Marine product super-ice-temperature cold storage device and method based on hydrogen slow release module

Abstract

The invention relates to the technical field of marine product super-ice-temperature refrigeration, and discloses a marine product super-ice-temperature refrigeration device and method based on a hydrogen slow release module, the marine product super-ice-temperature refrigeration device comprises a refrigeration cavity, a refrigeration mechanism and an air duct structure are arranged between the refrigeration cavity and an outer shell, a fan is arranged at the front end of the air duct structure, and the tail end of the air duct structure extends to the side wall of the refrigeration cavity to form an air outlet; a goods shelf and a supporting frame are arranged in the refrigeration cavity, the supporting frame is arranged between the goods shelf and the air outlet, and a plurality of hydrogen-rich water ice blocks are placed on the supporting frame to release hydrogen; a detection piece is further arranged in the refrigeration cavity, and the detection piece comprises a temperature detection piece and a concentration detection piece; the hydrogen-rich water ice block is used as a slow-release carrier of the hydrogen, slow release of the hydrogen can be achieved, compared with a mode of directly introducing the hydrogen into the refrigeration cavity, the mode of slowly releasing the hydrogen through the hydrogen-rich water ice block can better maintain the set concentration of the hydrogen in the refrigeration cavity, the cost is lower, and the hydrogen storage effect is better. And long-term preservation of the marine products in a non-freezing state is realized.

Description

Technical Field

[0001] The present invention relates to the technical field of ultra-cold refrigeration of seafood, and in particular to an ultra-cold refrigeration device and method for seafood based on a hydrogen slow-release module. Background Art

[0002] As perishable foods high in moisture and protein, seafood preservation technology has always been a key research area in food engineering. Traditional preservation methods, including conventional freezing and standard refrigeration, primarily rely on low temperatures to inhibit microbial activity. While conventional freezing processes can extend shelf life, ice crystal growth irreversibly damages cell structure. When temperatures drop to the maximum ice crystal growth zone of -5°C to -1°C, differential ice crystal growth inside and outside cells leads to muscle fiber rupture and cell membrane perforation, resulting in a 15% to 25% loss of juice after thawing. Studies have shown that after 30 days of freezing tuna at -20°C, the solubility of myofibrillar protein decreases by 37.2%, and textural properties are lost by 42%. Furthermore, protein denaturation caused by the freezing process leads to the loss of seafood flavor compounds, and substances such as dimethylamine produced by the decomposition of trimethylamine oxide further accelerate seafood quality deterioration. Conventional refrigeration technology keeps seafood at 0-4°C, but psychrophilic bacteria such as Pseudomonas and Shewanella can still proliferate at a moderate rate. Experimental data shows that after seven days of storage at 4°C, the total volatile basic nitrogen (TVB-N) content in salmon exceeds the safe consumption limit of 30mg / 100g. Existing technologies attempt to use UV irradiation and ozone treatment to aid in antibacterial treatment, but these methods present challenges such as complex equipment and residual byproducts. For example, ozone concentrations exceeding 0.1ppm can cause lipid peroxidation on the surface of seafood, increasing malondialdehyde levels to 2.8 times that of fresh samples.

[0003] Modified atmosphere packaging inhibits microbial metabolism by adjusting the ratio between O2, CO2 and N2, but its application to seafood has significant limitations: high concentrations of CO2 (>60%) can easily cause packaging collapse and have poor inhibitory effects on Gram-positive bacteria; O2 concentrations <5% promote the growth of anaerobic bacteria, and O2 concentrations >10% accelerate fat oxidation; inert gases (such as N2) can only physically isolate oxidation but lack active antibacterial functions.

