WO2023169417A1 - 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
WO2023169417A1
WO2023169417A1 PCT/CN2023/080073 CN2023080073W WO2023169417A1 WO 2023169417 A1 WO2023169417 A1 WO 2023169417A1 CN 2023080073 W CN2023080073 W CN 2023080073W WO 2023169417 A1 WO2023169417 A1 WO 2023169417A1
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WO
WIPO (PCT)
Prior art keywords
ultrasonic transducers
control method
container
temperature threshold
ultrasonic
Prior art date
Application number
PCT/CN2023/080073
Other languages
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 WO2023169417A1 publication Critical patent/WO2023169417A1/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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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 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 improve the pickling speed and pickling effect of food materials.
  • a further object of the first aspect of the present invention is to timely control the shutdown and cooling of the ultrasonic transducer to prevent the surface of the food material from being cooked.
  • a second object of the present invention is to provide a refrigerator.
  • the invention provides a method for controlling an ultrasonic treatment device.
  • the ultrasonic treatment device includes a container for holding food ingredients and ultrasonic transducers disposed outside multiple sets of opposite walls of the container. And all the ultrasonic transducers are divided into two groups, and any two ultrasonic transducers in each group are located on non-opposing walls of the container.
  • the control methods include:
  • the step of alternately starting two groups of ultrasonic transducers according to the start-up maintenance duration and the start-up interval duration also includes:
  • the method further includes:
  • the two sets of ultrasonic transducers are controlled to stop cooling until the surface temperature of the food material is less than or equal to the first temperature threshold.
  • 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 startup maintenance time is 5s to 20s;
  • the startup interval is 5s ⁇ 10s.
  • the container includes a container body and a container upper cover, and the container upper cover is removably placed in the container body.
  • the plurality of sets of opposing walls include front and rear side walls, left and right side walls of the container body.
  • the plurality of sets of opposite walls also include a bottom wall of the container body and a top wall of the container upper cover.
  • a temperature detection device is provided in the container, and the step of obtaining the surface temperature of the food material includes:
  • the invention provides a refrigerator, including:
  • An ultrasonic treatment device is installed in the storage room.
  • the 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 to implement any of the above control methods.
  • the control method of the ultrasonic treatment device of the present invention first sets the start-up maintenance time of each group of ultrasonic transducers and the start-up interval between the two groups of ultrasonic transducers, and then alternately starts the two groups according to the start-up maintenance time and the start-up interval.
  • Ultrasonic transducer Since any two ultrasonic transducers in each group are on non-opposing walls of the container, during the process of alternately starting the two groups of ultrasonic transducers, the ultrasonic transducers in each group can start from different directions. The direction applies ultrasonic action to the ingredients at the same time, which significantly improves the marinating speed and marinating effect of the ingredients.
  • control method of the ultrasonic treatment device of the present invention is based on the start-up maintenance time and the start-up interval.
  • the surface temperature of the food material is obtained, and then it is determined whether the surface temperature is less than or equal to the first temperature threshold. If the surface temperature is less than or equal to the first temperature threshold, it means that the current temperature of the food material is low. The surface of the ingredients will not be cooked, and the two sets of ultrasonic transducers can continue to be activated alternately according to the start-up maintenance time and start-up interval time, ensuring the smooth progress of the pickling work.
  • 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.
  • Figure 3 is a structural block diagram of a refrigerator according to an embodiment of the present invention.
  • Figure 4 is a schematic diagram of a control method of an ultrasonic treatment device according to an embodiment of the present invention.
  • Figure 5 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 the refrigerator 10 according to an embodiment of the present invention.
  • the refrigerator 10 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 10.
  • 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 spoilage of the ingredients during the marinating process.
  • FIG. 2 is a schematic diagram of an ultrasonic treatment device 200 according to an embodiment of the present invention.
