An egg white micro-freezing preservation process control system and control method

Abstract

The application provides an egg liquid micro-freezing preservation process control system and control method, relates to the field of low-temperature preservation, and constructs a preservation system integrating pretreatment, a micro-freezing liquid adding unit, independent sealing packaging, precise quick freezing, micro-freezing dormancy, intelligent detection and dynamic regulation, reduces the freezable water content of the egg liquid through a composite micro-freezing liquid, realizes stable cold output through time sequence phase separation control, dynamically regulates the temperature and humidity of the micro-freezing bin relying on a fuzzy PID composite control algorithm, realizes high-precision deduction monitoring of the global temperature field of the micro-freezing bin in cooperation with temperature field reconstruction technology, combines high-precision sensors to realize real-time collection of the viscosity and molecular activity intensity state of the egg liquid, and realizes low-temperature dormancy preservation of the egg liquid. The application can make the egg liquid be stored for a long time in a low-molecular-activity dormancy state, effectively inhibit the reproduction of microorganisms and the deterioration of the protein structure, and greatly retain the physicochemical quality of fresh egg liquid.

Description

Technical Field

[0001] This invention relates to the field of low-temperature preservation, and in particular to a control system and method for a micro-freezing preservation process of egg liquid. Background Technology

[0002] Fresh egg liquid is rich in nutrients and has a high water content. It is rich in active substances such as protein and amino acids, making it highly susceptible to microbial contamination. Furthermore, it is prone to protein denaturation, viscosity reduction, and flavor deterioration during room temperature storage, resulting in a very short shelf life. Currently, the industry mainly uses two methods for preserving egg liquid: refrigeration and deep freezing. Refrigeration, typically at 0–4°C, only achieves short-term preservation and cannot meet long-term storage needs. Deep freezing often uses constant temperature freezing at -18°C or below, which can extend storage time, but it generates a large number of coarse ice crystals inside the egg liquid, damaging the protein molecular structure and colloidal system. After thawing, it is prone to quality defects such as stratification, water seepage, a significant decrease in gel strength, and poor water retention, seriously affecting the subsequent processing performance and edible quality of the egg liquid.

[0003] Existing egg liquid freezing and preservation equipment generally suffers from problems such as low temperature control accuracy, uncontrollable cooling rate, uneven cold release, and lack of precise dormancy control logic, making it impossible to achieve the micro-freezing dormancy preservation effect of egg liquid. Furthermore, traditional preservation systems lack an integrated system encompassing pretreatment, color protection and antifreezing, quick-freezing, micro-freezing dormancy, real-time monitoring, and intelligent control. Parameters at each processing stage are fragmented, preventing precise and coordinated control throughout the entire process. This results in poor quality stability of the preserved egg liquid, significant batch-to-batch variations, limited reduction in freezeable water content, and low protein activity retention, severely restricting the large-scale storage and application of high-quality egg liquid.

[0004] Therefore, there is a need to provide a control system and method for the egg liquid micro-freezing preservation process to solve the above problems. Summary of the Invention

[0005] The purpose of this invention is to provide a control system and method for egg liquid micro-freezing preservation. By using a compound micro-freezing liquid formula, precise quick-freezing parameter constraints, fuzzy PID intelligent temperature control, and temperature field full-domain reconstruction technology, the invention achieves low-temperature micro-freezing dormancy preservation of egg liquid, which significantly improves the preservation period and quality retention rate of egg liquid while inhibiting microbial reproduction and molecular activity.

[0006] To achieve the above objectives, the present invention provides a micro-freezing preservation process control system for egg liquid, including a pretreatment module, a packaging module, a micro-freezing dormancy module, a temperature control detection module, a central control module, and a storage module; A micro-freezing liquid addition unit is installed on the pipeline between the pretreatment module and the packaging module, a quick-freezing unit is installed between the packaging module and the micro-freezing hibernation module, a temperature control detection module is installed inside the micro-freezing hibernation module, and a central control module is bidirectionally connected to the pretreatment module, packaging module, micro-freezing liquid addition unit, micro-freezing hibernation module, quick-freezing unit, temperature control detection module and storage module respectively.

