Refrigerating and freezing device and control method thereof

Abstract

The invention relates to a refrigerating and freezing device and a control method thereof, the refrigerating and freezing device comprises a box body and an oxygen supply device, a storage chamber with a freezing storage environment is defined in the box body, and a storage container is arranged in the storage chamber. The control method comprises the steps that whether food materials are newly added in the storage container or not is judged; if yes, obtaining the temperature of the newly added food materials; and when the temperature of the newly added food materials is within the preset oxygenation temperature interval, oxygen-enriched gas is supplemented into the storage container through the oxygen supply device. In the proper temperature range, the reproduction of most putrefying bacteria and psychrophile belonging to mesophilic microorganisms is inhibited and even killed, so that the quality of food materials cannot be deteriorated; on the other hand, it can be ensured that oxygen can make full contact with the surfaces of the food materials, the redness value of the meat food materials is increased, myoglobin of meat is promoted to be converted into oxymyoglobin, the nutritional value of the meat food materials is increased, and the purpose of long-term fresh-keeping storage of the meat food materials is achieved.

Description

Technical Field

[0001] The invention relates to refrigeration and freezing technology, and in particular to a refrigeration and freezing device and a control method thereof. Background Art

[0002] Refrigerators and other refrigeration and freezing devices are refrigeration equipment that maintains a constant low temperature. They are also commonly used products that keep food or other items in a constant low temperature and cold state. With the improvement of the quality of life, consumers have higher and higher requirements for the preservation of stored food, especially the color and taste of food. Therefore, the stored food should also ensure that the color, taste, freshness, etc. of the food remain unchanged as much as possible during the storage period.

[0003] The use of controlled atmosphere technology in refrigerators can undoubtedly greatly improve the freshness-keeping performance of the refrigerator, but the optimal gas composition corresponding to different ingredients is different. For example, fresh fruits and vegetables require a lower oxygen concentration to inhibit aerobic respiration and reduce the consumption of their own nutrients by respiration; while for fresh beef, lamb and pork, a higher oxygen concentration than that in the air is required (that is, high oxygen).

[0004] However, in the prior art, whether it is the preservation of fruits and vegetables or meat ingredients through controlled atmosphere technology, it is all achieved in the refrigerated compartment. However, for meat ingredients, the refrigerated preservation time is very short, so most users will store meat ingredients in the freezer. It can be seen that the existing solution of using controlled atmosphere technology to preserve meat ingredients is only in the theoretical stage, not practical, and may not be applied to actual products at all. Summary of the invention

[0005] An object of the first aspect of the present invention is to overcome at least one drawback of the prior art and to provide a control method for a refrigeration and freezing device to achieve fresh-keeping storage of meat ingredients in a freezing compartment.

[0006] A further object of the first aspect of the present invention is to improve the fresh-keeping storage effect of meat ingredients in the freezing chamber, reduce energy consumption, and ensure the freezing rate of ingredients.

[0007] The second aspect of the present invention aims to provide a refrigeration and freezing device capable of achieving fresh-keeping storage of meat ingredients in a freezing compartment.

[0008] According to a first aspect of the present invention, the present invention provides a control method for a refrigeration and freezing device, the refrigeration and freezing device comprising a box and an oxygen supply device, the box defining a storage compartment with a refrigerated storage environment, the storage compartment being provided with a storage container; and the control method comprising:

[0009] Determining whether new food is added to the storage container;

[0010] If yes, obtaining the temperature of the newly added food; and

[0011] When the temperature of the newly added food is within a preset oxygenation temperature range, oxygen-rich gas is added to the storage container through the oxygen supply device.

[0012] Optionally, after the oxygen-rich gas is replenished into the storage container by the oxygen supply device, the control method further includes:

[0013] Obtaining the duration of the oxygen supply device replenishing the storage container with oxygen-rich gas;

[0014] When the duration for which the oxygen supply device replenishes the storage container with oxygen-rich gas reaches a preset oxygenation duration, the oxygen supply device stops replenishing the storage container with oxygen-rich gas.

[0015] Optionally, the preset oxygenation time is positively correlated with the weight of the newly added food.

[0016] Optionally, the minimum value of the preset oxygenation time is 60 minutes.

[0017] Optionally, the preset oxygenation temperature range is -1.5°C to 3.0°C.

[0018] Optionally, the oxygen-rich gas added by the oxygen supply device to the storage container is configured to make the oxygen concentration in the storage container any value in the range of 25% to 40%.

