Meat non-crystallization frozen storage intelligent preservation box

Abstract

This invention relates to the field of intelligent meat preservation equipment, providing an intelligent meat preservation box for non-crystalline freezing. It includes a box body and a control system. The box body forms a storage space for storing food. The box body integrates a touch-sensitive power interface and multi-point temperature sensors. The storage space includes a first side wall and a second side wall arranged opposite each other. A first electrode plate is located in the first side wall, and a second electrode plate is located in the second side wall. A controllable electric field is generated between the first and second electrode plates. The control system is located on the box body. By inputting information about the meat raw materials and the ambient temperature, the control system decides and outputs electric field parameters for non-crystalline freezing and abnormal freezing warning and melting. A controllable electric field with multi-mode feedback matching is formed in the electrode plate space to suppress ice nucleation. The intelligent meat preservation box for non-crystalline freezing provided by this invention can be flexibly stacked, suitable for various preservation needs, breaking the traditional boundaries between freezing and refrigeration temperature zones, and achieving intelligent preservation of frozen quality.

Description

Technical Field

[0001] This invention relates to the field of intelligent meat preservation equipment, and more particularly to an intelligent preservation box for non-crystalline frozen meat. Background Technology

[0002] Frozen meat is a major form of international trade and strategic resource reserve. The low temperatures of freezing reduce the water activity of the material, inhibit microbial growth, and deactivate endogenous enzymes, effectively extending shelf life. However, freezing causes water to freeze and form ice crystals, damaging cell structure and leading to deterioration of meat quality. Simultaneously, thawing causes the ice crystals to melt, resulting in juice loss and further loss of quality and nutrients; thawing losses can reach 5%-8%. Therefore, developing new low-temperature, non-freezing preservation technologies and equipment for meat is an urgent need in the industry.

[0003] Inhibiting ice crystal growth, reducing ice crystal size, and mitigating quality deterioration caused by freezing are important research directions for low-temperature meat storage. Numerous studies have shown that physical field-assisted freezing (ultrasonic, pressure, and electric fields) can alter the interaction between muscle water and protein to varying degrees, inhibiting ice crystal growth, reducing ice crystal size, and mitigating freezing damage, thereby improving the thawing quality of frozen meat. However, it cannot completely eliminate ice crystal formation. Ultrasonic-assisted freezing typically requires a liquid medium, limiting its application scenarios; ultra-high pressure-assisted freezing requires expensive specialized equipment and its production is discontinuous, restricting its industrial application. Electric fields increase the mobility of water molecules in muscle, reducing the probability of water molecules being trapped by the crystal lattice, thus lowering the supercooling point. However, existing electric field-assisted storage mainly uses suspended or wall-mounted electrode plates as electric field generators. These devices cannot determine and output electric field parameters that match the storage needs of different types of meat, resulting in poor equipment applicability, inability to meet the diverse needs of different meats in various scenarios, uneven field strength, poor stability, high probability of freezing, easy formation of accidental ice crystals, and a lack of effective feedback regulation and melting methods for accidental ice crystal formation. Furthermore, the equipment poses safety hazards. There is an urgent need to develop a special intelligent preservation box for non-crystalline frozen storage that is highly adaptable, stable, intelligent, and suitable for various meats and multiple scenarios. This box can be flexibly stacked and broken down the traditional boundaries between freezing and refrigeration temperature zones, enabling meat to be stored at low temperatures without freezing, avoiding quality deterioration caused by freezing, and achieving intelligent preservation of frozen quality and freshness. Summary of the Invention

[0004] This invention provides an intelligent freezer box for meat that prevents crystallization, which solves the problems of high probability of freezing and large storage losses caused by freezing in the low-temperature storage of food in the prior art, as well as the poor effect and stability of crystallization inhibition.

[0005] This invention provides an intelligent preservation box for non-crystalline frozen storage of meat, comprising: a box body and a control system. The box body is provided with a touch-sensitive power interface, and a storage space for storing food is formed inside the box body. The box body includes a first side wall and a second side wall arranged opposite to each other. A first electrode plate is provided in the first side wall, and a second electrode plate is provided in the second side wall. Both the first electrode plate and the second electrode plate are electrically connected to the touch-sensitive power interface to form a controllable electric field in the storage space when power is connected to the touch-sensitive power interface. The control system is disposed on the box body. The control system includes a data processing module, and an information acquisition module, a temperature acquisition module, a decision output module, a non-crystalline frozen storage temperature determination module, and an electric field parameter requirement module electrically connected to the data processing module. The information acquisition module is used to: acquire the ambient temperature outside the box body, and the initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold, and meat type of the meat in the storage space, and acquire the non-crystalline temperature zone for the meat to achieve non-crystalline frozen storage. The temperature acquisition module is used to: acquire the temperature of the meat in the storage space when... The aforementioned meat product temperature is monitored, and a crystallization warning message is output when the rate of temperature change exceeds a set range. The decision output module is used to: select the corresponding decision model based on the meat product type, and output the amorphous freezing critical temperature based on the decision model, wherein the amorphous freezing critical temperature is the highest temperature required to ensure that the meat product reaches the target shelf life; the decision model is trained based on training samples constructed from the amorphous freezing critical temperature dataset corresponding to the meat product type; the amorphous freezing temperature determination module is used to: determine the amorphous freezing temperature of the meat product according to the amorphous freezing critical temperature output by the decision model; the electric field parameter requirement module is used to: obtain the required electric field parameter value of the controllable electric field based on the ambient temperature and the corresponding amorphous freezing temperature, so that the controllable electric field can reach the required electric field parameter value after power is input through the touch-sensitive power interface; it can also apply a preset high-frequency high-voltage controllable electric field to the storage space to perform crystallization ablation operation according to the generated crystallization warning message, and after confirming crystallization ablation, re-control the controllable electric field to reach the required electric field parameter value.

[0006] According to the intelligent meat preservation box for non-crystalline freezing provided by the present invention, a connecting hole is provided on both the first side wall and the second side wall, and a plurality of air vents are provided on both the first electrode plate and the second electrode plate, and the air vents are connected to the storage space through the connecting hole.

[0007] According to the intelligent meat freezer provided by the present invention, the box body further includes a third side wall and a fourth side wall arranged opposite to each other, and the third side wall is provided with a plurality of ventilation holes, which are connected to the storage space.

[0008] According to the intelligent meat preservation box for non-crystalline freezing provided by the present invention, the distance between the lowest point of the vent and the connecting hole and the bottom surface of the storage space is 1-2 cm.

[0009] According to the intelligent meat preservation box for non-crystalline freezing provided by the present invention, an assembly cavity is formed in the fourth side wall, and the control system is located in the assembly cavity.

[0010] According to the intelligent meat freezer provided by the present invention, a switch button and an indicator light are also provided on the outer wall surface of the fourth side wall. The switch button and the indicator light are both electrically connected to the data processing module. The switch button is used to control the power input, and the indicator light is used to indicate whether the power is input.

[0011] The intelligent meat freezer provided by the present invention further includes a wireless transmission module in the control system. The wireless transmission module is communicatively connected to the data processing module and is used to transmit information.

