CN112413991A - Refrigerator food storage temperature control method and refrigerator - Google Patents
Refrigerator food storage temperature control method and refrigerator Download PDFInfo
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- CN112413991A CN112413991A CN202011410080.XA CN202011410080A CN112413991A CN 112413991 A CN112413991 A CN 112413991A CN 202011410080 A CN202011410080 A CN 202011410080A CN 112413991 A CN112413991 A CN 112413991A
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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
- F25D2500/00—Problems to be solved
- F25D2500/06—Stock management
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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
- F25D2600/00—Control issues
- F25D2600/06—Controlling according to a predetermined profile
Abstract
The invention discloses a method for controlling the storage temperature of refrigerator food, which comprises the following steps: determining the mapping relation between the food volume and the food weight corresponding to the type information of the food according to the spectral information, and determining the food weight corresponding to the type information; calculating the freshness of the unfrozen food; judging whether the overall change condition of food in the refrigerating chamber of the refrigerator tends to be severe or not according to the quality variation rate of the food; determining a storage weight value of the food according to the type information of the food to be put; correcting the storage weight value of the food to be put according to the freshness; judging whether the lower limit value is in the currently determined optimal temperature range; and checking the weight rank of the food to be put in the refrigerating chamber according to the corrected storage weight value, judging whether the weight rank of the food to be put in is arranged in the preset percentage, if so, controlling the temperature of the refrigerator according to the lower limit value of the optimal storage temperature range of the food to be put in, and if not, not changing the temperature of the refrigerating chamber.
Description
Technical Field
The invention relates to the field of refrigerators, in particular to a refrigerator food storage temperature control method and a refrigerator.
Background
The refrigerator is a refrigeration device which keeps constant low temperature, and as most of foods are not easy to rot at low temperature and have long storage time, the refrigerator becomes a household appliance for keeping foods fresh in most families, and brings convenience to daily life of people.
However, after food put into the freezer of the refrigerator is frozen, the food is generally required to be thawed before being made, and the currently common thawing method mainly adopts water to thaw, and the food to be thawed is taken out of the refrigerator and then directly put into cold water or normal temperature water to thaw, but the thawing method is long in time consumption, can damage the quality of the food, and is low in use reliability. In addition, in the thawing process, food is usually thawed by heating, but heating food, particularly raw meat, may cause further deterioration of food. For the thawed food, due to the difference of the deterioration degree, if the food is not processed and put into the refrigerating chamber, the food stored in the refrigerating chamber can be deteriorated; meanwhile, if the thawed food itself is fresh but the food stored in the refrigerating compartment is rapidly deteriorated, if the thawed food is placed in the refrigerating compartment without being processed, the food placed in the refrigerating compartment after being thawed may be deteriorated.
Disclosure of Invention
An object of the present invention is to provide a method for controlling a food storage temperature of a refrigerator and a refrigerator, so as to solve the problems in the background art.
Specifically, the invention is realized by the following technical scheme:
a method for controlling the storage temperature of food in a refrigerator is applied to the refrigerator and comprises the following steps:
s1, unfreezing the food to be unfrozen in the unfreezing chamber;
s2, determining the food weight corresponding to the type information according to the mapping relation between the food volume corresponding to the type information of the food determined by the spectrum information and the food weight;
s3, calculating the freshness of the unfrozen food;
s4, judging whether the overall change situation of food in the refrigerating chamber of the refrigerator tends to be severe or not according to the quality variation rate of the food, if so, executing S11, and if not, executing S5;
s5, judging whether the freshness of the food is high or low, if so, controlling according to a set temperature control measure, and if not, executing S6;
s6, determining the weight value of the food according to the type information of the food to be put;
s7, correcting the storage weight value of the food to be put according to freshness;
s8, determining the lower limit value of the optimal storage temperature range of the food to be put in;
s9, judging whether the lower limit value is in the currently determined optimal temperature range, if so, controlling the temperature of the refrigerator according to the lower limit value, and if not, executing S10;
s10, checking the weight ranking of the food to be placed in the refrigerating chamber according to the corrected storage weight value, and judging whether the weight ranking of the food to be placed is arranged in the preset percentage, if so, controlling the temperature of the refrigerator according to the lower limit value of the optimal storage temperature range of the food to be placed, and if not, not changing the temperature of the refrigerating chamber;
s11, judging the freshness of the food, if so, executing S12, and if not, controlling the temperature according to the minimum value of the lower limit value of the optimal temperature range of all the put food;
s12, acquiring the temperature of the current refrigerating chamber;
and S13, judging whether the current temperature of the refrigerating chamber is higher than the upper limit of the optimal temperature range of the food to be put, if so, controlling the temperature to the lower limit of the optimal temperature range of the food to be put, and if not, taking the lower limit of the optimal temperature range of the food to be put and the minimum value of the current temperature as the temperature control temperature.
