CN115823800A - Refrigerator, food material fresh-keeping method and storage medium - Google Patents

Abstract

The application provides a refrigerator, a food material fresh-keeping method and a storage medium, wherein the refrigerator comprises a sealed chamber for storing food materials; the temperature sensor is used for detecting the temperature of food materials in the sealed chamber; the pressure reducing device is used for reducing the pressure of the sealed chamber so as to reduce the temperature of the food material, wherein the pressure of the sealed chamber and the temperature of the food material have a corresponding relation; the pressure sensor is arranged in the sealed chamber and used for detecting the pressure in the sealed chamber; the processor is respectively and electrically connected with the temperature sensor, the pressure reduction device and the pressure sensor, and the processor is used for: when the sealing chamber is in a precooling state, acquiring the current temperature of food materials in the sealing chamber; acquiring initial pressure in the sealed chamber; and reducing the pressure of the sealing chamber from the initial pressure to the intermediate pressure so as to reduce the temperature of the food material from the current temperature to the target temperature. This application makes the edible material rapid cooling that the refrigerator stored through the mode of step-down precooling to the freshness date of edible material has been improved.

Description

Refrigerator, food material fresh-keeping method and storage medium

Technical Field

The application belongs to the technical field of household appliances, and particularly relates to a refrigerator, a food material preservation method and a storage medium.

Background

Fresh food materials such as fruits, vegetables, meat, beverages and the like are not favorable for fresh keeping at normal temperature. For fruits and vegetables, the respiration and transpiration are in a stronger state at normal temperature, so that the rotting speed of the fruits and vegetables is accelerated; for meat, microorganisms can be rapidly propagated on the surface of the meat at normal temperature, so that the decay of the meat is accelerated.

In the related art, fresh food materials are usually stored in a refrigerator, but the refrigerator has a slow cooling speed for the newly-placed food materials, so that the preservation period of the food materials is shortened.

Disclosure of Invention

The embodiment of the application provides a refrigerator, a food material fresh-keeping method and a storage medium, and the fresh-keeping time limit of food materials is prolonged.

In a first aspect, an embodiment of the present application provides a refrigerator, including:

a sealed compartment for storing food material;

the temperature sensor is arranged in the sealed chamber and used for detecting the temperature of the food material in the sealed chamber;

the pressure reducing device is used for reducing the pressure of the sealed chamber so as to reduce the temperature of the food material, wherein the pressure of the sealed chamber and the temperature of the food material have a corresponding relation;

the pressure sensor is arranged in the sealed chamber and used for detecting the pressure in the sealed chamber;

a processor electrically connected to the temperature sensor, the pressure reduction device and the pressure sensor, respectively, the processor being configured to:

when the sealed chamber is in a precooling state, acquiring the current temperature of the food material in the sealed chamber;

acquiring an initial pressure in the sealed chamber;

and reducing the pressure of the sealed chamber from the initial pressure to an intermediate pressure so as to reduce the temperature of the food material from the current temperature to a target temperature.

Optionally, the food materials include a first food material and a second food material, and the processor is further configured to:

when the sealed chamber is in a precooling state, acquiring a first current temperature of the first food material;

reducing the pressure of the sealed compartment from the initial pressure to a first intermediate pressure to reduce the first food material from the first current temperature to a first target temperature.

Optionally, the processor is further configured to:

when the sealed chamber is in the precooling state, acquiring a first cold air volume transmitted to the sealed chamber;

when the pre-cooling state of the sealed chamber is switched to a fresh-keeping state, the pressure of the sealed chamber is increased to a first target pressure from the first intermediate pressure;

under the first target pressure, the amount of cold air in the sealed compartment is increased from the first amount of cold air to a second amount of cold air, so that the temperature of the first food material is kept at the first target temperature.

Optionally, the processor is further configured to:

when the sealed chamber is in the pre-cooling state, acquiring a second current temperature of the second food material;

reducing the pressure of the sealed compartment from the initial pressure to a second intermediate pressure to reduce the second food material from the second current temperature to a second target temperature, wherein the first target temperature and the second target temperature are different.

Optionally, the processor is further configured to:

when the sealed chamber is in the precooling state, acquiring a third cold air volume transmitted to the sealed chamber;

when the pre-cooling state of the sealed chamber is switched to the fresh-keeping state, the pressure of the sealed chamber is increased to a second target pressure from the second intermediate pressure;

and under the second target pressure, the cold air volume of the sealed compartment is increased from the third cold air volume to the fourth cold air volume, so that the temperature of the second food material is kept at the second target temperature.

Optionally, the processor is further configured to:

storing the second food material at the second target temperature for a first preset time period;

reducing the cold air quantity of the sealed chamber from the fourth cold air quantity to a fifth cold air quantity within a second preset time length so as to increase the temperature of the second food material from the second target temperature to a third target temperature, and keeping the third target temperature within a third preset time length;

and in a fourth preset time, increasing the cold air quantity of the sealed chamber from the fifth cold air quantity to a sixth cold air quantity so as to reduce the temperature of the second food material from the third target temperature to the second target temperature.

Optionally, the refrigerator further includes a humidifying device and a humidity sensor, the humidifying device is used for humidifying the sealed chamber, the humidity sensor is used for detecting the humidity in the sealed chamber, and the processor is further used for:

when the sealed chamber is in the precooling state, acquiring the current humidity in the sealed chamber;

and controlling the humidifying device to humidify the sealed chamber so that the humidity of the sealed chamber is changed from the current humidity to the target humidity.

In a second aspect, an embodiment of the present application further provides a food material fresh-keeping method, which is applied to a refrigerator, where the refrigerator includes a sealed compartment for storing food materials, and the method includes:

when the sealed chamber is in a precooling state, acquiring the current temperature of the food material in the sealed chamber;

acquiring an initial pressure in the sealed chamber;

and reducing the pressure of the sealed chamber from the initial pressure to an intermediate pressure so as to reduce the temperature of the food material from the current temperature to a target temperature.

