CN112923651A - Food preservation control method and device and refrigerator - Google Patents
Food preservation control method and device and refrigerator Download PDFInfo
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- CN112923651A CN112923651A CN202110206691.0A CN202110206691A CN112923651A CN 112923651 A CN112923651 A CN 112923651A CN 202110206691 A CN202110206691 A CN 202110206691A CN 112923651 A CN112923651 A CN 112923651A
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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
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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
- F25D2500/00—Problems to be solved
- F25D2500/06—Stock management
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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
- F25D2600/00—Control issues
- F25D2600/02—Timing
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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
- F25D2600/00—Control issues
- F25D2600/06—Controlling according to a predetermined profile
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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
- F25D2700/00—Means for sensing or measuring; Sensors therefor
- F25D2700/16—Sensors measuring the temperature of products
Abstract
The invention discloses a food preservation control method and device and a refrigerator. Wherein, the method comprises the following steps: when the operation of putting food is detected, cooling the compartment; monitoring the temperature of the food in real time during the cooling process; automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food; the food product is stored at a freezing and/or subcooling point for the food product. The invention can automatically determine the freezing point and/or the supercooling point of the food placed in the compartment based on the temperature change and the temperature duration of the food in the compartment cooling process, further automatically control the compartment temperature to be at the proper temperature for food storage, realize the automation and the intellectualization of the food ice temperature or super ice temperature storage, avoid the manual input of the storage temperature or the food name by a user, simplify the operation difficulty of the user, avoid the condition that the freezing of the food influences the fresh-keeping period due to the improper temperature input by the user, and improve the user experience.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a food preservation control method and device and a refrigerator.
Background
The storage of food (such as fruits, vegetables, meat and the like) at a proper temperature is the key of preservation, and the lower the temperature is, the better the preservation effect is under the condition that freezing does not occur. The freezing temperature technique is to store the material at a temperature below 0 ℃ and above the freezing point, and a temperature region below 0 ℃ and above the freezing point is generally defined as an "ice temperature zone". The super-ice-temperature technology is developed on the basis of the ice-temperature technology, and compared with the ice temperature, the super-ice-temperature technology further reduces the storage temperature and sets the storage temperature below the freezing point and above the supercooling point. The lower limit temperature at which the temperature of the food is lowered to below the freezing point without freezing is the supercooling point (breaking point). Such a temperature range in which the storage temperature of the food is set to a temperature below the freezing point and above the supercooling point but still in a supercooled state in an unfrozen state is called a super-freezing temperature range. The ultra-ice-temperature storage of the fruits and vegetables can greatly weaken the respiratory intensity of the fruits and vegetables, inhibit the microbial growth of the fruits and vegetables, but also can keep the cell activity, prolong the preservation period and keep the quality of the fruits and vegetables.
However, the freezing points or the supercooling point temperatures of different foods are different, and the traditional ice temperature or super-ice temperature device needs a user to manually input the freezing point or the supercooling point temperature, or manually input the name of the food to obtain the corresponding freezing point or the supercooling point temperature, so that the storage temperature of the food is determined, the operation is complex, and the user experience is poor.
Aiming at the problems of complex operation and poor user experience of ice temperature or super-ice temperature fresh-keeping in the prior art, an effective solution is not provided at present.
Disclosure of Invention
The embodiment of the invention provides a food fresh-keeping control method and device and a refrigerator, and at least solves the problems of complex ice temperature or over-ice temperature fresh-keeping operation and poor user experience in the prior art.
In order to solve the technical problem, an embodiment of the present invention provides a food preservation control method, including: when the operation of putting food is detected, cooling the compartment; monitoring the temperature of the food in real time in the cooling process; automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food; the food product is stored at a freezing and/or subcooling point for the food product.
Optionally, automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food, including: if the temperature of the food is reduced to a first temperature and continues within a preset deviation range of the first temperature for a preset time, determining that the first temperature is the freezing point of the food; and if the temperature of the food is reduced to a second temperature, the temperature is increased to a third temperature again, and the temperature lasts for a preset time within a preset deviation range of the third temperature, the second temperature is determined as the supercooling point of the food, and the third temperature is determined as the freezing point of the food.
Optionally, after automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food, the method further includes: and stopping continuously cooling the compartment, and recording the determined freezing point and/or supercooling point of the food.
