WO2023131093A1 - Procédé de commande de décongélation et appareil de chauffage - Google Patents

Procédé de commande de décongélation et appareil de chauffage Download PDF

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Publication number
WO2023131093A1
WO2023131093A1 PCT/CN2022/144318 CN2022144318W WO2023131093A1 WO 2023131093 A1 WO2023131093 A1 WO 2023131093A1 CN 2022144318 W CN2022144318 W CN 2022144318W WO 2023131093 A1 WO2023131093 A1 WO 2023131093A1
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WO
WIPO (PCT)
Prior art keywords
temperature
thawing
heating
threshold
preset
Prior art date
Application number
PCT/CN2022/144318
Other languages
English (en)
Chinese (zh)
Inventor
刘浩泉
苗建林
王睿龙
苟茜
Original Assignee
青岛海尔电冰箱有限公司
海尔智家股份有限公司
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Application filed by 青岛海尔电冰箱有限公司, 海尔智家股份有限公司 filed Critical 青岛海尔电冰箱有限公司
Publication of WO2023131093A1 publication Critical patent/WO2023131093A1/fr

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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
    • A23B4/07—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
    • A23L3/36—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
    • F25D23/00—General constructional features
    • F25D23/12—Arrangements of compartments additional to cooling compartments; Combinations of refrigerators with other equipment, e.g. stove
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0202—Switches
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B1/00—Details of electric heating devices
    • H05B1/02—Automatic switching arrangements specially adapted to apparatus ; Control of heating devices
    • H05B1/0227—Applications
    • H05B1/0252—Domestic applications
    • H05B1/0258—For cooking
    • H05B1/0261—For cooking of food

