Method for improving nutrients in food ingredient, and control apparatus, storage cabinet and electronic device
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Solution Overview
Problem
Refrigeration processes lead to nutrient loss in fruits and vegetables due to catabolism and oxidation, resulting in poor quality when stored.
Innovation Solution
A method and device that control humidity and light exposure in a storage room to determine the type of food ingredient, adjusting humidity control fan operation and light source intensity and duration to enhance nutrient content in fruits and vegetables.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If refrigeration is used to prolong the edible period of fruits and vegetables, then the storage duration is extended, but the nutrient content decreases due to catabolism and oxidation
Solution Approach 1:
The patent changes the temperature parameter from constant refrigeration to dynamic temperature adjustment. The control unit adjusts the temperature of the storage chamber based on the type of stored food, switching between refrigeration mode (for preservation) and other temperature modes (for nutrient maintenance). This dynamic parameter change resolves the contradiction by allowing long-term storage while minimizing nutrient loss through catabolism and oxidation.
2Quantity of substance
If light source is continuously on to improve nutrient content, then the nutrient synthesis is enhanced, but the energy consumption increases
Solution Approach 1:
The patent implements periodic lighting action where the light source is turned on and off based on control signals. The control unit determines the lighting schedule based on the type of food stored and the desired nutrient enhancement goals. This periodic action provides sufficient light for photosynthesis and nutrient synthesis while significantly reducing energy consumption compared to continuous lighting.
3Stability of the object's composition
If humidity control fan operates continuously to maintain optimal humidity, then the food quality is preserved, but the energy consumption increases
Solution Approach 1:
The patent employs a feedback control mechanism where the control unit monitors humidity levels in the storage chamber and adjusts the humidity control fan operation accordingly. The control unit receives humidity data and dynamically adjusts fan speed or operation timing to maintain optimal humidity for different food types. This feedback-based approach preserves food quality while minimizing energy consumption by avoiding continuous fan operation.
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
Increases nutrient content in fruits and vegetables by optimizing humidity and light exposure based on the type of food, thereby improving their quality and nutritional value during storage.
Implementation Method 1
the fruit and vegetable can kept to be irradiated by the light source, thereby increasing the content of the corresponding nutrients in the fruits and vegetables
Implementation Method 2
controlling a humidity control fan to operate in a normal mode
Data Source
AI summary
A method for improving nutrients in food ingredient, and a control apparatus, a storage cabinet, an electronic device and a computer-readable storage medium are provided. The method comprises the following steps: controlling, on the basis of a closure signal of a storage compartment, a light source to be turned on; after a first preset duration, acquiring the humidity of the storage compartment; and if the humidity of the storage compartment is greater than a target humidity, controlling a humidity control fan to operate in a normal mode, and turning off the light source after a second preset duration. After a light source is controlled to be turned on on the basis of a closure signal of a storage compartment, a humidity control fan can be controlled to operate in a normal mode when it is determined, according to the humidity of the storage compartment.