A method for freezing rice and flour products, refrigeration equipment, and freezing device.

Abstract

This invention provides a method, refrigeration equipment, and freezing apparatus for freezing rice and flour products. The method includes: determining the glass transition temperature of the rice and flour products; and determining a freezing strategy for the rice and flour products based on the glass transition temperature. This solves the technical problem that existing methods for freezing rice and flour products either result in excessively high freezing temperatures leading to short shelf lives, or excessively low freezing temperatures leading to unnecessary energy consumption.

Description

Technical Field

[0001] This invention relates to smart electrical appliances, specifically to a method for freezing rice and flour products, refrigeration equipment, and freezing apparatus. Background Technology

[0002] Steamed buns, glutinous rice balls, zongzi (sticky rice dumplings), dumplings, and other rice and flour products are traditional and beloved foods that play an important role in the daily diet of Chinese residents. While rich in nutrients, rice and flour products are highly susceptible to spoilage due to enzymatic reactions and microbial growth. Therefore, long-term storage of these products often involves freezing. Furthermore, because they are rich in protein, starch, and water, freezing can cause protein denaturation, starch retrogradation, and ice crystal compression that damages the tissue, leading to quality deterioration and reduced edibility.

[0003] Currently, rice and flour products are often frozen at the same -18℃ temperature as frozen foods such as meat, or are indiscriminately placed in drawers with deep-freezing functions for freezing. This not only causes the quality of food to deteriorate rapidly during the freezing period, but also often causes cross-contamination of flavors due to being stored with frozen meat. This no longer meets people's current needs for high-quality frozen rice and flour products, nor does it conform to the development trend of precise temperature control and preservation of food.

[0004] It should be noted that existing rice and flour products either have excessively high freezing temperatures, resulting in a short shelf life, or excessively low freezing temperatures, leading to unnecessary energy consumption. Summary of the Invention

[0005] This invention provides a method, refrigeration equipment, and freezing device for freezing rice and flour products, in order to solve the technical problems of existing methods for freezing rice and flour products, which either result in short storage periods due to excessively high freezing temperatures or unnecessary energy consumption due to excessively low freezing temperatures.

[0006] According to a first aspect of the present invention, a method for freezing rice and flour products is provided, the method comprising: determining the glass transition temperature of the rice and flour products; and determining a freezing strategy for the rice and flour products based on the glass transition temperature.

[0007] Further, determining the glass transition temperature of the rice and flour product includes: detecting the spin-spin relaxation time of the rice and flour product at a first time and a second time, where the second time is later than the first time; calculating the rate of change of the spin-spin relaxation time of the rice and flour product based on the spin-spin relaxation time at the first time and the second time; and determining the temperature of the rice and flour product at the second time as the glass transition temperature if the rate of change of the spin-spin relaxation time is less than a preset rate of change.

[0008] Furthermore, the rice and flour products are placed in a refrigeration device. Before the spin-spin relaxation time of the rice and flour products is detected at the first and second moments, the method includes: controlling an alternating magnetic field system and a constant magnetic field system to act on the rice and flour products together, and controlling the refrigeration device to perform uniform freezing treatment at a first preset refrigeration temperature and a first preset duration until the first moment.

[0009] Furthermore, the spin-spin relaxation time of the rice and flour products is detected at the first and second moments, including: after detecting the spin-spin relaxation time at the first moment, controlling the refrigeration equipment to perform uniform freezing treatment at the first preset refrigeration temperature and the second preset duration until the second moment; and detecting the spin-spin relaxation time at the second moment.

[0010] Furthermore, determining the freezing strategy for rice and flour products based on the glass transition temperature includes: controlling the refrigeration equipment to freeze below the glass transition temperature.

[0011] According to a second aspect of the present invention, a refrigeration device is provided, characterized in that the refrigeration device comprises: a refrigeration chamber for refrigerating rice and flour products; a nuclear magnetic resonance (NMR) measurement system acting on the refrigeration chamber; and a controller that establishes a communication relationship with the refrigeration chamber and the NMR measurement system for determining the glass transition temperature of the rice and flour products and determining a refrigeration strategy for the refrigeration chamber based on the glass transition temperature.

