CN114777374B - Refrigerator and micro-freezing storage method - Google Patents

Refrigerator and micro-freezing storage method Download PDF

Info

Publication number
CN114777374B
CN114777374B CN202210524651.5A CN202210524651A CN114777374B CN 114777374 B CN114777374 B CN 114777374B CN 202210524651 A CN202210524651 A CN 202210524651A CN 114777374 B CN114777374 B CN 114777374B
Authority
CN
China
Prior art keywords
temperature
food
point
micro
time
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN202210524651.5A
Other languages
Chinese (zh)
Other versions
CN114777374A (en
Inventor
朱雪峰
刘畅
陈佳弘
赵燕清
黄艳慧
李信良
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gree Electric Appliances Inc of Zhuhai
Original Assignee
Gree Electric Appliances Inc of Zhuhai
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gree Electric Appliances Inc of Zhuhai filed Critical Gree Electric Appliances Inc of Zhuhai
Priority to CN202210524651.5A priority Critical patent/CN114777374B/en
Publication of CN114777374A publication Critical patent/CN114777374A/en
Application granted granted Critical
Publication of CN114777374B publication Critical patent/CN114777374B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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

Landscapes

  • 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 for storing food in a micro-freezing way; the temperature detection module is arranged in the micro-freezing chamber and used for detecting the temperature of the surface of food; the size acquisition module is arranged in the micro-freezing chamber and is used for acquiring size information of food; the control module monitors the food surface temperature and reaches the abrupt temperature point T when the food surface temperature reaches the abrupt temperature point T 0 In time, according to the mutation temperature point T 0 Calculating the temperature reaching the abrupt temperature point T at the center of the food by the size information, the refrigeration power and the heat conductivity coefficient of the food 0 Temperature T of food surface at the time 1 And according to the surface temperature T 1 Determining a temperature rise point T 2 According to the mutation temperature point T 0 Determining a temperature point T of cooling 3 Controlling the temperature of the food surface at a temperature rising point T 2 And a temperature point T of temperature reduction 3 The food is stored slightly frozen in the middle, T 2 ＜T 3 . The invention can make the inside and the outside of the food in a slightly frozen state, reduce the temperature difference between 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 commonly used and safe and effective methods for preserving foods such as fish, meat and the like, and the liquid water in the foods is gradually frozen and converted into solid by a low-temperature method, so that the growth and propagation of microorganisms can be effectively inhibited, the activity of various biological enzymes is reduced, the oxidation-reduction reaction process is slowed down, and the purposes of maximally preserving the edible quality of the foods and prolonging the fresh-keeping period of the foods are realized.
Conventional freezing processes, typically at temperatures of-18 ℃ or even lower, can freeze a substantial portion of the moisture in the food. During the freezing process, the extracellular solution firstly generates ice crystals, water in the cells flows out under the action of osmotic pressure, and finally the water in the cells and the water in the cells are crystallized. During the crystallization of water, the volume increases and the surface of ice crystals carry spikes, which can damage the cell membrane. Conventional frozen foods are difficult to process directly, as they are in a hard frozen state, and generally require a prolonged thawing process. During thawing, the destroyed cell solution flows out to produce blood water, resulting in a significant loss of nutrients. The micro-freezing fresh-keeping technology is to slightly freeze and store the food at a temperature near the freezing point of the organism, and only part of the food is frozen, so that the damage of ice crystals to cells is effectively reduced, and the subsequent processing can be performed without thawing. Compared with the common low-temperature refrigeration, the micro-freezing preservation technology can obviously prolong the shelf life of the product, so that the micro-freezing preservation technology has better effect than the conventional freezing preservation technology for foods such as fish, meat and the like which only need to be preserved for a short period (1-2 weeks).
In general, the most common and effective method for determining whether a food has reached a "light frozen" state is by the temperature of the food. The surface temperature of the food is monitored by a thermocouple or an infrared temperature sensor, and when the surface temperature of the food reaches a preset temperature point or a temperature abrupt change point (phase change point), the food is considered to be in a slightly frozen state, and then the temperature state is maintained and stored for a long time. In practice, in the freezing process, food is put into a low-temperature environment, the surface of the food begins to cool first, and the cooling capacity is gradually transferred from the surface to the center, so that the temperatures of the surface and the center of the food are different, the speed of temperature change is also different, and the temperature of the center of the food has certain hysteresis relative to the temperature of the surface. Namely, in the cooling process, when the surface temperature of the food reaches the preset temperature, the center temperature is higher than the temperature; in the heating process, when the surface temperature of the food reaches the preset temperature, the center temperature of the food is lower than the preset temperature. Therefore, when the surface of the food is in a slightly frozen state, the food center may be in a completely unfrozen state, and if the refrigeration and the cooling are stopped immediately, deterioration of the interior of the food may occur, and the fresh-keeping effect of the food may be affected.
