WO2023169415A1 - 冰箱及其超声处理装置的控制方法 - Google Patents

冰箱及其超声处理装置的控制方法 Download PDF

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Publication number
WO2023169415A1
WO2023169415A1 PCT/CN2023/080071 CN2023080071W WO2023169415A1 WO 2023169415 A1 WO2023169415 A1 WO 2023169415A1 CN 2023080071 W CN2023080071 W CN 2023080071W WO 2023169415 A1 WO2023169415 A1 WO 2023169415A1
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WO
WIPO (PCT)
Prior art keywords
ultrasonic
ultrasonic transducers
control method
temperature threshold
container
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PCT/CN2023/080071
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English (en)
French (fr)
Inventor
赵斌堂
王晶
王丽燕
费斌
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 WO2023169415A1 publication Critical patent/WO2023169415A1/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 present invention relates to the technical field of refrigeration and freezing, and in particular to a refrigerator and a control method of an ultrasonic treatment device thereof.
  • the existing ultrasonic pickling method usually only arranges a single or multiple transducers at the bottom of the container, and controls the start and stop of multiple transducers at the same time during operation.
  • the transducer is only set at the bottom of the container, so that the ultrasonic action direction generated by the transducer only acts on the ingredients from one direction, resulting in slower pickling speed and pickling effect of the ingredients. Difference.
  • multiple ultrasonic transducers start and stop at the same time, and the temperature is difficult to control, which can easily cause the surface of the food to be cooked, and the shutdown time is long, which seriously affects the pickling efficiency of the food.
  • An object of the first aspect of the present invention is to alternately start and stop each transducer, so that each ultrasonic transducer applies ultrasonic action to the food materials from different directions, thereby improving the pickling speed and pickling effect of the food materials.
  • a further object of the first aspect of the present invention is to control each ultrasonic transducer to shut down and cool down when the temperature of the food material is high, and then start again alternately until the temperature of the food material meets the requirements.
  • a second object of the present invention is to provide a refrigerator.
  • the present invention provides a method for controlling an ultrasonic treatment device.
  • the ultrasonic treatment device is arranged in a storage compartment of a refrigerator, and includes a container for holding food ingredients and a container arranged in the container. At least two ultrasonic transducers on the periphery and located in different directions of the container.
  • the control methods include:
  • the step of determining whether the surface temperature of the food material is less than or equal to the first temperature threshold it also includes include:
  • the first temperature threshold is 1°C to 30°C;
  • the second temperature threshold is 15°C ⁇ 35°C.
  • the difference between the second temperature threshold and the first temperature threshold is ⁇ 4°C.
  • the step of controlling shutdown cooling of at least two ultrasonic transducers also includes:
  • the refrigerator is controlled to supply cooling air flow to the storage room where the ultrasonic treatment device is located.
  • the number of at least two ultrasonic transducers is two, and the two ultrasonic transducers are arranged oppositely on the outer periphery of the container.
  • the container includes a container body and an upper cover resting within the container body;
  • Two ultrasonic transducers are arranged oppositely on the outside of the front and rear side walls of the container body; or
  • Two ultrasonic transducers are arranged oppositely on the outside of the left and right side walls of the container body; or
  • One of the ultrasonic transducers is arranged on the top outer side of the upper cover, the other ultrasonic transducer is arranged on the bottom outer side of the container body, and the two ultrasonic transducers face each other up and down.
  • the step of alternately starting at least two ultrasonic transducers includes:
  • the ultrasonic transducer started first is restarted.
  • the single startup time is 5s ⁇ 25s;
  • the default waiting time is 5s ⁇ 15s.
  • a temperature detection device is provided in the container, and the step of obtaining the surface temperature of the ingredients in the container includes:
  • the invention provides a refrigerator, including:
  • Ultrasonic treatment device is installed in the storage room
  • a controller includes a memory and a processor.
  • a control program is stored in the memory. When the control program is executed by the processor, it is used for any of the above control methods.
