WO2019076253A1 - 食品不冻保鲜的控制方法、控制系统及制冷设备 - Google Patents

食品不冻保鲜的控制方法、控制系统及制冷设备 Download PDF

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WO2019076253A1
WO2019076253A1 PCT/CN2018/110108 CN2018110108W WO2019076253A1 WO 2019076253 A1 WO2019076253 A1 WO 2019076253A1 CN 2018110108 W CN2018110108 W CN 2018110108W WO 2019076253 A1 WO2019076253 A1 WO 2019076253A1
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Prior art keywords
food
temperature
cooling
preservation
unfrozen
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PCT/CN2018/110108
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English (en)
French (fr)
Inventor
龚勤勤
史慧新
伍志刚
宁志芳
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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
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Publication of WO2019076253A1 publication Critical patent/WO2019076253A1/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
    • 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
    • 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

Definitions

  • the embodiments of the present application relate to the technical field of refrigerator control, and in particular, to a control method, a control system, and a refrigeration device for food unfrozen preservation.
  • the meat preservation control mainly includes the following methods: Method 1, directly into the freezer, -18 ° C frozen meat storage, generally can be stored for several months, but one of the most serious problems is the inconvenience of thawing, and the meat after thawing The quality and taste are obviously reduced; the second method, soft frozen storage, the temperature of this time room is generally between -5 ° C ⁇ -9 ° C, although the storage time of the meat is longer under this condition, but it will still freeze, facing the difficulty of thawing The problem.
  • the purpose of the embodiments of the present application is to provide a control method, a control system, and a refrigeration device for food unfrozen preservation, which solve the problem that food freezing is serious, defrosting is not easy, and food quality is degraded.
  • control method for food unfrozen preservation which includes:
  • the cooling step is to cool the food, and the cooling time is the first preset time, and the food after the cooling does not cross the ice crystal belt;
  • the temperature-lowering food is heated, the heating time is a second preset time, and the temperature of the food after heating is higher than the freezing point of the food; and then the cooling step is returned.
  • the temperature of the food after cooling is in the range of -40 ° C to -1 ° C.
  • the temperature of the food after the temperature rise ranges from -1 ° C to 8 ° C.
  • the first preset duration is prolonged as the temperature difference ⁇ T increases before and after the temperature decrease, and is shortened as the temperature difference ⁇ T decreases before and after the temperature decrease.
  • the first preset duration is shortened as the temperature drop rate increases, and is extended as the temperature drop rate is slowed down.
  • the first predetermined duration is extended as the weight of the food increases, and decreases as the weight of the food decreases.
  • the second preset duration is extended with an increase in the temperature difference ⁇ T before and after the temperature rise, and is shortened as the temperature difference ⁇ T is decreased before and after the temperature rise.
  • the second preset duration is shortened as the temperature increase rate increases, and is extended as the temperature increase rate is slowed down.
  • the second predetermined duration increases as the weight of the food increases, and decreases as the weight of the food decreases.
  • the first preset duration and the second preset duration are manually set or automatically set.
  • the method of raising the temperature includes: closing a damper or a fan of the cooling air duct; and/or, the manner of increasing the temperature comprises: increasing a temperature of the compartment environment; and/or The manner of heating up includes: heating.
  • the embodiment of the present application further provides a food unfrozen preservation control system for controlling the food unfrozen fresh food, comprising: a temperature detecting device, a timer, a temperature adjusting device and a controller, the temperature detecting device, the timer The temperature adjustment device is connected to the controller.
  • the food freeze-free preservation control system further includes: a weight sensor connected to the controller.
  • the embodiment of the present application further provides a refrigeration device including an apparatus body and the food unfrozen preservation control system, and the control system is loaded with the apparatus body.
  • the refrigeration device comprises: a refrigerator or a freezer.
  • the technical solution provided by the embodiment of the present application cools the food and does not cross the ice crystal belt, and the food is cooled to near the freezing point without a state of freezing and hardening. After the temperature is lowered to the state, the chamber is jumped to a high temperature or directly Stop cooling, even additional heating and other conditions to achieve food freezing and in a relatively low temperature range, such as food freezing point, thus extending the food preservation cycle, while ensuring no freezing, to avoid thawing.