[0007] Preferably, the micro-freezing liquid addition unit is based on the egg liquid mass, and the mass percentage of the added compound micro-freezing liquid is: trehalose 3%~8%, soybean oligosaccharide 2%~5%, 2-hydroxypropyl-β-cyclodextrin 1%~3%, ascorbic acid 0.03%~0.05%, and sodium chloride 0%~1.5%.

[0008] Preferably, the packaging module uses food-grade sealed packaging material, employs vacuum packaging with a vacuum degree of ≤-0.095MPa, and the packaging specifications match the volume of egg liquid in a single egg, with a pre-reserved marking area on the packaging surface.

[0009] Preferably, the quick-freezing unit employs an immersion-type liquid quick-freezing tunnel, controlling the cooling rate of the egg liquid to be no less than 7K / min; the immersion-type liquid quick-freezing tunnel is regulated using a time-seriesd and phase-separation control method; simultaneously, an enthalpy model is used to predict the freezing time of the egg liquid, and the enthalpy model formula is: , ; In the formula, For the density of egg liquid, Enthalpy per unit mass For time, The thermal conductivity of egg liquid, For temperature, The specific heat capacity of egg liquid under constant pressure. The latent heat of phase transition of egg liquid, The integral of the egg liquid ice crystals. For reference temperature; ; in, This is the freezing point of the egg mixture. This is the temperature at which the egg mixture is completely frozen.

[0010] Preferably, the micro-freezing dormancy module is used to construct a low-temperature micro-freezing dormancy environment for egg liquid and inhibit the activity of egg liquid molecules; it includes a micro-freezing chamber, a temperature control unit, a humidity control unit, and an airflow circulation unit; the micro-freezing chamber is equipped with a layered placement rack, the temperature control unit controls the temperature range to -2℃ to -0.5℃, the humidity control unit stably controls the humidity in the micro-freezing chamber at 85% to 90%, and the airflow circulation unit is used to balance the temperature and humidity field in the chamber; The central control module uses a fuzzy PID composite control algorithm to control the temperature regulation unit. ; In the formula, To control the output power for temperature control, For the temperature deviation of the micro-freezing chamber, For integration time variable, Temperature deviation change rate For proportional gain coefficient, For integral gain coefficient, The differential gain coefficient is used; it is corrected using the following formulas: ; ; ; in , , These are the corresponding initial baseline parameters for the PID controller. , , This corresponds to the fuzzy real-time adjustment amount; The fuzzy inference engine uses a triangular membership function to fuzzify the input, dividing the input into seven levels. It then uses a centroid method to defuzzify the input and output a precise adjustment value.

[0011] Preferably, the temperature control detection module includes a temperature sensor, a humidity sensor, and an egg liquid state detector, which are used to collect the temperature, humidity, and egg liquid dormancy state parameters of the micro-freezing environment in real time. The temperature sensors are high-precision digital sensors, distributed inside the micro-freezing chamber and on the surface of the egg liquid packaging; the egg liquid state detector is used to detect the viscosity and molecular activity intensity of the egg liquid to determine its dormancy state.

[0012] Preferably, the central control module has a built-in temperature field reconstruction unit that reconstructs the temperature field of the egg liquid and the entire micro-freezing chamber based on data collected by high-precision digital sensors. The reconstruction formula is as follows: ; In the formula, This represents the real-time thermodynamic temperature at any location within the micro-freezing chamber. The total number of sensors deployed. For the first i The spatial weighting function for each sensor is determined using either the inverse distance weighting method or Kriging interpolation. For the first i Real-time temperature measurement by a single sensor.

[0013] Preferably, the central control module also includes a PLC controller, a touch screen, and an alarm unit; the storage module is used to store preservation parameters, control thresholds, pretreatment standards, equipment operation logs, and real-time detection data.