[0019] Optionally, when the temperature of the newly added food is within a preset oxygenation temperature range, the step of adding oxygen-rich gas to the storage container through the oxygen supply device includes:

[0020] If the temperature of the newly added food is higher than the highest endpoint value of the preset oxygenation temperature range, firstly lower the temperature of the newly added food to within the preset oxygenation temperature range and then add oxygen-rich gas into the storage container through the oxygen supply device;

[0021] If the temperature of the newly added food is within the preset oxygenation temperature range, oxygen-rich gas is directly added to the storage container through the oxygen supply device;

[0022] If the temperature of the newly added food is lower than the lowest endpoint value of the preset oxygenation temperature range, oxygen-enriched gas will not be added to the storage container.

[0023] Optionally, an air inlet is provided at the top of the rear end of the storage container, and an air outlet is provided at the top of the front end of the storage container; and

[0024] The refrigeration and freezing device also includes:

[0025] An air duct assembly is used to convey cooling airflow, and the air duct assembly is provided with a first air supply port opposite to the air inlet, and an air supply damper is provided at the first air supply port; wherein

[0026] When the temperature of the newly added food is higher than the highest endpoint value of the preset oxygenation temperature range, the step of lowering the temperature of the newly added food to within the preset oxygenation temperature range includes:

[0027] Controlling the air supply damper to open the first air supply port, so as to allow the cooling airflow in the air duct assembly to flow out through the first air supply port, and to make a part of the cooling airflow flowing out of the first air supply port flow forward along the top of the storage container, and to make another part of the cooling airflow flowing out of the first air supply port enter the interior of the storage container through the air inlet and flow out through the air outlet;

[0028] When the temperature of the newly added food drops to within the preset oxygenation temperature range, the air supply damper is controlled to close the first air supply port.

[0029] Optionally, the control method further includes:

[0030] In the process of the oxygen supply device replenishing the oxygen-rich gas into the storage container, controlling the air supply damper to close the first air supply port; and

[0031] After the oxygen supply device stops replenishing the oxygen-rich gas into the storage container, the air supply damper is controlled to open the first air supply port.

[0032] According to a second aspect of the present invention, the present invention further provides a refrigeration and freezing device, comprising:

[0033] A box body and an oxygen supply device, wherein a storage compartment with a refrigerated storage environment is defined in the box body, and a storage container is arranged in the storage compartment;

[0034] A temperature acquisition device, used to acquire the temperature of the food in the storage container; and

[0035] A control device comprises a processor and a memory, wherein a machine executable program is stored in the memory, and when the machine executable program is executed by the processor, it is used to implement the control method described in any of the above schemes.

[0036] The refrigeration and freezing device of the present invention is provided with a storage container in a storage compartment with a frozen storage environment to provide storage space for the long-term preservation of meat ingredients. Furthermore, the control method of the present invention also presets a preset oxygenation temperature range. After detecting that new ingredients are added to the storage container, the temperature of the newly added ingredients is further obtained. Only when the temperature of the newly added ingredients is within the preset oxygenation temperature range, oxygen-rich gas is added to the storage container through the oxygen supply device. Within this suitable temperature range, the reproduction of most spoilage bacteria and meat psychrophilic bacteria that are mesophilic microorganisms is inhibited or even killed, and the quality of the ingredients will not deteriorate; on the other hand, it can also ensure that oxygen can fully contact the surface of the ingredients, increase the redness value of the meat ingredients, promote the conversion of myoglobin in meat to oxymyoglobin, improve the nutritional value of the meat, and achieve the purpose of long-term preservation and storage of meat ingredients.

[0037] Furthermore, the inventors have realized that the longer the oxygen supply device provides oxygen-rich gas to the storage container, the better. On the one hand, the longer the oxygenation time, the more energy the oxygen supply device consumes, resulting in greater energy consumption of the refrigeration and freezing device; on the other hand, since there are strict requirements on the temperature of the food in the storage container during the oxygenation period, the food cannot be frozen, so too long an oxygenation time will seriously affect the freezing speed of the food; more importantly, the effect of oxygen-rich gas on promoting the conversion of meat myoglobin to oxymyoglobin does not become more obvious with the extension of time. After the contact time between the oxygen-rich gas and the meat food reaches a certain degree, the change in the conversion effect is small. Therefore, considering the above multiple aspects comprehensively, the present invention pre-sets a preset oxygenation time. When the duration of the oxygen supply device replenishing the storage container with oxygen-rich gas reaches the preset oxygenation time, the replenishment is stopped. On the basis of ensuring the effect of improving the quality of the food, energy consumption is reduced and the normal freezing rate of the food is ensured.

