CN114688826A

CN114688826A - Refrigerator and method for controlling food ripening

Info

Publication number: CN114688826A
Application number: CN202011626931.4A
Authority: CN
Inventors: 赵婷婷; 孙永升; 陶瑞涛; 吴梦娇; 王霁昀
Original assignee: Qingdao Haier Smart Technology R&D Co Ltd; Haier Smart Home Co Ltd
Current assignee: Qingdao Haier Smart Technology R&D Co Ltd; Haier Smart Home Co Ltd
Priority date: 2020-12-30
Filing date: 2020-12-30
Publication date: 2022-07-01
Also published as: WO2022142421A1

Abstract

The application relates to intelligent household electrical appliances technical field, discloses a refrigerator and includes: a body having at least one maturation zone, a temperature regulating device, a humidity regulating device, a fan, and a processor assembly; a temperature adjusting device, a humidity adjusting device and a fan are arranged in the ripening subarea; the processor assembly is used for determining the ripening time of the food in the ripening subarea, determining the respective corresponding operation modes of the temperature adjusting device, the humidity adjusting device and the fan which are arranged in the ripening subarea according to the ripening time of the food, and controlling the temperature adjusting device, the humidity adjusting device and the fan to operate in the respective corresponding operation modes so as to adjust the temperature, the humidity and the air quantity in the ripening subarea. The present application also discloses a method for controlling the ripening of food products.

Description

Refrigerator and method for controlling food ripening

Technical Field

The application relates to the technical field of intelligent household appliances, for example to a refrigerator and a method for controlling food ripening.

Background

Currently, european regions have a long history of eating beef. In our conventional thinking, the fresher the food is always the better. The exception is to beef. The cooked beef is particularly dry-cooked, is called as 'noble cooked', and means that the meat after acid discharge is slowly and naturally fermented under constant temperature and humidity, and finally the meat generates deeper flavor, changes the mouthfeel, and improves the tenderness, the flavor and the juiciness of the meat as a whole, so that the meat is soft and easy to chew. In addition to the popularity of cooked meats in european countries such as the united states, the united kingdom, france, and spain, there are also a number of dietary establishments in japan that are specialized in the use of such meats to prepare cuisine today. It is becoming more common for customers to eat cooked beef, tuna, salami and the like in high-grade restaurants in Beijing, Shanghai and Guangzhou in China.

People in the related art can perform dry-type ripening and then perform wet-type ripening when making the ripening food, the technology can provide process guidance for a large-scale ripening warehouse, but the combination of the dry and the wet requires a user to prepare a vacuum bag, so that the step of controlling the operation is increased, microorganisms are easily introduced in the process, and hidden dangers exist in the safety.

How to reduce the steps of control operation, and prevent the introduction of microorganisms, improve the safety, and further improve the quality of the mature products becomes a technical problem to be solved at present.

Disclosure of Invention

The following presents a simplified summary in order to provide a basic understanding of some aspects of the disclosed embodiments. This summary is not an extensive overview nor is intended to identify key/critical elements or to delineate the scope of such embodiments but rather as a prelude to the more detailed description that is presented later.

Embodiments of the present disclosure provide a refrigerator and a method for controlling the ripening of food, which can prevent the introduction of microorganisms, improve safety, and further improve the quality of the ripened product without performing other operation steps on the food.

In some embodiments, a refrigerator includes: a body having at least one maturation zone, a temperature regulating device, a humidity regulating device, a fan, and a processor assembly; a temperature adjusting device, a humidity adjusting device and a fan are arranged in the ripening subarea; the processor assembly is used for determining the ripening time of the food in the ripening subarea, determining the respective corresponding operation modes of the temperature adjusting device, the humidity adjusting device and the fan which are arranged in the ripening subarea according to the ripening time of the food, and controlling the temperature adjusting device, the humidity adjusting device and the fan to operate in the respective corresponding operation modes so as to adjust the temperature, the humidity and the air volume in the ripening subarea.

In some embodiments, a method for controlling the ripening of a food product, comprises: determining the ripening time of the food in the ripening subarea when determining that the ripening subarea is in the food preparation mode; determining respective corresponding operation modes of a temperature adjusting device, a humidity adjusting device and a fan which are arranged in a ripening subarea according to the ripening time of the food; and controlling the temperature adjusting device, the humidity adjusting device and the fan to operate in respective corresponding operation modes so as to adjust the temperature, the humidity and the air volume in the ripening subarea.

The refrigerator and the method for controlling food ripening provided by the embodiment of the disclosure can realize the following technical effects:

setting a ripening subarea in a refrigerator, setting a temperature adjusting device, a humidity adjusting device and a fan in the ripening subarea, accurately controlling the temperature, the humidity and the air volume in the ripening subarea according to the ripening time of food in the ripening subarea, reducing the operation steps of the control process through intelligent control, controlling the temperature, the humidity and the air volume only in the whole process, and not needing to perform other operation steps on the food, preventing the introduction of microorganisms, improving the safety and further improving the quality of the ripening products.

The foregoing general description and the following description are exemplary and explanatory only and are not restrictive of the application.

Drawings

One or more embodiments are illustrated by way of example in the accompanying drawings, which correspond to the accompanying drawings and not in limitation thereof, in which elements having the same reference numeral designations are shown as like elements and not in limitation thereof, and wherein:

fig. 1 is a block diagram of a refrigerator according to an embodiment of the present disclosure;

fig. 2 is a block diagram of another refrigerator provided in the embodiment of the present disclosure;

fig. 3 is a schematic structural diagram of a refrigerator according to an embodiment of the present disclosure;

fig. 4 is a schematic structural diagram of another refrigerator provided in the embodiment of the present disclosure;

FIG. 5 is a schematic structural diagram of a humidity conditioning device provided by an embodiment of the present disclosure;

FIG. 6 is a schematic diagram of a method for controlling food product ripening provided by an embodiment of the present disclosure;

FIG. 7 is a schematic view of a refrigerator provided by an embodiment of the present disclosure;

fig. 8 is a schematic structural diagram of another refrigerator provided in the embodiment of the present disclosure;

fig. 9 is a schematic structural diagram of another refrigerator provided in the embodiment of the present disclosure.

