CN115638599A - Food material information management method for refrigeration equipment, refrigeration equipment and readable storage medium - Google Patents
Food material information management method for refrigeration equipment, refrigeration equipment and readable storage medium Download PDFInfo
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Abstract
The invention discloses a food material information management method of refrigeration equipment, the refrigeration equipment and a readable storage medium, wherein the food material information management method comprises the following steps of: the method comprises the steps of obtaining current thermal imaging information, current image information, last thermal imaging information and last image information, and judging the temperature of the current thermal imaging information and the last thermal imaging information at each position and the change of the current image information and the last image information, so as to judge whether food materials newly put into the refrigerator belong to food materials existing in the original refrigerator or newly put into the refrigerator. By the method, more accurate management can be performed on the food materials, continuous tracking type management of the food materials is facilitated, the situation that the food materials are placed back after being taken out of a refrigerator is avoided, the food materials cannot be judged to be new food materials or old food materials, the refrigeration equipment is more accurate in management of the food materials, and the requirement of intelligent home furnishing is met.
Description
Technical Field
The present invention relates to a method for managing food material information of a refrigeration device, and more particularly, to a refrigeration device and a readable storage medium using the method.
Background
With the development of intelligent home appliances, users have increasingly expected intelligentization of refrigerators, and users expect that refrigerators can intelligently manage each food material in the refrigerators. The existing intelligent refrigerator scheme can shoot food materials through a camera for management, but is limited by factors such as the position of the camera, the shooting angle, the randomness of taking and placing the food materials by a user and the like, so that the food materials are difficult to be managed more accurately.
Disclosure of Invention
In order to solve the problems in the prior art, the present invention aims to provide a food material information management method for a refrigeration device, a refrigeration device and a readable storage medium.
In order to achieve the above object, an embodiment of the present invention provides a method for managing food material information of a refrigeration device, including:
acquiring current thermal imaging information, current image information, last thermal imaging information and last image information, wherein the current thermal imaging information and the last thermal imaging information both comprise temperatures corresponding to each position, and the current image information and the last image information both comprise pixels corresponding to each position;
comparing the temperature of the current thermal imaging information with the temperature difference of the last thermal imaging information at each position;
if the temperature difference of partial positions is larger than a preset temperature change value, setting the area with the temperature difference larger than the preset temperature change value as a food material moving-in area;
identifying the moved-in food material area in the current image information to generate current first identification information, and identifying the moved-in food material area in the last image information to generate last first identification information;
calculating information of the moved-in food materials according to the current first identification information and the last first identification information;
judging whether the moved-in food material information belongs to historical food material information or not,
if yes, setting the moved-in food material information as the original stored information,
if not, recording the moved food material information as new storage information.
As a further improvement of the present invention, the step of "comparing the temperature of the current thermal imaging information with the temperature difference of the last thermal imaging information at each location" further comprises:
comparing the temperature of the current thermal imaging information with the temperature difference of the last thermal imaging information at each position;
if the temperature difference values of all the positions are not greater than the preset temperature change value, comparing the pixel change value of the current image information and the pixel change value of the last image information of each position;
if the pixel change values of all the positions are smaller than the pixel change preset value, all the food materials are judged to be unchanged, and all the food materials maintain the original storage information.
As a further improvement of the present invention, the step of "comparing the pixel change value of the current image information with the pixel change value of the last image information at each position" further includes:
comparing the pixel change value of the current image information and the last image information of each position;
when the pixel change value is not smaller than the pixel change preset value, setting the area of which the pixel change value is not smaller than the pixel change preset value as a food material moving-out area;
identifying the moved-in food material area in the current image information to generate current second identification information, and identifying the moved-in food material area in the last image information to generate last second identification information;
and calculating the moved food material information according to the current second identification information and the last second identification information.
As a further improvement of the present invention, the step of "determining whether the moved-in food material information belongs to the historical food material information" includes:
acquiring first temperature information;
judging whether the temperature of the moved food material area in the current thermal imaging information is greater than or equal to first temperature information or not;
and if so, recording the information of the moved food materials as new storage information.
As a further improvement of the invention, the method also comprises the following steps:
acquiring current temperature information of an external environment;
and calculating the first temperature information according to the current temperature information of the external environment.