Optionally, the food materials include a first food material and a second food material, and when the sealed chamber is in a precooling state, the current temperature of the food materials in the sealed chamber is obtained, including:

when the sealed chamber is in a precooling state, acquiring a first current temperature of the first food material;

the reducing the pressure of the sealed compartment from the initial pressure to an intermediate pressure to reduce the food material from the current temperature to a target temperature comprises:

reducing the pressure of the sealed compartment from the initial pressure to a first intermediate pressure to reduce the first food material from the first current temperature to a first target temperature.

Optionally, the method further includes:

when the sealed chamber is in the precooling state, acquiring a first cold air volume transmitted to the sealed chamber;

when the pre-cooling state of the sealed chamber is switched to a fresh-keeping state, the pressure of the sealed chamber is increased to a first target pressure from the first intermediate pressure;

under the first target pressure, the amount of cold air in the sealed compartment is increased from the first amount of cold air to a second amount of cold air, so that the temperature of the first food material is kept at the first target temperature.

Optionally, when the sealed chamber is in a pre-cooling state, obtaining the current temperature of the food material in the sealed chamber includes:

when the sealed chamber is in the pre-cooling state, acquiring a second current temperature of the second food material;

the reducing the pressure of the sealed compartment from the initial pressure to an intermediate pressure to reduce the food material from the current temperature to a target temperature comprises:

reducing the pressure of the sealed compartment from the initial pressure to a second intermediate pressure to reduce the second food material from the second current temperature to a second target temperature, wherein the first target temperature and the second target temperature are different.

Optionally, the method further includes:

when the sealed chamber is in the precooling state, acquiring a third cold air volume transmitted to the sealed chamber;

when the pre-cooling state of the sealed chamber is switched to a fresh-keeping state, the pressure of the sealed chamber is increased to a second target pressure from the second intermediate pressure;

and under the second target pressure, increasing the cold air quantity of the sealed chamber from a third cold air quantity to a fourth cold air quantity so as to keep the temperature of the second food material at the second target temperature.

Optionally, after the amount of cold air in the sealed compartment is increased from a third amount of cold air to a fourth amount of cold air, so that the temperature of the second food material is maintained at the second target temperature, the method further includes:

storing the second food material at the second target temperature for a first preset time period;

reducing the cold air quantity of the sealed chamber from the fourth cold air quantity to a fifth cold air quantity within a second preset time length so as to increase the temperature of the second food material from the second target temperature to a third target temperature, and keeping the third target temperature within a third preset time length;

and in a fourth preset time, increasing the cold air quantity of the sealed chamber from the fifth cold air quantity to a sixth cold air quantity so as to reduce the temperature of the second food material from the third target temperature to the second target temperature.

Optionally, the refrigerator further includes a humidifying device and a humidity sensor, the humidifying device is used for humidifying the sealed chamber, the humidity sensor is used for detecting the humidity in the sealed chamber, and the method further includes:

when the sealed chamber is in the precooling state, acquiring the current humidity in the sealed chamber;

and controlling the humidifying device to humidify the sealed chamber so that the humidity of the sealed chamber is changed from the current humidity to the target humidity.

In a third aspect, an embodiment of the present application further provides a computer-readable storage medium, on which a computer program is stored, and when the computer program is executed on the computer, the computer is caused to execute the food material freshness keeping method described in any one of the above.

The refrigerator provided by the embodiment of the application comprises a sealed compartment, a sealed compartment and a refrigerator door, wherein the sealed compartment is used for storing food materials; the temperature sensor is used for detecting the temperature of food materials in the sealed chamber; the pressure reducing device is used for reducing the pressure of the sealed chamber so as to reduce the temperature of the food material, wherein the pressure of the sealed chamber and the temperature of the food material have a corresponding relation; the pressure sensor is arranged in the sealed chamber and used for detecting the pressure in the sealed chamber; the processor is electrically connected with the temperature sensor, the pressure reduction device and the pressure sensor respectively, and is used for: when the sealing chamber is in a precooling state, acquiring the current temperature of food materials in the sealing chamber; acquiring initial pressure in the sealed chamber; and reducing the pressure of the sealing chamber from the initial pressure to the intermediate pressure so as to reduce the temperature of the food material from the current temperature to the target temperature. According to the method and the device, the food materials stored in the refrigerator are rapidly cooled in a decompression and precooling mode, so that the freshness date of the food materials is prolonged.

Drawings

In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings used in the description of the embodiments will be briefly described below. In the following description, like reference numerals denote like parts. It is obvious that the drawings in the following description are only some embodiments of the application, and that for a person skilled in the art, other drawings can also be derived from them without inventive effort.

Fig. 1 is a first structural block diagram of a refrigerator provided in an embodiment of the present application.

Fig. 2 is a schematic structural diagram of a refrigerator provided in an embodiment of the present application.

Fig. 3 is a second structural block diagram of a refrigerator provided in an embodiment of the present application.

Fig. 4 is a flowchart illustrating a food material fresh-keeping method according to an embodiment of the present application.

Fig. 5 is a third structural block diagram of a refrigerator provided in an embodiment of the present application.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. It is to be understood that the described embodiments are merely exemplary of some, and not all, of the present application. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

In order to solve the food material preservation problem in the related art, the embodiment of the application provides a refrigerator, a food material preservation method and a storage medium. Referring to fig. 1 and fig. 2, fig. 1 is a first structural block diagram of a refrigerator provided in an embodiment of the present application, and fig. 2 is a schematic structural diagram of the refrigerator provided in the embodiment of the present application. The refrigerator 100 may be an air-cooled refrigerator or a variable frequency refrigerator, and the refrigerator 100 may be a single-door refrigerator, a double-door refrigerator or a triple-door refrigerator, etc. when viewed from the external shape. The refrigerator 100 may include a housing 101, a sealed compartment 102, a temperature sensor 103, a pressure reduction device 104, a pressure sensor 105, and a processor 106.

