Intelligent refrigeration control system and refrigeration device for Chinese dishes

Abstract

This invention discloses an intelligent refrigeration control system and refrigeration device for Chinese dishes, belonging to the technical field of refrigeration systems. Specifically, it includes: acquiring the temperature sequence of the heated surface and the medium during the cooking stage of the dish; extracting dissipation characteristic parameters and temperature rise parameters and mapping them to fluctuation amplitude, heating duration, and fluctuation period to construct an initial fluctuation condition and obtain a historical attenuation duration reference range; during the refrigeration process, collecting the gas response value sequence through a photoionization detector and determining the dissipation inflection point to obtain the measured attenuation duration; comparing the measured attenuation duration with the reference range and adjusting the fluctuation condition parameters in reverse according to the deviation to control the operation of the refrigeration system. This invention realizes the parameter transfer and closed-loop feedback adjustment from cooking thermal characteristics to refrigeration temperature fluctuation control.

Description

Technical Field

[0001] This invention relates to the field of refrigeration system technology, specifically to an intelligent refrigeration control system and refrigeration device for Chinese dishes. Background Technology

[0002] During the cooking process of Chinese cuisine, high-temperature heating causes thermochemical reactions between the food's surface and the oils and seasonings, producing various volatile compounds such as alcohols, aldehydes, and esters. These compounds adhere to the surface of the food, forming the unique flavor gases characteristic of Chinese dishes. After cooking, the dish is transferred to a refrigerated environment. Over time, these flavor gases gradually dissipate from the food's surface into the refrigerated air, and the rate of dissipation is closely related to the changes in the refrigerated air temperature. The refrigeration control method directly affects the dissipation process of these flavor gases during refrigeration, highlighting the need for differentiated temperature control in the field of Chinese cuisine refrigeration, tailored to the specific thermal background of different dishes.

[0003] In existing refrigeration control technologies, refrigeration equipment maintains the temperature of the refrigerator compartment at a constant value or operates according to a preset temperature curve, and the refrigeration system starts and stops the compressor according to the set temperature. Some refrigeration equipment is equipped with humidity sensors or gas sensors, and adjusts the refrigeration conditions according to the sensor signals. During cooking, the heating equipment records the temperature sequence of the heated surface and the medium temperature sequence. During refrigeration, the gas detector collects the gas above the food and outputs a response value.

[0004] However, for constant temperature or preset temperature curve control methods, the refrigeration temperature parameters are not correlated with the temperature changes of the heated surface and the medium during the cooking stage, resulting in no difference in refrigeration temperature control methods for dishes using different cooking techniques. Furthermore, for methods that adjust humidity or gas concentration, the detection target is not the attenuation process of flavor gases escaping from above the dish, thus failing to adjust the refrigeration system's operating parameters based on the attenuation time of flavor gases escaping to the inflection point. In addition, existing technologies do not utilize historical refrigeration records of similar dishes to provide a reference range for attenuation time during the current refrigeration process, nor can they correct for fluctuations based on the deviation between the measured attenuation time and the reference range. Therefore, there is a lack of parameter transmission between the thermal characteristics of the cooking stage and the temperature fluctuation control during the refrigeration stage, resulting in a lack of real-time linkage between the attenuation state of flavor gases during refrigeration and the operating parameters of the refrigeration system. Summary of the Invention

[0005] The purpose of this invention is to provide an intelligent refrigeration control system and refrigeration device for Chinese dishes, solving the following technical problems:

[0006] In existing refrigeration technologies, there is a lack of parameter transfer between the thermal characteristics of the cooking stage and the temperature fluctuation control of the refrigeration stage, and the operating parameters of the refrigeration system cannot be adjusted in real time according to the emission and decay of flavor gases in the dish. The control of the cooking and refrigeration stages is independent of each other.

[0007] The objective of this invention can be achieved through the following technical solutions: A smart refrigeration control system for Chinese cuisine includes: The temperature acquisition module is used to receive the temperature sequence of the heated surface and the temperature sequence of the medium recorded during the heating and cooking stage of the target Chinese dish. The parameter extraction module is used to derive the dissipation characteristic parameters from the temperature sequence of the heated surface, derive the temperature rise parameters from the temperature sequence of the medium, and obtain the fluctuation amplitude, heating time and fluctuation period from the dissipation characteristic parameters and the temperature rise parameters. The working condition construction module is used to construct the initial fluctuation working condition from the fluctuation amplitude, heating time and fluctuation period, and to obtain the historical decay time reference range of the target Chinese dish. The gas acquisition module is used to collect the gas inside the refrigerator compartment and record the background response value before the target Chinese dish is placed in the refrigerator compartment. After the dish is placed in the refrigerator compartment, the refrigeration system is controlled to operate according to the initial fluctuation conditions and collect the gas response value above the dish at regular intervals to form a response value sequence. The transition determination module is used to calculate the difference between adjacent voltage values ​​in the response value sequence, and to determine the sampling point where the difference first falls below the preset drop threshold as the dissipation transition point. The time from the placement time to the transition point is used as the measured decay time. The operating condition adjustment module is used to maintain the initial fluctuating operating condition when the measured attenuation time is within the reference range; when the measured attenuation time is outside the reference range, it adjusts the fluctuation amplitude, heating time and fluctuation period in the opposite direction according to the deviation from the upper or lower limit of the reference range, and generates a corrected fluctuating operating condition to control the operation of the refrigeration system.

[0008] As a further aspect of the present invention: in the temperature acquisition module, the heating surface temperature sequence consists of multiple temperature sampling values ​​arranged in chronological order during the heating and cooking stage, with each temperature sampling value corresponding to a sampling time point; the medium temperature sequence consists of multiple temperature sampling values ​​sampled synchronously with the heating surface temperature sequence during the same heating and cooking stage, and the heating and cooking stage is the time period from when the medium temperature in the heating container first reaches a preset temperature threshold until the heating stops; the heating surface temperature sequence and the medium temperature sequence are sent to the refrigeration controller by the heating device through a communication interface.

[0009] As a further aspect of the present invention: in the parameter extraction module, the process of deriving the dissipation characteristic parameters from the heated surface temperature sequence and the temperature rise parameters from the medium temperature sequence is as follows: The temperature change rate sequence is obtained by differential calculation of the temperature sequence of the heated surface. The rising slope values ​​corresponding to each peak in the temperature change rate sequence are combined into a rising slope set. The average value of the rising slope set is calculated as the dissipation characteristic parameter. The temperature rise value is obtained by subtracting the last sample value from the first sample value in the medium temperature sequence. The temperature rise value is obtained by dividing the temperature rise value by the duration of the heating and cooking stage.

[0010] As a further aspect of the present invention: in the parameter extraction module, the process of obtaining the fluctuation amplitude, heating duration, and fluctuation period from the dissipation characteristic parameters and temperature rise parameters is as follows: The fluctuation amplitude is obtained by multiplying the dissipation characteristic parameter by the amplitude conversion factor, the heating duration is obtained by multiplying the reciprocal of the dissipation characteristic parameter by the duration conversion factor, and the fluctuation period is obtained by multiplying the reciprocal of the temperature rise parameter by the period conversion factor.

