JP2021042939A - Method, system, program and apparatus for managing cooling - Google Patents

Abstract

To provide a cooling management in accordance with a food material loaded in a cooling storage.SOLUTION: A method for managing cooling includes the steps of: cooling a food material (F) in a cooling storage (4); acquiring temperature information of the food material and controlling inner-storage temperature (Tb) of the cooling storage with the temperature information; acquiring surface temperature information (Qf) of the food material as the temperature information; estimating inner temperature (Ti) of the food material with the surface temperature information; controlling the inner-storage temperature with the inner temperature information indicating the inner temperature.SELECTED DRAWING: Figure 1

Description

The present invention relates to, for example, a cooling control technique for cooling foodstuffs such as a blast chiller.

Temperature control is indispensable to prevent food poisoning caused by foodstuffs. Thorough hygiene management is indispensable for restaurants that provide foodstuffs such as cooked foods to the general public. HACCP (hazard analysis and critical control point) is obligatory for mass cooking facilities that provide school meals.
Regarding such cooling of foodstuffs, cooling by a blast chiller that cools the internal temperature (center temperature) to 3 ° C. or lower within 90 minutes after cooking the foodstuffs has become widespread (for example, Patent Documents 1 and 2).

Japanese Unexamined Patent Publication No. 11-166781 Japanese Unexamined Patent Publication No. 2014-196889

By the way, the blast chiller is equipped with a core thermometer for measuring the internal temperature of foodstuffs. This core thermometer measures the internal temperature by inserting a stylus into the food, and the cook or manager confirms the measured value. In such temperature measurement, it is difficult to insert a stylus into a relatively thin food material as compared with a thick food material, and it is difficult to measure the internal temperature, which is insufficient.
However, there is a restriction that the cooling temperature cannot be set to 0 degrees or less in order to prevent the taste from being deteriorated due to freezing in the cooling of the food. As a fluid food, for example, curry and other highly viscous foods are put into hotel bread and cooled with a blast chiller. In this case, the number of hotel breads that can be processed by the blast chiller, how many liters of foodstuffs can be put into each piece of hotel bread, and whether the internal temperature of the foodstuffs can reach the predetermined temperature or less within a predetermined time, etc. Temperature control is in place.
The temperature measurement by the core thermometer is generally contact measurement such as inserting a stylus into the food material, and there is a problem that the worker comes into contact with the food material for temperature measurement.
The inventor has obtained the finding that controlling the temperature inside the refrigerator according to the input foodstuff is beneficial for cooling control of the foodstuff with respect to the cooling of the foodstuffs having different attributes.
Therefore, an object of the present invention is to realize cooling management according to the foodstuff to be put into the cooler based on the above-mentioned problems and the above-mentioned findings.

In order to achieve the above object, according to one aspect of the cooling control method of the present invention, the step of cooling the foodstuff in the cooler and the temperature information of the foodstuff are acquired, and the temperature inside the cooler is obtained from the temperature information. Including the step of controlling.
In this cooling control method, further, a step of acquiring the surface temperature information of the food material as the temperature information, a step of estimating the internal temperature of the food material from the surface temperature information, and a step of estimating the internal temperature of the food material from the internal temperature information are obtained. It may include a step of controlling.
In this cooling management method, a step of acquiring the food material amount information of the foodstuff put into the cooler and a step of controlling the temperature inside the cooler according to the foodstuff amount information may be further included.
This cooling management method further includes a step of acquiring the cooling time information of the foodstuff and a step of controlling the temperature inside the refrigerator or controlling the cooling operation of the cooling chamber according to the cooling time information. Good.
In this cooling management method, a step of acquiring the position information of the foodstuff in the cooling chamber and a step of generating the internal temperature information of the foodstuff related to the position information may be further included.
In this cooling control method, any or two or more of food material information, food material amount information, surface temperature information, internal temperature information, internal temperature information of the cooler, cooling time information, and food material position information are further acquired. A step of presenting any or two or more of these may be included.

In order to achieve the above object, according to one aspect of the cooling management system of the present invention, the cooler, the temperature information acquisition unit that acquires the temperature information of the foodstuff to be cooled in the cooler, and the temperature information according to the temperature information. It is provided with a control unit that controls the temperature inside the cooler.
In this cooling management system, a surface temperature information acquisition unit that acquires surface temperature information of the foodstuff as the temperature information is further provided, and the control unit estimates the internal temperature of the foodstuff from the surface temperature information and the internal temperature. The temperature inside the refrigerator may be controlled by the information.
In this cooling management system, a foodstuff amount information acquisition unit for acquiring foodstuff amount information of the foodstuffs put into the cooler is further provided, and the control unit sets the temperature inside the cooler according to the foodstuff amount information. You may control it.
In this cooling management system, the control unit may further acquire cooling time information of the foodstuff, control the temperature inside the refrigerator according to the cooling time information, or control the cooling operation of the cooling cabinet. ..
In this cooling management system, a position information acquisition unit for acquiring the position information of the foodstuff in the cooling chamber may be further provided, and the control unit may generate internal temperature information of the foodstuff related to the position information. ..
In this cooling management system, any or two or more of food material information, food material amount information, surface temperature information, internal temperature information, internal temperature information of the cooler, cooling time information, and food material position information are further acquired. An information presentation unit that presents any one or two or more of these may be provided.

In order to achieve the above object, according to one aspect of the program of the present invention, it is a program to be executed by a computer, and has a function of generating cooling control information of a cooler for cooling the foodstuff and temperature information of the foodstuff. Is acquired, and the computer is made to execute a function of controlling the temperature inside the cooler based on the temperature information.
In this program, further, a function of acquiring the surface temperature information of the foodstuff as the temperature information, a function of estimating the internal temperature of the foodstuff from the surface temperature information, and controlling the internal temperature of the refrigerator by the internal temperature information. The computer may be made to perform a function of generating control information for the purpose.
In this program, further, a function of acquiring information on the amount of foodstuffs put into the cooler and a function of generating control information for controlling the temperature inside the cooler according to the amount of foodstuffs information. May be run by the computer.
In this program, further, a function of acquiring the cooling time information of the foodstuff and the control information for controlling the temperature inside the refrigerator or controlling the cooling operation of the cooling chamber according to the cooling time information are generated. The function may be performed by the computer.
In this program, the computer may further execute a function of acquiring the position information of the foodstuff in the cooler and a function of generating the internal temperature information of the foodstuff related to the position information.
In this program, any or two or more of food material information, food material amount information, surface temperature information, internal temperature information, internal temperature information of the cooler, cooling time information, and food material position information are further acquired. The computer may be made to perform a function for generating presentation information presenting any or two or more of them.

