A food processing system integrating intelligent temperature control and radio frequency thawing

Abstract

This invention relates to food processing equipment technology, and provides a food processing system integrating intelligent temperature control and radio frequency defrosting. The system includes a radio frequency heating module (radio frequency generator, upper / lower electrode plates), a defrosting chamber, a support tray, a vibrating ice-breaking needle array, a vibration driving module, a temperature detection module, and a radio frequency control module. The upper and lower electrode plates are arranged opposite each other to form a radio frequency field and surround the defrosting chamber, with a shielded cavity on one side. The ice-breaking needle array is arranged on the tray, with the needle tips facing the food placement area. It can reciprocate and vibrate to pierce the food surface, breaking the frost layer and the air gap at the ice-meat interface, reducing contact thermal resistance. The radio frequency control module is electrically connected to the radio frequency generator, the vibration driving module, and the temperature detection module, and adaptively adjusts the radio frequency power and vibration parameters according to the temperature distribution. The tip / body of the ice-breaking needle is covered with a high-dielectric material layer, generating a dielectric focusing effect in the radio frequency field, forming a locally enhanced heating zone at the piercing position.

Description

Technical Field

[0001] This invention relates to the field of food processing equipment technology, and in particular to a food processing system that integrates intelligent temperature control and radio frequency defrosting. Background Technology

[0002] Traditional natural thawing methods are time-consuming (6-24 hours) and prone to microbial growth. Microwave thawing, while fast, heats unevenly, often resulting in a cooked surface while the center remains frozen. Existing technologies also utilize high-voltage electrostatic fields for thawing. This involves placing frozen products in a high-voltage electrostatic field (e.g., 10KV). The field directly acts on water molecules in the food, altering their movement and preventing secondary ice crystal formation that could damage the meat's texture. However, this method has drawbacks: differences in electrode configuration and corona discharge caused by high voltage can lead to continuous ozone production, causing protein denaturation and lipid oxidation during thawing, resulting in undesirable changes in texture and color.

[0003] In addition, radio frequency (RF) defrosting technology has attracted attention due to its advantages of large penetration depth (10-50 cm) and fast heating speed (10-20 minutes). However, existing RF defrosting technologies still face bottlenecks such as uneven temperature distribution, poor defrosting quality, and high energy consumption. The root cause is that the interfacial thermal resistance between the frost layer on the surface of frozen food and the meat severely hinders the transfer of heat to the interior of the food. This key physical obstacle has long been overlooked in this field.

[0004] Chinese patent CN107373297A discloses a method to improve the uniformity of radio frequency (RF) defrosting by adding a low dielectric constant material to the corners of frozen food to reduce the corner concentration effect and improve the temperature uniformity of RF defrosting. While this solution alleviates the problem of overheating at the corners of regularly shaped foods (cubic prisms, cylinders) to some extent, it only optimizes the electric field distribution and fails to recognize that the interfacial contact thermal resistance formed by the surface frost layer is the fundamental obstacle to heat transfer. Furthermore, this method requires manual wrapping of auxiliary materials, making it cumbersome and unsuitable for irregularly shaped foods. It also cannot fundamentally solve the problem of large internal and external temperature differences and uneven defrosting in large pieces of food. For example, Chinese patent CN111317017B discloses an RF defrosting device that adjusts the RF source transmission power based on the incident and reflected power by setting up a power detection unit and a power adjustment unit, and configures a cooling fan to cool the RF power amplifier. While this device improves the reliability of the equipment itself, its control strategy remains a conventional method of overall power regulation. It lacks an understanding of the thermal resistance barrier between the ice layer on the food surface and the internal meat, making it unable to achieve precise zone control. It also fails to address the interfacial thermal resistance problem caused by the frost layer on the frozen food surface, resulting in surface overheating and under-thawing in the center when processing large pieces of food. Furthermore, Chinese patent CN107373296A discloses a radio frequency heating device for uniform thawing, using a rotating tray or moving conveyor belt to move food in a radio frequency field, improving heating uniformity through time averaging. This solution essentially uses mechanical movement to allow different parts of the food to "take turns" through the strong field area, but it remains a superficial optimization method and does not address the fundamental issue of interfacial thermal resistance. Moreover, the movement of food in the radio frequency field disrupts the stability of the electric field distribution, potentially reducing energy coupling efficiency, and the mechanical structure is complex with high maintenance costs.

[0005] In addition, the existing technology has the following shortcomings: 1. Existing radio frequency defrosting technologies focus on factors such as the uniformity of electric field distribution and the accuracy of power control, but fail to recognize that there is a micron-level air gap between the frost layer (0.5~3mm thick) on the surface of frozen food and the meat, forming a huge contact thermal resistance (0.01~0.08 m²·K / W, equivalent to increasing the meat thickness by 20~60mm). This thermal resistance seriously hinders the heat generated by radio frequency energy from being transferred to the interior of the food, which is the root cause of slow defrosting and uneven temperature; 2. Existing devices can only alleviate the surface overheating problem by passively reducing power, extending time, and intermittent heating, and cannot fundamentally break the interface ice layer, eliminate air gaps, and establish an efficient heat conduction channel; 3. Most defrosting equipment relies on single-point or a small number of temperature sensors for feedback control, failing to acquire the three-dimensional temperature distribution inside the food, let alone achieve zoned collaborative control based on the temperature field. It lacks the ability to specifically adjust areas that are overheated or under-defrosted. 4. Due to interfacial thermal resistance, a large amount of radio frequency energy is consumed in heating the surface ice layer, with only a small percentage of energy actually reaching the food for phase change, resulting in significant energy waste (energy utilization rate of only 60-75%). Furthermore, the surface is prone to overheating and even cooking. 5. Existing radio frequency defrosting technology has poor defrosting effects on large pieces of food (>2kg) and irregularly shaped foods, with temperature differences often exceeding 15-25℃, juice loss rates as high as 6-12%, severe protein denaturation, and significant deterioration in food quality. 6. Existing technologies optimize only a single aspect, failing to form a closed-loop collaborative system from eliminating interfacial thermal resistance, enhancing the local electric field, establishing thermal channels to precise temperature control, thus failing to achieve rapid, uniform, and high-quality defrosting results.

[0006] This invention was made to address the common problems in the field, such as interfacial contact thermal resistance hindering heat transfer, slow thawing speed, uneven temperature distribution, coexistence of surface overheating and central under-thawing, low energy utilization, and deterioration of food quality. Summary of the Invention

[0007] The purpose of this invention is to address the shortcomings of current systems by proposing a food processing system that integrates intelligent temperature control and radio frequency defrosting.

[0008] To overcome the shortcomings of the prior art, the present invention adopts the following technical solution:

[0009] A food processing system integrating intelligent temperature control and radio frequency defrosting includes a radio frequency heating module, a defrosting chamber, a vibrating ice-breaking needle array, a vibration driving module, a temperature detection module, and a radio frequency control module.

[0010] The radio frequency heating module includes a radio frequency generator, an upper electrode plate, and a lower electrode plate. The upper and lower electrode plates form a radio frequency field. The upper and lower electrode plates are arranged opposite to each other and together form a defrosting cavity. A shielding cavity is provided on one side of the defrosting cavity. A support tray for holding food to be defrosted is provided inside the defrosting cavity. A support tray for holding food to be defrosted is provided above the lower electrode plate.

[0011] The vibrating ice-breaking needle array includes at least one set of ice-breaking needles arranged in an array on a support tray. The working end of the ice-breaking needles faces the food placement area. The ice-breaking needles can reciprocate and penetrate the food surface to break the frost layer on the food surface and the air gap between the ice and meat interface, thereby eliminating the interfacial contact thermal resistance.

[0012] The driving vibration module drives the vibrating ice-breaking needle array to perform reciprocating vibration motion; the temperature detection module detects the temperature distribution of the food to be thawed; the radio frequency control module is electrically connected to the radio frequency generator, the driving vibration module and the temperature detection module, and adaptively adjusts the radio frequency power and the vibration parameters of the ice-breaking needles according to the temperature detection data.

[0013] The tip or body of the ice-breaking needle is covered with a high-dielectric material layer, which generates a dielectric focusing effect in the radio frequency field, forming a locally enhanced radio frequency heating region at the insertion point of the ice-breaking needle.

[0014] The beneficial effects achieved by this invention are:

[0015] 1. By cooperating with the radio frequency heating module and the vibrating ice-breaking needle array, a dielectric focusing effect is generated at the insertion point of the ice-breaking needle, forming a locally enhanced radio frequency heating zone, realizing point-to-area directional heating, and ensuring more sufficient energy coupling to the low-temperature lag area;

[0016] 2. By combining dielectric focusing local strong field heating with the mechanical insertion of the ice-breaking needle into the through hole, the ice layer around the needle hole melts rapidly and is filled with liquid water into the needle hole and the interfacial air gap. This significantly reduces the interfacial contact thermal resistance from a high value to a low value and forms a liquid thermal bridge, ensuring that the heat conduction channel is established quickly and the phase change interface is pushed inward more quickly.

[0017] 3. Through the cooperation of the vibrating ice-breaking needle array and the driving vibration module, the ice-breaking needles repeatedly pierce / break the frost layer on the food surface and the air gap at the ice-meat interface, and promote the interface to press and adhere tightly, thereby eliminating or significantly reducing the interface contact thermal resistance, ensuring that heat is no longer blocked by the interface and can be effectively transferred to the interior.

