Method and device for sample preparation, sample and preservation test method
By preparing samples of gelatin, glycerin and deionized water, the problem of poor preservation effect of the prior art in the refrigerator freezing room is solved, and higher testing accuracy and cost-effectiveness are achieved.
Patent Information
- Application Number
- CN202311359440.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-10-19
- Publication Date
- 2025-04-22
AI Technical Summary
The prior art tests for fresh-keeping effects for refrigerator freezing rooms are not effective, especially for meat ingredient storage.
Samples were prepared by weighing gelatin, glycerin and deionized water, mixing and testing for frozen preservation effects through specific methods and devices.
It provides a sample that can replace real meat ingredients, improves the accuracy of the refrigerator's freezing and preservation effect test and reduces the testing cost.
Smart Images
Figure CN119860953A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of freshness-keeping performance detection, for example, to a method and device for sample preparation, a sample, and a freshness-keeping test method. Background Art
[0002] At present, refrigerators are the preferred appliances for food preservation in our daily lives. In order to meet consumers' demand for freshness preservation, various refrigerator manufacturers are constantly upgrading the freshness preservation capacity of refrigerator storage space. The current test of refrigerator freezing and preservation effect generally uses real food ingredients such as beef, mutton, etc. as test samples. The samples are frozen and stored in the freezer of the refrigerator for a period of time and then thawed. The weight of the juice flowing out after thawing is tested to be the ratio of the initial sample weight, that is, the frozen juice loss rate. However, using this method to test the refrigerator freezing and preservation effect all year round requires the consumption of a large amount of meat, resulting in high testing costs.
[0003] Related art discloses a method for preparing a reference sample for a fresh-keeping effect test, comprising: contacting the water-absorbing material, chlorophyll, a moisturizing agent and an antioxidant in a liquid environment. The reference sample for the fresh-keeping effect test comprises a water-absorbing material, wherein the water-absorbing material absorbs a mixed liquid of chlorophyll, a moisturizing agent and an antioxidant. The reference sample has good consistency between samples and can be widely used in the evaluation of the fresh-keeping effect of refrigerators and freezers. The experimental error is small and the repeatability is good, so good comparison work can be carried out between different laboratories.
[0004] In the process of implementing the embodiments of the present disclosure, it is found that there are at least the following problems in the related art:
[0005] Since the samples of the related art have good consistency, they can replace real food ingredients for freshness preservation test to a certain extent. However, the samples of the related art are prepared to simulate vegetables, and the freshness preservation test results are good when used in the refrigerator refrigeration compartment, but the freshness preservation test results are not good when used in the freezer compartment for storing meat ingredients.
[0006] It should be noted that the information disclosed in the above background technology section is only used to enhance the understanding of the background of the present application, and therefore may include information that does not constitute the prior art known to ordinary technicians in the field. Summary of the invention
[0007] In order to provide a basic understanding of some aspects of the disclosed embodiments, a brief summary is given below. The summary is not an extensive review, nor is it intended to identify key / critical components or delineate the scope of protection of these embodiments, but rather serves as a prelude to the detailed description that follows.
[0008] The embodiments of the present disclosure provide a method and device for sample preparation, a sample, and a preservation test method to provide a sample that can replace real meat ingredients for use in a refrigerator freezer compartment preservation effect test, thereby improving the accuracy of the refrigerator freezing preservation effect test.
[0009] In some embodiments, the method includes: weighing corresponding weights of gelatin, glycerin and corresponding proportions of deionized water so that the mass fraction of gelatin is a first proportion and the mass fraction of glycerin is a second proportion; mixing the gelatin and deionized water in sequence, allowing them to swell, heating and stirring to obtain a gelatin solution; pouring glycerin into the gelatin solution and stirring to obtain a target solution; pouring the target solution into a mold, allowing it to stand, refrigerating, thawing and cutting it in sequence to obtain a test sample.
[0010] Optionally, the first ratio is any one ratio of [13%, 18%].
[0011] Optionally, the second ratio is any one ratio of [5%, 12%].
[0012] Optionally, allowing the gelatin and deionized water to swell statically includes: allowing the gelatin and deionized water to swell statically for a first period of time; wherein the first period of time is any one period of time in the range of [0.5h, 1h].
[0013] Optionally, heating the gelatin and deionized water includes: heating the mixed solution of the gelatin and deionized water after standing and swelling in a water bath.
[0014] Optionally, the water bath heating temperature is any one of [60° C., 65° C.].
[0015] Optionally, the gelatin and deionized water are stirred, including: stirring the heated mixed solution of gelatin and deionized water at intervals of a second time until the sol is completely dissolved.
[0016] Optionally, pouring glycerol into the gelatin solution and stirring to obtain the target solution includes: pouring glycerol into the gelatin solution, stirring and mixing evenly.
[0017] Optionally, pouring the target solution into the mold includes: pouring the target solution into the groove mold until it is flush with the upper edge of the groove mold.
[0018] Optionally, the length of the mold is any one of [179mm, 181mm], the width is any one of [79mm, 81mm], the height is any one of [34mm, 36mm], and the wall thickness is any one of [1.5mm, 3.5mm].
[0019] Optionally, allowing the target solution to stand comprises: allowing the target solution poured into the mold to stand for a third period of time at the first temperature; wherein the third period of time is any one period of time of [4h, 5h], and the first temperature is room temperature.
[0020] Optionally, refrigerating the target solution includes: covering the mold with plastic wrap, and cooling at the second temperature for a fourth time period; wherein the second temperature is 4° C., and the fourth time period is any one time period of [1 h, 2 h].
[0021] Optionally, thawing the target solution includes: placing the cooled target solution at a third temperature for a fifth period of time; wherein the third temperature is room temperature, and the fifth period of time is any one period of time in the range of [0.5h, 1h].
