WO2023165443A1 - 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
WO2023165443A1
WO2023165443A1 PCT/CN2023/078448 CN2023078448W WO2023165443A1 WO 2023165443 A1 WO2023165443 A1 WO 2023165443A1 CN 2023078448 W CN2023078448 W CN 2023078448W WO 2023165443 A1 WO2023165443 A1 WO 2023165443A1
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WIPO (PCT)
Prior art keywords
interval
ultrasonic
pickling
sound intensity
ultrasonic transducer
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PCT/CN2023/078448
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English (en)
French (fr)
Inventor
王晶
赵斌堂
王丽燕
刘阳
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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Publication of WO2023165443A1 publication Critical patent/WO2023165443A1/zh

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Classifications

    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • 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
    • 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
    • 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 object of the first aspect of the present invention is to improve the pickling speed and pickling effect of food materials.
  • a further object of the first aspect of the present invention is to control the temperature of the pickling solution to prevent spoilage of food materials during the pickling process.
  • 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 is arranged in a storage compartment of a refrigerator, which includes a container for holding ingredients and pickling liquid and At least one ultrasonic transducer disposed on the periphery of the container, the control method includes:
  • the ultrasonic transducer is controlled to operate according to the ultrasonic frequency and ultrasonic sound intensity.
  • the filling height of the pickling liquid is controlled so that when the food is placed in the container, the food is partially or completely submerged in the pickling liquid;
  • the ultrasonic transducer is chosen such that its ultrasonic frequency and ultrasonic sound intensity increase as the desired curing time decreases.
  • the curing time varies linearly in proportion to the curing depth.
  • the marinating time of the ingredients is controlled within the range of (0min, 30min];
  • the filling height of the pickling solution is controlled within the interval [0.01mm, 7mm];
  • the ultrasonic transducer is selected so that its ultrasonic frequency is in the [20KHz, 40KHz] interval, the ultrasonic sound intensity is in the [0.02w/cm 2 , 2w/cm 2 ] interval, or the ultrasonic transducer is selected so that its ultrasonic
  • the frequency is in the interval of (40KHz, 100KHz]
  • the ultrasonic sound intensity is in the interval of [0.03w/cm 2 , 3w/cm 2 ]
  • the ultrasonic transducer is selected so that the ultrasonic frequency is in the interval of (100KHz, 500KHz)
  • the ultrasonic sound intensity is in the interval [0.04w/cm 2 , 4w/cm 2 ].
  • the pickling time is controlled within (0min, 60min] interval;
  • the filling height of the pickling solution is controlled within the interval [0.01mm, 13mm];
  • the ultrasonic transducer is selected so that its ultrasonic frequency is in the [20KHz, 40KHz] interval, the ultrasonic sound intensity is in the [0.02w/cm 2 , 6w/cm 2 ] interval, or the ultrasonic transducer is selected so that its ultrasonic
  • the frequency is in the interval of (40KHz, 100KHz]
  • the ultrasonic sound intensity is in the interval of [0.03w/cm 2 , 8w/cm 2 ]
  • the ultrasonic transducer is selected so that the ultrasonic frequency is in the interval of (100KHz, 500KHz)
  • the ultrasonic sound intensity is in the interval [0.04w/cm 2 , 10w/cm 2 ].
  • the pickling time is controlled within the range of (0min, 90min],
  • the filling height of the pickling solution is controlled within the interval [0.01mm, 20mm];
  • the ultrasonic transducer is selected so that its ultrasonic frequency is within the interval of [20KHz, 40KH], the ultrasonic sound intensity is within the interval of [0.02w/cm 2 , 12w/cm 2 ], or the ultrasonic transducer is selected such that its ultrasonic The frequency is in the interval of (40KHz, 100KHz], the ultrasonic sound intensity is in the interval of [0.03w/cm 2 , 14w/cm 2 ], or the ultrasonic transducer is selected so that the ultrasonic frequency is in the interval of (100KHz, 500KHz), The ultrasonic sound intensity is in the interval [0.04w/cm 2 , 16w/cm 2 ].
  • the pickling time is controlled within the range of (0min, 120min);
  • the filling height of the pickling solution is controlled within the interval [0.01mm, 25mm];
  • the ultrasonic transducer is selected so that its ultrasonic frequency is within the interval of [20KHz, 40KH], the ultrasonic sound intensity is within the interval of [0.02w/cm 2 , 20w/cm 2 ], or the ultrasonic transducer is selected such that its ultrasonic The frequency is in the interval of (40KHz, 100KHz], the ultrasonic sound intensity is in the interval of [0.03w/cm 2 , 24w/cm 2 ], or the ultrasonic transducer is selected so that the ultrasonic frequency is in the interval of (100KHz, 500KHz), The ultrasonic sound intensity is in the interval [0.04w/cm 2 , 26w/cm 2 ].
  • the inside of the bottom of the container is a continuous horizontal surface
  • At least one upwardly protruding protrusion is formed on the inside of the bottom of the container.
  • the step of controlling the ultrasonic transducer to operate according to the ultrasonic frequency and ultrasonic sound intensity it also includes:
  • the step of controlling the temperature of the pickling solution within a preset temperature range includes:
  • control the refrigerator to stop supplying cooling air to the storage room.
