Food management system and control method thereof

Abstract

A food management system according to one aspect of the disclosed invention comprises: a plurality of electrodes provided to be spaced apart from each other with food interposed therebetween; a frequency modulator for adjusting a frequency of power supplied to the plurality of electrodes; and at least one processor for controlling the plurality of electrodes and the frequency modulator, wherein the at least one processor may control the frequency modulator so that power of a plurality of frequencies is sequentially supplied to the plurality of electrodes, determine a resonance frequency on the basis of impedance of the food at each frequency, determine a state of the food on the basis of the resonance frequency of the food, and perform an operation corresponding to the determined state of the food.

Description

Food management system and its control method

[0001] The disclosed invention relates to a food management system capable of managing food and a control method thereof.

[0002] Food quality can vary depending on storage method and duration. For example, livestock products like meat are prone to microbial growth and provide a favorable environment for microbial growth. Among beef, pork, and chicken, chicken in particular spoils easily, requiring meticulous management during storage and distribution.

[0003] Existing food storage devices, such as refrigerators, can cause food to spoil over time if users fail to keep track of or forget the expiration date of stored food. This can be especially challenging for perishable foods with short shelf lives, such as meat.

[0004] One aspect of the disclosed invention provides a food management system and a control method thereof that can extend the storage period of food by automatically performing sterilization by judging the state of the food, such as the degree of spoilage, etc.

[0005] In addition, a food management system and its control method are provided that can increase user convenience, such as eliminating the need for users to directly manage food to prevent it from spoiling, as food condition judgment and sterilization are performed automatically.

[0006] Another aspect of the disclosed invention provides a food management system and a control method thereof that can ensure proper cooking by adjusting power by judging the cooking state of food, such as the degree of defrosting of the food.

[0007] The technical problems to be achieved in this document are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary skill in the technical field to which the present invention belongs from the description below.

[0008] A food management system according to one aspect of the disclosed invention comprises: a plurality of electrodes spaced apart from each other with food interposed therebetween; a frequency modulator for controlling the frequency of power supplied to the plurality of electrodes; and at least one processor for controlling the plurality of electrodes and the frequency modulator, wherein the at least one processor controls the frequency modulator so that power of a plurality of frequencies is sequentially supplied to the plurality of electrodes, determines a resonant frequency based on an impedance of the food at each frequency, determines a state of the food based on the resonant frequency of the food, and performs an operation corresponding to the determined state of the food.

[0009] A control method of a food management system according to one aspect of the disclosed invention comprises: a plurality of electrodes spaced apart from each other with food interposed therebetween; and a frequency modulator for controlling the frequency of power supplied to the plurality of electrodes; the control method may include controlling the frequency modulator so that power of a number of frequencies is sequentially supplied to the plurality of electrodes; determining a resonant frequency based on an impedance of the food at each frequency; determining a state of the food based on the resonant frequency of the food; and performing an operation corresponding to the determined state of the food.

[0010] FIG. 1 is a drawing showing a control block diagram of a food storage system according to one embodiment of the present disclosure.

[0011] FIG. 2 is a drawing showing the structure of a food storage system according to one embodiment of the present disclosure.

[0012] FIG. 3 is a flowchart illustrating a method for judging the state of food in a food storage system according to one embodiment of the present disclosure.

[0013] FIG. 4 is a drawing showing radiating an NF field to food according to one embodiment of the present disclosure.

[0014] Figure 5 is a drawing for explaining determining the resonant frequency.

[0015] FIG. 6 is a flowchart showing a sterilization process according to a food condition of a food storage system according to one embodiment of the present disclosure.

[0016] FIG. 7 is a diagram illustrating multiple determinations of the resonant frequency of food according to one embodiment of the present disclosure.

[0017] FIG. 8 is a diagram showing the control of the intensity and time of sterilization according to one embodiment of the present disclosure.

[0018] Figure 9 is a drawing to explain the degree of spoilage of food according to the food storage environment.

[0019] FIG. 10 is a flowchart illustrating a process for determining whether food has been introduced according to one embodiment of the present disclosure.

[0020] FIG. 11 is a drawing showing a plurality of sub-electrodes included in each of a plurality of electrodes according to one embodiment of the present disclosure.

[0021] FIG. 12 is a diagram illustrating activating some of a plurality of sub-electrodes according to one embodiment of the present disclosure.

[0022] FIG. 13 is a diagram illustrating various methods for determining impedance by a plurality of sub-electrodes according to one embodiment of the present disclosure.

[0023] FIG. 14 is a diagram illustrating a normal pH range and a change in pH over time according to a food according to one embodiment of the present disclosure.

[0024] FIG. 15 is a flowchart illustrating a method for determining a food cooking status of a food storage system according to another embodiment of the present disclosure.

[0025] FIG. 16 is a diagram illustrating providing a notification to a user, etc. according to one embodiment of the present disclosure.

[0026] It should be understood that the various embodiments and terms used in this document are not intended to limit the technical features described in this document to specific embodiments, but rather to include various modifications, equivalents, or substitutes of the embodiments.

[0027] In connection with the description of the drawings, similar reference numerals may be used for similar or related components.

[0028] The singular form of a noun corresponding to an item may include one or more of said items, unless the relevant context clearly indicates otherwise.

[0029] In this document, each of the phrases "A or B", "at least one of A and B", "at least one of A or B", "A, B, or C", "at least one of A, B, and C", and "at least one of A, B, or C" may include any one of the items listed together in that phrase, or all possible combinations thereof.

[0030] The term “and / or” includes any combination of a plurality of related described elements or any one of a plurality of related described elements.