Optionally, storing the food product according to the freezing point and/or the supercooling point of the food product, comprising: determining the storage temperature of the food according to the freezing point and/or the supercooling point of the food; controlling the temperature of the food to the storage temperature; wherein the freezing point + preset value of the food is less than the preset value of the storage temperature and less than 0+ preset value, or the supercooling point + preset value of the food is less than the preset value of the storage temperature and less than the freezing point + preset value of the food.
Optionally, storing the food product according to the freezing point and/or the supercooling point of the food product, comprising: and if the food is stored in the compartment before the food is put in, determining the final storage temperature according to the freezing point and/or the supercooling point of the existing food and the freezing point and/or the supercooling point of the just-put food, and storing the food in the compartment according to the final storage temperature.
Optionally, before storing the food according to the freezing point and/or the supercooling point of the food, the method further comprises: starting a heating device in the compartment to heat the compartment; and when the temperature of the food is raised to a preset temperature, the heating device is closed.
Optionally, when the operation of putting the food is detected, before cooling the compartment, the method further includes: determining the name of the food through image recognition; judging whether the recorded information has a freezing point and/or a supercooling point of the food or not; if the recorded information contains the freezing point and/or the supercooling point of the food, directly reading the freezing point and/or the supercooling point of the food from the recorded information, and storing the food according to the read freezing point and/or supercooling point; and if the recorded information does not have the freezing point and/or the supercooling point of the food, cooling the compartment.
Optionally, the operation of putting the food is detected, including: detecting the pressure borne by the chamber bottom plate, and determining that the operation of putting the food into the chamber is carried out when the pressure is increased; or detecting that the temperature difference between the food in the compartment and the ambient temperature in the compartment reaches a preset threshold value, and determining that the operation of putting the food into the compartment occurs.
Optionally, the chamber is sequentially provided with: the heat-preservation outer wall, the air outer cavity, the inner cavity and the food storage cavity; a coolant is filled in the inner cavity, and the coolant adopts sensible heat for cold accumulation; and a heating device is arranged in the air outer cavity.
The embodiment of the invention also provides a food preservation control device, which comprises: the first control module is used for cooling the compartment when the operation of putting food is detected; the monitoring module is used for monitoring the temperature of the food in real time in the cooling process; the determining module is used for automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food; and the second control module is used for storing the food according to the freezing point and/or the supercooling point of the food.
An embodiment of the present invention further provides a refrigerator, including: the embodiment of the invention relates to a food preservation control device.
The embodiment of the invention also provides a computer readable storage medium, wherein a computer program is stored on the computer readable storage medium, and when the computer program is executed by a processor, the food preservation control method is realized.
By applying the technical scheme of the invention, when the operation of putting the food into the compartment is detected, the compartment is cooled, the temperature of the food is monitored in real time in the cooling process, the freezing point and/or the supercooling point of the food is automatically determined according to the temperature change and the temperature duration of the food, and the food is stored according to the freezing point and/or the supercooling point. Based on the temperature change and the temperature duration of food in the compartment cooling process, the freezing point and/or the supercooling point of the food placed into the compartment can be automatically determined, the compartment temperature is further automatically controlled to be at a proper temperature for food storage, the automation and the intellectualization of food ice temperature or super ice temperature storage are realized, the storage temperature or the food name do not need to be manually input by a user, the operation difficulty of the user is simplified, the condition that the freezing of the food is caused to influence the preservation period due to improper temperature input by the user is avoided, and the user experience is improved.
Drawings
FIG. 1 is a flow chart of a method for controlling the freshness of food provided by an embodiment of the present invention;
FIG. 2 is a schematic diagram of the temperature variation curve of the food during freezing process (no supercooling point) according to the embodiment of the present invention;
FIG. 3 is a schematic diagram of the temperature profile of a food product during freezing (with a supercooling point) according to an embodiment of the present invention;
FIG. 4 is a schematic view of a chamber provided by an embodiment of the present invention;
fig. 5 is a specific flowchart of a food preservation control method according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer, the present invention will be described in further detail with reference to the accompanying drawings, and it is apparent that the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that the terms "first," "second," and the like in the description and claims of the present invention and in the drawings are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the invention described herein are capable of operation in sequences other than those illustrated or described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
It should be noted that the steps illustrated in the flowcharts of the figures may be performed in a computer system such as a set of computer-executable instructions and that, although a logical order is illustrated in the flowcharts, in some cases, the steps illustrated or described may be performed in an order different than presented herein.
