Temperature regulation and control method, temperature regulation and control device and refrigeration fresh-keeping equipment thereof

Abstract

The invention discloses a temperature regulation and control method, a temperature regulation and control device and refrigeration fresh-keeping equipment thereof.The freezing point temperature of a food material is judged in the food material cooling process, and when the temperature of the food material is stable within a preset duration in the cooling process, the upper limit of the refrigeration temperature is determined according to the stable temperature value within the preset duration; the upper limit of the refrigeration temperature represents the freezing point temperature of the food material, and then the lower limit of the refrigeration temperature is determined according to the upper limit of the refrigeration temperature, so that the ice-water proportion of the food material is kept stable within the range of the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature, namely, the temperature of the food material is kept in a stable interval of the ice-water proportion; then the refrigeration fresh-keeping equipment regulates and controls the temperature of the fresh-keeping space according to the refrigeration temperature upper limit and the refrigeration temperature lower limit, ice glaze can be formed on the surfaces of the food materials, microorganisms are prevented from invading the food materials, the proportion of ice water in the food materials is kept, and ice crystals in the food materials are prevented from being repeatedly frozen and thawed, so that the fresh-keeping nutritional effect of the food materials is guaranteed; and a good partial freezing fresh-keeping effect is achieved.

Description

Technical Field

[0001] The present application relates to the field of refrigeration and fresh-keeping technology, and in particular to a temperature control method, a temperature control device and refrigeration and fresh-keeping equipment thereof. Background Art

[0002] Meat has very high requirements for refrigeration and preservation. With the development of refrigeration and preservation technology, more and more refrigeration and preservation equipment uses micro-freezing technology for meat, keeping the temperature of the meat around 0 to -7 degrees Celsius. This can reduce the water activity of the meat, extend the shelf life, and avoid the large amount of ice crystals caused by complete freezing.

[0003] At present, most of the micro-freezing technologies are based on the freezing points of different types of meat (such as fish, pork, etc.) to divide the temperature into zones. However, in the existing technology, the freshness of meat is maintained by temperature zoning. Generally, the temperature of the meat is kept in a range around the freezing point of the meat to maintain the freshness of the meat. This will cause the meat to be repeatedly frozen and thawed. During this process, a large amount of ice crystals will be produced inside the meat and the original cell structure of the meat will be destroyed, resulting in a large loss of nutrients, and the preservation and nutritional effect will be greatly reduced. Summary of the invention

[0004] The embodiments of the present application provide a temperature control method, a temperature control device and a refrigeration and preservation device thereof, which can stabilize the ratio of ice to water in food and ensure the preservation and nutritional effect of the food.

[0005] In a first aspect, an embodiment of the present application provides a temperature control method, which is applied to a refrigeration and fresh-keeping device, wherein a fresh-keeping space is provided in the refrigeration and fresh-keeping device, and the temperature control method includes:

[0006] Control the refrigeration and fresh-keeping equipment to cool down the food in the fresh-keeping space and obtain the temperature of the food;

[0007] When the temperature of the food is stable within a preset time, the upper limit of the refrigeration temperature is determined according to the stable temperature value within the preset time, and the lower limit of the refrigeration temperature is determined according to the upper limit of the refrigeration temperature;

[0008] Control the refrigeration and fresh-keeping equipment to adjust the temperature of the fresh-keeping space according to the upper and lower limits of the refrigeration temperature;

[0009] Among them, within the upper and lower limits of refrigeration temperature, the ratio of ice to water in food remains stable.

[0010] In some embodiments, the lower refrigeration temperature limit is 2°C lower than the upper refrigeration temperature limit.

[0011] In some embodiments, the lower limit of the refrigeration temperature is greater than -4°C.

[0012] In some embodiments, the temperature control method further comprises:

[0013] Periodically obtain the temperature of the food;

[0014] When the difference between the maximum temperature value of the food and the minimum temperature value of the food is less than the preset temperature value within the preset time, it is determined that the temperature of the food is in a stable state within the preset time.

[0015] In some embodiments, determining the upper limit of the refrigeration temperature according to a stable temperature value within a preset time period includes:

[0016] Taking the statistical average of the temperatures of the food obtained within a preset time as the upper limit of the refrigeration temperature;

[0017] Alternatively, the upper limit of the refrigeration temperature is determined based on the average of the maximum temperature value of the food and the minimum temperature value of the food within a preset time period.

[0018] In some embodiments, controlling the refrigeration and fresh-keeping equipment to cool down the food in the fresh-keeping space and obtaining the temperature of the food includes:

[0019] Open the damper of the refrigeration equipment to deliver cold air to the fresh-keeping space;

[0020] When the temperature of the food drops below 0°C, record and determine whether the temperature of the food is stable within a preset time.

[0021] In a second aspect, an embodiment of the present application provides a temperature control device, comprising at least one processor and a memory for communicating with the at least one processor; the memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor so that the at least one processor can execute the temperature control method of the embodiment of the first aspect mentioned above.

[0022] In a third aspect, an embodiment of the present application provides a refrigeration and fresh-keeping device, including a drawer, in which a fresh-keeping space is provided, and the refrigeration and fresh-keeping device also includes the temperature control device of the above-mentioned second aspect embodiment.

[0023] In some embodiments, an air duct assembly for conveying cold air to the fresh-keeping space is disposed on the upper portion of the drawer, and a ventilation hole is provided on the front portion of the drawer.

[0024] In some embodiments, the refrigeration and fresh-keeping device further includes a first temperature sensor and a second temperature sensor, wherein the first temperature sensor is disposed above the fresh-keeping space, and the second temperature sensor is disposed below the fresh-keeping space.

[0025] The temperature control method, temperature control device and refrigeration and preservation equipment of the embodiment of the present application have at least the following beneficial effects: based on the fact that food has a long temperature stability period when passing through the freezing point, the refrigeration and preservation equipment of the embodiment of the present application judges the freezing point temperature of the food during the cooling process of the food; when the temperature of the food is stable within a preset time during the cooling process, the upper limit of the refrigeration temperature is determined according to the stable temperature value within the preset time, and the upper limit of the refrigeration temperature represents the freezing point temperature of the food; then the lower limit of the refrigeration temperature is determined according to the upper limit of the refrigeration temperature, so that within the range of the upper limit and the lower limit of the refrigeration temperature, the ice-to-water ratio of the food remains stable; the refrigeration and preservation equipment controls the temperature of the preservation space according to the upper limit and the lower limit of the refrigeration temperature, and can form an ice coat on the surface of the food to prevent microorganisms from invading the food; it also maintains the ice-to-water ratio inside the food to avoid repeated freezing and thawing of ice crystals inside the food, thereby ensuring the fresh-keeping and nutritional effect of the food and achieving a good micro-frozen preservation effect.

