WO2018205386A1 - 肉类微冻保鲜控制方法、控制器及冰箱 - Google Patents

肉类微冻保鲜控制方法、控制器及冰箱 Download PDF

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Publication number
WO2018205386A1
WO2018205386A1 PCT/CN2017/091137 CN2017091137W WO2018205386A1 WO 2018205386 A1 WO2018205386 A1 WO 2018205386A1 CN 2017091137 W CN2017091137 W CN 2017091137W WO 2018205386 A1 WO2018205386 A1 WO 2018205386A1
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WO
WIPO (PCT)
Prior art keywords
temperature
meat food
compartment
meat
cooling process
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CN2017/091137
Other languages
English (en)
French (fr)
Inventor
龚勤勤
史慧新
伍志刚
宁志芳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hefei Hualing Co Ltd
Midea Group Co Ltd
Hefei Midea Refrigerator Co Ltd
Original Assignee
Hefei Hualing Co Ltd
Midea Group Co Ltd
Hefei Midea Refrigerator Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hefei Hualing Co Ltd, Midea Group Co Ltd, Hefei Midea Refrigerator Co Ltd filed Critical Hefei Hualing Co Ltd
Priority to US16/612,252 priority Critical patent/US12345467B2/en
Priority to KR1020197034269A priority patent/KR102304221B1/ko
Priority to JP2019561733A priority patent/JP7115690B2/ja
Priority to EP17909623.5A priority patent/EP3623734A4/en
Publication of WO2018205386A1 publication Critical patent/WO2018205386A1/zh
Anticipated expiration legal-status Critical
Priority to US19/030,680 priority patent/US20250172335A1/en
Ceased legal-status Critical Current

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices
    • F25D29/003—Arrangement or mounting of control or safety devices for movable devices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/001—Details of apparatus, e.g. pressure feed valves or for transport, or loading or unloading manipulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/805—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/82—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices
    • F25D29/005—Mounting of control devices
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices
    • F25D29/008—Alarm devices
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B15/00—Systems controlled by a computer
    • G05B15/02—Systems controlled by a computer electric
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2600/00—Control issues
    • F25D2600/02—Timing
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2600/00—Control issues
    • F25D2600/04—Controlling heat transfer
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2600/00—Control issues
    • F25D2600/06—Controlling according to a predetermined profile
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2700/00—Means for sensing or measuring; Sensors therefor
    • F25D2700/16—Sensors measuring the temperature of products

Definitions

  • the invention relates to the field of intelligent control, in particular to a method for controlling micro-frozen preservation of meat, a controller and a refrigerator.
  • control methods for meat preservation mainly include the following:
  • the temperature of this time room is generally between -5 ° C ⁇ -9 ° C, although the storage time of the meat under this condition is longer, but it will still freeze, facing the problem of difficulty in thawing;
  • the temperature is controlled at about 2 ⁇ -3 °C, but it is a single temperature control scheme. The temperature is too high, the preservation period is too short, and the temperature is too low. There is a risk of freezing harder.
  • the present invention provides a meat micro-frozen fresh-keeping control method, a controller and a refrigerator, and the meat micro-frozen fresh-keeping control method, controller and refrigerator provided by the invention can make meat foods for a long time Maintaining a fresh and easy-to-cut state, solving the prior art or overheating High, the freshness cycle is too short, or the temperature is too low, there is a defect of freezing the hard risk, to make up for the technical gap in this field.
  • the present invention provides the following technical solutions:
  • the present invention provides a meat micro-fresh preservation control method comprising:
  • the S4 specifically includes:
  • the S1 specifically includes:
  • the S4 specifically includes:
  • the plurality of temperature sensors simultaneously determine whether the meat food freezes during the cooling process and determine the temperature sensor of the meat food that freezes during the cooling process at the first time.
  • the S3 specifically includes:
  • the S3 specifically includes:
  • the S3 specifically includes:
  • the S6 specifically includes:
  • compartment is one or more of the following:
  • a greenhouse of a refrigerator or a temperature-changing area separated by the greenhouse a temperature-changing drawer in a refrigerator compartment or a temperature-changing area separated by the temperature-changing drawer, and a temperature-changing drawer in the freezer compartment of the refrigerator or isolated by the temperature-changing drawer Temperature change zone.
  • the method further includes:
  • the present invention also provides a controller, including:
  • a temperature acquisition module for real-time obtaining the current temperature of the meat food located in the refrigerator compartment
  • a first determining module configured to determine whether a current temperature of the meat food is greater than or equal to a first temperature threshold t 0 , wherein the first temperature threshold is a temperature value that keeps the meat food in a slightly frozen and easy-cut state;
  • a first control module configured to control the compartment to perform a cooling operation when the first determining module determines that the current temperature of the meat food is greater than or equal to the first temperature threshold t 0 ;
  • a second determining module configured to determine whether the meat food freezes during the cooling process
  • a timing module configured to: when the second judging module judges that the meat food freezes during the cooling process, start timing from the occurrence of freezing;
  • the second control module is configured to control the compartment to perform a warming operation after the timing module is clocked for a first preset period of time.
  • the second control module is further configured to control the compartment to perform a warming operation when the first determining module determines that the current temperature of the meat food is less than the first temperature threshold t 0 .
  • the first control module is further configured to control the compartment to perform a cooling operation when the second determining module determines that the meat food is not frozen during the cooling process.
  • the second determining module is specifically configured to:
  • the temperature acquisition module is specifically configured to acquire a current temperature of the meat food located in the refrigerator compartment by using a plurality of temperature sensors;
  • the second determining module when determining whether the meat food freezes during the cooling process, is specifically configured to:
  • the plurality of temperature sensors simultaneously determine whether the meat food freezes during the cooling process and determine the temperature sensor of the meat food that freezes during the cooling process at the first time.
  • the first control module is specifically configured to: when controlling the compartment to perform a cooling operation:
  • the first control module is specifically configured to: when controlling the compartment to perform a cooling operation:
  • the first control module is specifically configured to: when controlling the compartment to perform a cooling operation:
  • the second control module is specifically configured to: when controlling the compartment to perform a warming operation:
  • compartment is one or more of the following:
  • a greenhouse of a refrigerator or a temperature-changing area separated by the greenhouse a temperature-changing drawer in a refrigerator compartment or a temperature-changing area separated by the temperature-changing drawer, and a temperature-changing drawer in the freezer compartment of the refrigerator or isolated by the temperature-changing drawer Temperature change zone.
  • controller further includes:
  • the reminding module is configured to send a reminding message to the user when determining that the storage time of the meat food in the refrigerator compartment exceeds a preset number of days.
  • the present invention provides a refrigerator comprising the controller of any of the above.
