CN107788327B - Multi-stage control method for realizing non-freezing freshness-growing effect, refrigeration equipment and readable storage medium - Google Patents
Multi-stage control method for realizing non-freezing freshness-growing effect, refrigeration equipment and readable storage medium Download PDFInfo
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- 238000007710 freezing Methods 0.000 title claims abstract description 48
- 230000008014 freezing Effects 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims abstract description 47
- 238000005057 refrigeration Methods 0.000 title claims abstract description 16
- 238000003860 storage Methods 0.000 title claims abstract description 11
- 230000000694 effects Effects 0.000 title abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 173
- 238000001816 cooling Methods 0.000 claims abstract description 33
- 230000008859 change Effects 0.000 claims abstract description 25
- 238000004781 supercooling Methods 0.000 claims abstract description 24
- 230000007613 environmental effect Effects 0.000 claims abstract description 22
- 230000009467 reduction Effects 0.000 claims abstract description 6
- 238000010583 slow cooling Methods 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 10
- 230000009471 action Effects 0.000 claims description 7
- 230000000630 rising effect Effects 0.000 claims description 7
- 230000001276 controlling effect Effects 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 230000005684 electric field Effects 0.000 claims description 4
- 238000004590 computer program Methods 0.000 claims description 3
- 230000007704 transition Effects 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims 1
- 230000002035 prolonged effect Effects 0.000 abstract description 11
- 238000004321 preservation Methods 0.000 abstract description 9
- 238000010438 heat treatment Methods 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 230000006641 stabilisation Effects 0.000 abstract description 5
- 238000011105 stabilization Methods 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 description 48
- 230000005686 electrostatic field Effects 0.000 description 6
- 239000013078 crystal Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000009920 food preservation Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000011946 reduction process Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000002194 freeze distillation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- A23L3/36—
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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
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Devices That Are Associated With Refrigeration Equipment (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention relates to the field of refrigeration control, in particular to a control method for realizing non-freezing and fresh-keeping of food through multi-stage control, refrigeration equipment and a computer readable storage medium. The invention firstly quickly cools at a lower environmental temperature, and the food quality is kept to the maximum extent. And then gradually cooling by stages to promote the food to enter a stable supercooled state, and simultaneously starting an energy field, wherein the energy field acts on water molecules in the food to promote the water molecules to be kept in a resonance state, so that the temperature of a supercooling point is reduced, and the time of a supercooling stable period is prolonged. When the food has phase change, the food can enter a phase change unfreezing stage, and the supercooling stabilization time is further prolonged. When the food is frozen, the food is prevented from freezing by carrying out continuous and stepwise heating immediately. By continuously repeating the steps of temperature reduction, temperature stabilization and temperature rise, the temperature of the food is mostly or always kept below 0 ℃ and the supercooling point is more than-10 ℃, so that the preservation period is effectively prolonged. The energy field is effectively combined with temperature control and reasonably controlled, so that a better fresh-keeping effect is achieved and energy is saved.
Description
Technical Field
The invention relates to the field of refrigeration control, in particular to a control method for realizing non-freezing and fresh-keeping of food through multi-stage control, refrigeration equipment and a computer readable storage medium.
Background
At present, the fresh-keeping temperature control method for the food such as meat and the like which is easy to deteriorate and has short fresh-keeping period mainly comprises the following steps: the first method is that frozen meat is directly put into a freezing chamber to be stored at-18 ℃ and can be generally stored for several months, but the most serious problems are that the thawing is inconvenient, and the quality and the taste of the thawed food are obviously reduced; the second method is soft freezing storage, the temperature of the time is generally between-3 ℃ and-9 ℃, although the storage time of the food under the condition is longer, the food is still too hard to freeze, and the problem of difficult thawing is faced; the method III is an ice-temperature fresh-keeping technology, the temperature of the room at this time is generally between-1 ℃ and-3 ℃, the freshness can be kept for 3-4 days when a small amount of food is used, and the freshness can only be kept for 1-3 days when a certain amount of food is exceeded (generally more than 3 jin), so that the user requirements cannot be met; in addition, a zero-degree preservation technology exists in the market, the temperature is controlled to be about 1 ℃, the problem of food freezing can be avoided, but the preservation time is only 2-3 days.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide a control method for realizing non-freezing and long-fresh food by multi-stage control, refrigeration equipment and a computer readable storage medium, and aims to solve the problem that the preservation time is short under the condition that some foods are not frozen; the frozen food has long preservation time, but has the problems of long time consumption and reduced food quality when the frozen food needs to be thawed.