[0004] As the smallest molecule, hydrogen possesses strong penetrability and high reducing properties, demonstrating unique advantages in food preservation. Its antioxidant properties include selective scavenging of hydroxyl radicals and inhibition of lipid peroxidation. Experiments have shown that treatment with 1.2 ppm H₂ reduced TBARS (thiobarbituric acid) levels in cod by 58.3%. Furthermore, by disrupting microbial membrane potential and inhibiting the electron transport chain, 1.0 ppm H₂ reduced Shewanella biosynthesis by 72% and inhibited biofilm formation by 64%. Furthermore, H₂ enhances endogenous antioxidant enzyme activity and maintains cell membrane integrity. In whiteleg shrimp, H₂ treatment reduced the intermuscular spacing to 3.2 μm (compared to 8.7 μm in the control group).

[0005] The inventors discovered that existing hydrogen preservation technology has the following technical obstacles: 1. Direct introduction of H2 easily causes H2 to escape, and the fluctuation range of H2 is >±0.3ppm, making it difficult to maintain a stable concentration; 2. The preservation period of hydrogen-rich water spraying is relatively short, less than 48 hours. Summary of the Invention

[0006] In response to the shortcomings of the existing technology, the purpose of the present invention is to provide a seafood ultra-low-temperature refrigeration device and method based on a hydrogen slow-release module. By arranging a support frame in the refrigerated cavity and stacking hydrogen-rich water ice cubes on the support frame, the hydrogen-rich water ice cubes serve as a slow-release carrier of hydrogen, thereby achieving slow release of hydrogen. Compared with the method of directly introducing hydrogen into the refrigerated cavity, this method of using hydrogen-rich water ice cubes to slowly release hydrogen can better maintain the hydrogen in the refrigerated cavity at a set concentration and has lower cost.

[0007] In order to achieve the above object, the present invention is implemented through the following technical solutions: In the first aspect, a seafood ultra-low-temperature refrigeration device based on a hydrogen slow-release module includes a refrigeration cavity, a refrigeration mechanism and an air duct structure are provided between the refrigeration cavity and the outer shell, a fan is provided at the front end of the air duct structure, and the end extends to the side wall of the refrigeration cavity to form an air outlet; shelves and support frames are provided in the refrigeration cavity, the support frames are arranged between the shelves and the air outlet, and a number of hydrogen-rich water ice cubes are placed on the support frames to release hydrogen; a detection component is also provided in the refrigeration cavity, and the detection component includes a temperature detection component and a concentration detection component.

[0008] As a further implementation, the arrangement direction of the air outlet is parallel to the length direction of the shelf and the support frame.

[0009] As a further implementation method, a return air port is provided at the bottom of the rear side wall of the refrigeration cavity, so that the return air exchanges heat with the refrigeration mechanism and then re-enters the air duct structure through the fan to achieve circulation.

[0010] As a further implementation, the air outlet is transversely arranged on a group of opposite side walls of the refrigeration cavity, and the end of the air duct structure is connected to the air outlet through a transverse air duct.

[0011] As a further implementation method, the support frame includes a first support frame, the first support frame is provided with multiple layers of first support plates, the first support plates are evenly distributed with through holes, and a water collecting tank is provided at the bottom of the first support frame; the hydrogen-rich water ice cubes are stacked on the first support plate, the hydrogen-rich water ice cubes are a porous honeycomb structure, and are made by a freezing molding mold, and the holes of the hydrogen-rich water ice cubes are facing the air outlet.

[0012] As a further implementation method, the shelf includes a second support frame, which is provided with multiple layers of second support plates for supporting seafood, and the seafood is covered with hydrogen-rich water ice particles; the second support plates cooperate with different bayonets on the second support frame to achieve layer height adjustment.

[0013] As a further implementation method, it also includes a controller for controlling the temperature and hydrogen concentration in the refrigeration cavity; the temperature detection component is a temperature sensor, which is arranged at the four corners of the top of the refrigeration cavity; the concentration detection component is a concentration sensor, which is arranged at the corner of the side wall of the refrigeration cavity.

[0014] As a further implementation, the detection component further includes a flexible thermocouple extending inside the shelf, with a detection end of the flexible thermocouple extending out of the shelf, and the flexible thermocouple is used to detect the temperature of seafood.

[0015] As a further implementation, the detection component further includes a pH meter, which is disposed in the water collecting tank; and a PTC heating film is disposed on the first support plate.

