CN113251727A - Refrigerator and information recommendation method - Google Patents

Abstract

The application discloses a refrigerator and an information pushing method, and the refrigerator and the information pushing method are characterized in that at least one menu issued by a server according to existing food materials in a storage room is received, and each menu comprises at least one existing food material; then, according to the current time and the pre-stored time-related information of the existing food materials, determining the freshness of each existing food material in the menu; determining the recommendation priority of each menu according to the freshness of each existing food material in the menu and on the basis of the principle that the lower the overall freshness of all the existing food materials in the menu, the higher the recommendation priority corresponding to the menu; and finally, taking the descending order of the recommended priority of each menu as the display order of each menu, and displaying part or all of the menus in the user interface. The method and the device can determine the priority of the recommended menu according to the freshness of the existing food materials, can remind the user of eating the food materials with low freshness in time, display the corresponding menu for the user preferentially, avoid food material spoilage and waste, and improve user experience.

Description

Refrigerator and information recommendation method

Technical Field

The application relates to the technical field of refrigerators, in particular to a refrigerator and an information recommendation method.

Background

At present, the intelligent refrigerator with a display screen can provide multiple functions such as intelligent management, intelligent storage and multifunctional reminding of food materials for a user. For example, the existing food materials in the refrigerator are presented in the form of food material icons in a user interface on a display screen, and a user knows which of the existing food materials in the refrigerator are according to the food material icons presented in the user interface. The food material icon can be generated according to food material information corresponding to the existing food material in the refrigerator, and the food material information comprises a food material name, a food material shelf life, a food material quantity and the like.

For example, after a user puts a new food material into a refrigerator, the food material information corresponding to the new food material may be input into the refrigerator through some operations, and then the refrigerator may display a food material icon of the new food material in a user interface according to the food material information corresponding to the new food material. Alternatively, for an intelligent refrigerator having a Radio Frequency Identification (RFID) function, the food material in the refrigerator may be identified by an RFID tag. The user can display the food material editing interface through operation control, food material information used for being associated with the RFID tag is input in the food material editing interface, and after the food material information input by the user is received by the refrigerator, the food material information is associated with the tag information of the RFID tag and stored. Tag information of the RFID tag on the food material is read through an antenna built in the storage room, and then food material information related to the tag can be determined according to the tag information.

Disclosure of Invention

The application provides a refrigerator and an information pushing method, which can determine the priority of a recommended menu according to the freshness of the existing food materials, can remind a user to eat the food materials with low freshness in time, preferentially display the corresponding menu for the user, avoid the food materials from being spoiled and wasted, and improve the user experience.

In a first aspect, the present application provides a refrigerator comprising:

a cabinet having a storage chamber therein, the storage chamber storing at least one food material therein;

the door is arranged at the opening of the storage chamber;

the display screen is arranged on the box door and used for displaying a user interface;

a controller connected to the display screen and configured to:

receiving at least one menu issued by a server according to the existing food materials in a storage room, wherein each menu comprises at least one existing food material;

determining the freshness of each existing food material in the menu according to the current time and the pre-stored time-related information of the existing food materials;

determining the recommended priority of the menu according to the freshness of each existing food material in the menu;

and taking the descending order of the recommended priority of each menu as the display order of each menu, and displaying part or all of the menus in the user interface.

In a second aspect, the present application further provides an information pushing method, which is applied to a refrigerator, where the refrigerator includes a display screen, and the method includes:

receiving at least one menu issued by a server according to the existing food materials in a storage room, wherein each menu comprises at least one existing food material;

determining the freshness of each existing food material in the menu according to the current time and the pre-stored time-related information of the existing food materials;

determining the recommended priority of the menu according to the freshness of each existing food material in the menu;

and taking the descending order of the recommended priority of each menu as the display order of each menu, and displaying part or all of the menus in the user interface.

According to the technical scheme, the embodiment of the application provides a refrigerator and an information pushing method, and the refrigerator and the information pushing method are characterized in that at least one menu issued by a server according to existing food materials in a storage room is received, and each menu comprises at least one existing food material; then, according to the current time and the pre-stored time-related information of the existing food materials, determining the freshness of each existing food material in the menu; determining the recommendation priority of each menu according to the freshness of each existing food material in the menu and on the basis of the principle that the lower the overall freshness of all the existing food materials in the menu, the higher the recommendation priority corresponding to the menu; and finally, taking the descending order of the recommended priority of each menu as the display order of each menu, and displaying part or all of the menus in the user interface. The method and the device can determine the priority of the recommended menu according to the freshness of the existing food materials, can remind the user of eating the food materials with low freshness in time, display the corresponding menu for the user preferentially, avoid food material spoilage and waste, and improve user experience.

Drawings

In order to more clearly explain the technical solution of the present application, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious to those skilled in the art that other drawings can be obtained according to the drawings without any creative effort.

FIG. 1a is a perspective view of a refrigerator illustrated in accordance with an exemplary embodiment of the present application;

FIG. 1b is a schematic view of the exterior of a refrigerator shown in accordance with an exemplary embodiment of the present application;

FIG. 2 is a schematic diagram of a hardware configuration of a refrigerator shown in accordance with an exemplary embodiment of the present application;

fig. 3 illustrates a food material management interface according to an exemplary embodiment of the present application;

fig. 4 is another food material management interface according to an exemplary embodiment of the present application;

fig. 5 is another food material management interface according to an exemplary embodiment of the present application;

fig. 6 is another food material management interface according to an exemplary embodiment of the present application;

FIG. 7 illustrates a recipe display interface according to an exemplary embodiment of the present application;

fig. 8 is another food material management interface according to an exemplary embodiment shown herein;

FIG. 9 illustrates a menu detail interface according to an exemplary embodiment of the present application;

fig. 10 is another food material management interface according to an exemplary embodiment of the present application;

FIG. 11 is another recipe display interface presented in accordance with an exemplary embodiment of the present application;

fig. 12 is a flowchart illustrating an information pushing method according to an exemplary embodiment of the present application.

