A cold storage preservation method and system and a cold storage

Abstract

The application provides a cold storage preservation method, a system and a cold storage. The method comprises the following steps: monitoring the VOCs concentration in a current storage cabin of the cold storage in real time; measuring the moisture migration rate of food surface in the current storage cabin in real time to obtain a corresponding measurement value; identifying the food category stored in the current storage cabin; determining the odor intensity change rate at the current time according to the VOCs concentration; obtaining the theoretical value of the moisture migration rate of food surface in the current storage cabin according to the odor intensity change rate and the food category; and formulating a corresponding preservation control strategy according to the ratio of the measurement value and the theoretical value of the moisture migration rate of food surface at the current time, and combining the odor intensity change rate. The system uses the method, and the refrigeration appliance comprises the system. The application can accurately distinguish the corruption dynamics, improve the food preservation period, reduce the false triggering rate, and solve the problem of food preservation dynamic control.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cold storage preservation, and in particular to a cold storage preservation method, system and cold storage. BACKGROUND

[0002] Cold storage preservation technology is a core supporting technology in the field of food storage and transportation. Through an artificial refrigeration system, the space is maintained in a low-temperature environment (such as 0℃ to -40℃), which inhibits microbial reproduction, enzyme activity and food respiration, thereby prolonging the shelf life of perishable goods (such as fruits and vegetables, meat, seafood, pharmaceutical products, etc.). Currently, existing cold storage preservation technology mainly adjusts temperature, humidity, gas composition (such as CO2 and O2 concentration) and storage time, etc. to delay food spoilage and deterioration, and to ensure food safety and quality.

[0003] However, the existing technology has significant limitations:

[0004] 1. The existing system usually only monitors gas concentration, or uses the deviation of static environmental parameters such as temperature and humidity to adjust temperature and humidity for preservation, which cannot distinguish between real spoilage and external interference (for example, sudden change of cold storage air speed causing gas fluctuation), resulting in high misjudgment rate of food spoilage degree.

[0005] 2. Food spoilage is a synchronous dynamic process of chemical process (such as gas release) and physical process (such as cell structure destruction and water loss), but the existing technology only focuses on chemical parameters, resulting in lag of preservation strategy.

[0006] 3. The modules in the system are highly overlapped, and the functions are independent and lack of coordination, resulting in hardware and software redundancy. For example, temperature change will trigger both the temperature control module and the humidity control module (because temperature affects humidity), but the system cannot dynamically share data, and sensors and actuators need to be independently deployed (such as additional humidity sensors), causing hardware duplication. SUMMARY

[0007] To solve the problems in the prior art, the present application provides a cold storage preservation method, system and cold storage to accurately distinguish between real spoilage and interference, reduce the misjudgment rate of food spoilage degree, and realize the internal consistency verification of spoilage dynamics, ensuring the scientificity of the preservation strategy, thereby prolonging the preservation period of food and solving the problem of dynamic control of food preservation.

[0008] The present application adopts the following technical solutions.

[0009] According to a first aspect of the present application, in one embodiment, a cold storage preservation method is provided. The method comprises the following steps:

[0010] real-time monitoring of VOCs concentration in the current storage cabin in the cold storage;

[0011] measuring the moisture migration rate of the food surface in the current storage cabin to obtain a corresponding measured value;

[0012] identifying the food category stored in the current storage cabin;

[0013] determining the odor intensity change rate at the current time according to the VOCs concentration;

[0014] obtaining a theoretical value of the moisture migration rate of the food surface in the current storage cabin according to the odor intensity change rate and the food category;

[0015] formulating a corresponding preservation control strategy according to the ratio of the measured value and the theoretical value of the moisture migration rate of the food surface at the current time, in combination with the odor intensity change rate.

[0016] In a further preferred embodiment, the determination of the odor intensity change rate at the current time according to the VOCs concentration comprises:

[0017] determining the odor intensity change rate r at the current time according to the following formula:

[0018] r = C / t

[0019] wherein C is the measured value of the VOCs concentration, and t is the time.

[0020] In a further preferred embodiment, the obtaining of the theoretical value of the moisture migration rate of the food surface according to the odor intensity change rate and the food category comprises:

[0021] determining the theoretical value M of the moisture migration rate of the food surface according to the following formula:

[0022] M = kCn

[0023] wherein k and n are respectively the first and second calibration coefficients related to the food type.

[0024] In a further preferred embodiment, the formulation of the corresponding preservation control strategy according to the ratio of the measured value and the theoretical value of the moisture migration rate of the food surface at the current time, in combination with the odor intensity change rate, comprises:

[0025] when the ratio is greater than or equal to a preset upper limit of the ratio, the preservation control strategy comprises: setting the air circulation executor wind speed in the current storage cabin to zero until the ratio is less than the preset upper limit of the ratio.

[0026] when the ratio is less than or equal to a preset lower limit of the ratio, the preservation control strategy comprises: increasing the air circulation executor wind speed in the current storage cabin until the ratio is greater than the preset lower limit of the ratio.

[0027] When the ratio is less than the preset upper limit of the ratio and greater than the preset lower limit of the ratio, the fresh-keeping regulation strategy includes: formulating a corresponding fresh-keeping regulation strategy according to the odor intensity change rate.

[0028] In a further preferred embodiment, when the ratio is less than the preset upper limit of the ratio and greater than the preset lower limit of the ratio, the fresh-keeping regulation strategy includes:

[0029] If the odor intensity change rate is less than a first change rate threshold, the fresh-keeping regulation strategy includes: causing the refrigeration unit to maintain the temperature of the current storage compartment at a set low temperature value at the lowest power, and causing the air circulation executor in the current storage compartment to operate at a constant wind speed;

[0030] If the odor intensity change rate is greater than or equal to the first change threshold and less than a second change rate threshold, the fresh-keeping regulation strategy includes: starting the gas mixer, setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, and causing the air circulation executor in the storage compartment to operate in a periodic pulse.

[0031] If the odor intensity change rate is greater than or equal to the second change rate threshold, the fresh-keeping regulation strategy includes: starting the vacuum pump to remove air, and gradually reducing the wind speed of the air circulation executor in the current storage compartment to zero within a preset time.

