Movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack

Abstract

The present invention relates to the field of intelligent meat preservation equipment, and provides a movable assembled meat non-crystallization frozen intelligent preservation rack. It includes a main frame and a control system. The main frame is provided with a storage space with adjustable layer spacing and stackable turnover boxes. The back panel of the rack frame is integrated with a touch-type power interface, a multi-point temperature sensor and a control system; a porous composite electrode plate is arranged opposite the side panels on both sides of the rack to generate a controllable electric field; the control system is arranged on the back panel of the rack, and by inputting meat raw material information and ambient temperature, the control system decides and outputs non-crystallization frozen storage and abnormal ice early warning ablation electric field parameters, and the electrode plate space forms a multi-mode feedback matching electric field to inhibit ice nucleus formation. The non-crystallization frozen intelligent preservation rack provided by the invention can be flexibly connected in parallel, and is suitable for different preservation needs of multiple raw materials and multiple scenes, breaking the boundaries of traditional freezing and refrigeration temperature zones, and realizing intelligent preservation of frozen quality and cold storage.

Description

Technical Field

[0001] The invention relates to the field of intelligent meat preservation equipment, and in particular to a movable assembled meat non-crystallization frozen storage intelligent preservation rack vehicle. Background Art

[0002] Fresh meat is very easy to spoil, and a suitable storage method is needed to extend the shelf life of meat to meet the needs of long-term and long-distance storage and distribution. Storage temperature directly affects the shelf life of meat. According to the temperature of the meat, meat can be divided into hot fresh meat (meat placed at room temperature without cooling after production. The shelf life is within 24~48 hours), cold fresh meat (meat with the core temperature of the meat reduced to 0~4 ℃ and stored, the shelf life is about 5~12 days) and frozen meat (meat is stored in an environment of ≤-15 ℃, and the shelf life can reach more than half a year). Although the shelf life of frozen meat is significantly longer than that of hot fresh meat and cold fresh meat, the ice crystals produced during the freezing process destroy the organizational structure of the meat, resulting in additional thawing loss (about 5~8%) of frozen meat, loss of sensory qualities such as color and texture, and direct economic losses to meat product manufacturers. Therefore, the development of new low-temperature non-freezing preservation technology and equipment for meat is an urgent need of the industry.

[0003] Inhibiting the growth of ice crystals, reducing the size of ice crystals, and slowing down the quality deterioration caused by freezing are important technical research and development directions for low-temperature storage of meat. A large number of studies have shown that physical field (ultrasound field, pressure field, etc.) assisted freezing can change the interaction between muscle water and protein to varying degrees, inhibit ice crystal growth, reduce ice crystal size, alleviate freezing damage, and thus improve the thawing quality of frozen meat, but the above technologies cannot completely eliminate the generation of ice crystals in a real sense. In addition, ultrasonic assisted freezing usually requires a liquid medium, and the application scenarios are restricted; ultra-high pressure assisted freezing requires expensive special equipment, and the production is discontinuous, and the industrial application is limited. The electric field increases the fluidity of water molecules in the muscle and reduces the probability of water molecules being captured by the lattice, thereby reducing the supercooling point. However, the existing electric field assisted storage mainly uses hanging and wall-mounted electrode plates as electric field generating devices, which cannot determine the feedback output of matching electric field parameters according to different meat storage needs. The field strength is uneven, the stability is poor, the probability of freezing is high, and there are safety hazards. There is an urgent need to develop intelligent fresh-keeping racks for meat non-crystallization freezing with strong adaptability, good stability and high intelligence, which breaks the boundaries of traditional freezing and refrigeration temperature zones, realizes low-temperature storage of meat without freezing, avoids quality deterioration of meat due to freezing, and realizes intelligent preservation of frozen quality. Summary of the invention

[0004] The invention provides a movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack vehicle, which is used to solve the defects in the prior art that refrigerated food has different degrees of crystallization and it is difficult to effectively and stably solve the crystallization problem.

[0005] The present invention provides a movable assembled meat non-crystallization frozen intelligent fresh-keeping rack vehicle, comprising: a main frame and a control system, wherein a back plate is provided on the back of the main frame, a touch-type power interface is provided on the back plate, porous composite electrode plates are provided on both sides of the main frame, and the porous composite electrode plates on both sides and the back plate form a storage space for placing turnover boxes; the porous composite electrode plate comprises a metal plate and an insulating plastic plate connected to both sides of the metal plate, the metal plate is connected to a power source to form a controllable electric field in the storage space when power is turned on; the control system is arranged on the back plate The metal plate is electrically connected to the touch power interface through the control system, and the control system includes a data processing module, and an information acquisition module, a temperature acquisition module, a decision output module, an amorphous frozen storage temperature determination module and an electric field parameter requirement module electrically connected to the data processing module; the information acquisition module is used to: obtain the ambient temperature outside the main frame, and the initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold and meat type of the meat in the storage space, and obtain the amorphous temperature zone for the meat to achieve amorphous frozen storage; the temperature acquisition module The module is used to collect the current temperature of the meat in the storage space, and can output crystallization warning information when the temperature rise rate exceeds the set range; the decision output module is used to select a corresponding decision model based on the meat type, and output the non-crystallization critical temperature based on the decision model, wherein the non-crystallization critical temperature is the highest temperature required to ensure that the meat reaches the target shelf life; the decision model is obtained by training the training samples constructed based on the non-crystallization critical temperature data set corresponding to the meat type; the non-crystallization frozen storage temperature determination module is used to: select the corresponding decision model based on the meat type, and output the non-crystallization critical temperature based on the decision model. The amorphous freezing temperature of the meat is determined according to the amorphous freezing critical temperature output by the type; the electric field parameter requirement module is used for: obtaining the required electric field parameter value of the controllable electric field according to the ambient temperature and the corresponding amorphous freezing temperature, so as to be able to control the controllable electric field to reach the required electric field parameter value after power is input into the touch-type power interface; and applying a preset high-frequency and high-voltage controllable electric field in the storage space to perform a crystallization ablation operation according to the generated crystallization warning information, and after confirming the crystallization ablation, re-controlling the controllable electric field to reach the required electric field parameter value.

[0006] According to the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention, a plurality of air permeable channels are opened on the porous composite electrode plate, and the air permeable channels are connected to the storage space.

[0007] According to the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention, the metal plate is provided with ventilation holes, and the insulating plastic plate is provided with connecting holes, and the ventilation holes are arranged in a one-to-one correspondence with the connecting holes to form the ventilation channel.

[0008] According to the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention, the aperture of the air-permeable hole is larger than the aperture of the connecting hole.

[0009] According to the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention, a plurality of ventilation holes are opened on the back plate, and the ventilation holes are connected to the storage space.

[0010] According to the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention, a plurality of layer plate assemblies are detachably connected to the main frame, and the plurality of layer plate assemblies are arranged at intervals to divide the storage space into a plurality of accommodating layers, and each of the accommodating layers is used to place a single turnover box.

[0011] According to the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention, a plurality of limiting holes are provided in the vertical direction of the main frame, and the plurality of limiting holes are arranged at intervals; correspondingly, pins are provided at both ends of the layer plate, and the pins cooperate with the limiting holes.

[0012] According to the movable assembled meat non-crystallization freezing intelligent fresh-keeping rack provided by the present invention, the porous composite electrode plates on both sides are arranged parallel to each other.

