WO2023165441A1 - 一种冰箱及其超声处理装置的控制方法 - Google Patents

一种冰箱及其超声处理装置的控制方法 Download PDF

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Publication number
WO2023165441A1
WO2023165441A1 PCT/CN2023/078445 CN2023078445W WO2023165441A1 WO 2023165441 A1 WO2023165441 A1 WO 2023165441A1 CN 2023078445 W CN2023078445 W CN 2023078445W WO 2023165441 A1 WO2023165441 A1 WO 2023165441A1
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WIPO (PCT)
Prior art keywords
ultrasonic transducer
ultrasonic
control method
working
container
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PCT/CN2023/078445
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English (en)
French (fr)
Inventor
王晶
赵斌堂
费斌
曲东洋
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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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Publication of WO2023165441A1 publication Critical patent/WO2023165441A1/zh

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Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F25D11/02—Self-contained movable devices, e.g. domestic refrigerators with cooling compartments at different temperatures
    • 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
    • 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
    • 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
    • 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

Definitions

  • the invention relates to the technical field of refrigeration and freezing, in particular to a control method of a refrigerator and an ultrasonic processing device thereof.
  • One purpose of the first aspect of the present invention is to assist in the pickling of food materials in a targeted manner, improve the pickling speed and tenderness of different food materials, and improve the taste of the food materials.
  • a further object of the first aspect of the present invention is to control the temperature of the ultrasonic transducer to prevent the food from being cooked.
  • the object of the second aspect of the present invention is to provide a refrigerator.
  • the present invention provides a method for controlling an ultrasonic processing device.
  • the ultrasonic processing device includes a container for storing ingredients and an ultrasonic transducer group arranged on the outer periphery of the container.
  • the ultrasonic transducer The set has at least two ultrasonic transducers with different operating frequencies, and the control method includes:
  • the ultrasonic transducers that control the working quantity and working frequency in the ultrasonic transducer group operate according to the working order.
  • the step of selecting the working quantity, working frequency and working order of the ultrasonic transducers to be started in the ultrasonic transducer group according to the type information includes:
  • the fiber strength of the food is determined according to the type information, and the working quantity, working frequency and working order of the ultrasonic transducers to be activated in the ultrasonic transducer group are selected based on the fiber strength.
  • the set of ultrasonic transducers includes a first ultrasonic transducer and a second ultrasonic transducer;
  • the operating frequency of the first ultrasonic transducer is 10KHz-30KHz;
  • the working frequency of the second ultrasonic transducer is 30KHz ⁇ 50KHz;
  • the steps for controlling the working quantity and working frequency of the ultrasonic transducers in the ultrasonic transducer group to operate according to the working sequence include:
  • the first ultrasonic transducer and the second ultrasonic transducer are controlled to start simultaneously.
  • the set of ultrasonic transducers further includes a third ultrasonic transducer
  • the working frequency of the third ultrasonic transducer is 50KHz ⁇ 70KHz;
  • the step of controlling the working quantity and working frequency of the ultrasonic transducers in the ultrasonic transducer group to operate according to the working sequence also includes:
  • the third ultrasonic transducer is controlled to start simultaneously with the first ultrasonic transducer and the second ultrasonic transducer.
  • the working frequency of the first ultrasonic transducer is 15KHz-25KHz;
  • the working frequency of the second ultrasonic transducer is 35KHz ⁇ 45KHz;
  • the operating frequency of the third ultrasonic transducer is 55KHz ⁇ 65KHz.
  • the first ultrasonic transducer, the second ultrasonic transducer and the third ultrasonic transducer are arranged at equal intervals outside the bottom of the container along the length direction of the container.
  • the side wall of the container is provided with a camera, and the step of obtaining information on the types of ingredients in the container includes:
  • the image information of the camera device is acquired, and the type information of the ingredients is determined according to the image information.
  • the step of controlling the working number and working frequency of the ultrasonic transducers in the ultrasonic transducer group to operate according to the working order it also includes:
  • the temperature of the ultrasonic transducers operating in the ultrasonic transducer group is controlled within a preset temperature range.
  • the inside of the bottom of the container is a continuous horizontal plane;
  • At least one upwardly protruding protrusion is formed on the inside of the bottom of the container.