[0022] In some embodiments, the device includes: a processor and a memory storing program instructions, and the processor is configured to perform the above-mentioned method for sample preparation when executing the above-mentioned program instructions.
[0023] In some embodiments, the sample is prepared using any of the above methods for sample preparation.
[0024] In some embodiments, the freshness-keeping test method includes: when a set number of samples are placed in a freezer to be tested in a refrigerator, obtaining a first weight of the samples; when the freezing time reaches a preset time, obtaining a second weight of the samples; calculating Ri = (1-W2 / W1) × 100% / t, Rf = ∑Ri / i; wherein Ri is the freezing weight loss rate of each sample per unit time, W1 is the first weight, W2 is the second weight, t is the freezing time of the sample, ∑Ri is the total weight loss rate of the set number of samples frozen per unit time, i is the set number of samples, and Rf is the average weight loss rate of the samples frozen per unit time; according to a preset corresponding relationship, determine the freezing preservation effect corresponding to the average weight loss rate of the samples.
[0025] Optionally, placing a set number of samples in a freezer compartment to be tested of a refrigerator comprises: determining a set number corresponding to the size of the freezer compartment to be tested according to a preset corresponding relationship; placing the set number of samples side by side in the middle position of the freezer compartment to be tested; wherein the spacing between the samples is the same, and the spacing is any distance in [2cm, 3cm]; the middle position refers to the front and back half of the freezer compartment to be tested, and the samples arranged at the edge maintain a consistent spacing with the side wall of the freezer compartment to be tested, and the contact surface between the sample and the freezer compartment to be tested is the side with the smallest sample area.
[0026] Optionally, according to a preset corresponding relationship, the freezing preservation effect corresponding to the average weight loss rate of the sample is determined, including: when the average weight loss rate is less than or equal to 1.2%, the freezing preservation effect of the refrigerator is determined to be excellent; when the average weight loss rate is between [1.2%, 1.5%], the freezing preservation effect of the refrigerator is determined to be good; when the average weight loss rate is between [1.5%, 1.8%], the freezing preservation effect of the refrigerator is determined to be average; when the average weight loss rate is greater than 1.8%, the freezing preservation effect of the refrigerator is determined to be poor.
[0027] The method and device for sample preparation, sample, and freshness-keeping test method provided in the embodiments of the present disclosure can achieve the following technical effects:
[0028] Weigh the corresponding weights of gelatin, glycerin and deionized water in a corresponding proportion, so that the mass fraction of gelatin is a first proportion and the mass fraction of glycerin is a second proportion, mix the gelatin and deionized water in sequence, let stand to swell, heat and stir to obtain a gelatin solution, pour glycerin into the gelatin solution and stir to obtain a target solution, and finally pour the target solution into a mold, let stand, refrigerate, thaw and cut in sequence to obtain a test sample. By mixing gelatin, glycerin and deionized water, a sample that can replace real meat ingredients is provided for the fresh-keeping effect test of the refrigerator freezer compartment, thereby improving the accuracy of the refrigerator freezing fresh-keeping effect test.
[0029] The above general description and the following description are exemplary and explanatory only and are not intended to limit the present application. BRIEF DESCRIPTION OF THE DRAWINGS
[0030] One or more embodiments are exemplarily described by corresponding drawings, which do not limit the embodiments. Elements with the same reference numerals in the drawings are shown as similar elements, and the drawings do not constitute a scale limitation, and wherein:
[0031] Figure 1 is a schematic diagram of a method for sample preparation provided by an embodiment of the present disclosure;
[0032] Figure 2 is a schematic diagram of a freshness-keeping test method provided by an embodiment of the present disclosure;
[0033] Figure 3 is a schematic diagram of another freshness-keeping test method provided by an embodiment of the present disclosure;
[0034] Figure 4 is a schematic diagram of another freshness-keeping test method provided by an embodiment of the present disclosure;
[0035] Figure 5 is a schematic diagram of another freshness-keeping test method provided by an embodiment of the present disclosure;
[0036] Figure 6 Schematic diagram of a device for sample preparation provided in an embodiment of the present disclosure. DETAILED DESCRIPTION
[0037] In order to be able to understand the features and technical contents of the embodiments of the present disclosure in more detail, the implementation of the embodiments of the present disclosure is described in detail below in conjunction with the accompanying drawings. The attached drawings are for reference only and are not used to limit the embodiments of the present disclosure. In the following technical description, for the convenience of explanation, a full understanding of the disclosed embodiments is provided through multiple details. However, one or more embodiments can still be implemented without these details. In other cases, to simplify the drawings, well-known structures and devices can be simplified for display.
[0038] The terms "first", "second", etc. in the specification and claims of the embodiments of the present disclosure and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the terms used in this way can be interchanged where appropriate, so that the embodiments of the embodiments of the present disclosure described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions.
[0039] Unless otherwise stated, the term "plurality" means two or more.
[0040] In the embodiment of the present disclosure, the character " / " indicates that the preceding and following objects are in an "or" relationship. For example, A / B indicates: A or B.
[0041] The term "and / or" is a description of the association relationship between objects, indicating that three relationships can exist. For example, A and / or B means: A or B, or, A and B.
[0042] The term "correspondence" may refer to an association relationship or a binding relationship. The correspondence between A and B means that there is an association relationship or a binding relationship between A and B.
