Cold closet dynamic temperature control method and system for fresh food distribution

Abstract

The invention relates to the technical field of supervision and control, in particular to a refrigerator dynamic temperature control method and system for fresh food distribution. The method comprises the following steps: firstly, loading environmental sensing data and cargo parameters in a box, measuring real-time breathing intensity through sealing accumulation, and detecting ethylene concentration to obtain an ethylene concentration change rate and a jump precursor mark; according to the breathing intensity, the ethylene concentration change rate, the jump precursor mark and the matching rule, the target temperature, the target oxygen concentration and the ethylene removal power gear are determined, refrigeration, air conditioning and ethylene removal devices are driven to operate, parameters can be updated at the cloud end, an alarm is triggered, and the fresh food mobile distribution scene is adapted.

Description

Technical Field

[0001] This invention relates to the field of monitoring and control technology, and in particular to a dynamic temperature control method and system for refrigerated boxes used in fresh food delivery. Background Technology

[0002] Existing dynamic temperature control methods for fresh food refrigeration mainly fall into two categories: one is passive feedback control based on temperature, which has a lag in response and makes it difficult to intervene in advance the product's respiratory climax; the other is the method disclosed in CN121444958A, which predicts respiratory intensity and optimizes oxygen concentration through ethylene concentration. However, this method relies on mathematical model prediction and does not achieve real-time measurement of respiratory intensity. Furthermore, it is mainly applied to static storage spaces, and the adjustment target is singular, limited to oxygen concentration, without addressing the multi-dimensional coordinated control of temperature, oxygen, and ethylene removal in mobile delivery scenarios. In addition, existing methods lack feedforward judgment of the rate of change of ethylene concentration and pre-cooling mechanisms, making it impossible to actively inhibit metabolism before the respiratory climax occurs.

[0003] Therefore, there is an urgent need for a multi-dimensional dynamic temperature control method for mobile refrigerated boxes, based on measured respiration intensity and ethylene trends. Summary of the Invention

[0004] This invention addresses the shortcomings of existing technologies that do not address multi-dimensional coordinated control of temperature, oxygen, and ethylene removal in mobile delivery scenarios by providing a dynamic temperature control method and system for refrigerated boxes used in fresh food delivery.

[0005] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: In a first aspect, the present invention provides a dynamic temperature control method for refrigerated boxes used in fresh food delivery, comprising: The internal environment sensor data and cargo parameters of the fresh food refrigerated box are loaded. The internal environment sensor data includes carbon dioxide concentration, ethylene concentration, oxygen concentration, temperature and humidity. The cargo parameters include the total mass of the cargo and the volume of free gas inside the box. Based on the carbon dioxide concentration and the cargo parameters, a sealed cumulative measurement is performed to obtain the real-time breathing intensity. Based on the ethylene concentration, jump trend detection is performed to obtain the ethylene concentration change rate and jump precursor indicators; Based on the real-time breathing intensity, the rate of change of ethylene concentration, and the precursory indicator of the jump, a dynamic setting rule is matched to obtain the target temperature, target oxygen concentration, and ethylene removal power level. The refrigeration unit is driven to achieve the target temperature, the atmosphere control assembly is driven to achieve the target oxygen concentration, and the ethylene removal device is driven to achieve the ethylene removal power level.

[0006] Optionally, load the internal environmental sensor data and cargo parameters of the fresh food refrigerated container, including: Collect the first carbon dioxide concentration at the start of the sealing process and the second carbon dioxide concentration at the end of the sealing process; Collect the first ethylene concentration at the start of the sealing process and the second ethylene concentration at the end of the sealing process; Oxygen concentration, temperature, and humidity were collected as auxiliary parameters. Obtain the total mass of the goods loaded in the fresh food refrigerated box and the volume of free gas inside the box.

[0007] Specifically, based on the carbon dioxide concentration and the cargo parameters, a sealed cumulative measurement is performed to obtain the real-time breathing intensity, including: Determine whether the duration of the chamber door being closed and without gas exchange is greater than or equal to the sealing stability threshold; If the duration of the chamber door being closed and no gas exchange is greater than or equal to the sealing stability threshold, then close all ventilation valves, start the internal circulation fan, and record the sealing start time and the first carbon dioxide concentration. After a preset sealing time, record the sealing end time and the second carbon dioxide concentration; The real-time breathing intensity is calculated based on the difference between the second carbon dioxide concentration and the first carbon dioxide concentration, the volume of free gas inside the box, the total mass of the goods, the sealing start time, and the sealing end time. The real-time breathing intensity is positively correlated with the difference between the second carbon dioxide concentration and the first carbon dioxide concentration and the volume of free gas inside the box, and negatively correlated with the total mass of the goods and the sealing duration. The default sealing time is used during the first execution. During subsequent executions, the sealing time is adaptively adjusted according to the real-time respiratory intensity obtained in the previous execution: when the real-time respiratory intensity obtained in the previous execution is greater than the high metabolic threshold, the sealing time is shortened; when the real-time respiratory intensity obtained in the previous execution is less than the low metabolic threshold, the sealing time is extended. If the duration of the closed chamber door and no gas exchange is less than the sealing stability threshold, the previously obtained real-time breathing intensity is maintained, sealing accumulation measurement is not performed, and the process waits for the next judgment cycle.

[0008] Based on the ethylene concentration, a jump trend detection is performed to obtain the ethylene concentration change rate and early signs of the jump, including: The current ethylene concentration is recorded once at each preset collection interval; Calculate the difference in ethylene concentration between two consecutive collection periods, divide it by the preset collection period, and obtain the ethylene concentration change rate. When the rate of change of ethylene concentration obtained twice consecutively is greater than the preset jump rate threshold, and the current ethylene concentration is greater than the ethylene threshold corresponding to the fresh food variety in the fresh food refrigerator, the jump precursor flag is set to true; otherwise, the jump precursor flag is set to false.

[0009] Optionally, based on the real-time breathing intensity, the rate of change in ethylene concentration, and the precursory indicator, a dynamic setting rule is matched to obtain the target temperature, target oxygen concentration, and ethylene removal power level, including: The system loads the basic respiratory threshold, moderate respiratory threshold, product freezing point temperature, normal suitable temperature, air oxygen concentration, low oxygen concentration, pre-cooling range, and pre-cooling duration of the fresh produce varieties in the fresh food refrigeration box. When the real-time breathing intensity is less than or equal to the baseline breathing threshold and the jump precursor flag is false, the target temperature is set to the normal suitable temperature, the target oxygen concentration is set to the air oxygen concentration, and the ethylene removal power setting is set to the off setting. When the real-time breathing intensity is greater than the baseline breathing threshold and less than or equal to the intermediate breathing threshold, and the jump precursor flag is false, the target temperature is calculated based on the normal suitable temperature, the difference between the real-time breathing intensity and the baseline breathing threshold, wherein the target temperature is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target temperature is not lower than the product freezing point temperature. The target oxygen concentration is calculated based on the difference between the air oxygen concentration, the real-time breathing intensity, and the baseline breathing threshold, wherein the target oxygen concentration is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target oxygen concentration is not lower than the low oxygen concentration; the ethylene removal power setting is set to the low power setting. When the real-time breathing intensity is greater than the medium breathing threshold and the jump precursor flag is false, the target temperature is forcibly set above the product freezing point temperature, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the high power setting. When the jump precursor flag is true, the pre-cooling amplitude is subtracted from the target temperature obtained according to the above rules, the pre-cooling duration is continued, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the full power setting.

[0010] Optionally, the refrigeration unit is driven to achieve the target temperature, the atmosphere control assembly is driven to achieve the target oxygen concentration, and the ethylene removal device is driven to achieve the ethylene removal power level, including: The current internal temperature of the fresh food refrigerator is obtained, the difference between the internal temperature and the target temperature is compared, and the internal temperature is brought closer to the target temperature by adjusting the compressor speed and start-stop cycle, while limiting the single temperature adjustment range to no more than the maximum preset temperature step. Obtain the current oxygen concentration inside the fresh food refrigerator, and inject nitrogen into the refrigerator by controlling the duty cycle of the nitrogen generator valve, so that the oxygen concentration inside the refrigerator decreases to the target oxygen concentration at a rate not exceeding the maximum oxygen reduction rate. According to the ethylene removal power settings, the fan speed and the power of the ultraviolet catalytic unit of the ethylene removal device are adjusted. The ethylene removal power settings include a shut-off setting, a low power setting, a high power setting, and a full power setting. The shut-off setting controls the ethylene removal device to not work. The low power setting, the high power setting, and the full power setting respectively control the ethylene removal device to operate at gradually increasing power.

[0011] This also includes: The system acquires the breathing intensity sequence, temperature control sequence, and arrival quality inspection data uploaded after each delivery. The breathing intensity sequence consists of multiple real-time breathing intensities recorded in chronological order throughout the delivery process. The temperature control sequence consists of multiple corresponding target temperatures. The arrival quality inspection data includes hardness, sugar content, and spoilage rate. Based on the respiratory intensity sequence and the incoming quality inspection data, update the basic respiratory threshold and the intermediate respiratory threshold; The updated basic and moderate respiratory thresholds will be distributed to the same model of fresh food refrigerators via the cloud.

[0012] Optional, also includes: When the real-time breathing intensity obtained three times consecutively is greater than the medium breathing threshold and the target temperature has dropped to the freezing point temperature of the product, a fresh food thermal runaway alarm is generated. When the oxygen concentration is detected to be consistently below the anaerobic respiration threshold of the fresh produce in the refrigerated box, the nitrogen generator is turned off and the fresh air exchange valve is opened. When the ethylene concentration continues to rise within a preset rising time and the ethylene removal power setting is at full power, an ethylene removal device failure alarm is generated.