In order to achieve the above object, according to one aspect of the apparatus of the present invention, a cooler, a temperature information acquisition unit that acquires temperature information of foodstuffs cooled in the cooler, and the cooling according to the temperature information. It is provided with a control unit that controls the temperature inside the refrigerator.
The device further includes a surface temperature information acquisition unit that acquires surface temperature information of the foodstuff as the temperature information, and the control unit estimates the internal temperature of the foodstuff from the surface temperature information and uses the internal temperature information. The temperature inside the refrigerator may be controlled.
The device further includes a food material amount information acquisition unit that acquires food material amount information of the food material put into the cooler, and the control unit controls the temperature inside the cooler according to the food material amount information. You can.
In this device, the control unit may further acquire the cooling time information of the foodstuff, control the temperature inside the refrigerator according to the cooling time information, or control the cooling operation of the cooling cabinet.
The device may further include a position information acquisition unit that acquires the position information of the foodstuff in the cooler, and the control unit may generate internal temperature information of the foodstuff related to the position information.
In this device, any or two or more of food material information, food material amount information, surface temperature information, internal temperature information, internal temperature information of the cooler, cooling time information, and food material position information are further acquired. An information presentation unit that presents any one or two or more of them may be provided.

According to the present invention, any of the following effects can be obtained.
(1) Cooling management can be realized according to the ingredients such as the food to be cooked and the cooked food to be put into the cooler.
(2) Since the temperature inside the cooler is controlled by the temperature information acquired from the ingredients, it is possible to realize cooling according to the input ingredients.
(3) It is possible to avoid inconveniences such as insufficient cooling in which the cooling of foodstuffs is not completed within a predetermined time and supercooling within a predetermined time.
(4) Hygiene management can be realized as well as cooling control of ingredients.
(5) By automating the cooling management of foodstuffs, the human load spent on cooling management can be reduced.

It is a flowchart which shows the cooling control process which concerns on 1st Embodiment. It is a figure which shows the cooling management system. It is a figure which shows the modification of the cooling management system. It is a figure which shows an example of a cooling information file. It is a flowchart which shows the generation process of comparison information. It is a figure which shows the generation of the comparative information in a cooling management system. It is a figure which shows an example of the comparison information file. It is a figure which shows the comparative information. It is a figure which shows the estimation process of the internal temperature of a food material. It is a figure which shows an example of the cooling control 1 of a food material. It is a figure which shows an example of the cooling control 2 of a food material. It is a figure which shows the cooling management system which concerns on 2nd Embodiment. It is a figure which shows an example of a cooling management file. It is a figure which shows an example of information presentation. It is a figure which shows the generation sequence of comparative information. It is a figure which shows the processing sequence of cooling management. It is a figure which shows the cooling equipment which concerns on 3rd Embodiment.

[First Embodiment]
FIG. 1 shows a cooling control step according to the first embodiment. The cooling control process shown in FIG. 1 is an example, and the present invention is not limited to such a process.
In this cooling control step, identification of the food material F (S101), detection of the food material F and calculation of the amount of food material Mf (S102), setting of the temperature inside the refrigerator 4 (S103), cooling start of the food material F (S104), Start of measurement of cooling time (S105), acquisition of surface temperature information Qf of food material F (S106), comparison of surface temperature information Qf of food material F with comparative information Qref (S107), estimation of internal temperature Ti of food material F (S108) , Control of the temperature inside the refrigerator (S109, S110, S111), monitoring of the cooling time (S112), and presentation of cooling information of the food material F (S113).

Identification of foodstuff F (S101): Foodstuff F to be cooled in the cooler 4 is specified. The cooler 4 includes, for example, a blast chiller. In addition to the attribute information and identification information representing the food material F, the image information obtained by photographing the food material F may be used to specify the food material F. The food material F may include foods such as cooked foods and cooked foods before cooking.
Detection of foodstuff F and calculation of foodstuff amount Mf (S102): Detects foodstuff F to be put into the cooler 4. For this detection, for example, an image captured by the camera 10 may be used. In the detection of the food material F, the type of the food material F charged into the cooling chamber 4 and the amount of the food material F charged are determined from the image acquired from the camera 10. Based on the detection of the food material F, the amount of food charged into the cooling chamber 4 = the amount of food material Mf is calculated. This amount of foodstuff Mf is calculated for each foodstuff F having different attributes. That is, the amount of foodstuff Mf is calculated for each foodstuff F having a different heat capacity.

Setting the internal temperature of the cooler 4 (S103): The internal temperature of the cooler 4 is set to a temperature corresponding to the cooling target temperature of the food material F based on the food material information and the food material amount information.
Start of cooling of foodstuff F (S104): In cooling of foodstuff F, cooling is started after acquiring foodstuff information and foodstuff amount information. In this cooling, a cooling time required for bringing each food material F to a cooling target temperature is set.
Start of measurement of cooling time (S105): Measurement of the cooling time is started at the same time as the start of cooling of the food material F.
Acquisition of surface temperature information Qf of food material F (S106): The surface temperature information Qf of food material F is photographed by, for example, an infrared camera 12 as a photographing means, and the surface temperature information Qf of food material F is acquired. This surface temperature information Qf is, for example, temperature information acquired from the food material F by the infrared camera 12, and represents the surface temperature within the contour of the food material F.

Comparison between the surface temperature information Qf of the food material F and the comparison information Qref (S107): The surface temperature information Qf of the food material F and the comparison information Qref are compared to estimate the internal temperature Ti of the food material F. The comparative information Qref is the surface temperature information Qf associated with the internal temperature Ti by the comparative foodstuff Fr during or after cooling.
Estimating the internal temperature Ti of the food material F (S108): When the surface temperature information Qf is the same as or almost the same as the comparison information Qref by comparing the surface temperature information Qf of the food material F with the comparison information Qref, it is related to the comparison information Qref. Based on the attached temperature information, the internal temperature Ti of the food material F is estimated.
Control of internal temperature (S109, S110, S111): In this internal temperature control, it is determined whether the internal temperature Ti of the food material F has reached a predetermined temperature (S109), and the internal temperature Ti reaches a predetermined temperature. If (YES in S109), the temperature inside the refrigerator is maintained at the set temperature (S110), and if the temperature does not reach the predetermined temperature (NO in S109), the temperature inside the refrigerator is lowered (S111). Is done.

Monitoring of cooling time (S112): The heat capacity differs depending on the type and amount of the food material F charged into the cooling cabinet 4. A cooling time corresponding to this heat capacity is required. This cooling time is monitored, and cooling is continued until the cooling time reaches a predetermined time (NO in S112).
Then, when the cooling time reaches a predetermined time (YES in S112), an alert for reaching the cooling time is output. This alert information and the like are also included in the cooling information.
Presentation of cooling information of foodstuff F (S113): Cooling information of foodstuff F is presented from the start of cooling to the end of cooling. This cooling information includes food material information, position information, food material amount information, appearance information, surface temperature information, internal temperature information, internal temperature information, and cooling time information. The food material information includes attribute information of the food material F and the like. The food material amount information includes the food material amount information for each food material F put into the refrigerator 4 and the total food material amount information in the refrigerator 4. The appearance information is information such as the shape and color of the food material F. The surface temperature information is information representing the surface temperature of the food material F. The internal temperature information is information indicating the internal temperature Ti of the food material F being cooled and its transition. The internal temperature information is temperature information such as the internal temperature of the cooling chamber 4 and its transition. The cooling time information is time information representing the cooling time of the food material F.
Therefore, according to this cooling control step, the cooler according to any one of the food material information, the position information, the food amount information, the appearance information, the surface temperature information, the temperature information inside the cooler 4, and the cooling time information of the food material F. The temperature inside the refrigerator of 4 can be controlled. Then, as the presentation information from the start of cooling to the end of cooling, cooling information including food material information, position information, food material amount information, appearance information, surface temperature information, internal temperature information, internal temperature information or cooling time information can be presented. ..