[0012] According to the intelligent meat preservation box for non-crystalline freezing provided by the present invention, a groove structure is provided around the top edge of the box body, and a protrusion is provided around the bottom edge of the box body accordingly; the protrusion cooperates with the groove structure so that multiple boxes can be stacked.

[0013] According to the intelligent meat preservation box for non-crystalline freezing provided by the present invention, the temperature acquisition module includes a multi-point temperature sensor, which is disposed on the inner side wall of the box body.

[0014] According to the intelligent meat preservation box for non-crystalline freezing provided by the present invention, the box body is made of insulating plastic material, the first electrode plate is embedded in the interior of the first side wall, and the second electrode plate is embedded in the interior of the second side wall.

[0015] This invention provides an intelligent meat preservation box for non-crystalline freezing. Two electrode plates connected to a power source form an alternating electric field system, which inhibits food crystallization by applying an alternating electric field. The control system is located on the box body. By inputting information about the meat raw materials and the ambient temperature, the control system decides and outputs electric field parameters for non-crystalline freezing and abnormal freezing warnings. The electrode plate space, after being connected to the power source, forms a controllable electric field with feedback matching, inhibiting ice nucleus formation. The intelligent meat preservation box for non-crystalline freezing provided by this invention can be flexibly stacked, suitable for various preservation needs, breaking the traditional boundaries between freezing and refrigeration temperature zones, and achieving intelligent preservation that maintains the freshness of frozen food. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0017] Figure 1 This is a three-dimensional structural diagram of the intelligent meat preservation box for non-crystalline freezing provided by the present invention.

[0018] Figure 2 This is a side view of the intelligent meat preservation box for non-crystalline freezing provided by the present invention.

[0019] Figure 3 This is a schematic diagram of the main view of the intelligent meat preservation box for non-crystalline freezing provided by the present invention.

[0020] Figure 4 This invention provides Figure 3 Schematic diagram of the cross-sectional structure along the AA direction.

[0021] Figure 5 This invention provides Figure 4 Schematic diagram of the cross-sectional structure along the BB direction.

[0022] Figure 6 This invention provides Figure 5 A magnified structural diagram at point C.

[0023] Figure 7 This invention provides Figure 5 A magnified structural diagram at point D.

[0024] Figure 8 This is a flowchart illustrating the feedback adjustment method for the control system provided by the present invention.

[0025] Figure 9 These are actual images of different meat products under different temperature changes during different treatments, as provided in the embodiments of the present invention.

[0026] Figure label:

[0027] 1. Housing; 10. Storage space; 11. First side wall; 111. First electrode plate; 112. Vent hole; 12. Second side wall; 13. Third side wall; 14. Fourth side wall; 141. Assembly cavity; 15. Connecting hole; 16. Vent hole; 17. Groove structure; 18. Protrusion; 2. Control system; 21. Data processing module; 22. Temperature acquisition module; 23. Touch-type power interface; 24. Switch button; 25. Indicator light. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0029] In the description of the embodiments of the present invention, it should be noted that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the purpose of clarifying the embodiments of the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of the present invention. In addition, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0030] In the description of the embodiments of the present invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "connected" and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in the embodiments of the present invention according to the specific circumstances.

[0031] In embodiments of the present invention, unless otherwise explicitly specified and limited, "above" or "below" the second feature can mean that the first feature is in direct contact with the second feature, or that the first feature is in indirect contact with the second feature through an intermediate medium. Furthermore, "above," "over," and "on top" of the second feature can mean that the first feature is directly above or diagonally above the second feature, or simply indicates that the first feature is at a higher horizontal level than the second feature. "Below," "below," and "under" the second feature can mean that the first feature is directly below or diagonally below the second feature, or simply indicates that the first feature is at a lower horizontal level than the second feature.

[0032] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0033] In the field of food freezing, ice crystals formed during traditional freezing processes can negatively impact food quality. In recent years, extensive research has been conducted both domestically and internationally on using physical fields (such as electromagnetic fields, ultrasonic fields, and pressure fields) to assist in freezing and preservation. By continuously optimizing process parameters, the formation of crystal nuclei and the growth of ice crystals under freezing conditions are altered, reducing ice crystal size and mitigating freezing damage and quality deterioration. However, even if these technologies can reduce freezing damage, the presence of ice crystals means that the quality of fresh food remains incomparable to that of chilled fresh food.

[0034] Among related technologies, alternating electric fields, as a non-thermal physical assisted preservation technique, have been demonstrated in previous studies to inhibit ice crystal growth during the -18°C freezing process of muscle. Alternating electric fields induce water molecule movement, increasing system disorder and reducing the probability of ice crystal nucleation. However, previous studies mainly focused on reducing the mechanical damage to muscle caused by ice crystals through the inhibitory effect of alternating electric fields. Existing technologies cannot systematically determine the mapping relationship between ice crystal formation in different types of meat and electric field parameters (field strength, frequency, waveform, etc.), making it impossible to intelligently decide on electric field-assisted process strategies under the set non-crystallization frozen storage shelf-life conditions for meat. This results in poor robustness and stability of the process for inhibiting ice crystals during low-temperature food processing, hindering its widespread application in production.

[0035] Therefore, this invention proposes a smart preservation box for non-crystalline frozen storage of meat based on the supercooled stabilization effect of an alternating electric field. This box can be applied to multiple temperature zones to achieve non-crystalline storage. By monitoring the food temperature gradient in real time and dynamically feeding back the conditional electric field environmental parameters, it breaks through the traditional boundaries between freezing and refrigeration temperature zones, achieving non-crystalline frozen storage of food under theoretical freezing conditions (below -4 to -8°C), and driving the preservation of frozen food quality.

