WO2024259931A1 - 果蔬制冷保鲜装置以及果蔬保鲜方法 - Google Patents

果蔬制冷保鲜装置以及果蔬保鲜方法 Download PDF

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Publication number
WO2024259931A1
WO2024259931A1 PCT/CN2023/141056 CN2023141056W WO2024259931A1 WO 2024259931 A1 WO2024259931 A1 WO 2024259931A1 CN 2023141056 W CN2023141056 W CN 2023141056W WO 2024259931 A1 WO2024259931 A1 WO 2024259931A1
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WO
WIPO (PCT)
Prior art keywords
chamber
humidity
component
turned
fresh air
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2023/141056
Other languages
English (en)
French (fr)
Inventor
韩鹏
卫广穹
刘华
谢斌斌
苗志强
刘畅
齐方成
肖福佳
刘家豪
李冠铖
苑永光
刘枫
陈晨
何荣森
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Gree Electric Appliances Inc of Zhuhai
Original Assignee
Gree Electric Appliances Inc of Zhuhai
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gree Electric Appliances Inc of Zhuhai filed Critical Gree Electric Appliances Inc of Zhuhai
Publication of WO2024259931A1 publication Critical patent/WO2024259931A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • F25D13/00—Stationary devices, e.g. cold-rooms
    • 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
    • F25D17/00—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces
    • F25D17/04—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection
    • F25D17/042—Air treating means within refrigerated spaces
    • 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
    • F25D23/006—General constructional features for mounting refrigerating machinery components
    • 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
    • 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
    • F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
    • F25D2317/04—Treating air flowing to refrigeration compartments
    • F25D2317/041—Treating air flowing to refrigeration compartments by purification
    • F25D2317/0413—Treating air flowing to refrigeration compartments by purification by humidification
    • F25D2317/04131—Control means 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
    • F25D2600/00—Control issues
    • F25D2600/06—Controlling according to a predetermined profile

Definitions

  • the present disclosure is based on an application with CN application number 202310753651.7 and filing date June 21, 2023, and claims priority.
  • the disclosure content of the CN application is hereby introduced into the present disclosure as a whole.
  • the present invention relates to the field of agricultural product preservation, and in particular to a fruit and vegetable refrigeration and preservation device and a fruit and vegetable preservation method.
  • the present disclosure provides a fruit and vegetable refrigeration and preservation device and a fruit and vegetable preservation method, which are used to more effectively adjust the humidity of the fruit and vegetable refrigeration and preservation device.
  • Some embodiments of the present disclosure provide a fruit and vegetable refrigeration and fresh-keeping device, comprising:
  • a chamber configured for storage
  • a refrigeration assembly installed inside the chamber and configured to cool the interior of the chamber
  • a first humidifying assembly is installed inside the chamber to humidify the inside of the chamber
  • a second humidifying component installed inside the chamber to humidify the inside of the chamber; wherein the humidification principles of the first humidifying component and the second humidifying component are different;
  • the fresh air humidification component is arranged inside the chamber and is configured to deliver fresh air into the chamber to The interior of the chamber is humidified.
  • the refrigeration assembly comprises:
  • a condenser connected to the compressor and the air cooler to realize refrigerant circulation
  • the water receiving tray is located below the air cooler.
  • the first humidification component comprises:
  • a wet film humidifier connected to the water receiving tray;
  • the fan is arranged adjacent to the wet film humidifier to evaporate the water in the wet film humidifier.
  • the second humidification component includes:
  • the cooling fan is installed in the chamber
  • the water receiving pan is arranged adjacent to the air cooler.
  • the fresh air humidification component includes:
  • a fresh air outlet is arranged on the wall of the chamber
  • a fresh air return port is arranged on the wall of the chamber
  • a fresh air duct connecting the fresh air outlet and the fresh air return outlet
  • the door assembly is openably and closably arranged at the fresh air outlet.
  • the fruit and vegetable refrigeration and fresh-keeping device further comprises:
  • a gas concentration detection element installed inside the chamber to detect the concentration of carbon dioxide in the chamber;
  • the humidity detection element is installed inside the chamber to detect the humidity in the chamber.
  • the first humidifying component is configured to be turned on according to the following condition: the detected humidity S in the chamber is less than Sk; wherein Sk is a lower limit value of the target humidity in the chamber.
  • the first humidifying component when the humidity in the chamber needs to be increased, if the humidity in the chamber is Sk ⁇ S ⁇ S1, the first humidifying component is also turned on; wherein Sk ⁇ S1, wherein S1 is a set value.
  • the second humidification component is configured to be turned on according to the following conditions:
  • the detected humidity S in the chamber satisfies the following relationship: S4 ⁇ S ⁇ S1; wherein S4 and S1 are both set values, and S4 ⁇ S1.
  • the second humidifying component when the humidity in the chamber needs to be increased, is also turned on if the humidity S in the chamber satisfies the following relationship: S1 ⁇ S ⁇ St; wherein St is the upper limit value of the humidity range in the chamber.
  • the fresh air humidification component is configured to be turned on according to the following conditions: the detected humidity S in the chamber ⁇ S3, and the concentration of carbon dioxide C > C2;
  • the fresh air humidification component is configured to be turned on according to the following conditions: S3 ⁇ S ⁇ Sk, and C>C1;
  • S4, S3, and S2 are all set values, S4 ⁇ S3 ⁇ S2, C2 ⁇ C1, C1 is the upper limit value of the set carbon dioxide concentration range, and C2 is the lower limit value of the set carbon dioxide concentration range.
  • the refrigeration component is configured to be turned on according to the following conditions: the detected humidity in the chamber S ⁇ S0; wherein S1, St, and S0 are set values, S1 ⁇ St ⁇ S0, and St is the upper limit value of the set humidity range in the chamber.
  • the chamber comprises:
  • a storage area is configured to store a substance.
  • the fruit and vegetable refrigeration and fresh-keeping device further comprises:
  • the walking mechanism is installed at the bottom of the chamber to realize the transfer transportation of the fruit and vegetable refrigeration and fresh-keeping device.
  • Some embodiments of the present disclosure also provide a method for preserving fruits and vegetables, comprising the following steps:
  • the detected humidity and gas concentration determine whether the first humidification component, the second humidification component, and the fresh air humidification component are turned on.
  • the first humidification component and the fresh air humidification component are turned on, and the second humidification component is turned off; when the detected humidity S ⁇ S4 and the detected carbon dioxide concentration C ⁇ C2, the first humidification component and the second humidification component are turned on, and the fresh air humidification component is turned off.
  • the first humidification component, the second humidification component and the fresh air humidification component are turned on; when the detected humidity S4 ⁇ S ⁇ S3 and the detected carbon dioxide concentration C ⁇ C2, the first humidification component and the second humidification component are turned on, and the fresh air humidification component is turned off.
  • the first humidification component, the second humidification component and the fresh air humidification component are turned on; when the detected humidity S3 ⁇ S ⁇ S2 and the detected carbon dioxide concentration C ⁇ C2, the first humidification component and the second humidification component are turned on, and the fresh air humidification component is turned off.
  • the first humidification component and the second humidification component are turned on, and the fresh air humidification component is turned off; when the detected humidity S2 ⁇ S ⁇ Sk and the detected carbon dioxide concentration C>C1, the first humidification component, the second humidification component and the fresh air humidification component are turned on.
  • the second humidifying component when the detected humidity Sk ⁇ S ⁇ S1, the second humidifying component is turned on and the fresh air humidifying component is turned off; if the humidity in the chamber is controlled to increase, the first humidifying component is turned on, otherwise the first humidifying component is turned off.
  • the first humidifying component and the fresh air humidifying component are turned off; if the humidity in the chamber is controlled to increase, the second humidifying component is turned on, otherwise the second humidifying component is turned off.
  • the first humidification component, the second humidification component and the fresh air humidification component are turned off.
  • the refrigeration component when the detected humidity S0 ⁇ S, the refrigeration component operates at the maximum frequency; otherwise, the refrigeration component operates normally.