  • the present invention provides a refrigerator, comprising:
  • the box body defines a storage compartment therein;
  • an ultrasonic treatment device located in the storage compartment;
  • the controller includes a memory and a processor, and a control program is stored in the memory, and when the control program is executed by the processor, it is used to implement any one of the above control methods.
  • the working quantity, working frequency and working sequence of the ultrasonic transducers to be started in the ultrasonic transducer group are selected according to the type information, and the Ultrasonic transducers with different working frequencies are combined to assist in pickling the ingredients in a targeted manner, improve the pickling speed and tenderness of different ingredients, and improve the taste of the ingredients.
  • the control method of the refrigerator and its ultrasonic processing device of the present invention in the step of controlling the number and operating frequency of the ultrasonic transducers in the ultrasonic transducer group to operate according to the working order, all the ultrasonic transducers in the ultrasonic transducer group The temperature of the operating ultrasonic transducer is controlled within a preset temperature range. It can reduce the transfer of heat generated by the ultrasonic transducer to the food, preventing the surface of the food from being ripened and causing marinating failure.
  • Fig. 1 is a schematic structural view of a refrigerator according to an embodiment of the present invention
  • FIG. 2 is a schematic diagram of an ultrasonic processing device according to an embodiment of the present invention.
  • Fig. 3 is a state diagram of superposition of ultrasonic effects according to an embodiment of the present invention.
  • Fig. 4 is a structural block diagram of a refrigerator according to an embodiment of the present invention.
  • Fig. 5 is a schematic diagram of a control method of an ultrasonic processing device according to an embodiment of the present invention.
  • FIG. 1 is a schematic structural diagram of a refrigerator 10 according to an embodiment of the present invention.
  • the storage compartment 110 can be configured according to the cooling temperature into a refrigerated storage compartment 110, a frozen storage compartment 110 and a variable temperature storage compartment 110.
  • the number, function, layout, etc. of the storage compartments 110 can be configured according to actual needs.
  • the storage compartment 110 is provided with an ultrasonic processing device 200.
  • the ultrasonic processing device 200 is mainly used for auxiliary pickling of food materials to improve the speed and effect of pickling food.
  • the storage room 110 where it is located can be the The refrigerated storage compartment 110, the temperature of the refrigerated storage compartment 110 is set at 0°C to 10°C, provides a low-temperature environment for pickling the food, thereby inhibiting the growth and reproduction of bacteria, and preventing the food from spoiling during the pickling process.
  • the ultrasonic transducer group 220 is used to apply ultrasonic action to the foods to increase the curing speed of the foods.
  • the ultrasonic transducer group 220 may be arranged outside the bottom of the container 210, while the inside of the bottom of the container 210 may be a continuous horizontal plane or at least one upwardly protruding protrusion may be formed on the inside of the bottom of the container 210. 211. Especially when the inside of the bottom of the container 210 has a protrusion 211, the superposition probability of the ultrasonic action on the protrusion 211 can be increased, and the pickling speed and tenderness of the food can be significantly improved.
  • Fig. 3 is a state diagram of the superposition of ultrasonic effects according to an embodiment of the present invention, wherein the arrow shows the transmission path of the ultrasonic effects.
  • Superposition probability when only an ultrasonic transducer with a working frequency is activated alone, the ultrasonic effect generated by the ultrasonic transducer can also be superimposed, thereby improving the effect on the food.
  • FIG. 4 is a structural block diagram of a refrigerator 10 according to an embodiment of the present invention.
  • a controller 300 and an imaging device 400 may also be provided in the refrigerator 10 provided with the ultrasonic processing device 200 .
  • the controller 300 includes a memory 320 and a processor 310.
  • a control program 321 is stored in the memory 320. When the control program 321 is executed by the processor 310, it is used to implement the ultrasonic treatment of this embodiment.
  • the controller 300 is connected with the ultrasonic transducer group 220 for controlling the start and stop of each ultrasonic transducer in the ultrasonic transducer group 220 .
  • the controller 300 can be integrated on the main control board of the refrigerator 10 , or it can be separately installed adjacent to the ultrasonic transducer group 220 .
  • the controller 300 can further be connected to the main control device with signals, provide the main control device with the operation status of the ultrasonic transducer set 220, and receive control instructions from the main control device.
  • the controller 300 may be implemented by various devices with certain data processing capabilities.
  • the controller 300 may include a processor 310, a memory 320, an input/output interface, and the like.