Definitions

  • the invention relates to the field of food processing, in particular to a thawing control method and a heating device.
  • the thawing technical solutions in the prior art mainly include air thawing, water thawing, and electromagnetic wave thawing.
  • the air thawing time is longer, which is easy to breed bacteria and microorganisms, and more juice loss;
  • the water thawing time is shorter, but it is also easy to breed bacteria and microorganisms, and will deteriorate the appearance of food materials;
  • the water content of protein, fat, bones, etc. in different parts is different, which can easily cause local overheating or overcooling, which seriously affects the quality of food.
  • An object of the first aspect of the present invention is to overcome at least one technical defect in the prior art, and provide a thawing control method, so that the thawed food material has better sensory quality.
  • a further object of the first aspect of the present invention is to simplify user operation procedures.
  • An object of the second aspect of the present invention is to provide a heating device to which the above-mentioned thawing control method can be applied.
  • a further object of the second aspect of the present invention is to improve the temperature uniformity of the object to be treated.
  • a method of thawing control comprising:
  • the aeration system is controlled to stop working.
  • the step of controlling the gas charging system to charge the oxygen-enriched gas into the thawing chamber is executed; wherein,
  • the temperature sensor is used to sense the temperature of the object to be processed.
  • a visual and/or auditory signal is sent to the user to prompt the user to take out the object to be processed, and the first a temperature threshold less than said second temperature threshold;
  • the first temperature threshold is -8 to -4°C; and/or
  • the second temperature threshold is -4 to 0°C.
  • the heating system is controlled to stop working;
  • the visual and/or auditory signal is sent to the user again, and the heating system is controlled to stop working; wherein, the third The temperature threshold is greater than the second temperature threshold.
  • the step of controlling the operation of the heating system is performed; and/or
  • the heating system is controlled to stop working;
  • the temperature sensor is used to sense the temperature of the object to be processed.
  • a heating device comprising:
  • the casing defines a thawing chamber for placing the object to be processed
  • a heating system configured to provide heat to the thawing chamber to heat the object to be treated
  • an aeration system configured to inflate oxygen-enriched gas into the thawing chamber to increase the oxygen concentration in the thawing chamber;
  • a controller configured to execute any one of the control methods described above.
  • the heating device also includes:
  • the thawing tray is arranged in the thawing chamber and is used to carry the object to be treated; wherein the heating system includes:
  • the heating wire is arranged under the thawing tray, and realizes the heating of the object to be treated by heating the thawing tray.
  • the heating wire is arranged outside the thawing chamber.
  • the heating device also includes:
  • the temperature sensor is arranged under the thawing tray and is used to sense the temperature of the object to be treated.
  • the heating wire is arranged such that its projection on the horizontal plane surrounds the temperature sensor.
  • the present invention fills the thawing chamber with oxygen-enriched gas, which can not only improve the thawing efficiency by using high pressure, but also improve the quality of meat (especially pork, beef, and mutton) while maintaining the nutritional content of the meat.
  • meat especially pork, beef, and mutton
  • Myoglobin in red meat is transformed into oxymyoglobin, which improves the sensory quality of the food after thawing.
  • the present invention judges whether the object to be treated is put in and taken out according to the rising rate and falling rate of the temperature sensed by the temperature sensor, and starts and shuts down the heating system respectively when it is determined that the object to be treated is put in and taken out, It not only does not require manual input by the user, which simplifies the user's operation process, but also does not need to add an additional detection device, which reduces the production cost.
  • the present invention thaws the object to be treated through the thawing tray and the heating wire, and leaves a space between the heating wire and the thawing tray, and sets the temperature sensor to indirectly sense the temperature of the object to be treated by sensing the temperature of the thawing tray, and Surrounded by the horizontal projection of the heating wire, it not only improves the thawing efficiency of the object to be processed, improves the temperature uniformity of the object to be processed, but also reduces the interference of the heating wire to the temperature sensor, and can obtain more accurate temperature without setting multiple temperature sensors.
  • the comprehensive temperature of the object to be treated is not only improves the thawing efficiency of the object to be processed, improves the temperature uniformity of the object to be processed, but also reduces the interference of the heating wire to the temperature sensor, and can obtain more accurate temperature without setting multiple temperature sensors.
  • FIG. 1 is a schematic cross-sectional view of a heating device according to one embodiment of the present invention.
  • Fig. 2 is a schematic exploded view of the heating device shown in Fig. 1;
  • Fig. 3 is a schematic structural diagram of a controller according to an embodiment of the present invention.
  • FIG. 4 is a schematic flowchart of a method for controlling thawing according to an embodiment of the present invention
  • Fig. 5 is a schematic detailed flowchart of a thawing control method according to an embodiment of the present invention.
  • Fig. 1 is a schematic cross-sectional view of a heating device 100 according to an embodiment of the present invention
  • Fig. 2 is a schematic exploded view of the heating device 100 shown in Fig. 1 .
  • the heating device 100 may include a housing, a heating system, an air charging system, and a controller 140 .
  • the casing may define a thawing chamber 113 for placing the object to be processed.
  • the casing may include a drawer 111 opening upward, and a cover plate 112 disposed at the opening of the drawer 111 .
  • the drawer 111 can slide along the front and rear directions.
  • the casing may include a barrel body that opens forward, and a door body disposed at the opening of the barrel body.
  • the door body is configured to slide back and forth, or rotate to open and close the opening of the cylinder body.
  • the gas charging system can be configured to fill the defrosting chamber 113 with oxygen-enriched gas, so as to increase the oxygen concentration in the defrosting chamber 113 .
  • the oxygen concentration of the oxygen-enriched gas may be greater than or equal to 85%.
  • the inflation system may include a modified atmosphere module, an inflation tube 132, and an inflation pump.
  • the inflatable tube 132 can be set such that one end communicates with the air outlet of the controlled atmosphere module, and the other end communicates with the thawing chamber 113 .
  • the modified atmosphere module can filter the oxygen in the surrounding environment of the heating device 100 and output the oxygen to the gas-filled tube 132 .
  • the air pump can promote the air flow from the modified atmosphere module to the thawing chamber 113 .
  • the CA module can also be replaced by an oxygen tank.
  • the heating system may be configured to provide heat to the thawing chamber 113 to heat the object to be treated.
  • the heating system may include a heating wire 120 to heat the object to be treated through heat radiation.
  • the heating system may include an electromagnetic wave generating module and a radiation antenna to generate electromagnetic waves to heat the object to be treated.
  • the housing includes the drawer 111 and the heating system includes the heating wire 120 as an example.
  • the heating device 100 may also include a thawing tray 150 .
  • the thawing tray 150 is disposed in the thawing chamber 113 and is used for carrying objects to be processed. Specifically, the thawing tray 150 can be placed on the bottom wall of the drawer 111 to facilitate cleaning by the user.
  • the defrosting tray 150 may include a defrosting plate, an upper frame, and a lower frame.
  • the upper frame and the lower frame may be ring-shaped structures, which are fastened to the peripheral edge of the thawing plate. Items to be treated can be placed on the thawing plate.
  • the thawing plate can be made of stainless steel or aluminum alloy to obtain better thermal conductivity.
  • the heating wire 120 can be arranged under the thawing tray 150, and realizes the heating of the object to be treated by heating the thawing tray 150, that is, the thawing tray 150 obtains the heat of the heating wire 120 and the cooling capacity of the object to be treated quickly and evenly (transfers the heat to the object to be processed).
  • the heating wire 120 may be spaced from the thawing tray 150 , so that different parts of the object to be treated can fully transfer heat and improve the temperature uniformity of the object to be treated.
  • the heating wire 120 can also be directly arranged outside the thawing chamber 113 to make the temperature of the object to be treated more uniform.
  • the heating wire 120 may be at least partially embedded in the bottom wall of the drawer 111 .
  • the drawer 111 may be made of plastic.
  • the heating device 100 may further include a temperature sensor 160 .
  • the temperature sensor 160 may be disposed under the thawing tray 150 for sensing the temperature of the object to be processed. That is, the temperature sensor 160 indirectly senses the temperature of the object to be processed by sensing the temperature of the thawing tray 150, and can obtain a more accurate comprehensive temperature of the object to be processed (combining the heat transfer efficiency inside the object to be processed, the object to be processed and the The heat transfer efficiency between the thawing trays 150, the heat conduction efficiency of the thawing tray 150 itself, and the heating efficiency of the heating wire 120, etc.), are beneficial to the precise execution of the control method of the present invention.
