CN111707034A

CN111707034A - Food taking management method, device and equipment and storage medium

Info

Publication number: CN111707034A
Application number: CN202010556432.6A
Authority: CN
Inventors: 吴文龙; 徐浩
Original assignee: Shanghai Minglue Artificial Intelligence Group Co Ltd
Current assignee: Shanghai Minglue Artificial Intelligence Group Co Ltd
Priority date: 2020-06-17
Filing date: 2020-06-17
Publication date: 2020-09-25

Abstract

The invention discloses a food taking management method, a food taking management device, food taking management equipment and a storage medium. Wherein, the method comprises the following steps: detecting a target cell position at which a target container accommodating a target food is stored in a refrigeration apparatus in a case where the target container is stored in the refrigeration apparatus; acquiring food information of target food and a storage starting time label distributed for the target food; determining the taking priority of the target food according to the food information and the starting time label of the target food; and prompting the target grid position where the target food is located to enable the target food to be taken when the taking priority of the target food is the highest priority when the food taking instruction is received. The food taking management system solves the technical problem that food safety cannot be guaranteed due to the fact that food is stored out of date due to the fact that food taking management modes are disordered.

Description

Food taking management method, device and equipment and storage medium

Technical Field

The invention relates to the field of computers, in particular to a food taking management method, a food taking management device, food taking management equipment and a storage medium.

Background

Restaurant back-rooms are generally prepared in advance for peak dining in order to save catering time. For example, food material materials or processed semi-finished products, which are usually prepared in advance, need to be kept refrigerated. At present, in a common refrigerated cabinet, food is randomly stored in the refrigerated cabinet by a worker in a common storage mode, and correspondingly, the food is randomly searched when being taken and used.

However, such food taking management methods are too messy, and the food put in the earliest time may be taken out at the latest, so that a part of the food in the refrigerator exceeds the effective edible period due to long-term storage, and the edible health and safety of the food are affected.

In view of the above problems, no effective solution has been proposed.

Disclosure of Invention

The embodiment of the invention provides a food taking management method, a device and equipment and a storage medium, which at least solve the technical problem that food safety cannot be ensured because food storage is overdue due to disorder food taking management modes.

According to an aspect of an embodiment of the present invention, there is provided a food taking management method, including: detecting a target cell position at which a target container containing target food is stored in a refrigeration apparatus, in a case where the target container is stored in the refrigeration apparatus; acquiring food information of the target food and a storage starting time label distributed for the target food; determining the taking priority of the target food according to the food information of the target food and the starting time label; and when the taking priority of the target food is the highest priority when receiving the food taking instruction, prompting the position of the target grid where the target food is located so as to take the target food.

As an optional example, the obtaining of the food information of the target food includes: acquiring an image of the target container through a camera above a balance table associated with the refrigeration equipment to acquire divided partitioned areas in the target container; acquiring a first weight of the target food through a weighing device on the balance table; acquiring a second weight of the target food through a pressure sensor arranged on the position of the target grid; and acquiring information of food materials used in the target food through an operation panel on the refrigerating equipment.

As an alternative example, after the obtaining of the second weight of the target food, the method further comprises: and displaying first prompt information under the condition that the second weight is not matched with the first weight, wherein the first prompt information is used for prompting that the target food is abnormally stored.

As an optional example, after the first weight of the target food is obtained by the weighing device on the balance table, the method further includes: determining the area of each partition region in the target container; and determining the quantity and the weight of the target food stored in each divided area according to the area of each divided area and the first weight.

As an optional example, the determining the taking priority of the target food according to the food information of the target food and the start time tag includes: acquiring the effective eating period of the target food according to the food information of the target food; comparing the effective eating period with the initial storage time indicated by the initial time label to obtain the target remaining effective eating time; obtaining the remaining effective eating time of the stored food in the refrigeration equipment, wherein the stored food belongs to the same category as the target food, and obtaining a remaining effective eating time sequence; and determining the taking priority of the target food according to the sequencing position of the target remaining effective duration in the remaining effective eating duration sequence.

As an optional example, the obtaining the valid food life of the target food according to the food information of the target food comprises: determining the effective eating period of the food material used by the target food; determining the current appearance characteristics of the target food; and determining the effective eating period of the target food according to the effective eating period of the food material and the current appearance characteristics of the target food.

As an optional example, after determining the taking priority of the target food according to the food information of the target food and the start time tag, the method further includes: under the condition that the food taking instruction is received, determining the object food with the taking priority as the highest priority; when the target food is not the target food, updating the taking priority of the target food at the same time of successfully taking the target food, wherein the updated taking priority of the target food is higher than the taking priority of the target food before updating; when the target food is the target food, the target gate position where the target food is located is specified, and presentation information for presenting the target gate position is generated.