As a further improvement of the present invention, the step of "determining whether the moved-in food material information belongs to the historical food material information" includes:
judging whether the temperature of the moved food material area in the current thermal imaging information is greater than or equal to the first temperature information or not;
if not, acquiring all food material information in a first time period each time, and setting all food material information in each time as the historical food material information;
judging whether the moved-in food material information exists in all the food material information every time;
if so, setting the information of the moved-in food materials as original storage information;
and if not, recording the information of the moved food materials as new storage information.
As a further improvement of the present invention, the step of "acquiring all food material information at a time in the first time period" includes:
acquiring current temperature information of an external environment and current temperature information of a compartment;
acquiring current temperature information of the moved-in food material, wherein the current temperature information of the moved-in food material is the temperature of the moved-in food material area in the current thermal imaging information;
acquiring corresponding relation information of temperature and time according to the information of the moved-in food material, the current temperature information of the external environment and the current temperature information of the chamber, wherein the corresponding relation information comprises the change relation of the temperature of the moved-in food material along with the time;
and determining the first time period according to the corresponding relation information, the current temperature information of the chamber and the current temperature information of the moved food material.
As a further improvement of the present invention, the step of "judging whether the moved-in food material information belongs to the historical food material information" includes:
acquiring second temperature information;
judging whether the temperature of the moved food material area in the current thermal imaging information is smaller than the second temperature information or not;
if yes, all food material information in a second time period each time is obtained, and all food material information in each time is set as the historical food material information;
judging whether the moved-in food material information exists in all the food material information every time;
and if so, setting the moved food material information as the original storage information.
As a further improvement of the invention, the method also comprises the following steps:
acquiring current temperature information of an external environment and current temperature information of a compartment;
and calculating the second temperature information according to the current temperature information of the external environment and the current temperature information of the compartment.
As a further improvement of the invention, the method also comprises the following steps:
acquiring current temperature information of an external environment and current temperature information of a compartment;
and when the difference value between the current temperature information of the compartment and the current temperature information of the external environment is smaller than the preset temperature difference, stopping managing the food material information.
As a further improvement of the invention, the method also comprises the following steps:
when door opening information is acquired, acquiring the last-time thermal imaging information and the last-time image information, wherein the door opening information is information of detecting that a user touches/approaches a door body;
and when door closing information is acquired, acquiring the current thermal imaging information and the current image information, wherein the door closing information is information for detecting the closing of a door body.
To achieve one of the above objects, an embodiment of the present invention provides a refrigeration apparatus, including:
a compartment;
the camera module is arranged in the room and is used for shooting pictures in the room;
the temperature detection module is used for detecting the temperature in the chamber and the temperature of food materials;
a storage module storing a computer program;
and the processing module can realize the steps in the food material information management method of the refrigeration equipment when executing the computer program.
In order to achieve one of the above objects, an embodiment of the present invention provides a readable storage medium, which stores a computer program, and the computer program, when being executed by a processing module, can implement the steps in the food material information management method of a refrigeration equipment.
Compared with the prior art, the invention has the following beneficial effects: the refrigeration equipment applying the food material information management method can be used for more accurately managing food materials, the newly-placed food materials or the original food materials stored in the refrigerator are judged by judging the temperature of the newly-placed food materials and the information of the food materials, so that continuous tracking management of the food materials is facilitated, the situation that the food materials are placed back after the refrigerator is taken out is avoided, the food materials can not be judged to be the new food materials or the old food materials, the refrigeration equipment is more accurate in management of the food materials, and the requirement of intelligent home furnishing is met.
Drawings
Fig. 1 is a flowchart of a food material information management method according to an embodiment of the invention;
FIG. 2 is a flowchart of a method for determining whether the imported food material information belongs to historical food material information according to an embodiment of the invention;
FIG. 3 is a method for obtaining a first time period according to an embodiment of the present invention;
fig. 4 is a flowchart illustrating a method for determining whether the imported food material information belongs to historical food material information according to another embodiment of the present invention;
FIG. 5 is a schematic diagram of a control module of a refrigeration unit in accordance with an embodiment of the present invention;
10, refrigeration equipment; 1. a camera module; 2. a temperature detection module; 3. a storage module; 4. a processing module; 5. a communication bus.