[0011] As a further aspect of the present invention: the process of obtaining the historical decay time reference interval of the target Chinese dish in the working condition construction module is as follows: Search for multiple refrigeration records with the same dish name identifier as the target Chinese dish in the historical refrigeration records, extract the decay time value stored in each refrigeration record, take the maximum value of all extracted decay time values ​​as the upper limit of the reference interval, and take the minimum value of all decay time values ​​as the lower limit of the reference interval.

[0012] As a further aspect of the present invention: the process of collecting the gas inside the refrigerator and recording the background response value in the gas collection module before the target Chinese dish is placed in the refrigerator is as follows: The process of starting the gas sampling pump when the refrigerator compartment is empty, drawing the gas inside the refrigerator compartment into the gas detector, and recording the voltage value output by the gas detector as the background response value; and controlling the refrigeration system to operate under the initial fluctuation conditions and periodically collecting the gas response value above the dishes after they are placed in the refrigerator compartment is as follows: starting from the moment the dishes are placed in the refrigerator compartment, the gas sampling pump is started at preset sampling intervals to draw the gas above the dishes in the refrigerator compartment into the gas detector, and the voltage value output by the gas detector is recorded at each sampling time. All voltage values ​​are arranged in chronological order of sampling time to obtain the response value sequence. The gas detector is a photoionization detector.

[0013] As a further aspect of the present invention: in the gas acquisition module, the process of controlling the refrigeration system to operate under initial fluctuation conditions is as follows: The refrigeration system uses the fluctuation amplitude as the maximum deviation of the air temperature in the refrigerator compartment from the set reference temperature, the heating duration as the duration during which the refrigeration system stops refrigeration and the air temperature in the refrigerator compartment rises again in each fluctuation cycle, and the fluctuation cycle as the time interval between two consecutive refrigeration starts. The system controls the compressor to start and stop intermittently, and the air temperature in the refrigerator compartment changes cyclically according to the fluctuation amplitude, heating duration, and fluctuation cycle.

[0014] As a further aspect of the present invention: in the transition determination module, the process of calculating the difference between adjacent voltage values ​​in the response value sequence and determining the dissipation transition point is as follows: Starting from the second sampling point in the response value sequence, the voltage value corresponding to each sampling point is subtracted from the voltage value corresponding to the previous sampling point in turn to obtain a difference sequence of adjacent voltage values. The average value of the differences between adjacent voltage values ​​of the first three sampling points in the response value sequence is taken as the drop reference value. The drop reference value is multiplied by a preset scaling factor to obtain the preset drop threshold. The first sampling point in the difference sequence that is lower than the preset drop threshold is determined as the dissipation inflection point.

[0015] As a further aspect of the present invention: in the operating condition adjustment module, the process of adjusting the fluctuation amplitude, heating duration, and fluctuation period in reverse according to the deviation between the measured attenuation time and the upper or lower limit of the reference range is as follows: When the measured attenuation duration is less than the lower limit of the reference range, the difference between the lower limit of the reference range and the measured attenuation duration is calculated as the attenuation duration deviation. This deviation is obtained by multiplying the fluctuation amplitude by the attenuation duration deviation by the amplitude adjustment factor, increasing the heating time by the attenuation duration deviation by the duration adjustment factor, and increasing the fluctuation period by the attenuation duration deviation by the period adjustment factor. When the measured attenuation duration is greater than the upper limit of the reference range, the difference between the measured attenuation duration and the upper limit of the reference range is calculated as the attenuation duration deviation. This deviation is obtained by multiplying the fluctuation amplitude by the attenuation duration deviation by the amplitude adjustment factor, decreasing the heating time by the attenuation duration deviation by the duration adjustment factor, and decreasing the fluctuation period by the attenuation duration deviation by the period adjustment factor.

[0016] The present invention also includes a refrigeration device for Chinese dishes, for implementing the above-described intelligent refrigeration control system for Chinese dishes, comprising: A cooking data receiver is used to receive the temperature sequence of the heated surface and the temperature sequence of the medium recorded during the heating and cooking stage of a target Chinese dish. The feature parameter extractor is used to derive the dissipation feature parameters from the heated surface temperature sequence, derive the temperature rise parameters from the medium temperature sequence, and obtain the fluctuation amplitude, heating time and fluctuation period from the dissipation feature parameters and the temperature rise parameters. The operating condition reference builder is used to construct the initial fluctuation operating condition from the fluctuation amplitude, heating time and fluctuation period, and to obtain the historical decay time reference range of the target Chinese dish. A gas sampling monitor is used to collect the gas inside the refrigerator before the target Chinese dish is placed in the refrigerator and record the background response value. After the dish is placed in the refrigerator, the refrigeration system is controlled to operate under the initial fluctuation conditions and the gas response value above the dish is collected at regular intervals to form a response value sequence. The escaping transition detector is used to calculate the difference between adjacent voltage values ​​in the response value sequence. The sampling point where the difference first falls below the preset drop threshold is determined as the escaping transition point, and the time from the placement time to the transition point is used as the measured decay time. The operating condition adjustment controller is used to maintain the initial fluctuating operating condition when the measured attenuation time is within the reference range; when the measured attenuation time is outside the reference range, it adjusts the fluctuation amplitude, heating time and fluctuation period in the opposite direction according to the deviation from the upper or lower limit of the reference range, and generates a corrected fluctuating operating condition to control the operation of the refrigeration system.

[0017] The beneficial effects of this invention are: This invention acquires the heating surface temperature sequence and medium temperature sequence of a target Chinese dish during the cooking stage from a heating device. It extracts the average slope of the rising peak in the heating surface temperature sequence as a dissipation characteristic parameter, and extracts the ratio of the difference between the first and last sampled values ​​of the medium temperature sequence to its duration as a temperature rise parameter. The dissipation characteristic parameter is mapped to the refrigeration temperature fluctuation amplitude, and the temperature rise parameter is mapped to the duration of the refrigeration heating stage and the refrigeration temperature fluctuation period. These three parameters constitute the initial fluctuation condition, thereby transforming the thermal characteristics of the cooking stage into temperature fluctuation control parameters for the refrigeration stage, establishing a parameter transfer path between cooking and refrigeration. During refrigeration, a photoionization detector collects the gas response value sequence above the dish. By calculating the difference between adjacent voltage values ​​and determining the dissipation inflection point, the measured attenuation time is obtained, thus characterizing the dissipation attenuation state of the dish's flavor gases. A reference range is constructed based on the decay time of similar dishes in historical refrigeration records. When the measured decay time deviates from the reference range, the fluctuation amplitude, heating time, and fluctuation period are adjusted in reverse according to the deviation, generating a corrected fluctuation condition to control the operation of the refrigeration system, thus achieving real-time feedback adjustment of the flavor gas emission process. The above technical means form a closed-loop linkage between cooking thermal characteristics, gas emission decay detection, and refrigeration temperature fluctuation control, solving the problem of independent cooking and refrigeration control. Attached Figure Description

[0018] The invention will now be further described with reference to the accompanying drawings.