[0043] At present, refrigerators are the preferred appliances for food preservation in our daily lives. In order to meet consumers' demand for preservation, various refrigerator manufacturers are constantly upgrading the preservation capacity of refrigerator storage space. At present, the test of refrigerator freezing preservation effect generally uses real food such as beef, mutton, etc. as test samples. The samples are frozen and stored in the refrigerator freezer for a period of time and then thawed. The weight of the juice flowing out after thawing is tested to be the proportion of the initial sample weight, that is, the frozen juice loss rate. However, the method is used all year round to test the refrigerator freezing preservation effect, which requires a large amount of meat, resulting in high testing costs. Related art discloses a method for preparing a reference sample for preservation effect testing, including: contacting the water-absorbing material, chlorophyll, moisturizing agent and antioxidant in a liquid environment. The reference sample for the preservation effect test includes a water-absorbing material, and the water-absorbing material absorbs a mixed solution of chlorophyll, moisturizing agent and antioxidant. The reference sample has good consistency between samples and can be widely used in the evaluation of the preservation effect of refrigerators and freezers. The experimental error is small and the repeatability is good, and good comparison work can be carried out between different laboratories. Since the samples of the related art have good consistency, they can replace real food ingredients for freshness preservation test to a certain extent. However, the samples of the related art are prepared to simulate vegetables, and the freshness preservation test results are good when used in the refrigerator refrigeration compartment, but the freshness preservation test results are not good when used in the freezer compartment for storing meat ingredients.
[0044] The embodiment of the present disclosure discloses a refrigerator, including a processor. The processor is electrically connected to various electrical components and is used to control the various electrical components to perform actions.
[0045] Based on the above refrigerator structure, Figure 1 As shown, the present disclosure provides a method for sample preparation, comprising:
[0046] S01, the processor weighs corresponding weights of gelatin, glycerin and deionized water in corresponding proportions, so that the mass fraction of gelatin is a first proportion and the mass fraction of glycerin is a second proportion.
[0047] S02, the processor sequentially mixes gelatin and deionized water, allows them to swell, heats and stirs them to obtain a gelatin solution.
[0048] S03, the processor pours glycerol into the gelatin solution and stirs it to obtain a target solution.
[0049] S04, the processor pours the target solution into the mold, allows it to stand, refrigerate, thaw and cut it in sequence to obtain a test sample.
[0050] Optionally, the first ratio of the mass fraction of gelatin is any one ratio of [13%, 18%].
[0051] Optionally, the second ratio of deionized water is any one ratio of [5%, 12%].
[0052] For example, the processor may weigh 15.0 g of gelatin particles, 8.0 g of glycerin, and 77.0 g of deionized water, so that the mass fraction of gelatin is 15%, the mass fraction of glycerin is 8%, and the mass fraction of deionized water is 77%.
[0053] By using the method for sample preparation provided by the embodiment of the present disclosure, the corresponding weights of gelatin, glycerin and deionized water of corresponding proportions can be weighed, so that the mass fraction of gelatin is a first proportion and the mass fraction of glycerin is a second proportion, the gelatin and deionized water are sequentially mixed, left to swell, heated and stirred to obtain a gelatin solution, glycerin is poured into the gelatin solution and stirred to obtain a target solution, and finally the target solution is sequentially poured into a mold, left to stand, refrigerated, thawed and cut to obtain a test sample. By mixing gelatin, glycerin and deionized water, a sample that can replace real meat ingredients is provided for the fresh-keeping effect test of the refrigerator freezer compartment, thereby improving the accuracy of the refrigerator freezing fresh-keeping effect test.
[0054] Optionally, the processor allows the gelatin and deionized water to swell statically, including: allowing the gelatin and deionized water to swell statically for a first period of time;
[0055] The first duration is any one of [0.5h, 1h]. For example, 0.5h, 0.75h or 1h. The first duration can be determined specifically according to the weight and mass fraction of gelatin, glycerin and deionized water. For example, the first duration corresponding to the weight and mass fraction of gelatin, glycerin and deionized water is determined by a preset corresponding relationship, a table lookup method, an empirical method or the introduction of expert knowledge.
[0056] In this way, after gelatin and deionized water are mixed, due to the different interaction forces between gelatin molecules and water molecules, they need a certain amount of time to penetrate and diffuse into each other. Therefore, the processor will let the gelatin and deionized water stand for the first period of time after mixing to allow the gelatin molecules to fully diffuse into the water and form a uniform solution, so as to better play the gelling effect of gelatin. In addition, standing for a period of time can also remove bubbles and impurities in the solution, improving the quality and stability of the gelatin solution.
[0057] Optionally, the processor heats the gelatin and deionized water, including: the processor heats the mixed solution of the gelatin and deionized water after static swelling in a water bath.
[0058] In this way, heating in a water bath can promote the molecular movement of the gelatin solution, enhance the interaction between molecules, and provide an environmental basis for subsequent stirring actions.
[0059] Optionally, the water bath heating temperature is any one of [60° C., 65° C.].
[0060] The water bath heating temperature may be 60° C., 63° C., or 65° C. The water bath heating temperature may be determined specifically according to the weight and mass fraction of gelatin, glycerin, and deionized water. For example, the water bath heating temperature corresponding to the weight and mass fraction of gelatin, glycerin, and deionized water may be determined by a preset corresponding relationship, a table lookup method, an empirical method, or by introducing expert knowledge.
[0061] In this way, by setting the water bath heating temperature to [60°C, 65°C], the water bath heating temperature can be made suitable for the current material composition, thereby allowing the molecular movement of the gelatin solution to be more complete.
[0062] Optionally, the processor stirs the gelatin and deionized water, including: the processor stirs the mixed solution of the heated gelatin and deionized water at intervals of a second time until the sol is completely dissolved.
[0063] In this way, by heating the swollen gelatin and deionized water in a water bath and stirring, the gelatin can be slowly dissolved to form a uniform solution.
[0064] Optionally, the processor pours glycerol into the gelatin solution and stirs it to obtain a target solution, including: the processor pours glycerol into the gelatin solution, stirs and mixes it evenly.
[0065] In this way, the processor pours glycerin into the gelatin solution, stirs and mixes it evenly, thereby increasing the toughness and plasticity of the gelatin, allowing the gelatin to retain a certain amount of moisture and prevent brittle cracking.
[0066] Optionally, the processor pours the target solution into the mold, including: the processor pours the target solution into the groove mold until it is flush with the upper edge of the groove mold.