[0013] Optional, also includes: Detect the opening and closing status of the cabinet door; When the door is detected to be opened and then closed, the seal accumulation measurement is paused, and the cooling power is temporarily increased by a preset compensation percentage for a continuous compensation duration. After detecting that the chamber door is closed, a rapid gas mixing is initiated, and a simplified seal accumulation measurement is performed, wherein the sealing time of the simplified seal accumulation measurement is less than the conventional sealing time, to obtain a rapid breathing intensity, which is used as the real-time breathing intensity. The rapid gas mixing is the preset time to run the chamber's internal circulating fan at full power.

[0014] Secondly, the present invention provides a dynamic temperature control system for refrigerated boxes used in fresh food delivery, comprising: A multi-source parameter loading module is used to load the internal environmental sensing data and cargo parameters of the fresh food refrigerated box. The internal environmental sensing data includes carbon dioxide concentration, ethylene concentration, oxygen concentration, temperature and humidity, and the cargo parameters include the total mass of the cargo and the volume of free gas inside the box. The breathing intensity calculation module is used to perform a sealed cumulative measurement based on the carbon dioxide concentration and the cargo parameters to obtain the real-time breathing intensity; The ethylene jump monitoring module is used to perform jump trend detection based on the ethylene concentration to obtain the ethylene concentration change rate and jump precursor indicators; The dynamic rule matching module is used to match dynamic setting rules based on the real-time breathing intensity, the ethylene concentration change rate and the jump precursor flag to obtain the target temperature, target oxygen concentration and ethylene removal power level. The dynamic rule execution module is used to drive the refrigeration unit to achieve the target temperature, drive the controlled atmosphere assembly to achieve the target oxygen concentration, and drive the ethylene removal device to achieve the ethylene removal power level.

[0015] By implementing this invention, it is possible to load environmental sensing data and cargo parameters into a fresh food refrigerated container. The environmental sensing data includes carbon dioxide concentration, ethylene concentration, oxygen concentration, temperature, and humidity. The cargo parameters include the total mass of the cargo and the volume of free gas inside the container. Comprehensive collection of multi-dimensional environmental and cargo parameters can accurately reflect the actual state inside the container and the basic metabolic conditions of fresh food, avoiding calculation deviations caused by missing parameters. This provides a reliable basis for subsequent respiration intensity measurement, change judgment, and dynamic control, ensuring the accurate operation of subsequent control logic.

[0016] Based on the carbon dioxide concentration and cargo parameters, a sealed cumulative measurement is performed to obtain the real-time breathing intensity. The sealed cumulative measurement realizes the real-time measurement of breathing intensity, replacing the traditional model prediction, and the data is more realistic and reliable. The sealing time can be adaptively adjusted to balance measurement accuracy and response speed, accurately capture the changes in the strength of fresh food metabolism, and provide core metabolic basis for temperature control and modified atmosphere regulation.

[0017] Based on the ethylene concentration, a jump trend detection is performed to obtain the ethylene concentration change rate and jump precursor indicators. By using both the ethylene concentration change rate and concentration threshold for judgment, early signs of respiratory jumps can be captured, solving the problem of lag in traditional methods, realizing early warning of metabolic abnormalities, providing triggering conditions for proactive control, and preventing fresh produce from rapidly rotting due to jumps.

[0018] Based on the real-time respiration intensity, the rate of change of ethylene concentration, and the precursor signs of the jump, dynamic setting rules are matched to obtain the target temperature, target oxygen concentration, and ethylene removal power level; based on the multi-dimensional linkage control of the real-time status of fresh produce, parameters are set according to the metabolic strength classification to achieve precise matching between the control strategy and the fresh produce status, avoiding one-size-fits-all control and balancing preservation effect with reasonable energy consumption.

[0019] The system drives the refrigeration unit to achieve the target temperature, the controlled atmosphere assembly to achieve the target oxygen concentration, and the ethylene removal device to achieve the ethylene removal power level. Each unit is precisely driven according to the target value, limiting the temperature and humidity adjustment range and the oxygen reduction rate to avoid damage to fresh produce from drastic environmental fluctuations. Multiple devices work together to quickly and stably achieve the target environment, ensuring the control effect is implemented and improving the freshness stability in mobile delivery scenarios.

[0020] In summary, this application enables proactive, precise, and dynamic temperature and atmosphere control management of refrigerated boxes for fresh food delivery, responding in real time to changes in the metabolism of fresh produce, suppressing respiratory juvenile changes in advance, reducing aging and spoilage, adapting to mobile delivery scenarios, and significantly improving the quality of fresh produce preservation and the ability to control delivery losses. Attached Figure Description

[0021] Figure 1 This is a flowchart illustrating the dynamic temperature control method for refrigerated boxes used in fresh food delivery provided by the present invention. Figure 2 This is a schematic diagram of the dynamic temperature control system for refrigerated boxes used in fresh food delivery provided by the present invention.

[0022] In the attached diagram, the components represented by each number are as follows: Multi-source parameter loading module 11, breathing intensity calculation module 12, ethylene jump monitoring module 13, dynamic rule matching module 14, dynamic rule execution module 15. Detailed Implementation

[0023] Example 1, as Figure 1 As shown, this embodiment of the invention provides a dynamic temperature control method for refrigerated boxes used in fresh food delivery, including: S100: Load the internal environment sensing data and cargo parameters of the fresh food refrigerated box, wherein the internal environment sensing data includes carbon dioxide concentration, ethylene concentration, oxygen concentration, temperature and humidity, and the cargo parameters include the total mass of the cargo and the volume of free gas inside the box. S200: Based on the carbon dioxide concentration and the cargo parameters, perform a sealed cumulative measurement to obtain the real-time breathing intensity; S300: Based on the ethylene concentration, perform jump trend detection to obtain the ethylene concentration change rate and jump precursor indicators; S400: Based on the real-time breathing intensity, the rate of change of ethylene concentration and the warning signs of the jump, match the dynamic setting rules to obtain the target temperature, target oxygen concentration and ethylene removal power level; S500: Drives the refrigeration unit to achieve the target temperature, drives the controlled atmosphere assembly to achieve the target oxygen concentration, and drives the ethylene removal device to achieve the ethylene removal power level.

[0024] In step S100 of this application embodiment, loading the internal environmental sensor data and cargo parameters of the fresh food refrigerated box includes: Collect the first carbon dioxide concentration at the start of the sealing process and the second carbon dioxide concentration at the end of the sealing process; Collect the first ethylene concentration at the start of the sealing process and the second ethylene concentration at the end of the sealing process; Oxygen concentration, temperature, and humidity were collected as auxiliary parameters. Obtain the total mass of the goods loaded in the fresh food refrigerated box and the volume of free gas inside the box.

[0025] In step S100 of this application embodiment, the purpose of the above steps is to provide complete and accurate basic data support for subsequent calculation of real-time breathing intensity, detection of ethylene jump trend, matching of dynamic setting rules and execution of multi-dimensional collaborative control.

[0026] To achieve the above objectives, it is first necessary to collect the first carbon dioxide concentration at the start of the sealing process and the second carbon dioxide concentration at the end of the sealing process. After the fresh food refrigerator enters a sealed and stable state, the carbon dioxide concentration values ​​inside the refrigerator are recorded at the start and end times of sealing. These two concentration values ​​are the core difference data for calculating the real-time breathing intensity.

[0027] For example, at the start of the sealing process, the first carbon dioxide concentration detected inside the chamber is 400 ppm. After the sealing process continues for a preset duration, at the end of the sealing process, the second carbon dioxide concentration detected inside the chamber is 800 ppm. The difference between the two concentrations will be used for subsequent real-time respiratory intensity calculations.

[0028] Then, the first ethylene concentration at the start of the sealing and the second ethylene concentration at the end of the sealing were collected. Simultaneously with carbon dioxide concentration collection, ethylene concentration values ​​inside the chamber were collected at two time points: the beginning and end of sealing, to determine the rate of change in ethylene concentration and precursors to respiratory jumps.

[0029] For example, the first ethylene concentration at the start of sealing is 0.1 μL / L, and the second ethylene concentration at the end of sealing is 0.5 μL / L. This change in ethylene concentration is used for subsequent jump trend detection.

[0030] Next, oxygen concentration, temperature, and humidity were collected as auxiliary parameters; This means that the current oxygen concentration, temperature, and humidity data inside the chamber are continuously collected by sensors inside the chamber, serving as an auxiliary reference for dynamic temperature control and atmosphere regulation.

[0031] For example, data such as the current oxygen concentration of 21%, temperature of 8°C, and humidity of 90% inside the chamber are collected to help determine the environmental conditions inside the chamber.

[0032] Furthermore, the total mass of the goods loaded in the fresh food refrigerated box and the volume of free gas inside the box are obtained.

[0033] The system obtains the total mass of the goods through input or weighing sensors, and calculates the volume of free gas inside the box by combining the box's volume with the volume occupied by the goods. These two parameters are essential factors in the real-time breathing intensity calculation formula. For example, if the total mass of the goods loaded in a fresh food refrigerated box is 500 kg and the volume of free gas inside the box is 2 cubic meters, this data directly participates in the calculation of the real-time breathing intensity.

