CN111059859B - Refrigerator temperature adjusting method based on food materials and computer storage medium - Google Patents
Refrigerator temperature adjusting method based on food materials and computer storage medium Download PDFInfo
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- CN111059859B CN111059859B CN201910563700.4A CN201910563700A CN111059859B CN 111059859 B CN111059859 B CN 111059859B CN 201910563700 A CN201910563700 A CN 201910563700A CN 111059859 B CN111059859 B CN 111059859B
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D29/00—Arrangement or mounting of control or safety devices
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
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Abstract
The invention provides a refrigerator temperature adjusting method based on food materials and a computer storage medium. The refrigerator temperature adjusting method based on food materials comprises the following steps: acquiring the type information of each food material in a storage room of the refrigerator; determining an appropriate temperature range of each food material according to the variety of each food material; acquiring a temperature variation range of the storage chamber, wherein the temperature variation range comprises a plurality of temperature values; determining the shelf life deviation value of each food material at each temperature value according to the type and the suitable temperature range of each food material, and further calculating the sum of the shelf life deviation values of all the food materials at each temperature value; and adjusting the temperature of the storage chamber by taking the temperature value corresponding to the minimum sum of the shelf life deviation values as the target temperature. According to the scheme, the appropriate storage temperature of various food materials is comprehensively considered, and the target temperature of the storage chamber is determined through a specific algorithm, so that the temperature of the storage chamber can meet the storage requirements of all food materials to the maximum extent.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a refrigerator temperature adjusting method based on food materials and a computer storage medium.
Background
With the increasingly developing society and the increasing living standard of people, the rhythm of life of people is faster and faster, so that people are willing to buy a plurality of food materials to be placed in a refrigerator, and the refrigerator becomes one of the indispensable household appliances in daily life of people.
However, the following problems often occur after a large amount of food materials are stored in the refrigerator: the suitable storage temperatures of various food materials in the same storage room are different, and the shelf lives of the various food materials are different, so that the shelf lives of some food materials are shortened and the freshness of some food materials is reduced due to the same storage temperature. In addition, after the food materials are out of date, pungent peculiar smell can be generated, and when the peculiar smell appears in a refrigerator, the peculiar smell is probably a result caused by bacteria. The existing refrigerator can not eliminate bacteria generally, and can only utilize low temperature to slow the growth of the bacteria, so that the peculiar smell can not be eliminated in time. Not only the user's use experience is affected, but more importantly, the user's physical health may be affected.
Disclosure of Invention
The invention aims to enable the temperature of the storage chamber to meet the storage requirements of all kinds of food materials to the maximum extent and reduce the influence on the quality guarantee period of all kinds of food materials.
A further object of the present invention is to remind the user to take out the expired food material in time, so as to prevent the expired food material from rotting to generate peculiar smell and affecting other food materials.
Particularly, the invention provides a refrigerator temperature adjusting method based on food materials, which comprises the following steps: acquiring the type information of each food material in a storage room of the refrigerator; determining an appropriate temperature range of each food material according to the variety of each food material; acquiring a temperature variation range of the storage chamber, wherein the temperature variation range comprises a plurality of temperature values; determining the shelf life deviation value of each food material at each temperature value according to the type and the suitable temperature range of each food material, and further calculating the sum of the shelf life deviation values of all the food materials at each temperature value; and adjusting the temperature of the storage chamber by taking the temperature value corresponding to the minimum sum of the shelf life deviation values as the target temperature.
Optionally, the step of determining a shelf-life deviation value for each food material at each temperature value comprises: determining a temperature deviation value and a quality guarantee period influence coefficient of each food material at each temperature value according to the type and the suitable temperature range of each food material; and calculating a product of the temperature deviation value and the shelf life influence coefficient as a shelf life deviation value.
Optionally, the step of determining a temperature deviation value for each food material at each temperature value comprises: judging whether the temperature value is larger than the maximum value in the proper temperature range; and if so, calculating the difference value between the temperature value and the maximum value as a temperature deviation value.
Optionally, when the temperature value is smaller than the minimum value in the suitable temperature range, the difference between the minimum value and the temperature value is calculated as the temperature deviation value.
Optionally, when the temperature value is greater than or equal to the minimum value and less than or equal to the maximum value, the temperature deviation value is 0.
Optionally, the temperature deviation value comprises a high temperature deviation value and a low temperature deviation value, and a difference value between the temperature value and the maximum value is a high temperature deviation value; and the difference value between the minimum value and the temperature value is a low-temperature deviation value.
Optionally, the step of determining the shelf-life impact coefficient for each food material at each temperature value comprises: and inquiring a corresponding shelf life influence coefficient in a preset coefficient information table according to the high-temperature deviation value or the low-temperature deviation value and the type of each food material.
Optionally, after the step of adjusting the temperature of the storage compartment, the method further includes: acquiring the original shelf life of each food material; calculating a shelf life deviation value of each food material at the target temperature; and calculating the current shelf life of each food material at the target temperature according to the original shelf life and the shelf life deviation value.
