Fresh-keeping refrigerator and fresh-keeping method

Abstract

The invention provides a fresh-keeping refrigerator and a fresh-keeping method. The refrigerator comprises a display, a controller and a special variable-temperature area for independent temperature control, the variable-temperature special area is used for storing fresh meat; an electric field generating device for applying an electric field to the temperature changing special area is arranged in the temperature changing special area; the controller is configured to obtain a fresh-keeping instruction input by a user; when the fresh-keeping instruction is a fresh meat ripening stage, fresh-keeping the fresh meat according to a first fresh-keeping condition; when the fresh-keeping instruction is a fresh meat fresh-keeping stage, fresh-keeping the fresh meat according to a second fresh-keeping condition; and when the fresh-keeping instruction is a common storage stage, fresh-keeping the fresh meat according to a third fresh-keeping condition. According to the fresh-keeping instruction input by the user, the fresh meat storage condition of the refrigerator is adjusted, so that the fresh meat is stored under the proper condition, the fresh meat is favorably ripened, and the ripening keeping time can be prolonged; on the other hand, by reasonably arranging the storage structure, the fresh meat storage effect is improved, and the storage space layout of the refrigerator is optimized.

Description

Technical Field

[0001] The present application relates to the technical field of refrigerators, and in particular to a fresh-keeping refrigerator and a fresh-keeping method. Background Art

[0002] In the food industry, the umami taste of meat has attracted much attention. As an important sensory characteristic of meat and a key indicator for people to evaluate the quality of meat, it has an important impact on consumers' eating experience. The umami substances contained in meat, such as amino acids, nucleotides, peptides, etc., have the characteristics of improving food flavor and enhancing people's appetite, and have become a research hotspot in the field of food umami science. In actual situations, many factors such as the storage temperature, storage humidity, environmental field strength, meat variety and muscle type of meat will cause the umami taste of meat to change to varying degrees. In order to retain the umami taste of meat as much as possible during storage and maximize the umami taste, it is necessary to adjust the corresponding storage environment conditions according to the characteristics of different varieties of meat. Considering that there are differences in the maturation time of different varieties of meat, the hydrolysis of protein into umami substances, and the retention time of umami substances, the storage conditions and optimal storage time of different varieties of fresh meat are different.

[0003] At present, refrigerators are widely used in the market to store fresh meat. Refrigerators can create a low-temperature environment through the refrigeration system, which can slow down the deterioration of meat to a certain extent and provide a relatively stable space for meat storage. In addition, some refrigerators have certain temperature and humidity adjustment functions, which can adjust the temperature and humidity of the internal environment within a certain range.

[0004] Although existing refrigerators have certain storage and environmental adjustment functions, they are unable to accurately set corresponding storage conditions for different varieties of fresh meat according to user needs. It is difficult to achieve both the aging of fresh meat and the time it can maintain its aging state. It cannot meet the differentiated storage needs of different varieties of fresh meat well, and thus has obvious deficiencies in ensuring the important quality of the freshness of meat, and cannot fully meet people's expectations for maximizing the preservation of the freshness of meat. Summary of the invention

[0005] The present application provides a fresh-keeping refrigerator and a fresh-keeping method to solve the problem that in the prior art, corresponding storage conditions are set for different varieties of fresh meat, which makes it difficult to achieve both the aging of fresh meat and the time it can maintain its aging state, and cannot well meet the differentiated storage needs of different varieties of fresh meat.

[0006] In a first aspect, the present application provides a fresh-keeping refrigerator, the refrigerator comprising:

[0007] A display, a controller and a temperature-changing area with independent temperature control; the temperature-changing area is used to store fresh meat;

[0008] An electric field generating device for applying an electric field to the temperature-changing zone is provided in the temperature-changing zone;

[0009] The temperature-changing area is also provided with a temperature and humidity sensor;

[0010] The controller is configured to:

[0011] Get the preservation instruction input by the user;

[0012] When the preservation instruction is the fresh meat ripening stage, the fresh meat is preserved according to the first preservation condition;

[0013] When the preservation instruction is for the fresh meat fresh storage stage, the fresh meat is preserved according to the second preservation condition;

[0014] When the preservation instruction is a normal storage stage, the fresh meat is preserved according to a third preservation condition; wherein the storage temperature of the first preservation condition>the storage temperature of the second preservation condition>the storage temperature of the third preservation condition.

[0015] In some possible implementations, the controller is further configured to:

[0016] When the preservation instruction is the fresh meat ripening stage, a timer is also started to record the preservation time;

[0017] When the preservation time exceeds the first threshold, the fresh meat is preserved according to the second preservation condition; wherein the timer remains in an on state;

[0018] When the preservation time exceeds a second threshold, the fresh meat is preserved according to a third preservation condition and the timer is turned off; the first threshold is 72 hours, and the second threshold is 30 days.