  • 1 is a schematic diagram of control of temperature drop and temperature rise in an embodiment of the present application
  • FIG. 2 is a schematic diagram of control of temperature drop and temperature rise in another embodiment of the present application.
  • FIG. 3 is a schematic diagram of control of temperature drop and temperature rise in still another embodiment of the embodiment of the present application.
  • Embodiment 4 is a schematic diagram of control of determining a temperature change duration by a temperature difference in Embodiment 1 of the present application;
  • Embodiment 5 is a schematic diagram of control of manually setting a temperature change duration by weight in Embodiment 2 of the present application;
  • FIG. 6 is a schematic diagram of the control of automatically setting the temperature change duration by the weight in the third embodiment of the present application.
  • the terms “installation”, “connected”, and “connected” are to be understood broadly, and may be, for example, a fixed connection or a Removable connection, or integral connection; may be mechanical connection or electrical connection; may be directly connected, or may be indirectly connected through an intermediate medium, and may be internal communication between the two elements.
  • “First”, “second”, “third” and “fourth” do not represent any sequence relationship, but are merely for convenience of description.
  • the specific meanings of the above terms in the embodiments of the present application can be understood in a specific case.
  • the embodiment of the present application provides a control method, a control system, and a refrigeration device for the non-freezing and fresh-keeping of the food.
  • a method for controlling food freeze-free preservation comprising:
  • the cooling step the food is cooled, the cooling time is the first preset time, the food after the cooling does not cross the ice crystal belt; the heating step is to raise the temperature of the cooled food, the heating time is the second preset time, and the warmed food The temperature is above the freezing point of the food; it is then returned to the cooling step.
  • the heating and cooling are provided in sequence, and the nodes that can be warmed up in actual operation can change with the change, and the nodes that are cooled can also change with the change, that is, the non-freezing fresh-keeping control method for food can be changed according to actual needs. Form different stages.
  • the temperature value of the low temperature section ambient temperature t1 is not excessively limited, the food does not exceed the ice crystal zone, and the ice crystal zone is the ice crystal formation zone.
  • the food needs to be cooled to near the freezing point without obvious freezing and hardening.
  • the temperature of the food after cooling is -40 ° C ⁇ - 1 ° C, the value can be arbitrary.
  • the cooling duration is the first preset duration
  • the first preset duration may be related to the temperature difference before and after the cooling, the cooling speed, and the weight of the food.
  • the first preset duration may be extended with the increase of the temperature difference ⁇ T before and after the cooling, and shortened with the decrease of the temperature difference ⁇ T before and after the cooling, for example, the first preset duration is proportional to the temperature difference before and after the cooling.
  • the first preset duration can also be shortened as the cooling rate increases, and is extended with the slowing down of the cooling rate, and inversely proportional to the cooling rate.
  • the first preset duration may also be extended as the weight of the food increases, and shortened as the weight of the food decreases, such as the first preset length is proportional to the weight of the food. Or the first preset duration satisfies the condition of the two-two combination, or the combination of the three.
  • the cooling time can be selected from 0.5 to 10 hours.
  • the temperature of the food after warming is definitely higher than the freezing point of the food, and in some embodiments, the value may be any value in the range of -1 ° C to 8 ° C.
  • the temperature rise time is a second preset time length
  • the second preset time length may be related to a temperature difference before and after the temperature rise, a temperature increase rate, and a food weight.
  • the second preset duration may be extended with the increase of the temperature difference ⁇ T before and after the temperature rise, and shortened by the decrease of the temperature difference ⁇ T before and after the temperature rise, for example, the second preset duration is proportional to the temperature difference before and after the temperature rise.
  • the second preset duration may also be shortened as the temperature increase rate increases, and may be extended as the temperature increase rate is slowed down, for example, the second preset duration is inversely proportional to the temperature increase rate.
  • the second predetermined duration may also be extended as the weight of the food increases, and shortened as the weight of the food decreases, such as the second predetermined length is proportional to the weight of the food. Or it is a condition that satisfies the combination of two or two, or a combination of the three.