100. A processor (processor); 101. a memory (memory); 102. a Communication Interface (Communication Interface); 103. a bus; 200. a body; 201. ripening and partitioning; 300. a temperature adjustment device; 301. a refrigerating section; 302. a heating section; 303. an evaporator; 304. a condenser; 400. a humidity adjusting device; 401. a dehumidification module; 402. a humidifying module; 403. a drain pipe; 404. a water storage tray; 405. an atomizing device; 500. a fan; 501. a first fan; 502. a second fan; 600. a processor component; 700. a sterilization module; 800. a weighing module; 900. a first confirmation module; 901. a second confirmation module; 902. a control module; 903. and a third confirmation module.

Detailed Description

So that the manner in which the features and elements of the disclosed embodiments can be understood in detail, a more particular description of the disclosed embodiments, briefly summarized above, may be had by reference to the embodiments, some of which are illustrated in the appended drawings. In the following description of the technology, for purposes of explanation, numerous details are set forth in order to provide a thorough understanding of the disclosed embodiments. However, one or more embodiments may be practiced without these details. In other instances, well-known structures and devices may be shown in simplified form in order to simplify the drawing.

The terms "first," "second," and the like in the description and in the claims, and the above-described drawings of embodiments of the present disclosure, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the present disclosure described herein may be made. Furthermore, the terms "comprising" and "having," as well as any variations thereof, are intended to cover non-exclusive inclusions.

The term "plurality" means two or more unless otherwise specified.

In the embodiment of the present disclosure, the character "/" indicates that the preceding and following objects are in an or relationship. For example, A/B represents: a or B.

The term "and/or" is an associative relationship that describes objects, meaning that three relationships may exist. For example, a and/or B, represents: a or B, or A and B.

As shown in fig. 1 to 5, an embodiment of the present disclosure provides a refrigerator including: a body 200 having at least one maturation zone 201, a temperature conditioning device 300, a humidity conditioning device 400, a fan 500 and a processor assembly 600; a temperature adjusting device 300, a humidity adjusting device 400 and a fan 500 are arranged in the ripening subarea 201; the processor assembly 600 is configured to determine a cooking time of the food in the cooking zone 201, determine respective corresponding operation modes of the temperature adjusting device 300, the humidity adjusting device 400 and the fan 500 disposed in the cooking zone 201 according to the cooking time of the food, and control the temperature adjusting device 300, the humidity adjusting device 400 and the fan 500 to operate in the respective corresponding operation modes to adjust the temperature, the humidity and the air volume in the cooking zone.

By adopting the refrigerator provided by the embodiment of the disclosure, the ripening subarea 201 is arranged in the refrigerator, the temperature adjusting device 300, the humidity adjusting device 400 and the fan 500 are arranged in the ripening subarea 201, the temperature, the humidity and the air volume in the ripening subarea 201 are accurately controlled according to the ripening time of the food in the ripening subarea 201, the operation steps of the control process are reduced through intelligent control, and only the temperature, the humidity and the air volume need to be controlled in the whole process, other operation steps of the food are not needed, the introduction of microorganisms can be prevented, the safety is improved, and the quality of the ripened product is further improved.

Alternatively, the temperature adjustment device 300 includes: a cooling section 301 and a heating section 302. One end of the refrigerating part 301 is communicated with the ripening subarea 201, and the other end is arranged at an evaporator 303 of the refrigerator; one end of the heating part 302 is communicated with the ripening partition 201, and the other end is provided at a condenser 304 of the refrigerator. In this way, the cold energy generated by the evaporator 303 of the refrigerator can be transmitted into the ripening subarea 201 through the refrigerating part 301, the heat generated by the condenser 304 of the refrigerator can be transmitted into the ripening subarea 201 through the heating part 302, and the energy of the condenser 304 and the evaporator 303 of the refrigerator is collected, so that the energy of the refrigerator is efficiently utilized, the energy utilization efficiency is improved, and the energy consumption is reduced.

Optionally, the cooling portion 301 and the heating portion 302 are both air duct structures, and a fan is disposed in the air duct structures, so that the cooling capacity at the refrigerator evaporator 303 or the heat capacity at the refrigerator condenser 304 can be respectively delivered into the ripening subarea 201. Therefore, the air duct structure is used for directly conveying cooled air at the refrigerator evaporator 303 or heated air at the refrigerator condenser 304 to the ripening subarea 201, so that the utilization rate of refrigerator energy can be improved, and the energy can be saved.

Optionally, a filter module is arranged in the air duct structure. Therefore, the air flow passing through the air duct structure can be filtered, bacteria or dust contained in the air flow is prevented from being conveyed into the ripening subarea 201 to influence the food in the ripening subarea 201, and the quality of the ripening food can be improved.

Optionally, the refrigerator further comprises: a sterilization module 700. The sterilization module 700 is disposed in the ripening partition, and the sterilization module 700 includes one or more of an ozone sterilization module, an ultraviolet sterilization module, and a plasma sterilization module. Like this, set up the module of disinfecting in the refrigerator, disinfect in to the ripening subregion through the module of disinfecting, prevent that bacterial content is too high, cause food rotten or influence to make the quality of food to set up one or more in the ripening subregion, can select different modules of disinfecting to work according to the demand of disinfecting of difference, when having better bactericidal effect, also can prevent that single module of disinfecting from producing bad influence to the disinfecting of multiple food, improves the preparation quality of ripe food.

Optionally, the humidity adjustment device 400 includes a dehumidification module 401 and a humidification module 402. The dehumidifying module 401 is disposed in the ripening partition 201, can dehumidify the ripening partition 201, and includes a drain pipe 403; the humidifying module 402 is disposed in the ripening partition 201, can humidify the ripening partition 201, and comprises a water storage tray 404 and an atomizing device 405, wherein the water drain pipe 403 is communicated with the water storage tray 404. Therefore, the humidity in the ripening subarea 201 can be humidified and the ripening subarea 201 can be dehumidified, the reliability and the stability of the humidity adjustment in the ripening subarea 201 are improved, the moisture collected in the dehumidifying module 401 is discharged into the humidifying module 402 through the water discharging pipe 403 for repetition, so that a user does not need to frequently add water, and the use convenience of the user is improved.