[0016] In a second aspect, a method for ultra-low-temperature refrigeration of seafood based on a hydrogen slow-release module comprises the following steps: The controller obtains the detection data of the detection part at set intervals, and adjusts the temperature in the cold storage cavity accordingly according to the temperature data detected by the flexible thermocouple and the temperature sensor; controls the exhaust or turns on the PTC heating film according to the hydrogen concentration detected by the concentration sensor; and adjusts the temperature of the cold storage cavity accordingly according to the comparison between the detection value of the pH meter and the target range to maintain the cold storage environment in the cold storage cavity within the normal range.

[0017] The beneficial effects of the present invention are as follows: 1. The present invention provides a support frame within the refrigerated chamber, on which hydrogen-rich water ice cubes are stacked. The hydrogen-rich water ice cubes serve as a slow-release carrier for hydrogen, enabling slow release of hydrogen. Compared to directly introducing hydrogen into the refrigerated chamber, this method of using hydrogen-rich water ice cubes to slowly release hydrogen can better maintain the set hydrogen concentration within the refrigerated chamber, and is more cost-effective. Combined with the refrigeration mechanism to maintain an ultra-freezing temperature range (-3°C to -1°C), this solves the quality degradation problem of traditional low-temperature / frozen storage technology and achieves long-term preservation of seafood in a non-frozen state.

[0018] 2. The support frame of the present invention is installed between the air outlet and the shelf, so that the air blows towards the hydrogen-rich water ice cubes first and then towards the seafood, ensuring its antioxidant and antibacterial effects; the hydrogen-rich water ice particles cover the seafood, making them in direct contact with the seafood. The hydrogen-rich water ice particles that immerse the seafood can directly and slowly release hydrogen to the seafood body; the hydrogen-rich water ice cubes have a porous structure and a large specific surface area, which can better release hydrogen.

[0019] 3. The controller of the present invention detects the refrigeration environment parameters in the refrigeration cavity through flexible thermocouples, temperature sensors, concentration sensors, and pH meters, compares the detected refrigeration environment parameters with the target parameter range, and changes the refrigeration intensity, controls the operation of the PTC heating film, and the fresh air valve, so that seafood is always refrigerated in a suitable refrigeration environment. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The accompanying drawings, which constitute a part of the present invention, are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute improper limitations on the present invention.

[0021] Figure 1 2. It is a top cross-sectional view of a super-freezing temperature refrigeration device for seafood according to an embodiment of the present invention; Figure 2 2. It is a front cross-sectional view of a super-freezing temperature refrigeration device for seafood according to an embodiment of the present invention; Figure 3 is a schematic structural diagram of a support frame according to an embodiment of the present invention; Figure 4 Schematic diagram of the structure of hydrogen-rich water ice cubes in an embodiment of the present invention; Figure 5 This is a flow chart for controlling the refrigeration environment inside the refrigeration cavity in an embodiment of the present invention.

[0022] In the figure: the distances or sizes between parts are exaggerated to show the positions of various parts, and the schematic diagram is for reference only.

[0023] Among them: 1. outer shell, 2. support frame, 3. shelf, 5. water collecting tank, 11. refrigeration cavity, 12. fan, 13. air duct structure, 131. transverse air duct, 132. air outlet, 133. return air outlet; 21. first support frame, 22. first support plate, 23. hydrogen-rich water ice cubes, 31. second support frame, 32. second support plate. DETAILED DESCRIPTION

[0024] It should be noted that the following detailed description is illustrative and is intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used in the present invention have the same meaning as commonly understood by those skilled in the art to which the present invention belongs.

[0025] Example 1 In a typical embodiment of the present invention, referring to Figures 1-4 As shown, a seafood ultra-low temperature refrigeration device based on a hydrogen slow-release module includes an outer shell 1 and a refrigeration cavity 11. A refrigeration mechanism and an air duct structure 13 are provided between the outer shell 1 and the refrigeration cavity 11. A shelf 3 and a support frame 2 are provided in the refrigeration cavity 11.