  • the meat micro-fresh preservation control method detects the temperature of the meat food placed in the compartment in real time, if the temperature of the meat food is higher than or equal to the first temperature threshold t 0 (for example, Normal temperature meat), the control room is operated at a low temperature to cool the meat food, and during the process of cooling the meat food, if the meat food is detected to be frozen, a period of time begins to freeze. After the time, increase the set temperature of the compartment, reduce the cooling capacity, and make the meat in a state of micro-frozen and easy-cut for a long time. While avoiding the freezing of the meat, the frequency of the temperature-returning temperature can be reduced as much as possible to ensure the meat. The quality of the food.
  • the first temperature threshold t 0 for example, Normal temperature meat
  • the invention can keep the meat food fresh and easy to cut for a long time, thereby solving the defects in the prior art that the temperature is too high, the fresh-keeping period is too short, or the temperature is too low, and the risk of freezing is hard.
  • the long-term maintenance of the micro-frozen and easy-cut state is achieved, that is, the continuous period of the fresh and easy-cut state of the meat is prolonged, for example, the fresh and easy-cutting period can be achieved for more than 15 days.
  • FIG. 1 is a flow chart of a method for controlling micro-frozen preservation of meat according to an embodiment of the present invention
  • FIG. 2 is a schematic diagram showing a temperature change curve of a room temperature meat obtained by placing a meat micro-frozen fresh-keeping control method according to an embodiment of the present invention
  • FIG. 3 is a flow chart of a method for controlling meat micro-fresh preservation according to an embodiment of the present invention.
  • FIG. 4 is a flow chart of a method for controlling meat micro-fresh preservation according to an embodiment of the present invention in a second alternative embodiment
  • FIG. 5 is a flow chart of a method for controlling meat micro-fresh preservation according to an embodiment of the present invention in a third alternative embodiment
  • FIG. 6 is a flow chart of a fourth embodiment of the meat micro-fresh preservation control method according to an embodiment of the present invention.
  • FIG. 7 is a flow chart of a method for controlling meat micro-fresh preservation according to an embodiment of the present invention in a fifth alternative embodiment
  • FIG. 8 is a flow chart of a method for controlling meat micro-fresh preservation according to a sixth alternative embodiment of the present invention.
  • FIG. 9 is a flow chart of a method for controlling meat micro-fresh preservation according to a seventh alternative embodiment of the present invention.
  • FIG. 10 is a flow chart of an eighth embodiment of the meat micro-fresh preservation control method according to an embodiment of the present invention.
  • FIG. 11 is a schematic structural diagram of a controller according to another embodiment of the present invention.
  • FIG. 12 is another schematic structural diagram of a controller according to another embodiment of the present invention.
  • FIG. 13 is a schematic structural view of a refrigerator according to still another embodiment of the present invention.
  • An embodiment of the present invention provides a flow chart of a method for controlling micro-frozen preservation of meat. Referring to FIG. 1, the method includes the following steps:
  • Step 101 Acquire the current temperature of the meat food located in the refrigerator compartment in real time.
  • the compartment may be a variable greenhouse of a refrigerator, a variable temperature drawer in a refrigerator compartment, or a variable temperature drawer in a refrigerator compartment.
  • the variable greenhouse of the refrigerator, the variable temperature drawer in the refrigerating compartment, and the variable temperature drawer in the freezing compartment may be separated into a plurality of temperature changing zones, so that each temperature-changing zone isolated can also be regarded as a Room. That is, the compartment in this embodiment can be understood as a plurality of spaces as long as the temperature environment in the room is adjustable (for example, a temperature environment of -10 to 8 ° C can be achieved).
  • variable temperature of the refrigerator, the variable temperature drawer in the refrigerating compartment or the temperature changing drawer in the freezing compartment are separated into a plurality of temperature changing zones, a return air structure can be separately provided for each zone (multiple individual dampers can be used) Or more than one damper design), you can also flexibly design the fine-tuning baffle structure that can slide around, so that users can adjust the size of each area.
  • the temperature detection and cooling control of each area can be completely independent.
  • the inner food in the refrigerator compartment may be meat such as chicken, pork, duck, beef, fish, and the like.
  • Step 102 Determine whether the current temperature of the meat food is greater than or equal to the first temperature threshold t 0 , and if yes, perform step 103.
  • the first temperature threshold is a temperature value that keeps the meat food in a slightly frozen and easy-to-cut state; for example, the first temperature threshold t 0 ranges from -6 ⁇ t 0 ⁇ 0 In order to ensure that the meat in the room is always in a state of micro-frozen and easy to cut.
  • Step 103 Control the compartment to perform a cooling operation.
  • the control compartment performs a cooling operation to cool the meat food.
  • the temperature of the compartment can be set as needed, for example, set to -8 ° C, that is, the compartment is controlled to be -8 ° C as the target temperature. Cool down and run.
  • the target temperature set during the cooling operation of the compartment is not excessively high, and should be at least a temperature below zero, preferably -10- ⁇ -1 °C.
  • Step 104 Determine whether the meat food freezes during the cooling process, and if yes, execute S5.
  • Step 105 Start timing from the occurrence of freezing, and perform step 106 after the timing reaches the first preset time period.
  • the length of the first preset time period is generally several hours, for example, 2 to 6 hours. It can be understood that the length of the first preset time period should not be too long to prevent the meat from being seriously frozen. Of course, the length of the first preset time period should not be too short, otherwise it will cause frequent temperature and temperature drop switching.
  • Step 106 Control the compartment to perform a warming operation.
  • step 101 is continued.
  • the set temperature of the compartment is raised after a certain period of time from the start of the freezing, and the cooling capacity is lowered, so that the meat is in a state of being slightly frozen and easy to cut for a long time, while avoiding the freezing of the meat while being hard. It can reduce the frequency of cooling and temperature return as much as possible to ensure the quality of meat. It can be understood that when the meat is gradually warmed down due to the decrease in the amount of cold, the temperature of the meat is controlled to be below t 0 to ensure that the meat in the compartment is always in a state of micro-frozen and easy to cut, and then repeatedly circulates.
  • FIG. 2 is a method for controlling micro-frozen preservation of meat provided by an embodiment of the present invention. Schematic diagram of the temperature change curve after the room temperature meat is placed in the compartment. It can be seen from FIG. 2 that the meat micro-frozen fresh-keeping control method provided by the embodiment of the invention can maintain the meat food in a fresh and easy-cut state for a long time, and make up for the technical blank in the field.
  • the control method according to the embodiment of the present invention can extend the shelf life of the meat to 15 days, and the invention achieves the effect of micro-frozen and easy to cut and prolong the fresh-keeping cycle.
  • the temperature change curve after 15 days in Fig. 2 (the end portion of the endmost rapid drop in Fig. 2) is not obtained by the control method described in the embodiment of the present invention, but is cryopreserved.