Optionally, the fan 500 comprises a first fan 501 and a second fan 502. The first fan 501 is arranged at the upper part of the ripening partition 201; the second fan 502 is disposed at a lower portion of the ripening partition 201. In this way, by providing the fans 500 at both the upper and lower portions of the ripening partition 201, the stability and uniformity of the airflow blown out by the fans 500 can be improved, and air can be supplied to the ripening partition 201 better.

Optionally, a temperature detecting device is disposed in the curing section 201, and can cooperate with the temperature adjusting device 300 to adjust the temperature in the curing section 201. In this way, the temperature detection device can accurately and efficiently detect the humidity of the food, and accurately obtain the specific temperature in the ripening subarea 201.

Optionally, a humidity detection device is disposed in the ripening subarea 201, and can cooperate with the humidity adjustment device 400 to adjust the humidity in the ripening subarea 201. In this way, the humidity of the food can be accurately and efficiently detected by the humidity detection device, and the specific humidity in the ripening partition 201 can be accurately obtained. Wherein the humidity detection device can be a near infrared humidity detection device.

Optionally, the refrigerator further comprises: a weighing module 800. The weighing module 800 is disposed at the bottom of the cooking zone 201, and is capable of determining an initial weight of the food items placed in the cooking zone 201 and a real-time weight of the food items, and the processor assembly 600 is further capable of determining a weight change of the food items according to the initial weight of the food items and the real-time weight of the food items, and pushing the weight change of the food items to the user. Like this, set up weighing module 800 in the refrigerator, weigh the food that sets up in ripening subregion 201 through weighing module 800, the weight change of the food in the ripe food preparation process of being convenient for the user at any time can be known to the user, can know the ripening degree of food through the weight change of food to have preliminary judgement to the quality of ripe food, improve user's use and experience.

As shown in fig. 6, an embodiment of the present disclosure provides a method for controlling food ripening, including:

s01, determining the ripening time of the food in the ripening subarea when the ripening subarea is determined to be in the food preparation mode;

s02, determining respective corresponding operation modes of a temperature adjusting device, a humidity adjusting device and a fan which are arranged in a ripening subarea according to the ripening time of the food;

and S03, controlling the temperature adjusting device, the humidity adjusting device and the fan to operate in respective corresponding operation modes so as to adjust the temperature, the humidity and the air volume in the ripening subarea.

By adopting the method for controlling food ripening provided by the embodiment of the disclosure, the ripening time of the food in the ripening subarea is determined when the ripening subarea is in the food preparation mode, and the ripening time of the food in the ripening subarea can reflect the ripening degree of the food, so that the operation modes of the temperature adjusting device, the humidity adjusting device and the fan are determined according to the ripening time of the food, so that the temperature, the humidity and the air volume in the ripening subarea are accurately controlled according to the ripening time of the food in the ripening subarea, the operation steps of the control process are reduced through intelligent control, and only the temperature, the humidity and the air volume need to be controlled in the whole process, other operation steps of the food are not needed, the introduction of microorganisms can be prevented, the safety is improved, and the quality of the ripened product is improved.

Alternatively, the longer the ripening time of the food product, the higher the temperature and humidity of the ripening zone. In this way, as the weight of the food changes less as the ripening time of the food increases, the food is fermented and ripened so as to sufficiently exert the beneficial bacteria, and therefore, as the ripening time of the food increases, the temperature and humidity in the ripening partition are increased, the food can be ripened more effectively, and the efficiency and quality of the ripening of the food can be improved.

Alternatively, the air volume of the ripening section is smaller as the ripening time of the food is longer. Therefore, the weight change of the food is smaller along with the longer the food is cooked, the air quantity in the cooking area is reduced, the air flow in the cooking area is further reduced, the evaporation of the moisture of the food is reduced, the food can better lock the water, the weight change of the food is kept, and the quality of the cooked food is further improved.

Optionally, the cooking time of the food in the cooking zone is a time length corresponding to the cooking degree of the food according to the weight change and/or the freshness of the food in the cooking zone; or the length of time that the food product in the ripening partition has been prepared from the beginning. Therefore, the ripening time of the food can be reflected according to the weight change or freshness of the food in the ripening subarea, namely, the ripening degree of the food can be reflected, so that the sterilization mode of the sterilization module in the ripening subarea is controlled, the food can be sterilized better in combination with the ripening degree, the sterilization effect is improved, the sterilization process is prevented from influencing the ripening of the food, the food preparation quality is improved, the time for starting the ripening of the food can be more simply and efficiently reflected by recording the elapsed time of the food in the ripening subarea after the food is prepared, the food ripening degree can be better reflected according to the time, the sterilization mode of the sterilization module is controlled, the judgment condition can be simplified, the running speed and the running stability of the processor can be improved, the sterilization can be performed in combination with the ripening degree of the food, the sterilization effect is improved, and the sterilization process is prevented from influencing the ripening of the food, improve the quality of food preparation.

Optionally, the freshness of the food in the ripening partition is obtained by an odor sensor disposed within the ripening partition. Therefore, new odor molecules can be generated after the food is decomposed or oxidized along with bacteria in the air, the odor molecules are obtained through the odor sensor, and the freshness of the food can be judged according to the concentration of the odor molecules, so that the freshness of the food in the ripening subarea can be judged efficiently and accurately.

Optionally, when the food preparation mode includes a plurality of preparation time periods, and different preparation time periods are respectively associated with different operation modes of the temperature adjusting device, the humidity adjusting device, and the fan, determining respective corresponding operation modes of the temperature adjusting device, the humidity adjusting device, and the fan, which are disposed in the ripening partition, according to the ripening time of the food, includes: and matching the actual preparation time periods in which the ripening time of the food is positioned from the plurality of preparation time periods, and determining the operation modes of the temperature adjusting device, the humidity adjusting device and the fan which are related to the actual preparation time periods as the operation modes of the temperature adjusting device, the humidity adjusting device and the fan. In this way, the food preparation mode is divided into a plurality of preparation time periods, different operation modes of the temperature adjusting device, the humidity adjusting device and the fan are correspondingly associated in each time period, the actual preparation time period of the food is determined according to the food preparation time period in which the ripening time is positioned, the operation modes of the temperature adjusting device, the humidity adjusting device and the fan are controlled to operate in the operation mode corresponding to the actual preparation time period, different temperatures, different humidity and different air volumes in the ripening subareas in different time periods are ensured, the temperatures, the different humidity and the different air volumes in the ripening subareas are more suitable for the ripening of the food, and the preparation quality of the ripened food is ensured.

