Meat non-crystallization frozen storage intelligent fresh-keeping warehouse

Abstract

The invention relates to the field of intelligent meat preservation equipment, and provides a meat non-crystallization frozen storage intelligent fresh-keeping warehouse, comprising a warehouse body, a storage rack and a control system, wherein a multi-point temperature sensor is installed in the warehouse body, and a refrigeration component is arranged in the warehouse body; the storage rack is horizontally arranged in the warehouse body, and a loading layer rack is arranged on the storage rack, and an alternating electric field generating device is embedded in the layer rack to generate a controllable electric field, and a temperature probe is installed on each layer of the storage rack; the control system comprises a meat raw material information input module, a non-crystallization frozen storage intelligent decision module, an abnormal icing warning ablation module, and a human-computer interaction interface, and the control system makes decisions and outputs non-crystallization frozen storage and abnormal icing warning ablation electric field parameters, and a controllable electric field with multi-mode feedback matching is formed in the plate space to inhibit the formation of ice nuclei; the meat non-crystallization frozen storage intelligent fresh-keeping warehouse provided by the invention breaks the boundary between traditional freezing and refrigeration temperature zones, avoids the quality deterioration of meat due to freezing, and realizes intelligent preservation of frozen quality and refrigeration.

Description

Technical Field

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

[0002] Low-temperature freezing (≤-18°C) is the main way to store and transport meat. Low-temperature freezing reduces the water activity of the material, inhibits the growth of microorganisms, inactivates the activity of endogenous enzymes, and effectively extends the shelf life. However, freezing causes 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 output matching electric field parameters according to different meat storage requirements. 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 meat non-crystallization frozen intelligent fresh-keeping warehouse with strong adaptability, good stability and high intelligence, which breaks the boundaries of traditional freezing and refrigeration temperature zones, realizes low-temperature storage of meat without freezing, avoids the quality deterioration of meat due to freezing, and realizes intelligent preservation of frozen quality. Summary of the invention

[0004] The present invention provides a meat non-crystallization frozen storage intelligent fresh-keeping warehouse, 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 present invention provides a meat non-crystallization frozen storage intelligent fresh-keeping warehouse, comprising: a warehouse body, at least one storage rack and a control system.

[0006] A multi-point temperature sensor is installed in the storage body, and a refrigeration component is provided in the storage body; the storage rack is installed in the storage body, and a plurality of placement slots for placing meat are formed on the storage rack, and an alternating electric field generating device is provided on the storage rack, and the alternating electric field generating device is used to form an alternating electric field in the placement slot when power is turned on;

[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 to the placement groove through the alternating electric field generating device to perform crystallization ablation after the meat is abnormally frozen.

[0009] According to the meat non-crystallization frozen storage intelligent fresh-keeping warehouse provided by the present invention, the warehouse body includes a first side and a second side arranged opposite to each other, and a third side located between the first side and the second side, and the first side, the second side and the third side are each provided with at least one storage rack.

[0010] The refrigeration assembly includes a cold air fan and multiple circulating fans, and the multiple circulating fans are all connected to the cold air fan. Each of the shelves located on the first side and the second side corresponds to at least one circulating fan. The circulating fans are arranged on the top of the warehouse, and the air outlets of the circulating fans are arranged toward the corresponding shelves. The angle between the air outlet axis of the circulating fan and the inner wall of the warehouse is adjustable.

[0011] According to the intelligent fresh-keeping warehouse for non-crystallized frozen storage of meat provided by the present invention, the warehouse body also includes a fourth side arranged opposite to the third side, and the fourth side is provided with a warehouse door; the cold air fan is arranged on the top of the third side, and the air outlet of the cold air fan is arranged toward the fourth side.

[0012] According to the intelligent fresh-keeping warehouse for non-crystallized frozen storage of meat provided by the present invention, a gap is provided between the storage rack and the inner wall of the warehouse body, so that the air outlet of the circulating fan and the cold air fan can reach the bottom of the warehouse body and form an "axial plane-cutting plane" coupled air supply in the warehouse body.

[0013] According to the meat non-crystallization frozen storage intelligent fresh-keeping warehouse provided by the present invention, at least one side of the placement slot is provided with a temperature probe, the temperature probe is used to extend into the meat to monitor the temperature, and the temperature probe is communicatively connected with the control unit.