  • the meat food is subjected to micro-frozen preservation for 15 days after the control method described in this embodiment, if it has not been used, it is generally recommended to carry out deep cryopreservation to avoid food decay.
  • the temperature detecting device may be an ordinary temperature sensor, an infrared sensor, or any other device capable of detecting temperature.
  • One of the temperature detecting devices is used to monitor the temperature of the meat placed, and the other temperature detecting device is used to control the temperature of the compartment.
  • control method provided by the embodiment of the present invention can also be applied to a liquid beverage, so that the liquid beverage can maintain the micro-frozen state at all times, and meets the demand of some users for the cold and slightly frozen cold drink.
  • the meat micro-frozen preservation control method detects the temperature of the meat food placed in the compartment in real time, and if the temperature of the meat food is higher than or equal to the first temperature threshold t 0 (for example, room temperature meat), the control room is operated at a low temperature to cool the meat food, and in the process of cooling the meat food, if the meat food is detected to freeze, a knot occurs.
  • the set temperature of the compartment is increased, the cooling capacity is reduced, and the meat is kept in a state of micro-frozen and easy to cut for a long time.
  • the switching frequency of the temperature-returning temperature can be reduced as much as possible.
  • the embodiment of the invention can keep the meat food fresh and easy to cut for a long time, thereby solving the defects in the prior art that the temperature is too high, the freshness preservation period is too short, or the temperature is too low, and the risk of freezing is hard.
  • the embodiment of the invention realizes the long-term maintenance of the micro-frozen and easy-cut state, that is, the continuous period of the fresh and easy-cut state of the meat is prolonged, for example, the fresh and easy-cutting period can be achieved for more than 15 days.
  • step 102 determines that the current temperature of the meat food is less than the first temperature threshold t 0 , the step 106 is directly performed.
  • the temperature of the meat food placed in the compartment is detected in real time, and if the temperature of the meat food is higher than or equal to the first temperature threshold t 0 (for example, room temperature meat), the control compartment is controlled.
  • the low temperature operation is to cool the meat food; if the temperature of the meat food is lower than the first temperature threshold t 0 (for example, frozen meat), the control room is heated to avoid freezing of the meat food.
  • the compartment is operated at a low temperature to re-control
  • the meat food is cooled to ensure that the meat in the room is always in a state of micro-frozen and easy to cut. Since the meat is kept in a slightly frozen and easy-to-cut state, when the temperature is raised in the compartment, the target temperature of the heating operation should not be too high, so as to prevent the temperature of the meat in the compartment from being too high.
  • the micro-freezing state is skipped directly.
  • the target temperature during the temperature-increasing operation is in the range of -1 to 4 ° C, for example, 3 ° C.
  • step 103 if it is determined in step 104 that the meat food is not frozen during the cooling process, step 103 is continued.
  • step 104 if it is determined in step 104 that the meat food has not been frozen during the cooling process, the temperature of the meat food is insufficiently cooled. In this case, the step 103 needs to be continued to The meat continues to cool down.
  • FIG. 3 and FIG. 4 can be used in combination, and in this case, no further details are provided herein.
  • step 104 when determining whether the meat food freezes during the cooling process, the method may be judged by using any one of the following two determination methods or the following two Judging by means of judgment:
  • Method 1 Determine whether the meat food has a lowest temperature point during the cooling process, and if the temperature is the lowest point and the temperature rise amount is greater than or equal to the preset temperature change in the continuous preset time period starting from the lowest temperature point
  • the quantity (the preset temperature change amount ranges from 1 to 2 ° C), and determines that the meat food freezes during the cooling process; wherein the continuous preset time period is the lowest point of the temperature
  • the length is less than or equal to the first time length threshold.
  • the first time length threshold ranges from 5 to 10 minutes.
  • the lowest temperature mentioned here refers to the freezing of meat products.
  • Method 2 judging whether the meat food has a temperature that remains unchanged within a preset continuous time period during the cooling process, and if so, determining that the meat food freezes during the cooling process, wherein The length of the preset continuous time period is greater than or equal to the second time length threshold.
  • the second time length threshold ranges from 0.5 to 2 hours.
  • the temperature drop end point in this embodiment is a phase change sudden rise point of the temperature (1st aspect described above) or a phase change plateau (2 above).
  • the step 101 includes: when the current temperature of the meat food located in the refrigerator compartment is obtained in real time:
  • Step 101a acquiring a current temperature of the meat food located in the refrigerator compartment in real time by using a plurality of temperature sensors;
  • the step 104 includes: when determining whether the meat food freezes during the cooling process:
  • Step 104a judging whether the meat food freezes during the cooling process by using a plurality of temperature sensors and determining the temperature sensor of the meat food that freezes during the cooling process in the first time.
  • a plurality of temperature sensors are used to determine whether the meat food freezes during the cooling process to ensure that the meat freezing phenomenon can be accurately and timely discovered.
  • the subsequent temperature recovery process is performed immediately to ensure that the meat does not freeze.
  • the plurality of temperature sensors can always compare the temperature. If more than two temperature sensors detect temperatures below a certain value (for example, -10 ° C), it means that there is a large amount of freezing in the room. In the case of meat being placed, it is necessary to perform step 106 to control the temperature return.
  • a certain value for example, -10 ° C
  • the step 103 specifically includes:
  • Step 103a control chamber between the cool-down operation at the initial target temperature T 0, the initial target temperature T 0 in the range of -10 ⁇ -1 °C.
  • the compartment is controlled to perform a cooling operation according to the initial target temperature T 0 to ensure that the meat in the compartment is quickly lowered to a frozen state to lock the fresh component as much as possible.
  • the step 103 specifically includes:
  • Step 103b the control chamber between the cool-down operation in accordance with the first target temperature T 1, and t 0 in the current down to a temperature of the meat products, continue to control between said cooling chamber according to a second target temperature T 2 Run, T 1 ⁇ T 2 .
  • the cooling process is divided into two stages, and the control of the target temperature setting value enables the lower temperature to run at a lower temperature in the early stage, and the cooling amount is larger.
  • the meat is quickly brought to the t 0 level, and then the set temperature is raised to allow the food to slowly enter the supercooling or freezing process, thereby effectively prolonging the storage time at low temperatures.
  • the step 103 specifically includes:
  • Step 103c controlling the damper of the compartment to be fully opened and performing a cooling operation according to the initial target temperature T 0 , and after the current temperature of the meat food drops to t 0 , controlling the damper of the compartment to be half-opened and according to The initial target temperature T 0 continues to perform a cooling operation.
  • the cooling process is divided into two stages, and the full opening and the half opening control of the damper makes the cooling amount in the pre-cooling period large, and the food reaches fast.