[0026] The shelf 3 is used to place products to be refrigerated, such as seafood; the support frame 2 is used to place hydrogen-rich water ice cubes 23. The hydrogen-rich water ice cubes 23 serve as a carrier for slow release of hydrogen, which is used to slowly release hydrogen, so that the seafood in the refrigeration cavity 11 can be in a hydrogen environment.

[0027] The air duct structure 13 is provided between the outer shell 1 and the refrigeration cavity 11. The refrigeration mechanism is provided at the rear side of the refrigeration cavity 11 and inside the outer shell 1 for refrigeration. It can be understood that the refrigeration cavity 11 is formed by providing an inner shell inside the outer shell 1.

[0028] A fan 12 is provided at the front end of the air duct structure 13, and the end of the air duct structure 13 extends to the side wall of the refrigeration cavity 11 (the side wall of the inner shell) to form an air outlet 132. Figure 1 As shown, the fan 12 is arranged near the middle position of the top of the rear side wall of the refrigeration cavity 11, and the air duct structure 13 includes a main air duct. The front end of the main air duct extends from the position of the fan 12, and the end extends through the rear side of the refrigeration cavity 11 to the left and right side walls of the refrigeration cavity 11, and is connected to the interior of the refrigeration cavity 11 through the air outlet 132, so that cold air enters the refrigeration cavity 11 through the air duct structure 13 and the air outlet 132.

[0029] When the air duct structure 13 extends to the left and right sides of the refrigeration cavity 11, the air duct on each side is connected to the plurality of transverse air ducts 131 on the left and right sides of the refrigeration cavity 11 through the branch air duct. Figure 2As shown, two transverse air ducts 131 are respectively provided on the left and right sides of the refrigeration cavity 11, and air outlets 132 are provided on the left and right side walls of the refrigeration cavity 11 corresponding to the positions of the transverse air ducts 131, so that cold air can be discharged from both sides.

[0030] In this embodiment, the air outlets are disposed on the left and right side walls of the refrigeration chamber 11 and are evenly distributed along the transverse air duct 131 .

[0031] like Figure 2 As shown, the refrigeration mechanism is arranged in the gas flow channel between the rear side wall of the refrigeration cavity 11 and the outer shell 1, and a return air port 133 is provided at the bottom position of the rear side wall of the refrigeration cavity 11, so that the return air enters the gas flow channel and exchanges heat with the refrigeration mechanism, and then re-enters the air duct structure 13 from the rear side of the fan 12 through the fan 12 and is blown out from the air outlet 132 to realize circulation.

[0032] It is understood that the refrigeration mechanism is positioned higher than the height of the air outlet 132 and lower than the height of the fan 12. The refrigeration mechanism includes an evaporator, a compressor, and corresponding supporting structures required for refrigeration, which is a prior art. The heat-exchanged gas can enter the air duct structure 13 through the fan 12 to achieve circulation.

[0033] like Figure 1 and Figure 2 As shown, shelves 3 and support frames 2 are provided in the refrigerated cavity 11, and the arrangement direction of the air outlet 132 is parallel to the length direction of the shelf 3 and the support frame 2, and the support frame 2 is provided between the shelf 3 and the air outlet 132. The cold air coming out of the air outlet 132 first blows toward the hydrogen-rich water ice cubes 23 on the shelf 3, and then blows toward the seafood on the shelf 3, which can ensure the release efficiency of hydrogen.

[0034] The support frame 2 of this embodiment is close to the left and right side walls of the refrigeration chamber 11. A number of hydrogen-rich water ice cubes 23 are placed on the support frame 2 to release hydrogen. The shelf 3 is located in the middle of the refrigeration chamber 11. Figure 1 As shown, two groups of support frames 2 and two groups of shelves 3 are provided in the refrigeration cavity 11 , and the support frames 2 are provided on the left and right sides of the shelves 3 .