[0067] In this way, the processor pours the target solution into the groove mold until it is flush with the upper edge of the groove mold, so that the obtained sample can match the mold, achieve standardization of sample preparation, improve the efficiency of freezing preservation testing, and reduce testing costs.
[0068] Optionally, the length of the mold is any one of [179mm, 181mm], the width is any one of [79mm, 81mm], the height is any one of [34mm, 36mm], and the wall thickness is any one of [1.5mm, 3.5mm].
[0069] The wall thickness includes the thickness of the wall of the mold groove and the bottom. The parameters of the mold can be specifically determined according to the volume of the target solution and the volume of the freezer chamber to be tested. For example, the length, width, height or wall thickness of the mold corresponding to the volume of the target solution and the volume of the freezer chamber to be tested can be determined by a preset corresponding relationship, a table lookup method, an empirical method or the introduction of expert knowledge.
[0070] In this way, by limiting the shape of the sample through a mold of corresponding size, the shape and size of the sample can meet the requirements of the freezing preservation test, thereby improving the accuracy of the freezing preservation test.
[0071] Optionally, the processor allows the target solution to stand, including: the processor allows the target solution poured into the mold to stand at the first temperature for a third period of time; wherein the third period of time is any one period of time [4h, 5h], and the first temperature is room temperature.
[0072] The third duration may be 4h, 4.5h or 5h, etc., and the first temperature may be 25°C, 24°C or 26°C, etc. The first temperature or the third duration may be determined based on the weight and mass fraction of gelatin, glycerin and deionized water. For example, the first temperature or the third duration corresponding to the weight and mass fraction of gelatin, glycerin and deionized water may be determined by a preset corresponding relationship, a table lookup method, an empirical method or the introduction of expert knowledge.
[0073] Thus, the processor allows the target solution poured into the mold to stand at the first temperature for a third period of time, thereby allowing the gelatin solution and the glycerin to be fully mixed.
[0074] Optionally, the processor refrigerates the target solution, including: the processor covers the mold with plastic wrap and cools it at the second temperature for a fourth period of time.
[0075] Among them, the second temperature can be set to any temperature, and the fourth time length is any time length in [1h, 2h]. For example, the fourth time length can be specifically 1h, 1.5h or 2h, etc., and the second temperature can be specifically 3°C, 4°C or 5°C, etc. The second temperature or the fourth time length can be determined based on the weight and mass fraction of gelatin, glycerin and deionized water. For example, the second temperature or the fourth time length corresponding to the weight and mass fraction of gelatin, glycerin and deionized water is determined by a preset correspondence, a table lookup method, an empirical method or the introduction of expert knowledge.
[0076] In this way, the processor covers the mold with plastic wrap and cools it at the second temperature for a fourth period of time, which can further reduce its temperature and allow the material to cool and solidify into shape.
[0077] Optionally, the processor thaws the target solution, including: the processor places the cooled target solution at a third temperature for a fifth period of time.
[0078] Among them, the third temperature can be set to any temperature, and the fifth duration is any duration in [0.5h, 1h]. For example, the fifth duration can be 0.5h, 0.75h or 1h, etc., and the third temperature can be 24°C, 25°C or 26°C, etc. The third temperature or the fifth duration can be determined based on the weight and mass fraction of gelatin, glycerin and deionized water. For example, the third temperature or the fifth duration corresponding to the weight and mass fraction of gelatin, glycerin and deionized water is determined by a preset correspondence, a table lookup method, an empirical method or the introduction of expert knowledge.
[0079] The disclosed embodiment also discloses a sample, which is made by any one of the above methods.
[0080] Based on the above refrigerator structure, Figure 2 As shown, the embodiment of the present disclosure also discloses a freshness test method, including:
[0081] S21, when a set number of samples are placed in the freezer compartment of the refrigerator to be tested, the processor obtains a first weight of the samples.
[0082] S22, when the freezing time reaches a preset time, the processor obtains a second weight of the sample.
[0083] S23, the processor calculates Ri = (1 - W2 / W1) × 100% / t, Rf = ∑Ri / i.
[0084] S24, the processor determines the freezing preservation effect corresponding to the average weight loss rate of the sample according to a preset corresponding relationship.
[0085] Among them, Ri is the freezing weight loss rate of each sample per unit time, W1 is the first weight, W2 is the second weight, t is the freezing time of the sample, ∑Ri is the total weight loss rate of the set number of samples frozen per unit time, i is the set number of samples, and Rf is the average weight loss rate of the samples frozen per unit time.
[0086] Among them, the preset time length can be any time length, such as 6 days, 7 days or 8 days, etc. Since different test samples may be made of different materials, and the test environment parameters will also affect the stability of the test samples, for example, some test samples include non-woven fabrics and deionized water, and some test samples include gelatin and glycerin, etc., and the temperature and / or humidity of the test environment will affect the stability time of the above different test samples. Therefore, the preset time length can be determined specifically according to the type of test sample and / or the test environment parameters, for example, by looking up a table or determining it empirically, so that the test sample can be placed for a preset time, and can lose weight, thereby making the frozen preservation test results more accurate.
[0087] Using the method for sample preparation provided by the embodiment of the present disclosure, when a set number of samples are placed in the freezer compartment of the refrigerator to be tested, the processor obtains the first weight of the sample. When the freezing time reaches the preset time, the sample loses weight, so the processor obtains the second weight of the sample, and substitutes the first weight and the second weight into the calculation Ri = (1-W2 / W1) × 100% / t, Rf = ∑Ri / i, so as to obtain the average freezing weight loss rate of the sample in the freezer compartment of the refrigerator to be tested for 24 hours. Finally, the processor determines the freezing preservation effect corresponding to the average weight loss rate of the sample according to the preset corresponding relationship, so that the freezing preservation effect evaluation matches the average weight loss rate.