  • the fruit and vegetable refrigeration and preservation device provided by the above technical solution has a first humidification component, a second humidification component and a fresh air humidification component. According to the actual situation, one or more of the three humidification components can be turned on. And the three humidification components adopt different humidification methods and have different humidification effects, so they effectively take into account the requirements of humidification speed, humidification precision control, energy saving and other aspects, and the control of the humidity inside the fruit and vegetable refrigeration and preservation device is more accurate and more targeted, which effectively improves the preservation effect of fruits and vegetables and reduces the loss of fruits and vegetables.
  • the fruit and vegetable refrigeration and preservation device provided by some embodiments of the present disclosure can reduce the loss rate of fruits and vegetables by more than 30%, and the freshness of fruits and vegetables is also better.
  • FIG1 is a schematic diagram of the structure of a fruit and vegetable refrigeration and fresh-keeping device provided in some embodiments of the present disclosure.
  • FIG. 2 is a schematic diagram of a method for preserving fruits and vegetables provided in some embodiments of the present disclosure.
  • FIG3 is a logic control diagram of a method for preserving fruits and vegetables provided in some embodiments of the present disclosure.
  • Reference numerals 1. Chamber; 2. Refrigeration component; 3. First humidification component; 4. Second humidification component; 5. Fresh air humidification component; 6. Gas concentration detection element; 7. Humidity detection element; 11. Installation area; 12. Storage area; 21. Compression machine; 22. condenser; 23. air cooler; 24. water tray; 31. wet film humidifier; 32. fan; 51. fresh air outlet; 52. fresh air return outlet; 53. fresh air duct.
  • the inventor found that the main factor for the decay and deterioration of fruits and vegetables during storage is the unreasonable humidity control in the cold storage. If the humidity in the cold storage can be effectively controlled, the preservation effect of fruits and vegetables can be greatly improved and the loss can be reduced.
  • some embodiments of the present disclosure provide a fruit and vegetable refrigeration and preservation device, comprising a chamber 1, a refrigeration component 2, a first humidification component 3, a second humidification component 4, and a fresh air humidification component 5.
  • the chamber 1 is configured for storage.
  • the refrigeration component 2 is installed inside the chamber 1, and is configured to cool the inside of the chamber 1.
  • the first humidification component 3 is installed inside the chamber 1 to humidify the inside of the chamber 1.
  • the second humidification component 4 is installed inside the chamber 1 to humidify the inside of the chamber 1; wherein the humidification principles of the first humidification component 3 and the second humidification component 4 are different, but both use the condensed water generated by the refrigeration component 2 for humidification.
  • the fresh air humidification component 5 is arranged inside the chamber 1, and is configured to convey fresh air into the chamber 1 to humidify the inside of the chamber 1.
  • the fruit and vegetable refrigeration and preservation device is used to store fruits and vegetables, and has refrigeration and humidity regulation functions.
  • the chamber 1 can be divided into one or more spaces, one or some spaces are used to install the device, and the remaining spaces are used to store fruits and vegetables, so as to meet the different refrigeration and humidity regulation requirements of equipment installation, fruit and vegetable storage, and different types of fruits and vegetables.
  • the installation area 11 and the storage area 12 are connected. Only one storage area 12 is shown, of course, multiple storage areas 12 can also be provided as needed.
  • the refrigeration component 2, the first humidification component 3, the second humidification component 4 and the fresh air humidification component 5 are all installed in the installation area 11; the storage area 12 is configured to store fruits and vegetables. Fruits and vegetables are a general term for vegetables and fruits.
  • the storage area 12 can store one or more kinds of vegetables, and can also store one or more kinds of fruits.
  • the temperature of the storage area 12 is relatively low.
  • the temperature of the storage area 12 is adjusted by the refrigeration component 2 so that the temperature of the storage area 12 meets the storage requirements of the fruits and vegetables.
  • the humidity parameters of the storage area 12 also directly affect the storage efficiency and quality of fruits and vegetables.
  • the first humidification component 3, the second humidification component 4, and the fresh air humidification component 5 are used to jointly control the humidity of the storage area 12.
  • the first humidifying component 3 and the second humidifying component 4 adopt different structures for humidification.
  • the humidification method and principle of the second humidification component 4 are different.
  • the specific structure of the first humidification component 3 and the second humidification component 4 will be introduced in detail later.
  • the water used by the first humidification component 3 and the second humidification component 4 comes from the condensed water generated during the operation of the refrigeration component 2.
  • the humidification effect of the structure adopted by the first humidification component 3 is faster and the humidification amount is larger.
  • the structure adopted by the second humidification component 4 does not require additional humidification components during humidification, which is more conducive to the lightweight of the product.
  • the fresh air humidification component 5 utilizes fresh air for humidification. Since the temperature of the storage area 12 is very low, the temperature of the fresh air will be lowered after entering the storage area 12, which greatly increases the moisture content of the fresh air after entering the storage area 12, thereby utilizing the fresh air to humidify the air in the storage area 12.
  • the refrigeration assembly 2 includes a compressor 21 and a condenser 22.
  • the condenser 22 is connected to the compressor 21 to realize the circulation of the refrigerant to control the temperature in the chamber 1.
  • the structure of the refrigeration assembly 2 can refer to the existing structure and will not be described in detail herein.
  • the fruit and vegetable refrigeration and preservation device further includes a gas concentration detection element 6 and/or a humidity detection element 7.
  • the gas concentration detection element 6 is installed inside the chamber 1, specifically installed on the top of the storage area 12, to detect the concentration of carbon dioxide in the chamber 1.
  • the humidity detection element 7 is installed inside the chamber 1, specifically installed at the fresh air return air port 52 of the installation area 11, to detect the humidity in the chamber 1. By detecting the humidity of the return air, the ambient humidity in the storage area 12 can be determined.
  • the fruit and vegetable refrigeration and fresh-keeping device further comprises a running mechanism, which is installed at the bottom of the chamber 1 to realize the transfer and transportation of the fruit and vegetable refrigeration and fresh-keeping device.
  • the running mechanism is, for example, a structure such as tires, tracks, or rails that can realize the movement of the fruit and vegetable refrigeration and fresh-keeping device.
  • the first humidifying component 3 includes a wet film humidifier 31 and a fan 32.
  • the wet film humidifier 31 is configured to achieve humidification, and is connected to the water receiving tray 24 to use the water in the water receiving tray 24 for humidification.
  • the wet film humidifier 31 adopts an existing structure.
  • the principle of the wet film humidifier 31 is that water permeates downward along the wet film material under the action of gravity, and the water is absorbed by the wet film material to form a uniform water film. When dry air passes through the wet film material, the water molecules fully absorb the heat in the air and vaporize and evaporate, thereby increasing the humidity of the air and forming humidified air.
  • the fan 32 is arranged adjacent to the wet film humidifier 31 to transport the moisture in the wet film humidifier 31 to the storage area 12.
  • the fan 32 can specifically be a centrifugal fan.
  • the first humidifying component 3 has a large humidification capacity and a fast humidification speed, and can quickly replenish the humidity in the chamber 1.
  • the second humidifying assembly 4 includes a cooling fan 23 and a water receiving tray 24.
  • some components of the refrigeration assembly 2 are directly used as the second humidifying assembly 4, which is conducive to more fully utilizing the cooling fan 23 and the water receiving tray 24.
  • the air cooler 23 is a component that realizes the circulation of the refrigerant, and is also a component that realizes humidification.
  • the water receiving tray 24 is arranged below the air cooler 23 to receive the condensed water generated by the air cooler 23. During the operation of the air cooler 23, the condensed water in the water receiving tray 24 is taken away, and then the water is transported to the storage area 12 along with the air flow transported by the air cooler 23.
  • the fresh air humidification component 5 includes a fresh air outlet 51, a fresh air return outlet 52, a fresh air duct 53 and a door component (not shown).
  • the fresh air outlet 51 is arranged on the wall of the chamber 1; the fresh air return outlet 52 is arranged on the wall of the chamber 1; the fresh air duct 53 connects the fresh air outlet 51 and the fresh air return outlet 52; and the door component can be opened and closed at the fresh air outlet.
  • the fresh air outlet 51 and the fresh air return outlet 52 are located at different positions of the wall of the chamber 1.
  • the fresh air humidification component 5 does not need to be provided with a power source to accelerate the flow of airflow, and fresh air humidification can be achieved by utilizing natural airflow exchange.
