CN107843062A - Method, controller and the refrigeration plant of chill point are judged based on volume of food - Google Patents
Method, controller and the refrigeration plant of chill point are judged based on volume of food Download PDFInfo
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- CN107843062A CN107843062A CN201711050741.0A CN201711050741A CN107843062A CN 107843062 A CN107843062 A CN 107843062A CN 201711050741 A CN201711050741 A CN 201711050741A CN 107843062 A CN107843062 A CN 107843062A
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- food
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Classifications
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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
- F25D29/00—Arrangement or mounting of control or safety devices
-
- 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
- F25D2700/00—Means for sensing or measuring; Sensors therefor
- F25D2700/12—Sensors measuring the inside temperature
Abstract
The present invention relates to refrigeration control field, more particularly to method, controller and the refrigeration plant that chill point is judged based on volume of food.The present invention judges whether food enters frozen state using food volume difference at different temperatures.Volume of food change is combined control food temperature with temperature control and is in zone of reasonableness.If food enters frozen state, pattern of rising again can be immediately entered prevent food product water from continuously forming the process of ice crystal makes food not freeze, cool at once when food temperature reaches a certain value, so repeatedly, the food temperature most of the time is always held at 0 DEG C~chill point temperature, and chill point temperature is in 10~0 DEG C.The chill point of food is effectively judged using volume of food rate of change, Volume Changes in food are effectively combined with temperature control, rationally controls food temperature to reach and does not freeze and fresh critical condition, it is fresh to ensure that food does not freeze, effectively extend the fresh-keeping cycle, keep food nutrition delicious.
Description
Technical field
The present invention relates to refrigeration control field, more particularly to method, the controller that chill point is judged based on volume of food
And refrigeration plant.
Background technology
In order to extend effective period of food quality, Refrigeration Technique is always most common effective method, and such as -18 DEG C of frozen meat store, and one
As can deposit 6~12 months, but exist a most serious the problem of be exactly thaw inconvenience, and thaw after food quality with
Mouthfeel is decreased obviously.
Presently mainly judge whether food enters frozen state by obtaining food temperature value, obtain the method master of temperature
Have：
1st, non-contact temperature sensor, such as infrared sensor：The infrared sensor that 1 DEG C of precision can not obtain the standard of food
True temperature value, so as to can not accurate judgement food whether enter frozen state；And the infrared sensor of 0.1 DEG C of precision then hold high by price
Expensive (thousands of members) applicability is poor.
2nd, contact type temperature sensor, such as probe-type temperature sensor, because it is inserted directly into food product, food is destroyed
Product structure, risk in terms of health be present, poor operability, do not received by most of user.
The content of the invention
(1) technical problems to be solved
It is an object of the invention to provide method, controller and the refrigeration plant that chill point is judged based on volume of food, solves
The time point that food enters frozen state is not easily controlled, and food easily freezes；And after freezing, inconvenience of thawing, food
The problem of quality decline.
(2) technical scheme
In order to solve the above-mentioned technical problem, the present invention provides a kind of method that chill point is judged based on volume of food, and it is wrapped
Include：
First detecting step, detection are just put into the initial volume V0 of food；
Cooling step, food cooling is carried out in the case where environment temperature is the first preset value；
Second detecting step, in temperature-fall period, the real-time volume V of food is detected according to the first predetermined manner, and drawn
Volume of food growth rate W, W=(V-V0)/V0 × 100%；
First judgment step, when volume of food growth rate W meets：During W >=W0, then stop cooling；
Heating step, environment temperature is updated to the second preset value, heated up；
3rd detecting step, in temperature-rise period, the real-time volume V of food is detected according to the second predetermined manner, and drawn
Volume of food growth rate W；
Second judgment step：When volume of food growth rate W meets：During W≤W1, then stop heating, and return to the cooling
Step.
In certain embodiments, it is preferably that the span of the W0 is 5%~15%, and/or, the value of the W1
Scope is 0~5%.
