Meat non-crystallization frozen storage intelligent fresh-keeping cabinet

Abstract

The invention relates to the field of intelligent meat preservation equipment, and provides a meat non-crystallization freezing intelligent fresh-keeping cabinet, comprising a cabinet body, an alternating electric field generating device and a control system; the cabinet body is layered by horizontal partitions, and multi-point temperature sensors are arranged between the partitions; variable spacing pole plates are arranged vertically in pairs, live pole plates are arranged on the side walls of the cabinet body, and movable neutral pole plates are arranged on the other side of the cabinet body for dynamically adjusting the pole plate spacing, and a storage drawer is arranged in a cavity between the horizontal partition and the vertical pole plate; the control system comprises a meat raw material information input module, a non-crystallization freezing intelligent decision module, an abnormal ice early warning ablation module, and a human-computer interaction interface, the control system decides and outputs non-crystallization freezing and abnormal ice early warning ablation electric field parameters, and the variable pole plate space forms a multi-mode feedback matching electric field to inhibit ice nucleus formation; the meat non-crystallization freezing intelligent fresh-keeping cabinet provided by the invention breaks the boundary between traditional freezing and refrigeration temperature zones, and realizes intelligent preservation of frozen meat with cold quality.

Description

Technical Field

[0001] The present invention relates to the field of intelligent meat preservation equipment, and in particular to an intelligent meat preservation cabinet for non-crystallization freezing. Background Art

[0002] Frozen meat is currently the main form of meat storage and transportation. Freezing can inhibit the physiological and biochemical reactions of meat products and effectively extend their shelf life. However, low-temperature freezing can cause water to freeze and form ice crystals, destroying the cell structure and causing the quality of meat to deteriorate. At the same time, thawing ice crystals melt and cause juice loss, resulting in quality loss and nutrient loss. The thawing loss is as high as 5%-8%. Therefore, the development of new low-temperature preservation technology and equipment for meat is an urgent need of the industry.

[0003] Inhibiting the growth of ice crystals, reducing the size of ice crystals, and slowing down the quality deterioration caused by freezing are important technical research and development directions for low-temperature storage of meat. A large number of studies have shown that physical field (ultrasound field, pressure field, electric field) assisted freezing can change the interaction between muscle water and protein to varying degrees, inhibit ice crystal growth, reduce ice crystal size, alleviate freezing damage, and thus improve the thawing quality of frozen meat, but it is impossible to completely eliminate the generation of ice crystals in a real sense. Usually, ultrasonic assisted freezing requires a liquid medium, and the application scenario is restricted; ultra-high pressure assisted freezing requires expensive special equipment, and the production is discontinuous, and the industrial application is limited. The electric field increases the fluidity of water molecules in the muscle and reduces the probability of water molecules being captured by the lattice, thereby reducing the supercooling point. However, the existing electric field assisted storage mainly uses hanging and wall-mounted plates as electric field generating devices, which cannot determine the feedback output of matching electric field parameters according to different meat storage needs. The equipment has poor applicability and cannot meet the needs of different meat scenarios. In addition, the field strength is uneven, the stability is poor, the probability of freezing is high, and there are safety hazards. There is an urgent need to develop a special smart fresh-keeping cabinet for non-crystallized freezing that has strong adaptability, good stability, high intelligence, and is suitable for the needs of different meat scenarios. It can break the boundaries of traditional freezing and refrigeration temperature zones, achieve low-temperature storage of meat without freezing, avoid quality deterioration of meat due to freezing, and achieve intelligent preservation of frozen quality. Summary of the invention

[0004] The present invention provides a meat non-crystallization freezing intelligent fresh-keeping cabinet, which is used to solve the defects of existing ice temperature storage equipment in use, such as high probability of freezing, low efficiency, poor stability and potential safety hazards, which limit its application in production.

[0005] The invention provides a meat non-crystallization frozen intelligent fresh-keeping cabinet, comprising: a cabinet body, an alternating electric field generating device and a control system.

[0006] A storage space and a first installation space are formed in the cabinet, the storage space is arranged adjacent to the first installation space, and a multi-point temperature sensor is arranged in the storage space; the alternating electric field generating device includes a first pole plate, a second pole plate and a pole plate spacing adjustment mechanism, the first pole plate is used to connect to the live wire, the second pole plate is used to connect to the neutral wire, the first pole plate is arranged on a side of the storage space away from the first installation space, the second pole plate is located in the first installation space and arranged opposite to the first pole plate, so that an alternating electric field is formed between the first pole plate and the second pole plate when power is turned on, and the second pole plate is connected to the output end of the pole plate spacing adjustment mechanism to adjust the spacing between the second pole plate and the first pole plate.

[0007] The control system includes a control unit, a meat raw material information input module, an amorphous freezing intelligent decision-making module and an abnormal icing early warning and ablation module. The meat raw material information input module, the amorphous freezing intelligent decision-making module and the abnormal icing early warning and ablation module are all communicatively connected to the control unit.

[0008] The meat raw material information input module is used to input the information of the meat to be stored into the control unit, and obtain the amorphous temperature zone for the meat to achieve amorphous freezing. The amorphous freezing intelligent decision module is used to input the meat information into the amorphous freezing critical temperature decision model corresponding to the meat type, and output the amorphous freezing critical temperature. The abnormal freezing warning and ablation module is used to apply a high-frequency and high-voltage alternating electric field in the storage space through the alternating electric field generating device to ablate ice crystals after the meat is abnormally frozen.

[0009] According to the meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the present invention, the pole plate spacing adjustment mechanism includes a guide rod and a driving assembly, the guide rod is arranged in the first installation space along the first direction, the guide rod is slidably matched with the second pole plate, and the output end of the driving assembly is connected to the second pole plate to drive the second pole plate to move along the first direction.

[0010] According to the meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the present invention, the driving component includes a driving motor, a rotating shaft, a first winding wheel and a traction rope; the rotating shaft is rotatably arranged in the first installation space along a first direction, the second pole plate is located between the rotating shaft and the storage space, the rotating shaft is drivingly connected to the output shaft of the driving motor to drive the rotating shaft to rotate, the first winding wheel is arranged on the rotating shaft and can rotate synchronously with the rotating shaft, one end of the traction rope is connected to the second pole plate, and the traction rope is wound around the first winding wheel.

[0011] According to the meat amorphous frozen storage intelligent fresh-keeping cabinet provided by the present invention, the electrode spacing adjustment mechanism also includes an elastic reset member, one end of the elastic reset member is connected to the second electrode plate, and the other end of the elastic reset member is connected to the inner wall of the first installation space, so as to apply elastic force to the second electrode plate through the elastic reset member and drive the second electrode plate to reset.

[0012] According to the meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the present invention, one end of the elastic return member is connected to the side of the second pole plate away from the storage space, and the other end of the elastic return member is connected to the inner wall of the first installation space on the side away from the storage space, so as to apply a thrust to the second pole plate through the elastic return member; or, one end of the elastic return member is connected to the side of the second pole plate close to the storage space, and the other end of the elastic return member is connected to the inner wall of the first installation space on the side close to the storage space, so as to apply a pulling force to the second pole plate through the elastic return member.

[0013] According to the meat non-crystallization frozen storage intelligent fresh-keeping cabinet provided by the present invention, the elastic reset member is a reset spring, and the reset spring is sleeved on the guide rod.

[0014] According to the intelligent fresh-keeping cabinet for meat non-crystallization freezing provided by the present invention, the driving assembly includes a worm wheel, a worm, a lead screw and a mechanical knob; the worm is rotatably arranged in the first installation space along the second direction, the worm wheel is arranged on the lead screw and cooperates with the worm, the lead screw is rotatably arranged in the first installation space along the first direction, and the lead screw is threadably cooperated with the second pole plate.

[0015] According to the meat non-crystallization freezing intelligent fresh-keeping cabinet provided by the present invention, a screw sleeve is provided on the second pole plate, and the screw sleeve is threadedly matched with the lead screw.

[0016] According to the meat non-crystallization freezing intelligent fresh-keeping cabinet provided by the present invention, the storage space includes a plurality of storage chambers, and the alternating electric field generating device and the plate spacing adjustment mechanism both correspond to the storage chambers one by one.