[0088] Alternatively, if Figure 3 As shown, the processor places a set number of samples in the freezer compartment of the refrigerator to be tested, including:
[0089] S31, the processor determines the set quantity corresponding to the size of the freezer compartment to be tested according to a preset corresponding relationship.
[0090] S32, the processor places a set number of samples side by side in the middle of the freezing chamber to be tested.
[0091] The spacing of the samples is the same, and the spacing is any distance in [2cm, 3cm], for example, 2cm, 2.5cm or 3cm. The spacing of the samples is determined according to the size parameters of the freezer to be tested. The middle position refers to the front and back half of the freezer to be tested, and the samples arranged at the edge are kept at the same distance from the side wall of the freezer to be tested. The contact surface between the sample and the freezer to be tested is the side with the smallest sample area, so that the sample can fully contact the freezer to be tested and give full play to the test effect of the sample.
[0092] The processor determines the set number in the following manner: the processor determines the set number according to the volume of the freezer to be tested. In this way, the processor determines the set number according to the volume of the freezer to be tested, so that the test sample can match the volume of the freezer to be tested, thereby simulating the actual storage conditions of meat, making the result of the frozen preservation test more accurate. The processor determines the set number according to the volume of the freezer to be tested, including: the processor obtains the volume of the freezer to be tested; the processor calculates S1=L / 3; the processor processes the calculation result according to the rounding method to obtain the set number; wherein S1 is the theoretical number of samples, and L is the volume of the freezer to be tested.
[0093] In this way, the processor determines the set number corresponding to the size of the freezer compartment to be tested according to the preset corresponding relationship, and places the set number of samples side by side in the middle position of the freezer compartment to be tested, thereby making the test result more objective and accurate.
[0094] Optionally, the processor determines the freezing preservation effect corresponding to the average weight loss rate of the sample according to a preset corresponding relationship, including: when the average weight loss rate is less than or equal to 1.2%, the processor determines that the freezing preservation effect of the refrigerator is excellent; when the average weight loss rate is between (1.2%, 1.5%], the processor determines that the freezing preservation effect of the refrigerator is good; when the average weight loss rate is between (1.5%, 1.8%], the processor determines that the freezing preservation effect of the refrigerator is average; when the average weight loss rate is greater than 1.8%, the processor determines that the freezing preservation effect of the refrigerator is poor.
[0095] In this way, based on the weight loss rate of the test sample, the corresponding freezing preservation effect is determined through a preset corresponding relationship, which can make the test result more accurate.
[0096] Based on the above refrigerator structure, Figure 4 As shown, the embodiment of the present disclosure provides a method for freshness test, comprising:
[0097] S41, the processor uses a non-woven fabric sheet and deionized water to prepare a first test sample for testing a weight loss rate and a second test sample for a condensation test.
[0098] S42, the processor tests the weight loss rate of the refrigerator and the condensation size of the test drawer according to the first test sample and the second test sample respectively.
[0099] S43, the processor determines the preservation effect of the refrigerator according to the weight loss rate of the refrigerator and the condensation size of the test drawer.
[0100] The method for freshness-keeping test provided by the embodiment of the present disclosure is adopted, and a first test sample for testing weight loss rate and a second test sample for condensation test are prepared by using a non-woven fabric sheet and deionized water. The weight loss rate of the refrigerator and the condensation size of the test drawer are tested according to the first test sample and the second test sample respectively. According to the weight loss rate of the refrigerator and the condensation size of the test drawer, the freshness-keeping effect of the refrigerator is determined. The use of non-woven fabric sheets and deionized water to prepare samples compatible with weight loss rate test and condensation test can not only simulate the situation of food such as fruits and vegetables in the refrigerator room, but also reduce the cost of the test while incorporating the condensation amount index into the refrigerator freshness-keeping effect test to test the accuracy of the results.
[0101] Optionally, the processor uses the non-woven fabric sheet and deionized water to prepare a first test sample for testing the weight loss rate, including: the processor places a first number and a first size of non-woven fabric sheets in a first type of tray. The processor injects a third weight of deionized water into the tray to obtain the first test sample.
[0102] In this way, the processor places the non-woven fabric sheets of the first quantity and the first size in the first type of tray, and injects the third weight of deionized water into the tray to obtain a first test sample. The first test sample for weight loss rate test is prepared by using the non-woven fabric sheets and deionized water, which simplifies the preparation of the sample, reduces the cost of the test, and realizes the standardization of the test samples, ensuring the objectivity, repeatability and reproducibility of the data.
[0103] Optionally, the processor uses the non-woven fabric sheet and deionized water to prepare a second test sample for condensation testing, including: the processor places a second number and a second size of non-woven fabric sheets in a second type of tray. The processor injects a fourth weight of deionized water into the tray and leaves it for a fourth time to obtain the second test sample.
[0104] In this way, the processor places the second number and the second size of non-woven fabric sheets in the second type of tray, injects the fourth weight of deionized water into the tray and leaves it for a fourth time to obtain a second test sample. The second test sample for condensation testing is made by using non-woven fabric sheets and deionized water, which simplifies the sample preparation, reduces the test cost, and realizes the standardization of the test samples, ensuring the objectivity, repeatability and reproducibility of the data.
[0105] As an example, 18 non-woven fabric sheets of 75 mm × 125 mm in size can be placed in a test tray, and 600 g ± 50 g of deionized water can be injected into the tray to prepare a first test sample. Six dry non-woven fabric sheets can be placed in a type B test tray, and 200 g ± 50 g of deionized water can be injected into the tray and left to stand for 10 minutes to prepare a second test sample.
[0106] Optionally, the processor determines the freshness preservation effect of the refrigerator according to the weight loss rate of the refrigerator and the condensation size of the test drawer, including: the processor determines the weight loss score of the refrigerator according to the weight loss rate of the refrigerator. The processor determines the condensation score of the refrigerator according to the condensation size of the test drawer. The processor determines the freshness preservation effect of the refrigerator according to the weight loss score and the condensation score.