  • the t 0 level after which the damper is half-opened to control the reduction of the cooling capacity, causes the food to slowly enter the supercooling or freezing process, thereby effectively prolonging the storage time at low temperatures.
  • the step 106 specifically includes:
  • Step 106a control chamber between said heating operation in accordance with the third target temperature T 3, the third target temperature T 3 in the range of -1 ⁇ 4 °C.
  • the chamber is controlled to perform a temperature rising operation according to the third target temperature T 3 to ensure that the meat in the compartment is not too fast and the temperature is too fast to skip the micro-freezing state.
  • the method further includes: step 107 and step 108.
  • Step 107 Determine whether the storage time of the meat food located in the compartment exceeds a preset The number of days, if yes, step 108 is performed.
  • Step 108 Send a reminder message to the user.
  • the reminder information is sent to the user by judging the storage time of the meat food in the compartment to remind the user to take out the food in time. For example, when the user opens the room, there is a reminder signal such as an indicator light or blinking, or a corresponding reminder message is directly displayed on the display screen.
  • the reminder function can also be implemented through the mobile phone software, for example, the reminder information is pushed to the mobile phone software, and the user is informed of the reminder information through the mobile phone software.
  • the controller includes: a temperature acquiring module 21 , a first determining module 22 , a first control module 23 , and a second determining module 24 . , timing module 25 and second control module 26;
  • the temperature obtaining module 21 is configured to acquire the current temperature of the meat food located in the refrigerator compartment in real time;
  • the first determining module 22 is configured to determine whether the current temperature of the meat food is greater than or equal to a first temperature threshold t 0 , wherein the first temperature threshold is such that the meat food is kept in a slightly frozen and easy-to-cut state. Temperature value
  • the first control module 23 is configured to control the compartment to perform a cooling operation when the first determining module determines that the current temperature of the meat food is greater than or equal to the first temperature threshold t 0 ;
  • the second determining module 24 is configured to determine whether the meat food freezes during the cooling process
  • the timing module 25 is configured to: when the second judging module judges that the meat food freezes during the cooling process, start timing from the occurrence of freezing;
  • the second control module 26 is configured to control the compartment to perform a warming operation after the timing module is clocked for a first preset period of time.
  • the second control module 26 is further configured to: when the first determining module determines that the current temperature of the meat food is less than the first temperature threshold t 0 The compartment is warmed up.
  • the first control module 23 is further configured to control, when the second determining module determines that the meat food is not frozen during the cooling process, The room is cooled down.
  • the second determining module is specifically configured to:
  • the temperature acquiring module is specifically configured to acquire a current temperature of the meat food located in the refrigerator compartment by using a plurality of temperature sensors;
  • the second determining module when determining whether the meat food freezes during the cooling process, is specifically configured to:
  • the plurality of temperature sensors simultaneously determine whether the meat food freezes during the cooling process and determine the temperature sensor of the meat food that freezes during the cooling process at the first time.