[0017] According to the meat non-crystallization freezing intelligent fresh-keeping cabinet provided by the present invention, the control system also includes a human-computer interaction device, and the human-computer interaction device is provided with a human-computer interaction interface.

[0018] The meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the present invention can apply an alternating electric field to the meat in the storage space of the cabinet by using the alternating electric field generating device and a control system, thereby inhibiting the formation of ice crystals by water inside the meat during low-temperature storage. At the same time, the control system can adjust the temperature in the storage body according to the information of the meat to be stored, and create environmental parameters suitable for the current storage of meat in the storage space, thereby effectively improving the quality of meat during low-temperature freezing. When the meat in the storage body is abnormally frozen, the abnormal freezing warning and ablation module of the control system can control the alternating electric field generating device to apply a high-frequency and high-voltage alternating electric field in the storage space to ablate ice crystals, thereby ensuring the stable quality of the meat during storage.

[0019] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0021] Figure 1 It is a main schematic diagram of an intelligent fresh-keeping cabinet for meat non-crystallization freezing provided in one embodiment of the present invention.

[0022] Figure 2 It is a flow chart of a method for feedback adjustment based on temperature parameters of a meat non-crystallization frozen intelligent fresh-keeping cabinet provided by an embodiment of the present invention.

[0023] Figure 3 yes Figure 1 Middle AA section view.

[0024] Figure 4 yes Figure 3 Middle BB section view.

[0025] Figure 5 It is a main schematic diagram of the intelligent fresh-keeping cabinet for non-crystallized frozen storage of meat provided in the second embodiment of the present invention.

[0026] Figure 6 yes Figure 5 Middle CC section view.

[0027] Figure 7 yes Figure 6 Middle DD section view.

[0028] Figure 8 yes Figure 5A partial enlarged schematic diagram of E in the figure.

[0029] Fig. 9 It is a schematic diagram of a control system in a meat non-crystallization frozen storage intelligent fresh-keeping cabinet provided by the present invention.

[0030] Fig.10 The present invention is a schematic diagram of the process of the abnormal ice early warning and ablation system in the meat non-crystallization frozen storage intelligent fresh-keeping cabinet provided by the present invention.

[0031] Fig.11 This is a schematic diagram of the temperature changes caused by different processing of different meats.

[0032] Fig.12 This is a schematic diagram of the changes in storage loss of meat with different treatments.

[0033] Fig.13 This is a schematic diagram of the changes in the total number of colonies after different meat treatments.

[0034] Reference numerals:

[0035] 10. Cabinet body; 110. Storage space; 111. Storage room; 120. First installation space; 130. Casters; 140. Cabinet door; 150. Locking handle; 160. Second installation space; 170. Compressor; 180. Refrigerant copper pipe; 190. Local refrigeration unit.

[0036] 20. Alternating electric field generating device; 210. First pole plate; 220. Second pole plate; 230. Plate spacing adjustment mechanism; 231. Guide rod; 232. Drive assembly; 2321. Drive motor; 2322. Rotating shaft; 2323. First winding wheel; 2324. Traction rope; 2325. Second winding wheel; 2326. Worm wheel; 2327. Worm; 2328. Lead screw; 2329. Mechanical knob; 233. Elastic reset member.

[0037] 30. Control system; 310. Control unit; 320. Meat raw material information input module; 330. Crystallization-free frozen storage intelligent decision module; 340. Abnormal icing warning and ablation module. DETAILED DESCRIPTION

[0038] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0039] In the description of the embodiments of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore cannot be understood as limitations on the embodiments of the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance.

[0040] In the description of the embodiments of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0041] In the embodiments of the present invention, unless otherwise clearly specified and limited, the first feature being "above" or "below" the second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, the first feature being "above", "above" and "above" the second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. The first feature being "below", "below" and "below" the second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0042] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. 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 embodiment of the present invention. In this specification, the schematic representations of the above terms do 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. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0043] Combine the following Figures 1 to 13 The invention describes an intelligent fresh-keeping cabinet for meat without crystallization and freezing.

[0044] See also Figures 1 to 10 As shown, the meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the embodiment of the present invention includes: a cabinet body 10, an alternating electric field generating device 20 and a control system 30.

[0045] A storage space 110 and a first installation space 120 are formed in the cabinet 10. The storage space 110 is arranged adjacent to the first installation space 120. A multi-point temperature sensor is arranged in the storage space 110. The alternating electric field generating device 20 includes a first pole plate 210, a second pole plate 220 and a pole plate spacing adjustment mechanism 230. The first pole plate 210 is used to connect to the live wire, and the second pole plate 220 is used to connect to the neutral wire. The first pole plate 210 is arranged on a side of the storage space 110 away from the first installation space 120. The second pole plate 220 is located in the first installation space 120 and is arranged opposite to the first pole plate 210 to form an alternating electric field between the first pole plate 210 and the second pole plate 220 when power is turned on. The second pole plate 220 is connected to the output end of the pole plate spacing adjustment mechanism 230 to adjust the spacing between the second pole plate 220 and the first pole plate 210.

[0046] The control system 30 includes a control unit 310, a meat raw material information input module 320, an intelligent decision-making module for non-crystallization freezing and storage 330, and an abnormal icing warning and ablation module 340. The meat raw material information input module 320, the intelligent decision-making module for non-crystallization freezing and storage 330, and the abnormal icing warning and ablation module 340 are all communicatively connected to the control unit 310.

[0047] The meat raw material information input module 320 is used to input the information of the meat to be stored into the control unit 310, and obtain the amorphous temperature zone for the meat to achieve amorphous freezing. The amorphous freezing intelligent decision module 330 is used to input the meat information into the amorphous freezing critical temperature decision model corresponding to the meat type, and output the amorphous freezing critical temperature. The abnormal freezing warning and ablation module 340 is used to apply a high-frequency and high-voltage alternating electric field to the storage space 110 through the alternating electric field generating device 20 to ablate ice crystals after the meat is abnormally frozen.

[0048] The meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the present invention can apply an alternating electric field to the meat in the cabinet storage space 110 by using the alternating electric field generating device 20 and the control system 30, so as to suppress the formation of ice crystals by the water inside the meat during low-temperature storage. At the same time, the control system 30 can adjust the temperature in the storage body according to the information of the meat to be stored, and create environmental parameters suitable for the current storage of meat in the storage space, so as to effectively improve the quality of the meat during low-temperature freezing. When the meat in the storage body is abnormally frozen, the abnormal freezing warning and ablation module 340 of the control system can control the alternating electric field generating device 20 to apply a high-frequency and high-voltage alternating electric field to the storage space 110 to ablate the ice crystals, so as to ensure the stable quality of the meat during storage.

[0049] Specifically, multiple temperature sensors are installed in the storage space 110 to monitor the temperatures of different areas in the storage space 110 synchronously to ensure the accuracy of temperature monitoring. The refrigeration component is used to cool the storage space 110 .

[0050] When storing meat, the meat information can be input into the non-crystallization freezing critical temperature decision model corresponding to the meat type through the meat raw material information input module 320, and the temperature parameters suitable for the current meat can be determined. The temperature in the storage space 110 can be adjusted to a storage temperature suitable for meat through the refrigeration component of the fresh-keeping cabinet, and the storage space 110 can maintain the current storage temperature suitable for meat.

[0051] When the temperature sensor detects that the temperature in the storage space 110 is abnormally high (i.e., the meat is abnormally frozen), the temperature data can be immediately transmitted to the control unit 310 (such as the central control system 30). If the temperature deviates from the preset optimal range, the control unit 310 can respond quickly and control the alternating electric field generating device 20 through the abnormal ice early warning and ablation module 340 to apply a high-frequency and high-voltage alternating electric field to the storage space 110 to melt ice crystals.

[0052] It should be noted that when the meat is abnormally frozen, heat is released, causing the temperature in the storage space 110 to rise. At this time, the temperature sensor can detect that the temperature in the storage space 110 fluctuates.

[0053] According to some embodiments of the present invention, a temperature sensor that can be inserted into the meat may be provided in the storage space 110, so that the temperature inside the meat can be monitored in real time.