[0034] In step S200 of this application embodiment, based on the carbon dioxide concentration and the cargo parameters, a sealed cumulative measurement is performed to obtain the real-time breathing intensity, including: Determine whether the duration of the chamber door being closed and without gas exchange is greater than or equal to the sealing stability threshold; If the duration of the chamber door being closed and no gas exchange is greater than or equal to the sealing stability threshold, then close all ventilation valves, start the internal circulation fan, and record the sealing start time and the first carbon dioxide concentration. After a preset sealing time, record the sealing end time and the second carbon dioxide concentration; The real-time breathing intensity is calculated based on the difference between the second carbon dioxide concentration and the first carbon dioxide concentration, the volume of free gas inside the box, the total mass of the goods, the sealing start time, and the sealing end time. The real-time breathing intensity is positively correlated with the difference between the second carbon dioxide concentration and the first carbon dioxide concentration and the volume of free gas inside the box, and negatively correlated with the total mass of the goods and the sealing duration. The default sealing time is used during the first execution. During subsequent executions, the sealing time is adaptively adjusted according to the real-time respiratory intensity obtained in the previous execution: when the real-time respiratory intensity obtained in the previous execution is greater than the high metabolic threshold, the sealing time is shortened; when the real-time respiratory intensity obtained in the previous execution is less than the low metabolic threshold, the sealing time is extended. If the duration of the closed chamber door and no gas exchange is less than the sealing stability threshold, the previously obtained real-time breathing intensity is maintained, sealing accumulation measurement is not performed, and the process waits for the next judgment cycle.

[0035] In step S100 of this application embodiment, the purpose of the above step is to accurately calculate the real-time respiration intensity of fresh goods based on carbon dioxide concentration and cargo parameters through sealed cumulative measurement, so as to provide core metabolic basis for subsequent dynamic temperature control and modified atmosphere control.

[0036] To achieve the above objectives, it is first necessary to determine whether the duration of the closed chamber door and no gas exchange is greater than or equal to the sealing stability threshold. This involves continuously monitoring the status of the cabinet door and the ventilation valves to ensure that the cabinet door is completely closed and all ventilation valves are closed, with no exchange of internal and external gases. The duration of this state is then accumulated and compared with a preset sealing stability threshold.

[0037] For example, the system sets the sealing stability threshold to 5 minutes. The current monitoring shows that the chamber door is closed and there is no gas exchange for 6 minutes. This duration is greater than the sealing stability threshold, which meets the prerequisite for entering the sealing measurement.

[0038] The sealing stability threshold is set comprehensively based on the sealing performance of the refrigerated container, the type of fresh produce, and the delivery scenario. First, an empty-load sealing test is conducted to determine the shortest time for the gas concentration inside the container to remain stable without fluctuation, which serves as the baseline value. Then, considering the respiration characteristics of fresh produce such as fruits and vegetables, the threshold is appropriately lowered for fast-breathing produce and appropriately raised for slow-breathing produce. Simultaneously, it is matched to conditions such as bumps during delivery and the frequency of door opening to avoid frequent misjudgments. It is typically set to 3 to 10 minutes, with a commonly used default value of 5 minutes.

[0039] If the duration of the chamber door being closed and no gas exchange is greater than or equal to the sealing stability threshold, then close all ventilation valves, start the internal circulation fan, and record the sealing start time and the first carbon dioxide concentration. Once the sealing stability conditions are met, a control command is issued to close all ventilation valves to block the flow of gas inside and outside the chamber. At the same time, the internal circulation fan is started to mix the gas inside the chamber evenly and avoid local concentration deviations. Then, the current moment is accurately recorded as the sealing start time, and the current gas concentration value inside the chamber is collected by the carbon dioxide sensor as the first carbon dioxide concentration.

[0040] For example, after the conditions are met, the system closes all ventilation valves, starts the internal circulation fan at full speed for 30 seconds to complete gas mixing, records the sealing start time as 14:00:00, and simultaneously collects the first carbon dioxide concentration as 450ppm.

[0041] After a preset sealing time, record the sealing end time and the second carbon dioxide concentration; This means maintaining a sealed state with the ventilation valve closed and the internal circulating fan running, and keeping it stationary for the preset sealing time. Once the preset time is reached, the current moment is recorded as the sealing end time, and the gas concentration value inside the chamber is collected again by the carbon dioxide sensor as the second carbon dioxide concentration.

[0042] For example, the current preset sealing time is 10 minutes. Starting from the sealing start time, the timer continues for 10 minutes until the sealing end time of 14:10:00. At this time, the second carbon dioxide concentration is 950 ppm.

[0043] The real-time breathing intensity is calculated based on the difference between the second carbon dioxide concentration and the first carbon dioxide concentration, the volume of free gas inside the box, the total mass of the goods, the sealing start time, and the sealing end time. The real-time breathing intensity is positively correlated with the difference between the second carbon dioxide concentration and the first carbon dioxide concentration and the volume of free gas inside the box, and negatively correlated with the total mass of the goods and the sealing duration. Specifically, the concentration difference between the second and first carbon dioxide concentrations can be calculated first. Then, the sealing time can be obtained by subtracting the sealing start time from the sealing end time. Subsequently, the concentration difference, the volume of free gas in the box, the total mass of the goods, and the sealing time are substituted into a special formula to complete the calculation according to the positive and negative correlations, and finally the real-time breathing intensity can be obtained.

[0044] For example, the real-time breathing intensity can be calculated using the following formula: Real-time breathing intensity = (Second carbon dioxide concentration - First carbon dioxide concentration) × Free gas volume inside the container × Carbon dioxide density ÷ (Total mass of goods × Sealing time) For example, the sealing duration is first obtained by subtracting the sealing start time from the sealing end time, and then the given formula is substituted to complete the mathematical calculation to obtain the accurate real-time breathing intensity. At the same time, the sealing duration will be adaptively adjusted based on the comparison results of the previous round of real-time breathing intensity with the high metabolic threshold and low metabolic threshold.

[0045] For example, the second carbon dioxide concentration is 950 ppm, the first carbon dioxide concentration is 450 ppm, the free gas volume inside the box is 2 cubic meters, the carbon dioxide density is 1.977 kg / m³, the total weight of the goods is 500 kg, and the sealing time is 10 minutes. Substituting these values ​​into the formula, the real-time breathing intensity is calculated as follows: (950-450)×2×1.977÷(500×10)=1977÷5000=0.3954mg / (kg・min)=23.724mg / (kg・h). Since the previous real-time breathing intensity was greater than the high metabolic threshold, the sealing time this time is shortened from 10 minutes to 6 minutes.

[0046] The default sealing time is used during the first execution. During subsequent executions, the sealing time is adaptively adjusted according to the real-time respiratory intensity obtained in the previous execution: when the real-time respiratory intensity obtained in the previous execution is greater than the high metabolic threshold, the sealing time is shortened; when the real-time respiratory intensity obtained in the previous execution is less than the low metabolic threshold, the sealing time is extended. When performing the initial seal-based cumulative measurement, the factory default value is directly used as the preset seal duration. Before each subsequent measurement, the previously calculated real-time respiratory intensity is retrieved and compared with the high metabolic threshold and low metabolic threshold, respectively. Based on the comparison results, the preset seal duration is adjusted according to rules. For example, if the default preset seal duration is 10 minutes for the first execution, and the previously obtained real-time respiratory intensity is 35 mg / (kg·h), and the high metabolic threshold is 30 mg / (kg·h), which is greater than the high metabolic threshold, the preset seal duration is shortened to 6 minutes. If the previous real-time respiratory intensity was 10 mg / (kg·h), and the low metabolic threshold was 15 mg / (kg·h), which is less than the low metabolic threshold, the preset seal duration is extended to 14 minutes.

[0047] The high and low metabolic thresholds are set in segments based on the respiratory characteristics of fresh produce, the total weight of goods, and the delivery cycle. First, the typical respiratory range of the corresponding fruits and vegetables is determined experimentally, and the upper limit of this range is set as the high metabolic threshold, and the lower limit as the low metabolic threshold. Simultaneously, the metabolic thresholds can be fine-tuned during the delivery stage, being higher in the early stages and lower in the later stages. The unit is typically mg / (kg·h), and the values ​​are distributed from the cloud and support iterative optimization.

[0048] If the duration of the closed chamber door and no gas exchange is less than the sealing stability threshold, the previously obtained real-time breathing intensity is maintained, sealing accumulation measurement is not performed, and the process waits for the next judgment cycle.

[0049] When the duration of closed chamber door and no gas exchange does not reach the sealing stability threshold, the system determines that the sealing measurement conditions are not met. It does not start the process of closing the ventilation valve, running the fan, or collecting and calculating the concentration. Instead, it directly uses the real-time respiratory intensity value obtained from the most recent calculation and waits for the next fixed cycle to make the condition judgment again.

[0050] For example, if the duration of the closed chamber door and no gas exchange is 3 minutes and the sealing stability threshold is 5 minutes, and this duration is less than the sealing stability threshold, the system maintains the previously obtained real-time respiratory intensity of 20 mg / (kg·h), does not perform the current sealing cumulative measurement, and waits for 1 minute before entering the next judgment cycle.

[0051] In step S300 of this embodiment, based on the ethylene concentration, a jump trend detection is performed to obtain the ethylene concentration change rate and jump precursor indicators, including: The current ethylene concentration is recorded once at each preset collection interval; Calculate the difference in ethylene concentration between two consecutive collection periods, divide it by the preset collection period, and obtain the ethylene concentration change rate. When the rate of change of ethylene concentration obtained twice consecutively is greater than the preset jump rate threshold, and the current ethylene concentration is greater than the ethylene threshold corresponding to the fresh food variety in the fresh food refrigerator, the jump precursor flag is set to true; otherwise, the jump precursor flag is set to false.

[0052] In step S100 of this application embodiment, the purpose of the above step is to determine whether fresh produce shows signs of respiratory jump by periodically collecting and calculating the ethylene concentration, and outputting the ethylene concentration change rate and jump precursor indicators to provide early warning basis for subsequent multi-dimensional collaborative control.

[0053] To achieve the above objectives, it is first necessary to record the current ethylene concentration once at each preset collection cycle. According to a fixed preset collection cycle, the ethylene sensor is triggered at regular intervals to collect the ethylene concentration in the fresh food refrigerator, and the current ethylene concentration collected each time is stored in chronological order to ensure continuous and traceable data.

