CN107843062A - Method, controller and the refrigeration plant of chill point are judged based on volume of food - Google Patents
Method, controller and the refrigeration plant of chill point are judged based on volume of food Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 196
- 238000000034 method Methods 0.000 title claims abstract description 56
- 238000005057 refrigeration Methods 0.000 title claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 26
- 230000000630 rising effect Effects 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims description 67
- 230000008014 freezing Effects 0.000 claims description 66
- 238000001514 detection method Methods 0.000 claims description 54
- 238000001816 cooling Methods 0.000 claims description 29
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000004364 calculation method Methods 0.000 claims description 7
- 230000007613 environmental effect Effects 0.000 claims description 7
- 230000005855 radiation Effects 0.000 claims description 7
- 230000009467 reduction Effects 0.000 claims description 5
- 238000004590 computer program Methods 0.000 claims description 3
- 238000009659 non-destructive testing Methods 0.000 claims description 2
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- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 description 15
- 238000013461 design Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 238000002194 freeze distillation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000004781 supercooling Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
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- 230000001066 destructive effect Effects 0.000 description 1
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Classifications
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- 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
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- 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
- F25D2700/12—Sensors measuring the inside temperature
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- Mechanical Engineering (AREA)
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- General Engineering & Computer Science (AREA)
- Devices That Are Associated With Refrigeration Equipment (AREA)
- Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
Abstract
The present invention relates to refrigeration control field, more particularly to method, controller and the refrigeration plant that chill point is judged based on volume of food.The present invention judges whether food enters frozen state using food volume difference at different temperatures.Volume of food change is combined control food temperature with temperature control and is in zone of reasonableness.If food enters frozen state, pattern of rising again can be immediately entered prevent food product water from continuously forming the process of ice crystal makes food not freeze, cool at once when food temperature reaches a certain value, so repeatedly, the food temperature most of the time is always held at 0 DEG C~chill point temperature, and chill point temperature is in 10~0 DEG C.The chill point of food is effectively judged using volume of food rate of change, Volume Changes in food are effectively combined with temperature control, rationally controls food temperature to reach and does not freeze and fresh critical condition, it is fresh to ensure that food does not freeze, effectively extend the fresh-keeping cycle, keep food nutrition delicious.
Description
Technical Field
The invention relates to the field of refrigeration control, in particular to a method for judging a freezing point based on food volume, a controller and refrigeration equipment.
Background
In order to prolong the shelf life of food, the freezing technology is always the most common and effective method, for example, frozen meat stored at-18 ℃ can be stored for 6-12 months generally, but the most serious problem is that the food is not convenient to thaw, and the quality and the taste of the thawed food are obviously reduced.
At present, whether food enters a frozen state is judged mainly by acquiring a food temperature value, and the method for acquiring the temperature mainly comprises the following steps:
1. non-contact temperature sensors, such as infrared sensors: an infrared sensor with the precision of 1 ℃ cannot acquire an accurate temperature value of food, so that whether the food enters a frozen state or not cannot be accurately judged; while an infrared sensor with a precision of 0.1 ℃ is expensive (thousands of yuan), and has poor applicability.
2. Since the contact temperature sensor, such as a probe temperature sensor, is directly inserted into the food, it breaks the structure of the food, and has a hygienic risk, and the operability is poor, and is not acceptable to most users.
Disclosure of Invention
Technical problem to be solved
The invention aims to provide a method, a controller and refrigeration equipment for judging freezing points based on food volume, which solve the problems that the time point when food enters a freezing state is not easy to control and the food is easy to freeze; and the frozen food is inconvenient to thaw and has low food quality.
(II) technical scheme
In order to solve the technical problem, the invention provides a method for judging a freezing point based on the volume of food, which comprises the following steps:
a first detection step of detecting an initial volume V0 of the food just put in;
a cooling step, namely cooling the food under the condition that the ambient temperature is a first preset value;
a second detection step, in the cooling process, detecting the real-time volume V of the food according to a first preset mode, and obtaining the food volume increase rate W, wherein W is (V-V0)/V0 x 100%;
a first judging step, when the food volume increase rate W satisfies: when W is more than or equal to W0, stopping cooling;
a temperature rising step, namely updating the ambient temperature to a second preset value, and raising the temperature;
a third detection step, detecting the real-time volume V of the food according to a second preset mode in the temperature rising process, and obtaining the food volume increase rate W;
a second judgment step: when the food volume growth rate W satisfies: and when W is less than or equal to W1, stopping heating, and returning to the cooling step.