[0038] Based on the following detailed description of specific embodiments of the present invention in conjunction with the accompanying drawings, those skilled in the art will become more aware of the above and other objects, advantages and features of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Hereinafter, some specific embodiments of the present invention will be described in detail in an exemplary and non-limiting manner with reference to the accompanying drawings. The same reference numerals in the accompanying drawings indicate the same or similar components or parts. It should be understood by those skilled in the art that these drawings are not necessarily drawn to scale. In the accompanying drawings:

[0040] Figure 1 is a schematic structural diagram of a refrigeration and freezing device according to an embodiment of the present invention;

[0041] Figure 2 is a schematic flow chart of a control method for a refrigeration and freezing device according to an embodiment of the present invention;

[0042] Figure 3 is a schematic flow chart of a control method for a refrigeration and freezing device according to another embodiment of the present invention;

[0043] Figure 4 This is a graph showing the relationship between the redness value increment and oxygenation time of red meat ingredients obtained after conducting an experiment;

[0044] Figure 5 The graph is a relationship between the increment of the redness value of the food and the change of the oxygen concentration in the storage container 20 obtained after conducting an experiment using red meat food as an example;

[0045] Figure 6 is a schematic side view of a partial structure of a refrigeration and freezing device according to an embodiment of the present invention;

[0046] Figure 7 is a schematic structural exploded view of a storage container according to an embodiment of the present invention;

[0047] Figure 8 The figure is a schematic structural block diagram of a refrigeration and freezing device according to an embodiment of the present invention. DETAILED DESCRIPTION

[0048] The inventors of the present invention have realized that, due to the large difference in storage temperature between the refrigerating compartment and the freezing compartment, the storage of meat ingredients in the freezing compartment is very different from that in the refrigerating compartment. The temperature of the ingredients placed in the freezing compartment is continuously reduced and eventually frozen. However, the ingredients placed in the refrigerating compartment always maintain a temperature above zero and will not be frozen. Therefore, the factors considered for preserving the ingredients (especially meat) in the freezing compartment and the ingredients in the refrigerating compartment are quite different, and it is not appropriate to directly apply the preservation solution of the refrigerating compartment to the freezing compartment.

[0049] To this end, a control method for a refrigerating and freezing device of the present invention is designed, and the control method is designed based on a refrigerating and freezing device with a specific structure.

[0050] Figure 1 1 is a schematic structural diagram of a refrigeration and freezing device according to an embodiment of the present invention. The refrigeration and freezing device 1 comprises a housing 10 and an oxygen supply device 50. The housing 10 defines a storage compartment 11 having a refrigerated storage environment, and a storage container 20 is disposed in the storage compartment 11. The oxygen supply device 50 can be fluidically connected to the storage container 20 through an oxygen supply pipeline.

[0051] Specifically, the storage compartment 11 may be a deep freezer compartment, and the temperature therein is usually between -24°C and -18°C. The storage compartment 11 may also be a soft freezer compartment, and the temperature therein is usually between 0°C and -10°C.

[0052] Figure 2is a schematic flow chart of a control method for a refrigeration and freezing device according to an embodiment of the present invention. Figure 2 , the control method of the present invention comprises:

[0053] Step S10, determining whether new food is added to the storage container 20; if so, proceeding to step S20;

[0054] Step S20, obtaining the temperature of the newly added food; and

[0055] Step S30, when the temperature of the newly added food is within the preset oxygenation temperature range, oxygen-rich gas is added to the storage container 20 through the oxygen supply device 50.

[0056] Specifically, the oxygen-enriched gas is a gas rich in oxygen, which may be a mixed gas with a high oxygen content, or may be pure oxygen. The oxygen content in the oxygen-enriched gas is at least higher than the oxygen content in the air.

[0057] Specifically, in step S10, a weight sensor disposed at the bottom of the storage container 20 can detect a weight change at the bottom of the storage container 20 to determine whether new food is added to the storage container 20. If the weight at the bottom of the storage container 20 increases, it is determined that new food is added to the storage container 20.

[0058] Furthermore, the weight detected by the weight sensor can be obtained after the door corresponding to the storage compartment 11 is detected to be opened, and compared with the weight obtained last time. The acquisition of the weight value by triggering the opening of the door can avoid the problems of program complexity and slow execution speed caused by continuously acquiring the weight value.

[0059] Specifically, in step S20, the temperature of the newly added food may be acquired by a device such as a temperature sensor or an infrared thermometer that can accurately measure the temperature of the food.

[0060] The inventors also realized that oxygen-rich gas can promote the conversion of myoglobin in meat to oxymyoglobin, thereby improving the nutritional value of meat. The redness value of meat can characterize the oxymyoglobin content of meat to a certain extent. Therefore, the preservation quality of meat ingredients can be improved by increasing the redness value of meat ingredients. However, if the ingredients are frozen, oxygen cannot effectively contact the surface of the ingredients, and cannot promote the conversion of the quality of the ingredients. Therefore, the effect of improving the preservation quality of the ingredients cannot be achieved. If oxygen-rich gas is provided to the ingredients when the temperature is high, the oxygen-rich gas will promote the reproduction of spoilage microorganisms in the ingredients, which may increase the speed or degree of spoilage of the ingredients.

