CN114777374A - Refrigerator and micro-freezing storage method - Google Patents

Refrigerator and micro-freezing storage method Download PDF

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Publication number
CN114777374A
CN114777374A CN202210524651.5A CN202210524651A CN114777374A CN 114777374 A CN114777374 A CN 114777374A CN 202210524651 A CN202210524651 A CN 202210524651A CN 114777374 A CN114777374 A CN 114777374A
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temperature
food
point
micro
value
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CN114777374B (en
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朱雪峰
刘畅
陈佳弘
赵燕清
黄艳慧
李信良
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Gree Electric Appliances Inc of Zhuhai
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Gree Electric Appliances Inc of Zhuhai
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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
    • 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
    • F25D25/00—Charging, supporting, and discharging the articles to be cooled
    • F25D25/02—Charging, supporting, and discharging the articles to be cooled by shelves
    • F25D25/024—Slidable shelves
    • F25D25/025—Drawers
    • 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
    • F25D29/005—Mounting of control 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
    • F25D2500/00—Problems to be solved
    • F25D2500/06—Stock management
    • 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

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)

Abstract

The invention belongs to the field of refrigerators, and particularly relates to a refrigerator and a micro-freezing storage method, wherein the refrigerator comprises a micro-freezing chamber used for micro-freezing and storing food; the temperature detection module is arranged in the micro-freezing chamber and used for detecting the surface temperature of the food; the size acquisition module is arranged in the micro-freezing chamber and used for acquiring the size information of the food; the control module monitors the surface temperature of the food and reaches a sudden change temperature point T when the surface temperature of the food reaches the sudden change temperature point T0According to the sudden change temperature point T0Size information, refrigeration power and food heat conductivity coefficient calculation when the food core temperature reaches the sudden change temperature point T0Surface temperature T of food1And according to the surface temperature T1Determining a temperature-increasing temperature point T2According to the mutation temperature point T0Determining a temperature point T of drop-off3Controlling the surface temperature of the food at a temperature-rising temperature point T2And a temperature point T of lowering temperature3To store food slightly frozen, T2＜T3. The invention can lead the inside and the outside of the food to be in a slightly frozen state, reduce the temperature difference of the inside and the outside of the food and improve the fresh-keeping effect of the refrigerator on the food.

Description

Refrigerator and micro-freezing storage method
Technical Field
The invention belongs to the technical field of refrigerators, and particularly relates to a refrigerator and a micro-freezing storage method.
Background
Freezing is one of the most common, safe and effective methods for preserving foods such as fish, meat and the like, liquid water in the foods is gradually frozen and converted into solid state by a low-temperature method, so that the growth and reproduction of microorganisms can be effectively inhibited, the activity of various biological enzymes is reduced, and the progress of redox reaction is slowed down, thereby achieving the purposes of keeping the food quality to the maximum extent and prolonging the food preservation period.
Conventional freezing processes, which typically freeze at temperatures of-18 ℃ or even lower, can freeze most of the water in the food. During the freezing process, the extracellular solution firstly generates ice crystals, the water in the cells flows out under the action of osmotic pressure, and finally the water in and out of the cells is crystallized. During the process of water crystallization, the volume of the water is increased, and the surface of the ice crystal is provided with spikes, so that the cell membrane can be damaged. Conventional frozen foods are difficult to directly process because they are in a hard frozen state, and generally require a long thawing process. During thawing, the destroyed cell solution flows out to produce blood, resulting in a large loss of nutrients. The micro-freezing preservation technology is characterized in that food is stored in a temperature zone near the freezing point of an organism in a slightly freezing way, only part of the food is frozen, and therefore the damage of ice crystals to cells is effectively reduced, and the subsequent processing can be carried out without unfreezing. Compared with common low-temperature refrigeration, the micro-freezing preservation technology can obviously prolong the shelf life of products, so that the micro-freezing preservation technology has better effect than the conventional freezing preservation technology on foods such as fish, meat and the like which only need to be preserved for a short time (1-2 weeks).