  • the first control module is specifically configured to: when controlling the compartment to perform a cooling operation:
  • the first control module is specifically configured to: when controlling the compartment to perform a cooling operation:
  • the first control module is specifically configured to: when controlling the compartment to perform a cooling operation:
  • the second control module is specifically configured to: when controlling the compartment to perform a warming operation:
  • the compartment is one or more of the following:
  • a greenhouse of a refrigerator or a temperature-changing area separated by the greenhouse a temperature-changing drawer in a refrigerator compartment or a temperature-changing area separated by the temperature-changing drawer, and a temperature-changing drawer in the freezer compartment of the refrigerator or isolated by the temperature-changing drawer Temperature change zone.
  • the controller further includes:
  • the reminding module 27 is configured to send a reminding message to the user when determining that the storage time of the meat food in the refrigerator compartment exceeds a preset number of days.
  • the controller of the embodiment of the present invention can be used to execute the meat micro-fresh preservation control method described in the above embodiments, and the principle and technical effects thereof are similar, and will not be described in detail herein.
  • yet another embodiment of the present invention provides a refrigerator, see Fig. 13, which includes the controller as described in the above embodiment.
  • the refrigerator provided by the embodiment of the present invention includes the controller of the above embodiment. Therefore, the refrigerator provided by the embodiment of the present invention can maintain the meat food in a fresh and easy-cut state for a long time, and make up the technical blank in the field.

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Abstract

提供了一种肉类微冻保鲜控制方法、控制器及冰箱。控制方法包括：S1（101）、实时获取位于冰箱间室内的肉类食品的当前温度；S2（102）、判断肉类食品的当前温度是否大于或等于第一温度阈值t0，若是，则执行步骤S3（103）；S3（103）、控制间室进行降温运行；S4（104）、判断肉类食品在降温过程中是否发生冻结，若是，则执行步骤S5（105）；S5（105）、从发生冻结开始计时，并在计时达到第一预设时间段后执行步骤S6（106）；S6（106）、控制间室进行升温运行；在执行完步骤S6（106）之后，继续执行步骤S1（101）。该肉类微冻保鲜控制方法能够使肉类食品长时间维持在新鲜易切的状态。

Description

肉类微冻保鲜控制方法、控制器及冰箱
交叉引用
本申请引用于2017年05月09日提交的专利名称为“肉类微冻保鲜控制方法、控制器及冰箱”的第2017103227330号中国专利申请，其通过引用被全部并入本申请。
技术领域
本发明涉及智能控制领域，具体涉及一种肉类微冻保鲜控制方法、控制器及冰箱。
背景技术
随着冰箱的普及，大家越来越习惯利用冰箱对食物进行保鲜储存，以延长食物的保鲜储存周期，尤其是对于肉类食品。
目前关于肉类保鲜的控制方法主要包括以下几种：
(1)直接放入冷冻室，-18℃冻肉储存，一般能存放几个月时间，但是存在一个最严重的问题就是解冻不便，而且解冻后肉的品质和口感明显下降；
(2)软冷冻储存，此时间室温度一般处于-5℃～-9℃之间，虽然该条件下肉的储存时间也较长，但依然会冻结，面临解冻困难的问题；
(3)市场上还存在一种零度保鲜技术或微冻保鲜技术，温度控制在2～-3℃左右，但都是单一温度控制的方案，温度过高，保鲜周期太短，温度过低，有冻结较硬的风险。
可见，目前不存在使得肉类食品长时间维持在新鲜易切状态的控制技术。
发明内容
针对现有技术中的缺陷，本发明提供一种肉类微冻保鲜控制方法、控制器及冰箱，本发明提供的肉类微冻保鲜控制方法、控制器及冰箱，能够使肉类食品长时间维持在新鲜易切状态，解决了现有技术中要么温度过 高，保鲜周期太短，要么温度过低，有冻结较硬风险的缺陷，弥补该领域的技术空白。
为解决上述技术问题，本发明提供以下技术方案：
第一方面，本发明提供了一种肉类微冻保鲜控制方法，包括：
S1、实时获取位于冰箱间室内的肉类食品的当前温度；
S2、判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0，若是，则执行S3；其中，所述第一温度阈值为令肉类食品保持微冻易切状态的温度值；
S3、控制所述间室进行降温运行；
S4、判断所述肉类食品在降温过程中是否发生冻结，若是，则执行S5；
S5、从发生冻结开始计时，并在计时达到第一预设时间段后执行S6；
S6、控制所述间室进行升温运行；
其中，在执行完所述S6之后，继续执行所述S1。
进一步地，若S2判断获知所述肉类食品的当前温度小于所述第一温度阈值t0，则执行所述S6。
进一步地，若S4判断获知所述肉类食品在降温过程中暂未发生冻结，则继续执行所述S3。
进一步地，所述S4具体包括：
判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
和/或，
判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
进一步地，所述S1具体包括：
利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
相应地，所述S4具体包括：
利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
进一步地，所述S3具体包括：
控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
进一步地，所述S3具体包括：
控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
进一步地，所述S3具体包括：
控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
进一步地，所述S6具体包括：
控制所述间室按照第三目标温度T3进行升温运行，所述第三目标温度T3的取值范围为-1℃～4℃。
进一步地，所述间室为以下情况中的一种或多种：
冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
进一步地，所述方法还包括：
若判断获知位于冰箱间室内的肉类食品的存放时长超过预设天数，则向用户发出提醒信息。
第二方面，本发明还提供了一种控制器，包括：
温度获取模块，用于实时获取位于冰箱间室内的肉类食品的当前温度；