[0054] For example, if the preset collection period is set to 1 minute, the system will start at 10:00 and record the current ethylene concentration at 10:00, 10:01, and 10:02 every minute, which will be 0.2 μL / L, 0.3 μL / L, and 0.5 μL / L respectively.

[0055] Then, the difference in ethylene concentration between two consecutive collection periods is calculated and divided by the preset collection period to obtain the ethylene concentration change rate. The method involves selecting the ethylene concentration from two consecutive data collections, subtracting the previous data collection value from the latter data collection value to obtain the concentration difference, and then dividing the concentration difference by the preset data collection period to finally calculate the ethylene concentration change rate per unit time.

[0056] For example, if the current ethylene concentrations in two consecutive sampling periods are 0.3 μL / L and 0.5 μL / L, respectively, and the concentration difference between them is 0.2 μL / L, and the preset sampling period is 1 minute, then the ethylene concentration change rate is equal to 0.2 μL / L divided by 1 minute, resulting in 0.2 μL / (L・min).

[0057] Next, when the ethylene concentration change rate obtained twice consecutively is greater than the preset jump rate threshold, and the current ethylene concentration is greater than the ethylene threshold corresponding to the fresh food variety in the fresh food refrigerator, the jump precursor flag is set to true; otherwise, the jump precursor flag is set to false.

[0058] First, retrieve the ethylene concentration change rate calculated twice consecutively and compare it with the jump rate threshold. Then, compare the latest current ethylene concentration with the ethylene threshold of the corresponding fresh produce variety. If both conditions are met, it is marked as true; if neither condition is met, it is marked as false.

[0059] For example, the preset threshold for the rate of change is 0.15 μL / (L·min). The rates of change of ethylene concentration in two consecutive instances are 0.2 μL / (L·min) and 0.22 μL / (L·min), both of which are greater than this threshold. The current fresh produce variety is strawberry, and the corresponding ethylene threshold for this variety is 0.4 μL / L. The current ethylene concentration is 0.5 μL / L, which is greater than the ethylene threshold for this variety. Therefore, the precursor flag for the change is set to true.

[0060] The varietal ethylene threshold is set based on the climacteric respiration characteristics of different fresh produce varieties within the refrigerated container. The critical ethylene concentration at which each fruit and vegetable begins to exhibit climacteric respiration is experimentally determined, and this critical value is set as the varietal ethylene threshold for that variety. Lower varietal ethylene thresholds are set for climacteric fruits and vegetables such as strawberries, peaches, and bananas, while higher thresholds can be set for non-climacteric fruits and vegetables such as citrus fruits, lemons, and grapes. Furthermore, the varietal ethylene threshold can be fine-tuned according to the maturity of the produce; the higher the maturity, the lower the varietal ethylene threshold. The unit is μL / L, and the threshold is pre-stored by the system and supports cloud updates, used to identify precursors to climacteric respiration.

[0061] Climax respiration is a physiological phenomenon in some fresh fruits and vegetables where, during the ripening and aging process, the respiration intensity suddenly and rapidly increases to a peak, followed by a rapid decline, often accompanied by a large release of ethylene. When this occurs, fresh produce softens and rots quickly, significantly shortening its shelf life. This application addresses this by real-time monitoring of ethylene concentration and its rate of change to identify early signs of climax respiration and initiate control measures such as pre-cooling, low-oxygen treatment, and full-power ethylene removal to inhibit excessively rapid metabolic increases, delay ripening and aging, and ensure the quality of fresh produce throughout the entire delivery process.

[0062] In step S400 of this embodiment, based on the real-time breathing intensity, the rate of change of ethylene concentration, and the precursory indicator of the jump, a dynamic setting rule is matched to obtain the target temperature, target oxygen concentration, and ethylene removal power level, including: The system loads the basic respiratory threshold, moderate respiratory threshold, product freezing point temperature, normal suitable temperature, air oxygen concentration, low oxygen concentration, pre-cooling range, and pre-cooling duration of the fresh produce varieties in the fresh food refrigeration box. When the real-time breathing intensity is less than or equal to the baseline breathing threshold and the jump precursor flag is false, the target temperature is set to the normal suitable temperature, the target oxygen concentration is set to the air oxygen concentration, and the ethylene removal power setting is set to the off setting. When the real-time breathing intensity is greater than the baseline breathing threshold and less than or equal to the intermediate breathing threshold, and the jump precursor flag is false, the target temperature is calculated based on the normal suitable temperature, the difference between the real-time breathing intensity and the baseline breathing threshold, wherein the target temperature is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target temperature is not lower than the product freezing point temperature. The target oxygen concentration is calculated based on the difference between the air oxygen concentration, the real-time breathing intensity, and the baseline breathing threshold, wherein the target oxygen concentration is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target oxygen concentration is not lower than the low oxygen concentration; the ethylene removal power setting is set to the low power setting. When the real-time breathing intensity is greater than the medium breathing threshold and the jump precursor flag is false, the target temperature is forcibly set above the product freezing point temperature, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the high power setting. When the jump precursor flag is true, the pre-cooling amplitude is subtracted from the target temperature obtained according to the above rules, the pre-cooling duration is continued, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the full power setting.

[0063] In step S100 of this application embodiment, the purpose of the above step is to determine the target temperature, target oxygen concentration and ethylene removal power level suitable for the fresh food state by matching the corresponding dynamic setting rules based on the real-time breathing intensity, ethylene concentration change rate and jump precursor flag, so as to provide execution parameters for subsequent multi-dimensional collaborative control.

[0064] To achieve the above objectives, it is first necessary to load the basic respiratory threshold, moderate respiratory threshold, product freezing point temperature, normal suitable temperature, air oxygen concentration, low oxygen concentration, pre-cooling range, and pre-cooling duration of the fresh produce varieties in the fresh food refrigeration box. This involves retrieving preset control parameters corresponding to the types of fresh produce currently loaded in the container from local configuration or a cloud database. After loading these parameters, they are used for subsequent rule matching and calculation. For example, if the fresh produce in the container is lettuce, the system loads the following parameters: basic respiratory threshold of 15 mg / (kg·h), moderate respiratory threshold of 30 mg / (kg·h), product freezing point of 0°C, normal suitable temperature of 5°C, air oxygen concentration of 21%, low oxygen concentration of 5%, pre-cooling range of 2°C, and pre-cooling duration of 30 minutes.

[0065] The basic respiratory threshold is the critical respiratory intensity at which the system determines fresh produce to be in a low metabolic stable state. It is determined through experiments on fresh produce varieties. A value below this threshold indicates that the produce is breathing slowly and does not require enhanced temperature control or modified atmosphere treatment. For example, the basic respiratory threshold for lettuce is set at 15 mg / (kg·h).

[0066] The intermediate respiratory threshold is the dividing line between moderate and high metabolic rates in fresh produce. A value higher than this indicates vigorous respiration, requiring the initiation of forced temperature control, low oxygen levels, and high-power ethylene removal. For example, the intermediate respiratory threshold for lettuce is set at 30 mg / (kg·h).

[0067] The product's freezing point temperature is the lowest temperature at which fresh fruit pulp begins to freeze. Temperature control must be above this value to prevent cell damage. For example, the freezing point temperature of lettuce is 0℃.

[0068] The commonly used suitable temperature is the optimal storage temperature for fresh produce in a low metabolic state, used for routine temperature control during stable periods. For example, the commonly suitable temperature for lettuce is 5℃.

[0069] The oxygen concentration mentioned is the oxygen concentration of natural air, used as a reference value for controlled atmosphere control. For example, the oxygen concentration is 21%.

[0070] The aforementioned low oxygen concentration is a safe low oxygen level that inhibits respiration in fresh produce without triggering anaerobic respiration, and is used for early warning stages of high metabolism and rapid changes. For example, the low oxygen concentration for lettuce is 5%.

[0071] The pre-cooling range is the additional temperature reduction from the target temperature when a precursor to a temperature jump is detected, used to rapidly suppress respiration. For example, the pre-cooling range is 2°C.

[0072] The pre-cooling duration is the total duration of the pre-cooling process to avoid excessive cooling and ensure temperature control safety. For example, the pre-cooling duration is 30 minutes.

[0073] When the real-time breathing intensity is less than or equal to the baseline breathing threshold and the jump precursor flag is false, the target temperature is set to the normal suitable temperature, the target oxygen concentration is set to the air oxygen concentration, and the ethylene removal power setting is set to the off setting. The system will compare the real-time respiratory intensity with the baseline respiratory threshold and read the status of the precursory change flag. If both conditions are met, the three execution parameters will be set to fixed values.

[0074] For example, the real-time respiratory intensity is 10 mg / (kg·h), which is less than or equal to the baseline respiratory threshold of 15 mg / (kg·h), the jump precursor indicator is false, the target temperature is set to 5°C, the target oxygen concentration is set to 21%, and the ethylene removal power setting is set to off.

[0075] When the real-time breathing intensity is greater than the baseline breathing threshold and less than or equal to the intermediate breathing threshold, and the jump precursor flag is false, the target temperature is calculated based on the normal suitable temperature, the difference between the real-time breathing intensity and the baseline breathing threshold, wherein the target temperature is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target temperature is not lower than the product freezing point temperature. The target oxygen concentration is calculated based on the difference between the air oxygen concentration, the real-time breathing intensity, and the baseline breathing threshold, wherein the target oxygen concentration is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target oxygen concentration is not lower than the low oxygen concentration; the ethylene removal power setting is set to the low power setting. This involves first calculating the difference between the real-time breathing intensity and the baseline breathing threshold, and then calculating the target temperature and target oxygen concentration based on the negative correlation. The calculation results must meet the constraints of not being lower than the product's freezing point temperature and low oxygen concentration, while simultaneously setting the ethylene removal power level.