As an optional example, the prompting of the target food at the target cell position includes: analyzing the food taking instruction to obtain the required taking quantity of the target food; prompting the target grid position when the requested access quantity is equal to the loading quantity of the target container; under the condition that the quantity of the requested materials is larger than the loading quantity of the target container, acquiring a candidate grid position where food which belongs to the same type as the target food is located, and prompting the target grid position and the candidate grid position; determining a target partition area matched with the request access quantity in the target container under the condition that the request access quantity is smaller than the loading quantity of the target container; and presenting the area position of the target partition area in the target container at the target cell position.

As an optional example, after the prompting the position of the target food in the target cell, the method further includes: prompting first alarm information under the condition that the actual taking quantity of the target food is larger than the requested taking quantity, wherein the first alarm information is used for prompting that the target food which is taken too much is returned; and when the actual taking quantity of the target food is smaller than the requested taking quantity, prompting second alarm information, wherein the second alarm information is used for prompting that the target food is not taken out yet.

As an optional example, the prompting of the target food at the target cell position includes: displaying second prompt information on a display screen of the refrigeration equipment, wherein the second prompt information comprises at least one of the following information: text information, image information and audio-video information.

According to another aspect of the embodiments of the present invention, there is also provided a food taking management device, including: a detection unit for detecting a target cell position where a target container for containing target food is stored in a refrigeration apparatus in a case where the target container is stored in the refrigeration apparatus; an acquisition unit, configured to acquire food information of the target food and a storage start time stamp assigned to the target food; a determining unit, configured to determine an access priority of the target food according to the food information of the target food and the start time tag; and a presentation unit configured to present the target food item at the target gate position so that the target food item is taken when the taking priority of the target food item is the highest priority when the food item taking instruction is received.

According to another aspect of the embodiments of the present invention, there is also provided a food taking management apparatus, including a cabinet body and a cabinet door, including: the cabinet body comprises a plurality of grid positions formed by a plurality of partition plates, wherein a pressure sensor for detecting the weight of stored target food is arranged below each grid position; the cabinet door comprises an operation panel and a display screen, wherein the operation panel is used for acquiring food information of the target food, and the display screen is used for prompting the position of a target grid where the target food is located and the storage time of the target food.

According to another aspect of the embodiments of the present invention, there is also provided a computer-readable storage medium, in which a computer program is stored, wherein the computer program is configured to execute the above food taking management method when running.

In an embodiment of the present invention, in a case where a target container holding target food is stored in a refrigeration apparatus, a target cell position at which the target container is stored in the refrigeration apparatus is detected; and obtaining food information of the target food and a storage start time tag allocated to the target food. And determining the taking priority of the target food according to the food information and the storage starting time label. And then prompting the position of the target grid opening where the target food is located to enable the target food to be taken when the taking priority of the target food is the highest priority when the food taking forest is received. The purpose of timely monitoring the effective edible time limit of the food is achieved, and the food to be expired is preferentially recommended to be eaten, so that the problem that the food safety cannot be guaranteed due to the fact that the food is stored out of date is avoided, and the effect of improving the food taking safety is achieved. In addition, the expired food is subjected to waste treatment, so that the number of the waste food is reduced as much as possible, and the effect of saving cost is achieved.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the invention without limiting the invention. In the drawings:

FIG. 1 is a flow diagram of an alternative food consumption management method according to an embodiment of the present invention;

FIG. 2 is a schematic diagram of an application environment of an alternative food access management method according to an embodiment of the present invention;

FIG. 3 is a schematic view of a refrigerated merchandiser in an alternative method of food access management in accordance with an embodiment of the present invention;

FIG. 4 is a schematic diagram of an alternative food access management apparatus according to an embodiment of the present invention;

fig. 5 is a schematic diagram of an alternative food access management apparatus according to an embodiment of the present invention.

Detailed Description

In order to make the technical solutions of the present invention better understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It should be noted that the terms "first," "second," and the like in the description and claims of the present invention and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the invention described herein are capable of operation in sequences other than those illustrated or described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.

According to an aspect of an embodiment of the present invention, there is provided a food taking management method, optionally as an optional implementation, as shown in fig. 1, the food taking management method includes:

s102, detecting a target cell position of a target container stored in a refrigeration device under the condition that the target container for containing target food is stored in the refrigeration device;

s104, acquiring food information of the target food and a storage starting time label distributed for the target food;

s106, determining the taking priority of the target food according to the food information and the starting time label of the target food;

and S108, prompting the position of the target grid where the target food is located to enable the target food to be taken when the taking priority of the target food is the highest priority when the food taking instruction is received.