Detailed Description
The present invention will be described in detail below with reference to specific embodiments shown in the drawings. These embodiments are not intended to limit the present invention, and structural, methodological, or functional changes made by those skilled in the art according to these embodiments are included in the scope of the present invention.
An embodiment of the invention provides a food material information management method for refrigeration equipment, the refrigeration equipment and a readable storage medium.
The refrigeration device 10 of the present embodiment may be a refrigerator, a freezer, a wine cabinet, etc., and the following embodiments take a household appliance, i.e., a refrigerator, applied in a home environment as an example to illustrate the food material information management in the process of taking in and out food materials in the environment of the refrigerator, and the food material management is particularly suitable for information maintenance of food materials with short shelf life, such as fresh milk, fruits, vegetables, etc.
The refrigeration equipment 10 comprises a chamber for refrigerating food materials, wherein a camera module 1 is arranged in the chamber and used for shooting pictures in the chamber, and the refrigeration equipment 10 further comprises a temperature detection module 2 used for acquiring the temperature in the chamber and the temperature of the food materials;
fig. 1 shows a method for managing food material information in a refrigeration equipment 10 according to an embodiment of the present application, and although the present application provides the method operation steps described in the following embodiments or flowcharts, the method has no necessary causal relationship among the steps logically based on conventional or non-creative labor, and the execution order of the steps is not limited to the execution order provided in the embodiments of the present application.
Specifically, the method comprises the following steps:
step 101: acquiring current thermal imaging information, current image information, last thermal imaging information and last image information, wherein the current thermal imaging information and the last thermal imaging information both comprise temperatures corresponding to each position, and the current image information and the last image information both comprise pixels corresponding to each position;
the current thermal imaging information and the last thermal imaging information can both pass through the temperature detection module 2, the temperature detection module 2 shoots a picture in the refrigerator in an infrared thermal imaging mode, and the picture shows the temperature of each position; the current image information and the last image information can be obtained through conventional camera shooting, and specific articles placed in the refrigerator can be identified through the images.
The current and last time are used as time differentiation, and the time differentiation nodes can be respectively opened and closed through the door body of the refrigerator, for example, the last time is before the door is opened, and the current time is after the door is opened and closed again, so, step 101 may further include the steps of: when door opening information is acquired, acquiring the last-time thermal imaging information and the last-time image information, wherein the door opening information is information of detecting that a user touches/approaches a door body;
and when door closing information is acquired, acquiring the current thermal imaging information and the current image information, wherein the door closing information is information of detecting the closing of a door body.
The refrigeration equipment also comprises a device for detecting the opening and closing of the door body and a device for detecting whether the user has the intention of opening the door, wherein the door opening information can be used for detecting the intention of opening the door of the user or the intention of possibly opening the door.
Step 102:
comparing the temperature of the current thermal imaging information with the temperature difference of the last thermal imaging information at each position;
in the thermal imaging information, if the temperature changes of the two times before and after at the same position are too large, the difference between the two images is large, for example, in the thermal imaging image, a low-temperature object is presented in a bluish form, and the color gradually changes to yellow or even red as the temperature is higher, if a user opens a refrigerator door to put an external food material, the change of the temperature in the area can be found through the temperature change by comparing the current thermal imaging information with the last thermal imaging information.
Step 103:
if the temperature difference value of part of the positions is larger than the preset temperature change value, setting the area with the temperature difference value larger than the preset temperature change value as a food material moving-in area;
the preset value of the temperature change is to prevent the temperature fluctuation, for example, the temperature in the refrigerator compartment is 0 ℃, the temperature of the refrigerator door is opened and closed again, the whole temperature in the refrigerator may be increased a little, for example, by 1-2 ℃, the temperature change is not caused by the new food material being put in, so when the temperature difference is in the range of 0-the preset value of the temperature change, the temperature change is not caused by the new food material being put in, only when the temperature difference is greater than the preset value of the temperature change, the new food material is considered to be put in,
in addition, a certain food material may be taken out of the refrigerator before 5 minutes, the refrigerator door is not placed back after being opened and closed for 3 minutes, and the refrigerator is placed back after being opened and closed again at present, so that the temperature change preset value cannot be set too large to reduce errors, and the food material with slightly increased surface temperature can be distinguished, that is, the whole temperature increase caused by opening and closing the door and the change of the high and low temperature on the surface of the food material are distinguished by adjusting the size of the temperature change preset value.