[0032] According to a second aspect of the present application, in one embodiment, a cold storage fresh-keeping system is provided. The system includes:

[0033] An odor monitoring unit for monitoring the VOCs concentration in the current storage compartment in the cold storage in real time;

[0034] A surface moisture measurement unit for measuring the surface moisture migration rate of the food in the current storage compartment in real time to obtain a corresponding measurement value;

[0035] An identification unit for identifying the food category stored in the current storage compartment;

[0036] An edge computing unit connected to the odor monitoring unit, the surface moisture measurement unit, and the identification unit, respectively, for: determining the odor intensity change rate at the current time according to the VOCs concentration; obtaining a theoretical value of the surface moisture migration rate of the food in the current storage compartment according to the odor intensity change rate and the food category; and formulating a corresponding fresh-keeping regulation strategy according to the ratio of the measurement value to the theoretical value of the surface moisture migration rate of the food at the current time, in combination with the odor intensity change rate.

[0037] In a further preferred embodiment, the edge computing unit is further configured to:

[0038] The rate of change of odor intensity r at the current time is determined according to the following formula:

[0039] r=

[0040] where C is the measured value of VOCs concentration, and t is time.

[0041] In a further preferred embodiment, the edge computing unit is further configured to:

[0042] The theoretical value M of the water migration rate on the surface of the food is determined according to the following formula:

[0043] M=

[0044] where k and n are first and second calibration coefficients related to the type of food, respectively.

[0045] In a further preferred embodiment, the edge computing unit is further configured to:

[0046] When the ratio is greater than or equal to a preset upper limit of the ratio, the fresh-keeping control strategy includes: setting the air circulation actuator wind speed in the current storage cabin to zero until the ratio is less than the preset upper limit of the ratio.

[0047] When the ratio is less than or equal to a preset lower limit of the ratio, the fresh-keeping control strategy includes: increasing the air circulation actuator wind speed in the current storage cabin until the ratio is greater than the preset lower limit of the ratio.

[0048] When the ratio is less than the preset upper limit of the ratio and greater than the preset lower limit of the ratio, the fresh-keeping control strategy includes: formulating a corresponding fresh-keeping control strategy according to the rate of change of odor intensity.

[0049] In a further preferred embodiment, the edge computing unit is further configured to:

[0050] If the rate of change of odor intensity is less than a first change rate threshold, the fresh-keeping control strategy includes: causing the refrigeration unit to maintain the temperature of the current storage cabin at a set low temperature value at the lowest power, and causing the air circulation actuator in the current storage cabin to run at a constant wind speed.

[0051] If the rate of change of odor intensity is greater than or equal to the first change threshold and less than a second change rate threshold, the fresh-keeping control strategy includes: starting the gas mixer, setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, and causing the air circulation actuator in the storage cabin to run in periodic pulses.

[0052] If the smell intensity change rate is greater than or equal to the second change rate threshold, the fresh-keeping regulation strategy comprises: starting a vacuum pump to remove air, and gradually reducing the air circulation speed of the air circulation actuator in the current storage cabin to zero within a preset time.

[0053] In a further preferred embodiment, the system further comprises: a fresh-keeping execution unit and an air circulation actuator connected to the edge computing unit;

[0054] The fresh-keeping execution unit comprises: a gas mixer, a refrigeration module, and a vacuum pump.

[0055] The air circulation actuator comprises a fan.

[0056] According to a third aspect of the present application, a cold storage is provided. The cold storage comprises a cold storage fresh-keeping system as described in the second aspect of the present application.

[0057] The present application has the advantages that, compared with the prior art,

[0058] 1. According to the VOCs concentration, the smell intensity change rate at the current time is determined, and according to the smell intensity change rate and the food category, the theoretical value of the current food surface moisture migration rate is obtained. According to the ratio of the measured value and the theoretical value of the food surface moisture migration rate at the current time, and in combination with the smell intensity change rate, a corresponding fresh-keeping regulation strategy is formulated. In this way, the present application uses the ratio of the measured value and the theoretical value of the food surface moisture migration rate as a food spoilage kinetics parameter, and through the food spoilage kinetics parameter, the true spoilage and interference can be accurately distinguished, the misjudgment rate of whether the food needs to enter the fresh-keeping mode is effectively reduced, and the possibility of adopting an inappropriate fresh-keeping strategy is reduced.

[0059] 2. When the ratio of the measured value and the theoretical value of the food surface moisture migration rate is less than the preset upper limit and greater than the preset lower limit, a corresponding fresh-keeping regulation strategy is formulated according to the smell intensity change rate. In this way, the smell intensity change rate and the food surface moisture migration rate are considered simultaneously when the fresh-keeping strategy is formulated, thereby realizing the internal consistency verification of the spoilage dynamics through the coupling of the chemical and physical double parameters, ensuring the scientificity of the fresh-keeping strategy, and effectively improving the fresh-keeping period of the food.

[0060] 3. The judgment of the food spoilage degree does not depend on static environmental parameters (such as temperature, humidity, etc.), has low similarity with the existing environmental regulation / temperature regulation module, and avoids hardware and software redundancy.

[0061] In summary, the application dynamically switches the preservation mode (controlled atmosphere, low temperature, vacuum) and the air speed mode (constant, pulse, gradual change) based on the ratio of the odor intensity change rate and the moisture migration rate of the goods surface, completely avoids using traditional static environmental parameters such as temperature and humidity, ensures the scientificity of the preservation strategy, and improves the food preservation period, thereby solving the problem of dynamic control of food preservation. BRIEF DESCRIPTION OF DRAWINGS

[0062] Figure 1 is a flow chart of the cold storage preservation method in an embodiment of the application;

[0063] Figure 2 is a control logic diagram of the cold storage preservation method in another embodiment of the application;

[0064] Figure 3 is a schematic diagram of the cold storage preservation system in an embodiment of the application;

[0065] Figure 4 is a schematic diagram of the cold storage preservation system in another embodiment of the application. DETAILED DESCRIPTION

[0066] In order to make the objects, technical solutions and advantages of the application clearer, the technical solutions of the application will be described clearly and completely below in combination with the drawings in the embodiments of the application. The embodiments described in the application are only a part of the embodiments of the application, rather than all the embodiments. Based on the spirit of the application, other embodiments obtained by those skilled in the art without creative labor fall within the protection scope of the application.

[0067] In the following description, "some embodiments" are described, which describe a subset of all possible embodiments, but it can be understood that "some embodiments" can be the same subset or different subsets of all possible embodiments, and can be combined with each other without conflict.