Optionally, the respective corresponding operation modes of the temperature adjusting device, the humidity adjusting device, and the fan include: the temperature adjusting device, the humidity adjusting device and the fan are operated at respective operation powers, so that the temperature, the humidity and the air volume in the ripening subarea are kept within a specific range. Therefore, the temperature, the humidity and the air volume of the food are kept in a specific range in different time periods of food preparation, and the temperature, the humidity and the air volume are adjusted according to different requirements of the food on the temperature, the humidity and the air volume in different ripening time periods, so that the ripening quality of the food in a ripening subarea can be better ensured.

Optionally, the food preparation mode comprises: a first preparation period, a second preparation period, and a third preparation period. The temperature adjusting device, the humidity adjusting device and the fan in the first preparation time period respectively correspond to an operation mode that the temperature in the ripening subarea is adjusted to be more than or equal to 4 ℃ and less than 6 ℃, the humidity in the ripening subarea is adjusted to be more than or equal to 70% and less than 80%, and the air volume in the ripening subarea is adjusted to be more than or equal to 20 cubic meters per hour and less than 25 cubic meters per hour; the operation modes corresponding to the temperature adjusting device, the humidity adjusting device and the fan in the second preparation time period are that the temperature in the ripening subarea is adjusted to be more than or equal to 6 ℃ and less than 8 ℃, the humidity in the ripening subarea is adjusted to be more than or equal to 80% and less than 90%, and the air quantity in the ripening subarea is adjusted to be more than or equal to 15 cubic meters per hour and less than 20 cubic meters per hour; the operation modes corresponding to the temperature adjusting device, the humidity adjusting device and the fan in the third preparation time period are that the temperature in the ripening subarea is adjusted to be more than or equal to 8 ℃ and less than 10 ℃, the humidity in the ripening subarea is adjusted to be more than or equal to 90%, and the air quantity in the ripening subarea is adjusted to be more than or equal to 10 cubic meters per hour and less than 15 cubic meters per hour. Thus, different temperature, humidity and air volume parameters are set for different time periods, so that food can be cooked in proper environments in different time periods, the quality of the cooked food is improved, in a first preparation time period, namely the early stage of food cooking, fungus on the food does not start to propagate massively, the water content of the food is larger, at the moment, the temperature is set between 4 and 6 ℃, the fungus starts to propagate primarily in a lower-temperature environment, the humidity is set between 70 and 80 percent, the early-stage propagation of the fungus is facilitated, the moisture in the food can be properly evaporated due to the relatively low humidity, the air volume is set between 20 and 25 cubic meters per hour, the air volume is relatively larger, the evaporation of the moisture on the surface of the food can be accelerated, the propagation of the fungus on the surface of the food is inhibited, and the fermentation starts in the food; in the second preparation time period, namely the middle stage of food ripening, fungi on the food begin to breed, the water content of the food is reduced, at the moment, the temperature is set between 6 and 8 ℃, the fungi begin to grow and ferment when the temperature is properly raised, the humidity is increased by 80 to 90 percent, the air quantity is reduced by 15 to 20 cubic meters per hour, the evaporation of moisture on the surface of the food can be properly reduced, the moisture of the food is kept, the growth of the fungi on the food is facilitated, and the fermentation effect is improved; in the third preparation time period, namely the later stage of food ripening, the fungus on the food is relatively stable, the water content of the food is rapidly reduced, the temperature is set between 8 and 10 ℃, the temperature is increased, the fungus starts to grow normally to perform the fermentation effect, the humidity is increased by more than 90 percent, the air volume is reduced by 10 to 15 cubic meters per hour, the evaporation of the moisture on the surface of the food can be reduced, the food can keep sufficient moisture, the fungus growth on the food is facilitated, and the fermentation effect is good.

Optionally, the humidity conditioning device conditions the humidity of the ripening compartment to a humidity stabilized at 90% during a third preparation period. Thus, in the third preparation time period of food preparation, namely the later stage of food preparation, the humidity value is stabilized at a higher level, so that the stable growth of fungi can be ensured, the food preparation efficiency is improved, and the quality of the cooked food is higher.

Optionally, the last preparation time period of the plurality of preparation time periods is determined according to the user taste information, and the other preparation time periods are fixed values or determined according to the maturity degree of the food in the maturity sub-area. Therefore, in the preparation time period of the cooked food in the early stage in the preparation process, the time length needs to be determined according to the fixed value or the cooking degree of the food, the stability of the early stage cooking of the food is ensured, the cooked food is formed preliminarily, in the last preparation time period, the time length is determined according to the taste information of the user, the cooked food has different tastes by controlling the time length of the last time period, and the personalized taste requirement of the user is met.

Optionally, the food preparation mode comprises: a first preparation period, a second preparation period, and a third preparation period. The first preparation time period is 3 days, the second preparation time period is 4 days, and the third preparation time period is greater than or equal to 7 days. Therefore, the preparation time is increased gradually, so that fungi can be better propagated and play a role in fermentation, and the efficiency and the quality of food preparation are improved.

Alternatively, the maturity of the food product is determined by the weight change of the food product. In this way, the water content of the food is evaporated along with the ripening process, and some substances are decomposed, so that the weight is continuously reduced, and the ripening degree of the food can be more accurately reflected through the change of the weight of the food.

Optionally, the food preparation mode comprises: a first preparation period, a second preparation period, and a third preparation period. After a 5% reduction of the weight of the food product during the first preparation period, the preparation of the food product proceeds to the second preparation period, and after a 10% reduction of the weight of the food product, the preparation of the food product proceeds to the third preparation period. Like this, food is mostly the reduction that the evaporation of moisture caused at the earlier stage weight, and fungus class begins to breed at this stage, gets into the second preparation time quantum after making the fungus class that ferments food have certain cardinal number, to the preliminary decomposition of food material, and fungus class begins stable growth, and the weight of food reduces 10%, can show that the growth of fungus class has got into stationary phase, gets into the third preparation time quantum, can ferment food at the third preparation time quantum of high efficiency under the accumulation of first two preparation time quantums, improves food preparation efficiency and quality.