Optionally, after the step of calculating the current shelf life of each food material, the method further comprises: acquiring the production date of each food material; judging whether each food material is overdue or not according to the production date and the current quality guarantee period; and if so, outputting information to remind the user to take out the overdue food materials.
According to another aspect of the present invention, there is also provided a computer storage medium, wherein a computer program is stored, and when the computer program runs, the apparatus of the computer storage medium is caused to execute any one of the above-mentioned food material-based refrigerator temperature adjustment methods.
According to the refrigerator temperature adjusting method and the computer storage medium based on the food materials, the type information of each food material in the storage chamber of the refrigerator is obtained, the suitable temperature range of each food material is determined according to the type of each food material, the temperature change range of the storage chamber is obtained, the temperature change range comprises a plurality of temperature values, the quality guarantee period deviation value of each food material at each temperature value is determined according to the type of each food material and the suitable temperature range, the sum of the quality guarantee period deviation values of all the food materials at each temperature value is further calculated, and the temperature value corresponding to the minimum sum of the quality guarantee period deviation values is used as the target temperature to adjust the temperature of the storage chamber. The appropriate storage temperature of various food materials is comprehensively considered, and the target temperature of the storage chamber is determined through a specific algorithm, so that the storage requirements of all food materials are met to the maximum extent by the temperature of the storage chamber, and the overall influence on the quality guarantee period of various food materials is reduced.
Further, according to the refrigerator temperature adjusting method and the computer storage medium based on food materials, the original quality guarantee period of each food material is obtained after the temperature of the storage chamber is adjusted, the quality guarantee period deviation value of each food material at the target temperature is calculated, the current quality guarantee period of each food material at the target temperature is calculated according to the original quality guarantee period and the quality guarantee period deviation value, the production date of each food material is obtained, whether each food material is overdue or not is judged according to the production date and the current quality guarantee period, and when the result is yes, information is output to remind a user to take out the overdue food material. The user is reminded in time to take out overdue food material, prevents that overdue food material from rotting and producing the peculiar smell and producing the influence to other food materials, effectively promotes user's use and experiences.
The above and other objects, advantages and features of the present invention will become more apparent to those skilled in the art from the following detailed description of specific embodiments thereof, taken in conjunction with the accompanying drawings.
Drawings
Some specific embodiments of the invention will be described in detail hereinafter, by way of illustration and not limitation, with reference to the accompanying drawings. The same reference numbers in the drawings identify the same or similar elements or components. Those skilled in the art will appreciate that the drawings are not necessarily drawn to scale. In the drawings:
fig. 1 is a schematic view of a method for adjusting a temperature of a refrigerator based on food materials according to an embodiment of the present invention;
fig. 2 is a detailed flowchart of a method for adjusting a temperature of a refrigerator based on food materials according to an embodiment of the present invention; and
FIG. 3 is a schematic diagram of a computer storage medium according to one embodiment of the invention.
Detailed Description
The embodiment firstly provides a refrigerator temperature adjusting method based on food materials, which can comprehensively consider suitable storage temperatures of various food materials, and determine the target temperature of the storage chamber through a specific algorithm, so that the temperature of the storage chamber can meet the storage requirements of all kinds of food materials to the maximum extent, and the overall influence on the quality guarantee period of various food materials is reduced. Fig. 1 is a schematic view of a method for adjusting a temperature of a refrigerator based on food materials according to an embodiment of the present invention. As shown in fig. 1, the method for adjusting the temperature of a refrigerator based on food materials may perform the following steps:
step S102, obtaining the type information of each food material in a storage room of the refrigerator;
step S104, determining an appropriate temperature range of each food material according to the variety of each food material;
step S106, acquiring the temperature change range of the storage chamber;
step S108, determining the quality guarantee period deviation value of each food material at each temperature value according to the type and the suitable temperature range of each food material, and further calculating the sum of the quality guarantee period deviation values of all the food materials at each temperature value;
and step S110, adjusting the temperature of the storage chamber by taking the temperature value corresponding to the minimum sum of the quality guarantee period deviation values as a target temperature.
In the above steps, the information of the type of each food material in the storage compartment of the refrigerator is obtained in step S102, for example, the type of the food material may include: vegetables, fruits, seafood, and meat. And the variety information of each food material can be obtained in various ways. For example, the type information of the food material may be obtained by using an input device disposed on the refrigerator housing, the input device may be, for example, a physical key or a touch key, and in some preferred embodiments, the input device may obtain the type information of the food material by using a touch screen. The input device may acquire the type information of the food material manually input by the user, and in some optional embodiments, may also be used to confirm the automatically recognized type information of the food material. The food material type information can be acquired by a bar code scanning device arranged on the refrigerator shell. The bar code scanning device scans the bar code on the food material package to determine the type information of the food material. The barcode may be a barcode or a two-dimensional code.
In some preferred embodiments, the food material category information may also be automatically acquired by using an image capturing device provided in the refrigerator. The image shooting device can be arranged in the refrigerator compartment, a plurality of cameras with different storage spaces in the orientation can be shot by each camera, and storage images are obtained. By identifying the storage image, the type information of the food material can be determined.
