WO2023273496A1 - 冷藏冷冻装置及其控制方法 - Google Patents

冷藏冷冻装置及其控制方法 Download PDF

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WO2023273496A1
WO2023273496A1 PCT/CN2022/085544 CN2022085544W WO2023273496A1 WO 2023273496 A1 WO2023273496 A1 WO 2023273496A1 CN 2022085544 W CN2022085544 W CN 2022085544W WO 2023273496 A1 WO2023273496 A1 WO 2023273496A1
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Prior art keywords
food
ripening
degree
concentration
control method
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PCT/CN2022/085544
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English (en)
French (fr)
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衣尧
刘浩泉
陈童
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青岛海尔电冰箱有限公司
海尔智家股份有限公司
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Publication of WO2023273496A1 publication Critical patent/WO2023273496A1/zh

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F25D11/02—Self-contained movable devices, e.g. domestic refrigerators with cooling compartments at different temperatures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices

Definitions

  • the invention relates to household refrigeration equipment, in particular to a refrigeration and freezing device and a control method thereof.
  • Ripening refers to the process of placing food under suitable temperature and humidity conditions to allow it to ferment slowly and naturally, thereby producing a better flavor.
  • the conventional aging cycle is generally 20-40 days, and the aging cycle of some foods is as long as 100-200 days.
  • the inventor realizes that it is more difficult to distinguish the degree of ripeness of food during the long ripening process. If the user cannot obtain the ripening degree of the food in time, it will not be conducive to the control of the ripening cycle, and even miss the best time to eat the cooked food, which will reduce the user experience.
  • One purpose of the present invention is to enable the refrigerating and freezing device to automatically obtain the ripening degree of the food during the ripening process, so that the user can accurately control the ripening cycle.
  • a further object of the present invention is to determine the degree of ripeness of the food by considering multiple attribute information of the food, thereby improving the accuracy of the degree of ripeness.
  • Another further object of the present invention is to prompt the user in time after the ripening degree reaches the optimum level, so as to avoid missing the best eating time.
  • a control method of a refrigerating and freezing device wherein a ripening space is formed inside the refrigerating and freezing device; and the control method includes:
  • the attribute information of the food includes the concentration of flavor substances released by the food, the appearance state of the food, and the weight change rate of the food.
  • the steps of determining the ripening degree of the food according to the attribute information of the food include:
  • the ripening degree of the food is determined according to one or more of the concentration of flavor substances released from the food, the appearance of the food, and the weight change rate of the food.
  • the step of determining the degree of maturity of the food according to the concentration of the flavor substance released by the food comprises:
  • the ripening degree corresponding to the concentration threshold interval to which the concentration of the flavor substance belongs is taken as the ripening degree of the food.
  • the step of determining the ripening degree of the food according to the concentration of the flavor substance released from the food includes:
  • Timing is started from the moment when the concentration of the flavor substance exceeds the first concentration threshold
  • the step of determining the degree of maturity of the food according to the appearance state of the food includes:
  • Image feature analysis is performed from the appearance image of the food to obtain the color features and wrinkle features of the food surface
  • the degree of ripeness corresponding to the surface characteristics of the same type of food with the highest degree of similarity in the color characteristics and wrinkle characteristics of the food surface is taken as the degree of ripeness of the food.
  • the step of determining the degree of maturity of the food according to the weight change rate of the food includes:
  • the degree of ripeness corresponding to the change rate threshold interval to which the weight change rate of the food belongs is taken as the degree of ripeness of the food.
  • the step of determining the degree of maturity of the food according to the concentration of the flavor substance released by the food, the appearance state of the food, and the weight change rate of the food includes:
  • the appearance of the food matches the pre-collected surface characteristics of the same type of food in a fully matured state
  • the concentration of the flavor released by the food stabilizes at a second concentration threshold
  • the rate of change in weight of the food is reduced to a first rate-of-change threshold.
  • control method also includes:
  • the appearance state of the food matches the surface characteristics of the same type of food in the pre-collected mature state, and the concentration of the flavor substance released by the food is stable at the second concentration threshold, but the weight change rate of the food is still greater than the first change rate threshold , then adjust the fan operating parameters of the refrigerating and freezing device to reduce the water evaporation rate inside the food.
  • control method further includes:
  • a refrigerating and freezing device comprising: a ripening space arranged inside the refrigerating and freezing device;
  • an information collection device configured to collect attribute information of the food in the aging space
  • a processing module and a storage module where a machine executable program is stored in the storage module, and when the machine executable program is executed by the processing module, it is used to implement any one of the above control methods.
  • the refrigerating and freezing device and its control method of the present invention because the refrigerating and freezing device can automatically obtain the attribute information of the food in the ripening space, and determine the degree of ripening of the food according to the attribute information of the food, the refrigerating and freezing device can automatically detect and output the food
  • the degree of maturity is convenient for users to accurately control the maturity cycle, which improves the level of intelligence.
  • the refrigerating and freezing device and its control method of the present invention because the refrigerating and freezing device can obtain various attribute information of food, and can determine the degree of maturity of food by combining various attribute information of the above, which makes the present invention
  • the refrigerating and freezing device can more accurately determine the degree of ripeness of the food, which improves the user experience.
  • the refrigerating-freezing device and its control method of the present invention since the refrigerating-freezing device can send out a prompt signal when it is determined that the food has been matured, this can prompt the user to take out and eat the matured food in time, so as to avoid Miss the best time to eat food.
  • Fig. 1 is the schematic structural diagram of the refrigeration freezer of an embodiment of the present invention
  • Fig. 2 is a schematic structural diagram of a ripening compartment of a refrigerating and freezing device according to an embodiment of the present invention
  • Fig. 3 is a cross-sectional view cut along line A-A in Fig. 2 of a maturing compartment of a refrigerating and freezing device according to an embodiment of the present invention
  • Fig. 4 is a schematic block diagram of a refrigerating and freezing device according to one embodiment of the present invention.
  • Fig. 5 is a schematic diagram of a control method of a refrigerating and freezing device according to an embodiment of the present invention
  • Fig. 6 is a schematic diagram of a control method of a refrigerating and freezing device according to another embodiment of the present invention.
  • Fig. 7 is a schematic diagram of a control method of a refrigerating and freezing device according to yet another embodiment of the present invention.
  • Fig. 8 is a schematic diagram of a control method of a refrigerating and freezing device according to yet another embodiment of the present invention.
  • Fig. 9 is a control flowchart of a control method of a refrigerating and freezing device according to an embodiment of the present invention.
  • Fig. 1 is a schematic structural diagram of a refrigerating and freezing device 100 according to an embodiment of the present invention.
  • the refrigerating and freezing device 100 of the present invention may generally include a cabinet 110 .
  • a storage compartment 111 is formed inside the box body 110 .