[0036] Regarding the problems in related technologies, such as Figures 1-4As shown, this embodiment provides an intelligent cold storage box for meat that does not crystallize, including a box body 1 and a control system 2. The box body 1 is provided with a touch-sensitive power interface 23, and a storage space 10 for storing food is formed inside the box body 1. The box body 1 includes a first side wall 11 and a second side wall 12 arranged opposite to each other. A first electrode plate 111 is provided in the first side wall 11, and a second electrode plate is provided in the second side wall 12. Both the first electrode plate 111 and the second electrode plate are electrically connected to the touch-sensitive power interface 23, so that a controllable electrical circuit is formed in the storage space 10 when the touch-sensitive power interface 23 is connected to power. The control system 2 is mounted on the enclosure 1. The control system 2 includes a temperature acquisition module, a data processing module 21, and an information acquisition module, a temperature acquisition module 22, a decision output module, a non-crystalline freezing temperature determination module, and an electric field parameter requirement module, all electrically connected to the data processing module 21. The information acquisition module is used to: acquire the ambient temperature outside the enclosure 1, and the initial freshness parameter values, target shelf life, comprehensive quality evaluation threshold, and meat type of the meat products within the storage space 10; and acquire the non-crystalline temperature zone for achieving non-crystalline freezing of the meat products. The temperature acquisition module 22 is used to: acquire the temperature fluctuation of the current meat product in the storage space 10, and output crystallization warning information when the rate of temperature change exceeds the set range; the decision output module is used to: select the corresponding decision model based on the type of meat, and output the non-crystalline frozen storage critical temperature based on the decision model, wherein the non-crystalline frozen storage critical temperature is the highest temperature required to ensure that the meat product reaches the target shelf life; the decision model is trained by training samples constructed based on the non-crystalline frozen storage critical temperature dataset corresponding to the type of meat; the non-crystalline frozen storage temperature determination module is used to: determine the non-crystalline frozen storage temperature of the meat product according to the non-crystalline frozen storage critical temperature output by the decision model; the electric field parameter requirement module is used to: obtain the required electric field parameter value of the controllable electric field based on the ambient temperature and the corresponding non-crystalline frozen storage temperature, so that the controllable electric field can be controlled to reach the required electric field parameter value after power is input through the touch-type power interface 23; it can also apply a preset high-frequency high-voltage controllable electric field in the storage space 10 to perform crystallization ablation operation according to the generated crystallization warning information, and after confirming crystallization ablation, re-control the controllable electric field to reach the required electric field parameter value. During the frozen storage of meat, it is necessary to avoid meat crystallization in order to reduce the impact of crystallization on meat quality. In this embodiment, by setting two plates on both sides of the storage space 10, a plate-to-plate alternating electric field generating system is formed, which can generate a controllable alternating electric field in the storage space 10. The generation of the alternating electric field can effectively inhibit the growth of ice crystals, and the control system 2 can perform corresponding feedback adjustment. By adjusting the parameters (voltage and frequency) of the controllable electric field through feedback, the generation of ice crystals can be further suppressed, thereby achieving crystal-free frozen storage of meat.

[0037] Understandably, the temperature acquisition module 22 can detect the temperature changes of the meat in the storage space 10, thereby sensing the temperature rise in real time. When the temperature rise exceeds the preset range, it will output a crystallization warning message. When no crystallization warning message appears, the control system can achieve the matching of controllable electric field parameters through comprehensive adjustment. When the touch-type power interface 23 is connected to an external power source, it can output the corresponding matching alternating electric field parameters (field strength, frequency, waveform, etc.) to continuously apply a low-frequency, low-voltage alternating electric field during storage to inhibit water molecules from joining the ice grid and forming stable crystal nuclei. When a crystallization warning is issued, the temperature acquisition module 22 can detect the latent heat generated by ice formation and feed it back to the data processing module 21. The electric field parameter requirement module then switches to a high-frequency, high-voltage alternating electric field requirement. This allows a high-frequency, high-voltage voltage to be input between the two plates after the touch-type power interface 23 is connected to an external power source, forming a high-frequency, high-voltage alternating electric field. This effectively dissolves accidental ice crystal nuclei at the nucleation stage, suppresses ice nucleus formation, achieves long-term stable crystallization-free storage, and drives the freshness of frozen meat.

[0038] Specifically, such as Figure 3 , Figure 4 As shown, the first electrode plate 111 and the second electrode plate are metal electrodes. The first electrode plate 111 and the second electrode plate are connected to the touch-type power interface 23 through the control system 2. The data processing module 21 in the control system 2 includes a microprocessor. The microprocessor can store a preset control strategy, so that after the microprocessor receives the temperature information collected by the temperature acquisition module 22, it can output a control signal according to the preset control strategy. Specifically, during long-term storage, an alternating electric field is applied in a low-frequency, low-voltage manner, which can suppress the formation of ice crystals. When the temperature acquisition module 22 detects that an unexpected freezing situation has occurred (food generates latent heat when freezing), based on the crystallization warning information, by changing the frequency and voltage of the alternating electric field parameter value, the unexpected ice crystals can be dissolved at the nucleation stage by matching the electric field parameters after the power is connected, thereby achieving long-term stable storage.

[0039] As described above, in this embodiment, adjustment is performed in a multi-mode manner. Specifically, the desired adjustment purpose is achieved by adjusting the electric field strength, frequency, and waveform. This multi-mode adjustment allows for selective adjustment when needed, prioritizing the option with the lowest adjustment difficulty. For example, when adjustment is required, both voltage and frequency adjustments can be selected. Since adjusting the frequency is simpler, it can be achieved solely through frequency adjustment. This multi-mode approach reduces the difficulty of control.

[0040] In a specific implementation, a transformer assembly can be included in the control system to regulate the voltage input to the two plates. The transformer assembly includes a transformer regulator, which regulates the voltage to change the voltage intensity in the alternating electric field, allowing different voltages to be applied under different conditions. In a specific application, the input voltage and frequency to the transformer are 220V, 50-60Hz. The transformer regulator can adjust the output voltage of the first plate 111 and the second plate, thereby achieving the purpose of changing the voltage according to different required electric field parameters. Alternatively, the control system 2 can also include a frequency converter module, which can regulate the voltage and frequency, thereby controlling the voltage and frequency of the alternating electric field to adapt to voltage and frequency requirements under different conditions.

[0041] like Figure 8 As shown, taking meat as an example, the control system in this embodiment can perform feedback adjustment. The specific method for performing feedback adjustment includes the following steps:

[0042] Step S1: Obtain the ambient temperature outside the box 1, as well as the initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold and meat type of the meat in the storage space 10, and obtain the amorphization temperature zone for the meat to achieve amorphization freezing storage.

[0043] Specifically, since the storage containers are typically placed in cold storage or other refrigerated environments, and the temperature of the external refrigerated environment affects the quality of refrigerated meat, feedback adjustments are needed based on the externally set ambient temperature. Furthermore, due to processing conditions or other factors, the initial freshness of the meat to be stored varies at the start of storage, which can be represented by an initial freshness parameter value, specifically a parameter value used in this field to represent freshness. The initial freshness parameter value influences the determination of parameters during meat storage.

[0044] The external ambient temperature can be set manually. For example, in a cold storage environment, the temperature of the cold storage can be set to maintain a constant temperature in the external environment, and the electric field parameters can be adjusted based on this ambient temperature. Specifically, the external ambient temperature, initial freshness parameter value, target shelf life, comprehensive quality evaluation threshold, and meat type can be manually input as the basis for determining subsequent electric field parameters.

[0045] The target shelf life represents the shelf life achievable while ensuring meat quality. Meat quality can be assessed using a comprehensive quality evaluation value (CQV). The CQV represents the overall quality of the meat and can be calculated based on the values ​​of various quality parameters, such as a weighted sum of these parameters. A CQV threshold is used to limit the CQV; only when the CQV is met is the meat considered to meet quality requirements. In other words, when the target shelf life and CQV threshold are defined, the CQV of the meat must not exceed the CQV threshold within the target shelf life. Therefore, the target shelf life and CQV threshold also influence the determination of storage parameters. Different types of meat have different storage characteristics; therefore, models need to be established for different meat types to determine storage parameters.

[0046] To achieve amorphous freezing of meat products, the appropriate temperature range for the desired meat type is determined. Meat of the same type shares the same amorphous temperature range; therefore, the amorphous temperature ranges for different meat types can be pre-determined. When processing the meat to be stored, the corresponding amorphous temperature range is determined based on the meat type. Storing the meat within this amorphous temperature range allows for amorphous freezing.