Step 104: identifying the moved-in food material area in the current image information to generate current first identification information, and identifying the moved-in food material area in the last image information to generate last first identification information;
step 105: calculating the information of the moved food materials according to the current first identification information and the last first identification information;
step 106: judging whether the moved-in food material information belongs to historical food material information or not,
if yes, setting the moved-in food material information as the original stored information,
and if not, recording the information of the moved food materials as new storage information.
The original stored information is that the food material information is recorded synchronously to the corresponding information, for example, a certain bottle of fresh milk is stored in a refrigerator in X month 1, and some information of the fresh milk, such as the grade information, the production date, the shelf life and the like, is recorded, after the door body is opened in X month 2, the fresh milk appearing again after the door body is detected, and after the bottle of fresh milk put in X month 1 is judged, the information of the fresh milk is that the information recorded in X month 1 is maintained, and if the bottle of fresh milk is judged to be a new bottle, the new fresh milk information is recorded.
The historical food material information is not compared with the previous first identification information, but is compared with the previous information, for example, the food material that exists in the refrigerator before the door is opened last time, for example, the user opens the door at the current time, 5 minutes ago, 8 minutes ago and 15 minutes ago, the food material that is not stored in the refrigerator before 5 minutes ago, and the food material that exists before 8 minutes ago and 15 minutes ago, that is, the food material information of the food material belongs to the historical food material information.
Further, the step of comparing the temperature of the current thermal imaging information and the temperature difference of the last thermal imaging information at each location further comprises:
comparing the temperature of the current thermal imaging information at each location with the temperature difference of the last thermal imaging information;
if the temperature difference values of all the positions are not greater than the preset temperature change value, comparing the pixel change value of the current image information and the pixel change value of the last image information of each position;
if the pixel change values of all the positions are smaller than the pixel change preset value, all the food materials are judged to be unchanged, and all the food materials maintain the original stored information.
If the temperature difference values of all the positions are not greater than the preset temperature change value, the fact that the temperatures of all the positions do not change obviously in the temperatures displayed by the two thermal imaging is meant; if the pixel change values of all the positions are smaller than the pixel change preset value, it is indicated that the contents of all the positions are changed in the two image information comparison, the situation that a bottle of old food materials is taken out and a new food material with the same appearance is placed at the same position is eliminated, and the temperature of the food materials of the external object is larger than that of the original food materials relative to the temperature of the food materials in the refrigerator under the situation. Therefore, in such a case, it is determined that all the ingredients are not changed, and no more identification operations are performed.
Further, the step of "comparing the pixel change value of the current image information with the pixel change value of the last image information at each position" further includes:
comparing the pixel change value of the current image information and the last image information of each position;
when the pixel change value is not smaller than the pixel change preset value, setting the area of which the pixel change value is not smaller than the pixel change preset value as a food material moving-out area;
identifying the moved-in food material area in the current image information to generate current second identification information, and identifying the moved-in food material area in the last image information to generate last second identification information;
and calculating the moved food material information according to the current second identification information and the last second identification information.
When the temperature does not change significantly, there are two cases, one is that all the food materials do not change, as discussed above, and the other is that the food materials are taken out, and when the food materials are taken out, the current image information and the last image information at the same position change, and the area of the change is identified by comparing the two images before and after the change, so that the specific food materials taken out can be identified.
Further, the step of "judging whether the moved-in food material information belongs to the historical food material information" includes:
acquiring first temperature information;
judging whether the temperature of the moved food material area in the current thermal imaging information is greater than or equal to first temperature information or not;
and if so, recording the moved food material information as new storage information.
Further, the method also comprises the following steps:
acquiring current temperature information of an external environment;
and calculating the first temperature information according to the current temperature information of the external environment.
If the temperature of the food material moved into the food material area is higher and reaches or even exceeds the first temperature information, whether the food material is stored in the refrigerator before is judged again, and the significance is lost through the comparison of the temperature, so that the food materials with higher temperature are directly judged as new stored information.