  • the imaging device 400 can be arranged on the side wall of the container 210 or above the container 210, and is used to obtain the type information of the food, so as to determine the fiber strength of the food according to the type information of the food, so as to determine the fiber strength to be used in the ultrasonic transducer group 220 according to the fiber strength.
  • the working number, working frequency and working sequence of the activated ultrasonic transducers are used to obtain the type information of the food, so as to determine the fiber strength of the food according to the type information of the food, so as to determine the fiber strength to be used in the ultrasonic transducer group 220 according to the fiber strength.
  • FIG. 5 is a schematic diagram of a control method of the ultrasonic processing apparatus 200 according to an embodiment of the present invention.
  • the control method includes at least the following steps S102 to S106.
  • step S102 the type information of the ingredients in the container 210 is acquired.
  • the image information of the imaging device 400 can be acquired by the imaging device 400 disposed on or above the side wall of the container 210, and then the type information of the ingredients can be determined from the image information.
  • Step S104 selecting the working quantity, working frequency and working order of the ultrasonic transducers to be activated in the ultrasonic transducer group 220 according to the type information.
  • Step S106 controlling the working quantity and working frequency of the ultrasonic transducers in the ultrasonic transducer group 220 to run according to the working order.
  • the control method for the ultrasonic processing device 200 in the embodiment of the present invention, the control method for the refrigerator 10 and the ultrasonic processing device 200 of the present invention after obtaining the type information of the food, select the ultrasonic transducer group 220 according to the type information
  • the working quantity, working frequency and working sequence of the ultrasonic transducers to be activated are combined by using ultrasonic transducers with different working frequencies, so as to assist in the pickling of food materials in a targeted manner, and improve the pickling speed and tenderness of the food materials. to improve the taste of ingredients.
  • the step of selecting the working quantity, working frequency and working order of the ultrasonic transducers to be activated in the ultrasonic transducer group 220 according to the type information may be to determine the fiber strength of the food material according to the type information, and to select based on the fiber strength.
  • the working quantity, working frequency and working order of the ultrasonic transducers to be activated in the ultrasonic transducer group 220 may be to determine the fiber strength of the food material according to the type information, and to select based on the fiber strength.
  • the ultrasonic transducer group 220 may include a first ultrasonic transducer 221 and a second ultrasonic transducer 222, wherein the operating frequency of the first ultrasonic transducer 221 is 10KHz-30KHz, the operating frequency of the second ultrasonic transducer 222 is 30KHz-50KHz.
  • the step of controlling the working quantity and working frequency of the ultrasonic transducers in the ultrasonic transducer group 220 to operate in a working order may be to control the first ultrasonic transducer 221 and the second ultrasonic transducer 222 to start simultaneously.
  • the first ultrasonic transducer 221 and the second ultrasonic transducer 222 in this working frequency range can generate relatively large shear force.
  • some foods with high fiber strength such as beef, It can loosen the fiber structure, accelerate the penetration and diffusion of the pickling liquid, and improve the pickling tenderness of the ingredients.
  • the first ultrasonic transducer 221 and the second ultrasonic transducer 222 can also be activated alternately, for example, the first ultrasonic transducer 221 is activated first, and after a period of time, the first ultrasonic transducer is turned off. 221, and then start the second ultrasonic transducer 222. Since the fiber structure strength of the ingredients is not completely uniform, alternately applying ultrasonic effects of different operating frequencies can also improve the marinating effect of the ingredients to a certain extent. Simultaneously with the first ultrasonic transducer 221 and the second ultrasonic transducer 222 Compared with the startup, the effect is slightly worse.
  • the ultrasonic transducer group 220 may also include a third ultrasonic transducer 223, the operating frequency of the third ultrasonic transducer 223 is 50KHz-70KHz, and the number of working in the ultrasonic transducer group 220 is controlled.
  • the step of operating the ultrasonic transducers with the working frequency in accordance with the working order may be to control the third ultrasonic transducer 223 to start simultaneously with the first ultrasonic transducer 221 and the second ultrasonic transducer 222 .
  • the setting of the third transducer provides more optional combinations for the ultrasonic transducer group 220, so that the food can be marinated more specifically.
  • the operating frequency of the first ultrasonic transducer 221 may further be 15KHz ⁇ 25KHz, preferably 20KHz.