[0076] For example, if the real-time respiratory intensity is 20 mg / (kg·h), which is greater than the baseline respiratory threshold of 15 mg / (kg·h) and less than or equal to the moderate respiratory threshold of 30 mg / (kg·h), the jump precursor sign is false, the difference is 5 mg / (kg·h), the target temperature is calculated as 4℃ and not lower than 0℃ based on negative correlation, the target oxygen concentration is 18% and not lower than 5%, and the ethylene removal power setting is set to low power.

[0077] For example, the target temperature calculation based on negative correlation is performed by subtracting the baseline respiratory threshold from the real-time respiratory intensity, using the normal suitable temperature as a benchmark. The larger this difference, the lower the target temperature. The calculation method can be: Target Temperature = Normal Suitable Temperature - Difference × Temperature Adjustment Coefficient. Furthermore, the calculated result must not be lower than the product's freezing point temperature.

[0078] For example, when the normal suitable temperature is 5℃, the basic respiratory threshold is 15mg / (kg・h), the real-time respiratory intensity is 20mg / (kg・h), the difference is 5mg / (kg・h), the temperature adjustment coefficient is 0.2, the target temperature is equal to 5 minus 5 multiplied by 0.2, the result is 4℃, and it is not lower than the product's freezing point temperature of 0℃.

[0079] The temperature regulation coefficient is obtained through experiments calibrating the respiratory characteristics of fresh produce. First, the optimal cooling range corresponding to different differences in respiratory intensity is determined, and the ratio of the range to the difference is used as the coefficient. The coefficient is uniformly calibrated for the same product category, solidified after multiple rounds of delivery verification, and then distributed from the cloud to the refrigerated container system. Commonly used values ​​range from 0.1 to 0.3, such as 0.2.

[0080] For example, the target oxygen concentration calculated using the negative correlation method can be based on the air oxygen concentration, with the difference obtained by subtracting the baseline respiratory threshold from the real-time respiratory intensity. The larger the difference, the lower the target oxygen concentration. The calculation method is: Target oxygen concentration = Air oxygen concentration - Difference × Oxygen adjustment coefficient. The calculated result must not be lower than the low oxygen concentration.

[0081] For example, if the air oxygen concentration is 21%, the baseline respiratory threshold is 15 mg / (kg·h), the real-time respiratory intensity is 20 mg / (kg·h), the difference is 5 mg / (kg·h), the oxygen adjustment coefficient is 0.6, and the target oxygen concentration is 21 minus 5 multiplied by 0.6, which is 18%, and not lower than the hypoxic concentration of 5%.

[0082] The oxygen regulation coefficient is obtained through modified atmosphere packaging experiments on fresh produce. The safe oxygen reduction range corresponding to different breathing intensity differences is determined, and the ratio of the safe oxygen reduction range to the difference is used as the oxygen regulation coefficient. After optimization through delivery testing, the coefficient is fixed and distributed from the cloud. Commonly used values ​​range from 0.5 to 0.8, such as 0.6.

[0083] When the real-time breathing intensity is greater than the medium breathing threshold and the jump precursor flag is false, the target temperature is forcibly set above the product freezing point temperature, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the high power setting. When the real-time breathing intensity exceeds the medium breathing threshold without any warning signs of a sudden change, the system directly adopts the forced protection parameters, limiting the target temperature to above the product's freezing point, fixing the target oxygen concentration to a low oxygen concentration, and activating high-power ethylene removal.

[0084] For example, the real-time breathing intensity is 35 mg / (kg·h), which is greater than the moderate breathing threshold of 30 mg / (kg·h), the jump precursor sign is false, the target temperature is forcibly set to 1℃, which is higher than the product freezing point temperature of 0℃, the target oxygen concentration is forcibly set to 5%, and the ethylene removal power setting is set to high power.

[0085] When the real-time respiration intensity is high and there are no signs of an impending change, forced temperature control above freezing point, low oxygen concentration, and high-power ethylene removal are used to quickly suppress high metabolism, delay the aging of fresh produce, and prevent quality deterioration.

[0086] When the jump precursor flag is true, the pre-cooling amplitude is subtracted from the target temperature obtained according to the above rules, the pre-cooling duration is continued, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the full power setting.

[0087] When a respiratory climax is detected, a pre-cooling adjustment is applied to the existing target temperature, while simultaneously using a low oxygen concentration and full-power ethylene removal to rapidly inhibit fresh food metabolism. For example, if the climax indicator is true, the target temperature obtained according to the rules is 4°C, the pre-cooling adjustment is 2°C, the target temperature is adjusted to 2°C and maintained for 30 minutes, the target oxygen concentration is forcibly set to 5%, and the ethylene removal power level is set to full power. The target temperature after pre-cooling must not be lower than the product's freezing point; otherwise, it is forcibly set to the product's freezing point + 0.5°C.

[0088] When signs of an impending respiratory climax are detected, pre-cooling is applied to the original target temperature, combined with low oxygen and full-power ethylene removal, to prevent the respiratory climax from occurring in advance, thus preventing fresh produce from softening and rotting rapidly and ensuring delivery quality.

[0089] In step S500 of this embodiment, the refrigeration unit is driven to achieve the target temperature, the atmosphere control assembly is driven to achieve the target oxygen concentration, and the ethylene removal device is driven to achieve the ethylene removal power level, including: The current internal temperature of the fresh food refrigerator is obtained, the difference between the internal temperature and the target temperature is compared, and the internal temperature is brought closer to the target temperature by adjusting the compressor speed and start-stop cycle, while limiting the single temperature adjustment range to no more than the maximum preset temperature step. Obtain the current oxygen concentration inside the fresh food refrigerator, and inject nitrogen into the refrigerator by controlling the duty cycle of the nitrogen generator valve, so that the oxygen concentration inside the refrigerator decreases to the target oxygen concentration at a rate not exceeding the maximum oxygen reduction rate. According to the ethylene removal power settings, the fan speed and the power of the ultraviolet catalytic unit of the ethylene removal device are adjusted. The ethylene removal power settings include a shut-off setting, a low power setting, a high power setting, and a full power setting. The shut-off setting controls the ethylene removal device to not work. The low power setting, the high power setting, and the full power setting respectively control the ethylene removal device to operate at gradually increasing power.

[0090] In step S100 of this application embodiment, the purpose of the above steps is to drive the refrigeration unit, the controlled atmosphere assembly, and the ethylene removal device to perform corresponding actions according to the target temperature, target oxygen concentration, and ethylene removal power level determined in S400, so as to achieve multi-dimensional coordinated and precise control of the environment inside the chamber.

[0091] To achieve the above objectives, it is first necessary to obtain the current internal temperature of the fresh food refrigerator, compare the difference between the internal temperature and the target temperature, adjust the compressor speed and start-stop cycle to bring the internal temperature closer to the target temperature, and limit the single temperature adjustment range to not exceed the maximum preset temperature step. This involves acquiring the current internal temperature of the fresh food refrigerator, comparing it to the target temperature, and adjusting the compressor speed and start-stop cycle to bring the internal temperature closer to the target temperature, while limiting the single temperature adjustment increment to no more than the maximum preset temperature step. The method involves first collecting the real-time internal temperature from a temperature sensor, then calculating the deviation from the target temperature, and finally implementing closed-loop temperature control by adjusting the compressor speed and start-stop time, while ensuring that each temperature adjustment does not exceed the maximum preset temperature step to prevent excessive temperature fluctuations.

[0092] For example, if the current temperature inside the chamber is 6°C, the target temperature is 4°C, and the maximum preset temperature step is 1°C, the system adjusts the compressor speed and start-stop cycle, reducing the temperature by 1°C at a time, and gradually reaching 4°C in two steps.

[0093] The maximum preset temperature step size is the maximum allowable temperature change range for a single adjustment by the refrigeration unit, used to prevent sudden temperature rises and falls from damaging fresh produce. This parameter is set based on the temperature tolerance characteristics of the fresh produce and the refrigeration capacity of the unit; a smaller value is used for fruits and vegetables with rapid respiration, and a larger value is used for non-rapid respiration fruits and vegetables. It is usually set between 0.5℃ and 1.5℃, with a commonly used default value of 1℃. The system adjusts the temperature in a gradual manner, never exceeding this step size, thus avoiding temperature shocks.

[0094] Then, the oxygen concentration inside the fresh food refrigerator is obtained, and nitrogen is injected into the refrigerator by controlling the duty cycle of the nitrogen generator valve, so that the oxygen concentration inside the refrigerator decreases to the target oxygen concentration at a rate not exceeding the maximum oxygen reduction rate. This involves acquiring the current oxygen concentration inside the fresh food refrigerator and injecting nitrogen into the refrigerator by controlling the duty cycle of the nitrogen generator's valve. This ensures that the oxygen concentration decreases to the target concentration at a rate not exceeding the maximum oxygen reduction rate. The method involves first collecting the real-time oxygen concentration from an oxygen sensor, and then controlling the nitrogen injection rate by adjusting the opening time of the nitrogen generator's valve. This ensures that the oxygen reduction rate does not exceed the maximum oxygen reduction rate, smoothly reaching the target oxygen concentration. For example, if the current oxygen concentration is 21%, the target oxygen concentration is 5%, and the maximum oxygen reduction rate is 2% / min, the system controls the valve duty cycle to slowly reduce the oxygen concentration to the target concentration at a rate of 1.8% / min.

[0095] The maximum oxygen reduction rate is the highest permissible rate at which the gas conditioning components lower the oxygen concentration within the chamber. This rate is designed to prevent excessively rapid oxygen depletion from causing anaerobic respiration in fresh produce and damaging its quality. This maximum oxygen reduction rate is determined based on a comprehensive assessment of the fresh produce's tolerance to low oxygen levels, the chamber's airtightness, and the performance of the nitrogen generator. Sensitive varieties such as leafy vegetables are set to a slower rate, while more tolerant varieties such as root vegetables can have a higher rate. The unit is typically % / min, with a common range of 1% / min to 3% / min. During system operation, the actual oxygen reduction rate must be strictly limited to this value to ensure safe and stable gas conditioning.