In some embodiments, preferably, the value range of W0 is 5% to 15%, and/or the value range of W1 is 0% to 5%.
In some embodiments, preferably, the first preset value is less than the freezing point temperature; the second preset value is greater than the freezing point temperature.
In some embodiments, preferably, the first preset manner includes: detecting once every first set time; the second preset mode comprises the following steps: detecting once every second set time; the first set time is equal to the second set time.
In some embodiments, preferably, the means for detecting the initial volume or real-time volume of the food product comprises: radiation detection, or ultrasonic detection.
The invention also provides a controller for executing the method for judging the freezing point based on the food volume, which comprises the following steps: the device comprises a calculation module, a setting module, a comparison module and a judgment module; wherein,
the setting module is used for setting the environmental temperature according to the cooling stage or the heating stage of the refrigeration equipment;
the calculation module is used for calculating the food volume growth rate according to the monitored real-time volume of the food;
the comparison module is used for comparing the food volume increase rate with a stored comparison value to determine temperature reduction or temperature rise;
and the judging module is used for judging temperature rise or temperature fall according to the comparison result.
The invention also provides a computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the control method as described.
The invention also provides a refrigerating device, which comprises a main body structure, a controller, more than one environment temperature detection device and more than one food volume nondestructive detection device;
the environment temperature detection device and the food volume nondestructive detection device are both connected with the controller.
In some embodiments, preferably, the ambient temperature detection device includes: a wired sensor, an infrared sensor, or a wireless sensor.
In some embodiments, preferably, the food volume nondestructive testing device comprises: a radiation detection device, or an ultrasonic detection device.
(III) advantageous effects
The technical scheme provided by the invention judges whether the food enters the frozen state or not by utilizing the different volumes of the food at different temperatures. The food temperature is controlled within a reasonable range by combining the food volume change with the temperature control. If the food enters a frozen state, the food can immediately enter a temperature return mode to prevent water in the food from continuously forming ice crystals so as to prevent the food from being frozen, the temperature of the food is immediately reduced when reaching a certain value, the process is repeated for many times, the temperature of the food is mostly or always kept between 0 ℃ and a freezing point, and the freezing point is between-10 ℃ and 0 ℃. The freezing point of the food is effectively judged by utilizing the volume change rate of the food, the volume change in the food is effectively combined with the temperature control, the temperature of the food is reasonably controlled to reach the critical state of unfreezing and freshness, the unfreezing and freshness of the food are ensured, the freshness retaining period is effectively prolonged, and the nutrition and the delicacy of the food are kept.
Drawings
FIG. 1 is a schematic flow chart illustrating a method for determining freezing point based on food volume according to an embodiment of the present invention;
FIG. 2 is a schematic flow chart of a method of determining freezing point based on food volume when applied to meat of the present invention;
FIG. 3 is a graph showing the normal freezing curve of a food product without supercooling;
FIG. 4 is a graph showing the non-freezing preservation of food without supercooling.
Detailed Description
The following detailed description of embodiments of the present invention is provided in connection with the accompanying drawings and examples. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. "first", "second", "third" and "fourth" do not denote any sequence relationship, but are merely used for convenience of description. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art. "Current" is the time at which an action is performed, multiple occurrences of which are recorded in real time over time.
The time point when the food enters the frozen state is not easy to control, and the food is easy to freeze; and after freezing, the food is inconvenient to unfreeze, and the food quality is reduced.
Products, methods, and the like will be described in detail below with reference to basic designs, extended designs, and alternative designs.