[0019] Figure 1 This is a schematic diagram of a module of an intelligent refrigeration control system for Chinese dishes according to the present invention. Detailed Implementation

[0020] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0021] Please see Figure 1 As shown, the present invention is an intelligent refrigeration control system for Chinese dishes, comprising: The temperature acquisition module is used to receive the temperature sequence of the heated surface and the temperature sequence of the medium recorded during the heating and cooking stage of the target Chinese dish. The parameter extraction module is used to derive the dissipation characteristic parameters from the temperature sequence of the heated surface, derive the temperature rise parameters from the temperature sequence of the medium, and obtain the fluctuation amplitude, heating time and fluctuation period from the dissipation characteristic parameters and the temperature rise parameters. The working condition construction module is used to construct the initial fluctuation working condition from the fluctuation amplitude, heating time and fluctuation period, and to obtain the historical decay time reference range of the target Chinese dish. The gas acquisition module is used to collect the gas inside the refrigerator compartment and record the background response value before the target Chinese dish is placed in the refrigerator compartment. After the dish is placed in the refrigerator compartment, the refrigeration system is controlled to operate according to the initial fluctuation conditions and collect the gas response value above the dish at regular intervals to form a response value sequence. The transition determination module is used to calculate the difference between adjacent voltage values ​​in the response value sequence, and to determine the sampling point where the difference first falls below the preset drop threshold as the dissipation transition point. The time from the placement time to the transition point is used as the measured decay time. The operating condition adjustment module is used to maintain the initial fluctuating operating condition when the measured attenuation time is within the reference range; when the measured attenuation time is outside the reference range, it adjusts the fluctuation amplitude, heating time and fluctuation period in the opposite direction according to the deviation from the upper or lower limit of the reference range, and generates a corrected fluctuating operating condition to control the operation of the refrigeration system.

[0022] In a preferred embodiment of the present invention, the temperature acquisition module receives a heating surface temperature sequence and a medium temperature sequence from the heating device. The heating device simultaneously acquires these two sets of temperature data during the heating and cooking phase. The heating and cooking phase begins timing when the medium temperature inside the heating container first reaches a preset temperature threshold. The preset temperature threshold is 85 degrees Celsius, which corresponds to the critical temperature at which oil begins to vaporize in large quantities and produce flavor compounds during the cooking process of Chinese dishes. The medium temperature sensor detects the temperature of the broth or water inside the heating container in real time. When the medium temperature rises from room temperature to 85 degrees Celsius, the control unit of the heating device marks this moment as the start time of the heating and cooking phase. From this start time, the heating surface temperature sensor acquires the surface temperature of the bottom of the heating container at a sampling period of 0.5 seconds, and the medium temperature sensor also acquires the medium temperature at a sampling period of 0.5 seconds. Both sets of sensors trigger sampling synchronously, and at each sampling moment, one heating surface temperature value and one medium temperature value are recorded simultaneously. When the heating device stops heating, the heating and cooking phase ends, and the recording of both temperature sequences ceases.

[0023] The heating surface temperature sequence comprises multiple temperature samples arranged in chronological order of sampling time. Each temperature sample corresponds to a specific sampling time point; for example, the temperature collected at the first sampling point at 0.5 seconds is 142 degrees Celsius, the temperature collected at the second sampling point at 1.0 seconds is 151 degrees Celsius, and so on. The medium temperature sequence also comprises multiple synchronously collected temperature samples; for example, the temperature collected at the first sampling point at 0.5 seconds is 88 degrees Celsius, the temperature collected at the second sampling point at 1.0 seconds is 90 degrees Celsius. The length of both temperature sequences depends on the duration of the heating and cooking phase, which varies depending on the type of dish and cooking technique. The heating and cooking phase for stir-fried dishes lasts approximately 120 to 180 seconds, while the heating and cooking phase for braised dishes lasts approximately 300 to 600 seconds. After the heating and cooking phase is completed, the heating equipment sends the heating surface temperature sequence and the medium temperature sequence to the temperature acquisition module of the refrigeration controller via a universal asynchronous transceiver interface. While receiving two sets of temperature sequences, the refrigeration controller also receives dish name identification data sent by the heating device. The dish name identification data is in string form, such as "stir-fried shrimp" or "braised beef brisket". This dish name identification is used to retrieve the historical decay time data of the same dish in the historical refrigeration records.

[0024] In another preferred embodiment of the present invention, the process of obtaining the dissipation characteristic parameters from the heated surface temperature sequence and the temperature rise parameters from the medium temperature sequence in the parameter extraction module is as follows: The heated surface temperature sequence consists of discrete temperature samples. The parameter extraction module first performs a differential calculation on the heated surface temperature sequence to obtain a temperature change rate sequence. The differential calculation process starts from the second sampling point, subtracting the temperature value of the previous sampling point from the current sampling point's temperature value, and dividing the difference by the sampling period of 0.5 seconds to obtain the temperature change rate value corresponding to the current sampling point. For example, if the temperature of the first sampling point in the heated surface temperature sequence is 142 degrees Celsius and the temperature of the second sampling point is 151 degrees Celsius, then the temperature change rate corresponding to the second sampling point is the difference between 151 and 142, divided by 0.5 seconds, resulting in 18 degrees Celsius per second. The temperature change rate between all adjacent sampling points is calculated sequentially to obtain a temperature change rate sequence that differs from the length of the heated surface temperature sequence by 1. The parameter extraction module identifies peaks in the temperature change rate sequence. The peak identification method is to compare each temperature change rate value in the temperature change rate sequence with the adjacent temperature change rate values. When a temperature change rate value is greater than its previous temperature change rate value and greater than its next temperature change rate value, the temperature change rate value is marked as a peak.

[0025] For each peak, the parameter extraction module extracts the rising slope value of that peak. The rising slope value is the difference between the temperature change rate corresponding to that peak and the temperature change rate corresponding to the peak's starting point, divided by the number of sampling points between them. The rising slope starting point is the nearest trough or the starting point of the temperature change rate sequence preceding the peak. The rising slope values ​​of all peaks are combined into a rising slope set, and the arithmetic mean of this set is calculated as the efflux characteristic parameter. The efflux characteristic parameter reflects the intensity of the temperature rise of the heated surface during the heating and cooking stage. For stir-frying, the efflux characteristic parameter is approximately 35 degrees Celsius per second squared, and for steaming, it is approximately 8 degrees Celsius per second squared.