Generally, the most common and effective method for determining whether food has reached a "frozen" state is by the temperature of the food. The surface temperature of the food is monitored by using a thermocouple or an infrared temperature sensor, and when the surface temperature of the food reaches a preset temperature point or a temperature mutation point (phase change point), the food is considered to have reached a 'micro-freezing' state, and then the temperature state is maintained and stored for a long time. In practice, in the freezing process, the food is put into a low-temperature environment, the surface of the food begins to cool first, and the cold energy is gradually transmitted from the surface to the center, so that the surface and the center of the food have different temperatures and different temperature change speeds, and the center temperature of the food has certain hysteresis relative to the surface temperature. Namely, in the cooling process, when the surface temperature of the food reaches the preset temperature, the central temperature of the food is higher than the preset temperature; in the warming process, when the surface temperature of the food reaches a preset temperature, the center temperature thereof is lower than the temperature. Therefore, when the surface of the food is in a 'micro-freezing' state, the center of the food may be in a completely unfrozen state, and if the refrigeration and temperature reduction are stopped immediately, the interior of the food may be deteriorated, and the fresh-keeping effect of the food is affected.
The present invention has been made in view of this point.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a refrigerator and a micro-freezing storage method.
To solve the above technical problems, a first object of the present invention is to provide a refrigerator including
A micro-freezing chamber for micro-freezing the stored food;
the temperature detection module is arranged in the micro-freezing chamber and used for detecting the surface temperature of the food;
the size acquisition module is arranged in the micro-freezing chamber and used for acquiring the size information of the food;
a control module that monitors the surface temperature of the food and reaches a sudden change temperature point T when the surface temperature of the food reaches the sudden change temperature point T0According to the mutation temperature point T0The size information, the refrigeration powerAnd calculating the heat conductivity of the food when the temperature of the center of the food reaches the sudden change temperature point T0Surface temperature T of food1And according to said surface temperature T1Determining a temperature-increasing temperature point T2According to said mutation temperature point T0Determining a temperature point T of drop-off3Controlling the surface temperature of the food at a temperature-rising temperature point T2And a temperature point T of lowering temperature3While carrying out the partial freezing storage of the food, T2＜T3。
Further optionally, the temperature-increasing point T2＝T1+ a first temperature value, said cooling temperature point T3＝T0+ a second temperature value;
the value range of the first temperature value is 0-1 ℃; the value range of the second temperature value is 0-1 ℃.
Further optionally, the freezing chamber includes a drawer box and a drawer drawable in the drawer box, and the temperature detection module is one or more temperature sensors located at the top of the drawer box.
Further optionally, the size acquisition module is one or more ultrasonic generators or cameras located at the top of the drawer box.
A second object of the present invention is to provide a method for the micro-freezing storage of a refrigerator, the method comprising
Controlling the refrigeration operation of the refrigerator;
acquiring the surface temperature of food;
monitoring the surface temperature of the food, and when the surface temperature of the food reaches the mutation temperature point T0Then, food size information, refrigeration power and food heat conductivity coefficient are obtained, and the temperature is changed according to the temperature point T0Calculating the temperature of the food center when the temperature of the food center reaches the sudden change temperature point T0Surface temperature T of food1；
According to said surface temperature T1Determining a temperature-increasing temperature point T2According to said mutation temperature point T0Determining a temperature drop point T3Controlling the surface temperature of the food at a temperature-rising temperature point T2And lowerTemperature point T3While carrying out the partial freezing storage of the food, T2＜T3。
Further optionally, the abrupt temperature point T0Is the temperature point at which the temperature of the surface of the food is increased.
Further optionally, the temperature point T according to the mutation0Calculating the temperature of the center of the food when the temperature of the center of the food reaches the sudden change temperature point T0Surface temperature T of food1Comprises that
Determining the surface area and the thickness of the food according to the size information of the food;
calculating the temperature of the center of the food when the temperature reaches the mutation temperature point T0Surface temperature T of food1And satisfies the following conditions:
Figure BDA0003643668000000041
wherein: p is the refrigeration power, λ is the food thermal conductivity, L is the food length, W is the food width, and H is the food thickness.