With respect to the first temperature information, it is possible to acquire current temperature information of the external environment, calculate the first temperature information from the current temperature information of the external environment, and even directly set the current temperature information of the external environment as the first temperature information. The current temperature information of the external environment can be understood as the room temperature, the current temperature information is detected through a temperature sensor arranged outside the refrigerator, the food is placed under the room temperature environment, the temperature of the external food is related to the external environment temperature of the room temperature, the temperature of the food can be calculated through the external environment temperature, the temperature interval of the food under the environment is calculated, and according to the second law of thermodynamics, the food is located under the room temperature environment, the spontaneous entropy reduction can not occur in the food, so the current temperature information of the external environment can be calculated, a proper first temperature information can be calculated, and the first temperature information reflects whether the temperature of the food moved into the food area can be naturally reached at the room temperature or not.
That is, if the temperature moved into the food material area has reached the first temperature information, the food material area is regarded as a new food material, and of course, the first temperature information may be adjusted according to a preset rule, and detected according to an experimental means, when the temperature reaches a certain range, the comparison in the historical food material information is no longer performed, for example, the middle value between the temperature in the refrigerator and the outside temperature, or the first temperature information corresponding to different attributes according to different food materials is performed.
Further, how to judge whether the food material moved into the food material area exists in the refrigerator before, there may be two embodiments as follows:
in one embodiment thereof, as shown in FIG. 2;
the step of judging whether the moving-in food material information belongs to the historical food material information comprises the following steps:
judging whether the temperature of the moved food material area in the current thermal imaging information is greater than or equal to the first temperature information or not;
if not, acquiring all food material information in a first time period each time, and setting all food material information in each time as the historical food material information;
judging whether the moved-in food material information exists in all the food material information every time;
if so, setting the moved-in food material information as original storage information;
if not, recording the moved food material information as new storage information.
The first time period may be preset, or may be obtained according to a specific rule that, when the temperature of the food material itself is lower than the first temperature information, and the length of the first time period is controlled, the amount of all food material information at each time is controlled, for example, the first time period is 10 minutes, which is all food material information obtained after the door is opened every other time within 10 minutes, if the first time period is 1 hour, the corresponding time is 1 hour, and it is seen that, if the first time period is longer, the amount of the history food material information is determined to be larger.
Further, as shown in fig. 3, the step of "obtaining all food material information at a time in the first time period" includes:
acquiring current temperature information of an external environment and current temperature information of a compartment;
acquiring current temperature information of the moved-in food material, wherein the current temperature information of the moved-in food material is the temperature of the moved-in food material area in the current thermal imaging information;
acquiring corresponding relation information of temperature and time according to the information of the moved-in food material, the current temperature information of the external environment and the current temperature information of the chamber, wherein the corresponding relation information comprises the change relation of the temperature of the moved-in food material along with the time;
and determining the first time period according to the corresponding relation information, the current temperature information of the chamber and the current temperature information of the moved food material.
Here, different food materials correspond to different kinds of information, and the correspondence relationship information between the temperatures and the times of the different kinds of information is different, for example, the correspondence relationship between one piece of beef and one piece of beverage is different, and the change relationship between the temperatures along with the time is different in the same initial temperature and the same room temperature, and the correspondence relationship can be obtained by a simulation experiment on the different food materials, and in addition, different external environment current temperatures and different compartment current temperatures can also adopt different correspondence relationships, and corresponding to fig. 3, when the temperature difference between the inside of the refrigerator and the outside of the refrigerator is larger, the slope change is steeper.
The information of the correspondence between the temperature and the time may be a comparison of a table, may be a fitted functional relationship, and may be a correspondence of a coordinate graph shown in fig. 3, and correspond to different coordinate graphs according to different kinds of information, current temperature information of an external environment, and current temperature information of a compartment, under the coordinate graph, according to the current temperature information of the compartment and the temperature of the food material moved into the food material area, it may be determined whether the time required for the food material to rise from the temperature in the refrigerator (the current temperature information of the compartment) to the temperature in the food material area is a first time period, and it may be determined whether the food material exists in the refrigerator within the time range, that is, whether the food material information is set as the original storage information.
In another embodiment, as shown in fig. 4, the step of "determining whether the moving-in food material information belongs to the historical food material information" includes:
acquiring second temperature information;
judging whether the temperature of the moved food material area in the current thermal imaging information is smaller than the second temperature information or not;
if yes, all food material information in each time in a second time period is obtained, and all food material information in each time is set as the historical food material information;
judging whether the moved-in food material information exists in all the food material information every time;
and if so, setting the moved food material information as the original storage information.
