CN112964019A

CN112964019A - Food preservation control method and device and refrigerator

Info

Publication number: CN112964019A
Application number: CN202110206696.3A
Authority: CN
Inventors: 何丽娜; 刘畅
Original assignee: Gree Electric Appliances Inc of Zhuhai
Current assignee: Gree Electric Appliances Inc of Zhuhai
Priority date: 2021-02-24
Filing date: 2021-02-24
Publication date: 2021-06-15

Abstract

The invention discloses a food preservation control method and device and a refrigerator. Wherein, the method comprises the following steps: monitoring the temperature of the food when the operation of putting the food is detected; controlling an air outlet in the control room to be in an air outlet state, and adjusting the rotating speed of a corresponding fan from the current first rotating speed to a preset rotating speed; when the temperature of the food is reduced to be less than or equal to the preset temperature, the rotating speed of the fan is adjusted to be a first rotating speed. When food is put in, the air outlet of all air outlets in the compartment is controlled and the rotating speed of the fan is increased, so that cold air in the compartment flows uniformly and circularly, the surface moisture of the food is taken away, the problems of condensation, microorganism breeding and the like in the later preservation process are prevented, the food is quickly cooled by the strong air outlet speed and the air outlet quantity, the temperature difference between the food and the environment is reduced, the respiration of the food is reduced, the enzyme activity is inhibited, the food preservation period is prolonged, when the temperature of the food is reduced to the preset temperature, the rotating speed of the fan is adjusted to the first rotating speed, the compartment refrigeration is normally carried out, and the energy consumption is saved.

Description

Food preservation control method and device and refrigerator

Technical Field

The invention relates to the technical field of food preservation, in particular to a food preservation control method and device and a refrigerator.

Background

The temperature range from below 0 ℃ to above the freezing point is generally defined as the "ice temperature zone" of the food (such as fruits, vegetables, meat, etc.). The ice temperature preservation is to make the stored product reach a state similar to 'hibernation', so that the product is stored in the 'hibernation', the product has the minimum metabolism rate and the minimum energy consumption, can effectively store the quality and energy of organisms, and makes the life longest. The microbial propagation speed is far less than that of refrigeration under the ice temperature condition, and the storability of the ice temperature is 2.0-2.5 times of that of refrigeration. The ice temperature can inhibit lipid oxidation in organisms, chemical reactions such as non-enzymatic browning and the like, and the food quality is superior to refrigeration and frozen storage. The super-freezing temperature technology is developed on the basis of the freezing temperature technology, and the technology further reduces the storage temperature and sets the storage temperature below the freezing point and above the super-freezing point. The lower limit temperature of the food temperature is the supercooling point when the temperature is reduced to below the freezing point and the freezing does not occur.

Aiming at the condition of low-temperature preservation, when food is just put into a compartment, the temperature of the food is high, and the food and the environment (particularly the ice temperature/super-ice temperature environment) form a large temperature difference, so that water drops are easy to condense on the surface of the food, the food is rotten and microorganisms are bred, and at the moment, the food has strong respiration effect and high enzyme activity, and the preservation period is easy to shorten.

Aiming at the problem that the preservation period is shortened due to the fact that the temperature difference between food and the environment is large when the food is just put into a compartment in the prior art, an effective solution is not provided at present.

Disclosure of Invention

The embodiment of the invention provides a food preservation control method and device and a refrigerator, and at least solves the problem that the preservation period is shortened due to large temperature difference between the food and the environment when the food is just put into a compartment in the prior art.

In order to solve the technical problem, an embodiment of the present invention provides a food preservation control method, including: monitoring the temperature of the food when an operation of putting the food is detected; controlling an air outlet in the compartment to be in an air outlet state, and adjusting the rotating speed of a corresponding fan from a current first rotating speed to a preset rotating speed; and when the temperature of the food is reduced to be less than or equal to a preset temperature, adjusting the rotating speed of the fan to the first rotating speed.