In the technology, the freezing point is judged according to the volume change of the food, and the direct relation between the freezing of the food and the volume change of the food is mainly considered. The freezing of food refers to a process of converting most of water in food into ice, and since the water in food is divided into bound water and free water, and the bound water is bound with colloidal substances such as protein, carbohydrate, and the like, the bound water is not converted into ice crystals in the freezing process and is not frozen water. Meanwhile, free water in food is not pure water but a dilute solution dissolved with solute, the vapor pressure of the solution is reduced due to the action of the solute in the dilute solution, so that the freezing point temperature of food which starts to freeze is lower than the freezing point of water by 0 ℃, according to the Laoul's law second law, the freezing point of the solution is reduced in proportion to the concentration of the solute, and the freezing point is reduced by 1.86 ℃ when the concentration of the solute is increased by 1 mol.
The temperature at which ice crystals begin to appear in food is called the freezing point of the food, and the freezing points of various foods differ depending on the type of food, post-mortem environmental conditions, muscle slurry concentration, and the like (see table 1).
TABLE 1 freezing point and moisture content of several common foods
Fig. 3 shows a normal freezing curve of a food product, and the normal freezing process of the food product is mainly divided into three stages: 1. and (3) a cooling stage: the temperature of the food is rapidly reduced to below 0 ℃ and above the freezing point; 2. maximum ice crystal formation stage: a process of forming ice from about 70% to 80% of the water in the food product from freezing point to-5 ℃; 3. and (3) quick-freezing process: the process of rapidly forming ice from the remaining water in the food product.
From a thermodynamic perspective, the essence of the food freezing process is the phase transition of the water in the food material from a liquid state to solid ice crystals. Due to the volume expansion of the water crystallization process to ice during freezing at atmospheric pressure, the volume increase of water is about 9% at 0 ℃ (freezing point temperature), about 12% at-5 ℃ and about 13% at-20 ℃. Therefore, after the temperature of the food reaches the freezing point, the volume of the food and the temperature value have an inverse relation, namely, as the temperature is reduced, more and more water in the food forms ice to cause the volume of the food to be gradually increased. Therefore, whether the food enters the frozen state can be accurately judged according to the percentage of the increase of the volume of the food.
The inventors have found that the main cause of the degradation of the quality of the food after freezing is due to the destruction of the texture of the food by the ice crystal expansion pressure. Therefore, controlling the nucleation and growth of ice crystals during the freezing of food helps to achieve improved food quality, and fig. 4 shows a graph of the non-freezing freshness of food without supercooling.
Based on the above theoretical analysis and research, the inventors propose a method for determining a freezing point based on the volume of food:
as shown in fig. 1, the method mainly includes:
a first detection step of detecting an initial volume V0 of the food just put in;
a cooling step, namely cooling the food under the condition that the ambient temperature is a first preset value;
a second detection step, detecting the real-time volume V of the food according to a first preset mode in the cooling process, and obtaining the food volume increase rate W;
a first judging step, when the food volume increase rate W satisfies: when W is more than or equal to W0, stopping cooling;
a temperature rising step, namely updating the ambient temperature to a second preset value, and raising the temperature;
a third detection step, detecting the real-time volume V of the food according to a second preset mode in the temperature rising process, and obtaining the food volume increase rate W, wherein W is (V-V0)/V0 x 100%;
a second judgment step: when the food volume growth rate W satisfies: and when W is less than or equal to W1, stopping heating, and returning to the cooling step.
When the food is placed in a refrigeration device (such as a refrigerator), the initial volume V0 of the food is immediately detected by a nondestructive volume detection device, and the environmental temperature at this stage is a first preset value, lower, and can be set to be T1 and lower than the freezing point temperature. The temperature is reduced to a lower temperature T0 which is near the freezing point at the environmental temperature, the purpose of the temperature reduction is to reduce the temperature of the food below the freezing point, so that the microorganism and the like can not perform life activities and the biochemical reaction speed is reduced, and the preservation period of the food is prolonged. The temperature T0 is determined at a food volume change rate W.gtoreq.W 0.
