WO2018205385A1 - 肉类过冷保鲜控制方法、控制器及冰箱 - Google Patents

肉类过冷保鲜控制方法、控制器及冰箱 Download PDF

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Publication number
WO2018205385A1
WO2018205385A1 PCT/CN2017/091135 CN2017091135W WO2018205385A1 WO 2018205385 A1 WO2018205385 A1 WO 2018205385A1 CN 2017091135 W CN2017091135 W CN 2017091135W WO 2018205385 A1 WO2018205385 A1 WO 2018205385A1
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WIPO (PCT)
Prior art keywords
temperature
meat food
meat
compartment
cooling process
Prior art date
Application number
PCT/CN2017/091135
Other languages
English (en)
French (fr)
Inventor
龚勤勤
史慧新
伍志刚
宁志芳
Original Assignee
合肥华凌股份有限公司
合肥美的电冰箱有限公司
美的集团股份有限公司
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.)
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Publication date
Application filed by 合肥华凌股份有限公司, 合肥美的电冰箱有限公司, 美的集团股份有限公司 filed Critical 合肥华凌股份有限公司
Priority to KR1020197034749A priority Critical patent/KR102304222B1/ko
Priority to EP17909478.4A priority patent/EP3667215B1/en
Priority to US16/611,809 priority patent/US20210164727A1/en
Priority to JP2019561922A priority patent/JP6958966B2/ja
Priority to PL17909478.4T priority patent/PL3667215T3/pl
Priority to ES17909478T priority patent/ES2912627T3/es
Publication of WO2018205385A1 publication Critical patent/WO2018205385A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • 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
    • A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
    • 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
    • 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
    • A23L3/365—Thawing subsequent to freezing
    • 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
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B15/00—Systems controlled by a computer
    • G05B15/02—Systems controlled by a computer electric
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • F25D2700/16—Sensors measuring the temperature of products

Definitions

  • the invention relates to the field of intelligent control, in particular to a meat supercooling fresh-keeping control method, a controller and a refrigerator.
  • control methods for meat preservation mainly include the following:
  • the temperature of this time room is generally between -5 ° C ⁇ -9 ° C, although the storage time of the meat under this condition is longer, but it will still freeze, facing the problem of difficulty in thawing;
  • the present invention provides a meat subcooling and fresh-keeping control method, a controller and a refrigerator, and the meat subcooling and fresh-keeping control method, the controller and the refrigerator provided by the invention can ensure the meat is not frozen. Try to extend the preservation period as much as possible.
  • the present invention provides the following technical solutions:
  • the present invention provides a meat cold preservation control method comprising:
  • the S1 is continuously executed.
  • the S4 is further used to determine whether the meat food freezes during the cooling process; correspondingly, if S4 determines that the meat food is frozen during the cooling process, then S7 is performed;
  • the S1 is continuously executed.
  • the S4 includes:
  • the S3 specifically includes:
  • the S3 specifically includes:
  • the S3 specifically includes:
  • the S7 specifically includes:
  • the fourth target temperature range T 4 is -1 °C ⁇ 6 °C.
  • the S1 specifically includes:
  • the S4 when determining whether the meat food freezes during the cooling process, includes:
  • the plurality of temperature sensors simultaneously determine whether the meat food freezes during the cooling process and determine the temperature sensor of the meat food that freezes during the cooling process at the first time.
  • the first temperature threshold t 0 ranges from -2 to 4 ° C.
  • compartment is one or more of the following:
  • a greenhouse of a refrigerator or a temperature-changing area separated by the greenhouse a temperature-changing drawer in a refrigerator compartment or a temperature-changing area separated by the temperature-changing drawer, and a temperature-changing drawer in the freezer compartment of the refrigerator or isolated by the temperature-changing drawer Temperature change zone.
  • the method further includes:
  • the present invention also provides a controller, including:
  • a temperature acquisition module for real-time obtaining the current temperature of the meat food located in the refrigerator compartment
  • a first determining module configured to determine whether a current temperature of the meat food is greater than or equal to a first temperature threshold t 0 ;
  • a first control module configured to control the compartment to perform a cooling operation when the first determining module determines that the current temperature of the meat food is greater than or equal to the first temperature threshold t 0 ;
  • a second determining module configured to determine whether the meat food falls to a phase transition point temperature t 1 during a cooling process, wherein the phase transition point temperature t 1 is a critical value of the meat food when a phase change occurs Point temperature
  • a timing module for counting from the meat food to a phase transition point temperature t 1 ;
  • a second control module configured to, when the time reaches a first predetermined period of time, controlling the smooth running of the low temperature compartment according to the third target temperature T 3 is carried out, wherein the third target temperature T 3 is The freezing point temperature of the meat product.
  • controller further includes:
  • the third control module is configured to control the compartment to perform a warming operation when the first determining module determines that the current temperature of the meat food is less than the first temperature threshold t 0 .
  • the second determining module is further configured to determine whether the meat food freezes during the cooling process
  • controller further includes:
  • the third control module is configured to control the compartment to perform a warming operation when the second judging module judges that the meat is frozen during the cooling process.
  • the second determining module determines whether the meat food freezes during the cooling process
  • the second determining module is specifically configured to:
  • the first control module controls the compartment to perform a cooling operation
  • the first control module is specifically configured to:
  • the first control module controls the compartment to perform a cooling operation
  • the first control module is specifically configured to:
  • the first control module controls the compartment to perform a cooling operation
  • the first control module is specifically configured to:
  • the third control module controls the compartment to perform a warming operation
  • the third control module is specifically configured to:
  • the fourth target temperature range T 4 is -1 °C ⁇ 6 °C.
  • the temperature acquisition module is specifically configured to acquire a current temperature of the meat food located in the refrigerator compartment by using a plurality of temperature sensors;
  • the second determining module when determining whether the meat food freezes during the cooling process, is specifically configured to:
  • the plurality of temperature sensors simultaneously determine whether the meat food freezes during the cooling process and determine the temperature sensor of the meat food that freezes during the cooling process at the first time.
  • the first temperature threshold t 0 ranges from -2 to 4 ° C.
  • compartment is one or more of the following:
  • a greenhouse of a refrigerator or a temperature-changing area separated by the greenhouse a temperature-changing drawer in a refrigerator compartment or a temperature-changing area separated by the temperature-changing drawer, and a temperature-changing drawer in the freezer compartment of the refrigerator or isolated by the temperature-changing drawer Temperature change zone.
  • controller further includes:
  • the reminding module is configured to send a reminding message to the user when determining that the storage time of the meat food in the refrigerator compartment exceeds a preset number of days.
  • the present invention provides a refrigerator comprising the controller of any of the above.