Optionally, be provided with the drawer in the room, the indoor air outlet in room includes: the air outlet of the first air outlet blows towards the inside of the drawer, and the air outlet of the second air outlet blows towards the side face of the drawer; when the temperature of the food falls to be less than or equal to a preset temperature, the method further comprises the following steps: and controlling the first air outlet to stop air outlet.

Optionally, the first air outlet is disposed at an upper portion of the rear compartment plate, and the second air outlet is disposed at a side portion of the rear compartment plate.

Optionally, a cold accumulation structure is further arranged in the compartment, and the cold accumulation structure is located between the drawer and the inner wall of the compartment.

Optionally, the operation of detecting the food is performed by: detecting the pressure borne by the chamber bottom plate, and determining that the operation of putting the food into the chamber is carried out when the pressure is increased; or detecting that the temperature difference between the food in the compartment and the ambient temperature in the compartment reaches a preset threshold value, and determining that the operation of putting the food into the compartment occurs.

Optionally, the first rotation speed is less than the preset rotation speed.

Optionally, the compartment is a refrigerating compartment, an ice temperature compartment or a super-ice temperature compartment.

The embodiment of the invention also provides a food preservation control device, which comprises: the monitoring module is used for monitoring the temperature of the food when the operation of putting the food is detected; the first control module is used for controlling an air outlet in the compartment to be in an air outlet state and adjusting the rotating speed of the corresponding fan from the current first rotating speed to a preset rotating speed; and the second control module is used for adjusting the rotating speed of the fan to the first rotating speed when the temperature of the food is reduced to be less than or equal to the preset temperature.

An embodiment of the present invention further provides a refrigerator, including: the embodiment of the invention relates to a food preservation control device.

The embodiment of the invention also provides a computer readable storage medium, wherein a computer program is stored on the computer readable storage medium, and when the computer program is executed by a processor, the food preservation control method is realized.

By applying the technical scheme of the invention, when the operation of putting food is detected, the temperature of the food is monitored, the air outlet in the compartment is controlled to be in an air outlet state, the rotating speed of the corresponding fan is adjusted to be the preset rotating speed from the current first rotating speed, when the food is put in the compartment, the air is discharged from all the air outlets in the compartment and the rotating speed of the fan is increased, so that cold air in the compartment uniformly and circularly flows, water on the surface of the food is taken away, the analysis of water on the surface of the food is reduced, environmental condensation is reduced, the problems of condensation formation, microorganism breeding and the like in the later-stage preservation process are prevented, the food is rapidly cooled due to the strong air outlet speed and air outlet quantity, the rapid precooling of the food is realized, the temperature difference between the food and the compartment environment is reduced, the respiration of the food is reduced, the activity of the. When the temperature of the food is reduced to be less than or equal to the preset temperature, the rotating speed of the fan is adjusted to the first rotating speed, the compartment refrigeration is normally carried out, and the energy consumption is saved.

Drawings

FIG. 1 is a flow chart of a method for controlling the freshness of food provided by an embodiment of the present invention;

FIG. 2A is a schematic view of a chamber provided by an embodiment of the present invention;

FIG. 2B is a schematic view of a drawer according to an embodiment of the present invention;

FIG. 2C is a schematic view of a back plate of a compartment provided by an embodiment of the present invention;

FIG. 3 is a flowchart illustrating a method for controlling freshness of food according to an embodiment of the present invention;

fig. 4 is a block diagram of a food fresh-keeping control device according to an embodiment of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention clearer, the present invention will be described in further detail with reference to the accompanying drawings, and it is apparent that the described embodiments are only a part of the embodiments of the present invention, 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 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.

It should be noted that the steps illustrated in the flowcharts of the figures may be performed in a computer system such as a set of computer-executable instructions and that, although a logical order is illustrated in the flowcharts, in some cases, the steps illustrated or described may be performed in an order different than presented herein.

The embodiment of the invention provides a food preservation control method, which can be used for quickly precooling food when the food is just put into a compartment, so that the problem of short food preservation period caused by strong respiration and slow cooling speed is avoided, and the food preservation time is prolonged. The compartment in the embodiment of the invention can be a refrigerating compartment, an ice temperature compartment or a super-ice temperature compartment.