In certain embodiments, it is preferably, first preset value is less than chill point temperature；Second preset value is more than
Chill point temperature.
In certain embodiments, it is preferably, first predetermined manner includes：It is spaced the detection of the first setting time once；
Second predetermined manner includes：It is spaced the detection of the second setting time once；First setting time is set equal to described second
Fix time.
In certain embodiments, it is preferably, the mode of the initial volume or real-time volume that detect food includes：Ray is examined
Survey or ultrasound examination.
Present invention also offers the controller of a kind of method that chill point is judged based on volume of food described in execution, and it is wrapped
Include：Computing module, setup module, comparison module, judge module；Wherein,
The setup module, environment temperature is set for the temperature-fall period according to refrigeration plant or temperature rise period；
The computing module, for the food real-time volume according to monitoring, calculate volume of food growth rate；
The comparison module, for determining to cool compared with the fiducial value stored according to volume of food growth rate or rising
Temperature；
The judge module, heating or cooling are judged according to comparative result.
Present invention also offers a kind of computer-readable recording medium, computer program is stored thereon with, the computer journey
Realized when sequence is executed by processor such as the step of the control method.
Present invention also offers a kind of refrigeration plant, and it includes agent structure, controller, the inspection of more than one environment temperature
Survey device and more than one volume of food the cannot-harm-detection device；
The ambient temperature detection device, described volume of food the cannot-harm-detection device are connected with the controller.
In certain embodiments, it is preferably, the ambient temperature detection device includes：Wired sensor, infrared sensor,
Or wireless senser.
In certain embodiments, it is preferably, described volume of food the cannot-harm-detection device includes：Ray detecting device is super
Acoustic detector.
(3) beneficial effect
Technical scheme provided by the invention judges whether food enters using food volume difference at different temperatures
Frozen state.Volume of food change is combined control food temperature with temperature control and is in zone of reasonableness.Freeze if food enters
Knot state, can immediately enter pattern of rising again and prevent food product water from continuously forming the process of ice crystal makes food not freeze, works as food
Temperature cools at once when reaching a certain value, so repeatedly, the food temperature most of the time or be always held at 0 DEG C~freeze
Point temperature, and chill point temperature is in -10~0 DEG C.The chill point of food is effectively judged using volume of food rate of change, by food
Middle Volume Changes are effectively combined with temperature control, are rationally controlled food temperature to reach and are not freezed and fresh critical condition, ensure
Food does not freeze fresh, effectively extends the fresh-keeping cycle, keeps food nutrition delicious.
Brief description of the drawings
Fig. 1 is the method flow schematic diagram for judging chill point in one embodiment of the invention based on volume of food；
Fig. 2 is the method flow schematic diagram for judging chill point when the present invention is applied to meat based on volume of food；
Fig. 3 is without the normal freezing curve of food under supercooled state；
Fig. 4 is not freeze fresh-keeping curve without food under supercooled state.
Embodiment
With reference to the accompanying drawings and examples, the embodiment of the present invention is described in further detail.Following instance
For illustrating the present invention, but it is not limited to the scope of the present invention.
In the description of the invention, it is necessary to illustrate, unless otherwise clearly defined and limited, term " installation ", " phase
Even ", " connection " should be interpreted broadly, for example, it may be being fixedly connected or being detachably connected, or be integrally connected；Can
To be mechanical connection or electrical connection；Can be joined directly together, can also be indirectly connected by intermediary, Ke Yishi
The connection of two element internals." first " " second " " the 3rd " " the 4th " does not represent any sequence relation, merely for convenience
The differentiation carried out is described.For the ordinary skill in the art, with concrete condition above-mentioned term can be understood in the present invention
In concrete meaning.At the time of " current " is when certain action is performed, occur multiple current in text, be real in being passed with the time
Shi Jilu.
The time point for being entered frozen state based on food is not easily controlled, and food easily freezes；And after freezing, solution
The problem of it is inconvenient to freeze, and food quality declines, The present invention gives method, controller and the system that chill point is judged based on volume of food
Cool equipment.