  • the pickling solution is selected as saline with a concentration ⁇ 10%.
  • the present invention provides a refrigerator, comprising:
  • the box body defines a storage compartment therein;
  • the controller includes a memory and a processor, and a control program is stored in the memory.
  • the control program is executed by the processor, it is used for any one of the above control methods.
  • the control method of the ultrasonic processing device in the embodiment of the present invention firstly controls the pickling time of the food and the filling height of the pickling solution according to the pickling depth of the food, and then selects the ultrasonic transducer based on the pickling depth, pickling time and filling height. Ultrasonic frequency and ultrasonic sound intensity of the transducer, and finally control the operation of the ultrasonic transducer according to the ultrasonic frequency and ultrasonic sound intensity.
  • the ultrasonic effect generated by it can significantly accelerate the molecular motion of the pickling solution, thereby improving the pickling speed and pickling effect of the ingredients, and ensuring the pickled ingredients
  • the taste is tender and evenly flavored.
  • control method of the ultrasonic processing device in the embodiment of the present invention can prevent the temperature of the pickling solution from being too high, causing the bacteria to grow and reproduce, and prevent the spoilage of the food by controlling the temperature of the pickling solution within the preset temperature range , It can also prevent the temperature of the pickling solution from freezing due to too low temperature, so as to ensure the smooth progress of the pickling work.
  • Fig. 1 is a schematic structural view of a refrigerator according to an embodiment of the present invention
  • Fig. 2 is a schematic structural view of an ultrasonic processing device according to an embodiment of the present invention.
  • FIG. 3 is a state diagram of an ultrasonic action transmission path 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 flowchart of a control method of an ultrasonic processing device according to an embodiment of the present invention.
  • Fig. 6 is a curve diagram of temperature variation of pickling solution according to one embodiment of the present invention.
  • Fig. 7 is a graph showing temperature variation of a pickling solution according to another 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 compartments 110 can be configured as refrigerated storage compartments 110 , frozen storage compartments 110 , and variable temperature storage compartments 110 according to the cooling temperature.
  • 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 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.
  • FIG. 2 is a schematic structural view of an ultrasonic processing device 200 according to an embodiment of the present invention.
  • the ultrasonic transducer 220 is used to apply ultrasonic action to the ingredients in the container 210 to improve the pickling speed and curing effect of the ingredients. fruit.
  • the inside of the bottom of the container 210 may be a continuous horizontal surface, or at least one protrusion 211 protruding upward is formed on the inside of the bottom of the container 210 .
  • a plurality of protrusions 211 protruding upward are formed on the inside of the bottom of the container 210, and the plurality of protrusions 211 are evenly arranged on the inside of the bottom of the container 210.
  • All the protrusions 211 may be tapered protrusions 211, or It can be a combination of various other shapes.
  • the setting of the protrusion 211 can make the superposition of the ultrasonic action on the top of the protrusion 211.
  • FIG. 3 is a state diagram of the superimposition of the ultrasonic action according to an embodiment of the present invention, wherein the arrow shows the transmission path of the ultrasonic action.
  • Ultrasound acts on the protrusion 211 to form a focus point, which can significantly improve its effect.
  • the protrusion 211 is subjected to the action of ultrasound, it will continuously and high-frequency reciprocating vibrations, and continuously collide with the food, which is beneficial to loosen the fiber structure of the food, and accelerate the penetration and diffusion of the pickling solution.
  • FIG. 4 is a structural block diagram of a refrigerator 10 according to an embodiment of the present invention.
  • a controller 300 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.
  • the memory 320 stores a control program 321.
  • the control program 321 is executed by the processor 310, it is used to realize the control method of the ultrasonic processing apparatus 200 of this embodiment.
  • the controller 300 is connected with the ultrasonic transducer 220 for controlling the start and stop of the ultrasonic transducer 220 .
  • the controller 300 can be integrated on the main control board of the refrigerator 10 , or it can be set separately adjacent to the ultrasonic transducer 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 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.
  • FIG. 5 is a schematic diagram of a control method of the ultrasonic processing apparatus 200 according to an embodiment of the present invention. Referring to FIG. 5 , the control method at least includes the following steps S102 to S106.
  • Step S102 control the marinating time of the food and the filling height of the marinade according to the marinating depth of the food.
  • Step S104 selecting the ultrasonic frequency and ultrasonic sound intensity of the ultrasonic transducer 220 based on the curing depth, curing duration and filling height.
  • Step S106 controlling the ultrasonic transducer 220 to operate according to the ultrasonic frequency and ultrasonic sound intensity.
  • the control method of the ultrasonic processing device 200 in the embodiment of the present invention first controls the pickling time of the food and the filling height of the pickling liquid according to the pickling depth of the food, and then selects the ultrasonic treatment based on the pickling depth, pickling time, and filling height.
  • the transducer 220 operates according to the ultrasonic frequency and ultrasonic sound intensity.
  • the ultrasonic effect generated by it can significantly speed up the molecular motion of the pickling solution, thereby improving the pickling speed and pickling effect of the ingredients, and ensuring the pickling effect after pickling.
