TWM569478U - Fresh-keeping monitoring system for foods - Google Patents

Abstract

A fresh-keeping monitoring system for foods, which comprises a low-temperature display cabinet, a point of sale terminal, and a server that are connected via a network communication. During food preservation process, the server can confirm whether the storage condition required for a food is the same as the storage condition of the low-temperature display cabinet which the food is stored. The server can further monitor whether the low-temperature display cabinet is operating normally, and shorten the shelf life of the food when abnormal conditions occur. The server can also periodically check for any expired food and notify the point of sale terminal.

Description

Food preservation monitoring system

The present invention relates to a monitoring system, and more particularly to a freshness monitoring system capable of monitoring a food preservation environment and a shelf life.

Fresh foods, dairy products, fruits and vegetables, etc., which are required to be refrigerated, must be kept at the time of sale (eg temperature range) and shelf life to ensure the safety of food consumed by consumers.

Traditionally, different types of foods have been placed in low temperature display cabinets with different temperature settings to ensure their storage conditions. However, it is possible that the food is placed in the wrong low temperature display cabinet due to human error (the temperature setting range does not meet the storage conditions of the food), or the consumer takes the food out of the low temperature display cabinet when selecting the food. At the checkout, the food was returned, but the wrong low temperature display cabinet was returned, or the temperature in the low temperature display cabinet did not reach the set temperature range due to malfunction of the low temperature display cabinet or human error setting. All of the above reasons will cause the food to be stored under the correct storage conditions, so that the food is spoiled or actually shortens the shelf life of the food, causing food safety problems.

In addition, foods in the low temperature display cabinet that exceed the shelf life must be manually checked from all the foods in the low temperature display cabinet to see if they have expired. This method of overdue inspection not only consumes manpower and time, but also may cause the food exceeding the shelf life to remain in the display case due to human error. Once the consumer buys the food without inspection, it will lead to food safety problems and loss of goodwill.

In view of this, it is necessary to provide a food freshness monitoring system, which can confirm the storage conditions of the low temperature display cabinet for food storage, and simultaneously monitor the operation state of the low temperature display cabinet and the shelf life of the food. Further, when an abnormal condition occurs in the low temperature display cabinet, the shelf life of the food stored therein is adjusted to ensure food safety.

The present invention provides a freshness monitoring system for monitoring at least one food product, characterized in that the system comprises: at least one electronic label disposed on a package of each food; at least one low temperature display cabinet comprising: a communication unit, including identification a reader, electrically connected to the communication unit, the reader is configured to read the tag code of the electronic tag when the electronic tag is detected; and a server to communicate with the low temperature display cabinet a unit communication connection, the server includes a food database for storing an identification code and a storage condition of each food, and a low temperature display cabinet database for storing an identification code of at least one low temperature display cabinet and a storage condition, wherein the reading The extractor is further configured to upload the read tag code of the electronic tag to the server through the communication unit, and the server is further configured to: after receiving the tag code of the electronic tag, use the identifier of the communication unit as The identification code of the low temperature display cabinet, searching for the low temperature display cabinet database, obtaining the storage condition of the low temperature display cabinet, and using the electronic standard The tag code is used as an identification code of the food attached to the electronic tag, and the food database is searched for, the storage condition of the attached food is obtained, and it is determined whether the storage condition of the low temperature display cabinet matches the storage condition of the attached food, and if it is determined The storage conditions of the low temperature display cabinet do not match the storage conditions of the attached food, and a warning is issued.

The present invention also provides a freshness monitoring system, comprising: a low temperature display cabinet for storing at least one food, the low temperature display cabinet comprises a communication unit, and a sensing device is electrically connected to the communication unit for measuring The environmental parameter value of the low temperature display cabinet; and a server, and the low temperature display cabinet is communicatively connected via the communication unit, the server includes a database for storing the storage condition of the low temperature display cabinet and the shelf life of the food product, The server is configured to read the measurement data of the sensing device every first time interval, and the server is further configured to: after receiving the measurement data, save the low temperature display cabinet according to the measurement data and the data storage The condition determines whether the operation state of the low temperature display cabinet is abnormal, and when the operation condition is abnormal, the abnormal temperature and the current time are recorded.