  • the operating frequency of the second ultrasonic transducer 222 can further be 35KHz ⁇ 45KHz, preferably 40KHz.
  • the operating frequency of the third ultrasonic transducer 223 may further be 55KHz ⁇ 65KHz, preferably 60KHz.
  • the first ultrasonic transducer 221 of 20KHz and the second ultrasonic transducer 222 of 40KHz can be activated at the same time to achieve a large shear force to destroy the fiber structure of the food, thereby improving the quality of the food. Excellent marinating speed and marinating tenderness.
  • the first ultrasonic transducer 221 or the second ultrasonic transducer 222 or the third ultrasonic transducer 223 may be activated to prevent the foodstuff from being over-processed.
  • the first ultrasonic transducer 221 and the third ultrasonic transducer 223 can be activated alternately/simultaneously, and the second ultrasonic transducer 222 and the third ultrasonic transducer can also be activated alternately/simultaneously 223, the first ultrasonic transducer 221, the second ultrasonic transducer 222 and the third ultrasonic transducer 223 can also be activated respectively, and the three ultrasonic transducers There is no restriction on the order in which the generators are started.
  • the first ultrasonic transducer 221 , the second ultrasonic transducer 222 and the third ultrasonic transducer 223 are arranged at equal intervals outside the bottom of the container 210 along the length direction of the container 210 . In this way, when the first ultrasonic transducer 221 , the second ultrasonic transducer 222 and the third ultrasonic transducer 223 work at the same time, different regions of the food can be subjected to certain ultrasonic effects, so that the taste of the food is relatively uniform.
  • the step of controlling the working number and working frequency of the ultrasonic transducers in the ultrasonic transducer group 220 to operate according to the working order it is also possible to control the ultrasonic transducers operating in the ultrasonic transducer group 220