  • a plurality of storage compartments 111 may be formed inside the box body 110 , for example, may include a refrigerated compartment, a freezer compartment, an aging compartment 112 and the like. Wherein, the inside of the aging chamber 112 forms an aging space 113 for aging the food.
  • the box body 110 is also defined in the cooling air duct that provides cooling airflow to the aging compartment 112, realizing the delivery of cooling airflow at a specified temperature to the aging compartment 112, thereby realizing the cooling of the aging compartment 112.
  • the adjustment of temperature for example, controls the temperature in the aging chamber 112 between 0-4°C.
  • the refrigerating and freezing device 100 of the embodiment of the present invention sets up a ripening compartment 112 and defines a ripening space 113 therein, so as to build a ripening environment that can realize food ripening, and realize home-made cooked food.
  • the structure of the aging chamber 112 will be described in detail below.
  • Fig. 2 is a schematic structural view of the ripening compartment 112 of the refrigerating and freezing device 100 according to an embodiment of the present invention.
  • Fig. 3 is a sectional view taken along line A-A in Fig. 2 of the aging compartment of the refrigerating and freezing device according to an embodiment of the present invention.
  • the aging chamber 112 may include an aging container 114 , and the aging space 113 may refer to an inner space of the aging container 114 .
  • the aging container 114 includes a storage drawer.
  • the aging chamber 112 may further include a fan 115 for promoting the circulation of the airflow inside the aging space 113 .
  • the aging compartment 112 can also include an air outlet 116 and an air return 117. After the fan 115 is activated, the air in the maturation space 113 can be forced to escape from the air return port 117 to the outside of the maturation container 114, and then blown into the maturation space 113 from the air outlet 116 through the return air duct under the action of the fan 115 , to complete the air circulation in the aging space 113 .
  • Fig. 4 is a schematic block diagram of a refrigerating and freezing device 100 according to an embodiment of the present invention.
  • the refrigeration and freezing device 100 of the present invention includes a ripening space 113 , an information collection device 120 , a processing module 130 and a storage module 140 .
  • the information collecting device 120 is used for collecting the attribute information of the food placed in the ripening space 113 .
  • the attribute information of the food may include the concentration of flavor substances released by the food, the appearance state of the food, and the weight change rate of the food.
  • the information collection device 120 of this embodiment may include a flavor substance collection module 121 , an image collection module 122 and a weight collection module 123 .
  • the flavor substance collection module 121 is used to obtain the concentration of the flavor substance released by the food
  • the image collection module 122 is used to obtain the appearance state of the food
  • the weight collection module 123 is used to obtain the weight change rate of the food.
  • the flavor substance collection module 121 can be set in the air circulation air path of the aging room 112, for example, it can be set on the indoor air outlet air path of the aging room 112, or the return air of the aging room 112 on the windy road. In some more specific embodiments, as shown in Figure 2, the flavor substance collection module 121 can be arranged at a position near the fan 115 under the air return port 117, and ensure that the core collection component of the flavor substance collection module 121 is facing the return air direction .
  • the flavor substance collection module 121 may preferably be a sensor capable of identifying flavor substances such as 3-hydroxy-2-butanone, 2,3-butanedione, and 1-butanol, and the sensor is perpendicular to the back of the aging chamber 112.
  • the wind direction setting including the optional filter membrane and core processing unit, can realize the establishment of spectrum and database of flavor substances, and can identify and judge the concentration when the above-mentioned wind substances are produced in the aging space 113 .
  • the flavor substance collecting module 121 of this embodiment is arranged in the air circulation air path of the aging chamber 112, which improves the accuracy of collecting the concentration of the flavor substance.
  • the image acquisition module 122 can be set at a place where the appearance of the food in the aging space 113 can be completely monitored. As shown in FIG. area.
  • the image acquisition module 122 may include a camera and an image processor. The camera regularly takes pictures of the food, and the image processor saves the captured images and analyzes the image features of the appearance images of the food to obtain the color features and wrinkle features of the food surface. The database of surface characteristics of the same type of food under different ripening levels was established for comparison.
  • the weight acquisition module 123 may include a weight sensor disposed at the bottom of the maturation space 113 , for example, a tray 118 may be disposed at the bottom of the maturation space 113 , and the weight sensor may be disposed at the bottom of the tray 118 .
  • the storage module 140 and the processing module 130 may form part of a main control board of the refrigerating and freezing device 100 .
  • the processing module 130 may be a central processing unit (CPU), or a digital processing unit (DSP) and so on.
  • the storage module 140 is used for storing programs executed by the processing module 130 .
  • a machine-executable program 141 is stored in the storage module 140 , and when executed by the processing module 130 , the machine-executable program 141 is used to implement the control method of the refrigerating-freezing device 100 in any of the following embodiments.
  • Fig. 5 is a schematic diagram of a control method of the refrigerating and freezing device 100 according to an embodiment of the present invention.
  • the control method may generally include:
  • Step S502 acquiring attribute information of the food in the aging space 113, such as the concentration of flavor substances released by the food, the appearance of the food, and the weight change rate of the food.
  • Step S504 determining the degree of maturity of the food according to the attribute information of the food.
  • the attribute information of the same type of food with different ripening degrees is different. For example, during the ripening process, the concentration of flavor substances released by the food gradually increases, the appearance of the food shows a state of gradually increasing wrinkles and gradually darkening the color, and the weight of the food The rate of change gradually decreases. Therefore, the degree of maturity of the food can be determined by combining the attribute information of the food with the attribute information of the same type of food with different degrees of maturity collected in advance.
  • Step S506 outputting prompt information including the degree of ripeness of the food.
  • the prompt information can be automatically detected by the refrigerating and freezing device 100 on the degree of maturity of the food and displayed in real time or sent to the user, or can be displayed or sent to the user when the user wants to check the degree of maturity.
  • the refrigerating and freezing device 100 can automatically acquire the attribute information of the food in the ripening space 113, and output prompt information including the ripening degree of the food according to the determined degree of ripening of the food, this enables the refrigerating and freezing device 100 to automatically Detecting the degree of maturity of food is conducive to the user's control of the maturity cycle and improves the level of intelligence.
  • the above step S504 may include: determining the degree of maturity of the food according to one or more of the concentration of flavor substances released from the food, the appearance of the food, and the weight change rate of the food. That is, the degree of ripening of the food can be determined according to any one of the concentration of flavor substances released by the food, the appearance of the food, and the rate of change of the weight of the food, and can be combined with various factors such as cost control, accuracy requirements, and user needs. Comprehensive consideration and selection. It is also possible to determine the ripening degree of the food in the concentration of the flavor substances released by the food, the appearance state of the food, and the weight change rate of the food.
  • the ripening degree of the food can only be determined when the preset requirements of a certain ripening degree are met, thereby improving the accuracy.