[0035] like Figure 4 As shown, the hydrogen-rich water ice block 23 is a porous honeycomb structure and can be made by a freezing molding mold. The opening of the hydrogen-rich water ice block 23 faces the air outlet 132, which can better allow cold air to pass through the holes of the hydrogen-rich water ice block 23 and better release hydrogen.

[0036] It is understandable that saturated hydrogen-rich water ice particles are also included, and the ice particles can be coated on the seafood body. The hydrogen-rich water ice cubes 23 are obtained by uniformly mixing saturated hydrogen-rich water ice particles and magnesium hydride in proportion and then freezing and pressing them twice.

[0037] When refrigerating seafood, in addition to stacking hydrogen-rich water ice cubes 23 on the support rack 2, hydrogen-rich water ice pellets can also be placed over the seafood, allowing them to directly contact the seafood. Hydrogen-rich water ice pellets immersed in the seafood can slowly release hydrogen directly into the seafood. Hydrogen-rich water ice pellets without magnesium hydride can directly contact the seafood, while hydrogen-rich water ice cubes 23 containing magnesium hydride on the support rack can release more hydrogen during the melting process.

[0038] The particle size of hydrogen-rich water ice particles is 2-5mm. Hydrogen-rich water is prepared using SPE (solid polymer electrolyte) proton exchange membrane electrolysis technology. The hydrogen solubility of hydrogen-rich water at a relatively low temperature is 1.6mg / L.

[0039] The hydrogen-rich water ice cubes 23 can be made by a two-step process of directional freezing using a freeze-forming mold made of food-grade polycarbonate. In the first step, saturated hydrogen-rich water ice particles are prepared. In the second step, the ice particles are evenly mixed with magnesium hydride in a designed ratio under a low temperature and inert protective atmosphere, and then placed in the freeze-forming mold for freezing to prepare hydrogen-rich water ice cubes.

[0040] Grooves can also be arranged on the inner wall of the freezing mold so that the outer surface of the hydrogen-rich water ice block 23 has a groove structure to increase the specific surface area. During freezing, a two-stage compression refrigeration unit is used to perform gradient cooling, following a 4°C → -20°C freezing rate of 2°C / min.

[0041] like Figure 2 and Figure 3 As shown, the support frame 2 includes a first support frame 21, on which are provided multiple layers of first support plates 22. The first support plates 22 are evenly distributed with through holes for stacking hydrogen-rich water ice cubes 23. The first support frame 21 is connected to form a frame structure by vertical support columns and horizontal connecting rods.

[0042] As a further implementation method, corresponding notches of different heights are provided vertically on the support column as bayonet holes, and clamping blocks can be provided at the four corners of the first support plate 22. The clamping blocks cooperate with the bayonet holes to install the first support plate 22 at bayonet holes of different heights, thereby adjusting the height of the first support plate 22.

[0043] In this embodiment, the first support frame 21 comprises a three-layered first support plate 22. Because hydrogen is released from hydrogen-rich water ice cubes 23, water also flows out. Through holes are provided in the first support plates 22, forming a sieve plate structure. A water collection tank 5 is located at the bottom of the first support frame 21, where water flows through the through holes and is collected.

[0044] The shelf 3 includes a second support frame 31, on which a plurality of second support plates 32 are provided for supporting seafood. The second support plates 32 cooperate with different bayonets on the second support frame 31 to adjust the layer height. Figure 3 As shown, the frame structure of the shelf 3 is the same as the frame structure of the support frame 2, but the difference is that the second support plate 32 is a plate-like structure and does not need to be provided with through holes, or because the amount of water formed by the melting of hydrogen-rich water ice particles is small, a small number of through holes are provided on the second support plate 32, and a water collecting tank 5 is also provided at the bottom of the second support frame 31.

[0045] The first support plate 22 is provided with multiple groups of PTC heating films. When the hydrogen concentration in the refrigeration chamber 11 is lower than the set value, the controller controls the PTC heating films to work, promoting the melting of the hydrogen-rich water ice cubes 23 by heating, thereby increasing the hydrogen release rate.