Detailed Description

In order to make those skilled in the art better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, 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 application.

In the description of the present invention, it is to be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, are not to be construed as limiting the present invention.

The terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless otherwise specified.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

Fig. 1a is a perspective view of a refrigerator according to an exemplary embodiment of the present application, which is provided in an embodiment of the present invention and has a shape of an approximately rectangular parallelepiped. The external appearance of the refrigerator is defined by a storage chamber 101 providing a limited storage space and a plurality of doors 200 provided at an opening of the storage chamber 101. The storage chamber 101 is a cabinet 100 having an opening, and in the example shown in fig. 1A, the storage chamber 101 is comprised of a freezing chamber 101A located below and a refrigerating chamber 101B located above, and the freezing chamber 101A and the refrigerating chamber 101B have one or more independent storage spaces, respectively.

In some embodiments, the freezer compartment 101A may be selectively covered by a drawer-style freezer compartment door 200A. The refrigerating compartment 101B is partitioned into left and right sides. The refrigerating compartment 101B is selectively opened or closed by a refrigerating compartment door 200B pivotably mounted on the refrigerating compartment 101B.

Fig. 1B is an appearance schematic diagram of a refrigerator according to an exemplary embodiment of the present application, and as shown in fig. 1B, a display screen is disposed on a refrigerating chamber door 200B, and the display screen is embedded in a door body. A tag reading area is provided at a position below the display screen on the refrigerating chamber door 200B, and an antenna for reading an RFID tag is built in the tag reading area to be used for recognizing the RFID tag at a short distance.

In some embodiments, the screen of the display screen is positioned in a plane flush with the outer surface of the door.

As shown in fig. 1a and 1b, in the refrigerator provided in the embodiment of the present application, at least two storage compartments, such as a freezing compartment, a refrigerating compartment, a temperature changing compartment, and/or a fresh food compartment, are provided inside a refrigerator body. Each storage compartment may have a plurality of separate storage spaces therein, such as drawer compartments.

Fig. 2 is a schematic diagram of a hardware configuration of a refrigerator according to an exemplary embodiment of the present application, and by way of example, the refrigerator 200 may include a display screen 210, a controller 220, a plurality of antennas 230 for detecting an RFID tag, a detector 240, a memory 250, and several user input interfaces. The display screen 210, antenna 230, detector 240, and memory 250 are coupled to the controller 220 through a communication interface. The display 210 is configured to receive the image signal output by the controller 220, perform a component for displaying video content and images and a menu manipulation interface, and display a user manipulation UI interface for controlling the refrigerator 200.

The controller 220 may include one or more processing units, such as a system on a chip (SoC), a Central Processing Unit (CPU), a Microcontroller (MCU), a memory controller, and the like. The different processing units may be separate devices or may be integrated into one or more processors.

In some embodiments, controller 220 communicates with antenna 230 via a serial port.

In some embodiments, the controller 220 includes an RFID module, and the RFID module, the antenna 230 and the RFID tag form an RFID read/write system, the antenna 230 is used for transmitting radio frequency signals between the RFID module and the RFID tag, and the RFID module completes read/write operations on the RFID tag through the antenna 230.

In some embodiments, the RFID module communicates with the antenna through a serial port.

The memory 250 may include one or more memory units, for example, may include a volatile memory (volatile memory), such as: dynamic Random Access Memory (DRAM), Static Random Access Memory (SRAM), and the like; non-volatile memory (NVM) may also be included, such as: read-only memory (ROM), flash memory (flash memory), and the like. The different memory units may be separate devices, or may be integrated or packaged in one or more processors or communication interfaces, and become a part of the processors or communication interfaces.

The memory 250 has stored therein program instructions and application programs, such as voice applications. The controller 220 may call the program instructions in the memory 250 or run an application program, so that the refrigerator executes a related method, for example, the method for scanning the food material tags provided in the embodiment of the present application.

The detector 240, including at least a sound collector such as a microphone, may be used to receive the user's voice. Illustratively, a voice signal including a control instruction of the user controlling the refrigerator 200. The detector 240 may further include a door opening and closing state sensor, such as a detection magnetic sensitive switch, a mechanical switch, for detecting an opening and closing signal of each door, and transmitting opening and closing state information to the controller 220 while recording the opening and closing state of the door according to the detected opening and closing signal. Illustratively, when the detector detects an opening signal or a closing signal of any one of the doors, the latest switch state information is transmitted to the controller 220.

A user input interface including at least one of a microphone, a touchpad, a sensor, a key, and other input interfaces. Such as: the user can input a user command through voice, touch, gesture, pressing, and the like, and the input interface converts the received analog signal into a digital signal and converts the digital signal into a corresponding command signal, and sends the command signal to the controller 220.

In some embodiments, the controller 220 may include a voice recognition module, and the voice recognition module further includes a voice parsing unit and a voice command database, so that the refrigerator can independently perform voice recognition of voice data input by a user and a process of matching recognized voice contents with voice commands in the voice command database.

The number of antennas 230 is not limited in this application. For example, the antenna 230 may include an antenna provided in each of the storage compartments and an antenna provided inside the tag reading area, wherein the antenna provided in each of the storage compartments is mainly used to scan the RFID tag in each of the storage compartments to read the tag information of the RFID tag, and the antenna provided inside the tag reading area is mainly used to scan the RFID tag on the tag reading area to read the tag information of the RFID tag.

In some embodiments, the power of the antennas provided in different storage compartments may be different. And the power of the antenna of each storage room can ensure that the antenna can identify the food materials in the self room, thereby avoiding that the error identification rate is increased when the power is too high and the food materials in the incomplete self room can be identified when the power is too low. In a specific implementation, the power of the antenna can be determined in advance according to the space size of each storage room, and the power of each antenna is set in the refrigerator, and the larger the space is, the larger the power is.