The casing 101 is the whole of the refrigerator 100, and the casing 101 may include at least one door body, and food materials may be put in or taken out by opening and closing the door body. The housing 101 has at least one accommodating space, and one accommodating space can be used as a compartment for storing food materials, such as a freezing and refrigerating refrigerator, and the housing 101 can include a freezing compartment and a refrigerating compartment, and of course, the housing 101 can further include a sealed compartment 102, that is, the sealed compartment 102 is disposed in the housing 101.

Temperature sensor 103 may be disposed within sealed compartment 102, and in particular, temperature sensor 103 may be affixed to an inside surface of sealed compartment 102, such as an inside bottom of sealed compartment 102. The temperature sensor 103 may be used to detect the temperature of the food material within the sealed compartment 102. The temperature sensor 103 may be plural, and the plural temperature sensors 103 may be respectively disposed at different positions of the sealing chamber 102, so that the detection accuracy of the temperature sensor 103 may be improved, for example, the plural temperature sensors 103 are 4 temperature sensors 103, and the 4 temperature sensors 103 may be respectively disposed at four corners of the inner bottom of the sealing chamber 102. In addition, a plate body made of a metal material, such as an aluminum plate or an iron plate, may be disposed between the temperature sensor 103 and the sealed chamber 102, and the plate body made of the metal material may conduct heat rapidly, so that the temperature sensor 103 may detect the temperature of the food material rapidly.

The pressure reducing device 104 may be disposed within the housing 101, and specifically, the pressure reducing device 104 may be disposed within the seal compartment 102. The pressure reducing device 104 may be a vacuum pressure reducing device, such as a vacuum pump, and the pressure reducing device 104 may be configured to reduce the pressure of the sealed chamber 102 to reduce the temperature of the food material in the sealed chamber 102. It should be noted that the depressurization device 104 may reduce the temperature of the food material in the sealed compartment 102 by vacuum pre-cooling. According to the characteristic that the boiling point of water changes along with the change of air pressure, the pressure of the sealed chamber 102 is reduced by vacuumizing the sealed chamber 102 through the pressure reducing device 104, and water in the sealed chamber 102, such as moisture of food materials, evaporates and absorbs heat along with the reduction of the pressure, so that the heat of the food materials is taken away to reduce the temperature of the food materials.

Therein, a pressure sensor 105 may be provided within the seal compartment 102 for detecting the pressure within the seal compartment 102. The pressure of the sealed compartment 102 and the temperature of the food material have a corresponding relationship, that is, different temperatures of the food material correspond to different pressures of the sealed compartment 102. For example, the temperature of the food material is 35 ℃, and the pressure corresponding to the sealing chamber 102 is 5623Pa; the temperature of the food material is 2 ℃, and the pressure of the corresponding sealed chamber 102 is 705Pa and the like.

The processor 106 may be a control center of the refrigerator 100, the processor 106 may be integrated on a circuit board, and the processor 106 may be electrically connected to the temperature sensor 103, the voltage dropping device 104, and the pressure sensor 105, respectively. The processor 106 may be configured to: when the sealed chamber 102 is in a precooling state, acquiring the current temperature of food materials in the sealed chamber 102; acquiring an initial pressure within the seal compartment 102; the pressure of the sealed compartment 102 is reduced from the initial pressure to an intermediate pressure, so that the food material is reduced from the current temperature to the target temperature.

It should be noted that the sealed compartment 102 of the refrigerator 100 may have a pre-cooling state and a fresh state. Because the fresh food materials or the food materials at the normal temperature are placed in the sealed chamber 102 and the temperature of the food materials needs to be rapidly reduced through vacuum pre-cooling so as to prolong the freshness date of the food materials, for the food materials, the sealed chamber 102 needs to be in the pre-cooling state, the obtained current temperature of the food materials in the sealed chamber 102 is the normal temperature or close to the normal temperature of the food materials, the current temperature of the food materials needs to be rapidly reduced through vacuum pre-cooling, the sealed chamber 102 can be vacuumized through the pressure reducing device 104 so that the pressure of the sealed chamber 102 is reduced from the initial pressure to the intermediate pressure, in the pressure reducing process, moisture on the surface of the food materials can be slowly evaporated, the temperature of the food materials is reduced due to evaporation and heat absorption, and finally the current temperature of the food materials is reduced to the target temperature.

Specifically, the foodstuffs may include a first foodstuff which may be fruit and vegetable and a second foodstuff which may be meat or a drink. If the food material stored in the sealed compartment 102 is the first food material, the processor 106 may be configured to obtain a first current temperature of the first food material when the sealed compartment 102 is in a pre-cooling state; the pressure of the sealed compartment 102 is reduced from the initial pressure to a first intermediate pressure to reduce the first food material from a first current temperature to a first target temperature.

For example, the first current temperature of the first food material is 35 ℃, and the initial pressure corresponding to the sealed compartment 102 is 5623Pa; the pressure of the sealing chamber 102 is reduced from 5623Pa to 935Pa, corresponding to the first food material being reduced from the first current temperature of 35 ℃ to 6 ℃; finally, the pressure of the sealed compartment 102 is reduced from 935Pa to a first intermediate pressure 705Pa and the temperature of the first food material is reduced from 6 ℃ to a first target temperature of 2 ℃.