[0061] The refrigeration and freezing device 1 of the present invention is provided with a storage container 20 in a storage compartment 11 with a frozen storage environment to provide storage space for the long-term preservation of meat ingredients. Furthermore, the control method of the present invention also presets a preset oxygenation temperature range. After detecting that new ingredients are added to the storage container 20, the temperature of the newly added ingredients is further obtained. Only when the temperature of the newly added ingredients is within the preset oxygenation temperature range, oxygen-rich gas is added to the storage container 20 through the oxygen supply device 50. Within this suitable temperature range, the reproduction of most spoilage bacteria and meat psychrophilic bacteria belonging to mesophilic microorganisms is inhibited or even killed, and the quality of the ingredients will not deteriorate; on the other hand, it can also ensure that oxygen can fully contact the surface of the ingredients, increase the redness value of the meat ingredients, promote the conversion of myoglobin in meat into oxymyoglobin, improve the nutritional value of meat, and achieve the purpose of long-term preservation and storage of meat ingredients.

[0062] The inventors further realized that the oxygen supply device 50 does not provide oxygen-enriched gas to the storage container 20 for a longer oxygenation time. On the one hand, the longer the oxygenation time, the more energy the oxygen supply device 50 consumes, resulting in greater energy consumption of the refrigeration and freezing device 1; on the other hand, since there are strict requirements on the temperature of the food in the storage container 20 during the oxygenation period, the food cannot be frozen, so a long oxygenation time will also seriously affect the freezing speed of the food; more importantly, the effect of oxygen-enriched gas on promoting the conversion of meat myoglobin to oxymyoglobin does not become more obvious as time goes by, and the conversion effect changes less after the oxygen-enriched gas and meat food have been in contact for a certain period of time.

[0063] To this end, in some embodiments, after the oxygen-rich gas is supplemented into the storage container 20 by the oxygen supply device 50, the control method of the present invention further includes:

[0064] Obtaining the duration of the oxygen supply device 50 replenishing the oxygen-rich gas to the storage container 20;

[0065] When the duration of the oxygen supply device 50 replenishing the storage container 20 with oxygen-rich gas reaches the preset oxygen filling duration, the replenishment of oxygen-rich gas to the storage container 20 is stopped.

[0066] After comprehensive consideration of multiple aspects, the present invention pre-sets a preset oxygenation time. When the duration for the oxygen supply device 50 to supplement the storage container 20 with oxygen-rich gas reaches the preset oxygenation time, the supplementation is stopped. On the basis of ensuring the effect of improving the quality of the food, the energy consumption is reduced and the normal freezing rate of the food is ensured.

[0067] Specifically, Figure 3 FIG. 1 is a schematic flow chart of a control method for a refrigeration and freezing device according to another embodiment of the present invention. Figure 3 , the control method of the present invention comprises:

[0068] Step S10, determining whether new food is added to the storage container 20; if so, proceeding to step S20;

[0069] Step S20, obtaining the temperature of the newly added food;

[0070] Step S30, when the temperature of the newly added food is within the preset oxygenation temperature range, oxygen-rich gas is added to the storage container 20 through the oxygen supply device 50;

[0071] Step S40, obtaining the duration of the oxygen supply device 50 replenishing the oxygen-rich gas to the storage container 20;

[0072] Step S50, determining whether the duration reaches the preset oxygenation duration; if so, proceeding to step S60; if not, returning to step S40; and

[0073] Step S60, stop replenishing the oxygen-rich gas to the storage container 20.

[0074] In some embodiments, the preset oxygenation time is positively correlated with the weight of the newly added food.

[0075] The more new ingredients are added, the more oxygen-enriched gas is needed. Therefore, the oxygenation time can be appropriately extended to ensure that the oxygen-enriched gas is in effective contact with all the new ingredients evenly.

[0076] In some embodiments, the minimum preset oxygenation time is 60 minutes.

[0077] The inventors have realized that no matter how much new food is added, it takes a certain amount of time for the oxygen-rich conditioner to contact the food and promote the conversion of the food's myoglobin. Therefore, there is a minimum time limit for the preset oxygenation duration.

[0078] Figure 4 This is a graph showing the relationship between the redness increment and oxygenation time of red meat ingredients obtained after an experiment. Figure 4 It can be clearly seen that within 0 to 60 minutes, the increment of the redness value of the food increases with time and the amplitude is large; after 60 minutes, the increment of the redness value of the food increases with time and the amplitude becomes smaller. That is, after the oxygenation time reaches 60 minutes, as the oxygenation time continues to extend, the increment of the redness value of the food is not very obvious. Therefore, in order to ensure the change of the redness value of the food and improve the preservation quality and nutrition of the food, the present invention preferably sets the minimum value of the preset oxygenation time to 60 minutes. When the preset oxygenation time reaches 60 minutes, the redness value of the food can be increased by more than 20%, and the effect is better.