Preferably, the S3 includes:
s31, acquiring images of thawed food by a camera in the thawing chamber and sending the images to a processor, comparing image information acquired by the camera with the color saturation of corresponding fresh food stored in a remote server by the processor, and calculating a color saturation difference;
s32, an odor sensor in the unfreezing chamber acquires odor concentration data of unfrozen food;
s33, calculating odor concentration data of unit volume after the corresponding food is unfrozen according to the volume information of the food;
and S34, determining the freshness of the thawed food according to the odor concentration data of the unit volume of the thawed food and the color saturation difference.
Preferably, the S4 includes:
s41, obtaining a resistance mean value change image of the latest h hours according to the historical resistance value corresponding to the food odor concentration value in the refrigerating chamber;
and S42, calculating the food quality deterioration rate at the future time according to the resistance mean value change image.
Preferably, in S7, the modified weight value of the food to be placed is a product of the original weight value of the food to be placed and the modification coefficient.
Preferably, the S34 includes:
presetting the weight values of the odor concentration data and the color saturation difference value of the unit volume of different kinds of food in the aspect of determining the freshness of the food, and calculating the sum of the two freshness values multiplied by the corresponding weight values to be used as the freshness of the thawed food.
Preferably, in S42, the rate of change of the area surrounded by the resistance mean change image per unit time is calculated as the food quality deterioration rate.
Preferably, in S2, the spectral image is binarized, the spectral image after binarization is region-labeled, position information of an edge of the spectral image after region-labeling is determined, a projected area of the food is calculated based on the position information, a volume of the food is determined based on the projected area of the food and a mapping relationship between the projected area of the food and the volume of the food corresponding to the category information, and a weight corresponding to the volume of each food is determined according to the mapping relationship between the volume of the food and the weight of the food.
A refrigerator uses any one of the above-mentioned refrigerator food storage temperature control methods.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of a method for controlling a food storage temperature of a refrigerator according to an embodiment of the present invention;
FIG. 2 is a schematic view of a detailed flow chart of S3 in FIG. 1;
fig. 3 is a schematic diagram of a specific flow of S4 in fig. 1.
Detailed Description
Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of apparatus and methods consistent with certain aspects of the invention, as detailed in the appended claims.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used in this specification and the appended claims, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any and all possible combinations of one or more of the associated listed items.
It is to be understood that although the terms first, second, third, etc. may be used herein to describe various information, these information should not be limited to these terms. These terms are only used to distinguish one type of information from another. For example, first information may also be referred to as second information, and similarly, second information may also be referred to as first information, without departing from the scope of the present invention. The word "if" as used herein may be interpreted as "at … …" or "when … …" or "in response to a determination", depending on the context.
The present invention will be described in detail below by way of examples.
A refrigerator food storage temperature control method is applied to a refrigerator, wherein a thawing chamber of the refrigerator is provided with an odor sensor and a camera, a refrigerating chamber of the refrigerator is provided with a spectrum detection module, the spectrum detection module is used for collecting a spectrum image of food in the refrigerator, the camera in the thawing chamber is used for collecting an image of the thawed food and sending the image to a processor, and the odor sensor is used for detecting the odor concentration of the thawed food in the thawing chamber; the odor sensor can convert the detected odor intensity into a detectable resistance value, and in the application, the greater the detected odor intensity is, the greater the converted resistance value is; the spectrum detection module is used for collecting the spectrum image of food in the refrigerator, one or more spectrum detection modules can be arranged, and the spectrum detection module can be arranged on a cover plate of the fruit and vegetable box, or can be arranged at the front, back, left and right positions of the fruit and vegetable box, in an upper box liner of the refrigerator or on each side wall of a refrigerating chamber of the refrigerator, and the like; the refrigerator also has the control functions of humidity and ultraviolet intensity. An odor sensor is also arranged in the refrigerating chamber of the refrigerator and used for recording a resistance value corresponding to a food odor concentration value in the refrigerating chamber in history; the refrigerator is also in communication connection with a remote server and is used for exchanging information with the remote server, and the refrigerator is also provided with a processor which is used for detecting the information acquired by the spectrum detection module, the camera and the odor sensor and calculating according to the acquired information and the information received from the server; as shown in fig. 1, the method includes:
and S1, putting the food to be defrosted into the defreezing chamber for defrosting.
