Temperature regulation method, temperature regulation device and refrigeration preservation equipment thereof

Abstract

The application discloses a temperature regulation method, a temperature regulation device and refrigeration and preservation equipment thereof. The freezing point temperature of food is determined during the cooling process of the food. When the temperature of the food is stable within a preset time period during the cooling process, the upper limit of the refrigeration temperature is determined according to the stable temperature value within the preset time period. 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. The ice-water ratio of the food is kept stable within the range of the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature, that is, the temperature of the food is kept in the interval where the ice-water ratio is stable. Then, the refrigeration and preservation equipment regulates the temperature of the preservation space according to the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature. The ice coat is formed on the surface of the food, the invasion of microorganisms into the food is prevented, the ice-water ratio in the food is kept, and the repeated freezing and thawing of ice crystals in the food is avoided. Therefore, the preservation and nutrition effect of the food is ensured, and good micro-freezing preservation effect is realized.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of refrigeration and preservation, and in particular to a temperature regulation method, a temperature regulation device, and a refrigeration and preservation equipment. BACKGROUND

[0002] Meat has high requirements for refrigeration and preservation. With the development of refrigeration and preservation technology, more and more refrigeration and preservation equipment uses the micro-freezing technology to keep the temperature of meat at about 0 to -7 degrees Celsius, which can reduce the water activity of meat, prolong the preservation period, and avoid a large amount of ice crystals caused by complete freezing.

[0003] At present, most of the micro-freezing technologies are based on the freezing point of different types of meat (such as fish meat and pork) to divide the temperature zones. However, in the prior art, the freshness of meat is maintained by dividing the temperature zones. Generally, the temperature of meat is kept at about the freezing point of meat to maintain the freshness of meat, which will make the meat repeatedly freeze and thaw. In this process, a large amount of ice crystals will be generated in the meat and the original cell structure of the meat will be destroyed, resulting in a large loss of nutrients and a significant reduction in the preservation and nutrition effect. SUMMARY

[0004] The embodiments of the present application provide a temperature regulation method, a temperature regulation device, and a refrigeration and preservation equipment, which can stabilize the ice-water ratio in food and ensure the preservation and nutrition effect of food.

[0005] In a first aspect, the embodiments of the present application provide a temperature regulation method applied to a refrigeration and preservation equipment, wherein the refrigeration and preservation equipment is provided with a preservation space. The temperature regulation method comprises the following steps:

[0006] controlling the refrigeration and preservation equipment to cool food in the preservation space and obtaining the temperature of the food;

[0007] when the temperature of the food is stable within a preset time period, determining an upper limit of refrigeration temperature according to the stable temperature value within the preset time period, and determining a lower limit of refrigeration temperature according to the upper limit of refrigeration temperature;

[0008] controlling the refrigeration and preservation equipment to regulate the temperature of the preservation space according to the upper limit of refrigeration temperature and the lower limit of refrigeration temperature;

[0009] wherein the ice-water ratio of the food is stable within the range of the upper limit of refrigeration temperature and the lower limit of refrigeration temperature.

[0010] In some embodiments, the lower limit of refrigeration temperature is 2 degrees Celsius lower than the upper limit of refrigeration temperature.

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

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

[0013] periodically acquiring the temperature of the food material;

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

[0015] In some embodiments, determining the upper limit of the refrigeration temperature according to the temperature value stabilized within the preset time length comprises:

[0016] taking the statistical operation average of the temperature of the food material acquired within the preset time length as the upper limit of the refrigeration temperature;

[0017] Or, taking the average of the maximum temperature value of the food material and the minimum temperature value of the food material within the preset time length as the upper limit of the refrigeration temperature.

[0018] In some embodiments, the method for controlling the refrigeration and preservation equipment to cool the food material in the preservation space and acquire the temperature of the food material comprises:

[0019] opening the air door of the refrigeration and preservation equipment to deliver cold air to the preservation space;

[0020] When the temperature of the food material drops below 0℃, recording and determining whether the temperature of the food material is stable within the preset time length.

[0021] In a second aspect, the embodiments of the present application provide a temperature regulation device, comprising at least one processor and a memory in communication connection with the at least one processor; the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor to enable the at least one processor to execute the temperature regulation method of the above-mentioned first aspect.

[0022] In a third aspect, the embodiments of the present application provide a refrigeration and preservation equipment, comprising a drawer, a preservation space is formed in the drawer, and the refrigeration and preservation equipment further comprises the temperature regulation device of the above-mentioned second aspect.