The comparison and determination of the food volume change rate W is more than or equal to W0 are mainly carried out in the second detection step. The food absorbs cold continuously, water in the food gradually forms ice crystals and freezes gradually, the ice crystals gradually increase along with the prolonging of freezing time, small ice crystals are gathered into large ice crystals, the cell retardation of the food begins to be destroyed, the juice and nutrition of the food are lost, and the taste and mouthfeel of the food are directly influenced. Therefore, in order to detect the coming of the frozen state, the real-time volume value V of the food needs to be measured every T1 time (0-600 min) in the cooling process, the volume increase rate W of the food is calculated, if the W is larger than or equal to W0 (when the temperature of the food is lower than the freezing point, the volume increase rate of the food is generally 5% -15%), the temperature needs to be continuously cooled if most of water in the food is in an unfrozen state at the moment, and the environmental temperature is continuously set to be T1 (the temperature is lower than the freezing point of the food); if W is more than or equal to W0, the cooling process must be stopped immediately to prevent the food from freezing due to the cold energy absorbed by the food, and the cooling stage is stopped.
After the cooling is stopped, the food is warmed, and the ambient temperature can be maintained or increased during this warming to prevent the food from freezing. Setting natural temperature return or environment temperature to be higher than a second preset value T2 of the freezing point of the food (the temperature is not too high, otherwise, the food preservation period is shortened, and is higher than the freezing point temperature), measuring a real-time volume value V of the food every T2 time (0-600 min) in the temperature rising process, and calculating the volume increase rate W of the food; and returning to the step of cooling when the food volume increase rate W calculated at a certain time is less than or equal to W1 (when the food temperature reaches a freezing point T0+ delta T, the food volume increase rate delta T can be taken within the range of 0-10 ℃, and P1 is theoretically 0, but due to the existence of measurement errors, 5% of measurement deviation can be set, and the value range is 0-5%). The temperature reduction process and the temperature rise process are repeated and circulated, so that the temperature of the food is kept near the freezing point all the time, and the freshness date of the food is prolonged.
The freezing point temperature is in the range of-10 ℃ to 0 ℃.
In some embodiments, the first set time t1 and the second set time t2 may be equal.
Based on the above various schemes, the manner of detecting the initial volume or real-time volume of the food product includes: radiation detection, or ultrasonic detection.
The detection principle of the ray detection technology for detecting the volume of the food is as follows:
the radiation has a short wavelength, is able to pass through a thickness of a substance, and interacts with atoms in the substance during the penetration process. The interaction causes attenuation of the radiation intensity, and the degree of attenuation can judge parameters such as thickness, density and size of the detected material.
The detection principle of detecting the volume of the food by the ultrasonic detection technology is as follows:
after the ultrasonic wave meets an object, a part of sound wave can be reflected, and the receiver can analyze the reflected wave, so that the parameters such as the size, the thickness and the like of the object can be measured abnormally and accurately.
The method utilizes a nondestructive volume detection device to detect the initial volume of the food, continuously calculates the food volume increase rate in the cooling process, and simultaneously reduces the temperature of the food to be near the freezing point; judging whether the food enters a frozen state or not by using the food volume increase rate; when the frozen state is reached, the temperature reduction or small-amplitude temperature rise process is stopped to prevent the moisture in the food from continuously forming ice crystals, the food is kept in a non-frozen state, the process is repeated for many times, the temperature of the food is kept at 0 ℃ to the freezing point (-10 ℃ to 0 ℃) for most of time or all the time, and the food preservation period is effectively prolonged.
Next, taking the preservation of meat in a refrigerator as an example, the control rule for preventing food from freezing and preserving food is described: the function of keeping food fresh without freezing is realized by using a temperature control and nondestructive volume detection device.
The refrigerator is provided with an independent temperature control chamber for meat preservation, and the chamber is provided with 1 ambient temperature detection sensor (marked as a No. 1 sensor) and 1 meat volume nondestructive detection device.
From the above, the value range of W0 is 5% -15%; the value range of W1 is 0-5%.
The specific control process is described below by taking the combined control comprising 1 sensor and 1 non-destructive volume detection device as an example:
as shown in fig. 2, T1 ═ 18 ℃, T2 ═ 0 ℃, T1 ═ T2 ═ 5min, W0 ═ 10%, and W1 ═ 2%.
