Intelligent fresh-keeping box for non-crystallization frozen storage of meat

Abstract

The invention relates to the field of intelligent fresh-keeping equipment for meat, and provides an intelligent fresh-keeping box for crystallization-free frozen storage of meat. Comprising a box body and a control system, a storage space used for storing food is formed in the box body, and a touch type power interface and a multi-point temperature sensor are integrated on the box body; the storage space comprises a first side wall and a second side wall which are oppositely arranged, a first polar plate is arranged in the first side wall, a second polar plate is arranged in the second side wall, and a controllable electric field is generated between the first polar plate and the second polar plate; the control system is arranged on the box body, and the control system decides to output non-crystallization frozen storage and abnormal freezing early-warning ablation electric field parameters by inputting meat raw material information and environment temperature, a multi-mode feedback matched controllable electric field is formed in an electrode plate space, and ice nucleus formation is inhibited. The crystallization-free frozen storage intelligent fresh-keeping box for meat can be flexibly stacked, is suitable for multi-scene fresh-keeping requirements, breaks through the traditional freezing and cold storage temperature zone limit, and realizes intelligent fresh-keeping of freezing quality and cold preservation.

Description

Technical Field

[0001] The present invention relates to the field of intelligent meat preservation equipment, and in particular to an intelligent meat preservation box for non-crystallization freezing. Background Art

[0002] Frozen meat is the main form of international trade and strategic resource reserves. Frozen low temperature reduces the water activity of the material, inhibits the growth of microorganisms, inactivates the activity of endogenous enzymes, and effectively extends the shelf life. However, frozen storage will cause water to freeze and form ice crystals, destroying the cell structure and causing the quality of meat to deteriorate. At the same time, thawing ice crystals melt and cause juice loss, resulting in quality loss and nutrient loss. The thawing loss is as high as 5%-8%. Therefore, the development of new low-temperature non-freezing preservation technology and equipment for meat is an urgent need of the industry.

[0003] Inhibiting ice crystal growth, reducing ice crystal size, and slowing down 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, electric field) 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 it cannot completely eliminate the generation of ice crystals in a real sense. Usually, ultrasonic assisted freezing requires a liquid medium, and the application scenario is 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 matching electric field parameters according to the different meat storage requirements. The equipment has poor applicability and cannot meet the needs of different meat scenarios. In addition, the field strength is uneven, the stability is poor, the probability of freezing is high, and it is easy to form accidental ice crystals and lacks feedback adjustment and ablation methods for accidental ice crystals. At the same time, the equipment has safety hazards. There is an urgent need to develop a special intelligent fresh-keeping box for non-crystallized freezing that has strong adaptability, good stability, high intelligence, and is suitable for multiple scenarios of different meat needs and can be flexibly stacked. This will break the boundaries between traditional freezing and refrigeration temperature zones, achieve low-temperature storage of meat without freezing, avoid quality deterioration of meat due to freezing, and achieve intelligent preservation of frozen quality. Summary of the invention

[0004] The present invention provides an intelligent fresh-keeping box for non-crystallization freezing of meat, which is used to solve the problems in the prior art of high probability of freezing of low-temperature stored food, large storage loss caused by freezing, and poor crystallization inhibition effect and stability.

[0005] The present invention provides a meat amorphous frozen intelligent fresh-keeping box, comprising: a box body and a control system, the box body is provided with a touch power interface, and a storage space for storing food is formed in the box body; the box body comprises a first side wall and a second side wall arranged opposite to each other, a first electrode plate is provided in the first side wall, and a second electrode plate is provided in the second side wall, and the first electrode plate and the second electrode plate are both electrically connected to the touch power interface to form a controllable electric field in the storage space when the touch power interface is connected to a power source; the control system is arranged on the box body; the control system is arranged on the box body, and the control system comprises a data processing module, and an information acquisition module, a temperature acquisition module, a decision output module, an amorphous frozen 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 box body, 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 is used to: collect the current temperature in the storage space The temperature of the aforementioned meat, and can output crystallization warning information when the temperature rise change rate exceeds the set range; the decision output module is used to: select the 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 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 amorphous frozen storage critical temperature data set corresponding to the meat type; the amorphous frozen storage temperature determination module 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 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 inputs power; it can also apply the preset high-frequency and high-voltage controllable electric field in the storage space to perform 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.

[0006] According to the meat non-crystallization frozen storage intelligent fresh-keeping box provided by the present invention, connecting holes are provided on the first side wall and the second side wall, and correspondingly, a plurality of air holes are provided on the first electrode plate and the second electrode plate, and the air holes are connected with the storage space through the connecting holes.