[0047] The amorphization temperature range can be determined experimentally. For example, an amorphization temperature dataset can be constructed for meat samples of various meat types; this dataset includes electric field parameters and their corresponding amorphization temperatures. The amorphization temperature corresponding to the electric field parameters is related to the supercooling temperature T of the meat samples under the electric field conditions. 过冷’ The electric field parameters are related to and affected by changes in ambient temperature. The amorphization temperature corresponding to the electric field parameters can be expressed as T. 过冷’ +ΔT 环境 The amorphization temperature band of this type of meat is determined based on the upper and lower limits of the amorphization temperature corresponding to each electric field parameter in the amorphization temperature dataset.

[0048] Step S2: Collect the temperature of the current meat product in the storage space 10, and output crystallization warning information when the temperature rise rate exceeds the set range.

[0049] Specifically, since the freezing of meat samples releases latent heat and causes the meat sample to heat up, the temperature acquisition module 22 can monitor the temperature online in real time, capture sudden temperature jump signals, and intelligently decide whether ice crystals (freezing) have occurred. Specifically, if the temperature sensor detects that the rate of temperature change exceeds the set range (e.g., the temperature of the meat sample rises by more than 1 degree within 10 seconds), a crystallization warning message is generated.

[0050] Step S3: Select the corresponding decision model based on the meat type in storage space 10, and output the critical temperature for non-crystalline freezing based on the decision model. The critical temperature for non-crystalline freezing is the highest temperature required to ensure that the meat reaches the target shelf life. The decision model is trained based on the training samples constructed from the non-crystalline freezing critical temperature dataset corresponding to the meat type.

[0051] Specifically: the initial freshness parameter value, the target shelf life, and the comprehensive quality evaluation threshold are input into a decision model for the amorphous freezing critical temperature corresponding to the meat type, and the amorphous freezing critical temperature is output; wherein, the amorphous freezing critical temperature is the highest temperature required to ensure that the meat reaches the target shelf life; the amorphous freezing critical temperature decision model is trained based on training samples constructed from the amorphous freezing critical temperature dataset corresponding to the meat type, the amorphous freezing critical temperature dataset including the initial freshness parameter value, shelf life, comprehensive quality evaluation threshold, and corresponding amorphous freezing critical temperature and electric field parameters of the meat samples; the input data for training the amorphous freezing critical temperature decision model includes the initial freshness parameter value, the shelf life, and the comprehensive quality evaluation threshold, and the output data for training the amorphous freezing critical temperature decision model includes the amorphous freezing critical temperature.

[0052] The decision model in the above embodiments is the critical temperature decision model for amorphous frozen storage, which is used to determine the critical temperature for amorphous frozen storage of meat products. The critical temperature for amorphous frozen storage is the highest temperature at which meat products can be frozen without amorphous storage to ensure they reach their target shelf life. If the temperature is higher than this critical temperature, the quality of the meat products when they reach their target shelf life will not meet the requirements of the comprehensive quality evaluation threshold. The critical temperature decision model for amorphous frozen storage is trained using training samples constructed based on the amorphous frozen storage critical temperature dataset corresponding to different meat product types.

[0053] The amorphous freezing critical temperature dataset includes the initial freshness parameters, shelf life, overall quality evaluation threshold, and corresponding amorphous freezing critical temperature and electric field parameters for meat samples. The following example illustrates the construction process of one data point in the amorphous freezing critical temperature dataset for a specific type of meat:

[0054] The corresponding amorphization temperature is determined by adjusting the electric field parameters. The initial freshness parameter represents the initial freshness of the meat sample. The meat sample is then subjected to amorphization freezing at the determined amorphization temperature, and its quality parameters are monitored. The comprehensive quality evaluation threshold reflects the overall quality requirements of the meat and can be calculated from the threshold values ​​of each quality parameter. Based on the comprehensive quality evaluation threshold, if the calculated comprehensive quality evaluation value of the meat sample is greater than the threshold, the shelf life is determined. This means that the shelf life is the longest achievable under this amorphization freezing temperature. If the storage time exceeds this shelf life, quality cannot be guaranteed. Since higher temperatures make meat more prone to spoilage and lower temperatures make it less prone to spoilage, increasing the amorphization freezing temperature will not meet the shelf life requirements. In other words, to achieve the shelf life requirement and guarantee quality, the currently determined amorphization temperature is the highest temperature for amorphization freezing of this meat sample. Therefore, this amorphization temperature is saved as the critical temperature for amorphization cryopreservation, and together with the corresponding initial freshness parameter value, shelf life, comprehensive quality evaluation threshold, and electric field parameter, it is used as a data point in the critical temperature dataset for amorphization cryopreservation.

[0055] The training samples for the amorphous frozen storage critical temperature decision model are constructed based on the amorphous frozen storage critical temperature dataset. The input data for training the amorphous frozen storage critical temperature decision model includes initial freshness parameter values, shelf life, and overall quality evaluation thresholds. The output data includes the amorphous frozen storage critical temperature. Both the input and corresponding output data are taken from a single data point in the amorphous frozen storage critical temperature dataset. After training, the corresponding amorphous frozen storage critical temperature can be determined based on the initial freshness parameter values, target shelf life, and overall quality evaluation thresholds.

[0056] Therefore, the initial freshness parameters, target shelf life, and overall quality evaluation threshold of the meat to be stored are input into the decision model for the critical temperature of amorphous freezing, corresponding to the type of meat, and the critical temperature of amorphous freezing is output. This critical temperature of amorphous freezing is the highest amorphous freezing temperature required to guarantee the target shelf life and overall quality evaluation threshold of the meat.

[0057] The amorphization-freezing temperature is determined within the amorphization temperature band. Under certain electric field parameters, the freezing temperature is T. zone All times can achieve non-crystallization cryopreservation, of which T 过冷 >T zone > (T) 过冷’ +ΔT 环境 ), T 过冷 T represents the supercooling temperature of meat under conditions of no electric field. 过冷’ ΔT represents the supercooling temperature point of meat under electric field conditions. 环境This represents the change in ambient temperature. Among a large number of electric field parameters, the minimum value of T is chosen. 过冷’ Value T 过冷’mini According to T 过冷’mini and ΔT 环境 Determine the lowest achievable amorphization temperature band (T). 过冷’mini +ΔT 环境 ), thus using T 过冷 The upper limit temperature is T. 过冷’mini +ΔT 环境 The lower limit temperature is used to determine the amorphization temperature band.

[0058] Step S4: Determine the amorphous freezing temperature of meat products based on the critical temperature for amorphous freezing output by the decision model.

[0059] Wherein, the amorphization freezing temperature is lower than or equal to the amorphization freezing critical temperature and higher than or equal to the lower limit temperature of the amorphization temperature zone.