  • the temperature of the transducer is controlled within a preset temperature range. Since the ultrasonic transducer will generate a lot of heat during the working process, the concentrated transfer of heat to the food will cause the surface of the food to be cooked. Therefore, it is necessary to control the temperature of the ultrasonic transducer within the preset temperature range. Specifically, it can be controlled by controlling the refrigerator 10 Cooling air is supplied into the storage compartment 110 to cool the ultrasonic transducer in time.
  • the embodiments of the present invention can achieve the following beneficial effects:
  • the operating quantity, operating frequency and operating frequency of the ultrasonic transducers to be activated in the ultrasonic transducer group 220 are selected according to the type information.
  • ultrasonic transducers with different working frequencies are used to combine, so as to assist in the pickling of ingredients in a targeted manner, improve the pickling speed and tenderness of ingredients, and improve the taste of ingredients.
  • the ultrasonic transducers in the step of controlling the number and frequency of the ultrasonic transducers in the ultrasonic transducer group 220 to operate according to the working sequence, the ultrasonic transducers
  • the temperature of the ultrasonic transducers operating in group 220 is controlled within a preset temperature range. It can reduce the transfer of heat generated by the ultrasonic transducer to the food, preventing the surface of the food from being ripened and causing marinating failure.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)

Abstract

一种冰箱及其超声处理装置的控制方法，所述超声处理装置包括用于盛放食材的容器以及设置在所述容器外周的超声换能器组，所述超声换能器组具有至少两个不同工作频率的超声换能器，所述控制方法包括：获取所述容器内食材的种类信息；根据所述种类信息选择所述超声换能器组中待启动的超声换能器的工作数量、工作频率和工作顺序；控制所述超声换能器组中所述工作数量和所述工作频率的超声换能器按照所述工作顺序运行。本发明的优点是有针对性对食材进行辅助腌制，提高不同食材的腌制速度和腌制嫩度，改善食材的口感。

Description

一种冰箱及其超声处理装置的控制方法 技术领域
本发明涉及冷藏冷冻技术领域，特别是涉及一种冰箱及其超声处理装置的控制方法。
背景技术
近年来，随着人们饮食结构的变化，腌制已成为肉制品加工过程中的必要环节。传统的腌制方法由于腌制速度慢、腌制效果差已逐渐被超声腌制所替代。在超声腌制领域，相关技术人员普遍认为对食材施加相同的工作频率时，食材的腌制效果最好，因此都在致力于寻求最佳单一频率。然而却忽略了不同食材的纤维结构强度不同，若均采用单一频率进行腌制容易导致纤维结构强度较小的食材又过于松散、纤维结构强度较大的口感过硬，且入味速度慢，需要等待较长时间，因此还有待改善。
发明内容
本发明第一方面的一个目的是要有针对性对食材进行辅助腌制，提高不同食材的腌制速度和腌制嫩度，改善食材的口感。
本发明第一方面的一个进一步的目的是要控制超声换能器的温度，防止食材被熟化。
本发明第二方面的目的是要提供一种冰箱。
特别地，根据本发明的第一方面，本发明提供了一种超声处理装置的控制方法，超声处理装置包括用于盛放食材的容器以及设置在容器外周的超声换能器组，超声换能器组具有至少两个不同工作频率的超声换能器，控制方法包括：
获取容器内食材的种类信息；