Optionally, the last preparation time period of the plurality of preparation time periods is provided with a minimum value, and the part exceeding the minimum value is determined by the user taste information. For example, the minimum value of the last preparation time period is 7 days, the time length exceeding 7 days is determined according to the taste information of the user, the last preparation time can be set to be longer if the user likes a little bit of taste, and the last preparation time can be set to be shorter if the user likes a little bit of taste. Therefore, the food can be stably fermented for a certain time in the last preparation time period, the quality of food preparation can be guaranteed, and the subsequent time length can be controlled according to the taste of a user, so that the prepared cooked food can meet different requirements of the user.

Optionally, the user taste information is confirmed by receiving an instruction of the user. For example, if a user gives a voice command to a food whose taste is a little bit stronger, the length of the last preparation period is extended to make the taste of the cooked food stronger. Therefore, the taste information of the user can be simply and efficiently obtained, the cooked food corresponding to the taste of the user can be conveniently made according to the taste information of the user, the requirements of the user can be better met, and the user experience is improved.

Optionally, after determining the cooking time of the food in the cooking zone, the method further comprises: determining a sterilization operation mode of a sterilization module arranged in the ripening subarea according to the ripening time of the food; and controlling the sterilization module to operate in a sterilization operation mode. Therefore, when the cooked food is made, the cooking time of the food in the cooking subarea is determined, the sterilization operation mode of the sterilization modules in the cooking subarea is controlled according to the cooking time of the food in the cooking subarea, the sterilization process is accurately controlled according to the cooking condition of the food, the automatic sterilization control is realized by adopting the intelligent sterilization program design, the bacteria are effectively prevented from exceeding the standard, and the making quality of the cooked food is ensured.

Optionally, when the food preparation mode includes a plurality of preparation time periods, and different preparation time periods are respectively associated with different sterilization operation modes, determining the sterilization operation mode of the sterilization module arranged in the maturation zone according to the maturation time of the food, including: and matching the actual preparation time period of the food at the ripening time from the plurality of preparation time periods, and determining the sterilization operation mode associated with the actual preparation time period as the sterilization operation mode of the sterilization module. Therefore, the food preparation mode is divided into a plurality of preparation time periods, each time period is correspondingly associated with a different sterilization operation mode, the actual preparation time period of the food is determined according to the food preparation time period in which the ripening time is positioned, the sterilization module is controlled to operate in the sterilization operation mode corresponding to the actual preparation time period, the operation in the corresponding sterilization mode in different time periods is ensured, the sterilization efficiency is improved, the bacteria are effectively prevented from exceeding the standard, and the preparation quality of the ripened food is ensured.

Optionally, the sterilization operation mode includes sterilization cycles, and a start-up operation time and a stop time of the sterilization module in each sterilization cycle. Therefore, the aging subareas are sterilized through periodic sterilization, the sterilization module has certain startup operation time and shutdown time, the sterilization efficiency in the aging subareas can be improved through intermittent sterilization, the influence of long-time uninterrupted sterilization on the quality of food can be prevented, and the making quality of the cooked food can be ensured.

Optionally, multiple sterilization cycles are included within one preparation period. In this way, the sterilization is continuously performed in a plurality of sterilization cycles, and the sterilization effect is improved.

Optionally, the startup operation duration is less than the shutdown duration. Therefore, after the concentrated sterilization is carried out for a period of time, the growth of bacteria is inhibited, and then the machine is stopped for a longer period of time, so that the energy can be effectively saved.

Optionally, the ratio of the on-time operation duration to the off-time duration of the sterilization module is smaller as the ripening time of the food in the ripening partition is longer. Therefore, along with the development of the ripening process of the food in the ripening subarea, the starting time of the sterilization module is shortened or the stopping time of the sterilization module is prolonged, the sterilization strength is reduced, the sterilization effect can be effectively improved due to the fact that the food comprises more bacteria in the earlier stage of the ripening of the food, the food is prevented from going bad, and along with the increase of the ripening time of the food, the beneficial bacteria are propagated to generate a beneficial effect on the ripening process of the food, the sterilization strength is reduced at the moment, the effect of the beneficial bacteria is prevented from being influenced, and the quality of the cooked food is improved. For example, when the food in the ripening partition is ripened for 1 day, the time period for the sterilization module to start up is 1 hour, the time period for the sterilization module to stop up is 2 hours, and the ratio is one half, and when the food in the ripening partition is ripened for 5 days, the time period for the sterilization module to start up is 1 hour, the time period for the sterilization module to stop up is 4 hours, and the ratio is one quarter.

Optionally, if a plurality of types of sterilization modules are disposed in the ripening partition, and the food preparation mode includes a plurality of preparation time periods, different preparation time periods being associated with different sterilization operation modes for different types of sterilization modules, the method further includes: determining the type of food in the ripening subarea, and determining a target sterilization module corresponding to the type of the food from the plurality of sterilization modules according to the type of the food; determining a sterilization operation mode of a sterilization module arranged in a cooking zone according to the cooking time of the food, comprising: and matching the actual preparation time period in which the ripening time of the food is positioned from the plurality of preparation time periods, and determining the actual preparation time period as the sterilization operation mode of the sterilization module aiming at the sterilization operation mode associated with the target sterilization module. Thus, the food preparation mode is divided into a plurality of preparation time periods, different sterilization operation modes are correspondingly associated with different types of sterilization modules in each time period, then the types of the food in the ripening subareas are determined, the sterilization modules needed in the food ripening process are determined according to the types of the food, different sterilization modules are adopted according to different foods, the sterilization is performed according to the types of the food, the sterilization modules are prevented from influencing the quality of the food, meanwhile, the actual preparation time period of the food is determined according to the food preparation time period in which the ripening time is positioned, the target sterilization module determined according to the type of the food is controlled to operate according to the sterilization operation mode corresponding to the actual preparation time period, the sterilization mode corresponding to the target sterilization module is ensured to operate in different time periods according to different foods, the sterilization efficiency is improved, and the bacteria are effectively prevented from exceeding the standard, ensuring the making quality of the cooked food.