[0023] In some embodiments, the upper part of the drawer is provided with an air duct assembly for delivering cold air to the preservation space, and the front part of the drawer is provided with a ventilation hole.

[0024] In some embodiments, the refrigeration and preservation equipment further comprises a first temperature sensor and a second temperature sensor, the first temperature sensor is arranged above the preservation space, and the second temperature sensor is arranged below the preservation space.

[0025] The temperature control method, temperature control device and refrigeration and preservation equipment of the embodiments of the present application have at least the following beneficial effects: based on the fact that food has a long temperature stabilization period when passing the freezing point, the refrigeration and preservation equipment of the embodiments 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-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-water ratio inside the food to avoid repeated freezing and thawing of ice crystals inside the food, thereby ensuring the nutritional preservation 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 in part will become apparent from the description, or will be understood by practicing the present application. The purposes and other advantages of the present application can be achieved and obtained through the structures particularly 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 This is a scatter plot of the relationship between the ice-water ratio and the freezing temperature of shrimp provided in some embodiments of the present application;

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

[0030] Figure 4 This 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 other embodiments of the present application;

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

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

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

[0035] Figure 9 is a column chart of changes in total number of colonies of tuna meat under different storage conditions provided by some embodiments of the present application;

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

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

[0038] Figure 12 is a structural schematic diagram of a temperature regulation device for performing a temperature regulation method provided by some embodiments of the present application;

[0039] Figure 13 is a structural schematic diagram of a refrigeration and preservation device provided by some embodiments of the present application;

[0040] Figure 14 is a structural schematic diagram of a drawer provided by some embodiments of the present application.

[0041] Reference signs: temperature regulation device 100, processor 110, memory 120;

[0042] Refrigeration and preservation device 200, drawer 210, preservation space 211, first temperature sensor 212, second temperature sensor 213, air vent 220. DETAILED DESCRIPTION

[0043] In order to make the objects, technical solutions and advantages of the present application clearer, the present application will be further described in detail below in combination with the drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and not used to limit the present application. In addition, the features, operations or characteristics described in the specification can be combined in any appropriate manner to form various embodiments. Meanwhile, the steps or actions in the method description can also be sequentially changed or adjusted in a manner that is apparent to those skilled in the art. Therefore, the order in the specification and the drawings is only for clear description of some embodiments and does not mean a necessary order, unless otherwise stated that a certain order must be followed.

[0044] In the description of this application, "several" means one or more, "many" means more than two, "greater than," "less than," and "exceed" are understood to exclude the number itself, while "above," "below," and "within" are understood to include the number itself. The terms "first" and "second" are used solely to distinguish technical features and are not to be construed as indicating or implying relative importance, or as implicitly specifying the number or order of the technical features indicated.

[0045] The serial numbers assigned to components herein, such as "first," "second," etc., are used solely to distinguish the objects being described and do not convey any sequential or technical meaning. References to "connection" and "coupling" herein, unless otherwise specified, include both direct and indirect connections (couplings).

[0046] First, the freezing point of an ingredient refers to the temperature at which it transforms into solid ice at room temperature. The freezing point of an ingredient is closely related to its composition and properties. Generally speaking, the freezing point of water at normal pressure is 0°C (or 32°F). However, in addition to water, ingredients contain various other components, such as proteins, fats, and carbohydrates. The presence of these components affects the freezing point of an ingredient, causing it to generally be below 0°C (or 32°F) at normal pressure. This is because water-soluble solutes (such as sugars, salts, and acids) in an ingredient form a solution with water, making it more difficult for the water molecules in the solution to condense into ice at low temperatures. Specifically, the amount of freezing point depression depends on the concentration of the solutes. Furthermore, other ingredients in an ingredient, such as proteins and fats, also affect the freezing point of a food because they interact with water molecules, altering the properties of the food system and its freezing point. Therefore, the freezing point of a food is typically lower than the freezing point of pure water at normal pressure, 0°C (or 32°F), depending on the food's composition and the amount of each component. The freezing point of different foods can vary, so during the freezing and storage process, it is important to understand the freezing point of foods to ensure they are frozen and handled appropriately.