The present invention has been made in view of this.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a refrigerator and a slightly frozen storage method, which can enable the interior and the exterior of food to be in a slightly frozen state, reduce the temperature difference between the interior and the exterior of the food and improve the fresh-keeping effect of the refrigerator on the food.
In order to solve the above technical problems, a first object of the present invention is to provide a refrigerator comprising
A micro-freezing chamber for storing food in a micro-frozen state;
the temperature detection module is arranged in the micro-freezing chamber and is used for detecting the temperature of the surface of food;
the size acquisition module is arranged in the micro-freezing chamber and is used for acquiring size information of food;
the control module monitors the food surface temperature and reaches a sudden change temperature point T on the food surface temperature 0 In time, according to the abrupt temperature point T 0 Calculating the temperature of the center of the food reaching the abrupt temperature point T by the size information, the refrigerating power and the heat conductivity coefficient of the food 0 Temperature T of food surface at the time 1 And according to the surface temperature T 1 Determining a temperature rise point T 2 According to the mutation temperature point T 0 Determining a temperature point T of cooling 3 Controlling the temperature of the food surface at a temperature rising point T 2 And a temperature point T of temperature reduction 3 The food is stored slightly frozen in the middle, T 2 ＜T 3 。
Further alternatively, the temperature-raising temperature point T 2 ＝T 1 +first temperature value, the temperature-decreasing temperature point T 3 ＝T 0 +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 micro-freezing chamber comprises a drawer box and a drawer which can be arranged in the drawer box in a drawing way, and the temperature detection module is one or more temperature sensors positioned at the top of the drawer box.
Further optionally, the size collection module is one or more ultrasonic generators or cameras located at the top of the drawer box.
The second object of the invention is to provide a micro-freezing storage method of a refrigerator, which comprises the following steps of
Controlling the refrigeration operation of the refrigerator;
acquiring the surface temperature of food;
monitoring the food surface temperature, when the food surface temperature reaches the abrupt temperature point T 0 At the time, food size information, refrigeration power and food heat conductivity coefficient are obtained, and according to the abrupt change temperature point T 0 Calculation of food size information, refrigeration power and food thermal conductivity when the food center temperature reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 ；
According to the surface temperature T 1 Determining a temperature rise point T 2 According to the mutation temperature point T 0 Determining a temperature point T of cooling 3 Controlling the temperature of the food surface at a temperature rising point T 2 And a temperature point T of temperature reduction 3 The food is stored slightly frozen in the middle, T 2 ＜T 3 。
Further alternatively, the mutation temperature point T 0 Is the temperature point at which the temperature of the surface of the food increases.
Further alternatively, said temperature point T is varied according to said mutation 0 Calculation of food size information, refrigeration power and food thermal conductivity when the food center temperature reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 Comprises
Determining a food surface area and a food thickness from the food size information;
calculating when the temperature of the center of the food reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 The method comprises the following steps:
wherein: p is refrigeration power, lambda is food heat conductivity coefficient, L is food length, W is food width, and H is food thickness.
Further alternatively, when based on said surface temperature T 1 Determining a temperature rise point T 2 The control method also comprises the following steps
Acquiring current food surface real-time temperature T TABLE 1 Calculating the real-time temperature T of the surface TABLE 1 And the surface temperature T 2 Is a difference Δt, Δt=t TABLE 1 -T 2 ；
Comparing the difference delta T with a first preset value and a second preset value respectively;
when the difference Δt satisfies: increasing the rotational speed of the compressor when deltat is greater than a first preset value;
when the difference Δt satisfies: when delta T is less than a second preset value, the rotation speed of the compressor is reduced;
