Fresh-keeping device

Abstract

The utility model provides a fresh-keeping device. The fresh-keeping device comprises a box body; a cleaning assembly; a drying assembly; and a weighing assembly. According to the fresh-keeping device provided by the utility model, the cleaning assembly and the drying assembly are arranged to clean, dry and sterilize the articles in sequence, so that the quality and the taste of the articles are not changed, the mildew possibility of the articles is reduced, the problem that the shelf life of fresh peanuts is short in the prior art is solved, and the shelf life of the fresh peanuts can reach more than 6 days; by arranging the weighing assembly, corresponding drying and sterilization can be conducted according to the weight difference before and after cleaning of different articles, the quality of the articles is guaranteed to the maximum extent, the problem that the articles such as fresh peanuts are damaged due to too long sterilization time is solved, the problem that sterilization is not thorough due to too short sterilization time can also be solved, and the practicability is high. And the fresh-keeping effect on the articles is ensured to the greatest extent.

Description

Technical Field

[0001] This utility model relates to the field of food preservation technology, and in particular to a preservation device. Background Technology

[0002] Peanuts are known as the "longevity fruit" because they contain many trace elements that are very beneficial to the human body. They have the effects of strengthening the body, invigorating the spleen and stomach, moistening the lungs and resolving phlegm, nourishing and replenishing qi, clearing the throat and relieving itching, treating various blood disorders, moisturizing the skin, preventing and treating arteriosclerosis, hypertension and coronary heart disease, promoting diuresis and reducing swelling, stopping bleeding and promoting lactation. Therefore, eating more peanuts is very beneficial to our health.

[0003] Microbial contamination is a significant factor affecting the quality of fresh peanuts. The proliferation of microorganisms such as mold and coliform bacteria can cause peanuts to rot and spoil. After fresh peanuts are taken out of storage, due to the high temperature and humidity of the environment, they will start to mold after being left at room temperature for just one day. This results in fresh peanuts having almost no shelf life, which hinders the development of the industry. Utility Model Content

[0004] In order to solve the technical problem that fresh peanuts are prone to mold and thus affect storage in the existing technology, a preservation device is provided that can thoroughly clean, dry and sterilize fresh peanuts to improve storage reliability.

[0005] A food preservation device, comprising:

[0006] Box;

[0007] A cleaning assembly is disposed inside the housing and is capable of cleaning the items placed inside.

[0008] A drying component is disposed inside the chamber and is connected to the cleaning component. The drying component is capable of drying and sterilizing the items placed inside.

[0009] A weighing component is provided on the housing and is capable of weighing the items before and after cleaning. The weighing component is electrically connected to the drying component.

[0010] The cleaning assembly includes:

[0011] A cleaning frame, used to hold items;

[0012] A cleaning brush is movably disposed in the cleaning frame and is capable of cleaning items within the cleaning frame.

[0013] The cleaning assembly further includes a cleaning cover disposed on the cleaning frame, and the cleaning brush is movably connected to the cleaning cover; or, the housing includes a top plate, and the cleaning brush is movably connected to the top plate.

[0014] The cleaning brush has a rotating shaft, which allows it to rotate about the rotating shaft, and the cleaning brush is connected to the cleaning cover or the top plate via the rotating shaft.

[0015] The washing frame is rotatably disposed inside the box, and the drying assembly is located below the washing frame. The washing frame can rotate to feed items into the drying assembly.

[0016] The preservation device also includes a partition plate, which is disposed inside the box and divides the box into a washing section and a drying section. The drying section is located below the washing section. The partition plate has an open state and a closed state. When the partition plate is in the open state, the washing section and the drying section are connected. When the partition plate is in the closed state, the washing section and the drying section are relatively sealed.

[0017] The cleaning section is equipped with a drainage structure.

[0018] The preservation device also includes a detection mechanism that can detect the cleanliness of the items, and the detection mechanism is electrically connected to the drainage structure.

[0019] The drying assembly includes a heating structure disposed inside the chamber and capable of heating the interior of the chamber. The heating structure is electrically connected to the weighing assembly.

[0020] The drying assembly also includes a sterilization structure disposed inside the chamber, which is capable of sterilizing the items inside the chamber. The sterilization structure is electrically connected to the weighing assembly.