[0012] Furthermore, the nuclear magnetic resonance measurement system is used to detect the spin-spin relaxation time of the rice and flour products at a first time and a second time and send it to the controller, wherein the second time is later than the first time; the controller calculates the rate of change of the spin-spin relaxation time of the rice and flour products based on the spin-spin relaxation time of the rice and flour products at the first time and the second time.

[0013] Furthermore, the device also includes a temperature sensor for real-time acquisition of the temperature of the rice and flour products and transmission to the controller, wherein, when the rate of change of the spin-spin relaxation time is less than a preset rate of change, the controller determines the temperature of the rice and flour products at the second moment as the glass transition temperature.

[0014] Furthermore, the nuclear magnetic resonance measurement system includes: a constant magnetic field system, including an N-pole magnetic field generator and an S-pole magnetic field generator, wherein the magnetic field lines generated by the N-pole magnetic field generator and the S-pole magnetic field generator act on the rice and flour products; and an alternating magnetic field system, including a circuit-controlled magnetic induction coil, wherein the magnetic induction coil generates an alternating magnetic field that acts on the rice and flour products.

[0015] According to a third aspect of the present invention, a freezing device for rice and flour products is provided, the device comprising: a first determining unit for determining the glass transition temperature of the rice and flour products; and a second determining unit for determining a freezing strategy for the rice and flour products based on the glass transition temperature.

[0016] This invention provides a method, refrigeration equipment, and freezing apparatus for freezing rice and flour products. The method includes: determining the glass transition temperature of the rice and flour products; and determining a freezing strategy for the rice and flour products based on the glass transition temperature. This solves the technical problem that existing methods for freezing rice and flour products either result in excessively high freezing temperatures leading to short shelf lives, or excessively low freezing temperatures leading to unnecessary energy consumption. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of a method for freezing rice and flour products provided in an embodiment of the present invention;

[0018] Figure 2 This is a schematic diagram of an optional method for freezing rice and flour products provided in an embodiment of the present invention;

[0019] Figure 3 This is a simplified schematic diagram of the refrigeration equipment provided in an embodiment of the present invention;

[0020] Figure 4 This is a schematic diagram of the alternating magnetic field control system provided in an embodiment of the present invention;

[0021] Figures 5 to 6 These are top and front views of the refrigerator drawer structure provided in the embodiments of the present invention;

[0022] Figure 7 This is a schematic diagram of a freezing device for rice and flour products provided in an embodiment of the present invention. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0024] Example 1

[0025] According to embodiments of the present invention, a method for freezing rice and flour products is provided, combined with... Figure 1 The method includes:

[0026] Step S11: Determine the glass transition temperature of rice and flour products.

[0027] Step S13: Determine the freezing strategy for rice and flour products based on the glass transition temperature.

[0028] Specifically, in this solution, the controller of a refrigeration device (such as a refrigerator) can serve as the execution entity of the method described in this application. This solution can determine the glass transition temperature of rice and flour products using NMR (Nuclear Magnetic Resonance) technology via a nuclear magnetic resonance measurement system, and then determine the freezing strategy for rice and flour products based on their glass transition temperatures, such as the temperature at which the rice and flour products should be frozen.

[0029] Optionally, the above-mentioned rice and flour products can be steamed buns, glutinous rice balls, zongzi (sticky rice dumplings), dumplings, etc.

[0030] The technical principles of the above solution are described below:

[0031] In food polymer science, the mechanical states of food are classified into glassy, ​​rubbery, and viscous flow states. When food is in the glassy state, the molecular motion energy is low, and the molecular chains and segments are essentially "frozen." At this time, the polymer chains cannot undergo conformational changes, and the mechanical properties of the food are similar to those of glass; hence, it is called the glassy state (amorphous solid). The temperature at which food transitions from the glassy state to the rubbery state is called the glass transition temperature (T0). g When the food temperature is higher than T g It is in a rubbery state, below T g At this point, it is in the glassy state, with a free volume fraction of only 0.02–0.113. The high molecular flow resistance results in a relatively high viscosity, approximately 10⁻⁶. 14 In addition, the diffusion-controlled reaction rates in the system are very small (e.g., starch retrogradation, ice crystal recrystallization, enzymatic hydrolysis, protein freezing denaturation, and auto-oxidation of fats), so the quality deterioration of food in the glassy state is very slow, its storage stability is greatly improved, and the edible quality of frozen food is effectively maintained. Therefore, this scheme requires the use of NMR (nuclear magnetic resonance) technology to detect the glass transition temperature of rice and flour products in the refrigerator. NMR technology can measure the state of hydrogen protons in food under the influence of constant and alternating magnetic fields.