(II) technical scheme
In order to solve the technical problem, the invention provides a control method for realizing non-freezing and fresh-keeping of food by multi-stage control, which comprises the following steps:
in the rapid cooling stage, under the condition that the ambient temperature is a first preset value, rapidly cooling the food to a first preset temperature t 1;
in the step slow cooling stage, the ambient temperature is updated to a second preset value, the first set regulating value delta T1 is taken as a step change value from the second preset value as a starting point, the food is guided to be slowly cooled step by step, and an energy field is started to perform energy action on the food; the second preset value is T1 or T1-delta T1;
in the phase-change non-freezing stage, in the process of slowly cooling the food, when the food is subjected to phase change, stopping slowly cooling the food, and updating the environment temperature to the current food temperature t 2;
in the temperature rising stage, when the food is frozen, the environmental temperature is updated to a third preset value, and the food is gradually guided to slowly rise in temperature by taking a second set regulating value delta T2 as a step change value from the third preset value as a starting point, and the energy field is closed; returning to the step slow cooling stage when the temperature of the food is raised to the first preset temperature t 1; the third preset value is T2 or T2 +. DELTA.T 2.
In some embodiments, preferably, the first preset temperature t1 is ≧ 0 ℃ and ≦ -5 ℃.
In some embodiments, preferably, the condition for determining the phase change of the food is as follows: the food temperature is suddenly changed; or when the temperature of the food reaches a preset phase transition temperature.
In some embodiments, preferably, the condition for determining that the food is frozen is: the difference value between the maximum value and the minimum value of the food temperature in a preset time period exceeds a preset ratio; or, the temperature of the food reaches the preset freezing temperature.
In some embodiments, preferably, the energy field comprises: electric field, magnetic field, ultrasonic wave, or the like.
In some embodiments, preferably, the step slow cooling stage includes:
and (3) updating the ambient temperature to a second preset value, and circularly performing the following cooling steps after maintaining the first preset time:
a temperature reduction step, namely updating the environmental temperature to a current temperature value- < delta > T1, and guiding the food to reduce the temperature;
a maintaining step, maintaining the food at the current environment temperature for a second preset time after the temperature of the food is reduced to the current environment temperature, and then returning to the cooling step;
the first preset time and the second preset time are both greater than or equal to 0 and less than or equal to 1000 hours, and the first set adjusting value delta T1 takes a value within the range of 0-10.
In some embodiments, preferably, the temperature raising stage includes:
and (3) updating the ambient temperature to a third preset value, and circularly performing the following temperature rise steps after maintaining the third preset time:
a temperature rising step, namely updating the environmental temperature to the current temperature value plus delta T2 and guiding the food to rise in temperature;
maintaining, namely maintaining the food at the current environmental temperature for a fourth preset time after the temperature of the food is increased to the current environmental temperature, and then returning to the temperature increasing step;
the third preset time and the fourth preset time are both greater than or equal to 0 and less than or equal to 1000 hours, and the second set adjusting value delta T2 takes a value within the range of 0-10.
The invention also provides a computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the control method according to any one of claims 1 to 7.
The invention also provides refrigeration equipment which comprises a refrigeration cavity, wherein an environment temperature sensor, a food temperature sensor, an energy field and a controller are arranged in the refrigeration cavity; the environment temperature sensor, the food temperature sensor and the energy field are all connected with the controller.
In some embodiments, preferably, the refrigeration apparatus comprises: a refrigerator or freezer.
(III) advantageous effects
The technical scheme provided by the invention firstly rapidly cools at a lower environmental temperature, and the quality of the food is maintained to the maximum extent. And then gradually cooling in stages to promote the food to enter a stable supercooling state, and simultaneously starting an energy field, wherein the energy field acts on water molecules in the food to promote the water molecules to be kept in a resonance state, so that the temperature of a supercooling point is reduced, and the supercooling stable period time is prolonged. When the food has phase change, the food enters a phase change unfreezing stage, and the supercooling stabilization time is further prolonged. Once the food is overcooled, continuous and stepwise heating is carried out immediately to avoid freezing the food. Through the continuous repetition of temperature reduction, temperature stabilization and temperature rise, the temperature of the food is mostly or always kept below 0 ℃ and the supercooling point is above-10 ℃, and the preservation period is effectively prolonged. The energy field is effectively combined with temperature control and reasonably controlled, so that a better fresh-keeping effect can be achieved and energy is saved.