In step S104, the suitable temperature range of each food material is determined according to the type of each food material, because each food material has a different suitable storage temperature. For example, a suitable temperature range for vegetables may be [1, 5 ]; the suitable temperature range for fruit may be [4, 6 ]; the suitable temperature range of the seafood can be [2, 3 ]; the suitable temperature range for meat can be [0, 1 ]. The appropriate temperature ranges of the various food materials are described only for the refrigerating compartment of the refrigerator. In step S106, a temperature variation range of the storage chamber is obtained, wherein the temperature variation range includes a plurality of temperature values. Since the suitable temperature ranges for the various food materials exemplified above are only described for the refrigeration compartment, the temperature variation range of the refrigeration compartment may comprise 10 temperature values of 0 to 9.
Step S108, determining the quality guarantee period deviation value of each food material at each temperature value according to the type and the suitable temperature range of each food material, and further calculating the sum of the quality guarantee period deviation values of all the food materials at each temperature value. That is, at each temperature value, a shelf life deviation value for each food material is determined, and then the sum of the shelf life deviation values for all food materials at each temperature value is calculated. Therefore, the overall influence on the quality guarantee period of all food materials in the storage room at a plurality of temperature values within the temperature variation range can be known. The larger the sum of the shelf life deviation values is, the larger the overall influence on the shelf lives of all food materials at the temperature value is; the smaller the sum of the shelf life deviation values is, the smaller the overall influence on the shelf life of all food materials at the temperature value is. Therefore, in the step S110, the temperature value corresponding to the minimum sum of the shelf life deviation values is used as the target temperature to adjust the temperature of the storage chamber, and the target temperature is determined on the basis of comprehensively considering the suitable storage temperatures of various food materials, so that the temperature of the storage chamber can meet the storage requirements of all food materials to the maximum extent, and the overall influence on the shelf lives of various food materials is reduced.
In a specific embodiment, the step of determining the shelf-life deviation value for each food material at each temperature value may comprise: determining a temperature deviation value and a quality guarantee period influence coefficient of each food material at each temperature value according to the type and the suitable temperature range of each food material; and calculating the product of the temperature deviation value and the quality guarantee period influence coefficient to serve as the quality guarantee period deviation value.
Wherein the step of determining the temperature deviation value for each food material at each temperature value may comprise: judging whether the temperature value is larger than the maximum value in the proper temperature range; and if so, calculating the difference value between the temperature value and the maximum value as a temperature deviation value. And when the temperature value is smaller than the minimum value in the proper temperature range, calculating the difference value between the minimum value and the temperature value as a temperature deviation value. And when the temperature value is greater than or equal to the minimum value and less than or equal to the maximum value, the temperature deviation value is 0. The temperature deviation value comprises a high temperature deviation value and a low temperature deviation value, and the difference value between the temperature value and the maximum value is a high temperature deviation value; and the difference value between the minimum value and the temperature value is a low-temperature deviation value.
The step of determining the shelf-life impact coefficient for each food material at each temperature value may comprise: and inquiring a corresponding shelf life influence coefficient in a preset coefficient information table according to the high-temperature deviation value or the low-temperature deviation value and the type of each food material.
According to the refrigerator temperature adjusting method based on the food materials, the appropriate storage temperatures of various food materials are comprehensively considered, and the target temperature of the storage chamber is determined through a specific algorithm, so that the storage requirements of all kinds of food materials are met to the maximum extent by the temperature of the storage chamber, and the overall influence on the quality guarantee period of various food materials is reduced.
In some optional embodiments, the refrigerator can achieve a higher technical effect by further optimizing and configuring the above steps, and the method for adjusting the temperature of the refrigerator based on food materials according to this embodiment is described in detail below with reference to an optional execution flow of this embodiment, where this embodiment is merely an illustration of the execution flow, and in a specific implementation, an execution sequence and an operation condition of a part of steps may be modified according to specific implementation requirements. Fig. 2 is a detailed flowchart of a method for adjusting a temperature of a refrigerator based on food materials according to an embodiment of the present invention, the method for controlling the refrigerator including the steps of:
step S202, obtaining the type information of each food material in a storage room of the refrigerator;
step S204, determining an appropriate temperature range of each food material according to the variety of each food material;
step S206, acquiring the temperature change range of the storage chamber;
step S208, judging whether the temperature value is larger than the maximum value in the suitable temperature range, if so, executing step S210, and if not, executing step S220;
step S210, calculating a difference value between the temperature value and the maximum value as a high-temperature deviation value;
step S212, inquiring a corresponding quality guarantee period influence coefficient in a preset coefficient information table according to the high-temperature deviation value and the type of each food material;
step S214, calculating the product of the high temperature deviation value and the quality guarantee period influence coefficient as a quality guarantee period deviation value;
step S216, calculating the sum of the quality guarantee period deviation values of all food materials at each temperature value;
step S218, adjusting the temperature of the storage chamber by taking the temperature value corresponding to the minimum sum of the quality guarantee period deviation values as a target temperature;
step S220, determining whether the temperature value is smaller than the minimum value in the suitable temperature range, if so, performing step S224, and if not, performing step S222;
step S222, the temperature value is greater than or equal to the minimum value and less than or equal to the maximum value, and the temperature deviation value is 0;
step S224, calculating a difference value between the minimum value and the temperature value as a low-temperature deviation value;
step S226, inquiring a corresponding quality guarantee period influence coefficient in a preset coefficient information table according to the low-temperature deviation value and the type of each food material;
in step S228, the product of the low temperature deviation value and the shelf life influence coefficient is calculated as a shelf life deviation value, and step S216 is performed.
