Partial-freezing meat fresh-preservation control method, controller, and refrigerator
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Solution Overview
Problem
Current meat fresh-preservation control methods fail to maintain meat in a fresh and easy-to-cut state for an extended period, as they either result in inconvenient thawing with quality loss, difficulty in thawing due to soft freezing, or short preservation periods due to single temperature control schemes.
Innovation Solution
A partial-freezing meat fresh-preservation control method that involves real-time temperature acquisition, controlled cooling and heating operations, and timing-based switching to maintain meat in a partial-freezing and easy-to-cut state, thereby prolonging its freshness and usability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If meat is stored at high temperature (2-3°C) for fresh-preservation, then the meat remains easy to cut, but the fresh-preservation period becomes too short
Solution Approach 1:
The patent applies periodic temperature variation by cycling between low temperature (freezing) and high temperature (thawing) phases. The controller periodically adjusts the compartment temperature to maintain meat in a partial-freezing state, achieving both extended preservation and ease of cutting through rhythmic temperature changes rather than static temperature control.
Solution Approach 2:
The patent changes the temperature parameter dynamically over time, transitioning from single temperature control to multi-stage temperature control. By varying temperature between freezing and thawing phases, the system optimizes both preservation duration and meat texture, resolving the contradiction between maintaining cutability and extending storage life.
2Duration of action of stationary object
If meat is stored at low temperature for freezing, then the fresh-preservation period is extended, but the meat becomes hard and difficult to thaw
Solution Approach 1:
The system uses periodic temperature cycling to alternate between freezing and thawing phases. During the thawing phase, the controller raises the temperature to soften the meat, making it easy to handle and cut, then transitions back to freezing phase for preservation. This periodic action resolves the contradiction by ensuring the meat is periodically softened without compromising overall preservation duration.
Solution Approach 2:
The patent transitions from static temperature control to dynamic temperature control, where the compartment temperature continuously adjusts between freezing and thawing states. This dynamic approach allows the meat to alternate between firm (for preservation) and soft (for handling), resolving the contradiction between extended storage and ease of thawing.
3Device complexity
If single temperature control scheme is used, then the control system is simple, but either the fresh-preservation period is short or the meat becomes hard due to freezing
Solution Approach 1:
The patent implements dynamic temperature control with multiple stages (freezing phase and thawing phase) instead of single static temperature control. The controller automatically adjusts temperature based on the current phase, maintaining meat in optimal state for each stage. This dynamic multi-stage control extends preservation period while preventing excessive hardening, overcoming the limitations of simple single-temperature control.
Solution Approach 2:
The system incorporates feedback control where the controller monitors temperature and meat state to determine when to switch between freezing and thawing phases. This feedback mechanism enables automatic adjustment of temperature parameters, allowing extended preservation without manual intervention while preventing the meat from becoming too hard, thus resolving the contradiction between control simplicity and preservation effectiveness.
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 effectively keeps meat fresh and easy to cut for an extended period, addressing the limitations of short preservation periods and quality loss in existing technologies, and achieving a fresh and easy-to-cut state for over 15 days.
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
judging whether the meat food is frozen during the cooling operation
Data Source
AI summary
A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: 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 S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.