[0014] According to the meat non-crystallization frozen intelligent fresh-keeping warehouse provided by the present invention, the placement slot includes a plurality of turnover box placement positions arranged adjacent to each other in the transverse direction, and a plurality of the temperature probes corresponding to the turnover box placement positions are arranged on the back side of the placement slot.

[0015] According to the meat amorphous frozen storage intelligent fresh-keeping warehouse provided by the present invention, the alternating electric field generating device includes a plurality of pole plates arranged at vertical intervals on the storage rack, and the pole plates are alternately connected to the neutral wire and the live wire to form an alternating electric field with synchronously adjustable frequency and voltage in the placement slots corresponding to adjacent pole plates when power is turned on.

[0016] According to the intelligent fresh-keeping warehouse for meat amorphous freezing provided by the present invention, the storage rack is provided with a plurality of shelves at vertical intervals, and the placement grooves are formed between adjacent shelves. The shelves are provided with installation grooves for installing the pole plates, and the pole plates are arranged in the installation grooves, and the depth of the installation grooves is greater than the thickness of the pole plates.

[0017] According to the intelligent fresh-keeping warehouse for non-crystallization freezing of meat provided by the present invention, the distance between adjacent shelves is adjustable.

[0018] According to the meat non-crystallization frozen storage intelligent fresh-keeping warehouse 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.

[0019] The meat non-crystallization frozen intelligent fresh-keeping warehouse provided by the present invention has a storage rack inside the warehouse, and the alternating electric field generating device on the storage rack can form an alternating electric field in each placement slot to realize low-temperature non-crystallization storage of meat. At the same time, the control system can adjust the temperature inside the warehouse according to the information of the meat to be stored, and create environmental parameters suitable for the current storage of meat inside the warehouse, thereby effectively improving the quality of meat during low-temperature freezing. When the meat in the warehouse 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 to the placement slot to perform crystal ablation, thereby ensuring the stable quality of the meat during storage.

[0020] 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

[0021] 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.

[0022] Figure 1 It is an axonometric diagram of an intelligent fresh-keeping warehouse for non-crystallized frozen storage of meat provided in an embodiment of the present invention.

[0023] Figure 2 It is a schematic diagram of a control system in an intelligent fresh-keeping warehouse for non-crystallization freezing of meat provided by an embodiment of the present invention.

[0024] Figure 3 It is a top view of the intelligent fresh-keeping warehouse for non-crystallization freezing of meat provided by an embodiment of the present invention.

[0025] Figure 4 yes Figure 3 Middle AA section view.

[0026] Figure 5 It is a flow chart of a method for feedback adjustment based on temperature parameters of a meat non-crystallization frozen intelligent fresh-keeping warehouse provided by an embodiment of the present invention.

[0027] Figure 6 yes Figure 3 Middle BB section view.

[0028] Figure 7 yes Figure 6 Middle CC section view.

[0029] Figure 8 It is a schematic diagram of a shelf in a smart fresh-keeping warehouse for non-crystallization freezing of meat provided by an embodiment of the present invention.

[0030] Fig. 9 It is a schematic diagram of a fully loaded shelf in the intelligent fresh-keeping warehouse for non-crystallized frozen storage of meat provided by an embodiment of the present invention.

[0031] Fig.10 It is a front view of a storage rack in an intelligent fresh-keeping warehouse for non-crystallized frozen storage of meat provided by an embodiment of the present invention.

[0032] Fig.11 yes Fig.10 A partial enlarged view of D in the middle.

[0033] Fig.12 This is a front view of a fully loaded shelf in the intelligent fresh-keeping warehouse for non-crystallized frozen storage of meat provided by an embodiment of the present invention.

[0034] Fig.13 yes Fig.12 EE section view.

[0035] Fig.14 yes Fig.13 A partial enlarged view of F in the middle.

[0036] Fig.15 The present invention is a schematic diagram of the wiring of the plates in the intelligent fresh-keeping warehouse for non-crystallization freezing of meat provided by the embodiment of the present invention.

[0037] Fig.16 This is a schematic diagram of the temperature changes caused by different processing of different meats.

[0038] Fig.17 This is a schematic diagram of the changes in storage loss of meat with different treatments.

[0039] Fig.18 This is a schematic diagram of the changes in the total number of colonies after different meat treatments.