[0060] Specifically: When meat products are stored in storage space 10, if the temperature exceeds the critical temperature for non-crystalline freezing, non-crystalline freezing can be achieved, but quality cannot be guaranteed. The quality of the meat products when they reach the target shelf life will not meet the requirements of the comprehensive quality evaluation threshold. Of course, if a non-crystalline freezing temperature lower than the critical temperature for non-crystalline freezing is used, and it is a temperature that can achieve non-crystalline freezing of the meat products, then non-crystalline freezing of the meat products can be guaranteed, and the quality at the target shelf life can also meet the requirements of the comprehensive quality evaluation threshold, that is, the quality can be guaranteed at the same time.

[0061] The amorphous temperature zone for achieving amorphous frozen storage of meat products includes the upper and lower temperature limits for that type of meat to achieve amorphous frozen storage. As long as the meat product is frozen within the temperature range included in the amorphous temperature zone, it can be guaranteed not to freeze, thus ensuring amorphous frozen storage. Here, the amorphous temperature zone only guarantees against freezing and does not take into account requirements such as quality and shelf life.

[0062] The critical temperature decision model for amorphous freezing considers the target shelf life, initial freshness parameters, and comprehensive quality evaluation thresholds during modeling. In other words, the critical temperature for amorphous freezing output by the model is the highest temperature at which the meat meets quality requirements for amorphous freezing within the target shelf life. Since lowering the amorphous freezing temperature better guarantees both quality and the target shelf life, the actual amorphous freezing temperature used during meat storage can be selected within the range of [critical amorphous freezing temperature, lower limit of the amorphous temperature band]. That is, the amorphous freezing temperature of the meat is determined under the condition that it is below or equal to the critical amorphous freezing temperature and above or equal to the lower limit of the amorphous temperature band for that meat type.

[0063] Under electric field assistance, it is possible to prevent freezing at temperature points that would normally freeze without an electric field, thus achieving amorphous cryopreservation. Different temperatures within the amorphous temperature range correspond to different electric field parameters. The specific temperature chosen for amorphous cryopreservation can be determined based on factors such as the ease of implementation, cost, and stability of the electric field parameters, or it can be randomly determined. These electric field parameters can include voltage, field strength, and frequency.

[0064] Step S5: Based on the ambient temperature and the corresponding amorphization freezing temperature, the required electric field parameter value of the controllable electric field is obtained, so that the controllable electric field can be controlled to reach the required electric field parameter value after power is input through the touch-type power interface 23; it can also apply a preset high-frequency high-voltage controllable electric field to perform crystallization ablation operation in the storage space 10 according to the generated crystallization warning information, and after confirming crystallization ablation, the controllable electric field is re-controlled to reach the required electric field parameter value.

[0065] Specifically, when the temperature acquisition module 22 does not generate a crystallization warning, it indicates that the meat in storage space 10 has not crystallized, and normal amorphous storage only needs to be maintained. The amorphous frozen storage critical temperature in the amorphous frozen storage critical temperature dataset is essentially the amorphous temperature, but it is the highest amorphous frozen storage temperature that meets the corresponding shelf life and comprehensive quality evaluation threshold requirements. The amorphous frozen storage critical temperature in the amorphous frozen storage critical temperature dataset can cover the specific values ​​of discrete amorphous temperatures between the upper and lower limits of the amorphous temperature band. The amorphous frozen storage temperature of meat is lower than or equal to the amorphous frozen storage critical temperature determined in step S4 and higher than or equal to the lower limit temperature of the amorphous temperature band. In the amorphous frozen storage critical temperature dataset, the lower limit temperature of the amorphous temperature band is also represented as the amorphous frozen storage critical temperature, corresponding to the corresponding shelf life and comprehensive quality evaluation threshold. Therefore, the actual temperature for non-crystalline frozen storage of meat is selected from the critical temperature for non-crystalline frozen storage determined in step S4 and the lower limit temperature of the non-crystalline temperature band (the temperature value is also the lower limit temperature of the non-crystalline temperature band). Since the non-crystalline frozen storage critical temperature dataset contains discrete non-crystalline frozen storage critical temperature data entries, each data entry includes the non-crystalline frozen storage critical temperature and the corresponding electric field parameters (i.e., the corresponding voltage and frequency), the electric field parameters corresponding to the non-crystalline frozen storage critical temperature can be determined by interpolation based on the ambient temperature and the non-crystalline frozen storage critical temperature dataset.

[0066] When the temperature acquisition module 22 outputs a crystallization warning, it indicates that the meat in storage space 10 has unexpectedly shown a tendency to crystallize, requiring a rapid ablation step. Specifically, the electric field parameter request module calls a preset ablation model. Since power is already connected via the touch-sensitive power interface 23, the controllable electric field can be directly configured as a high-frequency, high-voltage alternating electric field to quickly and effectively suppress ice nucleus formation. After confirming ice nucleus ablation, normal amorphization storage of the meat is performed again based on the external ambient temperature, the amorphization freezing temperature, and the electric field parameters. The ablation model is a model configured with high-frequency, high-voltage electric field parameters, ensuring that when this model is called, the controllable electric field is configured as a high-voltage, high-frequency alternating electric field.

[0067] The aforementioned intelligent preservation method for non-crystalline frozen storage of meat obtains the initial freshness parameters, target shelf life, comprehensive quality evaluation threshold, and meat type of the meat to be stored, and identifies the non-crystalline temperature range for achieving non-crystalline frozen storage. The initial freshness parameters, target shelf life, and comprehensive quality evaluation threshold are input into a non-crystalline frozen storage critical temperature decision model corresponding to the meat type. The model outputs the non-crystalline frozen storage critical temperature, which is the highest temperature required to ensure the meat reaches its target shelf life. The non-crystalline frozen storage critical temperature is determined based on the decision model's output. The critical temperature determines the non-crystallization freezing temperature of meat products. It is selected based on whether crystallization warning information is generated. When no crystallization warning information is generated, the required electric field parameter value corresponding to the non-crystallization freezing temperature is determined by the dataset of external ambient temperature, non-crystallization freezing temperature and non-crystallization freezing critical temperature. Based on the non-crystallization freezing temperature and required electric field parameter value of meat products, after the power supply is connected to the box 1, the meat products can be stored with electric field assistance. This breaks the traditional boundaries between freezing and refrigeration temperature zones, broadens the non-crystallization temperature range, avoids the quality deterioration of meat caused by freezing, and realizes intelligent preservation of meat frozen quality and freshness.

[0068] The following provides a detailed explanation of the feedback adjustment method provided above: The process of determining the amorphization temperature zone includes: constructing an amorphization temperature dataset for meat samples of the aforementioned meat type; wherein, the amorphization temperature dataset includes electric field parameters and corresponding amorphization temperatures; using the electric field parameters as independent variables and the amorphization temperatures as dependent variables, obtaining an amorphization temperature prediction equation through fitting; solving the minimum temperature value of the amorphization temperature prediction equation; using the minimum temperature value as the lowest amorphization temperature point for achieving amorphization freezing of the aforementioned meat type; and determining the amorphization temperature zone for achieving amorphization freezing of the meat by using the supercooling temperature point of the meat type under electric field-free conditions as the upper limit temperature and the lowest amorphization temperature point as the lower limit temperature.