根据种类信息选择超声换能器组中待启动的超声换能器的工作数量、工作频率和工作顺序；
控制超声换能器组中工作数量和工作频率的超声换能器按照工作顺序运行。
可选地，根据种类信息选择超声换能器组中待启动的超声换能器的工作数量、工作频率和工作顺序步骤包括：
根据种类信息确定食材的纤维强度，基于纤维强度选择超声换能器组中待启动的超声换能器的工作数量、工作频率和工作顺序。
可选地，超声换能器组包括第一超声换能器和第二超声换能器；且
第一超声换能器的工作频率为10KHz～30KHz；
第二超声换能器的工作频率为30KHz～50KHz；
控制超声换能器组中工作数量和工作频率的超声换能器按照工作顺序运行的步骤包括：
控制第一超声换能器和第二超声换能器同时启动。
可选地，超声换能器组还包括第三超声换能器；且
第三超声换能器的工作频率为50KHz～70KHz；
控制超声换能器组中工作数量和工作频率的超声换能器按照工作顺序运行的步骤还包括：
控制第三超声换能器与第一超声换能器和第二超声换能器同时启动。
可选地，第一超声换能器的工作频率为15KHz～25KHz；
第二超声换能器的工作频率为35KHz～45KHz；
第三超声换能器的工作频率为55KHz～65KHz。
可选地，第一超声换能器、第二超声换能器和第三超声换能器沿容器的长度方向等间距地布置在容器的底部外侧。
可选地，容器的侧壁设置有摄像装置，获取容器内食材的种类信息的步骤包括：
获取摄像装置的图像信息，根据图像信息确定出食材的种类信息。
可选地，在控制超声换能器组中工作数量和工作频率的超声换能器按照工作顺序运行的步骤中，还包括：
将超声换能器组中所运行的超声换能器的温度控制在预设温度范围内。
可选地，容器的底部内侧为连续地水平面；或
容器的底部内侧形成有至少一个向上凸出的凸起。
根据本发明的第二方面，本发明提供了一种冰箱，包括：
箱体，其内限定有储物间室；
超声处理装置，设置在储物间室内；以及
控制器，其包括存储器和处理器，存储器中存储有控制程序，控制程序被处理器执行时用于实现上述中任意一种控制方法。
本发明的冰箱及其超声处理装置的控制方法，在获取食材的种类信息后，根据种类信息选择出超声换能器组中待启动的超声换能器的工作数量、工作频率和工作顺序，利用不同工作频率的超声换能器进行组合，从而有针对性对食材进行辅助腌制，提高不同食材的腌制速度和腌制嫩度，改善食材的口感。
进一步地，本发明的冰箱及其超声处理装置的控制方法，在控制超声换能器组中工作数量和工作频率的超声换能器按照工作顺序运行的步骤中，将超声换能器组中所运行的超声换能器的温度控制在预设温度范围内。可减少超声换能器产生的热量向食材传递，防止食材表面被熟化而导致腌制失败。
根据下文结合附图对本发明具体实施例的详细描述，本领域技术人员将会更加明了本发明的上述以及其他目的、优点和特征。
附图说明
通过阅读下文优选实施方式的详细描述，各种其他的优点和益处对于本领域普通技术人员将变得清楚明了。附图仅用于示出优选实施方式的目的，而并不认为是对本发明的限制。而且在整个附图中，用相同的参考符号表示相同的部件。在附图中：
图1是根据本发明一个实施例的冰箱的结构示意图；
图2是根据本发明一个实施例的超声处理装置的示意图；
图3是根据本发明一个实施例的超声作用叠加的状态图；
图4是根据本发明一个实施例的冰箱的结构框图；
图5是根据本发明一个实施例的超声处理装置的控制方法的示意图。
具体实施方式
下面将参照附图更详细地描述本公开的示例性实施例。虽然附图中显示了本公开的示例性实施例，然而应当理解，可以以各种形式实现本公开而不应被这里阐述的实施例所限制。相反，提供这些实施例是为了能够更透彻地理解本公开，并且能够将本公开的范围完整的传达给本领域的技术人员。
本发明首先提供了一种冰箱10，图1是根据本发明一个实施例的冰箱10的结构示意图，参照图1，冰箱10一般性地可包括箱体100，箱体100内形成有一个或多个储物间室110，储物间室110根据制冷温度可以被配置 成冷藏储物间室110、冷冻储物间室110和变温储物间室110。具体地，储物间室110的数量、功能、布局方式等可以根据实际需求进行配置。
储物间室110内设置有超声处理装置200，超声处理装置200主要用于食材的辅助腌制，提高食材的腌制速度和腌制效果，其所在的储物间室110可以为冰箱10的冷藏储物间室110，冷藏储物间室110的温度配置为0℃～10℃，为食材的腌制提供低温环境，从而抑制细菌的生长和繁殖，防止食材在腌制过程中腐败变质。
图2是根据本发明一个实施例的超声处理装置200的示意图，参照图2，超声处理装置200可包括容器210和设置在容器210外周的超声换能器组220，容器210用于盛放待腌制的食材，超声换能器组220用于向食材施加超声作用，以提高食材的腌制速度。
需要说明的是，在超声辅助腌制领域，相关技术人员普遍认为不同工作频率的超声作用会因叠加而导致作用效果变差，因此都在致力于追求超声换能器的单一最佳工作频率。而本发明开创性地打破此种偏见，要求超声换能器组220具有至少两个不同工作频率的超声换能器，事实证明，利用两个不同工作频率的超声换能器增大对食材纤维结构的剪切力，显著提高食材的嫩度及腌制速度。
在一个可选实施例中，超声换能器组220可以设置在容器210的底部外侧，而容器210的底部内侧可以为连续地水平面或容器210的底部内侧形成有至少一个向上凸出的凸起211。特别是当容器210的底部内侧具有凸起211时，可以提高的超声作用在凸起211上方的叠加几率，对食材的腌制速度和腌制嫩度具有明显改善。