  • the bottom wall of the drawer 111 may be provided with installation holes.
  • the temperature sensor 160 may be at least partially disposed in the installation hole.
  • the heating wire 120 can be arranged so that the projection on the horizontal plane surrounds the temperature sensor 160 to reduce the interference of the heating wire 120 on the temperature sensor 160 .
  • the heating wire 120 may be arranged to extend helically along the circumferential direction of the temperature sensor 160 .
  • the temperature sensor 160 can be fixed on the cover plate 112 to sense the temperature of the object to be processed.
  • FIG. 3 is a schematic structural diagram of the controller 140 according to an embodiment of the present invention.
  • the controller 140 may include a processing unit 141 and a storage unit 142 .
  • the storage unit 142 stores a computer program 143
  • the computer program 143 is used to implement the control method of the embodiment of the present invention when executed by the processing unit 141 .
  • the processing unit 141 can be configured to control the inflation system to fill the thawing chamber 113 with oxygen-enriched gas during the process of controlling the heating wire 120 to work to heat the object to be treated in the thawing chamber 113, and When the oxygen concentration is greater than or equal to the preset concentration threshold, the control inflation system stops working.
  • the concentration threshold may be 50%-65%, such as 50%, 55%, 60%, or 65%.
  • the heating device 100 of the present invention fills the thawing chamber 113 with oxygen-enriched gas, which can not only improve the thawing efficiency by using high pressure, but also promote the improvement of the nutrient content of the meat (especially meat) without deteriorating the nutritional content of the meat.
  • Myoglobin in pork, beef, mutton and other red meat is transformed into oxymyoglobin, which improves the sensory quality of the food after thawing.
  • the processing unit 141 can be further configured to control the inflation system to fill the defrosting chamber 113 with oxygen-enriched gas when the temperature sensed by the temperature sensor 160 is greater than or equal to the preset first temperature threshold, so as to ensure The quality of the ingredients.
  • the processing unit 141 may be further configured to, after filling the defrosting chamber 113 with oxygen-enriched gas, when the temperature sensed by the temperature sensor 160 is greater than or equal to the preset second temperature threshold, send The user sends a visual and/or audible signal to prompt the user to remove the object to be disposed of.
  • the first temperature threshold may be smaller than the second temperature threshold.
  • the first temperature threshold may be -8 to -4°C, such as -8°C, -5°C, or -4°C, so that the object to be treated has a good conversion degree of oxymyoglobin.
  • the second temperature threshold may be -4 to 0°C, such as -4°C, -2°C, or 0°C, so as to facilitate the processing of the food after thawing.
  • the processing unit 141 can be further configured to control the heating system to stop working when the preset removal time is reached after sending a visual and/or auditory signal to the user. That is, if the user does not take out the object to be processed within the preset removal time since the prompt signal is sent, the heating system is controlled to stop working, so as to avoid the object to be processed from being excessively thawed.
  • the processing unit 141 can be further configured to send a visual and/or auditory signal to the user again when the temperature sensed by the temperature sensor 160 is greater than or equal to a preset third temperature threshold, and directly Control the heating system to stop working to avoid excessive thawing of the food to be treated.
  • the third temperature threshold is greater than the second temperature threshold.
  • the thawing device of the present invention can be installed in a refrigerator, so that after the thawing is completed, the temperature of the object to be treated can be maintained by using the cooling capacity of the refrigerator.
  • the processing unit 141 may be configured to determine that the user puts the object to be processed into the thawing chamber 113 when the rate of decrease of the temperature value sensed by the temperature sensor 160 is greater than or equal to a preset first rate threshold, and controls The heating system works and starts to heat the object to be treated, so as to simplify the user's operation process.
  • the processing unit 141 may be configured to determine that the user takes out the object to be treated from the thawing chamber 113 when the rate of increase of the temperature value sensed by the temperature sensor 160 is greater than or equal to a preset second rate threshold, and control The heating system stops working, and the heating of the object to be treated is stopped, so as to simplify the user's operation process.
  • Fig. 4 is a schematic flowchart of a thawing control method according to an embodiment of the present invention.
  • the thawing control method performed by the controller 140 of any of the above-mentioned embodiments of the present invention may include the following steps:
  • Step S402 Control the heating system to work to heat the object to be treated in the thawing chamber 113 .
  • Step S404 Control the charging system to charge the oxygen-enriched gas into the thawing chamber 113 .
  • Step S406 When the oxygen concentration in the thawing chamber 113 is greater than or equal to the preset concentration threshold, control the aeration system to stop working.
  • the concentration threshold may be 50%-65%, such as 50%, 55%, 60%, or 65%.
  • oxygen-enriched gas is filled into the thawing chamber 113 during the heating process, which can not only improve the thawing efficiency by using high pressure, but also promote the improvement of the nutrient content of the meat (especially meat) without deteriorating the nutritional content of the meat.
  • Myoglobin in pork, beef, mutton and other red meat is transformed into oxymyoglobin, which improves the sensory quality of the food after thawing.
  • step S404 is executed to ensure the quality of the ingredients.
  • control method of the present invention may further include the following steps:
  • the temperature sensed by the temperature sensor 160 is greater than or equal to the preset second temperature threshold, a visual and/or auditory signal is sent to the user to prompt the user to take out the object to be processed.
  • the first temperature threshold is smaller than the second temperature threshold.
  • the first temperature threshold may be -8 to -4°C, such as -8°C, -5°C, or -4°C, so that the object to be treated has a good conversion degree of oxymyoglobin.
  • the second temperature threshold may be -4 to 0°C, such as -4°C, -2°C, or 0°C, so as to facilitate the processing of the food after thawing.
  • control method of the present invention may also include the following steps:
  • the heating system After performing the step of sending a visual and/or audible signal to the user, when the preset removal time is reached, the heating system is controlled to stop working. That is, if the user does not take out the object to be processed within the preset removal time since the prompt signal is sent, the heating system is controlled to stop working, so as to avoid the object to be processed from being excessively thawed.
  • control method of the present invention may also include the following steps:
  • the third temperature threshold is greater than the second temperature threshold.
  • step S402 is performed to simplify the process for the user. operation process.
  • control method of the present invention may also include the following steps:
  • the rising rate of the temperature value sensed by the temperature sensor 160 is greater than or equal to the preset second rate threshold, it is judged that the user takes out the object to be treated from the thawing chamber 113, and the heating system is controlled to stop working, so as to simplify the user's operation process.
  • Fig. 5 is a schematic detailed flowchart of a thawing control method according to an embodiment of the present invention (in the figure, "Y” means “yes”; “N” means “no”).
  • the thawing control method of the present invention may include the following detailed steps:
  • Step S502 Determine whether the rate of decrease of the temperature value sensed by the temperature sensor 160 is greater than or equal to a preset first rate threshold. If yes, execute step S504; if no, repeat step S502.
  • Step S504 Control the heating wire 120 to work to heat the object to be treated.
  • Step S506 Determine whether the temperature sensed by the temperature sensor 160 is greater than or equal to the first temperature threshold. If yes, execute step S508 and step S514; if not, repeat step S506.
  • Step S508 Control the operation of the air pump to fill the defrosting chamber 113 with oxygen-enriched gas.
  • Step S510 Determine whether the oxygen concentration in the thawing chamber 113 is greater than or equal to a preset concentration threshold. If yes, execute step S512; if no, repeat step S510.
  • Step S512 Control the air pump to stop working.
  • Step S514 Determine whether the temperature sensed by the temperature sensor 160 is greater than or equal to the second temperature threshold. If yes, execute step S516; if no, repeat step S514. Wherein, the second temperature threshold is greater than the first temperature threshold.
  • Step S516 sending visual and/or auditory signals to the user to prompt the user to take out the object to be processed.
  • Step S518 Determine whether the rising rate of the temperature value sensed by the temperature sensor 160 is greater than or equal to a preset second rate threshold. If yes, execute step S524; if no, execute step S520.
  • Step S520 Determine whether the temperature sensed by the temperature sensor 160 is greater than or equal to a third temperature threshold. If yes, execute step S522; if no, return to step S518. Wherein, the third temperature threshold is greater than the second temperature threshold.
  • Step S522 sending visual and/or auditory signals to the user to prompt the user to take out the object to be processed. Execute step S524.
  • Step S524 Control the heating wire 120 to stop working, and end the heating of the object to be treated.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