<Cooling management system 2>
FIG. 2 shows the cooling management system 2 according to the first embodiment. The configuration shown in FIG. 2 is an example, and the cooling management system of the present invention is not limited to such a configuration.
This cooling management system 2 is used to realize the cooling control process (FIG. 1) described above. The cooling management system 2 is provided with a refrigerator 4 and a control unit 6. The cooling cabinet 4 is a cooling means for cooling the food material F, for example, a blast chiller or the like. As described above, the food material F contains various edible materials such as cooked foods and cooked foods.
The control unit 6 is equipped with a computer, for example, to acquire temperature information of the food material F, and controls the temperature inside the cooling cabinet 4 or the like based on the temperature information. The cooling chamber 4 is provided with a cooling driving unit 5, and the cooling driving unit 5 is controlled by the control information generated by the control unit 6 to control the temperature inside the cooling chamber 4. That is, the internal temperature of the cooling chamber 4 is controlled according to the internal temperature Ti estimated from the food material F, and the internal temperature Ti of the food material F is controlled to the target cooling temperature.
A plurality of food container containers 8-1, 8-2, 8-3, ..., 8-N (hereinafter, simply referred to as "container 8") are installed in the cooler 4, and the food material F is each container 8. It is put into the cooling cabinet 4 in units and cooled, and after cooling, it can be taken out.

A plurality of cameras 10-1, 10-2, 10-3, ..., 10-N (hereinafter, simply referred to as "camera 10") and a plurality of infrared cameras 12 correspond to the container 8 in the cool box 4. -1, 12-2, 12-3, ..., 12-N (hereinafter, simply referred to as "infrared camera 12") are installed. Each camera 10 is an example of means for detecting the food material F in the container 8, and acquires the presence / absence of the food material F, the appearance information thereof, and the like by imaging. Each infrared camera 12 is an example of means for detecting the surface temperature of the food material F, and acquires the surface temperature information of the food material F by infrared imaging.

The control unit 6 includes a processing unit 14 and a storage unit 16. The processing unit 14 is composed of, for example, a computer, acquires temperature information of the food material F, and performs information processing for controlling the temperature inside the cooling chamber 4 based on the temperature information. The storage unit 16 stores various control information such as food material information, food material amount information, position information, appearance information, surface temperature information, internal temperature information, internal temperature information, and cooling information including cooling time information. It is equipped with an element.

<Detection of input and removal of food material F in the cooling cabinet 4>
FIG. 3 shows a modified example of the cooling management system 2. In this modification, the cooling cabinet 4 is provided with another camera 18 to detect the loading or unloading of the food material F.
In the cool box 4, the foodstuff F to be added or taken out can be detected by using each of the above-mentioned cameras 10 (FIG. 2), but in this example, the camera 18 is provided in addition to the camera 10. The camera 18 is an example of a means for detecting the loading and unloading of the food material F with respect to the cooling cabinet 4. The camera 18 is installed in the vicinity of the opening / closing portion 20 of the cooling cabinet 4, for example, and photographs the food material F that is taken in and out.
The opening / closing unit 20 of the cooling cabinet 4 can acquire image information by taking a picture of the camera 18, and the image information can be individually obtained by taking a picture of each camera 10 in the cooling cabinet 4. By using this image information, it is possible to specify the food material F, information on the amount of food material to be taken in and out, information on the position of food material F in the cooler 4, food material information representing food material F in the cooler 4, and food material amount information.
The food material information, food material amount information, position information, appearance information, surface temperature information, internal temperature information, internal temperature information, cooling time information, and the like of the food material F in the cooling chamber 4 are stored and stored in the cooling information file 22.

<Cooling information file 22>
FIG. 4 shows an example of the cooling information file 22. The cooling information file 22 stores food material information, food material amount information, position information, appearance information, surface temperature information, internal temperature information, internal temperature information, or cooling time information for each food material F. The cooling information file 22 contains the food material information unit 24, the position information unit 26, the food material amount information unit 28, the surface temperature information unit 30, the internal temperature information unit 32, the cooling time information unit 34, the appearance information unit 36, and the temperature information inside the refrigerator. A unit 38 and a cooling control information unit 39 are set.
The food material information unit 24 stores identification information for identifying the food material F to be cooled. This identification information includes manually input information by the administrator, identification information acquired from image information by the cameras 10 and 18, and the like.
The position information unit 26 stores position information indicating the position of the food material F in the refrigerator 4. This position information is, for example, information representing a position specified from the image information obtained by the cameras 10 and 18.
The food material amount information unit 28 stores the food material amount Mf of the food material F in the refrigerator 4 and the food material amount information indicating the transition thereof. This food material amount information is, for example, information representing the food material amount Mf specified from the image information obtained by the cameras 10 and 18.
The surface temperature information unit 30 stores the surface temperature information Qf acquired by each infrared camera 12 and its transition information for each food material F in the cooling cabinet 4.
The internal temperature information unit 32 stores internal temperature information representing the internal temperature Ti estimated from the surface temperature information Qf for each food material F in the cooling chamber 4. In some cases, the internal temperature information may be internal temperature information representing the internal temperature detected by the core thermometer 40 (FIG. 6).
The cooling time information unit 34 stores cooling time information indicating the cooling time of each food material F in the refrigerator 4 and its progress.
The appearance information unit 36 stores appearance information representing the appearance form of each food material F in the refrigerator 4. This appearance information is, for example, the appearance information of each food material F specified from the image information obtained by the camera 10 or the camera 18.
The internal temperature information unit 38 stores the internal temperature of the cooling chamber 4 that cools each food material F and the internal temperature information indicating the transition thereof. That is, the internal temperature information includes the set target temperature, the current internal temperature controlled by the control unit 6, and its transition.
The cooling control information unit 39 stores cooling control information for controlling the temperature inside the refrigerator 4. This cooling control information is generated by the processing unit 14, and is control information for causing the internal temperature information estimated from the surface temperature information Qf of the food material F to reach a predetermined target internal temperature. This control information is adjusted by the food material amount information representing the food material amount Mf put into the cool box 4.