It should be noted that, in step S222, when the temperature deviation value is 0, the product of the temperature deviation value and the shelf life influence coefficient is 0 regardless of the specific number of the shelf life influence coefficient, so that when the temperature deviation value is 0, the shelf life influence coefficient does not need to be obtained, and the shelf life deviation value is 0 at this time, which has no influence on the sum of the shelf life deviation values of all food materials.
One embodiment is described below: the food material types include: vegetables, fruits, seafood and meat, wherein the suitable temperature range of the vegetables can be [1, 5 ]; the suitable temperature range for fruit may be [4, 6 ]; the suitable temperature range of the seafood can be [2, 3 ]; the suitable temperature range for meat can be [0, 1 ]. The temperature variation range of the storage chamber comprises 10 integral temperature values from 0 to 9.
Also, the coefficient information table in step S212 and step S226 may have the following information stored in advance:
when the low temperature deviation value is 1, the shelf life influence coefficient of the vegetables is 5 percent; the shelf life influence coefficient of the fruits is 0 percent; the influence coefficient of the shelf life of the seafood is 2 percent; the shelf life impact coefficient of meat is 2%. When the low temperature deviation value is 2, the shelf life influence coefficient of the vegetables is 8%; the shelf life influence coefficient of the fruits is 1%; the influence coefficient of the shelf life of the seafood is 2 percent; the shelf life impact coefficient of meat is 3%. When the low temperature deviation value is 3, the shelf life influence coefficient of the vegetables is 15 percent; the shelf life influence coefficient of the fruits is 3 percent; the influence coefficient of the shelf life of the seafood is 5 percent; the shelf life impact coefficient of meat is 5%. When the low temperature deviation value is 4, the shelf life influence coefficient of the vegetables is 20%; the shelf life influence coefficient of the fruits is 8%; the influence coefficient of the shelf life of the seafood is 10 percent; the shelf life impact coefficient of meat is 10%. When the low temperature deviation value is 5, the shelf life influence coefficient of the vegetables is 30 percent; the shelf life influence coefficient of the fruits is 15 percent; the influence coefficient of the shelf life of the seafood is 10 percent; the shelf life impact coefficient of meat is 15%. When the low temperature deviation value is 6, the shelf life influence coefficient of the vegetables is 32 percent; the shelf life influence coefficient of the fruit is 18 percent; the influence coefficient of the shelf life of the seafood is 20 percent; the shelf life impact coefficient of meat is 20%. When the low temperature deviation value is 7, the shelf life influence coefficient of the vegetables is 33%; the shelf life influence coefficient of the fruit is 20 percent; the influence coefficient of the shelf life of the seafood is 25 percent; the shelf life impact coefficient of meat is 28%. When the low temperature deviation value is 8, the shelf life influence coefficient of the vegetables is 35%; the shelf life influence coefficient of the fruit is 25%; the influence coefficient of the shelf life of the seafood is 35 percent; the shelf life impact coefficient of meat is 35%.
When the high temperature deviation value is 1, the shelf life influence coefficient of the vegetables is 1%; the shelf life influence coefficient of the fruits is 5 percent; the influence coefficient of the shelf life of the seafood is 5 percent; the shelf life impact coefficient of meat is 5%. When the high-temperature deviation value is 2, the shelf life influence coefficient of the vegetables is 5 percent; the shelf life influence coefficient of the fruits is 8%; the influence coefficient of the shelf life of the seafood is 8 percent; the shelf life impact coefficient of meat is 8%. When the high-temperature deviation value is 3, the shelf life influence coefficient of the vegetables is 8%; the shelf life influence coefficient of the fruits is 15 percent; the influence coefficient of the shelf life of the seafood is 15 percent; the shelf life impact coefficient of meat is 15%. When the high-temperature deviation value is 4, the shelf life influence coefficient of the vegetables is 15%; the shelf life influence coefficient of the fruit is 20 percent; the influence coefficient of the shelf life of the seafood is 20 percent; the shelf life impact coefficient of meat is 20%. When the high temperature deviation value is 5, the shelf life influence coefficient of the vegetables is 20%; the shelf life influence coefficient of the fruits is 30 percent; the influence coefficient of the shelf life of the seafood is 30 percent; the shelf life impact coefficient of meat is 30%. When the high temperature deviation value is 6, the shelf life influence coefficient of the vegetables is 25 percent; the shelf life influence coefficient of the fruit is 32 percent; the influence coefficient of the shelf life of the seafood is 32 percent; the shelf life impact coefficient of meat is 32%. When the high temperature deviation value is 7, the shelf life influence coefficient of the vegetables is 28 percent; the shelf life influence coefficient of the fruit is 33 percent; the influence coefficient of the shelf life of the seafood is 33 percent; the shelf life impact coefficient of meat is 33%. When the high temperature deviation value is 8, the shelf life influence coefficient of the vegetables is 30 percent; the shelf life influence coefficient of the fruit is 35 percent; the influence coefficient of the shelf life of the seafood is 35 percent; the shelf life impact coefficient of meat is 35%.
