CN106958974B - Refrigerator temperature control method based on food materials and computer storage medium - Google Patents

Abstract

The invention provides a refrigerator temperature control method and a computer storage medium based on ingredients. The method for controlling the temperature of a refrigerator based on ingredients includes: after detecting the placed ingredients, acquiring the priority distribution mode of the placed ingredients; judging whether the priority distribution mode of the placed ingredients is the ingredient priority mode; if so, after obtaining When the optimal storage temperature of the food to be put in is lower than the current target temperature of the storage compartment where it is located, at least determine the target temperature of the storage compartment where it is located according to the optimal storage temperature. When the type of the best storage compartment for the food is the same as the type of the storage compartment in which it is located, the food priority mode is automatically entered; and the refrigeration system is driven to work according to the target temperature. The solution of the present invention can make the temperature of the storage compartment more suitable for the storage of ingredients, reduce the user's operation, save the user's time and energy, and improve the user's use experience.

Description

Food-based refrigerator temperature control method and computer storage medium

technical field

The invention relates to the field of home appliance control, in particular to a food-based refrigerator temperature control method and a computer storage medium.

Background technique

With the continuous development of society and the continuous improvement of people's living standards, people's life rhythm is getting faster and faster, so they are more and more willing to buy a lot of ingredients and put them in the refrigerator. The temperature in the storage compartment of the refrigerator is of great significance to the storage effect of the ingredients. The appropriate storage temperature can not only slow down the activity of water molecules in the ingredients, inhibit the loss of moisture inside the ingredients, thus maintain the moisture balance of the ingredients, and maintain the original ingredients of the ingredients. color, flavor and nutritional content.

However, users often store a variety of different kinds of ingredients in the same storage compartment, and the optimal storage temperature of different kinds of ingredients is not the same. When users set the temperature of the storage compartment according to the type of ingredients, they need to know or query the optimal storage temperature of various ingredients, which often consumes a lot of energy and time, which seriously affects the user experience. In addition, in the case of a wide variety of ingredients, users are often unable to set a reasonable storage temperature, which will affect the storage effect of some ingredients.

SUMMARY OF THE INVENTION

An object of the present invention is to improve the intelligence of the refrigerator temperature control method.

A further object of the present invention is to improve the storage effect of food materials in the refrigerator.

In particular, the present invention provides a food-based temperature control method for a refrigerator, wherein the refrigerator includes: a box body, which defines a plurality of storage compartments; a door body, which is pivotally disposed on the front surface of the box body, and a refrigeration system to provide cold energy to the storage compartment, and the method for controlling the temperature of a refrigerator based on ingredients includes: after detecting the placed ingredients, obtaining a priority distribution mode of the placed ingredients , where the priority distribution mode includes an ingredient priority mode and a compartment priority mode; it is determined whether the priority distribution mode of the placed ingredients is the ingredient priority mode; if so, the obtained optimal storage temperature of the placed ingredients is lower than the obtained When the current target temperature of the storage compartment where the ingredients are placed, the target temperature of the storage compartment where the ingredients are placed is determined at least according to the optimal storage temperature of the ingredients. When the type of the best storage compartment obtained is the same as the type of the storage compartment where the food is placed, it will automatically enter the food priority mode; and the refrigeration system will be driven to work according to the target temperature.

Optionally, the step of determining the target temperature of the storage compartment where the placed ingredients are located at least according to the optimal storage temperature of the placed ingredients includes: according to the optimal storage temperature of the placed ingredients, and The current target temperature of the storage compartment determines the target temperature of the storage compartment in which the food item is placed.

Optionally, the step of determining the target temperature of the storage compartment where the food is placed includes: judging whether the difference between the current target temperature and the optimal storage temperature of the food being placed is less than a preset temperature difference threshold; The target temperature of the storage compartment where the ingredients are placed is the optimal storage temperature of the placed ingredients. If not, a prompt message is output to remind the user to change the storage compartment where the ingredients are stored.

Optionally, after the step of outputting the prompt information reminding the user to change the storage compartment for storing the put-in ingredients, the method further includes: acquiring the user's modification selection operation; and if it is, determine that the target temperature of the storage compartment where the food is placed is the current target temperature, if not, determine that the target temperature of the storage compartment where the food is placed is the highest temperature of the storage compartment where the food is placed optimum storage temperature.

Optionally, the step of detecting the put-in food material includes: detecting the type of the put-in food material, and the step of acquiring the optimal storage temperature and the optimal storage compartment of the put-in food material includes: according to the type of the put-in food material. The corresponding optimal storage temperature and optimal storage compartment are obtained by matching in the preset food material information database, wherein the food material information database stores the optimal storage temperature and optimal storage compartment corresponding to different types of food materials.

Optionally, the step of detecting the type of the food to be put in includes: obtaining the type of the food to be put in manually input by the user by using an input device provided on the housing of the refrigerator; Scan the barcode on the package of the food to be put in to determine the type of the food to be put in; or use an image capture device set in the refrigerator to photograph the storage compartment where the food is placed to obtain a storage image; The next time is compared with the storage image obtained after the refrigerator was closed last time to determine the image of the placed food; and the image of the placed food is identified to determine the type of the placed food.