[0031] Terms such as "first," "second," or "first" or "second" may be used simply to distinguish one component from another and do not qualify the components in any other respect (e.g., importance or order).

[0032] When a component (e.g., a first component) is referred to as being "coupled" or "connected" to another component (e.g., a second component), with or without the terms "functionally" or "communicatively," it means that the component can be connected to the other component directly (e.g., wired), wirelessly, or through a third component.

[0033] The terms “include” or “have” are intended to specify the presence of a feature, number, step, operation, component, part or combination thereof described in this document, but do not preclude the presence or addition of one or more other features, numbers, steps, operations, components, parts or combinations thereof.

[0034] When a component is said to be “connected,” “coupled,” “supported,” or “in contact with” another component, this includes not only cases where the components are directly connected, coupled, supported, or in contact, but also cases where the components are indirectly connected, coupled, supported, or in contact through a third component.

[0035] When we say that a component is “on” another component, this includes not only cases where the component is in contact with the other component, but also cases where there is another component between the two components.

[0036] A refrigerator according to one embodiment may include a body.

[0037] The “body” may include an inner case, an outer case placed on the outside of the inner case, and an insulating material provided between the inner case and the outer case.

[0038] The "inner case" may include at least one of a case, plate, panel, or liner forming a storage compartment. The inner case may be formed as a single body, or may be formed by assembling a plurality of plates. The "outer case" may form the outer appearance of the main body, and may be joined to the outer side of the inner case so that insulation is placed between the inner case and the outer case.

[0039] "Insulation" can insulate the interior and exterior of a storage room so that the temperature inside the storage room can be maintained at a set temperature without being affected by the external environment. In one embodiment, the insulation can include foam insulation. The foam insulation can be formed by injecting and foaming urethane foam, a mixture of polyurethane and a foaming agent, between the inner and outer layers.

[0040] In one embodiment, the insulation may include a vacuum insulation material in addition to the foam insulation, or the insulation may consist solely of the vacuum insulation material instead of the foam insulation. The vacuum insulation material may include a core material and an outer shell material that accommodates the core material and seals the interior under a vacuum or near-vacuum pressure. However, the insulation material is not limited to the foam insulation or vacuum insulation material described above, and may include various materials that can be used for insulation.

[0041] A "storage room" may include a space defined by an interior wall. The storage room may further include an interior wall defining a corresponding space. The storage room may store various items, such as food, medicine, and cosmetics, and the storage room may be configured to be open on at least one side for the entry and exit of items.

[0042] A refrigerator may include one or more storage compartments. When a refrigerator includes two or more storage compartments, each compartment may have a different purpose and be maintained at different temperatures. To achieve this, each storage compartment may be separated from the others by a partition wall containing insulation.

[0043] The storage room may be designed to maintain an appropriate temperature range depending on its intended use, and may include a “refrigerator,” a “freezer,” or a “variable temperature room,” which are distinguished by their intended use and / or temperature range. The refrigerator may be maintained at a temperature appropriate for refrigerating items, and the freezer may be maintained at a temperature appropriate for freezing items. “Refrigeration” may mean cooling items to a temperature that does not freeze them, and for example, a refrigerator may be maintained at a temperature ranging from 0 degrees Celsius to +7 degrees Celsius. “Freezing” may mean cooling items to freeze them or keep them frozen, and for example, a freezer may be maintained at a temperature ranging from -20 degrees Celsius to -1 degree Celsius. The variable temperature room may be used as either a refrigerator or a freezer, at the user’s option or not.

[0044] In addition to being called “refrigerator,” “freezer,” and “variable temperature room,” a storage room can also be called by various other names, such as “vegetable room,” “fresh room,” “cooling room,” and “ice room.” The terms “refrigerator,” “freezer,” and “variable temperature room” used hereinafter should be understood to encompass storage rooms with corresponding uses and temperature ranges.

[0045] In one embodiment, the refrigerator may include at least one door configured to open and close an open side of a storage compartment. The door may be configured to open and close one or more storage compartments, or a single door may be configured to open and close multiple storage compartments. The door may be installed on the front of the main body in a pivotal or sliding manner.

[0046] The “door” may be configured to seal the storage compartment when the door is closed. The door may include insulation, similar to the body, to insulate the storage compartment when the door is closed.

[0047] According to one embodiment, the door may include a door outer panel forming the front of the door, a door inner panel forming the back of the door and facing the storage compartment, an upper cap, a lower cap, and door insulation provided on the interior of these.

[0048] The door inner panel may be provided with a gasket that seals the storage compartment by contacting the front of the body when the door is closed. The door inner panel may include a dyke that protrudes rearward to accommodate a door basket for storing items.

[0049] In one embodiment, the door may include a door body and a front panel detachably coupled to the front side of the door body and forming the front of the door. The door body may include a door outer panel forming the front of the door body, a door inner panel forming the rear of the door body and facing the storage compartment, an upper cap, a lower cap, and door insulation provided inside these.

[0050] Depending on the arrangement of the door and storage compartment, refrigerators can be classified into French door type, side-by-side type, bottom mounted freezer (BMF), top mounted freezer (TMF), or single-door refrigerator.

[0051] According to one embodiment, the refrigerator may include a cold air supply device configured to supply cold air to the storage compartment.

[0052] A “cold air supply device” may include a system of machines, devices, electronic devices and / or combinations thereof that can generate cold air and guide the cold air to cool a storage room.