  • the ultrasonic treatment device 200 may include a container 210 for holding food ingredients and ultrasonic transducers disposed outside multiple sets of opposite walls of the container 210 220, and all the ultrasonic transducers 220 are divided into two groups, and any two ultrasonic transducers 220 in each group are located on non-opposite walls of the container 210.
  • two sets of ultrasonic transducers 220 can be controlled to start alternately, so that each set of ultrasonic transducers 220 can exert ultrasonic effects on the food from different directions, thereby improving the pickling speed and pickling effect of the food. .
  • any two ultrasonic transducers 220 in each group are located on non-opposing walls of the container 210, the ultrasonic effects generated by the two will not be transmitted toward each other, thereby avoiding the ultrasonic effects of the two ultrasonic transducers 220.
  • the container 210 may be in the shape of a rectangular parallelepiped, including a container body 211 and a container upper cover 212.
  • the container upper cover 212 is removably placed in the container body 211.
  • the upper cover 212 of the container is first taken out, then the pickling liquid and the food to be pickled are placed in the main body 211 of the container, and finally the upper cover 212 is placed in the main body 211 of the container and pressed against the surface of the food.
  • the upper cover 212 of the container will continue to vibrate due to the action of ultrasound, squeezing and colliding with the surface of the food materials, which is conducive to further accelerating the diffusion and penetration of the pickling liquid into the food materials.
  • the plurality of sets of opposite walls may include the front side wall, the rear side wall, the left side wall and the right side wall of the container body 211, and the outer sides of the front side wall, the rear side wall, the left side wall and the right side wall are all provided with ultrasonic sensors.
  • Transducer 220 The ultrasonic transducers 220 on the front side wall and the left side wall can be divided into one group, and the ultrasonic transducers 220 on the rear side wall and the right side wall can be divided into another group.
  • the plurality of sets of opposing walls may also include the bottom wall of the container body 211 and the top wall of the container upper cover 212.
  • Ultrasonic transducers 220 are also provided on the bottom wall of the container body 211 and the top wall of the container upper cover 212. In this way, the ultrasonic transducers 220 on the front side wall, left side wall of the container body 211 and the top wall of the container upper cover 212 can be divided into one group, and the ultrasonic transducers 220 on the rear side wall, right side wall and bottom wall of the container body 211 can be divided into one group. The transducers 220 are divided into another group.
  • the ultrasonic transducers 220 in each group can apply ultrasonic effects on the food materials from three different directions at the same time, which significantly improves the pickling speed and pickling of the food materials. Effect.
  • FIG. 3 is a structural block diagram of the refrigerator 10 according to an embodiment of the present invention.
  • the refrigerator 10 with the ultrasonic treatment device 200 may also be provided with a controller 300 and a temperature detection device 400 .
  • the controller 300 may include 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 signals to each ultrasonic transducer 220 and is used to control starting and stopping of each ultrasonic transducer 220 .
  • the controller 300 can be integrated on the main control board of the refrigerator 10 , or can be installed separately near the ultrasonic transducer 220 .
  • the controller 300 can further be connected to the main control device via signals, and provide the ultrasonic transducer to the main control device. 220 in the running state, receiving 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, which is disposed in the container body 211 and used to obtain the surface temperature of the food material. Since multiple ultrasonic transducers 220 will generate a large amount of heat when working at the same time, the temperature detection device 400 is set to learn the surface temperature of the food in time and send a temperature signal to the controller 300. When the surface temperature is high, the controller 300 is used to control each ultrasonic transducer. The transducer 220 is stopped for cooling, thereby preventing the surface of the food material from being cooked due to excessive surface temperature, effectively ensuring the smooth progress of the pickling work.
  • FIG. 4 is a schematic diagram of a control method of the ultrasonic treatment device 200 according to an embodiment of the present invention. Referring to FIG. 4 , the control method at least includes the following steps S102 to S104.
  • Step S102 Set the start-up maintenance time of each group of ultrasonic transducers 220 and the start-up interval time between the two groups of ultrasonic transducers 220.