[0068] In the following description, the terms "first, second" are only to distinguish similar objects, and do not represent a specific order of the objects. It can be understood that "first, second" can be interchanged in a specific order or sequence as allowed, so that the embodiments of the application described here can be implemented in an order other than that illustrated or described here.

[0069] In the following description, the terms "include" and "have" and any variations thereof are intended to cover non-exclusive inclusion, for example, a process, method, system, product or device that includes a series of steps or units does not have to be limited to those steps or units clearly listed, but can include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0070] Existing preservation technologies typically only monitor gas concentrations or adjust temperature and humidity based on deviations from static environmental parameters such as temperature and humidity. This approach fails to distinguish between actual spoilage and external disturbances (e.g., gas fluctuations caused by sudden changes in cold storage airflow), leading to a high rate of misjudgment of food spoilage levels. Furthermore, food spoilage is a simultaneous dynamic process involving both chemical (e.g., gas release) and physical (e.g., cell structure damage, moisture loss) processes, but current technologies only focus on chemical parameters, resulting in outdated preservation strategies.

[0071] In response, this invention provides a cold storage preservation method, system, and refrigeration equipment to accurately distinguish between true spoilage and external interference, ensuring the scientific nature of preservation strategies and effectively improving the shelf life of food.

[0072] According to a first aspect of the present invention, a cold storage preservation method is provided. This cold storage preservation method can be applied to cold storage facilities, such as refrigerators and freezers. The cold storage facility may have multiple storage compartments for storing different types of food, such as fruits, vegetables, and meats, and each storage compartment can achieve independent preservation control of the stored food.

[0073] like Figure 1 As shown, in one embodiment, the cold storage preservation method includes the following steps:

[0074] Step S101: Monitor the VOCs concentration in the current storage compartment of the cold storage in real time.

[0075] VOCs is the abbreviation for Volatile Organic Compounds.

[0076] Food spoilage is primarily caused by the decomposition of organic matter by microorganisms (such as bacteria and molds). These microorganisms release various VOCs during their growth, mainly including amines, sulfides, alcohols, aldehydes, and ketones. Amines are mainly produced by the decomposition of proteins and have a strong fishy or putrid odor. Sulfides (such as hydrogen sulfide and dimethyl disulfide) are mainly produced by the decomposition of sulfur-containing amino acids and have a pungent odor. Alcohols, aldehydes, and ketones are mainly produced by the oxidation of fats or the decomposition of carbohydrates and may have a rancid or fermented odor. In addition, some foods (such as fruits and vegetables) release natural VOCs during ripening or decay, such as ethylene (which promotes ripening) and ethanol (produced by fermentation). While these substances are not direct products of spoilage, they may accelerate the deterioration of other foods.

[0077] Therefore, the concentration of VOCs in the storage chamber is closely related to the degree of food spoilage.

[0078] The monitoring of VOCs concentration can be achieved by an electronic nose sensor array, for example. Specifically, a plurality of miniature electronic nose sensor arrays (e.g., portable metal oxide semiconductor-based devices) can be installed in the cold storage to cover different storage compartments and collect VOCs concentration data in the corresponding storage compartments in real time.

[0079] In step S102, the surface moisture migration rate of the food in the current storage compartment is measured in real time to obtain a corresponding measurement value.

[0080] The surface moisture migration rate is defined as the amount of moisture loss per unit time on the surface of the food (unit: g / s). This parameter can help accurately grasp the dynamic changes of moisture. If the rate is too fast, the food is prone to dry shrinkage, affecting the taste and appearance; and the reduction of surface moisture may break the conditions for inhibiting the initial growth of microorganisms, accelerating spoilage. If the rate is too slow, it is difficult to discharge the internal moisture, which is prone to breed microorganisms.

[0081] The surface moisture migration rate of the food can be indirectly measured by the change in the capacitance value. Specifically, a miniature capacitive moisture sensor can be deployed inside each storage compartment in the cold storage. The capacitive moisture sensor can be directly attached to the surface of the food (such as fruit skin, meat packaging, etc.) to collect real-time data on the surface moisture migration rate of the stored food.

[0082] In step S103, the food category stored in the current storage compartment is identified.

[0083] The food category can be obtained by an identification unit. The identification unit usually includes a camera for taking pictures of the food and classifying the food type (e.g., fruits / meat / vegetables, etc.) in real time through a deep learning model (such as YOLOv5). Each storage compartment can be equipped with a separate identification unit.

[0084] In step S104, the odor intensity change rate at the current time is determined according to the VOCs concentration.

[0085] VOCs are the main carrier of odor, and their concentration change directly determines the odor intensity. Odor is produced by stimulating the sense of smell with VOCs in the air. Different VOCs have specific odor thresholds and characteristics, and an increase in concentration will enhance the odor intensity. Therefore, the odor intensity change rate can be derived from the VOCs concentration change rate. This provides a basis for early spoilage detection, freshness evaluation, etc. in food preservation, and can help grasp the odor dynamics in a timely manner and take measures to extend the shelf life of food.

[0086] In step S105, a theoretical value of the surface moisture migration rate of the food in the current storage compartment is obtained according to the odor intensity change rate and the food category.

[0087] In theory, the odor intensity change rate is related to the concentration change of VOCs released by the food. For example, spoilage can cause cell rupture, leading to accelerated water loss, which in turn causes faster VOCs release and a higher odor intensity change rate. Meanwhile, different food categories have different ingredients and structures, affecting the water migration characteristics. For example, water in fibrous food migrates faster along the fiber direction. Therefore, by combining the VOCs release reflected by the odor intensity change rate and the water migration characteristics determined by the food category, a relevant model can be constructed to fit the theoretical value of the current food surface water migration rate in the storage cabin.

[0088] In step S106, a corresponding preservation control strategy is formulated according to the ratio of the measured value to the theoretical value of the food surface water migration rate at the current time, combined with the odor intensity change rate.

[0089] If the ratio of the measured value to the theoretical value of the surface water migration rate is close to 1, it means that the spoilage dynamics is consistent with the physical change. If it is not consistent, it can be considered that there is external interference (such as wind speed, vibration, etc.), and the interference source needs to be eliminated first, and then the spoilage degree is determined to formulate an appropriate preservation strategy.