[0054] According to some embodiments of the present invention, the control system 30 further includes a human-machine interaction device, and the human-machine interaction device is provided with a human-machine interaction interface. The human-machine interaction device is provided on the outer wall of the cabinet 10. By providing the human-machine interaction device, the information of the meat to be stored can be input to the control unit 310 through the human-machine interaction interface of the human-machine interaction device, and the operating parameters of each module in the storage space 110 can be monitored in real time according to the human-machine interaction interface, and the control unit 310 can be integrated in the human-machine interaction device.

[0055] In addition, the control system 30 also has the ability of self-learning and optimization. By analyzing historical data, the control system 30 can understand the freezing and preservation characteristics and requirements of different meats, and continuously adjust the feedback adjustment strategy to achieve a more accurate and efficient non-crystallization freezing and preservation effect.

[0056] Specifically, see Figure 2 As shown, the adjustment method of the control system 30 includes the following steps.

[0057] Step S1, when storing meat in the storage space 110, it is first necessary to obtain the meat information of the meat to be stored, the meat information includes the initial freshness parameter value of the meat, the target shelf life, the comprehensive quality evaluation threshold and the meat type, and obtain the amorphous temperature zone for the meat to achieve amorphous freezing.

[0058] Due to the influence of processing conditions or other factors, the initial freshness of the meat to be stored at the beginning of storage is different, which can be represented by an initial freshness parameter value, and specifically, a parameter value representing freshness in the art can be used. The initial freshness parameter value will affect the determination of parameters during meat storage.

[0059] The target shelf life indicates the shelf life that can be achieved under the premise of ensuring the quality of meat. Among them, the quality of meat can be judged by the comprehensive quality evaluation value. The comprehensive quality evaluation value indicates the comprehensive quality of meat, which can be calculated according to the quality parameter values ​​of various quality parameters. For example, the quality parameter values ​​of various quality parameters can be weighted and summed to obtain the comprehensive quality evaluation value. The comprehensive quality evaluation threshold is used to limit the comprehensive quality evaluation value. Only when the comprehensive evaluation threshold is met can it be said that the quality of meat meets the requirements. That is, when the target shelf life and the comprehensive quality evaluation threshold are defined, the comprehensive quality evaluation value of meat within the target shelf life must not exceed the comprehensive quality evaluation threshold. Therefore, the target shelf life and the comprehensive quality evaluation threshold will also affect the determination of parameters during meat storage. Meat of different types of meat will also have different characteristics during storage. Therefore, it is necessary to establish models for different types of meat to determine storage parameters.

[0060] Obtain the amorphous temperature zone for amorphous frozen storage of the meat to be stored. The amorphous temperature zone of the same type of meat is the same, so the amorphous temperature zones of different types of meat can be obtained in advance. When the meat to be stored is processed, the corresponding amorphous temperature zone is obtained according to the type of meat to which the meat belongs. When the meat is stored at a temperature within the range of the amorphous temperature zone, the meat can be frozen without crystallization.

[0061] The amorphous temperature zone can be determined experimentally. For example, a data set of amorphous temperature of meat samples of different meat types is constructed; wherein the data set of amorphous temperature includes electric field parameters and corresponding amorphous temperature. The amorphous temperature corresponding to the electric field parameters is related to the supercooling temperature point T of meat under electric field conditions. 过冷’ The amorphization temperature corresponding to the electric field parameters can be expressed as T 过冷’ +ΔT 环境 The amorphization temperature zone of the meat of the meat type is determined according to the upper limit temperature and the lower limit temperature of the amorphization temperature corresponding to each electric field parameter in the amorphization temperature data set.

[0062] Step S2, input the meat information of the meat to be stored through the human-computer interaction interface, input the initial freshness parameter value, the target shelf life and the comprehensive quality evaluation threshold into the non-crystallization frozen storage critical temperature decision model corresponding to the meat type, and output the non-crystallization frozen storage critical temperature; wherein, the non-crystallization frozen storage critical temperature is the highest temperature required to ensure that the meat reaches the target shelf life; the non-crystallization frozen storage critical temperature decision model is obtained by training based on the training samples constructed based on the non-crystallization frozen storage critical temperature data set corresponding to the meat type, and the non-crystallization frozen storage critical temperature data set includes the initial freshness parameter value, shelf life, comprehensive quality evaluation threshold and the corresponding non-crystallization frozen storage critical temperature and electric field parameters of the meat samples; the input data during the training of the non-crystallization frozen storage critical temperature decision model includes the initial freshness parameter value, shelf life and comprehensive quality evaluation threshold, and the output data during the training of the non-crystallization frozen storage critical temperature decision model includes the non-crystallization frozen storage critical temperature.

[0063] The amorphous freezing critical temperature decision model is used to determine the amorphous freezing critical temperature of meat freezing. The amorphous freezing critical temperature is the highest temperature of meat amorphous freezing to ensure that the meat reaches the target shelf life. If it is higher than the amorphous freezing critical temperature, the quality of the meat will not meet the requirements of the comprehensive quality evaluation threshold when it reaches the target shelf life. The amorphous freezing critical temperature decision model is trained based on the training samples constructed from the amorphous freezing critical temperature dataset corresponding to the meat types.

[0064] The amorphous frozen storage critical temperature dataset includes the initial freshness parameter values, shelf life, comprehensive quality evaluation thresholds, and corresponding amorphous frozen storage critical temperatures and electric field parameters of meat samples. The following example illustrates the construction process of a piece of data in the amorphous frozen storage critical temperature dataset for a certain type of meat:

[0065] The corresponding amorphous temperature is determined by adjusting the electric field parameters, and the initial freshness parameter indicates the initial freshness of the meat sample. The meat sample is frozen without crystallization at the determined amorphous temperature, and the quality parameters of the meat sample are monitored. The comprehensive quality evaluation threshold reflects the requirements for the comprehensive quality of meat, which can be calculated by the quality parameter thresholds of each quality parameter. According to the requirements of the comprehensive quality evaluation threshold, if the calculated comprehensive quality evaluation value of the meat sample is greater than the comprehensive quality evaluation threshold, the shelf life is determined. It means that the shelf life is the longest shelf life that can be achieved under the amorphous temperature freezing. If the storage time is greater than the shelf life, the quality cannot be guaranteed. Because the higher the temperature, the easier it is for meat to deteriorate, and the lower the temperature, the less likely it is for meat to deteriorate. If the amorphous freezing temperature is increased, the shelf life will not meet the requirements. In other words, to achieve the requirements of the shelf life and ensure the quality, the currently determined amorphous temperature is the highest temperature for amorphous freezing of the meat sample. Therefore, the amorphous temperature is saved as the amorphous frozen storage critical temperature, and is taken as a piece of data in the amorphous frozen storage critical temperature data set together with the corresponding initial freshness parameter value, shelf life, comprehensive quality evaluation threshold and electric field parameter.

[0066] The training samples for training the non-crystallization critical temperature decision model are constructed based on the non-crystallization critical temperature data set. The input data for training the non-crystallization critical temperature decision model include the initial freshness parameter value, shelf life and comprehensive quality evaluation threshold, and the output data for training the non-crystallization critical temperature decision model include the non-crystallization critical temperature. The input data and the corresponding output data are taken from a piece of data in the non-crystallization critical temperature data set. After the training is completed, the corresponding non-crystallization critical temperature can be determined based on the initial freshness parameter value, the target shelf life and the comprehensive quality evaluation threshold.

[0067] Therefore, the initial freshness parameter value, target shelf life and comprehensive quality evaluation threshold of the meat to be stored are input into the non-crystallization frozen storage critical temperature decision model corresponding to the meat type, and the non-crystallization frozen storage critical temperature is output. The non-crystallization frozen storage critical temperature is the highest non-crystallization frozen storage temperature required for the meat to ensure the target shelf life and comprehensive quality evaluation threshold.

[0068] The amorphous freezing temperature is determined within the amorphous temperature range. Under certain electric field parameters, the freezing temperature is T zone The crystal-free frozen storage can be achieved at all times, among which, T 过冷 >T zone >(T 过冷’ +ΔT 环境 ), T 过冷 Indicates the supercooling temperature point of meat under the condition of no electric field, T 过冷’ Indicates the supercooling temperature point of meat under electric field conditions, ΔT 环境Indicates the change in ambient temperature. Under a large number of electric field parameters, select the smallest T 过冷’ Value T 过冷’mini , according to T 过冷’mini and ΔT 环境 Determine the lowest value of the achievable amorphization temperature band (T 过冷’mini +ΔT 环境 ), so that T 过冷 is the upper limit temperature, T 过冷’mini +ΔT 环境 is the lower limit temperature, and the amorphous temperature zone is determined.