[0014] A method for controlling the micro-freezing preservation process of egg liquid includes the following steps: S1: Fresh eggs are washed, disinfected, shelled, and color-sorted through a pre-processing module to obtain pure whole egg liquid; S2: The micro-freezing liquid addition unit adds composite micro-freezing liquid according to a preset ratio and homogenizes it at a speed of 10,000~15,000 rpm for 5~8 minutes to achieve material mixing; S3: The homogenized egg liquid is quantitatively divided and vacuum-sealed through the packaging module to obtain a single package of egg liquid; S4: Pre-cool the packaged egg liquid to 4°C, start the quick-freezing unit, and quick-freeze at a cooling rate of not less than 7K / min until the center temperature of the egg liquid drops below -18°C; S5: Transfer the quick-frozen egg liquid to the micro-freezing hibernation module, set the micro-freezing temperature to -2℃~-0.5℃ and the humidity to 85%~90%, and stabilize the environmental parameters inside the micro-freezing chamber; S6: The temperature control detection module collects environmental and egg liquid status parameters in real time. The central control module dynamically regulates the operation of an egg liquid micro-freezing preservation process control system through a fuzzy PID algorithm, so that the egg liquid enters a stable dormant state. S7: Continuously and dynamically regulates and stores operational data; when using egg liquid, it adopts a slow thawing method at room temperature.

[0015] Preferably, the criteria for determining the stable dormancy of egg liquid in S6 are: the viscosity of the egg liquid is maintained at 15~25 mPa·s, the molecular activity intensity is reduced to less than 10% of the initial state, and the stable state lasts for 2~3 hours; the frozen water content of the treated egg liquid is reduced by a certain percentage. ≥14%, gel strength retention rate ≥85%, water retention rate ≥90%; The formula for the reduction rate of freezeable water content is: ; The content of freezeable water was determined by differential scanning calorimetry: ; The formula for gel strength retention rate is: ; The formula for the water retention rate of gel is: ; In the formula, The freezerable water content of untreated fresh egg liquid. This refers to the freezerable water content of the egg liquid after preservation treatment. The enthalpy of melting of ice crystals in egg liquid. The standard enthalpy of fusion for pure water; The initial gel strength of the egg liquid, To determine the initial water-holding capacity of the egg liquid, , where is the gel strength of the egg liquid after being frozen for t hours. The water-holding capacity of egg liquid after freezing for t time.

[0016] Therefore, the present invention employs the above-mentioned egg liquid micro-freezing preservation process control system and control method, and the beneficial technical effects are as follows: (1) The present invention constructs an integrated egg liquid micro-freezing preservation system with coordinated and controllable parameters throughout the process, which solves the problems of fragmented process links, rough parameters and unstable quality in traditional processes, and realizes large-scale, standardized and intelligent preservation processing of egg liquid.

[0017] (2) The present invention uses a proprietary compound micro-freezing liquid formula, which can effectively reduce the freezeable water content of egg liquid, stabilize the protein molecular structure, resist oxidation and protect color, fundamentally reduce the deterioration of egg liquid quality during low-temperature processing and storage, and greatly improve the gel strength and water retention rate of egg liquid after preservation.

[0018] (3) The quick-freezing unit achieves high-speed, uniform and precise quick-freezing processing by controlling the cooling through fluid parameter constraints, time series phase separation and enthalpy model prediction of freezing state, shortens the phase change time, inhibits the formation of coarse ice crystals and minimizes the mechanical damage of ice crystals to the colloidal structure of egg liquid.

[0019] (4) This invention introduces a fuzzy PID composite control algorithm and a temperature field global reconstruction technology to solve the problems of traditional temperature control lag, overshoot, and large temperature difference in dead zones. It realizes dynamic and precise control of temperature and humidity in the micro-freezing chamber and global visualization monitoring, ensuring the long-term freshness of egg liquid and high batch consistency.

[0020] (5) The process of this invention is simple and controllable, the parameters are accurately quantified and highly intelligent. After preservation, the water content of the egg liquid can be significantly reduced, the molecular activity is greatly inhibited, the physicochemical quality and processing performance are retained at a very high rate, and the shelf life of the egg liquid can be greatly extended. Attached Figure Description

[0021] Figure 1 This is a flowchart of a method for controlling the micro-freezing and preservation process of egg liquid according to the present invention; Figure 2 This is a framework diagram of a micro-freezing and preservation process control system for egg liquid according to the present invention. Detailed Implementation

[0022] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0023] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0024] Example 1 like Figure 2 As shown, this invention provides a control system for egg liquid micro-freezing preservation, including a pretreatment module, a packaging module, a micro-freezing dormancy module, a temperature control and detection module, a central control module, and a storage module. These modules work together to complete the entire process of egg liquid pretreatment, cryopreservation modification, sealing and packaging, precision quick-freezing, micro-freezing dormancy, real-time monitoring, and intelligent control. The central control module also includes a PLC controller, a touch screen, and an alarm unit; the storage module stores preservation parameters, control thresholds, pretreatment standards, equipment operation logs, and real-time detection data.