第一判断模块，用于判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0，其中，所述第一温度阈值为令肉类食品保持微冻易切状态 的温度值；
第一控制模块，用于在所述第一判断模块判断获知所述肉类食品的当前温度大于或等于第一温度阈值t0时，控制所述间室进行降温运行；
第二判断模块，用于判断所述肉类食品在降温过程中是否发生冻结；
计时模块，用于在所述第二判断模块判断获知所述肉类食品在降温过程中发生冻结时，从发生冻结开始计时；
第二控制模块，用于在所述计时模块计时达到第一预设时间段后控制所述间室进行升温运行。
进一步地，所述第二控制模块还用于在所述第一判断模块判断获知所述肉类食品的当前温度小于所述第一温度阈值t0时，控制所述间室进行升温运行。
进一步地，所述第一控制模块还用于在所述第二判断模块判断获知所述肉类食品在降温过程中暂未发生冻结时，控制所述间室进行降温运行。
进一步地，所述第二判断模块，具体用于：
判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
和/或，
判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
进一步地，所述温度获取模块具体用于利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
相应地，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
进一步地，所述第一控制模块在控制所述间室进行降温运行时具体用于：
控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
进一步地，所述第一控制模块在控制所述间室进行降温运行时具体用于：
控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
进一步地，所述第一控制模块在控制所述间室进行降温运行时具体用于：
控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
进一步地，所述第二控制模块在控制所述间室进行升温运行时具体用于：
控制所述间室按照第三目标温度T3进行升温运行，所述第三目标温度T3的取值范围为-1℃～4℃。
进一步地，所述间室为以下情况中的一种或多种：
冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
进一步地，所述控制器还包括：
提醒模块，用于在确定冰箱间室内的肉类食品的存放时长超过预设天数时，向用户发出提醒信息。
第三方面，本发明还提供了一种冰箱，包括如上面任一项所述的控制器。
由上述技术方案可知，本发明提供的肉类微冻保鲜控制方法，实时检测放入间室内的肉类食品的温度，若肉类食品的温度高于或等于第一温度阈值t0(例如为常温肉)，则控制间室低温运行以对该肉类食品进行降温， 同时在对该肉类食品进行降温的过程中，若检测到该肉类食品发生冻结，则在发生结冻开始计时一段时间后调高间室的设定温度，降低制冷量，使肉长时间处于微冻易切的状态，在避免肉冻结过硬的同时又能尽可能的减少降温回温切换频率，从而保证肉类食品的品质。当肉由于冷量减小而逐步回温时，需要控制肉类食品的温度处于t0以下，以保证所述间室内的肉类食品始终处于微冻易切状态，之后反复循环。可见，本发明能够使肉类食品长时间保持新鲜易切的状态，从而解决了现有技术中要么温度过高，保鲜周期太短，要么温度过低，有冻结较硬风险的缺陷，本发明实现了微冻易切状态的长时间维持，即延长了肉类新鲜易切状态的持续周期，例如可以实现新鲜易切的周期长达15天以上。
附图说明
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图是本发明的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1是本发明一实施例提供的肉类微冻保鲜控制方法的一种流程图；
图2是采用本发明实施例提供的肉类微冻保鲜控制方法得到的常温肉放入间室后的温度变化曲线示意图；
图3是本发明一实施例提供的肉类微冻保鲜控制方法在第一种可选实施方式中的流程图；
图4是本发明一实施例提供的肉类微冻保鲜控制方法在第二种可选实施方式中的流程图；
图5是本发明一实施例提供的肉类微冻保鲜控制方法在第三种可选实施方式中的流程图；
图6是本发明一实施例提供的肉类微冻保鲜控制方法在第四种可选实施方式中的流程图；
图7是本发明一实施例提供的肉类微冻保鲜控制方法在第五种可选实施方式中的流程图；
图8是本发明一实施例提供的肉类微冻保鲜控制方法在第六种可选实施方式中的流程图；
图9是本发明一实施例提供的肉类微冻保鲜控制方法在第七种可选实施方式中的流程图；
图10是本发明一实施例提供的肉类微冻保鲜控制方法在第八种可选实施方式中的流程图；
图11是本发明另一实施例提供的控制器的一种结构示意图；
图12是本发明另一实施例提供的控制器的另一种结构示意图；
图13是本发明又一个实施例提供的冰箱的结构示意图。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整的描述，显然，所描述的实施例是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
本发明一实施例提供了一种肉类微冻保鲜控制方法的流程图，参见图1，该方法包括如下步骤：
步骤101：实时获取位于冰箱间室内的肉类食品的当前温度。
在本步骤中，所述间室可以为冰箱的变温室、冰箱冷藏室内的变温抽屉或冰箱冷冻室内的变温抽屉。当然，为了更合理的利用冰箱空间，冰箱的变温室、冷藏室内的变温抽屉、冷冻室内的变温抽屉均有可能被隔离出来多个变温区域，这样隔离出来的每个变温区域也可以看作为一个间室。也即本实施例中的间室可以理解为多种空间，只要该间室内的温度环境可调(例如能达到-10～8℃的温度环境)即可。
可以理解的是，当冰箱的变温室、冷藏室内的变温抽屉或冷冻室内的变温抽屉被隔离出来多个变温区域时，可以对每个区域单独设置送回风结构(可以采用多个单独的风门或者一带多的风门设计)，还可以灵活设计左右可以滑动的微调大小的挡板结构，以方便用户调整每个区域的大小，此外对每个区域的温度检测和制冷控制可以完全独立进行。
在本步骤中，所述位于冰箱间室内的内类食品可以为鸡肉、猪肉、鸭肉、牛肉、鱼肉等肉类食品。
步骤102：判断所述肉类食品的当前温度是否大于或等于第一温度阈 值t0，若是，则执行步骤103。
在本步骤中，所述第一温度阈值为令所述肉类食品保持微冻易切状态的温度值；例如，所述第一温度阈值t0的取值范围为-6≤t0≤0，以保证所述间室内的肉类食品始终处于微冻易切状态。
步骤103：控制所述间室进行降温运行。
在本步骤中，若判断所述肉类食品的当前温度大于或等于第一温度阈值t0(例如为常温肉)，则控制间室进行降温运行以对所述肉类食品进行降温。
可以理解的是，在控制所述间室进行降温运行时，可以根据需要设定所述间室的温度，例如设定为-8℃，即控制所述间室以-8℃为目标温度进行降温运行。当然，为了保证在降温过程中所述肉类食品能够发生冷冻或相变，这里在控制所述间室进行降温运行时设定的目标温度不能过高，至少应该为零度以下的温度，优选为-10-～-1℃。
步骤104：判断所述肉类食品在降温过程中是否发生冻结，若是，则执行S5。
步骤105：从发生冻结开始计时，并在计时达到第一预设时间段后执行步骤106。
在本步骤中，第一预设时间段的长度一般为几个小时，例如2～6个小时。可以理解的是，第一预设时间段的长度不宜过长，以防止肉严重冻结。当然，第一预设时间段的长度也不宜过短，否则将会造成频繁的回温降温切换。
步骤106：控制所述间室进行升温运行。
其中，在执行完所述步骤106之后，继续执行所述步骤101。
结合上述步骤105和106可知，在发生结冻开始计时一段时间后调高间室的设定温度，降低制冷量，使肉长时间处于微冻易切的状态，在避免肉冻结过硬的同时又能尽可能的减少降温回温切换频率，从而保证肉的品质。可以理解的是，当肉由于冷量减小而逐步回温时，控制肉的温度处于t0以下，以保证所述间室内的肉类食品始终处于微冻易切状态，之后反复循环。
参见图2，图2是采用本发明实施例提供的肉类微冻保鲜控制方法得 到的常温肉放入间室后的温度变化曲线示意图。从图2可以看出，采用本发明实施例提供的肉类微冻保鲜控制方法，能够使肉类食品长时间维持在新鲜易切状态，弥补该领域的技术空白。
例如，采用本发明实施例所述的控制方法可以延长肉的保质期到15天，本发明做到了微冻易切且延长保鲜周期的效果。可以理解的是，对于图2中15天以后的温度变化曲线(图2中最末端快速下降的一段)不是由本发明实施例所述的控制方法得到的，而是对其进行了冷冻保存。可以理解的是，若肉类食品在采用本实施例所述的控制方法进行微冻保鲜15天后，如果还没有被使用掉，则一般建议进行深度冷冻保存，以免食物发生腐变。
可以理解的是，在本实施例中，所述间室内至少需要两个温度检测装置，该温度检测装置可以为普通的温度传感器，也可以为红外传感器，或者其他任何能探测温度的设备。其中一个温度检测装置用于监测放入肉的温度，另一个温度检测装置用于控制间室温度。
此外，本发明实施例提供的控制方法，还可以应用于液体饮料，以使得液体饮料能够始终维持微冻状态，满足部分用户对冰凉微冻冷饮的需求。