Firstly, after a refrigerator is electrified, placing meat in a compartment, cooling a 1# sensor at the temperature of-18 ℃ according to the setting, simultaneously detecting an initial volume value V0 of the meat by using a nondestructive volume detection device, measuring a real-time volume value V of food every 5min in the cooling process, and calculating the volume increase rate W of the food, wherein if W is less than 10%, the temperature needs to be continuously cooled, and the environmental temperature is continuously set to-18 ℃ after most of water in the food is in an unfrozen state; if W is more than or equal to 10%, the cooling stage is stopped. At the moment, the meat enters a frozen state, an immediate progress heating mode is required, namely the 1# sensor controls the temperature according to the set 0 ℃, and the meat is ensured not to be frozen; after entering the temperature rise stage, the nondestructive volume detection device needs to detect the real-time volume value V of the food every 5min, and calculates the food volume increase rate W; when the food volume increase rate W calculated at a certain time is less than or equal to 2%, the temperature of the meat is higher than the freezing point delta t ℃, and the meat needs to enter the cooling stage again at the moment, and the meat is repeatedly circulated to ensure that the meat is in a fresh and unfrozen state.
The control method of the temperature increase is not limited to the adjustment of the temperature set value, and the temperature may be returned by a natural temperature return and heating method.
The control method effectively combines the time for judging the freezing point of the food by using the volume change rate of the food with the temperature control method, can realize that the meat is always in a low-temperature environment condition, does not freeze to cause nutrition loss, obviously prolongs the fresh-keeping period of the meat, and is nutritious and delicious.
The present invention also provides a controller for executing the method for determining a freezing point based on a food volume, comprising: the device comprises a calculation module, a setting module, a comparison module and a judgment module; the setting module is used for setting the ambient temperature according to the cooling stage or the heating stage of the refrigeration equipment; the calculation module is used for calculating the food volume growth rate according to the monitored real-time volume of the food; the comparison module is used for comparing the food volume increase rate with a stored comparison value to determine temperature reduction or temperature rise; and the judging module is used for judging temperature rise or temperature fall according to the comparison result.
The calculation module, the setting module, the comparison module and the judgment module can be split or combined and are set in the controller hardware or the processing program according to the design requirement.
The present invention also provides a computer-readable storage medium having stored thereon a computer program which, when being executed by a processor, carries out the steps of the above-mentioned control method.
The invention also provides a refrigerating device, which comprises a main body structure, a controller, more than one environment temperature detection device and more than one food volume nondestructive detection device; the environment temperature detection device and the food volume nondestructive detection device are both connected with the controller.
The independent temperature control of the stored food can be realized in a certain specific space, 1 or more environment temperature detection devices are arranged on the refrigerating equipment, and 1 or more food volume nondestructive detection devices are arranged inside the refrigerating equipment. The temperature detection device comprises contact temperature equipment and non-contact temperature equipment, such as a linear sensor, an infrared sensor, a wireless sensor and the like; the food volume nondestructive detection device comprises but not limited to a ray detection device, an ultrasonic detection device and the like, wherein the detection devices do not damage food, and the food volume nondestructive detection device belongs to nondestructive detection.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A method for judging freezing point based on food volume is characterized by comprising the following steps:
a first detection step of detecting an initial volume V0 of the food just put in;
a cooling step, namely cooling the food under the condition that the ambient temperature is a first preset value;
a second detection step, in the cooling process, detecting the real-time volume V of the food according to a first preset mode, and obtaining the food volume increase rate W, wherein W is (V-V0)/V0 x 100%;
a first judging step, when the food volume increase rate W satisfies: when W is more than or equal to W0, stopping cooling;
a temperature rising step, namely updating the ambient temperature to a second preset value, and raising the temperature;
a third detection step, detecting the real-time volume V of the food according to a second preset mode in the temperature rising process, and obtaining the food volume increase rate W;
a second judgment step: when the food volume growth rate W satisfies: and when W is less than or equal to W1, stopping heating, and returning to the cooling step.
2. The method for judging the freezing point based on the volume of the food as claimed in claim 1, wherein the value of W0 is in the range of 5-15%, and/or the value of W1 is in the range of 0-5%.
3. The method of claim 1, wherein the first predetermined value is less than the freezing point temperature; the second preset value is greater than the freezing point temperature.
4. The method for determining a freezing point based on a volume of a food according to claim 3, wherein the freezing point temperature is in the range of-10 ℃ to 0 ℃.
