Intelligent temperature control system and method for very fast chilling of livestock and poultry meat
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Solution Overview
Problem
Existing livestock and poultry meat cooling technologies face challenges such as low chilling rates, high energy consumption, and environmental pollution, particularly due to the lack of rigor mortis inhibiting technologies, which affect meat quality and efficiency.
Innovation Solution
An intelligent temperature control system using a carbon dioxide refrigeration mode with a BP neural network model dynamically adjusts refrigerant supply and valve opening degrees based on real-time temperature and time data to achieve very fast chilling, ensuring precise cooling capacity and inhibiting rigor mortis.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If conventional cooling technologies are used for livestock and poultry meat, then the cooling process can be implemented, but the chilling rate is low and energy consumption is high
Solution Approach 1:
The patent changes the physical state parameters of carbon dioxide refrigerant between supercritical and gaseous phases to achieve rapid heat transfer. By controlling temperature and pressure parameters, the system achieves very fast chilling rates (greater than 15°C/h for livestock meat and 22°C/h for poultry meat) while maintaining energy efficiency through the high heat transfer coefficient of supercritical carbon dioxide.
Solution Approach 2:
The patent implements periodic injection of carbon dioxide refrigerant into the cooling chamber. The refrigerant is injected in cycles, creating periodic cooling waves that efficiently remove heat from the meat. This periodic action allows the system to maintain high chilling rates while avoiding continuous energy consumption, as the refrigerant injection is synchronized with the thermal response of the meat.
2Object-affected harmful factors
If conventional cooling technologies are used for livestock and poultry meat, then the cooling process can be implemented, but environmental pollution is caused by refrigerants
Solution Approach 1:
The patent uses carbon dioxide in supercritical state as an environmentally friendly alternative to conventional refrigerants. By changing the parameters (temperature and pressure) to achieve supercritical state, the system eliminates harmful refrigerant emissions while maintaining excellent heat transfer properties. Supercritical carbon dioxide has zero ozone depletion potential and minimal global warming potential, resolving the environmental pollution issue.
Solution Approach 2:
The patent creates an inert carbon dioxide atmosphere in the cooling chamber, replacing conventional refrigerants that cause environmental pollution. Carbon dioxide in supercritical state provides both cooling function and inert atmosphere, preventing oxidation and other harmful chemical reactions while being environmentally benign. This inert environment maintains cooling efficiency without the harmful effects of traditional refrigerants.
3Adaptability or versatility
If fixed cooling capacity is used in the refrigeration system, then the system structure is simple, but it cannot dynamically meet the changing cooling demands of the meat
Solution Approach 1:
The patent transforms the fixed cooling capacity system into a dynamic one by implementing variable frequency control of the compressor and adjustable opening degrees for expansion valves. These dynamic components allow the system to adapt cooling capacity in real-time according to the meat's temperature, weight, and environmental conditions, achieving precise temperature control while maintaining relatively simple system architecture.
Solution Approach 2:
The patent implements a feedback control system that continuously monitors meat temperature, weight, and environmental parameters. The control unit processes this feedback information and automatically adjusts refrigerant injection rate, compressor speed, and valve openings to maintain optimal cooling conditions. This feedback mechanism enables the system to adapt to changing cooling demands without requiring complex manual intervention or system redesign.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system achieves chilling rates greater than 15°C/h for livestock meat and 22°C/h for poultry meat, effectively inhibiting rigor mortis and maintaining meat quality while reducing energy consumption and environmental impact.
Implementation Method 1
predicting a refrigerant liquid supply adjusting amount and a refrigerant valve opening degree of a refrigeration system in next data acquisition cycle by using a pre-trained BP neural network model according to the temperature and the time of the livestock and poultry meat during the current data acquisition period
Implementation Method 2
an intelligent temperature control system and method for very fast chilling of livestock and poultry meat by adopting a carbon dioxide refrigeration mode
Implementation Method 3
obtaining a temperature and a time of the livestock and poultry meat/carcass during a current data acquisition cycle in a cooling environment
Data Source
AI summary
The present disclosure discloses an intelligent temperature control method for very fast chilling of livestock and poultry meat, comprising: adopting a carbon dioxide refrigeration mode, monitoring a real-time temperature change, judging whether an very fast chilling requirement is met or not according to a set threshold, if not, comparing a difference with the threshold, determining a adjusting amount, changing a valve opening degree; acquiring data of the chilling rate, liquid supply and valve opening degree, adopting a neural network to analyze, learning a data set, training a control model, predicting liquid supply, adjusting, controlling a valve opening degree of a refrigeration system. The present disclosure further discloses an intelligent temperature control system for very fast chilling of livestock and poultry meat.