[0007] According to the meat non-crystallization frozen storage intelligent fresh-keeping box provided by the present invention, the box body also includes a third side wall and a fourth side wall arranged opposite to each other, and the third side wall is provided with a plurality of ventilation holes, and the ventilation holes are connected to the storage space.

[0008] According to the meat non-crystallization frozen storage intelligent fresh-keeping box provided by the present invention, the distance between the lowest points of the ventilation holes and the connecting holes and the bottom surface of the storage space is 1-2 cm.

[0009] According to the meat non-crystallization frozen storage intelligent fresh-keeping box provided by the present invention, an assembly cavity is formed in the fourth side wall, and the control system is arranged in the assembly cavity.

[0010] According to the meat non-crystallization frozen intelligent fresh-keeping box provided by the present invention, a switch button and an indicator light are also provided on the outer wall surface of the fourth side wall, and the switch button and the indicator light are both electrically connected to the data processing module. The switch button is used to control the input of power, and the indicator light is used to display whether power is input.

[0011] According to the meat non-crystallization freezing intelligent fresh-keeping box provided by the present invention, the control system also includes a wireless transmission module, the wireless transmission module is communicatively connected with the data processing module, and the wireless transmission module is used to transmit information.

[0012] According to the meat non-crystallization frozen intelligent fresh-keeping box provided by the present invention, a groove structure is provided on the edge of the top circle of the box body, and a protrusion is correspondingly provided on the bottom circle of the box body; the protrusion cooperates with the groove structure to enable multiple boxes to be stacked.

[0013] According to the meat non-crystallization freezing intelligent fresh-keeping box provided by the present invention, the temperature acquisition module includes a multi-point temperature sensor, and the multi-point temperature sensor is arranged on the inner wall of the box body.

[0014] According to the meat non-crystallization frozen storage intelligent fresh-keeping box provided by the present invention, the box body is made of insulating plastic material, the first electrode plate is embedded in the inside of the first side wall, and the second electrode plate is embedded in the inside of the second side wall.

[0015] The present invention provides a meat non-crystallization frozen intelligent fresh-keeping box, which is connected to a power source through two electrodes to form an alternating electric field system, so that the crystallization of food can be suppressed by applying an alternating electric field. The control system is arranged on the box body, and by inputting meat raw material information and ambient temperature, the control system decides and outputs the non-crystallization frozen storage and abnormal ice early warning ablation electric field parameters. After connecting to the power source, the electrode plate space forms a feedback-matched controllable electric field to suppress the formation of ice nuclei. The meat non-crystallization frozen intelligent fresh-keeping box provided by the present invention can be flexibly stacked, suitable for the preservation needs of multiple scenarios, breaking the boundaries of traditional freezing and refrigeration temperature zones, and realizing intelligent preservation of frozen quality and cold storage. 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 the intelligent fresh-keeping box for meat non-crystallization freezing and storage provided by the present invention.

[0018] Figure 2 The figure is a side structural schematic diagram of the intelligent fresh-keeping box for meat non-crystallization freezing provided by the present invention.

[0019] Figure 3 The present invention is a schematic diagram of the structure of a meat non-crystallization freezing intelligent fresh-keeping box in a front view and a partial cross-section.

[0020] Figure 4 The present invention provides Figure 3 Schematic diagram of the cross-sectional structure along the AA direction.

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

[0022] Figure 6 The present invention provides Figure 5 Schematic diagram of the enlarged structure at point C in the middle.

[0023] Figure 7 The present invention provides Figure 5 Schematic diagram of the enlarged structure at D in the middle.

[0024] Figure 8 It is a flow chart of the feedback adjustment method of the control system provided by the present invention.

[0025] Fig. 9 This is a physical picture of the temperature changes of different meat products under different treatments in the embodiment provided by the present invention.

[0026] Reference numerals: 1. Box body; 10. Storage space; 11. First side wall; 111. First electrode plate; 112. Air vent; 12. Second side wall; 13. Third side wall; 14. Fourth side wall; 141. Assembly cavity; 15. Connecting hole; 16. Air vent; 17. Groove structure; 18. Raised part; 2. Control system; 21. Data processing module; 22. Temperature acquisition module; 23. Touch power interface; 24. Switch button; 25. Indicator light. DETAILED DESCRIPTION

[0027] 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.

[0028] 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.

[0029] 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.

[0030] 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.

[0031] 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.

[0032] 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.