[0013] According to the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention, the temperature acquisition module includes a multi-point temperature sensor, the multi-point temperature sensor is arranged on the back plate, and the acquisition end of the multi-point temperature sensor is located in the storage space.

[0014] According to the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention, the control system also includes a transformer module and a frequency conversion module to control the voltage intensity and voltage frequency input to the porous composite electrode plate.

[0015] The present invention provides a movable assembled meat non-crystallization frozen intelligent fresh-keeping rack, which can form a controllable alternating electric field in the storage space through the arrangement of porous composite electrode plates on both sides, so that the crystallization of food can be suppressed by applying an alternating electric field. And through the setting of the control system, it can adjust the alternating electric field in real time, so as to effectively suppress the formation of ice crystals. Furthermore, the control system is arranged on the back plate of the rack, and by inputting the meat raw material information and the ambient temperature, the control system decides and outputs the non-crystallization frozen storage and abnormal ice early warning ablation electric field parameters, and the electrode plate space forms a multi-mode feedback matching electric field to suppress the formation of ice nuclei. The non-crystallization frozen intelligent fresh-keeping rack provided by the invention can be flexibly connected in parallel, which is suitable for different fresh-keeping needs of multiple raw materials and multiple scenes, breaking the boundaries of traditional freezing and refrigeration temperature zones, and realizing intelligent fresh-keeping of frozen quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0017] Figure 1 The present invention is a schematic diagram of the three-dimensional structure of a movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack vehicle provided by the present invention.

[0018] Figure 2 This is one of the main structural schematic diagrams of the movable assembled meat non-crystallization freezing storage intelligent fresh-keeping rack provided by the present invention.

[0019] Figure 3 The present invention provides Figure 2 Schematic diagram of the cross-sectional structure in the CC direction.

[0020] Figure 4 This is the second main structural schematic diagram of the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention.

[0021] Figure 5 The present invention provides Figure 4 Schematic diagram of the cross-sectional structure along the EE direction.

[0022] Figure 6 It is a schematic diagram of the specific structure of A in 3 provided by the present invention.

[0023] Figure 7 A schematic diagram of the top structure of a movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack vehicle provided by the present invention.

[0024] Figure 8 It is a schematic diagram of the enlarged structure of point B in 3 provided by the present invention.

[0025] Fig. 9 It is a hardware connection diagram of the control system provided by the present invention.

[0026] Fig.10 This is a physical picture of meat under different temperature changes of different meat treatments in the embodiment provided by the present invention.

[0027] Fig.11 It is a line graph showing changes in storage loss of meat products under different treatments in the embodiments provided by the present invention.

[0028] Fig.12 It is a line graph showing the change in the total colony count of meat products under different treatments in the embodiments provided by the present invention.

[0029] Fig.13 It is a flow chart of the adjustment method of the control system provided by the present invention.

[0030] Reference numerals:

[0031] 10. Main frame; 11. Limiting holes; 12. Casters; 20. Porous composite electrode plate; 21. Air permeable channel; 22. Insulating plastic plate; 221. Connecting hole; 23. Metal electrode plate; 231. Air permeable hole; 30. Back plate; 31. Touch power interface; 40. Shelf assembly; 50. Turnover box; 60. Control system; 61. Data processing module; 611. Transformer module; 612. Frequency conversion module; 613. Wireless transmission module; 614. Information acquisition module; 615. Decision output module; 616. Non-crystallization freezing temperature determination module; 617. Electric field parameter requirement module; 62. Temperature acquisition module. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] In the description of the embodiments of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of explaining the embodiments of the present invention and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore cannot be understood as limitations on the embodiments of the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance.

[0034] In the description of the embodiments of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0035] In the embodiments of the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being "above", "above" or "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below", "below" or "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0036] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representations of the above terms are not necessarily for the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0037] In the field of food freezing, the ice crystals formed in the traditional freezing process will affect the quality of the food. In recent years, a lot of work has been done at home and abroad on the use of physical fields (such as electromagnetic fields, ultrasonic fields, pressure fields, etc.) to assist in freezing and preservation. By continuously optimizing process parameters, changing the crystal nucleus formation and ice crystal growth behavior under freezing conditions, reducing the size of ice crystals during the freezing process, and alleviating food freezing damage and quality deterioration. However, even if the above technology can reduce freezing damage, due to the constant presence of ice crystals, its quality is always incomparable to that of fresh cold food.

[0038] Among some related technologies, alternating electric field, as a non-thermal physical auxiliary preservation technology, has been confirmed in previous studies to have an inhibitory effect on ice crystal growth during the freezing process of muscle at -18°C. The alternating electric field induces the movement of water molecules, increases the disorder of the system, and reduces the probability of ice crystal nucleation. However, previous studies mainly reduced the mechanical damage of ice crystals to muscle through the inhibitory effect of alternating electric fields on ice crystals. Existing technologies cannot systematically determine the mapping relationship between the formation of muscle water ice crystals and electric field parameters (field strength, frequency, waveform, etc.) of different meats, making it impossible to make intelligent decisions on the electric field-assisted process strategy under the set meat non-crystallization frozen storage shelf life conditions, resulting in poor process robustness and stability during the frozen storage process of frozen foods, and cannot be promoted and applied in production.

[0039] Therefore, the present invention proposes a supercooling stabilization effect based on an alternating electric field, and provides a refrigeration and fresh-keeping vehicle frame, which can be applied to multiple temperature zones to achieve amorphous storage, and can broaden the amorphous refrigeration temperature zone of food. It can break the boundaries of traditional freezing and refrigeration temperature zones by real-time monitoring of food temperature gradients and dynamic feedback of conditional electric field environmental parameters, realize amorphous frozen storage of food in a theoretical freezing environment (below -4~-8℃), and drive the quality of frozen food to be refrigerated and fresh.

[0040] Regarding the problems in related technologies, such as Figure 1-Figure 5As shown, the present embodiment provides a movable assembled meat non-crystallization frozen intelligent fresh-keeping rack vehicle, comprising a main frame 10 and a control system 60, a back plate 30 is provided on the back of the main frame 10, a touch-type power interface 31 is provided on the back plate 30, and porous composite electrode plates 20 are provided on both sides of the main frame 10, and the porous composite electrode plates 20 and the back plate 30 on both sides form a storage space for placing a turnover box 50; the porous composite electrode plate 20 includes a metal plate 23 and an insulating plastic plate 22 connected to both sides of the metal plate 23, and the metal plate 23 is electrically connected to the touch-type power interface 31 so that when power is turned on, A controllable electric field is formed in the storage space; the control system 60 is arranged on the back plate 30, the metal plate 23 is electrically connected to the touch power interface 31 through the control system 60, and the control system 60 includes a data processing module 61, and an information acquisition module 614, a temperature acquisition module 62, a decision output module 615, a non-crystallized frozen storage temperature determination module 616 and an electric field parameter requirement module 617 electrically connected to the data processing module 61; the information acquisition module 614 is used to: obtain the ambient temperature outside the main frame, and the initial freshness parameter value, target shelf life, and comprehensive product value of the meat in the storage space; The quality evaluation threshold and meat type are used to obtain the non-crystallization temperature zone for non-crystallization frozen storage of meat products; the temperature acquisition module 62 is used to: collect the temperature of the current meat in the storage space, and can output crystallization warning information when the temperature rise change rate exceeds the set range; the decision output module 615 is used to: select the corresponding decision model based on the meat type, and output the non-crystallization frozen storage critical temperature based on the decision model, wherein the non-crystallization frozen storage critical temperature is the highest temperature required to ensure that the meat reaches the target shelf life; the decision model is obtained by training the training samples constructed based on the non-crystallization frozen storage critical temperature data set corresponding to the meat type; The amorphous frozen storage temperature determination module 616 is used to determine the amorphous frozen storage temperature of the meat according to the amorphous frozen storage critical temperature output by the decision model; the electric field parameter requirement module 617 is used to obtain the required electric field parameter value of the controllable electric field according to the ambient temperature and the corresponding amorphous frozen storage temperature, so as to control the controllable electric field to reach the required electric field parameter value after the touch power interface 31 inputs power; it can also apply a preset high-frequency and high-voltage controllable electric field in the storage space to perform a crystallization ablation operation according to the generated crystallization warning information, and after confirming the crystallization ablation, re-control the controllable electric field to reach the required electric field parameter value. In the process of refrigerating meat, it is necessary to avoid crystallization caused by low temperature inside the meat, which will affect the quality of the meat.In this embodiment, porous composite electrode plates 20 are arranged on both sides of the storage space, and a plate-plate alternating electric field generating system is formed between the two porous composite electrode plates 20, so that a controllable alternating electric field can be formed in the storage space. The generation of the alternating electric field can effectively inhibit the growth of ice crystals, and real-time feedback adjustment can be further achieved through the control system 60, so that the parameters (voltage and frequency) of the controllable electric field can be adjusted through feedback to further inhibit the generation of ice crystals, thereby achieving crystallization-free frozen storage of meat.