[0069] Different shelf lives correspond to different a-crystallization temperatures. This temperature is called the critical temperature for a-crystallization frozen storage, which is the highest temperature for achieving a-crystallization frozen storage under the corresponding shelf life.

[0070] Step S3, determining the amorphous frozen storage temperature of the meat according to the amorphous frozen storage critical temperature output by the amorphous frozen storage critical temperature decision model; wherein the amorphous frozen storage temperature is lower than or equal to the amorphous frozen storage critical temperature and higher than or equal to the lower limit temperature of the amorphous temperature zone.

[0071] When meat is stored, if the temperature is higher than the critical temperature for amorphous frozen storage, amorphous frozen storage can be achieved, but the quality cannot be guaranteed. The quality of the meat will not meet the requirements of the comprehensive quality evaluation threshold when the target shelf life is reached. Of course, if a crystallization freezing temperature lower than the critical temperature for amorphous frozen storage is used, and it is a temperature that can achieve amorphous frozen storage of meat, the amorphous frozen storage of meat can be guaranteed, and at the same time, the quality can be guaranteed when the target shelf life meets the requirements of the comprehensive quality evaluation threshold, that is, the quality can be guaranteed at the same time.

[0072] The amorphous temperature zone for the amorphous frozen storage of meat includes the upper and lower limits of the temperature at which the meat of the meat type can be amorphous frozen. As long as the meat of the meat type is frozen at the temperature included in the amorphous temperature zone, it can be guaranteed not to freeze, that is, it can be guaranteed to be amorphous frozen. Here, the amorphous temperature zone only guarantees that there will be no freezing, and does not take into account the requirements of quality, shelf life, etc.

[0073] The non-crystallization critical temperature decision model takes into account the target shelf life, the initial freshness parameter value and the comprehensive quality evaluation threshold when building the model. That is, the non-crystallization critical temperature output by the non-crystallization critical temperature decision model is the highest temperature of the non-crystallization frozen storage of the meat that can ensure that the meat meets the quality requirements within the target shelf life. Since lowering the non-crystallization frozen storage temperature will better ensure the quality and target shelf life requirements, the non-crystallization frozen storage temperature actually used when storing meat can be selected within [non-crystallization critical temperature, non-crystallization temperature zone lower limit temperature]. That is, the non-crystallization frozen storage temperature of meat is determined under the condition that it is lower than or equal to the non-crystallization critical temperature and higher than or equal to the lower limit temperature of the non-crystallization temperature zone for non-crystallization frozen storage of meat of the meat type.

[0074] Under the condition of the electric field assisted by the alternating electric field generating device 20, it is possible to achieve that the temperature point that would otherwise freeze under the condition of no electric field does not freeze, that is, to achieve amorphous freezing. Different temperatures in the amorphous temperature zone correspond to different electric field parameters. The specific selection of which temperature to use as the amorphous freezing temperature can be determined from the aspects of the convenience of realizing the electric field parameters, the realization cost, and the stability of amorphous freezing, or it can also be determined randomly. Among them, the electric field parameters can include parameters such as voltage, field strength, and frequency.

[0075] When the amorphous freezing temperature of the meat is determined, the ambient temperature in the storage space 110 can be controlled to be within [amorphous freezing critical temperature, amorphous temperature zone lower limit temperature] through the refrigeration component.

[0076] Step S4, determining the electric field parameters corresponding to the amorphous frozen storage temperature according to the amorphous frozen storage temperature and the amorphous frozen storage critical temperature data set.

[0077] The non-crystallization freezing critical temperature in the non-crystallization freezing critical temperature data set is essentially the non-crystallization temperature, which is only the highest non-crystallization freezing temperature that meets the corresponding shelf life and comprehensive quality evaluation threshold requirements. The non-crystallization freezing critical temperature in the non-crystallization freezing critical temperature data set can cover discrete non-crystallization temperatures between the upper limit temperature and the lower limit temperature of the non-crystallization temperature zone. The non-crystallization freezing temperature of meat is lower than or equal to the non-crystallization freezing critical temperature determined in step S2 and higher than or equal to the lower limit temperature of the non-crystallization temperature zone. In the non-crystallization freezing critical temperature data set, the lower limit temperature of the non-crystallization temperature zone is also expressed as the non-crystallization freezing critical temperature, corresponding to the corresponding shelf life and comprehensive quality evaluation threshold. Therefore, the non-crystallization freezing temperature of meat is actually selected from the non-crystallization freezing critical temperature corresponding to the non-crystallization freezing critical temperature determined in step S2 and the lower limit temperature of the non-crystallization temperature zone (the temperature value is also the lower limit temperature of the non-crystallization temperature zone). Since the amorphous freezing critical temperature data set has discrete amorphous freezing critical temperature data entries, each data entry includes the amorphous freezing critical temperature and the corresponding electric field parameters, the electric field parameters corresponding to the amorphous freezing critical temperature can be determined through interpolation processing based on the amorphous freezing critical temperature data set.

[0078] After the electric field parameters corresponding to the critical temperature of amorphous frozen storage are determined, the electric field parameters in the storage space 110 can be adjusted according to the alternating electric field generating device 20. For example, the spacing between the first electrode 210 and the second electrode 220 is adjusted by the electrode spacing adjusting mechanism 230 to adjust the electric field strength between the two, and the voltage frequency output by the alternating electric field generating device 20 is controlled by the frequency control element. The alternating electric field generating device 20 can determine the corresponding electric field parameters through interpolation processing based on the critical temperature data set of amorphous frozen storage, and then adjust the strength and frequency of the electric field to meet the freezing requirements under different temperature conditions.

[0079] Step S5: performing electric field assisted storage on the meat based on the amorphous freezing temperature and electric field parameters.

[0080] Based on the amorphous frozen storage temperature of the meat determined in step S3 and the electric field parameters determined in step S4, the meat is subjected to electric field assisted storage, so that the meat can be amorphous frozen at the determined amorphous frozen storage temperature while ensuring the quality requirements.

[0081] In the above control method, by obtaining the initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold and meat type of the meat to be stored, and obtaining the amorphous temperature zone for achieving amorphous frozen storage of the meat, the initial freshness parameter value, target shelf life and comprehensive quality evaluation threshold are input into the amorphous frozen storage critical temperature decision model corresponding to the meat type, and the amorphous frozen storage critical temperature is output. The amorphous frozen storage critical temperature is the highest temperature required to ensure that the meat reaches the target shelf life. The amorphous frozen storage temperature of the meat is determined according to the amorphous frozen storage critical temperature output by the amorphous frozen storage critical temperature decision model, and the electric field parameters corresponding to the amorphous frozen storage temperature are determined according to the amorphous frozen storage temperature and the amorphous frozen storage critical temperature data set. The meat is stored with electric field assistance based on the amorphous frozen storage temperature and electric field parameters of the meat, breaking the boundaries of traditional freezing and refrigeration temperature zones, widening the amorphous temperature zone, avoiding the quality deterioration of meat due to freezing, and realizing intelligent preservation of frozen meat quality.

[0082] In the above control method, the process of determining the amorphous temperature zone includes: constructing an amorphous temperature data set of meat samples of the meat type; wherein the amorphous temperature data set includes electric field parameters and corresponding amorphous temperatures; taking the electric field parameters as independent variables and the amorphous temperature as dependent variable, obtaining the amorphous temperature prediction equation through fitting processing; solving the minimum temperature value of the amorphous temperature prediction equation; using the minimum temperature value as the lowest amorphous temperature point for the meat type to achieve amorphous frozen storage; using the supercooled temperature point of the meat of the meat type under the condition of no electric field as the upper limit temperature and the lowest amorphous temperature point as the lower limit temperature to determine the amorphous temperature zone for the meat to achieve amorphous frozen storage.