[0026] Other features and advantages of the present application will be described in the following description, and partly become apparent from the description, or understood by practicing the present application. The purpose and other advantages of the present application can be realized and obtained by the structures specifically pointed out in the description, claims and drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 is a scatter plot of the relationship between the ice-water ratio and the freezing temperature of pork tenderloin provided in some embodiments of the present application;

[0028] Figure 2 is a scatter plot of the relationship between the ice-water ratio and the freezing temperature of the shrimp provided in some embodiments of the present application;

[0029] Figure 3 is a flow chart of a temperature control method provided by some embodiments of the present application;

[0030] Figure 4 is a line graph showing the relationship between food temperature and time provided in some embodiments of the present application;

[0031] Figure 5 is a flow chart of a temperature control method provided in some other embodiments of the present application;

[0032] Figure 6 is a flow chart of a temperature control method provided in some other embodiments of the present application;

[0033] Figure 7 is a flow chart of a temperature control method provided in some other embodiments of the present application;

[0034] Figure 8 It is an overall flow chart of a temperature control method provided by some embodiments of the present application;

[0035] Fig. 9 A bar graph showing the changes in the total number of colonies in tuna meat under different storage conditions provided in some embodiments of the present application;

[0036] Fig.10 is a line graph of changes in the redness of tuna meat under different storage conditions provided in some embodiments of the present application;

[0037] Fig.11 is a line graph showing changes in metmyoglobin content in tuna meat under different storage conditions provided by some embodiments of the present application;

[0038] Fig.12 is a schematic diagram of the structure of a temperature control device for executing a temperature control method provided in some embodiments of the present application;

[0039] Fig.13 It is a structural schematic diagram of a refrigeration and fresh-keeping device provided in some embodiments of the present application;

[0040] Fig.14 This is a structural schematic diagram of a drawer provided in some embodiments of the present application.

[0041] Reference numerals: temperature control device 100, processor 110, memory 120;

[0042] Refrigeration and fresh-keeping device 200 , drawer 210 , fresh-keeping space 211 , first temperature sensor 212 , second temperature sensor 213 , ventilation hole 220 . DETAILED DESCRIPTION

[0043] In order to make the purpose, technical solutions and advantages of the present application clearer, the present application is further described in detail below in conjunction with the accompanying drawings and examples. It should be understood that the specific embodiments described herein are only used to explain the present application and are not intended to limit the present application. In addition, the characteristics, operations or features described in the specification can be combined in any appropriate manner to form various implementation methods. At the same time, the steps or actions in the method description can also be replaced or adjusted in order in a manner that is obvious to those skilled in the art. Therefore, the various sequences in the specification and the accompanying drawings are only for the purpose of clearly describing certain embodiments and are not meant to be a necessary sequence, unless otherwise specified that a certain sequence must be followed.

[0044] In the description of this application, "several" means one or more, "more" means more than two, "greater than", "less than", "exceed", etc. are understood to exclude the number itself, and "above", "below", "within", etc. are understood to include the number itself. If there is a description of "first" or "second", it is only used for the purpose of distinguishing technical features, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features or implicitly indicating the order of the indicated technical features.

[0045] The serial numbers of the components in this document, such as "first", "second", etc., are only used to distinguish the objects described and do not have any order or technical meaning. The "connection" and "coupling" mentioned in this application, unless otherwise specified, include direct and indirect connections (couplings).

[0046] First of all, the freezing point of food refers to the temperature at which the food turns into solid ice at room temperature. The freezing point of food is closely related to its composition and characteristics. Generally speaking, the freezing point of water is 0°C (or 32°F) at normal pressure. However, in addition to water, food contains various other components, such as protein, fat, sugar, etc. The presence of these components will affect the freezing point of food, causing the freezing point of food to be generally lower than 0°C (or 32°F) at normal pressure. This is because there are solutes that can be dissolved in water (such as sugar, salt and acid) in the food, which will form a solution with water, making it more difficult for water molecules in the solution to condense into ice at low temperatures. Specifically, the amount of freezing point depression of the solution depends on the concentration of its solutes. In addition, other components in food, such as protein, fat, etc., affect the freezing point of food because these components interact with water molecules, thereby changing the properties and freezing point of the food system. Therefore, the freezing point of food is usually lower than the freezing point of pure water at normal pressure, 0°C (or 32°F), depending on the composition and content of the food. The freezing point of different foods can vary, so during the freezing and storage process, it is important to understand the freezing point of the food to ensure that the food is frozen and handled in the proper manner.

[0047] The refrigerator micro-freezing technology is a new technology that realizes low-temperature freezing and preservation in the refrigerator. Compared with traditional freezing technology, the micro-freezing technology can better maintain the quality and taste of food. The characteristic of the refrigerator micro-freezing technology is to adjust the freezing temperature of the food to freeze it into a micro-frozen state. The micro-frozen state requires the temperature of the food to be between 0℃ and -7℃, which can better preserve the original cell structure and nutrients of the food than the ordinary freezing temperature (usually -18℃), and reduce the impact of the freezing process on the quality of the food.

[0048] Currently, most micro-freezing technologies are based on temperature zoning according to the freezing points of different types of food (such as fish, pork, etc.). However, in the existing technology, the freshness of food is maintained by temperature zoning. Generally, the temperature of the food is kept in a range around the freezing point of the food to maintain the freshness of the food. This solution will cause the food to be repeatedly frozen and melted. When the food is in a frozen and melted state for a long time, a large amount of ice crystals will be generated inside the food and the original cell structure of the food will be destroyed during the dissolution process, resulting in a large loss of nutrients.

[0049] In the micro-freezing technology, the temperature range of food ingredients can be roughly divided into two ranges. One range is between the freezing point of pure water under normal pressure (ie 0°C) and the freezing point where the food ingredients begin to freeze, and this range is called the ice temperature range. The other range is between the freezing point where the food ingredients begin to freeze and -7°C, which is called the micro-ice range.

