Method for determining freezing point based on unfrozen moisture of food, controller and refrigeration equipment

Abstract

The invention relates to the field of refrigeration control, in particular to a method for determining a freezing point based on unfrozen moisture of food, a controller and refrigeration equipment. According to the invention, different unfrozen moisture contents of the food at different temperatures are used to judge whether the food enters a frozen state or not. The unfrozen moisture is combinedwith temperature control to control food temperature within a reasonable range all the time. If the food enters the frozen state, a warming-up mode can be entered immediately to prevent water inside the food from forming ice crystals continuously, so that the food is not frozen, and when the temperature of the food reaches a certain value, the temperature is immediately lowered repeatedly for multiple times, the food temperature is kept to 0 DEG C to the freezing point temperature for most of the time or all the time, and the freezing point temperature is within minus 10 to 0 DEG C. The percentage content change rate of unfrozen water in the food is used to effectively determine the freezing point of the food, unfrozen moisture changes in the food are effectively combined with the temperature control, and the food temperature is reasonably controlled to reach a critical state in which the food is not frozen and fresh so as to ensure that the food is not frozen and fresh and prolong thepreservation period.

Description

technical field [0001] The invention relates to the field of refrigeration control, in particular to a method for judging the freezing point by the unfrozen water content of food, a controller and refrigeration equipment. Background technique [0002] In order to extend the shelf life of food, freezing technology has always been the most common and effective method. For example, frozen meat at -18°C can generally be stored for 6 to 12 months, but the most serious problem is that it is inconvenient to thaw, and the food quality after thawing and The taste has dropped significantly. [0003] At present, it mainly depends on obtaining the temperature value of the food to judge whether the food is in a frozen state. The methods for obtaining the temperature mainly include: [0004] 1. Non-contact temperature sensors, such as infrared sensors: Infrared sensors with an accuracy of 1°C cannot obtain the accurate temperature value of the food, so it is impossible to accurately judg...

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for judging the freezing point based on the unfrozen water content of food, a controller and a refrigeration device to solve the problem that the time point when the food enters the frozen state is not easy to control, and the food is prone to freezing; falling problem

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