Optionally, when the obtained optimal storage temperature of the put-in food material is higher than or equal to the obtained current target temperature of the storage compartment where the put-in food material is located, the target temperature of the storage compartment where the put-in food material is located is determined. It is the current target temperature of the storage compartment where the ingredients are placed.

Optionally, the step of determining the storage compartment where the food is placed includes: acquiring an opening and closing signal of the door body; and determining the storage compartment where the food is placed according to the opening and closing signal.

Optionally, when the obtained type of the best storage compartment into which the food is placed is different from the obtained type of the storage compartment in which the food is placed, a prompt message is output to remind the user to change the storage compartment for the placed food. storage room.

According to another aspect of the present invention, a computer storage medium is also provided, and when the computer program runs, a device where the computer storage medium is located executes any one of the above-mentioned methods for controlling temperature of a refrigerator based on ingredients.

In the food-based refrigerator temperature control method and computer storage medium of the present invention, after detecting that the food is put in, the priority distribution mode of the food is acquired, and it is determined that the priority distribution mode of the food is the food priority mode. , when the obtained optimal storage temperature of the put-in food is lower than the obtained current target temperature of the storage compartment where the put-in food is located, determine the storage where the put-in food is located at least according to the optimal storage temperature of the put-in food The target temperature of the storage compartment; after judging that the priority allocation mode of the ingredients to be placed is the compartment priority mode, the type of the best storage compartment for the ingredients to be placed and the storage compartment where the ingredients to be placed are obtained. When the type of the compartment is the same, it will automatically enter the food priority mode, and drive the refrigeration system to work according to the target temperature, and set the food priority mode and the compartment priority mode. The target temperature of the storage compartment is obtained, so that the temperature of the storage compartment is more suitable for the storage of ingredients, and the user's operation is reduced, the user's time and energy are saved, and the user's use experience is improved.

Further, in the food-based refrigerator temperature control method and the computer storage medium of the present invention, the preset food-material information database stores the optimal storage temperature and optimal storage compartment corresponding to different types of food. When the level allocation mode is the ingredient priority mode, if the optimal storage temperature of the placed ingredient is lower than the current target temperature of the storage compartment where the placed ingredient is located, and the current target temperature of the storage compartment where it is located If the difference from the optimal storage temperature is less than the preset temperature difference threshold, the target temperature of the storage compartment where the food is placed is determined to be the optimal storage temperature of the food. The optimal storage temperature of different types of ingredients in the same storage room is too different. While ensuring the storage effect of certain ingredients, the storage effect of other ingredients will not be seriously affected, so that the overall storage effect of various ingredients in the storage room can be improved. Store the effect to meet the user's needs.

The above and other objects, advantages and features of the present invention will be more apparent to those skilled in the art from the following detailed description of the specific embodiments of the present invention in conjunction with the accompanying drawings.

Description of drawings

Hereinafter, some specific embodiments of the present invention will be described in detail by way of example and not limitation with reference to the accompanying drawings. The same reference numbers in the figures designate the same or similar parts or parts. It will be understood by those skilled in the art that the drawings are not necessarily to scale. In the attached picture:

1 is a schematic diagram of a refrigerator to which a food-based refrigerator temperature control method according to an embodiment of the present invention is applicable;

FIG. 2 is a schematic diagram of a refrigerator temperature control method based on ingredients according to an embodiment of the present invention;

3 is a detailed flowchart of a method for controlling temperature of a refrigerator based on ingredients according to an embodiment of the present invention; and

4 is a schematic diagram of a computer storage medium according to one embodiment of the present invention.

Detailed ways

This embodiment first provides an ingredient-based refrigerator temperature control method, which can automatically determine the target temperature of the storage compartment according to the actual needs of the user and the type of ingredients, so that the temperature of the storage compartment is more suitable for the storage of ingredients, and Reduce user operations, save user time and effort, and improve user experience. 1 is a schematic diagram of a refrigerator 100 to which a food-based refrigerator temperature control method according to an embodiment of the present invention is applicable. The refrigerator 100 may generally include: a box body 10 , a door body 20 and a refrigeration system.

Wherein, the box body 10 defines a plurality of storage compartments inside. The number and structure of the storage compartments can be configured according to the needs. Figure 1 shows the situation of the first, second and third rooms arranged up and down in sequence; the above storage compartments can be separated according to different purposes. Configured as a refrigerator compartment, a freezer compartment, a temperature-changing compartment or a fresh-keeping compartment. The interior of each storage compartment can be divided into a plurality of storage areas by a partition board, and items can be stored by using a shelf or a drawer.

The door body 20 is pivotally connected to the front side of the box body 10 for the user to open and close the storage compartment of the refrigerator 100; the door body can be set corresponding to the storage compartment, that is, each storage compartment corresponds to There are one or more door bodies. The number of storage compartments and doors, and the functions of the storage compartments can be selected according to specific circumstances. In some other embodiments, the door opening of the storage compartment may also be opened in a drawer type, so as to realize a drawer type storage compartment. The refrigerator 100 of this embodiment may further include a door body detector to detect the opening and closing signal of the door body 20, and according to the opening and closing signal of the door body, the storage compartment with the change of the food material can be determined.

