Overcooled meat fresh-preservation control method, controller, and refrigerator
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Solution Overview
Problem
Existing methods for meat preservation in refrigerators either result in inconvenient thawing with poor quality, prolonged freezing, or short freshness-preservation periods, failing to meet user needs.
Innovation Solution
A control method for meat supercooling preservation that detects meat temperature in real time, performs cooling operations to maintain a stable low-temperature environment near the freezing point, preventing freezing and prolonging the freshness-preservation period.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If meat is stored at -18°C in freezer compartment, then storage period is extended to several months, but meat freezes and quality and taste deteriorate significantly after thawing
Solution Approach 1:
The patent changes the temperature parameter from conventional freezing temperatures (-18°C) to a supercooled state (below freezing point but above solidification, typically -10°C to -20°C). This parameter change allows the meat to be stored at temperatures that inhibit bacterial growth and extend shelf life while preventing ice crystal formation that causes quality deterioration, thus resolving the contradiction between extended storage and maintaining meat quality
Solution Approach 2:
The patent utilizes the phase transition characteristics of water in meat by maintaining it in a supercooled liquid state rather than allowing it to freeze into solid ice. By controlling the temperature to remain below the freezing point but above the solidification point, the system exploits the metastable supercooled phase to prevent ice crystal formation while still achieving prolonged preservation, thereby resolving the contradiction between extending storage duration and preventing freezing damage
2Duration of action of stationary object
If meat is stored by soft freezing at -5°C to -9°C, then storage period is prolonged, but meat remains frozen and difficult to thaw
Solution Approach 1:
The patent changes the temperature parameter from soft freezing range (-5°C to -9°C) to a supercooled range that maintains meat in a non-frozen state. This parameter adjustment allows the meat to remain pliable and easy to thaw while still achieving extended storage duration, thus resolving the contradiction between prolonged storage and thawing convenience
3Object-affected harmful factors
If meat is stored at 1°C using zero-degree fresh-preservation technology, then meat does not freeze, but freshness-preservation period is too short to ensure freshness for one week
Solution Approach 1:
The patent changes the temperature parameter from conventional refrigeration (1°C) to supercooled temperatures (below freezing point but above solidification). This parameter change enables the system to achieve both freezing prevention and extended freshness-preservation period by exploiting the unique properties of the supercooled state, thus resolving the contradiction between preventing freezing and extending storage duration
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 method keeps meat in a supercooled state for an extended period, ensuring it remains fresh without freezing, thereby extending the shelf life to more than 7 days and achieving effective non-freezing preservation.
Implementation Method 1
the present disclosure provides a control method for meat supercooling preservation... allows the meat to be in a supercooled state for a long time... ensures that the meat is at a relatively low temperature environment for a long time while ensuring that meat is not frozen
Data Source
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AI summary
A control method for meat supercooling preservation, a controller and a refrigerator are provided. The control method comprises: S1 (101), acquiring a current temperature of meat in a compartment of a refrigerator in real time; S2 (102), determining whether the current temperature of the meat is greater than or equal to a first temperature threshold t0, and if yes, performing step S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), determining whether the meat has been cooled down to a phase transformation point temperature t1 during the cooling operation, and if yes, performing step S5 (105), the phase transformation point temperature t1 being the temperature of a critical point at which the phase transformation of the meat occurs; S5 (105), starting timing once the temperature has been cooled down to the phase transformation point temperature t1, and performing step S6 (106) after the timing reaches a first preset time period; and S6 (106), controlling the compartment to perform a low-temperature stable operation according to a third target temperature T3, the third target temperature T3 being a freezing point temperature of the meat. The control method for meat supercooling preservation provided by the present disclosure may prolong the freshness-preservation period as much as possible while ensuring that the meat is not frozen.