And S2, determining the food weight corresponding to the type information according to the mapping relation between the food volume corresponding to the type information of the food determined by the spectrum information and the food weight.
Specifically, the spectral information of the food is obtained based on the acquired spectral image, and the type information of the food is determined according to the spectral information. Carrying out image data processing on the obtained spectral image to obtain the volume of the food, specifically, carrying out binarization operation on the spectral image, carrying out region labeling on the spectral image after binarization, then determining the position information of the edge of the spectral image after the area marking, calculating the projection area of the food based on the position information, namely the projection area of the area surrounded by the determined edge, when the area surrounded by the determined edge is a plurality of areas, the sum of the projection area of each area is the projection area of the food, then determining the volume of the food based on the projected area of the food and the mapping relation between the projected area of the food and the volume of the food corresponding to the category information, the cloud server or the database stores the mapping relation between the area and the volume of each food, and the detection device for the weight of the food in the refrigerator determines the volume corresponding to the area of each food according to the mapping relation. The region marking is performed on the binarized spectral image to remove redundant parts in the spectral image so as to determine the edge of the spectral image after the region marking, for example, when the food is fruits such as apples, apple stalks and the like are removed. The remote server stores the mapping relation between the food volume and the food weight of each food, and the detection device of the food weight in the refrigerator can determine the weight corresponding to the volume of each food according to the mapping relation.
And S3, calculating the freshness of the thawed food.
The freshness of the food is a numerical characteristic that represents whether the food is fresh, and the freshness of the food can be determined using any one of the methods of retrieving whether the food is fresh in the prior art.
S4, judging whether the total change situation of the food in the refrigerating chamber of the refrigerator tends to be severe or not according to the quality variation rate of the food, if so, executing S11, and if not, executing S5.
And S5, judging whether the freshness of the food is high or low, if so, controlling according to a preset temperature control measure, and if not, executing S6.
If the judgment result is high, the food to be put in is fresh, and the food stored in the refrigerating chamber is better, which is the most expected refrigerating chamber condition of the user, and at this time, the temperature can be normally controlled according to the set temperature control measure in the refrigerating chamber. The given temperature control measure may be any temperature control strategy known in the art. Specifically, the freshness of the current food can be compared with a preset freshness value corresponding to the current food, and if the freshness value of the current food is greater than the preset freshness value, the determination is high, otherwise, the determination is low. The freshness value corresponding to the current food can be stored in the remote server, so that the freshness value can be flexibly controlled by background personnel according to different food conditions.
And S6, determining the weight value of the food according to the information of the type of the food to be put in.