<Comparison information QRef generation process>
FIG. 5 shows a process of generating comparative information Qref. The production process shown in FIG. 5 is an example, and the present invention is not limited to such a process.
In this generation step, the comparison food Fr is specified (S201), the comparison food Fr is cooled (S202), the internal temperature Tir is measured (S203), the surface temperature information Qr is acquired (S204), and the comparison information Qref is generated (S205). ), Creation of the comparison information file 44 (FIG. 7) (S206) is included.
Identification of Comparative Food Fr (S201): The comparative food Fr is a reference food for estimating the internal temperature Ti of the food F. The comparative foodstuff Fr may be selected from foodstuffs having the same attributes as the foodstuff F as the estimation target of the internal temperature Ti.
Cooling of Comparative Food Fr (S202): Similar to Food F, the comparative food Fr is, for example, cooked and then cooled from the heating temperature to the cooling temperature in a predetermined time by a cooling means such as a blast chiller.
Measurement of internal temperature Tir (S203): The internal temperature Tir during or after cooling of the comparative foodstuff Fr is measured. For this measurement, for example, a temperature measuring means such as a core thermometer mounted on a cooling means such as a blast chiller may be used.
Acquisition of surface temperature information Qr (S204): Acquires the surface temperature information Qr during or after cooling of the comparative food material Fr, and stores it in relation to the internal temperature Tir. This surface temperature information Qr is, for example, temperature information acquired from the comparative foodstuff Fr by the infrared camera 12, and this temperature information includes information representing the surface temperature in the contour surrounded by the contour information of the comparative foodstuff Fr. That is, this surface temperature information Qr is acquired from the comparative foodstuff Fr by the same processing as the foodstuff F (S106 in FIG. 1).
Generation of comparative information Qref (S205): Comparative information Qref is standard information including food material information, surface temperature information, internal temperature information, appearance information, cooling time information, internal temperature information, and the like of the comparative food material Fr. That is, the surface temperature information QR of the comparative food Fr is the comparative information QR related to the internal temperature Tir of the comparative food Fr.
Creation of comparison information file 44 (FIG. 7) (S206): A comparison information file 44 for storing the comparison information QREF is created.

<Generation of comparison information by cooling management system 2>
FIG. 6 shows the generation of comparative information Qref in the cooling management system 2. In FIG. 6, the same parts as those in FIG. 2 are designated by the same reference numerals.
The comparative food Fr having the same attributes as the food F is used to generate the comparative information QRef. This comparative foodstuff Fr may be selected from the foodstuff F which is the estimation target of the internal temperature Ti. This comparative foodstuff Fr is set under the same conditions as the foodstuff F, and is cooled in the cooling cabinet 4.
In this example, as shown in FIG. 6, a plurality of comparative foodstuffs Fr1, Fr2, ..., Fr-N (hereinafter, simply referred to as "comparative foodstuff Fr") are installed, and the internal temperature Tir of each comparative foodstuff Fr is installed. 40-1, 40-2, ..., 40-N (hereinafter, simply referred to as "core temperature gauge 40") are individually installed in order to detect. Each core thermometer 40 inserts the contactor 42 into each comparative foodstuff Fr, measures the internal temperature Tir, and acquires the measured value information.
The camera 10 photographs each comparative foodstuff Fr and acquires appearance information from the comparative foodstuff Fr.
Each infrared camera 12 photographs the comparative foodstuff Fr and acquires the surface temperature information Qr of each comparative foodstuff Fr.
Then, in addition to the comparative food material information, the surface temperature information Qr, the internal temperature information, the appearance information, and the cooling time information acquired from the comparative food material Fr, the comparative information Qref including the internal temperature information of the cooling room 4 is generated. This comparison information Quref is stored in the storage unit 16 and written in the comparison information file 44 (FIG. 7).

<Comparison information file 44>
FIG. 7 shows an example of the comparison information file 44. The comparative food information unit 46, the surface temperature information unit 48, the internal temperature information unit 50, the appearance information unit 52, the cooling time information unit 54, the internal temperature information unit 56, and the cooling control information unit 58 are set in the comparison information file 44. Has been done.
The comparative food information unit 46 stores identification information for identifying the comparative food Fr. The identification information may be any of the information manually input by the administrator, the identification information obtained from the photographed image taken by the camera 10, and the identification information obtained from the photographed image taken by the camera 18 described above.
The surface temperature information unit 48 stores the surface temperature information Qr acquired by each infrared camera 12 and its transition information for each comparative foodstuff Fr in the cooling cabinet 4.
The internal temperature information unit 50 stores internal temperature information representing the internal temperature Tir actually measured by each core thermometer 40 for each comparative foodstuff Fr in the cooling cabinet 4.
The appearance information unit 52 stores appearance information representing the appearance form of each comparative foodstuff Fr in the refrigerator 4. This appearance information is, for example, the appearance information of each comparative foodstuff Fr specified from the image information obtained by the camera 10 or the camera 18.
The cooling time information unit 54 stores cooling time information indicating the cooling time of each comparative foodstuff Fr in the refrigerator 4 and its progress.
The internal temperature information unit 56 stores the internal temperature of the cooling chamber 4 that cools each comparative food Fr and the internal temperature information indicating the transition thereof.
The cooling control information unit 58 stores cooling control information for controlling the temperature inside the refrigerator 4 in the same manner as the cooling of the food material F. This cooling control information is generated by the processing unit 14, and is control information for allowing the internal temperature information estimated from the surface temperature information Qr of the comparative food material Fr to reach a predetermined target internal temperature.

<Comparison information QRef>
FIG. 8 shows the comparative information Quref. This comparative information QRf is composed of the surface temperature information QR associated with the internal temperature Tir of the comparative foodstuff Fr.
The comparative foodstuff Fr having the same attributes as the foodstuff F is cooled in the same manner as the foodstuff F, and the internal temperature Tir during this cooling is measured by the core thermometer 40. This internal temperature Tir decreases with the lapse of cooling time.
If the comparative foodstuff Fr is photographed with the infrared camera 12 at each measurement time of the internal temperature Tir, the surface temperature information Qr of the comparative foodstuff Fr can be obtained. In this example
Time point t1: Internal temperature Tir-1, surface temperature information QR-1
・ ・ ・ ・ ・ ・
Time point nt-2: Internal temperature Tir-n-2, surface temperature information QR-n-2
Time point tn-1: Internal temperature Tir-n-1, surface temperature information QR-n-1
Time point nt: Internal temperature Tirn, surface temperature information QR-n
Has been obtained. Surface temperature information Qr-1, ..., Qr-n-2, Qr-n-1, Qr-n are internal temperatures Tir-1, ..., Tir-n-2, Tir-n-1, It is related to Tir-n. Therefore, the surface temperature information Qr-1, ..., Qr-n-2, Qr-n-1, and Qr-n are the internal temperatures Tir-1, ..., Tir-n-2, Tir-n-1. , Constructs comparative information QR associated with Tyr-n.

<Estimation of internal temperature Ti of foodstuff F>
A of FIG. 9 shows the comparison information Qref described above, B of FIG. 9 shows the comparison between the comparison information Qref and the surface temperature information Qf of the foodstuff F, and C of FIG. 9 shows the foodstuff to be compared with the comparison information Qref. The surface temperature information Qf of F is shown.
Since the above-mentioned comparative information Qref shown in A of FIG. 9 is the same as that of FIG. 8, the description thereof will be omitted.
FIG. 9C is surface temperature information Qf acquired by the infrared camera 12 from the food material F being cooled. That is, the food material F was photographed and acquired by the infrared camera 12 at each measurement time of the internal temperature Ti described above. In this example
Time point t1: Surface temperature information of foodstuff F Qf-1
・ ・ ・ ・ ・ ・
Time point nt-2: Surface temperature information Qf-n-2
Time point tn-1: Surface temperature information Qf-n-1
Time point nt: Surface temperature information Qf-n
Has been obtained.