In addition, when the sealed compartment 102 is in a precooling state, a first amount of cold air transmitted to the sealed compartment 102 may be acquired, after the first food material is reduced from the current temperature to the target temperature through the precooling state of the sealed compartment 102, the sealed compartment 102 may be switched from the precooling state to a fresh-keeping state, and when the sealed compartment 102 is switched from the precooling state to the fresh-keeping state, the pressure of the sealed compartment 102 is increased from a first intermediate pressure to a first target pressure; under the first target pressure, the amount of cold air in the sealed compartment 102 is increased from the first amount of cold air to the second amount of cold air, so that the temperature of the first food material is maintained at the first target temperature.

It should be noted that, when the sealed compartment 102 is switched from the pre-cooling state to the fresh-keeping state, the pressure reducing device 104 stops working, so that the air pressure in the sealed compartment 102 is slowly increased, that is, the air pressure is increased from the first intermediate pressure to the first target pressure, and the increase of the pressure increases the temperature of the first food material, so that the fresh-keeping period of the first food material is reduced, therefore, the temperature of the sealed compartment 102 can be reduced by adjusting the amount of cold air transmitted to the sealed compartment 102, that is, the amount of cold air in the sealed compartment 102 is increased from the first amount of cold air to the second amount of cold air, so that the temperature of the first food material can be maintained at the first target temperature, and the quality guarantee period of the first food material can be increased by reducing the pressure and keeping fresh.

If the food material stored in the sealed compartment 102 is a second food material, the processor 106 may be configured to obtain a second current temperature of the second food material when the sealed compartment 102 is in a pre-cooling state; the pressure of the sealed compartment 102 is reduced from the initial pressure to a second intermediate pressure, so that the second food material is reduced from a second current temperature to a second target temperature.

For example, the second current temperature of the second food material is 35 ℃, and the initial pressure corresponding to the sealed compartment 102 is 5623Pa; the pressure of the sealing chamber 102 is reduced from 5623Pa to 935Pa, and the corresponding second food material is reduced from the second current temperature of 35 ℃ to 6 ℃; finally, the pressure of the sealed compartment 102 is reduced from 935Pa to a second intermediate pressure 401Pa and the temperature of the second foodstuff is reduced from 6 ℃ to a second target temperature of-5 ℃.

In addition, when the sealed compartment 102 is in the pre-cooling state, a third amount of cold air transmitted to the sealed compartment 102 may be acquired, after the second food material is reduced from the current temperature to the second target temperature through the pre-cooling state of the sealed compartment 102, the sealed compartment 102 may be switched from the pre-cooling state to the fresh-keeping state, and when the sealed compartment 102 is switched from the pre-cooling state to the fresh-keeping state, the pressure of the sealed compartment 102 is increased from the second intermediate pressure to the second target pressure; and under the second target pressure, the cold air quantity of the sealed compartment 102 is increased from the third cold air quantity to the fourth cold air quantity, so that the temperature of the second food material is kept at the second target temperature.

It should be noted that, when the sealed compartment 102 is switched from the pre-cooling state to the fresh-keeping state, the pressure reducing device 104 stops working, so that the air pressure in the sealed compartment 102 is slowly increased, that is, the air pressure is increased from the second intermediate pressure to the second target pressure, and the increase of the pressure increases the temperature of the second food material, so that the fresh-keeping period of the second food material can be reduced, therefore, the temperature of the sealed compartment 102 can be reduced by adjusting the amount of cold air transmitted to the sealed compartment 102, that is, the amount of cold air in the sealed compartment 102 is increased from the third amount of cold air to the fourth amount of cold air, so that the temperature of the second food material can be maintained at the second target temperature, and the quality guarantee period of the second food material can be increased by reducing the pressure and keeping fresh.

It should be noted that the first target temperature corresponding to the first food material is different from the second target temperature corresponding to the second food material, specifically, the first target temperature corresponding to the first food material may be greater than the second target temperature corresponding to the second food material, for example, if the first food material is fruit and vegetable, and the second food material is meat, the first target temperature corresponding to fruit and vegetable is 2 ℃ greater than the second target temperature corresponding to meat by-5 ℃.

Because the second target temperature that the second material corresponds is lower, if the second material keeps second target temperature for a long time, can make the second material be eaten up and freeze to influence the freshness of second material. To further increase the freshness date of the food material at the lower target temperature, the cold air flow of the sealed compartment 102 may be increased from the third cold air flow to the fourth cold air flow so as to maintain the temperature of the second food material at the second target temperature, and then the second food material may be stored at the second target temperature for a first preset time period; reducing the cold air quantity of the sealed compartment 102 from the fourth cold air quantity to the fifth cold air quantity within a second preset time period so as to increase the temperature of the second food material from the second target temperature to a third target temperature, and keeping the third target temperature within a third preset time period; and in a fourth preset time period, increasing the cold air flow of the sealed compartment 102 from the fifth cold air flow to a sixth cold air flow so as to reduce the temperature of the second food material from the third target temperature to the second target temperature.

Specifically, the second food material is stored at a second target temperature of-5 ℃ for a first preset time period of 90 minutes, the amount of cold air in the sealed chamber 102 is reduced from a fourth amount of cold air to a fifth amount of cold air within 90 minutes of the second preset time period, so that the temperature of the second food material is increased from the second target temperature of-5 ℃ to a third target temperature of-1 ℃ or 0 ℃, and the third target temperature of-1 ℃ or 0 ℃ is maintained within 60 minutes; and then increasing the cold air flow of the sealed chamber 102 from the fifth cold air flow to the sixth cold air flow within a fourth preset time period of 20 minutes, so that the temperature of the second food material is reduced from the third target temperature of-1 ℃ or 0 ℃ to the second target temperature of-5 ℃.

