A fruit and vegetable humidification device and humidification method based on atomization energy consumption and water temperature

Abstract

The invention discloses a fruit and vegetable humidification device based on atomization energy consumption and the water temperature and a humidification method thereof. The fruit and vegetable humidification device comprises a water storage tank, an ultrasonic atomization device arranged in the water storage tank and a water mist conveying device, wherein the water mist conveying device is arranged on the water storage tank and communicated with the water storage tank. The fruit and vegetable humidification device further comprises a control module, a signal acquisition module and an energy consumption meter, wherein the signal acquisition module and the energy consumption meter are respectively connected with the control module, and the signal acquisition module comprises a temperature sensor, a relative humidity sensor and a water temperature sensor which are respectively connected with the control module. The temperature sensor and the relative humidity sensor are arranged in a fruit and vegetable environment, and the water temperature sensor is arranged in the water storage tank. The ultrasonic atomization device is connected with the control module, and the working state of the ultrasonic atomization device is controlled by the control module. The energy consumption meter is connected with the ultrasonic atomization device and used for detecting atomization energy consumption of the ultrasonic atomization device. The fruit and vegetable humidification device has the advantages of high humidification control accuracy and good humidification effect.

Description

technical field [0001] The invention relates to the field of fruit and vegetable preservation equipment, in particular to a fruit and vegetable humidifying device and a humidifying method based on atomization energy consumption and water temperature. Background technique [0002] Relative humidity is one of the important parameters in the fresh-keeping environment of fruits and vegetables, which has an important impact on the quality of fresh-keeping fruits and vegetables. Most fruits and vegetables are required to be stored in a humidity environment of 85% to 95%, but too low relative humidity will promote respiratory consumption and cause physiological damage. If the relative humidity is too high, it is easy to condense water droplets on fruits and vegetables, which is easy to breed bacteria and accelerate rot and deterioration. Therefore, humidity control directly affects the quality of fruit and vegetable storage. [0003] The current control method of the ultrasonic h...

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Problems solved by technology

[0003] The current control method of the ultrasonic humidifier is mainly to control the opening and closing of the humidifier according to the instantaneous relative humidity value at a certain position in the box, but in fact, the atomized product of the ultrasonic humidifier is not water vapor but water mist. There are a large number of small droplets in it, and there is a secondary evaporation phenomenon.

The secondary evaporation will also have a certain impact on the humidity of the environment, so it is more difficult to accurately control the amount of humidification

The traditional humidification method is likely to cause inconsistent humidity in different locations, resulting in the accelerated rot of some fruits and vegetables due to excessive humidification; the other part is due to insufficient humidity, which promotes the respiratory consumption of fruits and vegetables, resulting in physiological damage

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