CN115493356A - Storage temperature control method, low-temperature storage equipment and device - Google Patents
Storage temperature control method, low-temperature storage equipment and device Download PDFInfo
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- CN115493356A CN115493356A CN202211174372.7A CN202211174372A CN115493356A CN 115493356 A CN115493356 A CN 115493356A CN 202211174372 A CN202211174372 A CN 202211174372A CN 115493356 A CN115493356 A CN 115493356A
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Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D29/00—Arrangement or mounting of control or safety devices
- F25D29/005—Mounting of control devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- 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)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Physics & Mathematics (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
The invention discloses a storage temperature control method, low-temperature storage equipment and a device. Wherein, the method comprises the following steps: monitoring the temperature of the cooked starch-containing food after the low temperature storage device begins to refrigerate; and when the temperature change rate of the cooked starch-containing food meets the preset condition, determining the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food. By the invention, the temperature of the storage chamber of the cooked starch-containing food can be independently controlled, the cooked starch-containing food can be prevented from being frozen in the storage process, the starch aging in the cooked starch-containing food can be effectively inhibited, and the eating quality of the refrigerated cooked starch-containing food is improved.
Description
Technical Field
The invention relates to the technical field of refrigeration, in particular to a storage temperature control method, low-temperature storage equipment and a device.
Background
Cooked starch-containing food, such as steamed bread, rice dumplings, flapjacks and the like, is traditional cooked starch-containing food which is popular with people and plays an important role in the daily dietary structure of residents in China, and especially the steamed bread and the rice are staple food for eating. The cooked starch-containing food is very easy to be infected by microorganisms and loses edible value when being placed at normal temperature due to rich nutrition and extremely high moisture content; the frozen ice crystal can be stored for a long time during frozen storage, but the thawing time is long, and the eating mouthfeel after thawing is greatly reduced due to severe damage of the ice crystal on the tissue structure during the frozen storage. Due to the aging characteristic of starch, cooked starch-containing food is not suitable for being placed in a cold storage area of low-temperature storage equipment, the cooked starch-containing food is starch-based food, the starch of the cooked starch-containing food is gelatinized starch, the gelatinized starch is easy to age at low temperature, the aged starch is difficult to completely gelatinize after being reheated, the cooked starch-containing food reheated after being refrigerated is hard to taste, dregs and the eating quality is seriously reduced, the optimal aging temperature of the gelatinized starch is 2-6 ℃, and the gelatinized starch is just positioned in the temperature range of the cold storage area of the low-temperature storage equipment, so the cooked starch-containing food cannot be placed in the cold storage area of the low-temperature storage equipment together with food materials such as fruits and vegetables, and the like, and the cold storage area of the current low-temperature storage equipment is limited by the temperature range and cannot meet the storage requirement of people for high-quality cooked starch-containing food.
Aiming at the problem that the quality of cooked starch-containing food is poor due to the fact that the starch-containing food is cooked by cold storage in a cold storage area of low-temperature storage equipment in the prior art, an effective solution is not provided at present.
Disclosure of Invention
The embodiment of the invention provides a storage temperature control method, low-temperature storage equipment and a device, which are used for solving the problem that the quality of cooked starch-containing food is poor due to the fact that the starch-containing food is refrigerated and cooked in a refrigeration area of the low-temperature storage equipment in the prior art.
In order to solve the above technical problems, the present invention provides a storage temperature control method applied to a low temperature storage device including a storage compartment for storing cooked starch-containing food, the method comprising:
monitoring the temperature of the cooked starch-containing food product after the low temperature storage device begins to refrigerate;
and when the temperature change rate of the cooked starch-containing food meets the preset condition, determining the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food.
Further, the preset conditions are as follows:
the temperature change rate of the cooked starch-containing food is greater than a preset threshold value.