[0040] Reference numerals:

[0041] 10. Warehouse body; 110. Temperature sensor; 20. Storage rack; 210. Placement slot; 220. Shelf; 221. Inverted T-shaped reinforcement rib; 230. Plate; 240. Temperature probe; 30. Control system; 310. Control unit; 320. Meat raw material information input module; 330. Crystallization-free frozen storage intelligent decision module; 340. Abnormal ice warning and ablation module; 40. Refrigeration component; 410. Air cooler; 420. Circulation fan; 430. Compressor refrigeration external unit. DETAILED DESCRIPTION

[0042] 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.

[0043] 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.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] Combine the following Figures 1 to 18 The invention describes an intelligent fresh-keeping storehouse for meat without crystallization and freezing.

[0048] See also Figures 1 to 4 As shown, the meat non-crystallization frozen storage intelligent fresh-keeping warehouse provided by the embodiment of the present invention includes: a warehouse body 10, at least one storage rack 20 and a control system 30.

[0049] A multi-point temperature sensor 110 is installed in the storage body 10, and a refrigeration assembly 40 is provided in the storage body 10; a storage rack 20 is provided in the storage body 10, and a plurality of placement slots 210 for placing meat are formed on the storage rack 20, and an alternating electric field generating device is provided on the storage rack 20, and the alternating electric field generating device is used to form an alternating electric field in the placement slot 210 when power is turned on;

[0050] 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.

[0051] 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 ablation module 340 is used to apply a high-frequency and high-voltage alternating electric field to the placement slot 210 through an alternating electric field generating device to perform crystallization ablation after the meat is abnormally frozen.

[0052] The meat non-crystallization frozen intelligent fresh-keeping warehouse provided by the present invention has a storage rack 20 in the storage body 10, and the alternating electric field generating device on the storage rack 20 can form an alternating electric field in each placement slot 210 to achieve low-temperature non-crystallization storage of meat. At the same time, the control system 30 can adjust the temperature in the storage body 10 according to the information of the meat to be stored, and create environmental parameters suitable for the current storage of meat in the storage body 10, thereby effectively improving the quality of meat during low-temperature freezing. When the meat in the storage body 10 is abnormally frozen, the abnormal freezing warning ablation module 340 of the control system 30 can control the alternating electric field generating device to apply a high-frequency and high-voltage alternating electric field to the placement slot 210 for crystal ablation, thereby ensuring the stable quality of the meat during storage.

[0053] Specifically, multiple temperature sensors 110 are installed in the storage body 10 to monitor the temperatures of different areas in the storage body 10 synchronously and ensure the accuracy of temperature monitoring.

[0054] 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 decided. The temperature in the storage body 10 can be adjusted to a storage temperature suitable for meat through the refrigeration component 40, and the storage body 10 can maintain the current storage temperature suitable for meat.

[0055] When the temperature sensor 110 detects that the temperature in the storage body 10 is abnormally rising (i.e., the meat is abnormally frozen), the temperature data can be immediately transmitted to the control unit 310 (such as a central control system). If the temperature rise rate deviates from the preset optimal range, the control unit 310 can respond quickly and control the alternating electric field generating device through the abnormal ice early warning and ablation module 340 to apply a high-frequency and high-voltage alternating electric field to the placement slot 210 to melt the ice crystals.

[0056] It should be noted that when the meat is abnormally frozen, heat will be released, causing the temperature inside the storage body 10 to rise. At this time, the temperature sensor 110 can detect that the temperature inside the storage body 10 fluctuates.

[0057] 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 storage body 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 body 10 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.

[0058] 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.

[0059] Specifically, see Figure 5 As shown, the adjustment method of the control system 30 includes the following steps.

[0060] Step S1, when the meat is stored in the storage body 10, 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 frozen storage.

[0061] 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.

[0062] 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.

[0063] 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.

[0064] 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.

[0065] 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.

[0066] 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.

[0067] 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:

[0068] 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.

[0069] 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.

[0070] 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.

[0071] 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.

[0072] 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.

[0073] 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.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] Under the condition of electric field assistance, it can be achieved that the temperature point that would freeze under the condition of no electric field does not freeze, that is, amorphous freezing is achieved. Different temperatures in the amorphous temperature zone correspond to different electric field parameters. The specific selection of which temperature as the amorphous freezing temperature can be determined from the convenience of realizing the electric field parameters, the cost of realization and the stability of amorphous freezing, or it can be determined randomly. Among them, the electric field parameters can include parameters such as voltage, field strength, and frequency.