  • a power source can also be provided to accelerate the flow speed of the fresh air.
  • the door component can specifically adopt structures such as electric doors and pneumatic doors, and the door component can be opened when fresh air humidification is needed and closed when fresh air humidification is not needed by electric or pneumatic means.
  • the fresh air humidification component 5 can be used alone, or can be used in combination with the first humidification component 3 and the second humidification component 4 mentioned above; it can be used only with the first humidification component 3 at the same time, can be used only with the second humidification component 4 at the same time, or the first humidification component 3, the second humidification component 4, and the fresh air humidification component 5 can be used at the same time.
  • the fruit and vegetable refrigeration and preservation device provided in some embodiments of the present disclosure has rich and flexible humidification methods, which can better meet the humidification needs of the chamber 1.
  • the target value of the humidity S of the chamber 1 is: Sk ⁇ S ⁇ St.
  • Sk is, for example, 80%
  • St is, for example, 95%.
  • Humidity S1 is also introduced in some embodiments below.
  • Humidity S1 is a set value, and its value is between Sk and St.
  • Different humidification strategies are implemented according to the interval in which the humidity S in the chamber 1 is located.
  • the interval in which the humidity S is located is: Sk ⁇ S ⁇ S1, S1 ⁇ S ⁇ St.
  • the technical solutions of some embodiments of the present disclosure also divide into multiple intervals, and the point values corresponding to two adjacent intervals are respectively S4, S3, and S2 from low to high.
  • the technical solutions of some embodiments of the present disclosure also divide into two intervals, and the dividing point of the two intervals is: S0. Among them, S4 ⁇ S3 ⁇ S2 ⁇ Sk ⁇ S1 ⁇ St ⁇ S0.
  • the value of S4 is, for example, 60%.
  • the value of S3 is, for example, 70%.
  • the value of S2 is, for example, 75%.
  • the value of Sk is, for example, 80%.
  • the value of S1 is, for example, 90%, and the value of St is, for example, 95%. 95% ⁇ S0 ⁇ 100%.
  • the set concentration C of carbon dioxide is: C2 ⁇ S ⁇ C1.
  • C2 is the lower limit of the set carbon dioxide concentration range, for example 3%.
  • C1 is the upper limit of the set carbon dioxide concentration range, for example 5%.
  • the set concentration C of carbon dioxide is also different. For fruits such as lychees, the above The numerical range is more appropriate.
  • FIG. 1 shows the working states of the first humidifying component 3, the second humidifying component 4, the fresh air humidifying component 5 and the refrigeration component 2 corresponding to each humidity range.
  • a check mark " ⁇ " represents opening
  • a cross "X” represents closing.
  • the opening and closing of the fresh air humidification component 5, the opening and closing of the first humidification component 3, and the opening and closing of the second humidification component 4 are defined in the following manner.
  • the fresh air humidification component 5 is open when the door component is open, and fresh air can enter the storage area 12 through the fresh air outlet 51.
  • the fresh air humidification component 5 is closed when the door component is closed, and the fresh air outlet 51 is blocked, so that fresh air cannot pass through the fresh air outlet 51.
  • the first humidifying component 3 is turned on, which means that the fan 32 is in a working state.
  • the first humidifying component 3 is turned off, which means that the fan 32 is in a non-working state, that is, a stopped state.
  • the second humidifying component 4 is turned on, which means that the cooling fan 23 is in a working state.
  • the second humidifying component 4 is turned off, which means that the cooling fan 23 is in a non-working state, that is, a stopped state.
  • the forced refrigeration mode in Table 1 means that the compressor of the refrigeration component 2 is turned on and operates at the maximum frequency.
  • the fresh air humidification component 5 directly uses natural air for humidification.
  • the fresh air humidification component 5 is constructed to be turned on according to the following conditions: the detected humidity S ⁇ S3 in the chamber 1, and the concentration of carbon dioxide C>C2; wherein, S4 ⁇ S3 ⁇ S2. Turning on the fresh air humidification component 5 can not only increase the humidity in the chamber 1, but also ventilate the gas in the chamber 1, so that the humidity in the chamber 1 is not It meets the metabolic requirements of fruits and vegetables, thereby inhibiting their metabolic phenomena and keeping them fresh.
  • the fresh air humidification component 5 is turned on when the following conditions are met: S3 ⁇ S ⁇ Sk, and C>C1.
  • the humidity in chamber 1 is relatively close to the lower limit of the set target range, and only a slight supplement of humidity is needed in chamber 1 to reach the target value.
  • the humidification effect of the fresh air humidification component 5 is not very obvious, but if the fresh air humidification component 5 is used together with other humidification components, it is beneficial to quickly adjust the humidity in chamber 1.
  • C>C1 it means that the fruits and vegetables in chamber 1 have produced a large amount of carbon dioxide, and the humidity in chamber 1 needs to be adjusted quickly. Therefore, when the following conditions are met at the same time: S3 ⁇ S ⁇ Sk, and C>C1, turning on the fresh air humidification component 5 is beneficial to quickly adjust the humidity in chamber 1, so that the humidity in chamber 1 reaches the set optimal range.
  • the start-up conditions of the first humidifying component 3 are described below.
  • the first humidifying component 3 is configured to be turned on according to the following condition: the detected humidity S in the chamber 1 ⁇ Sk; wherein Sk is a set lower limit value of the humidity in the chamber 1.
  • the first humidifying component 3 for example, uses a wet film humidifier 31 and a fan 32, which has a large humidification capacity and a fast humidification speed.
  • the first humidifying component 3 can add a large amount of water to the chamber 1, which is conducive to adjusting the humidity in the chamber 1 over a large range. As long as the humidity in the chamber 1 does not reach the lower limit Sk of the optimal setting range, regardless of the concentration of carbon dioxide in the chamber 1, the first humidifying component 3 is in the open state.
  • the humidity in the chamber 1 has reached the lower limit Sk of the optimal setting range, but is lower than S1 described above, it is determined whether the humidity in the chamber 1 needs to be increased according to the conditions of the production site. If necessary, the first humidifying component 3 is turned on. That is, if the humidity in the chamber 1 is Sk ⁇ S ⁇ S1, the first humidifying component 3 is also turned on; wherein Sk ⁇ S1. This adjustment can make the humidity in the chamber 1 reach the middle value of the set interval. Even if the humidity fluctuates to a certain extent, the humidity in the chamber 1 is still within the optimal setting range.
  • the start-up conditions of the second humidifying component 4 are described below.
  • the second humidification component 4 is configured to be turned on according to the following conditions: the humidity S detected in the chamber 1 satisfies the following relationship: S4 ⁇ S ⁇ S1; wherein S4 ⁇ S3 ⁇ S2 ⁇ Sk ⁇ S1 ⁇ St ⁇ S0.
  • Component 4 is humidified by the condensed water generated by the refrigeration component 2. Therefore, during the operation of the fruit and vegetable refrigeration and fresh-keeping device, as long as S4 ⁇ S ⁇ S1, the second humidification component 4 can be turned on to achieve self-humidification of the fruit and vegetable refrigeration and fresh-keeping device, reduce or even avoid water loss, and reduce the time-consuming, labor-intensive and cost-increasing phenomenon caused by adding water from the outside.
  • the humidity S1 ⁇ S ⁇ St in the chamber 1 it indicates that the humidity in the chamber 1 has reached the upper-middle value of the set range. If the humidity needs to be raised as close to St as possible, the second humidifying component 4 can be turned on.
  • the forced cooling mode means that the refrigeration component 2 works at the maximum frequency. In this mode, the temperature in the chamber 1 is quickly reduced. When the humidity in the chamber 1 is particularly high, turning on the forced cooling mode is conducive to quickly adjusting the humidity in the chamber 1 to the set range.
  • the refrigeration component 2 is configured to be turned on according to the following conditions: the detected humidity in the chamber 1 is S ⁇ S0; wherein S1 ⁇ St ⁇ S0, St is the lower limit value of the humidity in the chamber 1.
  • some embodiments of the present disclosure further provide a method for preserving fruits and vegetables, comprising the following steps:
  • Step S100 Determine the interval range of the detected humidity parameter.