[0033] 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 shelf life of meat without crystallization. This results in poor process robustness and stability in suppressing ice crystals during the low-temperature process of food, and cannot be promoted and applied in production.

[0034] Therefore, the present invention proposes a supercooling stabilization effect based on an alternating electric field, and provides a meat amorphous frozen intelligent fresh-keeping box, which can be applied to multiple temperature zones to achieve amorphous storage. 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 cold and fresh.

[0035] Regarding the problems in related technologies, such as Figure 1-Figure 4As shown, this embodiment provides a meat non-crystallization frozen intelligent fresh-keeping box, including a box body 1 and a control system 2, the box body 1 is provided with a touch power interface 23, and a storage space 10 for storing food is formed in the box body 1; the box body 1 includes a first side wall 11 and a second side wall 12 arranged opposite to each other, a first electrode plate 111 is provided in the first side wall 11, and a second electrode plate is provided in the second side wall 12, and the first electrode plate 111 and the second electrode plate are both electrically connected to the touch power interface 23, so that a controllable electric current is formed in the storage space 10 when the touch power interface 23 is connected to a power source. field; the control system 2 is arranged on the box body 1, and the control system 2 includes a temperature acquisition module data processing module 21, and an information acquisition module electrically connected to the data processing module 21, a temperature acquisition module 22, a decision output module, a non-crystallization freezing temperature determination module and an electric field parameter requirement module; the information acquisition module is used to: obtain the ambient temperature outside the box body 1, and the initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold and meat type of the meat in the storage space 10, and obtain the non-crystallization temperature zone for the meat to achieve non-crystallization freezing ; The temperature acquisition module 22 is used to: collect the temperature fluctuation of the current meat in the storage space 10, and can output crystallization warning information when the temperature rise rate exceeds the set range; the decision output module is used to: select the corresponding decision model based on the meat type, and output the critical temperature of non-crystallization freezing based on the decision model, wherein the critical temperature of non-crystallization freezing 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 data set of critical temperature of non-crystallization freezing corresponding to the meat type; the non-crystallization freezing temperature determination module is used to: determine the non-crystallization freezing temperature of the meat according to the critical temperature of non-crystallization freezing 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 non-crystallization freezing temperature, so as to control the controllable electric field to reach the required electric field parameter value after the touch power interface 23 inputs power; it can also apply a preset high-frequency and high-voltage controllable electric field in the storage space 10 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. During the frozen storage of meat, it is necessary to avoid crystallization of the meat in order to reduce the impact of crystallization on the quality of the meat. In this embodiment, two pole plates are arranged on both sides of the storage space 10 to form a plate-plate alternating electric field generating system, so that a controllable alternating electric field can be formed in the storage space 10. The generation of the alternating electric field can effectively inhibit the growth of ice crystals, and the control system 2 can perform corresponding feedback adjustments to further inhibit the generation of ice crystals by feedback adjusting the parameters (voltage and frequency) of the controllable electric field, thereby achieving crystallization-free frozen storage of meat.

[0036] It can be understood that the temperature acquisition module 22 is capable of detecting the temperature changes of the meat in the storage space 10, so that it can sense the temperature rise changes in real time. When the temperature rise changes exceed the preset range, it will output a crystallization warning message. When there is no crystallization warning message, it can achieve the matching of controllable electric field parameters through comprehensive adjustment of the control system. When the touch-type power interface 23 is connected to an external power supply, it can output corresponding matching alternating electric field parameters (field strength, frequency, waveform, etc.) 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 22 can detect the latent heat generated by ice and feed it back to the data processing module 21. 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 23 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.

[0037] Specifically, if Figure 3 , Figure 4 As shown, the first electrode plate 111 and the second electrode plate are metal plates, and the first electrode plate 111 and the second electrode plate are connected to the touch power interface 23 through the control system 2. The data processing module 21 in the control system 2 includes a microprocessor, and the microprocessor can store a preset control strategy, so that after the microprocessor receives the temperature information collected by the temperature acquisition module 22, it can output a control signal according to the preset control strategy. Specifically, during long-term storage, the alternating electric field is applied in a low-frequency and low-voltage manner, so that the formation of ice crystals can be suppressed. When the temperature acquisition module 22 detects that an unexpected freezing situation occurs (food will generate latent heat when freezing), based on the crystallization warning information, the frequency and voltage of the alternating demand electric field parameter value are changed, so that after the power is connected, the unexpected ice crystals can be dissolved in the nucleation stage through the matching electric field parameters, thereby achieving long-term stable storage.

[0038] 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.