The present invention also provides a freshness monitoring system for monitoring at least one food product, the system comprising: an electronic label disposed on the package of the food, and using the label code of the electronic label as the identification code of the food; The server includes a database for storing an identification code and a storage period of each food, and the server is configured to check whether there is a data column in the database whose storage period has expired at every predetermined time interval, and if so, Then a warning is sent.

The creation also provides a freshness monitoring system for monitoring at least one food product, the system comprising: an electronic label disposed on the food packaging; a server comprising a database for storing foods whose shelf life has not expired An identification code; and a point-of-sale terminal, in communication with the server, the point-of-sale terminal includes a reader, wherein the reader is configured to read the tag code of the electronic tag when the electronic tag is detected, Uploading, by the point-of-sale terminal, the tag code of the electronic tag as the identification code of the food to the server, and after receiving the identification code of the food, the server searches the database, and determines that the food is expired. If it has expired, the point-of-sale terminal is notified.

With the above-mentioned freshness monitoring system, it is possible to monitor the storage conditions of the low temperature display cabinet and monitor the shelf life of the food, and to notify the company when any abnormal conditions occur. When the storage condition of the low temperature display cabinet is abnormal, the shelf life of the food can be updated according to the abnormal condition, and the food preservation period is controlled at the point of sale terminal to prevent the sale of the expired food to ensure food safety.

Please refer to FIG. 1 , which is a structural diagram of the fresh food monitoring system 100 for food according to an embodiment of the present invention. The freshness monitoring system 100 includes a low temperature display cabinet 110, a server 120, and a point of sale (POS) terminal 130 that are bidirectionally connected via the network 140. The network 140 may be a local area network (LAN), a wide area network (WAN), and a combination such as the Internet. In one embodiment, the low temperature display cabinet 110, the server 120, and the POS terminal 130 may be erected in a retail store that directly sells food to consumers, such as a large store, a supermarket, and a convenience store. In another embodiment, the server 120 may be located in a different geographical environment from the low temperature display cabinet 110 and the POS terminal 130. For example, the manager of the chain store may have multiple links to the server 120 via the network 140. In the store, each of the stores is provided with the above-described low temperature display cabinet 110 and the above POS terminal 130.

The low temperature display cabinet 110 includes a reader 112, a sensing device 114, and a communication unit 116. The reader 112 is configured to perform wireless communication with an electronic tag. The electronic tag can enter the sensing area of the reader 112, and the reader 112 can interpret the data stored in the electronic tag. The sensing device 114 is configured to periodically measure environmental parameter values such as temperature and humidity in the low temperature display cabinet 110. The sensing device 114 can be placed at various different locations in the internal space of the low temperature display cabinet 110. The number of the sensing devices 114 can also be set according to actual needs. In an embodiment, the sensing device 114 can be placed in the low temperature display cabinet 110 in an independent manner to measure environmental parameters of different spaces inside the low temperature display cabinet 110. In another embodiment, the sensing device 114 can also be placed in contact with food, for example, the sensing device 114 is fixed to a package, container or tray of food, etc., to measure local environmental parameters around the food. . The reader 112 and the sensing device 114 are coupled to the network 140 via the communication unit 116 to perform bidirectional communication with the server 120. In an embodiment, the reader 112, the sensing device 114, and the communication unit 116 may be individual independent devices that are directly or indirectly electrically connected to each other. In another embodiment, the reader 112, the sensing device 114, and the communication unit 116 described above may also be integrated into one hardware device. The server 120 described above includes a repository 122 that can be represented as one or more computer systems that perform one or more processes consistent with certain embodiments of the present authoring. The POS terminal 130 includes a reader 132 that can directly read the information stored in the electronic tag of the food when the food is sold.