[0090] As can be seen, in the present embodiment, the odor intensity change rate at the current time is determined according to the VOCs concentration, the theoretical value of the current food surface water migration rate is obtained according to the odor intensity change rate and the food category, and a corresponding preservation control strategy is formulated according to the ratio of the measured value to the theoretical value of the food surface water migration rate at the current time, combined with the odor intensity change rate. In this way, by using the first food spoilage dynamics parameter, i.e., the ratio of the measured value to the theoretical value of the food surface water migration rate, and by using this food spoilage dynamics parameter, the real spoilage and interference can be accurately distinguished, which can avoid the misjudgment of switching to the preservation mode due to external factors such as wind speed and vibration, effectively reducing the misjudgment rate of whether the food needs to enter the preservation mode, and reducing the possibility of using an inappropriate preservation strategy. Further, when formulating the preservation strategy, the surface water migration rate and the odor intensity change rate are considered at the same time, the internal consistency of the spoilage dynamics is verified through the coupling of the chemical and physical parameters, the scientificity of the preservation strategy is ensured, and the preservation period of the food is effectively improved.

[0091] In a further preferred embodiment, step S104 of determining the odor intensity change rate at the current time according to the VOCs concentration specifically comprises:

[0092] The odor intensity change rate is defined as the relative change rate of the volatile organic compound (VOCs) concentration released by the stored goods per unit time. This parameter can directly quantify the "dynamic risk" of food spoilage, rather than the static state (such as the current VOCs concentration).

[0093] Further, the rate of change of odor intensity r at the current time can be determined according to the following formula:

[0094] r=

[0095] where C is the measured value of VOCs concentration, and t is time.

[0096] In this embodiment, considering that food spoilage is an exponential process, the relative rate of change is used instead of the absolute rate of change dC / dt when determining the rate of change of odor intensity. This is because the absolute rate of change (in ppb / min) is affected by the initial concentration baseline, and the VOCs concentration baseline of different foods differs greatly, making it impossible to compare the risk across different foods. For example, the VOCs concentration of a banana is C=500 ppb, and the VOCs concentration of beef is C=200 ppb. The relative rate of change (in / min) can be compared across different foods (e.g., 0.05 / min for a banana and beef have the same meaning). At the same time, the absolute rate of change only indicates the size of the concentration change, and does not indicate the rate of change of the concentration relative to the current level. Therefore, using the relative rate of change can better reflect the true spoilage risk of the food, and is consistent with the food spoilage kinetics model. In the food spoilage kinetics model (such as the microbial growth model), the spoilage rate is proportional to the relative growth rate, not the absolute growth rate.

[0097] In a further preferred embodiment, the step S105 of obtaining a theoretical value of the rate of water migration on the surface of the food in the current storage cabin according to the rate of change of odor intensity and the food category comprises:

[0098] The theoretical value M of the rate of water migration on the surface of the food is determined according to the following formula:

[0099] M=

[0100] where k and n are the first and second calibration coefficients related to the type of food, respectively, which can be obtained by fitting a large amount of experimental data. As an example, for a banana, k=0.5 and n=1.2; for beef, k=0.8 and n=1.5.

[0101] In this embodiment, by using an exponential model to fit the relationship between the rate of water migration on the surface of the food and the rate of change of odor intensity, the nonlinear relationship between the two can be better reflected.

[0102] In a further preferred embodiment, the step S106 of formulating a corresponding fresh-keeping control strategy according to the ratio of the measured value and the theoretical value of the rate of water migration on the surface of the food at the current time, in combination with the rate of change of odor intensity, further comprises:

[0103] Step S1061, when the ratio is greater than or equal to a preset upper limit of the ratio, the preservation control strategy includes: setting the air circulation executor wind speed in the current storage cabin to zero until the ratio is less than the preset upper limit of the ratio.

[0104] In this step, when the ratio is greater than or equal to a preset upper limit of the ratio (for example, 1.2), it indicates that the water migration is abnormally fast, and the physical process (corresponding to the water migration process) is accelerated faster than the chemical process (corresponding to the odor intensity change rate), indicating that external interference causes the water loss to be abnormally fast (such as excessive air speed in the cold storage, vibration, etc.).

[0105] At this time, by setting the air circulation executor wind speed to zero, the interference source can be eliminated. When the ratio is less than the preset upper limit of the ratio (1.2), it indicates that the interference source is eliminated, and further developing the preservation control strategy on this basis will be more scientific.

[0106] Step S1062, when the ratio is less than or equal to a preset lower limit of the ratio, the preservation control strategy includes: increasing the air circulation executor wind speed in the current storage cabin until the ratio is greater than the preset lower limit of the ratio.

[0107] In this step, when the ratio is less than or equal to a preset lower limit of the ratio (for example, 0.8), the physical process (corresponding to the water migration process) is slower than the chemical process (corresponding to the odor intensity change rate), indicating that the food surface may be accidentally protected (such as packaging sealing, extremely high environmental humidity), causing the water migration to be inhibited, but the odor change rate is still rising, indicating that there is real spoilage.

[0108] At this time, by increasing the air circulation executor wind speed, the water migration can be accelerated to match the spoilage dynamics. When the ratio is greater than the preset lower limit of the ratio (0.8), it indicates that the water migration and the spoilage dynamics are roughly matched, and further developing the preservation control strategy on this basis will be more scientific.

[0109] Step S1063, when the ratio is less than the preset upper limit of the ratio and greater than the preset lower limit of the ratio, the preservation control strategy includes: developing a corresponding preservation control strategy according to the odor intensity change rate.

[0110] In this step, when the ratio is less than the preset upper limit of the ratio (for example, 1.2) and greater than the preset lower limit of the ratio (for example, 0.8), the ratio is within a reasonable range, indicating that there is no external interference causing the water loss to be abnormally fast, and the water migration and the spoilage dynamics are roughly matched.

[0111] In this case, the preservation control strategy developed according to the odor intensity change rate will be more accurate and reasonable.

[0112] It should be noted that the setting of the preset upper limit and the preset lower limit of the ratio is not restrictive, and can be appropriately adjusted according to actual conditions, as long as the set upper limit value can better achieve the purpose of excluding the interference source, and the set lower limit value can ensure that the water migration and the spoilage dynamics are approximately matched.

