed in the food refrigeration equipment reported by the food clamp, as well as the corresponding shelf life information.

[0127] The odor collection device can upload the collected VOCs concentration every five minutes, and the refrigerator can store the VOCs concentration data. Whenever food is placed in the refrigerator compartment, the food clip uses RFID to obtain the food's attribute status information and reports it to the refrigerator. The attribute status information includes: type information, storage time, and shelf life information. Thus, the refrigerator can obtain the attribute status information of the current food reported by the food clip and can correspondingly determine the current storage time of the food in the refrigeration equipment, as well as the corresponding shelf life information.

[0128] Step 302: The refrigerator determines whether the trigger time corresponding to the update cycle has been reached. If yes, proceed to step 303; otherwise, proceed to step 308.

[0129] The update cycle can be 30 minutes.

[0130] Step 303: The refrigerator performs a sliding window averaging filter on the VOCs concentration stored within 30 minutes, with the current time as the endpoint, and a calibration process based on the standard VOCs concentration curve, and converts it into a current odor score of 0-100.

[0131] Step 304: The refrigerator obtains a current time score for each type of food based on its storage time and shelf-life information.

[0132] The order of steps 303 and 304 is not limited.

[0133] Step 305: The refrigerator determines the current weight coefficients corresponding to the two or more attribute status information of each food item.

[0134] The refrigerator can determine the type weight coefficient and quantity weight coefficient of each food item according to Table 1 and Table 2. It can also determine the first weight coefficient corresponding to the current odor score and the second weight coefficient corresponding to the current time score according to the preset weight coefficient.

[0135] Step 306: The refrigerator determines the comprehensive score corresponding to each food item according to formula (1), and obtains the regional comprehensive score according to formula (2).

[0136] Step 307: The refrigerator determines the first current control value according to Table 3.

[0137] The first current control value includes the values ​​corresponding to PWM1 and PWM2 respectively.

[0138] Step 308: Determine if the refrigerator door is open. If yes, proceed to step 309; otherwise, return to step 301.

[0139] Step 309: The refrigerator performs corresponding PWM control based on the first current control value to control each LED.

[0140] As can be seen, in this embodiment, the refrigerator determines the PWM value corresponding to each LED drive circuit based on the comprehensive regional score of the food in the refrigeration compartment, i.e., the current freshness value of the food. When the refrigerator door is opened, the corresponding PWM control is performed to control the operation of the corresponding LED. In this way, the color temperature of the surface light source can be controlled according to the freshness of the food, thus indicating the health status of the food in the refrigeration equipment. This further improves the intelligence of the food refrigeration equipment and provides users with a more flexible, versatile, and aesthetically pleasing surface light source experience.

[0141] In one embodiment of this disclosure, the food refrigeration device can be a refrigerator, and the designated area can be the refrigerator compartment. It is connected to a home network via WiFi. The refrigerator includes, for example... Figure 1 The device shown, namely the surface light source, has two independently arranged LED beads, staggered, with color temperatures of 2700K and 10000K respectively, each corresponding to its own driving circuit, and can be controlled by PWM. The food attribute status acquisition device may include: an odor sensor and a food clamp, with the food clamp equipped with an RFID device. The corresponding relationships shown in Tables 1, 2, 3, and 4 are stored. Furthermore, the refrigerator stores a spoilage prediction model obtained through learning and training based on the food attribute feature vectors; therefore, Tables 1 and 2, as well as other weight coefficients, can be dynamically adjusted.

[0142] Combination Figure 4 The surface light source control process in food refrigeration equipment includes:

[0143] Step 401: The refrigerator connects via WIFI and obtains the current time.

[0144] Step 402: When the current time reaches the trigger time corresponding to the update cycle, the refrigerator obtains the corresponding current odor score and the current time score for each type of food.

[0145] The specific process is as described in the above embodiments, and will not be repeated here.

[0146] Step 403: The refrigerator constructs a current feature vector based on the current attribute status data of the current food, the user behavior data within the current update cycle, and the current environmental data.

[0147] The food attribute feature vector can include: user behavior data, environmental data, and food attribute status data. User behavior data includes: refrigerator door opening frequency and food handling response time (how long after receiving a notification how long before spoiled food is removed); environmental data includes: refrigerator internal temperature and humidity, and system time; while food attribute status data includes: odor score, time score, and user-manually marked spoilage status, etc.

[0148] ω = [Category weight, Quantity weight, Time, Temperature and humidity, Rating, User response time]

[0149] Step 404: The refrigerator obtains the predicted output value based on the current feature vector and the constructed deterioration prediction model, and dynamically adjusts the previous weight coefficient based on the predicted output value to obtain the current weight coefficient.