Product, method etc. will be described in detail by basic engineering, extension design and alternative design below.
Judge chill point with the Volume Changes of food in this technique, be mainly in view of the volume of food freezing and food
Direct relation between change be present.Food freezing refers to the process of most of water in food being converted into ice, due in food
Moisture is divided into reference to water and Free water, and is combined together with reference to water with protein, carbohydrate isocolloid material, therefore,
Water is combined in freezing process will not be transformed into ice crystal, for not freeze water.Meanwhile the Free water in food is not pure water, and
It is the weak solution dissolved with solute, because the effect of solute in weak solution causes the steam drops of solution so that food starts to tie
The freezing point temperature of ice is lower than 0 DEG C of the freezing point of water, according to the rule of Raoult's law second, freezing point of solution reduce with solute concentration into
Direct ratio, often increase by 1.86 DEG C of 1mol concentration freeze point depression.
The temperature for starting to occur ice crystal in food is referred to as the chill point of food, due to the species of food, after death environmental condition
With the difference such as sarcoplasm concentration, the chill point of various food is also different (as shown in table 1).
The chill point and moisture content of 1 several frequently seen food of table
Fig. 3 shows the normal freezing curve of food, and normal food freezing process is broadly divided into three phases：1st, rank is cooled down
Section：Food temperature drops quickly to less than 0 DEG C, more than chill point；2nd, maximum ice crystal generation phase：From chill point to -5 DEG C, food
About 70%~80% water forms the process of ice in product；3rd, quick-frozen process：Remaining water quickly forms the process of ice in food.
From the point of view of thermodynamics, Food Freezing Process is changed into solid-state its essence is the moisture in food material from liquid
The phase transition process of ice crystal.Because under atmospheric pressure, refrigerating process reclaimed water crystallizes into the process volumetric expansion of ice, water (freezes at 0 DEG C
Point temperature) when volume increase 9% or so, volume increase about 12% at -5 DEG C, volume increase about 13% at -20 DEG C.Thus
Understand, after food temperature reaches chill point, inverse relation is presented in volume and the temperature value of food, i.e., with the drop of temperature
Low, the water in food, which more and more forms ice, causes the volume of food gradually to increase.Therefore, can be increased according to volume of food
Percentage comes whether accurate judgement food enters frozen state.
Inventor find food after the freezing quality decline the main reason for be due to ice crystal turgor pressure to food tissue knot
Caused by the destruction of structure.Therefore, the nucleation and growth course for controlling the ice crystal body in Food Freezing Process help to be changed
Kind food quality, Fig. 4 give food under no supercooled state and do not freeze fresh-keeping curve.
Analyzed and studied based on above-mentioned theory, inventor proposes to judge the method for chill point based on volume of food：
As shown in figure 1, this method mainly includes：
First detecting step, detection are just put into the initial volume V0 of food；
Cooling step, food cooling is carried out in the case where environment temperature is the first preset value；
Second detecting step, in temperature-fall period, the real-time volume V of food is detected according to the first predetermined manner, and drawn
Volume of food growth rate W；
First judgment step, when volume of food growth rate W meets：During W >=W0, then stop cooling；
Heating step, environment temperature is updated to the second preset value, heated up；
3rd detecting step, in temperature-rise period, the real-time volume V of food is detected according to the second predetermined manner, and drawn
Volume of food growth rate W, W=(V-V0)/V0*100%；
Second judgment step：When volume of food growth rate W meets：During W≤W1, then stop heating, and return to the cooling
Step.
The initial body at the beginning of food is put into refrigeration plant (such as refrigerator), is carried out immediately with Non-Destructive Testing volume devices to food
Product V0 detection, this stage environment temperature is the first preset value, relatively low, T1 is may be set to, less than chill point temperature.In the environment
At a temperature of cooled, drop food temperature is down to relatively low temperature T0, and the temperature is near chill point, the purpose of cooling be by
Dropped at a temperature of food below chill point, promote microorganism etc. to have no idea to carry out vital movement, biochemical reaction speed
Also slow down therewith, be advantageous to extend the freshness date of food.Temperature T0 is judged with volume of food rate of change W >=W0 herein.