[0053] In one embodiment, the cold air supply device can generate cold air through a refrigeration cycle that includes the processes of compression, condensation, expansion, and evaporation of a refrigerant. To this end, the cold air supply device can include a refrigeration cycle device having a compressor, a condenser, an expansion device, and an evaporator capable of driving the refrigeration cycle. In one embodiment, the cold air supply device can include a semiconductor, such as a thermoelectric element. The thermoelectric element can cool a storage compartment by generating heat and cooling through the Peltier effect.

[0054] According to one embodiment, the refrigerator may include a machine room in which at least some components belonging to the cold air supply device are arranged.

[0055] The "machine room" may be designed to be partitioned and insulated from the storage room to prevent heat generated by components placed within the machine room from being transferred to the storage room. The interior of the machine room may be configured to be connected to the exterior of the main body to dissipate heat from components placed within the machine room.

[0056] In one embodiment, the refrigerator may include a dispenser provided on the door to provide water and / or ice. The dispenser may be provided on the door so that it is accessible to a user without having to open the door.

[0057] In one embodiment, a refrigerator may include an ice-making device configured to produce ice. The ice-making device may include an ice-making tray configured to store water, an ice-separating device configured to separate ice from the ice-making tray, and an ice bucket configured to store ice produced in the ice-making tray.

[0058] According to one embodiment, the refrigerator may include a control unit for controlling the refrigerator.

[0059] The “control unit” may include a memory that stores or memorizes a program and / or data for controlling the refrigerator, and a processor that outputs a control signal for controlling a cold air supply device, etc. according to the program and / or data memorized in the memory.

[0060] Memory stores or records various information, data, commands, programs, etc. necessary for the operation of the refrigerator. Memory can store temporary data generated during the generation of control signals for controlling components within the refrigerator. Memory may include at least one of volatile memory and non-volatile memory, or a combination thereof.

[0061] The processor controls the overall operation of the refrigerator. The processor can control the components of the refrigerator by executing programs stored in memory. The processor may include a separate NPU that performs the operations of an artificial intelligence model. The processor may also include a central processing unit (CPU), a graphics processing unit (GPU), or the like. The processor may generate control signals to control the operation of the cooling system. For example, the processor may receive temperature information about the storage compartment from a temperature sensor and generate a cooling control signal to control the operation of the cooling system based on the temperature information.

[0062] Additionally, the processor may process user input of the user interface and control the operation of the user interface based on programs and / or data stored / stored in the memory. The user interface may be provided using an input interface and an output interface. The processor may receive user input from the user interface. Additionally, the processor may transmit display control signals and image data to the user interface for displaying an image on the user interface in response to the user input.

[0063] The processor and memory may be provided as a single unit or separately. The processor may include one or more processors. For example, the processor may include a main processor and at least one subprocessor. The memory may include one or more memories.

[0064] In one embodiment, a refrigerator may include a processor and memory that control all components within the refrigerator, and may include multiple processors and multiple memories that individually control the components within the refrigerator. For example, the refrigerator may include a processor and memory that control the operation of a cooling device based on the output of a temperature sensor. Additionally, the refrigerator may separately include a processor and memory that control the operation of a user interface based on user input.

[0065] The communication module can communicate with external devices, such as servers, mobile devices, and other home appliances, via a nearby access point (AP). The AP can connect the local area network (LAN) to which the refrigerator or user device is connected to the wide area network (WAN) to which the server is connected. The refrigerator or user device can then connect to the server via the WAN.

[0066] The input interface may include keys, a touchscreen, a microphone, etc. The input interface may receive user input and transmit it to the processor.

[0067] The output interface may include a display, a speaker, etc. The output interface may output various notifications, messages, information, etc. generated by the processor.

[0068] A refrigerator has been described as an example of a food management system (1). However, the food management system (1) is not limited to a refrigerator, and various devices capable of storing or cooking food may be included.

[0069] Below, a food management system according to various embodiments is specifically described with reference to the attached drawings.

[0070] FIG. 1 is a drawing showing a control block diagram of a food storage system according to one embodiment of the present disclosure, and FIG. 2 is a drawing showing the structure of a food storage system according to one embodiment of the present disclosure.

[0071] A food storage system according to one embodiment may include a plurality of electrodes (30), a frequency modulator (40), and a control unit (21). The control unit (21) may include a processor (22) and a memory (23).

[0072] A plurality of electrodes (30) can generate a near field (NF) electric field to measure the impedance between the electrodes. These plurality of electrodes (30) can be arranged to be spaced apart from each other with the food (F) interposed therebetween to measure the impedance of the food (F) described below or to generate an electric field for sterilization of the food (F).

[0073] For example, as illustrated in Fig. 2, two electrodes may be provided vertically with the food (F) in between. That is, the food (F) may be positioned between the first electrode (30-1) provided at the top of the food and the second electrode (30-2) provided at the bottom of the mounting portion (50).

[0074] Here, the mounting portion (50) is configured to position food (F) between a plurality of electrodes (30), and may be made of, for example, Styrofoam.

[0075] In Fig. 2, a plurality of electrodes (30) are shown as an example of being positioned above / below the food (F), but the positions of the plurality of electrodes (30) are not limited thereto and may be provided at various positions that can generate an electric field between the plurality of electrodes (30).

[0076] The frequency modulator (40) can adjust the frequency of the power supplied to the plurality of electrodes (30). As described below, the frequency can be adjusted to measure impedance at various frequencies in order to determine the resonant frequency corresponding to the food located between the plurality of electrodes (30).

[0077] The control unit (21) may include a memory (23) that stores a control program and control data for controlling a plurality of electrodes (30) and a frequency modulator (40), and at least one processor (22) that generates a control signal according to the control program and control data stored in the memory (23). The memory (23) and the processor (22) may be provided integrally or separately.