The specific workflow of the above fresh-keeping monitoring system 100 is as follows:

(1) Data filing

In the initial setting of the low temperature display cabinet 110, the unique identification code (GW_ID) of the communication unit 116 is first obtained. The communication unit 116 may use a media access control address (MAC Address), a network address (IP Address), or any message that can uniquely identify the communication unit 116 as the GW_ID of the communication unit 116. Next, the initial setting of the freshness preservation temperature of the low temperature display cabinet 110 is performed, and the low temperature display cabinet 110 is built in the above-mentioned database 112. Please refer to FIG. 2 , which illustrates a filing process 200 of the above-described low temperature display cabinet 110 in an embodiment. First, the freshness temperature of the above-described low temperature display cabinet 110 is set (block 210). Among them, the preservation temperature can be set according to the storage conditions of different food categories. In one embodiment, the freshness preservation temperature can be mechanically set by a staff member of the place where the low temperature display cabinet 110 is placed, via a button or a knob provided on the outer casing of the low temperature display cabinet 110. In another embodiment, the software executed in the server 120 may be configured to perform temperature control of the low temperature display cabinet 110 via the network 140 to issue a temperature setting command. In another embodiment, the software executed in the communication unit 116 may be directly used to perform temperature control of the low temperature display cabinet 110. After the setting of the fresh-keeping temperature of the low temperature display cabinet is completed, the storage condition of the low temperature display cabinet 110 is recorded in the above-mentioned database 122 of the server 120 together with the GW_ID of the communication unit 116 installed in the low temperature display cabinet 110. And stored as a display cabinet database 300 (block 220) (please also refer to Figure 3). If the preserving temperature of the low temperature display cabinet 110 is mechanically set, the storage condition of the low temperature display cabinet 110 and the corresponding GW_ID can be manually stored in the display cabinet database 300 by the staff; if the low temperature display cabinet 110 is kept fresh The temperature is set by the software, and the storage unit 116 actively uploads the storage condition and the GW_ID of the low temperature display cabinet 110 to the server 120. Once the preservation temperature setting of the low temperature display cabinet 110 is completed, it is still necessary to judge from time to time whether the storage condition of the low temperature display cabinet 110 needs to be changed (decision block 230). The factors that may need to be changed to the storage conditions of the low temperature display cabinet 110 include: the food category stored in the low temperature display cabinet 110 has been changed, and the power consumed during the operation of the low temperature display cabinet 110 is saved, depending on the atmospheric temperature and the indoor temperature, moderately The fresh-keeping temperature setting of the above-described low temperature display cabinet 110 is adjusted. If the result of the determination in block 230 is changed, the storage condition of the low temperature display cabinet 110 is changed, and then the block 210 is returned to set the freshness temperature of the low temperature display cabinet 110; if the storage of the low temperature display cabinet 110 is not required at this time Conditions, continue to determine whether there is a need to change the storage conditions.

Please refer to FIG. 3 , which is a schematic structural diagram of the display cabinet database 300 according to an embodiment of the present invention. The display cabinet database 300 includes a GW_ID 310 for uniquely identifying the identification code of the communication unit 116. Since the communication unit 116 is installed in the low temperature display cabinet 110, the GW_ID of the communication unit 116 and the low temperature display. The cabinet 110 has a one-to-one correspondence, and can also be used to uniquely identify the low temperature display cabinet 110; the storage condition 320 is used to indicate the current storage condition setting of the low temperature display cabinet 110. In an embodiment, each of the different The storage conditions can be represented by different codes, each of which has its corresponding temperature and humidity conditions. For example, A stands for fruits and vegetables, and the storage conditions are temperature 4oC, humidity 40%; B stands for meat, storage condition is temperature -1 oC; abnormal record 330 is used to record abnormal conditions and abnormal conditions of the above-mentioned low temperature display cabinet 110 And the position 340 is used to indicate the location information of the low temperature display cabinet 110. The location 340 can be used to display the location information of the low temperature display cabinet 110 when the freshness monitoring system 100 issues a warning, so that the staff can find the problem display cabinet and the food stored in the display cabinet. In an embodiment, the location 340 is an optional field, and the location-related information can be manually input by the administrator of the freshness monitoring system 100 or the staff of the location of the low temperature display cabinet 110. FIG. 3 is further illustrated by two data columns as an example of the storage data of the display cabinet database 300. The first data column is used to indicate the low temperature of the communication unit placed in the C8 area on the first floor and equipped with the GW_ID of 1111. The display cabinet, the storage condition of the low temperature display cabinet is currently set to fruits and vegetables, the temperature is 4 oC, the humidity is 40%; the second data column is used to indicate the low temperature of the communication unit placed on the 2nd floor A6 area and equipped with GW_ID 1122. The display cabinet, the storage condition of the low temperature display cabinet is currently set to meat, temperature -1 oC.