[0032] This solution uses a nuclear magnetic resonance measurement system built into a refrigerator to measure the glass transition temperature of rice and flour products. The refrigerator is then controlled to freeze the rice and flour products based on the glass transition temperature, thus achieving an optimal freezing temperature. Since this freezing temperature is determined based on the glass transition temperature, it not only keeps the rice and flour products in a glassy state, increasing their shelf life, but also ensures that the products are frozen at the most suitable temperature, avoiding unnecessary energy consumption.

[0033] Optionally, step S11, determining the glass transition temperature of the rice and flour products, includes:

[0034] Step S111: The spin-spin relaxation time of the rice and flour products at the first and second time points are detected respectively, with the second time point being later than the first time point.

[0035] Step S113: Calculate the rate of change of spin-spin relaxation time of rice and flour products based on the spin-spin relaxation time of rice and flour products at the first and second moments.

[0036] Specifically, the spin-spin relaxation time at the first moment mentioned above can be T. 2i The spin-spin relaxation time at the second moment mentioned above can be T. 2i+1， The rate of change of spin-spin relaxation time for the above-mentioned rice and flour products can be ΔT. This scheme can be expressed as ΔT = (T 2i+1 -T 2i ) / T 2i To calculate the rate of change of spin-spin relaxation time of rice and flour products.

[0037] It should be noted that this scheme can detect the spin-spin relaxation time of rice and flour products at the first and second moments using a nuclear magnetic resonance measurement system. The controller then calculates the rate of change of the spin-spin relaxation time of the rice and flour products based on the spin-spin relaxation time of the rice and flour products at the first and second moments.

[0038] Step S115: If the rate of change of the spin-spin relaxation time is less than the preset rate of change, the temperature of the rice and flour product at the second moment is determined as the glass transition temperature.

[0039] Specifically, the aforementioned preset rate of change can be 0.05, meaning this scheme can determine whether |ΔT| is less than 0.05. If so, it indicates that the temperature of the rice and flour products has reached their glass transition temperature (T) at this stage. g ).

[0040] It should be noted that if |ΔT| is not less than 0.05, this scheme will execute steps S111 to S115 above, that is, continue to detect the spin-spin relaxation time at different times until the rate of change of the spin-spin relaxation time between the current time and the previous time is less than 0.05.

[0041] It should also be noted that the spin-spin relaxation time measured in this scheme is related to the glass transition temperature (T). g This is directly related to the application of NMR in refrigerators, as it is applicable to the determination of T in rice and flour products within refrigerators. g The method.

[0042] Optionally, the rice and flour products are placed in a refrigeration device, wherein, before detecting the spin-spin relaxation times of the rice and flour products at the first and second moments in step S111, the method includes:

[0043] Step S110: Control the alternating magnetic field system and the constant magnetic field system to act together on the rice and flour products, and control the refrigeration equipment to perform uniform freezing treatment at the first preset refrigeration temperature and the first preset time until the first moment.

[0044] Specifically, the aforementioned refrigeration equipment can be a refrigerator, or more specifically, a drawer inside the refrigerator for storing rice and flour. The aforementioned first preset refrigeration temperature can be the ambient temperature t1 of the refrigerator, and the aforementioned first preset duration can be h1. For example, after the refrigerator is turned on, the freezer evaporator operates, the ambient temperature is set to t1 (-38 to -40℃), and the aforementioned constant magnetic field system continuously emits a constant magnetic field acting on the rice and flour products. In this scheme, the alternating magnetic field pulse generator in the alternating magnetic field control system emits an alternating magnetic field acting on the rice and flour products, and performs uniform temperature freezing treatment on the refrigerator according to the aforementioned temperature t1. It should be noted that after the refrigerator performs uniform temperature freezing treatment according to the first preset refrigeration temperature and the first preset duration, the aforementioned first moment has arrived. At the first moment, this scheme can collect the spin-spin relaxation time of the rice and flour products.