Drawings
FIG. 1 is a flow chart of the control method for realizing non-freezing freshness-growing of food through multi-stage control according to the invention;
FIG. 2 is a schematic flow chart of the control method applied to the unfrozen and fresh meat production of the present invention;
FIG. 3 is a normal meat freezing curve;
FIG. 4 is a meat freezing curve under the action of an energy field;
FIG. 5 is a graph of non-freezing freshness of meat under temperature control;
FIG. 6 is a graph showing the freezing and freshness resistance of meat under the combination of the energy field and temperature control according to the present invention.
Detailed Description
The following detailed description of embodiments of the present invention is provided in connection with the accompanying drawings and examples. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. "first", "second", "third" and "fourth" do not denote any sequence relationship, but are merely used for convenience of description. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art. "Current" is the time at which an action is performed, multiple occurrences of which are recorded in real time over time.
The preservation time is short under the condition that some foods are not frozen; the invention provides a control method for realizing non-freezing and long-fresh food by multi-stage control, refrigeration equipment and a computer readable storage medium.
Products, methods, and the like will be described in detail below with reference to basic designs, extended designs, and alternative designs.
The invention provides a control method for realizing non-freezing freshness-growing of food by multi-stage control, which comprises a rapid cooling stage, a step slow cooling stage, a phase-change non-freezing stage and a heating stage as shown in figure 1. The method specifically comprises the following steps:
in the rapid cooling stage, under the condition that the ambient temperature is a first preset value, rapidly cooling the food to a first preset temperature t 1; in order to achieve a rapid cooling effect, the first predetermined value may be set sufficiently low, preferably below the supercooling temperature value, e.g. ≦ 5 ℃.
In the step slow cooling stage, the ambient temperature is updated to a second preset value, the first set regulating value delta T1 is taken as a step change value from the second preset value as a starting point, the food is guided to be slowly cooled step by step, and an energy field is started to perform energy action on the food; the second preset value is T1 or T1- Δ T1.
In the phase-change non-freezing stage, in the process of slowly cooling the food, when the food is subjected to phase change, the slow cooling of the food is stopped, and the ambient temperature is updated to the current food temperature t 2;
in the temperature rising stage, when the food is frozen, the environmental temperature is updated to a third preset value, the third preset value is taken as a starting point, a second set regulating value delta T2 is taken as a step change value, the food is gradually guided to slowly rise in temperature, and the energy field is closed; returning to the step slow cooling stage when the temperature of the food is raised to a first preset temperature t 1; the third preset value is T2 or T2 +. DELTA.T 2.
In the scheme, the quality of the food can be kept as much as possible by quickly cooling. However, the temperature is not lowered to reach the supercooled state, and thus the first preset temperature t1 is set to be 0 ℃ or higher, which is basically a refrigerating temperature.
The slow cooling stage of the ladder is carried out after the fast cooling stage, the aim of slow cooling is to keep the temperature of the food from the inside to the outside uniform all the time, and the food can enter a stable supercooling state only by slowly absorbing cold. The supercooled state means that the temperature of the food product is lowered to below the freezing point and does not freeze, and only aggregates that are approximately crystalline but not crystalline are formed. Because the temperature is lower than the freezing point, the food can be kept fresh for a longer time and is not frozen.
The step slow cooling stage is specifically developed as follows: and (3) updating the ambient temperature to a second preset value, and circularly performing the following cooling steps after maintaining the first preset time: a temperature reduction step, namely updating the environmental temperature to a current temperature value- < delta > T1, and guiding the food to reduce the temperature; a maintaining step, maintaining the food at the current environmental temperature for a second preset time after the temperature of the food is reduced to the current environmental temperature, and then returning to the cooling step; the first preset time and the second preset time are both greater than or equal to 0 and less than or equal to 1000 hours, and the first set adjusting value delta T1 takes a value within the range of 0-10.
The energy field is used to act on the food in the step slow cooling stage and the phase-change unfreezing stage, namely the energy field is arranged around the food placing space, and the energy field can be one or more of electric field, magnetic field, ultrasonic wave and the like. The energy field can make water molecules in the food in a resonance state and keep activity. And the energy field equipment is started to make the supercooling temperature of the food lower and the time of the food in the supercooling stable period longer when the food enters the slow cooling stage, so that the food can be kept at the lowest temperature to the maximum extent, the food preservation period can be prolonged, and the unfreezing preservation can be realized when the food is still in the supercooling unfreezing stage.