[0050] When food ingredients are in the ice temperature range, they do not enter a frozen state, making it easy for the food ingredients to come into contact with external oxygen, causing oxidation browning on the surface of the food ingredients, and making it easy for microorganisms to grow on the surface of the food ingredients, thereby reducing the shelf life of the food ingredients.

[0051] In the micro-ice range, as the temperature of the food gradually decreases, the ice-water ratio of the food will gradually increase. Through low-field nuclear magnetic resonance testing of food at different temperature states, Figure 1 Shown and Figure 2 As shown, Figure 1 This is a scatter plot of the relationship between the ice-water ratio and the freezing temperature of pork tenderloin. Figure 2 The following is a scatter plot of the relationship between the ice-water ratio and the freezing temperature of the shrimp. It can be seen that the ice-water ratio of pork tenderloin is a random transition with a large span between -5℃ and -10℃, while the ice-water ratio of shrimp is a random transition with a large span between -5℃ and -10℃. The ice-water ratio of pork tenderloin and shrimp is not significantly increased between -5℃ and the temperature before their own freezing point. It can be seen that there are two intervals in the slightly iced range of food materials, one is the ice-water stable range, and the other is the ice-water transition range. In the ice-water transition range, there will also be a large proportion of ice crystals and repeated freezing and thawing of ice crystals, which will destroy the original cell structure of the food materials and cause a large loss of nutrients.

[0052] Based on this, the embodiment of the present application provides a temperature control method, a temperature control device and a refrigeration and preservation equipment thereof. The refrigeration and preservation equipment of the embodiment of the present application determines the freezing point temperature of the food during the cooling process of the food. When the temperature of the food is stable within a preset time during the cooling process, the upper limit of the refrigeration temperature is determined according to the stable temperature value within the preset time, and the upper limit of the refrigeration temperature represents the freezing point temperature of the food. Then, the lower limit of the refrigeration temperature is determined according to the upper limit of the refrigeration temperature, so that within the range of the upper limit and the lower limit of the refrigeration temperature, the ice-water ratio of the food remains stable, that is, the temperature of the food remains in the ice-water stable range. Then, the refrigeration and preservation equipment controls the temperature of the preservation space according to the upper limit and the lower limit of the refrigeration temperature, which can form an ice coat on the surface of the food to prevent microorganisms from invading the food. It also maintains the ice-water ratio inside the food to avoid repeated freezing and thawing of ice crystals inside the food, thereby ensuring the fresh-keeping and nutritional effect of the food and achieving a good micro-frozen preservation effect.

[0053] The following further describes various embodiments of the temperature control method, the temperature control device and the refrigeration and fresh-keeping equipment thereof in conjunction with the accompanying drawings:

[0054] Reference Figure 3 As shown, Figure 3 It is a flow chart of a temperature control method provided in some embodiments of the present application. The temperature control method may include but is not limited to step S310, step S320, and step S330.

[0055] Step S310: Control the refrigeration and fresh-keeping equipment to cool down the food in the fresh-keeping space and obtain the temperature of the food;

[0056] In some embodiments, when the user opens the fresh-keeping space and places food at room temperature in the fresh-keeping space, the refrigerated fresh-keeping control system detects whether the food in the fresh-keeping space has been placed in the slightly frozen area, ensuring that the food is fully exposed to the area where cold air circulates, while ensuring that the food does not contact each other. When it is detected that the food in the fresh-keeping space is not placed in the appropriate area, a prompt message will be sent to the user; when the refrigerated fresh-keeping control system detects that the food in the fresh-keeping space is placed correctly, it controls the refrigerated fresh-keeping equipment to cool the food in the fresh-keeping space, and obtains the average temperature of the entire food in real time through the temperature sensor, thereby ensuring that the current food is slightly frozen and preserved in the correct fresh-keeping space.

[0057] It should be noted that the temperature sensor usually obtains the average temperature of the entire food in real time. The refrigeration and preservation control system can control the infrared temperature sensor to receive the infrared radiation on the surface of the food and convert it into the temperature coefficient of the food; it can also control the thermistor temperature sensor to directly measure the temperature coefficient of the food; it can also control the thermocouple temperature sensor to directly measure the temperature coefficient of the food, thereby accurately obtaining the temperature of the food.

[0058] Specifically, the process of controlling the refrigeration and cooling of the cold storage and fresh-keeping equipment can be that the cold storage and fresh-keeping control system controls the compressor to compress the refrigerant from a low-pressure state into a high-pressure gas, increasing its temperature and pressure, and then the high-temperature and high-pressure gas dissipates heat through the condenser and is converted into a high-pressure liquid. Then the cold storage and fresh-keeping control system controls the high-pressure liquid to enter the evaporator through the expansion valve, so that the refrigerant absorbs the heat inside the fresh-keeping equipment during evaporation, so that the internal temperature of the fresh-keeping equipment drops rapidly.

[0059] Step S320: when the temperature of the food is stable within a preset time, the upper limit of the refrigeration temperature is determined according to the stable temperature value within the preset time, and the lower limit of the refrigeration temperature is determined according to the upper limit of the refrigeration temperature;

[0060] In some embodiments, according to Figure 4 It can be seen that when the temperature of the food drops to a certain temperature condition, the temperature of the food will remain constant for a period of time, and the temperature in this state is the freezing point of the food. That is, the refrigeration and fresh-keeping control system detects that the temperature of the current target food is in a constant state within the preset time, then the freezing point of the current target food can be confirmed based on the stable temperature value within the current preset time, that is, the upper limit of the refrigeration temperature is determined. When the upper limit of the refrigeration temperature is obtained, the relationship between the ice-water ratio and the freezing temperature of the food in the micro-ice range can be analyzed by low-field nuclear magnetic resonance detection, and then the ice-water stable range of the current target food can be determined, and then the lower limit of the refrigeration temperature of the food can be determined based on the ice-water stable range of the target food, so that the determination of the upper and lower limits of the refrigeration temperature is more accurate.