[0096] Furthermore, based on the ethylene removal power settings, the fan speed of the ethylene removal device and the power of the ultraviolet catalytic unit are adjusted. The ethylene removal power settings include a shut-off setting, a low power setting, a high power setting, and a full power setting. The shut-off setting controls the ethylene removal device to not operate, while the low power setting, high power setting, and full power setting control the ethylene removal device to operate at gradually increasing power.

[0097] That is, the fan speed and the power of the ultraviolet catalytic unit of the ethylene removal device are adjusted according to the ethylene removal power level. The ethylene removal power levels include off, low power, high power and full power. The off level controls the ethylene removal device to not work. The low power, high power and full power levels control the ethylene removal device to operate at gradually increasing power.

[0098] Specifically, the system outputs different voltages and frequencies according to the gear command, controlling the fan speed and UV catalytic power respectively, to achieve graded operation from shutdown to full power. For example, when the current gear is full power, the fan runs at full speed and the UV catalytic unit operates at 100% power; when the gear is low power, the fan runs at 30% speed and the UV catalytic unit operates at 30% power.

[0099] In this embodiment of the application, it also includes: The system acquires the breathing intensity sequence, temperature control sequence, and arrival quality inspection data uploaded after each delivery. The breathing intensity sequence consists of multiple real-time breathing intensities recorded in chronological order throughout the delivery process. The temperature control sequence consists of multiple corresponding target temperatures. The arrival quality inspection data includes hardness, sugar content, and spoilage rate. Based on the respiratory intensity sequence and the incoming quality inspection data, update the basic respiratory threshold and the intermediate respiratory threshold; The updated basic and moderate respiratory thresholds will be distributed to the same model of fresh food refrigerators via the cloud.

[0100] In step S100 of this application embodiment, the purpose of the above steps is to collect data from the entire delivery process and the quality results of the delivered goods, iteratively optimize the basic breathing threshold and the medium breathing threshold, and then synchronize them to similar devices through the cloud, so that the dynamic temperature control rules are more in line with the actual delivery scenario and the characteristics of fresh produce, and continuously improve the preservation effect.

[0101] To achieve the above objectives, it is first necessary to obtain the breathing intensity sequence, temperature control sequence, and arrival quality inspection data uploaded after each delivery. The breathing intensity sequence consists of multiple real-time breathing intensities recorded in chronological order throughout the entire delivery process. The temperature control sequence consists of multiple corresponding target temperatures. The arrival quality inspection data includes hardness, sugar content, and spoilage rate. This involves acquiring the respiratory intensity sequence, temperature control sequence, and arrival quality inspection data uploaded after each delivery. The respiratory intensity sequence consists of multiple real-time respiratory intensities recorded in chronological order throughout the entire delivery process, the temperature control sequence consists of multiple corresponding target temperatures, and the arrival quality inspection data includes hardness, sugar content, and spoilage rate.

[0102] Specifically, after delivery, the fresh food refrigerated box automatically uploads the real-time breathing intensity data recorded in chronological order, the corresponding target temperature data, and the data on fresh food hardness, sugar content, and spoilage rate detected at the terminal to the cloud platform, completing the data collection of the entire process.

[0103] For example, after a lettuce delivery is completed, the system uploads a respiratory intensity sequence of 15, 20, and 25 mg / (kg·h), a temperature control sequence of 5, 4, and 3℃, and the arrival quality inspection data shows a hardness of 6.5 kg / cm². 2 Sugar content 3.2%, rot rate 0.5%.

[0104] Then, based on the respiratory intensity sequence and the incoming quality inspection data, the baseline respiratory threshold and the intermediate respiratory threshold are updated; The cloud platform will perform correlation analysis between the respiratory intensity sequence and the quality inspection data of the delivered goods, and adjust the basic respiratory threshold and the medium respiratory threshold according to the actual preservation effect of the fresh produce, so that the threshold is more in line with the actual delivery conditions.

[0105] For example, the analysis found that the lettuce rot rate was too high when the original basic respiratory threshold was 15 mg / (kg·h). The cloud platform updated the basic respiratory threshold to 12 mg / (kg·h) and the original intermediate respiratory threshold of 30 mg / (kg·h) to 25 mg / (kg·h).

[0106] Finally, the updated basic and moderate respiratory thresholds are distributed to the same model of fresh food refrigerators via the cloud.

[0107] In other words, the cloud uses a wireless network to push the latest calibrated basic respiratory threshold and intermediate respiratory threshold to all fresh food refrigerators of the same model and application scenario, thus completing the batch upgrade and unification of control parameters.

[0108] For example, the cloud will send the updated basic respiratory threshold of 12 mg / (kg・h) and moderate respiratory threshold of 25 mg / (kg・h) to all the same model of fresh food refrigerated boxes used for lettuce delivery.

[0109] In this embodiment of the application, it also includes: When the real-time breathing intensity obtained three times consecutively is greater than the medium breathing threshold and the target temperature has dropped to the freezing point temperature of the product, a fresh food thermal runaway alarm is generated. When the oxygen concentration is detected to be consistently below the anaerobic respiration threshold of the fresh produce in the refrigerated box, the nitrogen generator is turned off and the fresh air exchange valve is opened. When the ethylene concentration continues to rise within a preset rising time and the ethylene removal power setting is at full power, an ethylene removal device failure alarm is generated.

[0110] In step S100 of this application embodiment, the purpose of the above steps is to monitor and protect the abnormal state of fresh food metabolism, oxygen in the box, and ethylene removal, and to issue alarms or perform protective actions in a timely manner to avoid quality deterioration and loss of fresh food due to thermal runaway, anaerobic respiration, and failure of ethylene removal.

[0111] To achieve the above objective, a fresh food thermal runaway alarm must first be generated when the real-time breathing intensity obtained three times consecutively is greater than the medium breathing threshold and the target temperature has dropped to the freezing point temperature of the product. That is, when the real-time breathing intensity obtained three times in a row is greater than the medium breathing threshold and the target temperature has dropped to the product's freezing point temperature, a fresh food thermal runaway alarm is generated.

[0112] Specifically, the system reads the real-time breathing intensity three times consecutively and compares it with the moderate breathing threshold. At the same time, it checks whether the target temperature has reached the product's freezing point. If both conditions are met, it is determined to be a risk of thermal runaway and an alarm is triggered.

[0113] For example, if the moderate respiratory threshold is 30 mg / (kg·h), and the real-time respiratory intensities for three consecutive times are 35, 36, and 37 mg / (kg·h), all of which are greater than the moderate respiratory threshold, and the target temperature has dropped to the product's freezing point temperature of 0°C, the system will immediately generate a fresh food thermal runaway alarm.

[0114] When the oxygen concentration is detected to be consistently below the anaerobic respiration threshold of the fresh produce in the refrigerated box, the nitrogen generator is turned off and the fresh air exchange valve is opened. Specifically, when the oxygen concentration is detected to be consistently below the anaerobic respiration threshold for the fresh produce in the refrigerated container, the nitrogen generator is shut down and the fresh air exchange valve is opened. This is achieved by continuously collecting the oxygen concentration inside the container and comparing it to the anaerobic respiration threshold. If the system determines that the oxygen concentration is too low and will trigger anaerobic respiration, it automatically stops the nitrogen generator and opens the exchange valve to replenish fresh air.

[0115] For example, if the current anaerobic respiration threshold for fresh produce is 3%, and the oxygen concentration inside the container is continuously monitored at 2.5%, which is lower than this anaerobic respiration threshold, the system will shut down the nitrogen generator and open the fresh air exchange valve to quickly increase the oxygen concentration.

[0116] The anaerobic respiration threshold is the minimum oxygen concentration limit at which fresh produce will not undergo anaerobic respiration in a low-oxygen environment. When the oxygen concentration falls below this value, the fresh produce will undergo anaerobic respiration, producing alcohol and off-flavors, leading to quality spoilage. This anaerobic respiration threshold is determined based on experiments on the hypoxia tolerance of fresh produce varieties. Sensitive varieties such as leafy vegetables and strawberries have higher anaerobic respiration thresholds, while more tolerant varieties such as root vegetables and apples have lower thresholds. The unit is %, with a commonly used range of 2% to 5%. The system uses this as a safety boundary; if the oxygen concentration falls below this threshold, it immediately activates aeration protection to ensure the safety of the fresh produce.

[0117] When the ethylene concentration continues to rise within a preset rising time and the ethylene removal power setting is at full power, an ethylene removal device failure alarm is generated.

[0118] Specifically, when the ethylene concentration continues to rise within a preset time period and the ethylene removal power setting is at full power, an ethylene removal device failure alarm is generated. This is achieved by monitoring the ethylene concentration change within the preset time period while the ethylene removal device is at full power; if the concentration continues to rise, the device is deemed to have failed and an alarm is issued.

[0119] For example, if the preset rise time is 10 minutes and the ethylene removal power setting is full power, and the ethylene concentration in the tank continuously rises from 0.5 μL / L to 1.2 μL / L, the system will generate an ethylene removal device failure alarm.

[0120] In this embodiment of the application, it also includes: Detect the opening and closing status of the cabinet door; When the door is detected to be opened and then closed, the seal accumulation measurement is paused, and the cooling power is temporarily increased by a preset compensation percentage for a continuous compensation duration. After detecting that the chamber door is closed, a rapid gas mixing is initiated, and a simplified seal accumulation measurement is performed, wherein the sealing time of the simplified seal accumulation measurement is less than the conventional sealing time, to obtain a rapid breathing intensity, which is used as the real-time breathing intensity. The rapid gas mixing is the preset time to run the chamber's internal circulating fan at full power.