[0078] The memory (23) can store a table map, etc. showing the correlation between the pH of the food and the state of the food, which will be described later, and can store programs and data for controlling a plurality of electrodes (30) and a frequency modulator (40), etc.

[0079] The memory (23) may include volatile memory such as Static Random Access Memory (S-RAM) and Dynamic Random Access Memory (D-RAP) for temporarily storing data. In addition, the memory (23) may include nonvolatile memory such as Read Only Memory (ROM), Erasable Programmable Read Only Memory (EPROM), and Electrically Erasable Programmable Read Only Memory (EEPROM) for long-term storage of data.

[0080] At least one processor (22) can control a frequency modulator (40) so that power of multiple frequencies is sequentially supplied to multiple electrodes (30).

[0081] Additionally, at least one processor (22) can determine the resonant frequency based on the impedance of the food (F) at each frequency.

[0082] At least one processor (22) can determine the state of the food (F) based on the resonant frequency of the food and control to perform an operation corresponding to the determined state of the food.

[0083] Below, the process of determining the condition of food and performing sterilization operations is described.

[0084] FIG. 3 is a flowchart showing a method for judging the state of food in a food storage system according to one embodiment of the present disclosure, FIG. 4 is a diagram showing radiating an NF field to food according to one embodiment of the present disclosure, and FIG. 5 is a diagram for explaining determining a resonant frequency.

[0085] Resonant frequency can be used to determine the condition of food (F), such as the degree of spoilage. Since the resonant frequency increases as food (F) spoils, this resonant frequency can be periodically measured to determine the degree of spoilage based on changes in the resonant frequency.

[0086] To this end, as described above, at least one processor (22) can control a frequency modulator (40) so that multiple frequency powers are supplied to multiple electrodes (30) (301).

[0087] At least one processor (22) can determine the resonant frequency based on the impedance of the food (F) at each frequency (303).

[0088] That is, by supplying power of various frequencies, it is possible to determine the frequency at which the current or voltage is maximum or the impedance is minimum among multiple frequencies.

[0089] As shown in Fig. 5, the frequency at which the impedance is minimum among multiple frequencies is called the resonant frequency (f resonance ) can be determined.

[0090] At least one processor (22) can determine the condition of the food (F) based on the determined resonant frequency of the food (305). For example, the degree of spoilage of the food (F) can be determined.

[0091] At least one processor (22) can control a plurality of electrodes (30) to generate an NF electric field for sterilizing the food (F) based on the determined state of the food (F).

[0092] For example, in order to sterilize food provided in a mounting portion as illustrated in FIG. 4, an NF electric field can be generated in the direction from the first electrode (30-1) to the second electrode (30-2).

[0093] FIG. 6 is a flowchart showing a sterilization process according to a food state of a food storage system according to an embodiment of the present disclosure, and FIG. 7 is a diagram for explaining determining the resonance frequency of food multiple times according to an embodiment of the present disclosure.

[0094] As described above, the resonant frequency can be determined based on the impedance of the food (F) at each of the multiple frequencies (601).

[0095] At least one processor (22) can determine the resonant frequency at regular intervals to detect changes in the resonant frequency.

[0096] That is, the resonant frequency of the food (F) can be determined in its initial storage state, and the resonant frequency of the food can be continuously determined at preset intervals thereafter. The preset interval can be set to an appropriate interval for determining the state of the food (F), and can be set differently depending on the storage environment of the food, etc.

[0097] At least one processor (22) can determine whether the change in resonant frequency exceeds a reference value (603). Here, the reference value can be appropriately set as a reference value for determining whether food is spoiled.

[0098] That is, by comparing the initial resonance frequency of the food (F) that was introduced and the current resonance frequency, if the difference between the two resonance frequencies exceeds a reference value, it can be determined that the food is spoiled.

[0099] In addition, the pH of the food (F) can be determined based on the resonance frequency, and whether the food is spoiled or not can be determined by determining whether the change in the pH determined at each preset cycle exceeds a threshold value.

[0100] A table map indicating the state of food corresponding to the resonant frequency or pH of the food may be stored in the memory (23), and at least one processor (22) may determine whether the food has spoiled, etc. based on the table map stored in the memory (23). The details of determining whether the food has spoiled, etc. based on the change in the pH of the food will be described later.

[0101] At least one processor (22) can control a plurality of electrodes (30) to generate an NF electric field for sterilizing food when the change in resonant frequency exceeds a reference value (605).

[0102] As sterilization of food (F) is carried out by an electric field generated between multiple electrodes (30), spoilage of food can be prevented and long-term storage can be facilitated.

[0103] FIG. 8 is a diagram showing the control of the intensity and time of sterilization according to one embodiment of the present disclosure.

[0104] At least one processor (21) can adjust the strength of the NF electric field and the sterilization time depending on the degree of spoilage of the food.

[0105] For example, as shown in (a) of Fig. 8, as the degree of corruption becomes more severe, the voltage and power supplied to the plurality of electrodes (30) can be increased to increase the strength of the NF electric field.

[0106] In addition, as shown in (b) of Fig. 8, the more severe the corruption, the more the sterilization time can be increased by increasing the generation time of the NF electric field.

[0107] As the NF electric field strength increases or the sterilization time increases, the sterilization intensity increases, so that sterilization of highly perishable foods can be properly performed.