Optionally, in this embodiment, the food taking management method may be applied, but not limited to, in a kitchen preparation process, as shown in fig. 2, in an application scenario, a worker 200 loads a target food into a target container (such as a large-capacity loading tray) on an operation platform 202, and then performs a tray placing process on the target container by a tray placing platform 204. Here, a camera 2042 is disposed above the wobble plate table 204, and can acquire a result image after the wobble plate. Through the aisles, the target containers after the swing may be loaded into the refrigerated cabinet 206. Then, the method provided by the embodiment of the application is adopted to carry out taking management on the food materials or the processed semi-finished products prepared in advance. Specifically, in a case where a target container holding target food is stored in a refrigeration apparatus, a target cell position at which the target container is stored in the refrigeration apparatus is detected; and obtaining food information of the target food and a storage start time tag allocated to the target food. And determining the taking priority of the target food according to the food information and the storage starting time label. And then prompting the position of the target grid opening where the target food is located to enable the target food to be taken when the taking priority of the target food is the highest priority when the food taking forest is received. The purpose of timely monitoring the effective edible time limit of the food is achieved, and the food to be expired is preferentially recommended to be eaten, so that the problem that the food safety cannot be guaranteed due to the fact that the food is stored out of date is avoided, and the effect of improving the food taking safety is achieved.

Alternatively, in this embodiment, the above-mentioned refrigeration device may be, but is not limited to, a refrigeration cabinet, where the structure of the refrigeration cabinet 206 may be, but is not limited to, as shown in fig. 3, including a cabinet body 302 and a cabinet door 304, where a plurality of partitions 3022 are disposed in the cabinet body 302, and a lattice position for storing containers is formed between any two adjacent partitions. The cabinet door 304 is provided with a display screen 3042 and an operation panel 3044. Here, the display screen 3042 is used to display prompt information, and the operation panel 3044 is used to acquire an operation instruction input by the user.

Optionally, in this embodiment, determining the taking priority of the target food according to the food information and the start time tag of the target food may include, but is not limited to: acquiring the effective edible time limit of the target food according to the food information of the target food; comparing the effective eating period with the initial storage time indicated by the initial time label to obtain the target remaining effective eating time; acquiring the remaining effective eating time of stored food in the refrigeration equipment, wherein the stored food belongs to the same category as the target food, and acquiring a remaining effective eating time sequence; and determining the taking priority of the target food according to the sequencing position of the target residual effective duration in the residual effective eating duration sequence.

It should be noted that the priority of taking may be, but not limited to, updated and adjusted in time according to the actual taking situation in the refrigeration equipment. For example, when a food having a higher taking priority than the target food is taken, the taking priority of the target food is updated, and the taking priority of the target food after updating is raised.

Alternatively, in this embodiment, the target food item is weighed by a weighing device on a balance weight table associated with the refrigeration appliance to obtain a first weight, and the target food item is weighed by a pressure sensor mounted on the target cell site to obtain a second weight. And under the condition that the first weight is not matched with the second weight, displaying first prompt information to prompt that the target food is abnormally stored.

Optionally, in this embodiment, the prompting of the target food position includes: displaying a second prompt message on a display screen of the refrigeration device, wherein the second prompt message comprises at least one of: text information, image information and audio-video information. Wherein, the text message can be 'target food is located at the target grid position'; the image information may indicate the location of the "target cell location" in the refrigeration appliance; the audio-visual information may guide the user to locate a "target cell location" in the refrigeration appliance.

With the embodiments provided herein, in a case where a target container holding target food is stored in a refrigeration apparatus, a target cell position at which the target container is stored in the refrigeration apparatus is detected; and obtaining food information of the target food and a storage start time tag allocated to the target food. And determining the taking priority of the target food according to the food information and the storage starting time label. And then prompting the position of the target grid opening where the target food is located to enable the target food to be taken when the taking priority of the target food is the highest priority when the food taking forest is received. The purpose of timely monitoring the effective edible time limit of the food is achieved, and the food to be expired is preferentially recommended to be eaten, so that the problem that the food safety cannot be guaranteed due to the fact that the food is stored out of date is avoided, and the effect of improving the food taking safety is achieved.

As an alternative, the step of obtaining food information of the target food detected by the sensor associated with the target cell position comprises:

s1, acquiring images of the target container through a camera above a balance table associated with the refrigeration equipment to obtain divided separation areas in the target container;

s2, acquiring a first weight of the target food through a weighing device on the balance table;

s3, acquiring a second weight of the target food through the pressure sensor arranged on the position of the target grid;

and S4, acquiring the information of the food materials used in the target food through an operation panel on the refrigeration equipment.

Optionally, in this embodiment, after obtaining the second weight of the target food, the method further includes: and displaying first prompt information under the condition that the second weight is not matched with the first weight, wherein the first prompt information is used for prompting that the target food is abnormally stored.

Optionally, in this embodiment, after obtaining the first weight of the target food by the weighing device on the balance table, the method further includes: determining the area of each partition region in the target container; and determining the quantity and the weight of the target food stored in each divided area according to the area and the first weight of each divided area.