When the temperature value is 0, the temperature value 0 is smaller than the minimum value 1 of the proper temperature range of the vegetables, so that the difference value 1 between 1 and 0 is calculated as a low-temperature deviation value, the corresponding shelf life influence coefficient is 5%, and the product 0.05 of 1 and 5% is calculated as a shelf life deviation value; the temperature value 0 is smaller than the minimum value 4 of the proper temperature range of the fruit, so the difference value 4 between 4 and 0 is calculated as a low-temperature deviation value, the corresponding shelf life influence coefficient is 8 percent, and the product 0.32 of 4 percent and 8 percent is calculated as a shelf life deviation value; the temperature value 0 is smaller than the minimum value 2 of the suitable temperature range of the seafood, so the difference value 2 between 2 and 0 is calculated as a low-temperature deviation value, the corresponding shelf life influence coefficient is 2%, and the product 0.04 of 2 percent and 2 percent is calculated as a shelf life deviation value; the temperature value 0 is equal to the minimum value 0 of the suitable temperature range of the meat, so the temperature deviation value is 0, and the quality guarantee period deviation value is 0. When the temperature value is 0, the sum of the shelf life deviation values of all food materials is 0.41.
When the temperature value is 1, the temperature value 1 is equal to the minimum value 1 of the proper temperature range of the vegetables, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 1 is smaller than the minimum value 4 of the proper temperature range of the fruit, so the difference value 3 between 4 and 1 is calculated as a low-temperature deviation value, the corresponding shelf life influence coefficient is 3 percent, and the product 0.09 of 3 percent and 3 percent is calculated as a shelf life deviation value; the temperature value 1 is smaller than the minimum value 2 of the suitable temperature range of the seafood, so the difference value 1 between 2 and 1 is calculated as a low-temperature deviation value, the corresponding shelf life influence coefficient is 2%, and the product 0.02 of 1 and 2% is calculated as a shelf life deviation value; the temperature value 1 is equal to the maximum value 0 of the proper temperature range of the meat, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0. When the temperature value is 1, the sum of the shelf life deviation values of all food materials is 0.11.
When the temperature value is 2, the temperature value 2 is larger than the minimum value 1 and smaller than the maximum value 5 of the proper temperature range of the vegetables, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 2 is smaller than the minimum value 4 of the proper temperature range of the fruit, so the difference value 2 between 4 and 2 is calculated as a low-temperature deviation value, the corresponding shelf life influence coefficient is 1%, and the product 0.02 of 2 and 1% is calculated as a shelf life deviation value; the temperature value 2 is equal to the minimum value 2 of the suitable temperature range of the seafood, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 2 is greater than the maximum value 1 of the suitable temperature range of the meat, so the difference 1 between 2 and 1 is calculated as a high temperature deviation value, the corresponding shelf life influence coefficient is 5%, and the product 0.05 of 1 and 5% is calculated as a shelf life deviation value. When the temperature value is 2, the sum of the shelf life deviation values of all food materials is 0.07.
When the temperature value is 3, the temperature value 3 is larger than the minimum value 1 and smaller than the maximum value 5 of the proper temperature range of the vegetables, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 3 is smaller than the minimum value 4 of the proper temperature range of the fruit, so the difference value 1 between 4 and 3 is calculated as a low-temperature deviation value, the corresponding shelf life influence coefficient is 0%, and the product 0 of 1 and 0% is calculated as a shelf life deviation value; the temperature value 3 is equal to the maximum value 3 of the suitable temperature range of the seafood, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 3 is greater than the maximum value 1 of the suitable temperature range of the meat, so the difference 2 between 3 and 1 is calculated as a high temperature deviation value, the corresponding shelf life influence coefficient is 8%, and the product 0.16 of 2 and 8% is calculated as a shelf life deviation value. When the temperature value is 3, the sum of the shelf life deviation values of all food materials is 0.16.
When the temperature value is 4, the temperature value 4 is larger than the minimum value 1 and smaller than the maximum value 5 of the proper temperature range of the vegetables, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 4 is equal to the minimum value 4 of the proper temperature range of the fruit, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 4 is larger than the maximum value 3 of the suitable temperature range of the seafood, so the difference value 1 between 4 and 3 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 5%, and the product 0.05 of 1 and 5% is calculated as a shelf life deviation value; the temperature value 4 is greater than the maximum value 1 of the suitable temperature range for the meat, so the difference 3 between 4 and 1 is calculated as the high temperature offset value, the corresponding shelf life influence coefficient is 15%, and the product of 3 and 15% is calculated as 0.45 as the shelf life offset value. When the temperature value is 4, the sum of the shelf life deviation values of all food materials is 0.5.