[0061] It should be noted that low-field nuclear magnetic resonance (LFMR) is a physical testing technology that uses an external magnetic field and magnetization technology to measure hydrogen atoms in biological samples. The principle of LFMR technology is based on the interaction between nuclear spin magnetic moment and external magnetic field. Low-field nuclear magnetic resonance technology can be used to detect water mobility in biological samples. Its principle is based on the measurement of resonant radio frequencies absorbed by proton nuclear spins from food components (such as water, fat, carbohydrates and proteins). And its application in detecting water mobility is very wide, including the distribution of water in biological samples, the movement speed and dynamic characteristics of water molecules, the distribution and content of various chemical substances in water molecules, etc. For example, low-field nuclear magnetic resonance technology can be used to measure the water content in food, the ratio of ice to water at low temperatures, texture characteristics and color characteristics.

[0062] Step S330: Control the refrigeration and fresh-keeping equipment to adjust the temperature of the fresh-keeping space according to the upper and lower limits of the refrigeration temperature;

[0063] Specifically, the refrigeration and preservation control system detects through the temperature sensor whether the current food temperature is within the interval range of the refrigeration temperature upper limit and the refrigeration temperature lower limit, and then determines whether the current refrigeration and preservation control system controls the compressor to start the refrigeration mode. When the temperature sensor detects that the current food temperature is higher than the refrigeration temperature upper limit, the refrigeration and preservation control system controls the compressor to refrigerate and thus cool down the preservation space; when the temperature sensor detects that the current food temperature is lower than the refrigeration temperature lower limit, the refrigeration and preservation control system controls the compressor not to refrigerate the preservation space, thereby causing the temperature of the preservation space to rise slowly, so that the temperature of the current food can fluctuate within the interval range of the refrigeration temperature upper limit and the refrigeration temperature lower limit in the preservation space to maintain a constant temperature.

[0064] Among them, within the range of the upper and lower limits of the refrigeration temperature, the ice-to-water ratio of the food remains stable, thereby forming a stable ice coat structure on the surface of the food, preventing microorganisms from invading the food, and maintaining the ice-to-water ratio inside the food, avoiding repeated freezing and thawing of ice crystals inside the food, thereby ensuring the freshness and nutritional effect of the food and achieving a good micro-frozen preservation effect.

[0065] In some embodiments, the lower limit of the refrigerated temperature is 2°C lower than the upper limit of the refrigerated temperature. Figure 1 Shown and Figure 2 It can be seen that the freezing point of the storage temperature of the food is less than 2°C. When the temperature of the food is more than 2°C lower than the freezing point of the food, the ice-water ratio of the food begins to enter the ice-water transition range. Therefore, in order to ensure that the ice-water ratio of the food is stable in the ice-water stable range, it is necessary to control the lower limit of the refrigeration temperature to be 2°C lower than the freezing point, that is, to ensure that the ice-water stable range of the food is in the range of the freezing point to 2°C below the freezing point, to prevent the food from generating a large proportion of ice crystals and repeated freezing and thawing of ice crystals, which will cause rapid loss of food nutrients.

[0066] It should also be noted that different types of food ingredients will have different temperature ranges at which their ice-to-water ratios under low temperature conditions begin to enter the ice-water transition zone. The temperature point at which they enter the ice-water transition zone may be less than 1.9°C than the freezing point, less than 2.1°C than the freezing point, less than 2.2°C than the freezing point, less than 2.3°C than the freezing point, or less than 2.4°C than the freezing point, which is not specifically limited in the embodiments of the present application.

[0067] In some embodiments, the lower limit of the refrigeration temperature is greater than -4°C. Figure 1 Shown and Figure 2It can be seen that no matter it is pork tenderloin or shrimp, when the refrigeration temperature is below -4℃, the ice-water ratio of the ingredients begins to enter the ice-water transition range, and the ice crystals in the ingredients will change repeatedly between a large proportion and a small proportion. When the ice crystals of the ingredients gradually merge from a large proportion to a small proportion, it will destroy the original cell structure of the ingredients, causing a large loss of nutrients. Therefore, in order to ensure the stability of the ice-water ratio of the ingredients, the lower limit of the refrigeration temperature needs to be greater than -4℃, so as to maintain the freshness of the ingredients to a greater extent.

[0068] Reference Figure 5 As shown, Figure 5 It is a flow chart of a temperature control method provided in some other embodiments of the present application. The temperature control method may include but is not limited to step S510 and step S520.

[0069] Step S510: periodically obtaining the temperature of the food;

[0070] In some embodiments, specifically, the time interval and preset duration are first set to determine how often the temperature measurement needs to be performed, and the time interval also depends on the characteristics of the food and the storage conditions, and can be adjusted accordingly as needed; then the food type and storage location of the target food are confirmed, and the temperature sensor is kept clean and not affected by the outside world to determine the accuracy, and finally the temperature of the food is periodically obtained through the temperature sensor according to the set time interval within the preset duration, so as to accurately obtain periodic temperature data and maintain the real-time and validity of the data.

[0071] It should be noted that the above-mentioned time interval can be set to 30 seconds, 1 minute, 2 minutes, etc., and the above-mentioned preset duration can be set to 10 minutes, 30 minutes, 1 hour, etc., which is not specifically limited in the embodiments of the present application.

[0072] Step S520: When the difference between the maximum temperature value of the food and the minimum temperature value of the food is less than the preset temperature value within the preset time, it is determined that the temperature of the food is in a stable state within the preset time.

[0073] In some embodiments, within a preset time period, the maximum temperature value and the minimum temperature value are selected from the food temperature set obtained by the temperature sensor, and a difference operation is performed between the two to obtain a difference value, and then the absolute value of the difference value is taken and compared with the preset temperature value. When the absolute value of the difference value is less than the preset temperature value, it is determined that the temperature of the food is in a stable state within the preset time period, that is, the food temperature reaches the predetermined value. Figure 3The freezing point temperature of the ingredients shown means that the ingredients are in a stable freezing state. When the absolute value of the difference is greater than or equal to the preset temperature value, the starting point and the end point of the preset time length are migrated in the increasing direction of the time axis, and the absolute value of the difference between the maximum temperature value and the minimum temperature value of the next preset time length is continuously compared with the preset temperature value, thereby ensuring that the temperature of the ingredients enters a stable state.

[0074] It should be noted that the above-mentioned preset temperature value can be set to 0.28°C, 0.29°C, 0.3°C, 0.31°C, or 0.32°C, which is not specifically limited in the embodiments of the present application.

[0075] Reference Figure 6 As shown, Figure 6 It is a flow chart of a temperature control method provided in some other embodiments of the present application. The temperature control method may include but is not limited to step S610 and step S620.