It should be understood that the term "and/or" as used herein is merely one type of association that describes an associated object, meaning that three relationships may exist, e.g., a and/or B may mean: a exists alone, A and B exist simultaneously, and B exists alone. In addition, the character "/" herein generally indicates that the former and latter related objects are in an "or" relationship.
The embodiment of the invention provides a food fresh-keeping control method, which can automatically determine the freezing point and/or the supercooling point of food and realize the automation and the intellectualization of food ice temperature or super-ice temperature storage.
Fig. 1 is a flowchart of a food preservation control method according to an embodiment of the present invention, and as shown in fig. 1, the method includes the following steps:
and S101, when the operation of putting the food is detected, cooling the compartment.
And S102, monitoring the temperature of the food in real time in the cooling process.
S103, automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food.
And S104, storing the food according to the freezing point and/or the supercooling point of the food.
Specifically, the cooling of the compartment can be realized by opening the refrigerating device, the compartment air inlet and the corresponding fan, and the compartment air outlet and the corresponding fan. Through the process of cooling the compartment, the temperature of the food which is just put into the compartment is reduced, so that the freezing point and/or the supercooling point of the food can be automatically determined based on the temperature change and the temperature duration of the food, and the food is automatically subjected to ice temperature or super-ice temperature storage according to the freezing point and/or the supercooling point of the food. For food with supercooling point, the food can be stored at freezing temperature only according to the freezing point.
According to the food fresh-keeping control method, when the operation of putting food is detected, the compartment is cooled, the temperature of the food is monitored in real time in the cooling process, the freezing point and/or the supercooling point of the food is automatically determined according to the temperature change and the temperature duration of the food, and the food is stored according to the freezing point and/or the supercooling point. Based on the temperature change and the temperature duration of food in the compartment cooling process, the freezing point and/or the supercooling point of the food placed into the compartment can be automatically determined, the compartment temperature is further automatically controlled to be at a proper temperature for food storage, the automation and the intellectualization of food ice temperature or super ice temperature storage are realized, the storage temperature or the food name do not need to be manually input by a user, the operation difficulty of the user is simplified, the condition that the freezing of the food is caused to influence the preservation period due to improper temperature input by the user is avoided, and the user experience is improved.
Under a low-temperature environment, the temperature of food rapidly drops firstly, when the temperature drops below the freezing point, the food is not frozen due to the physical effect of latent heat released by the phase change of the food, the supercooling phenomenon occurs, when the temperature drops to the lowest temperature supercooling point, the temperature of the food rapidly rises to the freezing point, then the food begins to freeze, latent heat is released, the temperature of the food slowly drops or stops for a short time, and a relatively straight curve appears, so that an obvious inflection point in front of the straight curve is the freezing point of the food, as shown in fig. 3, T2 is the freezing point of the food, T1 is the supercooling point of the food, (T2, 0) is an ice temperature zone of the food, and (T1, T2) is an ultra-ice temperature zone of the food. However, some food products cannot detect the supercooling point, but directly detect the freezing point, as shown in fig. 2, after the temperature of the food product drops to the freezing point, a relatively straight curve appears, T1 is the freezing point of the food product, and (T1, 0) is the freezing temperature zone of the food product.
Based on the temperature change of the food during the freezing process of the food, in one embodiment, the automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food comprises: (1) if the temperature of the food is reduced to a first temperature and continues within a preset deviation range of the first temperature for a preset time, determining that the first temperature is the freezing point of the food; (2) and if the temperature of the food is reduced to a second temperature, the temperature is increased to a third temperature again, and the temperature lasts for a preset time within a preset deviation range of the third temperature, the second temperature is determined as the supercooling point of the food, and the third temperature is determined as the freezing point of the food.
The preset deviation range can be expressed as ± Δ T, Δ T can be determined by experiments on a large number of food freezing processes, for example, Δ T can be any value within the [0, 0.1] temperature range, preferably, Δ T is in the range of 0 ≦ Δ T ≦ 0.05 ℃. The predetermined deviation range of the first temperature is [ first temperature- Δ T, first temperature + Δ T ], and similarly, the predetermined deviation range of the third temperature is [ third temperature- Δ T, third temperature + Δ T ]. The predetermined time may be determined by testing a plurality of food freezing processes, and the predetermined time is less than the freezing point duration of the food, for example, the predetermined time may be any value within the time range [0.5, 10] (in min), preferably, the predetermined time may be any value within the time range [0.5, 5] (in min). As shown in fig. 2 and 3, when the food is at a certain temperature for a preset time t, the temperature can be considered as the freezing point. In case (1), the food does not have a supercooling point, and in case (2), the food has a supercooling point.