由上述记载的技术方案可知，本发明实施例提供的肉类微冻保鲜控制方法，实时检测放入间室内的肉类食品的温度，若肉类食品的温度高于或等于第一温度阈值t0(例如为常温肉)，则控制间室低温运行以对该肉类食品进行降温，同时在对该肉类食品进行降温的过程中，若检测到该肉类食品发生冻结，则在发生结冻开始计时一段时间后调高间室的设定温度，降低制冷量，使肉长时间处于微冻易切的状态，在避免肉冻结过硬的同时又能尽可能的减少降温回温切换频率，从而保证肉的品质。当肉由于冷量减小而逐步回温时，需要控制肉的温度处于t0以下，以保证所述间室内的肉类食品始终处于微冻易切状态，之后反复循环。可见，本发明实施例能够使肉类食品长时间保持新鲜易切的状态，从而解决了现有技术中要么温度过高，保鲜周期太短，要么温度过低，有冻结较硬风险的缺陷，本发明实施例实现了微冻易切状态的长时间维持，即延长了肉类新鲜易切状态的持续周期，例如可以实现新鲜易切的周期长达15天以上。
在一种可选实施方式中，参见图3，若步骤102判断获知所述肉类食品的当前温度小于所述第一温度阈值t0，则直接执行所述步骤106。
可见，在本可选实施方式中，实时检测放入间室内的肉类食品的温度，若肉类食品的温度高于或等于第一温度阈值t0(例如为常温肉)，则控制间室低温运行以对该肉类食品进行降温；若肉类食品的温度低于第一温度阈值t0(例如为冷冻肉)，则控制间室高温化冻，以避免该肉类食品继续冻结。其中，在对该肉类食品进行高温化冻时，需要实时检测该肉类食品的温度，若该肉类食品的温度再次高于或等于第一温度阈值t0，则重新控制间室低温运行以对该肉类食品进行降温，以保证所述间室内的肉类食品始终处于微冻易切状态。由于要保持肉的微冻易切状态，故在对所述间室进行升温运行时，升温运行的目标温度不宜过高，以免所述间室内的肉类食品的温度回温过高过快而直接跳过微冻状态，优选地，在进行升温运行时的目标温度的取值范围为-1～4℃，例如取3℃。
在一种可选实施方式中，参见图4，若步骤104判断获知所述肉类食品在降温过程中暂未发生冻结，则继续执行步骤103。
在本可选实施方式中，若步骤104判断获知所述肉类食品在降温过程中暂未发生冻结，则说明所述肉类食品的降温程度不够，此时需要继续步骤执行103，以对该肉继续进行降温处理。
可以理解的是，对于图3和图4两种可选实施方式可以进行组合使用，对于这种情况，此处不再赘述。
在一种可选实施方式中，所述步骤104在判断所述肉类食品在降温过程中是否发生冻结时，可以采用以下两种判断方式中的任意一种判断方式进行判断或者同时采用以下两种判断方式进行判断：
方式①：判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量(预设温度变化量的取值范围为1～2℃)，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值。例如，第一时间长度阈值的取值范围为5～10分钟。
需要理解的是，这里所述的温度最低点指的是肉类食品在发生冻结过 程中抬温前的温度最低点。因为肉类食品在冷冻过程中会突然出现一个温度稍微高的点，之后再继续下降，那么在出现这个温度稍微高的点之前的温度点就是这里所述的温度最低点，也可以理解成一个极点。
方式②：判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。例如，第二时间长度阈值的取值范围为0.5～2小时。
可以理解的是，上述两种方式实际是判断肉在降温过程中有过冷和无过冷两种状态下的冻结节点。
进一步可以理解的是，本实施例中的降温终止点为温度的相变突升点(上述①)或者相变平稳段(上述②)。
在一种可选实施方式中，参见图5，所述步骤101在实时获取位于冰箱间室内的肉类食品的当前温度时具体包括：
步骤101a：利用多个温度传感器实时获取位于冰箱间室内的肉类食品的当前温度；
相应地，所述步骤104在判断所述肉类食品在降温过程中是否发生冻结时具体包括：
步骤104a：利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
可见，在本可选实施方式中，利用多个温度传感器判断所述肉类食品在降温过程中是否发生冻结，以确保肉类冷冻现象能够被及时准确地发现。当某一温度传感器第一时间判断出所述肉类食品在降温过程中发生冻结时，以该温度传感器的判断结果为准，立即执行后续的回温过程，以确保肉类不冻结。
此外，在整个控制过程中，所述多个温度传感器还可以一直对比温度，如果出现两个以上的温度传感器检测的温度均低于一定值(比如-10℃)，即表明间室内存在大量冷冻肉放入的情况，此时需要强行执行步骤106控制回温。
在一种可选实施方式中，参见图6，所述步骤103具体包括：
步骤103a：控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10～-1℃。
在本实施方式中，控制所述间室按照所述初始目标温度T0进行降温运行，以保证所述间室内的肉类快速降至冷冻状态，以尽量锁住新鲜成分。
在另一种可选实施方式中，与上述可选实施方式的实现方式不同，参见图7，所述步骤103具体包括：
步骤103b：控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
可见，与上述可选实施方式不同的是，在本实施方式中，将降温过程分为了两个阶段，通过目标温度设定值的控制，使得降温前期以较低温度运行、冷量较大，使得肉类快速达到t0水平，之后抬高设定温度，使食物缓慢进入过冷或者冻结过程，从而有效延长低温下的保存时间。
在又一种可选实施方式中，与上述两种可选实施方式的实现方式不同，参见图8，所述步骤103具体包括：
步骤103c：控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
可见，与上述两种可选实施方式不同的是，在本实施方式中，将降温过程分为了两个阶段，通过风门的全开与半开控制，使得降温前期冷量较大，食物快速达到t0水平，之后风门半开控制冷量的减小，，使食物缓慢进入过冷或者冻结过程，从而有效延长低温下的保存时间。
在一种可选实施方式中，参见图9，所述步骤106具体包括：
步骤106a：控制所述间室按照第三目标温度T3进行升温运行，所述第三目标温度T3的取值范围为-1～4℃。
在本实施方式中，控制所述间室按照所述第三目标温度T3进行升温运行，以保证所述间室内的肉不至于回温过高过快而直接跳过微冻状态。
在一种可选实施方式中，参见图10，所述方法还包括：步骤107和步骤108。
步骤107：判断位于所述间室内的肉类食品的存放时长是否超过预设 天数，若是，则执行步骤108。
步骤108：向用户发出提醒信息。
在本可选实施方式中，通过判断间室内的肉类食品的存放时长向用户发出提醒信息，以提醒用户及时取出食用。例如，当用户打开该间室时，有指示灯亮起或闪烁等提醒信号，或者直接在显示屏上显示相应的提醒信息。此外，还可以通过手机软件实现提醒功能，例如，将提醒信息推送至手机软件中，通过手机软件使得用户获知该提醒信息。
可以理解的是，本实施例上述多个可选实施方式可以任意组合，本发明对此不做限定。
基于相同的发明构思，本发明另一实施例提供了一种控制器，参见图11，该控制器包括：温度获取模块21、第一判断模块22、第一控制模块23、第二判断模块24、计时模块25和第二控制模块26；
温度获取模块21，用于实时获取位于冰箱间室内的肉类食品的当前温度；
第一判断模块22，用于判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0，其中，所述第一温度阈值为令所述肉类食品保持微冻易切状态的温度值；
第一控制模块23，用于在所述第一判断模块判断获知所述肉类食品的当前温度大于或等于第一温度阈值t0时，控制所述间室进行降温运行；
第二判断模块24，用于判断所述肉类食品在降温过程中是否发生冻结；
计时模块25，用于在所述第二判断模块判断获知所述肉类食品在降温过程中发生冻结时，从发生冻结开始计时；
第二控制模块26，用于在所述计时模块计时达到第一预设时间段后控制所述间室进行升温运行。
在一种可选实施方式中，所述第二控制模块26还用于在所述第一判断模块判断获知所述肉类食品的当前温度小于所述第一温度阈值t0时，控制所述间室进行升温运行。
在一种可选实施方式中，所述第一控制模块23还用于在所述第二判断模块判断获知所述肉类食品在降温过程中暂未发生冻结时，控制所述间 室进行降温运行。
在一种可选实施方式中，所述第二判断模块，具体用于：
判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
和/或，
判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
在一种可选实施方式中，所述温度获取模块具体用于利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
相应地，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
在一种可选实施方式中，所述第一控制模块在控制所述间室进行降温运行时具体用于：
控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
在一种可选实施方式中，所述第一控制模块在控制所述间室进行降温运行时具体用于：
控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
在一种可选实施方式中，所述第一控制模块在控制所述间室进行降温运行时具体用于：