  • Step S200 judging whether the first humidification component 3, the second humidification component 4 and the fresh air humidification component 5 are turned on according to the interval range of the detected humidity parameter.
  • the above article introduces the opening and closing conditions of each humidification component based on the humidification component itself.
  • the matching of each humidification component within each parameter range is introduced.
  • the fresh air humidification component 5 is turned off, the forced cooling mode is turned off, and the first humidification component 3 and the second humidification component 4 are turned on.
  • the first humidification component 3 and the second humidification component 4 are used to jointly increase the humidity in the chamber 1, the adjustment speed is relatively fast, and the condensed water generated by the refrigeration component 2 itself can be used, which is conducive to reducing energy consumption and reducing the demand for external water replenishment.
  • the second humidification component 4 when the humidity S ⁇ S4, C2 ⁇ C, the second humidification component 4 is turned off, the forced cooling mode is turned off, and the first humidification component 3 and the fresh air humidification component 5 are turned on.
  • the fresh air humidification component 5 and the first humidification component 3 are used to quickly increase the humidity in the chamber 1.
  • the adjustment speed is very fast, and the humidity in the chamber 1 can be quickly adjusted.
  • the fresh air humidification component 5 can introduce fresh air into the chamber 1, so it can ventilate the inside of the chamber 1 to reduce Carbon dioxide content.
  • the fresh air humidification component 5 is turned off, the forced cooling mode is turned off, and the first humidification component 3 and the second humidification component 4 are turned on.
  • the first humidification component 3 and the second humidification component 4 are used to jointly increase the humidity in the chamber 1, the adjustment speed is relatively fast, and the condensed water generated by the refrigeration component 2 itself can be used, which is conducive to reducing energy consumption and reducing the demand for external water replenishment.
  • the fresh air humidification component 5 is turned off, the forced cooling mode is turned off, and the first humidification component 3 and the second humidification component 4 are turned on.
  • the first humidification component 3 and the second humidification component 4 are used to increase the humidity in the chamber 1, the adjustment speed is relatively fast, and the condensed water generated by the refrigeration component 2 itself can be used, which is conducive to reducing energy consumption and reducing the demand for external water replenishment.
  • the fresh air humidification component 5 is turned off, the forced cooling mode is turned off, and the first humidification component 3 and the second humidification component 4 are turned on.
  • the first humidification component 3 and the second humidification component 4 are used to increase the humidity in the chamber 1, the adjustment speed is relatively fast, and the condensed water generated by the refrigeration component 2 itself can be used, which is conducive to reducing energy consumption and reducing the demand for external water replenishment.
  • the second humidifying component 4 When Sk ⁇ S ⁇ S1, the second humidifying component 4 is in the on state, and the fresh air humidifying component 5 and the forced cooling mode are both off. In this case, if the humidity in the chamber 1 needs to be increased, the first humidifying component 3 is turned on; otherwise, the first humidifying component 3 is turned off.