[0039] In a specific implementation, a transformer assembly can be provided in the control system, and the transformer assembly is used to adjust the voltage input to the two plates. The transformer assembly includes a transformer regulator, and the transformer regulator is used to adjust the voltage, so as to change the voltage intensity in the alternating electric field, and to apply different voltages under different states. In a specific application, the voltage and frequency input to the transformer are 220V, 50-60Hz, and the output voltage of the first plate 111 and the second plate can be adjusted by the transformer regulator, so as to achieve the purpose of changing the voltage according to different required electric field parameters. Of course, a frequency conversion module can also be provided in the control system 2, and the frequency conversion module can adjust the voltage frequency, so as to control the voltage and frequency of the alternating electric field, so as to adapt to the voltage and frequency requirements under different states.

[0040] like Figure 8 As shown, meat is used as an example for explanation below. The control system in this embodiment can perform feedback regulation. The specific method for performing feedback regulation includes the following steps: Step S1: Obtain the ambient temperature outside the box 1, 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 10, and obtain the amorphous temperature zone for the meat to achieve amorphous frozen storage.

[0041] Specifically, since the box is usually placed in a cold storage or other refrigerated environment, the temperature of the external refrigerated environment will affect the refrigerated quality of meat, and feedback adjustment is required 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, the parameter value representing freshness in the art can be used. The initial freshness parameter value will affect the parameter determination during the storage of meat.

[0042] 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.

[0043] 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 quality evaluation threshold is met can it be said that the quality of the 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 the meat needs to not exceed the comprehensive quality evaluation threshold within the target shelf life. 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.

[0044] 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.

[0045] 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.

[0046] Step S2: collecting the current temperature of the meat in the storage space 10, and being able to output crystallization warning information when the temperature rise rate exceeds a set range.

[0047] Specifically, since the freezing of meat samples will release latent heat, the temperature of the meat samples will rise. The temperature acquisition module 22 can be used for online real-time temperature monitoring to capture temperature sudden change signals, and intelligent decision-making and judgment on 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.

[0048] Step S3: Select a corresponding decision model based on the meat types in the storage space 10, 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.

[0049] 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.

[0050] 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.

[0051] 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: 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.

[0052] 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.

[0053] 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.

[0054] The amorphous freezing temperature is determined within the amorphous temperature range. Under certain electric field parameters, the freezing temperature is T zone All can achieve non-crystallization frozen storage, 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.

[0055] 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.

[0056] 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.

[0057] Specifically, when the meat is stored in the storage space 10, if the temperature is higher than the critical temperature for 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 for amorphous frozen storage is adopted, 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 of the meat can be guaranteed to meet the requirements of the comprehensive quality evaluation threshold when the target shelf life is reached, that is, the quality can be guaranteed at the same time.

[0058] 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.

[0059] 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.

[0060] 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.

[0061] 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 23; it can also apply a preset high-frequency and high-voltage controllable electric field in the storage space 10 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.

[0062] Specifically, when the temperature acquisition module 22 does not generate a crystallization warning message, it indicates that the meat in the storage space 10 has not crystallized, and at this time, it only needs to maintain normal amorphous storage. The amorphous frozen storage critical temperature in the amorphous frozen storage critical temperature data set is essentially the amorphous temperature, but it is the highest amorphous frozen storage temperature that meets the corresponding shelf life and comprehensive quality evaluation threshold requirements. The amorphous frozen storage critical temperature in the amorphous frozen storage critical temperature data set can cover the specific values ​​of discrete amorphous temperatures between the upper limit temperature and the lower limit temperature of the amorphous temperature zone. The temperature of the amorphous frozen storage of meat is lower than or equal to the amorphous frozen storage critical temperature determined in step S4 and higher than or equal to the lower limit temperature of the amorphous temperature zone. In the amorphous frozen storage critical temperature data set, the lower limit temperature of the amorphous temperature zone is also expressed as the amorphous frozen storage 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.

[0063] When the temperature acquisition module 22 outputs a crystallization warning message, it indicates that the meat in the storage space 10 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 23 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.

[0064] The above-mentioned intelligent preservation method for non-crystallized frozen storage of meat provides a method for obtaining the initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold and meat type of the meat to be stored, and obtaining the non-crystallized temperature zone for realizing non-crystallized frozen storage of the meat, and inputting the initial freshness parameter value, target shelf life and comprehensive quality evaluation threshold into the non-crystallized frozen storage critical temperature decision model corresponding to the meat type, and outputting the non-crystallized frozen storage critical temperature, which is the highest temperature required to ensure that the meat reaches the target shelf life. The crystallization-free frozen storage temperature of the meat is determined by the critical temperature, and the 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 can be stored in an electric field-assisted manner after the box 1 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.