[0021] The weighing assembly includes a first weighing structure and a second weighing structure. The first weighing structure is disposed on the box and is capable of weighing unwashed items. The second weighing structure is disposed inside the box and is capable of weighing washed items. The drying assembly is capable of drying and sterilizing the washed items based on a first weight parameter obtained from the first weighing structure and a second weight parameter obtained from the second weighing structure.

[0022] The drying component has a first sterilization mode and a second sterilization mode:

[0023] When the drying component is in the first sterilization mode, the drying component first sterilizes for a first preset time, and then sterilizes again for a third preset time after an interval of a second preset time.

[0024] When the drying component is in the second sterilization mode, the drying component sterilizes for a fourth preset time.

[0025] The first preset duration ranges from 15 min to 60 min; and / or, the second preset duration ranges from 120 min to 240 min; and / or, the third preset duration ranges from 30 min to 60 min; and / or, the fourth preset duration ranges from 15 min to 60 min.

[0026] The weighing component can obtain the weight difference between the unwashed item and the washed item. When the weight difference is greater than or equal to a first preset difference value, the drying component switches to a first sterilization mode; when the weight difference is less than the first preset difference value, the drying component switches to a second sterilization mode.

[0027] The weight difference ranges from 3% to 10%.

[0028] The drying temperature range of the drying component is 60°C to 80°C; and / or the drying time range of the drying component is 40 min to 60 min.

[0029] The preservation device also includes a timing mechanism, which is electrically connected to the drying component.

[0030] The preservation device provided by this utility model sequentially cleans, dries, and sterilizes items by setting up a cleaning component and a drying component, ensuring that the quality and taste of the items remain unchanged, reducing the possibility of mold growth, and overcoming the problem of short shelf life of fresh peanuts in the prior art. It can extend the shelf life of fresh peanuts to more than 6 days. Moreover, by setting up a weighing component, it can perform corresponding drying and sterilization according to the weight difference of different items before and after cleaning, maximizing the quality of the items and avoiding the problem of damage to items such as fresh peanuts due to excessive sterilization time, as well as the problem of incomplete sterilization due to insufficient sterilization time, thus maximizing the preservation effect of the items. Attached Figure Description

[0031] Figure 1 This is a schematic diagram of the structure of the preservation device provided in an embodiment of the present utility model;

[0032] Figure 2 Another structural schematic diagram of the preservation device provided in this embodiment of the utility model;

[0033] Figure 3An exploded view of the preservation device provided in this embodiment of the utility model;

[0034] Figure 4 This is a schematic diagram of the cleaning unit and cleaning assembly provided in an embodiment of the present invention;

[0035] Figure 5 This is a schematic diagram of the drying section and drying assembly provided in an embodiment of the present utility model;

[0036] In the picture:

[0037] 1. Box body; 21. Cleaning frame; 22. Cleaning brush; 23. Cleaning cover; 3. Divider plate; 11. Cleaning section; 12. Drying section; 13. Drainage structure; 14. Detection mechanism; 41. Heating structure; 42. Sterilization structure; 51. First weighing structure; 52. Second weighing structure. Detailed Implementation

[0038] To make the objectives, technical solutions, and advantages of this utility model clearer, the present utility model will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only for explaining this utility model and are not intended to limit this utility model.

[0039] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the protection scope of the present invention.

[0040] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this utility model are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such terms can be used interchangeably where appropriate for the embodiments of the utility model described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0041] It should be noted that in the description of this utility model, the terms "upper," "lower," "left," "right," "inner," and "outer," which indicate directional or positional relationships, are based on the directional or positional relationships shown in the accompanying drawings. These are merely for ease of description and do not indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0042] Furthermore, it should be noted that, in the description of this utility model, unless otherwise explicitly specified and limited, the terms "installation," "setting," and "connection" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a direct connection, an indirect connection through an intermediate medium, or a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model according to the specific circumstances.

[0043] Microbial contamination is a significant factor affecting the quality of fresh peanuts. The proliferation of microorganisms such as mold and coliform bacteria can cause peanuts to rot and spoil. After fresh peanuts are taken out of storage, due to the high temperature and humidity of the environment, they will start to mold after being left at room temperature for just one day. This results in fresh peanuts having almost no shelf life, which hinders the development of the industry.