[0019] In some possible implementations, the second fresh-keeping condition includes short-term storage and long-term storage, and when the fresh-keeping time exceeds the first threshold, the method further includes:

[0020] When the preservation time exceeds the first threshold and is less than the third threshold, the fresh meat is preserved according to the short-term storage in the second preservation condition;

[0021] If the fresh-keeping time exceeds the third threshold and is less than the second threshold, storing the fresh meat according to the long-term storage in the second fresh-keeping condition;

[0022] If the preservation time exceeds the second threshold, the fresh meat is preserved according to the third preservation condition and the timer is turned off; the third threshold is 15 days, the short-term storage temperature is -5°C to 0°C, and the long-term storage temperature is -16°C to -32°C.

[0023] In some possible implementations, the first preservation condition includes: a temperature of 0 to 4° C., a humidity of 50 to 80%, and an electric field strength of 50 to 2000 V / m.

[0024] In some possible implementations, the second preservation condition includes short-term storage and long-term storage; wherein, the short-term storage temperature is -5 to 0°C, the humidity is 30 to 80%, and the electric field strength is 500 to 2000V / m; the long-term storage temperature is -16°C to -32°C, the humidity is 30 to 80%, and the electric field strength is 500 to 2000V / m.

[0025] In some possible implementations, the third fresh-keeping condition includes: a temperature of -18 to -20°C, a humidity of 20 to 80%, and an electric field strength of 500 to 3000 V / m.

[0026] In some possible implementations, the temperature of the independently temperature-controlled variable temperature zone can be adjusted within a range of -32°C to 5°C.

[0028] In some possible implementations, the drawer of the variable temperature zone includes an upper tray and a lower drawer bucket, wherein the upper tray is designed to be concave, and the side walls of the concave are inclined, and the inclined surfaces have holes evenly distributed; the upper tray and the lower drawer bucket are combined into a sealed cavity, and the inclined holes of the upper tray are within the lower drawer bucket mouth frame; the air outlet of the variable temperature zone is arranged at the upper end of the upper tray on the rear wall of the zone.

[0029] In some possible implementations, the electric field generating device includes an electric field generating end and an electric field releasing end, wherein the electric field generating end is installed on any side of the refrigerator top cover or the compressor compartment, and the electric field releasing end is installed at any place on the side wall, bottom surface or top wall of the temperature change zone, and the voltage of the electric field generating end is 200V or 12V, and the frequency is 0.5~100KHz.

[0030] In a second aspect, the present application also provides a preservation method, the method comprising:

[0031] Get the preservation instruction input by the user;

[0032] When the preservation instruction is the fresh meat ripening stage, the fresh meat is preserved according to the first preservation condition;

[0033] When the preservation instruction is for the fresh meat fresh storage stage, the fresh meat is preserved according to the second preservation condition;

[0034] When the preservation instruction is a normal storage stage, the fresh meat is preserved according to a third preservation condition; wherein the storage temperature of the first preservation condition>the storage temperature of the second preservation condition>the storage temperature of the third preservation condition.

[0035] From the above content, it can be seen that the present application provides a fresh-keeping refrigerator and a fresh-keeping method, the refrigerator includes a display, a controller and a temperature-changing zone with independent temperature control; the temperature-changing zone is used to store fresh meat; an electric field generating device for applying an electric field to the temperature-changing zone is provided in the temperature-changing zone; a temperature and humidity sensor is also provided in the temperature-changing zone; the controller is configured to: obtain the fresh-keeping instruction input by the user; when the fresh-keeping instruction is the fresh meat ripening stage, the fresh meat is preserved according to the first fresh-keeping condition; when the fresh-keeping instruction is the fresh meat storage stage, the fresh meat is preserved according to the second fresh-keeping condition; when the fresh-keeping instruction is the ordinary storage stage, the fresh meat is preserved according to the third fresh-keeping condition. The present application adjusts the refrigerator fresh meat storage conditions according to the fresh-keeping instruction input by the user, so that the fresh meat is stored in suitable conditions, which is conducive to the ripening of the fresh meat and can prolong the ripening time; on the other hand, by reasonably setting the storage structure, the fresh meat storage effect is improved and the refrigerator storage space layout is optimized. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the technical solution of the present application, the drawings required for use in the embodiments are briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0037] Figure 1 A schematic diagram of the structure of a temperature-changing zone in a fresh-keeping refrigerator provided in an embodiment of the present application;

[0038] Figure 2 A flow chart of the preservation method provided in the embodiment of the present application;

[0039] Figure 3 This is a diagram of electric field influencing factors of Example 1 of the present application;

[0040] Figure 4 This is a diagram of factors affecting the cooling rate of Example 2 of the present application.

[0041] Illustration: 1-upper tray; 2-lower drawer. DETAILED DESCRIPTION

[0042] The following embodiments are described in detail, and examples thereof are shown in the accompanying drawings. When the following description refers to the drawings, unless otherwise indicated, the same numbers in different drawings represent the same or similar elements. The implementations described in the following embodiments do not represent all implementations consistent with the present application. They are only examples of systems and methods consistent with some aspects of the present application as detailed in the claims.