  • Step S104 alternately activate two groups of ultrasonic transducers 220 according to the activation maintenance duration and activation interval duration.
  • the control method of the ultrasonic treatment device 200 in the embodiment of the present invention first sets the start-up maintenance time of each group of ultrasonic transducers 220 and the start-up interval between the two groups of ultrasonic transducers 220, and then sets the start-up maintenance time and start-up interval according to the start-up maintenance time and start-up interval. Two groups of ultrasonic transducers 220 are activated alternately.
  • any two ultrasonic transducers 220 in each group are located on non-opposing walls of the container 210, during the process of alternately starting the two groups of ultrasonic transducers 220, the ultrasonic transducers 220 in each group are It can apply ultrasonic action to the ingredients from different directions at the same time, which significantly improves the pickling speed and effect of the ingredients.
  • the surface temperature of the food material can also be obtained, and then it is determined whether the surface temperature is less than or equal to the first temperature threshold, If the surface temperature is less than or equal to 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.
  • the two groups of ultrasonic transducers 220 can continue to be activated alternately according to the activation maintenance time and the activation interval.
  • the surface temperature of the food material is greater than the first temperature threshold, it can 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 , indicating that the current temperature of the food material is still low, the surface of the food material will not be cooked, and the two groups of ultrasonic transducers 220 can still be started alternately according to the start-up maintenance time and the start-up interval time. 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 good and there is a risk of being cooked. At this time, it is necessary to control the two sets of ultrasonic transducers 220 to stop cooling until the surface temperature of the food material is less than or equal to the first temperature threshold. .
  • 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 startup maintenance time may be 5s to 20s, such as 10S, 15s, etc.
  • the startup interval can be from 5s to 10s, such as 5s, 10s, etc.
  • the step of obtaining the surface temperature of the food material 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. 5 is a flow chart of a control method of the ultrasonic treatment device 200 according to an embodiment of the present invention.
  • the ultrasonic transducer 220 on the left side wall of the container body 211 can be defined as the left ultrasonic transducer 220
  • the ultrasonic transducer 220 on the right side wall can be defined as the right ultrasonic transducer 220.
  • the ultrasonic transducer 220 on the bottom wall and the ultrasonic transducer 220 on the bottom wall are defined as the bottom ultrasonic transducer 220.
  • the ultrasonic transducer 220 on the top wall of the upper cover 212 of the container is defined as the top ultrasonic transducer 220.
  • the bottom ultrasonic transducer 220 and the left ultrasonic transducer 220 are divided into one group, and the top ultrasonic transducer 220 and the right ultrasonic transducer 220 are divided into another group. Therefore, the control method at least includes the following steps S202 to step S222.
  • Step S202 start the bottom ultrasonic transducer 220 and the left ultrasonic transducer 220.
  • Step S204 Determine whether the bottom ultrasonic transducer 220 and the left ultrasonic transducer 220 have reached the start-up maintenance time. If so, perform step S206.
  • Step S206 Turn off the bottom ultrasonic transducer 220 and the left ultrasonic transducer 220.
  • Step S208 Determine whether the startup interval time has been reached after turning off the bottom ultrasonic transducer 220 and the left ultrasonic transducer 220. If so, perform step S210.
  • Step S210 start the top ultrasonic transducer 220 and the right ultrasonic transducer 220.
  • step S212 it is determined whether the top ultrasonic transducer 220 and the right ultrasonic transducer 220 have reached the start-up maintenance time. If so, step S214 is executed.
  • Step S214 turn off the top ultrasonic transducer 220 and the right ultrasonic transducer 220.
  • Step S216 Obtain the surface temperature of the food material in the container 210.
  • Step S218, determine whether the surface temperature 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 is less than or equal to the second temperature threshold. If yes, return to step S202. If not, execute step S222.
  • Step S222 control each ultrasonic transducer 220 to stop cooling until the surface temperature of the food material is less than or equal to the first temperature threshold, and then return to step S216.