图3是根据本发明一个实施例的超声作用叠加的状态图，其中箭头示出了超声作用的传递路径，参照图3，凸起211的设置不仅可以增大两种不同工作频率的超声作用的叠加几率，仅单独启动一种工作频率的超声换能器时，也可以使该超声换能器产生的超声作用进行叠加，从而提高对食材的作用效果。
图4是根据本发明一个实施例的冰箱10的结构框图，参照图4，具有该超声处理装置200的冰箱10内还可以设置有控制器300和摄像装置400等。
控制器300包括存储器320以及处理器310，存储器320中存储有控制程序321，控制程序321被处理器310执行时用于实现本实施例的超声处理 装置200的控制方法。控制器300与超声换能器组220信号连接，用于控制超声换能器组220中各超声换能器的启停。控制器300可以集成于冰箱10的主控板上，也可以临近超声换能器组220单独设置。控制器300进一步可以与主控装置信号连接，向主控装置提供超声换能器组220的运行状态，接收来自于主控装置的控制指令。
控制器300可以由各种具有一定数据处理能力的器件实现，在一个典型的配置中，控制器300可以包括处理器310、存储器320、输入/输出接口等。
摄像装置400可以设置在容器210的侧壁或容器210的上方，用于获取食材的种类信息，从而根据食材的种类信息确定食材的纤维强度，以便根据纤维强度确定超声换能器组220中待启动的超声换能器的工作数量、工作频率和工作顺序。
图5是根据本发明一个实施例的超声处理装置200的控制方法的示意图，参照图5，该控制方法包括至少包括以下步骤S102至步骤S106。
步骤S102，获取容器210内食材的种类信息。
该步骤中，可以先通过设置在容器210侧壁或上方的摄像装置400获取摄像装置400的图像信息，然后从图像信息中确定出食材的种类信息。
步骤S104，根据种类信息选择超声换能器组220中待启动的超声换能器的工作数量、工作频率和工作顺序。
步骤S106，控制超声换能器组220中工作数量和工作频率的超声换能器按照工作顺序运行。
本发明实施例的用于超声处理装置200的控制方法，本发明的冰箱10及其超声处理装置200的控制方法，在获取食材的种类信息后，根据种类信息选择出超声换能器组220中待启动的超声换能器的工作数量、工作频率和工作顺序，利用不同工作频率的超声换能器进行组合，从而有针对性对食材进行辅助腌制，提高食材的腌制速度和腌制嫩度，改善食材的口感。
上文步骤S104中，根据种类信息选择超声换能器组220中待启动的超声换能器的工作数量、工作频率和工作顺序的步骤可以是根据种类信息确定食材的纤维强度，基于纤维强度选择超声换能器组220中待启动的超声换能器的工作数量、工作频率和工作顺序。
在一个可选实施例中，超声换能器组220可以包括第一超声换能器221和第二超声换能器222，其中第一超声换能器221的工作频率为 10KHz～30KHz，第二超声换能器222的工作频率为30KHz～50KHz。控制超声换能器组220中工作数量和工作频率的超声换能器按照工作顺序运行的步骤可以是控制第一超声换能器221和第二超声换能器222同时启动。经发明人实验测定，发现此种工作频率范围内的第一超声换能器221和第二超声换能器222能够产生较大的剪切力，对于一些纤维强度较大的食材，例如牛肉，能够使其纤维结构松散化，加速腌制液的渗透和扩散，提高了食材的腌制嫩度。
在一些替代性实施例中，第一超声换能器221与第二超声换能器222也可以交替启动，例如先启动第一超声换能器221，作用一段时间后，关闭第一超声换能器221，再启动第二超声换能器222。由于食材的纤维结构强度并非是完全均匀的，交替施加不同工作频率的超声作用，一定程度上也能够提高食材的腌制效果，与第一超声换能器221和第二超声换能器222同时启动相比，作用效果略差。
在一个可选实施例中，超声换能器组220还可以包括第三超声换能器223，第三超声换能器223的工作频率为50KHz～70KHz，控制超声换能器组220中工作数量和工作频率的超声换能器按照工作顺序运行的步骤可以是控制第三超声换能器223与第一超声换能器221和第二超声换能器222同时启动。第三换能器的设置为超声换能器组220提供了更多可选择的组合方式，从而能够更加有针对性地对食材进行腌制。
本实施方式中，第一超声换能器221的工作频率进一步可以为15KHz～25KHz，优选20KHz。第二超声换能器222的工作频率进一步可以为35KHz～45KHz，优选40KHz。第三超声换能器223的工作频率进一步可以为55KHz～65KHz，优选60KHz。
对于纤维结构强度较大的食材，可以同时启动20KHz的第一超声换能器221和40KHz的第二超声换能器222，以达到较大的剪切力来破坏食材的纤维结构，从而提高食材的腌制速度和腌制嫩度。对于纤维结构强度较小的食材，可以仅启动第一超声换能器221或第二超声换能器222或第三超声换能器223，防止食材被过度处理。对于纤维结构强度适中的食材，可以交替启动/同时第一超声换能器221和第三超声换能器223，也可以交替启动/同时启动第二超声换能器222和第三超声换能器223，还可以分别启动第一超声换能器221、第二超声换能器222和第三超声换能器223，且三个超声换 能器启动的先后顺序不做限制。