  • the degree of maturity of the food and the concentration of the flavor substances released by the food, the appearance state of the food and the weight change rate of the food will be determined according to any one of the concentration of the flavor substance released by the food, the appearance state of the food and the weight change rate of the food. A variety of methods of controlling the rate of weight change to determine the degree of doneness of food are described.
  • Fig. 6 is a schematic diagram of a control method of the refrigerating and freezing device 100 according to another embodiment of the present invention.
  • This control method determines the degree of ripeness of the food according to the concentration of the flavor substances released by the food, and may generally include:
  • Step S602 acquiring the concentration of flavor substances released by the food in the aging space 113 .
  • Step S604 comparing the concentration of the flavor substance with the preset concentration threshold interval.
  • the different concentration threshold intervals are set according to the release amount of flavor substances under different ripening degrees of food.
  • step S606 the degree of maturity corresponding to the concentration threshold interval to which the concentration of the flavor substance belongs is taken as the degree of maturity of the food.
  • Step S608 outputting prompt information including the degree of ripeness of the food.
  • the ripening cycle can be divided into four levels in advance: early ripening, middle ripening, late ripening and completion of ripening.
  • the flavor substances released by the food gradually increase, and the concentration of the flavor substances detected at different ripening degrees of the food is naturally different, so the first preset concentration threshold interval and the second preset concentration threshold interval are preset. and a third preset concentration threshold interval.
  • the upper limit value of the first preset concentration threshold interval is equal to the second preset concentration threshold interval, which is set to ⁇
  • the upper limit value of the second preset concentration threshold interval is set to be equal to the third
  • the lower limit values of the preset concentration threshold intervals are equal and set to ⁇
  • the upper limit value of the third preset concentration threshold interval is set to ⁇ .
  • the ripening cycle into a greater number of ripening degrees according to requirements, and set a number of concentration threshold intervals corresponding to the greater number of ripening degrees.
  • the present invention does not limit the quantity of the degree of maturity, and the principle of determining the degree of maturity is the same as before, so it will not be repeated here.
  • the refrigerating and freezing device 100 can automatically compare the detected concentration of the flavor substance released by the food with the preset concentration threshold interval, and obtain the ripening degree corresponding to the concentration threshold interval to which the concentration of the flavor substance belongs as The maturity of the food.
  • step S604 and step S606 can be replaced by: starting the ripening timing from the moment when the concentration of the flavor substance exceeds the first concentration threshold; determining the degree of ripening of the food according to the accumulated duration of the ripening timing.
  • the first concentration threshold can be set as the lowest concentration that can be detected by the flavor substance collection module 121 . Pre-collect the time length data of the same type of food entering different ripening levels after the detection of flavor substances, and collect the collected data to obtain the time length data of the food entering different ripening levels from the detection of flavor substances under normal circumstances.
  • the specific steps of determining the degree of ripening of the food according to the cumulative duration of the ripening timer may include: if the cumulative duration of the ripening timer reaches the first preset duration, determining that the food is in the late stage of ripening; Preset the time to ensure that the food is fully cooked. More specifically, the first preset duration is within the range of 8-12 days, and the second preset duration is within the range of 15-25 days.
  • the first preset duration is 10 days
  • the second preset duration is 20 days, that is, if the accumulated duration of the aging timer reaches 10 days, it is determined that the food is in the late stage of aging, and if the accumulated duration of the aging timer reaches 20 days, it is determined that the food is finished ripe.
  • the refrigerating and freezing device 100 can obtain the degree of maturity of the food according to the cumulative time when the concentration of the flavor substance exceeds the first concentration threshold, so that the detection of the concentration of the flavor substance is not repeated, which reduces the difficulty of detection and simplifies the execution process. .
  • Fig. 7 is a schematic diagram of a control method of the refrigerating and freezing device 100 according to yet another embodiment of the present invention.
  • This control method is to determine the degree of ripeness of the food according to the appearance of the food, which generally includes:
  • Step S702 acquiring the appearance status of the food in the aging space 113 , for example, turning on the image acquisition module 122 periodically to collect images of the appearance of the food.
  • Step S704 image feature analysis is performed from the appearance image of the food to obtain the color features and wrinkle features of the food surface.
  • Step S706 comparing the color features and wrinkle features of the food surface with the pre-collected surface features of the same type of food at different maturity levels.
  • Step S708 the degree of ripeness corresponding to the surface characteristics of the same type of food with the highest degree of similarity in the color characteristics and wrinkle characteristics of the food surface is taken as the degree of ripeness of the food
  • Step S710 outputting prompt information including the degree of ripeness of the food.
  • step S706 the pre-collected surface features of the same type of food at different ripening levels are obtained through the following steps: collecting appearance images of the same type of food at different ripening states; performing image feature analysis from the collected appearance images to obtain The surface characteristics of this type of food under different ripening states, wherein the surface characteristics include color and luster characteristics and wrinkle characteristics.
  • the refrigerating and freezing device 100 can automatically acquire the appearance state of the food, and compare the color and luster characteristics and wrinkle characteristics of the food surface obtained by analyzing the appearance state of the food with the surface characteristics of the same type of food collected in advance at different degrees of maturity. Compare them separately to obtain the surface feature data that is the closest to the color and wrinkle features of the food surface, so that the ripening degree corresponding to the closest surface feature data is output as the ripening degree of the food, realizing accurate and intelligent food processing.
  • the determination of the degree of maturity of food facilitates the control of the maturity cycle.
  • Fig. 8 is a schematic diagram of a control method of the refrigerating and freezing device 100 according to yet another embodiment of the present invention.
  • the control method determines the degree of ripeness of the food according to the rate of change of the weight of the food, and may generally include:
  • step S802 the weight change rate of the food in the cooking space 113 is obtained, for example, the weight collection module 123 is turned on periodically to collect the weight change rate of the food.
  • Step S804 comparing the weight change rate of the food with a preset change rate threshold interval.
  • the threshold intervals of different change rates are respectively set according to the internal moisture evaporation rate of the same type of food under different ripening degrees.
  • Step S806 taking the degree of ripeness corresponding to the change rate threshold interval to which the weight change rate of the food belongs as the degree of ripeness of the food
  • Step S808 outputting prompt information including the degree of ripeness of the food.
  • step S806 the step of obtaining the weight change rate of the food includes: after detecting that there is food put into the ripening space, regularly detect and save the quality of the food; The ratio of the ratio divided by the interval between two previous detections, the food quality change rate is obtained.
  • step S806 since the internal moisture evaporation rate of the food gradually decreases during the ripening process, the detected weight change rate of the food is naturally different under different ripening degrees of the food, so the first preset change rate can be preset The threshold interval, the second preset change rate threshold interval and the third preset change rate threshold interval.