  • the control method of the ultrasonic processing device of the present invention alternately activates at least two ultrasonic transducers when receiving a start instruction selected by the user, and uses at least two ultrasonics to apply ultrasonic effects on the food materials from different directions, thereby improving the quality of the food materials.
  • Pickling speed and pickling effect During the pickling process, the surface temperature of the food is obtained and compared with the first temperature threshold. When the surface temperature is lower than the first temperature threshold, it means that the current temperature of the food is low and the surface of the food will not be cooked. , you can continue to start and stop at least two ultrasonic transducers alternately, ensuring the smooth progress of the pickling work.
  • the surface temperature of the food material is compared with the second temperature threshold. If the surface temperature is higher than the second temperature threshold, it means The current temperature of the food material is relatively good, but there is a risk of the surface being cooked. At this time, each ultrasonic transducer is controlled to stop and cool down until the surface temperature of the food material is lower than the first temperature threshold, and then each ultrasonic transducer is controlled to start alternately.
  • Figure 1 is a schematic structural diagram of a refrigerator according to an embodiment of the present invention.
  • Figure 2 is a schematic structural diagram of an ultrasonic treatment device according to an embodiment of the present invention.
  • FIG. 3 is a schematic structural diagram of an ultrasonic treatment device according to another embodiment of the present invention.
  • Figure 4 is a structural block diagram of a refrigerator according to an embodiment of the present invention.
  • Figure 5 is a schematic diagram of a control method of an ultrasonic treatment device according to an embodiment of the present invention.
  • Figure 6 is a flow chart of a control method of an ultrasonic treatment device according to an embodiment of the present invention.
  • FIG. 1 is a schematic structural diagram of a refrigerator 100 according to an embodiment of the present invention.
  • the refrigerator 100 generally includes a box 100.
  • One or more refrigerators are formed in the box 100.
  • the storage compartment 110 can be configured into a refrigerated storage compartment 110, a frozen storage compartment 110 and a variable temperature storage compartment 110 according to the refrigeration temperature.
  • the number, functions, layout, etc. of the storage compartments 110 can be configured according to actual needs.
  • An ultrasonic processing device 200 is provided in the storage compartment 110.
  • the ultrasonic processing device 200 is mainly used for auxiliary pickling of food materials to improve the pickling speed and pickling effect of the food materials.
  • the storage compartment 110 in which it is located may be the refrigerator 100.
  • the temperature of the refrigerated storage compartment 110 is configured at 0°C to 10°C to provide a low-temperature environment for marinating ingredients, thereby inhibiting the growth and reproduction of bacteria and preventing the spoilage of the ingredients during the marinating process.
  • the ultrasonic processing device 200 may include a container 210 and at least two ultrasonic transducers 220 disposed around the periphery of the container 210 and located in different directions of the container 210.
  • the container 210 is used to hold food materials to be pickled, and the at least two ultrasonic transducers 220 is used to apply ultrasonic action to the ingredients from different directions to improve the marinating speed and marinating effect of the ingredients.
  • the container 210 may be in the shape of a rectangular parallelepiped, and includes a container body 211 and an upper cover 212.
  • the upper cover 212 is removably placed in the container body 211. During actual use, the upper cover 212 is first taken out, then the pickling liquid and the food to be pickled are placed in the container body 211, and finally the upper cover 212 is placed in the container body 211 and pressed against the surface of the food.
  • FIG. 2 is a schematic structural diagram of an ultrasonic processing device 200 according to an embodiment of the present invention, in which the shaded portion in the main body of the container 210 represents food materials.
  • the number of the at least two ultrasonic transducers 220 is two, and the two ultrasonic transducers 220 may be relatively disposed outside the front and rear side walls of the container body 211 . Alternatively, the two ultrasonic transducers 220 may be disposed oppositely outside the left and right side walls of the container body 211 .