It can be understood that, in the process of reducing the pressure and keeping the freshness of the second food material such as meat, by raising the temperature of the second food material from the second target temperature to the third target temperature and then lowering the temperature of the second food material from the third target temperature to the second target temperature, the whole process of raising and lowering the temperature can prevent the second food material from being kept at the second target temperature which is easy to freeze for a long time, i.e. the freshness keeping period of the second food material is prolonged by means of the temperature control field.

If the food materials stored in the sealed compartment 102 include the first food material and the second food material, and the first target temperature corresponding to the first food material is different from the second target temperature corresponding to the second food material, in order to simultaneously increase the preservation period of the first food material and the second food material and ensure that the first food material and the second food material are not frozen or frozen, when the food materials stored in the sealed compartment 102 include the first food material and the second food material, a temperature with a higher temperature between the first target temperature and the second target temperature is selected as a third target temperature, so that the first food material and the second food material are kept at the third target temperature for preservation.

In some embodiments, if the food materials stored in the sealed compartment 102 include a first food material and a second food material, the sealed compartment 102 may be divided into two sub-sealed compartments, and the two sub-sealed compartments respectively store the first food material and the second food material, wherein each of the sub-sealed compartments is respectively provided with a temperature sensor, a pressure reducing device and a pressure sensor, and the first food material can be kept at a first target temperature and the second food material can be kept at a second target temperature for fresh-keeping by respectively controlling the two sub-sealed compartments.

In addition, it can be understood that, because the sealed chamber 102 is in the pre-cooling state, the food material in the sealed chamber 102 may lose moisture due to heat absorption caused by evaporation, and the loss of moisture may also reduce the shelf life of the food material. To solve the problem, please refer to fig. 3, fig. 3 is a second structural block diagram of the refrigerator provided in the embodiment of the present application, where the refrigerator 100 may further include a humidifying device 107 and a humidity sensor 108, the humidifying device 107 may be used to humidify the sealed chamber 102, for example, the humidifying device 107 may be an atomizing humidifying device to atomize and humidify the sealed chamber 102; humidity sensor 108 may be used to detect the humidity of sealed compartment 102.

The processor 106 may also be configured to obtain a current humidity in the sealed compartment 102 when the sealed compartment 102 is in the pre-cooling state; the humidifying device 107 is controlled to humidify the sealed compartment 102, so that the humidity of the sealed compartment 102 is changed from the current humidity to a target humidity, wherein the target humidity can be 95% -100% of humidity. It can be understood that, when the sealed compartment 102 is in the precooling state, although vacuum precooling can absorb moisture of the food material, the humidifying device 107 can humidify the food material at the same time to ensure that the humidity of the food material is within the target humidity range, so as to further improve the freshness date of the food material.

As can be seen from the above, in the embodiment, the food material stored in the sealed compartment 102 is cooled rapidly by using a reduced-pressure pre-cooling, such as vacuum pre-cooling, and the freshness date of the food material is prolonged by using a reduced-pressure freshness-keeping method. In addition, the food materials are humidified, so that the water loss of the food materials in the vacuum precooling process is compensated, and the freshness date of the food materials is further prolonged.

Correspondingly, an embodiment of the present application further provides a food material fresh-keeping method, please refer to fig. 4, and fig. 4 is a schematic flow chart of the food material fresh-keeping method provided in the embodiment of the present application. The refrigerator can be an air-cooled refrigerator or a variable frequency refrigerator, and the refrigerator can be a single-door refrigerator, a double-door refrigerator or a triple-door refrigerator and the like when viewed from the appearance. The refrigerator may include a housing, a sealed compartment, a temperature sensor, a pressure reduction device, a pressure sensor, a humidification device, and a humidity sensor. The specific process of the method can be as follows:

201, when the sealed chamber is in a precooling state, obtaining the current temperature of food materials in the sealed chamber.

202, an initial pressure within the sealed chamber is obtained.

And 203, reducing the pressure of the sealed chamber from the initial pressure to the intermediate pressure so as to reduce the temperature of the food material to the target temperature from the current temperature.

In this embodiment, the sealed compartment of the refrigerator may have a pre-cooling state and a fresh-keeping state. Because the food materials which are fresh or in a normal-temperature state are placed into the sealed chamber and the temperature of the food materials is required to be quickly reduced through vacuum precooling so as to prolong the freshness date of the food materials, the sealed chamber is required to be in a precooled state for the food materials, the obtained current temperature of the food materials in the sealed chamber is the normal temperature or close to the normal temperature of the food materials, the current temperature of the food materials is required to be quickly reduced through vacuum precooling, the sealed chamber can be vacuumized through a pressure reducing device so that the pressure of the sealed chamber is reduced from initial pressure to intermediate pressure, in the pressure reducing process, moisture on the surface of the food materials can be slowly evaporated, the temperature of the food materials is reduced due to heat absorption of evaporation, and finally the current temperature of the food materials is reduced to a target temperature.

Specifically, the food materials may include a first food material and a second food material, the first food material may be fruit and vegetable, and the second food material may be meat or a drink. If the food material stored in the sealing chamber is the first food material, when the sealing chamber is in a precooling state, acquiring a first current temperature of the first food material; and reducing the pressure of the sealed chamber from the initial pressure to a first intermediate pressure so as to reduce the first food material from the first current temperature to the first target temperature.

For example, the first current temperature of the first food material is 35 ℃, and the initial pressure of the corresponding sealed compartment is 5623Pa; the pressure of the sealing chamber is reduced from 5623Pa to 935Pa, and the corresponding first food material is reduced from the first current temperature of 35 ℃ to 6 ℃; finally, the pressure of the sealed compartment is reduced from 935Pa to a first intermediate pressure 705Pa and the temperature of the first food material is reduced from 6 ℃ to a first target temperature of 2 ℃.