Experimenters can obtain storage weights of different foods through experimental means and related experience, namely, when different foods are stored in a refrigerating chamber together, the temperature environment of the current refrigerating chamber should be selectively inclined towards the foods with high storage weights, for example, the optimal storage condition of a typical food 1 is a condition 1, the optimal storage condition of a typical food 2 is a condition 2, and the like, while the storage condition of the typical food 1 is severer than that of the typical food 2, namely, the storage weight a of the typical food is larger than that of the typical food 2, namely, when the typical food 1 and the typical food 2 are stored in one chamber together, the optimal storage condition of the refrigerator should be inclined towards the condition 1 in order to store the foods evenly, so that the typical food 1 and the typical food 2 can be stored evenly, the optimal storage condition of the foods with harsh storage conditions is ensured as much as possible, food which is not harsh relative to the preservation conditions should be given way to food which is harsh in preservation conditions. In the present application, the optimal storage condition of a food may be an optimal storage temperature range of the food, and the optimal storage temperature range of the food may be a storage temperature range determined by integrating the deterioration rate, the nutrition loss degree, and the like of the food through a long-term storage test of the food. Meanwhile, the remote server also stores correction coefficients of typical foods with different foods for correcting the storage weight value a of the specific foods compared with the typical foods, for example, an experimenter uses shrimps as the typical foods, defines the storage weight value a as 5, classifies the river fishes and the shrimps into one class, namely the typical foods of the class are the shrimps with the storage weight value of 5, and presets the correction coefficients corresponding to the river fishes as 0.85, namely the storage weight value of the river fishes as 4.25. Furthermore, when the refrigerator detects that the food stored in the refrigerator is currently combined, the storage weight value of each food can be determined according to the correction coefficient between the food and the typical food classified into the same type. The stored weight values for the representative foods were determined by the experimenter by experimental comparisons of different foods. Obviously, due to the variety of food types, experimenters cannot exhaust the storage weight values and the optimal storage temperature ranges of various foods, but for more common foods, the storage weight values and the optimal storage temperature ranges of the foods can be determined experimentally. In addition, the remote server can collect the storage weight values of different foods reported by a large number of users in a mode of collecting the active reported information of the users, so that the storage weight values of a certain food are comprehensively obtained by utilizing the large number of reported information of the users. For example, the refrigerator may inquire the storage weight value of the taken food for the taken food by the user through the human-computer interaction interface when the user takes the food each time, and the user may input the storage weight value deemed appropriate by the user according to the subjective feeling of the user and send the storage weight value to the remote server.
And S7, correcting the storage weight value of the food to be put according to the freshness.
When the step is executed, the freshness of the food to be put is poor, but the whole freshness of the food stored in the refrigerating chamber is good, so that the food to be put can have adverse effects on the stored food, and the food to be put should be stored in a key manner. In the present invention, the storage weight value of the food to be put in may be corrected according to freshness at this step, and the corrected storage weight value of the food to be put in may be expanded, so as to perform the ranking comparison in S10. Specifically, a comparison table of "freshness degree-correction coefficient" may be preset, in which a comparison table between the preset freshness degree and the correction coefficient is recorded, in the present application, the smaller the freshness degree is, the larger the correction coefficient is, the correction coefficient may be a number greater than 1 and smaller than 2, and the corrected storage weight value of the food to be put in may be a product of the original storage weight value of the food to be put in and the correction coefficient. The correction coefficient in the "freshness-correction coefficient" comparison table may be a correction coefficient determined one by an experimenter according to experimental data, for example, for some foods, once the freshness is lower than a certain level, the food will be deteriorated rapidly, and for other foods, the freshness is changed gradually and evenly, so for the two foods, when the freshness of the first food is lower than a certain value, a larger correction coefficient is needed to correct the storage weight value of the first food, so that the first food is ranked higher in step S10, and a better storage temperature of the first food can be obtained.
And S8, determining the lower limit value of the optimal storage temperature range of the food to be placed.
The optimal storage temperature range value of each food is stored in the remote server, and the lower limit value of the optimal storage temperature range of the food to be put is obtained in the step.
And S9, judging whether the lower limit value is in the currently determined optimal temperature range, if so, controlling the temperature of the refrigerator according to the lower limit value, and if not, executing S10.
In the application, the refrigerating chamber can set the current optimal temperature range of the refrigerating chamber according to a certain temperature setting rule, for example, according to the storage weight of food stored in the refrigerating chamber, the temperature is preferentially controlled according to the optimal temperature range of the food with the largest storage weight; if the lower limit value is within the optimal temperature range, the temperature is controlled according to the lower limit value, the storage requirement of food to be put in is met, and the overall temperature control logic of the current refrigerating chamber is also met. The higher the food storage temperature is, the stronger the microbial activity on the surface of the food is, and the more easily the food is deteriorated, at the moment, the lower limit value of the optimal temperature range of the food is adopted to control the temperature, namely, the temperature is reduced as much as possible on the premise of ensuring the optimal storage temperature of the food to be put in, the optimal preservation temperature is reached, and the temperature requirements of the food in the refrigerating chamber are balanced.
S10, checking the weight ranking of the food to be placed in the refrigerating chamber according to the corrected storage weight value, judging whether the weight ranking of the food to be placed is arranged in the preset percentage, if so, controlling the temperature of the refrigerator according to the lower limit value of the optimal storage temperature range of the food to be placed, and if not, not changing the temperature of the refrigerating chamber.