[0107] In this way, the processor determines the weight loss score of the refrigerator according to the weight loss rate of the refrigerator, and determines the condensation score of the refrigerator according to the condensation size of the test drawer. Finally, the processor determines the fresh-keeping effect of the refrigerator based on the weight loss score and the condensation score. Based on the weight loss rate of the test sample and the condensation size of the test drawer, the refrigeration and fresh-keeping effect of the refrigerator is comprehensively determined and scored, so that the fresh-keeping test effect is visualized, allowing developers or users to more clearly understand the fresh-keeping performance of the refrigerator. Incorporating the condensation amount index into the refrigerator fresh-keeping effect test fully considers the impact of condensation on the preservation of fruits and vegetables, covers the scope of fruit and vegetable preservation, and improves the accuracy of the refrigerator fresh-keeping effect test.
[0108] Optionally, the processor obtains the weight loss rate of the test sample, including: when the first test sample is placed in the fresh-keeping compartment of the refrigerator, the processor obtains the placement time of the first test sample; when the placement time reaches a stable time, the processor records the initial weight of the test sample; when the placement time reaches a test time, the processor records the current weight of the test sample; the processor calculates W = [(M1-M2) / (t2-t1)]×24; wherein W is the weight loss rate of the test sample, M1 is the initial weight, M2 is the current weight, t1 is the time of recording the initial weight, and t2 is the time of recording the current weight.
[0109] Among them, the unit of W is g / 24h, the unit of M1 and M2 is g, the unit of t1 and t2 is h, t2-t1≥24h, M1-M2≤200g.
[0110] Among them, the stability time and the test time can be any time length. Since different test samples may be made of different materials, and the test environment parameters will also affect the stability of the test samples, for example, the materials of some test samples include non-woven fabrics and deionized water, and the materials of some test samples include gelatin and glycerol, etc., and the temperature and / or humidity of the test environment will affect the stability time of the above-mentioned different test samples. Therefore, the stability time can be specifically determined according to the type of the first test sample and / or the test environment parameters, for example, by looking up the table method or experience, so that the first test sample can reach a stable state after being placed for a stable time. The test time is the time length of the weight loss rate test. Similarly, since the test samples of different materials have different weight loss times under different test environment parameters, the test time can be specifically determined according to the type of the first test sample and / or the test environment parameters, for example, by looking up the table method or experience, so that when the test time is reached, the weight loss phenomenon can be more obvious, so that the weight loss rate test result of the first test sample is more accurate.
[0111] In this way, when the first test sample is placed in the fresh-keeping room of the refrigerator, the processor obtains the placement time of the first test sample. When the placement time reaches the stable time, the state of the first test sample in the fresh-keeping room of the refrigerator has stabilized, so the processor records the initial weight of the test sample. When the placement time reaches the test time, the deadline for the weight loss rate test has been reached, so the processor records the current weight of the test sample. Finally, the processor substitutes the initial weight and current weight into the calculation formula W = [(M1-M2) / (t2-t1)]×24 for calculation, and obtains the weight loss rate of the first test sample in the fresh-keeping room of the refrigerator for 24 hours.
[0112] Alternatively, if Figure 5 As shown, the processor obtains the condensation size of the test drawer, including:
[0113] S51, the processor divides each side of the test drawer of the refrigerator into a test area.
[0114] S52: When a set number of second test samples are placed in the test drawer, the processor obtains the placement time of the second test samples.
[0115] S53, when the placement time reaches the sixth time, the processor detects the condensation size of each test area.
[0116] The sixth duration may be any duration, for example, 48 hours, 72 hours, and 96 hours.
[0117] The processor divides each side of the test drawer of the refrigerator into test areas, and specifically can divide the test drawer into squares according to the size of each side. The size of the square can be determined according to the set test parameters, including the temperature, humidity, volume of the test drawer, fan speed, operating frequency of the compressor and / or the relative position of the test drawer and the fan during the test, etc. The size of the square can be determined by looking up a table or introducing expert experience. For example, if the size of the square is 50mm×50mm, the length of the long side of each side of the test drawer is L1(mm) / 50mm, that is, the number of grids on the long side is m (if there is a remainder, the number of grids is increased by 1), and the length of the wide side is W1(mm) / 50mm, that is, the number of grids on the wide side is n (if there is a remainder, the number of grids is increased by 1), and the product of m and n is the number of grids on each side.
[0118] Among them, since the time when condensation occurs in the test drawer is different for test samples of different materials under different test environment parameters, the sixth time period can be determined specifically according to the type of the second test sample and / or the test environment parameters, for example, by looking up a table or determining it empirically, so that when the sixth time period is reached, the condensation phenomenon in the test drawer can be more obvious, thereby making the condensation test result of the second test sample more accurate.
[0119] In this way, the processor divides each surface of the test drawer of the refrigerator into test areas, so that the condensation condition of the entire test drawer can be determined from the condensation size in each test area. When a set number of second test samples are placed in the test drawer, the processor obtains the placement time of the second test samples. When the placement time reaches the sixth time, the deadline for the condensation test is reached. Therefore, the processor detects the condensation size of each test area to obtain the condensation condition of the refrigerator test drawer.
[0120] Optionally, the processor determines the set number in the following manner: the processor determines the set number according to the volume of the test drawer.
[0121] In this way, the processor determines the set quantity according to the volume of the test drawer, so that the second test sample can match the volume of the test drawer, thereby simulating the actual storage conditions of fresh vegetables and making the results of the preservation test more accurate.
[0122] Optionally, the processor determines the set quantity based on the volume of the test drawer, including: the processor obtains the volume of the test drawer; the processor calculates S1=L / 3; the processor processes the calculation result according to the rounding method to obtain the set quantity; wherein S1 is the theoretical number of the second test samples, and L is the volume of the test drawer.