[0018] 4. Through the cooperation of the temperature detection module and the radio frequency control module, the system adaptively adjusts the radio frequency power and the vibration parameters of the ice-breaking needle based on the real-time temperature distribution, avoiding excessive surface temperature rise caused by continued rough heating after the interface thermal resistance is weakened, and ensuring the advantages of controlled phase change propagation process without overshoot.

[0019] 5. By cooperating with the infrared thermal imaging unit and the fiber optic temperature sensor array, and working in conjunction with the temperature field reconstruction unit in the radio frequency control module, the system can reconstruct the three-dimensional temperature field of the food, avoiding the inability to see internal cold / hot spots due to single-point temperature measurement, and ensuring the ability to identify local overheated or under-thawed areas.

[0020] 6. Through the cooperation of the temperature field reconstruction unit and the zoned collaborative control unit, the food is divided into temperature zones based on the acquired surface temperature field and internal multi-point temperature information. The radio frequency power allocation ratio and the vibration parameters of the ice-breaking needle are adjusted differently for each temperature zone, thereby achieving power suppression of local overheated areas and power compensation for local under-thawed areas, ensuring that the temperature rise gradient during the thawing process is controlled and the temperature distribution uniformity is improved.

[0021] 7. By coordinating the radio frequency heating module, temperature detection module, and vibration ice-breaking needle array through the radio frequency control module, the system can achieve phased control of interface thermal resistance reduction, bulk heating advancement, and fine homogenization termination according to the predetermined control strategy at different thawing stages. This reduces the impact of unnecessary energy input and excessive heat on food texture, ensuring that while improving thawing efficiency, the risk of quality deterioration is reduced and the consistency of thawing quality is improved. Attached Figure Description

[0022] The invention will be further understood from the following description taken in conjunction with the accompanying drawings. The components in the drawings are not necessarily drawn to scale, but rather the emphasis is on illustrating the principles of the embodiments. In different views, the same reference numerals designate the same parts.

[0023] Figure 1 This is a schematic diagram of the overall block shape of the present invention.

[0024] Figure 2 This is the process for three-dimensional temperature field reconstruction and zoned collaborative control of the present invention.

[0025] Figure 3 This is a comparison curve of the defrosting temperature of the present invention with that of traditional radio frequency defrosting.

[0026] Figure 4 This is a front view of an RF oven that includes a food processing system with intelligent temperature control and RF defrosting.

[0027] Figure 5 for Figure 4 A schematic diagram of the partial cross-sectional line at point AA.

[0028] Figure 6 for Figure 5 Enlarged schematic diagram of section D in the middle.

[0029] Figure 7 for Figure 5 Enlarged schematic diagram of section E in the middle.

[0030] Figure 8 for Figure 4 Partial cross-sectional view at point BB.

[0031] Figure 9 for Figure 8 Enlarged schematic diagram of section C.

[0032] Figure 10 This is the right view of the present invention.

[0033] Explanation of reference numerals in the attached drawings: 1. Housing; 2. Shielding door; 3. Handle; 4. Slide rail; 5. Shielding cavity; 6. Fiber optic temperature sensor array; 7. Infrared thermal imaging unit; 8. Cam mechanism; 9. Limit seat; 10. Return spring; 11. Push rod; 12. Thawing cavity; 13. Fiber optic connector; 14. Vibration isolation cavity; 15. Drive contact plate; 16. Carrying tray; 17. Fiber optic probe; 18. Food; 19. Central processing unit; 20. Lower electrode shielding cable; 21. Infrared thermal imaging transmission cable; 22. Upper electrode shielding cable; 23. Support plate; 24. Upper electrode plate; 25. Ice-breaking needle; 26. Hinge; 27. Lower electrode plate; 28. Juice collection container. Detailed Implementation

[0034] The following specific embodiments illustrate the implementation of the present invention. Those skilled in the art can understand the advantages and effects of the present invention from the content disclosed in this specification. The present invention can be implemented or applied through other different specific embodiments, and various details in this specification can also be modified and changed based on different viewpoints and applications without departing from the spirit of the present invention. Furthermore, the accompanying drawings of the present invention are for simple illustrative purposes only and are not depictions of actual dimensions; this is stated beforehand. The following embodiments will further describe the relevant technical content of the present invention in detail, but the disclosed content is not intended to limit the scope of protection of the present invention.

[0035] Example 1: According to Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 , Figure 9 and Figure 10As shown, this embodiment provides a food processing system integrating intelligent temperature control and radio frequency defrosting, including a radio frequency heating module, a defrosting chamber 12, a vibrating ice-breaking needle array, a vibration driving module, a temperature detection module, and a radio frequency control module. The radio frequency heating module includes a radio frequency generator, an upper electrode plate 24, and a lower electrode plate 27. The upper electrode plate 24 and the lower electrode plate form a radio frequency field. The upper electrode plate 24 and the lower electrode plate 27 are arranged opposite to each other and together form the defrosting chamber 12. A shielding cavity 5 is provided on one side of the defrosting chamber 12. A support tray 16 for holding the food 18 to be defrosted is provided inside the defrosting chamber 12. A support tray 16 for holding the food 18 to be defrosted is provided above the lower electrode plate.

[0036] By cooperating with the radio frequency heating module (radio frequency generator and upper / lower electrode plates forming a radio frequency field) and the vibrating ice-breaking needle array (needle tip / needle body covered with a high dielectric material layer), the ice-breaking needle 25 piercing position generates a dielectric focusing effect and forms a locally enhanced radio frequency heating zone, realizing point-to-area directional heating, ensuring more sufficient energy coupling to the low-temperature lag part, and effectively solving the technical defects of uneven temperature distribution and insufficient central thawing.

[0037] In this embodiment, both the upper electrode plate 24 and the lower electrode plate 27 are phased arrays formed by combining the output antenna 1 and the RF output antenna 2. The distribution of the standing wave electric field in the cavity is changed by changing the phase angle, so as to achieve uniform defrosting and heating effects.

[0038] The vibrating ice-breaking needle array includes at least one set of ice-breaking needles 25 arranged in an array on the support tray 16. The working ends of the ice-breaking needles 25 face the food 18 placement area. The ice-breaking needles 25 can reciprocate and penetrate the surface of the food 18 to break the frost layer on the surface of the food 18 and the air gap between the ice and meat interface, thereby eliminating the interfacial contact thermal resistance. The driving vibration module drives the vibrating ice-breaking needle array to perform reciprocating vibration motion. The temperature detection module detects the temperature distribution of the food 18 to be thawed. The radio frequency control module is electrically connected to the radio frequency generator, the driving vibration module, and the temperature detection module, and adaptively adjusts the radio frequency power and the vibration parameters of the ice-breaking needles 25 according to the temperature detection data.

[0039] The tip or body of the ice-breaking needle 25 is covered with a high dielectric material layer with a dielectric constant greater than 1000. The high dielectric material layer generates a dielectric focusing effect in the radio frequency field, forming a locally enhanced radio frequency heating region at the insertion position of the ice-breaking needle 25.

[0040] The integrated intelligent temperature control and radio frequency defrosting food processing system also includes a central processing unit 19 and a power supply device. The power supply device is electrically connected to the radio frequency generator, vibration drive motor, radio frequency control module, temperature detection module, infrared thermal imaging unit 7, and fiber optic demodulator 6, respectively. The power supply device converts the mains power into the voltage required for the normal operation of the above-mentioned devices and modules. Specifically, it provides 220V AC power or the working voltage required by the radio frequency generator, three-phase 380V AC power or single-phase 220V AC power to the vibration drive motor, 24V DC power to the radio frequency control module and temperature detection module, and 12V DC power to the infrared thermal imaging unit 7 and fiber optic demodulator 6.

[0041] The power supply device used is a common power supply device or one that is commonly used and understood by those skilled in the art, and therefore will not be described in detail in this embodiment.

[0042] The central processing unit 19 is disposed in the shielded cavity 5. The central processing unit 19 is electrically connected to the radio frequency heating module, the vibration drive module, the temperature detection module, and the radio frequency control module, and centrally controls these modules. The central processing unit 19 is embedded in the circuit board and electrically connected to the radio frequency heating module, the vibration drive module, the temperature detection module, and the radio frequency control module via shielded wires.

[0043] like Figure 5 As shown, the food processing system integrating intelligent temperature control and radio frequency defrosting includes a housing 1 and a shielding door 2. The shielding door 2 is located on the front end face of the housing 1. The housing 1 is provided with a defrosting cavity 12 enclosed within it, as well as a shielding cavity 5 and a vibration isolation cavity 14 adjacent to the defrosting cavity 12.

[0044] One side of the shielding door 2 is hinged to the front door side wall of the housing 1 via a hinge 26 to form a hinge structure, and the other side of the shielding door 2 is detachably attracted to the other side wall of the front door of the housing 1 via a magnetic attractant.

[0045] In addition, the outer wall of the shielding door 2 is provided with a handle 3 for users to pull out.

[0046] like Figure 5 As shown, the upper electrode plate 24 and the lower electrode plate are connected to the central processing unit 19 via the upper electrode shielding cable 22 and the lower electrode shielding cable 20, respectively.

[0047] Optionally, the material of the high dielectric material layer is selected from at least one of modified barium titanate ceramic, barium strontium titanate ceramic, barium strontium niobate ceramic, or lead titanate ceramic, and the dielectric constant εr of the high dielectric material layer is 2000~5000.

[0048] The loss tangent tanδ of the high-dielectric material layer is less than 0.01, preferably less than 0.005, and the measured value in this embodiment is 0.003. The coating thickness of the high-dielectric material layer is 0.2~1.0mm, preferably 0.3~0.6mm, and 0.4mm is used in this embodiment.