  • embodiments of the present invention can achieve the following beneficial effects:
  • the control method of the ultrasonic treatment device 200 of the present invention first sets the start-up maintenance time of each group of ultrasonic transducers 220 and the start-up interval time between the two groups of ultrasonic transducers 220, and then alternates according to the start-up maintenance time and the start-up interval time. Start two sets of ultrasonic transducers 220. Since any two ultrasonic transducers 220 in each group are located on non-opposing walls of the container 210, during the process of alternately starting the two groups of ultrasonic transducers 220, the ultrasonic transducers 220 in each group are It can apply ultrasonic action to the ingredients from different directions at the same time, which significantly improves the pickling speed and effect of the ingredients.
  • control method of the ultrasonic processing device 200 of the present invention obtains the surface temperature of the food material during the process of alternately starting the two groups of ultrasonic transducers 220 according to the start-up maintenance time and the start-up interval time, and then determines whether the surface temperature is less than or equal to the first A temperature threshold. If the surface temperature is less than or equal to 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.
  • the two groups of ultrasonic transducers 220 can continue to be started alternately according to the start-up maintenance time and the start-up interval time. This ensures the smooth progress of the pickling work.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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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。超声处理装置包括多组超声换能器，并且全部被划分为两组，每组中任意两个均处在非相对壁上，控制方法包括：设定每组的启动维持时长以及两组之间的启动间隔时长；按照启动维持时长和启动间隔时长交替启动两组超声换能器。本发明的优点是能够提高食材的腌制速度和效果。

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及时控制超声换能器停机冷却，防止食材的表面被熟化。
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多组相对壁外侧的超声换能器，并且全部超声换能器被划分为两组，每组中的任意两个超声换能器均处在容器的非相对壁上，控制方法包括：
设定每组超声换能器的启动维持时长以及两组超声换能器之间的启动间隔时长；
按照启动维持时长和启动间隔时长交替启动两组超声换能器。
可选地，在按照启动维持时长和启动间隔时长交替启动两组超声换能器的步骤中，还包括：
获取食材的表面温度；
判断表面温度是否小于等于第一温度阈值；
若是，则继续按照启动维持时长和启动间隔时长交替启动两组超声换能器。
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，则继续按照启动维持时长和启动间隔时长交替启动两组超声换能器；
若否，则控制两组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，启动维持时长为5s～20s；
启动间隔时长为5s～10s。
可选地，容器包括容器主体和容器上盖，容器上盖可取放地搁置在容器主体内。
可选地，多组相对壁包括容器主体的前侧壁与后侧壁、左侧壁与右侧壁。
可选地，多组相对壁还包括容器主体的底壁与容器上盖的顶壁。