[0083] Since the experiment can only cover part of the discrete data, the accuracy of determining the a-crystallization temperature zone for a-crystallization frozen storage of meat based only on experimental data is slightly insufficient. In order to improve the accuracy of the a-crystallization temperature zone, the law of the a-crystallization temperature zone can be captured based on experimental data, and the lower limit temperature of the a-crystallization temperature zone can be determined thereby, so as to determine the a-crystallization temperature zone more accurately.

[0084] Determine the amorphous temperature zone based on the type of meat. Meat can be divided according to different standards, such as different types of livestock, such as pork and beef. On this basis, it can also be further divided according to different parts of the meat.

[0085] Construct a crystallization temperature dataset of meat samples of different meat types; wherein the crystallization temperature dataset includes electric field parameters and corresponding crystallization temperatures; take the electric field parameters as independent variables and the crystallization temperature as dependent variable, and obtain a crystallization temperature prediction equation through fitting processing; solve the minimum temperature value of the crystallization temperature prediction equation as the lowest crystallization temperature point for the meat of this meat type to achieve crystallization-free frozen storage; take the supercooling temperature point of the meat of this meat type under the condition of no electric field as the upper limit temperature and the lowest crystallization temperature point as the lower limit temperature, and determine the crystallization temperature zone for the meat to achieve crystallization-free frozen storage.

[0086] The lower limit of the amorphous temperature zone determined based on this method may be lower than the lower limit of the temperature in the amorphous frozen storage critical temperature data set. The relevant data can be further supplemented through experiments.

[0087] It can be seen that the above control method constructs a crystallization temperature data set of meat samples of different meat types; wherein the crystallization temperature data set includes electric field parameters and corresponding crystallization temperatures; takes the electric field parameters as independent variables and the crystallization temperature as dependent variable, and obtains the crystallization temperature prediction equation through fitting processing; solves the minimum temperature value of the crystallization temperature prediction equation; uses the minimum temperature value as the lowest crystallization temperature point for the meat type to achieve crystallization-free frozen storage; uses the supercooling temperature point of the meat type under electric field-free conditions as the upper limit temperature and the lowest crystallization temperature point as the lower limit temperature to determine the crystallization temperature zone for the meat to achieve crystallization-free frozen storage, thereby improving the accuracy of the crystallization temperature zone.

[0088] Step S6, when the temperature sensor detects abnormal crystallization of meat, the control unit 310 controls the alternating electric field generating device 20 to generate a high-frequency and high-voltage alternating electric field in the storage space 110 to ablate the meat crystals, and after confirming that the ice crystals have melted, the control unit 310 controls the alternating electric field generating device 20 to re-execute the action of performing electric field-assisted storage on the meat based on the amorphous frozen storage temperature and the electric field parameters. For example, when meat is stored in the storage space 110, abnormal freezing may occur. To address this phenomenon, the control system 30 of the embodiment of the present invention is provided with an abnormal freezing early warning ablation module 340. The abnormal freezing early warning ablation module 340 can control the alternating electric field generating device 20 to apply a high-frequency and high-voltage alternating electric field to the storage space 110 to ablate ice crystals.

[0089] Specifically, when temperature monitoring components such as temperature sensors and temperature probes detect abnormal temperature fluctuations in the storage space 110, they can transmit the abnormal temperature fluctuation data to the control unit 310. When the control unit 310 obtains the crystallization warning information of the meat, the alternating electric field generating device 20 applies a preset high-frequency and high-voltage alternating electric field to the storage space 110 to melt the ice crystals. After confirming the melting of the ice crystals, the electric field-assisted storage of the meat based on the amorphous frozen storage temperature and electric field parameters is re-executed.

[0090] In the above control method, when the control unit 310 obtains the crystallization warning information of the meat, the abnormal ice warning ablation module 340 can be used to control the alternating electric field generating device 20 to apply a preset high-frequency and high-voltage alternating electric field in the control tank to perform ice crystal ablation operations, and after confirming the ablation of the ice crystals, the action of electric field-assisted storage of the meat based on the meat's amorphous freezing temperature and electric field parameters is re-executed, thereby improving the robustness and stability of the amorphous freezing process technology.

[0091] In some specific embodiments, when the temperature sensor and / or temperature probe in the storage space 110 detects that the temperature rise rate exceeds a set range, a crystallization warning message is generated.

[0092] Since meat samples release latent heat when they freeze, the temperature of the meat samples rises. Through online real-time temperature monitoring, the temperature sudden change jump signal can be captured, and intelligent decision-making and judgment can be made whether ice crystals (freezing) appear. Specifically, if the temperature sensor detects that the temperature rise rate exceeds the set range (such as the temperature of the meat rises by more than 1 degree within 10 seconds), a crystallization warning message will be generated.

[0093] During the amorphous frozen storage of meat in the storage space 110, the alternating electric field generating device 20 continuously applies a low-frequency, low-voltage alternating electric field to the storage space 110 to inhibit water molecules from joining the ice cubes to form stable crystal nuclei. When the temperature sensor detects the release of latent heat due to accidental freezing, it immediately feeds back to the control unit 310 of the control system 30. The control unit 310 applies a high-frequency, high-voltage alternating electric field to the meat through the alternating electric field generating device 20 to dissolve the accidental ice crystal nuclei at the nucleation stage, thereby achieving long-term stable amorphous frozen storage and driving the frozen quality of meat to be cold and fresh. After the ice crystals are eliminated, the electric field parameters and amorphous temperature set originally are restored for storage.

[0094] As an example, chicken is frozen without crystallization at -4.6°C under the electric field conditions of 220V voltage, 1100V / m field strength and 300Hz frequency. If the temperature of the meat sample abnormally rises to -1.5°C (freezing point), the control system 30 determines that the chicken has been abnormally frozen, and applies a high-voltage and high-frequency electric field through the alternating electric field generating device 20 to melt the ice crystals, inhibit the release of latent heat, and gradually adjust the abnormal meat sample temperature back to the set temperature of the frozen without crystallization (-4.6°C), and continue the frozen without crystallization to preserve the freshness.

[0095] The melting of ice crystals can be determined by detecting, through the temperature sensor, that the temperature rise rate returns to a set range.

[0096] See also Fig.10 As shown, after completing the image and spectral information collection of various meat samples to be stored, the meat sample data is transmitted to the host computer through the information collection module, and the prediction results of various parameters of meat quality are calculated and displayed through the built-in model of the host computer software.

[0097] Finally, the entire fresh-keeping warehouse is managed intelligently, and the real-time data transmission is ensured through wireless network communication and LPWAN modules, which are connected to the user's mobile phone, computer and other terminal devices. Users can remotely monitor the operation status of the fresh-keeping warehouse anytime and anywhere, including parameters such as temperature, humidity, gas environment, alternating electric field (field strength, frequency, waveform, etc.); the intelligent monitoring system should have data recording and analysis functions, be able to record the changes in parameters in the warehouse, and generate reports for users to view. Users can analyze the operation of the fresh-keeping warehouse based on the report and adjust the parameter settings in time to improve the preservation effect of meat; it should also have a remote control function, and users can remotely control the temperature, humidity, gas environment, alternating electric field (field strength, frequency, waveform, etc.) and other parameters of the fresh-keeping warehouse through terminal devices, as well as start or stop various systems.

[0098] In short, the meat non-crystallization frozen intelligent fresh-keeping cabinet realizes intelligent feedback adjustment through precise sensors, efficient control system30 and self-learning ability, providing a solid guarantee for the non-crystallization frozen preservation of meat.

[0099] The electric field strength between the first electrode plate 210 and the second electrode plate 220 satisfies E=U / d, wherein U is the voltage between the first electrode plate 210 and the second electrode plate 220, and d is the distance between the first electrode plate 210 and the second electrode plate 220. By adjusting the distance between the first electrode plate 210 and the second electrode plate 220, the electric field strength generated between the first electrode plate 210 and the second electrode plate 220 can be adjusted.

[0100] It can be seen from the above content that the meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the present invention can significantly increase the range of variation of the electric field strength in the storage space 110 by adjusting the alternating electric field generating device 20 in combination with the spacing adjustment between the first pole plate 210 and the second pole plate 220, thereby improving its scope of application. Among them, the alternating electric field generating device 20 also includes a transformer and a frequency control element, the frequency control element is electrically connected to the transformer, and the transformer is electrically connected to the alternating electric field generating component. The frequency control element is used in combination with the transformer to control the frequency and voltage of the transformer output voltage, thereby adjusting the alternating electric field strength and frequency between the first pole plate 210 and the second pole plate 220.