[0041] It can be understood that the temperature acquisition module 62 is arranged on the main frame 10, and can monitor the temperature changes in the storage space in real time, so that the temperature rise changes can be sensed in real time. When the temperature rise changes exceed the preset range, a crystallization warning message will be output. When there is no crystallization warning message, the controllable electric field parameters can be matched through the comprehensive adjustment of the control system. When the touch power interface 31 is connected to the external power supply, the corresponding matching alternating electric field parameters (field strength, frequency, waveform, etc.) can be output to achieve the continuous application of low-frequency and low-voltage alternating electric field during the storage process to inhibit water molecules from joining the ice grid to form stable crystal nuclei. When a crystallization warning message appears, the temperature acquisition module 62 can detect the latent heat generated by ice and feed it back to the data processing module 61. The electric field parameter requirement module switches to the requirement of high-frequency and high-voltage alternating electric field, so that after the touch-type power interface 31 is connected to the external power supply, a high-frequency and high-voltage voltage is input between the two plates to form a high-frequency and high-voltage alternating electric field, so as to dissolve unexpected ice crystal nuclei in the nucleation stage, effectively inhibit the formation of ice nuclei, realize long-term stable crystallization-free storage and drive the quality of frozen meat to be cooled and fresh.

[0042] Specifically, if Figure 7 , Figure 8 As shown, the metal plate 23 is located between the insulating plastic plates 22 on both sides, that is, the metal plate 23 is embedded in the insulating plastic plate 22, and the metal plate 23 is electrically connected to the touch-type power interface 31 through the data processing module 61. Specifically, the data processing module 61 includes a microprocessor, and the microprocessor is configured with storage hardware, and the storage hardware stores a preset control strategy. When working, the temperature acquisition module 62 can feedback the temperature change in the storage space in real time, and the microprocessor can control the alternating electric field according to the preset strategy based on the temperature change.

[0043] As can be seen from the above, in this embodiment, the regulation is carried out in a multi-mode manner, specifically by adjusting the field strength, frequency and waveform of the electric field to achieve the required regulation purpose. The multi-mode regulation method can selectively adjust when adjustment is required, and the scheme with relatively low adjustment difficulty can be preferentially selected for adjustment. For example, when adjustment is required, two schemes of adjusting voltage and frequency can be selected. At this time, since adjusting frequency is relatively simple, it can be achieved only by adjusting frequency. The difficulty of regulation can be reduced by a multi-mode method.

[0044] In the specific configuration, the insulating plastic plate 22 is an integral injection molding structure, and the metal plate 23 is embedded in the insulating plastic plate 22, which can prevent the metal plate 23 from directly contacting the outside. The insulating plastic plate 22 covers the side of the entire main frame 10, thereby forming side walls on both sides of the main frame 10, and the back plate 30 is correspondingly arranged adjacent to the two side walls, thereby forming a storage space in the middle of the three plates.

[0045] In some embodiments, Fig. 9 As shown, each module (that is, data processing module 61, information acquisition module 614, decision output module 615, non-crystallization freezing temperature determination module 616, electric field parameter requirement module 617, transformer module 611 and frequency conversion module 612) is integrated into the control mainboard; that is, the control system also includes a transformer module 611 and a frequency conversion module 612, which are integrated into the control mainboard to control the voltage intensity and voltage frequency input to the porous composite electrode plate 20. The voltage intensity and frequency input to the porous composite electrode plate 20 can be adjusted by the setting of the transformer module 611 and the frequency conversion, so as to adapt to the different scene requirements of the material space.

[0046] Specifically, a storage module is configured on the control main board, which can record and store the types of meat in the storage space and the temperature change curve during the storage process, and can adjust the voltage intensity and frequency of the alternating electric field when the temperature in the box rises abnormally.

[0047] During specific operations, the data processing module 61 can receive the temperature changes collected by the temperature acquisition module 62. When it monitors that the temperature of the food rises under the low-temperature, low-frequency, low-pressure and non-crystallization frozen storage conditions and initial ice crystal nucleation occurs, it will generate crystallization warning information. Based on the crystallization warning information, the control system changes the frequency and voltage of the alternating demand electric field parameter values ​​so that after the power is connected, the matching electric field parameters can dissolve the unexpected ice crystals in the nucleation stage, thereby achieving long-term stable storage.

[0048] like Fig.13 As shown, meat is used as an example for explanation below. The specific adjustment method of the control system 60 in this embodiment includes the following steps:

[0049] Step S1: Obtain the ambient temperature outside the main frame 10, as well as the initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold and meat type of the meat in the storage space, and obtain the amorphous temperature zone for the meat to achieve amorphous frozen storage.

[0050] Specifically, since the main frame 10 is usually placed in a cold storage or other cold storage environment, the temperature of the external cold storage environment will affect the quality of meat cold storage, and feedback adjustment needs to be performed based on the externally set ambient temperature. Due to the influence of processing conditions or other factors, the initial freshness of the meat to be stored at the beginning of storage is different, which can be represented by an initial freshness parameter value, and specifically, a parameter value representing freshness in the art can be used. The initial freshness parameter value will affect the parameter determination when the meat is stored.

[0051] The external ambient temperature can be set by manual input. For example, in a cold storage environment, the temperature of the cold storage can be set so that the temperature of the external environment of the box is constant, and the electric field parameters are feedback-adjusted based on the ambient temperature. When obtaining the external ambient temperature, the initial freshness parameter value, the target shelf life, the comprehensive quality evaluation threshold and the meat type can be manually customized to serve as the basis for the subsequent determination of the electric field parameters.