Therefore, as shown in B of FIG. 9, the surface temperature information Qf-1, ..., Qf-n- obtained from the food material F at each time point t1, ..., Tn-2, tn-1, tun. 2. Compare Qf-n-1, Qf-n with the comparative information Qref. As a result, the internal temperature Ti of the food material F is changed from the internal temperature Tir associated with the comparative information Quref in which the surface temperature information Qf-1, ..., Qf-n-2, Qf-n-1, and Qf-n match. Can be estimated. That is, if the internal temperature Tirn = 3 ° C., the comparison information QRf = QR-n. Therefore, if Qrn = Qf-n or Qrn≈Qf-n, the internal temperature of the food material F. It can be estimated that Ti = 3 ° C.
By using the estimated internal temperature Ti for the cooling control information of the cooler 4, the temperature inside the cooler 4 is controlled to the optimum cooling temperature for cooling the foodstuff F, and the foodstuff is set to the target cooling temperature. The internal temperature Ti of F can be reached or maintained.

<Cooling management 1>
FIG. 10 shows an example of cooling control 1 in which the horizontal axis represents the cooling time and the vertical axis represents the temperature. In FIG. 10, Txb shows the transition of the temperature inside the refrigerator 4, and Txi shows the transition of the internal temperature of the food material Fx being cooled.
Ingredient Fx is, for example, a cooked product that is heated to 75 ° C. and then cooled (refrigerated) to 3 ° C. That is, the cooling target temperature of the food material Fx is 3 ° C.
The internal temperature Txb of the cooling chamber 4 shows, for example, a transition from 35 ° C. to bring the food material Fx to 3 ° C.
As described above, by using the cooling control step described above, the internal temperature Txi estimated from the food material Fx is used for the cooling control information of the cooling cabinet 4, so that the internal temperature Txb of the cooling storage 4 can be used to cool the food material Fx. Can be controlled to the optimum cooling temperature for. In this case, if the target cooling temperature = 3 ° C., the internal temperature Txi of the food material Fx can reach and maintain Txi = 3 ° C.

<Cooling management 2>
FIG. 11 shows an example of cooling control 2 in which the horizontal axis represents the cooling time and the vertical axis represents the temperature. In FIG. 11, Tyb shows the transition of the temperature inside the refrigerator 4, and Tyi shows the transition of the internal temperature of the food material Fy during cooling.
The food material Fy is, for example, a cooked product that is heated to 80 ° C. and then cooled (frozen) to −20 ° C. That is, the cooling target temperature of the food material Fy is −20 ° C.
The internal temperature Tyb of the cooling chamber 4 shows, for example, a transition for bringing the food material Fy to −20 ° C.
In this way, by using the cooling control step described above, the internal temperature Ty estimated from the food material Fy is used for the cooling control information of the cooling chamber 4, and the internal temperature Tyb of the cooling storage 4 can be used to cool the food material Fy. Can be controlled to the optimum cooling temperature for. In this case, if the target cooling temperature = −20 ° C., the internal temperature Tyi of the food material Fy can reach and maintain Tyi = −20 ° C.

<Effect of the first embodiment>
According to this first embodiment, any of the following effects can be obtained.
(1) In a cooling management system including a blast chiller that cools the cooked food material F by rapid cooling, the internal temperature Ti of the food material F can be efficiently estimated without contact, and based on the estimation of the internal temperature Ti, the internal temperature Ti can be estimated efficiently. Optimal cooling management can be performed, such as controlling the temperature inside the cooling chamber 4 to reduce and maintain the food material F to a desired cooling temperature.
(2) Since the surface temperature information Qf during or after cooling is acquired from the food material F and the internal temperature Ti is estimated by comparing with the comparison information Qref obtained from the comparative food material Fr having the same attributes as the food material F, the internal temperature Ti of the food material F is estimated. Regardless of the appearance form, the internal temperature Ti can be estimated with high accuracy, and the hygiene management of the food material F can be realized.
(3) The temperature Tb inside the cooler can be controlled to a cooling state according to the amount of foodstuff Mf of the foodstuff F to be cooled.
(4) Compared to human temperature measurement, the burden on the operator can be reduced.
(5) The position of the food material F in the cooler 4 can be recognized, and the position information in the cooler 4 can be generated as presentation information together with the temperature information and the amount of food material information related to the food material information.

[Second Embodiment]
FIG. 12 shows a cooling management system 2 according to a second embodiment of the present invention. In FIG. 12, the same parts as those in FIG. 6 are designated by the same reference numerals. The configuration shown in FIG. 12 is an example, and the present invention is not limited to such a configuration.
The cooling management system 2 can realize the above-mentioned cooling management method or program by information processing by a computer.

A computer having a communication function is used for the cooling management system 2. An internal temperature sensor 60 for detecting the internal temperature is installed in the cooling chamber 4. The detected temperature of the internal temperature sensor 60 is taken into the processing unit 14 of the control unit 6.
In this embodiment, the control unit 6 is provided with a timer 62, a communication unit 64, an operation input unit 66, and an information presentation unit 68 in addition to the processing unit 14 and the storage unit 16. The processing unit 14 includes a processor 70 and an input / output unit (I / O) 72.
The processing unit 14 executes information processing by various programs such as a cooling management program by the OS (Operating System) stored in the storage unit 16. The storage unit 16 includes storage elements such as a ROM (Read-Only Memory) and a RAM (Random-Access Memory), and includes various data such as an OS and a cooling management program, a cooling information file 22 (FIG. 4), and a comparison information file 44. Various data such as (FIG. 7) and cooling management file 74 (FIG. 13) are stored.
The timer 62 is used for timing the cooling time, and this timing information is taken into the processing unit 14. It is used for cooling control of the cooling cabinet 4.
The communication unit 64 is used for communication with a management server or an administrator terminal that controls the cooling management system 2.
The operation input unit 66 is used for inputting identification information of the food material F and the comparative food material Fr, inputting food material amount information, and the like. The operation input unit 66 includes a keyboard, a barcode reader, a mouse, an information terminal connected to the I / O 72, and a touch panel used for information input. The touch panel may be installed on the display screen of the information presentation unit 68.
The information presenting unit 68 is provided with, for example, an LCD (Liquid Crystal Display) and is used for presenting information such as the cooling information and the comparison information Quref described above.
The processor 70 is a central functional unit of the processing unit 14, executes various programs such as a cooling management program, and controls the cooling of the cooling cabinet 4.
The I / O 72 is used for capturing the imaging information of the cameras 10 and 18, the surface temperature information captured by the infrared camera 12, the detection temperature of the internal temperature sensor 60, and the like.