According to the embodiment, the food freezing point and/or the supercooling point can be timely, quickly and automatically judged by monitoring the temperature change condition of the food, and the judgment result is accurate and reliable.
In one embodiment, after automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food, the method further comprises the following steps: and stopping continuously cooling the compartment, and recording the determined freezing point and/or supercooling point of the food. After the freezing point and/or the supercooling point of the food are/is determined, the refrigeration is stopped in time, the food can be prevented from being seriously frozen due to further temperature reduction, the determined freezing point and/or the determined supercooling point of the food are/is recorded, the storage of the food is facilitated, and reference can be provided for the storage of subsequent food. Specifically, the food name and the corresponding relationship between the food freezing point and/or the food supercooling point may be recorded, for example, the food name may be determined by recognizing the food through an image recognition technology.
In one embodiment, storing the food product at a freezing and/or subcooling point of the food product comprises: determining the storage temperature of the food according to the freezing point and/or the supercooling point of the food; controlling the temperature of the food to the storage temperature; wherein the freezing point + preset value of the food is less than the preset value of the storage temperature and less than 0+ preset value, or the supercooling point + preset value of the food is less than the preset value of the storage temperature and less than the freezing point + preset value of the food.
Generally, a temperature sensor and the like monitor the temperature of the surface of the food, the freezing point and/or the supercooling point of the surface part (such as peel) of the food is obtained, the freezing point and/or the supercooling point of the interior (such as pulp) of the food is higher, and if the freezing point and/or the supercooling point of the surface part of the food is used as a basis for storage, the interior of the food is possibly frozen, so that the preset value is added, the upper limit and the lower limit of the temperature are increased by the preset value, the storage temperature is more appropriately determined, and the interior of the food is prevented from being frozen. Preferably, the preset value may be any value within the temperature range [1, 2 ].
The proper storage temperature is determined in the ice temperature zone or the super ice temperature zone of the food through the steps, so that the ice temperature zone or the super ice temperature zone of the food can be stored. The food having a supercooling point may be stored in an ice temperature range.
In order to consider the difference between the freezing point and the supercooling point of different foods and effectively store all the foods in the compartment and prolong the preservation period of all the foods in the compartment as far as possible, in one embodiment, if the foods are stored in the compartment before the foods are put in the compartment, the final storage temperature is determined according to the freezing point and/or the supercooling point of the existing foods and the freezing point and/or the supercooling point of the foods just put in, and the foods in the compartment are stored according to the final storage temperature. The storage temperature can be any value in the (T, 0) temperature range, and T represents the freezing point or the supercooling point of the food. If the food is stored in the compartment before the food is put into the compartment, T can be the maximum value of the freezing point or the supercooling point corresponding to all the foods (including the existing foods and the foods just put into the compartment) in the compartment so as to avoid the freezing of the foods caused by the fact that the storage temperature is lower than the freezing point or the supercooling point of some foods. The embodiment can meet the ice temperature or super-ice temperature storage requirements of different foods by determining the storage temperature.
In the automatic determination of the freezing point and/or the supercooling point, since the temperature duration of the food is monitored, the food may be slightly frozen, and in one embodiment, before the food is stored according to the freezing point and/or the supercooling point, the method further includes: starting a heating device in the compartment to heat the compartment; and when the temperature of the food is raised to a preset temperature, the heating device is closed. The preset temperature is a temperature for ensuring that the food is not in a frozen state, and is greater than 0, specifically, the preset temperature may be any value within a temperature range of [0, 10], preferably, the value range of the preset temperature is [0, 5 ].
After the food freezing point and/or the supercooling point is automatically determined through the cooling process, the temperature is increased firstly, so that the food is recovered to the unfrozen state, then the heating device is closed to stop heating, the compartment is cooled again to reach the storage temperature, the condition that the food is frozen when the food is stored at the ice temperature or at the super-ice temperature is avoided, and the food preservation period is ensured. If the food is stored in the compartment before the food is put in, the temperature of all the food in the compartment is raised to the preset temperature, and then the heating device is closed, so that all the food in the compartment is in an unfrozen state.