[0065] 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.

[0066] 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.

[0067] 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.

[0068] 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.

[0069] 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.

[0070] 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.

[0071] Specifically, the feedback adjustment method of the above-mentioned control system is automatically adjusted through the execution of the data processing module 21. The data processing module 21 can cooperate with the internally stored adjustment model (that is, configured with the above-mentioned feedback adjustment method) 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).

[0072] The specific structure of the intelligent fresh-keeping box for meat non-crystallization freezing and storage provided by the present invention and the installation of the data processing module 21 and other components in the feedback regulation system are described in detail below.

[0073] In some embodiments, such as Figure 3 , Figure 7 As shown, the box body 1 is made of insulating plastic material as a whole, the first electrode plate 111 is embedded in the first side wall 11, and the second electrode plate is embedded in the second side wall 12. The embedded connection between the first electrode plate 111 and the second electrode plate can avoid direct contact between the electrode plates and the outside, and the overall structural strength can be improved by embedding the metal electrode plate, so that the structural strength of the box body 1 is higher.

[0074] Specifically, the box body 1 is an integrally injection-molded frame structure, the first electrode plate 111 and the second electrode plate are both embedded in the two side walls of the box body 1, and the two electrode plates are covered in the side walls of insulating plastic to avoid exposure of the electrode plates. The electrode plates are connected to the control system 2 through wires or connecting circuits, so that they can be electrically connected to the touch power interface 23 through the control system 2, and power input can be realized through the touch power interface 23.

[0075] In some embodiments, such as Figure 3 As shown, Figure 3 Only the internal structure of the first side wall 11 is shown, and the internal structure of the first side wall 11 is consistent with the internal structure of the second side wall 12. The first side wall 11 and the second side wall 12 are both provided with a connecting hole 15, and correspondingly, the first electrode plate 111 and the second electrode plate are both provided with a plurality of air holes 112, and the air holes 112 are connected to the storage space 10 through the connecting holes 15. The connecting holes 15 correspond to the air holes and penetrate the two opposite side walls of the box body 1. This arrangement can speed up the flow of air, facilitate rapid heat exchange with the external environment, and improve cooling efficiency.

[0076] Specifically, the first electrode plate 111 and the second electrode plate are respectively embedded in the first side wall 11 and the second side wall 12, and the processed connecting holes 15 are arranged one by one with the air holes 112 to form a plurality of air-permeable channels, thereby realizing the connection between the inside of the storage space 10 and the outside, facilitating the rapid flow of gas, and being able to quickly achieve temperature reduction. Among them, the thickness of the first electrode plate 111 and the second electrode plate is substantially the same, and the thickness of the first electrode plate 111 and the second electrode plate is less than the thickness of the corresponding first side wall 11 and the second side wall 12, and the aperture of the air hole 112 is less than the aperture of the air hole 16.

[0077] In the specific configuration, arrays of honeycomb-shaped ventilation channels are provided on the first side wall 11 and the second side wall 12, and the ventilation channels can accelerate the gas flow inside and outside the storage space 10, so as to achieve rapid cooling. Of course, the ventilation holes 112 and the connecting holes 15 can be of any shape, such as round holes, square holes, special-shaped holes or regular hexagonal holes.

[0078] In some embodiments, the box body 1 further includes a third side wall 13 and a fourth side wall 14 disposed opposite to each other, and a plurality of vents 16 are disposed on the third side wall 13, and the vents 16 are connected to the storage space 10. The provision of the vents 16 can further speed up the air flow between the internal storage space 10 and the external environment, thereby reducing the energy consumption of cooling.

[0079] Specifically, the box body 1 is a rectangular box body 1, wherein the first side wall 11, the second side wall 12, the third side wall 13 and the fourth side wall 14 are sequentially connected to form the side structure of the box body 1, and enclose a rectangular storage space 10. The multiple vents 16 on the third side wall 13 can increase the channel area for the storage space 10 to flow with the external environment, improve the cooling efficiency, and the provision of the vents 16 can reduce the overall weight of the box body 1, which is convenient for handling and transportation.

[0080] It is understandable that the arrangement of the vent holes 16 and the air permeable holes 112 allows holes to be opened on the three side walls of the storage space 10, 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 boxes 1 are stacked, the holes on the three sides are the key to enable the meat inside to quickly exchange heat with the external environment.