In some embodiments, the antenna disposed under the tag reading area is referred to as a first antenna, and the antenna disposed in the storage compartment is referred to as a second antenna.

In order to realize intelligent management of food materials, the food materials in the storage room can be identified by using RFID tags. By establishing the corresponding relation between the RFID tag and the food material information, the virtual association between the RFID tag and the food material information is realized. By modifying the corresponding relation between the RFID tags and the food material information, the same RFID tag is sequentially associated with different food material information, and the use flexibility of the RFID tag is improved. And storing the food material attached with the RFID tag in a refrigerator, detecting the RFID tag in the storage room through the second antenna to acquire tag information of the food material, and determining the food material identified by the tag according to the incidence relation between the tag information and the food material information.

In some embodiments, the tag information includes a tag code, and a particular code segment in the tag code identifies the tag. The corresponding relation between the identification information of the RFID tag and the food material information is established, and the virtual association of the RFID tag and the food material can be realized. And then, after the tag identification of the RFID tag in the storage room is obtained, the food material corresponding to the RFID tag can be determined according to the tag identification and the pre-established corresponding relation.

In some embodiments, the refrigerator controller implements the food material management function by running a food material management application, and the application interfaces provided by the food material management application include a food material management interface, a tag editing interface, a food material library interface, a food material adding interface, and the like.

In some embodiments, the controller starts the food material management application in response to a power-on of the refrigerator terminal or an instruction input by a user to start the food material management application. After the food material management application is started, a user can input an instruction for triggering a display tag editing interface in the food material management application, input food material information for associating with an appointed tag in the display tag editing interface, and after the food material management application receives the food material information which is input by the user and is associated with the appointed tag, establish an association relationship between the food material information and a tag identifier of the appointed tag, for example, correspondingly store the tag identifier and the food material information in a local food material information set.

In some embodiments, the food material information comprises one or more of a food material ID, a food material name, a storage location identification, a number of food materials, a food material shelf life, a start time, and the like. Wherein, the storeroom for storing the food material can be determined according to the storage position mark. For example, if the storage location identifier included in the food material information "apple" is "refrigerator compartment", it may be determined that an apple is stored in the refrigerator compartment. The freshness of the food material can be determined according to the current time, the shelf life of the food material and the starting time, wherein the starting time can be the actual production date of the food material input by the user, such as the production date of bread 2021 year, 5 month and 1 day, or the food material putting time stored according to the information receiving time after the refrigerator receives the food material information input by the user.

In some implementations, the freshness level can be used as a quantitative representation of food material freshness. Exemplary freshness levels include, but are not limited to: "expired," "fast-expiration," "fresh," and the like, and may also include, for example: "heavily expired," "just expired," "fresher," "very fresh," and the like.

In some implementations, an expiration time of the food material is first calculated from the shelf life and a starting time of the food material, the expiration time being the starting time + the shelf life; then calculating the remaining time of the food material from the expiration according to the current time and the expiration time, wherein the remaining time is the expiration time-the current time; and determining the freshness grade of the food material according to the ratio of the remaining time to the shelf life. Specifically, the freshness degree corresponding to a certain determined ratio can be determined according to the corresponding relationship between the preset ratio and the freshness degree.

For example, the correspondence between the preset ratio and the freshness degree is shown in the following table:

remaining time/shelf life	Grade of freshness
		＜0	Has expired
0～0.3	Quick expiration date
		＞0.3	Fresh and fresh

For another example, the correspondence between the preset ratio and the freshness degree is shown in the following table:

remaining time/shelf life	Grade of freshness
		＜-0.3	Severe expiration
-0.3～0	Has expired
		0～0.3	General freshness
0.3～0.7	Compare freshness
		＞0.7	Is very fresh

In some embodiments, food material information corresponding to existing food materials in the storage room is stored in the local food material information set. In addition, the food material information corresponding to the historical food materials can be stored in the local food material information set. The existing food material is the food material currently stored in the refrigerator, and the historical food material is the food material which is stored in the refrigerator in the past and is moved out of the refrigerator currently. In the specific implementation, the existing food materials and the historical food materials can be distinguished through the storage state marks corresponding to the food material information in the local food material information set, for example, the food material information marks of the historical food materials are in a shifting-out state, and the food material information marks of the existing food materials are in a putting-in state.

In some embodiments, after the food material management application is started, the food material information with the storage state being the put-in state is read from the local food material information set, so as to obtain the food material information of the existing food material in the storage room. And then displaying a food material management interface according to the food material information of the existing food material, wherein the food material management interface comprises food material icons drawn according to the food material information corresponding to the existing food material in the storage chamber, so that the existing food material in the refrigerator is displayed in forms of icons, pictures and texts and the like. In addition, various functional controls, such as an RFID tag editing control, a food adding control, a recipe recommending control, and the like, may be displayed in the food material management interface, so that a user may operate the functional controls to trigger the controller 220 to implement corresponding functions.

In some embodiments, the food material management interface can include a plurality of food material display areas, and one food material display area can correspond to one storage chamber. The food material management application determines a storage chamber where the existing food material is located according to the storage position identification in the food material information of the existing food material, and displays the food material icon of the existing food material in a food material display area corresponding to the storage chamber where the existing food material is located, so that the food material in the refrigerator is displayed in a partitioned mode. For example, food material icons of the food materials in the refrigerating chamber are displayed in the food material display area corresponding to the refrigerating chamber.

Fig. 3 is a user interface according to an exemplary embodiment of the present application, which is specifically an exemplary food material management interface. Referring to fig. 3, the food material management interface includes an RFID tag editing control 301, a recommended menu control 302, and an add food material control 306, and further includes food material display areas corresponding to the storage chambers, such as a food material display area 303 corresponding to the cold storage chamber, a food material display area 304 corresponding to the temperature-changing chamber, and a food material display area 305 corresponding to the cold temperature chamber. Food material icons corresponding to the food materials in the storage chamber are displayed in each food material display area, such as food material 1, food material 2 and food material 3 in the food material display area 303, food material 4 and food material 5 in the food material display area 304, and food material 6 and food material 7 in the food material display area 305. Each food material icon comprises a food material picture and a food material name.