when the difference Δt satisfies: and when the second preset value is less than or equal to deltaT and less than or equal to the first preset value, maintaining the rotating speed of the compressor.
Further alternatively, the temperature-raising temperature point T 2 The method meets the following conditions: t (T) 2 ＝T 1 +a first temperature value; the temperature reduction point T 3 The method meets the following conditions: t (T) 3 ＝T 0 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 alternatively, the controlling the food surface temperature is at a raised temperature point T 2 And a temperature point T of temperature reduction 3 Between, include
When the food surface temperature reaches the temperature rising point T 2 When the refrigerating is stopped;
when the food surface temperature reaches the temperature reduction point T 3 At this time, cooling is restarted.
Further alternatively, when the food surface temperature reaches the elevated temperature point T 2 After stopping refrigeration, the control method further comprises the following steps of
Acquiring real-time temperature T of food surface after set time TABLE 2 ；
Comparing the surface real-time temperature T TABLE 2 And the temperature-reducing temperature point T 3 Is the real-time temperature T of the surface TABLE 2 Is smaller than the temperature reduction point T 3 And controlling the temperature rise treatment of the micro-freezing chamber.
After the technical scheme is adopted, compared with the prior art, the invention has the following beneficial effects:
the invention monitors the food surface temperature and T when the food surface temperature reaches the abrupt temperature point 0 Calculating the temperature of the center of the food to reach the abrupt temperature point T 0 Temperature T of food surface at the time 1 Then according to the food surface temperature T 1 Determining a temperature rise point T 2 According to the mutation temperature point T 0 Determining a temperature point T of cooling 3 Finally, controlling the temperature of the food surface at a temperature rising point T 2 And a temperature point T of temperature reduction 3 The food is stored in a micro-freezing way, so that the surface temperature of the food is T 2 And T 3 Within a range of (2) the temperature of the food center is slightly greater than T 0 (T4) and slightly less than T 3 And (T5) fluctuation is within the range, and the fluctuation amplitude of the temperature of the center of the food is smaller than the surface temperature of the food, so that the inner part and the outer part of the food are close to a micro-freezing state, the temperature difference between 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 the 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 and 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. It is evident that the drawings in the following description are only examples, from which other drawings can be obtained by a person skilled in the art without the inventive effort. In the drawings:
fig. 1: the embodiment of the invention is a structure diagram of a micro freezing chamber of a refrigerator.
Fig. 2: the distribution diagram of the temperature detection module and the food size acquisition module is provided.
Fig. 3: a simplified model diagram of a diet embodying the present invention.
Fig. 4: a control flow chart of an embodiment of the present invention is shown.
Fig. 5: a second control flow chart of the embodiment of the invention.
Fig. 6: a third control flow chart of the embodiment of the invention.
Fig. 7: the temperature change curve graph of the food in the micro-freezing storage process is provided.
Wherein: 1-a drawer; 2-drawer box; 3, sealing strips; 4-a temperature detection module; 5-a food size collection module; 6-food.
It should be noted that these drawings and the written description are not intended to limit the scope of the inventive concept in any way, but to illustrate the inventive concept to those skilled in the art by referring to the specific embodiments.
Detailed Description
In the description of the present invention, it should be noted that the azimuth or positional relationship indicated by the terms "inner", "outer", etc. are based on the azimuth or positional relationship shown in the drawings, and are merely for convenience of describing the present invention and simplifying the description, and are not indicative or implying that the apparatus or element in question must have a specific azimuth, be constructed and operated in a specific azimuth, and thus should not be construed as limiting the present invention.
In the description of the present invention, it should be noted that, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "contacting," and "communicating" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium. The specific meaning of the above terms in the present invention will be understood in specific cases by those of ordinary skill in the art.