Un procédé de commande de décongélation et un appareil de chauffage. L'appareil de chauffage comprend une coque, un système de chauffage, un système d'injection et un dispositif de commande. La coque définit une chambre de décongélation destinée à contenir un objet à transformer. Le système de chauffage est conçu pour fournir de la chaleur à la chambre de décongélation, de façon à chauffer ledit objet. Le système d'injection est conçu pour remplir d'un gaz enrichi en oxygène la chambre de décongélation, de façon à accroître la concentration en oxygène de la chambre de décongélation. Le procédé de commande consiste : à commander l'activation d'un système de chauffage, de façon à chauffer un objet à transformer dans une chambre de décongélation ; à commander un système d'injection pour remplir d'un gaz enrichi en oxygène la chambre de décongélation ; et lorsque la concentration en oxygène de la chambre de décongélation est supérieure ou égale à une valeur seuil de concentration prédéfinie, à commander l'arrêt du système d'injection. Dans la présente invention, un gaz enrichi en oxygène est introduit dans une chambre de décongélation pendant un processus de chauffage, de sorte que non seulement l'efficacité de décongélation soit améliorée en utilisant une pression élevée, mais la conversion de la myoglobine dans un produit carné en oxymyoglobine peut également être favorisée sans détériorer les ingrédients nutritionnels du produit carné, ce qui permet d'améliorer la qualité gustative du produit alimentaire décongelé.
PCT/CN2022/144318 2022-01-04 2022-12-30 Procédé de commande de décongélation et appareil de chauffage WO2023131093A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202210002591.0A CN116420769A (zh) 2022-01-04 2022-01-04 解冻控制方法及加热装置
CN202210002591.0 2022-01-04