  • the ingredients are tender and evenly flavored.
  • the pickling depth in this embodiment refers to the maximum thickness of the food in the vertical direction of the container 210 during the pickling process
  • the pickling time refers to the time required for the pickling solution to fully penetrate the food.
  • the filling height of the pickling solution should be controlled so that when the food is placed in the container 210, the food can be partially or completely submerged in the pickling solution.
  • the ultrasonic transducer 220 is selected such that its ultrasonic frequency and ultrasonic sound intensity increase as the user desires the marinating time to decrease.
  • the ultrasonic frequency of the selected ultrasonic transducer 220 can be 40 KHz, and the ultrasonic sound intensity applied to the container 210 can be 2w/ cm 2 . If the user wants to shorten the pickling time to less than 30 minutes, the ultrasonic frequency and ultrasonic sound intensity of the ultrasonic transducer 220 need to be increased.
  • the ultrasonic frequency of the ultrasonic transducer 220 is a natural frequency. Therefore, when the ultrasonic transducer 220 is used to marinate food, the marinating time will vary linearly in proportion to the marinating depth. That is to say, when the ultrasonic frequency and ultrasonic sound intensity of the ultrasonic transducer 220 are constant, the greater the curing depth of the food material, the longer the required curing time will be. Therefore, in order to increase the curing speed and shorten the curing time when the food material is marinated deeply, it is reasonable to use the ultrasonic transducer 220 with a relatively high ultrasonic frequency.
  • the pickling time of the ingredients can be controlled within the interval of (0min, 30min].
  • the filling height of the pickling solution can be controlled at [0.01mm, 7mm] in the interval.
  • the ultrasonic transducer 220 is selected so that its ultrasonic frequency is in the [20KHz, 40KHz] interval, and the ultrasonic sound intensity is in the [0.02w/cm 2 , 2w/cm 2 ] interval, Or the ultrasonic transducer 220 is selected so that its ultrasonic frequency is in the interval of (40KHz, 100KHz], and the ultrasonic sound intensity is in the interval of [0.03w/cm 2 , 3w/cm 2 ], or the ultrasonic transducer 220 is selected as Make the ultrasonic frequency in the interval of (100KHz, 500KHz], and the ultrasonic sound intensity in the interval of [0.04w/cm 2 , 4w/cm 2 ].
  • the ultrasonic transducer 220 when the pickling depth of the food is in the interval of (0mm, 7mm), the ultrasonic transducer 220 is selected so that the ultrasonic frequency is in the interval of [20KHz, 40KHz], and the ultrasonic sound intensity is in the interval of [0.02w/cm 2 , 2w /cm 2 ] range, it can not only ensure that the ingredients are fully marinated within the expected marinating time, but also make the tenderness of the marinated ingredients better.
  • pickling when the depth of pickling is in the interval (0mm, 13mm]: pickling The duration is controlled within the interval of (0min, 60min); the filling height of the pickling solution is controlled within the interval of [0.01mm, 13mm]; and the ultrasonic transducer 220 is selected so that its ultrasonic frequency is within the interval of [20KHz, 40KHz] , the ultrasonic sound intensity is in the interval of [0.02w/cm 2 , 6w/cm 2 ], or the ultrasonic transducer 220 is selected so that the ultrasonic frequency is in the interval of (40KHz, 100KHz), and the ultrasonic sound intensity is in the interval of [0.03w/cm 2 ] cm 2 , 8w/cm 2 ] interval, or the ultrasonic transducer 220 is selected so that the ultrasonic frequency is within the interval of (100KHz, 500KHz), and the ultrasonic sound intensity is within the interval of [0.04w/cm 2 , 10w/cm
  • the ultrasonic transducer 220 when the pickling depth is in the interval of (7mm, 13mm), the ultrasonic transducer 220 is selected so that the ultrasonic frequency is in the interval of [20KHz, 40KHz], and the ultrasonic sound intensity is in the interval of [0.02w/cm 2 , 6w/ cm 2 ] interval, or when the ultrasonic transducer 220 is selected so that the ultrasonic frequency is within the interval of (40KHz, 100KHz] and the ultrasonic sound intensity is within the interval of [0.03w/cm 2 , 8w/cm 2 ], all can Guarantee that the ingredients are fully marinated in the expected marinating time, but the tenderness of the former is better after marinating.
  • the ultrasonic transducer 220 is selected to make its ultrasonic frequency in the interval of (100KHz, 500KHz), and the ultrasonic sound intensity In the range of [0.04w/cm 2 , 10w/cm 2 ], although the pickling speed is the fastest, the pickling tenderness is slightly worse.
  • the duration of pickling is controlled in the interval of (0min, 90min), and the filling height of the pickling solution is controlled at [0.01mm, 20mm] ] interval; and the ultrasonic transducer 220 is selected so that its ultrasonic frequency is in the [20KHz, 40KH] interval, the ultrasonic sound intensity is in the [0.02w/cm 2 , 12w/cm 2 ] interval, or the ultrasonic transducer 220 is selected so that its ultrasonic frequency is in the interval of (40KHz, 100KHz), the ultrasonic sound intensity is in the interval of [0.03w/cm 2 , 14w/cm 2 ], or the ultrasonic transducer 220 is selected so that its ultrasonic frequency is in (100KHz, 500KHz] interval, ultrasonic sound intensity in [0.04w/cm 2 , 16w/cm 2 ] interval.