[0052] The target shelf life indicates the shelf life that can be achieved under the premise of ensuring the quality of meat. Among them, the quality of meat can be judged by the comprehensive quality evaluation value. The comprehensive quality evaluation value indicates the comprehensive quality of meat, which can be calculated according to the quality parameter values ​​of various quality parameters. For example, the quality parameter values ​​of various quality parameters can be weighted and summed to obtain the comprehensive quality evaluation value. The comprehensive quality evaluation threshold is used to limit the comprehensive quality evaluation value. Only when the comprehensive evaluation threshold is met can it be said that the quality of meat meets the requirements. That is, when the target shelf life and the comprehensive quality evaluation threshold are defined, the comprehensive quality evaluation value of meat within the target shelf life must not exceed the comprehensive quality evaluation threshold. Therefore, the target shelf life and the comprehensive quality evaluation threshold will also affect the determination of parameters during the storage of meat. Meat of different meat types will also have different characteristics during storage. Therefore, it is necessary to establish models for different meat types to determine storage parameters.

[0053] The amorphous temperature zone for the meat to be stored to achieve amorphous frozen storage is obtained. The amorphous temperature zone of the same meat type is the same, so the amorphous temperature zones of the meat of different meat types can be obtained in advance. When the meat to be stored is processed, the corresponding amorphous temperature zone is obtained according to the meat type to which the meat belongs. When the meat is stored at a temperature within the range of the amorphous temperature zone, the meat can achieve amorphous frozen storage.

[0054] The amorphous temperature zone can be determined experimentally. For example, a data set of amorphous temperature of meat samples of different meat types is constructed; wherein the data set of amorphous temperature includes electric field parameters and corresponding amorphous temperature. The amorphous temperature corresponding to the electric field parameters is related to the supercooling temperature point T of the meat under the electric field condition. 过冷’ The amorphization temperature corresponding to the electric field parameters can be expressed as T 过冷’ +ΔT 环境 The amorphous temperature zone of the meat of the meat type is determined according to the upper limit temperature and the lower limit temperature of the amorphous temperature corresponding to each electric field parameter in the amorphous temperature data set.

[0055] Step S2: Collect the current temperature of the meat in the storage space, and output crystallization warning information when the temperature rise rate exceeds a set range.

[0056] Specifically, since the freezing of meat samples will release latent heat, the temperature of the meat samples will rise. The temperature acquisition module 62 can be used to monitor the temperature in real time online, capture the temperature sudden change jump signal, and make intelligent decisions and judge whether ice crystals (freezing) appear. Specifically, if the temperature sensor detects that the temperature rise rate exceeds the set range (such as the temperature of the meat product rises by more than 1 degree within 10 seconds), a crystallization warning message is generated.

[0057] Step S3: Select a corresponding decision model based on the type of meat in the storage space, and output the critical temperature for amorphous frozen storage based on the decision model, wherein the critical temperature for amorphous frozen storage is the highest temperature required to ensure that the meat reaches the target shelf life; the decision model is trained based on the training samples constructed based on the data set of critical temperature for amorphous frozen storage corresponding to the meat types.

[0058] Specifically: the initial freshness parameter value, the target shelf life and the comprehensive quality evaluation threshold are input into the decision model of the critical temperature for amorphous frozen storage corresponding to the meat type, and the critical temperature for amorphous frozen storage is output; wherein the critical temperature for amorphous frozen storage is the highest temperature required to ensure that the meat reaches the target shelf life; the decision model for amorphous frozen storage critical temperature is obtained by training based on training samples constructed based on a data set of amorphous frozen storage critical temperature corresponding to the meat type, and the data set of amorphous frozen storage critical temperature includes the initial freshness parameter value, shelf life, comprehensive quality evaluation threshold and corresponding critical temperature for amorphous frozen storage and electric field parameters of meat samples; the input data for training the decision model for amorphous frozen storage critical temperature includes the initial freshness parameter value, the shelf life and the comprehensive quality evaluation threshold, and the output data for training the decision model for amorphous frozen storage critical temperature includes the critical temperature for amorphous frozen storage.

[0059] The decision model in the above embodiment is also a non-crystallized frozen storage critical temperature decision model, which is used to determine the non-crystallized frozen storage critical temperature of meat products. The non-crystallized frozen storage critical temperature is the highest temperature of meat products that ensures that the meat products reach the target shelf life. If it is higher than the non-crystallized frozen storage critical temperature, the quality of the meat products will not meet the requirements of the comprehensive quality evaluation threshold when the target shelf life is reached. The non-crystallized frozen storage critical temperature decision model is obtained by training based on the training samples constructed based on the non-crystallized frozen storage critical temperature data set corresponding to the meat types.

[0060] The amorphous frozen storage critical temperature dataset includes the initial freshness parameter values, shelf life, comprehensive quality evaluation thresholds of meat samples, and the corresponding amorphous frozen storage critical temperature and electric field parameters. The following example illustrates the construction process of a piece of data in the amorphous frozen storage critical temperature dataset for a certain type of meat:

[0061] The corresponding amorphous temperature is determined by adjusting the electric field parameters, the initial freshness parameter indicates the initial freshness of the meat sample, the meat sample is frozen amorphous at the determined amorphous temperature, and the quality parameters of the meat sample are monitored. The comprehensive quality evaluation threshold reflects the requirements for the comprehensive quality of the meat, which can be calculated by the quality parameter thresholds of each quality parameter. According to the requirements of the comprehensive quality evaluation threshold, if the calculated comprehensive quality evaluation value of the meat sample is greater than the comprehensive quality evaluation threshold, the shelf life is determined. It means that the shelf life is the longest shelf life that can be achieved under the amorphous temperature freezing. If the storage time is greater than the shelf life, the quality cannot be guaranteed. Because the higher the temperature, the easier the meat is to deteriorate, and the lower the temperature, the less likely the meat is to deteriorate. If the amorphous freezing temperature is increased, the shelf life will not meet the requirements. In other words, to achieve the requirements of the shelf life and ensure the quality, the currently determined amorphous temperature is the highest temperature for amorphous freezing of the meat sample. Therefore, the amorphous temperature is saved as the amorphous frozen storage critical temperature, and is taken as a piece of data in the amorphous frozen storage critical temperature data set together with the corresponding initial freshness parameter value, shelf life, comprehensive quality evaluation threshold and electric field parameter.

[0062] The training samples for training the non-crystallization critical temperature decision model are constructed based on the non-crystallization critical temperature data set. The input data for training the non-crystallization critical temperature decision model include the initial freshness parameter value, shelf life and comprehensive quality evaluation threshold, and the output data for training the non-crystallization critical temperature decision model include the non-crystallization critical temperature. The input data and the corresponding output data are taken from a piece of data in the non-crystallization critical temperature data set. After the training is completed, the corresponding non-crystallization critical temperature can be determined based on the initial freshness parameter value, the target shelf life and the comprehensive quality evaluation threshold.

[0063] Therefore, the initial freshness parameter value, target shelf life and comprehensive quality evaluation threshold of the meat to be stored are input into the non-crystallization frozen storage critical temperature decision model corresponding to the meat type, and the non-crystallization frozen storage critical temperature is output. The non-crystallization frozen storage critical temperature is the highest non-crystallization frozen storage temperature required for the meat to ensure the target shelf life and comprehensive quality evaluation threshold.

[0064] The amorphous freezing temperature is determined within the amorphous temperature range. Under certain electric field parameters, the freezing temperature is T zone The crystal-free frozen storage can be achieved at all times, among which, T 过冷 >T zone >(T 过冷’ +ΔT 环境 ), T 过冷 Indicates the supercooling temperature point of meat under the condition of no electric field, T 过冷’ Indicates the supercooling temperature point of meat under electric field conditions, ΔT 环境 Indicates the change in ambient temperature. Under a large number of electric field parameters, select the smallest T 过冷’ Value T 过冷’mini , according to T 过冷’mini and ΔT 环境 Determine the lowest value of the achievable amorphization temperature band (T 过冷’mini +ΔT 环境 ), so that T 过冷 is the upper limit temperature, T 过冷’mini +ΔT 环境 is the lower limit temperature, and the amorphous temperature zone is determined.