  • the temperature rise time can be selected from 0 to 30 hours.
  • the temperature difference before and after the temperature rise is explained as follows: the temperature before the temperature rise is t1, and the temperature after the temperature rise is t2, then the difference between t1 and t2 is the temperature difference before and after the temperature rise. Similarly, the temperature before the temperature drop is t3, and the temperature after the temperature drop is t4. Then, the difference between t3 and t4 is the temperature difference before and after the temperature drop.
  • first preset duration and the second preset duration may be manually set after artificial determination, or may be automatically set according to an empirical value written into a program.
  • the manner of temperature rise may be various, and several alternative modes are provided in different embodiments: mode one, closing the damper or fan of the cooling air duct, as shown in FIG. 2; The ambient temperature of the compartment is raised, as shown in FIG. 1; the third mode, the compartment is heated, as shown in FIG. 3, or the combination of three ways, or a combination of the three.
  • the refrigerator cools the food first, firstly cooling in the cooling environment temperature t1, and the cooling time is fixed time s1, then the refrigerator changes the cooling environment to the warming environment temperature t2, and the food is warmed in the warming environment temperature t2.
  • the returning temperature is a fixed time period s2, and then returns to the above-described step of cooling in the cooling ambient temperature t1. In this way, a cycle control of cooling and temperature recovery is formed, and the food in the refrigerator continuously repeats the above cycle control according to the state of the food.
  • the refrigerator cools the food first, firstly cools down in the cooling environment temperature t1, and the cooling time is fixed time s1, then the refrigerator stops cooling, the damper or fan of the cooling air duct is closed, the food naturally returns to temperature, and the temperature is warmed up.
  • the duration is a fixed duration s2, and then returns to the step of performing the above-described cooling in the cooling ambient temperature t1. In this way, a cycle control of cooling and temperature recovery is formed, and the food in the refrigerator continuously repeats the above cycle control according to the state of the food.
  • the refrigerator cools the food first, firstly cooling in the cooling environment temperature t1, and the cooling time is fixed time s1, then the refrigerator heats the compartment, and the food is warmed in the compartment heating environment, and the temperature is warmed up. In order to fix the duration s2, and then return to the above step of cooling in the cooling environment temperature t1. In this way, a cycle control of cooling and temperature recovery is formed, and the food in the refrigerator continuously repeats the above cycle control according to the state of the food.
  • the control method is simple and effective, and the food is cooled to near the freezing point without obvious freezing and hardening state. After cooling to the state, the temperature is lowered by adjusting the temperature of the cooling environment, closing the cooling or heating the room, etc. The food is frozen and in a relatively low temperature range, so as to prolong the preservation period of the food while ensuring no freezing and avoiding the trouble of thawing.
  • the first temperature-lowering step is entered, the temperature is lowered, the temperature-reducing time is a fixed time length s1, and then the temperature is returned, the temperature-recovering time is a fixed time length s2, and the first temperature-lowering step is again entered, such that the cycle .
  • the second temperature-lowering step is entered, the temperature is lowered, the temperature-reducing time is a fixed time length s3, and then the temperature is returned, and the temperature-recovering time is a fixed time length s4, and the second temperature-lowering step is again performed. cycle.
  • a simple version of the control logic for non-freezing and fresh-keeping does not require additional sensors and special structural design.
  • the ambient temperature of the compartment is controlled to adjust to low temperature and high temperature.
  • a temperature position can be.
  • the user manually selects the mode, at least one of the modes, of course, two or even three.
  • the first gear is a small weight
  • the mass is less than m1
  • the second gear is a large weight
  • the mass is greater than m1.
  • the ambient temperature of the cooling is t1
  • the ambient temperature of the returning temperature is t2
  • the ratio of the cooling time of the temperature t1 and the temperature of the temperature t2 is s1:s2, that is, the temperature of the low temperature section is s1
  • the ratio of the cooling time of the temperature t1 and the temperature of the temperature t2 is s3:s4, that is, the temperature of the low temperature section t1 is lowered first. S3 duration, then jump to t2 high temperature operation, return to temperature s4 duration, return to the mode t1 cooling stage, and then cycle.