[0044] Therefore, this application provides a method such as Figures 1 to 5 The preservation device shown includes: a housing 1; a cleaning component disposed inside the housing 1, capable of cleaning items placed inside; a drying component disposed inside the housing 1 and connected to the cleaning component, capable of drying and sterilizing items placed inside; and a weighing component disposed on the housing 1, capable of weighing items before and after cleaning, and electrically connected to the drying component. By sequentially cleaning, drying, and sterilizing the items using washing and drying components, the quality and taste of the items remain unchanged, reducing the possibility of mold growth. This overcomes the short shelf life of fresh peanuts in existing technologies, extending their shelf life to over 6 days. Furthermore, the weighing component allows for appropriate drying and sterilization based on the weight difference before and after cleaning, maximizing the preservation of item quality and preventing damage to items like fresh peanuts due to excessive sterilization time, as well as incomplete sterilization due to insufficient sterilization time. This ensures maximum preservation of the items.

[0045] Taking peanuts as an example, during use, the peanuts are placed on a weighing assembly to record the first weight value. Then, the peanuts are placed in a washing assembly to thoroughly clean them. After cleaning, they are sent to a drying assembly, where they are weighed again to record the second weight value. The actual weight of the peanuts is determined based on the difference between the first and second weight values. This difference represents other substances carried on the peanuts (including soil, peanut skins, etc.). The drying and sterilization parameters are determined based on the actual weight of the peanuts. The drying assembly is then controlled to dry and sterilize according to these parameters. By controlling the drying assembly, excessively high temperatures and long drying times can be avoided, which would cause the peanuts to become dry and change their texture. Conversely, excessively low temperatures and short drying times can prevent the peanut skins from remaining wet and allowing microorganisms to grow. At the same time, controlling the sterilization time ensures thorough sterilization of the peanuts.

[0046] The cleaning assembly includes: a cleaning frame 21 for holding items; and a cleaning brush 22 movably disposed within the cleaning frame 21, capable of cleaning the items within the cleaning frame 21. When cleaning the items, the items are placed in the cleaning frame 21, which is then submerged in water. The cleaning brush 22 is then moved to scrub the peanuts within the cleaning frame 21, thus achieving the purpose of cleaning the items.

[0047] To ensure that the cleaning brush 22 can clean items at any position in the cleaning frame 21, the cleaning assembly also includes a cleaning cover 23. The cleaning cover 23 is disposed on the cleaning frame 21, and the cleaning brush 22 is movably connected to the cleaning cover 23. The cleaning cover 23 provides an installation position for the cleaning brush 22 and provides a path for the cleaning brush 22 to move within the cleaning frame 21, thereby ensuring the reliable movement of the cleaning brush 22.

[0048] Alternatively, the housing 1 may include a top plate, to which the cleaning brush 22 may be movably connected. The top plate provides an installation position for the cleaning brush 22 and a path for its movement within the cleaning frame 21, thereby ensuring the reliable movement of the cleaning brush 22.

[0049] Preferably, the moving path of the cleaning brush 22 is circular, spiral, or similar, as long as the cleaning brush 22 can clean any position of the cleaning frame 21.

[0050] Furthermore, the cleaning brush 22 has a rotating shaft, around which it can rotate, and is connected to the cleaning cover 23 or the top plate via the rotating shaft. The cleaning brush 22 can further improve the cleaning effect on the items in the cleaning frame 21 by rotating. That is, the cleaning brush 22 simultaneously rotates itself and moves along a path along the cleaning cover 23 or the top plate. Preferably, the rotation of the rotating shaft and the movement of the rotating shaft along the path can both be driven by the same power mechanism, thereby reducing the structural complexity of the preservation device.

[0051] Before washing, the items are placed in the washing basket 21, which is used to hold the items. To facilitate the removal of items from the washing basket 21, it is rotatably mounted inside the housing 1. The drying assembly is located below the washing basket 21. The washing basket 21 can be rotated to feed items into the drying assembly. By rotating the washing basket 21, it flips over, thereby emptying the items into the drying assembly. This facilitates the transfer of items from the washing assembly to the drying assembly, improving the efficiency of the preservation device and enhancing the user experience.

[0052] Preferably, the rotation of the cleaning box 21 can be automatically controlled by judging the cleaning status of the items in the cleaning box 21, which further improves the user experience without requiring user operation.