In order to solve the problem that the temperature difference between the surface of food and the center of the food is large when the existing refrigerator is used for slightly freezing and storing the food, so that the inside of the food is degraded, and the fresh-keeping effect of the food is affected, the embodiment provides the refrigerator which comprises a slightly freezing chamber, wherein the slightly freezing chamber is used for slightly freezing and storing the food; the food freezing device comprises a freezing chamber, a temperature detection module and a food size acquisition module, wherein the freezing chamber is used for freezing food, the temperature detection module is used for detecting the surface temperature of the food, and the size acquisition module is used for acquiring size information of the 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 manner, 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 micro-freezing chamber comprises a drawer box 2 and a drawer 1 which can be arranged in the drawer box 2 in a drawing way, the temperature detection module 4 is one or more temperature sensors positioned at the top of the drawer box 2, and when the temperature sensors are arranged, the temperature sensors are arranged in an array way. The size collection module 5 is one or more ultrasonic generators or cameras located at the top of the drawer box 2, and when there are multiple ultrasonic generators or cameras, the multiple ultrasonic generators and cameras are arranged in an array manner. 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 slightly frozen state, the drawer 1 is pulled out of the drawer box 2, the food 6 is placed in the drawer 1, the drawer 1 is closed, and the slightly frozen storage function of the refrigerator is started.
The refrigerator of the embodiment further comprises a control module, wherein the control module monitors the surface temperature of the food 6 and reaches a sudden change temperature point T on the surface temperature of the food 6 during the micro-freezing storage process of the food 6 0 In time, according to the mutation temperature point T 0 Calculation of the temperature at the center of the food 6 to reach the abrupt temperature point T by the size information, the refrigeration power and the thermal conductivity of the food 6 0 Surface temperature T of food 6 at the time 1 And according to the surface temperature T 1 Determining a temperature rise point T 2 According to the mutation temperature point T 0 Determining a temperature point T of cooling 3 Controlling the surface temperature of the food 6 at the temperature rising point T 2 And a temperature point T of temperature reduction 3 The food 6 is slightly frozen in betweenStore, T 2 ＜T 3 . Alternatively, the temperature-increasing temperature point T 2 ＝T 1 +first temperature value, temperature-lowering temperature point T 3 ＝T 0 +a second temperature value; the value range of the first temperature value is 0-1 ℃, preferably 0.5 ℃; the second temperature value is in the range of 0 to 1 ℃, preferably 0.5 ℃.
The abrupt temperature point refers to an inflection point at which the temperature suddenly starts to rise during the temperature decrease. In the cooling process, the water changes phase from liquid state to solid state, and certain heat is generated in the process, so that the temperature is suddenly increased, for example, the temperature change rate is suddenly changed from-0.01 ℃/s to +0.05 ℃/s.
According to the embodiment, the thermal property data of the food 6, such as the surface temperature and the size, are collected, and then the surface temperature of the food 6 when the center temperature of the food 6 reaches the abrupt 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 refrigerator micro-freezing is improved.
The embodiment also provides a micro-freezing storage method of the refrigerator, and the control method comprises steps S1-S4 by combining the control flowcharts shown in FIG. 4 and FIG. 5, wherein
S1, controlling refrigeration operation of a refrigerator; the refrigerator is provided with a refrigerating system, and the refrigerating system is started to cool the micro-freezing chamber.
S2, acquiring the surface temperature of food;
s3, monitoring the food surface temperature, and when the food surface temperature reaches the abrupt temperature point T 0 At the time, food size information, refrigeration power and food heat conductivity coefficient are obtained according to the abrupt temperature point T 0 Calculation of food size information, refrigeration power and food thermal conductivity when the food center temperature reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 The method comprises the steps of carrying out a first treatment on the surface of the Mutation temperature Point T 0 Is the temperature point at which the temperature of the surface of the food increases.
S4, according to the surface temperature T 1 Determining a temperature rise point T 2 According to the mutation temperature point T 0 Determining a temperature point of coolingT 3 Controlling the temperature of the food surface at a temperature rising point T 2 And a temperature point T of temperature reduction 3 The food is stored slightly frozen in the middle, T 2 ＜T 3 。
In combination with the graph of temperature change of food during the micro-freezing storage shown in fig. 7, after the food is put into the micro-freezing chamber, the surface of the food begins to cool down under the action of the refrigeration system, and heat conduction is gradually conducted 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 liquid to solid, and releases latent heat to cause the surface temperature to suddenly rise, and the temperature jump point T is recorded 0 Then under the condition that other parameters such as refrigeration rate and the like are unchanged, the temperature point T is suddenly changed 0 Calculation of food size information, refrigeration power and food thermal conductivity when the food center temperature reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 At the food surface temperature T 1 Determining a temperature rise point T 2 Temperature rise point T 2 To program the end point of cooling each time, the temperature point T is raised 2 Slightly above the surface temperature T 1 Temperature of (C), optionally T 2 ＝T 1 +a first temperature value, the value of the first temperature value being in the range of 0 to 1 ℃, preferably T 2 ＝T 1 +0.5℃. At the abrupt temperature point T 0 Determining a temperature point T of cooling 3 Temperature point T of cooling 3 For each programmed temperature rising end point, a temperature lowering point T 3 Slightly above the mutation point T 0 Optionally T 3 ＝T 0 +a second temperature value, the value of which is in the range of 0 to 1 ℃, preferably T 3 ＝T 0 +0.5℃。