[0081] In some embodiments, the distance L between the lowest point of the vent hole 16 and the communication hole 15 and the bottom surface of the storage space 10 is 1-2 cm. The bottom surface of the box body 1 is a solid plane structure. By limiting the distance between the lowest point of the vent hole 16 and the communication hole 15 and the bottom surface, a shallow accommodating cavity can be formed at the bottom of the storage space 10, which can effectively avoid the influence of the external environment or the box body 1.

[0082] It is understandable that some free water and cell tissue fluid will naturally seep out during the storage of meat and fish raw materials, and the accommodating cavity can accommodate these liquid substances to a certain extent to avoid contamination of other fresh-keeping boxes and the floor of the warehouse. Specifically, the distance L between the lowest point of the vent hole 16 and the connecting hole 15 on the box body 1 and the bottom surface of the storage space 10 can be 2 cm.

[0083] In some embodiments, an assembly cavity 141 is formed in the fourth side wall 14, and the control system 2 is disposed in the assembly cavity 141. The assembly cavity 141 in the fourth side wall 14 is a closed space, and the control system 2 is disposed in the assembly cavity 141 to increase the overall service life and facilitate the assembly of the control system 2.

[0084] Specifically, the control system 2 is an electric control element, and the electric control element needs to avoid contact with liquid substances as much as possible to prevent the liquid from corroding the electric control element, thereby causing damage to the electric control element. In this embodiment, the control system 2 is arranged in the assembly cavity 141 to prevent the electric control element from contacting the liquid substance in the storage space 10, thereby increasing the service life of the device, and by opening the assembly cavity 141 on the fourth side wall 14, the control system 2 can be quickly connected and assembled.

[0085] It can be understood that by opening the assembly cavity 141 in the side wall of the box body 1, the electronic control component can be directly installed in the assembly cavity 141 during the assembly process, and one end of the first electrode plate 111 and the second electrode plate can be extended into the assembly cavity 141 to achieve electrical connection between the first electrode plate 111 and the second electrode plate, thereby achieving overall quick assembly, and preventing liquid or dust in the external environment from affecting the service life of the electronic components through the assembly cavity 141.

[0086] In some embodiments, such as Figure 2 As shown, a switch button 24, an indicator light 25 and a touch-type power interface 23 are provided on the outer wall surface of the fourth side wall 14. The switch button 24 and the indicator light 25 are both electrically connected to the data processing module 21. The switch button 24 is used to control the input of the power supply, and the indicator light 25 is used to display whether the power supply is input. By arranging the switch button 24, the indicator light 25 and the touch-type power interface 23 on the same side wall, the operation can be facilitated, and the layout of the upper panel of the box body 1 can be made more compact.

[0087] In the specific configuration, the height of the protrusion of the switch button 24 and the indicator light 25 will be lower than the outer edge of the entire box, so that the switch button 24 and the indicator light 25 are located inside the outer edge of the box, so that when an accidental collision occurs outside, the outer edge of the box can avoid the probability of direct collision with the components, thereby improving the safety of the components to a certain extent. For example, by providing a reinforcing rib on the outer wall of the box, the outermost end of the switch button 24 and the indicator light 25 is located inside the outer wall of the reinforcing rib, avoiding a certain degree of collision.

[0088] Specifically, the touch-type power interface 23 is an aviation plug, which has three contacts, two of which are connected to the neutral wire and the live wire respectively, and the remaining contact is connected to the ground wire. The aviation plug has sealing properties, which can maintain the circuit connection while maintaining the seal to prevent liquid from penetrating into the control area and causing a short circuit. After the aviation plug is connected, the switch button 24 controls the on and off of the internal circuit. After the power switch is turned on, when the external power supply is connected, the indicator light 25 lights up to indicate that the entire device is powered on, so that the staff can make an intuitive judgment. A grounding terminal is provided on the box 1, and the setting of the grounding terminal can protect the safety of the operator and improve the safety performance.

[0089] In some embodiments, the control system 2 further includes a wireless transmission module, which is electrically connected to the data processing module 21 and is used to remotely transmit and receive information. The wireless transmission module can transmit information remotely, so that the temperature change curve in the storage space 10 can be transmitted to the remote terminal in real time, so that the remote terminal can monitor and control in real time to improve the quality of food storage.

