Refrigerator with meat aging function and method of controlling the refrigerator
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current refrigerators lack the ability to identify meat product characteristics, making it difficult to consistently age meat to a predetermined quality, as they do not account for factors such as slaughter date and meat part information.
Innovation Solution
A refrigerator with an aging chamber, temperature control module, humidity control module, and communication module that obtains identification, slaughter date, and part information of the meat product to generate and output aging information, allowing for precise aging at set temperature and humidity levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If meat is aged in a refrigerator using general temperature and humidity control, then the aging process can be performed, but the quality of the meat product after aging varies and cannot be consistently maintained at a predetermined quality level
Solution Approach 1:
The refrigerator performs preliminary actions by obtaining identification information, slaughter date information, and part information of the meat product before the aging process. This advance information gathering allows the system to generate customized aging information and adjust temperature and humidity conditions accordingly, ensuring consistent quality outcomes from the start of the aging process.
Solution Approach 2:
The system implements feedback by using obtained meat product characteristics information to generate aging information that is then applied during the aging process. The refrigerator continuously monitors and adjusts temperature and humidity based on the specific meat product characteristics, creating a closed-loop control system that maintains predetermined quality levels.
2Measurement precision
If the refrigerator obtains and processes multiple types of meat product information (identification, slaughter date, part information), then accurate aging control is achieved, but the device complexity increases
Solution Approach 1:
The refrigerator implements a multi-functional information processing system that handles multiple types of meat product information (identification, slaughter date, part information) through a unified approach. The control unit integrates these diverse information sources and generates comprehensive aging information, allowing a single system to perform multiple functions rather than requiring separate systems for each information type.
3Manufacturing precision
If customized aging information is generated based on individual meat characteristics, then aging quality is improved, but the time required for information processing and aging setup increases
Solution Approach 1:
The refrigerator performs preliminary information gathering and processing before the aging process begins. By obtaining identification information, slaughter date information, and part information in advance, and generating customized aging information beforehand, the system prepares optimized aging conditions ahead of time, minimizing delays during the actual aging process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables accurate prediction and control of meat aging, ensuring consistent quality by considering individual meat characteristics, enhancing the aging process through AI models and user interfaces for optimal aging conditions.
Implementation Method 1
a temperature control module configured to control a temperature of the aging chamber
Implementation Method 2
a humidity control module configured to control a humidity of the aging chamber
Data Source
AI summary
A control method of a refrigerator is provided. The control method includes obtaining identification information of a meat product. The control method also includes obtaining slaughter date information of the meat, based on the identification information of the meat product. The control method also includes obtaining part information of meat product. The control method also includes generating aging information including an aging level for each aging period of the meat, based on the obtained slaughter date information and the obtained part information. The control method also includes outputting the aging information. The control method also includes aging the meat at a set temperature and a set humidity.