  • the meat subcooling and fresh-keeping control method detects the temperature of the meat food placed in the compartment in real time, if the temperature of the meat food is higher than or equal to the first temperature threshold t 0 (for example, Normal temperature meat), the control room is operated at a low temperature to cool the meat food, and in the process of cooling the meat food, if the meat food is detected to fall to the phase transition point temperature t 1 , then Starting the timing operation, and after the timing reaches the preset duration, controlling the compartment to perform the smooth operation of the low temperature critical freezing state with the freezing point temperature of the meat food as the target temperature, to ensure that the meat food is in a long time Relatively low temperature environment, while ensuring that meat products are not frozen.
  • the first temperature threshold t 0 for example, Normal temperature meat
  • the control method of the present invention mainly controls the meat food in a state of being too cold for a long time, and then maintains it near the freezing point, thereby ensuring that the food is in a relatively low temperature environment for a long time, and ensuring that the meat food is too cold in the refrigerator. Preservation and no freezing, thus extending the freshness preservation cycle. That is, the invention utilizes the characteristics of the supercooled and stable section of the meat food, fully exerts the advantage of supercooling, and makes the meat in a state of being too cold for a long time without freezing, thereby prolonging the freshness preservation period of the meat food.
  • the shelf life of the meat can be extended to more than 7 days, and the effect of not freezing and keeping fresh can be achieved.
  • FIG. 1 is a flow chart of a meat subcooling and fresh-keeping control method for meat subcooling and fresh-keeping control method according to an embodiment of the present invention
  • FIG. 2 is a flow chart of a meat subcooling fresh-keeping control method for a meat subcooling fresh-keeping control method according to an embodiment of the present invention
  • FIG. 3 is a flow chart of a meat subcooling fresh-keeping control method for a meat subcooling fresh-keeping control method according to an embodiment of the present invention
  • FIG. 4 is a flow chart of a meat subcooling and fresh-keeping control method for a meat subcooling fresh-keeping control method according to an embodiment of the present invention in a third alternative embodiment
  • FIG. 5 is a flow chart of a meat subcooling and fresh-keeping control method for a meat subcooling fresh-keeping method according to an embodiment of the present invention in a fourth alternative embodiment
  • FIG. 6 is a flow chart of a method for controlling a meat subcooling freshness control method for a meat subcooling fresh-keeping method according to an embodiment of the present invention
  • FIG. 7 is a flow chart of a method for controlling a meat subcooling freshness control method for a meat subcooling fresh-keeping method according to an embodiment of the present invention
  • FIG. 8 is a flow chart of a method for controlling a meat subcooling freshness control method for a meat subcooling preservation method according to an embodiment of the present invention in a seventh alternative embodiment
  • FIG. 9 is a flow chart of an eighth embodiment of the method for controlling the meat subcooling and keeping freshness of the meat supercooling fresh-keeping control method according to an embodiment of the present invention.
  • FIG. 10 is a schematic structural diagram of a controller according to another embodiment of the present invention.
  • FIG. 11 is another schematic structural diagram of a controller according to another embodiment of the present invention.
  • FIG. 12 is still another schematic structural diagram of a controller according to another embodiment of the present invention.
  • FIG. 13 is a schematic structural view of a refrigerator according to still another embodiment of the present invention.
  • An embodiment of the present invention provides a flow chart of a meat subcooling preservation control method for meat subcooling and freshness preservation. Referring to FIG. 1, the method includes the following steps:
  • Step 101 Acquire the current temperature of the meat food located in the refrigerator compartment in real time.
  • the compartment may be a greenhouse of a refrigerator, and a temperature-sensing pump in a refrigerator compartment.
  • the variable greenhouse of the refrigerator, the variable temperature drawer in the refrigerating compartment, and the variable temperature drawer in the freezing compartment may be separated into a plurality of temperature changing zones, so that each temperature-changing zone isolated can also be regarded as a Room. That is, the compartment in this embodiment can be understood as a plurality of spaces as long as the temperature environment in the room is adjustable (for example, a temperature environment of -10 to 8 ° C can be achieved).
  • variable temperature of the refrigerator, the variable temperature drawer in the refrigerating compartment or the temperature changing drawer in the freezing compartment are separated into a plurality of temperature changing zones, a return air structure can be separately provided for each zone (multiple individual dampers can be used) Or more than one damper design), you can also flexibly design the fine-tuning baffle structure that can slide around, so that users can adjust the size of each area.
  • the temperature detection and cooling control of each area can be completely independent.
  • the inner food in the refrigerator compartment may be meat such as chicken, pork, duck, beef, fish, and the like.
  • Step 102 Determine whether the current temperature of the meat food is greater than or equal to the first temperature threshold t 0 , and if yes, perform step 103.
  • the first temperature threshold t 0 may range from -2 to 4 ° C.
  • Step 103 Control the compartment to perform a cooling operation.
  • the control room performs a cooling operation to cool the meat food to achieve a pair Preservation storage of the meat food.
  • the first temperature threshold t 0 for example, normal temperature meat
  • the temperature of the compartment can be set as needed, for example, set to -6 ° C, that is, the compartment is controlled to be -6 ° C as the target temperature. Cool down and run.
  • the target temperature set here during the cooling operation of the compartment is not excessively high, and should be at least a temperature below zero, preferably -10. - ⁇ -1 °C.
  • Step 104 Determine whether the meat food drops to the phase transition point temperature t 1 during the cooling process, and if yes, perform step 105, wherein the phase transition point temperature t 1 is a phase change of the meat food. The temperature at the critical point.
  • the phase transition point temperature t 1 is the temperature at which the meat food is at a critical point at which a phase change occurs.
  • the critical point at which the meat product undergoes a phase change that is, the critical point at which the water in the meat product just begins to crystallize.
  • the phase change point temperature of general meat foods ranges from -3 to 0 °C. It should be understood that the meat food does not freeze when it begins to undergo a phase change, and it takes a period of time from the phase change to the freezing. Different meat products take different lengths of time, for example, pork, beef, chicken, and fish are different.
  • Step 105 Start timing from falling to the phase change point temperature t 1 and determine whether the timing reaches the first preset time period, and if yes, execute step 106.
  • the timing is started, and the duration of the first preset time period is counted to control the length of the meat food.
  • the time is too cold.
  • the value range of the first preset time period needs to be determined according to the supercooling time of the actual meat food under the temperature condition, generally between 2 and 100 hours.
  • Step 106 Control the chamber to perform a low temperature smooth operation according to a third target temperature T 3 , wherein the third target temperature T 3 is a freezing point temperature of the meat food.
  • the freezing point temperature of the meat food generally ranges from -5 to 0 °C.
  • step 105 if it is detected that the meat food falls to the phase transition point temperature t 1 during the cooling process, the timing is started, and after the timing reaches the first preset time period, the compartment is controlled.
  • the freezing temperature of the meat food is used as the target temperature for the low-temperature smooth operation to ensure that the meat food is maintained near the freezing point to maintain the critical freezing low temperature stable state.
  • the current temperature of the meat food placed in the compartment is detected in real time, and if it is the normal temperature meat, the temperature is controlled to decrease, and when the temperature is lowered to the supercooled state, the temperature is raised into the plateau of the critical freezing point to ensure the interval.