[0079] In some embodiments, the preset oxygenation temperature range is -1.5°C to 3.0°C.

[0080] The inventors have realized that the redness value of meat is mainly for red meat ingredients. That is, oxygen-enriched gas has a more obvious effect on the quality improvement of red meat ingredients. The freezing point of red meat ingredients is usually below -1.5°C. Therefore, the present invention sets the lowest endpoint value of the above-mentioned preset oxygenation temperature range as -1.5°C, which can effectively prevent the red meat ingredients from being frozen, ensure that the red meat ingredients can fully contact with the oxygen-enriched gas, and effectively improve their redness value.

[0081] The inventors also realized that most spoilage bacteria are mesophilic microorganisms, and the temperature range below 3.0°C has a significant inhibitory and lethal effect on such microorganisms. In addition, meat psychrophilic bacteria will also be inhibited from growing in a low temperature environment below 3.0°C. For this reason, the present invention selects the highest endpoint value of the above-mentioned preset oxygenation temperature range as 3.0°C, which can effectively inhibit the growth of spoilage bacteria and meat psychrophilic bacteria during the oxygenation period, and prevent the meat ingredients from becoming rotten or deteriorating during the oxygenation period.

[0082] In some embodiments, the oxygen-enriched gas supplemented by the oxygen supply device 50 to the storage container 20 is set to make the oxygen concentration in the storage container 20 any value in the range of 25% to 40%. For example, the oxygen concentration in the storage container 20 can be 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40%.

[0083] It is understandable that after being filled with oxygen-rich gas, the oxygen concentration in the storage container 20 must be higher than the oxygen concentration in the air. The oxygen concentration in the air is roughly between 21% and 23%. Therefore, the concentration in the storage container 20 is at least slightly higher than the oxygen concentration in the air.

[0084] Figure 5 The relationship between the redness value increment of the food and the oxygen concentration change in the storage container 20 obtained after the experiment was conducted using red meat food as an example. Figure 5 It can be clearly seen that when the oxygen concentration in the storage container 20 is 30% to 40%, the redness value increment of the food can reach 25% to 28%. As the oxygen concentration in the storage container 20 continues to increase, for example, when it reaches 50%, 60%, or even 70%, the redness value increment of the food only increases slightly. That is, when the oxygen concentration in the storage container 20 is higher than 40%, the redness value increment of the food is no longer obvious. For this reason, the present invention sets the upper limit of the oxygen concentration in the storage container 20 to 40%, which can not only achieve a good redness value increment, but also reduce the demand for the oxygen output of the oxygen supply device 50, and reduce the burden and energy consumption of the oxygen supply device 50.

[0085] In some embodiments, when the temperature of the newly added food is within the preset oxygenation temperature range, the step S30 of adding oxygen-rich gas to the storage container 20 through the oxygen supply device 50 may specifically include:

[0086] If the temperature of the newly added food is higher than the highest endpoint value of the preset oxygenation temperature range, the temperature of the newly added food is first lowered to within the preset oxygenation temperature range and then the oxygen-enriched gas is added to the storage container 20 through the oxygen supply device 50;

[0087] If the temperature of the newly added food is within the preset oxygenation temperature range, oxygen-rich gas is directly added to the storage container 20 through the oxygen supply device 50;

[0088] If the temperature of the newly added food is lower than the lowest endpoint value of the preset oxygenation temperature range, the oxygen-enriched gas will not be added to the storage container 20 .

[0089] When the temperature of the newly added food is too high, it is necessary to cool the newly added food and then add oxygen to the storage container 20. When the temperature of the newly added food is just within the preset oxygenation temperature range, oxygen can be directly added to the storage container 20. When the temperature of the newly added food is low, for example, lower than the lowest endpoint value of the preset oxygenation temperature range, the newly added food may be frozen food at this time, and even if oxygen is added to the storage container 20, the quality of the newly added food cannot be improved, and oxygenation is useless, so oxygen-rich gas is not added to the storage container 20.

[0090] Figure 6 is a schematic side view of a partial structure of a refrigeration and freezing device according to an embodiment of the present invention, Figure 7 2 is a schematic structural exploded view of a storage container according to an embodiment of the present invention. In some embodiments, an air inlet 24 is provided at the top of the rear end of the storage container 20, and an air outlet 23 is provided at the top of the front end of the storage container 20. Further, the refrigeration and freezing device 1 also includes an air duct assembly 30 for conveying cooling airflow. A first air supply port 31 opposite to the air inlet 24 is provided on the air duct assembly 30, and an air supply damper 32 is provided at the first air supply port 31.