In some embodiments, the food material management application determines the freshness of the existing food material at preset time intervals according to the current time, the shelf life and the start time of the existing food material. After determining the freshness of the existing food materials, marking the corresponding food material information in the local food material information set by using the corresponding freshness identification, or updating the freshness identification marked in advance. Illustratively, the shelf life of "apple" in the local food material information set is 30 days, the starting time is 5 months and 1 day, and the freshness identifier corresponding to the food material information corresponding to "apple" is "fresh" in 5 months and 20 days. The controller recalculates the freshness grade of the apple at 0:00 of 21 days in 5 months, the latest freshness grade is 'fast expiration', and the freshness identification corresponding to the apple is updated to 'fast expiration' in the local food material information set.

Based on this, in some embodiments, the food material icon may include a freshness explicit identification of the food material in addition to the food material picture, the food material name. As the name implies, the freshness explicit indication is a displayed representation of the freshness of the food material, i.e. the degree of freshness of the food material. During specific implementation, the food material management application draws a corresponding food material icon containing a freshness explicit indication according to a freshness indication corresponding to the existing food material in the process of displaying a food material management interface. It should be noted that the style of the explicit freshness indicator is not limited in the present application, and may be a text indicator or a color indicator that directly indicates the freshness level, a graphic indicator that represents the relationship between the remaining days and the expiration date, such as a progress bar, or various combinations of text, color, and graphic.

Fig. 4 is another food material management interface according to an exemplary embodiment of the present application. Unlike the food material management interface shown in fig. 3, in fig. 4, each food material icon further includes a freshness explicit indication. Wherein, the explicit indication of the freshness of the food materials 1 and 12 is the word "expired" displayed on the food material picture, which indicates that the freshness grades of the food materials 1 and 12 are "expired"; the freshness explicit marks of the food materials 4 and 6 are character marks and progress bars which are displayed below food material pictures and have the content of '2 days left', the progress of the progress bars represents the remaining time or the ratio of the remaining time to the quality guarantee period, and the remaining two days of the food materials 4 and 6 are expired, namely the food materials are quickly expired; the freshness of the other food materials is marked as a progress bar, and the progress of the progress bar represents the remaining time or the ratio of the remaining time to the quality guarantee period.

In some embodiments, when the food material management application displays the food material management interface according to the food material information of the existing food materials in the local food material information set, the food material icons of the existing food materials in each storage room are displayed in the corresponding food material display areas according to the freshness identifiers and the storage position identifiers corresponding to the existing food materials, wherein the food material icons of the existing food materials in each storage room are arranged in the corresponding food material display areas according to the order that the freshness gradually decreases.

In some embodiments, the food material management application presents recommended recipe information to the user according to existing food materials in the refrigerator while displaying the food material management interface in response to a user operation indicating display of the food material management interface or in response to a user operation of a "recipe recommendation control" in the food material management interface.

In some implementation manners, the food material management application reads food material information with a storage state being a putting state from a local food material information set, namely reads food material information of existing food materials in the refrigerator; and sending a menu recommendation request to a server, wherein the menu recommendation request at least comprises the food material name of the existing food material. After receiving the recipe recommendation request sent by the food material management application, the server matches the recipes according to the food material names of the existing food materials to obtain at least one recipe comprising one or more existing food materials, and returns the matched recipe information to the food material management application. And after receiving the menu information returned by the server, the food material management application displays the menu returned by the server.

It is noted that the recipe recommendation request may further include a first recommended number and/or a second recommended number, where the first recommended number is used to limit the number of recipes containing the same food material, and the second recommended number is used to limit the total number of recipes issued by the server. After receiving a menu recommendation request sent by a food material management application, a server matches a menu to be recommended according to the food material names of the existing food materials, the menu to be recommended comprises one or more existing food materials, and then a certain number of menus are selected from the menu to be recommended and returned to the food material management application according to the principle that the number of the menus containing the same food material is not more than a first recommended number and/or the total number of the menus is not more than a second recommended number. Because the same food material can correspond to a plurality of different recipes, the total number and/or diversity of the recipes returned by the server can be limited by the first recommended number and/or the second recommended number, unnecessary resource waste caused by overlarge data volume is avoided, and the user experience is improved.

In some embodiments, the recipe recommendation request may further include user information, and the user information may include a user characteristic tag and a user preference tag, where the user characteristic tag may be a general user, a general member user, a diamond member user, or the like, and the user preference tag may represent a taste preference of the user, such as "no piquancy", "light health preserving", or the like.

After receiving the menu recommendation request, the server can determine a menu library corresponding to the user characteristic tag according to the user characteristic tag, and then match the food material name of the existing food material with the corresponding menu library. Therefore, when the menu libraries corresponding to different user characteristic feature labels are different, the selectable ranges for recommending the menus for different characteristic users such as common users, common member users and diamond member users are different. The user preference tag provides a reference dimension for recommending the menu for the user for the server, and the menu which meets the taste preference of the user can be recommended for the user while the menu is recommended for the user based on the existing food materials. For example, after a large number of recipes to be recommended are matched according to the food material names of the existing food materials, recipes conforming to the taste preference of the user are further screened from the recipes to be recommended according to the taste preference represented by the user preference tag.

In some embodiments, the recipe information returned by the server includes, but is not limited to, a recipe name, a cover picture, a food material name and usage of the related food material, a practice introduction, a playing address of a practice video, a purchase link of the food material, and the like.

In some embodiments, the food material management interface comprises a plurality of food material display areas corresponding to the storage rooms respectively, and further comprises a menu display area. After receiving the M menu information returned by the server, the food material management application displays N menu controls in a menu display area according to N menu information with the front recommended priority in the M menu information, wherein one menu control corresponds to one menu information, the menu controls are loaded with menu names and/or menu covers, and N is less than or equal to M. And N is less than or equal to the number of preset menu control display positions in the menu display area, and the size of the number of the preset display positions depends on the size of the menu display area, the size of the menu controls and the spacing distance between the menu controls.