[0150] The refrigerator stores Tables 1 and 2, as well as other weighting coefficients. Before this dynamic adjustment, the stored weighting coefficients are the previous weighting coefficients. Based on the constructed spoilage prediction model, after obtaining the adjusted weighting coefficients, the corresponding stored previous weighting coefficients can be updated and determined as the current weighting coefficients. In other words, the refrigerator stores the updated Tables 1 and 2, as well as other updated weighting coefficients. This information can then serve as the basis for the next dynamic adjustment.

[0151] Step 405: The refrigerator obtains the type weight coefficient and quantity weight coefficient of each food ingredient based on the updated and saved current weight coefficients, as well as the first weight coefficient corresponding to the current odor score and the second weight coefficient corresponding to each current time score.

[0152] Step 406: The refrigerator determines the comprehensive score corresponding to each food item according to formula (1), obtains the regional comprehensive score according to formula (2), and determines the first current control value according to Table 3.

[0153] Step 407: The refrigerator determines the second current control value corresponding to the current time according to Table 4.

[0154] Step 408: Determine if the refrigerator door is open. If yes, proceed to step 409; otherwise, return to step 401.

[0155] Step 409: The refrigerator uses the first startup operation as the target value and controls the surface light source in a gradual brightening mode.

[0156] Step 410: When the current operating control value corresponding to each LED bead reaches the first current control value, the refrigerator continues to control the surface light source in the gradual brightening mode until the second current control value is reached.

[0157] As can be seen, in this embodiment, the refrigerator can dynamically adjust the weighting coefficients corresponding to the attribute status information of the food during the process of controlling the operation of the surface light source based on the freshness of the food in the refrigeration compartment. This improves the accuracy of determining the freshness value of the food, thereby improving the precision of the surface light source control and the user experience. Furthermore, the surface light source can be controlled in two stages based on the freshness of the food and the current time, reducing the possibility of PWM control overshoot and oscillation, minimizing the impact on the control chip, making the control smoother, and improving the stability and accuracy of the control. Simultaneously, the surface light source is first controlled to reach the color temperature corresponding to the freshness, and then controlled to change to the color temperature corresponding to the current time. The color temperature corresponding to freshness is only displayed for a short time to indicate the current freshness of the food in the refrigerator. Therefore, the color difference perceived by the user during the period when the refrigerator door is opened is not strong, further improving the user experience.

[0158] Based on the above process of surface light source control in food refrigeration equipment, a surface light source control device for food refrigeration equipment can be constructed.

[0159] Figure 5 This is a schematic diagram of a surface light source control device for food refrigeration equipment provided in this disclosure embodiment. Figure 5 As shown, the surface light source control device 500 used in food refrigeration equipment includes: a freshness determination module 510, a first determination module 520, and a first control module 530.

[0160] The freshness determination module 510 is configured to determine the current freshness value of food in a set area of ​​the food refrigeration equipment.

[0161] The first determining module 520 is configured to determine the first current control value corresponding to each LED bead that matches the current freshness value of the food ingredient.

[0162] The first control module 530 is configured to control the operation of the corresponding LED beads according to the first current control value when it is determined that the door of the food refrigeration equipment is opened.

[0163] In some embodiments, the freshness determination module 510 includes:

[0164] The first determining unit is configured to obtain the current odor score based on the concentration of organic compounds (VOCs) in the set area.

[0165] The second determining unit is configured to obtain a current time score for each ingredient based on the storage time of each ingredient in the set area.

[0166] The third determining unit is configured to obtain the current freshness value of the ingredients in the set area based on the current odor score and the current time score of each ingredient.

[0167] In some embodiments, the first determining unit is specifically configured to acquire and save the VOCs concentration uploaded by the odor collection device; and when the trigger time corresponding to the update cycle is reached, to perform filtering and calibration processing on the VOCs concentration in the current update cycle to obtain the current odor score corresponding to the current update cycle.

[0168] In some embodiments, the second determining unit is specifically configured to obtain the current storage time of the current food ingredient placed in the food refrigeration equipment, as reported by the food clamp, and the corresponding shelf-life information. The food clamp obtains the attribute status information of each food ingredient through radio frequency identification (RFID), and the attribute status information includes: type information, storage time, and shelf-life information. Based on the current storage time and shelf-life information, the current time score of the current food ingredient is obtained.