[0025] A micro-freezing liquid addition unit is installed on the pipeline between the pretreatment module and the packaging module. It is equipped with a high-precision metering pump, which can add compound micro-freezing liquid in a fixed mass ratio. Through precise ratio, the freezing point of egg liquid is optimized, the content of freezeable water is reduced, ice crystal formation is inhibited, and protein structure damage is avoided during low-temperature processing.

[0026] The compound microfreezing solution, based on the weight of the egg liquid, contains the following percentages by weight: trehalose 3%~8%, soybean oligosaccharides 2%~5%, 2-hydroxypropyl-β-cyclodextrin 1%~3%, ascorbic acid 0.03%~0.05%, and sodium chloride 0%~1.5%. The components work synergistically: trehalose and soybean oligosaccharides can encapsulate protein molecules and stabilize their spatial structure; 2-hydroxypropyl-β-cyclodextrin can adsorb free water in the egg liquid; ascorbic acid provides antioxidant and color-protecting effects; and trace amounts of sodium chloride can fine-tune the osmotic pressure of the egg liquid, further enhancing its low-temperature stability.

[0027] The packaging module uses food-grade sealed packaging materials and vacuum packaging with a vacuum degree of ≤-0.095MPa, which can effectively isolate air and inhibit the growth of microorganisms. The packaging specifications are matched to the volume of egg liquid in a single egg, realizing quantitative and independent packaging, avoiding cross-contamination and uneven quality problems caused by batch storage. The packaging surface has a reserved marking area to facilitate batch traceability management.

[0028] A quick-freezing unit is located between the packaging module and the micro-freezing dormancy module. This unit employs an immersion-type liquid quick-freezing tunnel, controlling the cooling rate of the egg liquid to be no less than 7K / min. The immersion-type liquid quick-freezing tunnel is regulated using time-series and phase-separation control methods, addressing the problems of fluctuating cooling capacity and uneven cooling in traditional quick-freezing methods. Simultaneously, an enthalpy model is introduced to accurately predict the freezing state and freezing time of the egg liquid. The enthalpy model formula is: , ; In the formula, For the density of egg liquid, Enthalpy per unit mass For time, The thermal conductivity of egg liquid, For temperature, The specific heat capacity of egg liquid under constant pressure. The latent heat of phase transition of egg liquid, The integral of the egg liquid ice crystals. For reference temperature; ; in, This is the freezing point of the egg mixture. This is the temperature at which the egg mixture is completely frozen.

[0029] The micro-freezing dormancy module is used to create a low-temperature micro-freezing dormancy environment for egg liquid, inhibiting the activity of egg liquid molecules. It includes a micro-freezing chamber, a temperature control unit, a humidity control unit, and an airflow circulation unit. The micro-freezing chamber has tiered racks for stably and neatly placing individually packaged egg liquid, ensuring uniform ventilation and heat exchange. The temperature control unit controls the temperature range from -2℃ to -0.5℃, preventing complete freezing of the egg liquid while maximally inhibiting molecular activity and microbial metabolism. The humidity control unit stably controls the humidity within the micro-freezing chamber at 85%~90%, preventing the egg liquid packaging from drying out and deteriorating in quality. The airflow circulation unit forces air circulation within the chamber, eliminating dead zones in temperature and humidity, and ensuring uniform environmental parameters throughout. All control units are linked to the central control module, allowing for real-time dynamic adjustment of output power and operating status.

[0030] The temperature control detection module is located inside the micro-freezing dormancy module. The temperature control detection module includes a temperature sensor, a humidity sensor, and an egg liquid state detector, which are used to collect the temperature, humidity, and egg liquid dormancy state parameters of the micro-freezing environment in real time. The temperature sensors are high-precision digital sensors, distributed throughout the interior of the micro-freezing chamber and on the surface of the egg liquid packaging, enabling precise temperature acquisition across the entire area. The egg liquid state detector detects the viscosity and molecular activity intensity of the egg liquid to determine its dormancy state. All detection devices communicate with the central control module in real time, enabling real-time data upload and zero-delay feedback.