[0113] In a further preferred embodiment, step S1063 further comprises:

[0114] Step S10631, if the odor intensity change rate is less than a first change rate threshold, the fresh-keeping regulation strategy comprises: causing the refrigeration unit to maintain the temperature of the current storage cabin at a set low temperature value at the lowest power, and causing the air circulation executor in the current storage cabin to run at a constant wind speed.

[0115] In this step, when the ratio of the measured value and the theoretical value of the food surface water migration rate is within a reasonable range, and the odor intensity change rate is less than a first change rate threshold (for example, 0.01 / min), it indicates that the goods are fresh, and at this time, the energy-saving low temperature and constant wind speed mode can be switched to. The fresh-keeping regulation strategy corresponding to this mode is: causing the corresponding refrigeration unit to maintain the set low temperature value at the lowest power, and causing the air circulation executor to run at a constant wind speed.

[0116] As an example, the set low temperature value is preferably -3℃~-1℃, and more preferably -2℃; and the constant wind speed is preferably 0.4~0.6 m / s, and more preferably 0.5 m / s.

[0117] It should be noted that the specific values of the first change rate threshold, the set low temperature value and the constant wind speed value are not limited, and can be adjusted according to the actual size of the storage cabin.

[0118] By using the above fresh-keeping regulation strategy when the odor intensity change rate is less than the first change rate threshold, the freshness of the food can be ensured while the energy consumption is as low as possible.

[0119] Step S10632, if the odor intensity change rate is greater than or equal to the first change threshold and less than a second change rate threshold, the fresh-keeping regulation strategy comprises: starting the gas mixer, setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, and causing the air circulation executor in the storage cabin to run at a periodic pulse.

[0120] When the ratio of the measured value of the food surface moisture migration rate to the theoretical value is within a reasonable range, and the odor intensity change rate is greater than or equal to the first change threshold (for example, 0.01 / min) and less than the second change rate threshold (for example, 0.05 / min), it indicates that the food begins to age, and at this time, the air conditioning and wind speed pulse mode can be switched to. The corresponding fresh-keeping control strategy of this mode is: starting the gas mixer, setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, and making the air circulation actuator in the storage cabin operate periodically in pulses.

[0121] For example, for fruits, the concentration of CO2 in the gas is 10%, and the concentration of O2 is 5%; for meat, the concentration of CO2 in the gas is 3%, and the concentration of O2 is 50%; for vegetables, the concentration of CO2 in the gas is 5%, and the concentration of O2 is 10%.

[0122] CO2 can inhibit the growth of most aerobic spoilage bacteria and molds, and O2 can inhibit the reproduction of anaerobic bacteria. Therefore, by starting the gas mixer and setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, the color of fresh meat can be maintained and the aerobic respiration of fresh fruits and vegetables can be maintained.

[0123] For example, the air circulation actuator can operate at a wind speed of 0.3 m / s for 2 seconds, and then operate at a wind speed of 0.7 m / s for 2 seconds, and so on.

[0124] By making the air circulation actuator in the storage cabin operate periodically in pulses, both the appropriate humidity (for example, delaying wilting of fruits and vegetables) and the oxygen supply can be ensured.

[0125] If the odor intensity change rate is greater than or equal to the second change rate threshold, the fresh-keeping control strategy includes: starting the vacuum pump to remove air, and gradually reducing the wind speed of the air circulation actuator in the current storage cabin to zero within a preset time.

[0126] When the ratio of the measured value of the food surface moisture migration rate to the theoretical value is within a reasonable range, and the odor intensity change rate is greater than or equal to the second change rate threshold (for example, 0.05 / min), it indicates that the food is rapidly spoiled, and at this time, the vacuum fresh-keeping and gradual wind speed mode can be switched to. The fresh-keeping control strategy in this mode includes: starting the vacuum pump to remove air, and gradually reducing the wind speed of the air circulation actuator in the current storage cabin to zero within a preset time, for example, gradually reducing the wind speed from 0.1 m / s to 0 m / s within 5 minutes.

[0127] Starting the vacuum pump to remove air can include: reducing the pressure in the storage cabin to -0.1 MPa by the vacuum pump.

[0128] By starting the vacuum pump, the oxygen concentration can be reduced, thereby directly inhibiting microbial metabolism and food respiration, and greatly reducing the rate of spoilage. At the same time, by reducing the wind speed, the negative pressure environment can be avoided to accelerate water evaporation, and the surface of the food material can be maintained in a slightly moist state, thereby double blocking the spoilage chain - limiting the activity of aerobic bacteria and preventing the collapse of cell structure caused by dehydration.

[0129] In a further preferred embodiment, the cold storage preservation method of the present application comprises the following steps:

[0130] Step S201, real-time monitoring of the VOCs concentration in the current storage cabin in the cold storage;

[0131] Step S202, real-time measurement of the water migration rate on the surface of the food in the current storage cabin, to obtain the corresponding measurement value;

[0132] Step S203, identifying the category of food stored in the current storage cabin;

[0133] Step S204, determining the odor intensity change rate at the current time according to the VOCs concentration;

[0134] Step S205, obtaining the theoretical value of the water migration rate on the surface of the food in the current storage cabin according to the odor intensity change rate and the category of food;

[0135] Step S206, when the ratio of the measured value and the theoretical value of the water migration rate on the surface of the food at the current time is greater than or equal to the upper limit of the preset ratio, the preservation control strategy includes: setting the air circulation executor wind speed in the current storage cabin to zero until the ratio is less than the upper limit of the preset ratio;

[0136] Step S207, when the ratio of the measured value and the theoretical value of the water migration rate on the surface of the food at the current time is less than or equal to the lower limit of the preset ratio, the preservation control strategy includes: increasing the air circulation executor wind speed in the current storage cabin until the ratio is greater than the lower limit of the preset ratio;

[0137] Step S208, when the ratio of the measured value and the theoretical value of the water migration rate on the surface of the food at the current time is less than the upper limit of the preset ratio and greater than the lower limit of the preset ratio, if the odor intensity change rate is less than the first change rate threshold, the preservation control strategy includes: the refrigeration unit maintains the temperature of the current storage cabin at a set low temperature value at the lowest power, and the air circulation executor in the current storage cabin operates at a constant wind speed.