The description is made with reference to the example shown in fig. 3: assuming that the refrigerator 206 includes a cabinet 302 and a cabinet door 304, the cabinet 302 is provided with a plurality of partitions 3022, and a grid for storing containers is formed between any two adjacent partitions. The cabinet door 304 is provided with a display screen 3042 and an operation panel 3044. Here, the display screen 3042 is used to display prompt information, and the operation panel 3044 is used to acquire an operation instruction input by the user.

Assume that the current target compartment position is the ith compartment position after the target container (e.g., large-volume plate) currently holding the target food item is stored in the refrigerated cabinet 206. Here, a pressure sensor is installed at the ith cell position for detecting the weight of the current target food. In addition, a camera is installed above a tray table (a tray position for arranging food in the tray) associated with the refrigerator 206, for capturing an image of target food in a target container to identify partitioned areas in the target container, and also for identifying an appearance characteristic of the target food. The appearance characteristics herein may include, but are not limited to: the shape and color of the food are determined by, for example, judging whether the dumpling has been deteriorated or not, such as whether the dumpling has been broken or not, and whether the dumpling wrapper has been discolored or not, in the case of a dumpling. Further, the balance table is also provided with a weighing device for weighing the target food to obtain the weight for reference comparison. In addition, the food materials used by the target food input by the staff can be obtained through an operation panel on the refrigerated cabinet.

Assuming that the target food is still dumplings as an example, assuming that a worker places 1kg of just-wrapped dumplings in a dinner plate on a plate placing table, the dinner plate can be identified to comprise 4 separated areas through images collected by a camera on the plate placing table, and 1/4 of the dumplings are placed in each separated area. Weighing by a weighing device on a balance table gives a weight of 1.2kg (assuming a dish weighing 0.2 kg). Then, it was determined that the weight of each divided area was about 250g according to the 4 divided areas and the weight of 1 kg. In addition, the image recognition result and the weighing result can be combined to determine that the 1kg dumpling comprises M dumplings.

The tray is then stored in the i-th compartment of the refrigerated cabinet shown in figure 3 above. Further, the weight of the dish stored in the container is 1.2kg, i.e. the weight of the dumplings in the dish is 1kg, which can be detected by the pressure sensor in the grid position. And the weighing result on the swing disc table is compared to determine that the two are matched, so that the storage process is not abnormal. Otherwise, if the weight of the dinner plate is less than 1.2kg, namely the weight of the dumplings in the dinner plate is less than 1kg, the storage process is determined to be abnormal, and corresponding prompt information is displayed.

In addition, in this example, the information of the food material in the dumplings in the dinner plate can be obtained through the operation panel, for example, the filling is pork and green Chinese onion filling.

Through the embodiment that this application provided, through camera and the weighing device on the balance bench, with the pressure sensor of target lattice mouth position relevance and the last operating panel of refrigeration plant, obtain the food information of target food to in establish the database for target food when depositing, thereby realize taking the management to target food according to the content of record in this database, improved the efficiency of taking the management, and then avoid taking the food safety problem that leads to at random.

As an alternative, determining the taking priority of the target food according to the food information and the start time tag of the target food comprises:

s1, acquiring the effective edible period of the target food according to the food information of the target food;

s2, comparing the effective eating duration with the initial storage time indicated by the initial time label to obtain the target remaining effective eating duration;

s3, obtaining the remaining effective eating time of the stored food in the refrigeration equipment, wherein the stored food belongs to the same category as the target food, and obtaining a remaining effective eating time sequence;

and S4, determining the taking priority of the target food according to the sequencing position of the target remaining effective duration in the remaining effective eating duration sequence.

Optionally, in this embodiment, the obtaining the valid food life of the target food according to the food information of the target food includes: determining the effective eating period of the food material used by the target food; determining the current appearance characteristics of the target food; and determining the effective eating period of the target food according to the effective eating period of the food material and the current appearance characteristics of the target food.

The appearance characteristics herein may include, but are not limited to: the shape and color of the food are determined by, for example, judging whether the dumpling has been deteriorated or not, such as whether the dumpling has been broken or not, and whether the dumpling wrapper has been discolored or not, in the case of a dumpling. The above is an example, and this is not limited in this embodiment.

It should be noted that in this embodiment, the priority of taking food stored in the apparatus depends on the ranking of the remaining valid eating time length sequence. Here, the sequencing of the remaining valid eating duration sequence may be from large to small, or from small to large, which is not limited in this embodiment. Correspondingly, the shorter the remaining effective eating time of the food is, the higher the corresponding taking priority is, and vice versa.

In addition, in the present embodiment, the effective eating period of the target food of the above-mentioned target food may be determined, but not limited to, according to the effective eating period and the variation in the storage process of the food material used therefor. For example, if the temperature of the food in the freezer is not suitable for storing a food item, the food item will also deteriorate, and the ultimate useful life of the food item may be further corrected in conjunction with the change in the color of the food item in the freezer.