  • the indoor meat food is in a relatively low temperature environment for a long time, ensuring that the meat food is too cold and fresh in the refrigerator and does not freeze, thereby prolonging the fresh-keeping period.
  • the temperature detecting device may be an ordinary temperature sensor, an infrared sensor, or any other device capable of detecting temperature.
  • One of the temperature detecting devices is used to monitor the temperature of the meat placed, and the other temperature detecting device is used to control the temperature of the compartment.
  • control method provided by the embodiment of the present invention can also be applied to a liquid beverage, so that the liquid beverage can always maintain a supercooled state, that is, it is always in a cool and non-frozen state, and meets the demand of some users for cold and cold drinks.
  • the meat subcooling and fresh-keeping control method detects the temperature of the meat food placed in the compartment in real time, and if the temperature of the meat food is higher than or equal to the first temperature threshold t 0 (for example, room temperature meat), the control room is operated at a low temperature to cool the meat food, and during the process of cooling the meat food, if the meat food is detected to fall to the phase transition point temperature t 1 , the timing operation is started, and after the timing reaches the preset time length, the compartment is controlled to perform the smooth operation of the low temperature critical freezing state with the freezing point temperature of the meat food as the target temperature to ensure the meat.
  • the first temperature threshold t 0 for example, room temperature meat
  • the food is kept in a relatively low temperature environment for a long time, while ensuring that the meat food does not freeze.
  • the control method of the present embodiment mainly controls the meat food in a state of being too cold for a long time, and then maintains it near the freezing point, thereby ensuring that the food is in a relatively low temperature environment for a long time, and ensuring that the meat food is in the refrigerator. It is cold and fresh and does not freeze, thus extending the freshness preservation cycle. That is to say, the embodiment utilizes the characteristics of the super-cooling and stable segment of the meat food, fully exerts the advantage of supercooling, and makes the meat in a too cold state for a long time without freezing, thereby prolonging the fresh-keeping period of the meat food.
  • control method described in the embodiment of the invention can extend the shelf life of the meat to more than 7 days, and achieve the effect of not freezing and keeping fresh. It can be seen that the control method provided by the embodiment of the invention can extend the freshness preservation period as much as possible while ensuring that the meat is not frozen.
  • step 107 is performed;
  • Step 107 Control the compartment to perform a warming operation
  • step 101 is continued.
  • the temperature of the meat food placed in the compartment is detected in real time, and if the temperature of the meat food is higher than or equal to the first temperature threshold t 0 (for example, room temperature meat), the control compartment is controlled.
  • the low temperature operation is to cool the meat food; if the temperature of the meat food is lower than the first temperature threshold t 0 (for example, frozen meat), the control room is heated to avoid freezing of the meat food.
  • the embodiment continuously repeats the process of cooling and warming to ensure that the meat food is in a lower temperature environment for a long time and does not freeze, so that the preservation period of the meat food is prolonged.
  • the target temperature of the temperature rising operation is not excessively high, so as to prevent the temperature of the meat in the compartment from being too high, preferably, the value of the target temperature during the temperature rising operation.
  • the range is -1 to 6 ° C, for example, 3 ° C.
  • step 104 is further used to determine the meat. Whether the food-like food freezes during the cooling process; correspondingly, if it is determined in step 104 that the meat food is frozen during the cooling process, step 107 is performed;
  • Step 107 Control the compartment to perform a warming operation
  • step 101 is continued.
  • the meat food may freeze directly without undergoing a phase change point during the cooling process, it is preferable to add a determination here to prevent leakage of the abnormal freezing point and ensure the frozen meat.
  • Timely return to prevent freezing of the meat food That is, once the meat food is detected to be frozen, the temperature recovery treatment should be performed immediately.
  • the temperature of the meat food needs to be detected in real time, if the temperature of the meat food is higher than or Equal to the first temperature threshold t 0 , the compartment is operated at a low temperature to cool the meat.
  • step 104 when determining whether the meat food freezes during the cooling process, the method may be judged by using any one of the following two determination methods or the following two Judging by means of judgment:
  • Method 1 Determine whether the meat food has a lowest temperature point during the cooling process, and if the temperature is the lowest point and the temperature rise amount is greater than or equal to the preset temperature change in the continuous preset time period starting from the lowest temperature point
  • the quantity (the preset temperature change amount ranges from 1 to 2 ° C), and determines that the meat food freezes during the cooling process; wherein the continuous preset time period is the lowest point of the temperature
  • the length is less than or equal to the first time length threshold.
  • the first time length threshold ranges from 5 to 10 minutes.
  • the lowest temperature point referred to herein refers to the lowest temperature before the temperature of the meat food is raised during the freezing process. Because the meat food suddenly appears at a slightly higher temperature during the freezing process and then continues to fall, then the temperature point before the point where this temperature is slightly higher is the lowest point described here, which can also be understood as a pole.
  • Method 2 judging whether the meat food has a temperature that remains unchanged within a preset continuous time period during the cooling process, and if so, determining that the meat food freezes during the cooling process, wherein The length of the preset continuous time period is greater than or equal to the second time length threshold.
  • the second time length threshold ranges from 0.5 to 2 hours.
  • the temperature drop termination point in this embodiment is the phase change sudden rise point of the temperature (the above 1) or the phase change plateau (the above 2), and if it is judged that the freeze occurs, the temperature return process should be performed immediately.
  • the step 103 specifically includes:
  • Step 103a control chamber between the cool-down operation at the initial target temperature T 0, the initial target temperature T 0 in the range of -10 ⁇ -1 °C.
  • the compartment is controlled to perform a cooling operation according to the initial target temperature T 0 to ensure that the meat in the compartment is quickly lowered to a frozen state to lock the fresh component as much as possible.
  • the step 103 specifically includes:
  • Step 103b the control chamber between the cool-down operation in accordance with the first target temperature T 1, and t 0 in the current down to a temperature of the meat products, continue to control between said cooling chamber according to a second target temperature T 2 Run, T 1 ⁇ T 2 .
  • the cooling process is divided into two stages, and the control of the target temperature setting value enables the lower temperature to run at a lower temperature in the early stage, and the cooling amount is larger.
  • the meat is quickly brought to the t 0 level, and then the set temperature is raised to allow the food to slowly enter the supercooling or freezing process, thereby effectively prolonging the storage time at low temperatures.
  • the step 103 specifically includes:
  • Step 103c controlling the damper of the compartment to be fully opened and performing a cooling operation according to the initial target temperature T 0 , and after the current temperature of the meat food drops to t 0 , controlling the damper of the compartment to be half-opened and according to The initial target temperature T 0 continues to perform a cooling operation.
  • the cooling process is divided into two stages, and the full opening and the half opening control of the damper makes the cooling amount in the pre-cooling period large, and the food reaches fast.
  • the t 0 level after which the damper is half-opened to control the reduction of the cooling capacity, causes the food to slowly enter the supercooling or freezing process, thereby effectively prolonging the storage time at low temperatures.