  • the ultrasonic transducer 220 when the pickling depth is in the interval (13mm, 20mm], the ultrasonic transducer 220 is selected so that its ultrasonic frequency is in the interval of (40KHz, 100KHz), and the ultrasonic sound intensity is in the interval of [0.03w/cm 2 , 14w/ cm 2 ] range, it can ensure that the ingredients are fully marinated within the expected pickling time, and the tenderness of the pickled ingredients is better.
  • the ultrasonic transducer 220 is selected so that its ultrasonic frequency is between In the range of [20KHz, 40KH] and the ultrasonic sound intensity in the range of [0.02w/cm 2 , 12w/cm 2 ], the pickling speed is slow, and the time required for full pickling will exceed the user’s expected pickling time.
  • the ultrasonic transducer 220 is selected so that when the ultrasonic frequency is in the interval (100KHz, 500KHz] and the ultrasonic sound intensity is in the interval [0.04w/cm 2 , 16w/cm 2 ], although the pickling speed is the fastest, the pickling The tenderness is poor.
  • the ultrasonic transducer 220 is selected such that its ultrasonic frequency is within the interval [20KHz, 40KH], The ultrasonic sound intensity is in the interval of [0.02w/cm 2 , 20w/cm 2 ], or the ultrasonic transducer 220 is selected so that the ultrasonic frequency is in the interval of (40KHz, 100KHz), and the ultrasonic sound intensity is in the interval of [0.03w/cm 2 , within the interval of 24w/cm 2 ], or the ultrasonic transducer 220 is selected so that the ultrasonic frequency is within the interval of (100KHz, 500KHz), and the ultrasonic sound intensity is within the interval of [0.04w/cm 2 , 26w/cm 2 ]
  • the ultrasonic transducer 220 when the pickling depth is in the interval of (20mm, 25mm), the ultrasonic transducer 220 is selected so that its ultrasonic frequency is in the interval of (100KHz, 500KHz), and the ultrasonic sound intensity is in the interval of [0.04w/cm 2 , 26w/ cm 2 ] interval, the pickling speed of the food material can be significantly improved.
  • the ultrasonic transducer 220 is selected so that its ultrasonic frequency is in the interval of [20KHz, 40KH], and the ultrasonic sound intensity is in the interval of [0.02w/cm 2 , 20w /cm 2 ] interval, or when the ultrasonic transducer 220 is selected such that the ultrasonic frequency is within the (40KHz, 100KHz] interval, and the ultrasonic sound intensity is within the interval [0.03w/cm 2 , 24w/cm 2 ], Pickling speeds are all slow and take a long time.
  • the ultrasonic transducer 220 Since the ultrasonic transducer 220 generates a large amount of heat during the working process, the heat is transferred to the pickling solution intensively, which tends to accelerate the growth and reproduction of bacteria and cause spoilage of the pickled food materials. In addition, when the temperature of the ultrasonic transducer is too high, the surface (the side close to the ultrasonic transducer) of the marinated food will even be cooked. Therefore, in the step of controlling the operation of the ultrasonic transducer 220 according to the ultrasonic frequency and ultrasonic sound intensity, the temperature of the pickling liquid should also be controlled within a preset temperature range.
  • the step of controlling the temperature of the pickling solution within a preset temperature range may be to obtain the temperature of the pickling solution first, and then determine whether the temperature of the pickling solution is greater than or equal to the first temperature threshold, and if so, control the refrigerator 10 to The storage compartment 110 is supplied with a refrigerated airflow to cool the marinade in time. After a period of time, reacquire the temperature of the pickling solution, and judge whether the temperature of the reacquired pickling solution is less than or equal to the second temperature threshold. If so, control the refrigerator 10 to stop supplying the cooling airflow to the storage compartment 110 to prevent the pickling solution Freezing occurs due to low temperature.
  • Fig. 6 is a curve diagram of temperature variation of a pickling solution according to an embodiment of the present invention
  • Fig. 7 is a curve diagram of temperature variation of a curing solution according to another embodiment of the present invention.
  • the temperature of the pickling solution should be controlled between the first temperature threshold and the second temperature threshold, the first temperature threshold can be 1°C to 40°C, the second temperature threshold can be -5°C to 30°C, and the first temperature threshold The difference from the second temperature threshold is at least greater than or equal to 0.5°C.
  • the pickling solution contains salt, its freezing point is lower than 0°C, and it will not freeze at -5°C.
  • the pickling liquid can be a liquid or a solid-liquid mixture.
  • the pickling solution in this embodiment is selected as salt water with a concentration of ⁇ 10%, such as 5%, 6%, 8%, etc., while in the traditional pickling method, the ingredients are soaked in salt water, which requires salt water The concentration is not less than 25%, Compared with the traditional pickling method, adopting the control method of the present invention to pickle the ingredients can not only greatly improve the pickling speed and the pickling effect of the ingredients, but also save the pickling cost.