Further, the storage temperature of the cooked starch-containing food is determined according to the temperature of the currently cooked starch-containing food, and is realized according to the following formula:
the storage temperature of the cooked starch-containing food = the temperature of the current cooked starch-containing food + a preset difference.
Further, a magnetic field generator and/or an electrostatic field generator is arranged in the storage chamber, and after the low-temperature storage device starts to refrigerate, before the temperature value of the cooked starch-containing food is monitored, the method further comprises the following steps:
controlling the magnetic field generator and/or the electrostatic field generator to be switched on.
Further, after determining the storage temperature of the cooked starch-containing food based on the temperature of the currently cooked starch-containing food, the method further comprises:
controlling the operation of the refrigeration device in the storage compartment to maintain the temperature in the storage compartment at the storage temperature of the cooked starch-containing food.
The present invention also provides a storage temperature control apparatus applied to a low temperature storage device including a storage compartment for storing cooked starch-containing food, the apparatus comprising:
a temperature sensor for monitoring the temperature of the cooked starch-containing food after the low temperature storage device begins to refrigerate;
and the processing chip is used for determining the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food when the temperature change rate of the cooked starch-containing food meets the preset condition.
Further, the apparatus further comprises:
a magnetic field generator and/or an electrostatic field generator disposed within the storage compartment;
the first control unit is used for controlling the magnetic field generator and/or the electrostatic field generator to be started before the temperature value of the cooked starch-containing food is monitored after the low-temperature storage device starts to refrigerate.
Further, the apparatus further comprises:
and the second control unit is used for controlling the operation of the refrigerating device in the storage chamber after the processing chip determines the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food, so that the temperature in the storage chamber is kept at the storage temperature of the cooked starch-containing food.
The invention also provides low-temperature storage equipment which comprises a storage chamber for storing cooked starch-containing food and the storage temperature control device.
The present invention also provides a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the above-described storage temperature control method.
By applying the technical scheme of the invention, the storage temperature of the cooked starch-containing food is determined according to the temperature of the current cooked starch-containing food by monitoring the temperature of the cooked starch-containing food and when the temperature change rate of the cooked starch-containing food meets the preset condition, so that the independent temperature control of the storage chamber of the cooked starch-containing food is realized, the cooked starch-containing food can be ensured not to be frozen in the storage process, the starch aging in the cooked starch-containing food is effectively inhibited, and the eating quality of the refrigerated cooked starch-containing food is improved.
Drawings
FIG. 1 is a flow chart of a storage temperature control method according to an embodiment of the invention;
FIG. 2 is a flow chart of a storage temperature control method according to another embodiment of the present invention;
FIG. 3 is a block diagram of a storage temperature control apparatus according to an embodiment of the present invention;
FIG. 4 is a block diagram of a storage temperature control apparatus according to another embodiment of the present invention;
FIG. 5 is a distribution diagram of components of a storage temperature control apparatus in a cryogenic storage device according to an embodiment of the present invention;
FIG. 6 is a graph of the electric and magnetic field distribution of a storage compartment according to an embodiment of the present invention;
fig. 7 is an internal circuit diagram of a magnetic field generator according to an embodiment of the present invention;
fig. 8 is an internal circuit diagram of an electric field generator according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer, the present invention will be described in further detail with reference to the accompanying drawings, and it is apparent that the described embodiments are only a part of the embodiments of the present invention, not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The terminology used in the embodiments of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used in the examples of the present invention and the appended claims, the singular forms "a", "an", and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise, and "a plurality" typically includes at least two.
It should be understood that the term "and/or" as used herein is merely one type of association that describes an associated object, meaning that three relationships may exist, e.g., a and/or B may mean: a exists alone, A and B exist simultaneously, and B exists alone. In addition, the character "/" herein generally indicates that the former and latter related objects are in an "or" relationship.