The second temperature information may be a value between the current temperature of the compartment and the current temperature of the external environment, and a value closer to the current temperature of the compartment, and when the temperature of the food material is low, it is determined that the temperature of the food material cannot be reached in the room temperature environment, and the food material is present in the history food material information in the second time period, and it is determined that the history food material information is the original stored information. The second time period may be customized according to the type of the food material, for example, fresh milk is 10 minutes, beef is 20 minutes, or may be customized in advance, for example, 15 minutes, and it is determined whether the food material is included in the photos obtained after closing the door within 15 minutes.
Further, the method also comprises the following steps:
acquiring current temperature information of an external environment and current temperature information of a compartment;
and calculating the second temperature information according to the current temperature information of the external environment and the current temperature information of the compartment.
The method for acquiring the first temperature information detects whether the temperature is lower than the second temperature information or not, and aims to judge whether the current temperature is a low temperature which cannot be naturally reached by the food material at the room temperature state or not, according to a second law of thermodynamics, the food material is located in the room temperature environment, and the entropy of the food material cannot be spontaneously reduced, so that a proper second temperature information can be calculated according to the current temperature information of the external environment, the second temperature information reflects whether the temperature of the food material cannot be naturally reached at the current room temperature or not, and when the temperature is lower than the second temperature information, the food material is judged to have been subjected to refrigeration of a refrigerator before.
The second temperature information may be a value between the current temperature of the compartment and the current temperature of the external environment, and a value closer to the current temperature of the compartment, and when the temperature of the food material is low, it is determined that the temperature of the food material cannot be reached in the room temperature environment, and the food material is present in the history food material information in the second time period, and it is determined that the history food material information is the original stored information. The second time period may be customized according to the type of the food material, for example, fresh milk is 10 minutes, beef is 20 minutes, or may be customized in advance, for example, 15 minutes, and it is determined whether the food material is included in the photos obtained after closing the door within 15 minutes.
Further, the method also comprises the following steps:
acquiring current temperature information of an external environment and current temperature information of a compartment;
and when the difference value between the current temperature information of the compartment and the current temperature information of the external environment is smaller than the preset temperature difference, stopping managing the food material information. When the temperature difference is too small, judging whether the method of the stored food materials in the original refrigerator is invalid or not by using the temperature difference method, and stopping adopting the method to continuously judge.
In addition, the situation that the food material in the area a is taken out and the new food material is put in the area B in the refrigerator can also occur, and in the situation, the steps are combined to detect the situation respectively, for example, the temperature before and after the area a is not changed, the taken-out food material information can be judged through comparing pictures, and the temperature change of the area B can be detected to detect whether the new food material is the food material which originally exists in the refrigerator.
And the above identification, only the changed area is detected, and the area without change is not detected, so that the workload of calculation of the refrigerator is reduced.
The refrigeration device 10 further includes a storage module 3 and a processing module 4, the storage module 3 stores a computer program, and the processing module 4 can implement the steps in the food material information management method of the refrigeration device 10 when executing the computer program, that is, implement the steps in any one technical scheme of the food material information management method of the refrigeration device 10.
The refrigerator also comprises a refrigerating system and a communication bus 5, the refrigerating system cools the compartments, the compartments can comprise refrigerating chambers, freezing chambers and temperature-changing chambers, different compartment temperatures correspond to different compartment current temperature information, the temperature detection module 2 comprises a detection unit for detecting the compartment interior temperature, a detection unit for detecting the refrigerator exterior temperature, and a detection unit for detecting the temperature of food materials, the communication bus 5 is used for the camera module 1, the temperature detection module 2, the processing module 4 is connected with the storage module 3, the communication bus 5 can comprise a passage, and the information is transmitted between the camera module 1, the temperature detection module 2, the processing module 4 and the storage module 3.
The memory module 3 may be self-contained and connected to the processing module 4 via a communication bus 5. The memory module 3 may also be integrated with the processing module 4. The processing module 4 may be a general purpose Central Processing Unit (CPU), a microprocessor module, an Application Specific Integrated Circuit (ASIC), or one or more integrated circuits for controlling the execution of the programs of the present application.