[0091] In these embodiments, when the temperature of the newly added food is higher than the highest endpoint value of the preset oxygenation temperature range, the step of lowering the temperature of the newly added food to within the preset oxygenation temperature range may specifically include:

[0092] The air supply door 32 is controlled to open the first air supply port 31, so as to allow the cooling air flow in the air duct assembly 30 to flow out through the first air supply port 31, and to make a part of the cooling air flow flowing out of the first air supply port 31 flow forward along the top of the storage container 20, and to make another part of the cooling air flow flowing out of the first air supply port 31 enter the storage container 20 through the air inlet 24 and flow out through the air outlet;

[0093] When the temperature of the newly added food drops to within the preset oxygenation temperature range, the air supply damper 32 is controlled to close the first air supply port 31 .

[0094] Since the cooling air flow can directly enter the interior of the storage container 20, the cold energy it contains can be directly transferred to the food in the storage container 20, ensuring a higher cooling efficiency; on the other hand, since the air inlet 24 and the air outlet 23 are both formed at the top of the storage container 20, the cooling air flow entering the storage container 20 has a tendency to flow forward along the top of the storage container 20 and will not blow directly onto the food, effectively avoiding the problem of food drying out and improving the preservation effect of the food.

[0095] Furthermore, the cooling airflow entering the storage container 20 flows through the storage container 20 from back to front and then flows out through the air outlet 23, rather than always circulating in the storage container 20. The moisture that cannot be discharged from the storage container 20 can be taken away by the airflow, thereby reducing the possibility of condensation or frost in the storage container 20.

[0096] Specifically, the storage container 20 may include a container body 21 having a top opening 211 and a top cover 22 disposed above the container body 21 to cover the top opening 211. The container body 21 and the top cover 22 together define a relatively closed storage space for storing food with special preservation requirements.

[0097] Furthermore, a flange portion 212 protruding upward is provided at the front end of the container body 21 , and a flow gap is formed between the front end of the top cover 22 and the flange portion 212 , and the flow gap is the air outlet 23 .

[0098] In some embodiments, an installation window 221 is provided on the top cover 22 and runs through the thickness direction of the top cover 22 . The storage container 20 also includes a moisture permeable membrane 25 disposed at the installation window 221 to allow moisture in the storage container 20 to penetrate through the moisture permeable membrane 25 to the outside of the storage container 20 .

[0099] When a large amount of food with high temperature and high humidity is placed in the storage container 20 , the moisture content in the storage container 20 will be high. If the moisture cannot be discharged in time, condensation or even frost will easily form in the storage container 20 .

[0100] To this end, the present invention opens an installation window 221 on the top cover 22, and sets a moisture permeable membrane 25 at the installation window 221, which can allow moisture in the storage container 20 to penetrate outward through the moisture permeable membrane 25, effectively avoiding the problem of condensation or frost caused by moisture accumulation in the storage container 20.

[0101] In some embodiments, the control method of the present invention further includes:

[0102] When the oxygen supply device 50 replenishes the oxygen-rich gas into the storage container 20 , the air supply damper 32 is controlled to close the first air supply port 31 .

[0103] That is, during the process of the oxygen supply device 50 replenishing the oxygen-rich gas into the storage container 20, no cooling airflow flows into the storage container 20, thereby preventing the cooling airflow from blowing the oxygen-rich gas filled into the storage container 20 out of the storage container 20 and failing to form an oxygen-rich environment in the storage container 20.

[0104] In order to maintain the temperature in the storage container 20 and avoid temperature fluctuations in the storage container 20, the cold energy can be transferred to the food in the storage container 20 by indirect cooling. For example, in some embodiments, a cooling air path 40 is formed below the storage container 20, which runs through in the front-to-back direction and is adjacent to the bottom of the storage container 20. In other words, the cooling air path 40 is adjacent to the bottom wall of the container body 21. The air duct assembly 30 is also provided with a second air supply port 33 opposite to the cooling air path 40, so that when the second air supply port 33 is opened, the cooling air flow flowing out of the second air supply port 33 is allowed to flow forward along the cooling air path 40.

[0105] Since the cooling air path 40 is adjacent to the bottom of the storage container 20, the cold energy in the cooling air flow flowing through the cooling air path 40 can be transferred to the inside of the storage container 20 through the bottom wall of the container body 21, thereby indirectly cooling the food in the storage container 20. Since the cooling air flow flowing in the cooling air path 40 will not affect the oxygen environment in the storage container 20, nor will it blow toward the food, it will not interfere with the formation of the oxygen-rich environment in the storage container 20, nor will it cause the food to dry out.