  • one of the ultrasonic transducers 220 may be disposed outside the top of the upper cover 212 , and the other ultrasonic transducer 220 may be disposed outside the bottom of the container body 211 , and the two ultrasonic transducers 220 face each other up and down.
  • the alternate starting method can also prevent the two ultrasonic transducers 220 from transmitting the ultrasonic effects relative to each other, resulting in weakening of the effect, effectively ensuring the working efficiency of the ultrasonic transducers 220 .
  • FIG 3 is a schematic structural diagram of an ultrasonic treatment device 200 according to another embodiment of the present invention.
  • the number of at least two ultrasonic transducers 220 can also be six, and the six ultrasonic transducers 220 are respectively arranged on the container body.
  • the six ultrasonic transducers 220 By starting the six ultrasonic transducers 220 in turn, ultrasonic effects can be applied to the ingredients in all directions, and the pickling speed and pickling effect are significantly improved.
  • FIG. 4 is a structural block diagram of a refrigerator 100 according to an embodiment of the present invention.
  • the refrigerator 100 with the ultrasonic treatment device 200 may also be provided with a controller 300 and a temperature detection device 400 .
  • 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 implement the control method of the ultrasonic treatment device 200 of this embodiment.
  • the controller 300 is connected with the ultrasonic transducers 220 via signals, and is used to control the starting and stopping of each ultrasonic transducer 220 .
  • the controller 300 can be integrated on the main control board of the refrigerator 100, or can be installed separately near the ultrasonic transducer 220.
  • the controller 300 can further be connected with the main control device via signals, provide the main control device with the operating status of the ultrasonic transducer 220, and receive control instructions from the main control device.
  • the controller 300 can be implemented by various devices with certain data processing capabilities.
  • the controller 300 can include a processor 310, a memory 320, an input/output interface, etc.
  • the temperature detection device 400 may be a temperature sensor, and the detection end of the temperature sensor extends into the container 210 for detecting the surface temperature of the food material.
  • FIG. 5 is a flow chart of a control method of the ultrasonic treatment device 200 according to an embodiment of the present invention. Referring to FIG. 5 , the control method at least includes the following steps S102 to S108.
  • Step S102 Upon receiving the activation instruction selected by the user, at least two ultrasonic transducers 220 are alternately activated.
  • Step S104 Obtain the surface temperature of the food in the container 210.
  • Step S106 determine whether the surface temperature of the food material is less than or equal to the first temperature threshold.
  • Step S108 if yes, continue to alternately activate at least two ultrasonic transducers 220.
  • the control method of the ultrasonic processing device 200 of the present invention alternately activates at least two ultrasonic transducers 220 when receiving a start instruction selected by the user, and uses at least two ultrasonics to apply ultrasonic effects on the food materials from different directions, thereby improving The marinating speed and marinating effect of ingredients.
  • the surface temperature of the food is obtained and compared with the first temperature threshold. When the surface temperature is lower than the first temperature threshold, it means that the current temperature of the food is low and the surface of the food will not be cooked. , can continue to alternately start and stop at least two ultrasonic transducers 220, ensuring the smooth progress of the pickling work.
  • step S106 when the surface temperature of the food material is greater than the first temperature threshold, it can also be determined whether the surface temperature of the food material is less than or equal to the second temperature threshold, wherein the second temperature threshold is greater than the first temperature threshold. If the surface temperature of the food material is less than or equal to the second temperature threshold, it means that the current temperature of the food material is low and the alternation can continue.
  • the ultrasonic transducer 220 is started, and the ultrasonic transducer 220 applies ultrasonic action to assist in marinating the food materials. If the surface temperature of the food material is greater than the second temperature threshold, it means that the current temperature of the food material is relatively high.
  • All ultrasonic transducers 220 should be controlled to stop cooling until the surface temperature of the food material is less than or equal to the first temperature threshold, and then restart and alternately start each transducer.
  • the ultrasonic transducer 220 is used to control the ultrasonic transducer 220 to work when the surface temperature of the food material is high, so as to prevent the surface of the food material from being cooked.
