Pretreatment method for fresh meat preservation based on accurate control of temperature, humidity and time

Abstract

The invention discloses a pretreatment method for fresh meat preservation based on accurate control of temperature, humidity and time, relates to the technical field of fresh meat preservation, and aims to solve the problem that the freshness and nutritional value of fresh meat are seriously influenced by a traditional low-temperature freezing preservation technology. The method comprises the following steps: S1, carrying out surface sterilization treatment on fresh meat by adopting a low-temperature plasma sterilization technology; s2, placing the sterilized fresh meat in a buffer environment in which the temperature and the humidity can be accurately regulated and controlled, and gradually regulating the temperature and the humidity to enable the fresh meat to adapt to a subsequent fresh-keeping environment; s3, establishing a temperature and humidity coupling model according to the characteristics of different types of fresh meat, and determining the optimal cooperation relationship of temperature and humidity at different time stages; and S4, combining the initial quality of the fresh meat and the temperature and humidity data monitored in real time by using a big data analysis and machine learning algorithm. The method has the advantages that loss of nutritional ingredients of the fresh meat is effectively reduced, and the fresh and tender taste and nutritional value of the fresh meat are better reserved.

Description

TECHNICAL FIELD

[0001] The application relates to the fresh meat preservation technical field, in particular to a pretreatment method for fresh meat preservation based on accurate control of temperature and humidity and time. BACKGROUND

[0002] In the preservation and transportation of fresh meat, the core of the preservation technology is how to accurately control the environmental factors to maintain the quality of fresh meat. At present, the most prominent problem of the existing preservation technology is the lack of accurate cooperative control of temperature and humidity and time.

[0003] The traditional low-temperature frozen preservation technology simply relies on reducing temperature to inhibit microbial growth and enzyme activity, but ignores the synergistic effect of temperature and humidity on fresh meat quality at different stages. Moreover, the freezing time is relatively long. During the long freezing process, the cell membrane of fresh meat is easily damaged due to rough control of temperature and humidity, resulting in serious nutrient loss. After thawing, the protein loss problem is prominent, which seriously affects the freshness and nutritional value of fresh meat. Therefore, the application provides a pretreatment method for fresh meat preservation based on accurate control of temperature and humidity and time. SUMMARY

[0004] The application aims to provide a pretreatment method for fresh meat preservation based on accurate control of temperature and humidity and time, and aims to solve the problem that the traditional low-temperature frozen preservation technology seriously affects the freshness and nutritional value of fresh meat.

[0005] To solve the above technical problems, the application provides the following technical scheme: a pretreatment method for fresh meat preservation based on accurate control of temperature and humidity and time, which comprises the following steps:

[0006] S1, adopting low-temperature plasma sterilization technology to perform surface sterilization treatment on fresh meat;

[0007] S2, placing the sterilized fresh meat in a buffer environment that can accurately control temperature and humidity, and gradually adjusting the temperature and humidity to make the fresh meat adapt to the subsequent preservation environment;

[0008] S3, establishing a temperature and humidity coupling model according to the characteristics of different types of fresh meat to determine the optimal synergistic relationship of temperature and humidity at different time stages;

[0009] S4, using big data analysis and machine learning algorithms, combining the initial quality of fresh meat and real-time monitoring of temperature and humidity data, dynamically adjusting the preservation time nodes and corresponding temperature and humidity conditions;

[0010] S5, using intelligent sensors to monitor real-time environmental temperature and humidity data and feeding back to the dynamic control system, and the dynamic control system automatically adjusts the refrigeration, heating, humidification and dehumidification functions of the refrigeration equipment according to the preset parameters and adjustment results.

[0011] Preferably, the temperature and humidity adjustment process of the buffer environment is as follows: the initial temperature is 5-6℃, the humidity is 80-85%, the temperature is reduced to 2-3℃ within 1-1.5 hours, and the humidity is increased to 90-92%.

[0012] Preferably, the temperature of different kinds of fresh meat is controlled at 0-3℃ and the humidity is maintained at 90-95% within 0-6 hours at the beginning of preservation; the humidity is reduced to 85-92% and the temperature is fine-tuned to 1-4℃ within 6-24 hours.