Further optionally, when dependent on said surface temperature T1Determining a temperature-increasing temperature point T2Then, the control method further comprises
Obtaining the current real-time temperature T of the food surfaceTABLE 1Calculating said surface real-time temperature TTABLE 1And the surface temperature T2Is equal to T, andTABLE 1-T2；
Respectively comparing the difference value delta T with a first preset value and a second preset value;
when the difference Δ T satisfies: when the delta T is larger than a first preset value, the rotating speed of the compressor is increased;
when the difference Δ T satisfies: when the delta T is smaller than a second preset value, reducing the rotating speed of the compressor;
when the difference Δ T satisfies: when the delta T is less than or equal to the second preset value and less than or equal to the first preset value, the rotating speed of the compressor is maintained.
Further optionally, the temperature-increasing point T2Satisfies the following conditions: t is2＝T1+ a first temperature value; the temperature lowering temperature point T3Satisfies the following conditions: t is3＝T0+ a second temperature value, wherein the value range of the first temperature value is 0-1 ℃; the value range of the second temperature value is 0-1 ℃.
Further optionally, the controlling the surface temperature of the food at the warming temperature point T2And a temperature point T of temperature decrease3Is composed of
When the surface temperature of the food reaches the temperature rising point T2When the air conditioner is started, the refrigeration is stopped;
when the surface temperature of the food reaches the temperature-reducing temperature point T3When the temperature rises, cooling is restarted.
Further optionally, when the surface temperature of the food reaches the temperature-rising point T2After the refrigeration is stopped, the control method also comprises
Obtaining the real-time temperature T of the surface of the food after a set timeTABLE 2；
Comparing the surface real-time temperatures TTABLE 2And the temperature point T of temperature reduction3When the real-time temperature T of the surface isTABLE 2Is less than the temperature-lowering temperature point T3And controlling the temperature rise treatment of the micro-freezing chamber.
After adopting the technical scheme, compared with the prior art, the invention has the following beneficial effects:
the invention monitors the surface temperature of the food and detects the time T when the surface temperature of the food reaches the sudden change temperature point0Calculating the temperature of the food center reaching the mutation temperature point T0Surface temperature T of food1Then according to the surface temperature T of the food1Determining a temperature-increasing temperature point T2According to the mutation temperature point T0Determining a temperature drop point T3Finally, controlling the surface temperature of the food at a temperature-rising temperature point T2And a temperature point T of lowering temperature3Is slightly frozen for storage, thereby realizing that the surface temperature of the food is T2And T3In the range of slightly more than T, the temperature of the center of the food is0(T4) and slightly less than T3(T5) and the amplitude of the fluctuation of the temperature in the center of the food is less than the surface temperature of the foodTherefore, the inner part and the outer part of the food are close to the slightly frozen state, the temperature difference of the temperature of the inner part and the outer part of the food is reduced, and the fresh-keeping effect of the refrigerator on the food is improved.
The following describes embodiments of the present invention in further detail with reference to the accompanying drawings.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention, are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention without limiting the invention to the right. It is obvious that the drawings in the following description are only some embodiments and that for a person skilled in the art, other drawings can also be derived from them without inventive effort. In the drawings:
FIG. 1: which is a structure view of the micro-freezing chamber of the refrigerator of the embodiment of the invention.
FIG. 2 is a schematic diagram: the distribution diagram of the temperature detection module and the food size acquisition module of the embodiment of the invention is shown.
FIG. 3: is a simplified model diagram of a food product embodying the present invention.
FIG. 4 is a schematic view of: is a control flow chart of the first embodiment of the present invention.
FIG. 5: a control flow chart of the embodiment of the invention is shown as a second control flow chart.
FIG. 6: a third control flow chart of the embodiment of the invention.
FIG. 7: the graph of the temperature change of the food in the process of the partial freezing storage of the embodiment of the invention is shown.
Wherein: 1-a drawer; 2-a drawer box; 3-sealing strips; 4-a temperature detection module; 5-food size acquisition module; 6-food.