  • the first temperature threshold may be 1°C to 30°C, such as 5°C, 10°C, 20°C, 28°C, etc.
  • the second temperature threshold is 15°C to 35°C, for example, 16°C, 20°C, 30°C, 32°C, etc. It should be noted that the difference between the second temperature threshold and the first temperature threshold should be ⁇ 4°C. In a typical embodiment, the first temperature threshold is 28°C, and the second temperature threshold is 32°C.
  • the refrigerator 100 can also be controlled to supply refrigeration airflow to the storage room where the ultrasonic processing device 200 is located, thereby accelerating the cooling speed of each ultrasonic transducer 220 to the maximum extent. to shorten the total time required for marinating ingredients.
  • the step of starting the two ultrasonic transducers 220 alternately may be to start any one of the ultrasonic transducers 220 first, and then determine whether its running time reaches the single start time. , if so, turn off the ultrasonic transducer 220, then start another ultrasonic transducer 220, and determine whether its running time reaches the single startup time. If so, turn off the ultrasonic transducer 220, and after the preset waiting time, Then restart the ultrasonic transducer 220 that was started first.
  • the shutdown cooling time of each ultrasonic transducer 220 is the sum of the single startup time and the preset waiting time, so that the ultrasonic transducer 220 has enough time to cool down its own temperature.
  • the duration of a single startup may be 5s to 25s, such as 10s, 15s, 20s, etc.
  • the preset waiting time can be 5s to 15s, such as 5s, 10s, 15s, etc.
  • step S102 above the step of obtaining the surface temperature of the food material in the container 210 may be to obtain the detection value of the temperature detection device 400 and use the detection value as the surface temperature of the food material.
  • FIG. 6 is a flow chart of a control method of the ultrasonic treatment device 200 according to an embodiment of the present invention.
  • the control method at least includes the following steps S202 to S222.
  • Step S202 start the bottom ultrasonic transducer 220.
  • Step S204 Determine whether the running time of the bottom ultrasonic transducer 220 reaches the single startup time. If so, perform step S206.
  • Step S206 Turn off the bottom ultrasonic transducer 220.
  • Step S208 start the top ultrasonic transducer 220.
  • Step S210 Determine whether the running time of the top ultrasonic transducer 220 reaches the single startup time. If so, execute step S212.
  • Step S212 turn off the top ultrasonic transducer 220.
  • Step S214 Determine whether the preset waiting time has elapsed after the top ultrasonic transducer 220 is turned off. If so, perform step S216.
  • Step S216 Obtain the surface temperature of the food material in the container 210.
  • Step S218, determine whether the surface temperature of the food material is less than or equal to the first temperature threshold. If yes, return to step S202. If not, execute step S220.
  • Step S220 determine whether the surface temperature of the food material is less than or equal to the second temperature threshold. If yes, return to step S202. If not, execute step S222.
  • Step S222 control the top ultrasonic transducer 220 and the bottom ultrasonic transducer 220 to stop cooling, and then return to step S216.
  • alternately activating the bottom ultrasonic transducer 220 and the top ultrasonic transducer 220 can significantly improve the pickling speed and pickling effect, and shorten the total time required for pickling ingredients.
  • embodiments of the present invention can achieve the following beneficial effects:
  • the control method of the ultrasonic processing device 200 of the present invention alternately activates at least two ultrasonic transducers 220 when receiving a start instruction selected by the user, and uses at least two ultrasonics to apply ultrasonic effects on the food materials from different directions, thereby improving The marinating speed and marinating effect of ingredients.
  • the surface temperature of the food is obtained and compared with the first temperature threshold. When the surface temperature is lower than the first temperature threshold, it means that the current temperature of the food is low and the surface of the food will not be cooked. , can continue to alternately start and stop at least two ultrasonic transducers 220, ensuring the smooth progress of the pickling work.