Fig. 1 is a flowchart of a food preservation control method according to an embodiment of the present invention, and as shown in fig. 1, the method includes the following steps:

s101, when the operation of putting the food is detected, the temperature of the food is monitored.

And S102, controlling an air outlet in the compartment to be in an air outlet state, and adjusting the rotating speed of the corresponding fan from the current first rotating speed to a preset rotating speed.

S103, when the temperature of the food is reduced to be less than or equal to the preset temperature, the rotating speed of the fan is adjusted to be a first rotating speed.

Wherein the temperature of the food product can be monitored by a temperature sensor (e.g. an infrared thermometer) arranged inside the compartment. The corresponding fan is a fan arranged in an air duct connected with the chamber air outlet, and the rotating speed of the fan can control the air outlet speed and the air outlet quantity of the chamber air outlet. The first rotating speed is less than the preset rotating speed, and the value of the preset rotating speed can be any value in the rotating speed range of 1000-2000 rpm. The preset temperature is a target temperature for precooling, and when the temperature of the food reaches the preset temperature, the precooling is finished, and the value of the preset temperature can be any value in the temperature range of-1-0 ℃. After the precooling is finished, the rotating speed of the fan is adjusted to be the first rotating speed so as to carry out refrigeration storage, ice temperature storage or super ice temperature storage on the food.

The food fresh-keeping control method of the embodiment comprises the steps of monitoring the temperature of food when the operation of putting the food into the food is detected, the air outlet in the control room is in an air outlet state, adjusting the rotating speed of a corresponding fan to be a preset rotating speed from a current first rotating speed, when the food is put into the room, air is exhausted from all air outlets in the control room, the rotating speed of the fan is increased, cold air in the room flows uniformly and circularly, moisture on the surface of the food is taken away, the analysis of water on the surface of the food is reduced, environmental condensation is reduced, the problems of condensation formation, microorganism breeding and the like in the later-stage preservation process are prevented, the food is cooled rapidly due to the strong air outlet speed and air outlet quantity, the rapid precooling of the food is realized, the temperature difference between the food and the room environment is reduced, the respiration of the food is reduced, the activity of the. When the temperature of the food is reduced to be less than or equal to the preset temperature, the rotating speed of the fan is adjusted to the first rotating speed, the compartment refrigeration is normally carried out, and the energy consumption is saved.

In one embodiment, a drawer is provided within the compartment for holding food; the air outlet in the room includes: the drawer air outlet structure comprises a first air outlet and a second air outlet, wherein air outlet of the first air outlet is blown to the inside of the drawer, and air outlet of the second air outlet is blown to the side face of the drawer. The number of the first air outlets can be at least one, and the number of the second air outlets can be at least one. The air outlet of the first air outlet can directly blow food inside the drawer, so that moisture on the surface of the food can be taken away quickly in a precooling stage. The first air outlet and the second air outlet are matched to enable cold air in the whole compartment to uniformly and circularly flow in the drawer and the drawer wall, and rapid cooling of food in a precooling stage is facilitated.

Considering the problems of low ambient humidity of refrigeration, ice temperature or super ice temperature, easy evaporation and water loss of food, oxidation and dry consumption and the like, when the temperature of the food is reduced to be less than or equal to the preset temperature, the method further comprises the following steps: and controlling the first air outlet to stop air outlet. After the precooling is finished, the air outlet of the first air outlet is stopped, the temperature of the compartment is maintained only by the air outlet of the second air outlet, and the air outlet of the second air outlet enables cold air to flow only on the surface of the drawer wall in a circulating manner and not to blow directly the food in the drawer, so that the environmental humidity of the compartment can be effectively maintained, and the problems of water loss, dry consumption, oxidation and the like of the food caused by direct blowing of the cold air and low environmental humidity are avoided.

In one embodiment, the first air outlet may be disposed at an upper portion of the rear compartment panel, and the second air outlet may be disposed at a side portion of the rear compartment panel. The position that the air-out that above-mentioned set up the position and can guarantee first air outlet and second air outlet blows to does benefit to food fresh-keeping. Preferably, the second air outlet can be arranged at a position below the side part of the rear backboard of the compartment.