Optionally, different sterilization modules correspond to different sterilization operation modes. Therefore, different sterilization operation modes are adopted due to different sterilization efficiencies of different sterilization modules, and the sterilization efficiency can be guaranteed to be high and stable.

Optionally, determining the type of food product within the ripening partition comprises: the food in the ripening partition is identified and the type of food is determined based on the image recognition means and/or the smell recognition means. In this way, the pattern of the food is identified by the image identification device, the type of the food is judged according to the pattern of the food, the odor molecules in the ripening subarea are detected by the odor identification device, the type of the food can be determined according to the odor molecules emitted by different foods, and the type of the food can be more accurately determined by combining the two modes, so that the error rate is reduced.

Optionally, the image recognition device includes a camera, and the image information of the food is acquired through the camera. In this way, the image information of the food is acquired by the camera and compared with the image information stored in the database, and the type of the food can be determined due to different appearances of different foods.

Optionally, the odor recognition device comprises an electronic nose device, through which the odor information of the food is acquired. In this way, the odor information of the food is acquired through the electronic nose device and compared with the odor information stored in the database, and the type of the food can be determined due to different odors emitted by different foods.

Optionally, determining a target sterilization module corresponding to the type of the food from a plurality of sterilization modules according to the type of the food includes: under the condition that the obtained food type is beef, determining that the target sterilization module is one of an ozone sterilization module, an ultraviolet sterilization module and a plasma sterilization module; under the condition that the obtained food type is pork, determining that the target sterilization module is an ultraviolet sterilization module; and under the condition that the obtained food type is tuna meat, determining the target sterilization module to be a plasma sterilization module. Therefore, when the food type is beef, because the beef has less grease, and the influence of ozone sterilization, ultraviolet sterilization and plasma sterilization on the meat quality of the beef is small, any one of the ozone sterilization module, the ultraviolet sterilization module and the plasma sterilization module can be used for efficiently sterilizing the beef in the beef ripening process; when the food type is pork, because the fat content of the pork is high, and the influence of ozone sterilization and plasma sterilization on the fat is high, the ultraviolet sterilization is adopted in the curing process of the pork, so that the influence on the curing process of the pork can be reduced, and the sterilization efficiency is improved; when the type of the food is tuna meat, the tuna meat is tender, and ozone sterilization and ultraviolet sterilization have certain influence on the meat, so that the cooked tuna meat can be ensured by adopting plasma sterilization, and the sterilization efficiency is improved.

Alternatively, in the case where the type of food is beef, the sterilization is performed using the ozone sterilization module by default, and the use of the ultraviolet sterilization module or the plasma sterilization module may be changed according to the selection of the user. Therefore, the sterilization effect is better when the ozone sterilization module is used for sterilization by default, but the leakage of the ozone can generate unpleasant odor, and a user can choose to switch to other sterilization modules to work if the requirement on the odor is higher.

Optionally, the ozone generating amount is 1.5-2.5 mg per hour when the ozone sterilization module operates. Therefore, the power of the ozone sterilization module in the working process is controlled within the range of 1.5-2.5 milligrams per hour of ozone generation amount, so that a good sterilization effect can be obtained, massive death of beneficial fermentation bacteria caused by over sterilization can be prevented, and the making quality of the cooked food is improved.

Optionally, the uv sterilization module operates with a uv intensity of 80-100 microwatts per square centimeter. Therefore, the power of the ultraviolet sterilization module in the working process is controlled within the range of ultraviolet intensity of 80-100 microwatts per square centimeter, so that a good sterilization effect can be achieved, the food quality can be prevented from being influenced by damage of the food due to overhigh ultraviolet intensity, a large amount of beneficial fermentation bacteria die due to overhigh sterilization, and the making quality of the cooked food is improved.

Optionally, the plasma sterilization module operates with a plasma generation amount of 5 × 106 cubic centimeters. Therefore, the power of the plasma sterilization module in the working process is controlled within the range of 5 multiplied by 106 cubic centimeters of ion generation amount, so that a good sterilization effect can be achieved, the death of a large amount of beneficial fermentation bacteria caused by over sterilization can be prevented, and the preparation quality of the cooked food is improved.

Optionally, in a case where it is determined that the type of the food is beef and the target sterilization module is an ozone sterilization module, controlling the corresponding sterilization operation mode of the ozone sterilization module includes: under the condition that the maturation time is less than or equal to 2 days, the ozone sterilization module is intermittently started for 1.0 hour and stopped for 2.0 hours; under the condition that the maturation time is 2-7 days, the ozone sterilization module is intermittently started for 1.0 hour, and stopped for 4.0 hours; under the condition that the maturation time is 7-21 days, the ozone sterilization module is intermittently started for 0.5 hour and stopped for 4.0 hours; the maturation time is more than or equal to 21 days, the ozone sterilization module is intermittently started for 0.5 hour and stopped for 6.0 hours. Like this, the ozone that ozone sterilization module produced still has bactericidal action after ozone sterilization module shuts down, consequently with longer still can play better bactericidal effect of setting up of the time of shutting down of ozone sterilization to ozone sterilization is comparatively gentle, and the time of start-up operation also can set up longer, through intermittent type start-up ozone sterilization, can be when guaranteeing bactericidal effect energy saving.

Optionally, in a case that it is determined that the type of the food is beef and the target sterilization module is an ultraviolet sterilization module, controlling the sterilization operation mode corresponding to the ultraviolet sterilization module includes: under the condition that the maturation time is less than or equal to 2 days, the ultraviolet sterilization module is intermittently started for 30 minutes and stopped for 30 minutes; under the condition that the ripening time is 2-7 days, the ultraviolet sterilization module is intermittently started for 20 minutes and stopped for 60 minutes; under the condition that the ripening time is 7-21 days, the ultraviolet sterilization module is intermittently started for 10 minutes and stopped for 60 minutes; the ripening time is more than or equal to 21 days, the ultraviolet sterilization module is started for 10 minutes intermittently, and the machine is stopped for 120 minutes. Therefore, the sterilization effect of the ultraviolet sterilization module is strong, so that the startup operation time and the shutdown time of the ultraviolet sterilization module are short, and the energy can be saved while the sterilization effect is ensured.