[0106] Furthermore, a cold conduction plate 26 for conducting cold energy is provided at the bottom of the container body 21, so that the cold energy can be quickly and evenly transferred to the food in the storage container 20 through the cold conduction plate 26, thereby improving the cold energy transfer effect and cold energy transfer efficiency.

[0107] Specifically, the cooling plate 26 may be a metal cooling plate, which transfers cold more quickly.

[0108] Specifically, the cooling plate 26 contains cooling liquid, which accumulates cold energy through the cooling liquid and quickly releases the cold energy accumulated in the cooling liquid after food is placed in the storage container 20, thereby increasing the cooling speed of the food.

[0109] In some embodiments, the control method of the present invention further includes:

[0110] After the oxygen supply device 50 stops replenishing the oxygen-rich gas into the storage container 20 , the air supply damper 32 is controlled to open the first air supply port 31 .

[0111] After the oxygen supply device 50 stops replenishing oxygen-rich gas into the storage container 20, an oxygen-rich environment is no longer needed in the storage container 20. At this time, opening the first air supply port 31 can allow the cooling airflow to directly enter the storage container 20 through the first air supply port 31 and the air inlet 24, thereby directly cooling the food and improving the refrigeration efficiency.

[0112] The present invention also provides a refrigeration and freezing device 1, Figure 8 1 is a schematic structural block diagram of a refrigeration and freezing device according to an embodiment of the present invention. The refrigeration and freezing device 1 of the present invention comprises a box body 10, an oxygen supply device 50, a temperature acquisition device 60 and a control device 70.

[0113] A storage compartment 11 with a refrigerated storage environment is defined in the box body 10 , and a storage container 20 is disposed in the storage compartment 11 .

[0114] The temperature acquisition device 60 is used to acquire the temperature of the food in the storage container 20. Specifically, the temperature acquisition device 60 can be a temperature sensor or an infrared thermometer.

[0115] The control device 70 includes a processor 71 and a memory 72 . The memory 72 stores a machine executable program 73 . When the machine executable program 73 is executed by the processor 71 , it is used to implement the control method described in any of the above schemes.

[0116] Specifically, the processor 71 can be a central processing unit (CPU), or a digital processing unit, etc. The processor 71 sends and receives data through a communication interface. The memory 72 is used to store the program executed by the processor 71. The memory 72 is any medium that can be used to carry or store the desired program code in the form of instructions or data structures and can be accessed by a computer, and can also be a combination of multiple memories. The above-mentioned machine executable program 73 can be downloaded from a computer-readable storage medium to a corresponding computing / processing device or downloaded to a computer or an external storage device via a network (such as the Internet, a local area network, a wide area network and / or a wireless network).

[0117] In some embodiments, the oxygen supply device 50 may be a device capable of generating oxygen by a suitable means.

[0118] For example, the oxygen supply device 50 can be a controlled atmosphere membrane assembly, which has at least one controlled atmosphere membrane layer and an oxygen-rich gas collecting chamber, and the oxygen-rich gas collecting chamber is connected to the interior of the storage container 20. The controlled atmosphere membrane assembly is configured so that the oxygen in the gas in the space around the controlled atmosphere membrane assembly passes through the controlled atmosphere membrane layer more than the nitrogen in the gas in the space around the controlled atmosphere membrane assembly to form oxygen-rich gas in the oxygen-rich gas collecting chamber, and the oxygen-rich gas flows to the storage container 20 via the oxygen-rich gas collecting chamber.

[0119] For another example, the oxygen supply device 50 can also be an electrochemical oxygen regulating device, which generates oxygen through an electrochemical reaction. Specifically, the oxygen supply device 50 has an electrolysis chamber for accommodating an electrolyte and at least one reaction assembly arranged in the electrolysis chamber. Each reaction assembly includes a cathode portion and an anode portion. The cathode portion and the anode portion are arranged in the electrolysis chamber at intervals. The cathode portion is configured to consume oxygen in a preset space by performing an electrochemical reaction, and the anode portion is configured to provide reactants to the cathode portion and generate oxygen by performing an electrochemical reaction. The oxygen generated by the reaction assembly is passed to the storage container 20 through an oxygen supply pipeline.

[0120] When powered, the cathode part is used to consume oxygen through an electrochemical reaction. For example, the oxygen in the air in the preset space can undergo a reduction reaction at the cathode part, namely: O2+2H2O+4e - →4OH - OH generated at the cathode - An oxidation reaction can occur at the anode to generate oxygen, namely: 4OH - →O 2 +2H2O+4e - The anode uses OH - While the electrochemical reaction is taking place, reactants, such as electrons, are also provided to the cathode. - The oxygen generated by the anode is discharged through the oxygen supply pipeline connected to the exhaust port. Specifically, the anode can be a positive electrode, such as a nickel mesh or a titanium mesh; the cathode can be a negative electrode, such as a catalytic film containing silver and manganese dioxide.