It should be understood that although the terms first, second, etc. may be used to describe control units in embodiments of the present invention, these control units should not be limited to these terms. These terms are only used to distinguish between different control units. For example, a first control unit may also be referred to as a second control unit, and similarly, a second control unit may also be referred to as a first control unit, without departing from the scope of embodiments of the present invention.
The words "if", as used herein, may be interpreted as "at … …" or "at … …" or "in response to a determination" or "in response to a detection", depending on the context. Similarly, the phrases "if determined" or "if detected (a stated condition or event)" may be interpreted as "when determined" or "in response to a determination" or "when detected (a stated condition or event)" or "in response to a detection (a stated condition or event)", depending on the context.
It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a good or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such good or apparatus. Without further limitation, an element defined by the phrase "comprising a … …" does not exclude the presence of another like element in a commodity or device comprising the element.
Alternative embodiments of the present invention are described in detail below with reference to the accompanying drawings.
Example 1
Due to the aging characteristic of starch, cooked starch-containing food is not suitable for being placed in a cold storage area of low-temperature storage equipment, the cooked starch-containing food is starch-based food, the starch of the cooked starch-containing food is gelatinized starch, the gelatinized starch is easy to age at low temperature, the aged starch is difficult to completely gelatinize after being reheated, the cooked starch-containing food reheated after being refrigerated is made to feel sluggish and hard, the eating quality is seriously reduced, the optimal aging temperature of the gelatinized starch is 2-6 ℃, and the gelatinized starch is positioned in the temperature range of the cold storage area of the low-temperature storage equipment. That is, the preservation of cooked starch-containing food in a refrigerated area using a low-temperature storage device may result in starch in the cooked starch-containing food being aged and deteriorated in quality.
In order to solve the above problems, it is considered that a separate storage compartment for cooked starch-containing food may be provided, and an independent temperature control strategy is applied to the compartment to ensure the taste of the cooked starch-containing food, so that the present embodiment provides a storage temperature control method applied to a low-temperature storage apparatus including a storage compartment for storing cooked starch-containing food, fig. 1 is a flowchart of the storage temperature control method according to an embodiment of the present invention, as shown in fig. 1, the method includes:
and S101, monitoring the temperature of the cooked starch-containing food after the low-temperature storage device starts to refrigerate.
In particular implementations, the temperature of the cooked starch-containing food items used to store the cooked starch-containing food items may be monitored by a temperature sensor (e.g., an infrared temperature sensor), and the temperature of the cooked starch-containing food items may be obtained in real time or at predetermined intervals.
S102, when the temperature change rate of the cooked starch-containing food meets the preset condition, determining the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food.
According to the characteristics of the cooked starch-containing food, when the cooked starch-containing food reaches the freezing temperature, a large amount of crystallization heat is released in the phase change process of freezing water in the cooked starch-containing food, so that the temperature of the cooked starch-containing food has a remarkable forward temperature return phenomenon, the temperature return phenomenon can cause the temperature to generate a large forward change at the moment, namely a high temperature change rate, when the temperature change rate of the cooked starch-containing food meets a preset condition, the cooked starch-containing food is frozen, at the moment, the storage temperature of the cooked starch-containing food is determined according to the current temperature of the cooked starch-containing food, the cooked starch-containing food can be ensured not to be frozen in the storage process, and the starch aging in the cooked starch-containing food can be effectively inhibited.
According to the storage temperature control method, the temperature of the cooked starch-containing food is monitored, and when the temperature change rate of the cooked starch-containing food meets the preset condition, the storage temperature of the cooked starch-containing food is determined according to the current temperature of the cooked starch-containing food, so that the independent temperature control of the storage chamber of the cooked starch-containing food is realized, the cooked starch-containing food can be prevented from being frozen in the storage process, the starch aging in the cooked starch-containing food is effectively inhibited, and the eating quality of the refrigerated cooked starch-containing food is improved.