[0026] The parameter extraction module simultaneously processes the medium temperature sequence and extracts the temperature rise parameter. The medium temperature sequence records the temperature change process of the soup or water in the heating container. The parameter extraction module takes the last sample value and the first sample value in the medium temperature sequence, and subtracts the first sample value from the last sample value to obtain the temperature rise value. For example, if the first sample value in the medium temperature sequence is 88 degrees Celsius and the last sample value is 132 degrees Celsius, the temperature rise value is 132 minus 88, which equals 44 degrees Celsius. Dividing the temperature rise value by the duration of the heating and cooking stage gives the temperature rise parameter. If the heating and cooking stage lasts for 150 seconds, the temperature rise parameter is 44 degrees Celsius divided by 150 seconds, which equals 0.293 degrees Celsius per second. The temperature rise parameter reflects the average rate of temperature rise of the medium during the heating and cooking stage. Under the stir-frying technique, the water in the medium evaporates faster, and the temperature rise parameter value is approximately 0.15 to 0.30 degrees Celsius per second. Under the braising technique, the temperature rise parameter value is approximately 0.05 to 0.10 degrees Celsius per second. The parameter extraction module outputs the escaping characteristic parameters and temperature rise parameters to the subsequent mapping stage.

[0027] In another preferred embodiment of the present invention, the process of obtaining the fluctuation amplitude, heating duration, and fluctuation period from the dissipation characteristic parameters and temperature rise parameters in the parameter extraction module is as follows: The fluctuation amplitude is obtained by multiplying the dissipation characteristic parameter by the amplitude conversion factor. The amplitude conversion factor is a preset fixed value of 0.2 degrees Celsius per second squared. When the dissipation characteristic parameter is 35 degrees Celsius per second squared, the fluctuation amplitude is 35 multiplied by 0.2 equals 7 degrees Celsius. The fluctuation amplitude represents the maximum deviation of the air temperature in the refrigerator compartment from the set reference temperature. The set reference temperature is 2 degrees Celsius. In this example, the air temperature in the refrigerator compartment fluctuates within a range of 7 degrees Celsius above and below 2 degrees Celsius, that is, the lower limit is -5 degrees Celsius and the upper limit is 9 degrees Celsius. When the dissipation characteristic parameter is 8 degrees Celsius per second squared, the fluctuation amplitude is 8 multiplied by 0.2 equals 1.6 degrees Celsius, and the air temperature in the refrigerator compartment fluctuates within a range of 1.6 degrees Celsius above and below 2 degrees Celsius. The larger the dissipation characteristic parameter, the more drastic the temperature rise of the heated surface during cooking, the more flavor compounds adhere to the surface of the dish, and the greater the corresponding fluctuation in refrigerator temperature. Larger temperature fluctuations slow down the dissipation of flavor gases from the surface of the dish.

[0028] The heating time is obtained by multiplying the reciprocal of the dissipation characteristic parameter by the duration conversion factor. The duration conversion factor is a preset fixed value, which is 60 seconds multiplied by degrees Celsius per second squared. When the dissipation characteristic parameter is 35 degrees Celsius per second squared, the reciprocal of the dissipation characteristic parameter is 1 divided by 35, which is approximately 0.0286 seconds squared per degree Celsius, and the heating time is 0.0286 multiplied by 60, which equals 1.716 seconds. When the dissipation characteristic parameter is 8 degrees Celsius per second squared, the reciprocal of the dissipation characteristic parameter is 1 divided by 8, which equals 0.125 seconds squared per degree Celsius, and the heating time is 0.125 multiplied by 60, which equals 7.5 seconds. The heating time represents the duration during which the refrigeration system stops refrigeration and the air temperature in the refrigerator compartment naturally rises within each fluctuation cycle. The larger the dissipation characteristic parameter, the shorter the heating time, the shorter the time the refrigeration system stops refrigeration, and the smaller the rise in air temperature in the refrigerator compartment.

[0029] The fluctuation period is obtained by multiplying the reciprocal of the temperature rise parameter by the period conversion factor. The period conversion factor is a preset fixed value of 10 degrees Celsius. When the temperature rise parameter is 0.293 degrees Celsius per second, the reciprocal of the temperature rise parameter (1 divided by 0.293) is approximately 3.41 seconds per degree Celsius, and the fluctuation period is 3.41 multiplied by 10, which equals 34.1 seconds. When the temperature rise parameter is 0.08 degrees Celsius per second, the reciprocal of the temperature rise parameter (1 divided by 0.08) equals 12.5 seconds per degree Celsius, and the fluctuation period is 12.5 multiplied by 10, which equals 125 seconds. The fluctuation period represents the time interval between two consecutive refrigeration system startups. The larger the temperature rise parameter, the faster the medium heats up, the more intense the evaporation of moisture during cooking, the shorter the corresponding fluctuation period, and the higher the start-stop frequency of the refrigeration system. The above three mapping factors convert the thermodynamic characteristic parameters of the cooking stage into the control parameters of the refrigeration system in the refrigeration stage, establishing the parameter transfer relationship between cooking and refrigeration.

[0030] In another preferred embodiment of the present invention, the process of obtaining the historical decay time reference interval of the target Chinese dish in the working condition construction module is as follows: The historical decay duration reference range consists of an upper and lower limit, derived from multiple refrigeration data points for the same dish in historical refrigeration records. These historical refrigeration records are stored in the non-volatile memory of the refrigeration controller. Each record contains a dish name identifier, decay duration value, refrigeration date and time, fluctuation amplitude, heating duration, fluctuation period, and a sequence of gas response values. The dish name identifier is a string format and is written to the record by the operating condition adjustment module at the end of each refrigeration process. The decay duration value is a calculation result of the measured decay duration, provided by the transition determination module after the emission transition point is determined. When the target Chinese dish is placed in the refrigeration compartment and its dish name identifier is identified, the operating condition construction module uses the dish name identifier as the search keyword to compare the dish name identifier field in each historical refrigeration record. The comparison process uses a complete match method; a match is considered successful when the dish name identifier string in the historical refrigeration record matches the target Chinese dish's dish name identifier string character by character. For example, if the target Chinese dish is identified as "Stir-fried Shrimp," and there are three records with the same dish name "Stir-fried Shrimp" in the historical refrigerated records, then all three records will be extracted. The condition construction module extracts the decay duration value stored in each matching record, with the decay duration value stored in seconds.

[0031] Assuming the decay time of the first record is 380 seconds, the second record is 420 seconds, and the third record is 350 seconds, the extracted decay time set contains three values: 380, 420, and 350. The condition construction module compares these three values, selecting the maximum value of 420 seconds as the upper limit of the reference interval and the minimum value of 350 seconds as the lower limit. The reference interval is then 350 to 420 seconds. When there is only one matching record in the historical refrigeration records, the decay time value in that record serves as both the upper and lower limits of the reference interval, reducing the reference interval to a single value. When there is no matching record in the historical refrigeration records, i.e., the target Chinese dish is being refrigerated for the first time, the condition construction module sets the upper limit of the reference interval to the preset default upper limit of 600 seconds and the lower limit of the reference interval to the preset default lower limit of 60 seconds. The preset default upper and lower limits cover the range of decay time for common flavor gases in Chinese dishes. This range is derived from statistical data of refrigeration experiments on various types of Chinese dishes. After the reference range is constructed, the operating condition construction module outputs the upper and lower limits of the reference range to the operating condition adjustment module for subsequent comparison with the measured decay time.

