Ready-to-eat braised meat cold chain storage and transportation and temperature control adjusting device and adjusting method

Abstract

The invention provides an instant marinated meat cold chain storage and transportation and temperature control adjusting device and an adjusting method, and relates to the technical field of food processing and fresh keeping, the instant marinated meat cold chain storage and transportation and temperature control adjusting device comprises a multi-temperature-zone storage and transportation unit, an environment monitoring module, a dynamic temperature adjusting module and a central control unit, and the multi-temperature-zone storage and transportation unit is internally provided with an ice temperature zone, a refrigeration zone and a buffer transition zone for independent temperature control; the environment monitoring module integrates various environment parameter sensors and is used for collecting environment data in a storage and transportation environment in real time; the dynamic temperature adjusting module comprises a semiconductor chilling plate, a phase change material layer, an inverter compressor, an electromagnetic valve array and an ultrasonic humidifier which are respectively arranged in an ice temperature area, a refrigeration area and a buffer transition area, and the central control unit controls the dynamic temperature adjusting module; the freezing point of the marinated meat is accurately matched through multi-temperature-zone independent temperature control and the phase-change material, so that the refrigeration shelf life of the marinated meat is prolonged compared with that of traditional marinated meat, the total number of bacterial colonies is reduced, and the texture retention rate is increased.

Description

Technical Field

[0001] This invention relates to the field of food processing and preservation technology, and in particular to ready-to-eat braised meat cold chain storage and transportation, temperature control and regulation devices and methods. Background Technology

[0002] Braised meat products, as a traditional specialty food, are rich in nutrients and have a unique flavor, making them popular among consumers. However, the braised meat product industry currently faces many technical bottlenecks in the cold chain storage and transportation process: Insufficient temperature control precision: Traditional cold chain storage and transportation devices mostly use single temperature zone control (usually 0~4℃ refrigeration), which cannot achieve precise control of the ice temperature zone (-2℃~0℃) for different types of ready-to-eat braised meat (such as beef freezing point -1.9℃, pork freezing point -2.2℃), resulting in some products being in a non-optimal preservation temperature zone, with limited effect on inhibiting microbial growth and enzyme activity; Dynamic response lag: Existing devices lack a real-time monitoring and control mechanism based on the food spoilage mechanism. They cannot dynamically adjust the temperature control strategy according to key indicators such as temperature fluctuations, changes in water activity (Aw), and concentration of volatile basic nitrogen (TVBN). This often results in "overcooling" or "insufficient temperature control," which increases energy consumption and affects product quality. Lack of multi-factor synergistic control: Traditional storage and transportation equipment does not effectively combine temperature control with microbial prediction models, making it difficult to block multiple pathways of spoilage factors, resulting in a significant shortening of shelf life; According to industry statistics, under traditional cold chain storage and transportation conditions, the refrigerated shelf life of ready-to-eat braised meat is usually only 3 to 7 days, and quality deterioration caused by improper temperature control accounts for more than 65% of spoilage cases. At the same time, single temperature zone control results in high energy consumption costs. Therefore, this invention proposes a cold chain storage and transportation device and temperature control adjustment method for ready-to-eat braised meat to solve the problems existing in the prior art. Summary of the Invention

[0003] To address the aforementioned issues, this invention proposes a device and method for cold chain storage and transportation of ready-to-eat braised meat, as well as a temperature control system. This device and method achieves precise matching of the freezing point of the braised meat with multiple independent temperature zones and phase change materials, thereby extending the shelf life of the braised meat compared to traditional methods, reducing the total bacterial count, and improving the texture retention rate.

[0004] To achieve the purpose of this invention, the invention is implemented through the following technical solution: a cold chain storage and transportation device for ready-to-eat braised meat, including a multi-temperature zone storage and transportation unit, an environmental monitoring module, a dynamic temperature adjustment module, and a central control unit. The multi-temperature zone storage and transportation unit has built-in independently temperature-controlled ice temperature zone, refrigerated zone, and buffer transition zone. The environmental monitoring module integrates multiple environmental parameter sensors for real-time collection of environmental data in the storage and transportation environment. The dynamic temperature control module consists of a semiconductor refrigeration chip, a phase change material layer, a variable frequency compressor, a solenoid valve array, and an ultrasonic humidifier, which are respectively placed in the ice temperature zone, the refrigeration zone, and the buffer transition zone. The central control unit controls the dynamic temperature control module to dynamically adjust the parameters of the ice temperature zone, the refrigeration zone, and the buffer transition zone based on the spoilage bacteria prediction model, and links with the cloud database to update the dynamic data of spoilage bacteria in real time.