Specifically, the first air outlet is connected to the first air duct opening, the second air outlet is connected to the second air duct opening, and the first air duct opening and the second air duct opening may belong to the same air duct or different air ducts. Whether the corresponding air outlet is exhausted can be controlled by controlling the opening and closing of the air duct opening.

The cold accumulation structure can be arranged in the chamber and is positioned between the drawer and the inner wall of the chamber. The cold accumulation structure can keep the temperature of the compartment constant, so that the temperature fluctuation range of the compartment is maintained between 0.25 and 0.5 ℃, the temperature fluctuation of food is reduced, and the freshness date of the food can be effectively prolonged. The present embodiment does not limit the material of the cold storage structure as long as cold storage can be achieved. It should be noted that, the setting of cold-storage structure avoids blocking the air-out of air outlet, and in the precooling stage, first air outlet and the cooperation of second air outlet make the even circulation flow of cold wind of whole compartment in drawer inside and drawer wall, cold-storage structure department, are favorable to carrying out rapid cooling to food in the precooling stage, and do benefit to the cold-storage structure and carry out the cold-storage.

In one embodiment, the operation of detecting the insertion of the food item comprises: detecting the pressure born by the chamber bottom plate, and determining that the operation of putting food into the chamber occurs when the pressure is increased; or detecting that the temperature difference between the food in the compartment and the ambient temperature in the compartment reaches a preset threshold value, and determining that the operation of putting the food into the compartment occurs. According to the embodiment, whether new food is put into the compartment or not is judged through pressure change or temperature difference, and if the new food is put into the compartment, precooling of the new food is started, so that the freshness date of the food is prolonged.

As shown in fig. 2A to 2C, a cold accumulation structure 2, a drawer 3 and an infrared temperature detector 7 are arranged in the refrigerator compartment 1, and the infrared temperature detector 7 can monitor the temperature of food in the compartment. The cold storage structure may also be a drawer-shaped structure. And a pressure sensor 8 is arranged in the drawer and used for detecting the pressure born by the chamber bottom plate. The first air outlet 4 is arranged in the middle above the rear back plate 6 of the compartment, namely the first air outlet is positioned above the drawer, so that air can be conveniently blown out of the drawer to directly blow food in the drawer. The first air outlet 4 is connected with the air duct opening A. The two second air outlets 5 are respectively arranged at the lower left and lower right of the rear compartment back plate 6. The two second air outlets 5 are connected with the air duct opening B.

The food preservation control method is described below with reference to a specific embodiment, but it should be noted that the specific embodiment is only for better describing the present application and is not to be construed as limiting the present application. The same or corresponding terms as those of the above-described embodiments are explained, and the description of the present embodiment is omitted.

With reference to the compartments shown in fig. 2A to 2C, as shown in fig. 3, taking the ice temperature compartment as an example, the ice temperature fresh-keeping process of the food includes the following steps:

s301, when the pressure sensor of the ice-temperature chamber detects that the pressure is increased, namely P1 > P0(P1 is the detected pressure and P0 is the original pressure), it indicates that the ice-temperature chamber is filled with new food.

S302, the infrared temperature detector 7 starts to dynamically monitor the temperature of the food, and is marked as T1.

And S303, opening an air duct opening A and an air duct opening B of the ice temperature chamber.

And S304, the circulating fan is turned on and runs at the rotating speed of R1, R1 can be any value within the rotating speed range of 1000-2000 rpm, R1 is greater than R0, and R0 represents the current rotating speed of the circulating fan.

And S305, uniformly and circularly flowing cold air in the ice-temperature room.