[0065] Step S4, determining the amorphous frozen storage temperature of the meat product according to the amorphous frozen storage critical temperature output by the decision model.

[0066] Wherein, the amorphous frozen storage temperature is lower than or equal to the amorphous frozen storage critical temperature and higher than or equal to the lower limit temperature of the amorphous temperature zone.

[0067] Specifically, when the meat is stored in the storage space, if the temperature is higher than the critical temperature of amorphous frozen storage, amorphous frozen storage can be achieved, but the quality cannot be guaranteed, and the quality of the meat will not meet the requirements of the comprehensive quality evaluation threshold when the target shelf life is reached. Of course, if a crystallization freezing temperature lower than the critical temperature of amorphous frozen storage is used, and it is a temperature that can achieve amorphous frozen storage of meat, the amorphous frozen storage of meat can be guaranteed, and at the same time, the quality can be guaranteed when the target shelf life meets the requirements of the comprehensive quality evaluation threshold, that is, the quality can be guaranteed at the same time.

[0068] The amorphous temperature zone for the amorphous frozen storage of meat products includes the upper and lower temperature limits at which the meat products of this type can be amorphous frozen. As long as the meat products of this type are frozen at the temperature included in the amorphous temperature zone, it can be guaranteed not to freeze, that is, it can be guaranteed to be amorphous frozen. Here, the amorphous temperature zone only guarantees that there will be no freezing, and does not take into account the requirements of quality, shelf life, etc.

[0069] The non-crystallization critical temperature decision model takes into account the target shelf life, the initial freshness parameter value and the comprehensive quality evaluation threshold when building the model. That is, the non-crystallization critical temperature output by the non-crystallization critical temperature decision model is the highest temperature of the non-crystallization frozen storage of the meat product that can ensure that the meat product meets the quality requirements within the target shelf life. Since lowering the non-crystallization frozen storage temperature will better ensure the quality and target shelf life requirements, the non-crystallization frozen storage temperature actually used when storing meat products can be selected within [non-crystallization critical temperature, non-crystallization temperature zone lower limit temperature]. That is, the non-crystallization frozen storage temperature of the meat product is determined under the condition that it is lower than or equal to the non-crystallization critical temperature and higher than or equal to the lower limit temperature of the non-crystallization temperature zone for non-crystallization frozen storage of the meat product type.

[0070] Under the condition of electric field assistance, it can be achieved that the temperature point that would freeze under the condition of no electric field does not freeze, that is, amorphous freezing is achieved. Different temperatures in the amorphous temperature zone correspond to different electric field parameters. The specific selection of which temperature as the amorphous freezing temperature can be determined from the convenience of realizing the electric field parameters, the cost of realization and the stability of amorphous freezing, or it can be determined randomly. Among them, the electric field parameters can include parameters such as voltage, field strength, and frequency.

[0071] Step S5, the required electric field parameter value of the controllable electric field is obtained according to the ambient temperature and the corresponding amorphization freezing temperature, so that the controllable electric field can be controlled to reach the required electric field parameter value after power is input into the touch-type power interface 31; it can also apply a preset high-frequency and high-voltage controllable electric field in the storage space to perform a crystallization ablation operation according to the generated crystallization warning information, and after confirming the crystallization ablation, re-control the controllable electric field to reach the required electric field parameter value.

[0072] Specifically, when the temperature acquisition module 62 does not generate a crystallization warning message, it indicates that the meat in the storage space has not crystallized, and at this time, it only needs to maintain normal non-crystallization storage. The non-crystallization freezing critical temperature in the non-crystallization freezing critical temperature data set is essentially the non-crystallization temperature, but it is the highest non-crystallization freezing temperature that meets the corresponding shelf life and comprehensive quality evaluation threshold requirements. The non-crystallization freezing critical temperature in the non-crystallization freezing critical temperature data set can cover the specific values ​​of discrete non-crystallization temperatures between the upper limit temperature and the lower limit temperature of the non-crystallization temperature zone. The temperature of the non-crystallization freezing of meat is lower than or equal to the non-crystallization freezing critical temperature determined in step S4 and higher than or equal to the lower limit temperature of the non-crystallization temperature zone. In the non-crystallization freezing critical temperature data set, the lower limit temperature of the non-crystallization temperature zone is also expressed as the non-crystallization freezing critical temperature, corresponding to the corresponding shelf life and comprehensive quality evaluation threshold. Therefore, the amorphous frozen storage temperature of the meat product is actually selected from the amorphous frozen storage critical temperature determined in step S4 and the amorphous frozen storage critical temperature corresponding to the lower limit temperature of the amorphous temperature zone (the temperature value is also the lower limit temperature of the amorphous temperature zone). Since the amorphous frozen storage critical temperature data set has discrete amorphous frozen storage critical temperature data entries, each data entry includes the amorphous frozen storage critical temperature and the corresponding electric field parameters (that is, the corresponding voltage and frequency), the electric field parameters corresponding to the amorphous frozen storage critical temperature can be determined by interpolation processing based on the ambient temperature and the amorphous frozen storage critical temperature data set.

[0073] When the temperature acquisition module 62 outputs a crystallization warning message, it indicates that the meat in the storage space has an unexpected tendency to crystallize, and a rapid ablation step needs to be performed. That is, the electric field parameter requirement module calls the preset ablation model. Since the power supply has been connected through the touch-type power interface 31 at this time, the controllable electric field can be directly controlled to be configured as a high-frequency and high-voltage alternating electric field, so as to be able to quickly and effectively inhibit the formation of ice nuclei. After confirming the ablation of the ice nucleus, the normal amorphous storage of the meat is performed again based on the external ambient temperature, the amorphous frozen storage temperature and the electric field parameters. Among them, the ablation model is a model configured with high-frequency and high-voltage electric field parameters, so that when the model is called, the controllable electric field is controlled to be configured as a high-voltage and high-frequency alternating electric field.

[0074] The above-mentioned intelligent preservation method for non-crystallized frozen storage of meat obtains the initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold and meat type of the meat to be stored, and obtains the non-crystallization temperature zone for the meat to achieve non-crystallized frozen storage. The initial freshness parameter value, target shelf life and comprehensive quality evaluation threshold are input into the non-crystallized frozen storage critical temperature decision model corresponding to the meat type, and the non-crystallized frozen storage critical temperature is output. The non-crystallized frozen storage critical temperature is the highest temperature required to ensure that the meat reaches the target shelf life. The non-crystallized frozen storage critical temperature output by the decision model for the non-crystallized frozen storage critical temperature is output. The crystallization-free frozen storage temperature of the meat is determined, and a selection is made according to whether a crystallization warning message is generated. When no crystallization warning message is generated, the required electric field parameter value corresponding to the crystallization-free frozen storage temperature is determined through the external environment temperature, the crystallization-free frozen storage temperature and the crystallization-free frozen storage critical temperature data set. Based on the crystallization-free frozen storage temperature of the meat and the required electric field parameter value, the meat is stored with the assistance of an electric field after the touch-type power interface 31 is connected to the power supply, breaking the boundaries of traditional freezing and refrigeration temperature zones, widening the crystallization-free temperature zone, avoiding the quality deterioration of meat due to freezing, and realizing the intelligent preservation of frozen meat quality.