[0108] In Fig. 8, an embodiment of increasing only the sterilization intensity or increasing only the sterilization time is described, but the present invention is not limited thereto, and various operations may be performed to increase the sterilization intensity depending on the degree of decay, such as increasing the sterilization intensity and sterilization time simultaneously.

[0109] In the examples described below, the degree of spoilage of each part of a food can be determined. In such cases, the direction of the NF electric field can also be controlled to perform concentrated sterilization of the spoiled area among the areas occupied by the food. That is, by concentrating the NF electric field in the direction of the spoiled area of ​​the food, sterilization of the spoiled area can be performed on a site-specific basis.

[0110] Figure 9 is a drawing to explain the degree of spoilage according to the storage environment of food.

[0111] As described above, at least one processor (22) can determine the resonant frequency at regular intervals to detect changes in the resonant frequency.

[0112] That is, the resonance frequency can be determined in the initial storage state of the food (F) and the resonance frequency of the food can be continuously determined at preset cycles thereafter.

[0113] The preset cycle can be set as an appropriate cycle to determine the condition of the food (F) and can be set differently depending on the storage environment of the food, etc.

[0114] For example, at room temperature, food may spoil relatively quickly, while when stored frozen, food may spoil relatively slowly.

[0115] At least one processor (22) can change the preset cycle based on the storage environment of such food.

[0116] When food is stored at room temperature, the pH increases relatively rapidly over time, as shown in Fig. 9. This indicates that the food spoils relatively quickly. Considering the rapid spoilage of the food, at least one processor (22) can determine the resonance frequency with a relatively short cycle. In other words, the higher the food storage temperature, the shorter the preset cycle can be.

[0117] When food is stored in a frozen environment, the pH increases relatively slowly over time, as shown in Figure 9. This indicates that food spoilage progresses relatively slowly. Considering the slow spoilage of food, at least one processor (22) can determine the resonant frequency with a relatively long cycle. That is, the lower the food storage temperature, the longer the preset cycle can be adjusted.

[0118] When the food is stored in a refrigerated environment, at least one processor (22) can set the preset cycle to be an intermediate cycle between the cycle when the food is stored in a frozen environment and the cycle when the food is stored in a room temperature environment.

[0119] By changing the cycle for judging the degree of spoilage according to the food storage environment, an appropriate judgment of food spoilage can be made.

[0120] FIG. 10 is a flowchart illustrating a process for determining whether food has been introduced according to one embodiment of the present disclosure.

[0121] As described above, at least one processor (22) can determine the resonant frequency of the food (F) in its initial storage state and then compare it with the current resonant frequency to determine the degree of spoilage of the food.

[0122] In order to determine the initial resonant frequency of the food in its initial storage state, it is first necessary to determine whether the food has been placed between multiple electrodes (30).

[0123] Accordingly, at least one processor (22) can determine that food has been introduced based on the change in impedance between the plurality of electrodes being greater than a reference change.

[0124] If food is not inserted between multiple electrodes (30), a relatively low value of impedance will be detected, and if food is inserted in this state, the detected impedance will increase rapidly, so if the amount of change in impedance is greater than the reference amount of change, it can be determined that food has been inserted.

[0125] At least one processor (22) can detect the impedance of the food at multiple frequencies when it is determined that food has been introduced, and determine the initial resonant frequency based on the impedance corresponding to these multiple frequencies.

[0126] The initial resonant frequency determined in this way can be used as a comparison target for determining whether food has spoiled or not with the resonant frequency detected at regular intervals thereafter.

[0127] Additionally, as an example of a food management system (1), it is possible to detect the opening of a door (not shown) included in a food storage device such as a refrigerator, and then determine whether to put food in by detecting the impedance change described above.

[0128] Below, we explain how to determine the resonance frequency for each part of the food according to the impedance for each part, and how to determine the state of each part (area) of the food accordingly.

[0129] FIG. 11 is a diagram showing a plurality of sub-electrodes included in each of a plurality of electrodes according to one embodiment of the present disclosure, FIG. 12 is a diagram showing activating a portion of a plurality of sub-electrodes according to one embodiment of the present disclosure, and FIG. 13 is a diagram showing various methods of determining impedance by a plurality of sub-electrodes according to one embodiment of the present disclosure.

[0130] Each of the plurality of electrodes (30-1, 30-2) may include a plurality of sub-electrodes.

[0131] That is, as illustrated in Fig. 11, a different number of sub-electrodes can be included in each electrode.

[0132] As shown in (a) of Fig. 11, it may include two sub-electrodes (30-2a, 30-2b), and as shown in (c) of Fig. 11, it may include nine sub-electrodes (30-2a, 30-2b --- 30-2i). The number and positions of the multiple sub-electrodes are not limited to those shown and may be provided in various numbers and positions.

[0133] When food is placed on the second electrode (30-2), at least one processor (22) can determine which of the plurality of sub-electrodes to activate based on the location of the food.

[0134] For example, as in Fig. 12, if the area occupied by the food is smaller than the area of ​​the second electrode (30-2), the food can be positioned only on some of the multiple sub-electrodes included in the second electrode (30-2).

[0135] At this time, an impedance close to infinity may be detected for a sub-electrode where no food is located. At least one processor (22) may activate sub-electrodes other than the sub-electrode where such an impedance close to infinity is detected.

[0136] Referring to Fig. 12, only the sub-electrodes (30-2a, 30-2b, 30-2c, 30-2d) located in the area occupied by food among the areas of the second electrode (30-2) can be activated.

[0137] Additionally, at least one processor (22) can activate only some sub-electrodes (30-1a, 30-1b, 30-1c, 30-1d) for the first electrode (30-1).