[0045] It should be noted that step S110 above can be a pre-cooling process after the refrigerator is opened, in order to freeze the surface of rice and flour products as soon as possible to fix their shape and prevent rice and flour products such as glutinous rice balls from spreading and sticking together; at the same time, the pulse generator of the alternating magnetic field is turned on to preheat the relevant components of the alternating magnetic field to ensure the stability and accuracy of the subsequent measurement of the spin-spin relaxation time T2.

[0046] Optionally, the spin-spin relaxation times of rice and flour products at the first and second time points are detected, including:

[0047] Step S1111: After detecting the spin-spin relaxation time at the first moment, control the refrigeration device to perform uniform freezing treatment at the first preset refrigeration temperature and the second preset duration until the second moment.

[0048] Step S1112: Detect the spin-spin relaxation time at the second moment.

[0049] Specifically, after detecting the spin-spin relaxation time T2i of the rice and flour products at the first moment, this scheme can maintain the refrigerator at the first preset cooling temperature t1, and then perform uniform freezing treatment on the rice and flour products for a second preset time h2 (15-30 min) until the second moment. Then, the spin-spin relaxation time T of the rice and flour products at the second moment is recorded. 2i+1 .

[0050] It should be noted that this scheme first records the initial spin-spin relaxation time T of the rice and flour products. 2i At this point, the ambient temperature is maintained at a low level t1, and the spin-spin relaxation time T of the rice and flour products is measured after an interval of h2. 2i+1 Then, the rate of change of spin-spin relaxation time ΔT is calculated. When |ΔT| < 0.05, it is considered that the spin-spin relaxation time T2 has reached a constant value, and the temperature of the rice and flour products has reached their glass transition temperature (T). g Choosing a lower ambient temperature t1 is to ensure a smooth transition to the glassy state. The glass transition temperature (T) of common rice and flour products is... g The temperature range is -20 to -35℃. Achieving the glass transition requires not only a temperature of T... g At the same time, the cooling rate must be fast enough, otherwise it cannot truly transform into a glassy state.

[0051] Optionally, step S13, determining the freezing strategy for rice and flour products based on the glass transition temperature, includes:

[0052] Step S131: Control the refrigeration equipment to freeze below the glass transition temperature.

[0053] Specifically, this solution can control the refrigerator temperature below the glass transition temperature T. g Rice and flour products are preserved at a temperature t3 of 2 degrees Celsius, slightly lower than T. g Temperature preservation is necessary because food components are not uniform. To ensure that the entire food reaches a glassy state, a temperature of t3 is used for preservation. When food is in the glassy state, the molecular motion energy is low, and the molecular chains and segments are basically in a "frozen" state. At this time, the polymer chains cannot undergo conformational changes, the molecular flow resistance is high, resulting in a large viscosity of the system. The diffusion-controlled reaction rate in the system is very small. The quality deterioration of rice and flour products during frozen storage mainly includes the recrystallization of gelatinized starch molecules leading to aging, the recrystallization of small ice crystals into large ice crystals, and the aggregation and decomposition of proteins due to freezing denaturation, which cause deterioration in taste and flavor. These reactions based on molecular diffusion control are significantly inhibited. Therefore, the quality deterioration of rice and flour products in the glassy state is very slow, and their storage stability is greatly improved, effectively maintaining the edible quality of frozen rice and flour products.

[0054] This technology determines the glass transition temperature (T2) of rice and flour products by identifying the temperature corresponding to the inflection point in the function of spin-spin relaxation time (T2) versus temperature. g ), at slightly below T g Long-term freezing is performed at certain temperatures. The principle is that when rice and flour products are cooled, their mechanical state changes from the rubbery flow region or plateau region to the glass transition region. During this process, T2 continuously decreases as the temperature decreases. When the glass transition region is passed and the glassy state is reached, T2 no longer changes with temperature. The inflection point temperature at this point is T0. g This method can accurately measure the T of rice and flour products. g This allows us to find the optimal temperature for long-term frozen storage of rice and flour products, which can not only maintain the frozen quality of rice and flour products for a long time, but also reduce energy waste and thawing difficulties caused by setting the freezing temperature too low.