  • control method of the ultrasonic treatment device 200 of the present invention compares the surface temperature of the food material with the second temperature threshold when the surface temperature of the food material is higher than the first temperature threshold. If the surface temperature is higher than the second temperature threshold, It means that the current temperature of the food material is relatively good, and there is a risk of the surface being cooked. At this time, each ultrasonic transducer 220 is controlled to stop cooling until the surface temperature of the food material is lower than the first temperature threshold, and then each ultrasonic transducer 220 is controlled alternately. start up.

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Abstract

本发明提供了一种冰箱及其超声处理装置的控制方法。超声处理装置包括至少两个超声换能器，控制方法包括：交替启动至少两个超声换能器；获取容器内食材的表面温度；判断食材的表面温度是否小于等于第一温度阈值；若是，则继续交替启动至少两个超声换能器。本发明的优点是防止超声作用相互抵消而导致对食材的腌制效果变差。

Description

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关键环节。现有的超声腌制方式，其通常仅在容器的底部布置单个或多个换能器，运行过程中同时控制多个换能器的启停。此种方式存在两点缺陷：第一，仅在容器的底部设置换能器，使得换能器所产生的超声作用方向仅从一个方向作用至食材，导致食材的腌制速度和腌制效果较差。第二，多个超声换能器同时启停，温度不易控制，容易导致食材的表面被熟化，且停机冷却的时间较长，严重影响了食材的腌制效率。
发明内容
本发明第一方面的一个目的是要交替启停各换能器，使得各超声换能器从不同的方向对食材施加超声作用，从而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在食材的温度较高时，控制各超声换能器停机冷却，直至食材的温度满足要求后再重新交替启动。
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的容器以及设置在容器的外周且位于容器不同方向的至少两个超声换能器，控制方法包括：
在接收到用户所选择的启动指令时，交替启动至少两个超声换能器；
获取容器内食材的表面温度；
判断食材的表面温度是否小于等于第一温度阈值；
若是，则继续交替启动至少两个超声换能器。
可选地，在判断食材的表面温度是否小于等于第一温度阈值的步骤之后，还包 括：
若食材的表面温度大于第一温度阈值，则判断食材的表面温度是否小于等于第二温度阈值，其中第二温度阈值大于第一温度阈值；
若是，则继续交替启动至少两个超声换能器；
若否，则控制至少两个超声换能器停机冷却，直至食材的表面温度小于等于第一温度阈值。
可选地，第一温度阈值为1℃～30℃；
第二温度阈值为15℃～35℃；且
第二温度阈值与第一温度阈值的差值≥4℃。
可选地，在控制至少两个超声换能器停机冷却的步骤中，还包括：
控制冰箱向超声处理装置所在的储物间内供应制冷气流。
可选地，至少两个超声换能器的数量为两个，且两个超声换能器在容器的外周相对设置。
可选地，容器包括容器主体以及搁置在容器主体内的上盖；且
两个超声换能器相对地设置在容器主体的前后侧壁的外侧；或
两个超声换能器相对地设置在容器主体的左右侧壁的外侧；或
其中一个超声换能器设置在上盖的顶部外侧，另一个超声换能器设置在容器主体的底部外侧，且两个超声换能器上下相对。