[0046] The refrigeration device of this embodiment is equipped with a controller that controls the temperature and hydrogen concentration within the refrigeration chamber 11, thereby controlling the refrigeration environment. Various detection components are also provided within the refrigeration chamber 11 as environmental monitoring components, including a temperature sensor, a concentration sensor, a pH meter, and a flexible thermocouple. The controller is connected to the environmental monitoring components and the PTC heating film via wires. The environmental monitoring components transmit monitoring information to the controller, allowing the controller to adjust the refrigeration conditions based on the environmental monitoring information.

[0047] Specifically, a pH meter is provided in the water collecting tank 5 for detecting the pH value in the water. If there is a significant change in the quality of the seafood, the pH value of the water in the water collecting tank 5 will change accordingly, which can be visually detected by the pH meter.

[0048] When the quality of seafood does not change significantly, the pH range detected by the pH meter is 6.5~7.5. When the pH is lower than 6.5, the controller can control the refrigeration mechanism to increase the refrigeration intensity, reduce the temperature in the refrigeration cavity 11, and reduce the spoilage rate of seafood.

[0049] The temperature detection element is a temperature sensor, and the concentration detection element is a concentration sensor for detecting hydrogen concentration, respectively detecting the temperature and hydrogen concentration within the refrigeration chamber 11. The temperature sensors are located at the four corners of the top of the refrigeration chamber 11; the concentration sensors are located at the corners of the side walls of the refrigeration chamber 11 and are also arranged at the center of the top surface of the refrigeration chamber 11.

[0050] The temperature in the refrigeration cavity 11 is detected in real time by the temperature sensor, so that the controller controls the refrigeration cavity 11 to maintain an ultra-freezing temperature zone (-3°C ~ -1°C) environment, ensuring that the seafood is in a normal refrigeration temperature environment.

[0051] This embodiment realizes controlled release of hydrogen through the phase change process of hydrogen-rich water ice cubes 23, and cooperates with the controller to control the ambient temperature, so that seafood can obtain dual preservation effects of antioxidant and antibacterial in a non-frozen state of -3°C to -1°C.

[0052] The hydrogen concentration in the refrigerated cavity 11 can be detected by setting a concentration sensor, and the preferred concentration of hydrogen is 30~100ppm. When the hydrogen concentration in the refrigerated cavity 11 is lower than 30ppm, the controller controls the PTC heating film to work to increase the hydrogen release rate. The ultra-cold temperature refrigeration device of this embodiment is also equipped with a fresh air valve, which can realize the exhaust of the refrigerated cavity, which is a prior art. When the hydrogen concentration is greater than 100ppm, the controller determines that the hydrogen concentration in the refrigerated cavity is higher than the normal range, and the controller controls the fresh air valve to open to reduce the hydrogen concentration, so that the hydrogen concentration is maintained at 30~100ppm. The hydrogen concentration in the refrigerated cavity 11 is controlled within an appropriate range by the PTC heating film and the fresh air valve.

[0053] It is understandable that different numbers of hydrogen-rich water ice cubes 23 correspond to different volumes of the refrigeration cavity 11 , and a suitable number of hydrogen-rich water ice cubes 23 can be selected according to the volume of the refrigeration cavity 11 .

[0054] In an optional embodiment, a flexible thermocouple extends within shelf 3. The detection end of the flexible thermocouple extends out of shelf 3 and directly contacts the seafood, detecting the temperature of the seafood. When the seafood temperature exceeds a set range, the temperature within the refrigerated cavity 11 needs to be adjusted. The preferred temperature range for seafood is -1.5 to 0.5°C. When the temperature of the seafood detected by the flexible thermocouple is below -1.5°C, the controller controls the temperature within the refrigerated cavity 11 to increase. When the temperature exceeds -0.5°C, the controller controls the temperature within the refrigerated cavity 11 to decrease.

[0055] It is understandable that the controller controls the environment in the refrigeration cavity 11 according to the following priority: seafood temperature (detection value of the flexible thermocouple) > pH value > temperature sensor detection value > concentration sensor detection value.