[0075] The feedback adjustment method provided above is specifically explained as follows: the process of determining the amorphous temperature zone includes: constructing an amorphous temperature data set of meat samples of the meat type; wherein the amorphous temperature data set includes electric field parameters and corresponding amorphous temperatures; taking the electric field parameters as independent variables and the amorphous temperature as dependent variable, obtaining an amorphous temperature prediction equation through fitting processing; solving the minimum temperature value of the amorphous temperature prediction equation; using the minimum temperature value as the lowest amorphous temperature point for the meat of the meat type to achieve amorphous frozen storage; using the supercooling temperature point of the meat of the meat type under the condition of no electric field as the upper limit temperature and the lowest amorphous temperature point as the lower limit temperature to determine the amorphous temperature zone for the meat to achieve amorphous frozen storage.

[0076] Since the experiment can only cover part of the discrete data, the accuracy of determining the a-crystallization temperature zone for a-crystallization frozen storage of meat based only on experimental data is slightly insufficient. In order to improve the accuracy of the a-crystallization temperature zone, the law of the a-crystallization temperature zone can be captured based on experimental data, and the lower limit temperature of the a-crystallization temperature zone can be determined thereby, so as to determine the a-crystallization temperature zone more accurately.

[0077] Determine the amorphous temperature zone based on the type of meat. Meat can be divided according to different standards, such as different types of livestock, such as pork and beef. On this basis, it can also be further divided according to different parts of the meat.

[0078] A crystallization-free temperature data set of meat samples of a certain meat category is constructed; wherein the crystallization-free temperature data set includes electric field parameters and corresponding crystallization temperatures; the electric field parameters are used as independent variables, the crystallization-free temperature is used as the dependent variable, and a crystallization-free temperature prediction equation is obtained through fitting processing; the minimum temperature value of the crystallization-free temperature prediction equation is solved as the lowest crystallization-free temperature point for the meat of this meat category to achieve crystallization-free frozen storage; the supercooling temperature point of the meat of this meat category under the condition of no electric field is used as the upper limit temperature, and the lowest crystallization-free temperature point is used as the lower limit temperature, to determine the crystallization temperature zone for the meat to achieve crystallization-free frozen storage.

[0079] The lower limit of the amorphous temperature zone determined based on this method may be lower than the lower limit of the temperature in the amorphous frozen storage critical temperature data set. The relevant data can be further supplemented through experiments.

[0080] Specifically, by constructing a crystallization temperature data set of meat samples of various meat varieties; wherein the crystallization temperature data set includes electric field parameters and corresponding crystallization temperatures; taking the electric field parameters as independent variables and the crystallization temperature as dependent variable, a crystallization temperature prediction equation is obtained through fitting processing; the minimum temperature value of the crystallization temperature prediction equation is solved; the minimum temperature value is used as the lowest crystallization temperature point for the meat products of various meat varieties to achieve crystallization-free frozen storage; taking the supercooling temperature point of the meat products of various meat varieties under electric field-free conditions as the upper limit temperature and the lowest crystallization temperature point as the lower limit temperature, the crystallization temperature zone for the meat products to achieve crystallization-free frozen storage is determined, thereby improving the accuracy of the crystallization temperature zone.

[0081] Specifically, the adjustment method of the above-mentioned control system is automatically adjusted through the execution of the data processing module 61. The data processing module 61 can cooperate with the internally stored decision model and the adjustment hardware to make corresponding adjustments so that the current electric field parameters (alternating electric field strength and frequency) are adapted to the current raw material state (corresponding amorphization temperature zone).

[0082] The specific structure of the movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack provided by the present invention and the installation of the data processing module 61 and other components in the control system are described in detail below.

[0083] In a specific embodiment, the temperature acquisition module 62 includes a multi-point temperature sensor, which is arranged on the back plate, and the acquisition end of the multi-point temperature sensor is located in the storage space. The multi-point temperature sensor can detect the temperature change on the surface of the meat, and can detect the latent heat through the surface temperature change combined with the data processing module 61, so as to realize the timely feedback of abnormal temperature rise, realize timely regulation, and avoid crystallization of the meat.

[0084] Specifically, the multi-point temperature sensor can be fixed on the back plate 30 by means of a connector or the like, and is electrically connected to the data processing module 61. The multi-point temperature sensor can monitor the temperature change of the meat, and can monitor the latent heat in combination with the relevant thermodynamic model in the data processing module 61. Specifically, the multi-point temperature sensor is used to collect the temperature in the storage space at a preset interval. If a sudden temperature rise or a phase change plateau occurs during the collection process, it is ice crystal nucleation, so that real-time adjustment can be achieved to prevent the crystallization of meat during the refrigeration process.

[0085] In some embodiments, such as Fig. 9 As shown, a wireless transmission module 613 can also be configured on the control main board, and the wireless transmission module 613 is electrically connected to the data processing module 61, and the wireless transmission module 613 is used to transmit information. The wireless transmission module 613 can transmit information remotely, so that the temperature change curve in the storage space can be transmitted to the remote terminal in real time, so that real-time monitoring and control can be performed through the remote terminal to improve the quality of food storage.

[0086] Specifically, the remote terminal can realize remote real-time monitoring through the wireless transmission module 613, and control measures can be taken in time through remote real-time monitoring to avoid crystallization of meat and improve the quality of meat refrigeration.

[0087] In some embodiments, a plurality of air permeable channels 21 are provided on the porous composite electrode plate 20, and the air permeable channels 21 are connected to the storage space. During the refrigeration of meat, the meat needs to be cooled quickly. In this embodiment, the air permeable channels 21 are provided to speed up the air flow inside and outside the storage space, facilitate heat exchange between the external environment and the storage space, and improve cooling efficiency.

[0088] Specifically, the porous composite electrode plates 20 on both sides have the same structure, and the multiple air permeable channels 21 of the porous composite electrode plates 20 form a honeycomb channel structure in an array manner. The air permeable channels 21 can accelerate the gas flow between the storage space and the outside, thereby achieving rapid cooling. There is no limitation on the cross-sectional shape of the air permeable channels 21, which can be any shape, such as circular, square, irregular-shaped holes or regular hexagonal holes.

[0089] In some embodiments, the metal plate 23 is provided with air holes 231, and the insulating plastic plate 22 is provided with connecting holes 221, and the air holes 231 and the connecting holes 221 are arranged one by one to form an air passage 21. The opening of the air holes 231 and the connecting holes 221 can realize the connection between the inside of the storage space and the external environment, thereby realizing rapid air flow, so as to quickly cool down and increase the freezing rate.

[0090] It is understandable that the air hole 231 is located between the connecting holes 221 on both sides, thereby forming a coating for the metal electrode plate 23, preventing the metal electrode plate 23 from being exposed, and improving safety performance.

[0091] In a specific embodiment, the aperture of the air hole 231 is larger than the aperture of the connecting hole 221. The air hole 231 is provided on the metal electrode plate 23, and its aperture is limited to be smaller than the aperture of the connecting hole 221 to avoid the metal aperture edge from being exposed.

[0092] Specifically, the air hole 231 is located inside the insulating plastic plate 22. By limiting the aperture, the edge of the air hole 231 on the metal plate 23 is located within the edge of the external connecting hole 221, thereby preventing the edge of the air hole 231 from being exposed.