[0047] Refrigerator micro-freezing technology is a new technology that achieves low-temperature freezing and preservation in the refrigerator. Compared with traditional freezing technology, micro-freezing technology can better preserve the quality and taste of ingredients. The characteristic of refrigerator micro-freezing technology is that it freezes the ingredients into a micro-frozen state by adjusting the freezing temperature. The micro-frozen state requires the temperature of the ingredients to be between 0℃ and -7℃. Compared with the normal freezing temperature (usually -18℃), it can better preserve the original cell structure and nutrients of the ingredients, reducing the impact of the freezing process on the quality of the ingredients.

[0048] Currently, most micro-freezing technologies use temperature zones based on the freezing points of different types of food (such as fish, pork, etc.). However, in the existing technology, temperature zones are used to maintain the freshness of food. Generally, the temperature of the food is kept in a range around the freezing point to maintain the freshness of the food. This solution causes the food to be repeatedly frozen and thawed. When the food is in the freezing and thawing 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 its 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℃) 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℃, which is called the micro-freezing range.

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

[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, such as Figure 1 Shown and Figure 2 As shown, Figure 1 This is a scatter plot of the relationship between the ice-water ratio and freezing temperature of pork tenderloin. Figure 2 The following is a scatter plot of the relationship between the ice-water ratio and freezing temperature for shrimp. It shows that the ice-water ratio of pork tenderloin shows a wide range of random transitions between -5°C and -10°C, while that of shrimp shows a wide range of random transitions between -5°C and -10°C. However, the ice-water ratio of pork tenderloin and shrimp does not increase significantly between -5°C and just before their freezing points. This suggests that the slightly frozen range of food is divided into two zones: one of stable ice-water stability and one of transitions. In the transition zone, large proportions of ice crystals and repeated freezing and thawing can occur, disrupting the food's original cellular structure and causing a significant 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 device thereof. The refrigeration and preservation device 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. 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 device 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 nutritional preservation 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 This 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 the food in the fresh-keeping space and obtain the temperature of the food;

[0056] In some embodiments, when a user opens the fresh-keeping space and places food at room temperature into 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 also ensuring that food does not come into contact with each other. If it detects that the food in the fresh-keeping space is not placed in the appropriate area, a prompt message will be sent to the user; if the refrigerated fresh-keeping control system detects that the food in the fresh-keeping space is placed correctly, it will control the refrigerated fresh-keeping equipment to refrigerate and cool the food in the fresh-keeping space, and obtain 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 refrigerated preservation equipment can be that the refrigerated preservation 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 refrigerated preservation control system controls the high-pressure liquid to enter the evaporator through the expansion valve, so that the refrigerant absorbs the heat inside the preservation equipment during evaporation, so that the internal temperature of the preservation equipment drops rapidly.

[0059] Step S320: When the temperature of the food is stable within a preset time period, an upper limit of the refrigeration temperature is determined based on the stable temperature value within the preset time period, and a lower limit of the refrigeration temperature is determined based on 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. Then, based on the ice-water stable range of the target food, the lower limit of the refrigeration temperature of the food can be determined, thereby making the determination of the upper and lower limits of the refrigeration temperature 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 frequency 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, etc.

[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 refrigeration temperature limits;

[0063] Specifically, the fresh-keeping control system detects whether the current food temperature is within the range between the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature through the temperature sensor, and then determines whether the fresh-keeping control system controls the compressor to start the refrigeration mode. When the temperature sensor detects that the current food temperature is higher than the upper limit of the refrigeration temperature, the fresh-keeping control system controls the compressor to refrigerate and then cools the fresh-keeping space. When the temperature sensor detects that the current food temperature is lower than the lower limit of the refrigeration temperature, the fresh-keeping control system controls the compressor not to refrigerate the fresh-keeping space, so that the temperature of the fresh-keeping space slowly rises, and the current food temperature in the fresh-keeping space can fluctuate within the range between the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature, so as to keep the temperature constant.

[0064] In the range between the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature, the ice-water ratio of the food is kept stable, so as to form a stable ice coat structure on the surface of the food, prevent microorganisms from invading the food, and keep the ice-water ratio in the food, so as to avoid the repeated freezing and thawing of ice crystals in the food, thereby ensuring the fresh-keeping nutrition effect of the food and achieving good micro-freezing fresh-keeping effect.