[0123] In this way, the processor obtains the volume of the test drawer and calculates S1=L / 3. Finally, the calculation result is rounded off to get the set number. By covering one third of the test drawer with the second test sample, the second test sample can be matched with the volume of the test drawer, thereby simulating the actual storage conditions of fresh vegetables and making the results of the preservation test more accurate.
[0124] Optionally, the processor determines the weight loss score of the refrigerator according to the weight loss rate of the refrigerator, including: the processor determines, according to the first relationship, a first score corresponding to the weight loss rate as the weight loss score.
[0125] In this way, the processor determines the first score corresponding to the weight loss rate as the weight loss score according to the first relationship, so that the weight loss score can be matched with the weight loss rate, thereby improving the accuracy of the freshness test.
[0126] Optionally, the processor determines the condensation score of the refrigerator based on the condensation size of the test drawer, including: the processor determines the condensation score corresponding to the condensation size of each test area based on a preset correspondence; the processor calculates the average value of the condensation scores of the test areas; the processor determines a second score corresponding to the average value based on a second relationship.
[0127] Among them, the processor determines the condensation score corresponding to the condensation size of each test area according to a preset corresponding relationship. The preset relationship can be: water mist and no condensation get 0 points; water droplets with condensation size less than 10mm get 1 point; flowing water gets 2 points; accumulated water with condensation size greater than 10mm gets 3 points.
[0128] In this way, the processor can determine the condensation situation of each test area from the condensation scores of each test area, and the processor calculates the average of the condensation scores of the test areas, thereby determining the condensation situation of the entire test drawer. Finally, the processor determines a second score corresponding to the average value based on the second relationship, so that the second score can match the condensation situation of the refrigerator, thereby improving the accuracy of the freshness preservation effect test.
[0129] Optionally, as an example, the first relationship and the second relationship may refer to Table 1.
[0130] Table 1
[0131]
[0132] Optionally, the method for freshness-keeping testing further includes: the processor marking the freshness-keeping effect of the refrigerator.
[0133] The processor identifies the freshness-keeping effect of the refrigerator, which may be specifically: the processor controls the refrigerator to display a first score and a second score.
[0134] In this way, by controlling the refrigerator to display the first score of the weight loss rate and the second score of the condensation, users and testers can more clearly determine the preservation effect of the refrigerator in the dual dimensions of weight loss rate and condensation.
[0135] Optionally, the method for freshness testing further includes: the processor determining an improvement strategy based on the first score and the second score.
[0136] In this way, the processor determines the improvement strategy according to the first score and the second score, so that the developer can improve the refrigerator in a targeted manner based on the defects of the refrigerator, thereby further improving the freshness preservation effect of the refrigerator.
[0137] Optionally, the processor determines an improvement strategy based on the first score and the second score, including: the processor determines defects in the refrigerator based on the first score and the second score; the processor proposes an improvement strategy based on the defects in the refrigerator.
[0138] In this way, the processor determines the defects of the refrigerator based on the first score and the second score, and proposes improvement strategies based on the defects of the refrigerator, so that developers can improve the refrigerator in a targeted manner based on the defects of the refrigerator and improve development efficiency. For example, if the first score is 2 points and the second score is 5 points, it means that the weight loss is heavy, but the condensation is very light, and the preservation effect is medium to low, and the sealing or air supply characteristics of the drawer may need to be improved; if the first score is 4 points and the second score is 5 points, it means that the weight loss is light, the condensation is very light, and the preservation effect is good.
[0139] Optionally, the processor determines the freshness preservation effect of the refrigerator according to the first score and the second score, including: the processor calculates S=Y-0.2×e 0.24x ; Wherein, S is the refrigerator's preservation effect score, Y is the first score as the weight loss score, and X is the second score as the condensation score.
[0140] Thus, the processor calculates S = Y - 0.2 × e 0.24xBy using the above calculation formula and taking the calculation result as the refrigerator's fresh-keeping effect score, the proportion of weight loss rate and condensation in the refrigerator's fresh-keeping effect test can be more accurately allocated, thereby improving the accuracy of the refrigerator's fresh-keeping effect test.
[0141] Combination Figure 6 As shown, an embodiment of the present disclosure provides a device 800 for sample preparation, including a processor 801 and a memory 802. Optionally, the device may also include a communication interface 803 and a bus 804. The processor 801, the communication interface 803, and the memory 802 may communicate with each other through the bus 804. The communication interface 803 may be used for information transmission. The processor 801 may call the logic instructions in the memory 802 to execute the method for sample preparation of the above embodiment.
[0142] In addition, the logic instructions in the memory 802 described above may be implemented in the form of software functional units and when sold or used as independent products, may be stored in a computer-readable storage medium.
[0143] The memory 802 is a computer-readable storage medium that can be used to store software programs and computer executable programs, such as program instructions / modules corresponding to the methods in the embodiments of the present disclosure. The processor 801 executes functional applications and data processing by running the program instructions / modules stored in the memory 802, that is, implementing the method for sample preparation in the above-mentioned embodiments.
[0144] The memory 802 may include a program storage area and a data storage area, wherein the program storage area may store an operating system and an application required for at least one function; the data storage area may store data created according to the use of the terminal device, etc. In addition, the memory 802 may include a high-speed random access memory and may also include a non-volatile memory.
[0145] The embodiment of the present disclosure provides a sample 900, which is made by any of the above methods.
[0146] The technical solution of the embodiment of the present disclosure can be embodied in the form of a software product, which is stored in a storage medium and includes one or more instructions for enabling a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the method described in the embodiment of the present disclosure. The aforementioned storage medium may be a non-transient storage medium, including: a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk, and other media that can store program codes.