[0138] Thereafter, at least one processor (22) controls a frequency modulator (40) so that power of multiple frequencies is supplied to a plurality of sub-electrodes (30-1a, 30-1b, 30-1c, 30-1d, 30-2a, 30-2b, 30-2c, 30-2d) sequentially activated, and can determine a resonant frequency for each region of the food based on the impedance for each region of the food at each frequency.

[0139] By determining the resonant frequency based on the impedance between the multiple activated sub-electrodes, the state of each food region can be determined based on the resonant frequency of each food region. In other words, the degree of spoilage of each food region can be determined.

[0140] By determining the degree of spoilage in each area of ​​food, it is possible to focus on sterilizing the areas where spoilage has occurred, making long-term storage of food easier.

[0141] Referring to FIG. 13, at least one processor (22) can increase the number of sub-electrodes to be activated depending on the degree of spoilage of the food. That is, while the previous sub-electrodes served to determine the condition of the food, in the description of this drawing, a plurality of sub-electrodes can serve to generate an electric field for sterilizing the food.

[0142] In relation to Fig. 8, it was explained that the sterilization intensity and sterilization time can be increased depending on the degree of spoilage of the food.

[0143] In addition, as the degree of spoilage of food increases, the number of sub-electrodes to be activated can be increased to increase the intensity of sterilization.

[0144] For example, when the degree of spoilage of food is not severe, as in (a) of Fig. 13, only four sub-electrodes (30-2a, 30-2c, 30-2g, 30-2i) can be activated to generate an NF electric field for sterilizing food.

[0145] Additionally, when the degree of food spoilage is severe, as shown in (c) of Fig. 13, all nine sub-electrodes can be activated to generate an NF electric field for sterilizing the food.

[0146] By including a plurality of sub-electrodes in each of the plurality of electrodes (30) and activating some or all of them, the degree of spoilage in each area of ​​the food can be detected, and the sterilization intensity can be adjusted according to the degree of spoilage of the food.

[0147] FIG. 14 is a diagram illustrating a normal pH range and a change in pH over time according to a food according to one embodiment of the present disclosure.

[0148] As described above, the pH of food (F) can be determined based on the resonant frequency, and whether the food is spoiled or not can also be determined based on the pH of the food.

[0149] That is, it is possible to determine whether food is spoiled, etc. by determining whether the difference between the pH determined at each preset cycle and the initial pH exceeds the reference value.

[0150] A table map indicating the state of the food corresponding to the pH of the food may be stored in the memory (23), and at least one processor (22) may determine whether the food has spoiled or not based on the table map stored in the memory (23).

[0151] Referring to (a) of Fig. 14, the normal pH range according to the type of food can be stored in the form of a table map.

[0152] For example, in the case of a 'fermented sausage' food, if the pH is within the range of 4.8 to 6.0, it can be determined to be in a normal state without spoilage, and in the case of a 'beef' food, if the pH is within the range of 5.4 to 6.0, it can be determined to be in a normal state without spoilage. In the case of a 'pork' food, if the pH is within the range of 5.5 to 6.2, it can be determined to be in a normal state without spoilage, and in the case of a 'canned meat' food, if the pH is within the range of 5.8 to 6.2, it can be determined to be in a normal state without spoilage.

[0153] Since the pH of these foods increases as the food spoils, a food can be determined to be spoiled when the pH increases beyond the normal range.

[0154] Figure 14 (b) shows the change in pH of 'beef' food over time.

[0155] From the first to the 12th day of storage, the pH of the beef was within the range of 5.4 to 6.0, indicating normal, unspoiled conditions. However, on the 15th day of storage, the pH of the beef fell below the normal range to 6.53, indicating that the beef had spoiled.

[0156] FIG. 15 is a flowchart illustrating a method for determining a food cooking status of a food storage system according to another embodiment of the present disclosure.

[0157] In another embodiment, the resonant frequency may also be used to determine the degree of cooking or thawing of food (F). Since the resonant frequency changes as the food (F) is cooked or thawed, the degree of cooking or thawing of the food can be determined by periodically measuring this resonant frequency and based on the change in the resonant frequency.

[0158] To this end, as described above, at least one processor (22) can control a frequency modulator (40) so that multiple frequency powers are supplied to multiple electrodes (30) (1501).

[0159] That is, by supplying power of various frequencies, it is possible to determine the frequency at which the current or voltage is maximum or the impedance is minimum among multiple frequencies.

[0160] Accordingly, at least one processor (22) can determine the resonant frequency based on the impedance of the food (F) at each frequency (1503).

[0161] At least one processor (22) can determine the cooking or thawing state of the food (F) based on the determined resonant frequency of the food (1505).

[0162] Specifically, at least one processor (22) may determine that the food is fully cooked or thawed based on the fact that the resonant frequency of the food does not increase during the cooking or thawing operation. Since the resonant frequency of the food increases as the food is cooked or thawed, the cooking or thawing of the food may be determined to be fully cooked or thawed when the resonant frequency of the food no longer increases.

[0163] At least one processor (22) may determine that food is being cooked or thawed based on an increase in the resonant frequency of the food during a cooking operation. If the resonant frequency increases during a cooking or thawing operation, the food is being cooked, and thus at least one processor (22) may adjust power consumption based on the resonant frequency.

[0164] That is, the degree of cooking or thawing of food can be determined based on the resonant frequency, and if cooking or thawing is not performed properly, the cooking or thawing intensity can be increased by increasing the power consumption.

[0165] At least one processor (22) can adjust the power used for thawing or cooking the food (F) based on the determined degree of thawing or cooking of the food (F) to ensure that appropriate thawing or cooking is achieved.