[0053] In one embodiment, the preservation device further includes a partition plate 3, which is disposed inside the housing 1 and divides the housing 1 into a washing section 11 and a drying section 12. The drying section 12 is located below the washing section 11. The partition plate 3 has an open state and a closed state. When the partition plate 3 is in the open state, the washing section 11 and the drying section 12 are connected. When the partition plate 3 is in the closed state, the washing section 11 and the drying section 12 are relatively sealed. By using the partition plate 3 to seal the washing section 11, water can be injected into the washing section 11 to submerge the washing frame 21 and the items inside, thus cleaning the items. At this time, the water in the washing section 11 cannot enter the drying section 12 through the partition plate 3, ensuring the reliability of the drying section 12. After the items have been washed, first drain the water from the washing section 11, then flip the washing frame 21 to pour the items from the washing frame 21 onto the partition plate 3, then open the partition plate 3, and the items fall into the drying section 12 below under the action of gravity, thus completing the transfer of the items.

[0054] The washing section 11 is equipped with a drainage structure 13, which enables controllable drainage within the washing section 11. When washing items, the drainage structure 13 is closed to ensure sufficient water for cleaning. When the items are finished washing, the drainage structure 13 opens to drain water from the washing section 11, thereby ensuring the reliability of the drying section 12 and the reliable transfer of items to it, further guaranteeing the reliability of the preservation device.

[0055] The preservation device also includes a detection mechanism 14, which can detect the cleanliness of the items and is electrically connected to the drainage structure 13. The detection mechanism 14 determines whether the items are clean. If they are clean, it controls the drainage structure 13 to drain water; otherwise, it keeps the drainage structure 13 closed. Optionally, the detection mechanism 14 is an infrared sensor. The infrared sensor identifies the items in the cleaning frame 21 and generates an image. This image is then compared with a preset image of cleaned items to determine whether the items are clean.

[0056] The testing agency 14 performs tests at regular intervals, such as 1 to 5 minutes, preferably 2 minutes. By limiting the testing interval of the testing agency 14, the frequency of judging whether the items are clean can be increased, avoiding over-washing that could affect the quality of the items. Taking peanuts as an example, this avoids the problem of damaging the peanut skin due to over-washing, thus improving the quality of the peanuts.

[0057] The cleaning frame 21 has a hollow structure, which allows water from the cleaning section 11 to enter the cleaning frame 21 through the hollow holes, thus ensuring the cleaning effect on the items.

[0058] The drying assembly includes a heating structure 41, which is disposed inside the chamber 1 and can heat the interior of the chamber 1. The heating structure 41 is electrically connected to the weighing assembly. Hot air is supplied to the chamber 1 by the heating structure 41 to dry the washed items, and the increased temperature also achieves a certain degree of sterilization. Preferably, the heat-sealing structure is a blower-type hot air blower.

[0059] The drying assembly also includes a sterilization structure 42, which is disposed within the housing 1 and can sterilize the items inside the housing 1. The sterilization structure 42 is electrically connected to the weighing assembly. By separately setting the sterilization structure 42, the sterilization effect of the drying assembly can be further enhanced, preventing items from spoiling due to microbial contamination and ensuring the preservation effect of the preservation device. The sterilization structure 42 can be an ultraviolet sterilization structure 42. Taking peanuts as an example, peanuts carry a large amount of mold, and only ultraviolet light can kill mold; therefore, an ultraviolet sterilization structure 42 is needed to achieve a reliable sterilization effect on peanuts.

[0060] The weighing assembly includes a first weighing structure 51 and a second weighing structure 52. The first weighing structure 51 is disposed on the box 1 and can weigh unwashed items. The second weighing structure 52 is disposed inside the box 1 and can weigh washed items. The drying assembly can dry and sterilize the washed items according to the first weight parameter obtained by the first weighing structure 51 and the second weight parameter obtained by the second weighing structure 52. In other words, the actual weight of the item is determined based on the difference between the first and second weight parameters. This difference can be understood as other substances carried on the item (including soil, skin, etc.). The drying and sterilization parameters for the item are determined based on its actual weight. Then, the drying components are controlled to dry and sterilize according to the aforementioned drying and sterilization parameters. By controlling the drying components, it is possible to avoid excessively high temperatures and excessively long drying times that could alter the taste of the item. It is also possible to avoid excessively low temperatures and excessively short drying times that could result in the item not being dry enough and still allowing microorganisms to grow. At the same time, by controlling the sterilization time, it is possible to ensure the thorough sterilization of the item.