  • the food weight change rate belongs to the first preset change rate threshold interval, it is the early stage of ripening; if the food weight change rate belongs to the second preset change rate threshold interval, it is the middle stage of ripening; Let the change rate threshold interval be complete maturity.
  • the lower limit of the first preset rate-of-change threshold interval is equal to the upper limit of the second preset rate-of-change threshold interval, which is set to ⁇
  • the lower limit of the second preset rate-of-change threshold interval The value is equal to the upper limit value of the third preset change rate threshold interval, and is set as ⁇ . Specifically, 0.8%/day ⁇ 5%/day, 0.1%/day ⁇ 0.5%/day. For example, ⁇ is 1%/day and ⁇ is 0.3%/day.
  • the maturation period into a greater number of maturity levels according to requirements, and set a corresponding number of change rate thresholds, so as to obtain a change rate threshold interval corresponding to a greater number of maturity levels.
  • the present invention does not limit the quantity of the degree of maturity. The principle for determining the degree of maturity is the same as before, which will not be repeated here.
  • the refrigerating and freezing apparatus 100 can automatically compare the detected weight change rate of the food with the preset change rate threshold interval, and obtain the degree of maturity corresponding to the change rate threshold interval to which the weight change rate belongs as the food degree of maturity.
  • the step of determining the degree of ripening of the food according to the concentration of the flavor substance released by the food, the appearance of the food, and the weight change rate of the food includes: determining that the food is done when the following conditions are simultaneously met: Maturing: The appearance state of the food matches the pre-collected surface characteristics of the same type of food in the completed ripening state; the concentration of the flavor substances released by the food is stable at the second concentration threshold; and the weight change rate of the food is reduced to the first change rate threshold .
  • the refrigerator-freezer 100 can determine the degree of ripening of the food by considering the concentration of flavor substances released by the food in the ripening space 113 , the appearance of the food, and the weight change rate of the food. Only when the following conditions are met at the same time, it is determined that the food has completed ripening: the appearance state of the food matches the surface characteristics of the same type of food collected in advance in the completed ripening state, the concentration of the flavor substance released by the food is stable at the second concentration threshold and The rate of change in weight of the food is reduced to a first rate-of-change threshold. In this embodiment, it is possible to comprehensively evaluate whether the food is ripe, and improve the accuracy of the evaluation result.
  • Fig. 9 is a control flowchart of a control method of the refrigerating and freezing device 100 according to one embodiment of the present invention.
  • the control process may generally include:
  • step S902 the attribute information of the food in the cooking space 113 is acquired.
  • the attribute information of the food includes the concentration of flavor substances released by the food, the appearance state of the food, and the weight change rate of the food.
  • Step S904 determining the degree of maturity of the food according to the attribute information of the food.
  • Step S906 outputting prompt information including the degree of ripeness of the food.
  • Step S908 adjusting the operating state of the refrigerating and freezing device 100 according to the operating parameters corresponding to the ripening degree of the food, so that the ripening space 113 enters the operating state corresponding to the ripening degree of the food.
  • Step S910 in the case that the appearance state of the food matches the surface characteristics of the same type of food in the pre-collected mature state, and the concentration of the flavor substance released by the food is stable at the second concentration threshold, determine the weight change rate of the food Whether to decrease to the first rate-of-change threshold.
  • the first change rate threshold refers to the weight change rate of the same type of food in a ripening state. If yes, execute step S912; if not, execute step S914.
  • step S912 it is determined that the food is finished, and a completion prompt signal is sent.
  • Step S914 adjusting the operating parameters of the fans of the refrigerating and freezing device 113 to reduce the water evaporation rate inside the food.
  • the refrigerating and freezing device 100 can send a completion prompt signal when it is determined that the food is cooked. That is to say, when the food is ripe, the refrigerating and freezing device 100 can automatically remind the user to take out and eat the cooked food in time, avoiding the problem of poor user experience caused by missing the best time to eat the cooked food .
  • the completion prompt signal can be in any form, for example, it can be text information such as "completely matured".
  • the refrigerating and freezing device 100 can have a display module. After the processing module 130 determines that the food has completed ripening, it can generate a completion prompt signal and output it to the display. module.
  • the refrigerating and freezing device 100 can further automatically modify the operating parameters, which is conducive to improving the automation level of the refrigerating and freezing device 100, and optimizing the ripening/preservation effect of the food while reducing the user's workload.
  • the operating parameters may refer to at least one of parameters such as aging temperature, aging humidity, and aging wind speed.
  • control method of the refrigerating and freezing device 100 of this embodiment also has the following steps: if the appearance state of the food matches the surface characteristics of the same type of food collected in advance in the matured state, and the concentration of the flavor substance released by the food is stable at The second concentration threshold, but the weight change rate of the food is still greater than the first change rate threshold, then adjust the fan operating parameters of the refrigerating and freezing device to reduce the water evaporation rate inside the food, thereby reducing the weight change rate of the food, and the food The weight change rate is reduced to the first change rate threshold as soon as possible, thereby completing the ripening.