In addition, when the sealed chamber is in a precooling state, a first cold air quantity transmitted to the sealed chamber can be acquired, after the first food material is reduced to the target temperature from the current temperature through the precooling state of the sealed chamber, the sealed chamber can be switched to a fresh-keeping state from the precooling state, and when the sealed chamber is switched to the fresh-keeping state from the precooling state, the pressure of the sealed chamber is increased to a first target pressure from a first intermediate pressure; and under the first target pressure, the cold air volume of the sealed chamber is increased from the first cold air volume to the second cold air volume, so that the temperature of the first food material is kept at the first target temperature.

It should be noted that, when the sealed compartment is switched from the precooling state to the fresh-keeping state, the pressure reduction device stops working, so that the air pressure in the sealed compartment slowly increases, i.e., the air pressure increases from the first intermediate pressure to the first target pressure, and the temperature of the first food material increases due to the increase of the pressure, thereby reducing the fresh-keeping period of the first food material, therefore, the temperature of the sealed compartment can be reduced by adjusting the cold air volume transmitted to the sealed compartment, i.e., the cold air volume in the sealed compartment increases from the first cold air volume to the second cold air volume, so that the temperature of the first food material can be kept at the first target temperature, and the quality guarantee period of the first food material can be increased by a pressure reduction fresh-keeping mode.

If the food material stored in the sealing chamber is the second food material, when the sealing chamber is in a precooling state, acquiring a second current temperature of the second food material; and reducing the pressure of the sealed chamber from the initial pressure to a second intermediate pressure so as to reduce the second food material from a second current temperature to a second target temperature.

For example, the second current temperature of the second food material is 35 ℃, and the initial pressure of the corresponding sealed compartment is 5623Pa; the pressure of the sealing chamber is reduced from 5623Pa to 935Pa, and the corresponding second food material is reduced from the second current temperature of 35 ℃ to 6 ℃; finally, the pressure of the sealed compartment is reduced from 935Pa to a second intermediate pressure of 401Pa and the temperature of the second food material is reduced from 6 ℃ to a second target temperature of-5 ℃.

In addition, when the sealed chamber is in a precooling state, a third cold air quantity transmitted to the sealed chamber can be obtained, after the second food material is reduced to a second target temperature from the current temperature through the precooling state of the sealed chamber, the sealed chamber can be switched to a fresh-keeping state from the precooling state, and when the sealed chamber is switched to the fresh-keeping state from the precooling state, the pressure of the sealed chamber is increased to a second target pressure from a second intermediate pressure; and under the second target pressure, the cold air quantity of the sealed chamber is increased from the third cold air quantity to the fourth cold air quantity, so that the temperature of the second food material is kept at the second target temperature.

It should be noted that, when the sealed compartment is switched from the precooling state to the fresh-keeping state, the pressure reduction device stops working, so that the air pressure in the sealed compartment slowly increases, i.e., the air pressure increases from the second intermediate pressure to the second target pressure, and the temperature of the second food material increases due to the increase of the pressure, thereby reducing the fresh-keeping period of the second food material, therefore, the temperature of the sealed compartment can be reduced by adjusting the cold air quantity transmitted to the sealed compartment, i.e., the cold air quantity in the sealed compartment is increased from the third cold air quantity to the fourth cold air quantity, so that the temperature of the second food material can be kept at the second target temperature, and the quality guarantee period of the second food material can be increased by reducing the pressure and keeping fresh.

It should be noted that the first target temperature corresponding to the first food material is different from the second target temperature corresponding to the second food material, specifically, the first target temperature corresponding to the first food material may be greater than the second target temperature corresponding to the second food material, for example, if the first food material is fruit and vegetable, and the second food material is meat, the first target temperature corresponding to fruit and vegetable is 2 ℃ greater than the second target temperature corresponding to meat by-5 ℃.

Because the second target temperature that the second food material corresponds is lower, if the second food material keeps the second target temperature for a long time, can make the second food material freeze to influence the freshness of second food material. In order to further improve the freshness date of the food materials at the lower target temperature, the cold air volume in the sealed chamber is increased from the third cold air volume to the fourth cold air volume so as to keep the temperature of the second food material at the second target temperature, and then the second food material is stored at the second target temperature for a first preset time; reducing the cold air quantity of the sealed chamber from fourth cold air quantity to fifth cold air quantity within a second preset time length so as to increase the temperature of the second food material from a second target temperature to a third target temperature, and keeping the third target temperature within a third preset time length; and in a fourth preset time, increasing the cold air quantity of the sealed chamber from the fifth cold air quantity to a sixth cold air quantity so as to reduce the temperature of the second food material from the third target temperature to the second target temperature.

Specifically, the second food material is stored at a second target temperature of-5 ℃ for a first preset time period of 90 minutes, the amount of cold air in the sealed chamber is reduced from a fourth amount of cold air to a fifth amount of cold air within 90 minutes of the second preset time period, so that the temperature of the second food material is increased from the second target temperature of-5 ℃ to a third target temperature of-1 ℃ or 0 ℃, and the third target temperature of-1 ℃ or 0 ℃ is maintained within 60 minutes; and then increasing the cold air flow of the sealed chamber from the fifth cold air flow to the sixth cold air flow within a fourth preset time period of 20 minutes, so that the temperature of the second food material is reduced from the third target temperature of minus 1 ℃ or 0 ℃ to the second target temperature of minus 5 ℃.

It can be understood that, in the process of reducing the pressure and keeping the freshness of the second food material such as meat, by raising the temperature of the second food material from the second target temperature to the third target temperature and then lowering the temperature of the second food material from the third target temperature to the second target temperature, the whole process of raising and lowering the temperature can prevent the second food material from being kept at the second target temperature which is easy to freeze for a long time, i.e. the freshness keeping period of the second food material is prolonged by means of the temperature control field.