[0049] The high-dielectric material layer is coated on the tip portion of the ice-breaking needle 25 or on the surface of the needle body 20-30 mm below the tip. In this embodiment, the coating process of the high-dielectric material layer adopts plasma spraying technology. The specific steps are as follows: First, the surface of the ice-breaking needle 25 is roughened by sandblasting to achieve a roughness of Ra=3-5μm; then, modified barium titanate ceramic powder (particle size 5-50μm) is sprayed onto the surface of the ice-breaking needle 25 using a plasma spraying device; after spraying, it is sintered at 1100-1200℃ for 2-4 hours to ensure that the ceramic layer is firmly bonded to the needle body with a bonding strength greater than 50MPa.

[0050] The dielectric constant was measured using an impedance analyzer at frequencies of 13.56 MHz or 27.12 MHz, and the loss tangent was calculated using the same equipment to measure the phase angle.

[0051] In this embodiment, the combination of dielectric focusing local strong field heating and the mechanical insertion of the ice-breaking needle 25 into the through hole rapidly melts the ice layer around the needle hole and fills the needle hole and interface air gap with liquid water. This significantly reduces the interface contact thermal resistance from a high value to a low value and forms a liquid thermal bridge, ensuring that the heat conduction channel is established quickly and the phase change interface moves inward more quickly. This addresses the technical defects of slow thawing speed and low energy utilization (energy is wasted on the surface ice layer).

[0052] Optionally, the temperature detection module includes an infrared thermal imaging unit 7 and an optical fiber temperature sensor array 6. The infrared thermal imaging unit 7 is disposed on the top of the defrosting chamber 12 and detects the two-dimensional temperature distribution on the surface of the food 18 in a non-contact manner. The optical fiber temperature sensor array 6 includes at least two optical fiber probes 6, which can contact different positions on the outer wall of the food 18 and monitor the temperature of the food 18.

[0053] In this embodiment, the fiber optic 6 probe adopts fiber optic 6 Bragg grating temperature sensing technology. Each fiber optic 6 probe is provided with 4 to 9 fiber optic 6 Bragg grating temperature sensing points. The spacing between adjacent temperature sensing points is 50 to 200 mm. The temperature measurement accuracy is less than or equal to ±0.5℃, and the temperature measurement range is -40℃ to +100℃.

[0054] Optionally, the carrying tray 16 includes a tray body and a grid carrying surface. The fiber optic temperature sensor array 6 is embedded inside the carrying tray 16. The tray body has a fiber optic channel to accommodate the fiber optic body of the fiber optic temperature sensor array 6. Multiple temperature sensing points of the fiber optic temperature sensor array 6 are set on the grid carrying surface for contact with the surface of the food 18. The fiber optic pigtails of the fiber optic temperature sensor array 6 are led out to the side of the tray body and connected to fiber optic connectors. The defrosting chamber 12 has slide rails 4 on both side walls. The slide rails 4 are equipped with fiber optic connectors that cooperate with the fiber optic connectors. When the carrying tray 16 is placed in place along the slide rails 4, the fiber optic connectors and the fiber optic connectors automatically connect to realize the optical signal transmission path. The fiber optic connectors are connected to a fiber optic demodulator set outside the shielded cavity 5 via optical fibers. The fiber optic demodulator demodulates the optical signal into temperature data and transmits it to the temperature field reconstruction unit.

[0055] Meanwhile, slide rails 4 of different heights can be set along the height direction of the thawing chamber 12, so that the carrying tray 16 can be loaded on slide rails of different heights. That is, adjusting the height of the tray allows for more combinations of overlap between the load and the standing wave electric field.

[0056] The temperature sensing points are distributed at the center, four corners and the midpoint of the edge of the grid bearing surface.

[0057] In other embodiments, a weight sensor may be provided inside the carrying tray 16. The arrangement of the weight sensor is the same as that of the fiber optic temperature sensor array 6, that is, by leading the connecting wire to the slide rail 4 and contacting the contact interface provided on the slide rail 4 to form a weight measurement connection hardware structure; at the same time, the weight sensor protrudes from the upper surface of the carrying tray 16 and contacts the food (meat to be thawed).

[0058] In addition, the weight sensor, contact interface and central processing unit are electrically connected to achieve the acquisition of weight data.

[0059] Optionally, the support tray 16 is provided with a guide rail, and the vibrating ice-breaking needle array is slidably connected to the guide rail; wherein, the direction of the guide rail is perpendicular to the direction of the slide rail 4. In this embodiment, the support tray 16 must be made of non-metallic material, preferably food-grade 18 polypropylene, polyetheretherketone (PEEK), or polytetrafluoroethylene (PTFE) low-loss polymer material.

[0060] In this embodiment, as Figure 6As shown, the defrosting chamber 12 has slide rails 4 on both sides, which extend horizontally. The bottom of the support tray 16 has grooves on both sides that mate with the slide rails 4. The support tray 16 is mounted on the slide rails 4 through the grooves and can move horizontally in and out of the defrosting chamber 12 along the slide rails 4. The end of the slide rail 4 is provided with a positioning limiter (not shown in the figure). When the support tray 16 is pushed into the positioning limiter along the slide rail 4, the support tray 16 reaches the predetermined working position and stops moving. At this time, the fiber optic connector 6 on the side of the support tray 16 automatically aligns and connects with the fiber optic connector 6 on the slide rail 4. At the same time, the drive contact plate 15 of the vibration breaking needle array below the support tray 16 automatically aligns and contacts the top of the push rod 11 that extends into the defrosting chamber 12 through the vibration isolation chamber 14.

[0061] In other embodiments, the support tray 16 is configured as a height-adjustable tray, allowing the food to vary in height (H1~H2) within the cavity. This adds a dimension of variation to the overlap of the food and the standing wave electric field within the cavity, which is more conducive to uniform defrosting. For example, by wedging a non-metallic material block between the support tray 16 and the meat, the food can vary in height (H1~H2).

[0062] In this embodiment, after thawing is complete, the operator pulls the tray outward by holding the front end of the tray, causing the fiber optic connector 6 to be pulled out of the fiber optic connector 6. The tray then slides outward along the slide rail 4 and exits the thawing chamber 12. After the tray is removed, the thawed food 18 can be easily taken out, and the tray can be cleaned for future use.

[0063] Optionally, the vibration drive module includes a vibration isolation chamber 14 and a vibration drive motor. The vibration isolation chamber 14 is located on one side of the thawing chamber 12 and is physically separated from the thawing chamber 12. The wall of the vibration isolation chamber 14 is provided with an electromagnetic shielding layer. The vibration drive motor is located inside the vibration isolation chamber 14 and is connected to the vibration breaking needle array through a transmission mechanism.

[0064] In this embodiment, through the cooperation of the thawing chamber 12, the shielding chamber 5, and the electromagnetic shielding structure of the vibration isolation chamber 14, the radio frequency field is stably formed in the thawing chamber 12, and the vibration drive and signal cable work in a shielded / isolated environment. This reduces the impact of external electromagnetic interference and electromechanical coupling interference on temperature detection and power control, ensuring stable and reliable closed-loop control and more repeatable energy coupling. This addresses the technical defects of low energy utilization and unstable control leading to uneven temperature and quality fluctuations.

[0065] Optionally, the vibration drive motor is a servo motor or a stepper motor.

[0066] Optionally, the vibrating ice-breaking needle array passes through the guide rail and can slide back and forth along the guide rail direction. The non-working end of the vibrating ice-breaking needle array is provided with a drive contact plate 15. The transmission mechanism includes a cam mechanism 8 and a push rod 11 assembly. The cam mechanism 8 is disposed in the vibration isolation cavity 14 and connected to the output shaft of the vibration drive motor. The push rod 11 assembly includes at least one push rod 11. One end of the push rod 11 cooperates with the cam mechanism 8. When the carrying tray 16 is placed in place along the slide rail 4, the other end of the push rod 11 passes through the vibration isolation cavity 14 and extends into the shielding cavity 5. The extended end of the push rod 11 contacts the drive contact plate 15. The vibration drive motor drives the cam mechanism 8 to rotate. The cam mechanism 8 drives the push rod 11 to reciprocate. The push rod 11 pushes the drive contact plate 15 to reciprocate, thereby driving the vibrating ice-breaking needle array to vibrate back and forth relative to the carrying tray 16 and pierce the surface of the food 18.

[0067] like Figure 9 As shown, the drive vibration module also includes a return spring 10 and a limiting seat 9. The return spring 10 is nested on the push rod 11. The limiting seat 9 has a passage hole. The working end of the push rod 11 (the end that contacts the drive contact plate 15) passes through the passage hole and weds into the action hole provided at the upper end of the slide rail 4. The limiting seat 9 is set on the inner wall of the housing 1 to form a support platform for fixing the return spring 10.

[0068] One end of the return spring 10 is connected to the rod body of the push rod 11, and the other end of the return spring 10 abuts against one side wall of the limiting seat 9.

[0069] like Figure 9 As shown, the drive shaft of the vibration drive mechanism and the rotation shaft of the cam mechanism 8 are coaxially arranged, and the cam mechanism 8 is driven by the central processing unit 19 to move, thereby actuating or driving the push rod 11 to reciprocate the drive contact plate 15.