[0101] In a specific embodiment of the present invention, a storage space 110 and a first installation space 120 are formed in the cabinet 10, and the storage space 110 is arranged adjacent to the first installation space 120. The storage space 110 is surrounded by a heat-insulating material and can be divided into a plurality of storage chambers 111 according to needs, for example, some storage chambers 111 are used as refrigerators, and some storage chambers 111 are used as freezers. A cabinet door 140 (including a refrigerator door and a freezer door) is provided on one side of the cabinet 10 corresponding to the storage space 110, which is used to open or close the storage space 110. The cabinet door 140 is provided with a locking handle 150 and a touch screen (human-computer interaction device). The locking handle 150 facilitates manual opening / closing of the cabinet door 140 and locking of the cabinet door 140. Casters 130 are provided at the bottom of the cabinet 10 to facilitate the transfer of the cabinet 10.

[0102] When the storage space 110 is divided into a plurality of storage rooms 111, the alternating electric field generating device 20 and the plate spacing adjusting mechanism 230 are respectively corresponding to the storage rooms 111. By dividing the storage space 110 into a plurality of storage rooms 111, and respectively providing an alternating electric field generating device 20 and a plate spacing adjusting mechanism 230 corresponding to each storage room 111, the alternating electric field intensity and frequency in each storage room 111 can be independently adjusted according to the difference in the types of meat stored in each storage room 111.

[0103] Specifically, the storage space 110 may be provided with multiple layers of plastic drawers, each of which corresponds to a storage chamber 111, and a temperature probe is provided in the center area of ​​the shelf above the corresponding drawer. A plurality of UV lamps may be provided in each layer of the drawer to sterilize during the amorphous frozen storage process.

[0104] The storage space 110 and the first installation space 120 can be arranged adjacent to each other in the horizontal direction, in which case the first electrode plate 210 and the second electrode plate 220 are arranged vertically. The storage space 110 and the first installation space 120 can also be arranged adjacent to each other in the vertical direction, in which case the first electrode plate 210 and the second electrode plate 220 are arranged vertically.

[0105] In a specific embodiment of the present invention, the storage space 110 and the first installation space 120 may be disposed adjacent to each other in a horizontal direction as an example.

[0106] Both of the above methods can form an alternating electric field between the first electrode plate 210 and the second electrode plate 220. In a specific implementation, the storage space 110 and the first installation space 120 can be arranged according to the specific structure of the cabinet 10. For example, when the cabinet 10 is a vertical cabinet, the storage space 110 and the first installation space 120 are arranged adjacent to each other in the horizontal direction, and when the cabinet 10 is a horizontal cabinet, the storage space 110 and the first installation space 120 are arranged adjacent to each other in the vertical direction.

[0107] The first electrode plate 210 and the second electrode plate 220 can be parallel to each other, or the second electrode plate 220 can be inclined at a certain angle relative to the first electrode plate 210 (i.e., the second electrode plate 220 is not parallel to the first electrode plate 210). Both methods can form an alternating electric field between the first electrode plate 210 and the second electrode plate 220.

[0108] Preferably, the first electrode plate 210 and the second electrode plate 220 are parallel to each other, so that the electric field between the first electrode plates 210 can be evenly distributed, so that the meat in the storage space 110 / storage chamber 111 is in a uniform electric field environment.

[0109] A second installation space 160 is provided on the top of the cabinet 10 . A compressor 170 , a refrigerant copper pipe 180 , a local refrigeration unit 190 , etc. are provided in the second installation space 160 . The temperature in the storage space 110 can be adjusted by the compressor 170 .

[0110] See also Figure 1 and Figure 4 As shown, the plate spacing adjustment mechanism 230 includes a guide rod 231 and a drive assembly 232. The guide rod 231 is arranged in the first installation space 120 along the first direction. The guide rod 231 is slidably matched with the second plate 220. The output end of the drive assembly 232 is connected to the second plate 220 to drive the second plate 220 to move along the first direction.

[0111] By providing the guide rod 231 extending in the first direction in the first installation space 120, the second electrode plate 220 can be guided to enhance its stability during movement. At the same time, the driving assembly 232 can drive the second electrode plate 220 to move along the length direction of the guide rod 231, thereby adjusting the distance between the second electrode plate 220 and the first electrode plate 210.

[0112] Specifically, in order to ensure the stability of the second pole plate 220 when it moves, two guide rods 231 are symmetrically arranged in the first installation space 120 to guide the two sides of the second pole plate 220 respectively and further improve the stability of the second pole plate 220. A sliding sleeve is arranged on the second pole plate 220, and the friction between the second pole plate 220 and the guide rod 231 can be reduced by providing the sliding sleeve, so that the second pole plate 220 moves more smoothly and the driving force requirement of the driving assembly 232 is lower.

[0113] It should be noted that the above-mentioned “first direction” specifically refers to Figure 3 The arrow direction shown in , that is, the width direction of the cabinet 10.

[0114] In the meat amorphous frozen storage intelligent fresh-keeping cabinet provided by the present invention, the driving component 232 can be implemented in two ways: electric adjustment and manual adjustment. The electric adjustment drives the second plate 220 to move along the first direction by the motor to achieve amorphous frozen storage, and the manual adjustment drives the second plate 220 to move along the first direction manually.

[0115] The electric adjustment method and manual adjustment method of the meat non-crystallization frozen intelligent fresh-keeping cabinet are described in detail below.

[0116] See also Figure 1 , Figure 3 and Figure 4 As shown, the meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the present invention can drive the second electrode plate 220 to move along the first direction by electric adjustment, as follows.

[0117] See also Figure 3 As shown, according to some embodiments of the present invention, the driving assembly 232 includes a driving motor 2321, a rotating shaft 2322, a first winding wheel 2323 and a traction rope 2324; the rotating shaft 2322 is rotatably arranged in the first installation space 120 along a first direction, the second pole plate 220 is located between the rotating shaft 2322 and the storage space 110, the rotating shaft 2322 is transmission-connected to the output shaft of the driving motor 2321 to drive the rotating shaft 2322 to rotate, the first winding wheel 2323 is arranged on the rotating shaft 2322 and can rotate synchronously with the rotating shaft 2322, one end of the traction rope 2324 is connected to the second pole plate 220, and the traction rope 2324 is wound around the first winding wheel 2323.

[0118] During adjustment, the output shaft of the driving motor 2321 drives the rotating shaft 2322 and the first winding wheel 2323 to rotate, and the first winding wheel 2323 winds the traction rope 2324 around the first winding wheel 2323, or releases the traction rope 2324 from the first winding wheel 2323. When the winding wheel winds the traction rope 2324 around the first winding wheel 2323, the second electrode plate 220 can be pulled to move in a direction away from the first electrode plate 210. When the winding wheel releases the traction rope 2324, the second electrode plate 220 can move in a direction close to the first electrode plate 210 under the action of the elastic reset member 233, thereby achieving the adjustment of the distance between the first electrode plate 210 and the second electrode plate 220.

[0119] Specifically, the drive motor 2321 is a reduction motor, and the traction rope 2324 is a flexible traction rope. Both ends of the rotating shaft 2322 are configured to be rotatably connected to the inner wall of the first installation space 120 through a self-lubricating plastic sleeve. The main body of the drive motor 2321 is arranged in the second installation space 160, and its output shaft extends into the first installation space 120 and is connected to the rotating shaft 2322. A protruding buckle for the traction rope 2324 to be bolted is provided on the side of the second electrode plate 220 away from the storage space 110, so as to facilitate the detachable connection of the end of the traction rope 2324 with the second electrode plate 220.

[0120] See also Figure 4 As shown, in some embodiments, in order to facilitate the guidance of the traction rope 2324 and the layout of the drive motor 2321, the drive assembly 232 further includes a second winding wheel 2325, the second winding wheel 2325 is rotatably disposed in the installation space, and the traction rope 2324 is wound around the second winding wheel 2325. At this time, the output shaft of the motor can be arbitrarily arranged at a position that is convenient for layout, thereby improving the flexibility of the spatial layout.

