Intelligent refrigerator nutrition refrigeration control method

Abstract

The invention relates to an intelligent refrigerator nutrition refrigeration control method. The intelligent refrigerator nutrition refrigeration control method comprises the steps that (1), heat needing to be exchanged when the temperature of food is reduced to T2 from T1 is calculated through a control device according to the formula Q1=GC deltaT, the heat exchange rate P1 within unit time is equal to Q1/t1, meanwhile, latent heat, namely, heat released when water in food materials is changed into solid phase from liquid phase, needing to be exchanged by the food at the freezing stage is calculated through the control device according to the formula Q2=GW omega gamma, and the temperature is kept unchanged; and (2), when the a temperature detecting device detects that the reduced temperature of the food materials is smaller than 0.1 DEG C within continuous 2-3 minutes, the control device controls a cooling device to increase cooling capacity delta P within unit time, and delta P is larger than or equal to Q2/t2-Q1/t1. Compared with the prior art, according to the control method, the nutritional quality of the refrigerated food materials can be improved, and meanwhile a refrigerator can be more energy saving.

Description

technical field [0001] The invention relates to a control method, in particular to a nutritional freezing control method for an intelligent refrigerator. Background technique [0002] The cooling capacity released by existing refrigerators is usually constant, and will not be intelligently adjusted due to the type of food, the weight of food, etc. to ensure that the nutrition of the food is not easy to be destroyed. However, the freezing of food is affected by many factors such as food type and quality. The higher the water content in the food, the more difficult it is to freeze, and the greater the quality of the food, the longer the freezing time. The mechanism is that the food with higher water content releases more latent heat during the freezing process, which prolongs the freezing process, and the greater the food quality, the greater the heat release, which in turn prolongs the freezing time. This freezing method in the prior art ignores the specificity of food, whic...

AI Technical Summary

Problems solved by technology

The mechanism is that the food with higher water content releases more latent heat during the freezing process, which prolongs the freezing process. The greater the food quality, the greater the heat release, which in turn prolongs the freezing time.

This freezing method in the prior art ignores the specificity of food, which will inevitably lead to: 1. Strong cooling capacity acts on the surface of food, causing cold shrinkage to affect food quality

2. Larger ice crystals are formed outside the cells, and it is not easy to form ice crystals inside the cells. During the growth of the external ice crystals, they will continuously absorb the surrounding water and the water in the cells to increase the size of the ice crystals. The enlarged ice crystals squeeze the cells and damage the cells. drop in quality

3. When the quality of food increases, the energy exchange time will be long, and the time to pass through the maximum ice crystal formation zone will also be prolonged accordingly, and the quick-freezing effect will not be achieved; 4. Keep the compressor running efficiently for a long time, increasing energy consumption

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