The refrigeration system of the refrigerator 100 is configured to provide cooling capacity to the storage compartment. The refrigeration system of this embodiment may be a refrigeration cycle system composed of a compressor, a condenser, a throttling device, an evaporator, and the like. The compressor is installed in the compressor compartment. When the refrigerator 100 is a domestic compression type direct cooling refrigerator, the evaporator can be arranged on the outside or inside of the rear wall of the inner container. When the refrigerator 100 is a household compression type air-cooled refrigerator, the box body 10 also has an evaporator chamber, the evaporator chamber is communicated with the storage compartment through an air duct system, an evaporator is arranged in the evaporator chamber, and a fan is arranged at the outlet. , to circulate refrigeration to the storage compartment.

The first compartment of the refrigerator 100 in this embodiment may be a refrigerating compartment, the second compartment may be a temperature-changing compartment, and the third compartment may be a freezing compartment. The cooling capacity provided by the different compartments makes the temperature in the refrigerator compartment, the variable temperature compartment and the freezer compartment different. The temperature in the refrigerated compartment is generally between 2°C and 10°C, preferably 3°C to 8°C. The temperature range in the freezer compartment is generally -22°C to -14°C, and the temperature range in the variable temperature compartment is relatively wide, generally -15°C to 10°C. The optimal storage temperature for different types of ingredients is different, and the storage compartments suitable for storage are also different. For example, fruit and vegetable ingredients are suitable for storing in the refrigerator compartment, and meat ingredients are suitable for storing in the freezer compartment.

2 is a schematic diagram of a method for controlling temperature of a refrigerator based on ingredients according to an embodiment of the present invention. As shown in Figure 2, the method for controlling the temperature of a refrigerator based on ingredients may perform the following steps:

Step S202, after detecting the placed ingredients, obtain the priority allocation mode of the placed ingredients;

Step S204, it is judged whether the priority allocation mode of the food to be put is the food priority mode, if so, go to step S206, if not, go to step S210;

Step S206, when the obtained optimal storage temperature of the put-in ingredient is lower than the current target temperature of the storage compartment where it is located, at least determine the target temperature of the storage compartment where it is located according to the optimal storage temperature;

Step S208, driving the refrigeration system to work according to the target temperature;

In step S210, when the type of the best storage compartment into which the food is placed is the same as the type of the storage compartment in which the food is stored, the food priority mode is automatically entered, and step S206 is executed.

In the above steps, the step of detecting the placed ingredients in step S202 may include: detecting the type of the placed ingredients, so as to determine the corresponding optimal storage temperature and optimal storage space according to the type of the ingredients in subsequent steps room. There are many ways to detect the type of the inserted food, for example, the type of the inserted food manually input by the user can be obtained by using an input device provided on the housing of the refrigerator 100 . The input device may use, for example, physical keys or touch keys, and in some preferred embodiments, the input device may use a touch screen to obtain the input food type information. The input device may acquire the type information of the inserted ingredients manually input by the user, and may also be used to confirm the automatically identified type information of the ingredients in some optional embodiments.

The barcode scanning device provided on the housing of the refrigerator 100 can also be used to scan the barcode on the package of the food to be put in, so as to determine the type of the food to be put in. The barcode scanning device scans the barcode on the package of the food to be put in to determine the type of the food to be put in. The above barcode may be a barcode or a two-dimensional code.

It is also possible to use the image capturing device provided in the refrigerator 100 to photograph the storage compartment where the ingredients are placed to obtain a storage image; to determine the image of the placed food; and to identify the image of the placed food to determine the type of the placed food. The image capturing device may be disposed inside each storage compartment of the refrigerator 100, and has a plurality of cameras facing in different directions, and each camera may capture a corresponding storage area to obtain a storage image. The image taken after the new food is put in is compared with the storage image taken before the food is put in, and the image of the put-in food is determined according to the difference in the images. By recognizing the image of the placed food, the type of the placed food is determined. This operation can be completed by the processor of the local main control board of the refrigerator 100, or the stored image can be transmitted to the cloud server or sent to the mobile terminal through the wireless network transmission module, and the cloud server or mobile terminal can compare and identify the images.

The priority allocation mode in step S202 includes an ingredient priority mode and a compartment priority mode. The ingredient priority mode prioritizes the best storage temperature of the ingredient itself, and the compartment priority mode prioritizes the storage compartment where the ingredient is most suitable for storage. A display screen may be provided on the door body of the refrigerator 100, and the priority distribution mode of the put-in ingredients selected by the user may be acquired through the display screen.

The optimal storage temperature and the optimal storage compartment for the food put in in steps S206 and S210 may be determined according to the type of the food put in. Specifically, the corresponding optimal storage temperature and the optimal storage compartment can be obtained by matching in the preset food material information base according to the type of the food to be put in, wherein the food material information base stores the best storage corresponding to different types of food materials. temperature and optimal storage compartments. In step S206, the current target temperature of the storage compartment where the ingredients are placed is the lowest optimal storage temperature among the raw ingredients in the storage compartment.