Fig. 5 illustrates a food material management interface in some exemplary embodiments of the present application. On the basis of the food material management interface shown in fig. 3, the food material management interface further includes a menu display area 510, menu controls 511 and 515 generated according to menus a to E returned by the server are displayed in the menu display area 510, and a corresponding menu name and a cover picture are displayed in each menu control. The user can click any menu control to check the detailed contents of the menu, and the user can click a page turning button '>' to check more menus.

In other embodiments, after receiving the M recipe information returned by the server, the food material management application displays a popup window on the food material management interface, displays N recipe controls in the popup window according to N recipe information in the M recipe information, where one recipe control corresponds to one recipe information, and the recipe controls load a recipe name and/or a recipe cover, where N is equal to or less than M. And N is less than or equal to the number of preset menu control display positions in the menu display area, and the size of the number of the preset display positions depends on the size of the menu display area, the size of the menu controls and the spacing distance between the menu controls.

Fig. 6 illustrates a food material management interface in some exemplary embodiments of the present application. On the basis of the food material management interface shown in fig. 3 and 4, a pop-up window 610 is displayed at the lower part of the food material management interface, a closing button and a menu control 611 and 615 generated according to menus a to E returned by the server are displayed in the pop-up window 610, and corresponding menu names and cover pictures are displayed in the menu control. The user can click any menu control to check the detailed content of the menu, and can click a close button to close the pop-up window.

In some embodiments, the user may input the recipe recommendation instruction by operating a recommendation recipe control in the food material management interface. The food material management application responds to an input menu recommendation instruction, and reads food material information with a storage state being a storage state from a local food material information set, namely reads food material information of existing food materials in the refrigerator; and sending a menu recommendation request at least comprising the food material names of the existing food materials to a server. After receiving the recipe recommendation request sent by the food material management application, the server matches the recipes according to the food material names of the existing food materials to obtain at least one recipe comprising one or more existing food materials, and returns the matched recipe information to the food material management application. And after receiving the menu information returned by the server, the food material management application enters a menu display interface from the food material management interface, and the menu returned by the server is displayed in the menu display interface. In the embodiments, different from the foregoing embodiments, the food material management application provides an independent menu display interface, and the menu returned by the server is displayed in the menu display interface.

Fig. 7 is a menu display interface shown in some exemplary embodiments of the present application, which may be specifically an interface displayed after a user clicks a recommended menu interface when the food material management interface shown in fig. 3 is displayed. As shown in fig. 7, a menu display interface displays a return button and a menu control 701 and 710 generated according to menus a-J returned by the server, and the menu control displays corresponding menu names and cover pictures. The user can click any menu control to check the detailed contents of the menu, and can click a return button to return to the food material management interface.

In some embodiments, after receiving the recipe information returned by the server, the food material management application determines the freshness of each existing food material in each recipe according to the current time and the pre-stored time-related information of the existing food materials; and then determining the recommendation priority of each menu according to the freshness of each existing food material in each menu and based on the principle that the lower the overall freshness of all the existing food materials in the menu, the higher the recommendation priority corresponding to the menu. And finally, displaying part or all of the recipes in the food material management interface by taking the descending order of the recommended priority of each recipe as the display order of each recipe. The time-related information of the food material comprises the quality guarantee period and the starting time of the food material, wherein the starting time is the production time or the putting time of the food material.

In some implementation manners, the food material management application searches for a freshness identifier corresponding to each food material from the local food material information set according to the food material name of the existing food material in the recipe information, so as to determine the freshness level of each existing food material according to the freshness identifier. Or the food material management application searches the quality guarantee period and the starting time corresponding to each existing food material from the local food material information set according to the food material name of the existing food material in the menu information; and then determining the freshness grade of each existing food material according to the current time, the quality guarantee period and the starting time corresponding to each existing food material. Then, the food material management application determines a weight value corresponding to each existing food material according to the freshness grade of each existing food material in each menu, wherein the weight values corresponding to different freshness grades are different; then calculating the sum of the weighted values corresponding to all the existing food materials in each menu, wherein the sum result is used for reflecting the overall freshness of all the existing food materials in the menu; and finally, sequencing the recipes based on the addition result corresponding to each recipe to determine the recommended priority sequencing of each recipe.

In one example, the recipe information returned by the server includes recipes a to E, and the recipes a to E respectively include the existing food materials as shown in the following table:

according to the food material names of the food materials 1 to 5 in the menu A to the menu E, the freshness identification of the food materials 1 to 5 is searched from the local information set, and the freshness grade of the food materials 1 to 5 is determined as shown in the following table:

food material	Grade of freshness
		Food material 1	Fresh and fresh
Food material 2	Quick expiration date
		Food material 3	Has expired
Food material 4	Quick expiration date
		Food material 5	Fresh and fresh

The preset correspondence relationship between freshness degree and weight value is shown in the following table, wherein the lower the freshness degree is, the larger the corresponding weight value is.

Grade of freshness	Weighted value
		Fresh and fresh	1
Quick expiration date	5
		Has expired	15

Respectively summing the weight values corresponding to the food materials in the recipes A-E, wherein the results are as follows:

menu	The result of the summation
		A	1+5＝6
B	15
		C	1+15＝16
D	5
		E	15+1＝16

Since the lower the freshness level is, the larger the corresponding weight value is, and the sum result corresponding to the recipe can reflect the overall freshness of the existing food materials in the recipe, in this example, based on the principle that the lower the overall freshness of the existing food materials in the recipe is, the higher the corresponding recommended priority is, the recipes a to E are arranged according to the descending order of the sum results corresponding to the recipes a to E, and the recommended priority order of the recipes a to E can be determined as follows:

menu	Recommendation priority
		C	1
E	2
		B	3
A	4
		D	5

It can be seen from the above examples that the priority of the recommended recipes is determined according to the freshness of the existing food materials, and the recipes a to E are displayed according to the arrangement order of the recommended priorities shown in the above table, so that the user can be reminded to eat the food materials with low freshness in time, and the corresponding recipes are preferentially displayed for the user, so that the food materials are prevented from being spoiled and wasted, and the user experience is improved.