[0013] Preferably, the initial quality data of the fresh meat includes the pH value and water content of the meat quality.

[0014] Preferably, the dynamic regulation system controls the temperature and humidity fluctuation range within ±0.5℃ and ±2% respectively by adjusting the refrigeration, heating, humidification and dehumidification functions of the refrigeration equipment.

[0015] Preferably, the processing time of the low-temperature plasma sterilization technology is 15-20 minutes.

[0016] Preferably, the temperature and humidity coupling model is constructed through experimental data and theoretical analysis, and is optimized regularly according to new preservation data.

[0017] The temperature and humidity coordination relationship is represented by the formula , is the humidity value, is the temperature value, is the preservation time, and the function relationship is determined by least square method fitting according to the characteristics of different kinds of fresh meat.

[0018] Preferably, the process of dynamically adjusting the temperature and humidity conditions by using big data analysis and machine learning algorithm is realized by the following formula:

[0019]

[0020]

[0021] wherein, , are the temperature and humidity change amounts of the nth adjustment, , are the real-time monitored temperature and humidity data, , are the preset reference temperature and humidity values, , are the weight coefficients of the corresponding data, , , , , For adjusting parameters, the optimization is obtained by training based on historical preservation data through a machine learning algorithm.

[0022] Compared with the prior art, the present application has the following advantages:

[0023] 1、The fresh meat is pretreated by adopting the low-temperature plasma sterilization technology, the influence of microorganisms on the fresh meat is reduced, the temperature and humidity are accurately controlled and the time is controlled, the temperature and humidity coupling model is established and the preservation parameters are dynamically adjusted, the damage of long-time freezing to the fresh meat is avoided, the loss of nutrient components is effectively reduced, the fresh and tender taste and the nutritional value of the fresh meat are better preserved, and the high quality of the fresh meat can be maintained for a longer time.

[0024] 2、The temperature and humidity coupling model is established according to the characteristics of different types of fresh meat, the optimal synergistic relationship of temperature and humidity at different time stages is determined, the temperature and humidity and the time node are dynamically adjusted according to the initial quality of the fresh meat and the real-time monitoring data by combining big data analysis and machine learning algorithm, the growth of microorganisms is effectively inhibited, and the loss of water is reduced.

[0025] 3、In the present application, the preservation strategy can be flexibly adjusted according to the characteristics of different types of fresh meat, the initial quality and the real-time data in the preservation process, whether the fresh meat has high initial water content or the meat has special PH value, the optimal preservation effect can be achieved by dynamically adjusting the temperature and humidity and the time parameters, the high adaptability is suitable for various fresh meat products and different preservation scenes, and the application range of the fresh meat preservation technology is greatly expanded. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 The figure is a flowchart of the pretreatment method in the present application. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application.

[0028] Embodiment one

[0029] Freshly slaughtered mutton was selected and surface sterilized using low-temperature plasma sterilization technology. The processing power was set to 80W and the processing time was 18 minutes to effectively kill the microorganisms attached to the surface of the mutton. The sterilized mutton was placed in a buffer environment with an initial temperature of 6°C and a humidity of 82%. Within 1.2 hours, the temperature was gradually reduced to 3°C and the humidity was increased to 92%. The specific cooling process was as follows: the temperature was reduced to 5°C in the first 30 minutes, then to 4°C after 40 minutes, and finally to 3°C in the last 50 minutes. The humidity was increased by 3-4 percentage points every 20 minutes. A temperature and humidity coupling model was established based on the characteristics of mutton. In the initial stage of preservation, the temperature was kept at 0-6 For 6-24 hours, the temperature is strictly controlled at 1-3°C and the humidity is maintained at 92-95%. After 6-24 hours, the humidity is gradually reduced to 88-92%, and the temperature is fine-tuned to 2-4°C. Sensors are used to collect the initial quality data of the mutton in real time, and its moisture content is measured to be 78% and the pH value is 6.2. Through big data analysis and machine learning algorithms, since the initial moisture content of the mutton is at a medium level, the initial high humidity environment is maintained for 5 hours. Intelligent sensors collect environmental temperature and humidity data in real time at a frequency of once per minute and feed the data back to the dynamic control system. During the preservation process, the dynamic control system calculates the temperature and humidity adjustment according to the following formula:

[0030]

[0031]

[0032] , among which, in the 10th hour of preservation (i.e. =10), 5 consecutive ( = =5) Temperature data =2.3℃, =2.1℃, =2.2℃, =2.4℃, =2.3℃, humidity data =93%, =92.5%, =93.2%, =92.8%, =93.1%, preset reference temperature =2℃, reference humidity =93%, weight coefficient of each data = = = = =0.2, = = = = =0.2, the adjustment parameter is optimized by machine learning training =0.3, =0.2, =0.2, =0.3,

[0033] The data is brought into the formula calculation, and the result is:

[0034] =0.3×(0.2×(2.3-2)+0.2×(2.1-2)+0.2×(2.2-2)+0.2×(2.4-2)+0.2×(2.3-2))+0.2×(0.2×(93-93)+0.2×(92.5-93)+0.2×(93.2-93)+0.2×(92.8-93)+0.2×(93.1-93))=0.03℃;

[0035] =0.2×(0.2×(2.3-2)+0.2×(2.1-2)+0.2×(2.2-2)+0.2×(2.4-2)+0.2×(2.3-2))+0.3×(0.2×(93-93)+0.2×(92.5-93)+0.2×(93.2-93)+0.2×(92.8-93)+0.2×(93.1-93))=-0.04%;

[0036] The dynamic control system automatically adjusts the refrigeration equipment according to the calculation result, so that the temperature increases by 0.03℃ and the humidity decreases by 0.04%, ensuring that the temperature fluctuation range is kept within ±0.3℃ and the humidity fluctuation range is kept within ±1.5%.

[0037] Example Two

[0038] This example is basically the same as Example One, except that fresh slaughtered chicken is used for the preservation pretreatment;

[0039] For fresh chicken, the low temperature plasma sterilization technology is adopted, the treatment power is set to 75W, the treatment time is 16 minutes, the microorganisms on the surface of the chicken are effectively removed, the sterilized chicken is placed in a buffer environment, the initial temperature is 5℃, the humidity is 83%, the temperature is reduced to 2℃ within 1 hour, the humidity is increased to 90%, among them, the temperature is reduced by 1℃ every 15 minutes, the humidity is increased by 3% every 15 minutes, according to the temperature and humidity coupling model of chicken, in the 0-6 hours of preservation, the temperature is controlled at 0-2℃, the humidity is maintained at 90-93%; 6-24 hours, the humidity is reduced to 85-89%, the temperature is fine-tuned to 1-3℃, the initial quality data of chicken is collected, the water content is 76%, the pH value is 6.3, through big data analysis and machine learning algorithm judgment, the high humidity environment maintenance time in the early stage is set to 4.5 hours, after the data collected by the intelligent sensor, the dynamic regulation system is transmitted through the Wi-Fi communication module, in the 8th hour of preservation (i.e. =8), the real-time collected continuous 5 (T1, T2, T3, T4, T5) temperature data

[0040]

[0041] ​​​​​​​​​​​​​​​​​​​​​​​​​​​​​= 0.25 x (0.2 x (1.8-1.5) + 0.2 x (1.9-1.5) + 0.2 x (1.7-1.5) + 0.2 x (1.85-1.5) + 0.2 x (1.95-1.5)) + 0.15 x (0.2 x (91-91) + 0.2 x (90.8-91) + 0.2 x (91.2-91) + 0.2 x (90.5-91) + 0.2 x (91.3-91)) = 0.055℃;

[0042] = 0.15 x (0.2 x (1.8-1.5) + 0.2 x (1.9-1.5) + 0.2 x (1.7-1.5) + 0.2 x (1.85-1.5) + 0.2 x (1.95-1.5)) + 0.25 x (0.2 x (91-91) + 0.2 x (90.8-91) + 0.2 x (91.2-91) + 0.2 x (90.5-91) + 0.2 x (91.3-91)) = -0.03%;

[0043] The dynamic control system adjusts the refrigeration equipment according to the calculation result, so that the temperature is increased by 0.055℃ and the humidity is decreased by 0.03%.