The following introduces a specific example of an ingredient information database: the ingredients in the ingredient information database include cabbage, potatoes, and cucumbers. The best storage temperature for cabbage is 0°C, the best storage temperature for potatoes is 3°C, and the best storage temperature for cucumbers The temperature is 8°C, the best storage room for cabbage is the variable temperature room, and the best storage room for potatoes and cucumbers is the refrigerated room. Therefore, the information stored in the ingredient information database is as follows: Chinese cabbage, 0°C, variable temperature room room; potatoes, 3 ℃, refrigerated compartment; cucumber, 8 ℃, refrigerated compartment. The form of the above-mentioned food material information database is only an example, and does not limit the present invention.

In some other embodiments, the ingredient information database may also be in other forms, such as a table format, the recording sequence of the optimal storage temperature of the ingredient and the optimal storage compartment may also be in other sequences, and the type of the ingredient may be in other types. But all in all, the ingredient information database stores the optimal storage temperature and optimal storage compartment corresponding to different types of ingredients, and the optimal storage temperature and optimal storage compartment corresponding to each ingredient can be obtained by querying the ingredient information database.

The step of determining the target temperature of the storage compartment in which it is located in step S206 at least according to its optimal storage temperature may include: according to the obtained optimal storage temperature of the put-in food, and the obtained storage compartment where the put-in food is located The current target temperature of determines the target temperature of the storage compartment where the ingredients are placed. Specifically, the step of determining the target temperature of the storage compartment where the food is placed includes: judging whether the difference between the current target temperature and the optimal storage temperature of the food being placed is less than a preset temperature difference threshold; and if so, determining whether the food is placed The target temperature of the storage compartment where the ingredients are placed is the optimal storage temperature for the ingredients to be placed in. If not, a prompt message is output to remind the user to change the storage compartment where the ingredients are stored. A touch screen may be provided on the door of the refrigerator 100, and the prompt information may be output through the touch screen, or a buzzer alarm may be issued to remind the user.

The current target temperature of the storage compartment is the lowest optimal storage temperature among the raw ingredients. When the difference between the current target temperature and the optimal storage temperature of the ingredients is greater than or equal to the preset temperature difference threshold, the output reminds the user Changing the prompt information of the storage room where the ingredients are stored can prevent the optimal storage temperature of different types of ingredients in the same storage room from being too different, ensuring the storage effect of certain ingredients without seriously affecting others. The storage effect of ingredients can improve the overall storage effect of various ingredients in the storage room and meet the needs of users. In a preferred embodiment, the preset temperature difference threshold is less than 5°C.

Wherein, after the step of outputting the prompt information for reminding the user to change the storage compartment for storing the put-in ingredients, the method further includes: acquiring the user's modification selection operation; and judging whether the user changes the storage compartment for storing the put-in ingredients according to the modification selection operation ; and if yes, determine the target temperature of the storage compartment where the ingredients are placed as the current target temperature, if not, determine the target temperature of the storage compartment where the ingredients are placed as the optimal storage temperature for the ingredients . If the user chooses not to change the storage compartment for storing the ingredients, it means that the user determines that the ingredients need to be stored in the current storage compartment to ensure a good storage effect. Therefore, the target temperature of the storage compartment needs to be set to The optimal storage temperature for the ingredients to be placed in. If the user chooses to change the storage compartment for storing the placed ingredients, it means that the user will take the placed ingredients out of the current storage compartment, and the current storage compartment does not need to change its current target temperature. It should be noted that, the refrigerator 100 in this embodiment is provided with multiple storage compartments, so that the storage compartment for storing the food ingredients can be changed, but in some other embodiments, the refrigerator may only be provided with one storage compartment In the storage compartment, after the user takes out the food that is not suitable for storage in the storage compartment, other refrigeration equipment or other methods can be used to store it.

After judging that the priority allocation mode of the placed ingredients is the ingredient priority mode, when the obtained optimal storage temperature of the placed ingredients is higher than or equal to the current target temperature of the storage compartment where the placed ingredients are located, determine where the placed ingredients are located. The target temperature of the storage compartment is the current target temperature.

In step S208, after the target temperature of the storage compartment is determined, the refrigeration system may be driven to work according to the target temperature, so that the actual temperature of the storage compartment is consistent with the target temperature, so as to meet the storage requirements of the ingredients and ensure the storage effect of the ingredients.

Step S210 is executed after judging that the priority allocation mode of the placed ingredients is not the food priority mode, since the priority allocation mode of the placed ingredients includes the food priority mode and the compartment priority mode, the priority allocation mode is not the food priority mode, That is, the priority allocation mode is the compartment priority mode. In a specific embodiment, when the type of the obtained best storage compartment into which the food is placed is the same as the type of the storage compartment in which the food is placed, the food priority mode is automatically entered. If the type of the storage compartment is different from the type of the storage compartment in which it is located, prompt information may be output to remind the user to change the storage compartment for storing the put-in food. For example, the information stored in the ingredient information database is as follows: Chinese cabbage, 0°C, in the variable temperature compartment; potatoes, at 3°C, in the refrigerated compartment; cucumber, at 8°C, in the refrigerated compartment. If you put potatoes in the refrigerator compartment, because the best storage compartment for potatoes is the same type as the storage compartment in which they are located, they are both refrigerator compartments, and you can automatically enter the food priority mode; if you put cabbage in the freezer compartment , because the type of the best storage compartment for cabbage is different from the type of the storage room in which it is located, prompt information needs to be output to remind the user to change the storage compartment for storing cabbage, and move the cabbage from the freezer room to the temperature-changing room. room.