控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并 在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
在一种可选实施方式中，所述第二控制模块在控制所述间室进行升温运行时具体用于：
控制所述间室按照第三目标温度T3进行升温运行，所述第三目标温度T3的取值范围为-1℃～4℃。
在一种可选实施方式中，所述间室为以下情况中的一种或多种：
冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
在一种可选实施方式中，参见图12，所述控制器还包括：
提醒模块27，用于在确定冰箱间室内的肉类食品的存放时长超过预设天数时，向用户发出提醒信息。
本发明实施例所述的控制器，可以用于执行上述实施例所述的肉类微冻保鲜控制方法，其原理和技术效果类似，此处不再详述。
基于相同的发明构思，本发明又一实施例提供了一种冰箱，参见图13，该冰箱包括如上面实施例所述的控制器。
本发明实施例提供的冰箱，由于包括上述实施例所述的控制器，因此本发明实施例提供的冰箱能够使肉类食品长时间维持在新鲜易切状态，弥补该领域的技术空白。
以上实施例仅用于说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。

Claims (23)

  1. 一种肉类微冻保鲜控制方法，其特征在于，包括：
    S1、实时获取位于冰箱间室内的肉类食品的当前温度；
    S2、判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0，若是，则执行S3；其中，所述第一温度阈值为令所述肉类食品保持微冻易切状态的温度值；
    S3、控制所述间室进行降温运行；
    S4、判断所述肉类食品在降温过程中是否发生冻结，若是，则执行S5；
    S5、从发生冻结开始计时，并在计时达到第一预设时间段后执行S6；
    S6、控制所述间室进行升温运行；
    其中，在执行完所述S6之后，继续执行所述S1。
  2. 根据权利要求1所述的控制方法，其特征在于，若S2判断获知所述肉类食品的当前温度小于所述第一温度阈值t0，则执行所述S6。
  3. 根据权利要求1所述的控制方法，其特征在于，若S4判断获知所述肉类食品在降温过程中暂未发生冻结，则继续执行所述S3。
  4. 根据权利要求1所述的控制方法，其特征在于，所述S4具体包括：
    判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
    和/或，
    判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
  5. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述S1具体包括：
    利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
    相应地，所述S4具体包括：
    利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
  6. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述S3具体包括：
    控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
  7. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述S3具体包括：
    控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
  8. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述S3具体包括：
    控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
  9. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述S6具体包括：
    控制所述间室按照第三目标温度T3进行升温运行，所述第三目标温度T3的取值范围为-1℃～4℃。
  10. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述间室为以下情况中的一种或多种：
    冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变温抽屉或由所述变温抽屉隔离出来的变温区域。
  11. 根据权利要求1～4任一项所述的控制方法，其特征在于，所述方法还包括：
    若判断获知位于冰箱间室内的肉类食品的存放时长超过预设天数，则向用户发出提醒信息。
  12. 一种控制器，其特征在于，包括：
    温度获取模块，用于实时获取位于冰箱间室内的肉类食品的当前温度；
    第一判断模块，用于判断所述肉类食品的当前温度是否大于或等于第一温度阈值t0，其中，所述第一温度阈值为令肉类食品保持微冻易切状态的温度值；
    第一控制模块，用于在所述第一判断模块判断获知所述肉类食品的当前温度大于或等于第一温度阈值t0时，控制所述间室进行降温运行；
    第二判断模块，用于判断所述肉类食品在降温过程中是否发生冻结；
    计时模块，用于在所述第二判断模块判断获知所述肉类食品在降温过程中发生冻结时，从发生冻结开始计时；
    第二控制模块，用于在所述计时模块计时达到第一预设时间段后控制所述间室进行升温运行。
  13. 根据权利要求12所述的控制器，其特征在于，所述第二控制模块还用于在所述第一判断模块判断获知所述肉类食品的当前温度小于所述第一温度阈值t0时，控制所述间室进行升温运行。
  14. 根据权利要求12所述的控制器，其特征在于，所述第一控制模块还用于在所述第二判断模块判断获知所述肉类食品在降温过程中暂未发生冻结时，控制所述间室进行降温运行。
  15. 根据权利要求12所述的控制器，其特征在于，所述第二判断模块，具体用于：
    判断所述肉类食品在降温过程中是否出现温度最低点，若出现温度最低点且在以温度最低点为起始点的连续预设时间段内温度抬升量大于或等于预设温度变化量，则判断所述肉类食品在降温过程中发生冻结；其中，所述以温度最低点为起始点的连续预设时间段的长度小于或等于第一时间长度阈值；
    和/或，
    判断所述肉类食品在降温过程中是否出现在预设连续时间段内温度保持不变的情况，若出现，则判断所述肉类食品在降温过程中发生冻结，其中，所述预设连续时间段的长度大于或等于第二时间长度阈值。
  16. 根据权利要求12～15任一项所述的控制器，其特征在于，所述温度获取模块具体用于利用多个温度传感器获取位于冰箱间室内的肉类食品的当前温度；
    相应地，所述第二判断模块在判断所述肉类食品在降温过程中是否发生冻结时，具体用于：
    利用多个温度传感器同时判断所述肉类食品在降温过程中是否发生冻结并以第一时间判断出所述肉类食品在降温过程中发生冻结的温度传感器的判断结果为准。
  17. 根据权利要求12～15任一项所述的控制器，其特征在于，所述第一控制模块在控制所述间室进行降温运行时具体用于：
    控制所述间室按照初始目标温度T0进行降温运行，所述初始目标温度T0的取值范围为-10℃～-1℃。
  18. 根据权利要求12～15任一项所述的控制器，其特征在于，所述第一控制模块在控制所述间室进行降温运行时具体用于：
    控制所述间室按照第一目标温度T1进行降温运行，并在所述肉类食品的当前温度降至t0后，继续控制所述间室按照第二目标温度T2进行降温运行，T1＜T2。
  19. 根据权利要求12～15任一项所述的控制器，其特征在于，所述第一控制模块在控制所述间室进行降温运行时具体用于：
    控制所述间室的风门全开并按照初始目标温度T0进行降温运行，并在所述肉类食品的当前温度降至t0后，控制所述间室的风门半开并按照所述初始目标温度T0继续进行降温运行。
  20. 根据权利要求12～15任一项所述的控制器，其特征在于，所述第二控制模块在控制所述间室进行升温运行时具体用于：
    控制所述间室按照第三目标温度T3进行升温运行，所述第三目标温度T3的取值范围为-1℃～4℃。
  21. 根据权利要求12～15任一项所述的控制器，其特征在于，所述间室为以下情况中的一种或多种：
    冰箱的变温室或由所述变温室隔离出来的变温区域，冰箱冷藏室内的变温抽屉或由所述变温抽屉隔离出来的变温区域，以及冰箱冷冻室内的变 温抽屉或由所述变温抽屉隔离出来的变温区域。
  22. 根据权利要求12～15任一项所述的控制器，其特征在于，还包括：
    提醒模块，用于在确定冰箱间室内的肉类食品的存放时长超过预设天数时，向用户发出提醒信息。
  23. 一种冰箱，其特征在于，包括如上述权利要求12～22任一项所述的控制器。
PCT/CN2017/091137 2017-05-09 2017-06-30 肉类微冻保鲜控制方法、控制器及冰箱 Ceased WO2018205386A1 (zh)

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