[0090] It can be understood that each module (that is, the data processing module 21, the information acquisition module, the decision output module, the non-crystallization freezing temperature determination module, the electric field parameter requirement module, the voltage conversion component and the frequency conversion module) can be integrated into the control circuit board. The control circuit board can record and save the types of meat in the storage space 10 and the temperature change curve during the storage process. When the temperature in the box rises abnormally (that is, when the temperature acquisition module 22 detects the temperature rise), the wireless transmission module can be used to transmit crystallization warning information in time to remind the staff to make corresponding operations, such as switching the required electric field parameter value to a high-frequency and high-voltage requirement, thereby generating a high-frequency and high-voltage electric field after connecting to the power supply, inhibiting the formation of ice nuclei, and effectively preventing the freezing or corruption of stored meat.

[0091] During specific operations, the data processing module 21 in the control circuit board can receive the temperature changes collected by the temperature acquisition module 22. When it monitors that the temperature of the food rises under the conditions of low-temperature, low-frequency, low-pressure and non-crystallization frozen storage, and initial ice crystal nucleation occurs, it adjusts the demand for creating a high-frequency and high-voltage electric field. After the ice is connected to the power supply, it adjusts the electric field voltage and frequency to apply instantaneous high-frequency and high-voltage to the food, dissolves the ice nuclei formed accidentally, realizes non-crystallization frozen storage under the theoretical freezing temperature conditions, and improves the quality of meat storage.

[0092] In a specific embodiment, the temperature acquisition module 22 includes an infrared temperature sensor, which is arranged on the inner wall of the box 1. The infrared 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 21, so as to realize the timely feedback of abnormalities, realize timely regulation, and avoid the crystallization of meat.

[0093] Specifically, if Figure 5 , Figure 6 As shown, the temperature acquisition module 22 is arranged on the fourth side wall 14, a countersunk hole is opened on the inner wall surface of the fourth side wall 14, the sensing end of the infrared temperature sensor is arranged in the countersunk hole, and a sealant is applied around the infrared sensor to ensure the rod shape and sealing in the assembly cavity 141. The temperature change of the meat can be detected by the infrared sensor, and the latent heat can be monitored based on the thermodynamic model in the data processing module 21, so that timely regulation can be achieved.

[0094] For example, infrared sensors can be used to detect changes in meat temperature, and by combining the existing relevant thermodynamic models configured in the data processing module 21, the absorption and release of latent heat can be estimated, so that whether crystallization begins (that is, monitoring of latent heat) can be detected in time, which is conducive to timely regulation.

[0095] In some embodiments, a groove structure 17 is provided on the edge of the top of the box body 1, and a protrusion 18 is provided on the bottom of the box body 1 accordingly; the protrusion 18 cooperates with the groove structure 17 so that multiple boxes 1 can be stacked. When storing meat, it is often necessary to stack them in layers to make full use of the storage space. In this embodiment, the protrusion 18 and the groove structure 17 can achieve rapid stacking and stable stacking, thereby improving the stability of the stacking of the multi-layer boxes 1.

[0096] Specifically, a stepped groove structure 17 is provided at the part of the box body 1, and a corresponding protrusion 18 slightly smaller than the inner diameter of the groove and having a draft bevel is provided at the bottom of the box body 1. The protrusion 18 is arranged along the bottom edge to form a flange structure, and the flange structure can cooperate with the groove structure 17, which is convenient for the stacking of multiple boxes 1.

[0097] The effect of the above-mentioned intelligent fresh-keeping box for meat non-crystallization freezing is described below through specific embodiments.

[0098] Prepare samples: Use yak beef as the experimental material. Place the yak beef at 4°C to remove acid for 24 hours, then cut the meat into pieces and put them into polyethylene fresh-keeping boxes to obtain the experimental samples.

[0099] The samples were divided into groups, one of which was the experimental group, and refrigerated using the meat non-crystallization frozen intelligent fresh-keeping box provided by the present invention. Specifically, the polyethylene fresh-keeping box containing the meat samples was placed in an alternating electric field environment and non-crystallization frozen storage was performed in a -5°C theoretical freezing environment. The storage time was 21 days, and the latent heat release of the meat samples and the growth of surface ice crystals were recorded by multi-point temperature sensors and live cameras. Samples were taken every 7 days to measure storage loss and total bacterial count.

[0100] The other group is the control group. The sample preparation of the control group is the same as the above, except that the control group is placed in an environment without an alternating electric field for refrigeration. The control group is provided with a -5°C theoretical freezing environment without an alternating electric field to realize a control experiment.