Please refer to FIG. 4, which illustrates a food stalling process 400 in an embodiment of the present invention. In the freshness monitoring system 100 described above, each monitored food item is required to have a unique identification code (F_ID) that identifies the food item (block 410). In one embodiment, an electronic tag can be attached to the package of each food product such that the electronic tag coexists with the food product and the identification code of the electronic tag is used as the F_ID of the food product. The electronic tag may be a bar code tag, a radio frequency identification (RFID) tag, or a Near-Field Communication (NFC) tag. In another embodiment, the electronic tag can also be coupled to a package of food or food in any other suitable manner. Block 420, storing the identification code of the electronic tag as the F_ID of the food, together with the storage condition and the retention period, and the like, to a food database 500 in the database 122 of the server 120 (as shown in FIG. 5). . In an embodiment, when the worker purchases the product, the handheld reader, for example, a mobile phone, reads the related information in the electronic tag of the food, obtains the F_ID of the food, uploads it to the server 120, and manually The storage condition and the storage period of the food are input in the manner, and the food is archived in the food database 500 described above. In another embodiment, the information such as the F_ID 510, the saving condition 520, and the retention period 530 may be stored in an electronic tag of the food. When the worker purchases the product, the electronic tag of the food is read by the handheld reader. The related information is uploaded to the server 120 and the food is archived in the food database 500.

Referring to FIG. 5, it is a schematic structural diagram of the above-mentioned food database 500 in an embodiment of the present invention. The food database 500 includes: an F_ID 510, an identification code for uniquely identifying the food; a storage condition 520 for recording a storage condition corresponding to the food category to which the food belongs; and a storage period 530 for recording the shelf life of the food; GW_ID 540 is used to record the communication unit GW_ID of the low temperature display cabinet in which the food is stored. FIG. 5 is further illustrated by two data columns as an example of the storage data of the food database 500. The first data column is used to indicate a food having an F_ID of a888, and the food is stored under the condition of fruits and vegetables, and the temperature is 4 oC. The humidity is 40%, and the storage period is May 10, 2018. The second data is used to indicate the food with F_ID of b999. The food is stored under the condition of meat, temperature -1 oC, and the shelf life is June 2018. day.

(2) food into the cabinet display

Referring to FIG. 6, a process flow 600 for placing foodstuffs into the above-described low temperature display cabinet 110 in an embodiment of the present invention is shown.

At block 610, the food product is placed in the low temperature display cabinet 110. The main body performing the action may be a staff member at the place where the low temperature display cabinet 110 is placed; or may be a consumer, in the process of purchasing the food, the food is removed and placed in the low temperature display cabinet 110.

Block 620, the reader 112 detects the electronic tag of the food placed in the low temperature display cabinet 110, reads related information stored in the electronic tag of the food, and notifies the server 120 via the communication unit 116. The food newly put into the low temperature display cabinet 110, the related information of the food, and the GW_ID of the communication unit 116. In an embodiment, the reader 112 can also be used to track the removal of food from the low temperature display cabinet 110.

Block 630, the server 120 updates the related information about the food in the food database 500 based on the received data. In particular, the received GW_ID information is recorded in the GW_ID 540 column such that the F_ID of the food product and the GW_ID of the communication unit 116 are one-to-one.

The determining block 640 further determines, by the server 120, whether the storage condition of the food is consistent with the storage condition of the low temperature display cabinet 110, wherein the storage condition of the food can be viewed by viewing the storage condition 520 in the food database 500. The field value is known. The determining, by using the received GW_ID, searching for the data column in the display cabinet database 300 that has the same value as the field value in the column of the GW_ID 310, and obtaining the field value of the column of the saving condition 320 in the data column. The storage conditions of the above-described low temperature display cabinet 110 in which the food is placed are known. If the storage condition of the food product matches the storage condition of the low temperature display cabinet 110, the process flow 600 is terminated; if the storage condition of the food product does not match the storage condition of the low temperature display cabinet 110, a warning is issued. In one embodiment, the alert can be transmitted via the network 140 to a location where the cryogenic display cabinet 110 is placed, any hardware device suitable for displaying (sound or video) the alert. In another embodiment, the alert may also notify the manager or staff of the place where the low temperature display cabinet 110 is placed by means of a short message or a message broadcast, and the food may be misplaced at a low temperature display cabinet, and manual elimination is required. The error. The alert content may include the F_ID of the food and the location information of the low temperature display cabinet 110 (the above position 340 field) to facilitate the staff to eliminate the error condition.