[0138] Step S209, when the ratio of the measured value and the theoretical value of the food surface moisture migration rate at the current time is less than the upper limit of the preset ratio and greater than the lower limit of the preset ratio, if the odor intensity change rate is greater than or equal to the first change threshold and less than the second change rate threshold, the formulated fresh-keeping control strategy includes: starting the gas mixer, setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, and making the air circulation executor in the storage cabin operate in a periodic pulse.

[0139] Step S210, when the ratio of the measured value and the theoretical value of the food surface moisture migration rate at the current time is less than the upper limit of the preset ratio and greater than the lower limit of the preset ratio, if the odor intensity change rate is greater than or equal to the second change rate threshold, the formulated fresh-keeping control strategy includes: starting the vacuum pump to remove air, and gradually reducing the air speed of the air circulation executor in the current storage cabin to zero within a preset time.

[0140] The control logic of the above-mentioned embodiment including steps S201-S210 is shown in Figure 2 .

[0141] In order to better illustrate the effects that can be achieved by the present application, an anti-interference performance verification experiment was conducted. The volume of the cold storage used in the experiment was 100 m³.

[0142] Experiment 1

[0143] Example 1 is a wind speed interference verification experiment.

[0144] In experiment 1, the current storage cabin of the cold storage stored strawberries.

[0145] The initial state of the current storage cabin is: the odor intensity change rate r = 0.03 / min, and the ratio of the measured value and the theoretical value of the food surface moisture migration rate Ratio = 1.0. Since the ratio Ratio is within a reasonable range (i.e. 0.8-1.2), it indicates that there is no external interference causing abnormal rapid water loss, and the water migration and spoilage dynamics are roughly matched.

[0146] The introduced interference event is: the wind speed of the current storage cabin is suddenly increased to 1.0 m / s to simulate air circulation executor failure.

[0147] At this time, for the traditional cold storage fresh-keeping method or system: due to the increase in wind speed, the VOCs concentration is diluted, resulting in a decrease in the odor intensity change rate r to below the first change rate threshold (0.01 / min), thereby causing a direct switch to the energy-saving low temperature and constant wind speed mode.

[0148] And for the present application: since the ratio of the measured value and the theoretical value of the food surface moisture migration rate is Ratio = 1.5 (greater than the upper limit of the ratio 1.2), the wind speed is zero, 5 minutes later Ratio = 0.95, return to the normal interval, and according to the odor intensity change rate r = 0.03 / min, maintain in the air conditioning and wind speed pulse mode.

[0149] In 10 groups of wind speed interference experiments, the traditional system or method has a false trigger rate of 35%, and the system or method of the present application has a false trigger rate of 5%.

[0150] Experiment 2

[0151] Experiment 2 is a mixed storage experiment.

[0152] In this experiment, the mixed storage in the cold storage has:

[0153] 20 bananas;

[0154] 30 beef; and

[0155] 50 spinach.

[0156] Test period: 14 days.

[0157] At this time, for the traditional cold storage preservation method or system: it is difficult to determine the freshness of the mixed storage food, so it is difficult to develop a reasonable preservation control scheme.

[0158] And for the system or method of the present application: it can automatically identify the food type and dynamically load the first calibration coefficient k and the second calibration coefficient n, so as to more accurately determine the theoretical value of the food surface moisture migration rate, and then ensure the accuracy of the ratio of the measured value and the theoretical value of the food surface moisture migration rate, thereby reducing the false trigger rate of mode switching.

[0159] Experiment 2 shows that the system or method of the present application reduces the mode false trigger rate from 35% to 5% under mixed storage, and prolongs the preservation period by 71%.

[0160] Experiment 3

[0161] Experiment 3 is an actual preservation effect experiment.

[0162] In this experiment, the cold storage is used to store strawberries.

[0163] For the traditional cold storage preservation system or method, the preservation is uniformly in air conditioning mode, even if the gas output by the gas mixer is CO2 10% and O2 5%.

[0164] And for the system or method of the present application: set CO2: 10%, O2: 5% according to the food type, and adjust according to Ratio and r.

[0165] Test time: 14 days.

[0166] It is found through Experiment 3 that the shelf life of the traditional system or method is 9 days, while the shelf life of the strawberries of the present application is extended from 9 days to 14 days, and the preservation effect is better.

[0167] According to a second aspect of the present application, a cold storage preservation system is provided.

[0168] As Figure 3 In one embodiment, the cold storage preservation system comprises:

[0169] An odor monitoring unit for monitoring the VOCs concentration in the current storage cabin in the cold storage in real time;

[0170] A surface moisture measurement unit for measuring the surface moisture migration rate of the food in the current storage cabin in real time to obtain a corresponding measurement value;

[0171] An identification unit for identifying the category of the food stored in the current storage cabin;

[0172] An edge computing unit connected to the odor monitoring unit, the surface moisture measurement unit and the identification unit, respectively, for: determining the odor intensity change rate at the current time according to the VOCs concentration; obtaining a theoretical value of the surface moisture migration rate of the food in the current storage cabin according to the odor intensity change rate and the category of the food; and formulating a corresponding preservation control strategy according to the ratio of the measurement value to the theoretical value of the surface moisture migration rate of the food at the current time, in combination with the odor intensity change rate.

[0173] In a further preferred embodiment, the edge computing unit is further configured to:

[0174] Determine the odor intensity change rate r at the current time according to the following formula:

[0175] r = C / t

[0176] Wherein C is the measurement value of the VOCs concentration, and t is the time.

[0177] In a further preferred embodiment, the edge computing unit is further configured to:

[0178] Determine the theoretical value M of the surface moisture migration rate of the food according to the following formula:

[0179] M = k*n

[0180] Wherein k and n are the first and second calibration coefficients related to the type of food, respectively.

[0181] In a further preferred embodiment, the edge computing unit is further configured to:

[0182] When the ratio is greater than or equal to a preset upper limit of the ratio, the preservation control strategy comprises: setting the air circulation executor wind speed in the current storage cabin to zero until the ratio is less than the preset upper limit of the ratio.

[0183] When the ratio is less than or equal to a preset lower limit of the ratio, the preservation control strategy comprises: increasing the air circulation executor wind speed in the current storage cabin until the ratio is greater than the preset lower limit of the ratio.

[0184] When the ratio is less than the preset upper limit of the ratio and greater than the preset lower limit of the ratio, the preservation control strategy comprises: formulating a corresponding preservation control strategy according to the odor intensity change rate.