[0043] In the food industry, the umami taste of meat has attracted much attention. As an important sensory characteristic of meat and a key indicator for people to evaluate the quality of meat, it has an important impact on consumers' eating experience. Umami substances contained in meat, such as amino acids, nucleotides, peptides, etc., have become a research hotspot in the field of food umami science because they have the characteristics of improving food flavor and enhancing people's appetite. The main source of umami substances is free amino acids, mainly glutamic acid and aspartic acid. Amino acids are the basic molecules that make up proteins. When amino acids exist in the form of proteins, they cannot release umami taste. Protein hydrolysis is required to release amino acids to produce umami taste. The synergistic effect of various flavor amino acids is an important factor in the formation of food flavor. Flavor nucleotides and umami amino acids combine better to produce a synergistic effect and present a richer umami taste. When foods rich in glutamate are combined with ingredients containing nucleotides, the resulting taste intensity is higher than the total intensity of these ingredients.

[0044] In reality, many factors such as the storage temperature, storage humidity, environmental field strength, meat variety and muscle type will cause the umami taste of meat to change to varying degrees. During the storage and maturation process, meat is decomposed by tissue proteases and microorganisms, which increases the content of umami substances such as free amino acids. Enzymes and microorganisms are greatly affected by temperature and humidity. Within a certain range, the higher the temperature and humidity, the more it can enhance the activity of enzymes and microorganisms, promote the hydrolysis of proteins into umami substances such as amino acids, but at the same time it will also accelerate the deterioration and corruption of food quality; low temperature and humidity can delay the deterioration and corruption of food quality, but at the same time it will also slow down the hydrolysis of proteins into umami substances. Therefore, it is necessary to study the appropriate storage conditions for fresh meat that are conducive to the production of umami substances and can extend the storage period of food.

[0045] In order to retain the freshness of meat as much as possible during storage and maximize the freshness, it is necessary to adjust the corresponding storage environment conditions according to the characteristics of different types of meat. Taking into account the differences in the maturation time, protein hydrolysis into umami substances, and the retention time of umami substances of different types of meat, the storage conditions and optimal storage time of different types of fresh meat are different.

[0046] At present, refrigerators are widely used in the market to store fresh meat. Refrigerators can create a low-temperature environment through the refrigeration system, which can slow down the deterioration of meat to a certain extent and provide a relatively stable space for meat preservation. In addition, some refrigerators have certain temperature and humidity adjustment functions, which can adjust the temperature and humidity of the internal environment within a certain range. Although existing refrigerators have certain storage and environmental adjustment functions, they cannot accurately set corresponding storage conditions for different varieties of fresh meat according to user needs. It is difficult to achieve both the aging of fresh meat and the time it can maintain its aging state. It cannot meet the differentiated storage needs of different varieties of fresh meat well, and thus there are obvious deficiencies in ensuring the important quality of meat freshness, which cannot fully meet people's expectations for maximizing the preservation of meat freshness.

[0047] Based on this, the present application provides a fresh-keeping refrigerator and a fresh-keeping method. The present application adjusts the storage conditions of fresh meat in the refrigerator according to the fresh-keeping instructions input by the user, so that the fresh meat is stored in suitable conditions, which is conducive to the ripening of the fresh meat and can prolong the ripening time; on the other hand, by reasonably setting the storage structure, the fresh meat storage effect is improved and the storage space layout of the refrigerator is optimized.

[0048] In some embodiments, the present application provides a fresh-keeping refrigerator, such as Figure 1 As shown, the refrigerator comprises:

[0049] A display, a controller and a temperature-changing area with independent temperature control; the temperature-changing area is used to store fresh meat;

[0050] An electric field generating device for applying an electric field to the temperature-changing zone is provided in the temperature-changing zone;

[0051] The temperature-changing area is also provided with a temperature and humidity sensor;

[0052] The controller is configured to:

[0053] Get the preservation instruction input by the user;

[0054] When the preservation instruction is the fresh meat ripening stage, the fresh meat is preserved according to the first preservation condition;

[0055] When the preservation instruction is for the fresh meat fresh storage stage, the fresh meat is preserved according to the second preservation condition;

[0056] When the preservation instruction is a normal storage stage, the fresh meat is preserved according to a third preservation condition; wherein the storage temperature of the first preservation condition>the storage temperature of the second preservation condition>the storage temperature of the third preservation condition.

[0057] According to the characteristics of different types of fresh meat, its storage time is divided into multiple stages. Taking pork as an example, it can be roughly divided into the initial maturation stage, the fresh storage stage and the ordinary storage stage. The physiological changes of pork and its adaptability to temperature and humidity are different in each stage. Other fresh meat varieties such as beef, chicken, fish, etc. are also divided into corresponding stages according to their own characteristics.

[0058] The best aging temperature, humidity range, and temperature and humidity fluctuations that can be tolerated for the same type of fresh meat, such as beef, pork, chicken, and fish, are different. For example, beef is usually suitable for aging in a relatively low and stable temperature (such as around 0°C to 1°C) and a higher humidity (around 85%-90%) environment to better decompose protein and improve the texture and flavor of the meat; while chicken is relatively more suitable for a slightly higher temperature (2°C to 4°C) and moderate humidity (75%-85%), because its fat content and tissue structure are different from beef, and it is more susceptible to microbial influences, so there are differences in temperature and humidity requirements. Therefore, it is necessary to plan the temperature and humidity adjustment range of the special area according to the characteristics of various common fresh meat varieties.