As mentioned above, the phase transition process of freezing water in cooked starch-containing food releases a large amount of crystallization heat, so that the temperature of cooked starch-containing food has a significant forward temperature return phenomenon, and the temperature return phenomenon causes a large forward change of temperature, i.e. a high temperature change rate, at this time, therefore, the preset conditions are as follows: the temperature change rate of the cooked starch-containing food is greater than a preset threshold value. In practical applications, the preset threshold value can be obtained through experimental tests.
In order to ensure that cooked starch-containing food is not frozen during storage and that the storage temperature of cooked starch-containing food is slightly higher than the freezing temperature of cooked starch-containing food, the storage temperature of cooked starch-containing food is determined according to the temperature of the cooked starch-containing food at present, and is realized according to the following formula: the storage temperature of the cooked starch-containing food = temperature of the currently cooked starch-containing food + preset difference. In practical applications, the preset difference value can also be obtained through experimental tests.
Starch aging is the main reason for reducing food quality of cooked starch-containing food in a cold storage period, amylose is in linear free distribution after starch is heated and gelatinized, the main chain and the branch chain of the amylopectin are fully stretched and dissociated, and with the reduction of temperature, starch molecules are in a thermodynamic non-equilibrium state due to insufficient thermal motion energy, the starch molecular chains are mutually attracted and arranged by virtue of spontaneously formed hydrogen bonds, so that the free enthalpy of the system is reduced, the starch molecules and water molecules are mutually matched and rearranged in a spatial conformation to reach an ordered arrangement stable state of system equilibrium, at the moment, the amylose parts of the amylose and the amylopectin tend to be arranged in parallel, and the branch chain parts tend to be regularly arranged and return to a crystalline state from an amorphous state. The essence of starch retrogradation is the self-ordering of gelatinized starch molecules to form highly dense, crystallized, insoluble molecular micelles. After the starch is aged, the water absorption capacity is reduced, water is analyzed and dissipated, the starch chain is converted from an amorphous state to a crystalline state again, the viscoelasticity is weakened, the hardness is increased, at the moment, the food becomes dry and hard, the chewiness is deteriorated, the taste is reduced, the edible quality is greatly reduced, and the aged starch is difficult to be heated and gelatinized again. Thus, the key to inhibiting starch retrogradation is to inhibit the automatic rearrangement of starch chains back to the crystalline state due to hydrogen bond formation. The strong direct current magnetic field and the high-voltage electrostatic field can effectively interfere the formation of hydrogen bonds in the cooling process and delay the aging speed of starch, therefore, a magnetic field generator and/or an electrostatic field generator are/is also arranged in the storage chamber, and after the low-temperature storage equipment starts to refrigerate, before the temperature value of cooked starch-containing food is monitored, the method further comprises the following steps: and controlling the opening of the magnetic field generator and/or the electrostatic field generator. The high-voltage electrostatic field generated by the electrostatic field generator can destroy the equilibrium state of starch molecules in molecular clusters by applying torque to the starch molecules, and inhibit the spontaneous formation of intermolecular hydrogen bonds and intramolecular hydrogen bonds in the cooling process, thereby inhibiting the aging of starch, changing the equilibrium state of water, and preventing the critical temperature of ice crystal nucleation, namely improving the supercooling degree of water. In addition, water is a typical diamagnetic substance, and has no net magnetic moment under the condition of no external magnetic field, and after a strong direct current magnetic field generated by the magnetic field generator is applied, H & lt + & gt ionized in water is acted by the action of Lorentz force to generate annular current, the distribution and the structural state of water molecules are changed by the interaction of a plurality of annular currents, the free energy of the water molecule clusters is increased, the free diffusion capacity of the water molecule clusters is reduced, the mobility of the water molecules is reduced, space obstruction is generated, the sequential rearrangement of starch aging is further interfered, the difficulty of ice crystal nucleation is increased, and the supercooling degree of water is also increased. Meanwhile, because the temperature is a key factor for the growth and propagation of food microorganisms, the strong direct current magnetic field and the high-voltage