[0121] In step S100 of this application embodiment, the purpose of the above steps is to quickly restore the temperature control accuracy and shorten the breathing intensity detection cycle to address the fluctuations in the internal environment caused by the opening and closing of the box door, and to ensure that dynamic temperature control can still be executed stably and promptly after the door is opened during the delivery process.

[0122] To achieve the above objectives, it is first necessary to detect the opening and closing status of the cabinet door; That is, by continuously collecting switch signals through the door position sensor, the system can determine in real time whether the door is open or closed and update the status information continuously.

[0123] For example, the system continuously detects the door using a magnetic induction sensor installed at the door, determining in real time whether the door is open or closed, and refreshes the status data every 0.5 seconds.

[0124] When the door is detected to be opened and then closed, the seal accumulation measurement is paused, and the cooling power is temporarily increased by a preset compensation percentage for a continuous compensation duration. When the system detects that the cabinet door has been opened and then closed, it pauses the cumulative sealing measurement and temporarily increases the cooling power by a preset compensation percentage for a set duration. This is achieved by immediately pausing the ongoing cumulative sealing measurement process after the system detects the door opening and closing action, simultaneously increasing the cooling output power by a preset percentage, and maintaining this compensation power until the set compensation duration ends, quickly offsetting the heat infiltration caused by the door opening. For example, if the preset compensation percentage is 30% and the compensation duration is 10 minutes, and the system detects the door opening and then closing, it pauses the cumulative sealing measurement, increases the cooling power by 30% from the normal power, and continues to run for 10 minutes.

[0125] After detecting that the chamber door is closed, a rapid gas mixing is initiated, and a simplified seal accumulation measurement is performed, wherein the sealing time of the simplified seal accumulation measurement is less than the conventional sealing time, to obtain a rapid breathing intensity, which is used as the real-time breathing intensity. The rapid gas mixing is the preset time to run the chamber's internal circulating fan at full power.

[0126] When the chamber door is detected to be closed, rapid gas mixing is initiated, skipping the seal stability threshold judgment, and a simplified seal accumulation measurement is performed. The simplified seal accumulation measurement has a sealing duration that is shorter than the regular sealing duration. Rapid breathing intensity is obtained and used as the real-time breathing intensity. Rapid gas mixing is the preset time for which the chamber's internal circulating fan operates at full power.

[0127] Specifically, after the chamber door is closed, the system first allows the internal circulating fan to run at full power for a specified time to complete the uniform mixing of the gas inside the chamber. Then, it starts a simplified sealing cumulative measurement with a shorter duration to quickly calculate the breathing intensity and use it directly as the real-time breathing intensity, thus accelerating the parameter recovery speed after the door is opened.

[0128] For example, the standard sealing time is 10 minutes, the simplified sealing cumulative measurement sealing time is 3 minutes, after the door is closed, the internal circulating fan runs at full power for 2 minutes to complete rapid gas mixing, and the 3-minute simplified measurement is used to obtain the rapid breathing intensity, and this value is used as the real-time breathing intensity.

[0129] Example 2, as Figure 2 As shown, based on the same inventive concept as the dynamic temperature control method for refrigerated boxes for fresh food delivery provided in Embodiment 1, this embodiment of the invention also provides a dynamic temperature control system for refrigerated boxes for fresh food delivery, including: The multi-source parameter loading module 11 is used to load the internal environment sensing data and cargo parameters of the fresh food refrigerated box. The internal environment sensing data includes carbon dioxide concentration, ethylene concentration, oxygen concentration, temperature and humidity. The cargo parameters include the total mass of the cargo and the volume of free gas inside the box. The breathing intensity calculation module 12 is used to perform a sealed cumulative measurement based on the carbon dioxide concentration and the cargo parameters to obtain the real-time breathing intensity; The ethylene jump monitoring module 13 is used to perform jump trend detection based on the ethylene concentration to obtain the ethylene concentration change rate and jump precursor indicators. The dynamic rule matching module 14 is used to match dynamic setting rules based on the real-time breathing intensity, the ethylene concentration change rate and the jump precursor flag to obtain the target temperature, target oxygen concentration and ethylene removal power level. The dynamic rule execution module 15 is used to drive the refrigeration unit to execute the target temperature, drive the controlled atmosphere component to execute the target oxygen concentration, and drive the ethylene removal device to execute the ethylene removal power level.

[0130] Furthermore, the multi-source parameter loading module 11 includes the following execution steps: Collect the first carbon dioxide concentration at the start of the sealing process and the second carbon dioxide concentration at the end of the sealing process; Collect the first ethylene concentration at the start of the sealing process and the second ethylene concentration at the end of the sealing process; Oxygen concentration, temperature, and humidity were collected as auxiliary parameters. Obtain the total mass of the goods loaded in the fresh food refrigerated box and the volume of free gas inside the box.

[0131] Furthermore, the respiratory intensity calculation module 12 includes the following execution steps: Determine whether the duration of the chamber door being closed and without gas exchange is greater than or equal to the sealing stability threshold; If the duration of the chamber door being closed and no gas exchange is greater than or equal to the sealing stability threshold, then close all ventilation valves, start the internal circulation fan, and record the sealing start time and the first carbon dioxide concentration. After a preset sealing time, record the sealing end time and the second carbon dioxide concentration; The real-time breathing intensity is calculated based on the difference between the second carbon dioxide concentration and the first carbon dioxide concentration, the volume of free gas inside the box, the total mass of the goods, the sealing start time, and the sealing end time. The real-time breathing intensity is positively correlated with the difference between the second carbon dioxide concentration and the first carbon dioxide concentration and the volume of free gas inside the box, and negatively correlated with the total mass of the goods and the sealing duration. The default sealing time is used during the first execution. During subsequent executions, the sealing time is adaptively adjusted according to the real-time respiratory intensity obtained in the previous execution: when the real-time respiratory intensity obtained in the previous execution is greater than the high metabolic threshold, the sealing time is shortened; when the real-time respiratory intensity obtained in the previous execution is less than the low metabolic threshold, the sealing time is extended. If the duration of the closed chamber door and no gas exchange is less than the sealing stability threshold, the previously obtained real-time breathing intensity is maintained, sealing accumulation measurement is not performed, and the process waits for the next judgment cycle.

[0132] Furthermore, the ethylene jump monitoring module 13 includes the following execution steps: The current ethylene concentration is recorded once at each preset collection interval; Calculate the difference in ethylene concentration between two consecutive collection periods, divide it by the preset collection period, and obtain the ethylene concentration change rate. When the rate of change of ethylene concentration obtained twice consecutively is greater than the preset jump rate threshold, and the current ethylene concentration is greater than the ethylene threshold corresponding to the fresh food variety in the fresh food refrigerator, the jump precursor flag is set to true; otherwise, the jump precursor flag is set to false.

[0133] Furthermore, the dynamic rule matching module 14 includes the following execution steps: The system loads the basic respiratory threshold, moderate respiratory threshold, product freezing point temperature, normal suitable temperature, air oxygen concentration, low oxygen concentration, pre-cooling range, and pre-cooling duration of the fresh produce varieties in the fresh food refrigeration box. When the real-time breathing intensity is less than or equal to the baseline breathing threshold and the jump precursor flag is false, the target temperature is set to the normal suitable temperature, the target oxygen concentration is set to the air oxygen concentration, and the ethylene removal power setting is set to the off setting. When the real-time breathing intensity is greater than the baseline breathing threshold and less than or equal to the intermediate breathing threshold, and the jump precursor flag is false, the target temperature is calculated based on the normal suitable temperature, the difference between the real-time breathing intensity and the baseline breathing threshold, wherein the target temperature is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target temperature is not lower than the product freezing point temperature. The target oxygen concentration is calculated based on the difference between the air oxygen concentration, the real-time breathing intensity, and the baseline breathing threshold, wherein the target oxygen concentration is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target oxygen concentration is not lower than the low oxygen concentration; the ethylene removal power setting is set to the low power setting. When the real-time breathing intensity is greater than the medium breathing threshold and the jump precursor flag is false, the target temperature is forcibly set above the product freezing point temperature, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the high power setting. When the jump precursor flag is true, the pre-cooling amplitude is subtracted from the target temperature obtained according to the above rules, the pre-cooling duration is continued, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the full power setting.

[0134] Furthermore, the dynamic rule execution module 15 includes the following execution steps: The current internal temperature of the fresh food refrigerator is obtained, the difference between the internal temperature and the target temperature is compared, and the internal temperature is brought closer to the target temperature by adjusting the compressor speed and start-stop cycle, while limiting the single temperature adjustment range to no more than the maximum preset temperature step. Obtain the current oxygen concentration inside the fresh food refrigerator, and inject nitrogen into the refrigerator by controlling the duty cycle of the nitrogen generator valve, so that the oxygen concentration inside the refrigerator decreases to the target oxygen concentration at a rate not exceeding the maximum oxygen reduction rate. According to the ethylene removal power settings, the fan speed and the power of the ultraviolet catalytic unit of the ethylene removal device are adjusted. The ethylene removal power settings include a shut-off setting, a low power setting, a high power setting, and a full power setting. The shut-off setting controls the ethylene removal device to not work. The low power setting, the high power setting, and the full power setting respectively control the ethylene removal device to operate at gradually increasing power.