Food surface temperature T 2 As the end point of each programmed cooling and by the surface temperature T 3 The temperature change curve of the food is shown in fig. 7 as the end point of each programmed temperature rise. Thereby realizing the surface temperature of the food at T 2 And T 3 Within a range of (2) and a center temperature of T 4 (T 4 Slightly greater than T 0 ) And T 5 (T 5 Slightly less than T 3 ) Within a range of fluctuation and a central temperatureThe amplitude of the degree fluctuation is smaller than the surface temperature. Therefore, the inner and outer parts of the food are close to a slightly frozen state, the temperature difference between the inner and outer parts 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 food size information;
s32 calculating when the food center temperature reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 The method comprises the following steps:
wherein: p is refrigeration power, lambda is food heat conductivity coefficient, L is food length, W is food width, and H is food thickness.
The method comprises the steps that one or more temperature sensors arranged in an array mode are located in a micro-freezing chamber to monitor the surface temperature of food, one or more ultrasonic generators (or cameras) arranged in an array mode are located in the micro-freezing chamber to 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 food thickness H, the three-dimensional model is cut to obtain a cube with the largest volume and the thickness H, 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 is in direct proportion to the temperature of meat, and the calculation formulas of the heat conductivity coefficients of two common meats are as follows: the coefficient of heat conductivity of the beef is λ1=0.422+0.00019T; the coefficient of thermal conductivity of pork is λ2=0.250+0.00087T; wherein: λ1 is the coefficient of thermal conductivity (W/m.K) of beef; λ2 is the coefficient of thermal conductivity (W/m.K) of pork; t is the temperature (K) of the meat.
Here with the monitored food surface temperature T Watch (watch) Approximately as the temperature T of meat, beef is taken as an example:
λ＝0.422+0.00019T watch (watch) (1)
The refrigerator stores heat conductivity coefficients of various foods, and the refrigerator determines the heat conductivity coefficients of the foods by the type of foods selected by a user after the user puts the foods into the micro-freezing chamber.
According to the solid heat transfer model:
wherein: q is heat energy (J); a is a heat conduction area (square meter); s is time (S); Δt 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＝T in (a) -T Watch (watch) (3)
Wherein: t (T) Watch (watch) Is the surface temperature (K) of the food; t (T) In (a) Is the center temperature (K) of the food.
Under ideal model conditions, it is approximately considered that the heat released by refrigeration is all absorbed by the food, i.e. the heat energy flowing per unit time is approximately equal to the refrigeration power P, i.e.:
heat energy flowing per unit time:
wherein: q is the heat energy flowing in unit time, namely heat energy flow (J/s); q is heat energy (J); s is time (S); p is power (W);
and from the size information of the food, it is possible to: 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 then there is the heat transfer distance: (6)
Is prepared from the following formulas (1), (2),(3) And (3) the method is characterized in that (4), (5) and (6) are available, and in the heat transfer process:
thereby, the refrigerating power P, the dimension data (such as length L, width W and thickness H) and the central temperature preset value T can be used In (a) Calculating the surface temperature T at this time Watch (watch) Thus, the temperature at the center of the food reaches the mutation point temperature T 0 At this time, the food surface temperature T can be calculated 1 I.e.
Further alternatively, when based on said surface temperature T 1 Determining a temperature rise point T 2 Step S4 further includes steps S401 to S402, wherein:
s401, acquiring the real-time temperature T of the surface of the current food TABLE 1 Calculating the real-time temperature T of the surface TABLE 1 And the surface temperature T 2 Is a difference Δt, Δt=t TABLE 1 -T 2 ；
S402, comparing the difference value delta T with a first preset value and a second preset value respectively; when the difference Δt satisfies: increasing the rotational speed of the compressor when deltat is greater than a first preset value; when the difference Δt satisfies: when delta T is less than a second preset value, the rotation speed of the compressor is reduced; when the difference Δt satisfies: and when the second preset value is less than or equal to deltaT and less than or equal to the first preset value, maintaining the rotating speed of the compressor.