Further, an embodiment of the present invention provides a computer-readable storage medium, which stores a computer program, and when the computer program is executed by the processing module 4, the computer program can implement any one of the steps in the method for managing food material information of the refrigeration equipment 10, that is, the steps in any one of the technical solutions in the method for managing food material information of the refrigeration equipment 10.
In the foregoing description, it should be understood that the disclosed system, and method may be implemented in other ways. For example, the above-described system embodiments are merely illustrative, and for example, a division of device modules is merely a logical division, and other divisions may be implemented in practice, for example, multiple modules or components may be combined or integrated into another system, or some features may be omitted, or not implemented. 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, systems or modules, and may be in an electrical, mechanical or other form.
For example, the processing modules 4 in the present application may be integrated into one processing module, or each of the modules may exist alone physically, or one or more modules may be integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a mode of hardware and a software functional module.
Likewise, the memory module 3 may be integrated into one memory module 3, or may exist in a plurality of separate physical entities.
The integrated module implemented in the form of a software functional module may be stored in a computer-readable storage medium. The software functional module is stored in a storage medium and includes several instructions to enable a computer system (which may be a personal computer, a server, or a network system) or a processing module 4 (processor) to execute some steps of the method according to the embodiments of the present application. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk, an optical disk, or other media capable of storing program codes.
Compared with the prior art, the embodiment has the following beneficial effects:
the refrigeration equipment applying the food material information management method can be used for more accurately managing food materials, whether the newly-placed food materials or the original food materials stored in the refrigerator are judged by judging the temperature of the newly-placed food materials and the information of the food materials, so that continuous tracking type management of the food materials is facilitated, the situation that the food materials are new or old food materials cannot be judged after the food materials are taken out of the refrigerator and then placed back is avoided, the refrigeration equipment is more accurate in managing the food materials, and the intelligent household demand is met.
It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.
The above-listed detailed description is merely a detailed description of possible embodiments of the present invention, and it is not intended to limit the scope of the invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention are intended to be included within the scope of the present invention.
Claims (13)
1. A food material information management method of a refrigeration device, comprising the steps of:
acquiring current thermal imaging information, current image information, last thermal imaging information and last image information, wherein the current thermal imaging information and the last thermal imaging information both comprise temperatures corresponding to each position, and the current image information and the last image information both comprise pixels corresponding to each position;
comparing the temperature of the current thermal imaging information at each location with the temperature difference of the last thermal imaging information;
if the temperature difference of partial positions is larger than a preset temperature change value, setting the area with the temperature difference larger than the preset temperature change value as a food material moving-in area;
identifying the moved-in food material area in the current image information to generate current first identification information, and identifying the moved-in food material area in the last image information to generate last first identification information;
calculating the information of the moved food materials according to the current first identification information and the last first identification information;
judging whether the moved-in food material information belongs to historical food material information or not,
if so, setting the information of the moved-in food materials as the original stored information,
if not, recording the moved food material information as new storage information.
2. The food material information management method as recited in claim 1, wherein the step of "comparing the temperature of the current thermographic information and the temperature difference of the last thermographic information for each location" further comprises:
comparing the temperature of the current thermal imaging information at each location with the temperature difference of the last thermal imaging information;
if the temperature difference values of all the positions are not greater than the preset temperature change value, comparing the pixel change value of the current image information and the pixel change value of the last image information of each position;
if the pixel change values of all the positions are smaller than the pixel change preset value, all the food materials are judged to be unchanged, and all the food materials maintain the original stored information.
3. The food material information management method as recited in claim 2, wherein the step of "comparing the pixel variation value of the current image information with the pixel variation value of the last image information for each position" further comprises:
comparing the pixel change value of the current image information and the last image information of each position;
when the pixel change value is not smaller than the pixel change preset value, setting the area of which the pixel change value is not smaller than the pixel change preset value as a food material moving-out area;
identifying the moved-in food material area in the current image information to generate current second identification information, and identifying the moved-in food material area in the last image information to generate last second identification information;
and calculating the shifted food material information according to the current second identification information and the last second identification information.