[0076] Step S610: taking the statistical average value of the temperature of the food obtained within a preset time as the upper limit of the refrigeration temperature;

[0077] In some embodiments, when the temperature of the food is stable within a preset time period, the set of temperature values ​​of the food obtained within the preset time period can be accumulated as a whole and the statistical average value can be used as the upper limit of the refrigeration temperature.

[0078] In some embodiments, when the temperature of the food is stable within a preset time, the set of temperature values ​​of the food obtained within the preset time can be weighted and accumulated as a weighted statistical average value as the upper limit of the refrigeration temperature.

[0079] Step S620: Alternatively, the upper limit of the refrigeration temperature is taken as the average value of the maximum temperature value of the food and the minimum temperature value of the food within a preset time period.

[0080] In some embodiments, when the temperature of the food is stable within a preset time period, the maximum and minimum values ​​in the set of temperature values ​​of the food obtained within the preset time period can be accumulated and the statistical average value can be used as the upper limit of the refrigeration temperature.

[0081] In some embodiments, when the temperature of the food is stable within a preset time, the temperature value set of the food obtained within the preset time can be first removed by averaging the maximum and minimum values ​​in the temperature value set, and then the remaining temperature value set is accumulated and the set statistical average is used as the upper limit of the refrigeration temperature.

[0082] Furthermore, it is worth noting that, in some embodiments, when the temperature of the food is stable within a preset time period, the set of temperature values ​​of the food obtained within the preset time period can also be sorted and the median value can be statistically analyzed as the upper limit of the refrigeration temperature.

[0083] Furthermore, it is worth noting that in some embodiments, when the temperature of the food is stable within a preset time period, the temperature value set of the food obtained within the preset time period can also be taken, first removing the maximum and minimum values ​​in the temperature value set, and then sorting the remaining temperature value set and calculating the median value as the upper limit of the refrigeration temperature.

[0084] Reference Figure 7 As shown, Figure 7 It is a flow chart of a temperature control method provided in some other embodiments of the present application. The temperature control method may include but is not limited to step S710 and step S720.

[0085] Step S710: Open the damper of the refrigeration and fresh-keeping equipment to deliver cold air to the fresh-keeping space;

[0086] In some embodiments, the temperature sensor installed inside the refrigeration and preservation equipment senses the temperature of the food, and then the temperature sensor transmits the measured temperature data to the refrigeration and preservation control system, wherein the data transmission process can use bias or wireless methods. After receiving the temperature data, the refrigeration and preservation control system begins to determine whether the current temperature exceeds the upper limit of the refrigeration temperature. If the temperature exceeds the upper limit of the refrigeration temperature, it means that the damper needs to be started. Then the refrigeration and preservation control system will generate a corresponding control signal and send the signal to the damper control interface. The control signal may be in the form of voltage, current or digital signal, which may vary depending on the device. Finally, the damper control interface that receives the signal will parse the signal and drive the damper to perform the corresponding action, that is, to open the damper. The degree of opening of the damper can be adjusted according to the set control signal to control the supply speed and temperature of the cold air, and then the damper can be dynamically opened according to the temperature of the food to ensure that the temperature of the food remains in a stable range.

[0087] It should also be noted that after the damper is opened, the cold air will be transported to the fresh-keeping space through the pipes inside the refrigeration equipment. During the cold air transportation process, the refrigeration and fresh-keeping control system will continuously monitor the temperature changes of the fresh-keeping space. Once the temperature reaches the lower limit of the refrigeration temperature, the refrigeration and fresh-keeping control system will send a corresponding control signal to close the damper and stop the cold air transportation through the pipes.

[0088] Step S720: When the temperature of the food drops below 0°C, record and determine whether the temperature of the food is stable within a preset time.

[0089] In some embodiments, when the temperature sensor senses that the temperature of the food drops below 0°C, the temperature sensor feeds back the temperature data to the refrigerated preservation control system. When the refrigerated preservation control system receives the relevant temperature data, it records and analyzes and determines whether the difference between the maximum temperature value and the minimum temperature value in its temperature set is less than the preset temperature value within the preset time. When the difference is less than the preset temperature value, it is determined that the temperature of the current food is stable within the preset time. Otherwise, it is determined that the temperature of the current food is unstable within the preset time. This allows the control system to accurately determine whether the temperature of the food is stable within the preset time.

[0090] Furthermore, it should be noted that in the recording and judgment process, a recording task is first created. In the recording task, the collected temperature data will be analyzed and judged. When the refrigerated preservation control system detects that the temperature of the food is above 0°C, the refrigerated preservation control system will always suspend the above recording task, and its task process will enter the suspension queue. When the refrigerated preservation control system detects that the temperature of the food is below 0°C, the recording task in the suspended state in the refrigerated preservation control system will be awakened, and then the above recording task will be called to analyze and judge the collected temperature data, thereby avoiding the analysis of unnecessary temperature data and causing a waste of system resources.

[0091] The temperature control method of the present application is described in detail below through an example.

[0092] Take tuna meat as an example. Tuna meat is recommended by international nutritionists as one of the three most nutritious fish in the world. It is delicious and nutritious. Tuna meat is a red muscle type and is easily affected by storage conditions. The unique myoglobin in tuna meat easily combines with oxygen in the air to form metmyoglobin, which causes its original rosy red color to turn brown and reduces the quality of the food.

[0093] The existing tuna preservation methods are mainly divided into freezing point micro-freezing and ordinary micro-freezing. Both of the above refrigeration methods are prone to microbial growth and oxidative browning of the meat, and the preservation time is short. The temperature control method of the present application can maintain the original quality of tuna meat to a great extent and prolong the time for oxidative browning. Figure 8 As shown, Figure 8 It is an overall flow chart of a temperature control method provided in some other embodiments of the present application. The temperature control method may include but is not limited to steps S801 to S810.

[0094] Step S801: periodically obtaining the temperature of food;

[0095] Specifically, the user puts fresh tuna meat into the slightly frozen preservation space of the refrigeration and preservation equipment, and the refrigeration and preservation control system controls the temperature sensor to periodically obtain the overall temperature of the fresh tuna meat according to a preset time interval and a preset duration.