(3) Preservation monitoring

Referring to FIG. 7, a monitoring process 700 for the storage condition of the server 120 for the low temperature display cabinet 110 in the embodiment of the present invention is shown.

Block 710, the server 120 reads the measurement data of the sensing device 114 at intervals of a preset first time interval. The measurement data includes current temperature and humidity information in the cabinet of the low temperature display cabinet 110.

The sensing device 114 returns the measurement data via the communication unit 116. After receiving the measurement data returned by the sensing device 114, the server 120 searches the display cabinet database 300 according to the GW_ID of the communication unit 116. The storage conditions set by the low temperature display cabinet 110 (that is, the field values of the storage conditions 320 described above) are obtained. The server 120 further determines, according to the received measurement data, whether the current operating condition of the low temperature display cabinet 110 meets the set storage condition (decision block 720). If the server 120 determines that the current operating condition of the low temperature display cabinet 110 does not meet the set storage condition, it is determined that the low temperature display cabinet 110 is abnormally operating, and the monitoring process 700 proceeds to block 730; if the server 120 determines the low temperature display cabinet 110 The current operational status meets the set storage conditions, and the monitoring flow 700 returns to block 710.

Block 730, once the server 120 determines that the low temperature display cabinet 110 is abnormal, the server 120 reads the measurement data of the sensing device 114 every second preset time interval, and records the abnormal condition and the start time. . Due to the normal use, the above-mentioned low temperature display cabinet 110 often causes the temperature of the cabinet of the low temperature display cabinet 110 to rise temporarily because the consumer selects the food for a long time to open the cabinet door, but the abnormal temperature condition will close the door at the consumer. Thereafter, the compressor of the low temperature display cabinet 110 is activated, so that the temperature inside the cabinet is again lowered back to a normal value. The foregoing situation also occurs when the clerk replenishes the above-mentioned low temperature display cabinet 110. Therefore, it is not necessary to issue a warning when an abnormal situation occurs. The above-mentioned freshness monitoring system 100 monitors using two different time intervals (the above-mentioned preset first time interval and the above-mentioned preset second time interval), in order to avoid often triggering an alarm. The preset first time interval value and the preset second time interval value may be set according to actual conditions and requirements, but the measurement frequency under abnormal conditions needs to be higher than a normal condition, so the preset The second time interval must be smaller than the preset first time interval.

At decision block 740, the server 120 determines whether the current operating condition of the low temperature display cabinet 110 has met the set storage condition based on the received measurement data. If so, then return to block 710 to perform a measurement monitoring of the normal period; if not, a decision block 750 is performed.

At decision block 750, the server 120 further determines whether the time period during which the abnormal condition has continued exceeds a predetermined threshold based on the time when the measurement data is received and the time when the abnormal condition starts. If the period of time during which the abnormal condition continues to occur has exceeded the preset threshold, a warning is issued and the abnormal condition is continuously recorded in the abnormal record 330 field of the display cabinet database 300 (block 760). For example, the storage condition originally set by the low temperature display cabinet 110 is a temperature of 4oC and a humidity of 40% (the above-mentioned storage condition 320 field value), but it is known from recent measurement data that the measurement temperature exceeds the abnormal condition of the storage condition of 1oC. If the abnormality has been maintained for 2 hours and the measured temperature exceeds the storage condition of 2oC for 1 hour, then in the above-mentioned abnormality record 330, record ">+1oC: 2HR, >+2oC: 1HR". In one embodiment, the alert can be transmitted via the network 140 to any of the locations in the location where the cryogenic display cabinet 110 is placed to display (sound or video) the alert. In another embodiment, the alert can also notify the manager or staff of the location where the low temperature display cabinet 110 is placed by means of a short message, and an abnormal condition occurs in the low temperature display cabinet, and the obstacle needs to be manually eliminated. If the period of time during which the abnormal condition continues to occur does not exceed the preset threshold, block 730 is continued to perform measurement monitoring of the abnormal condition period.