  • the control method is simple and effective, and the appropriate cooling time can be set according to different weight and temperature conditions, and the food is cooled to near the freezing point without obvious freezing and hardening state. After the temperature is lowered to the state, the chamber is jumped to a high temperature or Directly stop the cooling, and even additional heating conditions to achieve food freezing and in a relatively low temperature range, so as to extend the freshness preservation cycle of the food while ensuring that it does not freeze and avoid thawing.
  • the weight sensor is used to detect the weight of the food placed in the compartment, the weight sensor detects the weight of the food, detects the weight, and selects different modes according to the weight of the food.
  • the standard and the operation mode of each mode can be referred to the embodiment 2.
  • This embodiment 3 can automatically enter the corresponding timing control mode, eliminating the need for the user to manually select mode control for a small amount of food or a large amount of food.
  • the embodiment of the present application further provides a control system for food unfrozen preservation corresponding to the above-mentioned food unfrozen preservation control method, which comprises: a temperature detecting device, a timer, a temperature adjusting device and a controller, and the temperature detecting device and the device The timer and the temperature adjustment device are all connected to the controller.
  • control system may further include: a weight sensor connected to the controller.
  • the temperature detecting device, the timer, the temperature adjusting device, the controller, the weight sensor, and the like each perform a corresponding function in the control method, and operate according to the control method.
  • the control system has a simple structure, the control method is simple and effective, the temperature detecting device is used for detecting the temperature, the timer is used to control the running time in the cooling and the warming, and the temperature adjusting device is used to adjust the ambient temperature when the temperature is lowered and the temperature is returned.
  • the weight sensor can weigh the weight of the food, and the controller is connected to each device for effective control.
  • the control system can set a suitable cooling time according to different weight and temperature conditions, and cool the food to the vicinity of the freezing point without a state of freezing and hardening. After cooling to the state, the compartment is jumped. Turning to high temperature or directly stopping the cooling, or even additional heating, etc., to achieve food freezing and in a relatively low temperature range, thereby prolonging the freshness preservation cycle of the food while ensuring no freezing and avoiding the trouble of thawing.
  • the embodiment of the present application further provides a refrigeration device, which includes a device body and a control system for food unfrozen preservation, and the control system is loaded with the device body.
  • the refrigeration device may be a refrigerator or a freezer or the like.
  • the refrigeration device describes the above control system, and effectively controls and adjusts the storage state of the food.
  • the control method is simple and effective, and the appropriate cooling time can be set according to different weight and temperature conditions, and the food is cooled to near the freezing point without appearing. Obviously freeze the hard state, after cooling to this state, the chamber will jump to high temperature or stop cooling directly, or even additional heating, etc., to achieve food freezing and in a relatively low temperature range, thereby extending the freshness preservation period of the food. At the same time, it can guarantee that it will not freeze and avoid the trouble of thawing.