Fig. 8 illustrates a food material management interface in some exemplary embodiments of the present application. Different from the food material management interface shown in fig. 6, in the food material management interface, the display order of the recipes a to E in the pop-up window 810 is recipe C, recipe E, recipe B, recipe a and recipe D.

In some embodiments, the food material management application displays a recipe detail interface in response to a user selection (e.g., a click operation) of the displayed recipe control. And the menu detail interface displays the detailed content of the corresponding menu. Fig. 9 is a menu detail interface shown in some exemplary embodiments of the present application, as shown in fig. 9, a cover picture 901, a menu name 902, a material list area 903 and a recipe introduction area 904 of a menu are displayed in the interface, wherein the material and amount related to the listed menu in the material list area and the recipe introduction area display the recipe steps.

It is to be noted that, in other embodiments, the food material management application responds to a selection operation of the user on the displayed menu control, and jumps to the practice video playing page according to the practice video playing address in the menu information, so that the user can view the practice video in the practice video playing page. In some embodiments, the pop-up window on the food material management interface or the independent menu display interface further includes overdue food material reminding regions corresponding to the storage chambers, respectively, and food material icons of overdue food materials in the corresponding storage chambers are displayed in the overdue food material reminding regions. Specifically, the food material management application determines the freshness of each existing food material in each storage room according to the storage position identifier, the time-related information or the freshness identifier of the existing food material in the local food material information set while displaying the menu control according to the menu information returned by the server, and displays the food material icon corresponding to the expired existing food material in each storage room in the corresponding expired food material reminding area.

Fig. 10 is a food material management interface shown in some exemplary embodiments of the present application, and as shown in fig. 10, on the basis of the food material management interface shown in fig. 8, a pop-up window further includes a plurality of expired food material reminding regions, which are an expired food material reminding region 101 corresponding to a cold storage room, an expired food material reminding region 102 corresponding to a temperature change room, and an expired food material reminding region 103 corresponding to a cold temperature room. The overdue existing food materials in the corresponding storage room are displayed in each overdue food material reminding area, for example, the overdue existing food materials 11-13 in the storage room are displayed in the overdue food material reminding area 101, the overdue existing food materials 14-15 in the freezing room are displayed in the overdue food material reminding area 102, and the overdue existing food materials 16-17 in the temperature change room are displayed in the overdue food material reminding area 103.

Fig. 11 is a menu display interface shown in some exemplary embodiments of the present application, and as shown in fig. 11, on the basis of the menu display interface shown in fig. 9, a plurality of expired food material reminding regions are further included below the menu control, which are an expired food material reminding region 111 corresponding to a refrigerating chamber, an expired food material reminding region 112 corresponding to a freezing chamber, and an expired food material reminding region 113 corresponding to a temperature-changing chamber, respectively. The overdue existing food materials in the corresponding storage room are displayed in each overdue food material reminding area, for example, the overdue existing food materials 11-13 in the storage room are displayed in the overdue food material reminding area 111, the overdue existing food materials 14-15 in the freezing room are displayed in the overdue food material reminding area 112, and the overdue existing food materials 16-17 in the temperature change room are displayed in the overdue food material reminding area 113.

In some embodiments, the recipe includes a main food material and a supplementary food material, wherein the main food material is generally a food material with a larger dosage, and the supplementary food material is generally a food material or a seasoning with a smaller dosage. And after the food material management application obtains the recommended priority arrangement of each menu, determining the first N menus to be displayed according to the recommended priority of each menu, wherein N is less than or equal to M, and M is the total number of the menus issued by the server. Then, counting the frequency N2 of each main food material in the first N menus, and if the frequency N2 of a certain main food material in the N menus is larger than N1, determining that the main food material is the high-frequency main food material. For the high-frequency main food material, randomly deleting (N2-N1) recipes containing the high-frequency main food material, and complementing the (N +1) th to the (N + (N2-N1) th recipes forwards until the frequency of each main food material in the first N recipes to be displayed is not more than N1.

In one example, the total number M of recipes sent by the server is 10, N is 5, the frequency of each main food material appearing in the 5 recipes is 2, and the main food materials of the first 5 recipes to be displayed are shown in the following table:

menu	Main food material
		1	Food material 1 and food material 2
2	Food material 1
		3	Food material 1 and food material 3
4	Food material 2 and food material 4
		5	Food material 2

As shown in the above table, the frequency of each staple food in the 5 recipes is counted, and the frequency corresponding to each staple food is obtained as shown in the following table:

food material	Frequency of
		1	3
2	3
		3	1
4	1

It can be determined that the frequency of food materials 1 and 2 is greater than 2, and thus food materials 1 and 2 are high-frequency main food materials. For food 1 and food 2, it is necessary to randomly delete (3-2) recipes containing food 1 and/or food 2, such as deleting recipe 1, or deleting recipe 2 and recipe 5. If the menu 1 is deleted, the menu with the recommended priority of 6 th is complemented upwards, the frequency and the subsequent process of each main food material in the latest first 5 menus are re-determined, if the menu 2 and the menu 5 are deleted, the menu with the recommended priority of 6 th-7 th is complemented upwards, the frequency and the subsequent process of each main food material in the latest first 5 menus are re-determined, and the frequency and the subsequent process of each main food material in the latest first 5 menus are re-determined until the frequency of each main food material in the first 5 menus to be displayed is not greater than 2, so that the situation that most of the first N menus displayed to the user are recipes adopting the same food material is avoided, and the user experience is improved.