[0061] The drying component has a first sterilization mode and a second sterilization mode:

[0062] When the drying component is in the first sterilization mode, the drying component first sterilizes for a first preset time, and then sterilizes again for a third preset time after an interval of a second preset time. In the first sterilization mode, the item is sterilized once by sterilizing for the first preset time. At this time, the item is basically sterilized. In order to further increase the preservation and storage of the item, the item is sterilized again for a third preset time after an interval of a second preset time to ensure the sterilization effect of the item.

[0063] When the drying component is in the second sterilization mode, the drying component sterilizes for a fourth preset time. In the second sterilization mode, the sterilization of the items is achieved through the fourth preset time, ensuring the sterilization effect of the items.

[0064] The first preset duration ranges from 15 minutes to 60 minutes, preferably 30 minutes. Taking ultraviolet sterilization as an example, when the time is less than 15 minutes, the sterilization effect is not obvious, while when the time exceeds 60 minutes, the ultraviolet light has a greater impact on the items and affects their quality.

[0065] The second preset duration is in the range of 120 min to 240 min, preferably 180 min. When the second preset duration is in the range of 120 min to 240 min, the effect of secondary sterilization of the items is more prominent. When the second preset duration is less than 120 min, the time interval between the two sterilizations is short, and the effect of secondary sterilization is not good. When the second preset duration is greater than 240 min, the microorganisms that were not killed after the first sterilization will cause the items to spoil and deteriorate again, affecting the quality of the items.

[0066] The third preset time ranges from 30 to 60 minutes, preferably 40 minutes. This secondary sterilization enhances the sterilization effect on the items. Taking ultraviolet sterilization as an example, when the time is less than 15 minutes, the sterilization effect is not significant, while when the time exceeds 60 minutes, the ultraviolet light has a greater impact on the items, affecting their quality.

[0067] The fourth preset time ranges from 15 minutes to 60 minutes, preferably 40 minutes. During this time, the drying component is in the second sterilization mode, performing powerful sterilization on the items. Therefore, it is necessary to increase the sterilization time as much as possible to improve the sterilization effect. Taking ultraviolet sterilization as an example, when the time is less than 15 minutes, the sterilization effect is not obvious, while when the time exceeds 60 minutes, the ultraviolet light has a greater impact on the items, affecting their quality.

[0068] The weighing component can obtain the weight difference between the unwashed item and the washed item:

[0069] When the weight difference is greater than or equal to the first preset difference, it indicates that the weight of the items after cleaning is low, and strong sterilization is not required to achieve the purpose of sterilization. The drying component switches to the first sterilization mode and ensures the sterilization effect of the items through secondary sterilization.

[0070] When the weight difference is less than the first preset difference, it indicates that the weight of the items obtained after cleaning is too high and strong sterilization is required. The drying component then switches to the second sterilization mode to perform strong sterilization on the items.

[0071] Since the drying and sterilization parameters need to be determined based on the weight difference, the weight difference should not be too large. However, weight loss is inevitable during cleaning; therefore, the weight difference range is set to 3% to 10%, preferably 5%. A small weight difference indicates that less dirt, leather, and other substances have been removed, and the item has a higher mass, requiring strong sterilization. Conversely, a large weight difference indicates that more dirt, leather, and other substances have been removed, and the item has a lower mass, necessitating less strong sterilization; secondary sterilization using the first sterilization mode is sufficient.

[0072] The drying temperature range of the drying component is 60°C to 80°C, preferably 70°C. Too low a temperature will not guarantee the drying effect, while too high a temperature will affect the quality of the material.

[0073] The drying time of the drying component is in the range of 40 min to 60 min, preferably 50 min. Too short a time cannot guarantee the drying effect, while too long a time will affect the quality of the material.

[0074] The preservation device also includes a timing mechanism, which is electrically connected to the drying assembly. The timing mechanism controls the drying and sterilization times of the drying assembly, thus achieving automated control of the preservation device.

[0075] The embodiments described above are merely illustrative of several implementations of this utility model, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of this utility model patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this utility model, and these all fall within the protection scope of this utility model. Therefore, the protection scope of this utility model patent should be determined by the appended claims.