[0169] In some embodiments, the third determining unit is specifically configured to determine the current weight coefficients corresponding to two or more attribute status information of each ingredient; determine the current freshness score of each ingredient based on the current odor score, the current time score, and the current weight coefficients; and obtain the current freshness value of the ingredients corresponding to the set area based on the current freshness score of each ingredient and the current weight coefficients.

[0170] In some embodiments, the third determining unit is further configured to obtain a predicted output value based on the current attribute state data of the current food ingredient and a constructed spoilage prediction model, wherein the spoilage prediction model is learned and trained based on the food ingredient attribute feature vector, and the food ingredient attribute feature vector is constructed based on user behavior data, food ingredient refrigeration equipment environment data, and food ingredient attribute state data; and dynamically adjust the previous weight coefficient based on the predicted output value to obtain the current weight coefficient.

[0171] In some embodiments, it also includes:

[0172] The second determining module is configured to acquire the current time and determine the second current control value corresponding to each LED that matches the current time.

[0173] The second control module is configured to, when it is determined that the door of the food refrigeration equipment is opened, control the surface light source to start running in a gradual brightening mode with the first current control value as the target value; and when the current running control value corresponding to each lamp bead reaches the first current control value, control the corresponding lamp bead to run according to the second current control value.

[0174] The following example illustrates the surface light source control process of the surface light source control device for food refrigeration equipment provided in the embodiments of the present invention.

[0175] In one embodiment of this disclosure, the food refrigeration device can be a refrigerator, and the designated area can be the refrigerator compartment. It is connected to a home network via WiFi. The refrigerator includes, for example... Figure 1 The device shown is a surface light source control device used in food refrigeration equipment. The surface light source contains two independently arranged LED beads, staggered, with color temperatures of 2700K and 10000K respectively, each corresponding to its own drive circuit, and can be controlled by PWM. The food attribute status acquisition device may include: an odor sensor and a food clamp, with the food clamp equipped with an RFID device. The corresponding relationships shown in Tables 1, 2, 3, and 4 are stored. A spoilage prediction model is obtained and stored based on the food attribute feature vectors; therefore, Tables 1 and 2, as well as other weight coefficients, can be dynamically adjusted.

[0176] Combination Figure 6 The surface light source control device 500 used in food refrigeration equipment includes: a freshness determination module 510, a first determination module 520, a first control module 530, a second determination module 550, and a second control module 550. The freshness determination module 510 includes: a first determination unit 511, a second determination unit 512, and a third determination unit 513.

[0177] In the freshness determination module 510, the first determination unit 511 acquires and saves the VOCs concentration uploaded by the odor sensor. When the trigger time corresponding to the update cycle is reached, the VOCs concentration saved within 30 minutes is filtered using the sliding window averaging method, and calibrated based on the standard VOCs concentration curve, using the current time as the endpoint, and converted into a current odor score of 0-100. Furthermore, the second determination unit 512 obtains the current storage time of the current food in the food refrigeration equipment and the corresponding shelf life based on the current attribute status information of the current food reported by the food clamp, and obtains the current time score for each type of food based on its storage time and shelf life. Therefore, the third determining unit 513 can construct a current feature vector based on the current attribute status data of the current ingredients, user behavior data within the current update cycle, and current environmental data. Based on the constructed spoilage prediction model, the refrigerator obtains a predicted output value. According to the predicted output value, it dynamically adjusts the previous weight coefficients to obtain the current weight coefficients. Then, based on the updated and saved current weight coefficients, it obtains the type weight coefficient and quantity weight coefficient for each ingredient, as well as the first weight coefficient corresponding to the current odor score and the second weight coefficient corresponding to each current time score. Thus, the third determining unit 513 can determine the comprehensive score corresponding to each ingredient through formula (1) and obtain the regional comprehensive score through formula (2).

[0178] Therefore, the first determining module 520 can determine the first current control value according to Table 3. Then, the first control module 530 can perform corresponding PWM control based on the first current control value to control each LED.

[0179] Alternatively, the second determining module 550 determines, according to Table 4, the second current control value corresponding to each LED bead that matches the current time. Thus, when the refrigerator door is opened, the second control module 550 controls the surface light source in a gradual brightening mode with the first start-up operation as the target value, and when the current operation control value corresponding to each LED bead reaches the first current control value, the refrigerator controls the surface light source in a gradual brightening mode with the second current control value as the target value.