[0185] In a further preferred embodiment, the edge computing unit is further configured to:

[0186] If the odor intensity change rate is less than a first change rate threshold, the preservation control strategy comprises: causing the refrigeration unit to maintain the temperature of the current storage cabin at a set low temperature value at the lowest power, and causing the air circulation executor in the current storage cabin to run at a constant wind speed;

[0187] If the odor intensity change rate is greater than or equal to the first change rate threshold and less than a second change rate threshold, the preservation control strategy comprises: starting the gas mixer, setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, and causing the air circulation executor in the storage cabin to run in a periodic pulse;

[0188] If the odor intensity change rate is greater than or equal to the second change rate threshold, the preservation control strategy comprises: starting the vacuum pump to remove air, and gradually reducing the wind speed of the air circulation executor in the current storage cabin to zero within a preset time.

[0189] In a further preferred embodiment, as shown in Figure 4 The cold storage preservation system further comprises a preservation execution unit and an air circulation executor connected to the edge computing unit.

[0190] The preservation execution unit comprises a gas mixer, a refrigeration module, and a vacuum pump.

[0191] The air circulation executor comprises a fan.

[0192] In a further preferred embodiment, the edge computing unit can be a chip, a programmable logic unit, a special-purpose or general-purpose integrated circuit, etc.

[0193] According to a third aspect of the present application, a cold storage is provided, which comprises the cold storage preservation system of the present application. The cold storage can comprise a refrigerator, a freezer, etc.

[0194] The present application has the beneficial effect that, compared with the prior art,

[0195] 1. According to the VOCs concentration, the odor intensity change rate at the current time is determined, and according to the odor intensity change rate and the food category, the theoretical value of the current food surface moisture migration rate is obtained, and according to the ratio of the measured value and the theoretical value of the food surface moisture migration rate at the current time, combined with the odor intensity change rate, the corresponding fresh-keeping control strategy is formulated. In this way, the present application uses the ratio of the measured value and the theoretical value of the food surface moisture migration rate as a food spoilage kinetics parameter, which can accurately distinguish between real spoilage and interference, avoid misjudgment of the food preservation mode due to external factors such as wind speed and vibration, effectively reduce the misjudgment rate of whether the food needs to enter the preservation mode, and reduce the possibility of using inappropriate preservation strategy.

[0196] 2. When the ratio of the measured value and the theoretical value of the food surface moisture migration rate is less than the upper limit of the preset ratio and greater than the lower limit of the preset ratio, the corresponding fresh-keeping control strategy is formulated according to the odor intensity change rate. In this way, the odor intensity change rate and the food surface moisture migration rate are considered when formulating the fresh-keeping strategy, so as to realize the internal consistency verification of the spoilage dynamics through the coupling of chemical and physical double parameters, ensure the scientificity of the fresh-keeping strategy, and effectively improve the preservation period of the food.

[0197] 3. The judgment of food spoilage degree does not depend on static environmental parameters (such as temperature, humidity, etc.), and has low similarity with the existing environmental regulation / temperature regulation module, avoiding hardware and software redundancy.

[0198] In summary, the present application dynamically switches the fresh-keeping mode (controlled atmosphere, low temperature, vacuum) and the wind speed mode (constant, pulse, gradual change) based on the odor intensity change rate and the ratio of the food surface moisture migration rate, completely avoids the use of traditional static environmental parameters such as temperature and humidity, ensures the scientificity of the fresh-keeping strategy, thereby improves the food preservation period, and solves the problem of dynamic control of food preservation.

[0199] The present disclosure can be a system, a method, and / or a computer program product. The computer program product can include a computer readable storage medium having computer readable program instructions loaded thereon, the computer readable program instructions being configured to cause a processor to implement various aspects of the present disclosure.

[0200] Computer readable storage media can be tangible storage media which can retain and store instructions for use by an instruction execution device. Computer readable storage media can be, for example, but is not limited to, an electronic storage device, a magnetic storage device, an optical storage device, an electromagnetic storage device, a semiconductor storage device, or any suitable combination of the foregoing. More specific examples (a non-exhaustive list) of computer readable storage media include the following: a portable computer diskette, a hard disk, a random access memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or Flash memory), a static random access memory (SRAM), a portable compact disc read-only memory (CD-ROM), a digital versatile disk (DVD), a memory stick, a floppy disk, a mechanically encoded device such as punch-cards or raised structures in a groove having instructions recorded thereon, and any suitable combination of the foregoing. A computer readable storage medium, as used herein, is not to be construed as being transitory signals per se, such as radio waves or other freely propagating electromagnetic waves, electromagnetic waves propagating through a waveguide or other transmission media (e.g., light pulses passing through a fiber-optic cable), or electrical signals transmitted through a wire.

[0201] Computer readable program instructions described herein can be downloaded to respective computing / processing devices from a computer readable storage medium or to an external computer or external storage device via a network, for example, the Internet, a local area network, a wide area network and / or a wireless network. The network can comprise copper transmission cables, optical transmission fibers, wireless transmission, routers, firewalls, switches, gateway computers and / or edge servers. A network adapter card or network interface in each computing / processing device receives computer readable program instructions from the network and forwards the computer readable program instructions for storage in a computer readable storage medium within the respective computing / processing device.

[0202] Computer readable program instructions for carrying out operations of the present disclosure can be assembly instructions, instruction set architecture (ISA) instructions, machine instructions, machine dependent instructions, microcode, firmware instructions, state-setting data, or either source code or object code written in any combination of one or more programming languages, including an object oriented programming language such as Smalltalk, C++ or the like, and conventional procedural programming languages such as the "C" programming language or similar programming languages. The computer readable program instructions can execute entirely on the user's computer, partly on the user's computer, as a stand-alone software package, partly on the user's computer and partly on a remote computer or entirely on the remote computer or server. In the latter scenario, the remote computer can be connected to the user's computer through any type of network, including a local area network (LAN) or a wide area network (WAN), or the connection can be made to an external computer (for example, through the Internet using an Internet Service Provider). In some embodiments, electronic circuitry including, for example, programmable logic circuitry, field-programmable gate array (FPGA), or programmable logic array (PLA) can execute the computer readable program instructions by utilizing state information of the computer readable program instructions to personalize the electronic circuitry, in order to perform aspects of the present disclosure.