Volume of food rate of change W >=W0 comparison and judgement is mainly in the second detecting step.Food is due to constantly absorbing
Cold, moisture therein gradually form ice crystal and progressively freezed, and as freeze-off time extends, ice crystal amount gradually increases, small ice
Crystalline substance is gathered into large ice crystals, starts to destroy the cell block of food, causes the juice and nutrition leak of food, directly affect food and enter
The taste and mouthfeel of mouth.Therefore, in order to detect the arriving of the frozen state, it is necessary in temperature-fall period every the t1 times (0~
A food real-time volume product value V 600min) is measured, and calculates volume of food growth rate W, if (food temperature reaches to be freezed W >=W0
When point is following, volume of food growth rate, generally 5%~15%), illustrate that most of water is in the shape not freezed in now food
State, then need to continue to cool, environment temperature continues to be arranged to T1 (temperature for being less than food freezing point)；If W >=W0, in order to not allow
Food continues to absorb cold and freeze, it is necessary to stops temperature-fall period at once, then stops temperature-fall period.
After stopping cooling, food can be heated up, and can maintain or improve environment temperature in the heating to prevent food
Freeze.Naturally rise again or environment temperature be set above food freezing point the second preset value T2 (it is unsuitable too high, otherwise can
Shorten the food fresh keeping phase, more than chill point temperature), a food reality is measured every the t2 times (0~600min) in temperature-rise period
When bulking value V, and calculate volume of food growth rate W；When the volume of food growth rate W≤W1 (food being sometime calculated
When temperature reaches chill point T0+ Δ t, volume of food growth rate, Δ t can in the range of 0~10 DEG C value；P1 should be in theory
0, but due to the presence of measurement error, can set 5% measured deviation, span is 0~5%) when, return to the step of cooling
Suddenly.Temperature-fall period and temperature-rise period are repeated with this, iterative cycles, keeps food temperature to be constantly near chill point, extends food
Product freshness date.
The scope of the chill point temperature is -10 DEG C~0 DEG C.
In certain embodiments, the first setting time t1 and the second setting time t2 can be equal.
Based on above-mentioned various schemes, the mode of the initial volume or real-time volume that detect food includes：Ray detection or
Ultrasound examination.
X-ray Testing Technology detection volume of food Cleaning Principle be：
The wavelength of ray is short, can pass through certain thickness material, and during penetrating with the atom in material
Interact.This interact causes the decay of radiation intensity, and the degree of decay is it may determine that thickness by sample material
The parameters such as degree, density and size.
Ultrasonic detection technology detection volume of food Cleaning Principle be：
After ultrasonic wave runs into object, a part of sound wave can produce reflection, and receiver can be analyzed back wave, just can be different
Often accurately measure the parameters such as size and the thickness of object.
This method constantly calculates food using the initial volume of lossless volume detection device detection food in temperature-fall period
Volume growth rate, while food temperature is down near chill point；Judge whether food enters using volume of food growth rate to freeze
Knot state；When reaching frozen state, then stop cooling or temperature-rise period prevents moisture in food from continuously forming ice crystal by a small margin, protect
Hold food and be in uncongealable state, so repeatedly, the food temperature most of the time or be always held at 0 DEG C~chill point
Temperature (- 10 DEG C~0 DEG C), effectively extend the food fresh keeping cycle.
Next, illustrated by by taking meat preservation in refrigerator as an example, not freezing long fresh control rule to food：Temperature in use
Control with lossless volume detection device to realize that food does not freeze long fresh function.
The refrigerator has an independent temperature control compartment to be used for meat preservation, and this compartment has 1 environment temperature detection sensing
Device (being designated as 1# sensors) and 1 meat volume the cannot-harm-detection device.