可选地，容器内设置有温度检测装置，获取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；以及
控制器，其包括存储器以及处理器，存储器内存储有控制程序，控制程序被处理器执行时用于实现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，首先设定每组超声换能器的启动维持时长以及两组超声换能器之间的启动间隔时长，然后按照启动维持时长和启动间隔时长交替启动两组超声换能器。由于每组中的任意两个超声换能器均处在容器的非相对壁上，因此，在交替启动两组超声换能器的过程中，每组中的超声换能器均能够从不同的方向同时对食材施加超声作用，显著提高了食材的腌制速度和腌制效果。
进一步地，本发明的超声处理装置的控制方法，在按照启动维持时长和启动间 隔时长交替启动两组超声换能器的过程中，获取食材的表面温度，然后判断表面温度是否小于等于第一温度阈值，若表面温度小于等于第一温度阈值，说明食材当前的温度较低，食材的表面不会被熟化，可以继续按照启动维持时长和启动间隔时长交替启动两组超声换能器，保障了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
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是根据本发明一个实施例的冰箱结构框图；
图4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。
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可包括用于盛放食材的容器210以及设置在容器210多组相对壁外侧的超声换能器220，并且全部超声换能器220被划分为两组，每组中的任意两个超声换能器220均处在容器210的非相对壁上。在腌制食材的过程中，可以控制两组超声换能器220交替启动，使得每组超声换能器220能够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。由于每组中的任意两个超声换能器220均处在容器210的非相对壁上，因此两者产生的超声作用不会彼此相向传递，从而可避免两个超声换能器220因超声作用相向传递而导致工作效率大幅降低的问题。
本实施方式中，容器210可以呈长方体状，其包括容器主体211和容器上盖212，容器上盖212可取放地搁置在容器主体211内。实际使用时，先将容器上盖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，最后将容器上盖212搁置在容器主体211内并压持在食材表面。在两组超声换能器220交替启动的过程中，容器上盖212受超声作用会持续抖动，挤压碰撞食材表面，有利于进一步加快腌制液向食材内的扩散和渗透。
具体地，多组相对壁可包括容器主体211的前侧壁与后侧壁、左侧壁与右侧壁，且前侧壁、后侧壁、左侧壁、右侧壁的外侧均设置超声换能器220。可以将前侧壁与左侧壁上的超声换能器220划分为一组，后侧壁与右侧壁上的超声换能器220划分为另一组。
进一步地，多组相对壁还可以包括容器主体211的底壁与容器上盖212的顶壁，在容器主体211的底壁以及容器上盖212的顶壁也设置超声换能器220。这样，可以将容器主体211前侧壁、左侧壁以及容器上盖212顶壁上的超声换能器220划分为一组，将容器主体211后侧壁、右侧壁以及底壁上的超声换能器220划分为另一组。在控制两组超声换能器220交替启动的过程中，每组中的超声换能器220均能够同时从三个不同的方向对食材施加超声作用，显著提高了食材的腌制速度和腌制效果。
图3是根据本发明一个实施例的冰箱10的结构框图，参照图3，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和温度检测装置400。
控制器300可包括存储器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与各超声换能器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还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，其设置在容器主体211内，用于获取食材的表面温度。由于多个超声换能器220同时工作会产生大量热量，通过设置温度检测装置400及时获知食材的表面温度，并向控制器300发送温度信号，在表面温度较高时利用控制器300控制各超声换能器220停机冷却，从而可防止因食材的表面温度过高而导致食材的表面被熟化，有效保障了腌制工作的顺利进行。
图4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4，该控制方法至少包括以下步骤S102至步骤S104。
步骤S102，设定每组超声换能器220的启动维持时长以及两组超声换能器220之间的启动间隔时长。
步骤S104，按照启动维持时长和启动间隔时长交替启动两组超声换能器220。
本发明实施例的超声处理装置200的控制方法，首先设定每组超声换能器220的启动维持时长以及两组超声换能器220之间的启动间隔时长，然后按照启动维持时长和启动间隔时长交替启动两组超声换能器220。由于每组中的任意两个超声换能器220均处在容器210的非相对壁上，因此，在交替启动两组超声换能器220的过程中，每组中的超声换能器220均能够从不同的方向同时对食材施加超声作用，显著提高了食材的腌制速度和腌制效果。
在一个可选实施例中，在按照启动维持时长和启动间隔时长交替启动两组超声换能器220的过程中，还可以获取食材的表面温度，然后判断表面温度是否小于等于第一温度阈值，若表面温度小于等于第一温度阈值，说明食材当前的温度较低，食材的表面不会被熟化，可以继续按照启动维持时长和启动间隔时长交替启动两组超声换能器220。