[0096] Step S802: Control the refrigeration and fresh-keeping equipment to open the air door to cool down the food in the fresh-keeping space;

[0097] Specifically, the refrigeration and preservation control system controls the refrigeration and preservation equipment to open the air door, and transmits cold air from the refrigeration pipe to the preservation space, thereby quickly cooling the tuna meat.

[0098] Step S803: when the difference between the maximum temperature value of the food and the minimum temperature value of the food is less than the preset temperature value within the preset time, it is determined that the temperature of the food is in a stable state within the preset time;

[0099] Specifically, the refrigeration and preservation control system detects that the absolute value of the difference between the maximum temperature value and the minimum temperature value of the tuna meat in the temperature set within the preset time is less than the preset temperature value, then it is determined that the temperature of the tuna meat is in a stable state within the preset time and its temperature reaches the freezing point.

[0100] Step S804: when the temperature of the food is stable within a preset time, the upper limit of the refrigeration temperature is determined according to the stable temperature value within the preset time, and the lower limit of the refrigeration temperature is determined according to the upper limit of the refrigeration temperature;

[0101] Specifically, after detecting that the temperature of tuna meat reaches the freezing point within a preset time, the refrigeration and preservation control system will take the statistical average value of the temperature of the food obtained within the preset time as the upper limit of the refrigeration temperature, or take the average value of the maximum temperature value and the minimum temperature value of the food within the preset time as the upper limit of the refrigeration temperature, and then subtract 2°C from the upper limit of the refrigeration temperature as the lower limit of the refrigeration temperature.

[0102] Furthermore, the temperature fluctuation range of tuna meat after the temperature reaches the freezing point is between -1.1°C and -2.0°C, so the upper limit of the refrigerated temperature of tuna meat is about -1.55°C. Then, we can subtract 2°C from the upper limit of the refrigerated temperature of -1.55°C, and finally determine that the upper limit of the refrigerated temperature of tuna meat is -3.55°C.

[0103] Step S805: determining whether the current temperature of the food is greater than the lower limit of the refrigeration temperature;

[0104] Specifically, the refrigeration and preservation control system continuously detects and determines whether the current temperature of the tuna meat is greater than the lower limit of the refrigeration temperature. If the current temperature of the food is greater than the lower limit of the refrigeration temperature, the temperature continues to be lowered and step S805 is repeated.

[0105] It should also be noted that when the refrigeration and preservation control system determines that the current temperature of the tuna meat is greater than the lower limit of the refrigeration temperature, it continues to control the refrigeration and preservation equipment to open the damper, and continues to control the cold air to be transported from the refrigeration pipe to the preservation space, thereby continuing to cool the tuna meat.

[0106] Step S806: Control the refrigeration equipment to close the damper;

[0107] Specifically, when the refrigeration and preservation control system determines that the current temperature of the tuna meat is less than or equal to the lower limit of the refrigeration temperature, the refrigeration and preservation equipment is controlled to close the damper and stop delivering cold air from the refrigeration pipe, so that the temperature of the tuna meat slowly rises over time.

[0108] Step S807: Determine whether the current temperature of the food is less than the upper limit of the refrigeration temperature;

[0109] Specifically, as the temperature of the tuna meat slowly rises over time, the refrigeration and preservation control system continuously detects and determines whether the current temperature of the tuna meat is greater than the upper limit of the refrigeration temperature. If the current temperature of the food is less than the upper limit of the refrigeration temperature, step S807 is repeated.

[0110] It should also be noted that, during the process in which the temperature of the tuna meat slowly rises over time, if the refrigeration and fresh-keeping control system determines that the current temperature of the tuna meat is greater than or equal to the upper refrigeration temperature limit, step S808 is executed.

[0111] Step S808: Control the refrigeration and fresh-keeping equipment to reopen the damper to cool down the food in the fresh-keeping space.

[0112] Specifically, the refrigeration and preservation control system controls the refrigeration and preservation equipment to reopen the damper to cool down the food in the preservation space, and then allows the refrigeration and preservation control system to continue to enter the judgment cycle of opening and closing the damper.

[0113] It should be noted that, referring to Table 1, Table 1 is a table of actually measured temperature values ​​of storage conditions of the temperature control method provided in this embodiment, freezing point micro-freezing and ordinary micro-freezing under the same conditions.

[0114]

[0115] It can be seen that the temperature control method provided in this embodiment can keep the temperature of tuna meat within the ice water stable range, and its temperature fluctuation is relatively small, thereby enabling the tuna meat to maintain good freshness for a long time during the preservation process.

[0116] Furthermore, it should be noted that according to the provisions of the International Committee on Microbiological Specifications for Foods, the total colony count of freshly stored aquatic products must be ≤106CFU / g, and according to domestic industry standards, the total colony count of raw tuna must be ≤104CFU / g. Fig. 9 As shown, Fig. 9 This is a bar chart showing the changes in the total number of colonies in tuna meat under different storage conditions provided in some embodiments of the present application. The total number of colonies in tuna meat stored in the ice water stable range for 10 days is 10 3.7 CFU / g, the total number of colonies stored in the freezing range for 10 days is 10 5.4 CFU / g, the total number of colonies in the normal slightly frozen area for 10 days is 10 5.7 CFU / g, and when the tuna meat was kept fresh for 14 consecutive days, the total number of colonies in the ice water stable zone was 10 5.0 CFU / g, the total number of colonies in the freezing point range is 10 7.3 CFU / g, while the total number of colonies in the normal slightly frozen area is 10 6.5 CFU / g. It can be seen that when the tuna meat is preserved in the freezing point interval or the ordinary slightly frozen interval, the total number of colonies in the tuna meat is relatively large over time, while when the temperature control method of this embodiment is used, the number of colonies in the tuna meat is relatively small in the ice water stabilization interval. That is, the tuna meat that has been preserved for 10 consecutive days in the ice water stabilization interval meets the raw food standard, and the tuna meat that has been preserved for 10 consecutive days in the ice water stabilization interval still meets the fresh-keeping standard for fresh aquatic products; while the tuna meat that has been preserved for 10 consecutive days in the freezing point interval or the ordinary slightly frozen interval no longer meets the raw food standard, and the freshness has also reached the verge of the shelf life, and the tuna meat that has been preserved for 14 consecutive days in the freezing point interval or the ordinary slightly frozen interval no longer meets the fresh-keeping standard for fresh aquatic products.