That is to say, the advantage of the gradual cooling combined with the temperature control technology of the energy field in the scheme over the simple temperature control is as follows:
1. the supercooling temperature point is lower, the temperature is the primary factor of food preservation, and the low temperature can inhibit various chemical reactions in the food and prolong the food preservation period;
2. prolonging the supercooling stabilization period of the food;
3. the food can be kept at the freezing point temperature within a certain time without unfreezing, and the freezing time is pushed backwards;
4. if the energy field is strong enough, even if water molecules begin to form fine ice crystals in the early freezing stage, the resonance generated by the energy field can crush the fine ice crystals, and the situation that the ice crystals are too large to pierce cell walls to cause nutrition loss is prevented.
The energy field may be: electric, magnetic or ultrasonic, etc., such as: a high-voltage electrostatic discharge device is arranged below the chamber and comprises a voltage conversion device, a discharge plate and a connecting wire, the input of an electrostatic field is 220V, and the output voltage is 1000V-5000V.
The food must have phase change because of continuously absorbing cold energy, and at the moment, the supercooled state of the food disappears and enters a phase change unfreezing stage. The temperature of the food after phase change is obviously increased, the environmental temperature is kept consistent with the temperature of the food, the food can be kept at the freezing point temperature for a certain time without freezing under the action of the energy field, and the freezing time is pushed backwards. If the food temperature is t2, the ambient temperature needs to be t 2.
How to judge the phase change, the phase change time is determined according to the following method: (1) when the temperature of the food is detected to be changed in a sudden way (a large temperature change occurs in a short time); (2) depending on the empirical value of temperature, the ambient temperature starts to be maintained or increased once the temperature of the food product reaches a certain temperature. The temperature empirical value can be obtained from a large amount of experimental data, and the temperature can be memorized by a program after the temperature is first reduced, and the setting of the environmental temperature is consistent with the temperature of the food when the temperature value is reached every time.
When the food is frozen, in order to prevent the food from being frozen by continuously absorbing cold energy, the temperature reduction process must be stopped immediately, and the ambient temperature is maintained or increased to prevent the food from being frozen, so that the food enters a temperature rise stage.
First, the timing of temperature rise must be determined, and there are various methods, such as: the first method is that when the temperature of the food is detected to be stable and unchanged (the temperature changes within a certain time, for example, the difference between the maximum value and the minimum value is more than or equal to delta m ℃, and the value can be taken from 0 to 1). In the second method, the temperature of the food is maintained or increased once reaching a certain temperature according to the empirical temperature value. The temperature empirical value can be obtained after a large amount of experimental data, and then the ambient temperature is slowly increased, so that the phenomenon that the temperature of the food is too high and the inside and the outside are not uniform can be caused by increasing the ambient temperature too fast, and the food quality is not maintained. And when the food temperature is detected to be incapable of being maintained stably, the energy field device is turned off.
The method specifically comprises the following steps:
and (3) updating the ambient temperature to a third preset value, and circularly performing the following temperature rise steps after maintaining the third preset time:
a temperature rising step, namely updating the environmental temperature to the current temperature value plus delta T2 and guiding the food to rise in temperature;
a maintaining step, maintaining the food at the current environmental temperature for a fourth preset time after the temperature of the food is increased to the current environmental temperature, and then returning to the temperature increasing step;
the third preset time and the fourth preset time are both greater than or equal to 0 and less than or equal to 1000 hours, and the second set adjusting value delta T2 takes a value within the range of 0-10.