4. The food material information management method of claim 1, wherein the step of "determining whether the moving-in food material information belongs to historical food material information" comprises:
acquiring first temperature information;
judging whether the temperature of the moved food material area in the current thermal imaging information is greater than or equal to first temperature information or not;
and if so, recording the information of the moved food materials as new storage information.
5. The food material information management method according to claim 4, further comprising the steps of:
acquiring current temperature information of an external environment;
and calculating the first temperature information according to the current temperature information of the external environment.
6. The food material information management method of claim 4, wherein the step of "determining whether the moving-in food material information belongs to historical food material information" comprises:
judging whether the temperature of the moved food material area in the current thermal imaging information is greater than or equal to the first temperature information or not;
if not, acquiring all food material information in a first time period each time, and setting all food material information in each time as the historical food material information;
judging whether the moved-in food material information exists in all the food material information every time;
if so, setting the moved-in food material information as original storage information;
and if not, recording the information of the moved food materials as new storage information.
7. The food material information management method of claim 6, wherein the step of obtaining all food material information at a time within a first time period comprises:
acquiring current temperature information of an external environment and current temperature information of a compartment;
acquiring current temperature information of the moved-in food material, wherein the current temperature information of the moved-in food material is the temperature of the moved-in food material area in the current thermal imaging information;
acquiring corresponding relation information of temperature and time according to the information of the moved-in food material, the current temperature information of the external environment and the current temperature information of the chamber, wherein the corresponding relation information comprises the change relation of the temperature of the moved-in food material along with the time;
and determining the first time period according to the corresponding relation information, the current temperature information of the chamber and the current temperature information of the moved food material.
8. The food material information management method of claim 1, wherein the step of determining whether the moving-in food material information belongs to historical food material information comprises:
acquiring second temperature information;
judging whether the temperature of the moved food material area in the current thermal imaging information is smaller than the second temperature information or not;
if yes, all food material information in each time in a second time period is obtained, and all food material information in each time is set as the historical food material information;
judging whether the moved-in food material information exists in all the food material information every time;
and if so, setting the moved-in food material information as the original stored information.
9. The food material information management method according to claim 8, further comprising the steps of:
acquiring current temperature information of an external environment and current temperature information of a compartment;
and calculating the second temperature information according to the current temperature information of the external environment and the current temperature information of the compartment.
10. The food material information management method according to claim 1, further comprising the steps of:
acquiring current temperature information of an external environment and current temperature information of a compartment;
and when the difference value between the current temperature information of the compartment and the current temperature information of the external environment is smaller than the preset temperature difference, stopping managing the food material information.
11. The food material information management method according to claim 1, further comprising the steps of:
when door opening information is acquired, acquiring the last-time thermal imaging information and the last-time image information, wherein the door opening information is information of detecting that a user touches/approaches a door body;
and when door closing information is acquired, acquiring the current thermal imaging information and the current image information, wherein the door closing information is information of detecting the closing of a door body.
12. A refrigeration apparatus, comprising:
a compartment;
the camera module is arranged in the room and is used for shooting pictures in the room;
the temperature detection module is used for detecting the temperature in the chamber and the temperature of food materials;
a storage module storing a computer program;
a processing module, which when executing the computer program, can implement the steps in the food material information management method for the refrigeration equipment of any one of claims 1 to 11.
13. A readable storage medium storing a computer program, wherein the computer program, when executed by a processing module, is capable of implementing the steps in the food material information management method for a refrigeration apparatus of any one of claims 1 to 11.
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| CN202110813347.8A CN115638599A (en) | 2021-07-19 | 2021-07-19 | Food material information management method for refrigeration equipment, refrigeration equipment and readable storage medium |
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| CN202110813347.8A CN115638599A (en) | 2021-07-19 | 2021-07-19 | Food material information management method for refrigeration equipment, refrigeration equipment and readable storage medium |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115111829A (en) * | 2021-03-19 | 2022-09-27 | 海信集团控股股份有限公司 | Intelligent refrigerator, quality guarantee period determination method, equipment and medium |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115111829A (en) * | 2021-03-19 | 2022-09-27 | 海信集团控股股份有限公司 | Intelligent refrigerator, quality guarantee period determination method, equipment and medium |
| CN115111829B (en) * | 2021-03-19 | 2023-11-03 | 海信集团控股股份有限公司 | Intelligent refrigerator, quality guarantee period determining method, equipment and medium |
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