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Abstract

食品不冻保鲜的控制方法、控制系统及制冷设备。该控制方法包括：降温步骤，将食品进行降温，降温时长为第一预设时长，降温后的食品未跨过冰晶带；升温步骤，对降温的食品进行升温，升温时长为第二预设时长，升温后的食品温度高于食品冻结点；随后返回所述降温步骤。通过将食品降温，且未跨过冰晶带，将食品降温至冻结点附近又不会出现明显冻结发硬的状态，降温至该状态后将间室跳转高温或者直接停止制冷，甚至额外加热等条件，来实现食品化冻且处于相对较低的温度范围内，比如食品冻结点，从而延长食品的保鲜周期的同时又能保证不冻结，避免解冻的困扰。

Description

食品不冻保鲜的控制方法、控制系统及制冷设备
交叉引用
本申请引用于2017年10月20日提交的专利名称为“食品不冻保鲜的控制方法、控制系统及制冷设备”的第2017109869209号中国专利申请，其通过引用被全部并入本申请。
技术领域
本申请实施例涉及冰箱控制技术领域，特别是涉及食品不冻保鲜的控制方法、控制系统及制冷设备。
背景技术
目前肉类保鲜控制主要包括以下几种：方法一，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；方法二，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。另外，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。
发明内容
(一)要解决的技术问题
本申请实施例的目的是提供一种食品不冻保鲜的控制方法、控制系统及制冷设备，解决食品冻结较严重，化冻不容易且食品品质下降的问题。
(二)技术方案
为了解决上述技术问题，本申请实施例提供一种食品不冻保鲜的控制方法，其包括：
降温步骤，将食品进行降温，降温时长为第一预设时长，降温后的食品未跨过冰晶带；
升温步骤，对降温的食品进行升温，升温时长为第二预设时长，升温 后的食品温度高于食品冻结点；随后返回所述降温步骤。
在一些实施例中，可选地，在所述降温步骤中，降温后的食品温度范围为-40℃～-1℃。
在一些实施例中，可选地，在所述升温步骤中，升温后的食品温度范围为-1℃～8℃。
在一些实施例中，可选地，所述第一预设时长随降温前后温度差△T的增大而延长，随降温前后温度差△T的减小而缩短。
在一些实施例中，可选地，所述第一预设时长随降温速度的增快而缩短，随降温速度的减慢而延长。
在一些实施例中，可选地，所述第一预设时长随食品重量的增加而延长，随食品重量的减少而缩短。
在一些实施例中，可选地，所述第二预设时长随升温前后温度差△T的增大而延长，随升温前后温度差△T的减小而缩短。
在一些实施例中，可选地，所述第二预设时长随升温速度的增快而缩短，随升温速度的减慢而延长。
在一些实施例中，可选地，所述第二预设时长随食品重量的增加而延长，随食品重量的减少而缩短。
在一些实施例中，可选地，所述第一预设时长、所述第二预设时长为手动设置或自动设置。
在一些实施例中，可选地，所述升温的方式包括：关闭制冷风道的风门或风机；和/或，所述升温的方式包括：将间室环境温度升高；和/或，所述升温的方式包括：加热。
本申请实施例还提供了上述食品不冻保鲜的控制方法的食品不冻保鲜控制系统，其包括：温度检测装置、计时器、温度调节装置和控制器，所述温度检测装置、所述计时器、所述温度调节装置均与所述控制器连接。
在一些实施例中，可选地，所述的食品不冻保鲜控制系统还包括:重量传感器，所述重量传感器与所述控制器连接。
本申请实施例还提供了一种制冷设备，其包括设备本体和所述的食品不冻保鲜控制系统，所述控制系统加载与所述设备本体。
在一些实施例中，可选地，所述制冷设备包括：冰箱或冰柜。
(三)有益效果
本申请实施例提供的技术方案，将食品降温且未跨过冰晶带，即将食品降温至冻结点附近又不会出现明显冻结发硬的状态，降温至该状态后将间室跳转高温或者直接停止制冷，甚至额外加热等条件，来实现食品化冻且处于相对较低的温度范围内，比如食品冻结点，从而延长食品的保鲜周期的同时，又能保证不冻结，避免解冻的困扰。