[0005] Further improvements are made in the following aspects: In the multi-temperature zone storage and transportation unit, the ice temperature zone is -2℃ to 0℃, the cold storage zone is 0 to 4℃, and the buffer transition zone is 4 to 8℃. The environmental monitoring module integrates a temperature sensor, a humidity sensor, and a gas analyzer to collect temperature, humidity, and O2 / CO2 concentration data in the storage and transportation environment in real time.

[0006] A further improvement lies in the following: In the dynamic temperature control module, the thickness d (mm) of the phase change material layer and the freezing point Tf (°C) of the braised meat satisfy the following formula: d = 5 × |Tf + 1.9 | + 2.

[0007] A further improvement lies in the fact that the parameters of each temperature zone in the central control unit are dynamically adjusted based on a spoilage bacteria prediction model. Qpred=(ΔT×t) / (Tmin×α)+β×ΔAw+γ×[TVBN] Wherein, ΔT: real-time temperature fluctuation value (unit: °C); t: duration of temperature fluctuation (unit: min); Tmin: minimum allowable temperature of the current temperature zone (unit: °C); α: thermal conductivity correction factor for packaging material (value range: 0.85-1.2); β=0.33, γ=0.47: spoilage bacteria proliferation weight coefficients; ΔAw: change in water activity; [TVBN]: volatile basic nitrogen concentration (unit: ppm). The cloud database collects dynamic data on spoilage bacteria communities of different types of braised meat during storage and transportation to automatically correct β and γ.

[0008] A further improvement is that the phase change material layer is a mixture of paraffin and fatty acids, and the deviation between the phase change point and the corresponding freezing point of braised meat is ≤0.2℃.

[0009] A further improvement is made in that: the multi-temperature zone storage and transportation unit integrates a microwave-assisted sterilization module, which activates a 300MHz pulsed microwave when Qpred > 2.0, with power P (W) satisfying: P = 10 × m × (1 + 0.05 × [TVBN]) Where m is the mass of the braised meat (kg).

[0010] The cold chain storage, transportation, and temperature control methods for ready-to-eat braised meat include the following steps: S1: Raw materials are put into storage. The corresponding temperature zone is activated by matching the freezing point database according to the type of braised meat, and the environmental monitoring module is started to collect initial data. S2: Calculate the spoilage coefficient Qpred in real time. When Qpred > the set threshold Qth, start the gradient temperature control strategy: first cool down to the freezing point of braised meat Tf+0.2℃ at a rate of 0.5℃ / min, maintain for 30min, and then cool down to the freezing point of braised meat Tf-0.5℃. S3: Combined with UHF-RFID tags to record temperature change history, when the cumulative real-time temperature fluctuation value ΔT > 3℃・h, the shelf life will be automatically shortened by 50% when the product is sold at the end.

[0011] A further improvement is made in S2, where a time decay factor is introduced when calculating the putrefaction coefficient.

[0012] Where, Qpred′: corrected spoilage coefficient; Qpred: original spoilage coefficient; e: natural constant (2.71828); k=0.021: attenuation constant of antibacterial measures (unit: h-1); t: storage and transportation time (unit: h).

[0013] A further improvement is made in S3, where a shelf-life prediction model SL is established: SL=SL0×[1-0.15×∫(Qpred-Qth)dt]; Where SL0 is the baseline shelf life, and ∫dt is the Qpred over-threshold time integral.

[0014] A further improvement is made by introducing a transportation vibration factor into the shelf life prediction model SL. When the acceleration is greater than 0.5g, SL is reduced by 10%.

[0015] The beneficial effects of this invention are as follows: 1. This invention uses multi-temperature zone independent temperature control and phase change materials to precisely match the freezing point of braised meat, which extends the refrigerated shelf life of braised meat compared to traditional methods, reduces the total bacterial count, and improves the texture retention rate.

[0016] 2. Based on the real-time regulation of the spoilage bacteria prediction model, this invention can reduce the growth rate of TVBN concentration in braised meat under fluctuating transportation temperatures, effectively delaying protein spoilage.

[0017] 3. This invention combines a distributed cold source with a semiconductor refrigeration chip, which reduces energy consumption compared to traditional single refrigeration methods. At the same time, the microwave-assisted sterilization module reduces nutrient loss while ensuring sterilization effect.