Claims

1. A dynamic temperature control method for refrigerated boxes used in fresh produce delivery, characterized in that, include: The internal environment sensor data and cargo parameters of the fresh food refrigerated box are loaded. The internal environment sensor data includes carbon dioxide concentration, ethylene concentration, oxygen concentration, temperature and humidity. The cargo parameters include the total mass of the cargo and the volume of free gas inside the box. Based on the carbon dioxide concentration and the cargo parameters, a sealed cumulative measurement is performed to obtain the real-time breathing intensity. Based on the ethylene concentration, jump trend detection is performed to obtain the ethylene concentration change rate and jump precursor indicators; Based on the real-time breathing intensity, the rate of change of ethylene concentration, and the precursory indicator of the jump, a dynamic setting rule is matched to obtain the target temperature, target oxygen concentration, and ethylene removal power level. The refrigeration unit is driven to achieve the target temperature, the atmosphere control assembly is driven to achieve the target oxygen concentration, and the ethylene removal device is driven to achieve the ethylene removal power level.

2. The dynamic temperature control method for refrigerated boxes used in fresh food delivery as described in claim 1, characterized in that, Load the internal environmental sensor data and cargo parameters of the fresh food refrigerated container, including: Collect the first carbon dioxide concentration at the start of the sealing process and the second carbon dioxide concentration at the end of the sealing process; Collect the first ethylene concentration at the start of the sealing process and the second ethylene concentration at the end of the sealing process; Oxygen concentration, temperature, and humidity were collected as auxiliary parameters. Obtain the total mass of the goods loaded in the fresh food refrigerated box and the volume of free gas inside the box.

3. The dynamic temperature control method for refrigerated boxes used in fresh food delivery as described in claim 2, characterized in that, Based on the carbon dioxide concentration and the cargo parameters, a sealed cumulative measurement is performed to obtain the real-time breathing intensity, including: Determine whether the duration of the chamber door being closed and without gas exchange is greater than or equal to the sealing stability threshold; If the duration of the chamber door being closed and no gas exchange is greater than or equal to the sealing stability threshold, then close all ventilation valves, start the internal circulation fan, and record the sealing start time and the first carbon dioxide concentration. After a preset sealing time, record the sealing end time and the second carbon dioxide concentration; The real-time breathing intensity is calculated based on the difference between the second carbon dioxide concentration and the first carbon dioxide concentration, the volume of free gas inside the box, the total mass of the goods, the sealing start time, and the sealing end time. The real-time breathing intensity is positively correlated with the difference between the second carbon dioxide concentration and the first carbon dioxide concentration and the volume of free gas inside the box, and negatively correlated with the total mass of the goods and the sealing duration. The default sealing time is used during the first execution. During subsequent executions, the sealing time is adaptively adjusted according to the real-time respiratory intensity obtained in the previous execution: when the real-time respiratory intensity obtained in the previous execution is greater than the high metabolic threshold, the sealing time is shortened; when the real-time respiratory intensity obtained in the previous execution is less than the low metabolic threshold, the sealing time is extended. If the duration of the closed chamber door and no gas exchange is less than the sealing stability threshold, the previously obtained real-time breathing intensity is maintained, sealing accumulation measurement is not performed, and the process waits for the next judgment cycle.

4. The dynamic temperature control method for refrigerated boxes used in fresh food delivery as described in claim 2, characterized in that, Based on the ethylene concentration, a jump trend detection is performed to obtain the ethylene concentration change rate and precursor indicators of the jump, including: The current ethylene concentration is recorded once at each preset collection interval; Calculate the difference in ethylene concentration between two consecutive collection periods, divide it by the preset collection period, and obtain the ethylene concentration change rate. When the rate of change of ethylene concentration obtained twice consecutively is greater than the preset jump rate threshold, and the current ethylene concentration is greater than the ethylene threshold corresponding to the fresh food variety in the fresh food refrigerator, the jump precursor flag is set to true; otherwise, the jump precursor flag is set to false.

5. The dynamic temperature control method for refrigerated boxes used in fresh food delivery as described in claim 1, characterized in that, Based on the real-time breathing intensity, the rate of change in ethylene concentration, and the precursory indicator of the sudden change, dynamic setting rules are matched to obtain the target temperature, target oxygen concentration, and ethylene removal power level, including: The system loads the basic respiratory threshold, moderate respiratory threshold, product freezing point temperature, normal suitable temperature, air oxygen concentration, low oxygen concentration, pre-cooling range, and pre-cooling duration of the fresh produce varieties in the fresh food refrigeration box. When the real-time breathing intensity is less than or equal to the baseline breathing threshold and the jump precursor flag is false, the target temperature is set to the normal suitable temperature, the target oxygen concentration is set to the air oxygen concentration, and the ethylene removal power setting is set to the off setting. When the real-time breathing intensity is greater than the baseline breathing threshold and less than or equal to the intermediate breathing threshold, and the jump precursor flag is false, the target temperature is calculated based on the normal suitable temperature, the difference between the real-time breathing intensity and the baseline breathing threshold, wherein the target temperature is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target temperature is not lower than the product freezing point temperature. The target oxygen concentration is calculated based on the difference between the air oxygen concentration, the real-time breathing intensity, and the baseline breathing threshold, wherein the target oxygen concentration is negatively correlated with the difference between the real-time breathing intensity and the baseline breathing threshold, and the target oxygen concentration is not lower than the low oxygen concentration; the ethylene removal power setting is set to the low power setting. When the real-time breathing intensity is greater than the medium breathing threshold and the jump precursor flag is false, the target temperature is forcibly set above the product freezing point temperature, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the high power setting. When the jump precursor flag is true, the pre-cooling amplitude is subtracted from the target temperature obtained according to the above rules, the pre-cooling duration is continued, the target oxygen concentration is forcibly set to the low oxygen concentration, and the ethylene removal power setting is set to the full power setting.

6. The dynamic temperature control method for refrigerated boxes used in fresh food delivery as described in claim 1, characterized in that, The system drives the refrigeration unit to achieve the target temperature, drives the controlled atmosphere assembly to achieve the target oxygen concentration, and drives the ethylene removal device to achieve the ethylene removal power level, including: The current internal temperature of the fresh food refrigerator is obtained, the difference between the internal temperature and the target temperature is compared, and the internal temperature is brought closer to the target temperature by adjusting the compressor speed and start-stop cycle, while limiting the single temperature adjustment range to no more than the maximum preset temperature step. Obtain the current oxygen concentration inside the fresh food refrigerator, and inject nitrogen into the refrigerator by controlling the duty cycle of the nitrogen generator valve, so that the oxygen concentration inside the refrigerator decreases to the target oxygen concentration at a rate not exceeding the maximum oxygen reduction rate. According to the ethylene removal power settings, the fan speed and the power of the ultraviolet catalytic unit of the ethylene removal device are adjusted. The ethylene removal power settings include a shut-off setting, a low power setting, a high power setting, and a full power setting. The shut-off setting controls the ethylene removal device to not work. The low power setting, the high power setting, and the full power setting respectively control the ethylene removal device to operate at gradually increasing power.

7. The dynamic temperature control method for refrigerated boxes used in fresh food delivery as described in claim 5, characterized in that, Also includes: The system acquires the breathing intensity sequence, temperature control sequence, and arrival quality inspection data uploaded after each delivery. The breathing intensity sequence consists of multiple real-time breathing intensities recorded in chronological order throughout the delivery process. The temperature control sequence consists of multiple corresponding target temperatures. The arrival quality inspection data includes hardness, sugar content, and spoilage rate. Based on the respiratory intensity sequence and the incoming quality inspection data, update the basic respiratory threshold and the intermediate respiratory threshold; The updated basic and moderate respiratory thresholds will be distributed to the same model of fresh food refrigerators via the cloud.

8. The dynamic temperature control method for refrigerated boxes used in fresh food delivery as described in claim 5, characterized in that, Also includes: When the real-time breathing intensity obtained three times consecutively is greater than the medium breathing threshold and the target temperature has dropped to the freezing point temperature of the product, a fresh food thermal runaway alarm is generated. When the oxygen concentration is detected to be consistently below the anaerobic respiration threshold of the fresh produce in the refrigerated box, the nitrogen generator is turned off and the fresh air exchange valve is opened. When the ethylene concentration continues to rise within a preset rising time and the ethylene removal power setting is at full power, an ethylene removal device failure alarm is generated.

9. The dynamic temperature control method for refrigerated boxes used in fresh food delivery as described in claim 1, characterized in that, Also includes: Detect the opening and closing status of the cabinet door; When the door is detected to be opened and then closed, the seal accumulation measurement is paused, and the cooling power is temporarily increased by a preset compensation percentage for a continuous compensation duration. After detecting that the chamber door is closed, a rapid gas mixing is initiated, and a simplified seal accumulation measurement is performed, wherein the sealing time of the simplified seal accumulation measurement is less than the conventional sealing time, to obtain a rapid breathing intensity, which is used as the real-time breathing intensity. The rapid gas mixing is the preset time to run the chamber's internal circulating fan at full power.

10. A dynamic temperature control system for refrigerated boxes used in fresh produce delivery, characterized in that, The system is used to implement the dynamic temperature control method for refrigerated boxes for fresh food delivery as described in any one of claims 1-9, and the system includes: A multi-source parameter loading module is used to load the internal environmental sensing data and cargo parameters of the fresh food refrigerated box. The internal environmental sensing data includes carbon dioxide concentration, ethylene concentration, oxygen concentration, temperature and humidity, and the cargo parameters include the total mass of the cargo and the volume of free gas inside the box. The breathing intensity calculation module is used to perform a sealed cumulative measurement based on the carbon dioxide concentration and the cargo parameters to obtain the real-time breathing intensity; The ethylene jump monitoring module is used to perform jump trend detection based on the ethylene concentration to obtain the ethylene concentration change rate and jump precursor indicators; The dynamic rule matching module is used to match dynamic setting rules based on the real-time breathing intensity, the ethylene concentration change rate and the jump precursor flag to obtain the target temperature, target oxygen concentration and ethylene removal power level. The dynamic rule execution module is used to drive the refrigeration unit to achieve the target temperature, drive the controlled atmosphere assembly to achieve the target oxygen concentration, and drive the ethylene removal device to achieve the ethylene removal power level.

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