[0078] When the amorphous frozen storage temperature of the meat is determined, the ambient temperature in the storage body 10 can be controlled to be within [amorphous frozen storage critical temperature, amorphous temperature zone lower limit temperature] through the refrigeration component 40 in the storage body 10 .

[0079] 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.

[0080] 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.

[0081] After the electric field parameters corresponding to the critical temperature of amorphous frozen storage are determined, the electric field parameters in the placement slot 210 can be adjusted according to the alternating electric field generating device provided on the rack 20. The alternating electric field generating device can determine the corresponding electric field parameters through interpolation processing according to the critical temperature data set of amorphous frozen storage, and then adjust the intensity and frequency of the electric field to adapt to the freezing requirements under different temperature conditions.

[0082] Step S5: performing electric field assisted storage on the meat based on the amorphous freezing temperature and electric field parameters.

[0083] 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.

[0084] 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.

[0085] 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.

[0086] 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.

[0087] 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.

[0088] 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.

[0089] 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.

[0090] 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.

[0091] Step S6, when the temperature sensor detects abnormal crystallization of the meat, the control unit 310 controls the alternating electric field generating device to generate a high-frequency and high-voltage alternating electric field in the placement slot to ablate the meat crystals, and after confirming the ablation of the crystals, the control unit 310 controls the alternating electric field generating device 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 the meat is stored in the storage body 10, 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 warning ablation module 340. The abnormal freezing warning ablation module 340 can control the alternating electric field generating device to apply a high-frequency and high-voltage alternating electric field to the placement slot 210 to ablate the crystals.

[0092] Specifically, when the temperature monitoring components of the temperature sensor 110 and the temperature probe 240 detect that the temperature in the storage body 10 has risen abnormally, the abnormal temperature fluctuation data can be transmitted to the control unit 310. When the control unit 310 obtains the crystallization warning information of the meat, it applies a preset high-frequency and high-voltage alternating electric field to the placement slot 210 through the alternating electric field generating device to perform crystallization ablation treatment, and after confirming the crystallization ablation, it re-executes the action of electric field assisted storage of the meat based on the amorphous frozen storage temperature and electric field parameters.

[0093] 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 to apply a preset high-frequency and high-voltage alternating electric field in the control tank to perform a crystallization ablation operation, and after confirming the crystallization ablation, the action of electric field-assisted storage of the meat based on the amorphous freezing temperature and electric field parameters of the meat is re-executed, thereby improving the robustness and stability of the amorphous freezing process technology.

[0094] In some specific embodiments, when the temperature sensor 110 and / or the temperature probe 240 in the storage body 10 detects that the temperature rise rate exceeds a set range, a crystallization warning message is generated.

[0095] Since the freezing of meat samples will release latent heat, the temperature of the meat samples will rise. 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 110 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 is generated.

[0096] During the amorphous frozen storage of meat in the placement slot 210 of the rack 20, a low-frequency, low-voltage alternating electric field is continuously applied to the placement slot 210 through an alternating electric field generating device to inhibit water molecules from joining the ice cubes to form stable crystal nuclei. When the temperature sensor 110 detects the release of latent heat due to accidental freezing, it is immediately fed 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 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.

[0097] 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 to melt the ice crystals, inhibit the release of latent heat, and gradually adjust the abnormal meat sample temperature back to the set temperature for the freezing without crystallization (-4.6°C), and continue the freezing without crystallization to preserve the chicken.

[0098] The temperature sensor 110 can detect that the temperature rise rate returns to the set range, thereby determining crystal ablation.

[0099] 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.

[0100] 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.

[0101] In short, the meat non-crystallization frozen intelligent fresh-keeping warehouse 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.

[0102] The following is a detailed description of the structure of the storage body 10 and the rack 20 in the meat non-crystallization frozen storage intelligent fresh-keeping storage provided by the present invention, as well as the arrangement of the rack 20 and the refrigeration assembly 40.