In one embodiment, when the operation of putting the food is detected, before cooling the compartment, the method may further include: determining the name of the food through image recognition; judging whether the recorded information has a freezing point and/or a supercooling point of the food or not; if the recorded information contains the freezing point and/or the supercooling point of the food, directly reading the freezing point and/or the supercooling point of the food from the recorded information, and storing the food according to the read freezing point and/or supercooling point; and if the recorded information does not have the freezing point and/or the supercooling point of the food, cooling the compartment.
In the embodiment, when new food is put into the compartment, whether the recorded information has the corresponding freezing point and/or supercooling point can be checked according to the name of the food, if so, the recorded freezing point and/or supercooling point can be directly utilized for food storage, and therefore the food storage efficiency can be improved.
In one embodiment, detecting the insertion of the food item comprises: detecting the pressure borne by the chamber bottom plate, and determining that the operation of putting the food into the chamber is carried out when the pressure is increased; or detecting that the temperature difference between the food in the compartment and the ambient temperature in the compartment reaches a preset threshold value, and determining that the operation of putting the food into the compartment occurs. According to the embodiment, whether new food is put into the compartment or not is judged through pressure change or temperature difference, and if the new food is put into the compartment, an automatic determining process of the freezing point and/or the supercooling point of the new food is started, so that the intellectualization and automation of ice temperature/super-ice temperature storage are improved, and the user experience is improved.
As shown in fig. 4, the compartments are sequentially provided with: heat preservation outer wall 1, air outer cavity 2, inner chamber 3 and food storage cavity 4. The inner cavity 3 is arranged inside the air outer cavity 2, and the food storage cavity 4 is arranged inside the inner cavity 3. The heat preservation outer wall 1 is correspondingly provided with a heat preservation door 5, and the inner cavity 3 is correspondingly provided with an inner cavity heat preservation door 6.
The food storage chamber 4 is for storing food. The inner cavity 3 is internally provided with a coolant for keeping the temperature of the food storage cavity 4 constant. The air outer cavity 2 is connected with a refrigerating device of the refrigerator and is used for refrigerating or heating the inner cavity 3. The food storage cavity 4 is provided with an infrared temperature monitoring device 7, and is connected with a control device (not shown in the figure) for monitoring the temperature of the food in the food storage cavity 4 and feeding back to the control device. The control device is used for controlling the temperature to rise and fall. The air outer cavity 2 is provided with a heating device 8, an air outlet and fan 9, and an air inlet and fan 10. Fins can be arranged in the air outer cavity 2 to strengthen heat exchange and realize rapid and uniform cooling of the inner cavity 3.
The cold storage agent adopts sensible heat for cold storage, does not generate phase change, can change the temperature, and can realize the programmed temperature reduction and temperature control of the food storage cavity. The inner cavity heat preservation door 6 is also filled with a coolant, so that the temperature in the food storage cavity 4 is further kept stable. The cold accumulation agent can specifically adopt inorganic salt solution (such as sodium chloride, calcium chloride solution and the like) or organic solution (such as organic matters such as ethylene glycol, propylene glycol, alcohol, propylene glycol and the like and solution mixed with water), has larger specific heat capacity than air, and can better keep the temperature constant. The concentration of the coolant solution is selected according to the condition that the solidification temperature of the coolant solution is about 5 ℃ lower than the lowest temperature of a required refrigerator, so that the coolant is prevented from being solidified in the cooling process. The inner cavity can be made of corrosion-resistant material to avoid corrosion of the coolant to the inner cavity. The sensible heat cold accumulation mode is adopted, the problem that the phase change cold accumulation mode can only keep a certain set specific temperature, the programmed cooling of fruits and vegetables cannot be realized, if the temperature needs to be changed, the phase change material is heated and melted firstly, and then the phase change material (such as concentration and the like) is adjusted again and then cooled and frozen again to realize temperature control is solved, and the operation is complex is solved.
Through the above-mentioned compartment structure that has the sensible heat cold-storage, cooperation infrared temperature monitoring devices and controlling means realize automatic survey food freezing point and/or super-cooled point, and automatic rising and falling temperature is stored to suitable temperature, can carry out accurate accuse temperature to food, prevents that temperature fluctuation from causing quality influences such as freeze injury to food.