When the temperature value is 5, the temperature value 5 is equal to the maximum value 5 of the proper temperature range of the vegetables, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 5 is greater than the minimum value 4 and less than the maximum value 6 of the proper temperature range of the fruit, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 5 is greater than the maximum value 3 of the suitable temperature range of the seafood, so the difference value 2 between 5 and 3 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 8%, and the product of 2 and 8% is calculated as 0.16 as a shelf life deviation value; the temperature value 5 is greater than the maximum value 1 of the suitable temperature range for the meat, so the difference 4 between 5 and 1 is calculated as the high temperature offset value, the corresponding shelf life influence coefficient is 20%, and the product 0.8 of 4 and 20% is calculated as the shelf life offset value. When the temperature value is 5, the sum of the shelf life deviation values of all food materials is 0.96.
When the temperature value is 6, the temperature value 6 is greater than the maximum value 5 of the proper temperature range of the vegetables, so that the difference value 1 between 6 and 5 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 1%, and the product 0.01 of 1% and 1% is calculated as a shelf life deviation value; the temperature value 6 is equal to the maximum value 6 of the proper temperature range of the fruit, so that the temperature deviation value is 0, and the quality guarantee period deviation value is 0; the temperature value 6 is greater than the maximum value 3 of the suitable temperature range of the seafood, so the difference value 3 between 6 and 3 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 15%, and the product 0.45 of 3 and 15% is calculated as a shelf life deviation value; the temperature value 6 is greater than the maximum value 1 of the suitable temperature range for the meat, so the difference 5 between 6 and 1 is calculated as the high temperature offset value, the corresponding shelf life influence coefficient is 30%, and the product 1.5 of 5 and 30% is calculated as the shelf life offset value. When the temperature value is 6, the sum of the shelf life deviation values of all food materials is 1.96.
When the temperature value is 7, the temperature value 7 is larger than the maximum value 5 of the proper temperature range of the vegetables, so that the difference value 2 between 7 and 5 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 5%, and the product 0.1 of 2 and 5% is calculated as a shelf life deviation value; the temperature value 7 is greater than the maximum value 6 of the proper temperature range of the fruit, so that the difference value 1 between 7 and 6 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 5%, and the product 0.05 of 1 and 5% is calculated as a shelf life deviation value; the temperature value 7 is larger than the maximum value 3 of the suitable temperature range of the seafood, so the difference value 4 between 7 and 3 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 0.2, and the product 0.8 of 4 percent and 20 percent is calculated as a shelf life deviation value; the temperature value 7 is greater than the maximum value 1 of the suitable temperature range for the meat, so the difference 6 between 7 and 1 is calculated as the high temperature offset value, the corresponding shelf life influence coefficient is 32%, and the product 1.92 of 6 and 32% is calculated as the shelf life offset value. When the temperature value is 6, the sum of the shelf life deviation values of all food materials is 2.87.
When the temperature value is 8, the temperature value 8 is larger than the maximum value 5 of the proper temperature range of the vegetables, so that the difference value 3 between 8 and 5 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 8%, and the product 0.24 of 3 and 8% is calculated as a shelf life deviation value; the temperature value 8 is greater than the maximum value 6 of the proper temperature range of the fruit, so that the difference value 2 between 8 and 6 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 8%, and the product of 2 and 8% is calculated as 0.16 as a shelf life deviation value; the temperature value 8 is larger than the maximum value 3 of the suitable temperature range of the seafood, so the difference value 5 between 8 and 3 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 30%, and the product 1.5 of 5 and 30% is calculated as a shelf life deviation value; the temperature value 8 is greater than the maximum value 1 of the suitable temperature range for the meat, so the difference 7 between 8 and 1 is calculated as the high temperature offset value, the corresponding shelf life influence coefficient is 33%, and the product 2.31 of 7 and 33% is calculated as the shelf life offset value. When the temperature value is 6, the sum of the shelf life deviation values of all food materials is 4.21.
When the temperature value is 9, the temperature value 9 is larger than the maximum value 5 of the proper temperature range of the vegetables, so that the difference value 4 between 9 and 5 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 15%, and the product 0.6 of 4% and 15% is calculated as a shelf life deviation value; the temperature value 9 is greater than the maximum value 6 of the suitable temperature range of the fruit, so the difference value 3 between 9 and 6 is calculated as a high temperature deviation value, the corresponding shelf life influence coefficient is 15%, and the product 0.45 of 3 and 15% is calculated as a shelf life deviation value; the temperature value 9 is larger than the maximum value 3 of the suitable temperature range of the seafood, so the difference value 6 between the temperature value 9 and the temperature value 3 is calculated as a high-temperature deviation value, the corresponding shelf life influence coefficient is 32%, and the product 1.92 of the temperature value 6 and the temperature value 32% is calculated as a shelf life deviation value; the temperature value 9 is greater than the maximum value 1 of the suitable temperature range for the meat, so the difference 8 between 9 and 1 is calculated as the high temperature offset value, the corresponding shelf life influence coefficient is 35%, and the product 2.8 of 8 and 35% is calculated as the shelf life offset value. When the temperature value is 6, the sum of the shelf life deviation values of all food materials is 5.77.