[0032] In another preferred embodiment of the present invention, the process of collecting the gas inside the refrigerator and recording the background response value in the gas collection module before the target Chinese dish is placed in the refrigerator is as follows: The core detection device of the gas acquisition module is a photoionization detector (PID). The PID contains an ultraviolet lamp source and an ionization chamber. The ultraviolet lamp source emits ultraviolet light with an energy of 10.6 eV, which is sufficient to ionize most volatile organic compounds (VOCs) such as alcohols, aldehydes, and esters, but cannot ionize nitrogen, oxygen, or water vapor in the air. When the gas to be tested is drawn into the ionization chamber, the VOC molecules absorb the ultraviolet light energy and ionize, producing positive ions and electrons. Under the influence of an electric field, an ion current is formed. This ion current is amplified and converted into a voltage signal, and the output voltage value is proportional to the total concentration of VOCs in the gas. The PID can detect alcohols, aldehydes, and esters at limits as low as 0.1 ppm, with a response time of less than 3 seconds.

[0033] Before the target Chinese dish is placed in the refrigerator compartment, the refrigerator compartment is empty, meaning no food is placed inside. The gas sampling module activates the gas sampling pump, a miniature diaphragm pump with a flow rate of 300 ml / min. Gas inside the refrigerator compartment is drawn into the photoionization detector through a gas sampling pipeline. The inlet of the gas sampling pipeline is located at the center of the rear wall inside the refrigerator compartment, 15 cm from the top and 30 cm from the bottom. The photoionization detector detects the drawn-in gas, and the output voltage value is converted from analog to digital and read and stored by the refrigerator controller as the background response value. The background response value reflects the concentration level of volatile organic compounds (VOCs) naturally present in the air inside the refrigerator compartment; a typical background response value corresponds to a voltage range of 0.05 volts to 0.15 volts.

[0034] After the target Chinese dish is placed in the refrigerator compartment, the gas sampling module controls the refrigeration system to operate under initial fluctuation conditions, and simultaneously initiates a timed gas sampling program. The preset sampling cycle is 30 seconds. Starting from the moment the dish is placed in the refrigerator compartment, the gas sampling pump starts every 30 seconds, drawing the gas above the dish into the photoionization detector. The sampling location for the gas above the dish differs from the sampling location for the background response value. The inlet of the gas sampling pipeline is switched to an auxiliary inlet located 10 cm directly above the dish, a location that captures the gas with the highest concentration of volatile compounds escaping from the dish surface. During each sampling, the gas sampling pump continuously pumps for 5 seconds, and the average value of the photoionization detector output voltage within those 5 seconds is taken as the gas response value for that sampling moment. After each sampling is completed, the gas sampling pump stops, waiting for the next sampling cycle. The gas response values ​​for all sampling moments are stored sequentially in a response value sequence array, with the array index representing the sampling sequence number. The first element corresponds to the response value 30 seconds after the dish is placed, the second element corresponds to the response value 60 seconds after the dish is placed, and so on. The photoionization detector is kept in a preheated state throughout the sampling process, and the ultraviolet lamp light source is kept on to avoid output drift caused by repeated start-stop of the light source.

[0035] In another preferred embodiment of the present invention, the process of controlling the refrigeration system to operate under initial fluctuation conditions in the gas acquisition module is as follows: The refrigeration system includes a compressor, condenser, capillary tube throttling device, evaporator, and evaporator fan. The air temperature inside the refrigerator compartment is regulated by controlling the compressor's start / stop and the evaporator fan's speed. Initial fluctuation conditions are defined by three parameters: fluctuation amplitude, heating time, and fluctuation period.

[0036] A reference temperature of 2 degrees Celsius is set and stored in the parameter storage area of ​​the refrigerator controller, serving as the center temperature for fluctuations in the air temperature inside the refrigerator compartment. The fluctuation amplitude determines the maximum deviation of the temperature from the set reference temperature. Assuming the fluctuation amplitude output by the parameter extraction module is 7 degrees Celsius, the upper limit of the air temperature inside the refrigerator compartment is 2 degrees Celsius plus 7 degrees Celsius equals 9 degrees Celsius, and the lower limit is 2 degrees Celsius minus 7 degrees Celsius equals -5 degrees Celsius. A temperature sensor, an NTC thermistor, is used to monitor the air temperature inside the refrigerator compartment in real time. The sensor is installed in the middle of the inner side wall of the refrigerator compartment, with a detection accuracy of 0.1 degrees Celsius.

[0037] The refrigeration system operates in a cycle consisting of one temperature drop phase and one temperature rise phase within each fluctuation period. The temperature drop phase begins with compressor startup and the evaporator fan operating at its initial speed. This initial speed is 100% of the evaporator fan's rated speed, i.e., 1200 rpm. At this point, the heat exchange rate between the evaporator surface and the air inside the refrigerator compartment is high, and the air temperature drops rapidly. When the temperature sensor detects that the air temperature inside the refrigerator compartment has dropped to the set reference temperature minus the fluctuation amplitude (i.e., -5 degrees Celsius), the refrigeration system enters the temperature rise phase. The controller cuts off the compressor's power supply, the compressor stops running, and the evaporator fan switches from the initial speed to the second speed. The second speed is 30% of the rated speed, i.e., 360 rpm. After the compressor stops, a low temperature remains on the evaporator surface. The evaporator fan operating at the second speed allows air inside the refrigerator compartment to slowly flow over the evaporator surface, and the air temperature gradually rises. The heating duration determines the duration of the temperature rise phase. Assuming the heating duration output by the parameter extraction module is 5 seconds, the timer starts 5 seconds after the compressor stops. After 5 seconds, the temperature rise phase ends, and the refrigeration system enters the next temperature drop phase. The fluctuation cycle determines the time interval between the start times of two adjacent temperature drop phases. Assuming the fluctuation cycle output by the parameter extraction module is 40 seconds, the timer starts 40 seconds after the last compressor start, beginning a new cycle. Within a complete fluctuation cycle, the duration of the temperature drop phase is approximately the fluctuation cycle minus the heating duration. The air temperature inside the refrigerator compartment cycles between -5°C and 9°C according to the fluctuation cycle, and the temperature change curve exhibits a sawtooth waveform, with each sawtooth corresponding to one fluctuation cycle. The refrigeration system continues its cyclical operation throughout the entire refrigeration process until the user opens the refrigerator door to remove food or the refrigerator controller receives a stop command.

