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Control method for under-cooling and slush-freezing storage and refrigerator

A supercooling and semi-freezing technology, which is applied in cooling fluid circulation devices, food preservation, household refrigeration devices, etc., can solve the problems of easily punctured food cells, slow crystallization, and small thermal conductivity of food, so as to avoid the loss of nutrients, Realize the effect of supercooled semi-frozen storage and prolong the fresh-keeping period

Active Publication Date: 2020-02-21
GREE ELECTRIC APPLIANCES INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, food is usually stored in the freezer mode. Due to the low temperature of the air outlet in the freezer or the freezer, and the low thermal conductivity of the food itself, the heat transfer efficiency is low. Often, the surface of the food freezes first, and then gradually crystallizes slowly into the food.
In this state, the ice crystals formed by food freezing are large in size and high in hardness, so that the food must be thawed before it can be processed; at the same time, the ice crystals formed during the freezing process are sharp in shape and can easily puncture food cells. After thawing, they are punctured The cell fluid of the food cells is lost, which in turn causes the loss of nutrients in the food itself

Method used

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  • Control method for under-cooling and slush-freezing storage and refrigerator

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] This embodiment provides a supercooled semi-frozen storage refrigerator, including:

[0038] The storage compartment has a supercooling and semi-freezing effect on the stored items;

[0039] The supercooling release device has the function of releasing the supercooled state of the stored items;

[0040] Preferably, the supercooling release device is a mechanical physical oscillator, which is composed of an electromagnet, a spring and a tray. The electromagnet and the spring drive the tray to vibrate to vibrate the stored items, and the applied oscillation frequency ranges from 50Hz to 60Hz;

[0041] The temperature detection unit has the function of real-time temperature detection;

[0042] The timing unit has the function of setting and monitoring the duration.

[0043] Preferably, the temperature detection unit includes a temperature sensor A and a temperature sensor B, wherein the temperature sensor A is used to detect the temperature of the stored items, and the t...

Embodiment 2

[0049] Attached below figure 1 The content of the specific embodiment in the present invention is described in detail: a kind of control method of subcooling semi-frozen storage, comprises the steps:

[0050] The temperature sensor A is used to detect the temperature of the stored items put into the storage compartment, and if it is detected that the temperature of the stored items is higher than the first temperature T1, the pre-cooling process is performed on the stored items; if the temperature of the stored items is detected to be equal to or lower than the first temperature T1 The temperature T1 is to perform a supercooling process on the stored items. In this implementation, it is preferred to perform a pre-cooling process on the stored items first.

[0051] In the pre-cooling process, the preset cooling target of the storage compartment is the first temperature T1, the preset duration of the pre-cooling process is t1, the timing unit starts timing, and the control unit ...

Embodiment 3

[0068] This embodiment provides another control method for supercooled and semi-frozen storage. Compared with Embodiment 2, this embodiment exchanges the sequence of heating operation and cooling operation in the semi-frozen storage process, that is, the storage compartment is first Heating operation, then cooling operation, and then cycle accordingly, the rest are the same as in Example 2, and will not be repeated here.

[0069] In summary, the present invention realizes semi-frozen storage of stored items near the freezing point by implementing the supercooling process, supercooling release process, and semi-frozen preservation process on the stored items, without complicated control, and the realization is relatively simple, which can effectively solve the problem of consumption For the short-term storage and preservation of fruits, vegetables, meat and other stored items, it also avoids the loss of nutrition and flavor loss caused by freezing of stored items, and can well m...

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Abstract

The invention relates to a control method for under-cooling slush-freezing storage and a refrigerator. Through under-cooling, under-cooling removal and slush-freezing storage of a stored object, under-cooling and slush-freezing storage of the stored object are achieved, wherein in the under-cooling process, through control over cooling of a freezing chamber, the stored object stably enters an under-cooling state, then under-cooling of the stored object is removed in the under-cooling removal process, the stored object quickly gets through the maximum ice crystal zone, tiny and uniform ice crystals are generated in the stored object, and heating and cooling are conducted alternately with the stored object freezing point as reference temperature in the slush-freezing storage process. The stored object is in a slush-freezing state, and the phenomenon that the ice crystals are increased due to temperature fluctuation is reduced.

Description

technical field [0001] The invention relates to a refrigerator control method and a refrigerator, in particular to a supercooled semi-frozen storage control method and a refrigerator. Background technique [0002] With the rapid development of refrigerators and the improvement of consumers' requirements for food preservation, the multi-function of refrigerators has developed rapidly, and at the same time, the control requirements for food storage in refrigerators have become more and more stringent. [0003] In the prior art, most foods are stored in the freezer mode. Due to the low temperature of the air outlet from the freezer or the freezer, and the low thermal conductivity and low heat transfer efficiency of the food itself, the surface of the food often freezes first, and then gradually crystallizes slowly into the food. In this state, the ice crystals formed by food freezing are large in size and high in hardness, so that the food must be thawed before it can be proces...

Claims

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Application Information

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IPC IPC(8): F25D29/00A23L3/36
CPCA23L3/36F25D29/00F25D2700/16
Inventor 刘畅姬卫川陈佳弘
Owner GREE ELECTRIC APPLIANCES INC
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