From the foregoing, it will be observed that W0 span is 5%~15%；W1 span is 0~5%.
Introduced below with jointly controlling including 1 sensor and 1 lossless volume detection device for embodiment specific
Control process：
As shown in Fig. 2 T1=-18 DEG C, T2=0 DEG C, t1=t2=5min, W0=10%, W1=2%.
First, after refrigerator is powered, meat is put into indoor, 1# sensors cool for -18 DEG C by setting, meanwhile, utilize nothing
Volume detection device detection meat initial volume value V0 is damaged, measures a food real-time volume product value V every 5min in temperature-fall period,
And volume of food growth rate W is calculated, if W ＜ 10%, illustrate that most of water is in the state do not freezed in now food, then needs
Continue to cool, environment temperature continues to be arranged to -18 DEG C；If W >=10%, stop temperature-fall period.Now meat, which has been enter into, freezes shape
State is, it is necessary to which progress heating mode, i.e. 1# sensors ensure that meat does not freeze by 0 DEG C of control temperature of setting immediately；Into heating rank
Duan Hou, lossless volume detection device needs to detect a food real-time volume product value V every 5min, and calculates volume of food growth rate
W；As the volume of food growth rate W being sometime calculated≤2%, now meat temperature be higher than t DEG C of chill point Δ, this
When need to be again introduced into temperature-fall period, iterative cycles ensure that meat is in fresh not frozen state.
In addition, the control mode of heating is not limited to the adjustment of desired temperature, can also be by returning mild heat naturally
Mode rise again.
Such a control method judges that food freezing point opportunity is effective with temprature control method using volume of food rate of change
With reference to achievable meat is constantly in a cold environmental conditions, and will not freeze and cause nutrition leak, significantly extends
Meat preservation phase, nutrition are delicious.
Present invention also offers a kind of controller for performing the above-mentioned method that chill point is judged based on volume of food, and it is wrapped
Include：Computing module, setup module, comparison module, judge module；Wherein, the setup module, for the drop according to refrigeration plant
Thermophase or temperature rise period set environment temperature；The computing module, for the food real-time volume according to monitoring, calculate food
Volume growth rate；The comparison module, for determining to cool compared with the fiducial value stored according to volume of food growth rate
Or heating；The judge module, heating or cooling are judged according to comparative result.
Wherein computing module, setup module, comparison module, judge module can split or merge, in controller hardware or
Design is complied with processing routine to be needed and sets.
Present invention also offers a kind of computer-readable recording medium, computer program is stored thereon with, the computer journey
The step of above-mentioned control method is realized when sequence is executed by processor.
Present invention also offers a kind of refrigeration plant, and it includes agent structure, controller, the inspection of more than one environment temperature
Survey device and more than one volume of food the cannot-harm-detection device；The ambient temperature detection device, the volume of food are lossless
Detection means is connected with the controller.
It can be achieved in a certain particular space to depositing food independence temperature control, one or more rings be set on refrigeration plant
Border temperature-detecting device, inside set one or more volume of food the cannot-harm-detection devices.Temperature-detecting device includes contact temperature
Spend equipment and non-contact temperature equipment, such as wired sensor, infrared sensor and wireless senser；The lossless inspection of volume of food
Survey device and include but is not limited to ray detecting device and supersonic detection device etc., these detection means produce all without to food
Destroy, belong to Non-Destructive Testing.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (10)
- A kind of 1. method that chill point is judged based on volume of food, it is characterised in that including：First detecting step, detection are just put into the initial volume V0 of food；Cooling step, food cooling is carried out in the case where environment temperature is the first preset value；Second detecting step, in temperature-fall period, the real-time volume V of food is detected according to the first predetermined manner, and draw food Volume growth rate W, W=(V-V0)/V0*100%；First judgment step, when volume of food growth rate W meets：During W >=W0, then stop cooling；Heating step, environment temperature is updated to the second preset value, heated up；3rd detecting step, in temperature-rise period, the real-time volume V of food is detected according to the second predetermined manner, and draw food Volume growth rate W；Second judgment step：When volume of food growth rate W meets：During W≤W1, then stop heating, and return to the cooling step.