It should be noted that S303 and S304 may be executed simultaneously. Cold air that first air outlet and second air outlet blown out can take away the surperficial moisture of food with the even circulation flow of drawer wall between the drawer, prevents to later stage to preserve in-process formation condensation and cause to breed microorganism scheduling problem. And moreover, the food is rapidly cooled by the strong air outlet speed and the air outlet quantity, the rapid precooling can rapidly reduce the respiratory heat of the food, inhibit the breeding and propagation of microorganisms or pathogenic bacteria harmful to the human body, inhibit the activity of biological enzymes, prevent the self-digestion nutrition of the biological enzymes, inhibit the generation of hormone ethylene for fruits and vegetables, delay the process of after-ripening and aging, inhibit the propagation of pests on the fruits and vegetables and improve the surface hardness of the pests.

And S306, judging whether the food temperature T1 meets the condition that T1 is not more than T0, if so, entering the steps S307 and S308, otherwise, returning to the steps S303 and S304 to continuously keep the air duct opening A and the air duct opening B open, and continuously keeping the rotating speed of the circulating fan at R1. Where T0 is a preset temperature, T0 may be any value within the [ -1, 0] temperature range.

And S307, closing the air duct opening A.

And S308, adjusting the rotating speed of the circulating fan to the original rotating speed R0.

And S309, after pre-cooling is completed, the food is stored in an ice temperature.

It should be noted that S307 and S308 may be executed simultaneously. The air duct opening A is closed to indicate that the first air outlet 4 does not output air, the temperature of the ice temperature chamber is maintained only by the air output of the two second air outlets 5, the air output of the second air outlets 5 only circularly flows on the surface of the cold storage wall of the drawer and does not directly blow food in the drawer, so that the humidity of the ice temperature chamber can be effectively maintained, the problems of water loss, dry consumption, oxidation and the like of the food caused by direct blowing of cold air are avoided, the temperature fluctuation range of the ice temperature chamber is maintained between 0.25 and 0.5 ℃ by the cold storage structure, the fluctuation of the food is reduced, and the fresh-keeping period of the food can be effectively prolonged.

The embodiment aims at the problems that the temperature of food cannot be timely reduced and condensation is caused by temperature difference under the conditions of refrigeration, ice temperature or super-ice temperature, the temperature of the food is monitored, air outlet of a compartment is controlled, the food is precooled at the initial stage, and the humidity is effectively kept after precooling so as to prolong the preservation time. The method can reduce the surface water analysis of the food, reduce the environmental condensation, effectively maintain the environmental humidity, reduce the dehydration shrinkage of the food and solve the problem of short preservation period caused by strong respiration and slow cooling speed when the food is just put into a refrigerator.

Based on the same inventive concept, the embodiment of the invention also provides a food preservation control device, which can be used for realizing the food preservation control method in the embodiment. The device may be implemented by software and/or hardware, and the device may be generally integrated into a controller of the refrigerator.

Fig. 4 is a block diagram of a structure of a food preservation control apparatus according to an embodiment of the present invention, and as shown in fig. 4, the apparatus includes:

a monitoring module 41 for monitoring the temperature of the food item when an operation of putting the food item is detected;

the first control module 42 is configured to control an air outlet in the compartment to be in an air outlet state, and adjust a rotation speed of the corresponding fan from a current first rotation speed to a preset rotation speed;

and the second control module 43 is used for adjusting the rotating speed of the fan to the first rotating speed when the temperature of the food is reduced to be less than or equal to the preset temperature.

Optionally, be provided with the drawer in the above-mentioned room, the indoor air outlet of room includes: the drawer air outlet structure comprises a first air outlet and a second air outlet, wherein air outlet of the first air outlet is blown to the inside of the drawer, and air outlet of the second air outlet is blown to the side face of the drawer. The above-mentioned device still includes: and the third control module is used for controlling the first air outlet to stop air outlet when the temperature of the food is reduced to be less than or equal to the preset temperature.

Optionally, the first air outlet is arranged at the upper part of the rear back plate of the compartment, and the second air outlet is arranged at the side part of the rear back plate of the compartment.

Optionally, a cold accumulation structure can be arranged in the chamber and is positioned between the drawer and the inner wall of the chamber.

Optionally, the apparatus further comprises: the detection module is used for detecting the pressure born by the chamber bottom plate, and when the pressure is increased, the operation of putting food into the chamber is determined to occur; or detecting that the temperature difference between the food in the compartment and the ambient temperature in the compartment reaches a preset threshold value, and determining that the operation of putting the food into the compartment occurs. The pressure of the bottom plate of the compartment can be obtained through a pressure sensor or the temperature of the food can be obtained through an infrared temperature detector.