In connection with the control flow chart of FIG. 6, the present embodiment calculates the programmed temperature rise temperature point T from the data center 2 Then, the real-time temperature T of the food surface at the moment is obtained TABLE 1 And T is 2 Comparison. When the difference value between the two is larger, if the difference value is larger than a first preset value, the first preset value is optionally larger than 3 ℃, and the rotating speed of the compressor is increased to K1 to increase the conveying of cold quantity in order to accelerate the process of entering the micro-freezing of the food center; when the difference value between the two is smaller, if the difference value is smaller than a second preset value, the second preset value is optionally smaller than 1 ℃, and 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 the fact that the temperature of the food center is too low is avoided; when the difference is common. If the delta T is smaller than or equal to the second preset value and smaller than or equal to the first preset value (such as 1-3℃)) The rotation speed of the compressor is kept unchanged, and K3 is smaller than K2 and smaller than K1.
Further alternatively, step S4 includes
When the food surface temperature reaches the temperature rising point T 2 When the refrigerating is stopped;
when the food surface temperature reaches the temperature reduction point T 3 At this time, cooling is restarted.
In connection with the control flow diagram of fig. 5, as the refrigeration system continues to input cold energy until the surface temperature of the food reaches the temperature point T 2 (e.g. T 2 ＝T 1 At +0.5℃ C.), the cooling was stopped. The surface temperature of the food begins to rise gradually until the surface temperature reaches the temperature reduction temperature point T 3 (e.g. T 3 ＝T 0 When +0.5 ℃, refrigeration is started again, and the temperature rising process can depend on natural temperature rising or can actively input heat.
Further alternatively, when the food surface temperature reaches the elevated temperature point T 2 After stopping the refrigeration, the step S4 further comprises
S41, obtaining the real-time temperature T of the food surface after the set time TABLE 2 ；
S42, comparing the surface real-time temperature T table 2 with the temperature-reducing temperature point T3, and controlling the micro-freezing chamber to be subjected to temperature-increasing treatment when the surface real-time temperature T table 2 is smaller than the temperature-reducing temperature point T3.
In connection with the control flow diagram of fig. 6, during the programmed heating process, if the natural temperature returning speed of the surface temperature is too slow, the surface of the food may be excessively frozen. Therefore, when the surface temperature still does not reach the temperature reduction temperature point T3 after the natural temperature return setting time (such as 15 min), heat is actively input to the food, the heating module is optionally a heating wire, the heating module is started to heat the micro-freezing chamber, and the micro-freezing chamber is heated to drive 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 conventional freezing, the refrigerator and the control method can reduce nutrition loss and quality deterioration of fish and meat foods, and can be used for subsequent processing without thawing after being taken out.
2) The refrigerator and the control method enable the inner part and the outer part of the preserved 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 can effectively reduce the temperature difference between the inner part and the outer part of 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 slightly frozen fresh-keeping effect.
The apparatus embodiments described above are merely illustrative, wherein the elements illustrated as separate elements may or may not be physically separate, and the elements shown as elements may or may not be physical elements, may be located in one place, or may be distributed over a plurality of network elements. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of this embodiment. Those of ordinary skill in the art will understand and implement the present invention without undue burden.
From the above description of the embodiments, it will be apparent to those skilled in the art that the embodiments may be implemented by means of software plus necessary general hardware platforms, or of course may be implemented by means of hardware. Based on this understanding, the foregoing technical solution may be embodied essentially or in a part contributing to the prior art in the form of a software product, which may be stored in a computer readable storage medium, such as ROM/RAM, a magnetic disk, an optical disk, etc., including several instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the method described in the respective embodiments or some parts of the embodiments.
The foregoing description is only illustrative of the preferred embodiment of the present invention, and is not to be construed as limiting the invention, but is to be construed as limiting the invention to any and all simple modifications, equivalent variations and adaptations of the embodiments described above, which are within the scope of the invention, may be made by those skilled in the art without departing from the scope of the invention.