electrostatic field effectively improve the supercooling degree of water, so that the lowest preservation temperature for maintaining the unfreezing of the cooked starch-containing food can be obviously reduced after the strong direct current magnetic field and the high-voltage electrostatic field are applied, and the spoilage of the cooked starch-containing food caused by the microorganisms is avoided. The phase change process of water freezing in food releases a large amount of crystallization heat to cause the food to generate a temperature return phenomenon, so that the freezing point of the food after a strong direct current magnetic field and a high-voltage electrostatic field are applied can be found by measuring the temperature discontinuity point in the cooling process, and the food is stored at a temperature slightly higher than the freezing point, so that the growth of microorganisms can be inhibited by a low-temperature effect to the maximum extent, and the starch aging caused by hydrogen bond formation can be weakened by reducing molecular thermal motion by using lower temperature. For example, the freezing temperature of a normally cooked starch-containing food is 0 deg.C, the freezing temperature of the cooked starch-containing food is lowered to-5 deg.C by the introduction of a magnetic field and an electrostatic field, and the long-term storage temperature can be set to-4.5 deg.C, which is slightly higher than the freezing temperature of the cooked starch-containing food.
After determining the storage temperature of the cooked starch-containing food product, it is also necessary to adjust the temperature in the storage compartment to the storage temperature, and therefore, after determining the storage temperature of the cooked starch-containing food product based on the current temperature of the cooked starch-containing food product, the method further comprises: controlling the operation of the refrigerating device in the storage chamber to maintain the temperature in the storage chamber at the storage temperature of the cooked starch-containing food.
The present invention will be described in detail below by taking an example of storing rice and flour products (i.e., cooked starch-containing food products) in a refrigerator (i.e., a low-temperature storage device), and fig. 2 is a flowchart of a storage temperature control method according to another embodiment of the present invention, as shown in fig. 2, the method comprising the following preferred steps:
s1, starting an operation program of the refrigerator, and operating the evaporator for refrigeration.
And S2, controlling the magnetic field generator and the electrostatic field generator to be started.
The steps are as the initial stage, the refrigerator starts the operation program, the evaporator operates the refrigeration, the magnetic field generator and the electrostatic field generator are started, the infrared temperature sensor measures the initial temperature T0 of the rice and flour product, and the temperature of the rice and flour product is continuously monitored. And starting the magnetic field generator and the electrostatic field generator to preheat the control circuit system component, so as to ensure the stability of the strong direct current magnetic field and the high-voltage electrostatic field during subsequent detection.
And S3, after the preset time is up, the temperature of the rice and flour product is monitored.
The steps are as follows: and (3) after cooling for T1 time (10-25 min), monitoring the temperature of the rice and flour product through an infrared temperature sensor, and calculating the temperature change rate delta T of the rice and flour product, wherein delta T = ((Ti + 1-Ti)/Ti, i ≧ 0), wherein Ti is the previously monitored temperature of the rice and flour product, and Ti +1 is the currently detected temperature of the rice and flour product.
And S4, judging whether the delta T > delta T0 is established or not, if so, executing the step S5, and if not, returning to the step S3.
The implementation principle of the stage is that a strong direct current magnetic field and a high-voltage electrostatic field inhibit the formation of hydrogen bonds to hinder the orderly rearrangement of amylose and amylopectin, interfere the aging process of starch, simultaneously hinder the nucleation process of ice crystals, improve the supercooling degree, reduce the freezing point temperature of the rice-flour product, release a large amount of crystallization heat in the phase change process of water freezing of the rice-flour product, enable the temperature of the rice-flour product to have a remarkable forward temperature return phenomenon, enable the temperature return phenomenon to cause a large forward change, namely a high temperature change rate delta T, and judge whether the rice-flour product freezes at the moment according to the comparison of the temperature change rate delta T and a freezing critical temperature change rate delta T0 (which can be set to 0.5), and judge that the rice-flour product freezes at the moment when the delta T is greater than the delta T0, wherein the temperature is the maximum supercooling temperature of the rice-flour product.