<Information processing of processing unit 14>
For information processing of the processing unit 14, as described above in the cooling management method and the like,
a) Execution of the cooling control program b) Generation of control information for cooling the food material F c) Acquisition of surface temperature information Qf during or after cooling from the food material F d) Estimation of the internal temperature Ti of the food material F by the surface temperature information Qf e) Estimate the internal temperature Ti of the food material F by comparing the comparative information Qref associated with the internal temperature Ti of the food material F and the surface temperature information Qf of the food material F f) Cool the comparative food material Fr having the same attributes as the food material F. Generation of control information g) Generation of comparative information Qref related to the internal temperature Tir of the comparative food material F during or after cooling h) Received information taken by the infrared camera 12 of the food material F during cooling or after cooling, and the surface Generation of temperature information Qf i) Generation of comparative information Qref by receiving information taken by the infrared camera 12 of the comparative food material F during or after cooling j) Acquisition of position information of food material F or comparative food material F k) Internal temperature Ti, Generation of presentation information including any or two or more of cooling time and cooling temperature l) Presentation by information presentation unit 68 of presentation information m) Control information for controlling the cooling time or cooling temperature of the food material F according to the internal temperature Ti. Generation n) Control of the temperature inside the refrigerator by the cooling drive unit 5 using the control information is included.

<Cooling management file 74>
FIG. 13 shows the cooling management file 74. The cooling management file 74 is created for each food material F together with the cooling information file 22 (FIG. 4) and the comparison information file 44 (FIG. 7) described above.
The cooling management file 74 includes a food material information unit 76, a position information unit 78, a food material amount information unit 80, a surface temperature information unit 82, an internal temperature information unit 84, a cooling time information unit 86, an appearance information unit 88, and an internal temperature. The information unit 90, the comparison information unit 92, the cooling control information unit 94, and the determination information unit 96 are set.
The food material information unit 76 stores food material information representing the food material F. This food material information is identification information, attribute information, etc. for identifying the food material F. The identification information and the attribute information may be specified by the shooting information of the cameras 10 and 18, or may be specified by the human input information of the operation input unit 66. The position information unit 78 stores the position information of the food material F in the cooling chamber 4. This position information is information representing the position of the food material F specified from the shooting information of the cameras 10 and 18.

The food material amount information unit 80 stores food material amount information indicating the amount of food material F in the refrigerator 4. This food material amount information is the measurement information of the food material F specified by the shooting information of the cameras 10 and 18. The surface temperature information unit 82 stores the surface temperature information Qf of the food material F detected by the image taken by the infrared camera 12. The internal temperature information unit 84 stores internal temperature information representing the internal temperature Ti estimated by comparing the surface temperature information Qf of the food material F with the comparison information Qref.
The cooling time information unit 86 stores cooling time information representing the cooling time of the food material F. The appearance information unit 88 stores the appearance information of the food material F specified by the images taken by the cameras 10 and 18. The internal temperature information unit 90 stores the internal temperature information measured by the internal temperature sensor 60. The comparison information unit 92 stores the comparison information Qref acquired from the comparison food Fr. The cooling control information unit 94 stores the cooling control information of the refrigerator 4. The determination information unit 96 stores, for example, determination result information which is a comparison result between the target cooling temperature of the food material F and the current cooling temperature.

<Information presentation by information presentation unit 68>
FIG. 14 shows information presentation by the information presentation unit 68. The information presenting unit 68 is presented with cooling management information of the food material F during or after cooling. For example, the LCD display screen 98 of the information presentation unit 68 presents the table information presentation unit 100 and the temperature transition information presentation unit 102. The table information stored in the cooling management file 74 described above may be presented to the table information presentation unit 100.
The temperature transition information presenting unit 102 may present the transitions of the internal temperature Ti and the internal temperature Tb (for example, FIGS. 10 and 11) as the cooling control information of the cooling cabinet 4.
Regarding the presentation of this information, if the cooling management file 74 is presented, it is possible to present all the management information of the food material F, for example, information including the internal temperature Ti, the cooling time, and the cooling temperature. For this information presentation, any or two or more of the internal temperature Ti, the cooling time, and the cooling temperature may be selectively displayed. In this information presentation, updated information may be performed in chronological order with respect to the information that changes with the passage of time.

<Generation of comparative information QRef>
FIG. 15 shows the generation sequence of the comparative information Qref of the food material F.
To generate this comparative information Qref, the cooler 4 used for cooling the foodstuff F is used, the same cooling conditions are set, and the comparative foodstuff Fr having the same attributes as the foodstuff F is used. The comparative foodstuff Fr may be selected from the foodstuffs F to be cooled and used as the comparative foodstuff Fr.
The target internal temperature Tir of the comparative food Fr and the internal temperature Tb of the cooling chamber 4 are set in the processing unit 14.
After the initial setting, the processing unit 14 specifies the comparative foodstuff Fr (S301). This comparative foodstuff Fr is housed in the cool box 4, and the camera 10 is instructed to take a picture (S302). The camera 10 photographs the comparative food material Fr (S303), and the processing unit 14 receives the photographed image from the camera 10 and acquires the position information of the food material F (S304).
The processing unit 14 instructs the cooler 4 to cool and also instructs the timer 62 to start timing (S305). The refrigerator 4 receives a cooling instruction and starts cooling the comparative foodstuff Fr (S306). At the same time, the timer 62 starts timing the comparative food Fr (S307).

The processing unit 14 instructs the core temperature gauge 40 to measure the internal temperature Tir (S308). The core thermometer 40 measures the internal temperature Tir of the comparative foodstuff Fr (S309), and the processing unit 14 acquires the internal temperature Tir (S310).
At the same time as the measurement of the internal temperature Tir, the processing unit 14 instructs the infrared camera 12 to take a picture (S311). The infrared camera 12 photographs the comparative food Fr (S312), the processing unit 14 acquires image information from the infrared camera 12, and acquires the surface temperature information Qr of the comparative food Fr (S313). The processing unit 14 acquires the image information received from the infrared camera 12, and uses this as the surface temperature information QR.
The processing unit 14 acquires timekeeping information from the timer 62 and monitors the cooling time of the comparative foodstuff Fr (S314).
The processing unit 14 monitors the internal temperature Tir of the comparative foodstuff Fr based on the measured value of the core thermometer 40, and determines whether or not the internal temperature Tir has reached the target cooling temperature (S315). The processing unit 14 continues cooling until the internal temperature Tir reaches the target cooling temperature (NO in S315).

When the internal temperature Tir reaches the target cooling temperature (YES in S315), the processing unit 14 instructs the cooler 4 to end the cooling and also instructs the timer 62 to end the timekeeping (S316).
Upon receiving an instruction from the processing unit 14, the cooler 4 finishes cooling the comparative foodstuff Fr (S317), and the timer 62 finishes the timekeeping (S318).
Then, the processing unit 14 generates the comparison information QR from the internal temperature Tir obtained from the comparison food Fr and the surface temperature information QR (S319), and creates or updates the comparison information file 44 (FIG. 7) (S320).