The food-based refrigerator temperature control method of this embodiment is suitable for the situation where new food is put in. In order to determine whether the food is taken out or put in, a weight sensor can be set at each support of the shelf in the storage compartment. The sensor uses a weight sensing sensor to convert the mass signal into a corresponding electrical signal to determine whether the food is taken out or put in. Specifically, if the weight measured by the weight sensing sensor increases, the food material is considered to be put in; the weight measured by the weight sensor sensor decreases, the food material is considered to be taken out. When the ingredients are put in, the refrigerator temperature control method based on the ingredients of this embodiment is executed.

If the original ingredients in the storage room are taken out, other temperature control methods can be used. For example, determine whether the optimal storage temperature of the removed ingredients is the lowest among the original ingredients, and if so, use the lowest optimal storage temperature in the remaining ingredients as the target temperature to control the temperature of the storage compartment; if not, The food with the lowest optimal storage temperature in the storage room remains unchanged, and its optimal storage temperature is still used as the target temperature for control, and the target temperature of the storage room remains unchanged.

In some optional embodiments, the refrigerator 100 can achieve higher technical effects by further optimizing and configuring the above steps. The following describes the refrigerator temperature based on ingredients in this embodiment in conjunction with the introduction of an optional execution process of this embodiment. The control method is described in detail. This embodiment is only an example of the execution flow. During specific implementation, the execution sequence and operating conditions of some steps may be modified according to specific implementation requirements. FIG. 3 is a detailed flowchart of a method for controlling temperature of a refrigerator based on ingredients according to an embodiment of the present invention. The food-based refrigerator temperature control method includes the following steps:

Step S302, acquiring the opening and closing signal of the door;

Step S304, according to the opening and closing signal, determine the storage compartment where the food is placed;

Step S306, detecting the type of the ingredients to be put in;

Step S308, acquiring the priority allocation mode of the ingredients to be put in;

Step S310, judging whether the priority distribution mode of the placed ingredients is the ingredient priority mode, if so, execute steps S312 to S330; if not, execute steps S332 to S340;

Step S312, matching in the preset food material information database according to the type of the food to be put in to obtain the corresponding optimal storage temperature;

Step S314, obtaining the current target temperature of the storage compartment where the ingredients are placed;

Step S316, it is judged whether the optimal storage temperature of the put-in ingredients is lower than the current target temperature of the storage compartment where it is located, if so, go to step S318, if not, go to step S330;

Step S318, judging whether the difference between the current target temperature and the optimal storage temperature of the food to be placed is less than the preset temperature difference threshold, if so, go to step S320, if not, go to step S324;

Step S320, determining that the target temperature of the storage compartment where the food is placed is the optimal storage temperature of the food;

Step S322, driving the refrigeration system to work according to the target temperature;

Step S324, outputting prompt information to remind the user to change the storage compartment for storing the put-in ingredients;

Step S326, obtaining the user's modification selection operation;

Step S328, according to the change selection operation, determine whether the user has changed the storage compartment for storing the put-in ingredients, if so, go to step S330, if not, return to step S320;

Step S330, determining that the target temperature of the storage compartment where the ingredients are placed is the current target temperature;

Step S332, matching in the preset food material information database according to the type of the food material to be put in to obtain the corresponding optimal storage compartment;

Step S334, obtaining the type of the storage compartment where the ingredients are placed;

Step S336, comparing the type of the best storage compartment into which the ingredients are placed and the type of the storage compartment where the ingredients are placed;

Step S338, judging whether the type of the best storage compartment into which the ingredients are placed is the same as the type of the storage compartment where it is located, if so, go back to step S312, if not, go to step S340;

Step S340, outputting prompt information to remind the user to change the storage compartment for storing the put-in ingredients.

In the above steps, in step S302, the opening and closing signal of the door body 20 may be detected by the door body detector. In step S304, if the door detector detects the opening and closing signal of the door of a certain storage room, it can be determined that there is a change in the food in the storage room. Further, the weight sensing sensor provided at each support of the shelf in the storage compartment can be used to determine whether the food in the storage compartment changes whether the food is taken out or the food is put in. Specifically, if the weight measured by the weight sensing sensor increases, the food material is considered to be put in; the weight measured by the weight sensor sensor decreases, the food material is considered to be taken out. When the ingredients are put in, the refrigerator temperature control method based on the ingredients of this embodiment is executed.

In step S306 , there may be various ways to detect the type of the inserted food, for example, the type of the inserted food manually input by the user may be obtained by using an input device provided on the housing of the refrigerator 100 . The input device may use, for example, physical keys or touch keys, and in some preferred embodiments, the input device may use a touch screen to obtain the input food type information. The input device may acquire the type information of the inserted ingredients manually input by the user, and may also be used to confirm the automatically identified type information of the ingredients in some optional embodiments.