[0121] For another example, the oxygen supply device 50 may also be an oxygen cylinder.

[0122] In the description of the present embodiment, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0123] Those skilled in the art should understand that the terms "upper", "lower", "front", "back", "top", "bottom" and the like used to indicate orientation or positional relationships in the embodiments of the present invention are based on the actual use status of the refrigeration and freezing device 1. These terms are only used to facilitate the description and understanding of the technical solution of the present invention, and do not indicate or imply that the device or device referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they should not be understood as limitations on the present invention.

[0124] At this point, those skilled in the art should recognize that, although multiple exemplary embodiments of the present invention have been shown and described in detail herein, many other variations or modifications that conform to the principles of the present invention can still be directly determined or derived based on the content disclosed in the present invention without departing from the spirit and scope of the present invention. Therefore, the scope of the present invention should be understood and recognized as covering all these other variations or modifications.

Claims

1. A control method for a refrigeration and freezing device, the refrigeration and freezing device comprising a box and an oxygen supply device, the box defining a storage compartment with a refrigerated storage environment, the storage compartment being provided with a storage container; and the control method comprising: Determining whether new food is added to the storage container; If yes, obtaining the temperature of the newly added food; as well as When the temperature of the newly added food is within a preset oxygenation temperature range, oxygen-rich gas is added to the storage container through the oxygen supply device.

2. The control method according to claim 1, wherein After the oxygen-rich gas is replenished into the storage container by the oxygen supply device, the control method further includes: Obtaining the duration of the oxygen supply device replenishing the storage container with oxygen-rich gas; When the duration for which the oxygen supply device replenishes the storage container with oxygen-rich gas reaches a preset oxygenation duration, the oxygen supply device stops replenishing the storage container with oxygen-rich gas.

3. The control method according to claim 2, wherein The preset oxygenation time is positively correlated with the weight of the newly added food.

4. The control method according to claim 2, wherein The minimum value of the preset oxygenation time is 60 minutes.

5. The control method according to claim 1, wherein The preset oxygenation temperature range is -1.5°C to 3.0°C.

6. The control method according to claim 1, wherein The oxygen-rich gas added by the oxygen supply device to the storage container is configured to make the oxygen concentration in the storage container any value in the range of 25% to 40%.

7. The control method according to claim 1, wherein When the temperature of the newly added food is within a preset oxygenation temperature range, the step of adding oxygen-rich gas to the storage container through the oxygen supply device includes: If the temperature of the newly added food is higher than the highest endpoint value of the preset oxygenation temperature range, firstly lower the temperature of the newly added food to within the preset oxygenation temperature range and then add oxygen-rich gas into the storage container through the oxygen supply device; If the temperature of the newly added food is within the preset oxygenation temperature range, oxygen-rich gas is directly added to the storage container through the oxygen supply device; If the temperature of the newly added food is lower than the lowest endpoint value of the preset oxygenation temperature range, oxygen-enriched gas will not be added to the storage container.

8. The control method according to claim 7, wherein An air inlet is provided at the top of the rear end of the storage container, and an air outlet is provided at the top of the front end of the storage container; and The refrigeration and freezing device also includes: An air duct assembly is used to convey cooling airflow, and the air duct assembly is provided with a first air supply port opposite to the air inlet, and an air supply damper is provided at the first air supply port; in When the temperature of the newly added food is higher than the highest endpoint value of the preset oxygenation temperature range, the step of lowering the temperature of the newly added food to within the preset oxygenation temperature range includes: Controlling the air supply damper to open the first air supply port, so as to allow the cooling airflow in the air duct assembly to flow out through the first air supply port, and to make a part of the cooling airflow flowing out of the first air supply port flow forward along the top of the storage container, and to make another part of the cooling airflow flowing out of the first air supply port enter the interior of the storage container through the air inlet and flow out through the air outlet; When the temperature of the newly added food drops to within the preset oxygenation temperature range, the air supply damper is controlled to close the first air supply port.

9. The control method according to claim 8, further comprising: In the process of the oxygen supply device replenishing the oxygen-rich gas into the storage container, controlling the air supply damper to close the first air supply port; and After the oxygen supply device stops replenishing the oxygen-rich gas into the storage container, the air supply damper is controlled to open the first air supply port.

10. A refrigeration and freezing device, comprising: A box body and an oxygen supply device, wherein a storage compartment with a refrigerated storage environment is defined in the box body, and a storage container is arranged in the storage compartment; A temperature acquisition device, used to acquire the temperature of the food in the storage container; and A control device comprises a processor and a memory, wherein a machine executable program is stored in the memory, and when the machine executable program is executed by the processor, it is used to implement the control method according to any one of claims 1 to 9.

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