The food preservation control method is described below with reference to a specific embodiment, but it should be noted that the specific embodiment is only for better describing the present application and is not to be construed as limiting the present application. The same or corresponding terms as those of the above-described embodiments are explained, and the description of the present embodiment is omitted.
As shown in fig. 5, the food preservation control flow includes the following steps:
s501, opening the heat preservation door 5, opening the inner cavity heat preservation door 6, and putting food into the food storage cavity 4.
S502, after the food is put in, the infrared temperature monitoring device 7 monitors the difference between the temperature of the food in the food storage cavity 4 and the ambient temperature, transmits the temperature change information to the control device, judges that the food is put in if the temperature difference is greater than or equal to 5 ℃, and enters S503, otherwise, continues to monitor.
S503, the control device starts a cooling program, starts the air inlet and the fan 10 as well as the air outlet and the fan 9 in the air outer cavity 2 to operate, and cools the inner cavity 3 and the food storage cavity 4.
S504, the temperature of the food in the food storage cavity 4 is continuously reduced, and the infrared temperature monitoring device 7 monitors the temperature of the food and feeds the temperature back to the control device in real time. When the temperature drops to a certain point T1, it is determined whether the temperature is maintained around the temperature T1 ± Δ T for a certain period of time T, and if so, the process proceeds to S505, and if not, the process proceeds to S509.
S505, determining that T1 at the turning point is the freezing point, at the moment, the fruits and vegetables start to freeze, recording the temperature of the freezing point T1, stopping refrigeration, starting a heating program, starting the heating device 8 arranged at the air inlet and the fan 10, and heating the air outer cavity 2.
And S506, judging whether the temperature T of the food is increased to T0, if so, entering S507, and if not, continuing to monitor the temperature of the food.
S507, heating the food to T0 to restore the unfrozen state of the food, closing the heating device 8, refrigerating again, and cooling the food to T3(T1+ delta T '< T3 < 0+ delta T').
And S508, storing at the temperature of T3, namely storing in an ice temperature zone.
S509, after the temperature of the food is reduced to a certain point T1, the temperature is not maintained for a period of time T at about T1 +/-delta T, whether the temperature is rapidly increased to T2 or not is judged, the temperature is maintained for a period of time T at T2 +/-delta T, if yes, S510 is entered, and if not, the monitoring of the temperature change of the food is returned continuously.
And S510, wherein the T1 at the first inflection point is a supercooling point, and the T2 at the second inflection point is a freezing point. At the moment, the fruits and vegetables start to freeze, T1 is recorded as a supercooling point, T2 is recorded as an freezing point, the refrigeration is stopped, the temperature rising program is started, the heating device 8 arranged at the air inlet and the fan 10 is started, and the temperature of the air outer cavity 2 is raised.
And S511, judging whether the temperature T of the food is increased to T0, if so, entering S512, and if not, continuing to monitor the temperature of the food.
S512, the temperature T of the food is increased to T0, so that the food is restored to the unfrozen state, the heating device 8 is closed, the food is cooled again, and the temperature of the food is reduced to T4(T1+ delta T '< T4< T2+ delta T').
And S513, storing at the temperature of T4, namely storing at the temperature of the super-ice temperature zone.
It should be noted that, the value ranges of the time and temperature thresholds are as follows:
delta T is more than or equal to 0 and less than or equal to 0.1 ℃, and the optimal temperature delta T satisfies that delta T is more than or equal to 0 and less than or equal to 0.05 ℃;
t is more than or equal to 0.5 and less than or equal to 10min, and the optimal time t is more than or equal to 0.5 and less than or equal to 5 min;
t0 is more than or equal to 0 and less than or equal to 10 ℃, and the optimal temperature T0 meets the condition that T0 is more than or equal to 0 and less than or equal to 5 ℃;
1≤ΔT＇≤2℃。
the food preservation control device of the embodiment is suitable for most foods, especially fruits and vegetables with the freezing points and/or the supercooling points of the pulp and the peel being not similar, such as litchis, melons, white radishes, bitter gourds, potatoes, red fuji, red pears and the like.
This embodiment realizes food temperature monitoring and program cooling through infrared temperature monitoring device and controlling means, can confirm freezing point and/or super-cooled point temperature automatically to automatically regulated temperature to rise the low temperature to suitable temperature storage, need not user's manual input and preserve temperature or food name, simplify the user operation degree of difficulty, improved maneuverability, user experience sense and convenience greatly. The cold storage agent adopts sensible heat for cold storage, does not generate phase change, can change the temperature, can realize the program cooling and temperature control of the food storage cavity, adopts a sensible heat cold storage mode for accurate temperature control, and prevents the temperature fluctuation from causing quality influences such as freezing injury to the food.