The actual operation flow of the overall control method is as follows:
the actual operation process is as follows: rapid cooling means that the temperature of the food is rapidly reduced to a lower temperature t1(above 0 ℃) and the ambient temperature is T at this stage1，T1The temperature range is less than or equal to-5 ℃. When the temperature of the food reaches t1The energy field equipment is started and a slow cooling method is adopted, and the environment temperature can continue to be t1Operation S0After a time according to t1-Δt1Controlling, or directly cooling according to t1-Δt1-controlling the ambient temperature; when the temperature of the food reaches t1-Δt1Then the ambient temperature may continue at t1-Δt1Operation S1After a time according to t1-Δt1-Δt2Controlling, or directly cooling according to t1-Δt1-Δt2Controlling the ambient temperature; when the temperature of the food reaches t1-Δt1-Δt2Then the ambient temperature may continue at t1-Δt1-Δt2Operation S2After a time according to t1-Δt1-Δt2-Δt3Controlling, or directly cooling according to t1-Δt1-Δt2-Δt3(ii) a By analogy, the ambient temperature is always less than or equal to the temperature of the food, and the final temperature of the food reaches t1-Δt1-Δt2-…Δtn. Where Δ t1、Δt2…ΔtnThe values of (A) are between 0 and 10, and can be equal or unequal; s0、S1、S2…SnThe values can be equal or unequal within 0-1000 hours.
Supercooling unfreezing stage, and food temperature t2The ambient temperature is t2And (5) operating.
A temperature rising stage: the ambient temperature may continue at t2Operation h0After a time according to t2+ΔT1Controlling, or raising the temperature directly according to t2+ΔT1Controlling; when the temperature of the food reaches t2+ΔT1Then the ambient temperature may continue at t2+ΔT1Operation h1After a time according to t2+ΔT1+ΔT2Controlling, or raising the temperature directly according to t2+ΔT1+ΔT2Controlling the ambient temperature; when the temperature of the food reaches t2+ΔT1+ΔT2Then the ambient temperature may continue at t2+ΔT1+ΔT2Operation h2After a time according to t2+ΔT1+ΔT2+ΔT3Controlling, or raising the temperature directly according to t2+ΔT1+ΔT2+ΔT3(ii) a By analogy, the ambient temperature is always less than or equal to the temperature of the food, and the final temperature of the food reaches t2+ΔT1+ΔT2+ΔT3+…ΔTn. Wherein Δ T1、ΔT2…ΔTnThe values of (A) are between 0 and 10, and can be equal or unequal; h is0、h1、h2…hnThe values can be equal or unequal within 0-1000 hours. Further, the temperature is determined according to an empirical valueWhen t is2＝t1-Δt1-Δt2-…Δtn。
When the temperature of the food reaches t1During the process, the temperature reduction process and the temperature rise process are repeated and circulated, so that the food can be kept in a supercooled state at the temperature in the temperature reduction process every time, and the food preservation period is prolonged.
In conclusion, the overall control idea of the unfreezing and refreshing of the food is as follows: firstly, quickly cooling the food, and keeping the quality of the food to the maximum extent; secondly, in the process of slow cooling, energy field technologies such as an electric field, a magnetic field, ultrasonic waves and the like are started to keep the moisture in the food in a resonance state, so that the supercooling stable section of the food is prolonged, and the food cannot be frozen within a certain time even after the phase change of the food; and thirdly, when the energy field cannot prevent the food from freezing, the energy field is closed and continuous step-type temperature return is immediately carried out to prevent the food from freezing, the steps are repeated for many times, the temperature of the food is mostly or always kept below 0 ℃ and the supercooling point is above (-10 ℃ -0 ℃), and the preservation period is effectively prolonged.
The following description will be made of the control rule for keeping the meat fresh in the refrigerator unfrozen and fresh as shown in fig. 2: the function of keeping food fresh without freezing is realized by using temperature control and high-voltage electrostatic field equipment.
The refrigerator has an independent temperature-controlled compartment for keeping the meat fresh, and the compartment has 1 ambient temperature detecting sensor (designated as # 1 sensor) and 1 meat temperature detecting sensor (designated as # 2 sensor). Meanwhile, a high-voltage electrostatic discharge device is arranged below the chamber and comprises a voltage conversion device, a discharge plate and a connecting wire, the input of an electrostatic field is 220V, and the output voltage is 1000V-5000V.
The commercially available meat mainly comprises hot fresh meat, cold fresh meat and frozen and unfrozen meat, the hot fresh meat refers to meat which is not subjected to an artificial cooling process after being slaughtered, pork purchased in the vegetable market is generally the hot fresh meat, the temperature of the meat is close to the ambient temperature, even higher, and can reach more than 30 ℃ in summer; chilled meat and frozen thawed meat are generally supplied in supermarkets, the meat temperature is kept at 0-4 ℃, but the temperature of the meat is rapidly increased to over 10 ℃ in the process of purchasing and returning home. Therefore, it is required to quickly lower the temperature of meat to t1(chilled meat state), then controlling the temperature of the meat according to the control rule of unfreezing and freshness of the food, and setting delta t1＝Δt2…＝Δtn＝0.5℃，ΔT1＝ΔT2…＝ΔTn＝0.5℃，S0＝S1＝S2…＝SnH is 0 h0＝h1＝h2…＝hn0 hour.