[0038] In another preferred embodiment of the present invention, the process of calculating the difference between adjacent voltage values ​​in the response value sequence and determining the dissipation inflection point in the transition determination module is as follows: The transition detection module processes the response value sequence output by the gas acquisition module, calculates the difference between adjacent voltage values, and determines the emission transition point. The response value sequence is a one-dimensional array arranged in chronological order of sampling time. Each element in the array corresponds to the voltage value output by the photoionization detector at a sampling time, with the voltage unit being volts. The first element of the response value sequence corresponds to the voltage value 30 seconds after the dish is placed in the refrigerator, the second element corresponds to the voltage value at 60 seconds, the third element corresponds to the voltage value at 90 seconds, and so on. Suppose that during a certain refrigeration process, the gas acquisition module collects a total of 20 response values, with the response value sequence being 0.85 volts, 0.92 volts, 0.88 volts, 0.80 volts, 0.71 volts, 0.63 volts, 0.56 volts, 0.50 volts, 0.46 volts, 0.43 volts, 0.41 volts, 0.40 volts, 0.39 volts, 0.38 volts, 0.37 volts, 0.36 volts, 0.35 volts, 0.34 volts, 0.33 volts, and 0.32 volts.

[0039] The transition detection module calculates the difference between adjacent voltage values ​​starting from the second sampling point of the response value sequence. The calculation process is as follows: subtract the value of the first element from the value of the second element to obtain the first adjacent voltage value difference: 0.92 - 0.85 = 0.07 volts; subtract the value of the second element from the value of the third element to obtain the second adjacent voltage value difference: 0.88 - 0.92 = -0.04 volts; subtract the value of the third element from the value of the fourth element to obtain the third adjacent voltage value difference: 0.80 - 0.88 = -0.08 volts. This process is repeated for all adjacent elements, resulting in a difference sequence of length 19. Taking the above response value sequence as an example, the first few values ​​of the difference sequence are positive 0.07 volts, negative 0.04 volts, negative 0.08 volts, negative 0.09 volts, negative 0.08 volts, negative 0.07 volts, negative 0.06 volts, negative 0.04 volts, negative 0.03 volts, negative 0.02 volts, negative 0.01 volts, negative 0.01 volts, negative 0.01 volts, negative 0.01 volts, negative 0.01 volts, negative 0.01 volts, negative 0.01 volts, negative 0.01 volts, negative 0.01 volts, negative 0.01 volts. A positive value in the difference sequence indicates that the response value at the current sampling point is higher than that at the previous sampling point, meaning the concentration of volatile organic compounds in the gas is still rising; a negative value indicates that the response value at the current sampling point is lower than that at the previous sampling point, meaning the concentration of volatile organic compounds in the gas has begun to decrease. The absolute value of the negative values ​​in the difference sequence reflects the rate of concentration decrease; the larger the absolute value, the faster the rate of decrease.

[0040] The transition determination module then determines the preset drop threshold. This preset drop threshold is not a fixed value, but is dynamically calculated based on the drop characteristics of the preceding data in the response value sequence. The transition determination module takes the first three values ​​of the difference sequence: +0.07 volts, -0.04 volts, and -0.08 volts, and takes the arithmetic mean of their absolute values. The absolute value of +0.07 volts is 0.07, the absolute value of -0.04 volts is 0.04, and the absolute value of -0.08 volts is 0.08. The sum of these three values ​​is 0.19, which, divided by 3, yields 0.0633 volts. This average value is the drop reference value, reflecting the average level of gas response value fluctuations in the initial stage of placing the dish in the refrigerator. The transition determination module multiplies the drop reference value by a preset proportionality coefficient to obtain the preset drop threshold. The preset proportionality coefficient is set to 0.3. This coefficient is selected based on statistical analysis of refrigeration experimental data for different dishes, and can distinguish between normal fluctuations in response values ​​and a gradual flattening of dissipation. The preset drop threshold is 0.0633 multiplied by 0.3, which equals 0.019 volts.

[0041] The transition detection module starts from the first value in the difference sequence and compares each difference with a preset drop threshold. It compares the actual values ​​in the difference sequence, i.e., the original differences retaining their signs, not their absolute values. When a difference is less than the preset drop threshold (i.e., the difference is numerically less than 0.019 volts), the sampling point corresponding to that difference is determined as a dissipation transition point. Taking the above difference sequence as an example, the first difference, positive 0.07 (greater than 0.019), does not meet the condition, while the second difference, negative 0.04 (less than 0.019), does. The sampling point corresponding to the second difference is the third sampling point in the response value sequence, i.e., the sampling point at the 90th second. However, the transition detection module needs to confirm that this transition point is stable rather than a random fluctuation, therefore it continues to check whether subsequent differences remain consistently below the preset drop threshold. The third difference, -0.08, is less than 0.019, satisfying the condition. The fourth difference, -0.09, is also less than 0.019, satisfying the condition. All subsequent differences are less than 0.019 volts, confirming the stability of the emission inflection point. The emission inflection point was determined to be the sampling point at 90 seconds. The measured decay time was the time from when the dish was placed in the dish to this inflection point, i.e., 90 seconds.

[0042] In another preferred embodiment of the present invention, the process of adjusting the fluctuation amplitude, heating duration, and fluctuation period in the operating condition adjustment module according to the deviation between the measured attenuation time and the upper or lower limit of the reference range is as follows: When the measured attenuation time is less than the lower limit of the reference range, it indicates that the attenuation rate of flavor gases in the dish is faster than the average level of similar dishes in history, and the current temperature fluctuation mode of the refrigeration system is accelerating the attenuation of flavor gases. The operating condition adjustment module calculates the difference between the lower limit of the reference range and the measured attenuation time as the attenuation time deviation. For example, if the lower limit of the reference range is 350 seconds and the measured attenuation time is 90 seconds, the attenuation time deviation is 350 minus 90 equals 260 seconds. The attenuation time deviation reflects the extent to which the current attenuation rate deviates from the historical normal range; the larger the deviation, the more severe the deviation. The operating condition adjustment module multiplies the attenuation time deviation by the amplitude adjustment factor, duration adjustment factor, and period adjustment factor, respectively, to obtain the adjustment amounts for the three parameters. The amplitude adjustment factor is set to 0.01 degrees Celsius per second, the duration adjustment factor is set to 0.05, and the period adjustment factor is set to 0.08. Three adjustment factors are stored in the parameter storage area of ​​the refrigeration controller. Their values ​​were obtained through experimental calibration of the correspondence between different attenuation duration deviations and the optimal adjustment values. The attenuation duration deviation of 260 seconds multiplied by the amplitude adjustment factor of 0.01 degrees Celsius per second equals 2.6 degrees Celsius. This value represents the reduction in fluctuation amplitude; the adjusted fluctuation amplitude is the original fluctuation amplitude minus 2.6 degrees Celsius. The attenuation duration deviation of 260 seconds multiplied by the duration adjustment factor of 0.05 equals 13 seconds. This value represents the increase in heating time; the adjusted heating time is the original heating time plus 13 seconds. The attenuation duration deviation of 260 seconds multiplied by the period adjustment factor of 0.08 equals 20.8 seconds. This value represents the increase in fluctuation period; the adjusted fluctuation period is the original fluctuation period plus 20.8 seconds. The aforementioned adjustments aim to reduce the fluctuation amplitude, increase the heating time, and increase the fluctuation period. The goal is to reduce the severity of temperature fluctuations within the refrigerator compartment, slow the escape rate of flavor gases from the food surface, and extend the attenuation time towards the reference range. The adjusted fluctuation parameters are written to the output register of the operating condition adjustment module, overwriting the original fluctuation amplitude, heating time, and fluctuation period values.