In addition, it can be understood that, because the food material in the sealed chamber is in the pre-cooling state, the food material in the sealed chamber may lose moisture due to heat absorption caused by evaporation, and the loss of moisture may also reduce the shelf life of the food material. To solve this problem, the current humidity in the sealed compartment may be obtained; and controlling the humidifying device to humidify the sealed chamber so as to change the humidity of the sealed chamber from the current humidity to a target humidity, wherein the target humidity can be 95-100%. It can be understood that when the sealed chamber is in a precooling state, although the vacuum precooling can absorb the moisture of the food material, the humidification device can humidify the sealed chamber to ensure that the humidity of the sealed chamber is within a target humidity range, so that the freshness date of the food material is further prolonged.

Therefore, in the embodiment, when the sealing chamber is in the precooling state, the current temperature of the food material in the sealing chamber is obtained, the initial pressure in the sealing chamber is obtained, and the pressure of the sealing chamber is reduced from the initial pressure to the intermediate pressure, so that the food material is reduced from the current temperature to the target temperature. The food materials stored in the sealed chamber are quickly cooled by adopting a pressure reduction precooling mode such as a vacuum precooling mode, and the freshness date of the food materials is prolonged by adopting a pressure reduction freshness keeping mode. In addition, the food materials are humidified, so that the water loss of the food materials in the vacuum precooling process is compensated, and the freshness date of the food materials is further prolonged.

Referring to fig. 5, fig. 5 is a third structural block diagram of a refrigerator according to an embodiment of the present disclosure. The refrigerator 100 may include a processor 106 having one or more processing cores, a memory 109 having one or more computer-readable storage media, and a computer program stored on the memory 109 and executable on the processor 106. The processor 106 is electrically connected to the memory 109. Those skilled in the art will appreciate that the washing machine configuration shown in the figures does not constitute a limitation of refrigerator 100 and may include more or fewer components than shown, or some components may be combined, or a different arrangement of components.

The processor 106 is a control center of the refrigerator 100, connects various parts of the entire refrigerator 100 using various interfaces and lines, performs various functions of the refrigerator 100 and processes data by running or loading software programs and/or modules stored in the memory 109 and calling data stored in the memory 109, thereby monitoring the refrigerator 100 as a whole.

In the embodiment of the present application, the processor 106 in the refrigerator 100 loads the instructions corresponding to the processes of one or more application programs into the memory 109, and the processor 106 executes the application programs stored in the memory 109, so as to implement various functions as follows:

when the sealing chamber is in a precooling state, acquiring the current temperature of food materials in the sealing chamber;

acquiring initial pressure in the sealed chamber;

and reducing the pressure of the sealing chamber from the initial pressure to the intermediate pressure so as to reduce the temperature of the food material from the current temperature to the target temperature.

The above operations can be implemented in the foregoing embodiments, and are not described in detail herein.

It will be understood by those skilled in the art that all or part of the steps of the methods of the above embodiments may be performed by instructions or by associated hardware controlled by the instructions, which may be stored in a computer readable storage medium and loaded and executed by a processor.

To this end, an embodiment of the present application provides a computer-readable storage medium, in which a plurality of computer programs are stored, and the computer programs can be loaded by a processor to execute the steps in any food material fresh-keeping method provided in the embodiment of the present application.

Wherein the storage medium may include: various media that can store program codes, such as a Read Only Memory (ROM), a Random Access Memory (RAM), and a magnetic disk or an optical disk.

In the description of the present application, the terms "first", "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more features.

The refrigerator, the food material preservation method and the storage medium provided by the embodiment of the application are described in detail, a specific example is applied in the description to explain the principle and the implementation of the application, and the description of the embodiment is only used for helping to understand the method and the core idea of the application; meanwhile, for those skilled in the art, according to the idea of the present application, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present application.

Claims (15)

1. A refrigerator, characterized by comprising:

a sealed compartment for storing food material;

the temperature sensor is arranged in the sealed chamber and used for detecting the temperature of the food material in the sealed chamber;

the pressure reducing device is used for reducing the pressure of the sealed chamber so as to reduce the temperature of the food material, wherein the pressure of the sealed chamber and the temperature of the food material have a corresponding relation;

the pressure sensor is arranged in the sealed chamber and used for detecting the pressure in the sealed chamber;

a processor electrically connected to the temperature sensor, the pressure reduction device and the pressure sensor, respectively, the processor being configured to:

when the sealed chamber is in a precooling state, acquiring the current temperature of the food material in the sealed chamber;

acquiring an initial pressure in the sealed chamber;

and reducing the pressure of the sealed chamber from the initial pressure to an intermediate pressure so as to reduce the temperature of the food material from the current temperature to a target temperature.

2. The refrigerator of claim 1, wherein the food materials comprise a first food material and a second food material, the processor further configured to:

when the sealed chamber is in a precooling state, acquiring a first current temperature of the first food material;

reducing the pressure of the sealed compartment from the initial pressure to a first intermediate pressure to reduce the first food material from the first current temperature to a first target temperature.

3. The refrigerator of claim 2, wherein the processor is further configured to:

when the sealed chamber is in the precooling state, acquiring a first cold air volume transmitted to the sealed chamber;

when the pre-cooling state of the sealed chamber is switched to a fresh-keeping state, the pressure of the sealed chamber is increased to a first target pressure from the first intermediate pressure;

under the first target pressure, the amount of cold air in the sealed compartment is increased from the first amount of cold air to a second amount of cold air, so that the temperature of the first food material is kept at the first target temperature.