At decision block 770, the server 120 determines, based on the received measurement data, whether the current operating condition of the low temperature display cabinet 110 has met the set storage condition (whether the obstacle has been eliminated). If yes, block 780 is executed to adjust the shelf life of all the perishable foods stored in the low temperature display cabinet 110 according to the temperature and humidity values and durations of the abnormality occurrence time period, and return to block 710 to perform normal operation. Measurement monitoring during the period. If the current operating condition of the low temperature display cabinet 110 still does not meet the set storage condition (the obstacle has not been eliminated), then block 760 is executed to issue a warning again and continue to record the abnormal condition.

Referring to FIG. 8 , in the embodiment of the present invention, the server 120 adjusts all the foods stored in the low temperature display cabinet 110 when the period of time when the abnormal state of the low temperature display cabinet 110 continues to exceed the preset threshold. The specific workflow 800 of the retention period.

First, the server 120 searches for the data column in the display cabinet database 300 that the abnormality record 330 field value is not empty, and obtains the field value of the GW_ID 310 in the data column (block 810). In the present embodiment, the GW_ID of the communication unit 116 installed in the low temperature display cabinet 110 is 1111 as an explanation.

Next, the field value of the abnormality record 330 is converted into the number of shortened days of the retention period (block 820).

Please refer to FIG. 9 at the same time, which shows an abnormal temperature graph 900 of an embodiment of the above-described low temperature display cabinet 110. Hereinafter, the abnormal temperature profile 900 will be taken as an example to describe a specific process of converting the field value of the abnormality record 330 into the number of shortened days of the retention period in one embodiment. The horizontal axis of the abnormal temperature graph 900 is time, in hours, and the vertical axis is the temperature value in degrees Celsius. The dotted line 910 is a temperature value of the storage condition set by the low temperature display cabinet 110, and the horizontal value is extended by the horizontal axis scale, and the broken line 920 is the temperature value of the storage condition set by the low temperature display cabinet 110. The extension and the dashed line 930 are the temperature values of the storage conditions set by the low temperature display cabinet 110 + 2oC extended at the level of the vertical axis scale. The time-scale values of the abnormal temperature curve and the intersections of the dotted lines 910, 920, and 930, which fall on the horizontal axis are t ₀ , t ₁ , t _{2 ,} and t _{3 , respectively} . According to the abnormal temperature curve, T ₁ (time exceeding the storage condition <=1oC) = (t ₁ -t ₀ ) + (t ₃ -t ₂ ); T ₂ (temperature exceeding the storage condition > 1oC) , <= 2oC time) = (t ₂ -t ₁ ). In the present embodiment, according to the previous experimental data, the influence of the abnormal temperature and duration of the category of the food stored in the above-mentioned low temperature display cabinet 110 on the shelf life is summarized, and the comparison table 1000 of FIG. 10 is obtained. In another embodiment, the abnormal temperature and duration may also be converted to a shortened date of the shelf life based on historical data or other calculations. In the present embodiment, by substituting T ₁ and T ₂ obtained from the abnormal temperature profile 900 into the formula in the above-described comparison table 1000, the number of shortened days of the retention period = f ₁ (T ₁ ) + f ₂ ( _{T 2) = 0.1 × T 1} + 0.3 × T 2.

Returning now to Figure 8, block 830, the server 120 looks up all of the data columns in the food database 500 that have the same GW_ID 540 field value as the GW_ID 310 field value obtained in block 820. In this embodiment, all the data columns of the above-mentioned food database 500 in which the GW_ID540 field value is 1111 are found.

Block 840, the field value of the storage period 530 of all the data columns found by the block 830 is subtracted from the storage period shortening date obtained by the block 820, that is, a new storage period is obtained, and the above is updated accordingly. The field value of the retention period 530 is saved.

Block 850, after the shelf life of all affected foods has been adjusted (ie, after updating the field value of the above-mentioned shelf life 530 of the data column found in block 830), the low temperature display cabinet 110 is The abnormal record in the display cabinet database 300 is cleared, that is, the value of the abnormal record 330 field is cleared. The above process 800 ends.

Referring to FIG. 11, a monitoring process 1100 for food shelf life in an embodiment of the present invention is shown.

In block 1110, the server 120 periodically (for example, every 8 hours) checks whether the food database 500 has foods whose shelf life has expired (that is, checks the shelf life of all the data columns in the food database 500. Field value).