[0065] In some embodiments, the lower limit of the refrigeration temperature is 2℃ lower than the upper limit of the refrigeration temperature, such as Figure 1 As shown in Figure 2 It can be seen that the storage temperature of the food is less than 2℃, and when the temperature of the food is more than 2℃ lower than the ice point of the food, the ice-water ratio of the food begins to enter the ice-water transition interval. Therefore, in order to ensure that the ice-water ratio of the food is stable in the ice-water stable interval, the lower limit of the refrigeration temperature needs to be controlled to be 2℃ lower than the ice point, that is, the ice-water stable interval of the food is in the range from the ice point to 2℃ lower than the ice point, so as to prevent the food from generating a large proportion of ice crystals and repeated freezing and thawing of ice crystals, and cause rapid loss of nutrients of the food.

[0066] It should be further noted that the temperature range at which the ice-water ratio of different food types begins to enter the ice-water transition interval under low temperature conditions will also be different. The temperature point at which the ice-water ratio enters the ice-water transition interval can be less than 1.9℃ lower than the ice point, can be less than 2.1℃ lower than the ice point, can be less than 2.2℃ lower than the ice point, can be less than 2.3℃ lower than the ice point, or can be less than 2.4℃ lower than the ice point. In the embodiments of the present application, no specific limitation is made.

[0067] In some embodiments, the lower limit of the refrigeration temperature is greater than -4℃, such as Figure 1 As shown in Figure 2It can be seen that whether 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 repeatedly change between large and small proportions. 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 This 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 and storage conditions of the food, 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 that the periodic temperature data can be accurately obtained to 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., and is not specifically limited in the embodiments of this 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 collected by the temperature sensor, and the difference between the two is calculated to obtain a difference value. The absolute value of the difference is then compared with the preset temperature value. When the absolute value of the difference 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 has reached the state where the temperature of the food is stable. Figure 3The freezing point temperature of the food material is shown. The food material is in a stable freezing state. When the absolute value of the difference between the maximum temperature value and the minimum temperature value is greater than or equal to the preset temperature value, the starting point and the ending point of the preset time period are shifted 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 in the next preset time period is compared with the preset temperature value, so that the temperature of the food material can enter a stable state.

[0074] It should be noted that the preset temperature value can be set to 0.28°C, 0.29°C, 0.3°C, 0.31°C, or 0.32°C. The embodiments of the present application are not limited.

[0075] Referring to Figure 6 Figure 6 The flowchart of the temperature regulation method provided by some embodiments of the present application is shown. The temperature regulation method can include, but is not limited to, steps S610 and S620.

[0076] Step S610: Taking the statistical average of the temperature of the food material obtained in the preset time period as the upper limit of the refrigeration temperature.

[0077] In some embodiments, when the temperature of the food material is stable in the preset time period, the statistical average of the temperature value set of the food material obtained in the preset time period can be taken as the upper limit of the refrigeration temperature.

[0078] In some embodiments, when the temperature of the food material is stable in the preset time period, the statistical average of the temperature value set of the food material obtained in the preset time period can be taken as the upper limit of the refrigeration temperature.

[0079] Step S620: Alternatively, the average of the maximum temperature value of the food material and the minimum temperature value of the food material in the preset time period can be taken as the upper limit of the refrigeration temperature.

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

[0081] In some embodiments, when the temperature of the food material is stable in the preset time period, the statistical average of the maximum value and the minimum value in the temperature value set of the food material obtained in the preset time period can be taken 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 calculated 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 be taken, and the maximum and minimum values ​​in the temperature value set are first removed, and then the remaining temperature value set is sorted and the median value is statistically calculated as the upper limit of the refrigeration temperature.

[0084] Reference Figure 7 As shown, Figure 7 This 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 equipment to deliver cold air to the fresh-keeping space;

[0086] In some embodiments, a temperature sensor installed inside the refrigeration and fresh-keeping equipment senses the temperature of the food, and then the temperature sensor transmits the measured temperature data to the refrigeration and fresh-keeping control system, wherein the data transmission process can use a biased or wireless method. After receiving the temperature data, the refrigeration and fresh-keeping 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 fresh-keeping 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's also important to note that when the damper is open, cold air is delivered to the fresh food storage area through ducts inside the refrigeration unit. During this process, the refrigeration and fresh food storage control system continuously monitors temperature changes in the fresh food storage area. Once the temperature reaches the lower limit of the refrigeration temperature, the refrigeration and fresh food storage control system sends a corresponding control signal to close the damper, stopping the ducting of cold air.

[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 period.

[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 refrigeration and preservation control system. When the refrigeration and 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. It can then accurately determine whether the temperature of the food is stable within the preset time.