[0180] As can be seen, in this embodiment, the surface light source control device in the food refrigeration equipment can control the surface light source according to the freshness of the food in the refrigeration zone. This allows the color temperature of the surface light source to indicate the health status of the food in the refrigeration equipment, further improving the intelligence of the food refrigeration equipment and providing users with a more flexible, varied, and aesthetically pleasing surface light source experience. Furthermore, the surface light source control device in the food refrigeration equipment can also perform two-level color temperature control of the surface light source based on the freshness of the food and the current time, reducing the possibility of PWM control overshoot and oscillation, minimizing the impact on the control chip, making the control smoother, and improving the stability and accuracy of the control. At the same time, it reduces the user's sensitivity to color difference perception, further improving the user experience.

[0181] Combination Figure 7 As shown in the figure, this disclosure provides a surface light source control device for a food refrigeration equipment, including a processor 1000 and a memory 1001, and may further include a communication interface 1002 and a bus 1003. The processor 1000, communication interface 1002, and memory 1001 can communicate with each other via the bus 1003. The communication interface 1002 can be used for information transmission. The processor 1000 can call logical instructions in the memory 1001 to execute the method for television cloud storage described in the above embodiment.

[0182] Furthermore, the logic instructions in the aforementioned memory 1001 can be implemented as software functional units and, when sold or used as independent products, can be stored in a computer-readable storage medium.

[0183] The memory 1001, as a computer-readable storage medium, can be used to store software programs and computer-executable programs, such as program instructions / modules corresponding to the methods in the embodiments of this disclosure. The processor 1000 executes functional applications and data processing by running the program instructions / modules stored in the memory 1001, that is, it implements the method for television cloud storage in the above method embodiments.

[0184] The memory 1001 may include a program storage area and a data storage area. The program storage area may store the operating system and applications required for at least one function; the data storage area may store data created based on the use of the terminal device. Furthermore, the memory 1001 may include high-speed random access memory and may also include non-volatile memory.

[0185] Combination Figure 8As shown, this disclosure provides a device 800, which can be a refrigeration device, such as a refrigerator, freezer, wine cabinet, etc., including: a device body, and the aforementioned surface light source control device 500 (700) for food refrigeration. The surface light source control device 500 (700) for food refrigeration is installed on the device body. The installation relationship described herein is not limited to placement inside the refrigerator body, but also includes installation and connection with other components of the device 800, including but not limited to physical connection, electrical connection, or signal transmission connection. Those skilled in the art will understand that the surface light source control device 500 (700) for food refrigeration can be adapted to feasible device bodies to achieve other feasible embodiments.

[0186] This disclosure provides a computer-readable storage medium storing computer-executable instructions configured to execute the above-described surface light source control method for food refrigeration equipment.

[0187] The technical solutions of this disclosure can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes one or more instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the method described in this disclosure. The aforementioned storage medium can be a non-transitory storage medium, such as a USB flash drive, external hard drive, read-only memory (ROM), random access memory (RAM), magnetic disk, or optical disk, etc., and other media capable of storing program code.

[0188] The foregoing description and accompanying drawings fully illustrate embodiments of this disclosure to enable those skilled in the art to practice them. Other embodiments may include structural, logical, electrical, procedural, and other changes. The embodiments represent only possible variations. Individual components and functions are optional unless explicitly required, and the order of operation may vary. Parts and features of some embodiments may be included in or replace parts and features of other embodiments. Moreover, the terminology used in this application is for describing embodiments only and is not intended to limit the claims. As used in the description of embodiments and claims, the singular forms “a,” “an,” and “the” are intended to equally include the plural forms unless the context clearly indicates otherwise. Similarly, the term “and / or” as used in this application means including one or more of the associated listed items and all possible combinations thereof. Additionally, when used in this application, the term "comprise" and its variations "comprises" and / or "comprising" refer to the presence of stated features, integrals, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components, and / or groups thereof. Without further limitations, an element defined by the phrase "comprising a..." does not exclude the presence of other identical elements in the process, method, or apparatus that includes said element. In this document, each embodiment may focus on the differences from other embodiments, and similar or identical parts between embodiments can be referred to mutually. For methods, products, etc., disclosed in the embodiments, if they correspond to the method section disclosed in the embodiments, the relevant parts can be referred to the description of the method section.

[0189] Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of the embodiments of this disclosure. Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working processes of the systems, devices, and units described above can be referred to the corresponding processes in the foregoing method embodiments, and will not be repeated here.

[0190] The methods and products (including but not limited to devices and equipment) disclosed in the embodiments herein can be implemented in other ways. For example, the device embodiments described above are merely illustrative. For instance, the division of units may be merely 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. In addition, the coupling or direct coupling or communication connection between the shown or discussed units may be through some interfaces, and the indirect coupling or communication connection between devices or units may be electrical, mechanical, or other forms. The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of the units may be selected to implement this embodiment according to actual needs. Furthermore, the functional units in the embodiments of this disclosure may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit.