[0103] See also Figure 1 , Figure 3 and Figure 4 As shown, the storage body 10 of the fresh-keeping storage adopts a high-strength steel structure frame, and its surface is treated with anti-corrosion to ensure its durability in harsh environments. The storage board is vertically erected on the base frame, and multiple layers of high-efficiency thermal insulation materials, such as polyurethane foam, vacuum insulation panels, etc., are used inside the storage board to ensure that the storage body 10 has excellent thermal insulation performance. Through the staggered sealing technology, there is no cold bridge structure between the insulation layers, which further reduces heat loss and ensures the stability of the temperature in the storage. Two insulated cold storage doors are symmetrically arranged on one of the storage boards. The doors are double-layer sealed doors to effectively prevent external heat from entering. Forklift holes are left on the long side of the steel structure frame of the fresh-keeping storage, forming a skid-mounted fresh-keeping storage, which is convenient for the movement of the fresh-keeping storage. Soft buffer pads are set at the bottom of the steel structure frame of the fresh-keeping storage, which can slow down the vibration impact on the ground caused by the operation of mechanical equipment, thereby reducing noise.

[0104] See also Figure 4As shown, according to some embodiments of the present invention, the storage body 10 includes a first side and a second side that are relatively arranged, and a third side located between the first side and the second side, and the first side, the second side and the third side are each provided with at least one rack 20; the refrigeration assembly 40 includes an air cooler 410 and a plurality of circulating fans 420, and the plurality of circulating fans 420 are all connected to the air cooler 410, and each rack 20 located on the first side and the second side corresponds to at least one circulating fan 420, and the circulating fan 420 is arranged at the top of the storage body 10, and the air outlet of the circulating fan 420 is arranged toward the corresponding rack 20, and the angle between the air outlet axis of the circulating fan 420 and the inner wall of the storage body 10 is adjustable.

[0105] By arranging the racks 20, the cooling fan 410 and the plurality of circulating fans 420 in the above manner, it is possible to ensure that each rack 20 can obtain sufficient cold air circulation, thereby optimizing the refrigeration efficiency. The circulating fan 420 is arranged at the top and can adjust the angle of the air outlet axis, so that the air flow distribution is more uniform, the cooling effect is improved, the area with large temperature difference is avoided, and the temperature control stability in the storage body 10 is increased, which is suitable for low-temperature storage environments requiring precise temperature management.

[0106] Specifically, the rack 20 is arranged in a U shape, with its inlet facing the middle area of ​​the storage body 10, so as to facilitate placing the turnover box for storing meat on the rack 20. The air outlet of the cold air fan 410 is divided by multiple circulation fans 420 to transport the cold air to the corresponding rack 20.

[0107] It should be noted that the number of circulating fans 420 corresponding to each rack 20 may be single or multiple (two or more). For example, when the rack 20 is narrow, a single circulating fan 420 may be provided correspondingly, and when the rack 20 is wide, multiple circulating fans 420 may be provided at intervals along the width direction thereof.

[0108] As an example, in this embodiment, two racks 20 are adjacently arranged on the first side, the second side, and the third side of the storage body 10. The racks 20 located on the first side and the second side are provided with cold air by corresponding single circulation fans 420, and the racks 20 located on the third side are provided with cold air by cold air fans 410. An open space for placing a compressor refrigeration external machine 430 is provided on one side of the storage body 10, and the compressor refrigeration external machine 430 is arranged in the open space.

[0109] See also Figure 4 As shown, according to some embodiments of the present invention, the storage body 10 also includes a fourth side arranged opposite to the third side, and the fourth side is provided with a storage door; the air cooler 410 is arranged at the top of the third side, and the air outlet of the air cooler 410 is arranged toward the fourth side.

[0110] The cold air blown out from the air outlet of the air cooler 410 can be blown toward the floor under the guidance of the wall on the fourth side, and then blown toward the location of the rack 20 on the third side under the guidance of the bottom plate, thereby achieving a single air cooler 410 to evenly circulate cold air to all the racks 20 in the warehouse 10, creating a temperature environment suitable for meat storage.

[0111] See also Figure 4 , Figure 6 and Figure 7 As shown, according to some embodiments of the present invention, a gap is provided between the storage rack 20 and the inner wall of the storage body 10 so that the air outlet of the circulating fan 420 can reach the bottom of the storage body 10 and form an “axial-cutting-plane” coupled air supply in the storage body 10.

[0112] Specifically, see Figure 6 and 7 As shown, the cold air blown by the circulating fan 420 and the cold air fan 410 passes through the back of the rack 20 through the gap, so that the turnover boxes in the lower layer of the rack 20 and the materials inside are exposed to the cold air to a greater extent. After the cold air on the first side and the second side contacts the wall, it changes direction and blows along the wall toward the floor, and reaches the bottom plate under the guidance of the wall. After the cold air contacts the floor, it continues to change direction and blows toward the center line CC of the fresh-keeping warehouse, thereby realizing the cross-sectional wind circulation of the fresh-keeping warehouse.