附图说明
图1为本申请实施例一个实施例中降温、升温的控制示意图；
图2为本申请实施例另一个实施例中降温、升温的控制示意图；
图3为本申请实施例又一个实施例中降温、升温的控制示意图；
图4为本申请实施例1中通过温度差确定变温时长的控制示意图；
图5为本申请实施例2中通过重量手动设置变温时长的控制示意图；
图6为本申请实施例3中通过重量自动设置变温时长的控制示意图。
具体实施方式
下面结合附图和实施例，对本申请的具体实施方式作进一步详细描述。以下实例用于说明本申请，但不用来限制本申请的范围。
在本申请实施例的描述中，需要说明的是，除非另有明确的规定和限定，术语“安装”、“相连”、“连接”应做广义理解，例如，可以是固定连接，也可以是可拆卸连接，或一体地连接；可以是机械连接，也可以是电连接；可以是直接相连，也可以通过中间媒介间接相连，可以是两个元件内部的连通。“第一”“第二”“第三”“第四”不代表任何的序列关系，仅是为了方便描述进行的区分。对于本领域的普通技术人员而言，可以具体情况理解上述术语在本申请实施例中的具体含义。
由于食品冻结严重，化冻不易，且食品品质受影响，本申请实施例给出食品不冻保鲜的控制方法、控制系统及制冷设备。
下面将通过基础设计、扩展设计及替换设计对产品等进行详细描述。
一种食品不冻保鲜的控制方法，其包括：
降温步骤，将食品进行降温，降温时长为第一预设时长，降温后的食品未跨过冰晶带；升温步骤，对降温的食品进行升温，升温时长为第二预 设时长，升温后的食品温度高于食品冻结点；随后返回降温步骤。
此处提供升温、降温依次进行，在实际操作中可以升温的节点可以随着变化，降温的节点也可以随着变化，也就是说针对食品的不冻保鲜控制方法可以根据实际需要做一些变动，构成不同的阶段。
降温时，低温段环境温度t1的温度值不做过多的限制，食品没有超过冰晶带，冰晶带即为冰晶生成带。在本申请实施例中的降温步骤中需要将食品降温至冻结点附近又不会出现明显冻结发硬的状态，作为一种可选的实现方式，降温后的食品温度范围为-40℃～-1℃，取值可任意。
降温时长为第一预设时长，第一预设时长可与降温前后的温度差、降温速度、食品重量有关。具体为：第一预设时长可以随降温前后温度差△T的增大而延长，随降温前后温度差△T的减小而缩短，如第一预设时长，与降温前后温度差呈正比。第一预设时长也可以随降温速度的增快而缩短，随降温速度的减慢而延长，与降温速度呈反比。第一预设时长还可以随食品重量的增加而延长，随食品重量的减少而缩短，如第一预设时长与食品重量呈正比。或者第一预设时长满足两两结合的条件，或三者结合的条件。作为一种可选的实现方式，降温时长可以参考选择0.5～10小时。
在升温过程中，升温后的食品温度肯定要高于食品的冻结点，在一些实施例中可取值在范围-1℃～8℃中的任一值。
升温时长为第二预设时长，第二预设时长可与升温前后的温度差、升温速度、食品重量有关。具体为：第二预设时长可以随升温前后温度差△T的增大而延长，随升温前后温度差△T的减小而缩短，如第二预设时长与升温前后温度差呈正比。第二预设时长也可以随升温速度的增快而缩短，随升温速度的减慢而延长，如第二预设时长与升温速度呈反比。第二预设时长还可以是随食品重量的增加而延长，随食品重量的减少而缩短，如第二预设时长与食品重量呈正比。或者是满足两两结合的条件，或三者结合的条件。作为一种可选的实现方式，升温时长可以参考选择0～30小时。
此处对升温前后温度差解释如下：设升温前的温度为t1，升温后的温度为t2，那么，t1和t2的差值即为升温前后温度差。同理，设降温前的温度为t3，降温后的温度为t4，那么，t3和t4的差值即为降温前后温度 差。
需要说明的是，第一预设时长、第二预设时长都可以通过人为判定后手动设置，也可以根据经验值写成程序进行自动设置。