Optionally, the first rotation speed is less than a preset rotation speed.

The chamber can be a refrigerating chamber, an ice temperature chamber or a super-ice temperature chamber.

The device can execute the method provided by the embodiment of the invention, and has the corresponding functional modules and beneficial effects of the execution method. For technical details that are not described in detail in this embodiment, reference may be made to the method provided by the embodiment of the present invention.

An embodiment of the present invention further provides a refrigerator, including: the food fresh-keeping control device of the embodiment.

The embodiment of the invention also provides a computer readable storage medium, on which a computer program is stored, and when the program is executed by a processor, the method for controlling the freshness of food is realized as described in the above embodiment.

An embodiment of the present invention further provides an electronic device, including: at least one processor; and a memory communicatively coupled to the at least one processor; wherein the memory stores instructions executable by the at least one processor, the instructions being executable by the at least one processor to enable the at least one processor to implement the fresh-keeping control method of food as described in the above embodiments.

The above-described embodiments of the apparatus are merely illustrative, and 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 modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment.

Through the above description of the embodiments, those skilled in the art will clearly understand that each embodiment can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware. With this understanding in mind, the above-described technical solutions may be embodied in the form of a software product, which can be stored in a computer-readable storage medium such as ROM/RAM, magnetic disk, optical disk, etc., and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the methods described in the embodiments or some parts of the embodiments.

Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims

1. A food fresh-keeping control method is characterized by comprising the following steps:

monitoring the temperature of the food when an operation of putting the food is detected;

controlling an air outlet in the compartment to be in an air outlet state, and adjusting the rotating speed of a corresponding fan from a current first rotating speed to a preset rotating speed;

and when the temperature of the food is reduced to be less than or equal to a preset temperature, adjusting the rotating speed of the fan to the first rotating speed.

2. The method of claim 1, wherein a drawer is disposed within the compartment, and wherein the outlet vent within the compartment comprises: the air outlet of the first air outlet blows towards the inside of the drawer, and the air outlet of the second air outlet blows towards the side face of the drawer;

when the temperature of the food falls to be less than or equal to a preset temperature, the method further comprises the following steps: and controlling the first air outlet to stop air outlet.

3. The method of claim 2, wherein the first air outlet is disposed at an upper portion of the back panel and the second air outlet is disposed at a side portion of the back panel.

4. The method of claim 2, wherein a cold storage structure is further disposed within the compartment, the cold storage structure being located between the drawer and an inner wall of the compartment.

5. Method according to any one of claims 1 to 4, characterized in that the detection of the insertion of the food product comprises:

detecting the pressure borne by the chamber bottom plate, and determining that the operation of putting the food into the chamber is carried out when the pressure is increased; alternatively, the first and second electrodes may be,

and detecting that the temperature difference between the food in the compartment and the ambient temperature in the compartment reaches a preset threshold value, and determining that the operation of putting the food into the compartment occurs.

6. The method according to any one of claims 1 to 4, wherein the first rotational speed is less than the preset rotational speed.

7. The method of any one of claims 1 to 4, wherein the compartment is a refrigerated compartment, an ice temperature compartment or a super ice temperature compartment.

8. A food preservation control apparatus, comprising:

the monitoring module is used for monitoring the temperature of the food when the operation of putting the food is detected;

the first control module is used for controlling an air outlet in the compartment to be in an air outlet state and adjusting the rotating speed of the corresponding fan from the current first rotating speed to a preset rotating speed;

and the second control module is used for adjusting the rotating speed of the fan to the first rotating speed when the temperature of the food is reduced to be less than or equal to the preset temperature.

9. A refrigerator, characterized by comprising: the freshness control device for food according to claim 8.

10. A computer-readable storage medium on which a computer program is stored, the program, when executed by a processor, implementing a fresh-keeping control method for food products according to any one of claims 1 to 7.