At decision block 1120, the server 120 determines if there is any expired food, and if so, proceeds to block 1130; if there is no expired food, returns to block 1110 for periodic shelf life monitoring.

Block 1130, the server 120 establishes an expired food list according to all the data columns judged to be expired foods, and includes a low temperature display cabinet for storing expired foods and a place where the low temperature display cabinet is located.

At block 1140, the server 120 issues a warning of food expiration, the alert containing a list of expired foods. In one embodiment, the alert can be transmitted via the network 140 to any hardware device suitable for displaying (sound or video) the alert at the location where the cryow display cabinet is placed. In another embodiment, the alert can also notify the manager or staff of the place where the low temperature display cabinet is placed by means of a short message or a message broadcast. If the food expires, the expired list needs to be manually found out. And remove expired food from the low temperature display cabinet.

In block 1150, the server 120 notifies the POS system of the POS terminal 130 to perform expired food processing at the sales end (prohibition of sales of the food) for the expired food, and deletes all expired food data columns from the food database 500. Returning to block 1110, periodic shelf life monitoring is performed.

In an embodiment, the server 120 may also monitor food items that are about to expire. That is, in the determination block 1120, the server 120 further determines whether there is any food that is about to expire, and notifies the manager of the low temperature display cabinet 110 or the staff at the place of placement, and takes corresponding measures in advance, for example, reducing the food that is about to expire. The price, or move the expired food to a more prominent position in the low temperature display cabinet.

Referring to FIG. 12, a food sales process 1200 of the POS terminal 130 in the embodiment of the present invention is shown.

Block 1210, the reader 132 of the POS terminal 130 detects an electronic tag of the food to be checked.

The POS terminal 130 reads the F_ID of the to-be-checked food from the electronic tag and uploads it to the server 120. The server 120 searches the food database 500 for the F_ID510 field value and the food to be checked. The data column having the same F_ID determines whether the checkout food has expired (decision block 1220). If the item to be settled has expired, block block 1230 is continued; if the item to be checked has not expired, block 1240 is continued.

At block 1230, the server 120 notifies the POS terminal 130 to issue a warning to interrupt the sales process of the food to be checked. The alarm may be displayed on the POS terminal 130 or the display device coupled to the POS terminal device in an audio or video manner to remind the staff at the POS terminal 130 that the food to be checked out contains one or more The food has expired, thereby interrupting the subsequent sales process of the food to be checked, and the food is treated as expired and removed from the food database 500.

Block 1240, if the item to be settled has no expiration problem, the server 120 notifies the POS terminal 130 that the POS terminal 130 is normally sold and performs checkout, and deletes the checked food from the food database 500.

In summary, the above-mentioned freshness monitoring system 100 utilizes the Internet of Things technology to immediately monitor the low temperature display cabinet and the food stored therein, and actively notify any abnormal conditions, including the abnormal operation of the low temperature display cabinet, the expiration of the food storage period, etc., and according to the low temperature display cabinet. Abnormal conditions, re-adjust the shelf life of related foods, have achieved food safety, reduce the maintenance costs of the store, and ensure the store's goodwill.

It will be understood that those skilled in the art can make other changes within the spirit of the present invention as long as they do not deviate from the technical effects of the present creation. These changes, based on the spirit of this creation, should be included within the scope of this creation.