  • the two cooling modes shown in FIG. 5 and FIG. 6 include two cooling stages, one is a rapid cooling stage, and the other is a slow cooling stage, and the final purpose is to achieve a supercooled state.
  • the step 107 specifically includes:
  • Step 107a control chamber between said heating operation in accordance with the fourth target temperature T 4, the fourth target temperature range T 4 is -1 °C ⁇ 6 °C.
  • the compartment is controlled to perform a temperature rising operation according to the third target temperature T 3 to ensure that the meat in the compartment is not excessively warmed.
  • the step 101 specifically includes:
  • Step 101a acquiring a current temperature of the meat food located in the refrigerator compartment in real time by using a plurality of temperature sensors;
  • the step 104 includes: when determining whether the meat food freezes during the cooling process:
  • Step 104a judging whether the meat food freezes during the cooling process by using a plurality of temperature sensors and determining the temperature sensor of the meat food that freezes during the cooling process in the first time.
  • a plurality of temperature sensors are used to determine whether the meat food freezes during the cooling process to ensure that the meat freezing phenomenon can be accurately and timely discovered.
  • the subsequent temperature recovery process is performed immediately to ensure that the meat does not freeze.
  • the plurality of temperature sensors can always compare the temperature. If more than two temperature sensors detect temperatures below a certain value (for example, -10 ° C), it means that there is a large amount of freezing in the room. In the case where the meat is placed, it is necessary to perform step 107 to control the temperature return.
  • a certain value for example, -10 ° C
  • the method further includes: step 108 and step 109.
  • Step 108 Determine whether the storage time of the meat food located in the compartment exceeds a preset number of days, and if yes, execute step 109.
  • Step 109 Send a reminder message to the user.
  • the reminder information is sent to the user by judging the storage time of the meat food in the compartment to remind the user to take out the food in time. For example, when the user opens the room, there is a reminder signal such as an indicator light or blinking, or a corresponding reminder message is directly displayed on the display screen.
  • a reminder signal such as an indicator light or blinking, or a corresponding reminder message is directly displayed on the display screen.
  • the controller includes: a temperature acquisition module 21, a first determination module 22, a first control module 23, and a second determination module 24. a timing module 25 and a second control module 26, wherein:
  • the temperature obtaining module 21 is configured to acquire the current temperature of the meat food located in the refrigerator compartment in real time;
  • the first determining module 22 is configured to determine whether the current temperature of the meat food is greater than or equal to the first temperature threshold t 0 ;
  • the first control module 23 is configured to control the compartment to perform a cooling operation when the first determining module determines that the current temperature of the meat food is greater than or equal to the first temperature threshold t 0 ;
  • the second determining module 24 configured to determine whether the meat reduced temperature t 1 transformation point in the cooling process, wherein the temperature of the transformation point t 1 of the meat when the phase change occurs The temperature at the critical point;
  • timing module 25 for counting from the meat food to the phase transition point temperature t 1 ;
  • the second control module 26 configured to, when the time reaches a first predetermined time period, said control chamber between a low temperature stable operation according to the third target temperature T 3, wherein said third target temperature T 3 is The freezing point temperature of the meat product.
  • the controller further includes:
  • the third control module 27 is configured to control the compartment to perform a warming operation when the first determining module 22 determines that the current temperature of the meat food is less than the first temperature threshold t 0 .
  • the second determining module is further configured to determine whether the meat food freezes during the cooling process
  • controller further includes:
  • the third control module is configured to control the compartment to perform a warming operation when the second judging module judges that the meat is frozen during the cooling process.
  • the second determining module is specifically configured to: when determining whether the meat food freezes during the cooling process, specifically:
  • the first control module when the first control module controls the compartment to perform a cooling operation, the first control module is specifically configured to:
  • the first control module when the first control module controls the compartment to perform a cooling operation, the first control module is specifically configured to:
  • the first control module when the first control module controls the compartment to perform a cooling operation, the first control module is specifically configured to:
  • the third control module when the third control module controls the compartment to perform a warming operation, the third control module is specifically configured to:
  • the fourth target temperature range T 4 is -1 °C ⁇ 6 °C.
  • the temperature acquiring module is specifically configured to obtain a current temperature of the meat food located in the refrigerator compartment by using a plurality of temperature sensors;
  • the second determining module when determining whether the meat food freezes during the cooling process, is specifically configured to:
  • the plurality of temperature sensors simultaneously determine whether the meat food freezes during the cooling process and determine the temperature sensor of the meat food that freezes during the cooling process at the first time.
  • the first temperature threshold t 0 ranges from -2 to 4 ° C.
  • the compartment is one or more of the following:
  • a greenhouse of a refrigerator or a temperature-changing area separated by the greenhouse a temperature-changing drawer in a refrigerator compartment or a temperature-changing area separated by the temperature-changing drawer, and a temperature-changing drawer in the freezer compartment of the refrigerator or isolated by the temperature-changing drawer Temperature change zone.
  • the controller further includes:
  • the reminding module 28 is configured to send a reminding message to the user when determining that the storage time of the meat food in the refrigerator compartment exceeds a preset number of days.
  • the controller of the embodiment of the present invention can be used to execute the meat subcooling and fresh-keeping control method for the meat subcooling preservation control method described in the above embodiments, and the principle and technical effects thereof are similar, and will not be described in detail herein.
  • yet another embodiment of the present invention provides a refrigerator, see Fig. 13, which includes the controller as described in the above embodiment.
  • the refrigerator provided by the embodiment of the invention includes the controller of the above embodiment. Therefore, the refrigerator provided by the embodiment of the invention can realize the supercooling and preservation of the meat, and the preservation period is maximized while ensuring that the meat is not frozen. Thereby improving the user experience and meeting user needs.