[0166] FIG. 16 is a diagram illustrating providing a notification to a user, etc. according to one embodiment of the present disclosure.

[0167] At least one processor (22) may generate and provide to the user a notification to provide information related to the state of the determined food and an action corresponding to the state.

[0168] For example, when performing a sterilization operation due to spoilage of food, a display (not shown) can be controlled so that the phrase "Food (beef) spoilage has been detected and NF sterilization is in progress." is displayed.

[0169] Additionally, auditory notifications may be provided to users, etc., through speakers (not shown).

[0170] In addition to the condition of the food or the sterilization operation according to the condition of the food, notifications can also be generated and provided to the user regarding whether the food has been thawed or cooked, power adjustment based on the degree of thaw or cooking, etc.

[0171] Users can receive these notifications to enhance convenience in storing, defrosting, or cooking food.

[0172] A food management system according to one embodiment includes a plurality of electrodes spaced apart from each other with food interposed therebetween; a frequency modulator for controlling a frequency of power supplied to the plurality of electrodes; and at least one processor for controlling the plurality of electrodes and the frequency modulator, wherein the at least one processor controls the frequency modulator so that power of a plurality of frequencies is sequentially supplied to the plurality of electrodes, determines a resonant frequency based on an impedance of the food at each frequency, determines a state of the food based on the resonant frequency of the food, and performs an operation corresponding to the determined state of the food.

[0173] The at least one processor may determine that the food is spoiled if a difference between the resonant frequency of the food and the initial resonant frequency exceeds a reference value.

[0174] The at least one processor can control the plurality of electrodes to generate an NF electric field for sterilizing the food based on determining that the food is spoiled.

[0175] According to the present disclosure, the storage period of food can be extended by automatically performing sterilization by judging the state of the food, such as the degree of spoilage.

[0176] In addition, since the condition of food is judged and sterilized automatically, the convenience of the user can be increased as the user does not have to directly manage the food to prevent it from spoiling.

[0177] The at least one processor can adjust the strength of the NF electric field and the sterilization time according to the degree of spoilage of the food.

[0178] The at least one processor can determine the resonant frequency of the food at preset intervals.

[0179] The at least one processor may change the preset cycle based on the storage environment of the food.

[0180] The at least one processor may change the preset cycle to be shorter as the storage temperature of the food increases.

[0181] The at least one processor may determine that the food has been introduced based on a change in impedance between the plurality of electrodes being greater than a reference change, and may determine an initial resonant frequency based on the impedance of the food at a plurality of frequencies.

[0182] Each of the plurality of electrodes includes a plurality of sub-electrodes, and the at least one processor determines a sub-electrode to be activated based on a location of the food, controls the frequency modulator so that power of a plurality of frequencies is sequentially supplied to the plurality of activated sub-electrodes, determines a resonant frequency for each region of the food based on an impedance for each region of the food at each frequency, and determines a state for each region of the food based on the resonant frequency for each region of the food.

[0183] The at least one processor can determine a pH value of the food based on the determined resonant frequency, and determine a state of the food based on the determined pH value.

[0184] The at least one processor can determine a cooking or thawing state of the food based on a change in the resonant frequency of the food.

[0185] The at least one processor may determine that cooking or thawing of the food is in progress based on an increase in the resonant frequency of the food, and may adjust power consumption based on the resonant frequency of the food.

[0186] According to the present disclosure, it is possible to ensure proper cooking by adjusting power by judging the cooking state of food, such as the degree of thawing of the food.

[0187] The at least one processor may determine that cooking or thawing of the food is complete based on an increase in the resonant frequency of the food being less than a reference increase.

[0188] The at least one processor may generate a notification to provide information related to the determined state of the food and an action corresponding to the state.

[0189] A control method of a food management system according to one embodiment comprises: a plurality of electrodes spaced apart from each other with food interposed therebetween; and a frequency modulator for controlling the frequency of power supplied to the plurality of electrodes; the control method may include controlling the frequency modulator so that power of a number of frequencies is sequentially supplied to the plurality of electrodes; determining a resonant frequency based on an impedance of the food at each frequency; determining a state of the food based on the resonant frequency of the food; and performing an operation corresponding to the determined state of the food.

[0190] Determining the condition of the food may include determining that the food is spoiled if a difference between the resonant frequency of the food and the initial resonant frequency exceeds a reference value.

[0191] It may further include controlling the plurality of electrodes to generate an NF electric field for sterilizing the food based on determining that the food is spoiled.

[0192] Sterilizing the above food may include adjusting the strength of the NF electric field and the sterilization time according to the degree of spoilage of the food.

[0193] Determining the resonant frequency may include determining the resonant frequency of the food at preset intervals.

[0194] It may further include changing the preset cycle based on the storage environment of the food.

[0195] Changing the preset cycle may include changing the preset cycle to a shorter one as the storage temperature of the food increases.

[0196] Determining the state of the food may include determining that the food has been introduced based on a change in impedance between the plurality of electrodes being greater than a reference change, and determining an initial resonant frequency based on the impedance of the food at a plurality of frequencies.

[0197] Each of the plurality of electrodes includes a plurality of sub-electrodes, and determining the state of the food may include determining a sub-electrode to be activated based on a position of the food, controlling the frequency modulator so that power of a plurality of frequencies is sequentially supplied to the plurality of activated sub-electrodes, determining a resonant frequency for each region of the food based on an impedance for each region of the food at each frequency, and determining a state for each region of the food based on the resonant frequency for each region of the food.