It should be noted that the drawings and the description are not intended to limit the scope of the inventive concept in any way, but to illustrate it by a person skilled in the art with reference to specific embodiments.
Detailed Description
In the description of the present invention, it should be noted that the terms "inside", "outside", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, which are only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and operate, and thus, should not be construed as limiting the present invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," "contacting," and "communicating" are to be construed broadly, e.g., as being fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; may be directly connected or indirectly connected through an intermediate. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
In order to solve the problem that when the existing refrigerator is used for slightly freezing and storing food, the temperature difference between the surface of the food and the center of the food is large, so that the interior of the food is deteriorated and the food fresh-keeping effect is influenced, the embodiment provides the refrigerator, wherein the refrigerator comprises a slightly freezing chamber, and the slightly freezing chamber is used for slightly freezing and storing the food; still including setting up temperature detection module and the food size collection module in the little freezer, temperature detection module is used for detecting food surface temperature, and size collection module is used for gathering the size information of food.
In a specific embodiment, as shown in fig. 1 and 2, the micro-freezing chamber comprises a drawer box 2, a drawer 1 and a sealing strip 3, wherein the drawer 1 is arranged in the drawer box 2 in a drawing way, and the sealing strip 3 is arranged at the inlet of the drawer 1 of the drawer box 2 to play a role of sealing. The room that freezes a little includes drawer box 2 and drawer 1 that the pull set up in drawer box 2, and temperature detection module 4 is for being located one or more temperature sensor at 2 tops of drawer box, and when setting up a plurality of temperature sensor, a plurality of temperature sensor arrange with the mode of array. The size acquisition module 5 is one or more ultrasonic generators or cameras positioned at the top of the drawer box 2, and when a plurality of ultrasonic generators or cameras are arranged, the plurality of ultrasonic generators and the cameras are arranged in an array mode. The size information of the food 6 collected by the size collection module 5 includes the length L, width W and thickness H of the food 6, as shown in fig. 3.
When a user needs to store food 6 in a frozen state, the user pulls the drawer 1 out of the drawer box 2, places the food 6 in the drawer 1, closes the drawer 1 and starts the frozen storage function of the refrigerator.
The refrigerator of the embodiment further comprises a control module, wherein in the process of slightly freezing and storing the food 6, the control module monitors the surface temperature of the food 6 and reaches the mutation temperature point T when the surface temperature of the food 6 reaches the mutation temperature point T0According to the sudden change temperature point T0Size information, refrigeration power and heat conductivity of the food 6 are calculated to reach the sudden change temperature point T at the center temperature of the food 60Surface temperature T of food 61And according to the surface temperature T1Determining a temperature-increasing temperature point T2According to the mutation temperature point T0Determining a temperature drop point T3Controlling the surface temperature of the food 6 at a temperature rising point T2And a temperature point T of temperature decrease3The food 6 is stored slightly frozen T2＜T3. Optionally, raising the temperature point T2＝T1+ first temperature value, temperature point of lowering T3＝T0+ a second temperature value; the value range of the first temperature value is 0-1 ℃, and 0.5 ℃ is preferred; the value range of the second temperature value is 0-1 ℃, and preferably 0.5 ℃.
The abrupt temperature point refers to an inflection point where the temperature suddenly starts to rise during the temperature drop. In the process of temperature reduction, the water is changed from liquid state to solid state, and the process can generate certain heat, so that the temperature is increased suddenly, for example, the temperature change rate is changed from minus 0.01 ℃/s to plus 0.05 ℃/s.
In the embodiment, the thermal physical property data of the food 6, such as the surface temperature and the size, is collected, the surface temperature of the food 6 when the central temperature of the food 6 reaches the mutation temperature point is calculated according to the heat transfer characteristic of the food 6, and the surface temperature is used as the temperature point for judging that the food 6 reaches the 'micro-freezing' state, so that the 'micro-freezing' state can be achieved inside and outside the food 6, the temperature uniformity inside the food 6 is improved, and the fresh-keeping effect of the 'micro-freezing' of the refrigerator is improved.