  • the humidity in chamber 1 is relatively high, the fresh air humidification component 5, the first humidification component 3, and the second humidification component 4 are all in a closed state, and there is no need to increase the humidity in chamber 1.
  • the setting value S0 therefore, does not need to use the forced cooling mode to lower the temperature in the chamber 1.
  • the above technical solution automatically detects and determines the humidity and gas concentration in the chamber 1.
  • the gas is naturally generated during the storage of fruits and vegetables, such as carbon dioxide.
  • the corresponding humidity control mode is automatically selected according to the humidity and carbon dioxide concentration, providing more suitable storage conditions for fruits and vegetables, ensuring that the fruits and vegetables in the chamber 1 are stored in an environment with optimal humidity.

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Abstract

本公开提供了一种果蔬制冷保鲜装置以及果蔬保鲜方法，涉及农产品保鲜领域，用以更有效地调节果蔬制冷保鲜装置的湿度。果蔬制冷保鲜装置包括腔室、制冷组件、第一加湿组件、第二加湿组件以及新风加湿组件。腔室被构造为存储；制冷组件安装于腔室内部，且被构造为对腔室内部进行制冷；第一加湿组件安装于腔室内部，以对腔室内部进行加湿；第二加湿组件安装于腔室内部，以对腔室内部进行加湿；其中，第一加湿组件和第二加湿组件的加湿原理有差异；新风加湿组件设置于腔室内部，且被构造为向腔室内输送新风，以对腔室内部进行加湿。上述技术方案，对湿度的控制更加精准、灵活、快速。

Description

果蔬制冷保鲜装置以及果蔬保鲜方法
相关申请的交叉引用
本公开是以CN申请号为202310753651.7，申请日为2023年06月21日的申请为基础，并主张其优先权，该CN申请的公开内容在此作为整体引入本公开中。
技术领域
本公开涉及农产品保鲜领域，具体涉及一种果蔬制冷保鲜装置以及果蔬保鲜方法。
背景技术
果蔬在采摘后，需要及时转运销售，以使得果蔬在新鲜状态下被销售给消费者。但是，由于果蔬的存放地点和种植地点距离远，果蔬转运耗时长、转运不方便，采摘下来的果蔬难以第一时间转运给消费者。所以，需要对采摘下来的果蔬进行保鲜处理。相关技术中将采摘下来的果蔬暂时存放于冷库中。冷库的保鲜效果与果蔬的新鲜度直接相关。
发明人发现，现有技术中至少存在下述问题：现有的冷库保鲜效果不佳，果蔬在存放、运输过程中存在大量损耗。并且，即便未损耗的果蔬，当最终出现在消费者饭桌时，也远没有现场采摘的新鲜度和口感。相关技术中，亟需解决果蔬保鲜问题。
发明内容
本公开提出一种果蔬制冷保鲜装置以及果蔬保鲜方法，用以更有效地调节果蔬制冷保鲜装置的湿度。
本公开一些实施例提供了一种果蔬制冷保鲜装置，包括：
腔室，被构造为存储；
制冷组件，安装于所述腔室内部，且被构造为对所述腔室内部进行制冷；
第一加湿组件，安装于所述腔室内部，以对所述腔室内部进行加湿；
第二加湿组件，安装于所述腔室内部，以对所述腔室内部进行加湿；其中，其中，第一加湿组件和所述第二加湿组件的加湿原理有差异；以及
新风加湿组件，设置于所述腔室内部，且被构造为向所述腔室内输送新风，以对 所述腔室内部进行加湿。
在一些实施例中，所述制冷组件包括：
压缩机；
冷凝器，与所述压缩机和所述冷风机连通，以实现冷媒循环；
冷风机，与所述压缩机连通；以及
接水盘，位于所述冷风机的下方。
在一些实施例中，所述第一加湿组件包括：
湿膜加湿器，与所述接水盘连通；以及
风机，邻近所述湿膜加湿器布置，以将所述湿膜加湿器内的水分蒸发。
在一些实施例中，所述第二加湿组件包括：
所述冷风机，安装于所述腔室内；
所述接水盘，邻近所述冷风机布置。
在一些实施例中，所述新风加湿组件包括：
新风出风口，设置于所述腔室的壁体；
新风回风口，设置于所述腔室的壁体；
新风管道，连通所述新风出风口和所述新风回风口；以及
门组件，可开合地设置于所述新风出风口处。
在一些实施例中，果蔬制冷保鲜装置还包括：
气体浓度检测元件，安装于腔室内部，以检测腔室内的二氧化碳的浓度；和/或
湿度检测元件，安装于腔室内部，以检测腔室内的湿度。
在一些实施例中，第一加湿组件被构造为按照以下条件开启：检测到的腔室内的湿度S<Sk；其中，Sk为设定的腔室内目标湿度的下限值。
在一些实施例中，当需要增加腔室内的湿度时，如果腔室内的湿度Sk≤S≤S1，也开启第一加湿组件；其中，Sk<S1,其中，S1为设定值。
在一些实施例中，第二加湿组件被构造为按照以下条件开启：
检测到的腔室内的湿度S满足以下关系：S4≤S≤S1；其中，S4、S1均为设定值，S4<S1。
在一些实施例中，当需要增加腔室内的湿度时，如果腔室内的湿度S满足以下关系，也开启第二加湿组件:S1≤S<St；其中，St为设定的所述腔室内湿度范围的上限值。
在一些实施例中，新风加湿组件被构造为按照以下条件开启：检测到的腔室内的湿度S<S3，且二氧化碳的浓度C>C2；
或者，新风加湿组件被构造为按照以下条件开启：S3≤S<Sk，且C>C1；
其中，S4、S3、S2均为设定值，S4<S3<S2，C2<C1，C1为设定的二氧化碳浓度范围的上限值，C2为设定的二氧化碳浓度范围的下限值。
在一些实施例中，制冷组件被构造为按照以下条件开启：检测到的所述腔室内的湿度S<S0；其中，S1、St、S0为设定值，S1<St<S0,St为设定的所述腔室内湿度范围的上限值。
在一些实施例中，所述腔室包括：
安装区，所述制冷组件、所述第一加湿组件、所述第二加湿组件以及所述新风加湿组件均安装于所述安装区；
存储区，被构造为存储物质。
在一些实施例中，果蔬制冷保鲜装置还包括：
行走机构，安装于所述腔室的底部，以实现所述果蔬制冷保鲜装置的转场运输。
本公开一些实施例还提供一种果蔬保鲜方法，包括以下步骤：
检测腔室内的湿度和气体浓度；
根据检测到的湿度和气体浓度，判断所述第一加湿组件、所述第二加湿组件、所述新风加湿组件是否开启。
在一些实施例中，当检测到的湿度S<S4，且检测到的二氧化碳的浓度C>C2，开启所述第一加湿组件和所述新风加湿组件，关闭所述第二加湿组件；当检测到的湿度S<S4，且检测到的二氧化碳的浓度C<C2，开启所述第一加湿组件和所述第二加湿组件，关闭所述新风加湿组件。
在一些实施例中，当检测到的湿度S4≤S<S3，且检测到的二氧化碳的浓度C>C2，开启所述第一加湿组件、所述第二加湿组件以及所述新风加湿组件；当检测到的湿度S4≤S<S3，且检测到的二氧化碳的浓度C<C2，开启所述第一加湿组件、所述第二加湿组件，关闭所述新风加湿组件。
在一些实施例中，当检测到的湿度S3≤S<S2，且检测到的二氧化碳的浓度C>C1，开启所述第一加湿组件、所述第二加湿组件以及所述新风加湿组件；当检测到的湿度S3≤S<S2，且检测到的二氧化碳的浓度C<C2，开启所述第一加湿组件、所述第二加湿组件，关闭所述新风加湿组件。
在一些实施例中，当检测到的湿度S2≤S<Sk，且检测到的二氧化碳的浓度C<C1，开启所述第一加湿组件以及所述第二加湿组件，关闭所述新风加湿组件；当检测到的湿度S2≤S<Sk，且检测到的二氧化碳的浓度C>C1，开启所述第一加湿组件、所述第二加湿组件以及所述新风加湿组件。
在一些实施例中，当检测到的湿度Sk≤S<S1，开启所述第二加湿组件，关闭所述新风加湿组件；如果控制所述腔室内的湿度增加则开启所述第一加湿组件，否则关闭所述第一加湿组件。