[0044] The embodiments disclosed in the present application are the preferred embodiments, but are not limited thereto. Those skilled in the art can easily understand the spirit of the present application according to the above embodiments, and make different inferences and changes, as long as they do not deviate from the spirit of the present application, and are within the protection scope of the present application.

Claims

1. A pretreatment method for preserving fresh meat based on precise control of temperature, humidity and time, characterized in that: The method comprises the following steps: S1. Use low-temperature plasma sterilization technology to sterilize the surface of fresh meat; S2. Place the sterilized fresh meat in a buffered environment where the temperature and humidity can be precisely controlled. Gradually adjust the temperature and humidity to allow the fresh meat to adapt to the subsequent preservation environment. S3. Establish a temperature-humidity coupling model based on the characteristics of different types of fresh meat to determine the optimal synergistic relationship between temperature and humidity at different time stages; S4. Utilize big data analysis and machine learning algorithms, combined with the initial quality of fresh meat and real-time temperature and humidity data, to dynamically adjust the preservation time nodes and corresponding temperature and humidity conditions; S5. Use smart sensors to monitor ambient temperature and humidity data in real time and feed it back to the dynamic control system. The dynamic control system automatically adjusts the cooling, heating, humidification, and dehumidification functions of the refrigeration equipment based on preset parameters and adjustment results.

2. A pretreatment method for preserving fresh meat based on precise control of temperature, humidity and time according to claim 1, characterized in that: The temperature and humidity adjustment process of the buffer environment is as follows: the initial temperature is 5-6° C. and the humidity is 80-85%. Within 1-1.5 hours, the temperature is reduced to 2-3° C. and the humidity is increased to 90-92%.

3. The pretreatment method for preserving fresh meat based on precise control of temperature, humidity and time according to claim 1, characterized in that: During the initial period of 0-6 hours for different types of fresh meat, the temperature is controlled at 0-3°C and the humidity is maintained at 90-95%; within 6-24 hours, the humidity is reduced to 85-92% and the temperature is fine-tuned to 1-4°C.

4. The pretreatment method for preserving fresh meat based on precise control of temperature, humidity and time according to claim 1, characterized in that: The initial quality data of the fresh meat include pH value and water content of the meat.

5. The pretreatment method for preserving fresh meat based on precise control of temperature, humidity and time according to claim 1, characterized in that: The dynamic control system controls the temperature and humidity fluctuation range within the range of temperature ±0.5°C and humidity ±2% by adjusting the cooling, heating, humidification and dehumidification functions of the refrigeration equipment.

6. A pretreatment method for preserving fresh meat based on precise control of temperature, humidity and time according to claim 1, characterized in that: The treatment time of the low-temperature plasma sterilization technology is 15-20 minutes.

7. The pretreatment method for preserving fresh meat based on precise control of temperature, humidity and time according to claim 1, characterized in that: The temperature and humidity coupling model is constructed through experimental data and theoretical analysis, and is regularly optimized based on new preservation data; Among them, the synergistic relationship between temperature and humidity is expressed by the formula express, is the humidity value, is the temperature value, For the preservation time, the functional relationship is determined by least square fitting based on the characteristics of different types of fresh meat.

8. The pretreatment method for preserving fresh meat based on precise control of temperature, humidity and time according to claim 1, characterized in that: The process of dynamically adjusting temperature and humidity conditions using big data analysis and machine learning algorithms is achieved through the following formula: in, 、 Respectively The temperature and humidity changes adjusted by this time, 、 To monitor temperature and humidity data in real time, 、 are the preset reference temperature and humidity values. 、 is the weight coefficient of the corresponding data, 、 、 、 To adjust the parameters, the machine learning algorithm is trained and optimized based on historical preservation data.

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