  • the embodiments of the present invention can achieve the following beneficial effects:
  • the control method of the ultrasonic processing device in the embodiment of the present invention firstly controls the pickling time of the food and the filling height of the pickling solution according to the pickling depth of the food, and then selects the ultrasonic transducer based on the pickling depth, pickling time and filling height. Ultrasonic frequency and ultrasonic sound intensity of the transducer, and finally control the operation of the ultrasonic transducer according to the ultrasonic frequency and ultrasonic sound intensity.
  • the ultrasonic effect generated by it can significantly accelerate the molecular motion of the pickling solution, thereby improving the pickling speed and pickling effect of the ingredients, and ensuring the pickled ingredients
  • the taste is tender and evenly flavored.
  • control method of the ultrasonic processing device in the embodiment of the present invention can prevent the temperature of the pickling solution from being too high by controlling the temperature of the pickling solution within a preset temperature range, so that bacteria can grow and multiply to prevent food from spoilage, It can also prevent the temperature of the pickling liquid from freezing due to too low temperature, so as to ensure the smooth progress of the pickling work.

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Abstract

一种冰箱及其超声处理装置的控制方法，该超声处理装置设置在冰箱的储物间室内，其包括用于盛放食材和腌制液的容器以及设置在所述容器外周的至少一个超声换能器，该控制方法包括：根据食材的腌制深度控制所述食材的腌制时长及所述腌制液的充注高度；基于所述腌制深度、所述腌制时长和所述充注高度选择所述超声换能器的超声频率和超声声强；控制所述超声换能器按照所述超声频率和所述超声声强运行。本发明的优点是能够显著地提高食材的腌制速度和腌制效果。

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。传统的腌制方法是将待腌制的食材搁置在较高浓度的腌制液中进行浸泡。但是此种腌制方式的腌制速度极为缓慢，腌制效果较差。由于腌制液的温度不易控制，容易使抑制细菌生长和繁殖，导致腌制后的食材腐败变质。此外，高浓度的腌制液也增加了腌制成本，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提高食材的腌制速度和腌制效果。
本发明第一方面的一个进一步的目的是要控制腌制液的温度，防止腌制过程中食材腐败变质。
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，超声处理装置设置在冰箱的储物间室内，其包括用于盛放食材和腌制液的容器以及设置在容器外周的至少一个超声换能器，控制方法包括：
根据食材的腌制深度控制食材的腌制时长及腌制液的充注高度；
基于腌制深度、腌制时长和充注高度选择超声换能器的超声频率和超声声强；以及
控制超声换能器按照超声频率和超声声强运行。
可选地，当食材的腌制深度在预设区间范围内时：
腌制液的充注高度控制成使得食材搁置在容器内时，食材部分或完全浸没在腌制液中；
超声换能器被选择成使其超声频率和超声声强随期望的腌制时长的减少而增大。
可选地，腌制时长随腌制深度正比例线性变化。
可选地，当食材的腌制深度在(0mm，7mm]区间内时：
食材的腌制时长控制在(0min，30min]区间内；
腌制液的充注高度控制在[0.01mm，7mm]区间内；且
超声换能器被选择成使其超声频率在[20KHz，40KHz]区间内、超声声强在[0.02w/cm2，2w/cm2]区间内，或超声换能器被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，3w/cm2]区间内，或超声换能器被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，4w/cm2]区间内。
可选地，当腌制深度在(0mm，13mm]区间内时：
腌制时长控制在(0min，60min]区间内；
腌制液的充注高度控制在[0.01mm，13mm]区间内；且
超声换能器被选择成使其超声频率在[20KHz，40KHz]区间内、超声声强在[0.02w/cm2，6w/cm2]区间内，或超声换能器被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，8w/cm2]区间内，或超声换能器被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，10w/cm2]区间内。
可选地，当腌制深度在(0mm，20mm]区间内时：
腌制时长控制在(0min，90min]区间内，