[0113] See also Figure 7 As shown, part of the cold air at the outlet of the air cooler 410 is diverted and reversed by the circulating fan 420 along the way. The remaining part is blown to the warehouse board where the warehouse door is located on the fourth side. Under the right angle formed by the wall panel, the wind force changes to a vertical downward direction. After contacting the floor, the wind force changes again and moves in the direction opposite to the air cooler 410 on the floor. The wind force in this direction continues to change direction after contacting the wall panel on the back side of the air cooler 410, and moves vertically upward, thereby realizing axial circulation.

[0114] See also Figures 8 to 10 As shown, according to some embodiments of the present invention, the storage rack 20 is constructed by metal square tube columns and hollow sheet metal shelves 220.

[0115] The storage rack 20 is provided with a plurality of shelves 220 at intervals along the vertical direction, and a placement groove 210 is formed between adjacent shelves 220. The shelves 220 are provided with a mounting groove for mounting the electrode plate 230, and the depth of the mounting groove is greater than the thickness of the electrode plate 230. The edge position of the shelf 220 (the outer periphery of the mounting groove) is the supporting area of ​​the turnover box. By configuring the depth of the mounting groove to be greater than the thickness of the electrode plate 230, it is possible to avoid direct contact between the turnover box and the electrode plate 230, which may cause deformation of the electrode plate 230.

[0116] According to some embodiments of the present invention, the spacing between adjacent shelves 220 is adjustable, so that the volume of the placement slot 210 can be adjusted by adjusting the spacing between adjacent shelves 220, thereby accommodating the placement of turnover boxes of different sizes.

[0117] Specifically, the shelf 220 can be configured to be adjustable by slidingly matching the shelf 220 with the metal square tube column.

[0118] See also Figure 8 and Fig.10 As shown, according to some embodiments of the present invention, a temperature probe 240 is provided on at least one side of the placement slot 210 . The temperature probe 240 is used to extend into the meat to monitor the temperature. The temperature probe 240 is communicatively connected to the control unit 310 .

[0119] Since the multi-point temperature sensor 110 arranged in the storage body 10 can only detect the overall ambient temperature in the storage body 10 and cannot monitor the temperature inside the meat in real time, by providing a temperature probe 240 that can be inserted into the meat on at least one side of the placement slot 210, the temperature probe 240 can be used to monitor the internal temperature of the meat in real time, and then determine whether the temperature of the meat is abnormally high.

[0120] Specifically, the temperature probe 240 can be set only on one side of the placement slot 210, or can be set on multiple sides of the placement slot 210 to monitor the temperature of different positions of the meat. For example, when the turnover box is large in size and the amount of meat stored is large, a single temperature probe 240 cannot monitor the temperature of certain parts of the meat. In this case, multiple temperature probes 240 can be set to synchronously monitor the temperature of different parts of the meat in the turnover box.

[0121] During specific implementation, a hole or slot for the temperature probe 240 to extend into may be opened at a corresponding position of the turnover box.

[0122] Preferably, the placement slot 210 includes a plurality of turnover box placement positions arranged adjacent to each other in the transverse direction, and a plurality of temperature probes 240 corresponding to the turnover box placement positions are arranged on the back side of the placement slot 210. Each temperature probe 240 can monitor the temperature of the meat in the corresponding turnover box.

[0123] See also Fig.11 and Fig.12 As shown, multiple turnover boxes can be placed on each layer of the rack 20. To ensure that the turnover boxes can be pushed in smoothly when placed, multiple inverted T-shaped reinforcement ribs 221 are arranged at intervals along the width direction on the layer 220 of the rack 20. The long side of the turnover box can be supported and pushed in at the inverted T-shaped bend. Multiple inverted T-shaped reinforcement ribs 221 can form a turnover box placement position for limiting the placement of the turnover box, so that the turnover box can be evenly placed on the layer 220.

[0124] The shelf 220 includes a U-shaped frame and a plurality of inverted T-shaped reinforcing ribs 221, forming a plurality of rectangular holes, which can avoid the negative effect of weakening or even shielding the electric field strength caused by using a whole metal shelf 220.