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Abstract

提供了一种肉类过冷保鲜控制方法、控制器及冰箱。控制方法包括：S1（101）、实时获取位于冰箱间室内的肉类食品的当前温度；S2（102）、判断肉类食品的当前温度是否大于或等于第一温度阈值t0，若是，则执行步骤S3（103）；S3（103）、控制间室进行降温运行；S4（104）、判断肉类食品在降温过程中是否降至相变点温度t1，若是，则执行步骤S5（105）；S5（105）、从降至相变点温度t1开始计时，并在计时达到第一预设时间段后执行步骤S6（106）；S6（106）、控制间室按照第三目标温度T3进行低温平稳运行，第三目标温度T3为肉类食品的冻结点温度。该肉类过冷保鲜控制方法能够在保证肉类食品不冻结的情况下延长保鲜周期。

Description

肉类过冷保鲜控制方法、控制器及冰箱
交叉引用
本申请引用于2017年05月09日提交的专利名称为“肉类过冷保鲜控制方法、控制器及冰箱”的第2017103231158号中国专利申请，其通过引用被全部并入本申请。
技术领域
本发明涉及智能控制领域，具体涉及一种肉类过冷保鲜控制方法、控制器及冰箱。
背景技术
随着冰箱的普及，大家越来越习惯利用冰箱对食物进行保鲜储存，以延长食物的保鲜储存周期，尤其是对于肉类食品。
目前关于肉类保鲜的控制方法主要包括以下几种：
(1)直接放入冷冻室，-18℃冻肉储存，一般能存放几个月时间，但是存在一个最严重的问题就是解冻不便，而且解冻后肉的品质和口感明显下降；
(2)软冷冻储存，此时间室温度一般处于-5℃～-9℃之间，虽然该条件下肉的储存时间也较长，但依然会冻结，面临解冻困难的问题；
(3)市场上还存在一种零度保鲜技术，温度控制在1℃左右，虽然能避免肉类冻结的问题，但是保鲜周期太短，无法保证一周新鲜。
可见，目前关于肉类保鲜的控制方法还无法较好地满足用户的实际需求。
发明内容
针对现有技术中的缺陷，本发明提供一种肉类过冷保鲜控制方法、控制器及冰箱，本发明提供的肉类过冷保鲜控制方法、控制器及冰箱能够在保证肉不冻结的情况下尽量延长保鲜周期。
为解决上述技术问题，本发明提供以下技术方案：
第一方面，本发明提供了一种肉类过冷保鲜控制方法，包括：
S1、实时获取位于冰箱间室内的肉类食品的当前温度；
S2、判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0，若是，则执行S3；
S3、控制所述间室进行降温运行；
S4、判断所述肉类食品在降温过程中是否降至相变点温度t1，若是，则执行S5，其中，所述相变点温度t1为所述肉类食品在发生相变时的临界点的温度；
S5、从降至相变点温度t1开始计时，并在计时达到第一预设时间段后执行S6；
S6、控制所述间室按照第三目标温度T3进行低温平稳运行，其中，所述第三目标温度T3为所述肉类食品的冻结点温度。
进一步地，若S2判断获知所述肉类食品的当前温度小于所述第一温度阈值t0，则执行S7；
S7、控制所述间室进行升温运行；
其中，在执行完所述S7之后，继续执行所述S1。
进一步地，所述S4还用于判断所述肉类食品在降温过程中是否发生冻结；相应地，若S4判断获知所述肉类食品在降温过程中发生冻结，则执行S7；
S7、控制所述间室进行升温运行；
其中，在执行完所述S7之后，继续执行所述S1。
进一步地，所述S4在判断所述肉类食品在降温过程中是否发生冻结时，具体包括：
判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
和/或，
判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度 保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
进一步地，所述S3具体包括：
控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
进一步地，所述S3具体包括：
控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
进一步地，所述S3具体包括：
控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
进一步地，所述S7具体包括：
控制所述间室按照第四目标温度T4进行升温运行，所述第四目标温度T4的取值范围为-1℃～6℃。
进一步地，所述S1具体包括：
利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
相应地，所述S4在判断所述肉类食品在降温过程中是否发生冻结时，具体包括：
利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
进一步地，所述第一温度阈值t0的取值范围为-2～4℃。
进一步地，所述间室为以下情况中的一种或多种：
冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
进一步地，所述方法还包括：
若判断获知位于冰箱间室内的肉类食品的存放时长超过预设天数，则 向用户发出提醒信息。
第二方面，本发明还提供了一种控制器，包括：
温度获取模块，用于实时获取位于冰箱间室内的肉类食品的当前温度；
第一判断模块，用于判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0；
第一控制模块，用于在第一判断模块判断获知所述肉类食品的当前温度大于或等于第一温度阈值t0时，控制所述间室进行降温运行；
第二判断模块，用于判断所述肉类食品在降温过程中是否降至相变点温度t1，其中，所述相变点温度t1为所述肉类食品在发生相变时的临界点的温度；
计时模块，用于从所述肉类食品降至相变点温度t1开始计时；
第二控制模块，用于在所述计时模块计时达到第一预设时间段时，控制所述间室按照第三目标温度T3进行低温平稳运行，其中，所述第三目标温度T3为所述肉类食品的冻结点温度。
进一步地，所述控制器还包括：
第三控制模块，用于在所述第一判断模块判断获知所述肉类食品的当前温度小于第一温度阈值t0时，控制所述间室进行升温运行。
进一步地，所述第二判断模块，还用于判断所述肉类食品在降温过程中是否发生冻结；
相应地，所述控制器还包括：
第三控制模块，用于在所述第二判断模块判断获知所述肉类食品在降温过程中发生冻结时，控制所述间室进行升温运行。
进一步地，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
和/或，
判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
进一步地，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
进一步地，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
进一步地，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
进一步地，所述第三控制模块在控制所述间室进行升温运行时，具体用于：
控制所述间室按照第四目标温度T4进行升温运行，所述第四目标温度T4的取值范围为-1℃～6℃。
进一步地，所述温度获取模块，具体用于利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
相应地，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
进一步地，所述第一温度阈值t0的取值范围为-2～4℃。
进一步地，所述间室为以下情况中的一种或多种：
冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
进一步地，所述控制器还包括：
提醒模块，用于在确定冰箱间室内的肉类食品的存放时长超过预设天数时，向用户发出提醒信息。
第三方面，本发明还提供了一种冰箱，包括如上面任一项所述的控制器。
由上述技术方案可知，本发明提供的肉类过冷保鲜控制方法，实时检测放入间室内的肉类食品的温度，若肉类食品的温度高于或等于第一温度阈值t0(例如为常温肉)，则控制间室低温运行以对该肉类食品进行降温处理，同时在对该肉类食品进行降温的过程中，若检测到该肉类食品降至相变点温度t1，则开始计时运行，并在计时达到预设时长后，控制所述间室以所述肉类食品的冻结点温度为目标温度进行低温临界冻结状态的平稳运行，以保证所述肉类食品长时间处于相对低温的环境，同时保证肉类食品不冻结。可见，本发明这种控制方式主要是通过控制肉类食品长时间处于过冷状态，之后维持在冻结点附近，以此保证食物长时间处于相对低温的环境，保证肉类食品在冰箱内过冷保鲜且不冻结，从而延长保鲜周期。即本发明利用了肉类食品的过冷平稳段特性，充分发挥过冷的优势，使肉长时间处于过冷状态，而不冻结，从而延长肉类食品的保鲜周期。采用本发明所述的控制方法可以延长肉的保质期到7天以上，并做到不冻保鲜的效果。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法的一种流程图；