Specifically, the following example is taken to illustrate that the target food is still a dumpling, and here, the current date of preparation of the dumpling in the dish a is 1 month and 1 day, the effective eating period of pork scallion is 30 days, and the effective eating period of the dumpling in pork scallion is determined to be 20 days. Further, assume that the initial storage time for the current dish A to be stored in the refrigerated cabinet is 1 month and 16 days.

And comparing the effective eating period and the initial storage time of the dumplings with the pork and the green Chinese onion filling to determine the target remaining effective eating time of the dumplings with the pork and the green Chinese onion filling, such as 10 days. And obtaining the remaining effective eating time of the dumplings in other dinner plates in the refrigerated cabinet to obtain a remaining effective eating time sequence. Suppose that 2 trays, such as tray B and tray C, are also stored in the refrigerator, wherein the remaining useful eating time of tray B is 15 days, and the remaining useful eating time of tray C is 12 days. The remaining valid consumption time series is: dinner plate A, dinner plate C and dinner plate B, the priority of taking that corresponds is high, well and low respectively. When the refrigerated cabinet obtains a food taking instruction, the refrigerated cabinet gives a preferential prompt to take the dumplings in the dinner plate A with the highest taking priority so as to avoid the problem of overdue due to overlong storage time.

By the embodiment provided by the application, the remaining effective eating time of the food is determined by combining the set effective eating period of the food and the initial storage time of the food, so as to update the taking priority of the food based on the remaining effective eating time. Therefore, reasonable expiration date management is realized for the food, the food is prompted to be taken according to the taking priority, and the effect of first-in first-out is achieved. And then reduce random food and lead to some food shelf life overlength to appear the phenomenon of overdue, give up the processing to overdue food to reduce the quantity of waste food as far as possible, when guaranteeing the edible security of food, still will avoid food to be wasted, reach the effect of practicing thrift the cost.

As an optional scheme, after determining the taking priority of the target food according to the food information and the start time tag of the target food, the method further comprises the following steps:

s1, under the condition that a food taking instruction is received, determining the object food with the current taking priority as the highest priority;

s2, when the object food is not the object food, the object food is taken successfully, and the taking priority of the object food is updated, wherein, the taking priority of the updated object food is higher than that of the object food before updating;

s3, if the target food is the target food, the target gate position where the target food is located is determined, and presentation information for presenting the target gate position is generated.

Specifically, the following example is taken to illustrate that the target food is still a dumpling, and the current dumpling in dish a is a dumpling with pork and green onion stuffing:

and comparing the effective eating period and the initial storage time of the dumplings with the pork and the green Chinese onion filling to determine the target remaining effective eating time of the dumplings with the pork and the green Chinese onion filling, such as 10 days. And obtaining the remaining effective eating time of the dumplings in other dinner plates in the refrigerated cabinet to obtain a remaining effective eating time sequence. Suppose that 2 trays, such as tray B and tray C, are also stored in the refrigerator, wherein the remaining useful eating time of tray B is 15 days, and the remaining useful eating time of tray C is 8 days. The remaining valid consumption time series is: dinner plate C, dinner plate A and dinner plate B, the priority of taking that corresponds is high, well and low respectively. When the refrigerated cabinet obtains a food taking instruction, the refrigerated cabinet gives a preferential prompt to take the dumplings in the dinner plate C with the highest taking priority so as to avoid the problem of overdue due to overlong storage time. The access priorities for the currently remaining trays A and B are then updated after tray C is successfully accessed. If the take priority for dish A is adjusted to a high priority, the take priority for dish B is adjusted to a medium priority. Therefore, when the food taking instruction is obtained next time, the dinner plate A can be taken by the prior prompt.

Through the embodiment provided by the application, under the condition that the food taking instruction is received, the object food with the current taking priority as the highest priority is taken by the priority prompt. When the target food is the target food, the user is prompted to take the target food; if the target food is not the target food, the priority of taking the target food is updated after the target food is taken. Furthermore, when the updated taking priority of the target food is the highest priority, the target food is prompted to be taken. The purpose of managing the expiration date of the food is achieved through the taking priority, so that the eating safety of the food when being taken is ensured.

As an alternative, the step of prompting the target food to locate the target cell comprises:

s1, analyzing the food taking instruction to obtain the required taking quantity of the target food;

s2, prompting the position of the target lattice under the condition that the required taking quantity is equal to the loading quantity of the target container;

s3, under the condition that the quantity of the requested materials is larger than the loading quantity of the target containers, obtaining the candidate grid position where the food which belongs to the same type as the target food is located, and prompting the target grid position and the candidate grid position;

s4, determining a target partition area matched with the request taking quantity in the target container under the condition that the request taking quantity is less than the loading quantity of the target container; the location of the target compartment in the target container at the target bay location is prompted.

In this embodiment, the contents to be presented can be flexibly adjusted according to the comparison result between the requested number of food items to be taken in the food item taking instruction and the number of containers in the target container.