The present embodiment further provides a method for storing the micro-freezes of the refrigerator, which includes steps S1-S4 in conjunction with the control flow charts shown in fig. 4 and 5, wherein the steps
S1, controlling the refrigerator to run in a refrigerating mode; the refrigerator is provided with a refrigeration system, and the micro-freezing chamber is cooled by starting the refrigeration system.
S2, obtaining the surface temperature of the food;
s3, monitoring the surface temperature of the food, when the surface temperature of the food reaches the mutation temperature point T0In the process, food size information, refrigeration power and food heat conductivity coefficient are obtained, and the temperature is changed according to the sudden change temperature point T0Calculating the temperature of the food when the temperature of the center of the food reaches the sudden change temperature point T0Surface temperature T of food1(ii) a Abrupt temperature point T0Is the temperature point at which the temperature of the surface of the food is increased.
S4, according to the surface temperature T1Determining a temperature-rising temperature point T2According to the mutation temperature point T0Determining a temperature drop point T3Controlling the surface temperature of the food at a temperature-rising temperature point T2And a temperature point T of temperature decrease3While carrying out the partial freezing storage of the food, T2＜T3。
Referring to the graph of the temperature change of the food during the partial freezing storage as shown in fig. 7, when the food is placed in the partial freezing chamber, the surface of the food is first cooled by the refrigerating system and gradually conducts heat to the center of the food. When the surface temperature is reduced to the vicinity of the freezing point of the food, the surface of the food undergoes a phase change process from a liquid state to a solid state, latent heat is released to cause the surface temperature to suddenly rise, and the temperature jump point T is recorded0Then, under the condition that other parameters such as the refrigeration rate and the like are not changed, the temperature point T is suddenly changed0Calculating the temperature of the food when the temperature of the center of the food reaches the sudden change temperature point T0Surface temperature T of food1At the surface temperature T of the food1Determining a temperature-rising temperature point T2Temperature point T of temperature rise2For the end point of each programmed cooling, the temperature raising point T2Slightly above surface temperature T1Temperature of, optionally, T2＝T1+ a first temperature value, wherein the value range of the first temperature value is 0-1 ℃, and T is preferably selected2＝T1+0.5 ℃. By sudden change of temperature point T0Determining a temperature drop point T3Temperature point T of lowering temperature3For the end point of each programmed heating, the temperature-reducing point T3Slightly above the mutation point T0Optionally, T3＝T0+ a second temperature value, the value range of the second temperature value is 0-1 ℃, and T is preferably selected3＝T0+0.5℃。
Surface temperature T of food2As the end point of each programmed cooling, and the surface temperature T3The temperature of the food is shown in fig. 7 by the cycle as the end point of each programmed heating. Thereby achieving the surface temperature of the food at T2And T3In the range of (1) and the center temperature is in T4(T4Is slightly larger than T0) And T5(T5Slightly less than T3) The range fluctuates and the amplitude of the central temperature fluctuation is less than the surface temperature. Therefore, the inner part and the outer part of the food are close to the slightly frozen state, the temperature difference of the inner part and the outer part of the food is reduced, and the fresh-keeping effect of the refrigerator on the food is improved.
Further optionally, step S3 includes S31 to S32, wherein:
s31, determining the surface area and the thickness of the food according to the size information of the food;
s32 calculating the temperature of the center of the food when the temperature of the center of the food reaches the mutation temperature point T0Surface temperature T of food1And satisfies the following conditions:
Figure BDA0003643668000000091
wherein: p is the refrigeration power, λ is the food thermal conductivity, L is the food length, W is the food width, and H is the food thickness.
The method comprises the steps that one or more temperature sensors arranged in an array mode in a micro freezing chamber monitor the surface temperature of food, one or more ultrasonic generators (or cameras) arranged in the array mode in the micro freezing chamber collect size data of the food, then a three-dimensional model of the food is built according to the collected size data, the minimum distance between two opposite sides of the food is used as the thickness H of the food, the three-dimensional model is cut to obtain a cube with the thickness H and the largest volume, the length L and the width W of the cube are measured, and the length L and the width W of the cube are regarded as the length L and the width W of the food.