[0093] In some embodiments, a plurality of vents are provided on the back plate 30, and the vents are connected to the storage space. The provision of the vents can further speed up the air flow between the internal storage space and the external environment, thereby reducing the energy consumption of cooling.

[0094] Specifically, the main frame 10 is a square columnar structure, wherein the porous composite electrode plates 20 on both sides form the structure of its two side walls, and the back plate 30 on the back serves as the side wall, and is connected to form a rectangular columnar storage space. The ventilation on the back plate 30 increases the channel area for the storage space to flow with the external environment, which can achieve efficient cooling, and the setting of multiple holes can reduce the overall weight of the device, which is convenient for handling and transportation.

[0095] In a specific application, casters 12 are provided at the four corners at the bottom of the main frame 10, one pair of casters 12 are fixed casters 12, and the remaining pair of casters 12 are steering casters 12. The steering casters 12 have built-in locking components, which can stop the casters 12 from moving.

[0096] It is understandable that the arrangement of the vents and the air holes 231 allows holes to be opened on the three side walls of the storage space, which is conducive to the exchange of heat in a low-temperature environment, so that the meat inside the fresh-keeping box can respond more quickly to the temperature changes of the external environment. Especially when multiple turnover boxes 50 are stacked in multiple storage spaces, the holes on the three sides are the key to enable the internal meat to quickly exchange heat with the external environment.

[0097] In the specific configuration, the porous composite electrode plates 20 on both sides are arranged parallel to each other. The parallel configuration of the porous composite electrode plates 20 can increase the volume of the storage space on the one hand, and make the alternating electric field more stable on the other hand.

[0098] It is understandable that the electric field is uniform between the two parallel metal plates 23, and the electric field strength is substantially the same at any point between the plates. Therefore, it is possible to avoid crystallization of meat at any position in the storage space, thereby improving the refrigeration quality.

[0099] In some embodiments, a plurality of layer plate assemblies 40 are detachably connected to the main frame 10, and the plurality of layer plate assemblies 40 are arranged at intervals to divide the storage space into a plurality of accommodating layers, and each accommodating layer is used to place a single turnover box 50. The turnover box 50 is usually a box structure, and is usually stacked when stored. In this embodiment, by setting the layer plate assemblies 40, the turnover box 50 can be quickly placed and the load-bearing stability can be improved.

[0100] Specifically, each layer of the layer plate assembly 40 includes two relatively arranged bearing plates, and the bearing plates are arranged on the main frame 10. The two bearing plates form a placement platform, so that the turnover box 50 can be placed on the platform to achieve stable bearing support.

[0101] In some embodiments, a plurality of limiting holes 11 are provided in the vertical direction of the main frame 10, and the plurality of limiting holes 11 are arranged at intervals; correspondingly, pins (not shown in the figure) are provided at both ends of the layer plate assembly 40, and the pins cooperate with the limiting holes 11. The layer plate assembly 40 is detachably connected by means of the limiting holes 11 and the pins, which facilitates the rapid assembly and disassembly of the layer plate assembly 40.

[0102] Specifically, the main frame 10 is a rectangular columnar frame structure, and a limiting hole 11 is provided on the column. The limiting hole 11 includes a circular hole segment and a strip hole segment. The circular hole segment is located above the strip hole segment. The circular hole segment and the strip hole segment are connected, and the aperture of the circular hole segment is larger than the aperture of the strip hole segment, thereby forming an "inverted gourd"-shaped hole structure. When the pin cooperates with the limiting hole 11, the pin can be embedded in the circular hole segment of the limiting hole 11 and enter the strip hole segment under the action of gravity, thereby achieving positioning and bearing, so that each layer has an accurate bearing position to avoid shaking, offset, warping, etc.

[0103] It is understandable that the detachable connection of the pins can be flexibly adjusted during use to meet the needs of turnover boxes 50 of different height specifications. For example, when storing some taller turnover boxes 50, the spacing between the layer board assemblies 40 can be adjusted to achieve size compatibility, thereby achieving the purpose of flexible adjustment.

[0104] In some embodiments, Figure 4 , Figure 5As shown, a touch-type power interface 31 and a temperature acquisition module 62 are provided on the outer wall surface of the back plate 30, the metal electrode plate 23 is electrically connected to the touch-type power interface 31 through the control system 60, and the temperature acquisition module 62 is provided on the circuit board where the data processing module 61 is located. The touch-type power interface 31 is used for external power supply, providing power for the overall feedback system and the porous composite electrode plate 20, and then an alternating electric field can be generated between the metal electrode plates 23 on both sides, thereby effectively inhibiting the formation of ice crystals.

[0105] Specifically, the touch power interface 31 includes an aviation plug, which has three contacts, two of which are connected to the neutral line and the live line respectively, and the remaining contact is connected to the ground line. The aviation plug has sealing properties, which can maintain the circuit connection while maintaining the sealing to prevent liquid from penetrating into the control area and causing a short circuit.

[0106] In specific applications, multiple insulated quick-plug female connectors can be set on the walls of low-temperature warehouses or other low-temperature environment spaces, and equidistant directional positioning facilities can be set on the ground. The auxiliary frozen storage and fresh-keeping rack can be guided and positioned before being pushed into place. The auxiliary frozen storage and fresh-keeping rack passing through these facilities can smoothly and accurately insert the touch-type power interface 31 into the insulated quick-plug female connector on the wall. After the next operation of power on, a uniform, alternating high-frequency electric field can be formed between the two electric field plates. In this way, multiple fresh-keeping racks can be flexibly connected in parallel, which is suitable for different fresh-keeping needs of multiple raw materials and multiple scenes, breaking the boundaries of traditional freezing and refrigeration temperature zones, and realizing intelligent fresh-keeping of frozen quality.

[0107] In the specific setting, a switch button and an indicator light can also be set on the back panel 30. After the aviation plug is connected, the switch button controls the on and off of the internal circuit. After the switch button is started, when the external power supply is connected, the indicator light illuminates to prompt that the entire device is powered on, so that the staff can make an intuitive judgment. A grounding terminal is provided on the main frame 10, and the setting of the grounding terminal can protect the safety of the operator and improve the safety performance.

[0108] The refrigeration effect of the above-mentioned movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack vehicle is described below through specific embodiments.

[0109] Example 1

[0110] (1) Sample processing

[0111] Pork was used as the experimental material. The chicken breast was placed at 4°C to deacidify for 24 hours, and then the meat samples were cut into pieces and placed in polyethylene fresh-keeping boxes, which were the experimental samples.

[0112] (2) Alternating electric field induced amorphization cryogenic storage

[0113] The polyethylene fresh-keeping boxes containing meat samples were placed in an alternating electric field environment and stored in a -5°C theoretical freezing environment without crystallization. The storage time was 21 days. At the same time, the latent heat release of pork and the growth of ice crystals on the surface were recorded by multi-point temperature sensors. Samples were taken every 7 days to determine storage loss and total bacterial count.

[0114] Comparative Example 1: The sample processing is the same as that of Example 1. The difference is that the storage environment of pork is a -5°C non-alternating electric field theoretical freezing environment.

[0115] Comparative Example 2: Sample processing was the same as in Example 1. The difference was that the pork was stored in a refrigerated environment at 4°C without an alternating electric field.

[0116] Comparative Example 3: Sample processing is the same as in Example 1. The difference is that the pork is stored in a -18°C freezing environment without an alternating electric field.