As can be seen from the above embodiments, the present application provides a refrigerator comprising a display screen and a controller, the controller being configured to: receiving at least one menu issued by a server according to the existing food materials in the storage room, wherein each menu comprises at least one existing food material; determining the freshness of each existing food material in the menu according to the current time and the pre-stored time-related information of the existing food materials; determining the recommendation priority of each menu according to the freshness of each existing food material in the menu and based on the principle that the lower the overall freshness of all the existing food materials in the menu, the higher the recommendation priority corresponding to the menu; and taking the descending order of the recommended priority of each menu as the display order of each menu, and displaying part or all of the menus in the user interface. Based on the refrigerator that this application provided, can confirm the priority of recommending the menu according to the new freshness of current edible material, can remind the user in time to eat the lower edible material of freshness to preferentially show corresponding menu for the user, avoid eating material spoiling and extravagant, promote user experience.

Based on the refrigerator provided in the foregoing embodiment, an embodiment of the present application further provides an information pushing method, specifically a method for pushing menu information for a user on a display screen of a refrigerator, as shown in fig. 12, the method may include:

s121, receiving at least one menu issued by the server according to the existing food materials in the storage room, wherein each menu comprises at least one existing food material.

In some embodiments, before the receiving server sends at least one recipe according to the existing food materials in the storage room, the receiving server further includes: reading the existing food materials in the storage room from a local food material information set, wherein the existing food materials are food materials with the storage state of being put in the local food material information; and sending a menu recommendation request to a server, wherein the menu recommendation request at least comprises the food material name of the existing food material, and the menu recommendation request is used for enabling the server to match a menu comprising at least one existing food material according to the food material name of the existing food material.

And S122, determining the freshness of each existing food material in the menu according to the current time and the pre-stored time-related information of the existing food materials.

In some embodiments, the existing food material has a freshness identification for characterizing freshness; the time-related information comprises a shelf life and an initial time, wherein the initial time is the time for putting the food materials into the storage room or the production time of the food materials; the method further comprises the following steps: determining the freshness of the existing food material at preset time intervals according to the current time, the shelf life and the starting time of the existing food material; and updating the freshness identification of the existing food material according to the freshness of the existing food material. The determining the freshness of each existing food material in the recipe according to the current time and the pre-stored time-related information of the existing food materials comprises: and searching a freshness identifier corresponding to each existing food material from a local food material information set according to the food material name of each existing food material in the menu, so as to determine the freshness of each existing food material according to the freshness identifier.

In some embodiments, the determining the freshness of each existing food material in the recipe according to the current time and the pre-stored time-related information of the existing food materials includes: searching the quality guarantee period and the starting time corresponding to each existing food material from the local food material information set according to the food material name of each existing food material in the menu; determining the expiration time of the existing food material according to the shelf life and the starting time corresponding to the existing food material; calculating a difference value between the expiration time and the current time of the existing food material, and determining the freshness grade of the existing food material according to the ratio of the difference value to the quality guarantee period of the existing food material.

S123, determining the recommendation priority of the menu according to the freshness of each existing food material in the menu.

In some embodiments, a weight value corresponding to each existing food material is determined according to a freshness level of each existing food material in the recipe, and the weight values corresponding to different freshness levels are different; and summing the weighted values corresponding to the existing food materials in the menu, and sequencing the menus based on the sums corresponding to the menus so as to determine the recommendation priority of each menu.

And S124, displaying part or all of the menus in the user interface by taking the descending order of the recommended priority of each menu as the display order of each menu.

In some embodiments, N recipe controls are displayed in the recipe display area, and the recipe names and the recipe covers of N recipes with front recommended priorities among M recipes returned by a server are sequentially loaded in the N recipe controls, where N is less than or equal to M, and N is less than or equal to a preset number of recipe control display bits in the recipe display area;

in some embodiments, the method of the present application further comprises: and responding to the selection operation of the user on the displayed target menu control, and displaying the detailed content of the corresponding menu.

In some embodiments, the existing food material has a storage location identifier for characterizing the storage compartment; the user interface further comprises a plurality of specific food material reminding areas corresponding to the storage rooms respectively, and the method further comprises the following steps: and displaying the recipe control in the recipe display area, and simultaneously displaying the food material icons of the existing food materials with freshness meeting preset reminding conditions in each storage room in the corresponding specific food material reminding area according to the storage position identification and freshness corresponding to the existing food materials.

In some embodiments, the method of the present application further comprises: displaying a plurality of food material display areas corresponding to the storage rooms on the user interface, and displaying food material icons of the existing food materials in the storage rooms in the corresponding food material display areas according to the freshness marks and the storage position marks corresponding to the existing food materials, wherein the food material icons of the existing food materials in the storage rooms are arranged in the corresponding food material display areas according to the sequence that the freshness gradually decreases.

Known from the above embodiments, the present application provides an information pushing method, specifically a method for pushing menu information for a user on a display screen of a refrigerator, including: receiving at least one menu issued by a server according to the existing food materials in the storage room, wherein each menu comprises at least one existing food material; determining the freshness of each existing food material in the menu according to the current time and the pre-stored time-related information of the existing food materials; determining the recommendation priority of each menu according to the freshness of each existing food material in the menu and based on the principle that the lower the overall freshness of all the existing food materials in the menu, the higher the recommendation priority corresponding to the menu; and taking the descending order of the recommended priority of each menu as the display order of each menu, and displaying part or all of the menus in the user interface. Based on the information pushing method provided by the application, the priority of the recommended menu can be determined according to the freshness of the existing food materials, the user can be reminded of eating the food materials with low freshness in time, the corresponding menu is preferentially displayed for the user, the food materials are prevented from being rotten and wasted, and the user experience is improved.

In specific implementation, the present invention further provides a computer storage medium, where the computer storage medium may store a program, and the program may include some or all of the steps in the embodiments of the information pushing method provided by the present invention when executed. The storage medium may be a magnetic disk, an optical disk, a read-only memory (ROM) or a Random Access Memory (RAM).