[0069] Since the experiment can only cover a portion of discrete data, the accuracy of determining the amorphization temperature zone for frozen storage of meat products based solely on experimental data is somewhat insufficient. To improve the accuracy of the amorphization temperature zone, the patterns of the amorphization temperature zone can be captured based on the experimental data, and the lower limit temperature of the amorphization temperature zone can be determined accordingly, so as to more accurately determine the amorphization temperature zone.

[0070] The amorphization temperature zone is determined based on the type of meat. Meat types can be classified according to different criteria, such as by livestock type (e.g., pork, beef). Further classification can be based on different cuts of meat.

[0071] A dataset of amorphization temperatures for meat samples of various meat types is constructed. This dataset includes electric field parameters and their corresponding amorphization temperatures. Using the electric field parameters as independent variables and the amorphization temperatures as dependent variables, a prediction equation for the amorphization temperatures is obtained through fitting. The minimum temperature value obtained from solving the amorphization temperature prediction equation is used as the lowest amorphization temperature point for achieving amorphization-free freezing storage for this meat type. The amorphization temperature band for achieving amorphization-free freezing storage for this meat type is determined by using the supercooling temperature point under no electric field conditions as the upper limit temperature and the lowest amorphization temperature point as the lower limit temperature.

[0072] The lower limit of the amorphization temperature band determined by this method may be lower than the lower limit in the amorphization cryopreservation critical temperature dataset. Further experimental data can be used to supplement this information.

[0073] Specifically, a dataset of amorphization temperatures for meat samples of various meat types is constructed. This dataset includes electric field parameters and their corresponding amorphization temperatures. Using the electric field parameters as independent variables and the amorphization temperatures as dependent variables, a prediction equation for amorphization temperatures is obtained through fitting. The minimum temperature value of the prediction equation is then solved. This minimum temperature value is used as the lowest amorphization temperature point for achieving amorphization freezing for meat samples of various meat types. By using the supercooling temperature point of meat samples under electric field-free conditions as the upper limit temperature and the lowest amorphization temperature point as the lower limit temperature, the amorphization temperature band for achieving amorphization freezing for meat samples is determined, thus improving the accuracy of the amorphization temperature band.

[0074] Specifically, the feedback adjustment method of the above-mentioned control system is automatically adjusted by the data processing module 21. The data processing module 21 can cooperate with the internally stored adjustment model (i.e., configured with the above-mentioned feedback adjustment method) and adjustment hardware to make the current electric field parameters (alternating electric field strength and frequency) adapt to the current raw material state (corresponding amorphization temperature zone).

[0075] The following is a detailed description of the specific structure of the intelligent meat freezer provided by the present invention, as well as the installation of the data processing module 21 and other components in the feedback adjustment system.

[0076] In some embodiments, such as Figure 3 , Figure 7 As shown, the housing 1 is made entirely of insulating plastic. The first electrode plate 111 is embedded inside the first side wall 11, and the second electrode plate is embedded inside the second side wall 12. The embedded connection between the first electrode plate 111 and the second electrode plate avoids direct contact between the electrode plate and the outside, and the embedded metal electrode plate improves the overall structural strength, making the housing 1 more structurally robust.

[0077] Specifically, the housing 1 is an integrally injection-molded frame structure. The first electrode plate 111 and the second electrode plate are both embedded in the two side walls of the housing 1, and the two electrode plates are covered in the side walls of insulating plastic to avoid the electrode plates being exposed. The electrode plates are connected to the control system 2 by wires or connecting circuits, so that they can be electrically connected to the touch power interface 23 through the control system 2, and power input can be realized through the touch power interface 23.

[0078] In some embodiments, such as Figure 3 As shown, where Figure 3 Only the internal structure of the first sidewall 11 is shown in the diagram; the internal structure of the first sidewall 11 is identical to that of the second sidewall 12. Both the first sidewall 11 and the second sidewall 12 have connecting holes 15, and correspondingly, both the first electrode plate 111 and the second electrode plate have multiple vent holes 112. The vent holes 112 communicate with the storage space 10 through the connecting holes 15. The connecting holes 15 correspond to the vent holes and penetrate the two opposite sidewalls of the housing 1. This arrangement accelerates airflow, facilitates rapid heat exchange with the external environment, and improves cooling efficiency.

[0079] Specifically, the first electrode plate 111 and the second electrode plate are respectively embedded in the first sidewall 11 and the second sidewall 12. The machined connecting holes 15 and vent holes 112 are respectively arranged to form multiple ventilated channels, thereby realizing the connection between the inside of the storage space 10 and the outside, which facilitates the rapid flow of gas and enables rapid temperature reduction. The thickness of the first electrode plate 111 and the second electrode plate is approximately the same, and the thickness of the first electrode plate 111 and the second electrode plate is less than the thickness of the corresponding first sidewall 11 and the second sidewall 12. The diameter of the vent hole 112 is smaller than the diameter of the vent hole 16.

[0080] In a specific configuration, arrayed honeycomb-shaped ventilation channels are provided on both the first sidewall 11 and the second sidewall 12. These ventilation channels can accelerate the gas flow inside and outside the storage space 10, thereby achieving rapid cooling. Of course, the ventilation holes 112 and the connecting holes 15 can be of any shape, such as round holes, square holes, irregular holes, or regular hexagonal holes.

[0081] In some embodiments, the housing 1 further includes a third sidewall 13 and a fourth sidewall 14 disposed opposite to each other. The third sidewall 13 is provided with a plurality of vent holes 16, which communicate with the storage space 10. The vent holes 16 can further accelerate the airflow between the internal storage space 10 and the external environment, thereby reducing the energy consumption for cooling.

[0082] Specifically, the housing 1 is a rectangular housing 1, wherein the first side wall 11, the second side wall 12, the third side wall 13, and the fourth side wall 14 are connected in sequence to form the side structure of the housing 1, and enclose a rectangular storage space 10. The multiple ventilation holes 16 on the third side wall 13 can increase the channel area for airflow between the storage space 10 and the external environment, improve cooling efficiency, and the setting of ventilation holes 16 can reduce the overall weight of the housing 1, which is conducive to handling and transportation.

[0083] Understandably, the placement of the vent 16 and the air vent 112 ensures that there are openings on all three side walls of the storage space 10. In low-temperature environments, this facilitates heat exchange, allowing the meat inside the refrigerator to respond more quickly to temperature changes in the external environment. This is especially crucial when multiple refrigerators 1 are stacked, as the openings on three sides enable rapid heat exchange between the meat inside and the external environment.

[0084] In some embodiments, the distance L between the lowest point of the vent 16 and the connecting hole 15 and the bottom surface of the storage space 10 is 1-2 cm. The bottom surface of the housing 1 is a solid planar structure. By limiting the distance between the lowest point of the vent 16 and the connecting hole 15 and the bottom surface, a shallower receiving cavity can be formed at the bottom of the storage space 10, which can effectively avoid the impact on the external environment or the housing 1.