Based on the same inventive concept, the embodiment provides a food preservation control device, which can be used for implementing the food preservation control method described in the embodiment. The food preservation control device can be realized by software and/or hardware, and can be generally integrated in a controller of a refrigerator.
This food fresh-keeping controlling means includes:
the first control module is used for cooling the compartment when the operation of putting food is detected;
the monitoring module is used for monitoring the temperature of the food in real time in the cooling process;
the determining module is used for automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food;
and the second control module is used for storing the food according to the freezing point and/or the supercooling point of the food.
Optionally, the determining module is specifically configured to: if the temperature of the food is reduced to a first temperature and continues within a preset deviation range of the first temperature for a preset time, determining that the first temperature is the freezing point of the food; and if the temperature of the food is reduced to a second temperature, the temperature is increased to a third temperature again, and the preset deviation range of the third temperature lasts for a preset time, the second temperature is determined as the supercooling point of the food, and the third temperature is determined as the freezing point of the food.
Optionally, the food preservation control device may further include:
the third control module is used for stopping continuously cooling the compartment after automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food;
and the recording module is used for recording the determined freezing point and/or supercooling point of the food.
Optionally, the second control module is specifically configured to: determining the storage temperature of the food according to the freezing point and/or the supercooling point of the food; controlling the temperature of the food to the storage temperature; wherein the freezing point + preset value of the food is less than the preset value of the storage temperature and less than 0+ preset value, or the supercooling point + preset value of the food is less than the preset value of the storage temperature and less than the freezing point + preset value of the food.
Optionally, the second control module is further configured to: and if the food is stored in the compartment before the food is put in, determining the final storage temperature according to the freezing point and/or the supercooling point of the existing food and the freezing point and/or the supercooling point of the just-put food, and storing the food in the compartment according to the final storage temperature.
Optionally, the food preservation control device may further include:
the fourth control module is used for starting the heating device in the compartment to heat the compartment before the food is stored according to the freezing point and/or the supercooling point of the food; and when the temperature of the food is raised to a preset temperature, the heating device is closed.
Optionally, the food preservation control device may further include:
the identification module is used for determining the name of the food through image identification before cooling the compartment when the operation of putting the food is detected;
the judging module is used for judging whether the recorded information has the freezing point and/or the supercooling point of the food or not;
the processing module is used for directly reading the freezing point and/or the supercooling point of the food from the recorded information and storing the food according to the read freezing point and/or the supercooling point if the freezing point and/or the supercooling point of the food exists in the recorded information; and if the recorded information does not have the freezing point and/or the supercooling point of the food, cooling the compartment.
Optionally, the food preservation control device may further include: the detection module is used for detecting the pressure born by the chamber bottom plate, and when the pressure is increased, the operation of putting food into the chamber is determined to occur; or detecting that the temperature difference between the food in the compartment and the ambient temperature in the compartment reaches a preset threshold value, and determining that the operation of putting the food into the compartment occurs.
Optionally, the chamber is sequentially provided with: the heat-preservation outer wall, the air outer cavity, the inner cavity and the food storage cavity; a coolant is filled in the inner cavity, and the coolant adopts sensible heat for cold accumulation; and a heating device is arranged in the air outer cavity.
The food preservation control device can execute the food preservation control method provided by the embodiment of the invention, and has the corresponding functional modules and beneficial effects of the execution method. For technical details that are not described in detail in this embodiment, reference may be made to the method provided by the embodiment of the present invention.
An embodiment of the present invention further provides a refrigerator, including: the food fresh-keeping control device of the embodiment.
An embodiment of the present invention further provides an electronic device, including: at least one processor; and a memory communicatively coupled to the at least one processor; wherein the memory stores instructions executable by the at least one processor, the instructions being executable by the at least one processor to enable the at least one processor to implement the fresh-keeping control method of food as described in the above embodiments.
The embodiment of the invention also provides a computer readable storage medium, on which a computer program is stored, and when the program is executed by a processor, the food preservation control method according to the embodiment is realized.