4. The refrigerator of claim 2, wherein the processor is further configured to:

when the sealed chamber is in the pre-cooling state, acquiring a second current temperature of the second food material;

reducing the pressure of the sealed compartment from the initial pressure to a second intermediate pressure to reduce the second food material from the second current temperature to a second target temperature, wherein the first target temperature and the second target temperature are different.

5. The refrigerator of claim 4, wherein the processor is further configured to:

when the sealed chamber is in the precooling state, acquiring a third cold air volume transmitted to the sealed chamber;

when the pre-cooling state of the sealed chamber is switched to a fresh-keeping state, the pressure of the sealed chamber is increased to a second target pressure from the second intermediate pressure;

and under the second target pressure, increasing the cold air quantity of the sealed chamber from a third cold air quantity to a fourth cold air quantity so as to keep the temperature of the second food material at the second target temperature.

6. The refrigerator of claim 5, wherein the processor is further configured to:

storing the second food material at the second target temperature for a first preset time period;

reducing the cold air quantity of the sealed chamber from the fourth cold air quantity to a fifth cold air quantity within a second preset time length so as to increase the temperature of the second food material from the second target temperature to a third target temperature, and keeping the third target temperature within a third preset time length;

and in a fourth preset time, increasing the cold air quantity of the sealed chamber from the fifth cold air quantity to a sixth cold air quantity so as to reduce the temperature of the second food material from the third target temperature to the second target temperature.

7. The refrigerator of any one of claims 1 to 6, further comprising a humidification device for humidifying the sealed compartment and a humidity sensor for detecting humidity within the sealed compartment, the processor further configured to:

when the sealed chamber is in the precooling state, acquiring the current humidity in the sealed chamber;

and controlling the humidifying device to humidify the sealed chamber so that the humidity of the sealed chamber is changed from the current humidity to the target humidity.

8. A food material preservation method is characterized by being applied to a refrigerator, wherein the refrigerator comprises a sealed compartment for storing food materials, and the method comprises the following steps:

when the sealed chamber is in a precooling state, acquiring the current temperature of the food material in the sealed chamber;

acquiring an initial pressure in the sealed chamber;

and reducing the pressure of the sealed chamber from the initial pressure to an intermediate pressure so as to reduce the temperature of the food material from the current temperature to a target temperature.

9. The food material freshness keeping method of claim 8, wherein the food materials comprise a first food material and a second food material, and the obtaining of the current temperature of the food material in the sealed compartment when the sealed compartment is in a pre-cooling state comprises:

when the sealed chamber is in a precooling state, acquiring a first current temperature of the first food material;

the reducing the pressure of the sealed compartment from the initial pressure to an intermediate pressure to reduce the food material from the current temperature to a target temperature comprises:

reducing the pressure of the sealed compartment from the initial pressure to a first intermediate pressure to reduce the first food material from the first current temperature to a first target temperature.

10. The food material freshness keeping method according to claim 9, characterized by further comprising:

when the sealed chamber is in the precooling state, acquiring a first cold air volume transmitted to the sealed chamber;

when the pre-cooling state of the sealed chamber is switched to the fresh-keeping state, the pressure of the sealed chamber is increased to a first target pressure from the first intermediate pressure;

under the first target pressure, the cold air volume of the sealed compartment is increased to a second cold air volume from the first cold air volume, so that the temperature of the first food material is kept at the first target temperature.

11. The food material fresh-keeping method according to claim 9, wherein the obtaining of the current temperature of the food material in the sealed compartment when the sealed compartment is in the pre-cooling state comprises:

when the sealed chamber is in the pre-cooling state, acquiring a second current temperature of the second food material;

the reducing the pressure of the sealed compartment from the initial pressure to an intermediate pressure to reduce the food material from the current temperature to a target temperature comprises:

reducing the pressure of the sealed compartment from the initial pressure to a second intermediate pressure to reduce the second food material from the second current temperature to a second target temperature, wherein the first target temperature and the second target temperature are different.

12. The food material freshness keeping method according to claim 11, characterized by further comprising:

when the sealed chamber is in the precooling state, acquiring a third cold air volume transmitted to the sealed chamber;

when the pre-cooling state of the sealed chamber is switched to a fresh-keeping state, the pressure of the sealed chamber is increased to a second target pressure from the second intermediate pressure;

and under the second target pressure, increasing the cold air quantity of the sealed chamber from a third cold air quantity to a fourth cold air quantity so as to keep the temperature of the second food material at the second target temperature.

13. The food material freshness keeping method of claim 12, wherein after the cooling air volume of the sealed compartment is increased from a third cooling air volume to a fourth cooling air volume to maintain the temperature of the second food material at the second target temperature, the method further comprises:

storing the second food material at the second target temperature for a first preset time period;

reducing the cold air quantity of the sealed chamber from the fourth cold air quantity to a fifth cold air quantity within a second preset time length so as to increase the temperature of the second food material from the second target temperature to a third target temperature, and keeping the third target temperature within a third preset time length;

and in a fourth preset time, increasing the cold air quantity of the sealed chamber from the fifth cold air quantity to a sixth cold air quantity so as to reduce the temperature of the second food material from the third target temperature to the second target temperature.

14. The food material freshness keeping method according to any one of claims 8 to 13, wherein the refrigerator further comprises a humidifying device for humidifying the sealed compartment and a humidity sensor for detecting humidity in the sealed compartment, the method further comprising:

when the sealed chamber is in the precooling state, acquiring the current humidity in the sealed chamber;

and controlling the humidifying device to humidify the sealed chamber so that the humidity of the sealed chamber is changed from the current humidity to the target humidity.

15. A computer-readable storage medium on which a computer program is stored, characterized in that, when the computer program is executed on the computer, the computer is caused to execute the food material freshness keeping method according to any one of claims 8 to 14.

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