[0031] The central control module is bidirectionally connected to the pretreatment module, packaging module, micro-freezing fluid addition unit, micro-freezing dormancy module, quick-freezing unit, temperature control and detection module, and storage module. The central control module uses a fuzzy PID composite control algorithm to control the temperature regulation unit. ; In the formula, To control the output power for temperature control, For the temperature deviation of the micro-freezing chamber, For integration time variable, Temperature deviation change rate For proportional gain coefficient, For integral gain coefficient, The differential gain coefficient is used; it is corrected using the following formulas: ; ; ; in , , These are the corresponding initial baseline parameters for the PID controller. , , This corresponds to the fuzzy real-time adjustment amount; The fuzzy inference engine uses a triangular membership function to fuzzify the input, dividing the input into seven levels. It then uses a centroid method to defuzzify the input and output a precise adjustment value.

[0032] The central control module has a built-in temperature field reconstruction unit that reconstructs the temperature field of the egg liquid and the micro-freezing chamber based on data collected by high-precision digital sensors. The reconstruction formula is as follows: ; In the formula, This represents the real-time thermodynamic temperature at any location within the micro-freezing chamber. These are the three coordinate components of a three-dimensional rectangular coordinate system. The total number of sensors deployed. For the first i The spatial weighting function for each sensor is determined using either the inverse distance weighting method or Kriging interpolation. For the first i Real-time temperature measurement by a single sensor.

[0033] like Figure 1 As shown, a method for controlling the micro-freezing preservation process of egg liquid includes the following steps: S1: The pre-processing module cleans, disinfects, removes shells, and sorts the fresh eggs by color to obtain pure whole egg liquid; it removes unqualified raw materials and impurities to ensure the purity of the raw materials.

[0034] S2: The micro-freezing liquid addition unit adds the composite micro-freezing liquid according to the preset ratio and homogenizes it at a speed of 10,000~15,000 rpm for 5~8 minutes to ensure that each micro-freezing liquid component is completely and evenly mixed with the egg liquid, thereby lowering the freezing point of the egg liquid and reducing the content of freezeable water, thus completing the low-temperature modification pretreatment.

[0035] S3: The homogenized egg liquid is quantitatively divided and vacuum-sealed using a packaging module to isolate oxygen and microorganisms, resulting in individually packaged egg liquid.

[0036] S4: Pre-cool the packaged egg liquid to 4℃ to balance the initial temperature of the egg liquid, eliminate the impact of excessive temperature difference on the quick-freezing process, and improve the uniformity of quick-freezing. Start the quick-freezing unit and quick-freeze at a cooling rate of not less than 7K / min until the center temperature of the egg liquid drops below -18℃; quickly complete the phase change and shaping of the egg liquid to reduce ice crystal damage.

[0037] S5: Transfer the quick-frozen egg liquid to the micro-freezing hibernation module. Set the temperature threshold of the micro-freezing chamber to -2℃ to -0.5℃ and the humidity threshold to 85% to 90% through the central control module. Start each adjustment unit to quickly stabilize the environmental parameters in the micro-freezing chamber to the preset range.

[0038] S6: The temperature control detection module collects environmental and egg liquid status parameters in real time. The central control module dynamically regulates the operation of an egg liquid micro-freezing preservation process control system through a fuzzy PID algorithm, so that the egg liquid enters a stable dormant state. The criteria for determining the stable dormancy of egg liquid in S6 are: the viscosity of the egg liquid is maintained at 15~25 mPa·s, the molecular activity intensity is reduced to less than 10% of the initial state, and the stable state lasts for 2~3 hours; the frozen water content of the treated egg liquid decreases by a certain percentage. ≥14%, gel strength retention rate ≥85%, water retention rate ≥90%; The formula for the reduction rate of freezeable water content is: ; The content of freezeable water was determined by differential scanning calorimetry: ; The formula for gel strength retention rate is: ; The formula for the water retention rate of gel is: ; In the formula, The freezerable water content of untreated fresh egg liquid. This refers to the freezerable water content of the egg liquid after preservation treatment. The enthalpy of melting of ice crystals in egg liquid. The standard enthalpy of fusion for pure water; The initial gel strength of the egg liquid, To determine the initial water-holding capacity of the egg liquid, , where is the gel strength of the egg liquid after being frozen for t hours. The water-holding capacity of egg liquid after freezing for t time.