腌制液的充注高度控制在[0.01mm，20mm]区间内；且
超声换能器被选择成使其超声频率在[20KHz，40KH]区间内、超声声强在[0.02w/cm2，12w/cm2]区间内，或超声换能器被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，14w/cm2]区间内，或超声换能器被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，16w/cm2]区间内。
可选地，当腌制深度在(0mm，25mm]区间内时：
腌制时长控制在(0min，120min]区间内；
腌制液的充注高度控制在[0.01mm，25mm]区间内；且
超声换能器被选择成使其超声频率在[20KHz，40KH]区间内、超声声强在[0.02w/cm2，20w/cm2]区间内，或超声换能器被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，24w/cm2]区间内，或超声换能器被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，26w/cm2]区间内。
可选地，容器的底部内侧为连续水平表面；或
容器的底部内侧形成有至少一个向上凸出的凸起。
可选地，在控制超声换能器按照超声频率和超声声强运行的步骤中，还包括：
将腌制液的温度控制在预设温度范围内。
可选地，将腌制液的温度控制在预设温度范围内的步骤包括：
获取腌制液的温度；
判断温度是否大于等于第一温度阈值；
若是，控制冰箱向储物间室内供应制冷气流；
重新获取腌制液的温度；
判断重新获取的温度是否小于等于第二温度阈值；
若是，控制冰箱停止向储物间室内供应制冷气流。
可选地，腌制液被选择为浓度≤10％的食盐水。
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；和
控制器，其包括存储器和处理器，存储器内存储有控制程序，控制程序被处理器执行时用于上述中任意一种控制方法。
本发明实施例的超声处理装置的控制方法，首先根据食材的腌制深度控制食材的腌制时长及腌制液的充注高度，然后基于腌制深度、腌制时长和充注高度选择超声换能器的超声频率和超声声强，最后控制超声换能器按照超声频率和超声声强运行。通过合理选择超声换能器的超声频率和超声声强，使其产生的超声作用能够显著地加快腌制液的分子运动，从而食材的提高腌制速度和腌制效果，保证腌制后的食材口感较嫩且入味均匀。
进一步地，本发明实施例的超声处理装置的控制方法，通过将腌制液的温度控制在预设温度范围内，可以防止腌制液的温度过高，使得细菌生长繁殖，防止造成食材腐败变质，也可以防止腌制液的温度过低而发生冻结，保证腌制工作的顺利进行。
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结构示意图；
图3是根据本发明一个实施例的超声作用传递路径的状态图；
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流程图；
图6是根据本发明一个实施例的腌制液的温度变化曲线图；
图7是根据本发明另一个实施例的腌制液的温度变化曲线图。
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，该冰箱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、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的结构示意图，参照图2，超声处理装置200可包括容器210和设置在容器210外周的至少一个超声换能器220，容器210用于盛放腌制液以及待腌制的食材，超声换能器220用于向容器210内的食材施加超声作用，提高食材的腌制速度和腌制效 果。
容器210的底部内侧可以为连续水平表面，或者容器210的底部内侧形成有至少一个向上凸出的凸起211。本实施方式中，容器210的底部内侧形成有向上凸出的多个凸起211，多个凸起211均匀布置在容器210的底部内侧，所有凸起211可以均为锥状凸起211，也可以为多种其他形状的组合。凸起211的设置可以使超声作用在凸起211的上方进行叠加，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，超声作用于凸起211的上方形成聚焦点，可以显著提高其作用效果。并且凸起211受超声作用时会持续地、高频地往复振动，与食材不断碰撞，有利于将食材的纤维结构松散化，加快腌制液的渗透及扩散速度。
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。
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220信号连接，用于控制超声换能器220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。
图5时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，该控制方法至少包括以下步骤S102至步骤S106。
步骤S102，根据食材的腌制深度控制食材的腌制时长及腌制液的充注高度。
步骤S104，基于腌制深度、腌制时长和充注高度选择超声换能器220的超声频率和超声声强。
步骤S106，控制超声换能器220按照超声频率和超声声强运行。
本发明实施例的超声处理装置200的控制方法，首先根据食材的腌制深度控制食材的腌制时长及腌制液的充注高度，然后基于腌制深度、腌制时长和充注高度选择超声换能器220的超声频率和超声声强，最后控制超声换能 器220按照超声频率和超声声强运行。通过合理选择超声换能器220的超声频率和超声声强，使其产生的超声作用能够显著地加快腌制液的分子运动，从而食材的提高腌制速度和腌制效果，保证腌制后的食材口感较嫩且入味均匀。
需要说明的是，本实施方式中的腌制深度是指腌制过程中食材在容器210竖直方向上的最大厚度，腌制时长是指腌制液充分渗透食材的所需时间。当食材的腌制深度处在预设区间范围内时，腌制液的充注高度应控制成使得食材搁置在容器210内时，食材能够部分或完全浸没在腌制液中。超声换能器220被选择成使其超声频率和超声声强随用户所期望的腌制时长的减少而增大。例如，对于腌制深度为7mm的食材而言，用户所期望的腌制时长为30min，所选择的超声换能器220的超声频率可以为40KHz、作用至容器210的超声声强可以为2w/cm2。若用户想将腌制时长缩短至30min以内，则需增大超声换能器220的超声频率和超声声强。