[0059] For some fresh meat suitable for slightly frozen storage, such as beef and other red meat, it is generally recommended to control the temperature fluctuation range within ±0.5℃ when ripening or storing for a long time. For example, if the set target temperature is -1℃, then the actual temperature should be maintained between -1.5℃ and -0.5℃ at all times. Such a small fluctuation range can make the ice crystals in the meat form more stable and uniform, avoiding the repeated melting and recrystallization of ice crystals due to large temperature fluctuations, thereby destroying the cell structure of the meat and affecting the taste and quality of the meat. At the same time, it is also beneficial for substances such as protein in the meat to undergo biochemical reactions such as hydrolysis at a relatively stable rhythm, ensuring the smooth progress of the ripening process.

[0060] Under normal refrigerated storage conditions, the temperature fluctuation range of common fresh meats such as pork, chicken, and fish should be controlled within ±1°C. For example, if the storage temperature of pork is set to 2°C, the actual temperature should be kept between 1°C and 3°C. This fluctuation range can adapt to the heat exchange in the refrigerated environment while inhibiting the rapid growth and reproduction of microorganisms. It will not accelerate the growth of microorganisms and increase the risk of meat deterioration due to excessively high temperatures, nor will it cause frostbite on meat and affect color and taste due to excessively low temperatures, ensuring that fresh meat maintains a good fresh state and quality for a certain period of time.

[0061] Ripening stage: For most fresh meat varieties, a relatively strict temperature and humidity environment is required in the early stage of aging to inhibit the growth of microorganisms and changes in enzyme activity. For example, in the initial preservation stage of pork, the temperature can be set at 0℃ to 1℃, and the humidity can be maintained at 85%-90% to create a good starting environment for freshness preservation and delay quality changes as much as possible; the temperature of beef can be set at -1℃ to 0℃ at this stage, and the humidity can be maintained at 88%-92%, which is conducive to the stability of its quality in the early stage of aging. As time goes by, some physical and chemical properties of fresh meat change, and the temperature and humidity should be adjusted accordingly. For example, in the middle stage of aging, the temperature of pork can be appropriately increased to 1℃ to 2℃, and the humidity can be adjusted to 80%-85% to adapt to the changes in its internal substances, while continuing to maintain a good taste and umami; the temperature of beef can be adjusted to 0℃ to 1℃ at this stage, and the humidity can be maintained at 85%-90% to ensure a smooth aging process and good quality. In the late stage of aging, when fresh meat is gradually approaching the end of its best consumption period, the focus of temperature and humidity adjustment is to extend its edible time as much as possible and maintain a certain quality. For example, in the later stages of pork, the temperature can be fine-tuned to 2°C to 3°C, and the humidity can be controlled at 75%-80% to reduce the risk of deterioration due to improper temperature and humidity; the temperature of beef at this stage can be set to 1°C to 2°C, and the humidity can be maintained at 80%-85% to ensure its final edible value.

[0062] At different stages of fresh meat storage, the automatic adjustment function will accurately control the temperature and humidity according to the corresponding needs. For example, in the early stage of storage, some fresh meat may require lower temperature and higher humidity to maintain a better preservation state. As the storage time goes by and enters the subsequent stage, the temperature is appropriately increased and the humidity is reduced. Such precise adjustment avoids the entire storage process being maintained at a low temperature and high energy consumption state. Compared with the traditional setting method of always maintaining a fixed low temperature and high humidity, it can reduce unnecessary energy consumption such as refrigeration and humidification, make the energy consumption distribution of the refrigerator more reasonable, and thus reduce the overall energy consumption to a certain extent.

[0063] If traditional refrigerators do not have the function of automatically adjusting according to storage time, they often continue to operate the refrigeration and humidity control systems according to a unified standard, which can easily lead to over-refrigeration to ensure freshness or over-dehumidification and humidification. The automatic adjustment function can accurately control the temperature and humidity according to the stage of fresh meat, prevent these excessive operations, and make the operation time of each adjustment system of the refrigerator more in line with actual needs, thereby reducing the extra energy consumption caused by ineffective operation and improving energy efficiency.

[0064] A humidity sensor is installed in the temperature-changing zone to detect the air humidity in the zone in real time and transmit the humidity data to the controller.

[0065] When the humidity is lower than the set target humidity range, the controller starts the humidification equipment, such as ultrasonic humidifiers, steam humidifiers, etc., to release water vapor into the area to increase the air humidity; when the humidity is higher than the target humidity range, the dehumidification equipment, such as condensing dehumidifiers, molecular sieve dehumidifiers, etc., is turned on to remove excess moisture in the air and reduce the humidity.

[0066] By using a humidity control module, such as the principle of a dehumidifier, humidifier and other equipment, the stable humidity of each humidity zone can be maintained by accurately controlling the evaporation or replenishment of water. The humidity can also be automatically fine-tuned according to the storage capacity of different varieties of fresh meat, ensuring that the humidity is always at a level that is conducive to the preservation of that variety of fresh meat.

[0067] Humidity sensors are installed to monitor humidity changes in each area in real time. When the humidity deviates from the optimal humidity range set for a certain type of fresh meat, timely feedback is given to the controller, and the controller automatically initiates corresponding adjustment measures. For example, if the humidity is low, the humidification program is started, and if the humidity is high, the dehumidification program is started, ensuring that the fresh meat is always in a suitable humidity environment and retaining its flavor and quality to the greatest extent.