The following describes a specific control process by taking a control including two sensors as an example:
as shown in FIG. 2, first, when the 2# sensor determines the initial temperature after the refrigerator is powered on and is greater than T1, the 1# sensor is cooled down according to the setting T1, and T1The temperature range of the sensor is less than or equal to minus 5 ℃, and meanwhile, the 2# sensor is used for monitoring the temperature of the put meat products in real time; if the initial temperature is lower than t1, the 1# sensor directly jumps to t1 to control the temperature; when the temperature of the No. 2 sensor reaches t1 ℃, the high-voltage electrostatic device is immediately started, and the temperature of the No. 1 sensor is controlled according to t1-0.5 ℃; when the temperature of the 2# sensor reaches t1-0.5 ℃, the 1# sensor controls the temperature according to t1-1 ℃; by analogy, the temperature reduction gradient is 0.5 ℃ every time, and the meat is immediately cooled continuously after the temperature of the meat reaches the room temperature value until the temperature detected by the 2# sensor changes suddenly, for example, the temperature changes 0.5-10 ℃ within 0-10 minutes. The temperature of the 2# sensor is t2, the 1# sensor is controlled according to t2 until the temperature of the 2# sensor changes, for example, the temperature changes by 0-1 ℃ in 0-10 minutes, the energy field equipment is closed at the moment, and the 1# sensor is controlled according to t2+0.5 ℃; when the temperature of the 2# sensor reaches t2+0.5 ℃, the 1# sensor controls the temperature according to t1+1 ℃; and in the same way, the temperature rise gradient is 0.5 ℃ every time, the temperature continues to rise after the meat temperature reaches the room temperature value until the temperature detected by the 2# sensor reaches t1, the temperature is cooled again, and the circulation is repeated.
Of course, the control method of the temperature return is not limited to the adjustment of the temperature set value, and the temperature return may be performed by a heating method.
The overall idea of the control is as follows: firstly, quickly cooling meat, and keeping the quality of food to the maximum extent; secondly, slowly cooling the meat when the temperature of the meat is reduced to a certain temperature, starting a high-voltage electrostatic field to maintain the meat temperature at the lowest possible temperature as much as possible, controlling the environmental temperature according to the meat temperature after the meat is subjected to phase change, and pushing out the freezing time within a certain time by the high-voltage electrostatic field; and finally, when the meat is frozen, closing the high-voltage electrostatic field, starting continuous step-type temperature return to prevent the food from being frozen, repeating the steps for many times, keeping the temperature of the food below 0 ℃ for most of time or all the time, and keeping the supercooling point above (-10-0 ℃), thereby effectively prolonging the fresh-keeping period.
Fig. 3-6 explain the advantages of temperature control and energy field combination from a meat temperature perspective: FIG. 3 is a normal meat freezing curve, in which stable supercooling is hardly observed in normal freezing of meat and ice crystals begin to form immediately after phase transition to freeze. FIG. 4 is a freezing curve of meat under the action of energy field, which can keep the meat in a cutting state without freezing for a certain time after the meat is changed into phase, but the meat will continue to freeze after a long time. Fig. 5 is a temperature-controlled non-freezing fresh-keeping curve of meat, the temperature control method combines rapid cooling and slow cooling, and adopts a continuous step heating mode to ensure that the meat enters a supercooled state of temperature, the temperature rise after phase change does not freeze, and the fresh-keeping period of the meat is effectively prolonged. FIG. 6 is a graph showing that the fresh meat is not frozen under the condition of combining the energy field and the temperature control, the control method effectively combines the energy field and the temperature control method, can realize a lower supercooling temperature point and a longer supercooling stable state, can keep the frozen state within a certain time after phase change, and adopts continuous step heating to prevent the meat from being frozen, thereby obviously prolonging the fresh-keeping period of the meat.
The invention also provides a computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the control method.