[0055] The following is combined with Figure 2 Here is one alternative embodiment of this solution:

[0056] First, set the ambient temperature of the refrigerator to t1, then turn on the pulse generator of the alternating magnetic field, and then measure the spin-spin relaxation time T of the rice and flour products. 20 Next, the refrigerator was subjected to temperature equalization treatment, and then the spin-spin relaxation time T of rice and flour products was measured. 2i Next, it is determined whether the rate of change of spin-spin relaxation time |ΔT| is less than ΔT0. If it is, the temperature t2 of the rice and flour products is detected and recorded, and then the rice and flour products are stored at a temperature lower than t2. If not, the homogenization process is repeated until |ΔT| is less than ΔT0.

[0057] This method accurately determines the T2 of rice and flour products by measuring the inflection point of the spin-spin relaxation time T2 as a function of temperature using NMR. g Slightly lower than T g By using a separate freezer drawer for rice and flour products, long-term freezing at the optimal temperature is achieved, avoiding cross-contamination of flavors caused by storing them with meat and other foods. This also prevents rapid deterioration of food quality during the frozen storage period caused by high freezing temperatures, and avoids energy waste and thawing difficulties caused by low freezing temperatures. This allows for precise control of the optimal freezing temperature for rice and flour products, and ensures the long-term stability of their food quality during the frozen storage period.

[0058] Example 2

[0059] This application provides a refrigeration device, combined with Figure 3 The refrigeration equipment includes:

[0060] The refrigeration unit 30 is used for refrigerating rice and flour products;

[0061] The nuclear magnetic resonance measurement system 32 operates on the refrigerated chamber;

[0062] The controller 34 establishes a communication relationship with the refrigeration chamber and the nuclear magnetic resonance measurement system to determine the glass transition temperature of rice and flour products, and to determine the refrigeration strategy of the refrigeration chamber based on the glass transition temperature.

[0063] Specifically, the aforementioned refrigeration equipment can be a refrigerator, and the aforementioned refrigeration cabinet can be a drawer specifically for storing rice and flour products.

[0064] This solution uses a nuclear magnetic resonance measurement system built into a refrigerator to measure the glass transition temperature of rice and flour products. The refrigerator is then controlled to freeze the rice and flour products based on the glass transition temperature, thus achieving an optimal freezing temperature. Since this freezing temperature is determined based on the glass transition temperature, it not only keeps the rice and flour products in a glassy state, increasing their shelf life, but also ensures that the products are frozen at the most suitable temperature, avoiding unnecessary energy consumption.

[0065] Optionally, the alternating magnetic field control system is used to detect the spin-spin relaxation time of the rice and flour products at a first time and a second time and send it to the controller, wherein the second time is later than the first time; the controller calculates the rate of change of the spin-spin relaxation time of the rice and flour products based on the spin-spin relaxation time of the rice and flour products at the first time and the second time.

[0066] Optionally, the nuclear magnetic resonance measurement system includes:

[0067] A constant magnetic field system includes an N-pole magnetic field generator and an S-pole magnetic field generator, wherein the magnetic field lines generated by the N-pole magnetic field generator and the S-pole magnetic field generator act on the rice and flour products.

[0068] An alternating magnetic field system includes a circuit-controlled magnetic induction coil, wherein the magnetic induction coil generates an alternating magnetic field that acts on the rice and flour products.

[0069] Specifically, the aforementioned nuclear magnetic resonance measurement system emits a constant magnetic field to the rice and flour products through a constant magnetic field system, and controls the circuit-controlled magnetic induction coil of the alternating magnetic field system to emit an alternating magnetic field to the rice and flour products. Then, the spin-spin relaxation time of the rice and flour products is measured, and the nuclear magnetic resonance measurement system sends the spin-spin relaxation time at different times to the controller.

[0070] Combination Figure 4The aforementioned alternating magnetic field system may include: a preamplifier, a receiver, a data acquisition device, a pulse generator, an RF generator, and a duplexer. The alternating magnetic field control system generates an alternating magnetic field through the cooperation of these components, which acts on rice and flour products to detect their glass transition temperature. The constant magnetic field system includes a constant magnetic field N pole and a constant magnetic field S pole.

[0071] The following is combined with Figures 5 to 6 An alternative embodiment of the aforementioned refrigeration equipment (e.g., a refrigerator drawer) is described below: Figure 5 This is a top view of the refrigerator drawer. Figure 6 This is a front view of a refrigerator drawer, which may include: a constant magnetic field S pole 1; a constant magnetic field N pole 2; a refrigerator body 3; a refrigerator drawer for storing frozen rice and flour products 4; a magnetic induction wire 5; and an infrared temperature sensor 6.