[0068] The ventilation system controls the speed and direction of air circulation in the special area by adjusting the opening and closing degree of the damper and the speed of the fan, so as to make the humidity distribution more uniform and avoid excessive or low humidity in some areas. At the same time, ventilation can also promote the evaporation and diffusion of moisture on the surface of meat, which helps to keep the meat dry and fresh.

[0069] The refrigerator is equipped with a special electric field generating module that can generate an alternating electric field of specific frequency and intensity.

[0070] The controller adjusts the output parameters of the electric field generating module, such as voltage, current, frequency, etc., according to the user's instructions or preset programs, as well as factors such as the storage time and type of meat, thereby changing the electric field intensity applied in the temperature variable zone.

[0071] In order to ensure the safety of users, multiple safety protection mechanisms are set up during the electric field strength adjustment process, such as leakage protection devices and electric field shielding devices, to prevent electric field leakage from causing harm to the human body. At the same time, the electric field strength will be monitored and fed back in real time. Once an abnormal situation is found, the application of the electric field will be stopped immediately and an alarm will be issued.

[0072] The refrigerator's controller has the function of intelligently identifying fresh meat varieties. For example, by setting up a scanning device inside the refrigerator, the user scans the barcode or QR code on the packaging when putting fresh meat in (if there is a relevant meat traceability mark, etc.), or uses image recognition technology to identify the appearance characteristics of the fresh meat to determine the variety, and then the refrigerator automatically matches the corresponding optimal storage temperature mode.

[0073] The refrigerator controller monitors the storage time of fresh meat and the corresponding variety information in real time, and automatically determines which storage stage the fresh meat is currently in based on the preset temperature and humidity adjustment strategies for different stages. Once it is determined to enter a new stage, the system immediately issues instructions to the temperature and humidity adjustment module, such as controlling the refrigeration system, humidification or dehumidification equipment, etc., to accurately adjust the temperature and humidity of the corresponding area to the parameter range required in the new stage. During the temperature and humidity adjustment process, the actual adjusted value is fed back in real time through the temperature and humidity sensor. If there is a deviation from the preset parameters, the controller will be calibrated in time to ensure that the actual temperature and humidity are consistent with the optimal values ​​required for fresh meat at this stage, ensuring the accuracy and effectiveness of temperature and humidity adjustment, so as to better dynamically optimize the storage environment according to the storage time of fresh meat.

[0074] When the storage of fresh meat enters a new stage, the refrigerator informs the user of the current storage stage of the fresh meat and the corresponding changes in the temperature and humidity environment through display screens, voice prompts, or by pushing messages to the user's mobile phone APP. This allows the user to understand the freshness of the fresh meat and is also convenient for the user to plan the time of consumption in advance.

[0075] When the temperature and humidity deviate from the optimal range for storing a certain type of fresh meat for a long time, the system can push reminder messages to users through the APP, informing them of possible risks to the quality of the fresh meat and reminding them to deal with it in a timely manner, such as adjusting the temperature and humidity or consuming it as soon as possible, further improving the level of refined management of the storage of different types of fresh meat.

[0076] If the user has special needs, such as wanting to further extend the storage time of a piece of fresh meat, the system can provide corresponding temperature and humidity adjustment suggestions based on the current storage stage and fresh meat type, inform the user of the possible pros and cons of such adjustments, and let the user decide whether to intervene manually, thereby enhancing the interactivity between the user and the refrigerator's temperature and humidity adjustment function.

[0077] In response to users' special needs and preferences, users are allowed to make personalized fine-tuning of temperature and humidity within a certain reasonable range. For example, some users like beef with a firmer texture and may want the humidity to be slightly lower. Such personalized settings can be easily made through the refrigerator's operating panel. At the same time, the system will prompt users of the possible impact of such settings on aspects such as shelf life, making it easier for users to weigh their decisions.

[0078] In some embodiments, the controller is further configured to:

[0079] When the preservation instruction is the fresh meat ripening stage, a timer is also started to record the preservation time;

[0080] When the preservation time exceeds the first threshold, the fresh meat is preserved according to the second preservation condition; wherein the timer remains in an on state;

[0081] When the preservation time exceeds a second threshold, the fresh meat is preserved according to a third preservation condition and the timer is turned off; the first threshold is 72 hours, and the second threshold is 30 days.

[0082] In some embodiments, the second preservation condition includes short-term storage and long-term storage, and when the preservation time exceeds the first threshold, it also includes:

[0083] When the preservation time exceeds the first threshold and is less than the third threshold, the fresh meat is preserved according to the short-term storage in the second preservation condition;

[0084] If the fresh-keeping time exceeds the third threshold and is less than the second threshold, storing the fresh meat according to the long-term storage in the second fresh-keeping condition;

[0085] If the preservation time exceeds the second threshold, the fresh meat is preserved according to the third preservation condition and the timer is turned off; the third threshold is 15 days, the short-term storage temperature is -5°C to 0°C, and the long-term storage temperature is -16°C to -32°C.