[0018] 4. This invention dynamically updates spoilage bacteria data through a cloud database, enabling the device to adapt to the preservation needs of different types of ready-to-eat braised meat and achieve technological iteration and upgrading. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the device of the present invention; Figure 2 This is a flowchart of the method of the present invention. Detailed Implementation

[0020] To enhance understanding of the present invention, the present invention will be further described in detail below with reference to embodiments. These embodiments are only used to explain the present invention and do not constitute a limitation on the scope of protection of the present invention. Example 1

[0021] according to Figure 1 , 2 As shown, this embodiment proposes a cold chain storage and transportation and temperature control device for ready-to-eat braised meat, including a multi-temperature zone storage and transportation unit, an environmental monitoring module, a dynamic temperature control module, and a central control unit. The multi-temperature zone storage and transportation unit has built-in independently temperature-controlled ice temperature zone, refrigerated zone, and buffer transition zone. The environmental monitoring module integrates multiple environmental parameter sensors to collect environmental data in the storage and transportation environment in real time. The dynamic temperature control module consists of a semiconductor refrigeration chip, a phase change material layer, a variable frequency compressor, a solenoid valve array, and an ultrasonic humidifier, which are respectively placed in the ice temperature zone, the refrigeration zone, and the buffer transition zone. The central control unit controls the dynamic temperature control module to dynamically adjust the parameters of the ice temperature zone, the refrigeration zone, and the buffer transition zone based on the spoilage bacteria prediction model, and links with the cloud database to update the dynamic data of spoilage bacteria in real time.

[0022] In the multi-temperature zone storage and transportation unit, the ice temperature zone is -2℃ to 0℃, the refrigerated zone is 0℃ to 4℃, and the buffer transition zone is 4℃ to 8℃. The environmental monitoring module integrates a temperature sensor, a humidity sensor, and a gas analyzer to collect real-time data on temperature, humidity, and O2 / CO2 concentration in the storage and transportation environment. In the dynamic temperature control module, the thickness d (mm) of the phase change material layer and the freezing point Tf (℃) of the braised meat satisfy the following formula: d = 5 × |Tf + 1.9 | + 2.

[0023] In the central control unit, parameters for each temperature zone are dynamically adjusted based on a spoilage bacteria prediction model. Qpred=(ΔT×t) / (Tmin×α)+β×ΔAw+γ×[TVBN] Wherein, ΔT: real-time temperature fluctuation value (unit: °C); t: duration of temperature fluctuation (unit: min); Tmin: minimum allowable temperature of the current temperature zone (unit: °C); α: thermal conductivity correction factor for packaging material (value range: 0.85-1.2); β=0.33, γ=0.47: spoilage bacteria proliferation weight coefficients; ΔAw: change in water activity; [TVBN]: volatile basic nitrogen concentration (unit: ppm). The cloud database collects dynamic data on spoilage bacteria communities of different types of braised meat during storage and transportation to automatically correct β and γ.

[0024] The phase change material layer is a paraffin / fatty acid mixture, and the deviation between the phase change point and the corresponding freezing point of braised meat is ≤0.2℃. The multi-temperature zone storage and transportation unit integrates a microwave-assisted sterilization module, which activates a 300MHz pulsed microwave when Qpred>2.0, with power P(W) satisfying: P = 10 × m × (1 + 0.05 × [TVBN]) Where m is the mass of the braised meat (kg).

[0025] The cold chain storage, transportation, and temperature control methods for ready-to-eat braised meat include the following steps: S1: Raw materials are put into storage. The corresponding temperature zone is activated by matching the freezing point database according to the type of braised meat, and the environmental monitoring module is started to collect initial data. S2: Calculate the spoilage coefficient Qpred in real time. When Qpred > the set threshold Qth, activate the gradient temperature control strategy: first, cool to the freezing point of braised meat Tf + 0.2℃ at a rate of 0.5℃ / min, maintain for 30 minutes, and then cool to the freezing point of braised meat Tf - 0.5℃; introduce a time decay factor when calculating the spoilage coefficient.

[0026] Where, Qpred′: corrected spoilage coefficient; Qpred: original spoilage coefficient; e: natural constant (2.71828); k=0.021: attenuation constant of antibacterial measures (unit: h⁻¹); t: storage and transportation time (unit: h); S3: Combining UHF-RFID tags to record temperature change history, when the cumulative real-time temperature fluctuation value ΔT > 3℃·h, the shelf life will be automatically shortened by 50% at the time of final sale. Establish a shelf life prediction model SL: SL=SL0×[1-0.15×∫(Qpred-Qth)dt]; Where SL0 is the baseline shelf life, and ∫dt is the Qpred over-threshold time integral. The shelf life prediction model SL incorporates a transportation vibration factor; when the acceleration > 0.5g, SL decreases by 10%. Example 2

[0027] according to Figure 1 , 2As shown, this embodiment proposes a cold chain storage and transportation device and temperature control method for ready-to-eat braised meat, including a cold chain storage and transportation test of braised beef: Device settings: The ice temperature zone of the multi-temperature storage and transportation unit is set at -1.9℃±0.5℃ (phase change material layer thickness 2mm), the cold storage zone at 3℃±0.5℃, and the buffer transition zone at 6℃±0.5℃; the environmental monitoring module collects data in real time, and the central control unit is connected to the cloud database (lactic acid bacteria percentage threshold 85%).