可选地，交替启动至少两个超声换能器的步骤包括：
先启动其中任意一个超声换能器；
判断其运行时长是否达到单次启动时长；
若是，关闭该超声换能器；
再启动另一超声换能器；
判断其运行时长是否达到单次启动时长；
若是，关闭该超声换能器；
经过预设等待时长后，再重新启动先启动的超声换能器。
可选地，单次启动时长为5s～25s；
预设等待时长为5s～15s。
可选地，容器内设置有温度检测装置，获取容器内食材的表面温度的步骤包括：
获取温度检测装置的检测值，将检测值作为食材的表面温度。
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；
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。
本发明的超声处理装置的控制方法，在接收到用户所选择的启动指令时，交替启动至少两个超声换能器，利用至少两个超声从不同的方向对食材施加超声作用，从而提高食材的腌制速度和腌制效果。腌制过程中，通过获取食材的表面温度，并将表面温度与第一温度阈值进行比较，当表面温度低于第一温度阈值时，说明当前食材的温度较低，食材的表面不会被熟化，可以继续交替启停至少两个超声换能器，保证了腌制工作的顺利进行。
进一步地，本发明的超声处理装置的控制方法，在食材的表面温度高于第一温度阈值时，将食材的表面温度与第二温度阈值进行比较，若表面温度高于第二温度阈值，说明食材当前的温度较好，其表面有被熟化的风险，此时控制各超声换能器停机冷却，直至食材的表面温度低于第一温度阈值后再重新控制各超声换能器交替启动。
附图说明
下面结合附图对本发明的具体实施方式作进一步详细的说明,其中:
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是根据本发明另一个实施例的超声处理装置的结构示意图；
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；
图6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。
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100，图1是根据本发明一个实施例的冰箱100的结构示意图，参照图1，冰箱100一般性地可包括箱体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100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。
超声处理装置200可包括容器210和设置在容器210外周且位于容器210不同方向上的至少两个超声换能器220，容器210用于盛放待腌制的食材，至少两个超声换能器220用于从不同方向对食材施加超声作用，以提高食材的腌制速度和腌制效果。
本实施方式中，容器210可以呈长方体状，其包括容器主体211和上盖212，上盖212可取放地搁置在容器主体211内。实际使用时，先将上盖212取出，然后将腌制液以及待腌制的食材置于容器主体211内，最后将上盖212置于容器主体211内并压持在食材表面。
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，其中，容器210主体内阴影部分代表食材。参照图2，至少两个超声换能器220的数量为两个，两个超声换能器220可以相对地设置在容器主体211的前后侧壁的外侧。或者两个超声换能器220也可以相对地设置在容器主体211的左右侧壁的外侧。或者还可以是其中一个超声换能器220设置在上盖212的顶部外侧，另一个超声换能器220设置在容器主体211的底部外侧，且两个超声换能器220上下相对。在腌制过程中，通过控制两个超声换能器220交替启动可以从两侧分别对食材施加超声作用，从而提高食材的腌制速度和腌制效果。此外，交替启动的方式也可以防止两个超声换能器220因产生的超声作用彼此相对地传递而导致作用效果减弱，有效保障了超声换能器220的工作效率。
图3是根据本发明另一个实施例的超声处理装置200的结构示意图，参照图3，至少两个超声换能器220的数量也可以六个，六个超声换能器220分别设置在容器主体211的前侧壁的外侧、后侧壁的外侧、左侧壁的外侧、右侧壁的外侧、底部外 侧以及上盖212的顶部外侧，其中，前侧壁和后侧壁上的超声换能器220在图中未示出。通过六个超声换能器220轮流启动可以全方位的对食材施加超声作用，腌制速度和腌制效果提升的较为显著。