[0070] In this embodiment, through the cooperation of the vibrating ice-breaking needle array and the driving vibration module, the ice-breaking needle 25 repeatedly pierces / breaks the frost layer on the surface of the food 18 and the air gap at the ice-meat interface, and promotes the interface to press and adhere, thereby eliminating or significantly reducing the interface contact thermal resistance, ensuring that heat is no longer blocked by the interface and can be effectively transferred to the interior, solving the technical defects of interface contact thermal resistance hindering heat transfer and slow thawing speed.

[0071] In this embodiment, the vibrating ice-breaking needle array breaks the frost layer on the surface of food 18 and the air gap between the ice and meat interface through the following mechanism, thereby eliminating interfacial contact thermal resistance:

[0072] When frozen food 18 is removed from the cold storage and placed on the carrying tray 16, water vapor in the air condenses and frosts on the surface of food 18, typically covering the surface with a frost layer 0.5-3 mm thick. This frost layer has a loose, porous structure with a density of only 0.2-0.4 g / cm³, far lower than the density of pure ice (0.92 g / cm³). Its interior is filled with numerous micron- to millimeter-sized air pores, resulting in extremely low thermal conductivity. The presence of this frost layer is equivalent to adding a 20-60 mm thick layer of meat to the surface of food 18, severely hindering heat conduction from the surface to the interior.

[0073] When the RF control module starts the vibration drive motor, the vibration drive motor drives the cam mechanism 8 to rotate. The rotation of the cam drives the drive contact plate 15 to reciprocate up and down through the push rod 11 assembly. The drive contact plate 15 is connected to the bottom of all the ice-breaking needles 25 of the vibrating ice-breaking needle array, so all the ice-breaking needles 25 vibrate synchronously with the drive contact plate 15. In this embodiment, the vibration frequency of the ice-breaking needles 25 is 1~3Hz, and the vibration amplitude is 2~5mm. The working end (needle tip) of the ice-breaking needle 25 faces the surface of the food 18. When the drive contact plate 15 moves upward, the ice-breaking needle 25 pierces the surface of the food 18 upward.

[0074] The tip of the ice-breaking needle 25 is made of titanium alloy or stainless steel, and has a conical structure with a cone angle of 20~45°, preferably 30°, and a tip radius of less than 0.5mm, preferably 0.1~0.2mm. This sharp tip can easily pierce the frost layer on the surface of the food 18 when moving upwards. The penetration depth is 2~5mm, sufficient to penetrate the entire frost layer and enter the surface of the food 18 itself. When all the ice-breaking needles 25 vibrate synchronously at a frequency of 1.5Hz, they pierce the surface of the food 18 90 times per minute.

[0075] The reciprocating piercing motion of the ice-breaking needle 25 generates a strong mechanical breaking effect on the frost layer. Upon needle penetration, the frost layer experiences concentrated stress, generating radial cracks around the needle tip. These cracks rapidly propagate along the weak interfaces (pore boundaries) within the frost layer, causing it to break into fine particles. These broken frost particles are typically smaller than 1 mm and detach from the surface of the food 18 under gravity, falling through the mesh holes of the supporting tray 16 to the bottom of the tray. After 1-2 minutes of continuous vibration and piercing, the loose frost layer on the surface of the food 18 is essentially removed, exposing the relatively dense ice layer beneath or the food 18 itself.

[0076] Even after the frost and ice layer is removed, micron-sized air gaps still exist between the ice layer on the surface of food 18 and the food 18 itself (meat tissue). The formation of these air gaps is due to the following reasons: during the freezing process of food 18, water in the meat tissue migrates outward and freezes on the surface; the volume expansion during ice crystal growth causes the ice layer to separate from the meat surface; temperature fluctuations during freezing and storage cause the ice surface to sublimate and recondense, forming an uneven microstructure at the ice-meat interface; and the roughness (micron-sized unevenness) of the meat surface itself prevents the ice layer from completely adhering to the meat surface.

[0077] The presence of air gaps leads to significant interfacial contact thermal resistance. Interfacial contact thermal resistance is defined as the temperature difference across the interface divided by the heat flux density through the interface; its value depends on the thickness and porosity of the air gap. In this embodiment, the measured interfacial contact thermal resistance is 0.01~0.08 m²·K / W. Taking an interfacial thermal resistance of 0.05 m²·K / W as an example, when radio frequency heating brings the surface ice layer temperature of food 18 to -2°C, due to the obstruction of the interfacial thermal resistance, heat is difficult to transfer to the meat tissue below the ice layer, causing the internal temperature of the meat tissue to remain at around -15°C, resulting in an uneven state where the surface has melted but the interior remains frozen.

[0078] The vibrating insertion action of the ice-breaking needle 25 effectively eliminates interfacial air gaps. The specific mechanism is as follows: When the ice-breaking needle 25 pierces the surface of the food 18, the needle tip penetrates the surface ice layer and inserts into the surface of the meat tissue to a depth of 2-3 mm. The needle tip forms tiny holes in the meat tissue, with a hole diameter approximately equal to the needle tip diameter of 0.5-1 mm. When the ice-breaking needle 25 retracts downwards, the needle tip is pulled out, leaving through-holes penetrating the ice layer and meat tissue. These through-holes disrupt the original ice-meat interface structure, eliminating air gaps between the interfaces. More importantly, the mechanical stress generated by the reciprocating vibration of the ice-breaking needle 25 compresses the previously separated areas between the ice layer and the meat surface into a tight contact, compressing or even eliminating air gaps at microscopic unevenness. With 40 ice-breaking needles 25 inserting a total of 3600 times per minute (40×90), the surface of the food 18 is intensively needle-massaged, significantly improving the quality of interfacial contact.

[0079] The tip or body of the ice-breaking needle 25 is coated with a high-dielectric material layer. The dielectric constant εr of this high-dielectric material layer is 2000~5000, which is much higher than that of the surrounding food 18 (the dielectric constant of ice is about 3-4, and that of meat is about 50-70). When the ice-breaking needle 25 is inserted into the food 18, a strong polarization effect is generated inside the high-dielectric material layer under the action of the radio frequency field, and a large number of electric dipoles are aligned along the direction of the electric field. Due to the constraint of the dielectric boundary conditions, the electric field will be focused and enhanced on the surface of the high-dielectric material (especially at the tip where the radius of curvature is small), forming a dielectric focusing effect.

[0080] The ice-breaking needle 25 forms piercing points on the surface of the food 18, and the ice layer within a radius of 3-5 mm around each piercing point is melted. These hot spots directly contact the meat tissue surface through liquid water, establishing a good heat conduction pathway. Radio frequency energy is rapidly transferred to the interior of the meat tissue through these hot spots, driving the phase change interface of the surrounding ice layer inward.

[0081] In this embodiment, through the cooperation of the temperature detection module and the radio frequency control module, the system adaptively adjusts the radio frequency power and the vibration parameters of the ice-breaking needle 25 based on the real-time temperature distribution. This avoids the surface temperature rising too quickly due to continued rough heating after the interface thermal resistance is weakened, ensuring that the phase change propagation process is controlled and does not overshoot, effectively solving the technical defects of surface overheating and center under-thawing.

[0082] In the initial ice-breaking stage (food 18 temperature < -10℃), the hot spots are repeatedly heated at a frequency of 1.5 times per second, maintaining a temperature of 0~2℃. The distance between the hot spots is 50mm, and heat diffuses from the hot spots to the surrounding area at a diffusion rate of approximately 5mm / min. After 2~3 minutes, the melting areas of adjacent hot spots connect with each other, forming a continuous liquid water layer on the surface of food 18, with a thickness of approximately 2~5mm. At this point, the interfacial contact thermal resistance has been essentially eliminated, and heat can be conducted freely from the surface of food 18 to the interior. In the intermediate interface advancement stage (food 18 temperature -10℃ to -2℃), the surface liquid water layer acts as a "thermal bridge," efficiently transferring radio frequency energy to the deeper layers. The ice-water phase change interface advances inward at a rate of approximately 3~5mm / min, much faster than the 0.5~1mm / min without the ice-breaking needle 25. The temperature detection module monitors the temperature distribution inside the food 18 in real time, and the radio frequency control module adaptively adjusts the vibration frequency and radio frequency power of the ice-breaking needle 25 in each area according to the temperature data to ensure that the phase change interface advances evenly and avoids overheating of the surface or overcooling of the interior.

[0083] In this embodiment, the ice-breaking needle array successfully eliminates interfacial contact thermal resistance through multiple mechanisms, including mechanically breaking the frost and ice layer, eliminating interfacial air gaps, generating local strong field heating through dielectric focusing effect, filling air gaps with liquid water, and establishing heat conduction channels. This significantly improves the efficiency and uniformity of radio frequency defrosting.

[0084] Optionally, the radio frequency control module includes a temperature field reconstruction unit and a zoned collaborative control unit. The temperature field reconstruction unit reconstructs the three-dimensional temperature field distribution of the food 18 based on the surface temperature data obtained by the infrared thermal imaging unit 7 and the internal temperature data obtained by the fiber optic temperature sensor array 6, using a radial basis function interpolation algorithm or a finite element algorithm. The zoned collaborative control unit divides the food 18 into multiple temperature zones according to the three-dimensional temperature field distribution, and independently adjusts the vibration parameters of the ice-breaking needle 25 and the radio frequency power distribution ratio of the corresponding control group for different temperature zones.

[0085] like Figure 5 As shown, the infrared thermal imaging unit 7 is electrically connected to the central processing unit via the infrared thermal imaging transmission cable 21.