[0085] It is understandable that some free water and cell fluid will naturally seep out during the storage of meat and fish. The storage cavity can accommodate these liquid substances to a certain extent, preventing contamination of other refrigerated boxes and the warehouse floor. Specifically, the distance L between the lowest point of the vent hole 16 and the connecting hole 15 on the box body 1 and the bottom surface of the storage space 10 can be 2cm.

[0086] In some embodiments, an assembly cavity 141 is formed within the fourth sidewall 14, and the control system 2 is disposed within the assembly cavity 141. The assembly cavity 141 within the fourth sidewall 14 is a sealed space, and the placement of the control system 2 within the assembly cavity 141 can improve the overall service life and facilitate the assembly of the control system 2.

[0087] Specifically, the control system 2 is an electronically controlled component. This component needs to avoid contact with liquids as much as possible to prevent corrosion and damage. In this embodiment, placing the control system 2 within the assembly cavity 141 prevents contact between the electronically controlled component and the liquid in the storage space 10, improving the device's lifespan. Furthermore, the assembly cavity 141 on the fourth side wall 14 enables rapid connection and assembly of the control system 2.

[0088] It is understandable that by opening an assembly cavity 141 in the side wall of the housing 1, the electronic control components can be directly installed in the assembly cavity 141 during the assembly process, and one end of the first electrode plate 111 and the second electrode plate can be inserted into the assembly cavity 141 to achieve electrical connection between the first electrode plate 111 and the second electrode plate, thereby achieving quick assembly of the whole assembly. The assembly cavity 141 can also prevent liquids or dust in the external environment from affecting the service life of the electronic components.

[0089] In some embodiments, such as Figure 2 As shown, a switch button 24, an indicator light 25, and a touch-sensitive power interface 23 are provided on the outer wall of the fourth side wall 14. Both the switch button 24 and the indicator light 25 are electrically connected to the data processing module 21. The switch button 24 is used to control the power input, and the indicator light 25 is used to indicate whether power is input. Placing the switch button 24, indicator light 25, and touch-sensitive power interface 23 on the same side wall facilitates operation and makes the layout of the upper panel of the housing 1 more compact.

[0090] In a specific design, the protrusion of the switch button 24 and indicator light 25 is lower than the outer edge of the overall enclosure. This places the switch button 24 and indicator light 25 inside the outer edge of the enclosure, reducing the probability of direct impact between the outer edge of the enclosure and the components in the event of an accidental external impact, thus improving component safety to some extent. For example, reinforcing ribs can be installed on the outer wall of the enclosure, ensuring that the outermost ends of the switch button 24 and indicator light 25 are within the outer surface of the reinforcing ribs, further mitigating the impact.

[0091] Specifically, the touch-sensitive power interface 23 is an aviation plug with three contacts. Two contacts are connected to the neutral and live wires, respectively, and the remaining contact is connected to the ground wire. The aviation plug is sealed, maintaining a tight seal while keeping the circuit connected, preventing liquid from seeping into the control area and causing a short circuit. After the aviation plug is connected, the switch button 24 controls the on / off state of the internal circuit. When the power switch is turned on, and an external power source is connected, the indicator light 25 illuminates to indicate that the entire device is energized, allowing operators to make a direct assessment. Furthermore, a grounding terminal is provided on the housing 1, which protects the operator's safety and enhances safety performance.

[0092] In some embodiments, the control system 2 further includes a wireless transmission module electrically connected to the data processing module 21. The wireless transmission module is used for remote transmission and reception of information. The wireless transmission module enables remote information transmission, allowing the temperature change curve within the storage space 10 to be transmitted to a remote terminal in real time. This enables real-time monitoring and control via the remote terminal, improving the quality of food storage.

[0093] Understandably, the various modules (i.e., data processing module 21, information acquisition module, decision output module, non-crystallization freezing temperature determination module, electric field parameter requirement module, transformer components, and frequency conversion module) can be integrated onto the control circuit board. The control circuit board can record and save the meat type and temperature change curves during storage within the storage space 10. When the temperature inside the box rises abnormally (i.e., when the temperature acquisition module 22 detects a temperature rise), it can promptly transmit crystallization warning information via the wireless transmission module to remind staff to take appropriate actions, such as switching the required electric field parameter value to the high-frequency, high-voltage requirement. This generates a high-frequency, high-voltage electric field after power is connected, inhibiting the formation of ice nuclei and effectively preventing the stored meat from freezing or spoiling.

[0094] In actual operation, the data processing module 21 in the control circuit board can receive the temperature changes collected by the temperature acquisition module 22. When it detects that the temperature of the food rises under the low temperature, low frequency, low pressure and non-crystallization freezing storage conditions and that preliminary ice crystal nucleation occurs, it adjusts the electric field requirements to create a high frequency and high voltage. After the ice is connected to the power supply, it adjusts the electric field voltage and frequency to apply instantaneous high frequency and high voltage to the food, dissolves the accidentally formed ice nuclei, achieves non-crystallization freezing storage under the theoretical freezing temperature conditions, and improves the quality of meat storage.

[0095] In a specific implementation, the temperature acquisition module 22 includes an infrared temperature sensor, which is located on the inner wall of the housing 1. The infrared temperature sensor can detect temperature changes on the surface of the meat, and by combining the surface temperature changes with the data processing module 21, it can detect latent heat, thereby enabling timely feedback of abnormalities and timely regulation to prevent meat crystallization.

[0096] Specifically, such as Figure 5 , Figure 6 As shown, the temperature acquisition module 22 is mounted on the fourth side wall 14. A countersunk hole is formed on the inner wall surface of the fourth side wall 14, and the sensing end of the infrared temperature sensor is located inside the countersunk hole. Sealant is applied around the infrared sensor to ensure the rod-shaped structure within the assembly cavity 141 is sealed. The infrared sensor can detect temperature changes in the meat, and the latent heat can be monitored based on the thermodynamic model within the data processing module 21, enabling timely regulation.

[0097] For example, infrared sensors can detect changes in meat temperature, and by combining them with existing thermodynamic models configured in the data processing module 21, the absorption and release of latent heat can be estimated, thereby enabling timely detection of whether crystallization has begun (i.e., monitoring of latent heat), which is beneficial for timely regulation.

[0098] In some embodiments, a groove structure 17 is provided around the top edge of the box 1, and a protrusion 18 is provided around the bottom edge of the box 1. The protrusion 18 cooperates with the groove structure 17 to allow multiple boxes 1 to be stacked. Meat products are often stacked to make full use of storage space. In this embodiment, the protrusion 18 and groove structure 17 enable rapid stacking and ensure stacking stability, thus improving the stability of stacking multiple boxes 1.

[0099] Specifically, a stepped groove structure 17 is provided in the middle of the box body 1, and a protrusion 18 with a draft angle slightly smaller than the inner diameter of the groove is provided at the bottom of the box body 1. The protrusion 18 is provided around the bottom edge to form a flange structure. The flange structure can cooperate with the groove structure 17, which is conducive to the stacking of multiple boxes 1.

[0100] The effects of the above-mentioned intelligent freezer for non-crystalline meat storage are illustrated below through specific examples.