在一些实施例中，当检测到的湿度S1≤S<St，关闭所述第一加湿组件以及所述新风加湿组件；如果控制所述腔室内的湿度增加则开启所述第二加湿组件，否则关闭所述第二加湿组件。
在一些实施例中，当检测到的湿度St≤S<S0，关闭所述第一加湿组件、所述第二加湿组件以及所述新风加湿组件。
在一些实施例中，当检测到的湿度S0<S，则将所述制冷组件以最大频率工作；否则，所述制冷组件正常工作。
上述技术方案提供的果蔬制冷保鲜装置，同时具有第一加湿组件、第二加湿组件以及新风加湿组件，根据实际情况，可以开启三种加湿组件中的一个或者多个。并且三种加湿组件采用不同的加湿方式，具有不同的加湿效果，所以有效兼顾了加湿速度、加湿精准控制度、节能等多方面的要求，对果蔬制冷保鲜装置内部湿度的控制更加精准、更加有针对性，有效提高了果蔬的保鲜效果，减少果蔬损耗。通过对比本公开一些实施例提供的果蔬制冷保鲜装置与已有技术中的冷库的冷藏效果，本公开一些实施例提供的果蔬制冷保鲜装置，果蔬的损耗率能降低30％以上，果蔬的新鲜度也更加优良。
附图说明
图1为本公开一些实施例提供的果蔬制冷保鲜装置结构示意图。
图2为本公开一些实施例提供的果蔬保鲜方法示意图。
图3为本公开一些实施例提供的果蔬保鲜方法逻辑控制图。
附图标记：
1、腔室；2、制冷组件；3、第一加湿组件；4、第二加湿组件；5、新风加湿组
件；6、气体浓度检测元件；7、湿度检测元件；11、安装区；12、存储区；21、压缩 机；22、冷凝器；23、冷风机；24、接水盘；31、湿膜加湿器；32、风机；51、新风出风口；52、新风回风口；53、新风管道。
具体实施方式
下面结合图1
下面结合图1～图3对本公开提供的技术方案进行更为详细的阐述。
发明人经过长期研究发现：果蔬在存储过程中，腐烂、变质的主要因素是冷库内的湿度控制不合理。如果能够有效控制冷库内的湿度，则能大大提升果蔬的保鲜效果，减少损耗。
参见图1，本公开一些实施例提供一种果蔬制冷保鲜装置，包括腔室1、制冷组件2、第一加湿组件3、第二加湿组件4以及新风加湿组件5。腔室1被构造为存储。制冷组件2安装于腔室1内部，且被构造为对腔室1内部进行制冷。第一加湿组件3安装于腔室1内部，以对腔室1内部进行加湿。第二加湿组件4安装于腔室1内部，以对腔室1内部进行加湿；其中，第一加湿组件3和第二加湿组件4的加湿原理不相同，但是都利用制冷组件2产生的冷凝水进行加湿。新风加湿组件5设置于腔室1内部，且被构造为向腔室1内输送新风，以对腔室1内部进行加湿。
果蔬制冷保鲜装置用于存储果蔬，其具有制冷、湿度调节功能。腔室1可以分为一个多个空间，一个或者一些空间用于安装设备，其余的空间用于存储果蔬，以满足设备安装、果蔬存储、不同种类的果蔬不同的制冷和湿度调节要求。
在后文的一些实施例中，以腔室1包括安装区11以及存储区12为例，安装区11和存储区12是连通的。存储区12只示意了一个，当然，根据需要，也可以设置多个存储区12。制冷组件2、第一加湿组件3、第二加湿组件4以及新风加湿组件5均安装于安装区11；存储区12被构造为存储果蔬。果蔬是蔬菜和水果的总称。存储区12可以存储蔬菜中的一种或者多种，也可以存储水果中的一种或者多种。
存储区12的温度较低。通过制冷组件2对存储区12的温度进行调节，以使得存储区12的温度满足要求果蔬的存储要求。
除了温度因素之外，存储区12的湿度参数也直接影响果蔬的存储效率和蔬果的品质。本公开一些实施例采用第一加湿组件3、第二加湿组件4、新风加湿组件5多种方式共同调控存储区12的湿度。
第一加湿组件3、第二加湿组件4采用不同的结构进行加湿，第一加湿组件3、 第二加湿组件4的加湿方式和原理不同。后文将详细介绍第一加湿组件3和第二加湿组件4的具体结构。第一加湿组件3和第二加湿组件4所使用的水均来自于制冷组件2工作过程中产生的冷凝水。第一加湿组件3所采用结构的加湿效果更快，加湿量更大。第二加湿组件4所采用的结构在加湿时不需要额外设置加湿部件，更利于产品的轻量化。
新风加湿组件5则是利用新风进行加湿，由于存储区12的温度很低，新风进入到存储区12之后，温度也会被降低，这使得新风进入存储区12后含水量会大大增加，从而利用新风对存储区12内的空气进行加湿。
参见图1，制冷组件2包括压缩机21以及冷凝器22。冷凝器22与压缩机21连通，以实现冷媒循环，以控制腔室1内的温度。制冷组件2的结构可以参考已有的结构，本文不再赘述。
在一些实施例中，果蔬制冷保鲜装置还包括气体浓度检测元件6和/或湿度检测元件7。气体浓度检测元件6安装于腔室1内部，具体安装于存储区12的顶部，以检测腔室1内的二氧化碳的浓度。湿度检测元件7安装于腔室1内部，具体安装于安装区11的新风回风口52处，以检测腔室1内的湿度。通过检测回风的湿度，可以确定存储区12内的环境湿度。
在一些实施例中，果蔬制冷保鲜装置还包括行走机构，行走机构安装于腔室1的底部，以实现果蔬制冷保鲜装置的转场运输。行走机构比如为轮胎、履带、轨道等可以实现果蔬制冷保鲜装置移动的结构。
下面介绍各个加湿组件的具体实现方式。
参见图1，在一些实施例中，第一加湿组件3包括湿膜加湿器31以及风机32。湿膜加湿器31被构造为实现加湿，其与接水盘24连通，以利用接水盘24中的水进行加湿。湿膜加湿器31采用已有结构。湿膜加湿器31的原理为：水在重力作用下沿湿膜材料向下渗透，水分被湿膜材料吸收后形成均匀的水膜。当干燥的空气通过湿膜材料时，水分子充分吸收空气中的热量而汽化、蒸发，使空气的湿度增加，形成湿润的空气。风机32邻近湿膜加湿器31布置，以将湿膜加湿器31内的水分输送至存储区12。风机32具体可以采用离心风机。第一加湿组件3加湿量大，加湿速度快，能够快速补充腔室1内的湿度。
继续参见图1，在一些实施例中，第二加湿组件4包括冷风机23以及接水盘24。实际是直接将制冷组件2的部分部件直接作为第二加湿组件4，有利于更加充分地利 用已有部件，改善加湿效果。冷风机23即是实现冷媒循环的部件，同时也是实现加湿的部件。接水盘24布置于冷风机23的下方，以接住冷风机23产生的冷凝水。冷风机23工作过程中再将接水盘24内的冷凝水带走，然后水分随着冷风机23输送的气流被输送至存储区12。
继续参见图1，在一些实施例中，新风加湿组件5包括新风出风口51、新风回风口52、新风管道53以及门组件(图未示出)。新风出风口51设置于腔室1的壁体；新风回风口52设置于腔室1的壁体；新风管道53连通新风出风口51和新风回风口52；门组件可开合地设置于新风出风口处。新风出风口51、新风回风口52位于腔室1的壁体的不同位置。新风加湿组件5并不需要设置使得气流加速流动的动力源，利用自然的气流交换，就能实现新风加湿。当然，在另一些实施例中，也可以设置动力源加速新风的流动速度。门组件具体可采用电动门、气动门等结构，通过电力或者气动方式，在需要使用新风加湿时打开门组件，在不需要使用新风加湿时关闭门组件。新风加湿组件5可以单独使用，也可以与上文提及的第一加湿组件3、第二加湿组件4搭配使用；可以只与第一加湿组件3同时使用、可以只与第二加湿组件4同时使用，也可以第一加湿组件3、第二加湿组件4、新风加湿组件5同时使用。本公开一些实施例提供的果蔬制冷保鲜装置，具有丰富而灵活的加湿方式，可以更好地满足腔室1的加湿需求。
腔室1的湿度S的目标值为：Sk≤S≤St。Sk比如为80％，St比如为95％。为了精确控制腔室1内的湿度，在后文的一些实施例中还引入了湿度S1，湿度S1为设定值，其数值介于Sk、St之间。根据腔室1内湿度S所处的区间分别执行不同的加湿策略。湿度S所处的区间为：Sk≤S<S1，S1≤S<St。
对于湿度S未达到Sk的区间，本公开一些实施例的技术方案也划分了多个区间，相邻两个区间对应的点值由低到高分别为：S4、S3、S2。对于湿度S未达到Sk的区间，本公开一些实施例的技术方案也划分了两个区间，两个区间的分割点为：S0。其中，S4<S3<S2<Sk<S1<St<S0。
其中，S4取值比如为60％。S3取值比如为70％。S2取值比如为75％。Sk取值比如为80％。S1取值比如为90％，St取值比如为95％。95％<S0<100％。
二氧化碳的设定浓度C为：C2≤S≤C1。其中C2为设定的二氧化碳浓度范围的下限值，具体比如为3％。C1为设定的二氧化碳浓度范围的上限值，具体比如为5％。根据果蔬种类的不同，二氧化碳的设定浓度C也不相同，对于荔枝等水果，采取上述 数值范围较为合适。
参见图1，图1为各个湿度区间对应的第一加湿组件3、第二加湿组件4、新风加湿组件5以及制冷组件2的工作状态。其中，对勾“√”代表开启，叉“X”代表关闭。
本文中，按照以下方式定义新风加湿组件5的开启和关闭、第一加湿组件3的开启和关闭、第二加湿组件4的开启和关闭。
新风加湿组件5开启是指门组件处于打开状态，新风能经由新风出风口51进入到存储区12。新风加湿组件5关闭是指门组件处于关闭状态，新风出风口51被堵住，新风无法通过新风出风口51。