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Abstract

一种冷藏冷冻装置及其控制方法。该冷藏冷冻装置的内部形成有熟成空间。该控制方法包括：获取熟成空间内的食物的属性信息；根据食物的属性信息确定食物的熟成程度；输出包含食物的熟成程度的提示信息。基于本方法的冷藏冷冻装置能够自动地得出食物的熟成程度，以便于用户准确把控熟成周期，提高了智能化水平，并在一定程度上避免了因难以分辨熟成程度所导致的用户使用体验差的问题。

Description

冷藏冷冻装置及其控制方法 技术领域
本发明涉及家用制冷设备，特别是涉及冷藏冷冻装置及其控制方法。
背景技术
熟成是指将食物放置在适宜的温湿度条件下，使其缓慢自然发酵，从而产生更佳风味的过程。常规的熟成周期一般是20-40天，部分食物的熟成周期更是长达100-200天。
然而，发明人认识到，在漫长的熟成过程中，分辨食物的熟成程度难度较大。若用户不能及时的获取到食物的熟成程度，将不利于对熟成周期的把控，甚至错过熟成食物的最佳食用时机，降低用户体验。
发明内容
鉴于上述问题，提出了一种冷藏冷冻装置及其控制方法。
本发明一个目的是要使得冷藏冷冻装置在熟成过程中自动地得出食物的熟成程度，以便于用户准确把控熟成周期。
本发明一个进一步的目的是要结合考虑食物的多种属性信息来确定食物的熟成程度，从而提高熟成程度的准确性。
本发明另一个进一步的目的是要在被熟成物熟成程度达到最佳程度之后及时地提示用户，以避免错过最佳食用时间。
特别地，根据本发明的一方面，提供了一种冷藏冷冻装置的控制方法，冷藏冷冻装置的内部形成有熟成空间；并且控制方法包括：
获取熟成空间内的食物的属性信息；
根据食物的属性信息确定食物的熟成程度；
输出包含食物的熟成程度的提示信息。
可选地，食物的属性信息包括食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率；且
根据食物的属性信息确定食物的熟成程度的步骤包括：
根据食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率中的一种或多种确定食物的熟成程度。
可选地，根据食物释放的风味物质的浓度确定食物的熟成程度的步骤包 括：
将风味物质的浓度与预设的浓度阈值区间进行比对，其中不同浓度阈值区间分别按照食物不同熟成程度下风味物质的释放量设定；
将与风味物质的浓度所属的浓度阈值区间相对应的熟成程度作为食物的熟成程度。
可选地，根据食物释放的风味物质的浓度确定食物的熟成程度的步骤包括：
从风味物质的浓度超过第一浓度阈值的时刻开始进行熟成计时；
按照熟成计时的累计时长确定食物的熟成程度。
可选地，根据食物的外观状态确定食物的熟成程度的步骤包括：
从食物的外观图像中进行图像特征分析，以得到食物表面的色泽特征以及褶皱特征；
将食物表面的色泽特征以及褶皱特征与预先采集的不同熟成程度下相同种类食物的表面特征分别进行比对；
将与食物表面的色泽特征以及褶皱特征相似度程度最高的相同种类食物的表面特征相对应的熟成程度作为食物的熟成程度。
可选地，根据食物的重量变化率确定食物的熟成程度的步骤包括：
将食物的重量变化率与预设的变化率阈值区间进行比对，其中不同变化率阈值区间分别按照不同熟成程度下相同种类食物的内部水分蒸发速度设定；
将与食物的重量变化率所属的变化率阈值区间相对应的熟成程度作为食物的熟成程度。
可选地，根据食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率中的多种确定食物的熟成程度的步骤包括：
在以下条件同时满足的情况下，确定食物完成熟成：
食物的外观状态与预先采集的完成熟成状态下相同种类食物的表面特征相匹配；
食物释放的风味物质的浓度稳定在第二浓度阈值；并且
食物的重量变化率降低到第一变化率阈值。
可选地，控制方法还包括：
若食物的外观状态与预先采集的完成熟成状态下相同种类食物的表面 特征相匹配，并且食物释放的风味物质的浓度稳定在第二浓度阈值，但食物的重量变化率仍大于第一变化率阈值，则调整冷藏冷冻装置的风机运行参数，以减小食物内部的水分蒸发速度。
可选地，在输出包含食物的熟成程度的提示信息的步骤之后，控制方法还包括：
按照与食物的熟成程度对应的运行参数调整冷藏冷冻装置的运行状态，以使熟成空间进入与食物的熟成程度对应的运行状态；
在所述食物完成熟成时，发出完成提示信号。
根据本发明的另一方面，还提供了一种冷藏冷冻装置，包括：熟成空间，设置在冷藏冷冻装置的内部；
信息采集装置，用于采集熟成空间内的食物的属性信息；和
处理模块以及存储模块，存储模块内存储有机器可执行程序，机器可执行程序被处理模块执行时，用于实现上述任一的控制方法。
本发明的冷藏冷冻装置及其控制方法，由于冷藏冷冻装置能够自动地获取熟成空间内的食物的属性信息，并根据食物的属性信息确定食物的熟成程度，冷藏冷冻装置能够自动地检测并输出食物的熟成程度，便于用户准确把控熟成周期，提高了智能化水平。
进一步地，本发明的冷藏冷冻装置及其控制方法，由于冷藏冷冻装置能够获取食物的多种属性信息，并能结合上述多种属性信息的多种来确定食物的熟成程度，这使得本发明的冷藏冷冻装置能够更准确地确定食物的熟成程度，提高了用户的使用体验。
更进一步地，本发明的冷藏冷冻装置及其控制方法，由于冷藏冷冻装置可以在确定食物已完成熟成的情况下发出提示信号，这可以及时地提示用户取出并食用已完成熟成的食物，以避免错过食物的最佳食用时机。
根据下文结合附图对本发明具体实施例的详细描述，本领域技术人员将会更加明了本发明的上述以及其他目的、优点和特征。
附图说明
后文将参照附图以示例性而非限制性的方式详细描述本发明的一些具体实施例。附图中相同的附图标记标示了相同或类似的部件或部分。本领域技术人员应该理解，这些附图未必是按比例绘制的。附图中：
图1是本发明一个实施例的冷藏冷冻装置的示意性结构图；
图2是根据本发明一个实施例的冷藏冷冻装置的熟成间室的示意性结构图；
图3是根据本发明一个实施例的冷藏冷冻装置的熟成间室的沿图2中的A-A剖切线剖切截取的剖视图；
图4是根据本发明一个实施例的冷藏冷冻装置的示意性框图；
图5是根据本发明一个实施例的冷藏冷冻装置的控制方法的示意图；
图6是根据本发明另一个实施例的冷藏冷冻装置的控制方法的示意图；
图7是根据本发明又一个实施例的冷藏冷冻装置的控制方法的示意图；
图8是根据本发明再一个实施例的冷藏冷冻装置的控制方法的示意图；
图9是根据本发明一个实施例的冷藏冷冻装置的控制方法的控制流程图。
具体实施方式
图1是根据本发明一个实施例的冷藏冷冻装置100的示意性结构图。本发明的冷藏冷冻装置100一般性地可包括箱体110。如图1所示，箱体110的内部形成有储物间室111。