[0191] The flowcharts and block diagrams in the accompanying drawings illustrate the architecture, functionality, and operation of possible implementations of systems, methods, and computer program products according to embodiments of this disclosure. In this regard, each block in a flowchart or block diagram may represent a module, segment, or portion of code containing one or more executable instructions for implementing a specified logical function. In some alternative implementations, the functions marked in the blocks may occur in a different order than that shown in the drawings. For example, two consecutive blocks may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved. In the descriptions corresponding to the flowcharts and block diagrams in the accompanying drawings, the operations or steps corresponding to different blocks may also occur in a different order than disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two consecutive operations or steps may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved. Each block in a block diagram and / or flowchart, and combinations of blocks in a block diagram and / or flowchart, can be implemented using a dedicated hardware-based system that performs the specified function or action, or using a combination of dedicated hardware and computer instructions.

Claims

1. A method for controlling a surface light source in a food refrigeration device, characterized in that, Surface light sources include: Two or more LEDs arranged in an interleaved pattern, the method comprising: Determine the current freshness level of the food in a designated area within the food refrigeration equipment; Determine the first current control value corresponding to each LED bead that matches the current freshness value of the ingredients; If the door of the food refrigeration equipment is found to be open, the corresponding LED bead is controlled to operate based on the first current control value.

2. The method according to claim 1, characterized in that, Determine the current freshness value of the food in a designated area within the food refrigeration equipment, including: The current odor score is obtained based on the concentration of organic VOCs in the designated area. Based on the storage time of each ingredient in the designated area, obtain the current time score for each ingredient; Based on the current odor score and the current time score of each ingredient, the current freshness value of the ingredients in the designated area is obtained.

3. The method according to claim 2, characterized in that, The current odor score is obtained, including: Acquire and save the VOCs concentration uploaded by the odor collection device; When the trigger time corresponding to the update cycle is reached, the VOCs concentration in the current update cycle is filtered and calibrated to obtain the current odor score corresponding to the current update cycle.

4. The method according to claim 2, characterized in that, The current time rating for each ingredient includes: The system obtains the current storage time of the food ingredients placed in the food refrigeration equipment, as well as the corresponding shelf-life information, reported by the food clamp. The food clamp obtains the attribute status information of each type of food ingredient through radio frequency identification (RFID), which includes: type information, storage time, and shelf-life information. Based on the current storage time and shelf-life information, obtain the current time score for the current ingredient.

5. The method according to claim 2, characterized in that, Obtain the current freshness value of the ingredients corresponding to the specified area, including: Determine the current weight coefficients corresponding to two or more attribute status information for each ingredient; Determine the current freshness score for each ingredient based on the current odor score, current time score, and current weighting coefficient. Based on the current freshness rating and weighting coefficient of each ingredient, the current freshness value of the ingredients in the designated area is obtained.

6. The method according to claim 5, characterized in that, Determine the current weight coefficients for two or more attributes of each ingredient, including: Based on the current attribute status data of the ingredients, a predicted output value is obtained based on the constructed spoilage prediction model. The spoilage prediction model is learned and trained based on the ingredient attribute feature vector, which is constructed based on user behavior data, ingredient refrigeration equipment environment data, and ingredient attribute status data. Based on the predicted output value, the previous weight coefficient is dynamically adjusted to obtain the current weight coefficient.

7. The method according to any one of claims 1 to 6, characterized in that, Based on the first current control value, control the operation of the corresponding LED beads, including: Obtain the current time and determine the second current control value corresponding to each LED that matches the current time; If it is determined that the door of the food refrigeration equipment is open, the surface light source is started and operated in a gradual brightening mode with the first current control value as the target value. When the current operating control value corresponding to each LED reaches the first current control value, the corresponding LED is controlled to operate according to the second current control value.

8. A surface light source control device for food refrigeration equipment, comprising a processor and a memory storing program instructions, characterized in that, The processor is configured to execute, when running the program instructions, the surface light source control method for a food refrigeration device as described in any one of claims 1 to 7.

9. A device, characterized in that, include: Equipment body; The surface light source control device for food refrigeration equipment as described in claim 8 is installed on the equipment body.

10. A storage medium storing program instructions, characterized in that, When the program instructions are executed, they perform the surface light source control method for food refrigeration equipment as described in any one of claims 1 to 7.

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