[0056] In an optional example, the support frame 2 and the shelf 3 can be adjusted in number of layers according to the height of the refrigerated cavity 11, with each layer bearing 50 kg. The dimensions of the refrigerated cavity 11 are 1200×800×1800 mm (length×width×height), and the surface of the second support plate 32 can be coated with an antibacterial silicone layer.

[0057] The specific test examples are as follows: Hydrogen-rich water with a hydrogen content of 1.2-1.6 mg / L was prepared, and hydrogen-rich water ice particles with a particle size of 2-5 mm were prepared using the hydrogen-rich water. Magnesium hydride powder ice was added at a ratio of 500:1 to hydrogen-rich water ice particles under the protection of a helium atmosphere at -4°C, and the mixture was evenly mixed. The mixture was then injected into a freezing molding mold and frozen into a hydrogen-rich water ice block 23 structure.

[0058] Test Example 1: 1. Fresh-keeping performance test, the test object is 3kg yellow croaker: In this embodiment, 3 kg of yellow croaker was loaded on the shelf 3, and the refrigeration temperature was set at -0.8°C and the hydrogen concentration was 30-45 ppm. The control group was sealed and stored at a traditional refrigeration temperature of 0°C using a traditional refrigeration device, and the test and comparison were performed after 7 days.

[0059]

[0060] 2. Long-term storage experimental test: Test subject: salmon fillet (initial colony count 2.1×103 CFU / g); Test conditions: Refrigeration temperature -2.1°C, hydrogen concentration 50ppm; Test results: After 21 days, the total number of colonies was less than 10 4 CFU / g, K value (freshness index) 18.3%, still met the edible standards at 35 days (the control group no longer met the edible standards at 21 days).

[0061] Test Example 2: Preservation of shrimp (high spoilage risk category): Pretreatment: Prepare saturated hydrogen-rich water ice particles with a particle size of about 2.5 mm; Refrigeration conditions: the temperature in the refrigeration chamber 11 is -1.5°C, and the hydrogen concentration is ≤100ppm; Effect verification: Melanosis inhibition rate: 96.5% (obvious melanosis appeared in the control group within 48 hours); Corruption product control: histamine content <50mg / kg (national standard limit 100mg / kg); insurance period extended: 15 days (only 5 days for the control group).

[0062] Example 2 like Figure 5 As shown, a method for ultra-low-temperature refrigeration of seafood based on a hydrogen slow-release module, using the ultra-low-temperature refrigeration device for seafood of Example 1, comprises the following steps: The controller obtains the detection data of the detection component at set intervals, and adjusts the temperature in the refrigeration cavity 11 accordingly according to the temperature data detected by the flexible thermocouple and the temperature sensor; according to the hydrogen concentration detected by the concentration sensor, the controller controls the fresh air valve to exhaust or turns on the PTC heating film to adjust the hydrogen concentration to 30~100ppm. When the detection value of the pH meter is lower than the target pH value, the temperature of the refrigeration cavity 11 is lowered.

[0063] The controller controls the ambient temperature in the refrigeration cavity 11 to -3~-1℃ according to the detection of the temperature sensor. When the ambient temperature in the refrigeration cavity 11 is higher than -1℃, the refrigeration intensity is increased. When the ambient temperature in the refrigeration cavity 11 is lower than -3℃, the refrigeration is stopped.

[0064] The controller controls the hydrogen concentration in the refrigerated cavity 11 to be between 30 and 100 ppm based on the detection of the concentration sensor. When the hydrogen concentration is higher than 100 ppm, the controller opens the fresh air valve. When the hydrogen concentration is lower than 30 ppm, the controller turns on the PTC heating film to control the hydrogen concentration to be between 30 and 100 ppm.

[0065] When the pH value is lower than 6.5, the controller controls the refrigeration mechanism to lower the temperature in the refrigeration cavity 11 and reduce the spoilage rate of the seafood.

[0066] It is understandable that the controller controls the environment in the refrigeration cavity 11 according to the following priority: seafood temperature (detection value of the flexible thermocouple) > pH value > temperature sensor detection value > concentration sensor detection value.