According to the existing data, the heat conductivity coefficient of meat and the temperature of meat are changed in a direct proportion, and the calculation formulas of the heat conductivity coefficients of two common meats are as follows: the heat conductivity coefficient of the beef is that lambda 1 is 0.422+ 0.00019T; the heat conductivity coefficient of the pork is that lambda 2 is 0.250+ 0.00087T; wherein: lambda 1 is beef heat conductivity coefficient (W/m.K); lambda 2 is pork heat conductivity coefficient (W/m.K); t is the temperature (K) of the meat.
Here with the monitored surface temperature T of the foodWatch (CN)Approximately as the temperature T of the meat, taking beef as an example:
λ＝0.422+0.00019Twatch (CN)(1)
The refrigerator stores heat conductivity coefficients of a plurality of foods, and the refrigerator determines the heat conductivity coefficients of the foods by the type of the foods selected by a user after the user puts the foods in the micro-freezing chamber.
Heat transfer model according to solid:
Figure BDA0003643668000000101
wherein: q is thermal energy (J); a is a heat conducting area (square meter); s is time (S); Δ T is the temperature difference (K);
d is the heat transfer distance (m). The temperature difference refers to the temperature difference between the surface of the food and the center of the food, namely:
ΔT＝Tin (1)-TWatch (A)(3)
Wherein: t is a unit ofWatch (CN)Is the surface temperature (K) of the food; t is a unit ofIn (1)Is the core temperature (K) of the food.
Under ideal model conditions, it is approximately assumed that the heat released by refrigeration is totally absorbed by the food, i.e. the thermal energy flowing in unit time is approximately equal to the refrigeration power P, i.e.:
heat energy flowing per unit time:
Figure BDA0003643668000000102
wherein: q is the heat energy flowing in unit time, namely the heat energy flow (J/s); q is thermal energy (J); s is time (S); p is power (W);
and from the size information of the food: heat transfer area, i.e. food surface area:
A＝2(L·W+L·H+W·H)(5)
the heat transfer distance is the minimum distance from the surface of the food to the center of the food, and there is a heat transfer distance: (6)
is represented by the formulas (1) and (2),
Figure BDA0003643668000000111
(3) The following components (4), (5) and (6) can be obtained, and in the heat transfer process:
Figure BDA0003643668000000112
thereby passing through the refrigeration power P, the size data (such as length L, width W and thickness H) and the central temperature preset value TInThe surface temperature T at this time is calculatedWatch (CN)So that the temperature in the center of the food reaches a trip point temperature T0Then the surface temperature T of the food at that time can be calculated1I.e. by
Figure BDA0003643668000000113
Further optionally, when dependent on said surface temperature T1Determining a temperature-rising temperature point T2Then, step S4 further includes S401 to S402 where:
s401, acquiring the real-time temperature T of the surface of the current foodTABLE 1Calculating said surface real-time temperature TTABLE 1And the surface temperature T2Is equal to T, andTABLE 1-T2；
S402, comparing the difference value delta T with a first preset value and a second preset value respectively; when the difference Δ T satisfies: when the delta T is larger than a first preset value, the rotating speed of the compressor is increased; when the difference Δ T satisfies: when the delta T is smaller than a second preset value, reducing the rotating speed of the compressor; when the difference Δ T satisfies: when the delta T is less than or equal to the first preset value when the second preset value is larger than or equal to the first preset value, the rotating speed of the compressor is maintained.
In conjunction with the control flow chart of FIG. 6, the present embodiment calculates the programmed temperature-raising temperature point T from the data center2Then, the real-time temperature T of the surface of the food at the moment is measuredTABLE 1And T2And (4) comparing. When the difference value between the two values is larger, if the difference value is larger than a first preset value, the first preset value is optionally larger than 3 ℃, in order to accelerate the process that the food center enters the 'micro-freezing', the rotating speed of a compressor is increased to K1, and the cold quantity transmission is increased; when the difference value between the two values is small, if the difference value is smaller than a second preset value, the second preset value is optionally smaller than 1 ℃, the fact that the food center is about to enter a 'micro-freezing' process is indicated, the rotating speed of the compressor is reduced to K3, and excessive freezing caused by too low temperature of the food center is avoided; when the difference between the two is normal. And if the delta T is less than or equal to the second preset value and less than or equal to the first preset value (such as 1-3 ℃), keeping the rotating speed of the compressor unchanged at K2, and enabling K3 to be more than K2 to be more than K1.
