Ultrasonic thawing control method for refrigerator

Abstract

The invention provides an ultrasonic thawing control method and a refrigerator. The refrigerator comprises a box body defined with at least one storage compartment, compartment door bodies for openingand closing access ports of all the storage compartments, and a thawing device. The control method comprises the steps: physical information of a to-be-processed object and the completion time set bya user are obtained; the thawing time required to thaw the to-be-processed object is matched according to the physical information; when the time interval between the current time and the completiontime is equal to the thawing time, the ultrasonic generating module starts to generate ultrasonic signals, and an ultrasonic oscillator generates corresponding ultrasonic waves to thaw the to-be-processed object according to the ultrasonic signals. Through obtaining of the physical information of the to-be-processed object and the completion time set by the user, when the time interval between thecurrent time and the completion time is equal to the thawing time, the to-be-processed object starts to be thawed, the user can obtain the completed to-be-processed object in the set completion time,high convenience is achieved and the user experience is improved.

Description

technical field [0001] The invention relates to the field of food thawing, in particular to an ultrasonic thawing control method and a refrigerator. Background technique [0002] Food cryopreservation is an efficient food preservation method, which can maintain high-quality food quality without polluting food, and is widely used in daily life. However, Chinese families generally require thawing to an easy-to-cut state (about -5°C) when cooking. How to make the temperature of the food to be thawed quickly and evenly rise from a frozen state (about-18°C) to an easy-to-cut state has always been a problem for people. issues of widespread concern. [0003] However, in the prior art, the thawing of air thawing and water thawing takes a long time, is easily contaminated by microorganisms and bacteria, loses more nutrients, has a large temperature difference between inside and outside, and is difficult to control the progress of thawing; heating wires and heating tubes thaw quickly...

AI Technical Summary

Problems solved by technology

[0003]However, in the prior art, the thawing of air thawing and water thawing takes a long time, is easily contaminated by microorganisms and bacteria, loses more nutrients, and has a large temperature difference between inside and outside and is difficult to control The progress of thawing; the heating wire and heating tube thaw quickly, but the juice loss is serious and the thawing is uneven. Usually, the outside of the food has been heated thoroughly, and the inside is still in a frozen state; the thawing speed of microwave thawing is fast, and it is not easy to be polluted by microorganisms and bacteria. The loss of nutrients is less, the disadvantage is that the thawing is not uniform, and it is prone to local burnt phenomenon

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