5. The method for determining a freezing point based on a volume of a food according to claim 1,
the first preset mode comprises the following steps: detecting once every first set time;
the second preset mode comprises the following steps: detecting once every second set time;
the first set time is equal to the second set time, and the value range is 0-600 minutes.
6. The method of determining a freezing point based on a volume of a food product according to any one of claims 1 to 5, wherein the manner of detecting the initial volume or real-time volume of the food product comprises: radiation detection, or ultrasonic detection.
7. A controller for performing the method of determining a freezing point based on a volume of a food product according to any one of claims 1 to 6, comprising: the device comprises a calculation module, a setting module, a comparison module and a judgment module; wherein,
the setting module is used for setting the environmental temperature according to the cooling stage or the heating stage of the refrigeration equipment;
the calculation module is used for calculating the food volume growth rate according to the monitored real-time volume of the food;
the comparison module is used for comparing the food volume increase rate with a stored comparison value to determine temperature reduction or temperature rise;
and the judging module is used for judging temperature rise or temperature fall according to the comparison result.
8. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the method according to any one of claims 1 to 6.
9. A refrigeration equipment is characterized by comprising a main body structure, a controller, more than one environment temperature detection device and more than one food volume nondestructive detection device;
the environment temperature detection device and the food volume nondestructive detection device are both connected with the controller.
10. The refrigeration appliance according to claim 9, wherein said ambient temperature sensing means comprises: a wired sensor, an infrared sensor, or a wireless sensor; and/or the presence of a gas in the gas,
the food volume nondestructive testing device comprises: a radiation detection device, or an ultrasonic detection device.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110261257A (en) * | 2019-05-08 | 2019-09-20 | 华南农业大学 | A kind of method and device determining spherefruit precooling effect |
| CN110906654A (en) * | 2019-10-10 | 2020-03-24 | 合肥晶弘电器有限公司 | Control method for supercooling non-freezing storage and refrigerator |
| CN110906658A (en) * | 2019-10-10 | 2020-03-24 | 合肥晶弘电器有限公司 | Food non-freezing storage control method and refrigerator |
| CN110940147A (en) * | 2019-10-10 | 2020-03-31 | 合肥晶弘电器有限公司 | Storage method with food non-freezing function and refrigerator |
| CN110940146A (en) * | 2019-10-10 | 2020-03-31 | 合肥晶弘电器有限公司 | Storage method with food non-freezing function and refrigerator |
| CN111811181A (en) * | 2020-06-28 | 2020-10-23 | 董潇儒 | Artificial intelligence refrigerator |
| CN112923651A (en) * | 2021-02-24 | 2021-06-08 | 珠海格力电器股份有限公司 | Food preservation control method and device and refrigerator |
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| CN110261257A (en) * | 2019-05-08 | 2019-09-20 | 华南农业大学 | A kind of method and device determining spherefruit precooling effect |
| CN110261257B (en) * | 2019-05-08 | 2022-03-11 | 华南农业大学 | Method and device for judging precooling effect of spherical fruits |
| CN110906654A (en) * | 2019-10-10 | 2020-03-24 | 合肥晶弘电器有限公司 | Control method for supercooling non-freezing storage and refrigerator |
| CN110906658A (en) * | 2019-10-10 | 2020-03-24 | 合肥晶弘电器有限公司 | Food non-freezing storage control method and refrigerator |
| CN110940147A (en) * | 2019-10-10 | 2020-03-31 | 合肥晶弘电器有限公司 | Storage method with food non-freezing function and refrigerator |
| CN110940146A (en) * | 2019-10-10 | 2020-03-31 | 合肥晶弘电器有限公司 | Storage method with food non-freezing function and refrigerator |
| CN113091370A (en) * | 2019-12-23 | 2021-07-09 | 青岛海尔电冰箱有限公司 | Refrigerator and control method thereof |
| CN113091370B (en) * | 2019-12-23 | 2022-09-23 | 青岛海尔电冰箱有限公司 | Refrigerator and control method thereof |
| CN111811181A (en) * | 2020-06-28 | 2020-10-23 | 董潇儒 | Artificial intelligence refrigerator |
| CN112923651A (en) * | 2021-02-24 | 2021-06-08 | 珠海格力电器股份有限公司 | Food preservation control method and device and refrigerator |
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