The barcode scanning device provided on the housing of the refrigerator 100 can also be used to scan the barcode on the package of the food to be put in, so as to determine the type of the food to be put in. The barcode scanning device scans the barcode on the package of the food to be put in to determine the type of the food to be put in. The above barcode may be a barcode or a two-dimensional code.

It is also possible to use the image capturing device provided in the refrigerator 100 to photograph the storage compartment where the ingredients are placed to obtain a storage image; to determine the image of the placed food; and to identify the image of the placed food to determine the type of the placed food. The image capturing device may be disposed inside each storage compartment of the refrigerator 100, and has a plurality of cameras facing in different directions, and each camera may capture a corresponding storage area to obtain a storage image. The image taken after the new food is put in is compared with the storage image taken before the food is put in, and the image of the put-in food is determined according to the difference in the images. By recognizing the image of the placed food, the type of the placed food is determined. This operation can be completed by the processor of the local main control board of the refrigerator 100, or the stored image can be transmitted to the cloud server or sent to the mobile terminal through the wireless network transmission module, and the cloud server or mobile terminal can compare and identify the images.

In step S308, the priority distribution mode of the ingredients to be put in includes the ingredient priority mode and the compartment priority mode. Room.

In step S310, if the priority distribution mode of the placed ingredients is the ingredient priority mode, step S312 to step S330 are executed, that is, the process of the ingredient priority mode is executed; if the priority distribution mode of the placed ingredients is not the ingredient priority mode, then yes In the compartment priority mode, step S332 to step S340 are executed, that is, the flow of the compartment priority mode is executed.

The preset ingredient information database in step S312 and step S332 stores the optimum storage temperature and optimum storage compartment corresponding to different types of ingredients. According to the determined types of the ingredients, query and match in the ingredient information database, and then the best storage temperature and the best storage compartment corresponding to the ingredients can be obtained.

The following introduces a specific example of an ingredient information database: the ingredients in the ingredient information database include cabbage, potatoes, and cucumbers. The best storage temperature for cabbage is 0°C, the best storage temperature for potatoes is 3°C, and the best storage temperature for cucumbers The temperature is 8°C, the best storage room for cabbage is the variable temperature room, and the best storage room for potatoes and cucumbers is the refrigerated room. Therefore, the information stored in the ingredient information database is as follows: Chinese cabbage, 0°C, variable temperature room room; potatoes, 3 ℃, refrigerated compartment; cucumber, 8 ℃, refrigerated compartment. The form of the above-mentioned food material information database is only an example, and does not limit the present invention.

In some other embodiments, the ingredient information database may also be in other forms, such as a table format, the recording sequence of the optimal storage temperature of the ingredient and the optimal storage compartment may also be in other sequences, and the type of the ingredient may be in other types. But all in all, the ingredient information database stores the optimal storage temperature and optimal storage compartment corresponding to different types of ingredients, and the optimal storage temperature and optimal storage compartment corresponding to each ingredient can be obtained by querying the ingredient information database.

The current target temperature of the storage compartment where the ingredients are placed in step S314 is the lowest optimal storage temperature among the raw ingredients in the storage compartment. In step S316, if the optimal storage temperature of the placed ingredients is lower than the current target temperature of the storage compartment where the ingredients are placed, it means that the optimal storage temperature of the placed ingredients is lower than the lowest and highest temperature among the original ingredients in the storage compartment where they are placed. optimum storage temperature.

A preset temperature difference threshold is set in step S318. In a preferred embodiment, the preset temperature difference threshold is less than 5°C. If the difference between the current target temperature and the optimal storage temperature of the placed ingredients is less than the preset temperature difference threshold, it means that the optimal storage temperature of the placed ingredients is not much different from the optimal storage temperature of the original ingredients, and step S320 can be executed. Going to step S322, the optimal storage temperature of the put-in food is taken as the target temperature of the storage compartment where the put-in food is located. In step S322, after the target temperature of the storage compartment is determined, the refrigeration system may be driven to work according to the target temperature, so that the actual temperature of the storage compartment is consistent with the target temperature, so as to meet the storage requirements of the ingredients and ensure the storage effect of the ingredients.

If the difference between the current target temperature and the optimal storage temperature of the placed ingredients is greater than or equal to the preset temperature difference threshold, it means that the difference between the optimal storage temperature of the placed ingredients and the optimal storage temperature of the original ingredients is too large, and you can execute the From step S324 to step S330, prompt information is output to remind the user to change the storage compartment for storing the put-in ingredients, which can prevent the optimal storage temperature of different types of ingredients in the same storage compartment from being too different. The storage effect will not seriously affect the storage effect of other ingredients, so that the overall storage effect of various ingredients in the storage room can be improved to meet the needs of users. However, in step S328, if the user does not change the storage compartment for storing the put-in ingredients, it means that the user determines that the ingredients need to be stored in the current storage compartment to ensure a good storage effect, so the target temperature of the storage compartment is still It needs to be set to the optimum storage temperature for the ingredients to be placed in. If the user chooses to change the storage compartment for storing the placed ingredients, it means that the user will take the placed ingredients out of the current storage compartment, and the current storage compartment does not need to change its current target temperature.