在本实施例中，箱体110的内部可以形成有多个储物间室111，例如可以包括冷藏间室、冷冻间室和熟成间室112等。其中，熟成间室112的内部形成用于对食物进行熟成的熟成空间113。在一些具体实施例中，箱体110内还限定有向熟成间室112提供冷却气流的制冷风道，实现了向熟成间室112内输送指定温度的冷却气流，从而实现对熟成间室112内温度的调节，例如，将熟成间室112内的温度控制在0-4℃之间。
本发明实施例的冷藏冷冻装置100通过设置熟成间室112，其内限定形成设置熟成空间113，搭建了一个可以实现食物熟成的熟成环境，实现了居家自制熟成食物。下面对熟成间室112的结构进行具体介绍。
图2是根据本发明一个实施例的冷藏冷冻装置100的熟成间室112的示意性结构图。图3是根据本发明一个实施例的冷藏冷冻装置的熟成间室的沿图2中的A-A剖切线剖切截取的剖视图。在一些实施例中，熟成间室112可以包括熟成容器114，熟成空间113可以指熟成容器114的内部空间。例如，该熟成容器114包括储物抽屉。
如图2所示，熟成间室112还可以包括用于促使熟成空间113内部气流循环的风机115。如图3所示，熟成间室112还可以包括出风口116和回风 口117。在风机115启动后，可以促使熟成空间113内的气流自回风口117散出到熟成容器114外，并在风机115的促流作用下经由回风风道，由出风口116吹入熟成空间113，完成熟成空间113内的气流循环。
图4是根据本发明一个实施例的冷藏冷冻装置100的示意性框图。本发明的冷藏冷冻装置100包括熟成空间113、信息采集装置120、处理模块130和存储模块140。信息采集装置120用于采集放置熟成空间113内的食物的属性信息。食物的属性信息可以包括食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率。本实施例的信息采集装置120可以包括风味物质采集模块121、图像采集模块122以及重量采集模块123。风味物质采集模块121用于获取食物释放的风味物质的浓度，图像采集模块122用于获取食物的外观状态，重量采集模块123用于获取食物的重量变化率。
在一些具体的实施例中，风味物质采集模块121可以设置于熟成间室112的气流循环风路内，例如可以设置于熟成间室112的室内出风风路上，或者熟成间室112的回风风路上。在一些更具体的实施例中，如图2所示，风味物质采集模块121可以设置于回风口117之下风机115附近的位置，并保证风味物质采集模块121的核心采集组件正对回风方向。具体地，风味物质采集模块121可以优选为能识别3-羟基-2-丁酮、2,3-丁二酮、1-丁醇等风味物质的传感器，该传感器垂直于熟成间室112的回风方向设置，包括附有选择性通过滤膜和核心处理单元，能够实现对风味物质建立谱图和数据库，当熟成空间113内产生上述风物物质的时候可以识别及判断浓度。本实施例的风味物质采集模块121设置在熟成间室112的气流循环风路内，提高了采集风味物质的浓度的准确性。
在一些具体的实施例中，图像采集模块122可以设置在能够完整监测到熟成空间113内食物的外观状态的地方，如图3所示，图像采集模块122可以设置于熟成容器114后部的上部区域。图像采集模块122可以包括摄像头和图像处理器。摄像头定时拍摄食物的图像，图像处理器将拍摄到的图像保存下来并对食物的外观图像进行图像特征分析，以得到食物表面的色泽特征以及褶皱特征，将食物表面的色泽特征以及褶皱特征与预先建立的不同熟成程度下相同种类食物的表面特征数据库进行比对。
在一些具体的实施例中，重量采集模块123可以包括重量传感器，设置于熟成空间113的底部，例如，熟成空间113的底部可以设置有托盘118， 该重量传感器可以设置于托盘118的底部。
存储模块140和处理模块130可以形成冷藏冷冻装置100的主控板的一部分。处理模块130可以是一个中央处理单元(CPU)，或者为数字处理单元(DSP)等等。存储模块140用于存储处理模块130执行的程序。存储模块140内存储有机器可执行程序141，机器可执行程序141被处理模块130执行时用于实现以下任一实施例的冷藏冷冻装置100的控制方法。
图5是根据本发明一个实施例的冷藏冷冻装置100的控制方法的示意图。该控制方法一般性地可包括：
步骤S502，获取熟成空间113内的食物的属性信息，例如用食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率等。
步骤S504，根据食物的属性信息确定食物的熟成程度。不同熟成程度相同种类的食物的属性信息各不相同，例如，在熟成过程中，食物释放的风味物质的浓度逐渐增长、食物的外观状态呈现褶皱逐步增多和色泽逐步变暗的状态、食物的重量变化率逐渐减小，因此，将食物的属性信息与预先采集的不同熟成程度相同种类的食物的属性信息，可以确定食物的熟成程度。
步骤S506，输出包含食物的熟成程度的提示信息。提示信息可以由冷藏冷冻装置100对食物的熟成程度自动进行检测并实时显示或发送给用户，也可以当用户想要查看熟成程度时再显示出来或发送给用户。
使用上述方法，由于冷藏冷冻装置100能够自动地获取熟成空间113内的食物的属性信息，并根据确定食物的熟成程度，输出包含食物的熟成程度的提示信息，这使得冷藏冷冻装置100能够自动地检测食物的熟成程度，有利于用户对熟成周期的把控，提高了智能化水平。
上述步骤S504可以包括：根据食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率中的一种或多种确定食物的熟成程度。即，可以根据食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率中的任意一种来确定对食物的熟成程度，可以结合成本控制、精确度要求以及用户需求等多方面因素进行综合考量和选择。也可以食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率中的多种确定食物的熟成程度，只有在食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率均达到某一熟成程度预设的要求时，才能确定该食物所处于的熟成程度，从而提高了准确性。下面将分别对根据食物释放的风味物质的浓度、食 物的外观状态以及食物的重量变化率中的任意一种来确定食物的熟成程度和根据食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率中的多种确定食物的熟成程度的控制方法进行说明。
图6是根据本发明另一个实施例的冷藏冷冻装置100的控制方法的示意图。该控制方法根据食物释放的风味物质的浓度来确定食物的熟成程度，一般性地可包括：
步骤S602，获取熟成空间113内的食物释放的风味物质的浓度。
步骤S604，将风味物质的浓度与预设的浓度阈值区间进行比对。其中不同浓度阈值区间分别按照食物不同熟成程度下风味物质的释放量设定。
步骤S606，将与风味物质的浓度所属的浓度阈值区间相对应的熟成程度作为食物的熟成程度。
步骤S608，输出包含食物的熟成程度的提示信息。