[0101] Sample preparation: Using yak meat as the experimental material, the yak meat was placed at 4℃ for 24 hours to remove acidity. Then the meat sample was cut and placed in a polyethylene preservation box, which is the experimental sample.

[0102] The samples were divided into two groups: an experimental group and an experimental group. The experimental group used the intelligent meat preservation box for non-crystalline freezing storage provided by this invention. Specifically, the polyethylene preservation box containing the meat samples was placed in an alternating electric field environment and stored at a theoretical freezing temperature of -5°C for non-crystalline freezing. The storage time was 21 days. Simultaneously, the latent heat release and surface ice crystal growth of the meat samples were recorded using multi-point temperature sensors and a live camera. Samples were taken every 7 days to determine storage loss and total bacterial count.

[0103] The other group was the control group. The sample preparation for the control group was the same as described above. The difference was that the control group was placed in an environment without alternating electric field for refrigeration. The control group was provided with a theoretical freezing environment of -5℃ without alternating electric field to achieve the control experiment.

[0104] like Figure 9 As shown, experimental observations and measurements revealed that meat samples at the theoretical freezing temperature (-5℃) exhibited a freezing phenomenon during the first hour of storage, resulting in a temperature rise due to latent heat release. Figure 8 This indicates that storage at -5°C without an alternating electric field leads to ice crystal formation, while storage induced by an alternating electric field can inhibit ice crystal nucleation. Meat samples stored under alternating electric field-induced amorphization conditions retained the soft, ice-crystal-free state of fresh and chilled meat. Furthermore, monitoring of storage losses showed that the storage losses in the example with the applied alternating electric field were reduced by approximately 3% compared to the control group, effectively reducing storage and transportation damage and improving economic efficiency.

[0105] Furthermore, the bacterial count showed that the total bacterial count in the control group yak meat exceeded 10 on the seventh day. 6 The CFU / g level produces an off-odor and is unsuitable for consumption. However, yak meat refrigerated using the preservation box provided by this invention showed that its total bacterial count remained within the standard range (less than 10) on the 21st day of testing. 6 (CFU / g). Therefore, it can be seen that the preservation box provided by this invention can effectively inhibit crystallization and extend the shelf life of fresh meat.

[0106] Through the above description of the embodiments, those skilled in the art can clearly understand that each embodiment, after being connected to a power source via two electrode plates, forms an alternating electric field system, thereby suppressing food crystallization by applying an alternating electric field. Furthermore, through the configuration of the temperature acquisition module 22 and the data processing module 21 in the control system 2, the applied alternating electric field can be adjusted according to real-time temperature feedback, thereby effectively suppressing ice crystal formation. Further, the configuration of the vent 112 and the ventilation hole 16 enhances convection between the inside and outside of the storage space 10, improving the cooling efficiency of the raw materials. Furthermore, the configuration of the wireless transmission module enables the data processing module 21 to have remote data transmission capabilities, allowing real-time monitoring of the preservation box status via wireless transmission.

[0107] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A meat non-crystallization frozen storage intelligent preservation box, characterized in that, The application relates to a food storage box. The box body is provided with a touch power interface, and a storage space for storing food is formed in the box body; the box body comprises oppositely arranged first and second side walls, a first electrode plate is arranged in the first side wall, a second electrode plate is arranged in the second side wall, and the first and second electrode plates are electrically connected with the touch power interface to form a controllable electric field in the storage space when the touch power interface is connected with a power source. A control system is arranged on the box body, and the control system comprises a data processing module, an information acquisition module, a temperature acquisition module, a decision output module, a non-crystallization freezing temperature determination module and an electric field parameter demand module which are electrically connected with the data processing module. The information acquisition module is used for acquiring the ambient temperature outside the box body, the initial freshness parameter value, the target shelf life, the comprehensive quality evaluation threshold value and the meat type of meat in the storage space, and acquiring a non-crystallization temperature band of the meat for realizing non-crystallization freezing; the temperature acquisition module is used for acquiring the temperature of the meat in the storage space and outputting a crystallization early warning information when the temperature rising rate exceeds a set range; the decision output module is used for selecting a corresponding decision model based on the meat type and outputting a non-crystallization freezing critical temperature based on the decision model, wherein the non-crystallization freezing critical temperature is the highest temperature required to ensure that the meat reaches the target shelf life; the decision model is obtained by training a training sample based on a non-crystallization freezing critical temperature data set corresponding to the meat type; the non-crystallization freezing temperature determination module is used for determining the non-crystallization freezing temperature of the meat according to the non-crystallization freezing critical temperature output by the decision model; and the electric field parameter demand module is used for obtaining a demand electric field parameter value of the controllable electric field according to the ambient temperature and the non-crystallization freezing temperature to control the controllable electric field to reach the demand electric field parameter value after a power source is input into the touch power interface. The controllable electric field with a preset high-frequency high-voltage can also be applied in the storage space for crystallization ablation operation according to the generated crystallization early warning information, and the controllable electric field is controlled to reach the demand electric field parameter value after the crystallization ablation is confirmed.

2. The meat non-crystallized frozen intelligent preservation box according to claim 1, characterized in that, A communication hole is arranged on the first and second side walls, and a plurality of air holes are arranged on the first and second electrode plates and communicated with the storage space through the communication hole.

3. The meat non-crystallized frozen intelligent preservation box according to claim 2, characterized in that, The box body further comprises oppositely arranged third and fourth side walls, and a plurality of air holes are arranged on the third side wall and communicated with the storage space.

4. The meat non-crystallized frozen intelligent preservation box according to claim 3, characterized in that, The distance between the lowest points of the air holes and the communication hole and the bottom surface of the storage space is 1-2 cm.

5. The meat non-crystallized frozen intelligent preservation box according to claim 3, characterized in that, An assembly cavity is formed in the fourth side wall, and the control system is arranged in the assembly cavity.

6. The meat non-crystallized frozen intelligent preservation box according to claim 5, characterized in that, An opening and closing button and an indicator lamp are further arranged on the outer wall surface of the fourth side wall, and the opening and closing button and the indicator lamp are electrically connected with the data processing module; the opening and closing button is used for controlling the input of the power supply; and the indicator lamp is used for displaying whether the power supply is input.

7. The meat non-crystallized frozen intelligent preservation box according to claim 1, characterized in that, The control system further comprises a wireless transmission module, which is in communication connection with the data processing module and is used for remotely transmitting and receiving information.

8. The meat non-crystallized frozen intelligent preservation box according to claim 1, characterized in that, A groove structure is arranged on the edge of the top of the box, and a protruding part is correspondingly arranged on the bottom of the box; the protruding part cooperates with the groove structure to enable multiple boxes to be stacked.

9. The meat non-crystallized frozen intelligent preservation box according to claim 1, characterized in that, The temperature acquisition module comprises a multi-point temperature sensor, which is arranged on the inner side wall of the box.

10. The meat non-crystallized frozen intelligent preservation box according to claim 1, characterized in that, The box is made of insulating plastic material, the first electrode plate is embedded in the interior of the first side wall, and the second electrode plate is embedded in the interior of the second side wall.

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