Claims

1. A food preservation device, characterized in that: include: Box (1); A cleaning assembly is disposed inside the housing (1) and is capable of cleaning the items placed inside. A drying component is provided inside the housing (1) and is connected to the cleaning component. The drying component is capable of drying and sterilizing the items placed inside. A weighing component is provided on the box (1) and is capable of weighing the items before and after cleaning respectively. The weighing component is electrically connected to the drying component.

2. The preservation device according to claim 1, characterized in that: The cleaning assembly includes: A cleaning box (21) is used to hold items; A cleaning brush (22) is movably disposed in the cleaning frame (21) and the cleaning brush (22) is capable of cleaning the items in the cleaning frame (21).

3. The preservation device according to claim 2, characterized in that: The cleaning assembly further includes a cleaning cover (23), which is disposed on the cleaning frame (21), and the cleaning brush (22) is movably connected to the cleaning cover (23); or, the housing (1) includes a top plate, and the cleaning brush (22) is movably connected to the top plate.

4. The preservation device according to claim 3, characterized in that: The cleaning brush (22) has a rotating shaft, and the cleaning brush (22) can rotate about the rotating shaft as an axis. The cleaning brush (22) is connected to the cleaning cover (23) or the top plate through the rotating shaft.

5. The preservation device according to claim 2, characterized in that: The cleaning frame (21) is rotatably disposed inside the housing (1), and the drying assembly is located below the cleaning frame (21). The cleaning frame (21) can rotate to send items into the drying assembly.

6. The preservation device according to claim 1, characterized in that: The preservation device also includes a partition plate (3), which is disposed inside the box body (1) and divides the box body (1) into a cleaning section (11) and a drying section (12). The drying section (12) is located below the cleaning section (11). The partition plate (3) has an open state and a closed state. When the partition plate (3) is in the open state, the cleaning section (11) and the drying section (12) are connected. When the partition plate (3) is in the closed state, the cleaning section (11) and the drying section (12) are relatively sealed.

7. The preservation device according to claim 6, characterized in that: The cleaning section (11) is provided with a drainage structure (13).

8. The preservation device according to claim 7, characterized in that: The preservation device also includes a detection mechanism (14), which is capable of detecting the cleanliness of the items and is electrically connected to the drainage structure (13).

9. The preservation device according to claim 1, characterized in that: The drying assembly includes a heating structure (41), which is disposed inside the box (1) and can heat the inside of the box (1). The heating structure (41) is electrically connected to the weighing assembly.

10. The preservation device according to claim 1, characterized in that: The drying assembly also includes a sterilization structure (42), which is disposed inside the box (1) and can sterilize the items inside the box (1). The sterilization structure (42) is electrically connected to the weighing assembly.

11. The preservation device according to claim 1, characterized in that: The weighing assembly includes a first weighing structure (51) and a second weighing structure (52). The first weighing structure (51) is disposed on the box (1) and can weigh unwashed items. The second weighing structure (52) is disposed inside the box (1) and can weigh washed items. The drying assembly can dry and sterilize the washed items according to the first weight parameter obtained by the first weighing structure (51) and the second weight parameter obtained by the second weighing structure (52).

12. The preservation device according to claim 1, characterized in that: The drying component has a first sterilization mode and a second sterilization mode: When the drying component is in the first sterilization mode, the drying component first sterilizes for a first preset time, and then sterilizes again for a third preset time after an interval of a second preset time. When the drying component is in the second sterilization mode, the drying component sterilizes for a fourth preset time.

13. The preservation device according to claim 12, characterized in that: The first preset duration ranges from 15 min to 60 min; and / or, the second preset duration ranges from 120 min to 240 min; and / or, the third preset duration ranges from 30 min to 60 min; and / or, the fourth preset duration ranges from 15 min to 60 min.

14. The preservation device according to claim 12, characterized in that: The weighing component can obtain the weight difference between the unwashed item and the washed item. When the weight difference is greater than or equal to a first preset difference value, the drying component switches to the first sterilization mode. When the weight difference is less than the first preset difference, the drying component switches to the second sterilization mode.

15. The preservation device according to claim 14, characterized in that: The weight difference ranges from 3% to 10%.

16. The preservation device according to claim 1, characterized in that: The drying temperature range of the drying component is 60°C to 80°C; and / or the drying time range of the drying component is 40 min to 60 min.

17. The preservation device according to claim 1, characterized in that: The preservation device also includes a timing mechanism, which is electrically connected to the drying component.

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