And S5, obtaining the temperature Ta of the current rice and flour product.
And S6, calculating the storage temperature Tb of the rice and flour product according to the current temperature Ta of the rice and flour product.
The above steps are preservation stages, the temperature Ta of the rice and flour product at the moment is detected and recorded, the storage temperature Tb is set to be Tb = Ta +0.5 ℃, and the rice and flour product is preserved at the Tb temperature. The Ta temperature is the maximum supercooling temperature of the rice and flour product, the Tb temperature slightly higher than the maximum supercooling temperature is selected for long-term preservation of the rice and flour product to prevent the rice and flour product from being frozen and melted continuously due to temperature fluctuation caused by refrigeration of a refrigerator, damage to the tissue structure of the rice and flour product caused by multiple freeze-thaw cycles is avoided, good eating quality of the rice and flour product is maintained, the temperature is the maximum non-freezing temperature, the optimal temperature zone for starch aging can be avoided, the aging effect of starch is effectively inhibited, the growth and propagation of microorganisms are inhibited to the maximum degree, the quality guarantee period is effectively prolonged while high-quality storage is ensured, and high-quality long-term cold storage of the rice and flour product is realized.
Example 2
The embodiment provides a storage temperature control device, which is applied to a low-temperature storage apparatus including a storage compartment for storing cooked starch-containing food, and fig. 3 is a block diagram illustrating a structure of the storage temperature control device according to the embodiment of the invention, as shown in fig. 3, the device includes:
a temperature sensor 10 for monitoring the temperature of the cooked starch-containing food after the low-temperature storage device starts to refrigerate;
and the processing chip 20 is used for determining the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food when the temperature change rate of the cooked starch-containing food meets the preset condition.
Fig. 4 is a block diagram of a storage temperature control apparatus according to another embodiment of the present invention, as shown in fig. 4, the apparatus further includes:
a magnetic field generator 30 and/or an electrostatic field generator 40 disposed within the storage compartment; and a first control unit 50 for controlling the magnetic field generator 30 and/or the electrostatic field generator 40 to be turned on before monitoring a temperature value of the cooked starch-containing food after the low-temperature storage device starts to refrigerate.
As shown in fig. 4, the storage temperature control apparatus further includes: and a second control unit 60 for controlling the operation of the refrigerating device in the storage compartment to maintain the temperature in the storage compartment at the storage temperature of the cooked starch-containing food after the processing chip determines the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food.
Fig. 5 is a distribution diagram of components of a storage temperature control apparatus according to an embodiment of the present invention in a low temperature storage device, as shown in fig. 5, a magnetic field generator 30 is disposed on an outer wall of a storage chamber 2, and a first electrode 401 of an electrostatic field generator 40 and a second electrode 402 of the electrostatic field generator 40 are disposed on two opposite side walls of the storage chamber 2. The storage compartment 2 is provided inside the cryogenic storage device 1.
FIG. 6 is a diagram illustrating distribution of electric and magnetic fields in the storage compartment according to an embodiment of the invention, such as that shown in FIG. 6, forming an electric field E and a magnetic field B0 in the storage space.
Fig. 7 is a diagram of an internal circuit of a magnetic field generator according to an embodiment of the present invention, as shown in fig. 7, which generates a magnetic field by passing a coil of alternating current.
Fig. 8 is an internal circuit diagram of an electric field generator according to an embodiment of the present invention, as shown in fig. 8, the inside of the electric field generator includes: the device comprises a low-voltage power supply, a rectifying circuit, a filter circuit, a multi-resonance circuit, a regulating circuit, a voltage-doubling rectifying circuit, a high-voltage power supply (U), a console, a positive plate and a negative plate which are sequentially connected. The multi-resonance circuit is also connected with a high-voltage frequency converter.