Claims (8)

1. A refrigerator, comprising
A micro-freezing chamber for storing food in a micro-frozen state;
the temperature detection module is arranged in the micro-freezing chamber and is used for detecting the temperature of the surface of food;
the size acquisition module is arranged in the micro-freezing chamber and is used for acquiring size information of food;
the control module monitors the food surface temperature and reaches a sudden change temperature point T on the food surface temperature 0 In time, according to the abrupt temperature point T 0 Calculating the temperature of the center of the food reaching the abrupt temperature point T according to the size information, the refrigerator refrigerating power and the food heat conductivity coefficient 0 Temperature T of food surface at the time 1 And according to the surface temperature T 1 Determining a temperature rise point T 2 According to the mutation temperature point T 0 Determining a temperature point T of cooling 3 Controlling the temperature of the food surface at a temperature rising point T 2 And a temperature point T of temperature reduction 3 The food is stored slightly frozen in the middle, T 2 ＜T 3 ；
Wherein:
the mutation temperature point T 0 A temperature point at which the temperature of the surface of the food is increased;
temperature rise point T 2 The end point of each programmed cooling is set;
temperature point T of cooling 3 The end point of each programmed temperature rise;
T 2 ＝T 1 +a first temperature value, wherein the value range of the first temperature value is 0-1 ℃;
T 3 ＝T 0 and +a second temperature value, wherein the value range of the second temperature value is 0-1 ℃.
2. The refrigerator of claim 1, wherein the micro-freezer comprises a drawer box and a drawer drawably disposed within the drawer box, and the temperature detection module is one or more temperature sensors located at the top of the drawer box.
3. The refrigerator of claim 2, wherein the size collection module is one or more ultrasonic generators or cameras located at the top of the drawer box.
4. A micro-freezing storage method of a refrigerator, the method comprising
Controlling the refrigeration operation of the refrigerator;
acquiring the surface temperature of food;
monitoring the food surface temperature, when the food surface temperature reaches the abrupt temperature point T 0 At the time, food size information, refrigeration power and food heat conductivity coefficient are obtained, and according to the abrupt change temperature point T 0 Calculation of food size information, refrigeration power and food thermal conductivity when the food center temperature reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 ；
According to the surface temperature T 1 Determining a temperature rise point T 2 According to the mutation temperature point T 0 Determining a temperature point T of cooling 3 Controlling the temperature of the food surface at a temperature rising point T 2 And a temperature point T of temperature reduction 3 The food is stored slightly frozen in the middle, T 2 ＜T 3 ；
Wherein:
the mutation temperature point T 0 A temperature point at which the temperature of the surface of the food is increased;
temperature rise point T 2 The end point of each programmed cooling is set;
temperature point T of cooling 3 The end point of each programmed temperature rise;
T 2 ＝T 1 +a first temperature value, wherein the value range of the first temperature value is 0-1 ℃;
T 3 ＝T 0 and +a second temperature value, wherein the value range of the second temperature value is 0-1 ℃.
5. The method according to claim 4, wherein the temperature point T is at the mutation temperature point T 0 Calculation of food size information, refrigeration power and food thermal conductivity when the food center temperature reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 Comprises
Determining a food surface area and a food thickness from the food size information;
calculating when the temperature of the center of the food reaches the abrupt temperature point T 0 Temperature T of food surface at the time 1 The method comprises the following steps:
wherein: p is refrigeration power, lambda is food heat conductivity coefficient, L is food length, W is food width, and H is food thickness.
6. The method according to claim 5, wherein when the temperature T is based on the surface temperature 1 Determining a temperature rise point T 2 The control method also comprises the following steps
Acquiring current food surface real-time temperature T TABLE 1 Calculating the real-time temperature T of the surface TABLE 1 And the temperature rise point T 2 Is a difference Δt, Δt=t TABLE 1 -T 2 ；
Comparing the difference delta T with a first preset value and a second preset value respectively;
when the difference Δt satisfies: increasing the rotational speed of the compressor when deltat is greater than a first preset value;
when the difference Δt satisfies: when delta T is less than a second preset value, the rotation speed of the compressor is reduced;
when the difference Δt satisfies: and when the second preset value is less than or equal to deltaT and less than or equal to the first preset value, maintaining the rotating speed of the compressor.
7. The method of claim 6, wherein the controlling the food surface temperature is at a temperature elevation temperature point T 2 And a temperature point T of temperature reduction 3 Between, include
When the food surface temperature reaches the temperature rising point T 2 When the refrigerating is stopped;
when the food surface temperature reaches the temperature reduction point T 3 At this time, cooling is restarted.
8. The method according to claim 7, wherein when the food surface temperature reaches the temperature increasing point T 2 After stopping refrigeration, the control method further comprises the following steps of
Acquiring real-time temperature of food surface after set time TABLE 2 ；
Comparing the surface real-time temperature T TABLE 2 And the temperature-reducing temperature point T 3 Is the real-time temperature T of the surface TABLE 2 Is smaller than the temperature reduction point T 3 And controlling the temperature rise treatment of the micro-freezing chamber.
CN202210524651.5A 2022-05-13 2022-05-13 Refrigerator and micro-freezing storage method Active CN114777374B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210524651.5A CN114777374B (en) 2022-05-13 2022-05-13 Refrigerator and micro-freezing storage method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210524651.5A CN114777374B (en) 2022-05-13 2022-05-13 Refrigerator and micro-freezing storage method