[0117] It should also be noted that the reason for the above-mentioned contrast is that the moisture state of tuna meat in the freezing point range is between the intermediate state of solid-liquid transformation, and repeated freezing and thawing occurs, so the water activity is high, which is conducive to the growth of microorganisms; while the temperature in the ordinary slightly frozen range has an upper limit higher than the freezing point, and its moisture state is liquid, which is also conducive to the growth of microorganisms; and for tuna meat in the ice water stable range, a stable ice coat will be formed on its outer layer, and its stable outer layer structure is not easily destroyed, preventing the invasion of microorganisms. At the same time, the water activity is reduced, which is not conducive to the growth of microorganisms.

[0118] Furthermore, it should be noted that the color of tuna meat is preserved and can be seen by comparison. Fig.10 As shown, Fig.10is a line graph of the change in redness of tuna meat under different storage conditions provided by some embodiments of the present application. The redness value of tuna meat stored in the ice water stable range for 7 days is 6.4a* / b*, the redness value of tuna meat stored in the freezing point range for 7 days is 1.9a* / b*, and the redness value of tuna meat stored in the ordinary slightly frozen range for 7 days is 2.0a* / b*, that is, the myoglobin of tuna meat stored in the ordinary slightly frozen range and the freezing point range for 7 days has obviously browned and cannot meet the sensory requirements, and with reference to Fig.11 As shown, Fig.11 This is a line graph of the change in metmyoglobin content in tuna meat under different storage conditions provided by some embodiments of the present application. It can be seen that the ratio of metmyoglobin value in tuna meat in the freezing point range and the ordinary slightly frozen range is significantly higher than that in the ice water stable range, indicating that most of the myoglobin in the tuna meat has been oxidized to metmyoglobin, resulting in the deterioration of the quality of the tuna meat.

[0119] It should also be noted that based on the above Figure 8 The control method of the present application includes but is not limited to the following technical effects:

[0120] 1. By controlling the temperature of tuna meat in the stable range of ice water, a stable ice coat will be formed on its outer layer, and its stable outer layer structure is not easily destroyed, preventing the invasion of microorganisms. At the same time, the water activity is reduced, which is not conducive to the growth of microorganisms.

[0121] Second, by controlling the temperature of tuna meat in the stable range of ice water, a stable ice coat will form on its outer layer, which is quite isolated from the external oxygen, reducing the degree of oxidation of myoglobin in tuna meat and delaying the time for tuna meat to turn brown. Third, by controlling the temperature of tuna meat in the stable range of ice water, the formation of large proportion of ice crystals can be reduced, the degree of damage to the cell structure of tuna meat caused by ice crystals during repeated melting and freezing can be reduced, and the loss of nutrients in tuna meat can be reduced.

[0122] like Fig.12 As shown, Fig.12 The temperature control device 100 implemented in the present application includes: a processor 110, a memory 120, and a computer program stored in the memory 120 and executable on the processor 110, wherein: Fig.12 In the figure, a processor 110 and a memory 120 are taken as an example.

[0123] The processor 110 and the memory 120 may be connected via a bus or other means. Fig.12 The example of connecting through bus is taken in the following.

[0124] The memory 120, as a non-transitory computer-readable storage medium, can be used to store non-transitory software programs and non-transitory computer executable programs. In addition, the memory 120 may include a high-speed random access memory, and may also include a non-transitory memory, such as at least one disk storage device, a flash memory device, or other non-transitory solid-state storage device. In some embodiments, the memory 120 may optionally include a memory 120 remotely disposed relative to the processor 110, and these remote memories 120 may be connected to the temperature control device 100 via a network. Examples of the above-mentioned network include, but are not limited to, the Internet, an intranet, a local area network, a mobile communication network, and combinations thereof.

[0125] It should also be noted that the memory 120 may include one or more storage applications or data, and may also include one or more operating systems, such as Harmony OS TM, RTOS TM, Unix TM, Linux TM, RTLinux TM, etc.

[0126] Those skilled in the art will understand that Fig.12 The device structure shown in the figure does not constitute a limitation on the temperature control device 100, and may include more or fewer components than shown in the figure, or combine certain components, or arrange the components differently.

[0127] exist Fig.12 In the temperature control device 100 shown, the processor 110 can be used to call the control program of the electronic expansion valve stored in the memory 120, so as to implement the above-mentioned temperature control method. Specifically, the non-transient software program and instructions required to implement the temperature control method of the above-mentioned embodiment are stored in the memory 120, and when executed by the processor 110, the temperature control method of the above-mentioned embodiment is executed.

[0128] It is worth noting that since the temperature control device 100 of the embodiment of the present application can execute the temperature control method of any of the above-mentioned embodiments, the specific implementation manner and technical effects of the temperature control device 100 of the embodiment of the present application can refer to the specific implementation manner and technical effects of the temperature control method of any of the above-mentioned embodiments.

[0129] In addition, some embodiments of the present application further provide a computer-readable storage medium, which stores computer-executable instructions, and the computer-executable instructions are used to execute the above-described temperature control method. Figure 3 , Figure 5 , Figure 6 , Figure 7 The method steps in .

[0130] It is worth noting that since the computer-readable storage medium of the embodiments of the present application can execute the temperature control method of any of the above embodiments, the specific implementation methods and technical effects of the computer-readable storage medium of the embodiments of the present application can refer to the specific implementation methods and technical effects of the temperature control method of any of the above embodiments.

[0131] like Fig.12 As shown, Fig.12 The temperature control device 100 implemented in the present application includes: a processor 110, a memory 120, and a computer program stored in the memory 120 and executable on the processor 110, wherein: Fig.12 In the figure, a processor 110 and a memory 120 are taken as an example.

[0132] Further, if Fig.13 As shown, Fig.13 It is a structural schematic diagram of a refrigeration and fresh-keeping device 200 provided in an embodiment of the present application, including a drawer 210, a fresh-keeping space 211 is opened in the drawer, and the refrigeration and fresh-keeping device also includes the temperature control device 100 of the above embodiment.

[0133] It should be noted that if Fig.14 As shown, Fig.14 2 is a structural schematic diagram of a drawer 210 provided in some embodiments of the present application. An air duct assembly for conveying cold air to the fresh-keeping space is provided on the upper part of the drawer 210, and a ventilation hole 220 is provided at the front of the drawer. The cold air is conveyed to the fresh-keeping space of the drawer 210 through the air duct assembly, and then the cold air circulates in the ventilation hole 220, which can improve the uniformity of cooling the entire drawer, and avoid the situation where the temperature of the local area in the front of the drawer 210 is too high due to uneven cold air delivery.