[0067] The foregoing description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Those skilled in the art will readily appreciate that various modifications and variations of the present invention are possible. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention are intended to be within the scope of protection of the present invention.

Claims

1. A seafood ultra-low temperature refrigeration device based on a hydrogen slow-release module, characterized in that: It includes a refrigeration cavity, which has a refrigeration mechanism and an air duct structure between it and the outer shell. A fan is provided at the front end of the air duct structure, and the end extends to the side wall of the refrigeration cavity to form an air outlet; shelves and support frames are provided in the refrigeration cavity, and the support frames are arranged between the shelves and the air outlet. Several hydrogen-rich water ice cubes are placed on the support frames to release hydrogen; detection components are also provided in the refrigeration cavity, and the detection components include temperature detection components and concentration detection components.

2. The ultra-low temperature refrigeration device for seafood based on the hydrogen slow-release module according to claim 1 is characterized in that: The arrangement direction of the air outlet is parallel to the length direction of the shelf and the support frame.

3. The ultra-low temperature refrigeration device for seafood based on a hydrogen slow-release module according to claim 1, characterized in that: A return air port is provided at the bottom of the rear side wall of the refrigeration cavity, so that the return air exchanges heat with the refrigeration mechanism and then re-enters the air duct structure through the fan to achieve circulation.

4. The ultra-low temperature refrigeration device for seafood based on the hydrogen slow-release module according to claim 3 is characterized in that: The air outlet is transversely arranged on a group of opposite side walls of the refrigeration cavity, and the end of the air duct structure is connected to the air outlet through a transverse air duct.

5. The ultra-low temperature refrigeration device for seafood based on a hydrogen slow-release module according to claim 1, characterized in that: The support frame includes a first support frame, a plurality of first support plates are provided on the first support frame, through holes are evenly distributed on the first support plates, and a water collecting tank is provided at the bottom of the first support frame; the hydrogen-rich water ice cubes are stacked on the first support plate, and the hydrogen-rich water ice cubes are a porous honeycomb structure, which are made by a freezing molding mold, and the holes of the hydrogen-rich water ice cubes face the air outlet.

6. The ultra-low temperature refrigeration device for seafood based on the hydrogen slow-release module according to claim 5, characterized in that: The shelf includes a second support frame, on which multiple layers of second support plates are provided for supporting seafood, which are covered with hydrogen-rich water ice particles; the second support plates cooperate with different bayonets on the second support frame to achieve layer height adjustment.

7. The ultra-low temperature refrigeration device for seafood based on a hydrogen slow-release module according to claim 5, characterized in that: It also includes a controller for controlling the temperature and hydrogen concentration in the refrigeration cavity; the temperature detection element is a temperature sensor, which is arranged at the four corners of the top of the refrigeration cavity; the concentration detection element is a concentration sensor, which is arranged at the corner of the side wall of the refrigeration cavity.

8. The ultra-low temperature refrigeration device for seafood based on the hydrogen slow-release module according to claim 7, characterized in that: The detection component also includes a flexible thermocouple extending in the shelf, with a detection end of the flexible thermocouple extending out of the shelf, and the flexible thermocouple is used to detect the temperature of seafood.

9. The ultra-low temperature refrigeration device for seafood based on a hydrogen slow-release module according to claim 8, characterized in that: The detection component also includes a pH meter, which is arranged in the water collecting tank; and a PTC heating film is provided on the first supporting plate.

10. The method for ultra-low temperature refrigeration of seafood based on a hydrogen slow-release module according to claim 9, characterized in that: The steps include: The controller obtains the detection data of the detection part at set intervals, and adjusts the temperature in the cold storage cavity accordingly according to the temperature data detected by the flexible thermocouple and the temperature sensor; controls the exhaust or turns on the PTC heating film according to the hydrogen concentration detected by the concentration sensor; and adjusts the temperature of the cold storage cavity accordingly according to the comparison between the detection value of the pH meter and the target range to maintain the cold storage environment in the cold storage cavity within the normal range.

Images