[0028] Experimental procedure: The braised beef (Tf=-1.9℃) was placed in the ice temperature zone. During transportation, a temperature fluctuation of ΔT=3℃ occurred (lasting for 20min). The central control unit calculated Qpred=1.9>1.8 and started the gradient temperature regulation strategy: the temperature was reduced to -1.7℃ at 0.5℃ / min and maintained for 30min, and then reduced to -2.4℃.

[0029] Verification data: Compared with traditional storage and transportation at 0~4℃, the refrigerated shelf life of braised beef in this example was extended from 5 days to 8 days, and the total bacterial count decreased from 1.2×10⁻⁶. 4 The CFU / g was reduced to 8.5×10²CFU / g, the texture retention rate reached 92%, and the energy consumption was reduced by 29%. Example 3

[0030] according to Figure 1 , 2 As shown, this embodiment proposes a cold chain storage and transportation system for ready-to-eat braised meat, a temperature control device and method, including a comparative experiment on the temperature control of braised duck: Method application: One group uses the method of this invention (including gradient temperature control, Aw monitoring, and RFID traceability), while the other group uses traditional single refrigeration (2°C).

[0031] The initial bacterial count of the braised duck was 3.2 × 10³ CFU / g. During transportation, ΔT = 4℃・h (cumulative) and ΔAw = 0.03.

[0032] The predicted shelf life of braised duck using this method is 12 days (SL0=15 days, ∫(Qpred-Qth)dt=2.0), while the actual shelf life is 11 days, with a total bacterial count ≤10³ CFU / g. The traditional method results in a shelf life of only 7 days, with a total bacterial count of 1.1×10³ CFU / g. 4 The CFU / g and TVBN concentration were 38% higher. Example 4

[0033] according to Figure 1 , 2 As shown, this embodiment proposes a cold chain storage and transportation system for ready-to-eat braised meat, a temperature control and regulation device and method, including a multi-temperature zone energy consumption comparison test: The energy consumption of the multi-temperature zone device (ice zone -1.5℃, refrigeration zone 3℃, buffer zone 6℃) and the traditional single refrigeration zone (3℃) were tested.

[0034] Continuous operation for 72 hours, ambient temperature 25℃, with the same load.

[0035] The multi-temperature zone device consumes 18.6 kWh, while the traditional device consumes 27.4 kWh, resulting in a 32% reduction in energy consumption. The energy savings are attributed to the cold storage effect of the phase change material layer (thickness calculated as d=5×|Tf+1.9|+2).

[0036] This invention significantly improves the cold chain storage and transportation quality of ready-to-eat braised meat, extends its shelf life, and reduces energy consumption through precise multi-temperature zone control, dynamic spoilage prediction, and synergistic effects of multiple technologies.

[0037] This invention extends the shelf life of braised meat by using multi-zone independent temperature control and phase change materials to precisely match the freezing point of the meat, reducing total bacterial count and improving texture retention compared to traditional methods. Furthermore, based on a spoilage bacteria prediction model, real-time regulation reduces the rate of TVBN concentration increase during transport temperature fluctuations, effectively delaying protein spoilage. Simultaneously, the invention combines a distributed cold source with a semiconductor refrigeration chip, reducing energy consumption compared to traditional single-cooling methods. The microwave-assisted sterilization module minimizes nutrient loss while ensuring sterilization effectiveness. Additionally, the invention dynamically updates spoilage bacteria data through a cloud database, allowing the device to adapt to the preservation needs of different types of ready-to-eat braised meat, enabling technological upgrades.

[0038] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A cold chain storage and transportation device for ready-to-eat braised meat, comprising a multi-temperature zone storage and transportation unit, an environmental monitoring module, a dynamic temperature control module, and a central control unit, characterized in that: The multi-temperature zone storage and transportation unit has an independently temperature-controlled ice temperature zone, a cold storage zone, and a buffer transition zone. The environmental monitoring module integrates various environmental parameter sensors to collect environmental data in the storage and transportation environment in real time. The dynamic temperature control module consists of a semiconductor refrigeration chip, a phase change material layer, a variable frequency compressor, a solenoid valve array, and an ultrasonic humidifier, which are respectively placed in the ice temperature zone, the refrigeration zone, and the buffer transition zone. The central control unit controls the dynamic temperature control module to dynamically adjust the parameters of the ice temperature zone, the refrigeration zone, and the buffer transition zone based on the spoilage bacteria prediction model, and links with the cloud database to update the dynamic data of spoilage bacteria in real time.