<Estimation of internal temperature Ti of food material F and temperature control inside the refrigerator>
FIG. 16 shows a sequence of estimating the internal temperature Ti of the food material F and controlling the temperature inside the refrigerator.
In estimating the internal temperature Ti of the food material F, the target internal temperature Ti of the food material F and the internal temperature Tb of the cooling chamber 4 are set in the processing unit 14.
After the initial setting, the processing unit 14 specifies the food material F (S401) and specifies the comparison information Queue (S402). The food material F is housed in the cool box 4, and the processing unit 14 instructs the cameras 10 and 18 to take a picture (S403). The cameras 10 and 18 photograph the comparative food material Fr (S404), and the processing unit 14 receives the photographed images from the cameras 10 and 18 and acquires the food material information, the position information, and the food material amount information representing the food material F (S405).
The processing unit 14 instructs the cooler 4 to cool and also instructs the timer 62 to start timing (S406).
The refrigerator 4 receives a cooling instruction and starts cooling the food material F (S407). At the same time, the timer 62 starts timing the food material F (S408).

The processing unit 14 acquires timekeeping information from the timer 62 and monitors the cooling time of the food material F (S409).
The processing unit 14 instructs the infrared camera 12 to take a picture (S410). The infrared camera 12 photographs the foodstuff F (S411).
The processing unit 14 receives image information from the infrared camera 12 and acquires the surface temperature information Qf of the food material F from this image information (S412). The processing unit 14 uses the image information received from the infrared camera 12 as the surface temperature information Qf of the food material F or the comparative food material Fr.
The processing unit 14 makes a comparison determination between the surface temperature information Qf of the food material F and the comparison information Qref (S413), and estimates the internal temperature Ti of the food material F (S414).

The processing unit 14 determines whether the internal temperature Ti has reached the target cooling temperature (S415). The processing unit 14 continues cooling until the internal temperature Ti reaches the target cooling temperature (NO in S415). As a result, the temperature inside the refrigerator Tb is controlled. When the internal temperature Ti reaches the target cooling temperature (YES in S415), the processing unit 14 instructs the cooler 4 to end the cooling and also instructs the timer 62 to end the timekeeping (S416).
The cooler 4 receives an instruction from the processing unit 14 and finishes cooling the food material F (S417), and the timer 62 finishes timing (S418).
The processing unit 14 instructs the information presenting unit 68 to present the temperature information including the internal temperature Ti (S419), and the information presenting unit 68 presents the information (S420).

<Effect of the second embodiment>
According to this second embodiment, any of the following effects can be obtained.
(1) The same effect as that of the first embodiment can be obtained, and the internal temperature Tb can be controlled based on the estimation of the internal temperature Ti of the food material F.
(2) It is possible to grasp the position information of the food material F in which the internal temperature Ti is estimated and the position in the refrigerator, and present this as presentation information.
(3) It is possible to reduce the human load in the cooling management of foodstuff F and realize a highly convenient cooling management system.

[Third Embodiment]
FIG. 17 shows the cooling device 104 according to the third embodiment. In FIG. 17, the same parts as those in FIG. 12 are designated by the same reference numerals.
The cooling device 104 is provided with a device housing 106, and is equipped with the above-mentioned cooling management system 2. It controls the internal temperature Tb degree in the cooling chamber 4 together with the estimation processing of the internal temperature Ti of the food material F, and the food material. The internal temperature Ti of F can reach the target cooling temperature. A door 108 is openably and closably attached to the front side of the device housing 106, and by opening the door 108, the food material F can be loaded and unloaded into the cooling chamber 4 described above. The information presenting unit 68 and the operation input unit 66 described above are installed on the door 108, and various information including the internal temperature Ti of the food material F can be presented and cooling conditions can be input from the operation input unit 66. ..
Since the configuration and function of the cooling management system 2 mounted on the cooling device 104 are described in the second embodiment, the description thereof will be omitted.

<Effect of the third embodiment>
According to this third embodiment, any of the following effects can be obtained.
(1) According to this embodiment, in the cooling device 104, the food material F can be cooled, the internal temperature Ti can be estimated, and the internal temperature Ti can reach the target cooling temperature.
(2) According to the cooling device 104, the same effects as those of the first and second embodiments can be obtained by the cooling management system and the program described above.
(3) The internal temperature Ti of the food material F to be cooled by the cooling device 104 can be estimated by non-contact, and food safety can be enhanced.

[Other Embodiments]
The above embodiment includes the following variations.
(1) The temperature of the food material F may be estimated not only during cooling but also by using the surface temperature information Qf after cooling to estimate the internal temperature Ti.
(2) The comparative foodstuff Fr is selected from the foodstuff F as an example, but this may be used for the comparison information Qref of the comparative foodstuff Fr by measuring the internal temperature Ti of the specific foodstuff F and the surface temperature information Qf.
(3) Surface temperature information Qf in the cooling information file 22 (FIG. 4), surface temperature information Qr in the comparison information file 44 (FIG. 7), surface temperature information Qf in the cooling management file 74 (FIG. 13), comparison information. As the Qref, the image itself acquired by the infrared camera 12 may be used.
(4) In the above embodiment, the blast chiller is illustrated as an example of the cooling device and the cooling management system, but the present invention may be any device or system that controls the cooling of the food material F, and the blast chiller or the shock freezer may be used. Not limited to.
(5) In the above embodiment, the position of the food material F is detected or determined by photographing the cameras 10 and 18, but a position sensor may be provided instead of the cameras 10 and 18.
(6) In order to acquire the foodstuff amount information, a weighing means such as a load cell may be used in combination, and the foodstuff amount information may be specified by associating the foodstuff information with the weight information.
As described above, the most preferable embodiment of the present invention has been described. The present invention is not limited to the above description. It goes without saying that various modifications and changes can be made by those skilled in the art based on the gist of the invention described in the claims or disclosed in the form for carrying out the invention. Needless to say, such modifications and modifications are included in the scope of the present invention.

According to the present invention, the internal temperature Ti of the food material F can be estimated non-contactly from the surface temperature information of the food material F to be cooled, and the cooling temperature of the cooler is controlled by using this internal temperature information as control information. It is possible to realize the cooling control of the food material F and the high quality hygiene management.