Steps S312 to S330 are the flow of the food priority mode, and a specific example will be introduced below: the temperature in the refrigerating compartment is generally between 2°C and 10°C, preferably 3°C to 8°C. The temperature range in the freezer compartment is generally -22°C to -14°C, and the temperature range in the variable temperature compartment is relatively wide, generally -15°C to 10°C. The information stored in the ingredient information database is as follows: fresh meat, -18°C, freezer compartment; fish, -3°C, variable temperature compartment; cabbage, 0°C, variable temperature compartment; potatoes, 3°C, refrigerator compartment; oranges, 5°C, refrigerated compartment; cucumber, 8°C, refrigerated compartment.

If the original ingredients in the storage room are: potatoes and cucumbers, and the ingredients to be placed are oranges, the optimal storage temperature of 5°C corresponding to the placed oranges is obtained by matching the preset ingredient information database, and the storage room is obtained. The optimal storage temperature of the indoor raw ingredients is: 3°C for potatoes and 8°C for cucumbers. Compare the best storage temperature of 5°C for the oranges and the best storage temperature for the lowest potato in the raw ingredients (current target temperature). 3°C, since 5°C is higher than 3°C, the target temperature of the storage compartment is determined as the current target temperature, that is, the target temperature of the storage compartment remains unchanged, and it is still the optimal storage temperature for the lowest potatoes in the original ingredients 3 °C.

If the original ingredients in the storage compartment are: oranges and cucumbers, and the ingredients to be placed are potatoes, the optimal storage temperature corresponding to the placed potatoes is 3°C after matching in the preset ingredient information database, and the storage is obtained. The optimal storage temperature of the raw ingredients in the room is: 5°C for oranges and 8°C for cucumbers, compare the best storage temperature of 3°C for the potatoes that are put in and the best storage temperature for the lowest oranges in the raw ingredients (current target temperature) 5°C, since 3°C is lower than 5°C, the difference between the current target temperature 5°C and the optimal storage temperature 3°C of the put potatoes is 2°C, if the preset temperature difference threshold is 4°C, since 2°C is less than 4°C ℃, the target temperature of the storage compartment is determined to be the optimal storage temperature of the put potatoes at 3 ℃, and the refrigeration system is driven to work according to the target temperature.

Steps S332 to S340 are the flow of the compartment priority mode. A specific example will be introduced below: the information stored in the ingredient information database is as follows: cabbage, 0°C, in a variable-temperature compartment; potatoes, 3°C, in a refrigerator compartment; cucumber, 8 ℃, refrigerator compartment. If you put potatoes in the refrigerator compartment, because the best storage compartment for potatoes is the same type as the storage compartment in which they are located, they are both refrigerator compartments, and you can automatically enter the food priority mode; if you put cabbage in the freezer compartment , because the type of the best storage compartment for cabbage is different from the type of the storage room in which it is located, prompt information needs to be output to remind the user to change the storage compartment for storing cabbage, and move the cabbage from the freezer room to the temperature-changing room. room.

In the compartment priority mode, after the prompt message is output to remind the user to change the storage compartment that stores the placed ingredients, no matter whether the user chooses to change or not to change the storage compartment that stores the placed ingredients, the target of the storage compartment The temperature can remain unchanged, and it is still the current target temperature. Specifically, if the user changes the storage compartment for storing the put-in ingredients, the ingredients in the current storage compartment do not change, and the target temperature remains unchanged; if the user does not change the storage compartment for storing the put-in ingredients, It means that the user wants to be put into the ingredients to achieve unusual storage effects. For example, putting pears, persimmons and other fruits that should have been placed in the refrigerator compartment into the freezer compartment is to achieve the effect of frozen pears and frozen persimmons. The target temperature of the storage compartment does not change.

In the method for controlling the temperature of a refrigerator based on ingredients in this embodiment, two priority allocation modes, namely the food priority mode and the compartment priority mode are set, so that the user can choose according to actual needs, and the refrigerator 100 automatically The target temperature of the storage compartment is determined, so that the temperature of the storage compartment is more suitable for the storage of ingredients, and the user's operation is reduced, the user's time and energy are saved, and the user's experience is improved.

Further, the method for controlling the temperature of a refrigerator based on ingredients in this embodiment uses the preset temperature difference threshold as a standard, which can prevent the optimal storage temperature of different types of ingredients in the same storage room from being too different, and ensure the storage effect of certain ingredients. At the same time, it will not seriously affect the storage effect of other ingredients, so that the overall storage effect of various ingredients in the storage room can be improved to meet the needs of users.

This embodiment also provides a computer storage medium 200. FIG. 4 is a schematic diagram of a computer storage medium 200 according to an embodiment of the present invention. The computer storage medium 200 stores a computer program 201, and when the computer program 201 runs, it causes the computer to store The device where the medium 200 is located executes the food-based refrigerator temperature control method in any of the foregoing embodiments. The device where the computer storage medium 200 is located is the refrigerator 100 , and the refrigerator 100 can execute the method for controlling the temperature of the refrigerator based on any of the above embodiments.

