Overcooled meat fresh-preservation control method, controller, and refrigerator
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Solution Overview
Problem
Current meat preservation methods in refrigerators either result in frozen meat that is difficult to thaw, reduced quality, or short freshness periods, failing to meet user needs for prolonged storage without freezing.
Innovation Solution
An overcooled meat fresh-preservation control method that monitors meat temperature in real time, performs cooling or heating operations based on set thresholds, and maintains a stable low-temperature environment near the freezing point to prevent freezing and extend storage life.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If meat is stored at −18°C in freezing compartment, then storage period is extended to several months, but meat becomes frozen and difficult to thaw with reduced quality and taste
Solution Approach 1:
The patent applies parameter changes by precisely controlling the storage temperature within a specific range (−1°C to 0°C) rather than using conventional freezing temperatures. This temperature parameter optimization allows meat to be stored for extended periods (7 days or more) while remaining in a fresh state without freezing, thereby extending storage duration while avoiding freezing damage.
Solution Approach 2:
The system dynamically adjusts temperature control based on real-time monitoring of meat temperature and environmental conditions. The controller continuously regulates the cooling system to maintain temperature within the optimal range, adapting to changing conditions to prevent both freezing and temperature fluctuations that would reduce freshness.
2Duration of action of stationary object
If meat is stored at −5°C to −9°C by soft freezing, then storage period is extended, but meat remains frozen and difficult to thaw
Solution Approach 1:
The patent fundamentally changes the temperature parameter from sub-freezing (−5°C to −9°C) to just above freezing (−1°C to 0°C). This parameter change allows the meat to remain unfrozen while still achieving extended storage (7+ days), thereby maintaining both long storage duration and easy thawing convenience since the meat never freezes.
3Object-affected harmful factors
If temperature is controlled at 1°C by zero-degree fresh-preservation technology, then meat freezing is avoided, but fresh-preservation period is too short to ensure freshness for one week
Solution Approach 1:
The patent optimizes the temperature parameter from 1°C to a lower range (−1°C to 0°C). This precise parameter adjustment extends the fresh-preservation period to 7 days or more while preventing freezing, overcoming the limitation of conventional zero-degree technology that could only maintain freshness for less than one week.
Solution Approach 2:
The system incorporates real-time temperature monitoring and feedback control to maintain the meat temperature within the optimal (−1°C to 0°C) range. The controller continuously adjusts cooling based on temperature sensor feedback, ensuring the meat remains in the overcooled fresh state without freezing, thereby extending the preservation period reliably.
4Duration of action of stationary object
If real-time temperature monitoring and dynamic control is implemented, then fresh-preservation period is extended, but system complexity increases
Solution Approach 1:
The patent implements a feedback control system with temperature sensors that continuously monitor meat temperature and environmental conditions. The controller receives this feedback and automatically adjusts the cooling system to maintain optimal temperature, thereby extending fresh-preservation period through intelligent control rather than complex mechanical systems.
Solution Approach 2:
The system employs self-regulating temperature control where the refrigerator automatically monitors and adjusts its own operation based on internal temperature conditions. This self-service capability extends preservation period without requiring complex external control systems or user intervention.
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
Prolongs the fresh-preservation period of meat beyond 7 days while keeping it in a non-frozen, fresh state by maintaining an overcooled condition near the freezing point, ensuring meat remains fresh and usable for an extended period.
Implementation Method 1
controlling the compartment to perform a cooling operation
Implementation Method 2
controlling the compartment to perform a heating operation
Implementation Method 3
the phase transformation point temperature t1 is the temperature of a critical point at which the phase transformation of the meat food occurs
Data Source
AI summary
An overcooled meat fresh-preservation control method, a controller and a refrigerator are provided. The control method comprises: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food 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), judging whether the meat food 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 food 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 food. The overcooled meat fresh-preservation control method provided by the present disclosure may prolong the fresh-preservation period as much as possible while ensuring that the meat food is not frozen.