[0121] See also Figure 3 and Figure 4 As shown, according to some embodiments of the present invention, the plate spacing adjustment mechanism 230 also includes an elastic reset member 233, one end of the elastic reset member 233 is connected to the second plate 220, and the other end of the elastic reset member 233 is connected to the inner wall of the first installation space 120, so as to apply elastic force to the second plate 220 through the elastic reset member 233 and drive the second plate 220 to reset.

[0122] By providing the elastic return member 233 , after the output shaft of the driving motor 2321 rotates in the opposite direction or the driving force is cancelled, the elastic force exerted by the elastic return member 233 on the second pole plate 220 can be used to drive the second pole plate 220 to return to its initial position.

[0123] It should be noted that the elastic force applied by the elastic reset member 233 to the second electrode plate 220 may be a thrust or a tension. Specifically, the elastic reset member 233 applying a thrust may be a spring, an elastic pad, an elastic bracket, etc., and the elastic reset member 233 applying a tension may be a spring (tension spring), an elastic rope, etc.

[0124] As an example, in the meat non-crystallization freezing intelligent fresh-keeping cabinet provided by the present invention, the elastic reset member 233 can be preferably in the following two ways.

[0125] See also Figure 3 and Figure 4 As shown, according to some embodiments of the present invention, one end of the elastic return member 233 is connected to a side of the second pole plate 220 away from the storage space 110, and the other end of the elastic return member 233 is connected to an inner wall of a side of the first installation space 120 away from the storage space 110, so as to apply a thrust to the second pole plate 220 through the elastic return member 233.

[0126] After the driving motor 2321 drives the second pole plate 220 to move a set distance from the initial position away from the first pole plate 210, the elastic reset member 233 is compressed. When the output shaft direction of the driving motor 2321 rotates, the elastic reset member 233 can apply a thrust to the second pole plate 220, so that the second pole plate 220 returns to the initial position.

[0127] According to some embodiments of the present invention, one end of the elastic return member 233 is connected to a side of the second pole plate 220 close to the storage space 110, and the other end of the elastic return member 233 is connected to an inner wall of a side of the first installation space 120 close to the storage space 110, so as to apply a tensile force to the second pole plate 220 through the elastic return member 233.

[0128] After the driving motor 2321 drives the second pole plate 220 to move a set distance from the initial position away from the first pole plate 210, the elastic reset member 233 is stretched. When the output shaft direction of the driving motor 2321 rotates, the elastic reset member 233 can apply a pulling force to the second pole plate 220, so that the second pole plate 220 returns to the initial position.

[0129] According to a preferred embodiment of the present invention, the elastic return member 233 is a return spring, and the return spring is sleeved on the guide rod 231 .

[0130] By selecting a spring as the elastic reset member 233, efficient elastic recovery performance can be provided, and the original shape can be quickly restored after being subjected to the external force of the second electrode plate 220. The structure is simple and easy to design and integrate. At the same time, a spring with corresponding stiffness and load capacity can be selected according to needs to meet different mechanical requirements.

[0131] In addition, the spring can also be guided by the guide rod 231, so that the spring is always perpendicular to the second pole plate 220 to prevent the axis from being offset. The spring is applicable to the above two methods, and can be applied to the embodiment in which the second pole plate 220 is pushed, and can also be applied to the embodiment in which the second pole plate 220 is pulled.

[0132] It is foreseeable that, in some embodiments, the elastic reset member 233 for applying pushing force and pulling force may be used in combination to further improve the response speed and stability of the second electrode plate 220 when resetting.

[0133] See also Figures 5 to 7 As shown, the meat non-crystallization frozen intelligent fresh-keeping cabinet provided by the present invention can use manual adjustment to drive the second electrode plate 220 to move along the first direction, as follows.

[0134] See also Figure 6 and Figure 7 As shown, according to some embodiments of the present invention, the driving assembly 232 includes a worm wheel 2326, a worm 2327, a lead screw 2328 and a mechanical knob 2329; the worm 2327 is rotatably disposed in the first installation space 120 along the second direction, the worm wheel 2326 is disposed on the lead screw 2328 and cooperates with the worm 2327, the lead screw 2328 is rotatably disposed in the first installation space 120 along the first direction, and the lead screw 2328 is threadedly engaged with the second pole plate 220.

[0135] It should be noted that the above-mentioned “second direction” specifically refers to Figure 6 Direction of arrow shown in .

[0136] During adjustment, the mechanical knob 2329 is rotated to drive the worm 2327 to rotate. Since the worm 2327 cooperates with the worm wheel 2326, the worm 2327 further drives the worm wheel 2326 and the lead screw 2328 to rotate. Since the lead screw 2328 cooperates with the thread of the second pole plate 220, the lead screw 2328 can drive the second pole plate 220 to move along the second direction (the axial direction of the lead screw 2328), thereby adjusting the distance between the first pole plate 210 and the second pole plate 220.

[0137] It should be noted that when the second electrode 220 is manually adjusted, several commonly used gears suitable for daily use can be summarized based on the large database of meat amorphous freezing and preservation conditions based on the automatic feedback control version of the meat amorphous freezing and preservation device.

[0138] Specifically, a screw sleeve is provided on the second electrode plate 220, and the screw sleeve is threadedly matched with the lead screw 2328. A dial is provided on the outer wall of the cabinet 10 at a position corresponding to the mechanical knob 2329, so as to indicate the current gear position of the mechanical knob 2329 through the dial, see Figure 7The mechanical knob 2329 has a scale pointer, and the user can store chicken according to the needs, such as chicken, by putting the chicken into the storage drawer and rotating the mechanical knob 2329 to make the pointer point to the "chicken" position, so that the chicken can be frozen and stored without crystallization.

[0139] When the storage space 110 includes a plurality of storage chambers 111 (storage drawers), a plurality of manual drive components may be provided correspondingly to adjust the electric field strengths in different storage chambers 111 respectively.

[0140] The following is a detailed description of the freezing and refrigeration experiment of the meat non-crystallization freezing intelligent fresh-keeping cabinet provided by the present invention. Figures 11 to 13 shown.

[0141] Experimental Example 1

[0142] (1) Sample processing: 24 pieces of chicken breast were used as experimental materials. The chicken breasts were placed at 4°C to remove acid for 24 h. The meat samples were then cut into pieces and placed in polyethylene fresh-keeping boxes to obtain the experimental samples.

[0143] (2) Alternating electric field induced amorphous frozen storage: The polyethylene fresh-keeping box containing the meat sample was placed in a low-frequency low-field alternating electric field environment of 850V / m, 220V, 300Hz, and amorphous frozen storage was performed in a theoretical freezing environment of -4℃. The storage time was 21 days. At the same time, a multi-point temperature sensor was used to record the latent heat release of the chicken and the growth of ice crystals on the surface. Samples were taken every 7 days to determine the storage loss and total bacterial count.

[0144] Comparative Example 1: The sample processing is the same as that of Experimental Example 1. The difference is that the chicken is stored in a -4°C non-alternating electric field theoretical freezing environment.

[0145] Comparative Example 2: The sample processing is the same as that of Experimental Example 1. The difference is that the chicken is stored in a refrigerated environment at 4°C without an alternating electric field.

[0146] Comparative Example 3: The sample processing is the same as that of Experimental Example 1. The difference is that the chicken is stored in a -18°C freezing environment without an alternating electric field.

[0147] Determination of non-crystallization: Use a temperature sensor to record the sample temperature distribution every 1 minute. If a sudden temperature rise or phase change plateau occurs during low-temperature storage, it means ice crystal nucleation and non-crystallization storage has failed. At the same time, use a live camera to observe whether ice crystals appear on the sample surface.

[0148] Determination of storage loss: record the weight change of meat samples before and after storage and calculate the storage loss of samples by the following formula: Storage loss % = (weight before storage - weight after storage) / weight before storage × 100%.

[0149] Determination of total colony count: refer to GB4789.2-2022 "National Food Safety Standard Determination of Total Colony Count for Food Microbiological Examination".