图2是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法在第一种可选实施方式中的流程图；
图3是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法在第二种可选实施方式中的流程图；
图4是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法在第三种可选实施方式中的流程图；
图5是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法在第四种可选实施方式中的流程图；
图6是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法在第五种可选实施方式中的流程图；
图7是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法在第六种可选实施方式中的流程图；
图8是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法在第七种可选实施方式中的流程图；
图9是本发明一实施例提供的肉类过冷保鲜控制方法肉类过冷保鲜控制方法在第八种可选实施方式中的流程图；
图10是本发明另一实施例提供的控制器的一种结构示意图；
图11是本发明另一实施例提供的控制器的另一种结构示意图；
图12是本发明另一实施例提供的控制器的又一种结构示意图；
图13是本发明又一个实施例提供的冰箱的结构示意图。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整的描述，显然，所描述的实施例是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
本发明一实施例提供了一种肉类过冷保鲜控制方法肉类过冷保鲜控制方法的流程图，参见图1，该方法包括如下步骤：
步骤101：实时获取位于冰箱间室内的肉类食品的当前温度。
在本步骤中，所述间室可以为冰箱的变温室、冰箱冷藏室内的变温抽 屉或冰箱冷冻室内的变温抽屉。当然，为了更合理的利用冰箱空间，冰箱的变温室、冷藏室内的变温抽屉、冷冻室内的变温抽屉均有可能被隔离出来多个变温区域，这样隔离出来的每个变温区域也可以看作为一个间室。也即本实施例中的间室可以理解为多种空间，只要该间室内的温度环境可调(例如能达到-10～8℃的温度环境)即可。
可以理解的是，当冰箱的变温室、冷藏室内的变温抽屉或冷冻室内的变温抽屉被隔离出来多个变温区域时，可以对每个区域单独设置送回风结构(可以采用多个单独的风门或者一带多的风门设计)，还可以灵活设计左右可以滑动的微调大小的挡板结构，以方便用户调整每个区域的大小，此外对每个区域的温度检测和制冷控制可以完全独立进行。
在本步骤中，所述位于冰箱间室内的内类食品可以为鸡肉、猪肉、鸭肉、牛肉、鱼肉等肉类食品。
步骤102：判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0，若是，则执行步骤103。
在本步骤中，所述第一温度阈值t0的取值范围可以为-2～4℃。
步骤103：控制所述间室进行降温运行。
在本步骤中，若判断所述肉类食品的当前温度大于或等于第一温度阈值t0(例如为常温肉)，则控制间室进行降温运行以对所述肉类食品进行降温，实现对所述肉类食品的保鲜储存。
可以理解的是，在控制所述间室进行降温运行时，可以根据需要设定所述间室的温度，例如设定为-6℃，即控制所述间室以-6℃为目标温度进行降温运行。当然，为了保证在降温过程中所述肉类食品能够发生相变，这里在控制所述间室进行降温运行时设定的目标温度不能过高，至少应该为零度以下的温度，优选为-10-～-1℃。
步骤104：判断所述肉类食品在降温过程中是否降至相变点温度t1，若是，则执行步骤105，其中，所述相变点温度t1为所述肉类食品在发生相变时的临界点的温度。
在本步骤中，所述相变点温度t1为所述肉类食品在发生相变时的临界点的温度。所述肉类食品在发生相变时的临界点也即所述肉类食品中的水刚刚开始结晶的临界点。一般肉类食品的相变点温度的取值范围为-3～0 ℃。应该理解的是，所述肉类食品开始发生相变时并没有冻结，从发生相变到冻结需要一段时长。不同的肉类食品需要的时长不同，例如，猪肉、牛肉、鸡肉、鱼肉就各不相同。
步骤105：从降至相变点温度t1开始计时，并判断计时是否达到第一预设时间段，若是，则执行步骤106。
在本步骤中，若检测到所述肉类食品在降温过程中降至相变点温度t1，则开始计时，并计时运行第一预设时间段的时长，以控制所述肉类食品长时间处于过冷状态。这里，第一预设时间段的取值范围需要依据实际肉类食品在该温度工况下的过冷时间而定，一般在2～100h之间。
步骤106：控制所述间室按照第三目标温度T3进行低温平稳运行，其中，所述第三目标温度T3为所述肉类食品的冻结点温度。
在本步骤中，所述肉类食品的冻结点温度的取值范围一般为-5～0℃。
根据上述步骤105的描述可知，若检测到所述肉类食品在降温过程中降至相变点温度t1，则开始计时，并在计时达到第一预设时间段之后，控制所述间室以所述肉类食品的冻结点温度为目标温度进行低温平稳运行，以保证所述肉类食品维持在冻结点附近，以保持临界冻结的低温平稳状态。
可见，在本实施例中，实时检测放入间室内的肉类食品的当前温度，若为常温肉则控制降温，当降温至过冷状态后抬温进入临界冻结点的平稳段，以保证间室内的肉类食品长时间处于相对低温的环境，保证肉类食品在冰箱内过冷保鲜且不冻结，从而延长保鲜周期。
可以理解的是，在本实施例中，所述间室内至少需要两个温度检测装置，该温度检测装置可以为普通的温度传感器，也可以为红外传感器，或者其他任何能探测温度的设备。其中一个温度检测装置用于监测放入肉的温度，另一个温度检测装置用于控制间室温度。
此外，本发明实施例提供的控制方法，还可以应用于液体饮料，以使得液体饮料能够始终维持过冷状态，即始终处于冰凉且不冻状态，满足部分用户对冰凉冷饮的需求。
由上述记载的技术方案可知，本发明实施例提供的肉类过冷保鲜控制方法，实时检测放入间室内的肉类食品的温度，若肉类食品的温度高于或 等于第一温度阈值t0(例如为常温肉)，则控制间室低温运行以对该肉类食品进行降温处理，同时在对该肉类食品进行降温的过程中，若检测到该肉类食品降至相变点温度t1，则开始计时运行，并在计时达到预设时长后，控制所述间室以所述肉类食品的冻结点温度为目标温度进行低温临界冻结状态的平稳运行，以保证所述肉类食品长时间处于相对低温的环境，同时保证肉类食品不冻结。可见，本实施例这种控制方式主要是通过控制肉类食品长时间处于过冷状态，之后维持在冻结点附近，以此保证食物长时间处于相对低温的环境，保证肉类食品在冰箱内过冷保鲜且不冻结，从而延长保鲜周期。即本实施例利用了肉类食品的过冷平稳段特性，充分发挥过冷的优势，使肉长时间处于过冷状态，而不冻结，从而延长肉类食品的保鲜周期。采用本发明实施例所述的控制方法可以延长肉的保质期到7天以上，并做到不冻保鲜的效果。可见，本发明实施例提供的控制方法能够在保证肉不冻结的情况下尽量延长保鲜周期。
在一种可选实施方式中，参见图2，若步骤102判断获知所述肉类食品的当前温度小于所述第一温度阈值t0，则执行步骤107；
步骤107：控制所述间室进行升温运行；
其中，在执行完所述步骤107之后，继续执行所述步骤101。
可见，在本可选实施方式中，实时检测放入间室内的肉类食品的温度，若肉类食品的温度高于或等于第一温度阈值t0(例如为常温肉)，则控制间室低温运行以对该肉类食品进行降温；若肉类食品的温度低于第一温度阈值t0(例如为冷冻肉)，则控制间室高温化冻，以避免该肉类食品继续冻结。其中，在对该肉类食品进行高温化冻时，需要实时检测该肉类食品的温度，若该肉类食品的温度再次高于或等于第一温度阈值t0，则重新控制间室低温运行以对该肉类食品进行降温。可见，本实施例不断重复降温和回温的过程，以保证该肉类食品长时间处于较低的温度环境下且不冻结，使得该肉类食品的保鲜周期延长。其中，在控制所述间室进行升温运行时，升温运行的目标温度不宜过高，以免所述间室内的肉的温度回温过高，优选地，在进行升温运行时的目标温度的取值范围为-1～6℃，例如取3℃。
在一种可选实施方式中，参见图3，所述步骤104还用于判断所述肉 类食品在降温过程中是否发生冻结；相应地，若步骤104判断获知所述肉类食品在降温过程中发生冻结，则执行步骤107；
步骤107：控制所述间室进行升温运行；
其中，在执行完所述步骤107之后，继续执行所述步骤101。