实际应用中，超声换能器220的超声频率为固有频率，因此，采用该超声换能器220进行食材的腌制时，腌制时长会随腌制深度正比例线性变化。也就是说，超声换能器220的超声频率和超声声强不变时，食材的腌制深度越大其所需的腌制时长也就会越长。因此，在食材的腌制深度较大的情况下，为了提高腌制速度、缩短腌制时间，可以合理地采用较大超声频率的超声换能器220。
在一个可选实施例中，当食材的腌制深度在(0mm，7mm]区间内时，食材的腌制时长可以控制在(0min，30min]区间内。腌制液的充注高度可以控制在[0.01mm，7mm]区间内。同时超声换能器220被选择成使其超声频率在[20KHz，40KHz]区间内、超声声强在[0.02w/cm2，2w/cm2]区间内，或超声换能器220被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，3w/cm2]区间内，或超声换能器220被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，4w/cm2]区间内。
其中，当食材的腌制深度在(0mm，7mm]区间内，超声换能器220被选择成使其超声频率在[20KHz，40KHz]区间内，超声声强在[0.02w/cm2，2w/cm2]区间内时，既可以保证在期望的腌制时长内将食材充分腌透，又可以使腌制后的食材的嫩度较佳。
在另一个可选实施例中，当腌制深度在(0mm，13mm]区间内时：腌制 时长控制在(0min，60min]区间内；腌制液的充注高度控制在[0.01mm，13mm]区间内；且超声换能器220被选择成使其超声频率在[20KHz，40KHz]区间内、超声声强在[0.02w/cm2，6w/cm2]区间内，或超声换能器220被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，8w/cm2]区间内，或超声换能器220被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，10w/cm2]区间内。
其中，当腌制深度在(7mm，13mm]区间内时，超声换能器220被选择成使其超声频率在[20KHz，40KHz]区间内、超声声强在[0.02w/cm2，6w/cm2]区间内，或超声换能器220被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，8w/cm2]区间内时，均可以保证在期望的腌制时长内将食材充分腌透，只是前者腌制后的嫩度较好。而超声换能器220被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，10w/cm2]区间内时，虽然腌制速度最快，但腌制嫩度略差。
在又一个可选实施例中，当腌制深度在(0mm，20mm]区间内时：腌制时长控制在(0min，90min]区间内，腌制液的充注高度控制在[0.01mm，20mm]区间内；且超声换能器220被选择成使其超声频率在[20KHz，40KH]区间内、超声声强在[0.02w/cm2，12w/cm2]区间内，或超声换能器220被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，14w/cm2]区间内，或超声换能器220被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，16w/cm2]区间内。
其中，当腌制深度在(13mm，20mm]区间内时，超声换能器220被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，14w/cm2]区间内时，既可以保证在期望的腌制时长内将食材充分腌透，又可以使腌制后的食材嫩度较佳。而超声换能器220被选择成使其超声频率在[20KHz，40KH]区间内、超声声强在[0.02w/cm2，12w/cm2]区间内时，腌制速度较慢，充分腌透的所需时间会超出用户期望的腌制时长。超声换能器220被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，16w/cm2]区间内时，虽然腌制速度最快，但腌制嫩度较差。
在再一个可选实施例中，当腌制深度在(0mm，25mm]区间内时：腌制时长控制在(0min，120min]区间内；腌制液的充注高度控制在[0.01mm，25mm]区间内；超声换能器220被选择成使其超声频率在[20KHz，40KH]区间内、 超声声强在[0.02w/cm2，20w/cm2]区间内，或超声换能器220被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，24w/cm2]区间内，或超声换能器220被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，26w/cm2]区间内。
其中，当腌制深度在(20mm，25mm]区间内时，超声换能器220被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，26w/cm2]区间内时，可以显著提高食材的腌制速度。而超声换能器220被选择成使其超声频率在[20KHz，40KH]区间内、超声声强在[0.02w/cm2，20w/cm2]区间内时，或超声换能器220被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，24w/cm2]区间内时，腌制速度均较慢，需要花费较长的时间。
由于超声换能器220在工作过程中会产生大量热量，热量集中传递至腌制液，容易加快细菌的生长和繁殖，造成腌制后的食材腐败变质。此外，超声换能器的温度过高时，甚至还会使腌制的食材的表面(贴近超声换能器的一侧)被熟化。因此，在控制超声换能器220按照超声频率和超声声强运行的步骤中，还应将腌制液的温度控制在预设温度范围内。
具体地，将腌制液的温度控制在预设温度范围内的步骤可以是先获取腌制液的温度，然后判断腌制液的温度是否大于等于第一温度阈值，若是，则控制冰箱10向储物间室110内供应制冷气流，以及时对腌制液进行冷却。一段时间后，重新获取腌制液的温度，判断重新获取的腌制液的温度是否小于等于第二温度阈值，若是，控制冰箱10停止向储物间室110内供应制冷气流，防止腌制液因温度过低而发生冻结。
图6是根据本发明一个实施例的腌制液的温度变化曲线图，图7是根据本发明另一个实施例的腌制液的温度变化曲线图。腌制液的温度应控制在第一温度阈值与第二温度阈值之间，第一温度阈值可以为1℃～40℃，第二温度阈值可以为-5℃～30℃，且第一温度阈值与第二温度阈值的差值至少大于等于0.5℃。特别地，由于腌制液中含有盐分，使其结冰点低于0℃，其在-5℃时不会发生冻结。