Assuming that the required taking number N1 is N2, if N1 is N2, the target container is directly prompted at the target cell position P1, so that the worker can take N1 dumplings therefrom; in the case of N1< N2, the number of individual compartments in the target container is then determined, assuming that the number of receptacles in region a1 is N3(N3< N2) and N3 is N1, the region a1 in the target slot position P1 of the target container is prompted for the staff to retrieve from it the number of N1 dumplings.

In addition, in the case of N1> N2, candidate bin positions P2 and P3 are obtained for other dumplings belonging to the same kind of filling as the requested dumpling, where candidate bin position P2 corresponds to the number of loads in the container being M and candidate bin position P3 corresponds to the number of loads in the container being K. If N1 is N2+ M, the target gate position P1 and the candidate gate position P2 are presented so that the worker can take N1 dumplings from the target gate position P1 and N1 dumplings from the candidate gate position P2. If N1 is N2+ M + K, the target gate position P1, the candidate gate position P2, and the candidate gate position P3 are presented so that the worker can take N1 dumplings from them.

Through the embodiment that this application provided, after obtaining the quantity is taken to the request that instructs in the food instruction of taking, can determine corresponding bin position or region in refrigeration plant in a flexible way to in time accurately provide the video of waiting to take, thereby improve the efficiency of taking of food, avoid the extravagant problem of time that the unnecessary operation of seeking leads to.

As an optional scheme, after the indication of the target grid position of the target food, the method further comprises:

s1, prompting first alarm information under the condition that the actual taking quantity of the target food is larger than the required taking quantity, wherein the first alarm information is used for prompting returning of the target food which is taken more;

and S2, when the actual taking number of the target food is less than the requested taking number, prompting second alarm information, wherein the second alarm information is used for prompting that the target food is not taken out yet.

It should be noted that, in order to perform constraint prompting on the operator who performs the taking operation, in this embodiment, the actual taking number and the requested taking number are compared, and a timely alarm prompting is performed according to the comparison result, so as to avoid the problem of missed food management caused by inconsistent taking of the actual taking number and the requested taking number.

For example, when the actual number of the operators is larger than the requested number, an audible and visual alarm is given; and under the condition that the actual taking quantity of the operators is less than the required taking quantity, after the cabinet door is closed, prompting information is displayed on a display screen of the refrigeration equipment to prompt the quantity which is not taken out.

Through the embodiment that this application provided, take quantity and request through comparing the reality and take the quantity, remind the warning in time according to the result of comparison again to guarantee to take the condition to food and carry out effective management really on the spot, with the true validity of the data of guaranteeing food in the refrigeration plant, and then guarantee the validity of food expiry date management.

The following examples are specifically incorporated for illustration:

assuming the target food item is a dumpling, the operator would place the dumplings on a panning table into trays a-D and then place the panned dumplings in sequence into the various grid locations in the freezer. It should be noted that, here, the following devices may be provided on the wobble plate table: the image acquisition equipment (such as a camera) positioned on the balance table can record images of the dumplings in real time, the central control system judges the quantity of the dumplings, and the weighing device positioned on the balance table can record the weight of the dumplings in the whole balance. This is not limited in this embodiment.

Furthermore, pressure sensors are arranged at the positions of the grids of the refrigerated cabinet, so that the refrigerated cabinet can sense the existing articles and can also detect and record the weight of the whole dumpling. In addition, on the operation panel of the refrigerator, the filling of the dumpling inputted by the operator can be obtained, and the initial storage time (calculated from the closing of the door), the inputted filling and the number of the dumplings can be displayed.

When a customer places an order, the system will obtain the corresponding food taking instruction and automatically match the type of the plan, namely, determine the dumpling and the amount of the stuffing indicated by the order. The decision rule for the system to automatically match the tape type here follows: (1) when the order is 1kg of certain stuffed dumplings, the system directly defaults to take out from the target grid position in the refrigerated cabinet; (2) when the order is 500g of dumplings, the system will take them out of the area separated in the serving tray in the target grid position; here, 500g of dumplings were stored in the divided area.

The central control system preferentially discharges materials from the grid positions with long storage time according to the first-in first-out principle. After the target grid position is determined, red font flashing can be carried out on a display screen of the refrigerated cabinet through calculation so as to prompt that dumplings are taken out from the target grid position and prompt the quantity of the dumplings to be taken out. When the operator takes out the refrigerator, the number of the refrigerator door to be taken out is calculated through the reduction of the weight, if the operator takes more, a sound and light alarm is sent out, if the operator takes less, a prompt text or light flickers on a display screen after the cabinet door of the refrigerator is closed, so that the number which is not taken out is prompted.

It should be noted that, for simplicity of description, the above-mentioned method embodiments are described as a series of acts or combination of acts, but those skilled in the art will recognize that the present invention is not limited by the order of acts, as some steps may occur in other orders or concurrently in accordance with the invention. Further, those skilled in the art should also appreciate that the embodiments described in the specification are preferred embodiments and that the acts and modules referred to are not necessarily required by the invention.