在本实施方式中，由于所述肉类食品在降温过程中有可能不经过相变点而直接冻结，因此优选地，这里可以增加一个判定，以防止对异常冻结点的漏判，保证冻结肉的及时回温，防止所述肉类食品发生冻结。即一旦检测到所述肉类食品发生冻结，则应立即进行回温处理，当然在进行回温处理后需要实时检测所述肉类食品的温度，若所述肉类食品的温度再次高于或等于第一温度阈值t0，则重新控制间室低温运行以对该肉类食品进行降温。
在一种可选实施方式中，所述步骤104在判断所述肉类食品在降温过程中是否发生冻结时，可以采用以下两种判断方式中的任意一种判断方式进行判断或者同时采用以下两种判断方式进行判断：
方式①：判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量(预设温度变化量的取值范围为1～2℃)，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值。例如，第一时间长度阈值的取值范围为5～10分钟。
需要理解的是，这里所述的温度最低点指的是肉类食品在发生冻结过程中抬温前的温度最低点。因为肉类食品在冷冻过程中会突然出现一个温度稍微高的点，之后再继续下降，那么在出现这个温度稍微高的点之前的温度点就是这里所述的温度最低点，也可以理解成一个极点。
方式②：判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。例如，第二时间长度阈值的取值范围为0.5～2小时。
可以理解的是，上述两种方式实际是判断肉在降温过程中有过冷和无过冷两种状态下的冻结节点。
进一步可以理解的是，本实施例中的降温终止点为温度的相变突升点(上述①)或者相变平稳段(上述②)，若判断发生冻结，则应立即进行回温处理。
在一种可选实施方式中，参见图4，所述步骤103具体包括：
步骤103a：控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10～-1℃。
在本实施方式中，控制所述间室按照所述初始目标温度T0进行降温运行，以保证所述间室内的肉类食品快速降至冷冻状态，以尽量锁住新鲜成分。
在另一种可选实施方式中，与上述可选实施方式的实现方式不同，参见图5，所述步骤103具体包括：
步骤103b：控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
可见，与上述可选实施方式不同的是，在本实施方式中，将降温过程分为了两个阶段，通过目标温度设定值的控制，使得降温前期以较低温度运行、冷量较大，使得肉类快速达到t0水平，之后抬高设定温度，使食物缓慢进入过冷或者冻结过程，从而有效延长低温下的保存时间。
在又一种可选实施方式中，与上述两种可选实施方式的实现方式不同，参见图6，所述步骤103具体包括：
步骤103c：控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
可见，与上述两种可选实施方式不同的是，在本实施方式中，将降温过程分为了两个阶段，通过风门的全开与半开控制，使得降温前期冷量较大，食物快速达到t0水平，之后风门半开控制冷量的减小，，使食物缓慢进入过冷或者冻结过程，从而有效延长低温下的保存时间。
可见，对于图5和图6所示的两种降温方式均包括两个降温阶段，一个是快速降温阶段，一个是缓慢降温阶段，最终的目的均为达到过冷状态。
在一种可选实施方式中，参见图7，所述步骤107具体包括：
步骤107a：控制所述间室按照第四目标温度T4进行升温运行，所述第四目标温度T4的取值范围为-1℃～6℃。
在本实施方式中，控制所述间室按照所述第三目标温度T3进行升温运行，以保证所述间室内的肉类食品不至于回温过高。
在一种可选实施方式中，参见图8，所述步骤101具体包括：
步骤101a：利用多个温度传感器实时获取位于冰箱间室内的肉类食品的当前温度；
相应地，所述步骤104在判断所述肉类食品在降温过程中是否发生冻结时具体包括：
步骤104a：利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
可见，在本可选实施方式中，利用多个温度传感器判断所述肉类食品在降温过程中是否发生冻结，以确保肉类冷冻现象能够被及时准确地发现。当某一温度传感器第一时间判断出所述肉类食品在降温过程中发生冻结时，以该温度传感器的判断结果为准，立即执行后续的回温过程，以确保肉类不冻结。
此外，在整个控制过程中，所述多个温度传感器还可以一直对比温度，如果出现两个以上的温度传感器检测的温度均低于一定值(比如-10℃)，即表明间室内存在大量冷冻肉放入的情况，此时需要强行执行步骤107控制回温。
在一种可选实施方式中，参见图9，所述方法还包括：步骤108和步骤109。
步骤108：判断位于所述间室内的肉类食品的存放时长是否超过预设天数，若是，则执行步骤109。
步骤109：向用户发出提醒信息。
在本可选实施方式中，通过判断间室内的肉类食品的存放时长向用户发出提醒信息，以提醒用户及时取出食用。例如，当用户打开该间室时，有指示灯亮起或闪烁等提醒信号，或者直接在显示屏上显示相应的提醒信息。此外，还可以通过手机软件实现提醒功能，例如，将提醒信息推送至 手机软件中，通过手机软件使得用户获知该提醒信息。
可以理解的是，本实施例上述各个可选实施方式可以任意组合，本发明对此不做限定。
基于相同的发明构思，本发明另一实施例提供了一种控制器，参见图10，该控制器包括：温度获取模块21、第一判断模块22、第一控制模块23、第二判断模块24、计时模块25和第二控制模块26，其中：
温度获取模块21，用于实时获取位于冰箱间室内的肉类食品的当前温度；
第一判断模块22，用于判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0；
第一控制模块23，用于在第一判断模块判断获知所述肉类食品的当前温度大于或等于第一温度阈值t0时，控制所述间室进行降温运行；
第二判断模块24，用于判断所述肉类食品在降温过程中是否降至相变点温度t1，其中，所述相变点温度t1为所述肉类食品在发生相变时的临界点的温度；
计时模块25，用于从所述肉类食品降至相变点温度t1开始计时；
第二控制模块26，用于在所述计时模块计时达到第一预设时间段时，控制所述间室按照第三目标温度T3进行低温平稳运行，其中，所述第三目标温度T3为所述肉类食品的冻结点温度。
在一种可选实施方式中，参见图11，所述控制器还包括：
第三控制模块27，用于在所述第一判断模块22判断获知所述肉类食品的当前温度小于第一温度阈值t0时，控制所述间室进行升温运行。
在一种可选实施方式中，所述第二判断模块，还用于判断所述肉类食品在降温过程中是否发生冻结；
相应地，所述控制器还包括：
第三控制模块，用于在所述第二判断模块判断获知所述肉类食品在降温过程中发生冻结时，控制所述间室进行升温运行。
在一种可选实施方式中，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最 低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
和/或，
判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
在一种可选实施方式中，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
在一种可选实施方式中，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
在一种可选实施方式中，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
在一种可选实施方式中，所述第三控制模块在控制所述间室进行升温运行时，具体用于：
控制所述间室按照第四目标温度T4进行升温运行，所述第四目标温度T4的取值范围为-1℃～6℃。
在一种可选实施方式中，所述温度获取模块，具体用于利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
相应地，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
在一种可选实施方式中，所述第一温度阈值t0的取值范围为-2～4℃。
在一种可选实施方式中，所述间室为以下情况中的一种或多种：
冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
在一种可选实施方式中，参见图12，所述控制器还包括：
提醒模块28，用于在确定冰箱间室内的肉类食品的存放时长超过预设天数时，向用户发出提醒信息。
本发明实施例所述的控制器，可以用于执行上述实施例所述的肉类过冷保鲜控制方法肉类过冷保鲜控制方法，其原理和技术效果类似，此处不再详述。
基于相同的发明构思，本发明又一实施例提供了一种冰箱，参见图13，该冰箱包括如上面实施例所述的控制器。