If the weight of the food to be placed is ranked within the preset percentage, such as within the first 50%, it indicates that the temperature severity of the food to be placed has a certain significance compared with other foods, and because the overall change situation of the food in the refrigerating chamber does not tend to be severe currently, it is urgent to ensure that the food to be placed cannot affect other foods due to deterioration, so it is better to control the temperature with the lower limit value of the optimal storage temperature range of the food to be placed, so as to ensure that the food which is most likely to deteriorate is best stored. If the weight ranking of the food to be put in is not within the preset percentage, it indicates that even if the weight value of the food to be put in is increased to a certain degree, the food still can not be regarded as food with harsh temperature compared with other foods in the refrigerating chamber, and the factors of the other stored foods in the refrigerating chamber are comprehensively considered, so that the temperature of the refrigerating chamber is not changed, and the overall food quality is maintained.
And S11, judging the freshness of the food, if so, executing S12, and if not, controlling the temperature according to the minimum value of the lower limit values of the optimal temperature ranges of all the put-in food.
If the temperature of the food in the refrigerating chamber is low, the temperature is controlled at the minimum value of the lower limit value of the optimal temperature range in all the foods, which is the worst case and indicates that the foods in the refrigerating chamber are deteriorated and the newly added foods to be put in are not fresh enough.
If the height is high, the food in the refrigerating chamber is deteriorated, and the newly added food to be put in is fresh enough, so that the stored food is required to be deteriorated slowly as much as possible, and the food to be put in is required to play a certain protection role.
And S12, acquiring the current temperature of the refrigerating chamber.
And S13, judging whether the current temperature of the refrigerating chamber is higher than the upper limit of the optimal temperature range of the food to be put, if so, controlling the temperature to the lower limit of the optimal temperature range of the food to be put, and if not, taking the lower limit of the optimal temperature range of the food to be put and the minimum value of the current temperature as the temperature control temperature.
Because the food in the refrigerating chamber is deteriorating, the refrigerating chamber is required to be cooled to slow down the deterioration, if the temperature of the refrigerating chamber is higher than the upper limit of the optimal temperature range of the food to be put in, the temperature of the refrigerating chamber is cooled to the lower limit of the optimal temperature range of the food to be put in, so that the temperature can be reduced, and the temperature after cooling is still in the optimal temperature range of the food to be put in; if the current temperature of the refrigerating chamber is not higher than the upper limit of the optimal temperature range of the food to be put, the temperature of the refrigerating chamber is indicated to be either larger than the lower limit of the optimal temperature range of the food to be put or smaller than or equal to the lower limit of the optimal temperature range of the food to be put, the lower limit of the optimal temperature range of the food to be put and the minimum value of the current temperature are taken, namely, the current temperature of the refrigerating chamber is maintained or controlled to be lower than the lower limit of the optimal temperature range of the food to be put, so that the degradation rate of the stored food is slowed down and the low-temperature storage of the food to be put is also considered under the condition of.
Specifically, as shown in fig. 2, the S3 includes:
s31, the camera in the thawing chamber collects the image of the thawed food and sends the image to the processor, and the processor compares the image information collected by the camera with the color saturation of the corresponding fresh food stored in the remote server and calculates the color saturation difference.
Specifically, the thawing process can be divided into conventional thawing and water thawing, the fresh food image stored in the remote server is also divided into two types, namely a conventional thawed image and a water thawed image, and the thawing state of the food after being thawed is as close as possible to the thawing state of the food after being thawed, so that consistency of comparison conditions is realized.
And S32, acquiring odor concentration data of the thawed food by an odor sensor in the thawing chamber.
The odor concentration data is specifically a detectable resistance value which is converted out by the odor sensor according to the odor intensity. The smell sensor can convert the detected smell intensity into a detectable resistance value, and in the application, the larger the detected smell intensity is, the larger the converted resistance value is.
And S33, calculating the odor concentration data of the unit volume of the thawed food according to the food volume information.
And S34, determining the freshness of the thawed food according to the odor concentration data of the unit volume of the thawed food and the color saturation difference.