100‧‧‧ freshness monitoring system

110‧‧‧Low temperature display cabinet

112, 132‧‧‧Reader

114‧‧‧Sensing equipment

116‧‧‧Communication unit

120‧‧‧ server

122‧‧‧Database

130‧‧‧Point of Sale Terminal

140‧‧‧Network

300‧‧‧Display Cabinet Database

310, 540‧‧‧GW_ID

320, 520‧‧‧Save conditions

330‧‧‧ anomaly record

340‧‧‧ position

500‧‧‧Food Database

510‧‧‧F_ID

530‧‧‧Storage period

900‧‧‧Abnormal temperature curve

1000‧‧‧ comparison table

1 is an architectural diagram of an embodiment of a food freshness monitoring system. 2 is a flow chart of an embodiment of a low temperature display cabinet. 3 is a structural diagram of an embodiment of a display cabinet database. 4 is a flow chart of an embodiment of a perishable food file. Figure 5 is a block diagram of an embodiment of a food database. Figure 6 is a flow chart of an embodiment of a food bin display. Fig. 7 is a flow chart showing an embodiment of monitoring condition of storage conditions of a low temperature display cabinet. Figure 8 is a flow chart of an embodiment of food shelf life adjustment. Figure 9 is a schematic illustration of an abnormal temperature profile of an embodiment of a low temperature display cabinet. FIG. 10 is a schematic diagram of a comparison table of an abnormal temperature and duration affecting the number of days of the storage period in an embodiment of the low temperature display cabinet. Figure 11 is a flow chart of an embodiment of food shelf life monitoring. Figure 12 is a flow diagram of an embodiment of point-of-sale terminal food sales.

Claims (9)

A freshness monitoring system for monitoring at least one food product, the system comprising: at least one electronic label disposed on a package of each food product; at least one low temperature display cabinet comprising: a communication unit including an identification code; a reader electrically connected to the communication unit, the reader is configured to read the tag code of the electronic tag when the electronic tag is detected; and a server is communicably connected to the communication unit of the low temperature display cabinet The server includes a food database for storing an identification code and a storage condition of each food, and a low temperature display cabinet database for storing an identification code of at least one low temperature display cabinet and a storage condition, wherein the reader further For uploading the read tag code of the electronic tag to the server through the communication unit, the server is further configured to: after receiving the tag code of the electronic tag, use the identifier of the communication unit as the low temperature display The identification code of the cabinet, find the database of the low temperature display cabinet, obtain the storage condition of the low temperature display cabinet, and mark the electronic label The code is used as an identification code of the food attached to the electronic tag, and the food database is searched for, the storage condition of the attached food is obtained, and it is determined whether the storage condition of the low temperature display cabinet matches the storage condition of the attached food, and if the low temperature display is judged The storage conditions of the cabinet do not match the storage conditions of the attached food, and a warning is issued. The freshness monitoring system according to claim 1, wherein the electronic tag is a bar code label, a radio frequency identification tag, and a short-range wireless communication tag. A fresh-keeping monitoring system, comprising: a low temperature display cabinet for storing at least one food, the low temperature display cabinet comprises a communication unit, and a sensing device is electrically connected to the communication unit for measuring the low temperature display cabinet And a server connected to the low temperature display cabinet via the communication unit, the server includes a database for storing the storage condition of the low temperature display cabinet and the shelf life of the food, the server is used for each Reading the measurement data of the sensing device at a first time interval, the server is further configured to: after receiving the measurement data, determine the storage condition according to the measurement data and the storage condition of the low temperature display cabinet stored in the data repository Whether the operation status of the low temperature display cabinet is abnormal, and when the operation condition is abnormal, the abnormal temperature and the current time are recorded. The freshness monitoring system of claim 3, wherein if the server determines that the operating condition of the low temperature display cabinet is abnormal, the measurement data of the sensing device is read every second time interval. The freshness monitoring system of claim 4, wherein the server is further configured to issue a warning when it is determined that the abnormality of the operating condition of the low temperature display cabinet exceeds a predetermined threshold. The freshness monitoring system of claim 4, wherein the server is further configured to calculate a corresponding retention period shortening date according to the abnormal temperature and the duration of the abnormal temperature, and subtract the shortening date from the shelf life of the food. The number is given a new shelf life for the food and the database is updated. A freshness monitoring system for monitoring at least one food product, the system comprising: an electronic label disposed on the package of the food, and using the label code of the electronic label as the identification code of the food; a server, the server includes a a database for storing an identification code and a storage period of each food. The server is configured to check whether there is a data column in the database whose storage period has expired at every predetermined time interval, and if so, issue a warning . The fresh-keeping monitoring system of claim 7, wherein the alert includes an identification code of the food in the data column whose expiration date has expired. A freshness monitoring system for monitoring at least one food product, the system comprising: an electronic label disposed on the package of the food; a server comprising a database for storing an identification code of the food having a shelf life not expired; a point-of-sale terminal, in communication with the server, the point-of-sale terminal includes a reader, wherein the reader is configured to read the label number of the electronic label when the electronic label is detected, by the point of sale The terminal uploads the tag code of the electronic tag to the server as the identification code of the food, and after receiving the identification code of the food, the server searches the database to determine whether the food has expired, and if it has expired, notify The point of sale terminal.