[0147] The above description and the accompanying drawings fully illustrate the embodiments of the present disclosure so that those skilled in the art can practice them. Other embodiments may include structural, logical, electrical, process and other changes. The embodiments represent only possible changes. Unless explicitly required, separate components and functions are optional, and the order of operation may vary. The parts and features of some embodiments may be included in or replace the parts and features of other embodiments. Moreover, the words used in this application are only used to describe the embodiments and are not used to limit the claims. As used in the description of the embodiments and the claims, unless the context clearly indicates, the singular forms of "a", "an" and "the" are intended to include plural forms as well. Similarly, the term "and / or" as used in this application refers to any and all possible combinations of listings containing one or more associated ones. In addition, when used in the present application, the term "comprise" and its variants "comprises" and / or comprising refer to the presence of stated features, wholes, steps, operations, elements, and / or components, but do not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components and / or groups thereof. In the absence of further restrictions, the elements defined by the sentence "comprising a ..." do not exclude the presence of other identical elements in the process, method or device comprising the elements. In this article, each embodiment may focus on the differences from other embodiments, and the same and similar parts between the various embodiments may refer to each other. For the methods, products, etc. disclosed in the embodiments, if they correspond to the method part disclosed in the embodiments, then the relevant parts can refer to the description of the method part.
[0148] Those skilled in the art will appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed in hardware or software may depend on the specific application and design constraints of the technical solution. The technicians may use different methods for each specific application to implement the described functions, but such implementations should not be considered to exceed the scope of the embodiments of the present disclosure. The technicians may clearly understand that, for the convenience and simplicity of description, the specific working processes of the systems, devices and units described above may refer to the corresponding processes in the aforementioned method embodiments, and will not be repeated here.
[0149] In the embodiments disclosed herein, the disclosed methods and products (including but not limited to devices, equipment, etc.) can be implemented in other ways. For example, the device embodiments described above are only schematic. For example, the division of the units can be only a logical function division. There may be other division methods in actual implementation, such as multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the coupling or direct coupling or communication connection between each other shown or discussed can be through some interfaces, indirect coupling or communication connection of devices or units, which can be electrical, mechanical or other forms. The units described as separate components may or may not be physically separated, and the components displayed as units may or may not be physical units, that is, they may be located in one place, or they may be distributed on multiple network units. Some or all of the units may be selected according to actual needs to implement this embodiment. In addition, each functional unit in the embodiment of the present disclosure may be integrated in a processing unit, or each unit may exist physically alone, or two or more units may be integrated in one unit.
[0150] The flowchart and block diagram in the accompanying drawings show the possible architecture, function and operation of the system, method and computer program product according to the embodiment of the present disclosure. In this regard, each box in the flowchart or block diagram can represent a module, a program segment or a part of the code, and the module, the program segment or a part of the code contains one or more executable instructions for realizing the specified logical function. In some alternative implementations, the functions marked in the box can also occur in a different order from the order marked in the accompanying drawings. For example, two consecutive boxes can actually be executed substantially in parallel, and they can sometimes be executed in the opposite order, which can depend on the functions involved. In the description corresponding to the flowchart and the block diagram in the accompanying drawings, the operations or steps corresponding to different boxes can also occur in a different order from the order disclosed in the description, and sometimes there is no specific order between different operations or steps. For example, two consecutive operations or steps can actually be executed substantially in parallel, and they can sometimes be executed in the opposite order, which can depend on the functions involved. Each block in the block diagrams and / or flowcharts, and combinations of blocks in the block diagrams and / or flowcharts, may be implemented by a dedicated hardware-based system that performs the specified functions or actions, or may be implemented by a combination of dedicated hardware and computer instructions.
Claims
1. A method for sample preparation, characterized in that: include: Weighing corresponding weights of gelatin, glycerin and deionized water in corresponding proportions, so that the mass fraction of gelatin is a first proportion and the mass fraction of glycerin is a second proportion; The gelatin and deionized water are sequentially mixed, allowed to swell, heated and stirred to obtain a gelatin solution; Pour glycerol into the gelatin solution and stir to obtain the target solution; The target solution is poured into a mold, allowed to stand, refrigerated, thawed and cut in sequence to obtain a test sample.
2. The method according to claim 1, characterized in that The first ratio is any one of [13%, 18%].
3. The method according to claim 1, characterized in that The second ratio is any one of [5%, 12%].
4. The method according to claim 1, characterized in that: Heat the gelatin and deionized water, including: The mixed solution of gelatin and deionized water after static swelling is heated in a water bath.
5. The method according to claim 4, characterized in that The water bath heating temperature is any one of [60° C., 65° C.].
6. The method according to claim 1, characterized in that Stir gelatin and deionized water including: The mixed solution of the heated gelatin and deionized water is stirred at intervals of a second time until the sol is completely dissolved.
7. The method according to claim 1, characterized in that Pour the target solution into the mold, including: Pour the target solution into the groove mold until it is flush with the upper edge of the groove mold.
8. A device for sample preparation, comprising a processor and a memory storing program instructions, characterized in that: The processor is configured to execute the method for sample preparation according to any one of claims 1 to 7 when running the program instructions.
9. A sample, characterized in that: The sample is manufactured by the method for sample preparation according to any one of claims 1 to 8.
10. A freshness-keeping test method, characterized in that: Using the sample as claimed in claim 9, the method comprises: When a set number of samples are placed in the freezer compartment of the refrigerator to be tested, a first weight of the samples is obtained; When the freezing time reaches a preset time, obtaining a second weight of the sample; Calculate Ri = (1-W2 / W1) × 100% / t, Rf = ∑Ri / i; where Ri is the freezing weight loss rate of each sample per unit time, W1 is the first weight, W2 is the second weight, t is the freezing time of the sample, ∑Ri is the total weight loss rate of the set number of samples frozen per unit time, i is the set number of samples, and Rf is the average weight loss rate of the samples frozen per unit time; According to the preset corresponding relationship, the freezing preservation effect corresponding to the average weight loss rate of the sample is determined.