[0090] Furthermore, it should be noted that during the recording and judgment process, a recording task is first created. In the recording task, the collected temperature data is analyzed and judged. When the refrigeration and preservation control system detects that the temperature of the food is above 0°C, the refrigeration and preservation control system will always suspend the above recording task, and its task process will enter the suspension queue. When the refrigeration and preservation control system detects that the temperature of the food is below 0°C, the recording task in the refrigeration and 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 the waste of system resources.

[0091] The temperature control method of the present application is described in detail below using 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. Its meat is delicious and nutritious. Tuna meat is a red muscle type of meat and is easily affected by storage conditions. The unique myoglobin in tuna meat easily combines with oxygen in the air to form metmyoglobin, causing its original rosy meat color to turn brown, which reduces the quality of the food.

[0093] The existing tuna preservation methods are mainly divided into freezing point micro-freezing and ordinary micro-freezing. The above two 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 greatly maintain the original quality of tuna meat and prolong the time for oxidative browning. Figure 8 As shown, Figure 8 This 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 damper to cool 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 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;

[0099] Specifically, the refrigeration and preservation control system detects that the temperature of the tuna meat is in a stable state within the preset time period and has reached the freezing point if the absolute value of the difference between the maximum temperature value and the minimum temperature value of the tuna meat is less than the preset temperature value.

[0100] Step S804: When the temperature of the food is stable within the 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 the tuna meat reaches the freezing point within a preset time, the refrigeration and preservation control system will take the statistical average of the food temperature obtained within the preset time as the upper limit of the refrigeration temperature, or take the average 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 approximately -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: Determine whether the current temperature of the food is greater than the lower limit of the refrigeration temperature;

[0104] Specifically, the refrigeration and freshness 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 is continued 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, it controls the refrigeration and preservation equipment to close the damper and stop supplying 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 lower 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 of the temperature of the tuna meat slowly rising over time, if the refrigeration and freshness preservation 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 the food in the fresh-keeping space.

[0112] Specifically, the refrigeration and fresh-keeping control system controls the refrigeration and fresh-keeping equipment to reopen the damper to cool the food in the fresh-keeping space, and then the refrigeration and fresh-keeping control system continues 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 measured temperature values ​​for the storage conditions of freezing point micro-freezing and ordinary micro-freezing under the same conditions using the temperature control method provided in this embodiment.

[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 Commission 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. Figure 9 As shown, Figure 9 This is a bar chart showing the changes in the total bacterial count of tuna meat under different storage conditions provided in some embodiments of the present application. The total bacterial count of tuna meat stored in the ice water stable range for 10 days is 10 3.7 CFU / g, the total number of colonies 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 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. This shows that when tuna meat is preserved in the freezing point range or the ordinary slightly frozen range, the total number of colonies in the tuna meat increases over time. However, using the temperature control method of this embodiment, the number of colonies in the tuna meat in the ice water stabilization range is relatively low. This means that tuna meat preserved in the ice water stabilization range for 10 consecutive days meets the standard for raw consumption, and tuna meat preserved in the ice water stabilization range for 10 consecutive days still meets the standard for fresh aquatic products. However, tuna meat preserved in the freezing point range or the ordinary slightly frozen range for 10 consecutive days no longer meets the standard for raw consumption, and its freshness has reached the end of its shelf life. Tuna meat preserved in the freezing point range or the ordinary slightly frozen range for 14 consecutive days no longer meets the standard for fresh aquatic products.

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

[0118] Furthermore, it should be noted that the color of the tuna meat is retained and can be seen by comparison. Figure 10 As shown, Figure 10The line graph of the redness change of tuna meat under different storage conditions provided by some embodiments of the present application shows that 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 the reference Figure 11 As shown, Figure 11 This is a line graph showing the changes in metmyoglobin content in tuna meat under different storage conditions, as provided in some embodiments of the present application. It can be seen that the proportion of metmyoglobin in tuna meat in the freezing point range and the normal 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 deterioration in 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 ice water stable range, a stable ice coat will form 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 keeping the tuna’s temperature within the ice-water stable range, a stable ice coat forms on its outer layer, effectively isolating it from external oxygen. This reduces the oxidation of myoglobin in the tuna and delays the onset of browning. Third, by keeping the tuna’s temperature within the ice-water stable range, the formation of large ice crystals is reduced, minimizing damage to the tuna’s cellular structure caused by repeated melting and freezing, and reducing the loss of nutrients in the tuna.