Further optionally, step S4 includes
When the surface temperature of the food reaches the temperature rising point T2When the temperature is high, the refrigeration is stopped;
when the surface temperature of the food reaches the temperature-reducing temperature point T3When the temperature rises, cooling is restarted.
In conjunction with the control flow diagram of fig. 5, as the refrigeration system continues to input cold until the surface temperature of the food reaches the temperature point T2(e.g. T)2＝T1+0.5 deg.C, the refrigeration is stopped. The surface temperature of the food begins to gradually rise until the surface temperature reaches the temperature-reducing point T3(e.g. T)3＝T0And +0.5 deg.c), the refrigerating is started again, and the temperature raising process may be natural temperature raising or active heat input.
Further optionally, when the surface temperature of the food reaches the temperature-raising temperature point T2Step S4 further includes, after cooling is stopped
S41, obtaining the real-time temperature T of the surface of the food after a set timeTABLE 2；
And S42, comparing the surface real-time temperature T table 2 with the temperature reduction temperature point T3, and controlling the micro-freezing chamber to be subjected to temperature rise treatment when the surface real-time temperature T table 2 is smaller than the temperature reduction temperature point T3.
In conjunction with the control flow chart of fig. 6, during the programmed heating process, if the natural temperature return speed of the surface temperature is too slow, the surface of the food may be excessively frozen. Therefore, when the surface temperature does not reach the cooling temperature point T3 after the natural temperature return setting time (for example, 15min), heat is actively input to the food, and the heating module is a heating wire, and the heating module is started to heat the micro-freezing chamber, so that the heating of the micro-freezing chamber drives the surface temperature of the food to rise.
The refrigerator and the control method of the embodiment have the following beneficial effects:
1) compared with the conventional freezing, the refrigerator and the control method can reduce the nutrition loss and quality deterioration of fish and meat foods, and can be used for subsequent processing without unfreezing after being taken out.
2) The refrigerator and the control method of the embodiment enable the inner part and the outer part of the stored food to be close to a 'micro-freezing' state, and improve the fresh-keeping effect of the food.
3) The refrigerator and the control method of the embodiment can effectively reduce the temperature difference of the internal and external temperatures of the food, and improve the fresh-keeping effect of the refrigerator on the food.
4) The refrigerator and the control method can intelligently adjust the programmed cooling/heating process according to the temperature and the size of the placed food, and realize the optimal 'micro-freezing' fresh-keeping effect.
The above-described embodiments of the apparatus are merely illustrative, and the units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one position, or may be distributed on multiple network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of this embodiment. One of ordinary skill in the art can understand and implement it without inventive effort.
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.
Although the present invention has been described with reference to a preferred embodiment, it should be understood that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (11)

1. A refrigerator is characterized by comprising
A micro-freezing chamber for micro-freezing the stored food;
the temperature detection module is arranged in the micro-freezing chamber and used for detecting the surface temperature of the food;
the size acquisition module is arranged in the micro-freezing chamber and is used for acquiring the size information of food;
a control module that monitors the surface temperature of the food and reaches a sudden change temperature point T when the surface temperature of the food reaches the sudden change temperature point T0According to said sudden change temperature point T0Calculating the temperature of the food center reaching the sudden change temperature point T according to the size information, the refrigerating power of the refrigerator and the heat conductivity coefficient of the food0Surface temperature of foodT1And according to said surface temperature T1Determining a temperature-rising temperature point T2According to said mutation temperature point T0Determining a temperature point T of drop-off3Controlling the surface temperature of the food at a temperature-rising temperature point T2And a temperature point T of temperature decrease3While carrying out the partial freezing storage of the food, T2＜T3。
2. The refrigerator according to claim 1, wherein the temperature increasing point T is set to be higher than the temperature increasing point T2＝T1+ a first temperature value, said cooling temperature point T3＝T0+ a second temperature value;
the value range of the first temperature value is 0-1 ℃; the value range of the second temperature value is 0-1 ℃.