[0125] The inverted T-shaped reinforcement rib 221 is arranged at the outer edge of the turnover box, so it does not have the negative effect of weakening or even shielding the field strength experienced by the meat inside the turnover box.

[0126] See also Figures 13 to 15 As shown, according to some embodiments of the present invention, the alternating electric field generating device includes a plurality of pole plates 230 arranged at vertical intervals on the rack 20, and the pole plates 230 are alternately connected to the neutral wire and the live wire to form an alternating electric field with synchronously adjustable frequency and voltage in the placement slots 210 corresponding to adjacent pole plates 230 when power is turned on.

[0127] Specifically, the electrode plate 230 is made of insulating material on the outside, and is embedded with a metal plate inside, and is connected to the side opening of the column of the shelf 20 through a lead-sealed joint. The wires of the electrode plate 230 are introduced into the column. The wires of the multi-layer electrode plate 230 are introduced into the column through the holes opened on the side of the column in turn, and are connected to the external control cabinet of the fresh-keeping warehouse through the wire groove at the top.

[0128] See also Fig.15 As shown, the conductors of the multilayer plate 230 are alternately connected to the live wire and the neutral wire. Because the magnitude and direction of the alternating current change periodically over time, Fig.13 The arrangement can make the voltage on the plate 230 connected to the live wire change periodically, so that the alternating electric field is always maintained between every two adjacent shelves.

[0129] The following is a specific example of the working process of the meat non-crystallization frozen storage intelligent fresh-keeping warehouse provided by the present invention. Figures 16 to 18 shown.

[0130] Experimental Example 1

[0131] (1) Sample processing: The longissimus dorsi muscle of pig was used as the experimental material. The whole longissimus dorsi muscle was placed at 4°C for 24 hours to remove acid. The meat was cut into pieces and placed in polyethylene fresh-keeping boxes to obtain the experimental samples.

[0132] (2) Alternating electric field induced amorphous frozen storage: The polyethylene fresh-keeping box containing the meat sample was placed in an alternating electric field environment and amorphous frozen storage was performed in a theoretical freezing environment of -5°C. The storage time was 21 days. At the same time, a temperature probe was used to record the latent heat release of pork and the growth of ice crystals on the surface. Samples were taken every 7 days to measure storage loss and total bacterial count.

[0133] Comparative Example 1: The sample processing is the same as that of Experimental Example 1, except that the storage environment of the pork is a -5°C theoretical freezing environment without an alternating electric field.

[0134] Comparative Example 2: The sample processing was the same as that of Experimental Example 1, except that the pork was stored in a 4°C refrigerated environment without an alternating electric field.

[0135] Comparative Example 3: The sample processing was the same as that of Experimental Example 1, except that the pork was stored in a -18°C freezing environment without an alternating electric field.

[0136] Determination of non-crystallization: Use temperature probe 240 to record 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.

[0137] 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%.

[0138] Determination of total colony count: refer to GB4789.2-2022 "National Standard for Meat Safety - Determination of Total Colony Count for Microbiological Examination of Meat".

[0139] The results are as follows: Temperature changes of different meats with different treatments can be found in Fig.16 As shown, the temperature of pork stored in the alternating electric field-induced amorphous frozen storage and refrigerated storage did not rise due to latent heat release during the entire storage period, while the pork at the theoretical freezing temperature (-5 to -18°C) had a temperature rise and phase change caused by latent heat release in the first hour of storage, indicating that freezing at -18°C and -5°C without an alternating electric field would lead to ice crystal formation. Alternating electric field-induced amorphous frozen storage can inhibit ice crystal nucleation. Meat samples stored without alternating electric field freezing conditions all formed observable solid ice crystals after one day of storage, losing the soft state of fresh poultry and livestock meat. However, meat samples stored under the alternating electric field-induced amorphous frozen conditions still retained the soft and ice-crystal-free state of fresh meat and refrigerated meat.

[0140] For changes in storage losses of meat with different treatments, see Fig.17As shown, the storage loss of pork in alternating electric field induced amorphous frozen storage and refrigerated storage was significantly lower than that in the -18℃ and -5℃ non-alternating electric field freezing treatment groups during the entire storage period. Amorphous frozen storage avoids additional muscle water loss caused by mechanical damage to the muscle by ice crystals, and the storage loss is reduced by 3.25% to 4.16%, effectively reducing storage and transportation damage. In addition, compared with refrigeration, alternating electric field induced amorphous frozen storage utilizes lower temperatures, which significantly reduces the storage loss of meat. In summary, alternating 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.