The invention also provides a refrigerating device, which comprises a refrigerating cavity (or freezing cavity), namely a refrigerating cavity, wherein the refrigerating cavity is internally provided with an environment temperature sensor, a food temperature sensor, an energy field and a controller; the environment temperature sensor, the food temperature sensor and the energy field are all connected with the controller. That is, the refrigeration cavity can realize independent temperature control of stored food as a specific space, and the room needs to be provided with 1 or more ambient temperature detection devices and 1 or more food temperature detection devices, wherein the temperature detection devices comprise contact temperature equipment and non-contact temperature equipment, such as a wire sensor, a probe type sensor, an infrared sensor, a wireless sensor and the like. The refrigeration apparatus includes: a refrigerator or freezer.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A control method for realizing non-freezing freshness-growing of food through multi-stage control is characterized by comprising the following steps:
a rapid cooling stage, namely rapidly cooling the food to a first preset temperature t1 under the condition that the ambient temperature is a first preset value, wherein the first preset value is lower than the supercooling temperature value of the food;
in the step slow cooling stage, the ambient temperature is updated to a second preset value, the first set regulating value delta T1 is taken as a step change value from the second preset value as a starting point, the food is guided to be slowly cooled step by step, and an energy field is started to perform energy action on the food; the second preset value is T1 or T1-delta T1;
in the phase-change non-freezing stage, in the process of slowly cooling the food, when the food is subjected to phase change, stopping slowly cooling the food, and updating the environment temperature to the current food temperature t 2;
in the temperature rising stage, when the food is frozen, the environmental temperature is updated to a third preset value, and the food is gradually guided to slowly rise in temperature by taking a second set regulating value delta T2 as a step change value from the third preset value as a starting point, and the energy field is closed; returning to the step slow cooling stage when the temperature of the food is raised to the first preset temperature t 1; the third preset value is T2 or T2 +. DELTA.T 2;
the energy field includes: electric field, magnetic field, or ultrasound.
2. The multi-stage control method for controlling the non-freezing freshness of a food according to claim 1, wherein the first preset temperature t1 is not less than-5 ℃ and the first preset temperature t1 is not less than 0 ℃.
3. The multi-stage control method for controlling food to keep fresh without freezing according to claim 1, wherein the conditions for determining the phase change of the food are as follows: the food temperature is suddenly changed; or when the temperature of the food reaches a preset phase transition temperature.
4. The multi-stage control method for controlling food freezing and fresh food freezing according to claim 1, wherein the conditions for determining food freezing are as follows: the difference value between the maximum value and the minimum value of the food temperature in a preset time period exceeds a preset ratio; or, the temperature of the food reaches the preset freezing temperature.
5. A multi-stage control method for achieving unfrozen and fresh food according to any one of claims 1 to 4, wherein the stepped slow cooling stage comprises:
and (3) updating the ambient temperature to a second preset value, and circularly performing the following cooling steps after maintaining the first preset time:
a temperature reduction step, namely updating the environmental temperature to a current temperature value- < delta > T1, and guiding the food to reduce the temperature;
a maintaining step, maintaining the food at the current environment temperature for a second preset time after the temperature of the food is reduced to the current environment temperature, and then returning to the cooling step;
the first preset time and the second preset time are both greater than or equal to 0 and less than or equal to 1000 hours, and the first set adjusting value delta T1 takes a value within the range of 0-10.
6. A multi-stage control method for controlling the non-freezing freshness of a food according to any one of claims 1 to 4, wherein the temperature raising stage comprises:
and (3) updating the ambient temperature to a third preset value, and circularly performing the following temperature rise steps after maintaining the third preset time:
a temperature rising step, namely updating the environmental temperature to the current temperature value plus delta T2 and guiding the food to rise in temperature;
maintaining, namely maintaining the food at the current environmental temperature for a fourth preset time after the temperature of the food is increased to the current environmental temperature, and then returning to the temperature increasing step;
the third preset time and the fourth preset time are both greater than or equal to 0 and less than or equal to 1000 hours, and the second set adjusting value delta T2 takes a value within the range of 0-10.
7. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the control method according to any one of claims 1 to 6.
8. The refrigerating equipment is characterized by comprising a refrigerating cavity, wherein an environment temperature sensor, a food temperature sensor, energy field equipment and a controller are arranged in the refrigerating cavity; the environment temperature sensor, the food temperature sensor and the energy field device are all connected with the controller, and the controller is used for realizing the multi-stage control method for realizing the unfreezing and long fresh food of the food according to any one of claims 1 to 6.
9. The refrigeration appliance according to claim 8, wherein the refrigeration appliance comprises: a refrigerator or freezer.
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