- 2. the method for chill point is judged based on volume of food as claimed in claim 1, it is characterised in that the value model of the W0 Enclose for 5%~15%, and/or, the span of the W1 is 0~5%.
- 3. the method for chill point is judged based on volume of food as claimed in claim 1, it is characterised in that first preset value Less than chill point temperature；Second preset value is more than chill point temperature.
- 4. the method for chill point is judged based on volume of food as claimed in claim 3, it is characterised in that the chill point temperature Scope be -10 DEG C~0 DEG C.
- 5. the method for chill point is judged based on volume of food as claimed in claim 1, it is characterised in thatFirst predetermined manner includes：It is spaced the detection of the first setting time once；Second predetermined manner includes：It is spaced the detection of the second setting time once；First setting time is equal to second setting time, and span is 0~600 minute.
- 6. the method that chill point is judged based on volume of food as described in claim any one of 1-5, it is characterised in that detection food The initial volume of product or the mode of real-time volume include：Ray detection or ultrasound examination.
- 7. a kind of perform claim requires the controller of the method that chill point is judged based on volume of food described in any one of 1-6, its It is characterised by, including：Computing module, setup module, comparison module, judge module；Wherein,The setup module, environment temperature is set for the temperature-fall period according to refrigeration plant or temperature rise period；The computing module, for the food real-time volume according to monitoring, calculate volume of food growth rate；The comparison module, for determining to cool compared with the fiducial value stored according to volume of food growth rate or heating up；The judge module, heating or cooling are judged according to comparative result.
- 8. a kind of computer-readable recording medium, is stored thereon with computer program, it is characterised in that the computer program is located Manage and realized when device performs such as the step of any one of claim 1 to 6 methods described.
- 9. a kind of refrigeration plant, it is characterised in that including agent structure, controller, more than one ambient temperature detection device With more than one volume of food the cannot-harm-detection device；The ambient temperature detection device, described volume of food the cannot-harm-detection device are connected with the controller.
- 10. refrigeration plant as claimed in claim 9, it is characterised in that the ambient temperature detection device includes：Wired sensing Device, infrared sensor or wireless senser；And/orDescribed volume of food the cannot-harm-detection device includes：Ray detecting device or ultrasonic detection device.
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| CN110906654A (en) * | 2019-10-10 | 2020-03-24 | 合肥晶弘电器有限公司 | Control method for supercooling non-freezing storage and refrigerator |
| CN110906658A (en) * | 2019-10-10 | 2020-03-24 | 合肥晶弘电器有限公司 | Food non-freezing storage control method and refrigerator |
| CN110940147A (en) * | 2019-10-10 | 2020-03-31 | 合肥晶弘电器有限公司 | Storage method with food non-freezing function and refrigerator |
| CN110940146A (en) * | 2019-10-10 | 2020-03-31 | 合肥晶弘电器有限公司 | Storage method with food non-freezing function and refrigerator |
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| CN112923651A (en) * | 2021-02-24 | 2021-06-08 | 珠海格力电器股份有限公司 | Food preservation control method and device and refrigerator |
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| CN110940147A (en) * | 2019-10-10 | 2020-03-31 | 合肥晶弘电器有限公司 | Storage method with food non-freezing function and refrigerator |
| CN110940146A (en) * | 2019-10-10 | 2020-03-31 | 合肥晶弘电器有限公司 | Storage method with food non-freezing function and refrigerator |
| CN113091370A (en) * | 2019-12-23 | 2021-07-09 | 青岛海尔电冰箱有限公司 | Refrigerator and control method thereof |
| CN113091370B (en) * | 2019-12-23 | 2022-09-23 | 青岛海尔电冰箱有限公司 | Refrigerator and control method thereof |
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