According to another aspect of the embodiment of the invention, a food taking management device for implementing the food taking management method is further provided. As shown in fig. 4, the apparatus includes:

1) a detection unit 402 for detecting a target cell position at which a target container accommodating a target food is stored in the refrigeration apparatus in a case where the target container is stored in the refrigeration apparatus;

2) an obtaining unit 404, configured to obtain food information of a target food and a storage start time tag allocated to the target food;

3) the determining unit 406 is configured to determine an access priority of the target food according to the food information of the target food and the start time tag;

4) and a prompt unit 408 for prompting the target grid position where the target food is located so that the target food is taken when the taking priority of the target food is the highest priority when the food taking instruction is received.

It should be noted that, in this embodiment, reference may be made to the above contents for the specific embodiment of the food taking management device, and details are not described herein again in this embodiment.

According to another aspect of the embodiment of the invention, a food taking management device for implementing the food taking management method is further provided. As shown in fig. 5, the apparatus includes: a cabinet body 502 and a cabinet door 504, wherein,

1) the cabinet 502 includes a plurality of grid positions 5024 formed by a plurality of partitions 5022, wherein a pressure sensor 5026 for detecting the weight of the stored target food is arranged below each grid position;

2) the cabinet door 504 comprises an operation panel 5042 and a display 5044, wherein the operation panel 5042 is used for obtaining food information of target food, and the display 5044 is used for prompting the position of a target grid where the target food is located and the storage time of the target food.

Optionally, in this embodiment, the food taking management apparatus may be applied to, but not limited to, a food taking management system, where the food taking management system may further include, but is not limited to: and the tray table is provided with an image acquisition device (such as a 2D camera) above, and the image acquisition device is used for acquiring images of the dinner plate on the tray table and transmitting the images to the central control system so as to identify the quantity of the food in the dinner plate. Furthermore, here the wobble plate table has weighing means for weighing the target food product.

It should be noted that the specification of the dinner plate in the embodiment of the present application can be, but is not limited to, identifiable. The weight of each dumpling dish can be estimated approximately according to the specification of the dish, the interior of the dish can be divided, and the weight of each dumpling in each small area can be estimated according to the number of divided areas. For example, a frozen dumpling can weigh 1kg (1000g), 500 g/cell if divided into two cells and 250 g/cell if divided into four cells.

Through the embodiment that this application provided, take equipment through the food that adopts above-mentioned structure and come to carry out the expiry date management to food priority recommendation that will expire is edible, thereby avoids because food deposits the unable food safety problem of guaranteeing that the expiry date leads to, and then realizes improving the effect that food took the security.

According to a further aspect of an embodiment of the present invention, there is also provided a computer-readable storage medium having a computer program stored thereon, wherein the computer program is arranged to perform the steps of any of the above method embodiments when executed.

Alternatively, in the present embodiment, the above-mentioned computer-readable storage medium may be configured to store a computer program for executing the steps of:

s1, detecting a target cell position where a target container containing target food is stored in the refrigeration apparatus, in a case where the target container is stored in the refrigeration apparatus;

s2, acquiring food information of the target food and a storage starting time label distributed for the target food;

s3, determining the taking priority of the target food according to the food information and the starting time label of the target food;

and S4, when the taking priority of the target food is the highest priority when the food taking instruction is received, prompting the position of the target grid where the target food is located so as to take the target food.

Alternatively, in this embodiment, a person skilled in the art may understand that all or part of the steps in the methods of the foregoing embodiments may be implemented by a program instructing hardware associated with the terminal device, where the program may be stored in a computer-readable storage medium, and the storage medium may include: flash disks, Read-Only memories (ROMs), Random Access Memories (RAMs), magnetic or optical disks, and the like.

The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.

The integrated unit in the above embodiments, if implemented in the form of a software functional unit and sold or used as a separate product, may be stored in the above computer-readable storage medium. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing one or more computer devices (which may be personal computers, servers, network devices, etc.) to execute all or part of the steps of the method according to the embodiments of the present invention.

In the above embodiments of the present invention, the descriptions of the respective embodiments have respective emphasis, and for parts that are not described in detail in a certain embodiment, reference may be made to related descriptions of other embodiments.

In the several embodiments provided in the present application, it should be understood that the disclosed client may be implemented in other manners. The above-described embodiments of the apparatus are merely illustrative, and for example, the division of the units is only one type of division of logical functions, and there may be other divisions when actually implemented, for example, a plurality of units or components may be combined or may be integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, units or modules, and may be in an electrical or other form.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, functional units in the embodiments of the present invention may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit. The integrated unit can be realized in a form of hardware, and can also be realized in a form of a software functional unit.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. A food use management method, comprising:

detecting a target cell position at which a target container containing target food is stored in a refrigeration apparatus in a case where the target container is stored in the refrigeration apparatus;

acquiring food information of the target food and a storage starting time label distributed for the target food;

determining the taking priority of the target food according to the food information of the target food and the starting time label;

prompting the target food position for the target food when the taking priority of the target food is the highest priority when the food taking instruction is received, so that the target food is taken.