[0072] Optionally, the device further includes:

[0073] A temperature sensor is used to continuously collect the temperature of the rice and flour products and send it to the controller. Wherein, when the rate of change of the spin-spin relaxation time is less than a preset rate of change, the controller determines the temperature of the rice and flour products at the second moment as the glass transition temperature.

[0074] This invention first turns on the refrigerator, activating the freezer evaporator and setting the freezing temperature to -40°C. After temperature equalization, NMR begins collecting the initial T2 value. The T2 value of rice and flour products is collected at regular intervals, and this value is compared with the previously collected T2 value to calculate the rate of change of T2. When the rate of change of T2 is less than 0.05, the temperature of the rice and flour products has reached its Tg, and this temperature (Tg) is recorded. Simultaneously, the amount of cold air input is reduced to maintain a temperature slightly below the Tg of the rice and flour products for long-term freezing. This method accurately determines the optimal freezing temperature (Tg) for rice and flour products. Compared to previous freezing methods, this avoids both the energy waste and thawing difficulties caused by excessively low freezing temperatures, and the rapid deterioration of food quality during freezing caused by excessively high freezing temperatures.

[0075] Example 3

[0076] The present invention also provides a freezing device for rice and flour products, such as... Figure 7 As shown, the device includes:

[0077] The first determining unit 70 is used to determine the glass transition temperature of rice and flour products;

[0078] The second determining unit 72 is used to determine the freezing strategy for rice and flour products based on the glass transition temperature.

[0079] This solution uses a nuclear magnetic resonance measurement system built into a refrigerator to measure the glass transition temperature of rice and flour products. The refrigerator is then controlled to freeze the rice and flour products based on the glass transition temperature, thus achieving an optimal freezing temperature. Since this freezing temperature is determined based on the glass transition temperature, it not only keeps the rice and flour products in a glassy state, increasing their shelf life, but also ensures that the products are frozen at the most suitable temperature, avoiding unnecessary energy consumption.

[0080] It should be understood that the specific features, operations, and details described above regarding the method of the present invention can also be similarly applied to the apparatus and system of the present invention, or vice versa. Furthermore, each step of the method of the present invention described above can be performed by a corresponding component or unit of the apparatus or system of the present invention.

[0081] It should be understood that the various modules / units of the device of the present invention can be implemented entirely or partially by software, hardware, firmware, or a combination thereof. Each module / unit can be embedded in the processor of a computer device in hardware or firmware form, or can be stored in the memory of a computer device in software form for the processor to call and execute the operation of the module / unit. Each module / unit can be implemented as an independent component or module, or two or more modules / units can be implemented as a single component or module.

[0082] In one embodiment, a computer device is provided, including a memory and a processor. The memory stores computer instructions executable by the processor, which, when executed by the processor, instruct the processor to perform steps of the methods of embodiments of the present invention. The computer device can be broadly categorized as a server, terminal, or any other electronic device with the necessary computing and / or processing capabilities. In one embodiment, the computer device may include a processor, memory, network interface, communication interface, etc., connected via a system bus. The processor of the computer device can be used to provide the necessary computing, processing, and / or control capabilities. The memory of the computer device may include a non-volatile storage medium and internal memory. The non-volatile storage medium may store an operating system, computer programs, etc. The internal memory can provide an environment for the operation of the operating system and computer programs in the non-volatile storage medium. The network interface and communication interface of the computer device can be used to connect and communicate with external devices via a network. When the computer program is executed by the processor, it performs the steps of the methods of the present invention.

[0083] This invention can be implemented as a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, causes the steps of the methods of embodiments of the invention to be performed. In one embodiment, the computer program is distributed across multiple network-coupled computer devices or processors, such that the computer program is stored, accessed, and executed in a distributed manner by one or more computer devices or processors. A single method step / operation, or two or more method steps / operations, may be executed by a single computer device or processor or by two or more computer devices or processors. One or more method steps / operations may be executed by one or more computer devices or processors, and one or more other method steps / operations may be executed by one or more other computer devices or processors. One or more computer devices or processors may execute a single method step / operation, or execute two or more method steps / operations.