[0198] Determining the state of the food may include determining a pH value of the food based on the determined resonant frequency, and determining the state of the food based on the determined pH value.

[0199] Determining the state of the food may include determining the cooking or thawing state of the food based on a change in the resonant frequency of the food.

[0200] Determining the cooking or thawing state of the food may include determining that cooking or thawing of the food is in progress based on an increase in the resonant frequency of the food, and controlling power consumption based on the resonant frequency of the food.

[0201] Determining the cooking or thawing state of the food may include determining that the cooking or thawing of the food is complete based on an increase in the resonant frequency of the food being less than a reference increase.

[0202] It may further include generating a notification to provide information related to the state of the food determined above and an action corresponding to the state.

[0203] According to one aspect of the disclosed invention, the storage period of food can be extended by automatically performing sterilization by judging the state of the food, such as the degree of spoilage.

[0204] In addition, since the condition of food is judged and sterilized automatically, the convenience of the user can be increased as the user does not have to directly manage the food to prevent it from spoiling.

[0205] According to another aspect of the disclosed invention, proper cooking can be achieved by adjusting power by judging the cooking state of the food, such as the degree of thawing of the food.

[0206] Meanwhile, the disclosed embodiments may be implemented in the form of a recording medium storing computer-executable instructions. The instructions may be stored in the form of program code, and when executed by a processor, may generate program modules to perform the operations of the disclosed embodiments. The recording medium may be implemented as a computer-readable recording medium.

[0207] Computer-readable storage media include all types of storage media that store instructions that can be deciphered by a computer. Examples include read-only memory (ROM), random access memory (RAM), magnetic tape, magnetic disks, flash memory, and optical data storage devices.

[0208] The disclosed embodiments have been described with reference to the attached drawings as described above. Those skilled in the art will understand that the present invention can be implemented in forms other than the disclosed embodiments without altering the technical spirit or essential features of the present invention. The disclosed embodiments are illustrative and should not be construed as limiting.

Claims

1. A plurality of electrodes spaced apart from each other with food in between; A frequency modulator that controls the frequency of power supplied to the plurality of electrodes; At least one processor controlling the plurality of electrodes and the frequency modulator; At least one processor, A food management system that controls the frequency modulator so that power of multiple frequencies is sequentially supplied to the multiple electrodes, determines a resonant frequency based on the impedance of the food at each frequency, determines a state of the food based on the resonant frequency of the food, and performs an operation corresponding to the determined state of the food.

2. In paragraph 1, At least one processor, A food management system that determines that the food is spoiled when the difference between the resonant frequency of the food and the initial resonant frequency exceeds a reference value.

3. In paragraph 1, At least one processor, A food management system that controls the plurality of electrodes to generate an NF electric field for sterilizing the food based on determining that the food has spoiled.

4. In paragraph 3, At least one processor, A food management system that adjusts the strength and sterilization time of the NF electric field according to the degree of spoilage of the food.

5. In paragraph 1, At least one processor, Determine the resonant frequency of the food at preset intervals, A food management system that shortens the preset cycle as the storage temperature of the food increases.

6. In paragraph 2, At least one processor, A food management system that determines that the food has been introduced based on a change in impedance between the plurality of electrodes being greater than a reference change, and determines an initial resonant frequency based on the impedance of the food at a plurality of frequencies.

7. In paragraph 1, Each of the above plurality of electrodes, Contains multiple sub-electrodes, At least one processor, Determine the sub-electrode to be activated based on the location of the food, A food management system that controls the frequency modulator so that power of multiple frequencies is sequentially supplied to the activated multiple sub-electrodes, determines the resonant frequency of each region of the food based on the impedance of each region of the food at each frequency, and determines the state of each region of the food based on the resonant frequency of each region of the food.

8. In paragraph 1, At least one processor, A food management system that determines the pH value of the food based on the determined resonance frequency and determines the state of the food based on the determined pH value.

9. In paragraph 1, At least one processor, A food management system that determines the cooking or thawing status of the food based on changes in the resonant frequency of the food.

10. In paragraph 9, At least one processor, It is determined that cooking or thawing of the food is in progress based on an increase in the resonant frequency of the food, and power consumption is controlled based on the resonant frequency of the food. A food management system that determines that cooking or thawing of the food is complete based on the increase in the resonant frequency of the food being less than a reference increase.

11. A control method for a food management system comprising: a plurality of electrodes spaced apart from each other with food interposed therebetween; and a frequency modulator that adjusts the frequency of power supplied to the plurality of electrodes; Controlling the frequency modulator so that power of a number of frequencies is sequentially supplied to the plurality of electrodes; Determine the resonant frequency based on the impedance of the food at each frequency; Determining the state of the food based on the resonant frequency of the food; A control method of a food management system, comprising: performing an action corresponding to the state of the food determined above.

12. In paragraph 11, What determines the condition of the above food is, A control method of a food management system, comprising determining that the food is spoiled when the difference between the resonant frequency of the food and the initial resonant frequency exceeds a reference value.

13. In paragraph 11, A control method of a food management system, further comprising: controlling the plurality of electrodes to generate an NF electric field for sterilizing the food based on determining that the food is spoiled.

14. In paragraph 13, Sterilizing the above food is: A control method for a food management system, comprising adjusting the strength and sterilization time of the NF electric field according to the degree of spoilage of the food.

15. In paragraph 11, Determining the above resonant frequency is: Including determining the resonant frequency of the food at preset intervals, Changing the above preset cycle is: A control method for a food management system, comprising changing the preset cycle to a shorter one as the storage temperature of the food increases.

Images