A low-temperature and high-humidity thawing system and control method based on meat food

Abstract

The invention discloses a low-temperature and high-humidity thawing system and control method based on meat food, belonging to the field of food processing. A low-temperature and high-humidity thawing control method based on meat food is based on a low-temperature and high-humidity variable frequency thawing warehouse, characterized in that it includes the following steps: evenly dividing the temperature range in the warehouse into multiple measurement groups; when the frozen meat is thawed, measuring the difference between the temperature rise value of the surface temperature of the frozen meat and the temperature rise value of the center temperature, and the average speed of the temperature rise rate of the surface temperature and the temperature rise rate of the center temperature CT, so as to divide the measurement group into an excellent group and a good group according to the thawing efficiency; when the frozen meat is thawed, measuring the relative humidity of the air in the warehouse in real time, when the relative humidity drops to a set threshold value X, it is determined that high-humidity hot steam needs to be introduced for temperature increase; it can achieve the best thawing temperature of different varieties of frozen meat, so that the frozen meat is in a relatively good thawing environment for a longer time, and the thawing efficiency is improved more accurately.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and more specifically, relates to a low-temperature and high-humidity thawing system and a control method based on meat food. Background Art

[0002] Meat thawing is generally carried out in a low temperature and high humidity environment; the temperature is mainly maintained at 2-8°C, and the relative humidity is mainly maintained at above 90%.

[0003] When thawing meat, it needs to enter the low-temperature and high-humidity variable-frequency thawing warehouse for thawing. The temperature in the thawing warehouse changes from 2 to 8 degrees Celsius for circulation to reduce the energy consumption of the cold storage. This is the existing common thawing warehouse. During thawing, the frozen meat is placed on the thawing rack. In the early stage of thawing, the low temperature of the frozen meat itself and the fact that thawing will absorb a large amount of heat will cause the warehouse temperature to drop. When the warehouse temperature is lower than 2°C, the steam heating system starts, and the moist hot steam flows through the heating steam pipe and enters the heating coil to heat the air in the warehouse for heating the warehouse until the warehouse temperature rises to 8°C and the system stops. In the later stage of thawing, the warehouse temperature gradually rises. When the warehouse temperature is higher than 8°C, the refrigeration evaporator starts, and the air cooled by the refrigeration evaporator flows through the air duct and reaches the meat sample through the air duct opening, thereby reducing the temperature in the warehouse until the warehouse temperature reaches 2°C and the system stops. During the entire thawing process, when the humidity in the warehouse is lower than 90%, the moist hot steam humidification system starts, and hot steam is sprayed into the warehouse through the moist hot steam nozzle for heating, humidifying and thawing the frozen meat. The thawing time of the above method generally takes 10 to 13 hours.

[0004] Since the warehouse temperature circulates between 2 and 8°C, and hot steam is discharged into the warehouse at irregular intervals, the rate at which the moisture in the air in the warehouse decreases is related to the quality, variety, quantity, etc. of the meat. Hot steam replenishment is not always scheduled during each thawing; therefore, hot steam may need to be replenished when the temperature rises or when the temperature drops, and the specific temperature at which it is replenished is also uncertain.

[0005] However, the optimal thawing temperature and optimal thawing humidity environment of different varieties of meat are different. That is to say, the thawing meat is not in the optimal thawing environment for a long time, and the thawing speed curve of the meat fluctuates. In order to increase the thawing speed of the meat, the ideal situation should be that the thawing speed curve is stable or has less fluctuations, that is, the meat should be in a better thawing environment for a longer time. Variable frequency thawing can reduce the energy consumption of the cold storage, and temperature changes are necessary. Therefore, a smart variable frequency thawing method is needed. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a low-temperature and high-humidity thawing system and a control method based on meat food, which can achieve the optimal thawing temperature of different varieties of frozen meat, so that the frozen meat is in a better thawing environment for a longer time, and the thawing efficiency is improved more accurately.

[0007] The present invention provides a low-temperature and high-humidity thawing control method for meat food, which is based on a low-temperature and high-humidity variable frequency thawing storehouse and is characterized in that it comprises the following steps:

[0008] Divide the temperature range in the warehouse evenly into multiple measurement groups;

[0009] When thawing frozen meat, the difference between the temperature rise value of the surface layer and the temperature rise value of the center layer, and the average rate of the temperature rise rate of the surface layer and the temperature rise rate of the center temperature CT are measured, so as to divide the measurement group into an excellent group and a good group according to the thawing efficiency;

[0010] When thawing frozen meat, measure the relative humidity of the air in the warehouse in real time. When the relative humidity drops to the set threshold value X, it is determined that high-humidity hot steam needs to be introduced to increase the temperature;

[0011] When water needs to be replenished in the warehouse, determine the room temperature in the warehouse at the time when water replenishment is required and / or the time after water replenishment, and analyze the excellent level of the measurement group described in the room temperature in the warehouse;

[0012] When the frozen meat is thawed, refrigerated air is introduced to adjust the room temperature in the warehouse to increase the proportion of the superior group corresponding to the temperature range experienced during the hydration process.

[0013] As a further improvement of the present invention, when the frozen meat begins to thaw, the time for the temperature in the warehouse to be maintained in the corresponding temperature range of each measurement group is recorded; during the thawing process, the surface temperature ST and the center temperature CT of the frozen meat are measured in real time, and the surface temperature ST temperature rise value, the surface temperature ST temperature rise rate, the center temperature CT temperature rise value, and the center temperature CT temperature rise rate corresponding to each measurement group are recorded; the difference DT between the surface temperature ST temperature rise value and the center temperature CT temperature rise value in each measurement group, and the average speed AS of the surface temperature ST temperature rise rate and the center temperature CT temperature rise rate are calculated; the measurement groups are graded according to the data size of DT and the data size of AS, and the measurement groups are divided into an excellent group and a good group; the DT data of the excellent group is smaller than the DT data of the good group, and the AS data of the excellent group is larger than the AS data of the good group.

[0014] As a further improvement of the present invention, if water replenishment is needed, and the current room temperature in the warehouse is in the good group, then an excellent group with a lower average temperature is found, and refrigerated air is first introduced to lower the indoor temperature to the lowest temperature of the excellent group, and then high-humidity hot steam is introduced, and auxiliary refrigeration air can be optionally introduced to avoid the indoor temperature exceeding the set maximum room temperature.

[0015] As a further improvement of the present invention, if water replenishment is needed, and the current room temperature in the warehouse is in the good group, high-humidity hot steam is normally introduced, and cooling air can be optionally introduced to avoid the indoor temperature exceeding the set maximum room temperature, while the minimum value of the temperature in the warehouse is increased to the minimum temperature of the excellent group with the lowest average temperature.

[0016] As a further improvement of the present invention, if water replenishment is needed, the measurement group of the current room temperature in the warehouse is a good group, and there is at least one excellent group above the current warehouse temperature during water replenishment; then the maximum value of the warehouse temperature is reduced, and the maximum value of the warehouse temperature is reduced to the lowest temperature of the excellent group with the highest average temperature.

[0017] As a further improvement of the present invention, if water replenishment is needed, the current room temperature in the warehouse is in the good group, and the minimum threshold of the relative humidity when the indoor temperature is in the good group is increased to a value of X.

[0018] As a further improvement of the present invention, during the thawing process of frozen meat, when the relative humidity in the warehouse drops to the set minimum humidity, the room temperature T1 in the warehouse is recorded at this time; high-humidity hot steam is introduced into the warehouse to replenish water until the relative humidity reaches 100%, and after the water replenishment is completed, the room temperature T2 in the warehouse is recorded at this time; the time required for the water replenishment process is calculated, and the temperature rise rate and water replenishment rate are calculated through T1 and T2 data; the measurement group corresponding to T1 is identified and defined as the water replenishment rate of the measurement group.

[0019] As a further improvement of the present invention, when water replenishment is needed in the warehouse, the water replenishment speed marked by the measurement group corresponding to the current warehouse temperature T1 is extracted, and the water replenishment time required under the premise of current water replenishment is calculated, and the estimated warehouse temperature T2 when the water replenishment is completed is calculated according to the water replenishment time; the excellent grades of the measurement groups corresponding to T1 and T2 are identified; and the proportion of time occupied by the excellent group in the measurement groups experienced by adjusting the water replenishment process.

[0020] As a further improvement of the present invention, before water replenishment is needed, it is judged whether the warehouse is in the heating or cooling stage according to the temperature rise and fall performance in the warehouse; the average value of the change in the temperature in the warehouse per unit time after the previous water replenishment operation is used as the heat absorption deviation; the estimated temperature in the warehouse when the water replenishment is completed is calculated by the water replenishment time, and then the heat absorption deviation is subtracted to obtain the temperature T2 in the warehouse when the water replenishment is completed.

[0021] The present invention discloses a low-temperature and high-humidity thawing system for meat food, which operates according to a low-temperature and high-humidity thawing control method for meat food; the thawing system comprises: a storage body, a heating module, a cooling module, a temperature measuring module, a humidity measuring module, a meat inspection module, a timing module, and a control module;

[0022] The heating module is used to introduce high-humidity hot steam into the storage body to increase the temperature;

[0023] The cooling module is used to introduce refrigeration air into the warehouse to reduce the temperature;

[0024] The temperature measurement module is used to detect the real-time room temperature inside the warehouse;

[0025] The humidity measurement module is used to detect the real-time relative humidity of the air in the warehouse;

[0026] The meat inspection module includes a dual temperature probe assembly, which is used to detect the surface temperature and core temperature of frozen meat respectively;

[0027] The timing module is used to calculate time;

[0028] The control module is used to obtain data from the temperature measurement module, humidity measurement module, meat inspection module, and timing module to control the operation of the heating module and the cooling module to control the temperature and relative humidity in the warehouse.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] The present invention classifies the thawing efficiency of each temperature interval, identifies the temperature interval with a small thawing temperature difference between the inner and outer layers and a fast average thawing speed as an excellent group, and the rest as a good group; because water replenishment will directly lead to an increase in the indoor temperature, the prior art will continuously introduce refrigerated air to maintain the indoor temperature at the temperature before water replenishment, while the present application can carry out the water replenishment process as much as possible within the temperature range of the excellent group without continuously introducing refrigerated air to save energy, so as to improve the thawing efficiency and thawing quality of frozen meat, and at the same time, it is not necessary to continuously introduce refrigerated air to save energy; in addition, it also solves the problem of more accurately improving the thawing efficiency of frozen meat of different varieties, different quantities, and frozen meat of different initial temperatures in the same thawing warehouse;

[0031] The present invention can lower the room temperature to the lowest temperature value of the nearest superior group by introducing a certain amount of refrigerated air before water replenishment, and then introduce high-humidity hot steam to replenish water, so that the frozen meat can stay in the temperature range of the superior group for a longer time while minimizing the introduction of refrigerated air;

[0032] The present invention can control the frozen meat to stay in the temperature range of the superior group for a longer time by setting the maximum and minimum values ​​of the temperature in the warehouse, so that the thawing efficiency of the frozen meat can be improved more accurately; the maximum and minimum values ​​of the temperature in the warehouse can be changed by changing the introduction time of high-humidity hot steam and refrigeration air, which is simple and effective;

[0033] The present invention can improve the thawing efficiency by increasing the minimum humidity threshold of high-humidity hot steam introduced into the thawing warehouse when the temperature is within the good group range, so that the temperature in the warehouse reaches the excellent group temperature faster;

[0034] The present invention can estimate the time required for water replenishment by extracting the water replenishment speed of the measurement group where the temperature is located, and then calculate the temperature rise caused by water replenishment in the warehouse, estimate the excellent level of the measurement group where the room temperature is located after the water replenishment is completed, and the excellent level of the measurement group where the room temperature changes after the water replenishment, and determine the excellent level of the measurement group where the room temperature is located before the water replenishment; and then control the proportion of time occupied by the excellent group in the measurement group experienced during the water replenishment process to improve the thawing efficiency;

[0035] The present invention can more accurately predict the estimated value of the temperature rise in the reservoir after water replenishment by determining whether the reservoir is in a state of temperature rise or temperature drop during water replenishment, so that the operation effect can better meet expectations. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 This is a method flow chart of a specific embodiment of the present invention. DETAILED DESCRIPTION

[0037] The present application discloses a low-temperature and high-humidity thawing system based on meat food, comprising a storage body, a heating module, a cooling module, a temperature measuring module, a humidity measuring module, a meat inspection module, a timing module, and a control module;

[0038] The storage body is a common low-temperature and high-humidity variable-frequency thawing storage body, which will not be described here;

[0039] The heating module is a common hot steam humidification module used in low-temperature and high-humidity variable frequency thawing warehouses, which will not be described in detail here;

[0040] The cooling module is a common refrigeration air module used in low-temperature and high-humidity variable frequency thawing warehouses, which will not be described in detail here;

[0041] The temperature measurement module is a temperature detection module for detecting the average temperature in a common low-temperature and high-humidity variable frequency thawing warehouse, which will not be described in detail here;

[0042] The humidity measuring module is a humidity measuring module for detecting the relative humidity in a common low-temperature and high-humidity variable frequency thawing warehouse, which will not be described in detail here;

[0043] The meat inspection module is a dual temperature probe assembly commonly used in low-temperature and high-humidity variable frequency thawing warehouses, which is used to detect the surface temperature and core temperature of frozen meat. It will not be described in detail here;

[0044] The timing module is used to calculate time;

[0045] The control module is used to obtain data from the temperature measurement module, humidity measurement module, meat inspection module, and timing module to control the operation of the heating module and the cooling module to achieve the purpose of controlling the temperature and humidity in the warehouse.

[0046] In the low-temperature and high-humidity variable-frequency thawing system of the present application, the frozen meat in the thawing warehouse is placed on the thawing rack. When thawing, two temperature probes are inserted into the frozen meat, which are located at the surface meat and the inner meat respectively, for sensing the surface temperature ST and the center temperature CT of the frozen meat. One of the qualified standards for the frozen meat after thawing is that the difference between the surface temperature ST and the center temperature CT is within 1°C; high-humidity hot steam and refrigeration air are introduced into the thawing warehouse, and the high-humidity hot steam and refrigeration air are independently controlled in amount to control the temperature and humidity in the warehouse. The initial range of the temperature in the warehouse is 2-8°C, and the temperature in the warehouse changes periodically within the range of 2-8°C. The minimum threshold value of the relative humidity in the warehouse is X, and the maximum threshold value is 100%; the control system of the thawing warehouse obtains the temperature in the warehouse, the relative humidity, and the temperature of the frozen meat to determine and control the amount of high-humidity hot steam and refrigeration air introduced.

[0047] Specific embodiment 1: Please refer to Figure 1 The control method of the low temperature and high humidity variable frequency thawing system based on the present application,

[0048] S1. Evenly divide the temperature range in the warehouse into multiple measurement groups;

[0049] S2. When the frozen meat begins to thaw, the temperature in the warehouse is 2°C, and the time for the temperature in the warehouse to remain in the corresponding temperature range of each measurement group is recorded; during the thawing process, the surface temperature ST and the center temperature CT of the frozen meat are measured in real time, and the surface temperature ST temperature rise value, surface temperature ST temperature rise rate, center temperature CT temperature rise value, and center temperature CT temperature rise rate corresponding to each measurement group are recorded; the difference DT between the surface temperature ST temperature rise value and the center temperature CT temperature rise value in each measurement group, and the average rate AS of the surface temperature ST temperature rise rate and the center temperature CT temperature rise rate are calculated;

[0050] S3. The measurement groups are graded according to the data size of DT and the data size of AS, and the measurement groups are divided into an excellent group and a good group; the DT data of the excellent group is smaller than the DT data of the good group, and the AS data of the excellent group is larger than the AS data of the good group;

[0051] S4. During the thawing process, the relative humidity of the air in the warehouse is measured in real time. When the relative humidity drops to the set threshold value X, high-humidity hot steam needs to be introduced into the warehouse, and the current temperature in the warehouse is measured to determine which measurement group the temperature belongs to and the level of the measurement group. If the current temperature is in the excellent group, high-humidity hot steam is introduced normally, and optional auxiliary cooling air is introduced to avoid the indoor temperature exceeding 8°C. If the current temperature is in the good group, find an excellent group with a lower average temperature. If such an excellent group exists, first introduce cooling air to reduce the indoor temperature to the lowest temperature of the excellent group, then introduce high-humidity hot steam, and optionally assist in introducing cooling air to avoid the indoor temperature exceeding 8°C. If such an excellent group does not exist, high-humidity hot steam is introduced normally, and optional auxiliary cooling air is introduced to avoid the indoor temperature exceeding 8°C. At the same time, the lowest value of the temperature in the warehouse is increased to the lowest temperature of the excellent group with the lowest average temperature.

[0052] This example lists specific data to demonstrate the method:

[0053] In this embodiment, the temperature range in the warehouse is divided into six measurement groups of 2-3°C, 3-4°C, 4-5°C, 5-6°C, 6-7°C, and 7-8°C; among them, 2-3°C, 5-6°C, and 7-8°C are all good groups, and 3-4°C, 4-5°C, and 6-7°C are all excellent groups, that is, good, excellent, excellent, good, excellent, and good in sequence; the minimum threshold value of the relative humidity in the warehouse is X equal to 90%;

[0054] When the relative humidity in the warehouse is equal to 90%, and the indoor temperature is in the range of 5-6℃, the superior group with the second lowest average temperature, i.e., the 4-5℃ group, is found. At this time, cooling air is introduced first to reduce the indoor temperature to 4℃, and then high-humidity steam is introduced. Assisted cooling air can be introduced to avoid the indoor temperature exceeding 8℃.

[0055] When the relative humidity in the warehouse is equal to 90% and the indoor temperature is in the range of 2-3℃, there is no superior group with the second lowest average temperature. High-humidity hot steam is introduced normally, and cooling air can be optionally introduced to avoid the indoor temperature exceeding 8℃. At the same time, the minimum temperature in the warehouse is increased to 3℃, the lowest temperature of the 3-4℃ group. When the indoor temperature continues to circulate and drops to 3℃, high-humidity hot steam is introduced to increase the temperature.

[0056] Specific embodiment 2: On the basis of specific embodiment 1, if there is at least one superior group above the current temperature in the reservoir during water replenishment, the maximum temperature in the reservoir can also be lowered to the lowest temperature of the superior group with the highest average temperature, so as to increase the proportion of the superior group and improve the thawing efficiency; referring to the data in specific embodiment 1, it should be lowered to 7°C.

[0057] Specific embodiment three: On the basis of specific embodiment one or two, if water replenishment is needed, the current room temperature in the warehouse is calculated to be a good group, and the minimum threshold value of the relative humidity when the indoor temperature is in the good group can be increased to a value of X, so that it can reach the temperature of the excellent group faster. For example, when the indoor temperature is within the temperature range covered by the good group and water replenishment is needed, the original relative humidity threshold of 90% is increased to 95%, so that when the relative humidity reaches 95% at this temperature, high-humidity hot steam is started to be filled, and the temperature range of the excellent group is reached as soon as possible, thereby improving the thawing efficiency.

[0058] Specific embodiment 4: Different from specific embodiment 1, during the thawing process of frozen meat, when the relative humidity in the warehouse drops to X, the warehouse needs to be replenished with water, and the room temperature T1 in the warehouse at this time is recorded; high-humidity hot steam is introduced into the warehouse to replenish water until the relative humidity reaches 100%, and the room temperature T2 in the warehouse at this time is recorded after the water replenishment is completed; the time required for the water replenishment process is calculated, and the temperature rise rate and the water replenishment rate within this temperature range are calculated through the two previous and next room temperature data in the warehouse; the temperature in the warehouse when the water replenishment starts is identified, and in which measurement group it is located, which is defined as the water replenishment rate of the measurement group.

[0059] When the thawing process continues and water replenishment is needed next time, first detect the temperature T1 in the warehouse when the water replenishment starts, determine which measurement group it is in, and identify the quality level of the measurement group; substitute the water replenishment rate of the measurement group to estimate when the water replenishment will be completed; the water replenishment described in this application refers to the simple introduction of high-humidity hot steam. Since the humidity and temperature of the high-humidity hot steam are fixed values, as long as the flow rate of the high-humidity hot steam is controlled to be a fixed value, the heating rate can be calculated according to the current temperature in the warehouse. How to calculate the heating rate is a routine means for those skilled in the art, so it will not be repeated; and the heating rate is known, the temperature T2 in the warehouse after the water replenishment is completed can be determined; according to the temperature T2 in the warehouse after the water replenishment is completed, determine in which measurement group this temperature is located; at the same time, identify the quality level of the measurement group, which measurement groups the temperature in the warehouse goes through during the water replenishment process, and then identify the quality level of the measurement groups that have been experienced.

[0060] If the T1 temperature is in the good group, the value of X can be reduced (but the minimum value of X is 90%) to avoid this temperature range and replenish water in the excellent group as much as possible;

[0061] If the T2 temperature is in the good group, the cooling air can be introduced at the same time during the later period of the high-humidity hot steam introduction to make the T2 temperature avoid this temperature range, so as to replenish water in the excellent group as much as possible;

[0062] If the temperature T1 is in the excellent group and the temperature T2 is in the good group, the value of X can be increased (but the maximum value of X is 100%) to ensure the duration of this temperature interval so that water can be replenished in the excellent group as much as possible; or cooling air can be introduced before water replenishment to reduce the temperature T1 to the lowest temperature of the measurement group so that water can be replenished in the excellent group as much as possible;

[0063] The premise of the above four operations is that there is a superior group among the groups that have undergone the measurement;

[0064] In addition, if the T1 temperature is within the superior group and the T2 temperature is within the superior group, the specific DT data size and AS data size of the two measurement groups are compared to determine the priority of the two superior groups. The superior group with larger DT data and / or AS data has a higher priority. The X value is adjusted and / or cooling air is introduced to adjust the occupancy ratio of the water replenishment time in the superior group with a higher priority.

[0065] It should be noted that if water replenishment is needed, and the current measurement group at the T1 temperature has no corresponding water replenishment speed, that is, there has been no water replenishment behavior in this temperature range before, then the water replenishment behavior will not be intervened, and high-humidity hot steam will be introduced normally, and the heating rate and water replenishment speed of this water replenishment behavior will be recorded, and then the water replenishment speed of the measurement group at the T1 temperature will be marked.

[0066] Specific embodiment five: Different from specific embodiment four, if water replenishment is needed, the current measurement group at temperature T1 has no corresponding water replenishment speed, that is, there has been no water replenishment behavior in this temperature range before, then the water replenishment speed of the measurement group at temperature T1 is replaced by the water replenishment speed of another measurement group closest to this measurement group, or all known marks are replaced by the average water replenishment speed of the measurement group of water replenishment speed.

[0067] Specific embodiment six: After the water replenishment is completed, the indoor temperature and indoor relative humidity are collected in real time to determine the indoor temperature rise / fall speed and the relative humidity reduction speed in the time period before the next water replenishment operation; thereby estimating the indoor temperature corresponding to when the indoor relative humidity drops to the X value; by estimating the indoor temperature T1 during water replenishment in advance, preparations can be made in advance for operations such as introducing cooling air, and / or lowering / increasing the X value, and / or lowering the maximum temperature in the warehouse, and / or raising the minimum temperature in the warehouse.

[0068] Specific embodiment seven: Different from any one of specific embodiments one to six, since the temperature of the high-humidity hot steam is higher than 8°C, when the temperature in the warehouse needs to be raised, a certain amount of high-humidity hot steam is introduced, and the temperature in the warehouse is waited to rise to 8°C, and then refrigerated air is introduced to maintain the temperature at 8°C and below; while the frozen meat is continuously thawed and heated, the thawing of the frozen meat requires heat absorption, and the absorbed heat comes from the heat of the air, that is, the air is heat absorbed when the frozen meat is thawed, the activity of water vapor in the air is reduced, and the relative humidity is reduced, so the relative humidity continues to decrease during the thawing process, and even during the water replenishment process, the degree of increase in relative humidity is less than the degree of replenishment.

[0069] Therefore, in this embodiment, when the humidity in the warehouse drops to the threshold value X, the control system determines whether the temperature in the warehouse should be increased or decreased based on the average temperature in the warehouse corresponding to the previous unit time and the average temperature in the warehouse corresponding to the current unit time; the unit time is a measurement time period defined by the control system. In this embodiment, the unit time is set to 1 second, that is, the average temperature in the warehouse is detected every 1 second.

[0070] In this embodiment, the water replenishment operation in the reservoir is defined as increasing the relative humidity in the reservoir from the minimum threshold value X to 100%. Since the specific value of the minimum threshold value X is known, the steam content of the high-humidity hot steam is constant, and the flow rate of the high-humidity hot steam is constant and known, the time required to increase the relative humidity in the reservoir from the minimum threshold value X to 100% can be calculated.

[0071] During the water replenishment period, the frozen meat is constantly absorbing heat. Therefore, the average temperature drop per second in the warehouse without high-humidity hot steam to raise the temperature is judged based on the difference in temperature change per second after the previous water replenishment operation; the water replenishment temperature rise is calculated by calculating the time required for water replenishment; the deviation caused by the heat absorption of the frozen meat during water replenishment is judged to calculate the final room temperature in the warehouse after water replenishment.

[0072] After the room temperature in the storage tank is calculated and accurately replenished, the compensation operations in Examples 1 to 6 are performed to improve the accuracy of the operation.

Claims

1. A low-temperature and high-humidity thawing control method for meat food is based on a low-temperature and high-humidity variable frequency thawing warehouse, characterized in that: The following steps are involved: Divide the temperature range in the warehouse evenly into multiple measurement groups; When the frozen meat begins to thaw, record the time the temperature in the warehouse remains within the corresponding temperature range of each measurement group; During the thawing process, the surface temperature ST and the core temperature CT of the frozen meat are measured in real time, and the surface temperature ST temperature rise value, surface temperature ST temperature rise rate, core temperature CT temperature rise value, and core temperature CT temperature rise rate corresponding to each measurement group are recorded; Calculate the difference DT between the temperature rise value of the surface temperature ST and the temperature rise value of the core temperature CT, and the average speed AS of the temperature rise speed of the surface temperature ST and the temperature rise speed of the core temperature CT in each measurement group; divide the measurement groups into excellent group and good group according to the data size of DT and the data size of AS; the DT data of the excellent group is smaller than the DT data of the good group, and the AS data of the excellent group is larger than the AS data of the good group; When thawing frozen meat, measure the relative humidity of the air in the warehouse in real time. When the relative humidity drops to the set threshold value X, it is determined that high-humidity hot steam needs to be introduced to increase the temperature; When water needs to be replenished in the warehouse, determine the room temperature in the warehouse at the time when water replenishment is required and / or after water replenishment, determine which measurement group the temperature belongs to, and determine the level of the measurement group; If the current temperature is in the superior group, high-humidity hot steam is introduced normally, and cooling air can be optionally introduced to prevent the indoor temperature from exceeding the set maximum room temperature; If the current temperature is in the good group, choose one of the following steps: a. Find out whether there is a superior group with a low average temperature and closest to the current temperature. If there is such a superior group, introduce cooling air into the warehouse to reduce the indoor temperature to the lowest temperature of the superior group, then introduce high-humidity and hot steam, and optionally introduce auxiliary cooling air to prevent the indoor temperature from exceeding the set maximum room temperature; if there is no such superior group, introduce high-humidity and hot steam normally, and optionally introduce auxiliary cooling air to prevent the indoor temperature from exceeding the set maximum room temperature, and at the same time increase the lowest value of the temperature in the warehouse to the lowest temperature of the superior group with the lowest average temperature; b. If there is at least one superior group above the current temperature of the replenishment water reservoir, then the maximum value of the reservoir temperature is reduced to the minimum temperature of the superior group with the highest average temperature; c. Raise the minimum threshold of relative humidity when the indoor temperature is in the good group to a value of X; When the frozen meat is thawed, refrigerated air is introduced to adjust the room temperature in the warehouse to increase the proportion of the superior group corresponding to the temperature range experienced during the hydration process.

2. A low-temperature and high-humidity thawing control method based on meat products according to claim 1, characterized in that: During the thawing process of frozen meat, when the relative humidity in the warehouse drops to the set minimum humidity, the room temperature T1 in the warehouse is recorded at this time; high-humidity hot steam is introduced into the warehouse to replenish water until the relative humidity reaches 100%. After the water replenishment is completed, the room temperature T2 in the warehouse is recorded at this time; the time required for the water replenishment process is calculated, and the temperature rise rate and water replenishment rate are calculated through T1 and T2 data; the measurement group corresponding to T1 is identified and defined as the water replenishment rate of this measurement group.

3. A low-temperature and high-humidity thawing control method based on meat products according to claim 2, characterized in that: When water replenishment is needed in the reservoir, extract the replenishment speed marked by the measurement group corresponding to the current reservoir temperature T1, calculate the replenishment time required under the premise of current water replenishment, and calculate the estimated reservoir temperature T2 when the replenishment is completed through the replenishment time; identify the excellent grades of the measurement groups corresponding to T1 and T2; and adjust the proportion of time occupied by the excellent group in the measurement groups experienced during the water replenishment process.

4. A low-temperature and high-humidity thawing control method based on meat food according to claim 3, characterized in that: Before water replenishment is needed, determine whether the warehouse is in the heating or cooling stage based on the temperature rise and fall performance inside the warehouse; use the average change of the temperature inside the warehouse per unit time after the previous water replenishment operation as the heat absorption deviation; calculate the estimated temperature inside the warehouse when the water replenishment is completed through the water replenishment time, and then subtract the heat absorption deviation to obtain the temperature inside the warehouse when the water replenishment is completed T2.

5. A low-temperature and high-humidity thawing system based on meat food, characterized in that: According to any one of claims 1 to 4, a low-temperature and high-humidity thawing control method for meat food is used; the thawing system comprises: a storage body, a heating module, a cooling module, a temperature measuring module, a humidity measuring module, a meat inspection module, a timing module, and a control module; The heating module is used to introduce high-humidity hot steam into the storage body to increase the temperature; The cooling module is used to introduce refrigeration air into the warehouse to reduce the temperature; The temperature measurement module is used to detect the real-time room temperature inside the warehouse; The humidity measurement module is used to detect the real-time relative humidity of the air in the warehouse; The meat inspection module includes a dual temperature probe assembly, which is used to detect the surface temperature and core temperature of frozen meat respectively; The timing module is used to calculate time; The control module is used to obtain data from the temperature measurement module, humidity measurement module, meat inspection module, and timing module to control the operation of the heating module and the cooling module to control the temperature and relative humidity in the warehouse.

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