As can be seen from the above, when the temperature value is 2, the sum of the shelf life deviation values of all the food materials is the minimum value of 0.07, so that the temperature value 2 can be used as the target temperature to adjust the temperature of the storage chamber, the storage requirements of all the food materials can be met to the maximum extent, and the overall influence on the shelf lives of all the food materials is reduced. It should be noted that, in the above embodiment, vegetables, fruits, seafood and meat are simultaneously present in the storage chamber, and in other embodiments, the sum of the shelf life deviation values may be specifically calculated according to the above method according to the specific types of food materials stored in the storage chamber. In addition, in the method for adjusting the temperature of the refrigerator based on the food materials according to the embodiment, the food materials are taken and placed as trigger conditions, and the calculation is performed according to the algorithm to determine the target temperature, and the calculation is performed on the same day to determine the target temperature under the condition that the food materials are not taken and placed within 1 day.
In a preferred embodiment, the step of adjusting the temperature of the storage compartment may further include: acquiring the original shelf life of each food material; calculating a shelf life deviation value of each food material at the target temperature; and calculating the current shelf life of each food material at the target temperature according to the original shelf life and the shelf life deviation value.
For example, if the target temperature when the temperature of the storage compartment is adjusted is 2, according to the above description, the shelf life deviation value of the vegetables is 0; the shelf life deviation value of the fruits is 0.02; the shelf life deviation value of the seafood is 0; the shelf life deviation value of meat is 0.05. If the original shelf life of the obtained vegetables is 10 days, the current shelf life of the vegetables is still 10 days; if the original quality guarantee period of the obtained fruit is 7 days, the current quality guarantee period of the fruit is 6.98 days; if the original shelf life of the obtained seafood is 3 days, the current shelf life of the seafood is still 3 days; if the original shelf life of the obtained meat is 5 days, the current shelf life of the meat is 4.95 days. It should be noted that the above algorithm for determining the current shelf life is only exemplary and not limiting, and in other embodiments, the current shelf life may be calculated according to the original shelf life and the shelf life deviation value in other manners.
In addition, the step of calculating the current shelf life of each food material may be followed by: acquiring the production date of each food material; judging whether each food material is overdue or not according to the production date and the current quality guarantee period; and if so, outputting information to remind the user to take out the overdue food materials. The production date of the food material can be obtained by acquiring the input operation of the user when the food material is put into the refrigerator. In a specific embodiment, the information can be output through a display device on a refrigerator door body, and the information can be sent to an intelligent mobile device, such as a smart phone, wirelessly connected with the refrigerator, so as to remind a user that the food materials are out of date.
In addition, under the condition that the overdue food materials are not taken out within a period of time, the odor generated by the overdue food materials can be eliminated by opening the odor removing device inside the refrigerator, and the influence on other normal food materials is avoided. The deodorizing device can be arranged in an air return channel of the refrigerator and can comprise physical adsorption activated carbon, and the activated carbon is mainly prepared by activating carbonaceous substances such as wood, coal, fruit shells and the like under the condition of high temperature and oxygen deficiency. The peculiar smell is removed by utilizing the physical adsorption performance of the activated carbon, the low-temperature environment of the storage chamber of the refrigerator is fully considered, and adsorbed molecules can be desorbed by utilizing reversible characteristics when the activated carbon needs to be cleaned. It should be noted that the specific gravity of the expired food material in the process of determining the target temperature is 0, that is, the expired food material in the storage compartment can be ignored and the appropriate storage temperature thereof is not considered in the process of determining the target temperature.
According to the refrigerator temperature adjusting method based on the food materials, the appropriate storage temperatures of various food materials are comprehensively considered, and the target temperature of the storage chamber is determined through a specific algorithm, so that the storage requirements of all kinds of food materials are met to the maximum extent by the temperature of the storage chamber, and the overall influence on the quality guarantee period of various food materials is reduced. The user can be reminded in time to take out the overdue food material, the overdue food material is prevented from rotting to generate peculiar smell, the influence on other food materials is avoided, and the use experience of the user is effectively improved.
The present embodiment further provides a computer storage medium 200, and fig. 3 is a schematic diagram of the computer storage medium 200 according to an embodiment of the present invention, the computer storage medium 200 stores a computer program 201, and the computer program 201 runs to cause a device of the computer storage medium 200 to execute the food material-based refrigerator temperature adjustment method according to any one of the embodiments. The device in which the computer storage medium 200 is located is a refrigerator, and the refrigerator can execute the method for adjusting the temperature of the refrigerator based on food materials according to any of the above embodiments.
The computer storage medium 200 of the present embodiment may be an electronic memory such as a flash memory, an EEPROM (electrically erasable and programmable read only memory), an EPROM, a hard disk, or a ROM. The computer storage medium 200 has a storage space for a computer program 201 for performing any of the method steps of the above-described method. These computer programs 201 may be read from or written to one or more computer program products. These computer program products comprise a program code carrier such as a hard disk, a Compact Disc (CD), a memory card or a floppy disk. The steps of the method described above may be performed when the computer program 201 is run by a device of the computer storage medium 200.