图4是根据本发明一个实施例的冰箱100的结构框图，参照图4，具有该超声处理装置200的冰箱100内还可以设置有控制器300和温度检测装置400。
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，用于控制各超声换能器220的启停。控制器300可以集成于冰箱100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。
温度检测装置400可以为温度传感器，温度传感器的检测端伸进至容器210内，以用于检测食材的表面温度。
图5是根据本发明一个实施例的超声处理装置200的控制方法的流程图，参照图5，该控制方法至少包括以下步骤S102至步骤S108。
步骤S102，在接收到用户所选择的启动指令时，交替启动至少两个超声换能器220。
步骤S104，获取容器210内食材的表面温度。
步骤S106，判断食材的表面温度是否小于等于第一温度阈值。
步骤S108，若是，则继续交替启动至少两个超声换能器220。
本发明的超声处理装置200的控制方法，在接收到用户所选择的启动指令时，交替启动至少两个超声换能器220，利用至少两个超声从不同的方向对食材施加超声作用，从而提高食材的腌制速度和腌制效果。腌制过程中，通过获取食材的表面温度，并将表面温度与第一温度阈值进行比较，当表面温度低于第一温度阈值时，说明当前食材的温度较低，食材的表面不会被熟化，可以继续交替启停至少两个超声换能器220，保证了腌制工作的顺利进行。
在上文步骤S106中，当食材的表面温度大于第一温度阈值时，还可以判断食材的表面温度是否小于等于第二温度阈值，其中第二温度阈值大于第一温度阈值。若食材的表面温度小于等于第二温度阈值，说明食材当前的温度较低，可以继续交替 启动超声换能器220，通过超声换能器220施加超声作用对食材施进行辅助腌制。若食材的表面温度大于第二温度阈值，说明食材当前的温度较高，应控制所有超声换能器220停机冷却，直至食材的表面温度小于等于第一温度阈值后，再重新启动交替启动各换能器，避免在食材的表面温度较高的情况下，仍控制超声换能器220工作，防止食材的表面被熟化。
本实施方式中，第一温度阈值可以为1℃～30℃，例如5℃、10℃、20℃、28℃等。第二温度阈值为15℃～35℃，例如，16℃、20℃、30℃、32℃等。需要注意的的是，第二温度阈值与第一温度阈值的差值应≥4℃。在一个典型的实施例中，第一温度阈值为28℃，第二温度阈值为32℃。
在控制至少两个超声换能器220停机冷却的步骤中，还可以控制冰箱100向超声处理装置200所在的储物间内供应制冷气流，从而加快各超声换能器220的冷却速度，最大程度的缩短食材腌制所需的总时长。
在超声换能器220的数量为两个的情况下，交替启动两个超声换能器220的步骤可以是先启动其中任意一个超声换能器220，然后判断其运行时长是否达到单次启动时长，若是，则关闭该超声换能器220，再启动另一超声换能器220，判断其运行时长是否达到单次启动时长，若是，关闭该超声换能器220，经过预设等待时长后，再重新启动先启动的超声换能器220。通过此种方式，相当于每个超声换能器220的停机冷却时长为单次启动时长和预设等待时长的总和，使得超声换能器220具有足够的时间使自身温度冷却下来。
本实施方式中，单次启动时长可以为5s～25s，例如10s、15s、20s等。预设等待时长可以为5s～15s，例如5s、10s、15s等。
上文步骤S102中，获取容器210内食材的表面温度的步骤可以是获取温度检测装置400的检测值，并将检测值作为食材的表面温度。
图6是根据本发明一个实施例的超声处理装置200的控制方法的流程图，针对于仅在容器210的上盖212顶部外侧和容器210主体的底部外侧设置有超声换能器220的情况，参照图6，该控制方法至少包括以下步骤S202至步骤S222。
步骤S202，启动底部超声换能器220。
步骤S204，判断底部超声换能器220的运行时长是否到达单次启动时长，若是，执行步骤S206。
步骤S206，关闭底部超声换能器220。
步骤S208，启动顶部超声换能器220。
步骤S210，判断顶部超声换能器220的运行时长是否到达单次启动时长，若是，执行步骤S212。
步骤S212，关闭顶部超声换能器220。
步骤S214，判断所述顶部超声换能器220关闭后是否经过预设等待时长，若是，执行步骤S216。
步骤S216，获取容器210内食材的表面温度。
步骤S218，判断食材的表面温度是否小于等于第一温度阈值，若是，返回至步骤S202，若否，执行步骤S220。