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WO2023131093A1 true WO2023131093A1 (fr) 2023-07-13

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105433192A (zh) * 2015-11-09 2016-03-30 中国肉类食品综合研究中心 一种生食海水鱼类气调解冻装置及解冻方法
CN109000397A (zh) * 2017-06-06 2018-12-14 青岛海尔股份有限公司 用于解冻装置的解冻方法
CN109323521A (zh) * 2017-07-31 2019-02-12 青岛海尔特种电冰柜有限公司 用于解冻装置的控制方法
CN109323515A (zh) * 2017-07-31 2019-02-12 青岛海尔智能技术研发有限公司 用于解冻装置的控制方法
CN111713548A (zh) * 2020-05-09 2020-09-29 中国肉类食品综合研究中心 解冻控制方法和解冻系统

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105433192A (zh) * 2015-11-09 2016-03-30 中国肉类食品综合研究中心 一种生食海水鱼类气调解冻装置及解冻方法
CN109000397A (zh) * 2017-06-06 2018-12-14 青岛海尔股份有限公司 用于解冻装置的解冻方法
CN109323521A (zh) * 2017-07-31 2019-02-12 青岛海尔特种电冰柜有限公司 用于解冻装置的控制方法
CN109323515A (zh) * 2017-07-31 2019-02-12 青岛海尔智能技术研发有限公司 用于解冻装置的控制方法
CN111713548A (zh) * 2020-05-09 2020-09-29 中国肉类食品综合研究中心 解冻控制方法和解冻系统

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