[0141] See the changes in total colony counts of meat treated with different methods for details. Fig.18 As shown in Figure 2, the total number of colonies in the refrigerated pork exceeded 10 on the 7th day. 6 CFU / g, produce peculiar smell, cannot be eaten as meat, and cannot be counted on the 21st day. The total number of colonies in pork stored in AC electric field-induced amorphous frozen storage on the 21st day was not significantly different from that in frozen meat, and was still within the safe consumption range. It is proved that compared with traditional refrigeration, AC electric field-induced amorphous frozen storage can extend the shelf life of meat by more than 14 days.

[0142] 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 warehouse, characterized in that: include: A storage body, wherein a multi-point temperature sensor is installed in the storage body, and a refrigeration component is arranged in the storage body; At least one storage rack, the storage rack is arranged in the storage body, a plurality of placement slots for placing meat are formed on the storage rack, and an alternating electric field generating device is provided on the storage rack, and the alternating electric field generating device is used to form an alternating electric field in the placement slot when powered on; 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 placement tank through the alternating electric field generating device to ablate ice crystals after the meat is abnormally frozen; 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 an 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 supercooling 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.

2. The intelligent fresh-keeping warehouse for meat non-crystallization freezing according to claim 1 is characterized in that: The storage body comprises a first side and a second side which are arranged opposite to each other, and a third side which is located between the first side and the second side, and each of the first side, the second side and the third side is provided with at least one shelf; The refrigeration assembly includes a cold air fan and multiple circulating fans, and the multiple circulating fans are all connected to the cold air fan. Each of the shelves located on the first side and the second side corresponds to at least one circulating fan. The circulating fans are arranged on the top of the warehouse, and the air outlets of the circulating fans are arranged toward the corresponding shelves. The angle between the air outlet axis of the circulating fan and the inner wall of the warehouse is adjustable.

3. The intelligent fresh-keeping warehouse for meat non-crystallization freezing according to claim 2 is characterized in that: The storage body also includes a fourth side arranged opposite to the third side, and the fourth side is provided with a storage door; The air cooler is arranged at the top of the third side, and the air outlet of the air cooler is arranged toward the fourth side.

4. The intelligent fresh-keeping warehouse for meat non-crystallization freezing according to claim 3 is characterized in that: A gap is provided between the storage rack and the inner wall of the storage body, so that the air outlet of the circulation fan and the cooling fan can reach the bottom of the storage body and form an axial-tangential coupled air supply in the storage body.

5. The intelligent fresh-keeping warehouse for meat non-crystallization freezing according to claim 1 is characterized in that: A temperature probe is provided on at least one side of the placement slot. The temperature probe is used to be inserted into the meat to monitor the temperature. The temperature probe is communicatively connected with the control unit.

6. The intelligent fresh-keeping warehouse for meat non-crystallization freezing according to claim 5 is characterized in that: The placement slot includes a plurality of turnover box placement positions arranged adjacent to each other in the transverse direction, and a plurality of temperature probes corresponding to the turnover box placement positions are arranged on the back side of the placement slot.

7. The intelligent fresh-keeping warehouse for non-crystallized frozen storage of meat according to any one of claims 1 to 6, characterized in that: The alternating electric field generating device comprises a plurality of pole plates arranged at intervals along a vertical direction on the rack, wherein the pole plates are alternately connected to a neutral line and a live line, so that an alternating electric field with synchronously adjustable frequency and voltage is formed in the placement slots corresponding to adjacent pole plates when power is turned on.

8. The intelligent fresh-keeping warehouse for meat non-crystallization freezing according to claim 7 is characterized in that: The storage rack is provided with a plurality of shelves at intervals along the vertical direction, and the placement groove is formed between adjacent shelves. The shelves are provided with installation grooves for installing the electrode plates. The electrode plates are arranged in the installation grooves, and the depth of the installation grooves is greater than the thickness of the electrode plates.

9. The intelligent fresh-keeping warehouse for meat non-crystallization freezing according to claim 8, characterized in that: The spacing between adjacent shelves is adjustable.

10. The intelligent fresh-keeping warehouse for non-crystallized frozen storage of meat according to any one of claims 1 to 6, 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.

Images