Example 3
The embodiment provides a low-temperature storage device, which comprises a storage chamber for storing cooked starch-containing food, and further comprises a storage temperature control device in the above embodiment, which is used for realizing independent temperature control of the storage chamber for the cooked starch-containing food, ensuring that the cooked starch-containing food is not frozen during storage, effectively inhibiting starch in the cooked starch-containing food from aging, and improving the eating quality of the refrigerated cooked starch-containing food.
Example 4
The present embodiment provides a computer-readable storage medium on which a computer program is stored, which when executed by a processor implements the above-described storage temperature control method.
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 the present embodiment.
Through the above description of the embodiments, those skilled in the art will clearly understand that each embodiment can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware. With this understanding in mind, the above-described technical solutions may be embodied in the form of a software product, which can be stored in a computer-readable storage medium such as ROM/RAM, magnetic disk, optical disk, etc., and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the methods described in the embodiments or some parts of the embodiments.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A storage temperature control method for a cryogenic storage device comprising a storage compartment for storing cooked starch-containing food, the method comprising:
monitoring the temperature of the cooked starch-containing food product after the low temperature storage device begins to refrigerate;
and when the temperature change rate of the cooked starch-containing food meets a preset condition, determining the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food.
2. The method according to claim 1, wherein the preset condition is:
the temperature change rate of the cooked starch-containing food is greater than a preset threshold value.
3. The method of claim 1, wherein the storage temperature of the cooked starch-containing food is determined based on the current temperature of the cooked starch-containing food, according to the following equation:
the storage temperature of the cooked starch-containing food = the temperature of the current cooked starch-containing food + a preset difference.
4. The method of claim 1, wherein a magnetic field generator and/or an electrostatic field generator is further disposed in the storage compartment, and wherein the method further comprises, after the cryogenic storage device begins cooling, prior to monitoring the temperature value of the cooked starch-containing food product:
controlling the magnetic field generator and/or the electrostatic field generator to be switched on.
5. The method of claim 1, wherein after determining the storage temperature of the cooked starch-containing food based on the temperature of the current cooked starch-containing food, the method further comprises:
controlling the operation of the refrigeration device in the storage compartment to maintain the temperature in the storage compartment at the storage temperature of the cooked starch-containing food.
6. A storage temperature control apparatus for use in a cryogenic storage device including a storage compartment for storing cooked farinaceous food, the apparatus comprising:
a temperature sensor for monitoring the temperature of the cooked starch-containing food after the low temperature storage device begins to refrigerate;
and the processing chip is used for determining the storage temperature of the cooked starch-containing food according to the temperature of the current cooked starch-containing food when the temperature change rate of the cooked starch-containing food meets the preset condition.
7. The apparatus of claim 6, further comprising:
a magnetic field generator and/or an electrostatic field generator disposed within the storage compartment;
the first control unit is used for controlling the magnetic field generator and/or the electrostatic field generator to be started before the temperature value of the cooked starch-containing food is monitored after the low-temperature storage device starts to refrigerate.
8. The apparatus of claim 6, further comprising:
and the second control unit is used for controlling the operation of the refrigerating device in the storage chamber after the processing chip determines the storage temperature of the cooked starch-containing food according to the current temperature of the cooked starch-containing food, so that the temperature in the storage chamber is kept at the storage temperature of the cooked starch-containing food.
9. A cryogenic storage device comprising a storage compartment for storing cooked starch-containing food products, characterized in that it further comprises a device according to any one of claims 6 to 8.
10. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the method according to any one of claims 1 to 5.
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| CN202211174372.7A CN115493356A (en) | 2022-09-26 | 2022-09-26 | Storage temperature control method, low-temperature storage equipment and device |
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| CN202211174372.7A CN115493356A (en) | 2022-09-26 | 2022-09-26 | Storage temperature control method, low-temperature storage equipment and device |
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