[0086] The radio frequency control module reconstructs the three-dimensional temperature field distribution of food 18 based on the surface temperature data acquired by the infrared thermal imaging unit 7 and the temperature data of food 18 acquired by the fiber optic temperature sensor array 6. For example... Figure 5 or Figure 8 As shown, the infrared thermal imaging unit 7 is disposed on the side wall of the shielded cavity 5 (in other embodiments, it can also be disposed above or to the side of the meat, without affecting the position of the upper electrode), thereby realizing a wide range of temperature detection.

[0087] In this embodiment, the infrared thermal imaging unit 7 (two-dimensional surface temperature) and the fiber optic temperature sensor array 6 (multi-point internal temperature) work together, and coordinate with the temperature field reconstruction unit in the radio frequency control module, to reconstruct the three-dimensional temperature field of the food 18. This avoids the inability to see internal cold / hot spots due to single-point temperature measurement, ensuring the identification of locally overheated or under-thawed areas. It solves the technical defects of uneven temperature distribution and inaccurate control due to the lack of three-dimensional temperature acquisition. Specifically, this embodiment provides a method for reconstructing the three-dimensional temperature field distribution of the product:

[0088] Step 1: The infrared thermal imaging unit (measuring via an infrared thermal imaging probe) continuously acquires the two-dimensional temperature distribution of the food surface at a sampling frequency of 30Hz, obtaining a 640×480 pixel temperature image. Each pixel corresponds to the temperature value of a measuring point on the food surface, forming a surface temperature matrix. ,in , Let be the planar coordinates of the food surface. The time frame is used. The fiber optic temperature sensor array synchronously collects temperature data inside the food. In this embodiment, three fiber optic probes are used, each with five FBG temperature sensing points, for a total of 15 internal measuring points. These measuring points are distributed at different depths of the food. The fiber optic demodulator demodulates the wavelength drift of each FBG at a frequency of 10Hz and converts it into temperature values, forming an internal temperature array. ,in .

[0089] Step 2: Synchronize the infrared thermal imaging data and the fiber optic sensor data to the same time. The infrared image is subjected to median or Gaussian filtering to remove noise points, with a filtering window size of 3×3 or 5×5 pixels. Outlier removal is performed on the fiber optic sensor data; if the temperature change rate at a certain measuring point exceeds 20℃ / s, it is identified as an outlier and replaced by interpolation from adjacent measuring point data.

[0090] Step 3: Establish a three-dimensional rectangular coordinate system with the center of the supporting pallet as the origin. , The axis is horizontal to the right. The axis is horizontal and forward. The axis is vertically upward. Food is placed on a tray, and its length is determined by a machine vision system. ,width ,high And its position on the tray. The three-dimensional space where the food is located is divided into a uniform grid with a grid size of [size missing]. , , .

[0091] Step 4: Reconstruct the temperature field using the radial basis function interpolation algorithm. First, select known temperature data points, including 300 representative surface measurement points uniformly extracted from a 640×480 pixel infrared thermal image and 15 fiber optic internal measurement points, totaling... Given a known temperature data point. For any point in space. temperature , can be represented as:

[0092] (1);

[0093] in, Let be the position vector of the point to be found. For the first The position vector of a known data point For the point to be found and the first The Euclidean distance between data points is calculated using the following formula:

[0094] ;

[0095] in, As radial basis functions, this embodiment uses multiple quadratic functions. ,in For shape parameters, take . Let be the weighting coefficients to be determined. For a linear polynomial This is used to ensure the overall trend of interpolation.

[0096] according to Temperature values ​​of known data points Establish a system of linear equations:

[0097] ;

[0098] Step 5: By solving this system of linear equations, using LU decomposition or Gaussian elimination, we obtain... Weight coefficients and polynomial coefficients The coordinates of the grid nodes Substituting these values ​​into equation (1) sequentially, the temperature value of each grid node is calculated. Thus, a complete three-dimensional temperature field is obtained.

[0099] The reconstructed three-dimensional temperature field is represented by a three-dimensional matrix. Stored in the form of , where , , Corresponding to , , Grid index with orientation. Temperature field data can be extracted in any direction. Temperature distribution in a plane Displayed as a pseudo-color image, or as a 3D surface by extracting isothermal surfaces at specific temperature values. Calculate the temperature gradient at each point. It can identify areas with drastic temperature changes.

[0100] The temperature field reconstruction process is updated in real time at a frequency of 1Hz to track the dynamic changes in the food temperature field during the thawing process. The reconstructed three-dimensional temperature field data is transmitted to the zoned collaborative control unit to identify supercooled and superheated regions, thereby achieving zoned collaborative control.

[0101] In this embodiment, the partitioned collaborative control unit implements partitioned collaborative control according to the three-dimensional temperature field distribution data provided by the temperature field reconstruction unit, following these steps:

[0102] S1. First, set the target temperature for the food. In this embodiment, the target temperature is set to 0-4℃, preferably 2℃. For each grid node in the three-dimensional temperature field... Calculate its temperature Deviation from target temperature: ;

[0103] Temperature deviation A positive value indicates that the temperature at that point is higher than the target temperature (overheating), while a negative value indicates that the temperature at that point is lower than the target temperature (undercooling).

[0104] S2, based on temperature deviation Based on the size, food is divided into three temperature zones:

[0105] 1) Supercooled region: Temperature deviation In areas where the actual temperature is more than 5°C lower than the target temperature, the ice layer has not completely melted, requiring increased heating power and the intensity of the ice-breaking needle's operation.

[0106] 2) Suitable temperature zone: temperature deviation In areas where the actual temperature differs from the target temperature by ±3-5℃, the thawing process is normal, and the current heating parameters can be maintained.

[0107] 3) Overheated area: temperature deviation Areas where the actual temperature is more than 3°C higher than the target temperature pose a risk of overheating, requiring a reduction in heating power or a halt to the operation of the ice-breaking needle.

[0108] In this embodiment, the temperature region is divided using a three-dimensional marker matrix. To achieve this, for each grid node, assign a flag value based on its temperature deviation: Indicates an ultracooled region. Indicates the suitable temperature zone. Indicates the overheated area.

[0109] S3. Cluster adjacent grid nodes with the same label value into contiguous spatial regions. Use a three-dimensional connected component labeling algorithm to label the matrix. The process involves scanning and merging adjacent supercooled nodes (with 6 or 26 connected neighbors) into the same supercooled region, and similarly merging superheated regions. After clustering, typically 2-8 distinct temperature regions can be identified.

[0110] In this embodiment, the vibrating ice-breaking needle array is divided into four independent control groups, each containing 10 ice-breaking needles, corresponding to different spatial positions on the food surface. Control group 1 corresponds to the front left area of ​​the food, control group 2 corresponds to the front right area, control group 3 corresponds to the rear left area, and control group 4 corresponds to the rear right area. The food area covered by each control group is approximately 100mm × 90mm.

[0111] The identified temperature regions are spatially mapped to the four control groups. Specifically, the geometric center coordinates of each temperature region are calculated. Projecting the center coordinates onto the xy plane of the food surface yields two-dimensional coordinates. Determine which control group the two-dimensional coordinates fall within, thus identifying which control group corresponds to the temperature region. If a temperature region spans multiple control groups, assign it to the control group with the largest volume percentage within each group's coverage area.

[0112] S4. For each control group, calculate the ice-breaking needle vibration parameters and radio frequency power distribution coefficient of the control group according to the type of its corresponding temperature zone (supercooled, moderate, superheated) and the specific value of the temperature deviation.

[0113] 1) Adjustment of ice-breaking needle vibration parameters: The vibration parameters of the ice-breaking needle include vibration frequency. and vibration amplitude The reference vibration parameters are determined based on the current thawing stage: Initial ice-breaking stage (average food temperature < -10℃) reference frequency. Hz, reference amplitude mm; Reference frequency for the mid-term interface advancement phase (average food temperature -10°C to -2°C) Hz, reference amplitude mm; Reference frequency for later fine control stage (average food temperature > -2℃) Hz, reference amplitude mm.

[0114] For the One control group ( Based on the temperature deviation of its corresponding region Calculate the vibration parameter adjustment coefficient :

[0115] If the control group corresponds to the subcooled area ( If the vibration intensity increases, then the vibration intensity will increase. Adjusted vibration frequency vibration amplitude For example, if ,but This means that the vibration frequency increases by 14%.

[0116] If the control group corresponds to the suitable temperature zone ( Then, the reference vibration parameters are maintained.

[0117] ;

[0118] If the control group corresponds to the overheated area ( If the vibration intensity is reduced or the vibration is stopped, then reduce the vibration intensity or stop the vibration altogether.

[0119] ;

[0120] when hour, This means pausing the vibration of the ice-breaking needle in that control group.

[0121] 2) RF power distribution adjustment: Total output power of the RF generator Based on the current thawing phase settings: Initial ice-breaking phase kW (88% of the rated 25 kW), mid-term interface advancement stage kW (50-60% of rated capacity), later stage of fine control kW (20% of the rated).

[0122] Total power The power needs to be allocated among the four control groups. First, the initial power allocation coefficient for each control group needs to be calculated. This coefficient reflects the heating demand of the area corresponding to this control group: ;in, For the first The average temperature deviation of the corresponding area for each control group. Supercooled area ( )of This indicates that power needs to be increased; overheated area ( )of This indicates that power needs to be reduced.

[0123] The initial allocation coefficients are normalized to ensure that the sum of the power allocation coefficients of the four control groups equals 4 (meaning each group is allocated 1 unit of power on average). ;

[0124] No. The actual radio frequency power allocated to each control group is: ;

[0125] S5, the zoned collaborative control unit will calculate the control parameters (vibration frequency of each control group) and then... Vibration amplitude and radio frequency power It is transmitted to the actuator in the form of digital signals.