[0086] The first preservation condition includes: temperature of 0-4°C, humidity of 50-80%, and electric field strength of 50-1000V / m. The second preservation condition includes short-term storage and long-term storage; the short-term storage temperature is -5-0°C, humidity of 30-80%, and electric field strength of 500-1000V / m; the long-term storage temperature is -16°C-32°C, humidity of 30-80%, and electric field strength of 500-1000V / m. The third preservation condition includes: temperature of -18-20°C, humidity of 20-80%, and electric field strength of 1000-3000V / m.

[0087] In some embodiments, the temperature of the independently controlled temperature-changing zone can be adjusted within a range of -32°C to 5°C.

[0088] Appropriate temperature and humidity can allow the protein and other substances in the fresh meat to be decomposed and transformed in an orderly manner during the aging process. For example, at the right temperature, the activity of proteases can play a better role, gradually hydrolyzing proteins into umami substances such as amino acids and peptides, making the meat more flavorful. At the same time, the meat will become more tender, juicy and elastic, improving the original dry and hard taste and enhancing the consumer's eating experience.

[0089] A time recording unit is set in the refrigerator controller. When the user puts fresh meat into the designated area of ​​the refrigerator, the system automatically starts recording the storage time. This time record can be accurate to minutes or even seconds and corresponds to each individual piece of fresh meat, such as by identifying the shelf location where the fresh meat is placed or using a specific identification tag to associate different batches of fresh meat and their storage time.

[0090] The controller combines the fresh meat variety identification technology (such as the aforementioned code scanning or image recognition to determine the fresh meat variety) to time different varieties of fresh meat separately. Because different varieties of fresh meat have different optimal storage times and different requirements for temperature and humidity at different stages, they must be recorded separately. For example, beef may be stored for a relatively long time, while chicken may be stored for a shorter time. The system needs to accurately track them according to their respective starting storage times.

[0091] In some embodiments, the drawer of the variable temperature zone includes an upper tray 1 and a lower drawer 2, wherein the upper tray 1 is designed to be concave, and the side walls of the concave are inclined, and the inclined surfaces have holes evenly distributed; the upper tray 1 and the lower drawer 2 are combined into a sealed cavity, and the inclined holes of the upper tray 1 are within the mouth frame of the lower drawer 2; the air outlet of the variable temperature zone is arranged at the upper end of the upper tray on the rear wall of the zone.

[0092] In some embodiments, the electric field generating device includes an electric field generating end and an electric field releasing end, wherein the electric field generating end is installed on any side of the refrigerator top cover or the compressor compartment, and the electric field releasing end is installed at any place of the side wall, bottom surface or top wall of the temperature change zone, and the voltage of the electric field generating end is 200V or 12V, and the frequency is 0.5~100KHz.

[0093] The display is set with a convenient operation interface, which is convenient for users to set the temperature and humidity parameters corresponding to different types of fresh meat, view the real-time temperature and humidity conditions, and perform some personalized adjustments. At the same time, there should be a clear display interface to intuitively present the temperature and humidity status of each partition in the special area, storage time and other key information, so as to improve the convenience of user use and the degree of control over the storage situation. The refrigerator display includes fresh meat (short ripening stage, long ripening stage, short-term fresh storage stage, long-term fresh storage stage, and ordinary storage stage). When the short ripening stage is selected, "short ripening stage" is lit, and after 72 hours of ripening, it enters the short-term fresh storage stage, and "short-term fresh storage stage" is lit; when the long ripening stage is selected, "long ripening stage" is lit, and after 72 hours of ripening, it enters the long-term fresh storage stage, and "long-term fresh storage stage" is lit; when the short-term fresh storage stage exceeds 15 days or the long-term fresh storage stage exceeds 30 days, it enters the ordinary storage stage, and "ordinary storage stage" is lit.

[0094] In some embodiments, the present application also provides a preservation method, such as Figure 2 As shown, the method includes:

[0095] Get the preservation instruction input by the user;

[0096] When the preservation instruction is the fresh meat ripening stage, the fresh meat is preserved according to the first preservation condition;

[0097] When the preservation instruction is for the fresh meat fresh storage stage, the fresh meat is preserved according to the second preservation condition;

[0098] When the preservation instruction is a normal storage stage, the fresh meat is preserved according to a third preservation condition; wherein the storage temperature of the first preservation condition>the storage temperature of the second preservation condition>the storage temperature of the third preservation condition.

[0099] The preservation method provided in this application is applied to the refrigerator in the above embodiment. The preservation method is configured in the controller in the refrigerator. The intelligent algorithm in the controller will automatically adjust the temperature control strategy according to different usage scenarios and storage requirements, such as different types of meat, different storage time, etc. At the same time, it can also predict temperature changes in advance and pre-adjust based on historical temperature data and ambient temperature change trends to reduce temperature fluctuations.

[0100] Different consumers have different requirements for the degree of maturity and consumption time of fresh meat. Some consumers prefer meat with a high degree of maturity and strong flavor, and hope to extend the aging time to achieve the ideal effect; while some consumers may need to store fresh meat for a short period of time and consume it as soon as possible. By setting up appropriate temperature-changing zones, consumers can choose the corresponding storage method according to their needs, flexibly control the maturity progress and preservation time of fresh meat, and better meet personalized eating and living habits.