Those skilled in the art will readily appreciate that the techniques of the embodiments of the present invention may be implemented as software plus a required general purpose hardware platform. Based on such understanding, the technical solutions in the embodiments of the present invention may be essentially or partially implemented in the form of a software product, which may be stored in a storage medium, such as ROM/RAM, magnetic disk, optical disk, etc., and includes several instructions for enabling a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the method according to the embodiments or some parts of the embodiments.

The same and similar parts in the various embodiments in this specification may be referred to each other. In particular, for the embodiment of the refrigerator, since it is substantially similar to the embodiment of the method, the description is simple, and the relevant points can be referred to the description of the embodiment of the method.

The above-described embodiments of the present invention should not be construed as limiting the scope of the present invention.

Claims (10)

1. A refrigerator, characterized by comprising:

a cabinet having a storage chamber therein, the storage chamber storing at least one food material therein;

the door is arranged at the opening of the storage chamber;

the display screen is arranged on the box door and used for displaying a user interface;

a controller connected to the display screen and configured to:

receiving at least one menu issued by a server according to the existing food materials in a storage room, wherein each menu comprises at least one existing food material;

determining the freshness of each existing food material in the menu according to the current time and the pre-stored time-related information of the existing food materials;

determining the recommended priority of the menu according to the freshness of each existing food material in the menu;

and taking the descending order of the recommended priority of each menu as the display order of each menu, and displaying part or all of the menus in the user interface.

2. The refrigerator of claim 1, wherein the receiving server is configured to receive at least one recipe issued according to an existing food material in the storage room, and further comprises:

reading the existing food materials in the storage room from a local food material information set, wherein the existing food materials are food materials with the storage state of being put in the local food material information;

and sending a menu recommendation request to a server, wherein the menu recommendation request at least comprises the food material name of the existing food material, and the menu recommendation request is used for enabling the server to match a menu comprising at least one existing food material according to the food material name of the existing food material.

3. The refrigerator of claim 2, wherein the existing food material has a freshness indicator for characterizing freshness; the time-related information comprises a shelf life and an initial time, wherein the initial time is the time for putting the food materials into the storage room or the production time of the food materials;

the controller is further configured to:

determining the freshness of the existing food material at preset time intervals according to the current time, the shelf life and the starting time of the existing food material;

updating the freshness identification of the existing food material according to the freshness of the existing food material;

the determining the freshness of each existing food material in the recipe according to the current time and the pre-stored time-related information of the existing food materials comprises:

and searching a freshness identifier corresponding to each existing food material from a local food material information set according to the food material name of each existing food material in the menu, so as to determine the freshness of each existing food material according to the freshness identifier.

4. The refrigerator of claim 1, wherein the time-related information comprises a shelf life and a starting time, the starting time is a time when food materials are put into a storage room or a production time of the food materials, and the determining of the freshness of each existing food material in the recipe according to the current time and the pre-stored time-related information of the existing food materials comprises:

searching the quality guarantee period and the starting time corresponding to each existing food material from the local food material information set according to the food material name of each existing food material in the menu;

and determining the freshness of each existing food material according to the current time, the quality guarantee period and the starting time corresponding to each existing food material.

5. The refrigerator according to claim 3 or 4, wherein the determining the freshness of each existing food material according to the current time, the expiration date and the starting time corresponding to each existing food material comprises:

determining the expiration time of the existing food material according to the shelf life and the starting time corresponding to the existing food material;

calculating a difference value between the expiration time and the current time of the existing food material, and determining the freshness grade of the existing food material according to the ratio of the difference value to the quality guarantee period of the existing food material.

6. The refrigerator of claim 5, wherein the determining the recommended priority of the recipe according to the freshness of each existing food material in the recipe comprises:

determining a weight value corresponding to each existing food material according to the freshness grade of each existing food material in the menu, wherein the weight values corresponding to different freshness grades are different;

and summing the weighted values corresponding to the existing food materials in the menu, and sequencing the menus based on the sums corresponding to the menus so as to determine the recommendation priority of each menu.

7. The refrigerator of claim 6, wherein the user interface includes a menu display area in which a part or all of the menu is displayed, including:

displaying N menu controls in the menu display area, sequentially loading menu names and menu covers of N menus with front recommended priorities in M menus returned by a server into the N menu controls, wherein N is less than or equal to M, and is less than or equal to the preset number of menu control display positions in the menu display area;

the controller is further configured to:

and responding to the selection operation of the user on the displayed target menu control, and displaying the detailed content of the corresponding menu.

8. The refrigerator of claim 1, wherein the existing food material has a storage location identifier for characterizing a storage compartment; the user interface further comprises a plurality of specific food material reminding areas respectively corresponding to the storage rooms, and the controller is further configured to:

and displaying the recipe control in the recipe display area, and simultaneously displaying the food material icons of the existing food materials with freshness meeting preset reminding conditions in each storage room in the corresponding specific food material reminding area according to the storage position identification and freshness corresponding to the existing food materials.

9. The refrigerator of claim 1, wherein the existing food material has a storage location identifier for characterizing a storage compartment; the controller is further configured to:

displaying a plurality of food material display areas corresponding to the storage rooms on the user interface, and displaying food material icons of the existing food materials in the storage rooms in the corresponding food material display areas according to the freshness marks and the storage position marks corresponding to the existing food materials, wherein the food material icons of the existing food materials in the storage rooms are arranged in the corresponding food material display areas according to the sequence that the freshness gradually decreases.

10. The information pushing method is characterized by being applied to a refrigerator, wherein the refrigerator comprises a display screen, and the method comprises the following steps:

receiving at least one menu issued by a server according to the existing food materials in a storage room, wherein each menu comprises at least one existing food material;

determining the freshness of each existing food material in the menu according to the current time and the pre-stored time-related information of the existing food materials;

determining the recommended priority of the menu according to the freshness of each existing food material in the menu;

and taking the descending order of the recommended priority of each menu as the display order of each menu, and displaying part or all of the menus in the user interface.

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