[0150] The results are as follows: The temperature changes of different meat products with different treatments are as follows: Fig.11 As shown in the figure, the temperature of chicken in the alternating electric field induced amorphous frozen storage and refrigerated storage was increased due to latent heat release during the entire storage period, while the chicken at the theoretical freezing temperature (-4~-18℃) had a temperature rise and phase change caused by latent heat release in the first hour of storage, indicating that freezing at -4℃ without alternating electric field will lead to ice crystal formation, and alternating electric field induced amorphous frozen storage can inhibit ice crystal nucleation. At the 12th hour, the monitoring system detected that the temperature of chicken under the -4℃ low-frequency and low-pressure amorphous frozen storage conditions increased, and preliminary ice crystal nucleation occurred. The device activated the alarm system and fed back to the processing system, and applied instantaneous high-frequency and high-voltage to the chicken by adjusting the electric field voltage, frequency, and plate spacing to dissolve the accidentally formed ice nuclei, thus achieving amorphous frozen storage under the theoretical freezing temperature conditions. Meat samples under the condition of freezing without alternating electric field formed observable solid ice crystals after one day of storage, losing the soft state of fresh poultry and livestock meat. The meat samples under alternating electric field induced amorphization freezing conditions still retain the soft and ice-crystal-free state of fresh meat and refrigerated meat.

[0151] Storage loss changes of meat products with different treatments Fig.12 As shown in the data, the storage loss of chicken meat in AC electric field induced amorphous frozen storage and refrigerated storage was significantly lower than that in the -18℃ and -4℃ non-AC electric field freezing treatment groups during the entire storage period. Amorphous frozen storage avoids the additional muscle water loss caused by ice crystal mechanical damage to the muscle, and the storage loss is reduced by 3.15~5.31%, effectively reducing storage and transportation damage. In addition, compared with refrigeration, AC electric field induced amorphous frozen storage uses lower temperatures and significantly reduces the storage loss of meat. In summary, AC electric field induced amorphous frozen storage combines the advantages of low temperature and non-freezing, and has an incomparable loss reduction advantage over refrigerated and frozen meat.

[0152] Changes in total colony counts of meat products treated with different methods Fig.13 As shown in Figure 2, the total number of colonies in the refrigerated chicken exceeded 10 on the 7th day. 6 CFU / g, produce odor, can not be eaten as meat, 21 days can not be counted. The total number of colonies in the chicken induced by alternating electric field without crystallization frozen storage on the 21st day was not significantly different from that of frozen meat, and it was still within the safe consumption range. It is proved that compared with traditional refrigeration, the alternating electric field induced without crystallization frozen storage can extend the shelf life of meat by more than 14 days.

[0153] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A meat non-crystallization frozen storage intelligent fresh-keeping cabinet, characterized in that: include: A cabinet body, wherein a storage space and a first installation space are formed in the cabinet body, the storage space is arranged adjacent to the first installation space, and a multi-point temperature sensor is arranged in the storage space; an alternating electric field generating device, the alternating electric field generating device comprising a first electrode plate, a second electrode plate and an electrode plate spacing adjustment mechanism, the first electrode plate being used to be connected to a live wire, the second electrode plate being used to be connected to a neutral wire, the first electrode plate being arranged at a side of the storage space away from the first installation space, the second electrode plate being located in the first installation space and arranged opposite to the first electrode plate, so as to form an alternating electric field between the first electrode plate and the second electrode plate when power is supplied, the second electrode plate being connected to an output end of the electrode plate spacing adjustment mechanism, so as to adjust the spacing between the second electrode plate and the first electrode plate; A control system, the control system comprising a control unit, a meat raw material information input module, an amorphous frozen storage intelligent decision module and an abnormal icing early warning and ablation module, the meat raw material information input module, the amorphous frozen storage intelligent decision module and the abnormal icing early warning and ablation module are all in communication connection with the control unit; The meat raw material information input module is used to input the information of the meat to be stored into the control unit, and obtain the amorphous temperature zone for the meat to achieve amorphous freezing. The amorphous freezing intelligent decision module is used to input the meat information into the amorphous freezing critical temperature decision model corresponding to the meat type, and output the amorphous freezing critical temperature. The abnormal freezing early warning ablation module is used to apply a high-frequency and high-voltage alternating electric field to the storage space through the alternating electric field generating device to ablate ice crystals after the meat is abnormally frozen. The meat information of the meat to be stored is input through the human-computer interaction interface, and the initial freshness parameter value, target shelf life and comprehensive quality evaluation threshold are input into the non-crystallization frozen storage critical temperature decision model corresponding to the meat type, and the non-crystallization frozen storage critical temperature is output; wherein, the non-crystallization frozen storage critical temperature is the highest temperature required to ensure that the meat reaches the target shelf life; the non-crystallization frozen storage critical temperature decision model is obtained by training based on the training samples constructed based on the non-crystallization frozen storage critical temperature data set corresponding to the meat types, and the non-crystallization frozen storage critical temperature data set includes the initial freshness parameter value, shelf life, comprehensive quality evaluation threshold and the corresponding non-crystallization frozen storage critical temperature and electric field parameters of the meat samples.

2. The meat non-crystallization frozen intelligent fresh-keeping cabinet according to claim 1, characterized in that: The plate spacing adjustment mechanism includes a guide rod and a drive assembly. The guide rod is arranged in the first installation space along a first direction. The guide rod is slidably matched with the second plate. The output end of the drive assembly is connected to the second plate to drive the second plate to move along the first direction.

3. The intelligent fresh-keeping cabinet for meat non-crystallization freezing according to claim 2, characterized in that: The driving assembly comprises a driving motor, a rotating shaft, a first winding wheel and a traction rope; The rotating shaft is rotatably disposed in the first installation space along a first direction, the second pole plate is located between the rotating shaft and the storage space, the rotating shaft is drivingly connected to the output shaft of the driving motor to drive the rotating shaft to rotate, the first winding wheel is disposed on the rotating shaft and can rotate synchronously with the rotating shaft, one end of the traction rope is connected to the second pole plate, and the traction rope is wound around the first winding wheel.

4. The meat non-crystallization frozen intelligent fresh-keeping cabinet according to claim 3, characterized in that: The electrode spacing adjustment mechanism also includes an elastic reset member, one end of which is connected to the second electrode plate, and the other end of which is connected to the inner wall of the first installation space, so that an elastic force is applied to the second electrode plate through the elastic reset member and the second electrode plate is driven to reset.

5. The intelligent fresh-keeping cabinet for meat without crystallization and freezing according to claim 4 is characterized in that: One end of the elastic return member is connected to a side of the second electrode plate away from the storage space, and the other end of the elastic return member is connected to an inner wall of a side of the first installation space away from the storage space, so as to apply a thrust to the second electrode plate through the elastic return member; Alternatively, one end of the elastic return member is connected to a side of the second pole plate close to the storage space, and the other end of the elastic return member is connected to an inner wall of the first installation space close to the storage space, so that a tensile force is applied to the second pole plate through the elastic return member.

6. The meat non-crystallization frozen intelligent fresh-keeping cabinet according to claim 4, characterized in that: The elastic return member is a return spring, and the return spring is sleeved on the guide rod.

7. The intelligent fresh-keeping cabinet for meat without crystallization and freezing according to claim 2, characterized in that: The driving assembly includes a worm gear, a worm, a lead screw and a mechanical knob; The worm is rotatably disposed in the first installation space along the second direction, the worm wheel is disposed on the lead screw and cooperates with the worm, the lead screw is rotatably disposed in the first installation space along the first direction, and the lead screw is threadably cooperated with the second pole plate.

8. The intelligent fresh-keeping cabinet for meat without crystallization and freezing according to claim 7, characterized in that: The second pole plate is provided with a screw sleeve, and the screw sleeve is matched with the screw thread.

9. The intelligent fresh-keeping cabinet for meat without crystallization and freezing according to any one of claims 1 to 8, characterized in that: The storage space includes a plurality of storage rooms, and the alternating electric field generating device and the plate spacing adjusting mechanism correspond to the storage rooms one by one.

10. The intelligent fresh-keeping cabinet for meat without crystallization and freezing according to any one of claims 1 to 8, characterized in that: The control system also includes a human-machine interaction device, and the human-machine interaction device is provided with a human-machine interaction interface.

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