具体到升温(或称为回温)的方式，可以有多种，提供几种在不同实施例中可选方式：方式一，关闭制冷风道的风门或风机，如图2所示；方式二，将间室环境温度升高，如图1所示；方式三，间室加热，如图3所示，或者三种方式两两结合或三者结合。
不同实施例中具体操作实例为：
如图1所示，冰箱对食品进行降温，首先在降温环境温度t1中降温，降温时长为固定时长s1，随后，冰箱改变制冷环境为升温环境温度t2，食品在升温环境温度t2中回温，回温时长为固定时长s2，然后再返回执行上述在降温环境温度t1中降温的步骤。如此形成一个降温、回温的循环控制，冰箱中的食品根据食品状态不断重复上述循环控制。
如图2所示，冰箱对食品进行降温，首先在降温环境温度t1中降温，降温时长为固定时长s1，随后，冰箱停止制冷，关闭制冷风道的风门或风机，食品自然回温，回温时长为固定时长s2，然后再返回执行上述在降温环境温度t1中降温的步骤。如此形成一个降温、回温的循环控制，冰箱中的食品根据食品状态不断重复上述循环控制。
如图3所示，冰箱对食品进行降温，首先在降温环境温度t1中降温，降温时长为固定时长s1，随后，冰箱对间室进行加热，食品在间室加热环境中回温，回温时长为固定时长s2，然后再返回执行上述在降温环境温度t1中降温的步骤。如此形成一个降温、回温的循环控制，冰箱中的食品根据食品状态不断重复上述循环控制。
该控制方法简单有效，将食品降温至冻结点附近又不会出现明显冻结发硬的状态，降温至该状态后通过调整降温环境温度、关闭制冷或加热间室等多种方式进行回温，以实现食品化冻且处于相对较低的温度范围内，从而在延长食品的保鲜周期的同时又能保证不冻结，避免解冻的困扰。
下面，结合通过几个实施例来说明：
实施例1
如图4所示，首先确定降温后温度值，并计算前后温度差△T，根据 温度差确定降温时长和升温时长，确定标准为：当温度差△T≥N时，降温固定时长为s1，回温固定时长s2；当温度差△T＜N时，降温固定时长为s3，回温固定时长s4。根据该标准，如果判断温度差△T≥N，则进入第一降温步骤，降温，降温时长为固定时长s1，随后回温，回温时长为固定时长s2，再次进入第一降温步骤，如此循环。根据该标准，如果判断温度差△T＜N时，则进入第二降温步骤，降温，降温时长为固定时长s3，随后回温，回温时长为固定时长s4，再次进入第二降温步骤，如此循环。
实施例2
如图5所示，一个简配版不冻保鲜的控制逻辑，不需要额外的传感器和特殊结构设计，只要有一个简单的间室，对间室环境温度进行控制，以调整到低温和高温两个温度档位即可。首先，根据放入的食物重量，用户手动选择模式，模式至少有一种，当然可以是两种，甚至三种四种。示例中为两个档位，第一档位为小重量，质量小于m1，(m1的取值可以设定为半载重量)，第二档位为大重量，质量大于m1。
当用户选择质量小于m1的模式，降温的环境温度为t1，回温的环境温度为t2，温度t1的降温时长和温度t2的回温时长比例为s1：s2，即先低温段降温s1时长，之后跳转t2高温运行，再然后回温s2时长，重新回到该模式下t1降温阶段，依次循环运行。当用户选择质量大于m1的模式，降温的环境温度仍为t1，回温的环境温度仍为t2，温度t1的降温时长和温度t2的回温时长比例为s3：s4，即先低温段t1降温s3时长，之后跳转t2高温运行，回温s4时长，重新回到该模式下t1降温阶段，依次循环运行。
该控制方法简单有效，可以依据不同重量和温度条件设定合适的降温时长，将食品降温至冻结点附近又不会出现明显冻结发硬的状态，降温至该状态后将间室跳转高温或者直接停止制冷，甚至额外加热等条件，来实现食品化冻且处于相对较低的温度范围内，从而在延长食品的保鲜周期的同时又能保证不冻结，避免解冻的困扰。
实施例3
如图6所示，与实施例2相似，区别点在于，本实施例采用重量传感器探测间室内放入食品的重量，重量传感器检测食物重量，探测重量，根 据食物重量选择不同的模式，模式选择标准，及各模式的运行方式均可参考实施例2。该实施例3可自动进入相应的定时控制模式，不再需要用户手动选择少量食品或大量食品的模式控制。
本申请实施例还对应上述食品不冻保鲜的控制方法提供了一种食品不冻保鲜的控制系统，其包括：温度检测装置、计时器、温度调节装置和控制器，所述温度检测装置、所述计时器、所述温度调节装置均与所述控制器连接。