2 Cooling control system 4 Cooler F Ingredients Fr, Fr1, Fr2, ..., FrN Comparative ingredients Qf, Qf-1, ..., Qf-n-2, Qf-n-1, Qf-n Surface temperature information Qr, Qr-1, ..., Qr-n-2, Qr-n-1, Qr-n Surface temperature information Ti, Txi, Tii, Tir, Tir-1, ..., Tir-n-2, Tir-n-1, Tir-n Internal temperature Tb, Txb, Tyb Internal temperature QRef Comparison information 5 Cooling drive unit 6 Control unit 8, 8-1, 8-2, 8-3, ..., 8-N Food container 10, 10-1, 10-2, 10-3, ..., 10-N camera 12, 12-1, 12-2, 12-3, ..., 12-N infrared camera 14 processing 16 Storage unit 18 Camera 20 Open / close unit 22 Cooling information file 24 Food material information unit 26 Position information unit 28 Food material amount information unit 30 Surface temperature information unit 32 Internal temperature information unit 34 Cooling time information unit 36 Appearance information unit 38 Interior temperature information Part 39 Cooling control information part 40, 40-1, 40-2, ... Core temperature gauge 42 Contact 44 Comparison information file 46 Comparison food information part 48 Surface temperature information part 50 Internal temperature information part 52 Appearance information part 54 Cooling Time information unit 56 Internal temperature information unit 58 Cooling control information unit 60 Internal temperature sensor 62 Timer 64 Communication unit 66 Operation input unit 68 Information presentation unit 70 Processor 72 Input / output unit (I / O)
74 Cooling management file 76 Food information unit 78 Location information unit 80 Food quantity information unit 82 Surface temperature information unit 84 Internal temperature information unit 86 Cooling time information unit 88 Appearance information unit 90 Interior temperature information unit 92 Comparison information unit 94 Cooling control information Part 96 Judgment information part 98 Display screen 100 Table information presentation part 102 Temperature transition information presentation part 104 Cooling equipment 106 Equipment housing 108 Doors

Claims (24)

The process of cooling the ingredients in the cooler,
A step of acquiring the temperature information of the food material and controlling the temperature inside the cooler based on the temperature information.
A cooling management method characterized by including. Further, a step of acquiring the surface temperature information of the food material as the temperature information, and
A step of estimating the internal temperature of the food material from the surface temperature information, and
A step of controlling the temperature inside the refrigerator based on the internal temperature information, and
The cooling control method according to claim 1, wherein the cooling control method comprises. Further, a process of acquiring information on the amount of ingredients of the ingredients put into the cooler, and
A step of controlling the temperature inside the cooler according to the amount of foodstuff information, and
The cooling control method according to claim 1 or 2, wherein the cooling control method comprises. Further, a process of acquiring the cooling time information of the foodstuff and
A step of controlling the temperature inside the refrigerator or controlling the cooling operation of the cooler according to the cooling time information.
The cooling management method according to any one of claims 1 to 3, wherein the cooling control method comprises. Further, a step of acquiring the position information of the foodstuff in the cooler and
The process of generating the internal temperature information of the food material related to the position information, and
The cooling management method according to any one of claims 1 to 4, wherein the cooling control method comprises. Further, any one or more of the food material information, the food material amount information, the surface temperature information, the internal temperature information, the temperature information inside the cooler, the cooling time information or the position information of the foodstuff is acquired, and any one of them is obtained. The cooling control method according to any one of claims 1 to 5, further comprising a step of presenting two or more. With a cooler
A temperature information acquisition unit that acquires temperature information of foodstuffs to be cooled in the cooler,
A control unit that controls the temperature inside the cooler according to the temperature information,
A cooling management system characterized by being equipped with. Further, a surface temperature information acquisition unit that acquires surface temperature information of the foodstuff as the temperature information is provided, the control unit estimates the internal temperature of the foodstuff from the surface temperature information, and the internal temperature of the refrigerator is based on the internal temperature information. The cooling management system according to claim 7, wherein the temperature is controlled. Further, it is provided with a food material amount information acquisition unit that acquires food material amount information of the food material put into the cooler, and the control unit controls the temperature inside the cooler according to the food material amount information. The cooling management system according to claim 7 or 8. Further, claim 7 is characterized in that the control unit acquires cooling time information of the foodstuff and controls the temperature inside the refrigerator or controls the cooling operation of the cooling chamber according to the cooling time information. The cooling management system according to any one of claims 9. Further, claim 7 is characterized in that a position information acquisition unit for acquiring the position information of the foodstuff in the cooler is provided, and the control unit generates internal temperature information of the foodstuff related to the position information. The cooling management system according to any one of claims 10. Further, any one or more of the food material information, the food material amount information, the surface temperature information, the internal temperature information, the temperature information inside the cooler, the cooling time information or the position information of the foodstuff is acquired, and any one of them is obtained. The cooling management system according to any one of claims 7 to 11, further comprising an information presenting unit that presents two or more. It ’s a program that you want your computer to run.
A function to generate cooling control information for the cooler that cools the ingredients,
A function of acquiring temperature information of the foodstuff and controlling the temperature inside the cooler based on the temperature information.
A program for causing the computer to execute. Further, a function of acquiring surface temperature information of the food material as the temperature information, and
A function of estimating the internal temperature of the food material from the surface temperature information, and
A function of generating control information for controlling the temperature inside the refrigerator based on the internal temperature information, and
The program according to claim 13, wherein the computer is used to execute the program. Further, a function of acquiring information on the amount of foodstuffs put into the cooler and
A function of generating control information for controlling the temperature inside the cooler according to the amount of foodstuff information, and
The program according to claim 13 or 14, for causing the computer to execute the program. Furthermore, a function to acquire cooling time information of the foodstuff and
A function of controlling the temperature inside the refrigerator or generating control information for controlling the cooling operation of the cooler according to the cooling time information.
The program according to any one of claims 13 to 15, for causing the computer to execute the program. Further, a function of acquiring the position information of the foodstuff in the cooler and
A function to generate internal temperature information of the foodstuff related to the position information, and
The program according to any one of claims 13 to 16, for causing the computer to execute the program. Further, any one or more of the food material information, the food material amount information, the surface temperature information, the internal temperature information, the temperature information inside the cooler, the cooling time information or the position information of the foodstuff is acquired, and any one of them is obtained. The program according to any one of claims 13 to 17, for causing the computer to execute a function for generating presentation information presenting two or more. With a cooler
A temperature information acquisition unit that acquires temperature information of foodstuffs to be cooled in the cooler,
A control unit that controls the temperature inside the cooler according to the temperature information,
A device characterized by being equipped with. Further, a surface temperature information acquisition unit that acquires surface temperature information of the foodstuff as the temperature information is provided, the control unit estimates the internal temperature of the foodstuff from the surface temperature information, and the internal temperature of the refrigerator is based on the internal temperature information. 19. The device according to claim 19, wherein the device is controlled. Further, it is provided with a food material amount information acquisition unit that acquires food material amount information of the food material put into the cooler, and the control unit controls the temperature inside the cooler according to the food material amount information. The device according to claim 19 or 20. Further, claim 19 is characterized in that the control unit acquires cooling time information of the foodstuff, controls the temperature inside the refrigerator, or controls the cooling operation of the cooling chamber according to the cooling time information. The device according to any one of claims 21. Further, claim 19 is characterized in that a position information acquisition unit for acquiring the position information of the foodstuff in the cooler is provided, and the control unit generates internal temperature information of the foodstuff related to the position information. The device according to any one of claims 22. Further, any one or more of the food material information, the food material amount information, the surface temperature information, the internal temperature information, the temperature information inside the cooler, the cooling time information or the position information of the foodstuff is acquired, and any one of them is obtained. The device according to any one of claims 19 to 23, further comprising an information presenting unit that presents two or more.

Images