[0126] For the vibration-driven motor, the radio frequency control module controls the motor speed via a servo driver. The relationship between the motor speed and the vibration frequency of the ice-breaking needle is as follows: (rpm), where The vibration frequency (Hz). For example, if the vibration frequency of control group 1 is set to... Hz, then the corresponding motor speed is rpm. Since this embodiment uses a cam mechanism for transmission, the four control groups share a single camshaft. However, the cams of each control group can be designed with different lifts, or independent start-stop and speed change of each group can be achieved through a clutch mechanism.

[0127] For RF power distribution, this embodiment employs an RF power distribution network. The total power output from the RF generator is distributed to four outputs via a 1-to-4 power divider. Each output is connected in series with an adjustable attenuator or a variable power amplifier, allowing independent power control of each output by adjusting the attenuation or gain. The RF control module outputs an analog control voltage (0~10V) via a DAC (digital-to-analog converter) to control the attenuation of each attenuator, thereby achieving the power distribution ratio. The adjustment is achieved by feeding four radio frequency power sources into four sets of electrode plates, each set of electrode plates covering a food area corresponding to a control group, thus realizing zoned heating.

[0128] S6. The zoned collaborative control process operates on a fixed control cycle. Execution is repeated cyclically. In this embodiment, the control cycle is... s means that a complete control process is executed once every 2 seconds: the temperature field reconstruction unit updates the three-dimensional temperature field → the partitioned collaborative control unit redivides the temperature region and calculates the control parameters → issues control commands → executes for 2 seconds → updates the temperature field again → loops.

[0129] In addition, through the cooperation of the temperature field reconstruction unit and the zoned collaborative control unit, the food is divided into temperature zones based on the acquired surface temperature field and internal multi-point temperature information. Differential adjustments are made to the radio frequency power allocation ratio and the vibration parameters of the ice-breaking needle for each temperature zone, thereby achieving power suppression of local overheated areas and power compensation for local under-thawed areas. This ensures that the temperature rise gradient during the thawing process is controlled and the temperature distribution uniformity is improved, effectively solving the technical defects of uneven temperature distribution and coexistence of surface overheating and central under-thawing in the existing technology.

[0130] Optionally, the radio frequency control module implements phased control based on the detected food temperature.

[0131] In this embodiment, the radio frequency control module, based on zoned collaborative control, further implements staged control according to the detected average temperature of the food. Specifically, the radio frequency control module calculates the average temperature of the food in real time. The average temperature is the arithmetic mean of the temperatures of all grid nodes in the three-dimensional temperature field: ;in, This represents the total number of grid nodes. Based on the average temperature. The numerical values ​​are used to divide the thawing process into three stages and implement different control strategies:

[0132] Initial ice-breaking stage: When the average temperature of the food is detected At this point, the food is determined to be in the initial ice-breaking stage. At this stage, the food is completely frozen, with a frost layer of 0.5–3 mm thickness covering the surface. Numerous air gaps exist at the ice-meat interface, and the interfacial contact thermal resistance reaches its maximum value of 0.05–0.08 m²·K / W. The control objective for this stage is to rapidly break down the surface frost layer and interfacial air gaps to establish heat conduction channels.

[0133] The control strategy is as follows: The vibration ice-breaking needle array adopts a full-array synchronous working mode, with all 40 ice-breaking needles in the four control groups working simultaneously without grouping, vibrating with the same vibration parameters. The vibration frequency is set to 1~3Hz, preferably 1.5Hz in this embodiment, and the vibration amplitude is set to 2~5mm, preferably 3mm in this embodiment. The output power of the radio frequency generator is set to 70~100% of its rated power. In this embodiment, the rated power of the radio frequency generator is 25kW, and the actual output power is set to 22kW, i.e., 88% of the rated power. At this time, the zoned collaborative control function is not activated, and each control group uses unified control parameters to ensure rapid ice breaking across the entire area.

[0134] The duration of this stage depends on the weight of the food and its initial temperature. For 1 kg of frozen pork at an initial temperature of -18°C, the initial ice-breaking stage lasts approximately 2 minutes; for 2 kg of frozen beef at an initial temperature of -20°C, the initial ice-breaking stage lasts approximately 4 minutes. The temperature detection module then monitors the average temperature of the food. When the temperature rises above -10°C, or when the infrared thermal imaging unit detects that the temperature of more than 90% of the food surface reaches above -5°C, the initial ice-breaking stage is considered to have ended, and the system automatically switches to the second stage (intermediate interface advancement stage).

[0135] Mid-term interface advancement phase: When the average temperature of the food is detected At this point, the food is determined to be in the intermediate phase of phase transition. The surface frost and ice layer has been largely removed, and the surface ice layer begins to melt, forming a thin layer of liquid water. However, the interior of the food remains frozen, and the ice-water phase transition interface progresses from the surface inwards. The control objective for this stage is to promote uniform progress of the phase transition interface and avoid surface overheating (premature temperature rise above 4°C leading to surface cell damage) and internal overcooling (internal temperature remaining below -15°C for an extended period, resulting in excessively long thawing time).

[0136] The control strategy is as follows: the vibration ice-breaking needle array switches to a grouped sequential working mode, with the four control groups working in sequence. The specific working sequence is: control group 1 works for 30 seconds → control group 2 works for 30 seconds → control group 3 works for 30 seconds → control group 4 works for 30 seconds → cycle. When each control group works for 30 seconds, the other three control groups are in a stopped state. The vibration frequency is reduced to 0.5~1.5Hz, preferably 1.0Hz in this embodiment, and the vibration amplitude is maintained at 2~3mm. The output power of the RF generator is reduced to 40~70% of the rated power, set to 13kW in this embodiment, which is 52% of the rated power.

[0137] During this phase, the zoned collaborative control function is simultaneously activated. The zoned collaborative control unit identifies undercooled and overheated regions based on the three-dimensional temperature field distribution and adjusts the vibration parameters and radio frequency power allocation for each control group accordingly. For example, if the zoned collaborative control unit detects significant undercooling in the food area corresponding to control group 1 (the average temperature of this area is -8℃, lower than the average food temperature of -6℃), then during the 30-second operating period of control group 1, its vibration frequency is increased from the reference value of 1.0Hz to 1.2Hz (an increase of 20%), and the radio frequency power allocated to this area is increased from the reference value of 3.25kW to 3.6kW (an increase of approximately 11%). Conversely, if overheating is detected in the food area corresponding to control group 4 (the average temperature of this area is -2℃, higher than the average food temperature of -6℃), then the vibration frequency of control group 4 is reduced to 0.6Hz, the radio frequency power is reduced to 2.8kW, or control group 4 is suspended for 1-2 cycles.

[0138] This stage typically lasts 60-75% of the total thawing time. For 1 kg of frozen pork, the intermediate interface progression stage lasts approximately 8-10 minutes; for 2 kg of frozen beef, it lasts approximately 15-20 minutes. When the temperature detection module monitors the average temperature of the food... When the temperature rises above -2℃ and the fiber optic temperature sensor array detects that the temperature of 90% of the measuring points inside the food is higher than -5℃, the intermediate interface advancement stage is determined to be over, and the system automatically switches to the third stage (the later fine control stage).

[0139] Later fine control stage: When the average temperature of the food is detected At this point, the food is determined to be in the later stage of fine-tuning. Most areas of the food have approached or reached the target temperature of 0-4℃, but there may still be localized low-temperature areas (usually the center or thicker parts of the food) with temperature lag. The control objective at this stage is to eliminate the remaining localized low-temperature areas, achieve global temperature uniformity, and prevent temperature overshoot in areas that have already met the target.

[0140] The control strategy is as follows: the vibration-breaking needle array switches to adaptive compensation mode, no longer operating in a fixed time sequence, but instead activating each control group as needed based on real-time temperature distribution. The zone-based collaborative control unit continuously monitors the temperature deviation of the corresponding area of ​​each control group. (in The average temperature of the region corresponding to the nth control group. (Target temperature 2℃). Only when the temperature deviation of the corresponding area of ​​a certain control group is... When this happens, the control group is activated. For example, if the average temperature of the area corresponding to control group 3 is -1.5℃, the temperature deviation... If the temperature is below the -3℃ threshold, control group 3 will start working for 60 seconds. After working for 60 seconds, the temperature of the area will be reassessed. If the temperature deviation has risen back to -2℃ (above the -3℃ threshold), control group 3 will stop working.

[0141] The vibration frequency is further reduced to 0.2~1Hz, preferably 0.5Hz in this embodiment, and the vibration amplitude is reduced to 0.5~2mm, preferably 1mm in this embodiment. The output power of the radio frequency generator is significantly reduced to 20~50% of the rated power, set to 5kW in this embodiment, i.e., 20% of the rated power. Low-frequency, small-amplitude vibration and low-power radio frequency heating can avoid causing excessive mechanical and thermal stress to food tissues close to the target temperature.

[0142] In the later, fine-tuning control phase, an intermittent operating mode is adopted, with each control group switching between stopped and active states. The zone-based collaborative control unit operates on a 2-second cycle, assessing the temperature status of each zone every 2 seconds to determine which control groups need to operate and which need to stop in the next 2-second cycle. As thawing progresses, the number of control groups requiring operation gradually decreases until all control groups eventually meet the stop conditions.