2. The method of claim 1, wherein the obtaining food information of the target food product comprises:

acquiring an image of the target container through a camera above a balance table associated with the refrigeration equipment to obtain partitioned areas in the target container;

acquiring a first weight of the target food through a weighing device on the balance table;

acquiring a second weight of the target food through a pressure sensor arranged on the position of the target grid;

and acquiring information of food materials used in the target food through an operation panel on the refrigeration equipment.

3. The method of claim 2, further comprising, after said obtaining a second weight of said target food product:

and displaying first prompt information under the condition that the second weight is not matched with the first weight, wherein the first prompt information is used for prompting that the target food is abnormally stored.

4. The method of claim 2, further comprising, after the obtaining a first weight of the target food item by a weighing device on the balance weight table:

determining a zone area for each partitioned zone in the target container;

and determining the quantity and the weight of the target food stored in each partition area according to the area and the first weight of each partition area.

5. The method of claim 1, wherein the determining an access priority for the target food item based on the food item information for the target food item and the start time tag comprises:

acquiring the effective eating period of the target food according to the food information of the target food;

comparing the effective eating period with the initial storage time indicated by the initial time label to obtain the target remaining effective eating time;

obtaining the remaining effective eating time of the stored food in the refrigeration equipment, wherein the stored food belongs to the same category as the target food, and obtaining a remaining effective eating time sequence;

and determining the taking priority of the target food according to the sequencing position of the target remaining effective duration in the remaining effective eating duration sequence.

6. The method of claim 5, wherein the obtaining the effective food life of the target food item according to the food information of the target food item comprises:

determining an effective eating period of the food material used by the target food;

determining the current appearance characteristics of the target food;

and determining the effective edible period of the target food according to the effective edible period of the food material and the current appearance characteristics of the target food.

7. The method of claim 1, further comprising, after said determining an access priority for the target food item based on the food item information for the target food item and the start time tag:

under the condition that the food taking instruction is received, determining the object food with the taking priority being the highest priority;

in the event that the subject food item is not the target food item, updating the access priority of the target food item while the subject food item is successfully accessed, wherein the updated access priority of the target food item is higher than the access priority of the target food item before updating;

and when the target food is the target food, determining the target grid position of the target food, and generating prompt information for prompting the target grid position.

8. The method of any one of claims 1 to 7, wherein the prompting the target food product for the target cell location comprises:

analyzing the food taking instruction to obtain the required taking quantity of the target food;

prompting the position of the target lattice under the condition that the requested access quantity is equal to the loading quantity of the target container;

under the condition that the quantity of the requested access is larger than the loading quantity of the target container, acquiring a candidate grid position where food which belongs to the same type as the target food is located, and prompting the target grid position and the candidate grid position;

determining a target partition area matched with the request access quantity in the target container under the condition that the request access quantity is smaller than the loading quantity of the target container; and prompting the area position of the target partition area in the target container on the target grid opening position.

9. The method of claim 8, further comprising, after said indicating the target food product is in the target pocket location:

prompting first alarm information under the condition that the actual taking quantity of the target food is larger than the requested taking quantity, wherein the first alarm information is used for prompting returning of the target food which is taken more;

and prompting second alarm information under the condition that the actual taking quantity of the target food is smaller than the requested taking quantity, wherein the second alarm information is used for prompting that the target food is not taken out yet.

10. The method of any one of claims 1 to 7, wherein the prompting the target food product for the target cell location comprises:

displaying a second prompt message on a display screen of the refrigeration device, wherein the second prompt message comprises at least one of: text information, image information and audio-video information.

11. A food use management device, comprising:

a detection unit for detecting a target cell position at which a target container containing target food is stored in a refrigeration apparatus in a case where the target container is stored in the refrigeration apparatus;

the acquisition unit is used for acquiring the food information of the target food and a storage starting time label distributed to the target food;

the determining unit is used for determining the taking priority of the target food according to the food information of the target food and the starting time label;

and the prompting unit is used for prompting the position of the target grid where the target food is located to enable the target food to be taken when the taking priority of the target food is the highest priority when the food taking instruction is received.

12. The utility model provides a management equipment is taken to food, includes the cabinet body and cabinet door, its characterized in that includes:

the cabinet body comprises a plurality of grid positions formed by a plurality of partition plates, wherein a pressure sensor for detecting the weight of stored target food is arranged below each grid position;

the cabinet door comprises an operation panel and a display screen, wherein the operation panel is used for acquiring food information of the target food, and the display screen is used for prompting the position of a target grid where the target food is located and the storage time of the target food.

13. A computer-readable storage medium comprising a stored program, wherein the program when executed performs the method of any of claims 1 to 10.