Optionally, in a case that it is determined that the type of the food is beef and the target sterilization module is a plasma sterilization module, controlling the corresponding sterilization operation mode of the plasma sterilization module includes: under the condition that the maturation time is less than or equal to 2 days, the plasma sterilization module is intermittently started for 1 hour and stopped for 2 hours; under the condition that the ripening time is 2-7 days, the plasma sterilization module is intermittently started for 1.0 hour and stopped for 4.0 hours; under the condition that the ripening time is 7-21 days, the plasma sterilization module is started up for 1.0 hour intermittently, and stopped for 6.0 hours; the maturation time is more than or equal to 21 days, the plasma sterilization module is started for 1.0 hour intermittently, and the machine is stopped for 12 hours. Therefore, the plasma sterilization module is mild in sterilization, the plasma residual time is long after the plasma sterilization module is shut down, and the plasma sterilization module still has good sterilization capability, so that the plasma module can be set to be long in shut down, and the sterilization effect is guaranteed while energy is saved.

Optionally, in a case that it is determined that the type of the food is pork and the target sterilization module is an ultraviolet sterilization module, controlling the sterilization operation mode corresponding to the ultraviolet sterilization module includes: under the condition that the ripening time is less than or equal to 2 days, the ultraviolet sterilization module is intermittently started for 1.0 hour and stopped for 1.0 hour; under the condition that the ripening time is 2-7 days, the ultraviolet sterilization module is intermittently started for 0.5 hour and stopped for 1.5 hours; under the condition that the ripening time is 7-21 days, the ultraviolet sterilization module is started up for 0.5 hour intermittently, and stopped for 3 hours; the ripening time is more than or equal to 21 days, the ultraviolet sterilization module is intermittently started for 0.5 hour, and stopped for 5 hours. Like this, because the grease content of pork is higher, the bacterium content that leads to its reproduction also can be higher, and it is relatively less when shutting down to set up the ultraviolet sterilization module, can improve bactericidal effect to shut down through intermittent type to the ultraviolet sterilization module when guaranteeing bactericidal effect, reduce the energy consumption among the sterilization process.

Optionally, in a case that it is determined that the type of the food is tuna meat and the target sterilization module is a plasma sterilization module, controlling the sterilization operation mode corresponding to the plasma sterilization module includes: under the condition that the maturation time is less than or equal to 2 days, the plasma sterilization module is intermittently started for 30 minutes and stopped for 10 minutes; under the condition that the maturation time is 2-7 days, the plasma sterilization module is intermittently started for 30 minutes and stopped for 30 minutes; under the condition that the maturation time is 7-21 days, the plasma sterilization module is intermittently started for 30 minutes and stopped for 60 minutes; the maturation time is more than or equal to 21 days, the sterilization module is intermittently started for 30 minutes by plasma and stopped for 90 minutes. Like this, because the meat of tuna is tender, the bacterium content is too high can lead to the meat to receive the influence, consequently adopts the plasma sterilization module to disinfect to the shut down that sets up the plasma sterilization module is shorter, and it is long when keeping sufficient sterilization, can the energy saving can improve bactericidal effect again.

As shown in fig. 7 and 8, an embodiment of the present disclosure provides a refrigerator including a first confirmation module 900, a second confirmation module 901, and a control module 902. The first confirmation module 901 determines the ripening time of the food in the ripening partition when determining that the ripening partition is in the food preparation mode; the second confirming module 901 is configured to determine respective corresponding operating modes of a temperature adjusting device, a humidity adjusting device and a fan which are arranged in a ripening partition according to the ripening time of the food; the control module 902 is configured to control the temperature adjusting device, the humidity adjusting device and the fan to operate in respective corresponding operation modes to adjust the temperature, the humidity and the air volume in the ripening partition.

By adopting the refrigerator provided by the embodiment of the disclosure, under the condition that the ripening subareas are in the food preparation mode, the ripening time of the food in the ripening subareas is determined, and the ripening time of the food in the ripening subareas can reflect the ripening degree of the food, so that the operation modes of the temperature adjusting device, the humidity adjusting device and the fan are determined according to the ripening time of the food, so that the temperature, the humidity and the air volume in the ripening subareas are accurately controlled according to the ripening time of the food in the ripening subareas, the operation steps of the control process are reduced through intelligent control, and only the temperature, the humidity and the air volume need to be controlled in the whole process, other operation steps of the food are not needed, microorganisms can be prevented from being introduced, the safety is improved, and the quality of the ripened product is improved.

Optionally, the refrigerator further comprises: a third confirmation module 903. The third confirmation module 903 is configured to determine a sterilization operation mode of the sterilization module provided in the ripening partition according to the ripening time of the food item, and the control module 902 is further configured to control the sterilization module to operate in the sterilization operation mode. Therefore, when the cooked food is made, the cooking time of the food in the cooking subarea is determined, the sterilization operation mode of the sterilization modules in the cooking subarea is controlled according to the cooking time of the food in the cooking subarea, the sterilization process is accurately controlled according to the cooking condition of the food, and the intelligent sterilization program design is adopted, so that the automatic sterilization control is realized, the bacteria are effectively prevented from exceeding the standard, and the making quality of the cooked food is ensured.

As shown in fig. 9, an embodiment of the present disclosure provides a refrigerator including a processor (processor)100 and a memory (memory) 101. Optionally, the apparatus may also include a Communication Interface (Communication Interface)102 and a bus 103. The processor 100, the communication interface 102, and the memory 101 may communicate with each other via a bus 103. The communication interface 102 may be used for information transfer. The processor 100 may invoke logic instructions in the memory 101 to perform the method for controlling food ripening of the above-described embodiments.

In addition, the logic instructions in the memory 101 may be implemented in the form of software functional units and stored in a computer readable storage medium when the logic instructions are sold or used as independent products.

The memory 101, which is a computer-readable storage medium, may be used for storing software programs, computer-executable programs, such as program instructions/modules corresponding to the methods in the embodiments of the present disclosure. The processor 100 executes functional applications and data processing, i.e., implements the method for controlling food ripening in the above-described embodiments, by executing program instructions/modules stored in the memory 101.

The memory 101 may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created according to the use of the terminal device, and the like. In addition, the memory 101 may include a high-speed random access memory, and may also include a nonvolatile memory.

Embodiments of the present disclosure provide a computer-readable storage medium storing computer-executable instructions configured to perform the above-described method for controlling food ripening.