[0143] The final fine-control stage typically lasts 15-25% of the total thawing time. For 1 kg of frozen pork, this stage lasts approximately 3-4 minutes; for 2 kg of frozen beef, it lasts approximately 5-7 minutes. The final fine-control stage continues until the temperature detection module detects that over 90% of the food's temperature is within the target range (0-4℃) and the temperature standard deviation is within acceptable limits. When the thawing is complete, the RF control module issues a stop command, the RF generator shuts down, the vibration drive motor stops rotating, and all ice-breaking needles stop vibrating. The food is left to stand on the support tray for 2-3 minutes to allow for natural temperature equalization. The residual heat inside the food is used to raise the temperature of the remaining few low-temperature points (slightly below 0°C) to the target range through heat conduction.

[0144] Through a three-stage control strategy, the radio frequency control module achieves precise management of the entire thawing process, enabling rapid ice breaking in the initial stage, uniform progress in the middle stage, and precise termination in the later stage. This ensures fast thawing speed, good temperature uniformity, and minimal loss of food quality. The combination of three-stage control and zoned collaborative control enhances the reliability and safety of food thawing.

[0145] In this embodiment, the system employs a phased control strategy of the radio frequency control module and feedback from the temperature detection module to coordinate with each other, enabling the system to use matched radio frequency power and vibration strategies (such as switching logic for ice breaking priority / interface advancement / fine finishing) at different thawing stages. This ensures that while increasing the speed, overheating and excessive mechanical action are suppressed, thereby addressing the technical defects of slow thawing speed, surface overheating, and food quality deterioration.

[0146] In other embodiments, a defrosting strategy is provided that uses data from a weight sensor as a control factor.

[0147] The load-bearing tray is equipped with a weight sensor (such as a strain gauge load cell or a pressure sensor), and the processor collects the load weight at a preset sampling period. Record the initial weight at the start of thawing. And calculate the weight change during the thawing process. and / or rate of change of weight .

[0148] Optionally, the radio frequency control module is based on or Construct load status tags to reflect the trend of load dielectric properties changing as the thawing process progresses. Specifically:

[0149] Freeze the dominant state: Less than the first threshold;

[0150] Rapidly changing states: Between the first threshold and the second threshold, and / or Above the third threshold;

[0151] Thawing is the dominant state: Greater than the second threshold, and / or Below the fourth threshold.

[0152] Furthermore, after each state determination, a solid-state source scan is performed on the load to obtain load matching criterion parameters, which may be the reflection coefficient. Return loss Standing Population Any one or a combination thereof; wherein the matching criterion is used to characterize the degree of coupling matching at the current frequency point.

[0153] Based on this, the RF control module unfreezing strategy is as follows: The output frequency and power are adjusted according to a simple strategy of frequency modulation priority and power following limiting. Specifically, when the matching criterion indicates deterioration in coupling (e.g., ...), the output frequency and power are adjusted accordingly. rise, Reduce or When increasing (increase), prioritize stepwise movements. Within a preset frequency band, fine-tuning is performed to optimize the matching criterion, shifting it towards improved coupling. When the load is in a rapidly changing state, to avoid local overheating caused by sudden coupling changes, the output power is... Employ limiting or gradual increase methods, and link the power limit to the rate of weight change, for example, by setting... When the load is in a predominantly frozen state and the weight change rate is low, the power is allowed to gradually increase at a preset slope to improve the defrosting efficiency; when the load is in a predominantly defrosting state or the weight change rate decreases, the power is reduced or the adjustment range is narrowed to improve uniformity and stability.

[0154] The first and second thresholds are used to normalize the change in weight: Segmented determination is performed. In this embodiment, the first threshold and the second threshold are determined using a fixed ratio: the first threshold... :when When the load changes from a frozen state to a rapidly changing state, the second threshold is determined. :when When the load changes rapidly, the system enters the thawing-dominated state.

[0155] In this embodiment, the central processing unit (CPU) is an ARM Cortex-A72 quad-core processor or an industrial-grade processor with equivalent performance, and is equipped with memory. The CPU's memory pre-stores an executable program, which is programmed and implemented according to the aforementioned three-dimensional temperature field reconstruction algorithm, partitioned collaborative control strategy, and phased control strategy.

[0156] Specifically, the executable program performs the following functions: acquires temperature data from the infrared thermal imaging unit and the fiber optic demodulator; executes a radial basis function interpolation algorithm to reconstruct a three-dimensional temperature field distribution based on the surface temperature data and the internal temperature data. According to temperature deviation Food is divided into supercooled, moderately warm, and superheated zones; vibration frequency, vibration amplitude, and radio frequency power distribution coefficients for each control group are calculated based on the temperature zone type and temperature deviation; and the average temperature of the food is used as the basis for further analysis. Determine whether the current stage is the initial ice-breaking stage, the intermediate interface advancement stage, or the later fine control stage, and switch the corresponding control strategy accordingly; convert the calculated control parameters into control signals and output them to the vibration drive motor and the radio frequency generator.

[0157] The executable program described above is written in C or C++, and calls standard mathematical libraries to implement numerical calculation functions such as matrix operations, solving linear equations, and interpolation. It also calls the task scheduling and timer functions provided by the real-time operating system to achieve control cycle management and real-time response. The compilation, burning, debugging, and running of the program are embedded system development techniques well known to those skilled in the art, and therefore will not be described in detail in this embodiment.

[0158] The central processing unit (CPU) is connected to various modules via I / O interfaces, including an Ethernet or USB interface for connecting to the fiber optic demodulator, an Ethernet interface for connecting to the infrared thermal imaging unit, an RS-485 bus or CAN bus for connecting to the servo driver to control the vibration drive motor, and an analog output interface or digital communication interface for connecting to the power control terminal of the radio frequency generator. The CPU operates on 12V or 24V DC power, supplied by a power supply unit.

[0159] In this embodiment, the radio frequency control module coordinates the radio frequency heating module, temperature detection module, and vibration ice-breaking needle array to enable the system to achieve phased control of interface thermal resistance reduction, bulk heating advancement, and fine homogenization at different thawing stages according to a predetermined control strategy. This reduces the impact of unnecessary energy input and excessive heat on food texture, ensuring that while improving thawing efficiency, the risk of quality deterioration is reduced and the consistency of thawing quality is improved.

[0160] Example 2: This example should be understood as including all the features of any of the foregoing examples, and further improving upon them, according to... Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 , Figure 9 and Figure 10Furthermore, in this embodiment, the integrated intelligent temperature control and radio frequency defrosting food processing system also includes a food identification module, which comprises a machine vision unit and a weight sensor. The machine vision unit is located above the defrosting chamber and includes a color industrial camera (1920×1080 pixels resolution) and an LED fill light, used to capture images of the food placed on the support tray. The weight sensor is located below the support tray and is a strain gauge weighing sensor with a range of 0~10kg and an accuracy of ±5g. The food identification module automatically identifies the category, size, and shape of the food using an image recognition algorithm. The specific identification process is as follows: First, the captured food image is preprocessed, including grayscale conversion, edge detection, and contour extraction, to obtain the two-dimensional contour of the food; then, the geometric feature parameters of the contour are calculated, including area, perimeter, aspect ratio, and roundness.

[0161] Based on the outline area and the known tray dimensions, the two-dimensional projected area of ​​the food is calculated. Combined with the mass measured by the weight sensor, the average thickness and volume of the food are estimated.

[0162] The radio frequency control module has a built-in food thawing parameter database, which stores the optimal thawing parameters for different types of food, including: vibration frequency, amplitude, and radio frequency power in the initial ice-breaking stage; vibration frequency, power, and grouping sequence in the intermediate interface advancement stage; vibration frequency, amplitude, and power in the later fine control stage; and temperature criteria and duration estimation formulas for each stage. For example, for pork, the vibration frequency in the initial ice-breaking stage is 1.5Hz, the amplitude is 3mm, and the radio frequency power is 85% of the rated power; for shrimp, due to their small size and large surface area, the vibration frequency in the initial ice-breaking stage is 2.0Hz, the amplitude is 2mm, and the radio frequency power is 60% of the rated power.

[0163] Once the food identification module completes identification, it automatically sends the results (food category, quality, and size) to the radio frequency control module. The radio frequency control module then retrieves the optimal thawing parameters from the parameter database based on the identification results, eliminating the need for manual input or adjustment by the operator and enabling one-click intelligent thawing. If the identified food category is a new category not included in the database, the system uses general thawing parameters based on quality and size, and optimizes these parameters in real time during the thawing process using an adaptive algorithm. After thawing, the optimized parameters are stored in the database as recommended parameters for this new category, achieving a self-learning function.

[0164] The system, through the cooperation of the temperature grading alarm module and the radio frequency control module, enables the system to output corresponding alarm information when it detects that the surface or internal temperature of food has reached the preset grading threshold. Simultaneously, it triggers the radio frequency control module to implement control strategies such as power limiting, power reduction, or shutdown protection on the radio frequency power / duty cycle / heating sequence. This timely suppresses local overheating and temperature rise overshoot and avoids the spread of thermal runaway, ensuring the temperature safety and temperature distribution uniformity during the thawing process, while reducing the risk of food quality deterioration. This addresses the technical defects in existing technologies, such as the coexistence of surface overheating and under-thawing in the center, uneven temperature distribution, and food quality deterioration.

[0165] In this embodiment, the bottom of the supporting tray 16 is provided with a juice collection groove, which is a forward-inclined V-shaped groove structure with an inclination angle of 2 to 5 degrees. During the thawing process of the food 18, the juice that separates out along the V-shaped groove collects at the drain port at the front end of the tray and flows into the juice collection container 28 through the drain pipe. The juice collection container 28 is a transparent glass or plastic container with a volume of 500ml and is provided with volume markings.