[0039] S7: Real-time monitoring and dynamic control of the micro-freezing chamber environment maintains a stable dormant state for the egg liquid. The storage module records operating parameters and test data throughout the process, ensuring traceability of the preservation process. When using the egg liquid, a slow thawing method at room temperature is employed to maximize the preservation of its physicochemical quality and avoid protein denaturation and water separation issues caused by rapid thawing.

[0040] It is worth noting that all contents not described in detail in this invention are existing technologies and are well known to those skilled in the art.

[0041] Therefore, the present invention adopts the above-mentioned egg liquid micro-freezing preservation process control system and control method to construct an integrated egg liquid micro-freezing preservation system that integrates pretreatment, freezing modification, sealing packaging, precision quick freezing, micro-freezing dormancy, and intelligent regulation. The parameters of the entire process are coordinated and controllable, which solves the problems of fragmented process links, coarse parameters, and unstable quality in traditional processes, and realizes large-scale, standardized, and intelligent preservation processing of egg liquid.

[0042] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A control system for egg liquid micro-freezing preservation process, characterized in that, It includes a pre-processing module, a packaging module, a micro-freezing and hibernation module, a temperature control and detection module, a central control module, and a storage module; A micro-freezing liquid addition unit is installed on the pipeline between the pretreatment module and the packaging module, a quick-freezing unit is installed between the packaging module and the micro-freezing hibernation module, a temperature control detection module is installed inside the micro-freezing hibernation module, and a central control module is bidirectionally connected to the pretreatment module, packaging module, micro-freezing liquid addition unit, micro-freezing hibernation module, quick-freezing unit, temperature control detection module and storage module respectively.

2. The egg liquid micro-freezing preservation process control system according to claim 1, characterized in that, The micro-freezing liquid addition unit is based on the egg liquid quality, and the mass percentage of the added compound micro-freezing liquid is as follows: trehalose 3%~8%, soybean oligosaccharides 2%~5%, 2-hydroxypropyl-β-cyclodextrin 1%~3%, ascorbic acid 0.03%~0.05%, and sodium chloride 0%~1.5%.

3. The egg liquid micro-freezing preservation process control system according to claim 1, characterized in that, The packaging module uses food-grade sealed packaging materials and vacuum packaging with a vacuum degree of ≤-0.095MPa. The packaging specifications match the volume of egg liquid in a single egg, and a marking area is reserved on the packaging surface.

4. The egg liquid micro-freezing preservation process control system according to claim 1, characterized in that, The quick-freezing unit employs an immersion-type liquid quick-freezing tunnel, controlling the cooling rate of the egg liquid to be no less than 7K / min. The immersion-type liquid quick-freezing tunnel is regulated using time-sequencing and phase separation control methods. Simultaneously, an enthalpy model is used to predict the freezing time of the egg liquid. The enthalpy model formula is as follows: 、 ； In the formula, For the density of egg liquid, Enthalpy per unit mass For time, The thermal conductivity of egg liquid, For temperature, The specific heat capacity of egg liquid under constant pressure. The latent heat of phase transition of egg liquid, The integral of the egg liquid ice crystals. For reference temperature; ； in, This is the freezing point of the egg mixture. This is the temperature at which the egg mixture is completely frozen.

5. The egg liquid micro-freezing preservation process control system according to claim 1, characterized in that, The micro-freezing dormancy module is used to create a low-temperature micro-freezing dormancy environment for egg liquid and inhibit the activity of egg liquid molecules. It includes a micro-freezing chamber, a temperature control unit, a humidity control unit, and an airflow circulation unit. The micro-freezing chamber is equipped with a layered shelf. The temperature control unit controls the temperature range from -2℃ to -0.5℃. The humidity control unit stably controls the humidity in the micro-freezing chamber at 85% to 90%. The airflow circulation unit is used to balance the temperature and humidity field in the chamber. The central control module uses a fuzzy PID composite control algorithm to control the temperature regulation unit. ； In the formula, To control the output power for temperature control, For the temperature deviation of the micro-freezing chamber, For integration time variable, Temperature deviation change rate For proportional gain coefficient, For integral gain coefficient, The differential gain coefficient is used; it is corrected using the following formulas: ； ； ； in , , These are the corresponding initial baseline parameters for the PID controller. , , This corresponds to the fuzzy real-time adjustment amount; The fuzzy inference engine uses a triangular membership function to fuzzify the input, dividing the input into seven levels. It then uses a centroid method to defuzzify the input and output a precise adjustment value.