[0101] like Fig. 9 As shown in the figure, the experimental observation and measurement results show that the meat sample at the theoretical freezing temperature (-5°C) has a freezing phenomenon caused by the temperature rise due to latent heat release in the first hour of storage ( Figure 8 ), indicating that storage at -5℃ without an alternating electric field will lead to ice crystal formation, and alternating electric field-induced amorphous storage can inhibit ice crystal nucleation. Meat samples under alternating electric field-induced amorphous frozen storage conditions still retain the soft and ice-crystal-free state of fresh meat and refrigerated meat. And through monitoring of storage loss, the storage loss in the embodiment with an alternating electric field applied can be reduced by about 3% compared with the control group, effectively reducing storage and transportation damage and improving economic benefits.

[0102] Furthermore, the total number of colonies in the yak meat of the control group exceeded 10 on the seventh day. 6 CFU / g, produces peculiar smell and cannot be eaten as meat. However, in the test on the 21st day, the total number of colonies of yak meat refrigerated in the fresh-keeping box provided by the present invention was still within the standard range (less than 10 6 CFU / g). It can be known that the fresh-keeping box provided by the present invention can effectively inhibit crystallization and extend the shelf life of fresh meat.

[0103] Through the description of the above embodiments, those skilled in the art can clearly understand that each embodiment forms an alternating electric field system after connecting two plates to a power source, so that the crystallization of food can be suppressed by applying an alternating electric field. And through the setting of the temperature acquisition module 22 and the data processing module 21 in the control system 2, it is possible to adjust the applied alternating electric field according to the real-time feedback of the temperature, so as to effectively suppress the formation of ice crystals. Furthermore, the setting of the air holes 112 and the air vents 16 can enhance the convection inside and outside the storage space 10 and improve the cooling efficiency of the raw materials. Furthermore, through the setting of the wireless transmission module, the data processing module 21 can have a remote data transmission function, and the state of the fresh-keeping box can be observed in real time through wireless transmission.

[0104] 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. An intelligent fresh-keeping box for non-crystallized frozen storage of meat, characterized in that: include: A box body, wherein a touch-type power interface is provided on the box body, and a storage space for storing food is formed in the box body; the box body comprises a first side wall and a second side wall which are arranged opposite to each other, a first electrode plate is provided in the first side wall, and a second electrode plate is provided in the second side wall, and the first electrode plate and the second electrode plate are both electrically connected to the touch-type power interface to form a controllable electric field in the storage space when the touch-type power interface is connected to a power source; A control system, wherein the control system is arranged on the box, and the control system includes a data processing module, and an information acquisition module, a temperature acquisition module, a decision output module, a non-crystallization freezing 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 box, 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; 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 a set range; the decision output module is used to select a corresponding decision model based on the meat type, and output amorphous frozen storage critical temperature based on the decision model, wherein the amorphous frozen storage critical temperature The degree 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 frozen storage critical temperature data set corresponding to the meat type; the amorphous frozen storage temperature determination module 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 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 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 intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 1, characterized in that: The first side wall and the second side wall are both provided with connecting holes, and correspondingly, the first electrode plate and the second electrode plate are both provided with a plurality of air holes, and the air holes are connected with the storage space through the connecting holes.

3. The intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 2, characterized in that: The box body further comprises a third side wall and a fourth side wall which are arranged opposite to each other. The third side wall is provided with a plurality of ventilation holes which are communicated with the storage space.

4. The intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 3, characterized in that: The distance between the lowest points of the ventilation hole and the communication hole and the bottom surface of the storage space is 1-2 cm.

5. The intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 3, characterized in that: An assembly cavity is formed in the fourth side wall, and the control system is arranged in the assembly cavity.

6. The intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 5, characterized in that: A switch button and an indicator light are also provided on the outer wall surface of the fourth side wall. Both the switch button and the indicator light are electrically connected to the data processing module. The switch button is used to control the input of power, and the indicator light is used to display whether power is input.

7. The intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 1, characterized in that: The control system further comprises a wireless transmission module, which is communicatively connected with the data processing module and is used for remotely transmitting and receiving information.

8. The intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 1, characterized in that: A groove structure is provided on the edge of the top circle of the box body, and correspondingly, a protrusion is provided on the bottom circle of the box body; the protrusion cooperates with the groove structure so that a plurality of the boxes can be stacked.

9. The intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 1, characterized in that: The temperature acquisition module includes a multi-point temperature sensor, and the multi-point temperature sensor is arranged on the inner wall of the box.

10. The intelligent fresh-keeping box for meat non-crystallization freezing storage according to claim 1, characterized in that: The box body is made of insulating plastic material, the first electrode plate is embedded in the first side wall, and the second electrode plate is embedded in the second side wall.

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