Publications (2)

Publication Number Publication Date
CN114777374A CN114777374A (en) 2022-07-22
CN114777374B true CN114777374B (en) 2023-09-22

Family

ID=82436725

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210524651.5A Active CN114777374B (en) 2022-05-13 2022-05-13 Refrigerator and micro-freezing storage method

Country Status (1)

Country Link
CN (1) CN114777374B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116911074B (en) * 2023-09-11 2024-01-16 潍柴动力股份有限公司 Method and device for determining opening time of pre-cooling bin of frozen sand mold and pre-cooling bin

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018141625A (en) * 2018-06-19 2018-09-13 パナソニックＩｐマネジメント株式会社 refrigerator
JP2021076313A (en) * 2019-11-11 2021-05-20 東芝ライフスタイル株式会社 refrigerator
CN114264114A (en) * 2021-12-30 2022-04-01 珠海格力电器股份有限公司 Freezing control method and refrigerator
CN114264102A (en) * 2021-12-30 2022-04-01 珠海格力电器股份有限公司 Refrigerator control method and refrigerator
CN114279164A (en) * 2021-12-30 2022-04-05 珠海格力电器股份有限公司 Control method of refrigerator and refrigerator with food fresh-keeping and freezing functions

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018141625A (en) * 2018-06-19 2018-09-13 パナソニックＩｐマネジメント株式会社 refrigerator
JP2021076313A (en) * 2019-11-11 2021-05-20 東芝ライフスタイル株式会社 refrigerator
CN114264114A (en) * 2021-12-30 2022-04-01 珠海格力电器股份有限公司 Freezing control method and refrigerator
CN114264102A (en) * 2021-12-30 2022-04-01 珠海格力电器股份有限公司 Refrigerator control method and refrigerator
CN114279164A (en) * 2021-12-30 2022-04-05 珠海格力电器股份有限公司 Control method of refrigerator and refrigerator with food fresh-keeping and freezing functions

Also Published As

Publication number Publication date
CN114777374A (en) 2022-07-22

Similar Documents

Publication Publication Date Title
WO2018205385A1 (en) Overcooled meat fresh-preservation control method, controller, and refrigerator
WO2018205384A1 (en) Ice-free meat fresh-preservation control method, controller, and refrigerator
WO2018205386A1 (en) Partial-freezing meat fresh-preservation control method, controller, and refrigerator
CN114777374B (en) Refrigerator and micro-freezing storage method
WO2019085727A1 (en) Freeze determining method for food in refrigerator, preservation method for food in refrigerator, and preservation refrigerator
JPH04121178A (en) Method and apparatus for freezing food
JPH09138055A (en) Refrigerator
CN110671877B (en) Supercooling freezing method, refrigerator and refrigerator control method
JP5304729B2 (en) Storage device and storage method thereof
JP4845930B2 (en) Frozen storage device and frozen storage method
CN114264102B (en) Refrigerator control method and refrigerator
CN111713548A (en) Thawing control method and thawing system
CN110822809B (en) Control method for realizing rapid freezing of food and refrigerator
CN102538340A (en) Refrigerator and quick-freezing method thereof
JP2005201533A (en) Storage
CN114909848A (en) Control device of refrigerator, refrigerator and control method
JPS5946587B2 (en) Fresh food storage equipment
CN209944849U (en) Super-ice-temperature refrigerator
JP2017187262A (en) Machine for manufacturing ice with fine salinity accumulated with ice latent heat energy for management of holding high quality freshness, freezing, thawing and cool temperature aging
CN105300005B (en) A kind of chilled freezer of quiet wind
CN104920588A (en) Vegetable storing method
CN114923311B (en) Control device of refrigerator, refrigerator and control method
CN112268406A (en) Temperature difference closed-loop infinite loop control method
CN112923650A (en) Food preservation control method and device and refrigerator
CN112964019A (en) Food preservation control method and device and refrigerator

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant