Fresh-keeping device and control method

Abstract

The present invention provides a fresh-keeping device and control method, comprising a freezer box having a freezing chamber containing a fluid for freezing; a sealing cover detachably connected to the freezer box to open or close the freezing chamber; a sealing structure that is sealed to the freezer box and the sealing cover when the sealing cover closes the freezing chamber, thereby sealing the fluid within the freezing chamber; and a cooling system for cooling the fluid within the freezing chamber to increase the pressure within the freezing chamber. The above device effectively lowers the melting point of the food and the frozen fluid, and can keep the food in a low-temperature, unfrozen, supercooled state for a long period of time without adding an additional pressurizing device. This achieves high-quality low-temperature preservation of food, and eliminates the need to thaw the food when it is removed. This solves the technical problem of fresh-keeping methods in related art fresh-keeping devices causing loss of nutrients in food.

Description

Technical Field

[0001] The present invention relates to the field of freezing technology, and in particular to a fresh-keeping device and a control method. Background Art

[0002] Freezing is the most common and effective food preservation technology. It gradually freezes the liquid water in food into a solid state through low temperature, which can effectively inhibit the growth and reproduction of microorganisms, reduce the activity of various biological enzymes, and slow down the process of redox reactions, thereby maximizing the retention of food's edible quality and extending the shelf life of food.

[0003] The typical freezing process is carried out under constant pressure. This means that the food remains under constant pressure throughout the freezing process, maintaining a relatively constant freezing point. The freezing temperature is typically -18°C or even lower, which freezes most of the water in the food. The conventional freezing process is very slow, with ice forming first on the surface of the food and then gradually penetrating deeper into the food. Microscopically, ice crystals form first in the extracellular solution. Under osmotic pressure, water within the cells flows out, eventually crystallizing both inside and outside the cells. During crystallization, the ice crystals increase in volume, and spikes appear on their surfaces, damaging cell membranes. Even unconventional quick-freezing techniques, such as liquid nitrogen, can cause varying degrees of damage to food. Conventionally frozen food, due to its rigid, frozen state, is difficult to process directly and typically requires a lengthy thawing process. During this thawing process, the disrupted cell solution releases juice, resulting in a significant loss of nutrients.

[0004] Therefore, the prior art needs to be further developed. Summary of the Invention

[0005] The purpose of the present invention is to overcome the above technical deficiencies and provide a fresh-keeping device and a control method to solve the technical problem that the fresh-keeping method of the fresh-keeping equipment in the related art causes the loss of nutrients in food.

[0006] In order to achieve the above technical objectives, the present invention adopts the following technical solutions: a fresh-keeping device and a control method are provided, including a freezer, a freezer chamber is provided in the freezer, and a fluid for freezing is stored in the freezer chamber; a sealing cover, the sealing cover is detachably connected to the freezer to open or close the freezer chamber; a sealing structure, when the sealing cover closes the freezer chamber, the sealing structure is sealed to the freezer, and the sealing structure is sealed to the sealing cover to seal the fluid in the freezer chamber; a cooling system, the cooling system is used to cool the fluid in the freezer chamber to increase the pressure in the freezer chamber

[0007] Furthermore, the sealing cover is rotatably connected to the freezing box. The sealing cover is provided with a first connecting portion, and the freezing box is provided with a second connecting portion. The first connecting portion and the second connecting portion are detachably connected.

[0008] Furthermore, the fresh-keeping device includes a fastener, and when the sealing cover closes the freezing chamber, the fastener is passed through the first connecting part and the second connecting part to fix the first connecting part and the second connecting part.

[0009] Furthermore, the freezer has a connecting port connected to the freezing chamber, the sealing structure is an annular structure, the sealing structure is arranged at the connecting port, and the sealing structure includes a first sealing portion located inside the freezing chamber and a second sealing portion located outside the freezing chamber; when the sealing cover closes the freezing chamber, one end of the second sealing portion is connected to the freezer, and the other end of the second sealing portion is connected to the sealing cover.

[0010] Furthermore, the preservation device also includes a grille component, which is arranged in the freezing chamber; the freezing chamber includes a first freezing chamber located on one side of the grille component and a second freezing chamber located on the other side of the grille component; a connecting hole is provided on the grille component, and the first freezing chamber and the second freezing chamber are connected to each other through the connecting hole.

[0011] Furthermore, a hinge is provided on the grille component, and the grille component is rotatably connected to the inner wall of the freezing chamber via the hinge.

[0012] Furthermore, the preservation device also includes a water supply component, which includes a water supply tank body, which is used to store the fluid used for freezing; a water supply pipe, one end of which is connected to the water supply tank body, and the other end of which is connected to the freezer; and a water pump, which is arranged on the water supply pipe to supply the fluid in the water supply tank body into the freezer cavity.

[0013] Furthermore, the water supply box is located above the freezer; and / or the fresh-keeping device further includes a control valve, which is arranged on the water supply pipeline to open or close the water supply pipeline.

[0014] Furthermore, the present solution also provides a control method, which is applicable to the above-mentioned fresh-keeping device, and the control method also includes injecting fluid into the freezing chamber of the freezer to cool the fluid in the freezer; sealing the freezing chamber, and the cooling system of the fresh-keeping device cools the fluid in the freezing chamber; measuring the pressure value p in the freezing chamber, and judging the size of the pressure value p and the threshold value P1; when p<P1, the cooling system continues to cool the fluid in the freezing chamber; when p≥P1, the cooling system stops cooling the fluid in the freezing chamber; and placing food into the freezing chamber 11.

[0015] Furthermore, the method of injecting fluid into the freezing chamber of the freezer includes cooling the fluid injected into the freezing chamber, measuring the temperature t of the fluid and the size of the threshold value T1; when t>T1, continuing to cool the fluid in the freezing chamber; when t≤T1, stopping cooling the fluid in the freezing chamber; and passing the cooled fluid into the freezing chamber.

[0016] Furthermore, the control method also includes turning on the cooling system again after the food is placed in the freezing chamber 11 to cool the fluid in the freezing chamber 11; when the cooling system cools the fluid in the freezing chamber 11, measuring the pressure value p in the freezing chamber 11, and judging the size of the pressure value p and the threshold value P2; when p≥P2, the cooling system stops cooling the fluid in the freezing chamber 11.

[0017] Beneficial effects:

[0018] The technical solution of the present invention provides a fresh-keeping device and control method, comprising a freezer, wherein the freezer is provided with a freezing chamber containing a fluid for freezing; a sealing cover detachably connected to the freezer to open or close the freezing chamber; a sealing structure, which is sealed to the freezer when the sealing cover closes the freezing chamber, and the sealing structure is sealed to the sealing cover to seal the fluid in the freezing chamber; and a cooling system for cooling the fluid in the freezing chamber. The device cools the fluid in the freezing chamber, causing a portion of the fluid in the sealed freezing chamber to freeze and increase in volume, thereby increasing the pressure in the sealed freezing chamber, effectively lowering the melting point of the food and the frozen fluid. Without adding an additional pressurizing device, the food can be kept in a supercooled state at a low temperature without freezing for a long time, achieving high-quality low-temperature preservation of the food without thawing when the food is taken out. This solves the technical problem of the fresh-keeping method of fresh-keeping equipment in the related art causing the loss of nutrients in the food. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 is a schematic front view of a fresh-keeping device used in an embodiment of the present invention;

[0020] Figure 2 Schematic diagram of the internal structure of the fresh-keeping device used in an embodiment of the present invention;

[0021] Figure 3 Schematic diagram of a grille component of a fresh-keeping device used in an embodiment of the present invention;

[0022] Figure 4 is a cross-sectional view of a fresh-keeping device used in an embodiment of the present invention;

[0023] Figure 5 1 is a diagram showing the internal structure of a fresh-keeping device used in an embodiment of the present invention;

[0024] Figure 6 It is a schematic diagram of the relationship between the temperature and volume of a fluid under normal pressure conditions in the prior art;

[0025] Figure 7 It is a schematic diagram of the relationship between the pressure of a container and the melting point of the fluid under different temperature conditions of the fluid in the prior art;

[0026] Figure 8 This is a flow chart of a control method for a fresh-keeping device used in an embodiment of the present invention.

[0027] The above drawings include the following reference numerals:

[0028] 1. Freezer; 11. Freezer chamber; 111. First freezer chamber; 112. Second freezer chamber; 12. Second connecting portion; 2. Sealing cover; 21. First connecting portion; 3. Sealing structure; 31. First sealing portion; 32. Second sealing portion; 4. Fastener; 5. Grille component; 51. Connecting hole; 6. Water supply assembly; 61. Water supply box; 62. Water supply pipeline; 63. Water pump; 7. Control valve; 71. First control valve; 72. Second control valve. DETAILED DESCRIPTION

[0029] In order to enable those skilled in the art to better understand the present invention, the following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of this application.

[0030] According to an embodiment of the present invention, a fresh-keeping device and a control method are provided. Figures 1 to 8 , including a freezer box 1, which is provided with a freezing chamber 11, and the freezing chamber 11 contains a fluid for freezing; a sealing cover 2, which is detachably connected to the freezer box 1 to open or close the freezing chamber 11; a sealing structure 3, which is sealed to the freezer box 1 when the sealing cover 2 closes the freezing chamber 11, and the sealing structure 3 is sealed to the sealing cover 2 to seal the fluid in the freezing chamber 11; a cooling system, which is used to cool the fluid in the freezing chamber 11 to increase the pressure in the freezing chamber 11.

[0031] By adopting the above-mentioned device, the fluid used for freezing in the freezing chamber 11 is cooled, so that a part of the fluid in the closed freezing chamber 11 is frozen and the volume increases, causing the pressure in the closed freezing chamber 11 to increase, effectively lowering the melting point of the food and the frozen fluid. Without adding an additional pressurizing device, the food can be kept in a low-temperature, non-frozen, supercooled state for a long time, achieving high-quality low-temperature preservation of food and no need to thaw the food when taking it out, solving the technical problem of the loss of nutrients in food caused by the preservation method of the preservation equipment in the related art.

[0032] It should be noted that as the temperature drops, part of the liquid fluid in the freezing chamber 11 gradually freezes. As the temperature drops, the ice layer in the freezing chamber 11 gradually increases. Eventually, the fluid and ice in the freezing chamber 11 reach a coexistence equilibrium state, and the food is stored for a long time in a low-temperature supercooled state.

[0033] It should be noted that, see Figure 6 , a diagram showing the relationship between water temperature and volume under normal pressure, shows that, in general, water is in liquid form at room temperature of 0°C, with the highest density and lowest unit volume at approximately 4°C. When the temperature of water drops below its melting point and crystallizes, its volume increases. Therefore, if liquid water at room temperature of 0°C is placed in a sealed, pressure-resistant container and then cooled, the pressure inside the container will gradually increase as the volume of the liquid water crystals expands. Figure 7 A diagram showing the relationship between container pressure and the melting point of a fluid under different fluid temperature conditions shows that as pressure increases, the melting point of water decreases. Studies have shown that when pressure reaches 210 MPa, pure water can remain liquid at -22°C. This preservation device is based on this principle, ensuring that the food and surrounding fluid within the system remain in a supercooled liquid state.

[0034] Preferably, the freezer 1 is configured as a rigid container that is sealed, high-pressure-resistant, and has a constant internal volume. The design can refer to a pressure cooker, and the freezing chamber 11 and the sealing cover 2 can be made of high-pressure-resistant steel plates.

[0035] See also Figures 1 to 8 The sealing cover 2 is rotatably connected to the freezer box 1. The sealing cover 2 is provided with a first connecting portion 21, and the freezer box 1 is provided with a second connecting portion 12. The first connecting portion 21 and the second connecting portion 12 are detachably connected.

[0036] By adopting the above-mentioned device, the first connecting part 21 and the second connecting part 12 are detachably connected, realizing the rotational connection between the sealing cover 2 and the freezer 1. On the one hand, when the first connecting part 21 and the second connecting part 12 are fixedly connected, the sealing cover 2 closes the freezing chamber 11, which can ensure the sealing of the freezing chamber 11. This closed environment provides a good foundation for subsequent cooling and pressurization, and makes the food only receive the cold energy transmitted by the fluid in the freezer 1, and is not disturbed by the external environment, thereby improving the preservation effect. On the other hand, the sealing cover 2 opens or closes the freezing chamber 11, which can facilitate users to take out or store food.

[0037] The freezing chamber has an opening, and the sealing cover 2 matches the opening edge of the freezing chamber. The first connecting portion 21 and the second connecting portion 12 can realize the rotational connection between the sealing cover 2 and the freezing box 1 by rotating the hinge.

[0038] See also Figures 1 to 8 The fresh-keeping device includes a fastener 4. When the sealing cover 2 closes the freezing chamber 11, the fastener 4 is passed through the first connecting portion 21 and the second connecting portion 12 to fix the first connecting portion 21 and the second connecting portion 12 in connection.

[0039] By adopting the above-mentioned device, the setting of the fastener 4 can fix the first connecting part 21 and the second connecting part 12 in connection, thereby ensuring the reliability of the sealing cover 2 closing the freezing chamber 11 and keeping the freezing chamber in a closed state at all times. On the one hand, the closed environment provides a good foundation for subsequent cooling and pressurization, and on the other hand, it avoids the phenomenon that the freezing box 1 or the sealing cover 2 is subjected to unexpected force during the preservation process, and the sealing cover 2 opens the freezing chamber 11, resulting in an unsatisfactory freezing effect.

[0040] Preferably, the fastener 4 can be configured as a fastening insertion component and a fastening locking component. The fastening insertion component is passed through the first connecting part 21 and the second connecting part 12, and the fastening locking component is sleeved and tightened on the fastening insertion component to fix the first connecting part 21 and the second connecting part 12 in connection.

[0041] See also Figures 1 to 8 The freezer box 1 has a communication port connected to the freezing chamber 11. The sealing structure 3 is an annular structure. The sealing structure 3 is arranged at the communication port. The sealing structure includes a first sealing portion 31 located inside the freezing chamber 11 and a second sealing portion 32 located outside the freezing chamber 11. When the sealing cover 2 closes the freezing chamber 11, one end of the second sealing portion 32 is connected to the freezer box 1, and the other end of the second sealing portion 32 is connected to the sealing cover 2.

[0042] By adopting the above-mentioned device, the setting of the sealing structure 3 further enhances the airtightness of the sealing cover 2 closing the freezing chamber 11, so that the freezing chamber 11 is set as a highly airtight space. The highly airtight space provides a good foundation for subsequent cooling and pressurization, and the food is kept fresh in this highly airtight space, so that the food is only affected by the cold energy transmitted by the fluid in the freezing chamber 11 and is not disturbed by the external environment, thereby improving the preservation effect.

[0043] See also Figures 1 to 8 The fresh-keeping device also includes a grille component 5, which is arranged in the freezing chamber 11; the freezing chamber 11 includes a first freezing chamber 111 located on one side of the grille component 5 and a second freezing chamber 112 located on the other side of the grille component 5; a connecting hole 51 (not shown in the figure) is provided on the grille component 5, and the first freezing chamber 111 and the second freezing chamber 112 are connected to each other through the connecting hole 51.

[0044] Using this device, the grille member 5 can divide the area within the freezing chamber 11 into two zones based on the freezing conditions of the fluid. This ensures that food is always stored in the unfrozen area, preventing crystallization of the food and the surrounding liquid during the cooling process, thereby enhancing food preservation. By adjusting the areas of the first freezing chamber 111 and the second freezing chamber 112 using the grille member 5, adaptive adjustments can be made based on the fresh-keeping temperature, the volume of ice within the freezing chamber, and the volume of the food, increasing the flexibility of the freezer.

[0045] It should be noted that the fluid in the freezing chamber 11 will begin to freeze after it cools down. Since the density of ice is smaller than that of the fluid and the fluid will float on the water surface after freezing, there is some ice on the top of the freezing chamber 11, and the middle and lower parts are liquid fluid. Placing food in the middle and lower parts of the freezing chamber 11 as much as possible through a porous grille or other means can increase the preservation effect of food.

[0046] Preferably, a mounting hinge is provided at a position three-quarters of the inner height of the freezing chamber 11, and the porous grille is mounted via the hinge.

[0047] See also Figures 1 to 8 A hinge is provided on the grille component 5, and the grille component 5 is rotatably connected to the inner wall of the freezing chamber 11 through the hinge.

[0048] With the above device, the grid member 5 can be rotatably connected, preferably using the relatively rotatable connection between the sealing cover 2 and the freezer 1 in the present application, to prevent the food and the surrounding liquid fluid from crystallizing during the cooling process.

[0049] See also Figures 1 to 8The fresh-keeping device also includes a water supply component 6, which includes a water supply tank 61. The water supply tank 61 is used to store the fluid for freezing; a water supply pipe 62, one end of the water supply pipe 62 is connected to the water supply tank 61, and the other end of the water supply pipe 62 is connected to the freezer 1; a water pump 63, which is arranged on the water supply pipe 62 to supply the fluid in the water supply tank 61 into the freezing chamber 11.

[0050] By adopting the above-mentioned device, the water supply component 6 provides the freezing chamber 11 with a fluid for freezing. The frozen fluid is cooled to a suitable temperature through the water supply tank 61 and then flows into the freezing chamber 11. This can reduce the cooling time of the frozen fluid in the freezing chamber 11, and provide a good foundation for subsequent cooling and pressurization of the freezing chamber. It reduces the cooling and pressurization time in the freezing chamber, reduces the preservation preparation time, and thus improves the preservation efficiency. On the one hand, the water pump can flow the freezing fluid of the water supply tank 61 into the freezing chamber 11 to preserve the food in the freezing chamber 11. On the other hand, it can extract the fluid from the freezing chamber 11 into the water supply tank 61, which not only makes it convenient for users to put in or take out food, but also can recycle the fluid to avoid waste of resources.

[0051] It should be noted that before use, the user injects a refrigeration fluid, typically room temperature water, into the water supply tank 61. Automatic water injection is also possible. The cooling system cools the room temperature water to a threshold value T1. The sealing cover 2 of the freezing chamber 11 is then opened, and the user places the food to be preserved into the freezing chamber 11.

[0052] It is understood that the threshold T1 is set according to user needs, experimental data, or historical experience in practice. For example, the threshold T1 is set in the range of 0°C to 8°C, preferably 4°C.

[0053] See also Figures 1 to 8 The water supply box 61 is located above the freezing box 1. The fresh-keeping device further includes a control valve 7, which is provided on the water supply pipeline 62 to open or close the water supply pipeline 62.

[0054] With the above device, the water supply tank 61 is arranged above the freezer 1, and gravity can be used to allow the fluid in the water supply tank 61 to flow into the freezing chamber 11. The control valve 7 can flexibly control the flow rate of the fluid used for freezing and open or close the water supply pipeline. The volume of the fluid flowing in can be controlled according to factors such as the volume of the freezing chamber 11 and the volume of food.

[0055] Preferably, two control valves 7 are provided, a first control valve 71 and a second control valve 72. The first control valve 71 is connected to the freezing chamber 11. When the first control valve 71 is closed, the volume of the freezing chamber 11 can be kept unchanged, thereby generating high pressure when the fluid inside the freezing chamber 11 solidifies. The second control valve 72 is when the fluid is drawn back from the freezing chamber 11 to the water supply tank 61. Closing the second control valve 72 can prevent the fluid from flowing back into the freezing chamber 11.

[0056] Preferably, the volume of the water supply box 61 is larger than the volume of the freezing chamber 11 to ensure that the freezing chamber 11 is filled with water.

[0057] It should be noted that because different foods can withstand different pressures, a pressure sensor can be placed in the freezing chamber 11. When the pressure sensor reaches threshold P1, the cooling system stops refrigeration. When the temperature rises and the pressure drops below threshold P1, the cooling system resumes refrigeration, and the cycle continues. Preferably, the current temperature T2 can be determined based on the pressure in the freezing chamber 11, so that the cooling system can be controlled by temperature.

[0058] It is understandable that the threshold value P1 is set according to user needs in specific practice, or is set according to experimental data, or is set according to historical experience values.

[0059] It should be noted that the temperature T2 corresponding to the pressure value can be obtained by looking up a table. Obtaining the temperature value corresponding to the pressure value by looking up a table is a prior art and will not be described in detail in this embodiment.

[0060] It is understood that when a user needs to access food, the cooling system stops operating. When the temperature of the fluid in the freezing chamber 11 returns to the threshold value T1 through natural warming or heating, the sealed cover is opened, and the water pump 63 transfers the fluid in the freezing chamber 11 to the water supply tank 61, allowing the food to be removed. At this point, the food remains fresh and high-quality. Alternatively, when the temperature returns to the threshold value T1, the food can be directly removed.

[0061] See also Figures 1 to 8 , provides a control method, applicable to the above-mentioned fresh-keeping device, see Figures 1 to 7 The control method further includes injecting fluid into the freezing chamber 11 of the freezer 1 to cool the fluid in the freezer 1; sealing the freezing chamber 11, and allowing the cooling system of the fresh-keeping device to cool the fluid in the freezing chamber 11; measuring the pressure value p in the freezing chamber 11, and determining the difference between the pressure value p and the threshold value P1; when p<P1, the cooling system continues to cool the fluid in the freezing chamber 11; when p≥P1, the cooling system stops cooling the fluid in the freezing chamber 11; and placing food into the freezing chamber 11.

[0062] By adopting the above-mentioned device, the fluid used for freezing in the freezing chamber 11 is cooled, so that a part of the fluid in the closed freezing chamber 11 is frozen and the volume increases, causing the pressure in the closed freezing chamber 11 to increase, effectively lowering the melting point of the food and the frozen fluid. Without adding an additional pressurizing device, the food can be kept in a low-temperature, non-frozen, supercooled state for a long time, achieving high-quality low-temperature preservation of food and no need to thaw the food when taking it out, solving the technical problem of the loss of nutrients in food caused by the preservation method of the preservation equipment in the related art.

[0063] See also Figures 1 to 8 The method of injecting fluid into the freezing chamber 11 of the freezer 1 includes cooling the fluid injected into the freezing chamber 11, measuring the difference between the temperature t of the fluid and the threshold value T1; when t>T1, continuing to cool the fluid in the freezing chamber 11; when t≤T1, stopping cooling the fluid in the freezing chamber 11; and passing the cooled fluid into the freezing chamber 11.

[0064] With the above-described device, the frozen fluid is cooled to an appropriate temperature through the water supply tank 61 and then flows into the freezing chamber 11. This can reduce the cooling time of the frozen fluid in the freezing chamber 11, providing a good foundation for subsequent cooling and pressurization of the freezing chamber 11. This reduces the cooling and pressurization time in the freezing chamber 11, reduces the preservation preparation time, and thus improves the preservation efficiency. Furthermore, the volume of the fluid before introduction can be reduced, allowing more fluid to be loaded into the freezing chamber 11. As a result, the volume of the fluid in the freezing chamber 11 can expand faster during freezing, reducing the refrigeration time.

[0065] See also Figures 1 to 8 The control method also includes, after putting food into the freezing chamber 11, turning on the cooling system again to cool the fluid in the freezing chamber 11; when the cooling system cools the fluid in the freezing chamber 11, measuring the pressure value p in the freezing chamber 11, and judging the size of the pressure value p and the threshold value P2; when p≥P2, the cooling system stops cooling the fluid in the freezing chamber 11.

[0066] It is understandable that the threshold value P2 is set according to user needs in specific practice, or is set according to experimental data, or is set according to historical experience values.

[0067] Example 1:

[0068] In this embodiment, the entire fresh-keeping device only has a freezing box 1, a sealing cover 2, a sealing structure 3 and a cooling system, and water is added to and drained from the freezing chamber 11 manually.

[0069] The specific operation process is as follows:

[0070] First, the user adds water to the freezing chamber 11, and the cooling system starts to cool down until the water temperature in the freezing chamber 11 reaches the threshold value T1 (0°C to 8°C, preferably 4°C). Then the user puts the food into the freezing chamber 11, and ensures that the water can fill the freezing chamber 11, and then closes the sealing cover 2 to seal the freezing chamber 11. The cooling system starts to run until the pressure in the freezing chamber 11 reaches the threshold value P2. Finally, when the user needs to take out the food, the cooling system stops running, and waits until the temperature of the freezing chamber 11 returns to above the threshold value T1, opens the sealing cover 2, and takes out the food.

[0071] Example 2:

[0072] This embodiment provides a freezing and fresh-keeping device and control method. The device includes multiple compartments with different temperatures, each used to place a water supply tank 61 and a freezer 1. The water supply tank 61 is an ordinary water container that can cool the water in the container to a threshold value T1 (0°C to 8°C, preferably 4°C) under the action of a cooling system such as a compressor and an evaporator. The freezing chamber 11 is a high-pressure sealed container with an openable sealing lid 2 for easy storage and retrieval of food. The water supply tank 61 is connected to a water pump 63 via a water supply pipe 62, on which a control valve 7 is provided; the freezing chamber 11 is connected to the water pump 63 via a water supply pipe 62, on which another control valve 7 is provided. When both control valves 7 are open, water from the water supply tank 61 can enter the freezing chamber 11 through the water pump 63 or gravity, or water from the freezing chamber 11 can enter the water supply tank 61. The volume of the water supply box 61 is larger than that of the freezing chamber 11 to ensure that the freezing chamber 11 can be filled with cold water.

[0073] Beneficial effects:

[0074] 1. The preservation device of the present invention can keep food in a supercooled state at low temperature without freezing for a long time. Since the biological samples in the system and the surrounding liquid are always in a supercooled liquid state, there is no ice crystal damage, thereby achieving high-quality low-temperature preservation without the need for thawing.

[0075] 2. The present invention utilizes the principle that the heat transfer efficiency of water is much greater than that of air, and uses low-temperature water to pre-cool food, which helps to quickly cool the food.

[0076] 3. The present invention fills a sealed container of constant volume with water, and increases the volume of the water by cooling it down, thereby achieving a high-pressure environment inside the container, which can effectively lower the melting points of food and water without the need for any additional pressurizing device.

[0077] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects and are not necessarily used to describe a specific order or sequential order. It should be understood that the data used in this way can be interchangeable where appropriate, so that the embodiments of the present application described herein can be implemented in a sequence other than those illustrated or described herein. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device comprising a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0078] Optionally, the specific examples in this embodiment may refer to the examples described in the above embodiments, and this embodiment will not be described in detail here.

[0079] The serial numbers of the above-mentioned embodiments of the present application are for description only and do not represent the advantages or disadvantages of the embodiments.

[0080] If the integrated units in the above embodiments are implemented in the form of software functional units and sold or used as independent products, they can be stored in the above-mentioned computer-readable storage medium. Based on this understanding, the technical solution of the present application, or the part that contributes to the prior art, or all or part of the technical solution can be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for enabling one or more computer devices (which can be personal computers, servers, or network devices, etc.) to execute all or part of the steps of the methods described in each embodiment of the present application.

[0081] In the above embodiments of the present application, the description of each embodiment has its own focus. For parts that are not described in detail in a certain embodiment, please refer to the relevant description of other embodiments.

[0082] In the several embodiments provided in this application, it should be understood that the disclosed client can be implemented in other ways. Among them, the device embodiments described above are merely illustrative. For example, the division of the units is merely a logical function division. In actual implementation, there may be other division methods, such as multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of units or modules, and can be electrical or other forms.

[0083] The units described as separate components may or may not be physically separate, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed across multiple network units. Some or all of these units may be selected to achieve the purpose of this embodiment according to actual needs.

[0084] In addition, the functional units in the various embodiments of the present application may be integrated into a single processing unit, or each unit may exist physically separately, or two or more units may be integrated into a single unit. The aforementioned integrated units may be implemented in the form of hardware or software functional units.

[0085] The above is only a preferred embodiment of the present application. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present application. These improvements and modifications should also be regarded as the scope of protection of the present application.

Claims

1. A fresh-keeping device, characterized in that: include: A freezer box (1), wherein a freezing chamber (11) is provided in the freezer box (1), and a fluid for freezing is stored in the freezing chamber (11); A sealing cover (2), the sealing cover (2) being detachably connected to the freezing box (1) to open or close the freezing chamber (11); a sealing structure (3), wherein when the sealing cover (2) closes the freezing chamber (11), the sealing structure (3) is sealedly connected to the freezing chamber (1), and the sealing structure (3) is sealedly connected to the sealing cover (2) to seal the fluid in the freezing chamber (11); A cooling system, the cooling system being used to cool the fluid in the freezing chamber (11) to increase the pressure in the freezing chamber (11); The fresh-keeping device further comprises a grille component (5), which is arranged in the freezing chamber 11 so as to divide the freezing chamber (11) into two areas through the grille component (5), so that food is stored in the unfrozen area; wherein the liquid in the freezing chamber (11) is in a full liquid state.

2. The fresh-keeping device according to claim 1, characterized in that: The sealing cover (2) is rotatably connected to the freezing box (1). A first connecting portion (21) is provided on the sealing cover (2), and a second connecting portion (12) is provided on the freezing box (1). The first connecting portion (21) and the second connecting portion (12) are detachably connected.

3. The fresh-keeping device according to claim 2, characterized in that: The fresh-keeping device comprises a fastener (4). When the sealing cover (2) closes the freezing chamber (11), the fastener (4) is passed through the first connecting portion (21) and the second connecting portion (12) to securely connect the first connecting portion (21) and the second connecting portion (12).

4. The fresh-keeping device according to claim 1, characterized in that: The freezer (1) has a communication port communicating with the freezing chamber (11); the sealing structure (3) is an annular structure, and the sealing structure (3) is arranged at the communication port. The sealing structure includes a first sealing portion (31) located inside the freezing chamber (11) and a second sealing portion (32) located outside the freezing chamber (11); when the sealing cover (2) closes the freezing chamber (11), one end of the second sealing portion (32) is connected to the freezer (1), and the other end of the second sealing portion (32) is connected to the sealing cover (2).

5. The fresh-keeping device according to claim 1, characterized in that: The freezing chamber (11) comprises a first freezing chamber (111) located on one side of the grille component (5) and a second freezing chamber (112) located on the other side of the grille component (5); a communication hole (51) is provided on the grille component (5), and the first freezing chamber (111) and the second freezing chamber (112) are connected to each other through the communication hole (51).

6. The fresh-keeping device according to claim 5, characterized in that: A hinge is provided on the grille component (5), and the grille component (5) is rotatably connected to the inner wall of the freezing chamber (11) via the hinge.

7. The fresh-keeping device according to claim 1, characterized in that: The fresh-keeping device further comprises a water supply component (6), and the water supply component (6) comprises: A water supply tank (61), wherein the water supply tank (61) is used to store a fluid for freezing; a water supply pipe (62), one end of the water supply pipe (62) being connected to the water supply box (61), and the other end of the water supply pipe (62) being connected to the freezing box (1); A water pump (63) is provided on the water supply pipeline (62) to supply the fluid in the water supply box (61) into the freezing chamber (11).

8. The fresh-keeping device according to claim 7, characterized in that: The water supply box (61) is located above the freezer (1); and / or the fresh-keeping device further comprises a control valve (7), wherein the control valve (7) is arranged on the water supply pipeline (62) to open or close the water supply pipeline (62).

9. A control method, applicable to the fresh-keeping device according to any one of claims 1 to 8, characterized in that: The control method further includes: Injecting fluid into the freezing chamber (11) of the freezing box (1) to cool the fluid in the freezing box (1); The freezing chamber (11) is sealed, and the cooling system of the fresh-keeping device cools the fluid in the freezing chamber (11); Measuring a pressure value p in the freezing chamber (11) and determining the magnitude of the pressure value p and a threshold value P1; when p < P1, the cooling system continues to cool the fluid in the freezing chamber (11); when p ≥ P1, the cooling system stops cooling the fluid in the freezing chamber (11); Food is placed into the freezing chamber (11).

10. The control method according to claim 9, characterized in that: The method of injecting fluid into the freezing chamber (11) of the freezing box (1) comprises: Cooling the fluid injected into the freezing chamber (11), measuring the difference between the temperature t of the fluid and the threshold value T1; when t>T1, continuing to cool the fluid in the freezing chamber (11); and stopping cooling the fluid in the freezing chamber (11) when t≤T1; The cooled fluid is passed into the freezing chamber (11).

11. The control method according to claim 9, characterized in that: The control method further includes: After the food is placed in the freezing chamber (11), the cooling system is turned on again to cool the fluid in the freezing chamber (11); when the cooling system cools the fluid in the freezing chamber (11), the pressure value p in the freezing chamber (11) is measured, and the size of the pressure value p and the threshold value P2 is determined; when p≥P2, the cooling system stops cooling the fluid in the freezing chamber (11).

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