[0043] When the measured decay time exceeds the upper limit of the reference range, it indicates that the decay rate of flavor gases in the dish is slower than the average level of similar dishes in history, and the current temperature fluctuation mode of the refrigeration system is insufficient to promote the reasonable diffusion of flavor gases. The operating condition adjustment module calculates the difference between the measured decay time and the upper limit of the reference range as the decay time deviation. For example, if the upper limit of the reference range is 420 seconds and the measured decay time is 580 seconds, the decay time deviation is 580 minus 420, which equals 160 seconds. The operating condition adjustment module also multiplies the decay time deviation by an amplitude adjustment factor of 0.01 degrees Celsius per second, a duration adjustment factor of 0.05, and a period adjustment factor of 0.08. 160 seconds multiplied by 0.01 degrees Celsius per second equals 1.6 degrees Celsius, increasing the fluctuation amplitude by 1.6 degrees Celsius. 160 seconds multiplied by 0.05 equals 8 seconds, decreasing the heating time by 8 seconds. 160 seconds multiplied by 0.08 equals 12.8 seconds, decreasing the fluctuation period by 12.8 seconds. The above-mentioned adjustment methods aim to increase the fluctuation amplitude, reduce the heating time, and reduce the fluctuation cycle. The purpose is to increase the intensity of air temperature fluctuations in the refrigerator, promote the reasonable dissipation of flavor gases on the surface of the dishes, and shorten the dissipation decay time towards the reference range.

[0044] The refrigeration system controls the compressor's intermittent start / stop and the evaporator fan speed switching according to the adjusted corrected fluctuation conditions. During operation, the gas acquisition module continues to periodically collect response value sequences, and the transition judgment module continues to determine the new measured decay duration. When the new measured decay duration is still outside the reference range, the operating condition adjustment module performs deviation calculation and parameter adjustment again, forming a continuous feedback adjustment closed loop. Each adjustment is based on the current fluctuation amplitude, heating time, and fluctuation period. The adjustment amount is calculated based on the latest decay duration deviation, without accumulating historical deviations. When the measured decay duration enters the reference range, the operating condition adjustment module stops adjusting, and the refrigeration system continues to operate according to the fluctuation conditions when it entered the reference range.

[0045] The present invention also includes a refrigeration device for Chinese dishes, for implementing the above-described intelligent refrigeration control system for Chinese dishes, comprising: A cooking data receiver is used to receive the temperature sequence of the heated surface and the temperature sequence of the medium recorded during the heating and cooking stage of a target Chinese dish. The feature parameter extractor is used to derive the dissipation feature parameters from the heated surface temperature sequence, derive the temperature rise parameters from the medium temperature sequence, and obtain the fluctuation amplitude, heating time and fluctuation period from the dissipation feature parameters and the temperature rise parameters. The operating condition reference builder is used to construct the initial fluctuation operating condition from the fluctuation amplitude, heating time and fluctuation period, and to obtain the historical decay time reference range of the target Chinese dish. A gas sampling monitor is used to collect the gas inside the refrigerator before the target Chinese dish is placed in the refrigerator and record the background response value. After the dish is placed in the refrigerator, the refrigeration system is controlled to operate under the initial fluctuation conditions and the gas response value above the dish is collected at regular intervals to form a response value sequence. The escaping transition detector is used to calculate the difference between adjacent voltage values ​​in the response value sequence. The sampling point where the difference first falls below the preset drop threshold is determined as the escaping transition point, and the time from the placement time to the transition point is used as the measured decay time. The operating condition adjustment controller is used to maintain the initial fluctuating operating condition when the measured attenuation time is within the reference range; when the measured attenuation time is outside the reference range, it adjusts the fluctuation amplitude, heating time and fluctuation period in the opposite direction according to the deviation from the upper or lower limit of the reference range, and generates a corrected fluctuating operating condition to control the operation of the refrigeration system.

[0046] The foregoing has provided a detailed description of one embodiment of the present invention, but this description is merely a preferred embodiment and should not be construed as limiting the scope of the invention. All equivalent variations and modifications made within the scope of the claims of this invention should still fall within the patent coverage of this invention.

Claims

1. An intelligent refrigeration control system for Chinese cuisine, characterized in that, include: The temperature acquisition module is used to receive the temperature sequence of the heated surface and the temperature sequence of the medium recorded during the heating and cooking stage of the target Chinese dish. The parameter extraction module is used to derive the dissipation characteristic parameters from the temperature sequence of the heated surface, derive the temperature rise parameters from the temperature sequence of the medium, and obtain the fluctuation amplitude, heating time and fluctuation period from the dissipation characteristic parameters and the temperature rise parameters. The working condition construction module is used to construct the initial fluctuation working condition from the fluctuation amplitude, heating time and fluctuation period, and to obtain the historical decay time reference range of the target Chinese dish. The gas acquisition module is used to collect the gas inside the refrigerator compartment and record the background response value before the target Chinese dish is placed in the refrigerator compartment. After the dish is placed in the refrigerator compartment, the refrigeration system is controlled to operate according to the initial fluctuation conditions and collect the gas response value above the dish at regular intervals to form a response value sequence. The transition determination module is used to calculate the difference between adjacent voltage values ​​in the response value sequence, and to determine the sampling point where the difference first falls below the preset drop threshold as the dissipation transition point. The time from the placement time to the transition point is used as the measured decay time. The operating condition adjustment module is used to maintain the initial fluctuating operating condition when the measured attenuation time is within the reference range; when the measured attenuation time is outside the reference range, it adjusts the fluctuation amplitude, heating time and fluctuation period in the opposite direction according to the deviation from the upper or lower limit of the reference range, and generates a corrected fluctuating operating condition to control the operation of the refrigeration system.

2. The intelligent refrigeration control system for Chinese dishes according to claim 1, characterized in that, In the temperature acquisition module, the heating surface temperature sequence consists of multiple temperature sampling values ​​arranged in chronological order during the heating and cooking stage, with each temperature sampling value corresponding to a sampling time point; the medium temperature sequence consists of multiple temperature sampling values ​​sampled synchronously with the heating surface temperature sequence during the same heating and cooking stage, and the heating and cooking stage is the time period from when the medium temperature in the heating container first reaches a preset temperature threshold until the heating stops. The heating surface temperature sequence and the medium temperature sequence are sent to the refrigeration controller by the heating device through a communication interface.