步骤S220，判断食材的表面温度是否小于等于第二温度阈值，若是，返回至步骤S202，若否，执行步骤S222。
步骤S222，控制顶部超声换能器220和底部超声换能器220停机冷却，然后返回至步骤S216。
采用本发明实施例的控制方法，在宏观上交替启动底部超声换能器220和顶部超声换能器220能够显著地提高腌制速度和腌制效果，且缩短腌制食材所需总时长。
根据上述中任意一个可选实施例或多个可选实施例，本发明实施例能够达到如下有益效果：
本发明的超声处理装置200的控制方法，在接收到用户所选择的启动指令时，交替启动至少两个超声换能器220，利用至少两个超声从不同的方向对食材施加超声作用，从而提高食材的腌制速度和腌制效果。腌制过程中，通过获取食材的表面温度，并将表面温度与第一温度阈值进行比较，当表面温度低于第一温度阈值时，说明当前食材的温度较低，食材的表面不会被熟化，可以继续交替启停至少两个超声换能器220，保证了腌制工作的顺利进行。
进一步地，本发明的超声处理装置200的控制方法，在食材的表面温度高于第一温度阈值时，将食材的表面温度与第二温度阈值进行比较，若表面温度高于第二温度阈值，说明食材当前的温度较好，其表面有被熟化的风险，此时控制各超声换能器220停机冷却，直至食材的表面温度低于第一温度阈值后再重新控制各超声换能器220交替启动。
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，所述超声处理装置设置在冰箱的储物间室内，其包括用于盛放食材的容器以及设置在所述容器的外周且位于所述容器不同方向的至少两个超声换能器，所述控制方法包括：
    在接收到用户所选择的启动指令时，交替启动所述至少两个超声换能器；
    获取所述容器内食材的表面温度；
    判断所述食材的表面温度是否小于等于第一温度阈值；
    若是，则继续交替启动所述至少两个超声换能器。
  2. 根据权利要求1所述的控制方法，其中，在判断所述食材的表面温度是否小于等于第一温度阈值的步骤之后，还包括：
    若所述食材的表面温度大于第一温度阈值，则判断所述食材的表面温度是否小于等于第二温度阈值，其中第二温度阈值大于第一温度阈值；
    若是，则继续交替启动所述至少两个超声换能器；
    若否，则控制所述至少两个超声换能器停机冷却，直至所述食材的表面温度小于等于第一温度阈值。
  3. 根据权利要求2所述的控制方法，其中
    所述第一温度阈值为1℃～30℃；
    所述第二温度阈值为15℃～35℃；且
    所述第二温度阈值与所述第一温度阈值的差值≥4℃。
  4. 根据权利要求2所述的控制方法，其中，在控制所述至少两个超声换能器停机冷却的步骤中，还包括：
    控制所述冰箱向所述超声处理装置所在的储物间内供应制冷气流。
  5. 根据权利要求1所述的控制方法，其中，所述至少两个超声换能器的数量为两个，且两个所述超声换能器在所述容器的外周相对设置。
  6. 根据权利要求5所述的控制方法，其中，所述容器包括容器主体以及搁置在所述容器主体内的上盖；且
    两个所述超声换能器相对地设置在所述容器主体的前后侧壁的外侧；或
    两个所述超声换能器相对地设置在所述容器主体的左右侧壁的外侧；或
    其中一个所述超声换能器设置在所述上盖的顶部外侧，另一个所述超声换能器设置在所述容器主体的底部外侧，且两个所述超声换能器上下相对。
  7. 根据权利要求5所述的控制方法，其中，交替启动所述至少两个超声换能器的步骤包括：
    先启动其中任意一个所述超声换能器；
    判断其运行时长是否达到单次启动时长；
    若是，关闭该所述超声换能器；
    再启动另一所述超声换能器；
    判断其运行时长是否达到单次启动时长；
    若是，关闭该所述超声换能器；
    经过预设等待时长后，再重新启动先启动的所述超声换能器。
  8. 根据权利要求7所述的控制方法，其中
    所述单次启动时长为5s～25s；
    所述预设等待时长为5s～15s。
  9. 根据权利要求1所述的控制方法，其中，所述容器内设置有温度检测装置，获取所述容器内食材的表面温度的步骤包括：
    获取所述温度检测装置的检测值，将所述检测值作为所述食材的表面温度。
  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；
    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所述的控制方法。
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