在步骤S604中，可以预先将熟成周期分为四个程度：熟成初期、熟成中期、熟成后期和熟成完成。其中，在熟成过程中食物释放的风味物质逐渐增多，在食物的不同熟成程度下检测到风味物质的浓度自然不同，由此预先设定第一预设浓度阈值区间、第二预设浓度阈值区间以及第三预设浓度阈值区间。在此基础上，不能检测到风味物质时为熟成初期、检测到风味物质在第一预设浓度阈值区间为熟成中期、检测到风味物质在第二预设浓度阈值区间为熟成后期、检测到风味物质在第三预设浓度阈值区间为熟成后期。在一些更具体的实施例中，第一预设浓度阈值区间的上限值和第二预设浓度阈值区间相等，设为α，第二预设浓度阈值区间的上限值设置为和第三预设浓度阈值区间的下限值相等，设为β，第三预设浓度阈值区间的上限值设为γ。具体地，α可以为风味物质采集模块121能够检测到的最低浓度值，30ppb＜β＜70ppb，80ppb＜γ＜120ppb。例如，β＝50ppb，γ＝100ppb。
当然也可以根据需求，将熟成周期进一步细分成更多数量的熟成程度，并设置,与更多数量的熟成程度对应数量的浓度阈值区间。本发明并不对熟成程度的数量进行限定，确定熟成程度的原理同前，在此不做赘述。
使用上述方法，冷藏冷冻装置100能够自动地将检测到的食物释放的风味物质的浓度与预设的浓度阈值区间进行比对，得到与风味物质的浓度所属的浓度阈值区间相对应的熟成程度作为食物的熟成程度。
在另一个具体实施例中，上述步骤S604和步骤S606可以替换为：从风 味物质的浓度超过第一浓度阈值的时刻开始进行熟成计时；按照熟成计时的累计时长确定食物的熟成程度。其中，第一浓度阈值可以设置为风味物质采集模块121能够检测到的最低浓度。预先采集相同种类食物在检测到风味物质后进入不同熟成程度的时长数据，并统计采集到的数据得到正常情况下该种食物从检测到风味物质开始进入不同熟成程度的时长数据。在此基础上，按照熟成计时的累计时长确定食物的熟成程度的具体步骤可以包括：若熟成计时的累计时长达到第一预设时长，确定食物处于熟成后期；若熟成计时的累计时长达到第二预设时长，确定食物完成熟成。更具体地，第一预设时长在8～12天范围内，第二预设时长在15～25天范围内。例如，第一预设时长为10天，第二预设时长为20天，即若熟成计时的累计时长达到10天，确定食物处于熟成后期，若熟成计时的累计时长达到20天，确定食物完成熟成。
使用上述方法，冷藏冷冻装置100可以根据风味物质的浓度超过第一浓度阈值的累计时长来得到食物的熟成程度，从而不反复执行对风味物质的浓度的检测，降低了检测难度，简化了执行过程。
图7是根据本发明又一个实施例的冷藏冷冻装置100的控制方法的示意图。该控制方法是根据食物的外观状态来确定食物的熟成程度的，一般性地可包括：
步骤S702，获取熟成空间113内的食物的外观状态，例如定期开启图像采集模块122，以采集食物的外观图像。
步骤S704，从食物的外观图像中进行图像特征分析，以得到食物表面的色泽特征以及褶皱特征。
步骤S706，将食物表面的色泽特征以及褶皱特征与预先采集的不同熟成程度下相同种类食物的表面特征分别进行比对。
步骤S708，将与食物表面的色泽特征以及褶皱特征相似度程度最高的相同种类食物的表面特征相对应的熟成程度作为食物的熟成程度
步骤S710，输出包含食物的熟成程度的提示信息。
在步骤S706中，预先采集的不同熟成程度下相同种类食物的表面特征通过下述步骤得到：采集不同熟成状态下相同种类食物的外观图像；从采集到的外观图像中进行图像特征分析，以得到不同熟成状态下该类食物的表面特征，其中表面特征包括色泽特征以及褶皱特征。
使用上述方法，冷藏冷冻装置100能够自动地将获取食物的外观状态，并将食物的外观状态中分析得到的食物表面的色泽特征以及褶皱特征与预先采集的不同熟成程度下相同种类食物的表面特征分别进行比对，以得到与食物表面的色泽特征以及褶皱特征最相近的表面特征数据，从而将最相近的表面特征数据相对应的熟成程度作为食物的熟成程度输出，实现了准确、智能地对食物熟成程度的确定，便于对熟成周期的把控。
图8是根据本发明再一个实施例的冷藏冷冻装置100的控制方法的示意图。该控制方法根据食物的重量变化率来确定食物的熟成程度，一般性地可包括：
步骤S802，获取熟成空间113内的食物的重量变化率，例如定期开启重量采集模块123，以采集食物的重量变化率。
步骤S804，将食物的重量变化率与预设的变化率阈值区间进行比对。其中，不同变化率阈值区间分别按照不同熟成程度下相同种类食物的内部水分蒸发速度设定。
步骤S806，将与食物的重量变化率所属的变化率阈值区间相对应的熟成程度作为食物的熟成程度
步骤S808，输出包含食物的熟成程度的提示信息。
在步骤S806中，食物的重量变化率的获取步骤包括：在检测到有食物放入熟成空间之后，定时检测并保存食物的质量；将前后两次检测到的食物的质量差与食物初始质量值的比值除以前后两次检测的间隔时长，得到食物的质量变化率。
在步骤S806中，由于在熟成过程中食物的内部水分蒸发速度逐渐减小，在食物的不同熟成程度下检测到的食物的重量变化率自然不同，由此可以预先设定第一预设变化率阈值区间、第二预设变化率阈值区间以及第三预设变化率阈值区间。在此基础上，食物的重量变化率属于第一预设变化率阈值区间为熟成初期，食物的重量变化率属于第二预设变化率阈值区间为熟成中期，食物的重量变化率属于第三预设变化率阈值区间为完成熟成。在一些更具体的实施例中，第一预设变化率阈值区间的下限值和第二预设变化率阈值区间上限值相等，设为θ，第二预设变化率阈值区间的下限值和第三预设变化率阈值区间的上限值相等，设为ω。具体地，0.8％/天＜θ＜5％/天，0.1％/天＜ω＜0.5％/天。例如，θ为1％/天，ω为0.3％/天。
当然也可以根据需求，将熟成周期进一步细分成更多数量的熟成程度，并设置对应数量的变化率阈值，从而得到与更多数量的熟成程度数量对应的变化率阈值区间。本发明并不对熟成程度的数量进行限定，确定熟成程度的原理同前，在此不做赘述本发明并不对熟成程度的数量进行限定，原理同前，在此不做赘述。
使用上述方法，冷藏冷冻装置100能够自动地将检测到的食物的重量变化率与预设的变化率阈值区间进行比对，得到与重量变化率所属的变化率阈值区间相对应的熟成程度作为食物的熟成程度。
在一些实施例中，根据食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率中的多种确定食物的熟成程度的步骤包括：在以下条件同时满足的情况下，确定食物完成熟成：食物的外观状态与预先采集的完成熟成状态下相同种类食物的表面特征相匹配；食物释放的风味物质的浓度稳定在第二浓度阈值；并且食物的重量变化率降低到第一变化率阈值。
使用上述方法，冷藏冷冻装置100能够结合考虑熟成空间113内食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率多种食物的属性信息，来判断食物的熟成程度。只有在以下条件同时满足的情况下，确定食物完成熟成：食物的外观状态与预先采集的完成熟成状态下相同种类食物的表面特征相匹配、食物释放的风味物质的浓度稳定在第二浓度阈值并且食物的重量变化率降低到第一变化率阈值。本实施例可以全面地评估食物是否完成熟成，提高了评估结果的精度。