第一超声换能器221、第二超声换能器222和第三超声换能器223沿容器210的长度方向等间距地布置在容器210的底部外侧。这样，在第一超声换能器221、第二超声换能器222和第三超声换能器223同时工作时，食材的不同区域均能受到一定的超声作用，使得食材的入味相对较为均匀。
在一个可选实施例中，在控制超声换能器组220中工作数量和工作频率的超声换能器按照工作顺序运行的步骤中，还可以是将超声换能器组220中所运行的超声换能器的温度控制在预设温度范围内。由于超声换能器在工作过程中会产生大量热量，热量集中传递至食材会造成食材表面被熟化，为此需要将超声换能器的温度控制在预设温度范围内，具体可以通过控制冰箱10向储物间室110内供应制冷气流，从而及时地对超声换能器进行冷却。
根据上述中任意一个可选实施例或多个可选实施例的组合，本发明实施例能够达到如下有益效果：
本发明的冰箱10及其超声处理装置200的控制方法，在获取食材的种类信息后，根据种类信息选择出超声换能器组220中待启动的超声换能器的工作数量、工作频率和工作顺序，利用不同工作频率的超声换能器进行组合，从而有针对性对食材进行辅助腌制，提高食材的腌制速度和腌制嫩度，改善食材的口感。
进一步地，本发明的冰箱10及其超声处理装置200的控制方法，在控制超声换能器组220中工作数量和工作频率的超声换能器按照工作顺序运行的步骤中，将超声换能器组220中所运行的超声换能器的温度控制在预设温度范围内。可减少超声换能器产生的热量向食材传递，防止食材表面被熟化而导致腌制失败。
至此，本领域技术人员应认识到，虽然本文已详尽示出和描述了本发明的多个示例性实施例，但是，在不脱离本发明精神和范围的情况下，仍可根据本发明公开的内容直接确定或推导出符合本发明原理的许多其他变型或修改。因此，本发明的范围应被理解和认定为覆盖了所有这些其他变型或修改。

Claims (10)

  1. 一种超声处理装置的控制方法，所述超声处理装置包括用于盛放食材的容器以及设置在所述容器外周的超声换能器组，所述超声换能器组具有至少两个不同工作频率的超声换能器，所述控制方法包括：
    获取所述容器内食材的种类信息；
    根据所述种类信息选择所述超声换能器组中待启动的超声换能器的工作数量、工作频率和工作顺序；
    控制所述超声换能器组中所述工作数量和所述工作频率的超声换能器按照所述工作顺序运行。
  2. 根据权利要求1所述的控制方法，其中，根据所述种类信息选择所述超声换能器组中待启动的超声换能器的工作数量、工作频率和工作顺序步骤包括：
    根据所述种类信息确定所述食材的纤维强度，基于所述纤维强度选择所述超声换能器组中待启动的超声换能器的工作数量、工作频率和工作顺序。
  3. 根据权利要求2所述的控制方法，其中，
    所述超声换能器组包括第一超声换能器和第二超声换能器；且
    所述第一超声换能器的工作频率为10KHz～30KHz；
    所述第二超声换能器的工作频率为30KHz～50KHz；
    控制所述超声换能器组中所述工作数量和所述工作频率的超声换能器按照所述工作顺序运行的步骤包括：
    控制所述第一超声换能器和所述第二超声换能器同时启动。
  4. 根据权利要求3所述的控制方法，其中，
    所述超声换能器组还包括第三超声换能器；且
    所述第三超声换能器的工作频率为50KHz～70KHz；
    控制所述超声换能器组中所述工作数量和所述工作频率的超声换能器按照所述工作顺序运行的步骤还包括：
    控制所述第三超声换能器与所述第一超声换能器和所述第二超声换能器同时启动。
  5. 根据权利要求4所述的控制方法，其中，
    所述第一超声换能器的工作频率为15KHz～25KHz；
    所述第二超声换能器的工作频率为35KHz～45KHz；
    所述第三超声换能器的工作频率为55KHz～65KHz。
  6. 根据权利要求4或5所述的控制方法，其中，
    所述第一超声换能器、所述第二超声换能器和所述第三超声换能器沿所述容器的长度方向等间距地布置在所述容器的底部外侧。
  7. 根据权利要求1-5中任一项所述的控制方法，其中，所述容器的侧壁设置有摄像装置，获取所述容器内食材的种类信息的步骤包括：
    获取所述摄像装置的图像信息，根据所述图像信息确定出所述食材的种类信息。
  8. 根据权利要求1-5中任一项所述的控制方法，其中，
    在控制所述超声换能器组中所述工作数量和所述工作频率的超声换能器按照所述工作顺序运行的步骤中，还包括：
    将所述超声换能器组中所运行的超声换能器的温度控制在预设温度范围内。
  9. 根据权利要求1-5中任一项所述的控制方法，其中，
    所述容器的底部内侧为连续地水平面；或
    所述容器的底部内侧形成有至少一个向上凸出的凸起。
  10. 一种冰箱，包括：
    箱体，其内限定有储物间室；
    超声处理装置，设置在所述储物间室内；以及
    控制器，其包括存储器和处理器，所述存储器中存储有控制程序，所述控制程序被所述处理器执行时用于实现权利要求1-9中任一项所述的控制方法。
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