需要说明的是，腌制液可以为液体，也可以为固液混合物。本实施方式中的腌制液被选择成浓度≤10％的食盐水，例如5％、6％、8％等，而传统腌制的腌制方法中，将食材浸泡在食盐水中，要求食盐水的浓度不低于25％， 与传统的腌制方法相比，采用本发明的控制方法对食材进行腌制不仅能够大幅提高食材的腌制速度和腌制效果，而且还能够节约腌制成本。
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：
本发明实施例的超声处理装置的控制方法，首先根据食材的腌制深度控制食材的腌制时长及腌制液的充注高度，然后基于腌制深度、腌制时长和充注高度选择超声换能器的超声频率和超声声强，最后控制超声换能器按照超声频率和超声声强运行。通过合理选择超声换能器的超声频率和超声声强，使其产生的超声作用能够显著地加快腌制液的分子运动，从而食材的提高腌制速度和腌制效果，保证腌制后的食材口感较嫩且入味均匀。
进一步地，本发明实施例的超声处理装置的控制方法，通过将腌制液的温度控制在预设温度范围内，可以防止腌制液的温度过高，使得细菌生长繁殖防止造成食材腐败变质，也可以防止腌制液的温度过低而发生冻结，保证腌制工作的顺利进行。
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 (12)

  1. 一种超声处理装置的控制方法，所述超声处理装置设置在冰箱的储物间室内，其包括用于盛放食材和腌制液的容器以及设置在所述容器外周的至少一个超声换能器，所述控制方法包括：
    根据食材的腌制深度控制所述食材的腌制时长及所述腌制液的充注高度；
    基于所述腌制深度、所述腌制时长和所述充注高度选择所述超声换能器的超声频率和超声声强；以及
    控制所述超声换能器按照所述超声频率和所述超声声强运行。
  2. 根据权利要求1所述的控制方法，其中，当所述食材的腌制深度在预设区间范围内时：
    所述腌制液的充注高度控制成使得所述食材搁置在所述容器内时，所述食材部分或完全浸没在所述腌制液中；
    所述超声换能器被选择成使其超声频率和超声声强随期望的腌制时长的减少而增大。
  3. 根据权利要求2所述的控制方法，其中
    所述腌制时长随所述腌制深度正比例线性变化。
  4. 根据权利要求3所述的控制方法，其中，当所述食材的腌制深度在(0mm，7mm]区间内时：
    所述食材的腌制时长控制在(0min，30min]区间内；
    所述腌制液的充注高度控制在[0.01mm，7mm]区间内；且
    所述超声换能器被选择成使其超声频率在[20KHz，40KHz]区间内、超声声强在[0.02w/cm2，2w/cm2]区间内，或所述超声换能器被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，3w/cm2]区间内，或所述超声换能器被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，4w/cm2]区间内。
  5. 根据权利要求3所述的控制方法，其中，当所述腌制深度在(0mm， 13mm]区间内时：
    所述腌制时长控制在(0min，60min]区间内；
    所述腌制液的充注高度控制在[0.01mm，13mm]区间内；且
    所述超声换能器被选择成使其超声频率在[20KHz，40KHz]区间内、超声声强在[0.02w/cm2，6w/cm2]区间内，或所述超声换能器被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，8w/cm2]区间内，或所述超声换能器被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，10w/cm2]区间内。
  6. 根据权利要求3所述的控制方法，其中，当所述腌制深度在(0mm，20mm]区间内时：
    所述腌制时长控制在(0min，90min]区间内，
    所述腌制液的充注高度控制在[0.01mm，20mm]区间内；且
    所述超声换能器被选择成使其超声频率在[20KHz，40KH]区间内、超声声强在[0.02w/cm2，12w/cm2]区间内，或所述超声换能器被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，14w/cm2]区间内，或所述超声换能器被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，16w/cm2]区间内。
  7. 根据权利要求3所述的控制方法，其中，当所述腌制深度在(0mm，25mm]区间内时：
    所述腌制时长控制在(0min，120min]区间内；
    所述腌制液的充注高度控制在[0.01mm，25mm]区间内；且
    所述超声换能器被选择成使其超声频率在[20KHz，40KH]区间内、超声声强在[0.02w/cm2，20w/cm2]区间内，或所述超声换能器被选择成使其超声频率在(40KHz，100KHz]区间内、超声声强在[0.03w/cm2，24w/cm2]区间内，或所述超声换能器被选择成使其超声频率在(100KHz，500KHz]区间内、超声声强在[0.04w/cm2，26w/cm2]区间内。
  8. 根据权利要求1-7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水平表面；或
    所述容器的底部内侧形成有至少一个向上凸出的凸起。
  9. 根据权利要求1-7中任一项所述的控制方法，其中，在控制所述超声换能器按照所述超声频率和超声声强运行的步骤中，还包括：
    将所述腌制液的温度控制在预设温度范围内。
  10. 根据权利要求9所述的控制方法，其中，将所述腌制液的温度控制在预设温度范围内的步骤包括：
    获取所述腌制液的温度；
    判断所述温度是否大于等于第一温度阈值；
    若是，控制所述冰箱向所述储物间室内供应制冷气流；
    重新获取所述腌制液的温度；
    判断重新获取的所述温度是否小于等于第二温度阈值；
    若是，控制所述冰箱停止向所述储物间室内供应制冷气流。
  11. 根据权利要求1-7中任一项所述的控制方法，其中
    所述腌制液被选择为浓度≤10％的食盐水。
  12. 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；和
    控制器，其包括存储器和处理器，所述存储器内存储有控制程序，所述控制程序被所述处理器执行时用于实现权利要求1-11中任一项所述的控制方法。
PCT/CN2023/078448 2022-03-04 2023-02-27 一种冰箱及其超声处理装置的控制方法 WO2023165443A1 (zh)

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