6. The egg liquid micro-freezing preservation process control system according to claim 5, characterized in that, The temperature control detection module includes a temperature sensor, a humidity sensor, and an egg liquid state detector, which are used to collect the temperature, humidity, and egg liquid dormancy state parameters of the micro-freezing environment in real time. Temperature sensors are distributed inside the micro-freezing chamber and on the surface of the egg liquid packaging; the egg liquid state detector is used to detect the viscosity and molecular activity intensity of the egg liquid to determine its dormancy state.

7. The egg liquid micro-freezing preservation process control system according to claim 6, characterized in that, The central control module has a built-in temperature field reconstruction unit that reconstructs the temperature field of the egg liquid and the entire micro-freezing chamber based on data collected by temperature sensors. The reconstruction formula is as follows: ； In the formula, This refers to the real-time thermodynamic temperature at any location within the micro-freezing chamber. The total number of sensors deployed. For the first i The spatial weighting function for each sensor is determined using either the inverse distance weighting method or the kriging interpolation method. For the first i Real-time temperature measurement by a single sensor.

8. The egg liquid micro-freezing preservation process control system according to claim 6, characterized in that, The central control module also includes a PLC controller, a touch screen, and an alarm unit; the storage module is used to store preservation parameters, control thresholds, pretreatment standards, equipment operation logs, and real-time detection data.

9. A method for controlling the micro-freezing preservation process of egg liquid, characterized in that, Includes the following steps: S1: Fresh eggs are washed, disinfected, shelled, and color-sorted through a pre-processing module to obtain pure whole egg liquid; S2: The micro-freezing liquid addition unit adds composite micro-freezing liquid according to a preset ratio and homogenizes it at a speed of 10,000~15,000 rpm for 5~8 minutes to achieve material mixing; S3: The homogenized egg liquid is quantitatively divided and vacuum-sealed through the packaging module to obtain a single package of egg liquid; S4: Pre-cool the packaged egg liquid to 4°C, start the quick-freezing unit, and quick-freeze at a cooling rate of not less than 7K / min until the center temperature of the egg liquid drops below -18°C; S5: Transfer the quick-frozen egg liquid to the micro-freezing hibernation module, set the micro-freezing temperature to -2℃~-0.5℃ and the humidity to 85%~90%, and stabilize the environmental parameters inside the micro-freezing chamber; S6: The temperature control detection module collects environmental and egg liquid status parameters in real time, and the central control module dynamically regulates the operation of the egg liquid micro-freezing preservation process control system as described in any one of claims 1-8 through the fuzzy PID algorithm, so that the egg liquid enters a stable dormant state. S7: Continuously and dynamically regulates and stores operational data; when using egg liquid, it adopts a slow thawing method at room temperature.

10. The method for controlling the micro-freezing preservation process of egg liquid according to claim 9, characterized in that, The criteria for determining the stable dormancy of egg liquid in S6 are: the viscosity of the egg liquid is maintained at 15~25 mPa·s, the molecular activity intensity is reduced to less than 10% of the initial state, and the stable state lasts for 2~3 hours; the frozen water content of the treated egg liquid decreases by a certain percentage. ≥14%, gel strength retention rate ≥85%, water retention rate ≥90%; The formula for the reduction rate of freezeable water content is: ; The content of freezeable water was determined by differential scanning calorimetry: ; The formula for gel strength retention rate is: ; The formula for the water retention rate of gel is: ; In the formula, This refers to the freezerable water content of untreated fresh egg liquid. This refers to the freezerable water content of the egg liquid after preservation treatment. The enthalpy of melting of ice crystals in egg liquid. The standard enthalpy of fusion for pure water; The initial gel strength of the egg liquid, To determine the initial water-holding capacity of the egg liquid, The gel strength of the egg liquid after being frozen for t hours. The water-holding capacity of egg liquid after freezing for t time.

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