[0166] The integrated intelligent temperature control and radio frequency defrosting food processing system also includes a juice quality analysis module, which comprises an optical sensor and a temperature sensor. The optical sensor is located on the side wall of the juice collection container 28 and uses an LED light source and a photodetector to assess the turbidity of the juice by measuring its transmittance. Fresh food 18, after defrosting, has high juice transparency with a transmittance greater than 70%; deteriorated food 18, after defrosting, has turbid juice with a transmittance less than 40%. The temperature sensor measures the juice temperature; the normal defrosting juice temperature should be within the range of 0-6℃. If the juice temperature exceeds 10℃, it indicates severe localized overheating of food 18.

[0167] In this embodiment, the drain outlet at the front end of the carrying tray 16 passes through the housing 1 via a drain pipe and extends to the juice collection area outside the housing 1. The outlet end of the drain pipe is connected to a juice collection container 28 located outside the housing 1, allowing the juice released during the thawing of the food 18 to be collected and stored outside the housing 1. The juice collection container 28 is a transparent glass or plastic container with a volume of 500mL and is marked with a volume scale.

[0168] The juice quality analysis module is installed in the juice collection container 28 and / or on the container wall of the juice collection container 28 to perform online detection of the juice in the container;

[0169] The optical sensor includes an LED light source and a photodetector. The LED light source and the photodetector are arranged opposite each other and installed on opposite sides of the juice collection container 28, so that the light path passes through the juice layer in the juice collection container 28 to measure the juice transmittance and evaluate the turbidity. The detection end of the temperature sensor extends into the juice collection container 28 and contacts the juice to measure the juice temperature.

[0170] The juice quality analysis module grades and evaluates the thawing quality based on the detection results of juice volume, light transmittance, and juice temperature, and outputs the evaluation level through the human-machine interface. When multiple consecutive evaluations are unqualified, the system outputs a prompt message to suggest checking the equipment status or adjusting the thawing parameters.

[0171] The juice quality analysis module comprehensively evaluates thawing quality based on three parameters: juice volume, light transmittance, and temperature. Juice volume reflects the juice loss rate; the smaller the volume, the better the quality. Light transmittance reflects the degree of protein denaturation; the higher the light transmittance, the better the quality. Juice temperature reflects the accuracy of temperature control; the lower the temperature and the closer it is to the target temperature range, the higher the control accuracy. The juice quality analysis module categorizes the evaluation results into four levels: excellent, good, acceptable, and unacceptable, and displays them to the operator through a human-machine interface. If multiple consecutive thawing results are rated as unacceptable, the system automatically prompts the operator to check the equipment status or adjust the thawing parameters.

[0172] By combining the juice collection tank (a forward-tilted V-shaped groove structure guiding the drain outlet) with the juice quality analysis module (based on a comprehensive evaluation of juice volume, transmittance, and temperature), the juice separated during the thawing process can be directionally collected and stably exported to the external collection container of the casing 1 for quantitative collection. At the same time, the amount of juice loss, turbidity, and abnormal temperature rise are detected and graded online, thereby transforming the quality risks such as juice loss and local overheating during the thawing process into quantifiable and traceable evaluation indicators and forming an abnormality warning mechanism. This ensures that temperature control imbalances and quality deterioration trends can be detected and corrected in a timely manner, thereby addressing the technical defects in existing technologies such as the coexistence of surface overheating and under-thawing in the center, low energy utilization leading to unstable temperature control, and food quality deterioration.

[0173] The content disclosed above is only a preferred and feasible embodiment of the present invention, and is not intended to limit the scope of protection of the present invention. Therefore, all equivalent technical changes made based on the content of the present invention specification and drawings are included within the scope of protection of the present invention. Furthermore, the elements therein can be updated as technology develops.

Claims

1. A food processing system integrating intelligent temperature control and radio frequency defrosting, characterized in that, It includes an RF heating module, a defrosting chamber, a vibrating ice-breaking needle array, a vibration driving module, a temperature detection module, and an RF control module. The radio frequency heating module includes a radio frequency generator, an upper electrode plate, and a lower electrode plate. The upper and lower electrode plates form a radio frequency field. The upper and lower electrode plates are arranged opposite to each other and together form a defrosting cavity. A shielding cavity is provided on one side of the defrosting cavity. A support tray for holding food to be defrosted is provided inside the defrosting cavity. A support tray for holding food to be defrosted is provided above the lower electrode plate. The vibrating ice-breaking needle array includes at least one set of ice-breaking needles arranged in an array on a support tray. The working end of the ice-breaking needles faces the food placement area. The ice-breaking needles can reciprocate and penetrate the food surface to break the frost layer on the food surface and the air gap between the ice and meat interface, thereby eliminating the interfacial contact thermal resistance. The driving vibration module drives the vibrating ice-breaking needle array to perform reciprocating vibration motion; the temperature detection module detects the temperature distribution of the food to be thawed; the radio frequency control module is electrically connected to the radio frequency generator, the driving vibration module and the temperature detection module, and adaptively adjusts the radio frequency power and the vibration parameters of the ice-breaking needles according to the temperature detection data. The tip or body of the ice-breaking needle is covered with a high-dielectric material layer, which generates a dielectric focusing effect in the radio frequency field, forming a locally enhanced radio frequency heating region at the insertion point of the ice-breaking needle.

2. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 1, characterized in that, The high dielectric material layer is selected from at least one of modified barium titanate ceramic, barium strontium titanate ceramic, barium strontium niobate ceramic, or lead titanate ceramic, and the dielectric constant εr of the high dielectric material layer is 2000~5000.

3. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 2, characterized in that, The vibration drive module includes a vibration isolation chamber and a vibration drive motor. The vibration isolation chamber is located on one side of the thawing chamber and is physically separated from the thawing chamber. The wall of the vibration isolation chamber is provided with an electromagnetic shielding layer. The vibration drive motor is located inside the vibration isolation chamber and is connected to the vibration breaking needle array through a transmission mechanism.

4. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 3, characterized in that, The temperature detection module includes an infrared thermal imaging unit and a fiber optic temperature sensor array. The infrared thermal imaging unit is located at the top of the thawing chamber and detects the two-dimensional temperature distribution on the surface of the food in a non-contact manner. The fiber optic temperature sensor array includes at least two fiber optic probes, which can contact different positions on the outer wall of the food and monitor the temperature of the food. The radio frequency control module reconstructs the three-dimensional temperature field distribution of the food based on the surface temperature data acquired by the infrared thermal imaging unit and the food temperature data acquired by the fiber optic temperature sensor array.

5. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 4, characterized in that, The radio frequency control module includes a temperature field reconstruction unit and a zoned collaborative control unit. The temperature field reconstruction unit reconstructs the three-dimensional temperature field distribution of the food based on the surface temperature data obtained by the infrared thermal imaging unit and the internal temperature data obtained by the fiber optic temperature sensor array, using a radial basis function interpolation algorithm or a finite element algorithm. The zoned collaborative control unit divides the food into multiple temperature zones according to the three-dimensional temperature field distribution and independently adjusts the ice-breaking needle vibration parameters and radio frequency power distribution ratio of the corresponding control group for different temperature zones.

6. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 5, characterized in that, The support tray includes a tray body and a grid support surface. The fiber optic temperature sensor array is embedded inside the support tray. Multiple temperature sensing points of the fiber optic temperature sensor array are set on the grid support surface for contact with the food surface. The fiber optic pigtails of the fiber optic temperature sensor array extend to the side of the tray body and are connected to fiber optic connectors. The defrosting chamber has slide rails on both side walls. The slide rails are equipped with fiber optic connectors that cooperate with the fiber optic connectors. When the support tray is placed in place along the slide rails, the fiber optic connectors and fiber optic connectors automatically connect to achieve an optical signal transmission path. The fiber optic connectors are connected to a fiber optic demodulator located outside the shielded cavity via optical fibers. The fiber optic demodulator demodulates the optical signal into temperature data and transmits it to the temperature field reconstruction unit.

7. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 5 or 6, characterized in that, The support tray is provided with a guide rail, and the vibrating ice-breaking needle array is slidably connected to the guide rail; The direction of the guide rail is perpendicular to the direction of the slide rail.

8. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 7, characterized in that, The vibrating ice-breaking needle array passes through the guide rail and can slide back and forth along the guide rail direction. The non-working end of the vibrating ice-breaking needle array is provided with a drive contact plate. The transmission mechanism includes a cam mechanism and a push rod assembly. The cam mechanism is disposed in the vibration isolation cavity and connected to the output shaft of the vibration drive motor. The push rod assembly includes at least one push rod. One end of the push rod cooperates with the cam mechanism. When the carrying tray is placed in place along the slide rail, the other end of the push rod passes through the vibration isolation cavity and extends into the shielding cavity. The extended end of the push rod contacts the drive contact plate. The vibration drive motor drives the cam mechanism to rotate. The cam mechanism drives the push rod to reciprocate. The push rod pushes the drive contact plate to reciprocate, thereby driving the vibrating ice-breaking needle array to vibrate back and forth relative to the carrying tray and pierce the food surface.

9. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 4 or 8, characterized in that, The radio frequency control module implements phased control based on the detected food temperature.

10. The food processing system integrating intelligent temperature control and radio frequency defrosting according to claim 9, characterized in that, The vibration drive motor is a servo motor or a stepper motor.

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