The above-described embodiments of the fresh-keeping control device for food are merely illustrative, wherein the units described as separate parts may or may not be physically separate, and the parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment.
Through the above description of the embodiments, those skilled in the art will clearly understand that each embodiment can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware. With this understanding in mind, the above-described technical solutions may be embodied in the form of a software product, which can be stored in a computer-readable storage medium such as ROM/RAM, magnetic disk, optical disk, etc., and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the methods described in the embodiments or some parts of the embodiments.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (12)
1. A food fresh-keeping control method is characterized by comprising the following steps:
when the operation of putting food is detected, cooling the compartment;
monitoring the temperature of the food in real time in the cooling process;
automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food;
the food product is stored at a freezing and/or subcooling point for the food product.
2. The method of claim 1, wherein automatically determining the freezing point and/or supercooling point of the food product based on the temperature change and the temperature duration of the food product comprises:
if the temperature of the food is reduced to a first temperature and continues within a preset deviation range of the first temperature for a preset time, determining that the first temperature is the freezing point of the food;
and if the temperature of the food is reduced to a second temperature, the temperature is increased to a third temperature again, and the temperature lasts for a preset time within a preset deviation range of the third temperature, the second temperature is determined as the supercooling point of the food, and the third temperature is determined as the freezing point of the food.
3. The method of claim 1, further comprising, after automatically determining the freezing point and/or the supercooling point of the food item based on the temperature change and the temperature duration of the food item:
and stopping continuously cooling the compartment, and recording the determined freezing point and/or supercooling point of the food.
4. The method of claim 1, wherein storing the food product at a freezing point and/or a supercooling point of the food product comprises:
determining the storage temperature of the food according to the freezing point and/or the supercooling point of the food;
controlling the temperature of the food to the storage temperature;
wherein the freezing point + preset value of the food is less than the preset value of the storage temperature and less than 0+ preset value, or the supercooling point + preset value of the food is less than the preset value of the storage temperature and less than the freezing point + preset value of the food.
5. The method of claim 4, wherein storing the food product at a freezing and/or subcooling point of the food product comprises:
and if the food is stored in the compartment before the food is put in, determining the final storage temperature according to the freezing point and/or the supercooling point of the existing food and the freezing point and/or the supercooling point of the just-put food, and storing the food in the compartment according to the final storage temperature.
6. The method of claim 1, further comprising, prior to storing the food product at its freezing and/or super-cooling point:
starting a heating device in the compartment to heat the compartment;
and when the temperature of the food is raised to a preset temperature, the heating device is closed.
7. The method of claim 1, wherein upon detecting the placing of the food item, prior to cooling the compartment, further comprising:
determining the name of the food through image recognition;
judging whether the recorded information has a freezing point and/or a supercooling point of the food or not;
if the recorded information contains the freezing point and/or the supercooling point of the food, directly reading the freezing point and/or the supercooling point of the food from the recorded information, and storing the food according to the read freezing point and/or supercooling point;
and if the recorded information does not have the freezing point and/or the supercooling point of the food, cooling the compartment.
8. The method of claim 1, wherein detecting the insertion of the food item comprises:
detecting the pressure borne by the chamber bottom plate, and determining that the operation of putting the food into the chamber is carried out when the pressure is increased; alternatively, the first and second electrodes may be,
and detecting that the temperature difference between the food in the compartment and the ambient temperature in the compartment reaches a preset threshold value, and determining that the operation of putting the food into the compartment occurs.
9. Method according to any one of claims 1 to 8, characterized in that the compartments are provided, in order from the outside to the inside: the heat-preservation outer wall, the air outer cavity, the inner cavity and the food storage cavity; a coolant is filled in the inner cavity, and the coolant adopts sensible heat for cold accumulation; and a heating device is arranged in the air outer cavity.
10. A food preservation control apparatus, comprising:
the first control module is used for cooling the compartment when the operation of putting food is detected;
the monitoring module is used for monitoring the temperature of the food in real time in the cooling process;
the determining module is used for automatically determining the freezing point and/or the supercooling point of the food according to the temperature change and the temperature duration of the food;
and the second control module is used for storing the food according to the freezing point and/or the supercooling point of the food.
11. A refrigerator, characterized by comprising: the freshness control device for food according to claim 10.
12. A computer-readable storage medium on which a computer program is stored, the program, when executed by a processor, implementing a fresh-keeping control method for food products according to any one of claims 1 to 9.
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