[0101] The preservation method provided by the present application dynamically adjusts the temperature according to the user's instructions or the storage time, so that the meat is in the most suitable ripening temperature environment at different stages. For example, in the early stage of storage, setting the temperature at a slightly lower level can inhibit the growth of microorganisms and excessive enzyme reactions. As the storage time increases, appropriately raising the temperature helps to activate proteases and other related enzymes in the meat, and promotes the orderly hydrolysis of proteins into umami substances, such as amino acids and peptides, so that the flavor of the meat is more intense, the taste is more tender and juicy, and the overall quality of the meat is improved.

[0102] Applying an appropriate electric field strength can affect the movement of charged particles in meat and the rate of some biochemical reactions. For example, under the action of a certain electric field, the diffusion and exchange process of substances inside meat may be moderately accelerated, making the distribution of umami substances more even, promoting the improvement of the aging effect, and making the quality of meat more consistent from the inside to the outside.

[0103] By precisely adjusting the temperature and humidity, an environment that is not conducive to the growth of microorganisms, the acceleration of enzymatic reactions and chemical reactions can be created. Lower temperatures can directly reduce the activity of microorganisms and slow down their reproduction rate, while appropriate humidity reduces the risk of deterioration caused by moisture problems. The combination of the two can effectively delay the process of meat spoilage, thereby extending the shelf life and reducing food waste.

[0104] The appropriate electric field strength can change the permeability of meat cells to a certain extent, inhibit certain oxidation reactions and microbial metabolic processes that cause meat deterioration, further enhance the preservation effect, and keep the meat in a good edible state for a longer period of time.

[0105] This application adjusts the various parameters of the variable temperature zone based on the user's instructions, meeting the personalized needs of different users for meat storage. For example, some users prefer mature meat with a firmer texture and a mellower flavor. Through instructions, the temperature, humidity, and electric field strength can be adjusted according to the corresponding personalized settings to extend the aging time and achieve the desired quality effect; while some users hope to preserve the food in a short period of time and eat it as soon as possible, and can also quickly adjust the parameters accordingly to achieve rapid preservation. Whether it is daily family use, stockpiling ingredients in advance for parties, or specific storage requirements for meat required for different dishes in the catering industry, they can all be met by flexibly adjusting the parameters of the variable temperature zone, greatly improving the adaptability of the refrigerator to different usage scenarios.

[0106] As the storage time of meat goes by, its physical and chemical properties change constantly, and the requirements for the storage environment also change accordingly. Automatically adjusting the temperature, humidity and electric field strength according to the storage time can meet the needs of meat at different stages, so that the meat is always in the best preservation and maturation environment. For example, for a piece of beef planned to be stored for a long time, the focus is on inhibiting the growth of microorganisms and maintaining the stability of meat quality in the early stage, and the focus is on promoting maturation in the later stage. The system automatically adjusts the parameters according to the storage time, ensuring the scientificity and rationality of the entire storage process.

[0107] Example 1

[0108] like Figure 3 As shown in the figure below, pork tenderloin was matured at 0℃~4℃ and humidity of 50%~80%, and an electric field with an intensity of 50~3000V / m was applied to the maturation space for 72 hours. The results are shown in the figure below. The protein content of the group without electric field was higher than that of the group with electric field, indicating that the electric field is beneficial to the hydrolysis of pork tenderloin protein to produce small molecular flavor substances such as umami amino acids.

[0109] Example 2

[0110] like Figure 4 As shown in the figure below, the umami amino acid content of aged pork tenderloin stored at -18°C for 90 days changed little in the first 30 days, but dropped significantly from 30 days to 90 days, seriously affecting the taste and nutrition of fresh meat. Therefore, fresh meat can be stored in the freezer for 30 days.

[0111] Example 3

[0112] Fresh meat is stored in the drawer of the variable temperature area. The air from the variable temperature area outlet passes through the upper tray of the variable temperature area, swirls in the concave upper tray, and then a small amount of circulating air enters the lower drawer through the inclined holes on the side walls around the upper tray, so that the humidity in the lower drawer is between 50% and 80%, which is conducive to the ripening and storage of fresh meat.

[0113] This application studies the preservation effects of different varieties of fresh meat under different temperature and humidity combinations, and constructs a mathematical model for the coordinated regulation of temperature and humidity. For example, it clarifies the impact of a certain percentage change in humidity on the retention time of pork umami substances at a specific temperature. Then, based on the model, the refrigerator controller can intelligently adjust the humidity synchronously with the temperature adjustment to ensure that the temperature and humidity are always in the optimal coordinated state for the specific fresh meat variety.