The computer storage medium 200 of the present embodiment may be an electronic memory such as flash memory, EEPROM (Electrically Erasable Programmable Read Only Memory), EPROM, hard disk, or ROM. The computer storage medium 200 has storage space for a computer program 201 for performing any of the method steps in the above-described methods. These computer programs 201 can be read from or written to one or more computer program products. These computer program products include program code carriers such as hard disks, compact disks (CDs), memory cards or floppy disks. When the device where the computer storage medium 200 is located runs the above-mentioned computer program 201, each step in the above-described method can be executed.

By now, those skilled in the art will recognize that, although various exemplary embodiments of the present invention have been illustrated and described in detail herein, the present invention may still be implemented in accordance with the present disclosure without departing from the spirit and scope of the present invention. The content directly determines or derives many other variations or modifications consistent with the principles of the invention. Accordingly, the scope of the present invention should be understood and deemed to cover all such other variations or modifications.

Claims (8)

1. A method for controlling a temperature of a refrigerator based on food materials, wherein the refrigerator comprises: a box body, wherein a plurality of storage compartments are defined in the box body; the door body is pivotally arranged on the front surface of the box body so as to seal the storage compartment; and the refrigerating system provides cold energy for the storage compartment, the refrigerating system comprises a compressor, a condenser, a throttling device and an evaporator, and the temperature control method comprises the following steps:

after the food materials are detected to be put in, acquiring a priority distribution mode of the put-in food materials, wherein the priority distribution mode comprises a food material priority mode and a compartment priority mode;

judging whether the priority distribution mode of the placed food materials is a food material priority mode;

if so, when the obtained optimal storage temperature of the put-in food material is lower than the obtained current target temperature of the storage chamber where the put-in food material is located, determining the target temperature of the storage chamber where the put-in food material is located according to at least the optimal storage temperature of the put-in food material,

if not, automatically entering the food material priority mode when the type of the obtained optimal storage compartment of the placed food material is the same as the type of the obtained storage compartment in which the placed food material is located; and

driving the refrigeration system to work according to the target temperature,

wherein the step of determining the target temperature of the storage compartment in which the put-in food material is located according to at least the optimal storage temperature of the put-in food material comprises the following steps: determining the target temperature of the storage chamber where the put-in food material is located according to the optimal storage temperature of the put-in food material and the current target temperature of the storage chamber where the put-in food material is located,

the step of determining the target temperature of the storage chamber in which the food material is put comprises the following steps: judging whether the difference value between the current target temperature and the optimal storage temperature of the put food material is smaller than a preset temperature difference threshold value or not; and if so, determining that the target temperature of the storage chamber in which the placed food material is located is the optimal storage temperature of the placed food material, and if not, outputting prompt information to remind a user to change the storage chamber for storing the placed food material.

2. The method of claim 1, wherein after the step of outputting the prompt to prompt a user to change the storage compartment storing the inserted food material, the method further comprises:

acquiring the change selection operation of a user;

judging whether a user changes the storage chamber for storing the placed food material or not according to the change selection operation; and

if so, determining that the target temperature of the storage compartment in which the food materials are put is the current target temperature,

if not, determining that the target temperature of the storage chamber where the put-in food material is located is the optimal storage temperature of the put-in food material.

3. The method of claim 1, wherein the step of detecting the inserted food material comprises:

detecting the kind of the inserted food material, and

the step of obtaining the optimal storage temperature and the optimal storage compartment of the put food materials comprises the following steps: and matching the types of the put-in food materials in a preset food material information library to obtain corresponding optimal storage temperature and optimal storage room, wherein the food material information library stores the optimal storage temperature and optimal storage room corresponding to different types of food materials.

4. The method of claim 3, wherein the step of detecting the type of food material being inserted comprises:

acquiring a kind of the input food material manually input by a user by using an input device arranged on the refrigerator shell; or

Scanning a bar code on the package of the put-in food material by using a bar code scanning device arranged on the refrigerator shell to determine the type of the put-in food material; or

Shooting the storage chamber where the food materials are placed by using an image shooting device arranged in the refrigerator to obtain a storage image; comparing the current time with the storage image obtained after the refrigerator is closed last time to determine the image of the put food material; and identifying the image of the put-in food material, and determining the type of the put-in food material.

5. The method of claim 1, wherein,

when the obtained optimal storage temperature of the put-in food material is higher than or equal to the obtained current target temperature of the storage chamber where the put-in food material is located, determining that the target temperature of the storage chamber where the put-in food material is located is the obtained current target temperature of the storage chamber where the put-in food material is located.

6. The method of claim 1, wherein the step of determining the storage compartment in which the inserted food material is located comprises:

acquiring opening and closing signals of the door body; and

and determining the storage compartment where the food material is placed according to the opening and closing signal.

7. The method of claim 1, wherein,

and when the acquired type of the optimal storage compartment for the placed food material is different from the acquired type of the storage compartment in which the placed food material is located, outputting prompt information to remind a user of changing the storage compartment for storing the placed food material.

8. A computer storage medium, wherein a computer program is stored, and when the computer program runs, the apparatus of the computer storage medium is caused to execute the food material-based refrigerator temperature control method according to any one of claims 1 to 7.

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