第一加湿组件3开启是指风机32处于工作状态。第一加湿组件3关闭是指风机32处于非工作状态，即停止状态。
第二加湿组件4开启是指冷风机23处于工作状态。第二加湿组件4关闭是指冷风机23处于非工作状态，即停止状态。
表1中强制冷模式是指制冷组件2压缩机开启，并且按照最大频率工作。
先从新风加湿组件5的开启条件来介绍。如上文介绍的，新风加湿组件5直接利用自然界的空气进行加湿。在腔室1内的湿度比较低时，利用新风加湿效果明显。所以，在一些实施例中，新风加湿组件5被构造为按照以下条件开启：检测到的腔室1内的湿度S<S3，且二氧化碳的浓度C>C2；其中，S4<S3<S2。新风加湿组件5开启不仅可以增加腔室1内的湿度，还可以对腔室1内气体进行换气，使得腔室1内湿度不 满足果蔬新陈代谢的要求，以此抑制果蔬的新陈代谢现象，使果蔬保持新鲜。
当腔室1内的湿度S<S3，说明腔室1内的湿度比较低，此时利用冷却后的新风自然就能够起到加湿效果。但是如果二氧化碳的浓度C<C2，说明腔室1内几乎没有果蔬产生二氧化碳，二氧化碳浓度很低。所以，即便新风能够起到比较好的加湿效果，由于腔室1内并没有果蔬有加湿的需求，所以在二氧化碳浓度C<C2时，不开启新风。
或者，新风加湿组件5在满足以下条件时开启：S3≤S<Sk，且C>C1。此情况下，腔室1内的湿度比较接近于设定目标范围的下限值，腔室1内只需要略微补充湿度，就能达到目标值。此时，采用新风加湿组件5的加湿效果不太明显，但是如果将新风加湿组件5与其他加湿组件一并使用，利于快速调整腔室1内的湿度。而在C>C1时，说明腔室1内的果蔬产生了大量的二氧化碳，此时需要迅速调整腔室1内的湿度。所以在同时满足：S3≤S<Sk，且C>C1时，开启新风加湿组件5，有利于快速调整腔室1内的湿度，使得腔室1内的湿度达到设定的最佳范围。
当湿度S位于S3～Sk区间内，果蔬制冷保鲜装置经过设定时长的加热，比如连续半小时湿度还是达不到Sk，且检测二氧化碳浓度C2≤C≤C1，新风加湿组件5开启，直到S＝(Sk+S1)/2。
下面介绍第一加湿组件3的开启条件。
参见图1和表1，在一些实施例中，第一加湿组件3被构造为按照以下条件开启：检测到的腔室1内的湿度S<Sk；其中，Sk为设定的腔室1内湿度的下限值。
第一加湿组件3比如采用湿膜加湿器31和风机32，加湿量大、加湿速度快。第一加湿组件3可以为腔室1内补充大量的水分，有利于大范围调整腔室1内的湿度。只要腔室1内的湿度未达到最佳设定范围的下限值Sk，不管腔室1内的二氧化碳的浓度如何，第一加湿组件3都处于开启状态。
如果腔室1内的湿度已经达到最佳设定范围的下限值Sk，但是低于上文介绍的S1，此时根据生产现场的条件判断是否需要增加腔室1内的湿度，如果需要，则继续开启第一加湿组件3。即，如果腔室1内的湿度Sk≤S≤S1，也开启第一加湿组件3；其中，Sk<S1。这种调节，可以使得腔室1内的湿度达到所设定区间范围的中间值左右，湿度即便出现一定的波动，腔室1内的湿度也仍然在最佳设定范围内。
下面介绍第二加湿组件4的开启条件。
在一些实施例中，第二加湿组件4被构造为按照以下条件开启：检测到的腔室1内的湿度S满足以下关系：S4≤S≤S1；其中，S4<S3<S2<Sk<S1<St<S0。第二加湿组 件4是利用制冷组件2产生的冷凝水进行加湿的。所以，在整个果蔬制冷保鲜装置工作过程中，只要S4≤S≤S1，均可以开启第二加湿组件4，以实现果蔬制冷保鲜装置的自加湿，减少甚至避免水分流失，也减少了因外界加水带来的费时费力、成本增加的现象。
当腔室1内的湿度S1≤S<St时，说明腔室1内的湿度已经达到了设定区间范围的中上值，如果此时需要将湿度尽量调高至接近St，可以继续开启第二加湿组件4。
如果S<S4，且C<C2，说明腔室1内的湿度很低，腔室1内蔬果产生的二氧化碳也很少，此时也可以开始第二加湿组件4，实现水分在腔室1内的内循环。
如果S<S4，且C>C2，说明腔室1内的湿度很低，腔室1内蔬果产生的二氧化碳却比较多，此时需要利用新风加湿组件5快速调节腔室1内的湿度，可以关闭第二加湿组件4，以减少能耗。
上述的表1中，强制冷模式是指制冷组件2按照最大频率进行工作。此模式下会快速降低腔室1内的温度。在腔室1内湿度特别高的情况下，开启强制冷模式，有利于使得腔室1内的湿度被快速调节至所设定的范围。在一些实施例中，制冷组件2被构造为按照以下条件开启：检测到的腔室1内的湿度S<S0；其中，S1<St<S0,St为设定的腔室1内湿度的下限值。
参见图2和图3，本公开一些实施例还提供一种果蔬保鲜方法，包括以下步骤：
步骤S100、判断检测到的湿度参数所处于的区间范围。
步骤S200、根据检测到的湿度参数的区间范围，判断第一加湿组件3、第二加湿组件4、新风加湿组件5是否开启。
上文从各个加湿组件自身出发，介绍了各个加湿组件的开启和关闭条件。此处在从参数区间范围出发，介绍各个参数区间范围内各个加湿组件的搭配情况。
继续参见表1，当湿度S<S4、C<C2，新风加湿组件5关闭、强制冷模式关闭，第一加湿组件3和第二加湿组件4开启。这种方式，采用第一加湿组件3和第二加湿组件4共同增加腔室1内的湿度，调节速度比较快，且能利用制冷组件2自身产生的冷凝水，有利于降低能耗、减少外界补水需求。
继续参见表1，当湿度S<S4、C2<C，第二加湿组件4关闭、强制冷模式关闭，第一加湿组件3和新风加湿组件5开启。这种方式，采用新风加湿组件5和第一加湿组件3共同快速增加腔室1内的湿度，调节速度非常快，能快速调节腔室1内的湿度。并且新风加湿组件5可以向腔室1内通入新风，故能对腔室1内部进行换气，以降低 二氧化碳含量。
当S4≤S<S3、C<C2，新风加湿组件5关闭、强制冷模式关闭，第一加湿组件3和第二加湿组件4开启。这种方式，采用第一加湿组件3和第二加湿组件4共同增加腔室1内的湿度，调节速度比较快，且能利用制冷组件2自身产生的冷凝水，有利于降低能耗、减少外界补水需求。
当S4≤S<S3、C2<C，强制冷模式关闭，第一加湿组件3、第二加湿组件4和新风加湿组件5均开启。这种方式，相较于第一加湿组件3和新风加湿组件5共同增加腔室1内的湿度，调节速度更快、更精准，且能利用制冷组件2自身产生的冷凝水，有利于降低能耗、减少外界补水需求。
当S3≤S<S2、C<C1，新风加湿组件5关闭、强制冷模式关闭，第一加湿组件3和第二加湿组件4开启。这种方式，采用第一加湿组件3和第二加湿组件4共同增加腔室1内的湿度，调节速度比较快，且能利用制冷组件2自身产生的冷凝水，有利于降低能耗、减少外界补水需求。
当S3≤S<S2、C>C1，强制冷模式关闭，第一加湿组件3、第二加湿组件4和新风加湿组件5均开启。这种方式，相较于第一加湿组件3和新风加湿组件5共同增加腔室1内的湿度，调节速度更快、更精准，且能利用制冷组件2自身产生的冷凝水，有利于降低能耗、减少外界补水需求。
当S2≤S<Sk、C<C1，新风加湿组件5关闭、强制冷模式关闭，第一加湿组件3和第二加湿组件4开启。这种方式，采用第一加湿组件3和第二加湿组件4共同增加腔室1内的湿度，调节速度比较快，且能利用制冷组件2自身产生的冷凝水，有利于降低能耗、减少外界补水需求。
当S2≤S<Sk、C>C1，强制冷模式关闭，第一加湿组件3、第二加湿组件4和新风加湿组件5均开启。这种方式，相较于第一加湿组件3和新风加湿组件5共同增加腔室1内的湿度，调节速度更快、更精准，且能利用制冷组件2自身产生的冷凝水，有利于降低能耗、减少外界补水需求。
当Sk≤S<S1，第二加湿组件4处于开启状态，新风加湿组件5和强制冷模式均关闭。此情况下，如果需要调高腔室1内的湿度，则打开第一加湿组件3；否则，关闭第一加湿组件3。
当St≤S<S0，此时腔室1内的湿度比较高，新风加湿组件5、第一加湿组件3、第二加湿组件4均处于关闭状态，不需要增加腔室1内的湿度。而该范围也没有超过 设定值S0，所以不需要使用强制冷模式来降低腔室1内的温度。
当S0≤S，此时腔室1内的湿度很高，新风加湿组件5、第一加湿组件3、第二加湿组件4均处于关闭状态，不需要增加腔室1内的湿度。并且该范围已经超过了设定值S0，需要使用强制冷模式来降低腔室1内的温度。否则，制冷组件2正常工作。
上述技术方案，自动检测判断腔室1内的湿度和气体浓度，气体是果蔬存放过程中自然产生的，比如二氧化碳。然后根据湿度和二氧化碳浓度自动选择相应的湿度控制模式，为果蔬提供了更适宜的存储条件，确保腔室1内的果蔬存放在最佳湿度的环境中。
在本公开的描述中，需要理解的是，术语“中心”、“纵向”、“横向”、“前”、“后”、“左”、“右”、“竖直”、“水平”、“顶”、“底”、“内”、“外”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本公开和简化描述，而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本公开保护范围的限制。