作为一种可选的实现方式，该控制系统还可以包括:重量传感器，所述重量传感器与所述控制器连接。
其中，温度检测装置、计时器、温度调节装置、控制器、重量传感器等均各自执行控制方法中的对应功能，并按照控制方法运行。
该控制系统结构简单，执行的控制方法简单有效，温度检测装置用于检测温度，计时器在降温和回温中用于控制运行时长，温度调节装置用于调整降温、回温时的环境温度等，重量传感器可称量食品重量，控制器与各装置连接进行有效控制。该控制系统在执行控制方法中，可以依据不同重量和温度条件设定合适的降温时长，将食品降温至冻结点附近又不会出现明显冻结发硬的状态，降温至该状态后将间室跳转高温或者直接停止制冷，甚至额外加热等条件，来实现食品化冻且处于相对较低的温度范围内，从而在延长食品的保鲜周期的同时又能保证不冻结，避免解冻的困扰。
本申请实施例还提供了一种制冷设备，其包括设备本体和食品不冻保鲜的控制系统，所述控制系统加载与所述设备本体。
该所述制冷设备可为冰箱或冰柜等等。
该制冷设备记载上述控制系统，对食品的保存状态进行有效的控制和调整，控制方法简单有效，可以依据不同重量和温度条件设定合适的降温时长，将食品降温至冻结点附近又不会出现明显冻结发硬的状态，降温至该状态后将间室跳转高温或者直接停止制冷，甚至额外加热等条件，来实现食品化冻且处于相对较低的温度范围内，从而在延长食品的保鲜周期的同时又能保证不冻结，避免解冻的困扰。
以上所述仅为本申请的较佳实施例而已，并不用以限制本申请，凡在本申请实施例的精神和原则之内，所作的任何修改、等同替换、改进等， 均应包含在本申请的保护范围之内。

Claims (10)

  1. 一种食品不冻保鲜的控制方法，其特征在于，包括：
    降温步骤，将食品进行降温，降温时长为第一预设时长，降温后的食品未跨过冰晶带；
    升温步骤，对降温的食品进行升温，升温时长为第二预设时长，升温后的食品温度高于食品冻结点；随后返回所述降温步骤。
  2. 如权利要求1所述的食品不冻保鲜的控制方法，其特征在于，在所述降温步骤中，降温后的食品温度范围为-40℃～-1℃；和/或，在所述升温步骤中，升温后的食品温度范围为-1℃～8℃。
  3. 如权利要求1所述的食品不冻保鲜的控制方法，其特征在于，所述第一预设时长随降温前后温度差△T的增大而延长，随降温前后温度差△T的减小而缩短；和/或所述第一预设时长随降温速度的增快而缩短，随降温速度的减慢而延长；和/或所述第一预设时长随食品重量的增加而延长，随食品重量的减少而缩短。
  4. 如权利要求1所述的食品不冻保鲜的控制方法，其特征在于，所述第二预设时长随升温前后温度差△T的增大而延长，随升温前后温度差△T的减小而缩短；和/或所述第二预设时长随升温速度的增快而缩短，随升温速度的减慢而延长；和/或所述第二预设时长随食品重量的增加而延长，随食品重量的减少而缩短。
  5. 如权利要求1所述的食品不冻保鲜的控制方法，其特征在于，所述第一预设时长、所述第二预设时长为手动设置或自动设置。
  6. 如权利要求1-5任一项所述的食品不冻保鲜的控制方法，其特征在于，所述升温的方式包括：关闭制冷风道的风门或风机；和/或，将间室环境温度升高；和/或，加热。
  7. 一种应用权利要求1-6任一项所述食品不冻保鲜的控制方法的食品不冻保鲜控制系统，其特征在于，包括：温度检测装置、计时器、温度调节装置和控制器，所述温度检测装置、所述计时器、所述温度调节装置均与所述控制器连接。
  8. 如权利要求7所述的食品不冻保鲜控制系统，其特征在于，还包括:重量传感器，所述重量传感器与所述控制器连接。
  9. 一种制冷设备，其特征在于，包括设备本体和权利要求7或8所述的食品不冻保鲜控制系统，所述控制系统加载与所述设备本体。
  10. 如权利要求9所述制冷设备，其特征在于，所述制冷设备包括：冰箱或冰柜。
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