[0114] It can be seen from the above embodiments that the present application provides a fresh-keeping refrigerator and a fresh-keeping method, the refrigerator includes a display, a controller and a temperature-changing zone with independent temperature control; the temperature-changing zone is used to store fresh meat; an electric field generating device for applying an electric field to the temperature-changing zone is provided in the temperature-changing zone; a temperature and humidity sensor is also provided in the temperature-changing zone; the controller is configured to: obtain the fresh-keeping instruction input by the user; when the fresh-keeping instruction is the fresh meat ripening stage, the fresh meat is preserved according to the first fresh-keeping condition; when the fresh-keeping instruction is the fresh meat storage stage, the fresh meat is preserved according to the second fresh-keeping condition; when the fresh-keeping instruction is the ordinary storage stage, the fresh meat is preserved according to the third fresh-keeping condition. The present application adjusts the refrigerator fresh meat storage conditions according to the fresh-keeping instruction input by the user, so that the fresh meat is stored in suitable conditions, which is conducive to the ripening of the fresh meat and can prolong the ripening time; on the other hand, by reasonably setting the storage structure, the fresh meat storage effect is improved and the refrigerator storage space layout is optimized.

Claims

1. A fresh-keeping refrigerator, characterized in that: The refrigerator comprises: A display, a controller and a temperature-changing area with independent temperature control; the temperature-changing area is used to store fresh meat; An electric field generating device for applying an electric field to the temperature-changing zone is provided in the temperature-changing zone; The temperature-changing area is also provided with a temperature and humidity sensor; The controller is configured to: Get the preservation instruction input by the user; When the preservation instruction is the fresh meat ripening stage, the fresh meat is preserved according to the first preservation condition; When the preservation instruction is for the fresh meat fresh storage stage, the fresh meat is preserved according to the second preservation condition; When the preservation instruction is a normal storage stage, the fresh meat is preserved according to a third preservation condition; wherein the storage temperature of the first preservation condition>the storage temperature of the second preservation condition>the storage temperature of the third preservation condition.

2. The fresh-keeping refrigerator according to claim 1, characterized in that: The controller is also configured to: When the preservation instruction is the fresh meat ripening stage, a timer is also started to record the preservation time; When the preservation time exceeds the first threshold, the fresh meat is preserved according to the second preservation condition; wherein the timer remains in an on state; When the preservation time exceeds a second threshold, the fresh meat is preserved according to a third preservation condition and the timer is turned off; the first threshold is 72 hours, and the second threshold is 30 days.

3. The fresh-keeping refrigerator according to claim 2, characterized in that: The second preservation condition includes short-term storage and long-term storage, and when the preservation time exceeds the first threshold, further includes: When the preservation time exceeds the first threshold and is less than the third threshold, the fresh meat is preserved according to the short-term storage in the second preservation condition; If the fresh-keeping time exceeds the third threshold and is less than the second threshold, storing the fresh meat according to the long-term storage in the second fresh-keeping condition; If the preservation time exceeds the second threshold, the fresh meat is preserved according to the third preservation condition and the timer is turned off; the third threshold is 15 days, the short-term storage temperature is -5°C to 0°C, and the long-term storage temperature is -16°C to -32°C.

4. The fresh-keeping refrigerator according to claim 1, characterized in that: The first preservation conditions include: temperature of 0-4°C, humidity of 50-80%, and electric field strength of 50-2000V / m.

5. The fresh-keeping refrigerator according to claim 1, characterized in that: The second preservation condition includes short-term storage and long-term storage; wherein, the short-term storage temperature is -5 to 0°C, the humidity is 30 to 80%, and the electric field strength is 500 to 2000V / m; the long-term storage temperature is -16°C to -32°C, the humidity is 30 to 80%, and the electric field strength is 500 to 2000V / m.

6. The fresh-keeping refrigerator according to claim 1, characterized in that: The third preservation condition includes: temperature of -18 to -20°C, humidity of 20 to 80%, and electric field strength of 500 to 3000 V / m.

7. The fresh-keeping refrigerator according to claim 1, characterized in that: The temperature of the independent temperature-controlled temperature-changing zone can be adjusted within a range of -32°C to 5°C.

8. The fresh-keeping refrigerator according to claim 1, characterized in that: The drawer of the variable temperature zone includes an upper tray and a lower drawer bucket, wherein the upper tray is designed to be concave, and the side walls of the concave are inclined, and the inclined surfaces have holes evenly distributed; the upper tray and the lower drawer bucket are combined into a sealed cavity, and the inclined holes of the upper tray are within the lower drawer bucket mouth frame; the air outlet of the variable temperature zone is arranged at the upper end of the upper tray on the rear wall of the zone.

9. The fresh-keeping refrigerator according to claim 1, characterized in that: The electric field generating device includes an electric field generating end and an electric field releasing end, wherein the electric field generating end is installed on any side of the refrigerator top cover or the compressor compartment, and the electric field releasing end is installed at any place of the side wall, bottom surface or top wall of the temperature change zone. The voltage of the electric field generating end is 200V or 12V, and the frequency is 0.5~100KHz.

10. A preservation method, characterized in that: The method comprises: Get the preservation instruction input by the user; When the preservation instruction is the fresh meat ripening stage, the fresh meat is preserved according to the first preservation condition; When the preservation instruction is for the fresh meat fresh storage stage, the fresh meat is preserved according to the second preservation condition; When the preservation instruction is a normal storage stage, the fresh meat is preserved according to a third preservation condition; wherein the storage temperature of the first preservation condition>the storage temperature of the second preservation condition>the storage temperature of the third preservation condition.

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