3. The intelligent refrigeration control system for Chinese dishes according to claim 1, characterized in that, In the parameter extraction module, the process of deriving the dissipation characteristic parameters from the heated surface temperature sequence and the temperature rise parameters from the medium temperature sequence is as follows: The temperature change rate sequence is obtained by differential calculation of the temperature sequence of the heated surface. The rising slope values ​​corresponding to each peak in the temperature change rate sequence are combined into a rising slope set. The average value of the rising slope set is calculated as the dissipation characteristic parameter. The temperature rise value is obtained by subtracting the last sample value from the first sample value in the medium temperature sequence. The temperature rise value is obtained by dividing the temperature rise value by the duration of the heating and cooking stage.

4. The intelligent refrigeration control system for Chinese dishes according to claim 3, characterized in that, In the parameter extraction module, the process of obtaining the fluctuation amplitude, heating duration, and fluctuation period from the dissipation characteristic parameters and temperature rise parameters is as follows: The fluctuation amplitude is obtained by multiplying the dissipation characteristic parameter by the amplitude conversion factor, the heating duration is obtained by multiplying the reciprocal of the dissipation characteristic parameter by the duration conversion factor, and the fluctuation period is obtained by multiplying the reciprocal of the temperature rise parameter by the period conversion factor.

5. The intelligent refrigeration control system for Chinese dishes according to claim 1, characterized in that, In the aforementioned working condition construction module, the process of obtaining the historical decay time reference interval of the target Chinese dish is as follows: Search for multiple refrigeration records with the same dish name identifier as the target Chinese dish in the historical refrigeration records, extract the decay time value stored in each refrigeration record, take the maximum value of all extracted decay time values ​​as the upper limit of the reference interval, and take the minimum value of all decay time values ​​as the lower limit of the reference interval.

6. The intelligent refrigeration control system for Chinese dishes according to claim 1, characterized in that, In the gas acquisition module, the process of acquiring the gas inside the refrigerator and recording the background response value before the target Chinese dish is placed in the refrigerator is as follows: The process of starting the gas sampling pump when the refrigerator compartment is empty, drawing the gas inside the refrigerator compartment into the gas detector, and recording the voltage value output by the gas detector as the background response value; and controlling the refrigeration system to operate under the initial fluctuation conditions and periodically collecting the gas response value above the dishes after they are placed in the refrigerator compartment is as follows: starting from the moment the dishes are placed in the refrigerator compartment, the gas sampling pump is started at preset sampling intervals to draw the gas above the dishes in the refrigerator compartment into the gas detector, and the voltage value output by the gas detector is recorded at each sampling time. All voltage values ​​are arranged in chronological order of sampling time to obtain the response value sequence. The gas detector is a photoionization detector.

7. The intelligent refrigeration control system for Chinese dishes according to claim 6, characterized in that, In the gas acquisition module, the process of controlling the refrigeration system to operate under initial fluctuation conditions is as follows: The refrigeration system uses the fluctuation amplitude as the maximum deviation of the air temperature in the refrigerator compartment from the set reference temperature, the heating duration as the duration during which the refrigeration system stops refrigeration and the air temperature in the refrigerator compartment rises again in each fluctuation cycle, and the fluctuation cycle as the time interval between two consecutive refrigeration starts. The system controls the compressor to start and stop intermittently, and the air temperature in the refrigerator compartment changes cyclically according to the fluctuation amplitude, heating duration, and fluctuation cycle.

8. The intelligent refrigeration control system for Chinese dishes according to claim 1, characterized in that, In the transition determination module, the process of calculating the difference between adjacent voltage values ​​in the response value sequence and determining the dissipation transition point is as follows: Starting from the second sampling point in the response value sequence, the voltage value corresponding to each sampling point is subtracted from the voltage value corresponding to the previous sampling point in turn to obtain a difference sequence of adjacent voltage values. The average value of the differences between adjacent voltage values ​​of the first three sampling points in the response value sequence is taken as the drop reference value. The drop reference value is multiplied by a preset scaling factor to obtain the preset drop threshold. The first sampling point in the difference sequence that is lower than the preset drop threshold is determined as the dissipation inflection point.

9. The intelligent refrigeration control system for Chinese dishes according to claim 1, characterized in that, In the operating condition adjustment module, the process of adjusting the fluctuation amplitude, heating duration, and fluctuation period in reverse according to the deviation between the measured attenuation time and the upper or lower limit of the reference range is as follows: When the measured attenuation duration is less than the lower limit of the reference range, the difference between the lower limit of the reference range and the measured attenuation duration is calculated as the attenuation duration deviation. This deviation is obtained by multiplying the fluctuation amplitude by the attenuation duration deviation by the amplitude adjustment factor, increasing the heating time by the attenuation duration deviation by the duration adjustment factor, and increasing the fluctuation period by the attenuation duration deviation by the period adjustment factor. When the measured attenuation duration is greater than the upper limit of the reference range, the difference between the measured attenuation duration and the upper limit of the reference range is calculated as the attenuation duration deviation. This deviation is obtained by multiplying the fluctuation amplitude by the attenuation duration deviation by the amplitude adjustment factor, decreasing the heating time by the attenuation duration deviation by the duration adjustment factor, and decreasing the fluctuation period by the attenuation duration deviation by the period adjustment factor.

10. A refrigeration device for Chinese dishes, used to implement the intelligent refrigeration control system for Chinese dishes as described in any one of claims 1-9, characterized in that, include: A cooking data receiver is used to receive the temperature sequence of the heated surface and the temperature sequence of the medium recorded during the heating and cooking stage of a target Chinese dish. The feature parameter extractor is used to derive the dissipation feature parameters from the heated surface temperature sequence, derive the temperature rise parameters from the medium temperature sequence, and obtain the fluctuation amplitude, heating time and fluctuation period from the dissipation feature parameters and the temperature rise parameters. The operating condition reference builder is used to construct the initial fluctuation operating condition from the fluctuation amplitude, heating time and fluctuation period, and to obtain the historical decay time reference range of the target Chinese dish. A gas sampling monitor is used to collect the gas inside the refrigerator before the target Chinese dish is placed in the refrigerator and record the background response value. After the dish is placed in the refrigerator, the refrigeration system is controlled to operate under the initial fluctuation conditions and the gas response value above the dish is collected at regular intervals to form a response value sequence. The escaping transition detector is used to calculate the difference between adjacent voltage values ​​in the response value sequence. The sampling point where the difference first falls below the preset drop threshold is determined as the escaping transition point, and the time from the placement time to the transition point is used as the measured decay time. The operating condition adjustment controller is used to maintain the initial fluctuating operating condition when the measured attenuation time is within the reference range; when the measured attenuation time is outside the reference range, it adjusts the fluctuation amplitude, heating time and fluctuation period in the opposite direction according to the deviation from the upper or lower limit of the reference range, and generates a corrected fluctuating operating condition to control the operation of the refrigeration system.

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