[0122] like Figure 12 As shown, Figure 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: Figure 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. Figure 12 The bus connection is taken as an example.

[0124] The memory 120 is a non-transitory computer-readable storage medium that 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 located 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™, RTOS™, Unix™, Linux™, RTLinux™, etc.

[0126] Those skilled in the art will understand that Figure 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 Figure 12 In the illustrated temperature control device 100, the processor 110 can be used to invoke the electronic expansion valve control program stored in the memory 120 to implement the aforementioned temperature control method. Specifically, the non-transient software program and instructions required to implement the temperature control method of the aforementioned embodiment are stored in the memory 120. When executed by the processor 110, the temperature control method of the aforementioned embodiment is performed.

[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 embodiments, the specific implementation methods and technical effects of the temperature control device 100 of the embodiment 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.

[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 embodiment 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 embodiment 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 Figure 12 As shown, Figure 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: Figure 12 In the figure, a processor 110 and a memory 120 are taken as an example.

[0132] Further, if Figure 13 As shown, Figure 13 It is a structural diagram of a refrigeration and fresh-keeping device 200 provided in an embodiment of the present application, including a drawer 210 with a fresh-keeping space 211 provided therein, 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 Figure 14 As shown, Figure 14 This is a schematic diagram of the structure of a drawer 210 provided in some embodiments of the present application. An air duct assembly is provided at the top of drawer 210 for delivering cool air to the fresh-keeping space, and ventilation holes 220 are provided at the front of the drawer. Cool air is delivered to the fresh-keeping space of drawer 210 through the air duct assembly, and then circulates through ventilation holes 220. This improves the uniformity of cooling across the entire drawer, preventing localized overheating at the front of drawer 210 due to uneven cool 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 arranged above the fresh-keeping space 211 , and the second temperature sensor 213 is arranged below the fresh-keeping space 211 .

[0135] Those skilled in the art will appreciate that all or some of the steps and systems in the method disclosed above can be implemented as software, firmware, hardware, and appropriate combinations thereof. Some physical components or all physical components can be implemented as software executed by a processor, such as a central processing unit, a digital signal processor, or a microprocessor, or implemented as hardware, or implemented as an integrated circuit, such as an application-specific integrated circuit. Such software can be distributed on a computer-readable medium, which can include computer storage media (or non-transitory media) and communication media (or temporary media). As known to those skilled in the art, the term computer storage media 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 includes, but is 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 skilled 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 this 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 previous and next associated objects are in an "or" relationship. "At least one of the following items" or similar expressions refers to any combination of these items, including any combination of single items 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 system, apparatus and method can be implemented in other manners. For example, the apparatus embodiments described above are merely schematic. For example, the division of the units is only a logical function division. For another example, there can be another division manner for the actual implementation. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the displayed or discussed mutual couplings or direct couplings or communication connections between the units can be indirect couplings or communication connections through some interfaces, apparatuses or units, and can be in electrical, mechanical or other forms.

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

[0139] The above is a specific description of the preferred embodiments of the present application, but the present application is not limited to the above embodiments. Those skilled in the art can make various equivalent modifications or replacements without departing from the spirit of the present application, and these equivalent modifications or replacements are 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, wherein the refrigeration and fresh-keeping equipment is provided with a fresh-keeping space, 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 period, determining an upper limit of the refrigeration temperature according to the stable temperature value within the preset time period, and determining a lower limit of the refrigeration temperature according to the upper limit of the refrigeration temperature; Controlling the refrigeration and fresh-keeping equipment to adjust the temperature of the fresh-keeping space according to the upper and lower refrigeration temperature limits; Wherein, within the range of the upper limit of the refrigeration temperature and the lower limit of the refrigeration temperature, the ice-water ratio of the food remains stable.

2. The temperature control method according to claim 1, characterized in that: The lower limit of the refrigerated storage temperature is 2° C. lower than the upper limit of the refrigerated storage 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 determining of 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 by taking an average value of the maximum temperature value and the minimum temperature value 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 coupling 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 according to 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 further 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 provided on the upper portion of the drawer, and a ventilation hole is provided on the front portion of the drawer.

10. The refrigeration and fresh-keeping equipment according to claim 8, characterized in that: The refrigeration and fresh-keeping device further includes a first temperature sensor and a second temperature sensor. 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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