[0117] (3) Determination of non-crystallized frozen meat and quality measurement

[0118] The present invention determines the quality of meat products without crystallization and frozen storage, taking Example 1 as an example, including the following methods:

[0119] To determine the absence of crystallization, a multi-point temperature sensor is used to record the sample temperature distribution every one minute. If a sudden temperature rise or phase change plateau occurs during low-temperature storage, it means ice crystal nucleation and the absence of crystallization storage has failed. At the same time, a live camera is used to observe whether ice crystals appear on the sample surface.

[0120] Storage loss determination: record the weight change of meat samples before and after storage and calculate the storage loss of samples by the following formula:

[0121] Storage loss% = (mass before storage - mass after storage) / mass before storage × 100

[0122] Determination of total colony count: refer to GB 4789.2-2022 "National Food Safety Standard - Determination of Total Colony Count in Food Microbiological Examination".

[0123] The results are as follows:

[0124] Temperature changes of pork in different treatments Fig.10 As shown in the figure, the temperature of pork stored in AC electric field induced amorphous freezing and refrigeration was increased due to latent heat release during the entire storage period, while the temperature of pork at the theoretical freezing temperature (-4~-18℃) increased due to latent heat release and phase change occurred in the first hour of storage, indicating that freezing at -18℃ and -4~-8℃ without AC electric field will lead to ice crystal formation, and AC electric field induced amorphous freezing storage can inhibit ice crystal nucleation. Meat samples under AC electric field induced amorphous freezing conditions still retain the soft and ice-crystal-free state of fresh meat and refrigerated meat.

[0125] Storage loss changes of pork in different treatments Fig.11 As shown in the data, the storage loss of pork in alternating electric field induced amorphous frozen storage and refrigerated storage was significantly lower than that in the -18℃ and -4~-8℃ non-alternating electric field freezing treatment groups during the entire storage period. Amorphous frozen storage avoids the additional muscle water loss caused by ice crystal mechanical damage to the muscle, and the storage loss of pork is reduced by an average of 5.31%, effectively reducing storage and transportation damage. In addition, compared with refrigeration, alternating electric field induced amorphous frozen storage uses lower temperatures and significantly reduces the storage loss of meat. In summary, alternating electric field induced amorphous frozen storage combines the advantages of low temperature and non-freezing, and has an incomparable loss reduction advantage over refrigerated and frozen meat.

[0126] Changes in total colony counts in pork treated with different methods Fig.12 As shown in Figure 2, the total number of colonies in the refrigerated pork exceeded 10 on the 7th day. 6 CFU / g, produce peculiar smell, cannot be eaten as meat, and cannot be counted on the 21st day. The total number of colonies in pork stored in AC electric field-induced amorphous frozen storage on the 21st day was not significantly different from that in frozen meat, and was still within the safe range for consumption. It is proved that compared with traditional refrigeration, AC electric field-induced amorphous frozen storage can extend the shelf life of meat by more than 14 days.

[0127] Through the description of the above embodiments, those skilled in the art can clearly understand that the porous composite electrode plates on both sides in each embodiment can effectively inhibit the formation of crystals, thereby improving the quality of cold storage. Furthermore, a ventilation channel is provided on the porous composite electrode plate so that air flow between the storage space and the external environment can be achieved, thereby improving the cooling efficiency. And the control system is arranged on the back plate of the rack. By inputting the meat raw material information and the ambient temperature, the control system decides and outputs the amorphous frozen storage and abnormal ice warning ablation electric field parameters, and the electrode plate space forms a multi-mode feedback matching electric field to inhibit the formation of ice nuclei. The amorphous frozen storage intelligent fresh-keeping rack provided by the invention can be flexibly connected in parallel, which is suitable for different fresh-keeping requirements of multiple raw materials and multiple scenes, breaking the boundaries of traditional freezing and refrigeration temperature zones, and realizing intelligent fresh-keeping of frozen quality.

[0128] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack, characterized in that: include: A main frame, wherein a back plate is provided on the back of the main frame, a touch-type power interface is provided on the back plate, porous composite electrode plates are provided on both sides of the main frame, and the porous composite electrode plates on both sides and the back plate form a storage space for placing turnover boxes; the porous composite electrode plate includes a metal plate and an insulating plastic plate connected to both sides of the metal plate, and the metal plate is electrically connected to the touch-type power interface to form a controllable electric field in the storage space when power is turned on; A control system, wherein the control system is arranged on the back plate, the metal plate is electrically connected to the touch-type power interface through the control system, and the control system includes a data processing module, and an information acquisition module, a temperature acquisition module, a decision output module, an amorphous frozen storage temperature determination module and an electric field parameter requirement module electrically connected to the data processing module; The information acquisition module is used to obtain the ambient temperature outside the main frame, the initial freshness parameter value, the target shelf life, the comprehensive quality evaluation threshold and the meat type in the storage space, and obtain the amorphous temperature zone for the meat to achieve amorphous frozen storage; the temperature acquisition module is used to collect the current temperature of the meat in the storage space, and can output crystallization warning information when the temperature rise rate exceeds the set range; the decision output module is used to select a corresponding decision model based on the meat type, and output the amorphous frozen storage critical temperature based on the decision model, wherein the amorphous frozen storage critical temperature is The temperature is the maximum temperature required to ensure that the meat reaches the target shelf life; the decision model is obtained by training the training samples constructed based on the amorphous freezing critical temperature data set corresponding to the meat type; the amorphous freezing temperature determination module is used to: determine the amorphous freezing temperature of the meat according to the amorphous freezing critical temperature output by the decision model; the electric field parameter requirement module is used to: obtain the required electric field parameter value of the controllable electric field according to the ambient temperature and the corresponding amorphous freezing temperature, so as to be able to control the controllable electric field to reach the required electric field parameter value after the touch power interface inputs power; It is also possible to apply a preset high-frequency and high-voltage controllable electric field in the storage space to perform a crystallization ablation operation according to the generated crystallization warning information, and after confirming the crystallization ablation, re-control the controllable electric field to reach the required electric field parameter value.

2. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 1 is characterized in that: The porous composite electrode plate is provided with a plurality of air permeable channels, and the air permeable channels are communicated with the storage space.

3. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 2 is characterized in that: The metal plate is provided with ventilation holes, and the insulating plastic plate is provided with connecting holes. The ventilation holes are arranged in a one-to-one correspondence with the connecting holes to form the ventilation channel.

4. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 3 is characterized in that: The aperture of the air-permeable hole is larger than the aperture of the connecting hole.

5. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 1 is characterized in that: The back plate is provided with a plurality of ventilation holes, and the ventilation holes are communicated with the storage space.

6. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 1 is characterized in that: The main frame is detachably connected with a plurality of layer plate assemblies, which are arranged at intervals to divide the storage space into a plurality of accommodating layers, and each of the accommodating layers is used to place a single turnover box.

7. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 6 is characterized in that: A plurality of limiting holes are provided in the vertical direction of the main frame, and the plurality of limiting holes are arranged at intervals; correspondingly, pins are provided at both ends of the layer plate, and the pins cooperate with the limiting holes.

8. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 1 is characterized in that: The porous composite electrode plates on both sides are arranged parallel to each other.

9. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 1, characterized in that: The temperature acquisition module includes a multi-point temperature sensor, which is arranged on the back plate, and a collection end of the multi-point temperature sensor is located in the storage space.

10. The movable assembled meat non-crystallization frozen storage intelligent fresh-keeping rack according to claim 1, characterized in that: The control system also includes a transformer module and a frequency conversion module to control the voltage intensity and voltage frequency input to the porous composite electrode plate.

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