[0203] Finally, it should be noted that the above-mentioned embodiments are merely used to illustrate the technical solutions of the present application, but not to limit it. Although the present application has been described in detail with reference to the above-mentioned embodiments, those skilled in the art should understand that the specific embodiments of the present application can be modified or replaced, and any modification or replacement without departing from the spirit and scope of the present application should be covered in the protection scope of the claims of the present application.

Claims

1. A method for cold storage preservation, characterized in that, Includes the following steps: Real-time monitoring of VOCs concentration in the current storage compartment of the cold storage; The rate of moisture migration on the surface of food in the storage compartment is measured in real time, and the corresponding measurement value is obtained. Identify the type of food currently stored in the storage compartment; Determine the rate of change of odor intensity at the current moment based on VOCs concentration; The rate of change in odor intensity is the relative rate of change in the concentration of VOCs released by the stored food per unit time. Based on the odor intensity change rate and the food category, the theoretical value of the current food surface moisture migration rate in the storage compartment is obtained; Based on the ratio of the measured to the theoretical value of the food surface moisture migration rate at the current moment, and in conjunction with the odor intensity change rate, a corresponding preservation control strategy is formulated, including: When the ratio is greater than or equal to the preset upper limit of the ratio, the preservation control strategy includes: reducing the wind speed of the air circulation actuator in the current storage compartment to zero until the ratio is less than the preset upper limit of the ratio; When the ratio is less than or equal to a preset lower limit, the preservation control strategy includes: increasing the wind speed of the air circulation actuator in the current storage compartment until the ratio is greater than the preset lower limit; When the ratio is less than the preset upper limit and greater than the preset lower limit, a corresponding preservation control strategy is formulated based on the rate of change of odor intensity.

2. The cold storage preservation method according to claim 1, characterized in that, The determination of the rate of change of odor intensity at the current moment based on VOCs concentration includes: The rate of change r of odor intensity at the current moment is determined by the following formula: r= Where C is the measured value of VOCs concentration, and t is time.

3. The cold storage preservation method according to claim 2, characterized in that, Based on the odor intensity change rate and the food category, a theoretical value for the current food surface moisture migration rate is obtained, including: The theoretical value M of the rate of water migration from the food surface is determined by the following formula: M= Where k and n are the first and second calibration coefficients related to food type, respectively.

4. The cold storage preservation method according to claim 1, characterized in that, When the ratio is less than a preset upper limit and greater than a preset lower limit, a corresponding preservation control strategy is formulated based on the rate of change of odor intensity, including: If the rate of change of odor intensity is less than the first rate of change threshold, the preservation control strategy includes: making the refrigeration unit maintain the temperature of the current storage compartment at a set low temperature value with the lowest power, and making the air circulation actuator in the current storage compartment run at a constant wind speed. If the rate of change of odor intensity is greater than or equal to the first change threshold and less than the second change threshold, the preservation control strategy includes: starting the gas mixer, setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, and making the air circulation actuator in the storage compartment run in a periodic pulse. If the rate of change of odor intensity is greater than or equal to the second rate of change threshold, the preservation control strategy includes: starting a vacuum pump to remove air, and gradually reducing the wind speed of the air circulation actuator in the current storage compartment to zero within a preset time.

5. A cold storage preservation system, characterized in that, include: The odor monitoring unit is used to monitor the VOCs concentration in the current storage compartment of the cold storage in real time; The surface moisture measurement unit is used to measure the migration rate of surface moisture of food in the current storage compartment in real time and obtain the corresponding measurement value. The identification unit is used to identify the type of food currently stored in the storage compartment; The edge computing unit, connected to the odor monitoring unit, the surface moisture measurement unit, and the identification unit respectively, is used for: The rate of change of odor intensity at the current moment is determined based on the VOCs concentration; the rate of change of odor intensity is the relative rate of change of the concentration of VOCs released by the stored food per unit time. Based on the odor intensity change rate and the food category, the theoretical value of the current food surface moisture migration rate in the storage compartment is obtained; Based on the ratio of the measured to the theoretical value of the food surface moisture migration rate at the current moment, and in conjunction with the odor intensity change rate, a corresponding preservation control strategy is formulated, including: When the ratio is greater than or equal to the preset upper limit of the ratio, the preservation control strategy includes: reducing the wind speed of the air circulation actuator in the current storage compartment to zero until the ratio is less than the preset upper limit of the ratio; When the ratio is less than or equal to a preset lower limit, the preservation control strategy includes: increasing the wind speed of the air circulation actuator in the current storage compartment until the ratio is greater than the preset lower limit; When the ratio is less than the preset upper limit and greater than the preset lower limit, a corresponding preservation control strategy is formulated based on the rate of change of odor intensity.

6. The cold storage preservation system according to claim 5, characterized in that, The edge computing unit is also used for: The rate of change r of odor intensity at the current moment is determined by the following formula: r= Where C is the measured value of VOCs concentration, and t is time.

7. The cold storage preservation system according to claim 6, characterized in that, The edge computing unit is also used for: The theoretical value M of the rate of water migration from the food surface is determined by the following formula: M= Where k and n are the first and second calibration coefficients related to food type, respectively.

8. The cold storage preservation system according to claim 5, characterized in that, The edge computing unit is also used for: If the rate of change of odor intensity is less than the first rate of change threshold, the preservation control strategy includes: making the refrigeration unit maintain the temperature of the current storage compartment at a set low temperature value with the lowest power, and making the air circulation actuator in the current storage compartment run at a constant wind speed. If the rate of change of odor intensity is greater than or equal to the first rate of change threshold and less than the second rate of change threshold, the preservation control strategy includes: starting the gas mixer, setting the concentrations of CO2 and O2 output by the gas mixer according to the food category, and making the air circulation actuator in the storage compartment run in a periodic pulse. If the rate of change of odor intensity is greater than or equal to the second rate of change threshold, the preservation control strategy includes: starting a vacuum pump to remove air, and gradually reducing the wind speed of the air circulation actuator in the current storage compartment to zero within a preset time.

9. The cold storage preservation system according to claim 8, characterized in that, Also includes: A preservation actuator and an air circulation actuator are connected to the edge computing unit; The preservation unit includes: a gas mixer, a refrigeration module, and a vacuum pump; The air circulation actuator includes a fan.

10. A cold storage facility, characterized in that, Includes the cold storage preservation system as described in any one of claims 5 to 9.

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