3. The refrigerator of claim 1, wherein the micro-freezing chamber comprises a drawer box and a drawer drawably disposed in the drawer box, and the temperature detection module is one or more temperature sensors located at a top of the drawer box.
4. The refrigerator of claim 3, wherein the size acquisition module is one or more ultrasonic generators or cameras located at the top of the drawer box.
5. The method for slightly freezing and storing the refrigerator is characterized by comprising the following steps
Controlling the refrigeration operation of the refrigerator;
acquiring the surface temperature of the food;
monitoring the surface temperature of the food when the surface temperature reaches the sudden change temperature point T0Then, food size information, refrigeration power and food heat conductivity coefficient are obtained, and the temperature is changed according to the temperature change point T0Calculating the temperature of the food center when the temperature of the food center reaches the sudden change temperature point T0Surface temperature T of food1；
According to the surface temperatureT1Determining a temperature-increasing temperature point T2According to said mutation temperature point T0Determining a temperature drop point T3Controlling the surface temperature of the food at a temperature-rising temperature point T2And a temperature point T of temperature decrease3While carrying out the partial freezing storage of the food, T2＜T3。
6. The method of claim 5, wherein the temperature point of the sudden change T is selected from the group consisting of0Is the temperature point at which the temperature of the surface of the food is increased.
7. The partial freeze storage method of claim 5, wherein the temperature point T is determined according to the mutation0Calculating the temperature of the center of the food when the temperature of the center of the food reaches the sudden change temperature point T0Surface temperature T of food1Comprises that
Determining the surface area and the thickness of the food according to the size information of the food;
calculating the temperature of the center of the food when the temperature reaches the mutation temperature point T0Surface temperature T of food1And satisfies the following conditions:
Figure FDA0003643667990000021
wherein: p is the refrigeration power, λ is the food thermal conductivity, L is the food length, W is the food width, and H is the food thickness.
8. The method of claim 7, wherein the partial freezing is based on the surface temperature T1Determining a temperature-rising temperature point T2Then, the control method further comprises
Obtaining the current real-time temperature T of the food surfaceTABLE 1Calculating said surface real-time temperature TTABLE 1And the temperature rising point T2Is equal toTABLE 1-T2；
Respectively comparing the difference value delta T with a first preset value and a second preset value;
when the difference Δ T satisfies: when the delta T is larger than a first preset value, the rotating speed of the compressor is increased;
when the difference Δ T satisfies: when the delta T is smaller than a second preset value, reducing the rotating speed of the compressor;
when the difference Δ T satisfies: when the delta T is less than or equal to the second preset value and less than or equal to the first preset value, the rotating speed of the compressor is maintained.
9. The method of claim 5, wherein the elevated temperature point T is2Satisfies the following conditions: t is2＝T1+ a first temperature value; the temperature lowering temperature point T3Satisfies the following conditions: t is3＝T0+ a second temperature value, wherein the value range of the first temperature value is 0-1 ℃; the value range of the second temperature value is 0-1 ℃.
10. The method of claim 9, wherein the controlling the surface temperature of the food at the warming temperature point T2And a temperature point T of lowering temperature3Is composed of
When the surface temperature of the food reaches the temperature rising point T2When the air conditioner is started, the refrigeration is stopped;
when the surface temperature of the food reaches the temperature-reducing temperature point T3When the temperature rises, cooling is restarted.
11. The method of claim 10, wherein the time when the surface temperature of the food reaches the temperature-increasing point T is less than the temperature-increasing point T2After the refrigeration is stopped, the control method also comprises
Obtaining the real-time temperature of the surface of the food after a set timeTABLE 2；
Comparing the real-time surface temperatures TTABLE 2And the temperature point T of cooling3When the real-time temperature T of the surface isTABLE 2Less than the temperature-lowering point T3And controlling the temperature rise treatment of the micro-freezing chamber.
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