[0084] Those skilled in the art will understand that the method steps of this invention can be performed by a computer program instructing related hardware, such as a computer device or processor, to perform the steps of this invention when executed. Depending on the context, any references herein to memory, storage, databases, or other media may include non-volatile and / or volatile memory. Examples of non-volatile memory include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), flash memory, magnetic tape, floppy disk, magneto-optical data storage device, optical data storage device, hard disk, solid-state drive, etc. Examples of volatile memory include random access memory (RAM), external cache memory, etc.

[0085] The technical features described above can be combined arbitrarily. Although not all possible combinations of these technical features are described, any combination of these technical features should be considered to be covered by this specification, provided that such combination does not contain contradictions.

[0086] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for freezing rice and flour products, characterized in that, The method includes: Determining the glass transition temperature of rice and flour products; wherein the step of determining the glass transition temperature of rice and flour products includes: detecting the spin-spin relaxation time of rice and flour products at a first time moment and a second time moment, the second time moment being later than the first time moment; calculating the spin-spin relaxation time change rate of rice and flour products based on the spin-spin relaxation time of rice and flour products at the first time moment and the second time moment; if the spin-spin relaxation time change rate is less than a preset change rate, determining the temperature of rice and flour products at the second time moment as the glass transition temperature; The freezing strategy for rice and flour products is determined based on the glass transition temperature. The rice and flour product is placed in a refrigeration device, wherein, before the spin-spin relaxation time of the rice and flour product is detected at a first time and a second time, the method includes: The alternating magnetic field system and the constant magnetic field system are controlled to act together on the rice and flour products, and the refrigeration equipment is controlled to perform uniform freezing treatment at a first preset refrigeration temperature and a first preset duration until the first moment. The spin-spin relaxation times of rice and flour products were detected at the first and second time points, respectively, including: After detecting the spin-spin relaxation time at the first moment, the refrigeration device is controlled to perform uniform freezing treatment according to the first preset refrigeration temperature and the second preset duration until the second moment; Detect the spin-spin relaxation time at the second moment; Determining the freezing strategy for rice and flour products based on the glass transition temperature includes: The refrigeration equipment is controlled to be below the glass transition temperature for frozen storage.

2. A refrigeration device, characterized in that, The freezing method for rice and flour products according to claim 1, wherein the refrigeration equipment comprises: Refrigeration cabinet, used for refrigerating rice and flour products; The nuclear magnetic resonance measurement system operates on the refrigerated chamber. A controller establishes communication with the refrigeration chamber and the nuclear magnetic resonance (NMR) measurement system to determine the glass transition temperature of the rice and flour products and to determine the refrigeration strategy of the refrigeration chamber based on the glass transition temperature. The NMR measurement system detects the spin-spin relaxation times of the rice and flour products at a first and a second time point and transmits this information to the controller, with the second time point being later than the first time point. The controller calculates the spin-spin relaxation time change rate of the rice and flour products based on the spin-spin relaxation times at the first and second time points. The device also includes a temperature sensor for real-time acquisition of the temperature of the rice and flour products and transmission to the controller. If the spin-spin relaxation time change rate is less than a preset change rate, the controller determines the temperature of the rice and flour products at the second time point as the glass transition temperature.

3. The device according to claim 2, characterized in that, The nuclear magnetic resonance measurement system includes: A constant magnetic field system includes an N-pole magnetic field generator and an S-pole magnetic field generator, wherein the magnetic field lines generated by the N-pole magnetic field generator and the S-pole magnetic field generator act on the rice and flour products. An alternating magnetic field system includes a circuit-controlled magnetic induction coil, wherein the magnetic induction coil generates an alternating magnetic field that acts on the rice and flour products.

4. A freezing device for rice and flour products, characterized in that, The method for freezing rice and flour products according to claim 1, wherein the apparatus comprises: A first determining unit is used to determine the glass transition temperature of rice and flour products; wherein, the step of determining the glass transition temperature of rice and flour products includes: detecting the spin-spin relaxation time of rice and flour products at a first time and a second time, the second time being later than the first time; calculating the rate of change of the spin-spin relaxation time of rice and flour products based on the spin-spin relaxation time of rice and flour products at the first time and the second time; and determining the temperature of rice and flour products at the second time as the glass transition temperature if the rate of change of the spin-spin relaxation time is less than a preset rate of change. The second determining unit is used to determine the freezing strategy for rice and flour products based on the glass transition temperature.

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