Thus, it should be appreciated by those skilled in the art that while a number of exemplary embodiments of the invention have been illustrated and described in detail herein, many other variations or modifications consistent with the principles of the invention may be directly determined or derived from the disclosure of the present invention without departing from the spirit and scope of the invention. Accordingly, the scope of the invention should be understood and interpreted to cover all such other variations or modifications.
Claims (10)
1. A refrigerator temperature adjusting method based on food materials comprises the following steps: acquiring the type information of each food material in a storage room of the refrigerator; determining an appropriate temperature range for each of the food materials according to the type of each of the food materials; it is characterized by also comprising:
acquiring a temperature variation range of the storage chamber, wherein the temperature variation range comprises a plurality of temperature values;
determining a shelf-life deviation value for each of the food materials at each of the temperature values according to the type of each of the food materials and the suitable temperature range, and further calculating a sum of the shelf-life deviation values for all of the food materials at each of the temperature values; and
and adjusting the temperature of the storage chamber by taking the temperature value corresponding to the minimum sum of the shelf life deviation values as a target temperature.
2. The food material-based refrigerator temperature adjustment method of claim 1, wherein the step of determining shelf-life deviation values for each of the food materials at each of the temperature values comprises:
determining a temperature deviation value and a shelf life influence coefficient for each of the food materials at each of the temperature values according to the type of each of the food materials and the suitable temperature range; and
calculating a product of the temperature deviation value and the shelf-life impact coefficient as the shelf-life deviation value.
3. The food material-based refrigerator temperature adjustment method of claim 2, wherein the step of determining a temperature deviation value for each of the food materials at each of the temperature values comprises:
judging whether the temperature value is larger than the maximum value in the proper temperature range; and
if so, calculating the difference value between the temperature value and the maximum value as the temperature deviation value.
4. The food material-based refrigerator temperature adjustment method of claim 3,
and when the temperature value is smaller than the minimum value in the suitable temperature range, calculating the difference value between the minimum value and the temperature value as the temperature deviation value.
5. The food material-based refrigerator temperature adjustment method of claim 4,
and when the temperature value is greater than or equal to the minimum value and less than or equal to the maximum value, the temperature deviation value is 0.
6. The food material-based refrigerator temperature adjustment method of claim 4,
the temperature deviation value includes a high temperature deviation value and a low temperature deviation value, and
the difference value between the temperature value and the maximum value is the high-temperature deviation value;
and the difference value between the minimum value and the temperature value is the low-temperature deviation value.
7. The food material-based refrigerator temperature adjustment method of claim 6, wherein the step of determining a shelf-life impact coefficient for each of the food materials at each of the temperature values comprises:
and inquiring the corresponding shelf life influence coefficient in a preset coefficient information table according to the high-temperature deviation value or the low-temperature deviation value and the type of each food material.
8. The food material-based refrigerator temperature adjustment method of claim 1, wherein after the step of adjusting the temperature of the storage compartment, further comprising:
obtaining an original shelf life of each of the food materials;
calculating a shelf-life deviation value for each of the food materials at the target temperature; and
calculating a current shelf life for each of the food materials at the target temperature from the native shelf life and the shelf life deviation value.
9. The food material-based refrigerator temperature adjustment method of claim 8, wherein after the step of calculating the current shelf life of each of the food materials, further comprising:
obtaining the production date of each food material;
judging whether each food material is overdue according to the production date and the current shelf life; and
and if so, outputting information to remind the user to take out the overdue food materials.
10. A computer storage medium, wherein a computer program is stored, and the computer program when executed causes an apparatus of the computer storage medium to execute the method for adjusting the temperature of a refrigerator based on food materials according to any one of claims 1 to 9.
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| CN113587515A (en) * | 2020-04-30 | 2021-11-02 | 青岛海尔电冰箱有限公司 | Refrigerator environment parameter adjusting method, refrigerator and storage medium |
| CN111520969A (en) * | 2020-05-12 | 2020-08-11 | 珠海格力电器股份有限公司 | Refrigerator and intelligent identification method thereof |
| CN111520970B (en) * | 2020-05-13 | 2021-05-25 | 珠海格力电器股份有限公司 | Food non-freezing preservation method, control system and refrigerator |
| CN112965554B (en) * | 2021-01-28 | 2022-05-31 | 苏州龙时汇达商业设备股份有限公司 | Intelligent aquatic product seafood pool control method, system and terminal based on Internet of things |
| CN113280554B (en) * | 2021-04-26 | 2022-11-11 | 珠海格力电器股份有限公司 | Method and device for adjusting indoor temperature of cold storage equipment room and cold storage equipment |
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Effective date of registration: 20210715 Address after: 266101 Haier Industrial Park, 1 Haier Road, Laoshan District, Shandong, Qingdao Patentee after: QINGDAO HAIER SPECIAL REFRIGERATOR Co.,Ltd. Patentee after: Haier Zhijia Co.,Ltd. Address before: 266101 Haier Industrial Park, 1 Haier Road, Laoshan District, Shandong, Qingdao Patentee before: QINGDAO HAIER REFRIGERATOR Co.,Ltd. Patentee before: Haier Zhijia Co.,Ltd. |