Specifically, for different kinds of food, the weight values of the odor concentration data and the color saturation difference value per unit volume in determining the freshness of the food are preset. A comparison table of the corresponding freshness degrees in the case where only the odor concentration data per unit volume or the color saturation difference value changes is set for each food, respectively (i.e., in the case where only the odor concentration data per unit volume or the color saturation difference value changes is considered), the sum of the two freshness degrees multiplied by the corresponding weight values is calculated, and the sum is determined as the thawed freshness degree of the food, where the sum of the weight values of the odor concentration data per unit volume and the color saturation difference value in determining the freshness degree of the food is 1. Specifically, the freshness value in the comparison table corresponding to freshness when the odor concentration data per unit volume and the color saturation difference value change under the single variable may be determined as follows: taking the color saturation of the food with standard freshness as a reference value, and defining the freshness value as 1 (namely freshness) when the change of the color saturation difference value is not more than 10% compared with the reference value; when the change of the color saturation difference value exceeds 10% but is less than 20% of the reference value, the freshness value is defined as 0.8, and the like, and the freshness is a decimal between 1 and 0, i.e. the larger the change of the color saturation difference value is compared with the reference value, the smaller the corresponding freshness value is, the fresher the color saturation difference value is, and the fresher the color is. Similarly, the odor concentration per unit volume of the food with the standard freshness can be used as a reference value, and the corresponding freshness value can be determined according to the proportion of the detected odor concentration per unit volume of the food exceeding the reference value, wherein the freshness is a decimal between 1 and 0.
Specifically, as shown in fig. 3, the S4 includes:
and S41, acquiring a resistance mean value change image of the latest h hours according to the historical resistance value corresponding to the food smell concentration value in the refrigerating chamber.
And S42, calculating the food quality deterioration rate at the future time according to the resistance mean value change image.
Specifically, the rate of change of the area surrounded by the resistance average change image per unit time is calculated as the food quality deterioration rate.
The smaller the rate of change, the smaller the rate of deterioration of the quality of the food, and the larger the rate of change, the larger the rate of deterioration of the quality of the food. Since the quality of food stored in the refrigerator is always deteriorated, the refrigerator has good storage quality and only slows down the rate of deterioration of food. According to laboratory experiments, the main cause of the deterioration of stored food is the mass propagation of microorganisms (such as bacteria, fungi and the like) on the surface of the food, if the stored food starts to deteriorate, the odor with a certain concentration is inevitably released along with the mass bacteria and fungi on the surface of the food, the odor with the concentration also exponentially changes because the growth of the microorganisms exponentially changes, and whether the food is going to deteriorate at an accelerated speed can be judged only by using a resistance mean value change image even if other devices for detecting the quality of the food are not arranged.
And taking the average value of the food quality deterioration rate of the previous m hours as the food quality deterioration rate of the next m hours.
Wherein, the value of m can be 24 or 48, and the like, namely, the average value of one week day or two week days is taken. This is to consider that the user takes the food in the refrigerator periodically within one or two days, and if the user is a person who is frequently using the refrigerator to take and place the food, the consumption of the food in the refrigerator is relatively large, fresh vegetables are relatively replenished in the refrigerator, and the user can more probably keep track of the food with an excessively long storage period when taking the food in the refrigerator. By using the index of the food quality variation rate in the refrigerator historically, a plurality of factors with periodic regularity, such as the use frequency of a user, the food access rate and the like, can be integrated, and an objective future food quality variation rate can be predicted.
The invention also provides a refrigerator using the method for controlling the food storage temperature of the refrigerator provided by any one of the embodiments.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention. It should be noted that, in the present specification, the embodiments are all described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments may be referred to each other. For the device-like embodiment, since it is basically similar to the method embodiment, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiment.
In the embodiments provided in the present application, it should be understood that the disclosed apparatus and method can be implemented in other ways. The apparatus embodiments described above are merely illustrative, and for example, the flowchart and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of apparatus, methods and computer program products according to various embodiments of the present invention. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). It should also be noted that, in some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams and/or flowchart illustration, and combinations of blocks in the block diagrams and/or flowchart illustration, can be implemented by special purpose hardware-based systems which perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.
In addition, the functional modules in the embodiments of the present invention may be integrated together to form an independent part, or each module may exist separately, or two or more modules may be integrated to form an independent part.