进一步地，若食材的表面温度大于第一温度阈值，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仍然较低，食材表面不会被熟化，仍然可以继续按照启动维持时长和启动间隔时长交替启动两组超声换能器220。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好，有被熟化的风险，此时需要控制两组超声换能器220停机冷却，直至食材的表面温度小于等于第一温度阈值。
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℃。
本实施方式中，启动维持时长可以为5s～20s，例如10S、15s等。启动间隔时长可以为5s～10s，例如5s、10s等。
由于容器210内设置有温度检测装置400，因此，获取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，将检测值作为食材的表面温度。
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，针对仅在容器主体211的左侧壁、右侧壁、底壁以及容器上盖212的顶壁设置有超声换能器220的情况而言，可以将容器主体211左侧壁上的超声换能器220定义为左部超声换能器220、右侧壁上的超声换能器220定义为右部超声换能器220、底壁上的超声换能器220定义为底部超声换能器220、将容器上盖212顶壁上的超声换能器220定义为顶部超声换能器220，并将底部超声换能器220和左部超声换能器220划分为一组，将顶部超声换能器220和右部超声换能器220划分为另一组，由此，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和左部超声换能器220。
步骤S204，判断底部超声换能器220和左部超声换能器220是否达到启动维持时长，若是，执行步骤S206。
步骤S206，关闭底部超声换能器220和左部超声换能器220。
步骤S208，判断关闭底部超声换能器220和左侧超声换能器220后是否到达启动间隔时长，若是，执行步骤S210。
步骤S210，启动顶部超声换能器220和右部超声换能器220。
步骤S212，判断顶部超声换能器220和右部超声换能器220是否到达启动维持时长，若是，执行步骤S214。
步骤S214，关闭顶部超声换能器220和右部超声换能器220。
步骤S216，获取容器210内食材的表面温度。
步骤S218，判断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，控制各超声换能器220均停机冷却，直至食材的表面温度小于等于第一温度阈值后返回至步骤S216。
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：
本发明的超声处理装置200的控制方法，首先设定每组超声换能器220的启动维持时长以及两组超声换能器220之间的启动间隔时长，然后按照启动维持时长和启动间隔时长交替启动两组超声换能器220。由于每组中的任意两个超声换能器220均处在容器210的非相对壁上，因此，在交替启动两组超声换能器220的过程中，每组中的超声换能器220均能够从不同的方向同时对食材施加超声作用，显著提高了食材的腌制速度和腌制效果。
进一步地，本发明的超声处理装置200的控制方法，在按照启动维持时长和启动间隔时长交替启动两组超声换能器220的过程中，获取食材的表面温度，然后判断表面温度是否小于等于第一温度阈值，若表面温度小于等于第一温度阈值，说明食材当前的温度较低，食材的表面不会被熟化，可以继续按照启动维持时长和启动间隔时长交替启动两组超声换能器220，保障了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 (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多组相对壁外侧的超声换能器，并且全部超声换能器被划分为两组，每组中的任意两个超声换能器均处在所述容器的非相对壁上，所述控制方法包括：
    设定每组超声换能器的启动维持时长以及两组超声换能器之间的启动间隔时长；
    按照所述启动维持时长和所述启动间隔时长交替启动两组超声换能器。
  2. 根据权利要求1所述的控制方法，其中，在按照所述启动维持时长和所述启动间隔时长交替启动两组超声换能器的步骤中，还包括：
    获取食材的表面温度；
    判断所述表面温度是否小于等于第一温度阈值；
    若是，则继续按照所述启动维持时长和所述启动间隔时长交替启动两组超声换能器。
  3. 根据权利要求2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，则继续按照所述启动维持时长和所述启动间隔时长交替启动两组超声换能器；
    若否，则控制两组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。
  4. 根据权利要求3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℃。
  5. 根据权利要求1所述的控制方法，其中
    所述启动维持时长为5s～20s；
    所述启动间隔时长为5s～10s。
  6. 根据权利要求1所述的控制方法，其中
    所述容器包括容器主体和容器上盖，所述容器上盖可取放地搁置在所述容器主体内。
  7. 根据权利要求6所述的控制方法，其中
    所述多组相对壁包括所述容器主体的前侧壁与后侧壁、左侧壁与右侧壁。
  8. 根据权利要求7所述的控制方法，其中
    所述多组相对壁还包括所述容器主体的底壁与所述容器上盖的顶壁。
  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；以及
    控制器，其包括存储器以及处理器，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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