本发明实施例提供的冰箱，由于包括上述实施例所述的控制器，因此本发明实施例提供的冰箱能够实现肉类的过冷保鲜，在保证肉类不冻结的情况下尽量延长保鲜周期，从而提高用户体验，满足用户需求。
以上实施例仅用于说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。

Claims (25)

  1. 一种肉类过冷保鲜控制方法，其特征在于，包括：
    S1、实时获取位于冰箱间室内的肉类食品的当前温度；
    S2、判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0，若是，则执行S3；
    S3、控制所述间室进行降温运行；
    S4、判断所述肉类食品在降温过程中是否降至相变点温度t1，若是，则执行S5，其中，所述相变点温度t1为所述肉类食品在发生相变时的临界点的温度；
    S5、从降至相变点温度t1开始计时，并在计时达到第一预设时间段后执行S6；
    S6、控制所述间室按照第三目标温度T3进行低温平稳运行，其中，所述第三目标温度T3为所述肉类食品的冻结点温度。
  2. 根据权利要求1所述的控制方法，其特征在于，若S2判断获知所述肉类食品的当前温度小于所述第一温度阈值t0，则执行S7；
    S7、控制所述间室进行升温运行；
    其中，在执行完所述S7之后，继续执行所述S1。
  3. 根据权利要求1所述的控制方法，其特征在于，所述S4还用于判断所述肉类食品在降温过程中是否发生冻结；相应地，若S4判断获知所述肉类食品在降温过程中发生冻结，则执行S7；
    S7、控制所述间室进行升温运行；
    其中，在执行完所述S7之后，继续执行所述S1。
  4. 根据权利要求3所述的控制方法，其特征在于，所述S4在判断所述肉类食品在降温过程中是否发生冻结时，具体包括：
    判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
    和/或，
    判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
  5. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述S3具体包括：
    控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
  6. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述S3具体包括：
    控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
  7. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述S3具体包括：
    控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
  8. 根据权利要求2～4任一项所述的控制方法，其特征在于，所述S7具体包括：
    控制所述间室按照第四目标温度T4进行升温运行，所述第四目标温度T4的取值范围为-1℃～6℃。
  9. 根据权利要求3或4所述的控制方法，其特征在于，所述S1具体包括：
    利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
    相应地，所述S4在判断所述肉类食品在降温过程中是否发生冻结时，具体包括：
    利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
  10. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述第 一温度阈值t0的取值范围为-2～4℃。
  11. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述间室为以下情况中的一种或多种：
    冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
  12. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述方法还包括：
    若判断获知位于冰箱间室内的肉类食品的存放时长超过预设天数，则向用户发出提醒信息。
  13. 一种控制器，其特征在于，包括：
    温度获取模块，用于实时获取位于冰箱间室内的肉类食品的当前温度；
    第一判断模块，用于判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0；
    第一控制模块，用于在第一判断模块判断获知所述肉类食品的当前温度大于或等于第一温度阈值t0时，控制所述间室进行降温运行；
    第二判断模块，用于判断所述肉类食品在降温过程中是否降至相变点温度t1，其中，所述相变点温度t1为所述肉类食品在发生相变时的临界点的温度；
    计时模块，用于从所述肉类食品降至相变点温度t1开始计时；
    第二控制模块，用于在所述计时模块计时达到第一预设时间段时，控制所述间室按照第三目标温度T3进行低温平稳运行，其中，所述第三目标温度T3为所述肉类食品的冻结点温度。
  14. 根据权利要求13所述的控制器，其特征在于，还包括：
    第三控制模块，用于在所述第一判断模块判断获知所述肉类食品的当前温度小于第一温度阈值t0时，控制所述间室进行升温运行。
  15. 根据权利要求13所述的控制器，其特征在于，所述第二判断模块，还用于判断所述肉类食品在降温过程中是否发生冻结；
    相应地，所述控制器还包括：
    第三控制模块，用于在所述第二判断模块判断获知所述肉类食品在降温过程中发生冻结时，控制所述间室进行升温运行。
  16. 根据权利要求15所述的控制器，其特征在于，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
    判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
    和/或，
    判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
  17. 根据权利要求13～16任一项所述的控制器，其特征在于，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
    控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
  18. 根据权利要求13～16任一项所述的控制器，其特征在于，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
    控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
  19. 根据权利要求13～16任一项所述的控制器，其特征在于，所述第一控制模块在控制所述间室进行降温运行时，具体用于：
    控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
  20. 根据权利要求14～16任一项所述的控制器，其特征在于，所述第三控制模块在控制所述间室进行升温运行时，具体用于：
    控制所述间室按照第四目标温度T4进行升温运行，所述第四目标温 度T4的取值范围为-1℃～6℃。
  21. 根据权利要求15或16所述的控制器，其特征在于，所述温度获取模块，具体用于利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
    相应地，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
    利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
  22. 根据权利要求13～16任一项所述的控制器，其特征在于，所述第一温度阈值t0的取值范围为-2～4℃。
  23. 根据权利要求13～16任一项所述的控制器，其特征在于，所述间室为以下情况中的一种或多种：
    冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
  24. 根据权利要求13～16任一项所述的控制器，其特征在于，还包括：
    提醒模块，用于在确定冰箱间室内的肉类食品的存放时长超过预设天数时，向用户发出提醒信息。
  25. 一种冰箱，其特征在于，包括如上述权利要求13～24任一项所述的控制器。
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