[0134] It should also be noted that, in some embodiments, the refrigeration and fresh-keeping device 200 further includes a first temperature sensor 212 and a second temperature sensor 213 . The first temperature sensor 212 is disposed above the fresh-keeping space 211 , and the second temperature sensor 213 is disposed below the fresh-keeping space 211 .

[0135] It will be appreciated by those skilled in the art that all or some of the steps and systems in the methods disclosed above may be implemented as software, firmware, hardware, and appropriate combinations thereof. Some physical components or all physical components may be implemented as software executed by a processor, such as a central processing unit, a digital signal processor, or a microprocessor, or may be implemented as hardware, or may be implemented as an integrated circuit, such as an application specific integrated circuit. Such software may be distributed on a computer-readable medium, which may include a computer storage medium (or non-transitory medium) and a communication medium (or temporary medium). As known to those skilled in the art, the term computer storage medium includes volatile and non-volatile, removable and non-removable media implemented in any method or technology for storing information (such as computer-readable instructions, data structures, program modules, or other data). Computer storage media include, but are not limited to, random access memory (RAM), read-only memory (ROM), electrically erasable programmable read only memory (EEPROM) flash memory or other memory technology, compact disc-read only memory (CD-ROM), digital versatile disc (DVD) or other optical disc storage, magnetic cassettes, magnetic tapes, magnetic disks, magnetic disk storage or other magnetic storage devices, or any other medium that can be used to store the desired information and can be accessed by a computer. In addition, it is well known to those of ordinary skill in the art that communication media generally include computer-readable instructions, data structures, program modules, or other data in a modulated data signal such as a carrier wave or other transport mechanism, and may include any information delivery media.

[0136] It should be understood that in the present application, "at least one (item)" means one or more, and "plurality" means two or more. "And / or" is used to describe the association relationship of associated objects, indicating that three relationships may exist. For example, "A and / or B" can mean: only A exists, only B exists, and A and B exist at the same time, where A and B can be singular or plural. The character " / " generally indicates that the objects associated before and after are in an "or" relationship. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single or plural items. For example, at least one of a, b or c can mean: a, b, c, "a and b", "a and c", "b and c", or "a and b and c", where a, b, c can be single or multiple.

[0137] In several embodiments provided in the present application, it should be understood that the disclosed systems, apparatuses and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely schematic, for example, the division of units is only a logical function division, and there may be other division methods in actual implementation, such as multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of apparatuses or units, which can be electrical, mechanical or other forms. The units described as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units, that is, they may be located in one place, or they may be distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the scheme of this embodiment.

[0138] It should also be understood that the various implementations provided in the embodiments of the present application can be combined arbitrarily to achieve different technical effects.

[0139] The above is a specific description of the preferred implementation of the present application, but the present application is not limited to the above implementation mode. Technical personnel familiar with the field can also make various equivalent modifications or substitutions under the shared conditions without violating the spirit of the present application. These equivalent modifications or substitutions are all included in the scope defined by the claims of the present application.

Claims

1. A temperature control method, characterized in that: Applied to refrigeration and fresh-keeping equipment, the refrigeration and fresh-keeping equipment is provided with a fresh-keeping space, and the temperature control method includes: Controlling the refrigeration and fresh-keeping equipment to cool the food in the fresh-keeping space and obtaining the temperature of the food; When the temperature of the food is stable within a preset time, an upper limit of the refrigeration temperature is determined according to the stable temperature value within the preset time, and a lower limit of the refrigeration temperature is determined according to the upper limit of the refrigeration temperature; Control the refrigeration and fresh-keeping equipment to adjust the temperature of the fresh-keeping space according to the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature; Wherein, within the range of the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature, the ratio of ice to water of the food remains stable.

2. The temperature control method according to claim 1, characterized in that: The lower limit of the refrigerated temperature is 2° C. lower than the upper limit of the refrigerated temperature.

3. The temperature control method according to claim 2, characterized in that: The lower limit of the refrigeration temperature is greater than -4°C.

4. The temperature control method according to claim 1, characterized in that: The temperature control method further comprises: Periodically obtaining the temperature of the food; When the difference between the maximum temperature value of the food and the minimum temperature value of the food is less than the preset temperature value within the preset time period, it is determined that the temperature of the food is in a stable state within the preset time period.

5. The temperature control method according to claim 4, characterized in that: The step of determining the upper limit of the refrigeration temperature according to the stable temperature value within the preset time period includes: Taking the statistical average value of the temperature of the food obtained within the preset time as the upper limit of the refrigeration temperature; Alternatively, the upper limit of the refrigeration temperature is determined based on an average value of the maximum temperature of the food and an average value of the minimum temperature of the food within the preset time period.

6. The temperature control method according to claim 1, characterized in that: The controlling the refrigeration and fresh-keeping equipment to cool the food in the fresh-keeping space and obtaining the temperature of the food includes: Opening the damper of the refrigeration and fresh-keeping equipment to deliver cold air to the fresh-keeping space; When the temperature of the food drops below 0°C, it is recorded and determined whether the temperature of the food is stable within the preset time period.

7. A temperature control device, characterized in that: comprising at least one processor and a memory for communicatively connecting to the at least one processor; The memory stores instructions that can be executed by the at least one processor, and the instructions are executed by the at least one processor so that the at least one processor can execute the temperature control method as described in any one of claims 1 to 6.

8. A refrigeration and fresh-keeping equipment, characterized in that: It comprises a drawer, in which a fresh-keeping space is opened, and the refrigeration and fresh-keeping equipment also comprises the temperature control device as claimed in claim 7.

9. The refrigeration and fresh-keeping equipment according to claim 8, characterized in that: An air duct component for conveying cold air to the fresh-keeping space is arranged on the upper part of the drawer, and a ventilation hole is opened on the front part of the drawer.

10. The refrigeration and fresh-keeping equipment according to claim 8, characterized in that: The refrigeration and fresh-keeping equipment further includes a first temperature sensor and a second temperature sensor, wherein the first temperature sensor is arranged above the fresh-keeping space, and the second temperature sensor is arranged below the fresh-keeping space.

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