图9是根据本发明一个实施例的冷藏冷冻装置100的控制方法的控制流程图。该控制流程一般性地可包括：
步骤S902，获取熟成空间113内的食物的属性信息。食物的属性信息包括食物释放的风味物质的浓度、食物的外观状态以及食物的重量变化率。
步骤S904，根据食物的属性信息确定食物的熟成程度。其中根据食物的属性信息确定食物的熟成程度的具体实现方案可以参考上述任一实施例中的具体实现方案。
步骤S906，输出包含食物的熟成程度的提示信息。
步骤S908，按照与食物的熟成程度对应的运行参数调整冷藏冷冻装置100的运行状态，以使熟成空间113进入与食物的熟成程度对应的运行状态。
步骤S910，在同时满足食物的外观状态与预先采集的完成熟成状态下 相同种类食物的表面特征相匹配、食物释放的风味物质的浓度稳定在第二浓度阈值的情况下，判断食物的重量变化率是否降低到第一变化率阈值。其中，第一变化率阈值是指熟成状态下相同种类食物的重量变化率。若是，则执行步骤S912，若否，则执行步骤S914。
步骤S912，确定食物完成，发出完成提示信号。
步骤S914，调整冷藏冷冻装置113的风机运行参数，以减小食物内部的水分蒸发速度。,
使用上述方法，冷藏冷冻装置100可以在确定食物完成熟成时，发出完成提示信号。也就是说，在食物完成熟成时，冷藏冷冻装置100可以自动地提醒用户及时取出并食用该完成熟成的食物，避免了因错过熟成食物的最佳食用时机而带来的用户使用体验差的问题。完成提示信号可以为任意形式，例如可以为“已完成熟成”等文字信息，冷藏冷冻装置100可以具有显示模块，处理模块130在确定食物已完成熟成后，可以生成完成提示信号，并输出至显示模块。
另外，通过在确定食物的熟成程度之后，冷藏冷冻装置100可以进一步地自动修改运行参数，这有利于提高冷藏冷冻装置100的自动化水平，在降低用户工作量的同时优化食物的熟成/保藏效果。其中，运行参数可以指熟成温度、熟成湿度、熟成风速等参数中的至少一个。
进一步地，本实施例的冷藏冷冻装置100的控制方法还如下步骤：若食物的外观状态与预先采集的完成熟成状态下相同种类食物的表面特征相匹配，并且食物释放的风味物质的浓度稳定在第二浓度阈值，但食物的重量变化率仍大于第一变化率阈值，则调整冷藏冷冻装置的风机运行参数，以减小食物内部的水分蒸发速度，从而减小食物的重量变化率，将食物的重量变化率尽快降低到第一变化率阈值，从而完成熟成。
至此，本领域技术人员应认识到，虽然本文已详尽示出和描述了本发明的多个示例性实施例，但是，在不脱离本发明精神和范围的情况下，仍可根据本发明公开的内容直接确定或推导出符合本发明原理的许多其他变型或修改。因此，本发明的范围应被理解和认定为覆盖了所有这些其他变型或修改。

Claims (10)

  1. 一种冷藏冷冻装置的控制方法，所述冷藏冷冻装置的内部形成有熟成空间；并且所述控制方法包括：
    获取所述熟成空间内的食物的属性信息；
    根据所述食物的属性信息确定所述食物的熟成程度；
    输出包含所述食物的熟成程度的提示信息。
  2. 根据权利要求1所述的控制方法，其中，
    所述食物的属性信息包括所述食物释放的风味物质的浓度、所述食物的外观状态以及所述食物的重量变化率；且
    根据所述食物的属性信息确定所述食物的熟成程度的步骤包括：
    根据所述食物释放的风味物质的浓度、所述食物的外观状态以及所述食物的重量变化率中的一种或多种确定所述食物的熟成程度。
  3. 根据权利要求2所述的控制方法，其中，
    根据所述食物释放的风味物质的浓度确定所述食物的熟成程度的步骤包括：
    将所述风味物质的浓度与预设的浓度阈值区间进行比对，其中不同浓度阈值区间分别按照所述食物不同熟成程度下风味物质的释放量设定；
    将与所述风味物质的浓度所属的浓度阈值区间相对应的熟成程度作为所述食物的熟成程度。
  4. 根据权利要求2所述的控制方法，其中，
    根据所述食物释放的风味物质的浓度确定所述食物的熟成程度的步骤包括：
    从所述风味物质的浓度超过第一浓度阈值的时刻开始进行熟成计时；
    按照所述熟成计时的累计时长确定所述食物的熟成程度。
  5. 根据权利要求2所述的控制方法，其中，
    根据所述食物的外观状态确定所述食物的熟成程度的步骤包括：
    从所述食物的外观图像中进行图像特征分析，以得到所述食物表面的色 泽特征以及褶皱特征；
    将所述食物表面的色泽特征以及褶皱特征与预先采集的不同熟成程度下相同种类食物的表面特征分别进行比对；
    将与所述食物表面的色泽特征以及褶皱特征相似度程度最高的相同种类食物的表面特征相对应的熟成程度作为所述食物的熟成程度。
  6. 根据权利要求2所述的控制方法，其中，
    根据所述食物的重量变化率确定所述食物的熟成程度的步骤包括：
    将所述食物的重量变化率与预设的变化率阈值区间进行比对，其中不同变化率阈值区间分别按照不同熟成程度下相同种类食物的内部水分蒸发速度设定；
    将与所述食物的重量变化率所属的变化率阈值区间相对应的熟成程度作为所述食物的熟成程度。
  7. 根据权利要求2所述的控制方法，其中，
    根据所述食物释放的风味物质的浓度、所述食物的外观状态以及所述食物的重量变化率中的多种确定所述食物的熟成程度的步骤包括：
    在以下条件同时满足的情况下，确定所述食物完成熟成：
    所述食物的外观状态与预先采集的完成熟成状态下相同种类食物的表面特征相匹配；
    所述食物释放的风味物质的浓度稳定在第二浓度阈值；并且
    所述食物的重量变化率降低到第一变化率阈值。
  8. 根据权利要求2所述的控制方法，还包括：
    若所述食物的外观状态与预先采集的完成熟成状态下相同种类食物的表面特征相匹配，并且所述食物释放的风味物质的浓度稳定在第二浓度阈值，但所述食物的重量变化率仍大于第一变化率阈值，则调整所述冷藏冷冻装置的风机运行参数，以减小所述食物内部的水分蒸发速度。
  9. 根据权利要求1所述的控制方法，在输出包含所述食物的熟成程度的提示信息的步骤之后，所述控制方法还包括：
    按照与所述食物的熟成程度对应的运行参数调整所述冷藏冷冻装置的 运行状态，以使所述熟成空间进入与所述食物的熟成程度对应的运行状态；
    在所述食物完成熟成时，发出完成提示信号。
  10. 一种冷藏冷冻装置，包括：
    熟成空间，设置在所述冷藏冷冻装置的内部；
    信息采集装置，用于采集所述熟成空间内的食物的属性信息；和
    处理模块以及存储模块，所述存储模块内存储有机器可执行程序，所述机器可执行程序被所述处理模块执行时，用于实现根据权利要求1-9中任一项所述的控制方法。
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