The functions, if implemented in the form of software functional modules and sold or used as a stand-alone product, may be stored in a 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 instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes. It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Claims (8)
1. A method for controlling the storage temperature of food in a refrigerator is characterized by being applied to the refrigerator and comprising the following steps:
s1, unfreezing the food to be unfrozen in the unfreezing chamber;
s2, determining the food weight corresponding to the type information according to the mapping relation between the food volume corresponding to the type information of the food determined by the spectrum information and the food weight;
s3, calculating the freshness of the unfrozen food;
s4, judging whether the overall change situation of food in the refrigerating chamber of the refrigerator tends to be severe or not according to the quality variation rate of the food, if so, executing S11, and if not, executing S5;
s5, judging whether the freshness of the food is high or low, if so, controlling according to a set temperature control measure, and if not, executing S6;
s6, determining the weight value of the food according to the type information of the food to be put;
s7, correcting the storage weight value of the food to be put according to freshness;
s8, determining the lower limit value of the optimal storage temperature range of the food to be put in;
s9, judging whether the lower limit value is in the currently determined optimal temperature range, if so, controlling the temperature of the refrigerator according to the lower limit value, and if not, executing S10;
s10, checking the weight ranking of the food to be placed in the refrigerating chamber according to the corrected storage weight value, and judging whether the weight ranking of the food to be placed is arranged in the preset percentage, if so, controlling the temperature of the refrigerator according to the lower limit value of the optimal storage temperature range of the food to be placed, and if not, not changing the temperature of the refrigerating chamber;
s11, judging the freshness of the food, if so, executing S12, and if not, controlling the temperature according to the minimum value of the lower limit value of the optimal temperature range of all the put food;
s12, acquiring the temperature of the current refrigerating chamber;
and S13, judging whether the current temperature of the refrigerating chamber is higher than the upper limit of the optimal temperature range of the food to be put, if so, controlling the temperature to the lower limit of the optimal temperature range of the food to be put, and if not, taking the lower limit of the optimal temperature range of the food to be put and the minimum value of the current temperature as the temperature control temperature.
2. The method according to claim 1, wherein the S3 includes:
s31, acquiring images of thawed food by a camera in the thawing chamber and sending the images to a processor, comparing image information acquired by the camera with the color saturation of corresponding fresh food stored in a remote server by the processor, and calculating a color saturation difference;
s32, an odor sensor in the unfreezing chamber acquires odor concentration data of unfrozen food;
s33, calculating odor concentration data of unit volume after the corresponding food is unfrozen according to the volume information of the food;
and S34, determining the freshness of the thawed food according to the odor concentration data of the unit volume of the thawed food and the color saturation difference.
3. The method according to claim 1, wherein the S4 includes:
s41, obtaining a resistance mean value change image of the latest h hours according to the historical resistance value corresponding to the food odor concentration value in the refrigerating chamber;
and S42, calculating the food quality deterioration rate at the future time according to the resistance mean value change image.
4. The method according to claim 1, wherein in S7, the modified weight value stored in the food to be inserted is a product of the original weight value stored in the food to be inserted and the modification coefficient.
5. The method according to claim 1, wherein the S34 includes:
presetting the weight values of the odor concentration data and the color saturation difference value of the unit volume of different kinds of food in the aspect of determining the freshness of the food, and calculating the sum of the two freshness values multiplied by the corresponding weight values to be used as the freshness of the thawed food.
6. The method according to claim 3, wherein in S42, a rate of change of an area surrounded by the resistance mean change image per unit time is calculated as the food quality deterioration rate.
7. The method as claimed in claim 1, wherein in S2, the spectral image is binarized, the spectral image after binarization is area-labeled, position information of edges of the spectral image after area labeling is determined, a projected area of the food is calculated based on the position information, a volume of the food is determined based on the projected area of the food and a mapping relationship between the projected area of the food and the food volume corresponding to the category information, and a weight corresponding to the volume of each food is determined according to the mapping relationship between the food volume and the food weight of each food.
8. A refrigerator using the method for controlling the storage temperature of food in a refrigerator according to any one of claims 1 to 7.
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| CN202011410080.XA CN112413991A (en) | 2020-12-04 | 2020-12-04 | Refrigerator food storage temperature control method and refrigerator |
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| CN202011410080.XA CN112413991A (en) | 2020-12-04 | 2020-12-04 | Refrigerator food storage temperature control method and refrigerator |
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Cited By (1)
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| CN114485020A (en) * | 2021-12-20 | 2022-05-13 | 青岛海尔科技有限公司 | Thawing control method and device and thawing equipment |
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