The disclosed embodiments provide a computer program product comprising a computer program stored on a computer-readable storage medium, the computer program comprising program instructions that, when executed by a computer, cause the computer to perform the above-described method for controlling food ripening.

The computer-readable storage medium described above may be a transitory computer-readable storage medium or a non-transitory computer-readable storage medium.

The technical solution of the embodiments of the present disclosure may be embodied in the form of a software product, which is stored in a storage medium and includes one or more instructions for enabling a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the method of the embodiments of the present disclosure. And the aforementioned storage medium may be a non-transitory storage medium comprising: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes, and may also be a transient storage medium.

The above description and drawings sufficiently illustrate embodiments of the disclosure to enable those skilled in the art to practice them. Other embodiments may incorporate structural, logical, electrical, process, and other changes. The examples merely typify possible variations. Individual components and functions are optional unless explicitly required, and the sequence of operations may vary. Portions and features of some embodiments may be included in or substituted for those of others. Furthermore, the words used in the specification are words of description only and are not intended to limit the claims. As used in the description of the embodiments and the claims, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. Similarly, the term "and/or" as used in this application is meant to encompass any and all possible combinations of one or more of the associated listed. Furthermore, the terms "comprises" and/or "comprising," when used in this application, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. Without further limitation, an element defined by the phrase "comprising an …" does not exclude the presence of additional identical elements in the process, method or apparatus comprising the element. In this document, each embodiment may be described with emphasis on differences from other embodiments, and the same and similar parts between the respective embodiments may be referred to each other. For methods, products, etc. of the embodiment disclosures, reference may be made to the description of the method section for relevance if it corresponds to the method section of the embodiment disclosure.

Those of skill in the art would appreciate that the various illustrative elements and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware or combinations of computer software and electronic hardware. Whether such functionality is implemented as hardware or software may depend upon the particular application and design constraints imposed on the solution. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the disclosed embodiments. It can be clearly understood by those skilled in the art that, for convenience and brevity of description, the specific working processes of the system, the apparatus and the unit described above may refer to the corresponding processes in the foregoing method embodiments, and are not described herein again.

In the embodiments disclosed herein, the disclosed methods, products (including but not limited to devices, apparatuses, etc.) may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, a division of a unit may be merely a division of a logical function, and an actual implementation may have another division, for example, a plurality of units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may be in an electrical, mechanical or other form. Units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to implement the present embodiment. In addition, functional units in the embodiments of the present disclosure may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit.

The flowchart and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to embodiments of the present disclosure. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). In some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. In the description corresponding to the flowcharts and block diagrams in the figures, operations or steps corresponding to different blocks may also occur in different orders than disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two sequential operations or steps may in fact be executed substantially concurrently, or they may sometimes be executed in the reverse order, depending upon the functionality involved. Each block of the block diagrams and/or flowchart illustrations, and combinations of blocks in the block diagrams and/or flowchart illustrations, can be implemented by special purpose hardware-based systems that perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.

Claims

1. A refrigerator, characterized by comprising:

a body (200) having at least one maturation zone (201), a temperature regulation device (300), a humidity regulation device (400), a fan (500) and a processor assembly (600);

the temperature adjusting device (300), the humidity adjusting device (400) and the fan (500) are arranged in the ripening subarea (201);

the processor assembly (600) is used for determining the ripening time of the food in the ripening subarea (201), determining the respective corresponding operation modes of the temperature adjusting device (300), the humidity adjusting device (400) and the fan (500) which are arranged in the ripening subarea (201) according to the ripening time of the food, and controlling the temperature adjusting device (300), the humidity adjusting device (400) and the fan (500) to operate in the respective corresponding operation modes so as to adjust the temperature, the humidity and the air volume in the ripening subarea.

2. The refrigerator according to claim 1, wherein the temperature adjusting means comprises:

a refrigerating part (301), one end of which is communicated with the ripening subarea (201), and the other end of which is arranged at an evaporator (303) of the refrigerator;

and a heating part (302) with one end communicated with the ripening subarea (201) and the other end arranged at a condenser (304) of the refrigerator.

3. The refrigerator according to claim 1, further comprising:

the sterilization module (700) is arranged in the ripening subarea (201), and the sterilization module (700) comprises one or more of an ozone sterilization module, an ultraviolet sterilization module and a plasma sterilization module.

4. A method for controlling the ripening of food products, comprising:

determining the ripening time of the food in the ripening subarea when determining that the ripening subarea is in the food preparation mode;

determining respective corresponding operation modes of a temperature adjusting device, a humidity adjusting device and a fan which are arranged in the ripening subarea according to the ripening time of the food;

and controlling the temperature adjusting device, the humidity adjusting device and the fan to operate in respective corresponding operation modes so as to adjust the temperature, the humidity and the air volume in the ripening subarea.

5. The method of claim 4, wherein the temperature and humidity of the cooking zone are higher the longer the cooking time of the food product.

6. The method of claim 4, wherein the air volume of the cooking zone is decreased as the cooking time of the food product is longer.

7. The method of claim 4, wherein when the food preparation mode includes a plurality of preparation periods, and different preparation periods are respectively associated with different operation modes of the temperature adjusting device, the humidity adjusting device and the fan, determining the operation modes corresponding to the temperature adjusting device, the humidity adjusting device and the fan arranged in the ripening subarea according to the ripening time of the food comprises:

and matching the actual preparation time period in which the food is matured from the plurality of preparation time periods, and obtaining the operation modes of the temperature adjusting device, the humidity adjusting device and the fan which are related to the actual preparation time period.

8. The method of claim 7, wherein the last preparation time period of the plurality of preparation time periods is determined based on user taste information and the other preparation time periods are fixed values or determined based on the maturity of the food items in the maturity section.

9. The method of any of claims 4 to 8, wherein after determining the maturation time of the food product in the maturation zone, further comprising:

determining a sterilization operation mode of a sterilization module arranged in the curing subarea according to the curing time of the food;

and controlling the sterilization module to operate in the sterilization operation mode.

10. A refrigerator comprising a processor and a memory storing program instructions, characterized in that the processor is configured to perform the method for controlling food maturation of any one of claims 4 to 9 when executing the program instructions.