最后应当说明的是:以上实施例仅用以说明本公开的技术方案而非对其限制；尽管参照较佳实施例对本公开进行了详细的说明，所属领域的普通技术人员应当理解：依然可以对本公开的具体实施方式进行修改或者对部分技术特征进行等同替换；而不脱离本公开技术方案的精神，其均应涵盖在本公开请求保护的技术方案范围当中。

Claims (23)

  1. 一种果蔬制冷保鲜装置，包括：
    腔室(1)，被构造为存储物质；
    制冷组件(2)，安装于所述腔室(1)内部，且被构造为对所述腔室(1)内部进行制冷；
    第一加湿组件(3)，安装于所述腔室(1)内部，以对所述腔室(1)内部进行加湿；
    第二加湿组件(4)，安装于所述腔室(1)内部，以对所述腔室(1)内部进行加湿；其中，第一加湿组件(3)和所述第二加湿组件(4)的加湿原理有差异；以及
    新风加湿组件(5)，设置于所述腔室(1)内部，且被构造为向所述腔室(1)内输送新风，以对所述腔室(1)内部进行加湿。
  2. 根据权利要求1所述的果蔬制冷保鲜装置，其中所述制冷组件(2)包括：
    压缩机(21)；
    冷凝器(22)，与所述压缩机(21)和所述冷风机(23)连通，以实现冷媒循环；
    冷风机(23)，与所述压缩机(21)连通；以及
    接水盘(24)，位于所述冷风机(23)的下方。
  3. 根据权利要求2所述的果蔬制冷保鲜装置，其中所述第一加湿组件(3)包括：
    湿膜加湿器(31)，与所述接水盘(24)连通；以及
    风机(32)，邻近所述湿膜加湿器(31)布置，以将所述湿膜加湿器(31)内的水分蒸发。
  4. 根据权利要求2或者3所述的果蔬制冷保鲜装置，其中所述第二加湿组件(4)包括：
    所述冷风机(23)，安装于所述腔室(1)内；
    所述接水盘(24)，邻近所述冷风机(23)布置。
  5. 根据权利要求1～4任一所述的果蔬制冷保鲜装置，其中所述新风加湿组件(5) 包括：
    新风出风口(51)，设置于所述腔室(1)的壁体；
    新风回风口(52)，设置于所述腔室(1)的壁体；
    新风管道(53)，连通所述新风出风口(51)和所述新风回风口(52)；以及
    门组件，可开合地设置于所述新风出风口(51)处。
  6. 根据权利要求1～5任一所述的果蔬制冷保鲜装置，还包括：
    气体浓度检测元件(6)，安装于所述腔室(1)内部，以检测所述腔室(1)内的二氧化碳的浓度；和/或
    湿度检测元件(7)，安装于所述腔室(1)内部，以检测所述腔室(1)内的湿度。
  7. 根据权利要求6所述的果蔬制冷保鲜装置，其中所述第一加湿组件(3)被构造为按照以下条件开启：检测到的所述腔室(1)内的湿度S<Sk；其中，Sk为设定的所述腔室(1)内目标湿度的下限值。
  8. 根据权利要求7所述的果蔬制冷保鲜装置，其中当需要增加所述腔室(1)内的湿度时，如果所述腔室(1)内的湿度Sk≤S≤S1，也开启所述第一加湿组件(3)；其中，Sk<S1,其中，S1为设定值。
  9. 根据权利要求1～8任一所述的果蔬制冷保鲜装置，其中所述第二加湿组件(4)被构造为按照以下条件开启：
    检测到的所述腔室(1)内的湿度S满足以下关系：S4≤S≤S1；其中，S4、S1均为设定值，S4<S1。
  10. 根据权利要求9所述的果蔬制冷保鲜装置，其中当需要增加所述腔室(1)内的湿度时，如果所述腔室(1)内的湿度S满足以下关系，也开启所述第二加湿组件(4):S1≤S<St；其中，St为设定的所述腔室(1)内湿度范围的上限值。
  11. 根据权利要求1～10任一所述的果蔬制冷保鲜装置，其中所述新风加湿组件 (5)被构造为按照以下条件开启：检测到的所述腔室(1)内的湿度S<S3，且二氧化碳的浓度C>C2；
    或者，所述新风加湿组件(5)被构造为按照以下条件开启：S3≤S<Sk，且C>C1；
    其中，S4、S3、S2均为设定值，S4<S3<S2，C2<C1，C1为设定的二氧化碳浓度范围的上限值，C2为设定的二氧化碳浓度范围的下限值。
  12. 根据权利要求1～11任一所述的果蔬制冷保鲜装置，其中所述制冷组件(2)被构造为按照以下条件开启：检测到的所述腔室(1)内的湿度S<S0；其中，S1、St、S0为设定值，S1<St<S0,St为设定的所述腔室(1)内湿度范围的上限值。
  13. 根据权利要求1～12任一所述的果蔬制冷保鲜装置，其中所述腔室(1)包括：
    安装区(11)，所述制冷组件(2)、所述第一加湿组件(3)、所述第二加湿组件(4)以及所述新风加湿组件(5)均安装于所述安装区(11)；
    存储区(12)，被构造为存储物质。
  14. 根据权利要求1～13任一所述的果蔬制冷保鲜装置，还包括：
    行走机构，安装于所述腔室(1)的底部，以实现所述果蔬制冷保鲜装置的转场运输。
  15. 一种果蔬保鲜方法，包括以下步骤：
    检测腔室内的湿度和气体浓度；
    根据检测到的湿度和气体浓度，判断所述第一加湿组件(3)、所述第二加湿组件(4)、所述新风加湿组件(5)是否开启。
  16. 根据权利要求15所述的果蔬保鲜方法，其中
    当检测到的湿度S<S4，且检测到的二氧化碳的浓度C>C2，开启所述第一加湿组件(3)和所述新风加湿组件(5)，关闭所述第二加湿组件(4)；
    当检测到的湿度S<S4，且检测到的二氧化碳的浓度C<C2，开启所述第一加湿组件(3)和所述第二加湿组件(4)，关闭所述新风加湿组件(5)；
    其中，S4为湿度的设定值，C2为设定的二氧化碳浓度范围的下限值。
  17. 根据权利要求15所述的果蔬保鲜方法，其中
    当检测到的湿度S4≤S<S3，且检测到的二氧化碳的浓度C>C2，开启所述第一加湿组件(3)、所述第二加湿组件(4)以及所述新风加湿组件(5)；
    当检测到的湿度S4≤S<S3，且检测到的二氧化碳的浓度C<C2，开启所述第一加湿组件(3)、所述第二加湿组件(4)，关闭所述新风加湿组件(5)；
    其中，S4、S3为湿度的设定值，S4<S3；C2为设定的二氧化碳浓度范围的下限值。
  18. 根据权利要求15所述的果蔬保鲜方法，其中
    当检测到的湿度S3≤S<S2，且检测到的二氧化碳的浓度C>C1，开启所述第一加湿组件(3)、所述第二加湿组件(4)以及所述新风加湿组件(5)；
    当检测到的湿度S3≤S<S2，且检测到的二氧化碳的浓度C<C1，开启所述第一加湿组件(3)、所述第二加湿组件(4)，关闭所述新风加湿组件(5)；
    其中，S2、S3为湿度的设定值，S3<S2；C1为设定的二氧化碳浓度范围的上限值。
  19. 根据权利要求15所述的果蔬保鲜方法，其中
    当检测到的湿度S2≤S<Sk，且检测到的二氧化碳的浓度C<C1，开启所述第一加湿组件(3)以及所述第二加湿组件(4)，关闭所述新风加湿组件(5)；
    当检测到的湿度S2≤S<Sk，且检测到的二氧化碳的浓度C>C1，开启所述第一加湿组件(3)、所述第二加湿组件(4)以及所述新风加湿组件(5)；
    其中，S2、Sk为湿度的设定值，S2<Sk,Sk为设定的所述腔室(1)内湿度范围的下限值。
  20. 根据权利要求15所述的果蔬保鲜方法，其中当检测到的湿度Sk≤S<S1，开启所述第二加湿组件(4)，关闭所述新风加湿组件(5)；如果控制所述腔室(1)内的湿度增加则开启所述第一加湿组件(3)，否则关闭所述第一加湿组件(3)；其中，S1均为设定值，Sk为设定的所述腔室(1)内湿度范围的下限值。
  21. 根据权利要求15所述的果蔬保鲜方法，其中当检测到的湿度S1≤S<St，关闭所述第一加湿组件(3)以及所述新风加湿组件(5)；如果控制所述腔室(1)内的 湿度增加则开启所述第二加湿组件(4)，否则关闭所述第二加湿组件(4)；其中，S1均为设定值，St为设定的所述腔室(1)内湿度范围的上限值。
  22. 根据权利要求15所述的果蔬保鲜方法，其中当检测到的湿度St≤S<S0，关闭所述第一加湿组件(3)、所述第二加湿组件(4)以及所述新风加湿组件(5)；其中，S0均为设定值，St为设定的所述腔室(1)内湿度范围的上限值。
  23. 根据权利要求15～22任一所述的果蔬保鲜方法，其中当检测到的湿度S0<S，则将所述制冷组件(2)以最大频率工作；否则，所述制冷组件(2)正常工作；其中，S0均为设定值。
PCT/CN2023/141056 2023-06-21 2023-12-22 果蔬制冷保鲜装置以及果蔬保鲜方法 Ceased WO2024259931A1 (zh)

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