2. The ready-to-eat braised meat cold chain storage and transportation, and temperature control device according to claim 1, characterized in that: In the multi-temperature zone storage and transportation unit, the ice temperature zone is -2℃ to 0℃, the cold storage zone is 0 to 4℃, and the buffer transition zone is 4 to 8℃. The environmental monitoring module integrates a temperature sensor, a humidity sensor, and a gas analyzer to collect temperature, humidity, and O2 / CO2 concentration data in the storage and transportation environment in real time.

3. The ready-to-eat braised meat cold chain storage and transportation, and temperature control device according to claim 1, characterized in that: In the dynamic temperature control module, the thickness d (mm) of the phase change material layer and the freezing point Tf (°C) of the braised meat satisfy the following formula: d = 5 × |Tf + 1.9 | + 2.

4. The ready-to-eat braised meat cold chain storage and transportation, and temperature control device according to claim 1, characterized in that: In the central control unit, parameters for each temperature zone are dynamically adjusted based on a spoilage bacteria prediction model. Qpred=(ΔT×t) / (Tmin×α)+β×ΔAw+γ×[TVBN] Wherein, ΔT: real-time temperature fluctuation value (unit: °C); t: duration of temperature fluctuation (unit: min); Tmin: minimum allowable temperature of the current temperature zone (unit: °C); α: thermal conductivity correction factor for packaging material (value range: 0.85-1.2); β=0.33, γ=0.47: spoilage bacteria proliferation weight coefficients; ΔAw: change in water activity; [TVBN]: volatile basic nitrogen concentration (unit: ppm). The cloud database collects dynamic data on spoilage bacteria communities of different types of braised meat during storage and transportation to automatically correct β and γ.

5. The ready-to-eat braised meat cold chain storage and transportation, and temperature control device according to claim 1, characterized in that: The phase change material layer is a mixture of paraffin and fatty acids, and the deviation between the phase change point and the corresponding freezing point of braised meat is ≤0.2℃.

6. The ready-to-eat braised meat cold chain storage and transportation, and temperature control device according to claim 1, characterized in that: The multi-temperature zone storage and transportation unit integrates a microwave-assisted sterilization module. When Qpred > 2.0, a 300MHz pulsed microwave is activated, with power P (W) satisfying the following: P = 10 × m × (1 + 0.05 × [TVBN]) Where m is the mass of the braised meat (kg).

7. A method for cold chain storage and transportation, and temperature control of ready-to-eat braised meat, using the cold chain storage and transportation, and temperature control device for ready-to-eat braised meat described in any one of claims 1-6, characterized in that, Includes the following steps: S1: Raw materials are put into storage. The corresponding temperature zone is activated by matching the freezing point database according to the type of braised meat, and the environmental monitoring module is started to collect initial data. S2: Calculate the spoilage coefficient Qpred in real time. When Qpred > the set threshold Qth, start the gradient temperature control strategy: first cool down to the freezing point of braised meat Tf+0.2℃ at a rate of 0.5℃ / min, maintain for 30min, and then cool down to the freezing point of braised meat Tf-0.5℃. S3: Combined with UHF-RFID tags to record temperature change history, when the cumulative real-time temperature fluctuation value ΔT > 3℃・h, the shelf life will be automatically shortened by 50% when the product is sold at the end.

8. The method for cold chain storage, transportation, and temperature control of ready-to-eat braised meat according to claim 7, characterized in that: In S2, a time decay factor is introduced when calculating the putrefaction coefficient: .

9. Among them, Qpred′: Corrected corruption coefficient; Qpred: Original corruption coefficient; e: natural constant (2.71828); k=0.021: attenuation constant of antibacterial measures (unit: h−1); t: storage and transportation time (unit: h).

10. The method for cold chain storage, transportation, and temperature control of ready-to-eat braised meat according to claim 7, characterized in that: In S3, a shelf-life prediction model SL is established: SL=SL0×[1-0.15×∫(Qpred-Qth)dt]; Where SL0 is the baseline shelf life, and ∫dt is the Qpred over-threshold time integral.

11. The method for cold chain storage, transportation, and temperature control of ready-to-eat braised meat according to claim 9, characterized in that: The shelf life prediction model SL incorporates a transportation vibration factor; when the acceleration is greater than 0.5g, SL decreases by 10%.

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