Method for realizing unfrozen long-term preservation by multistage control, refrigerating equipment and readable storage medium

Abstract

The invention relates to the field of refrigeration control, and in particular relates to a control method for realizing unfrozen long-term preservation of food by multistage control, refrigerating equipment and a computer readable storage medium. The control method for realizing unfrozen long-term preservation of food by multistage control comprises the steps: firstly, quickly reducing the temperature at a relatively low ambient temperature to keep the quality of food to the maximum extent, then gradually reducing the temperature in stages to prompt the food to enter a stable supercooled state, and simultaneously turning on an energy field which takes effect on water molecules in the food and prompts the water molecules to keep in a resonance state, thereby reducing the temperature of a supercooling point and prolonging the time of a supercooling stabilization stage; when the food appears to have phase change, entering a phase-change unfrozen stage to further prolong the supercoolingstabilization time; and when the food appears frozen, immediately carrying out continuous staged temperature increase to avoid freezing of the food. Through continuously repeating temperature reduction, temperature stabilization and temperature increase, the temperature of the food is kept at 0 DEG C or below most of the time or all the time, the supercooling point is kept at -10 DEG C or above and the preservation period is effectively prolonged. The energy field and temperature control are effectively combined and reasonably controlled to achieve better preservation effect and energy conservation.

Description

technical field [0001] The invention relates to the field of refrigeration control, in particular to a control method, refrigeration equipment and a computer-readable storage medium for multi-stage control to realize food not freezing and keeping fresh. Background technique [0002] At present, the temperature control methods for foods that are perishable and have a short shelf life, such as meat, mainly include the following several methods: Method 1, directly put them in the freezer, and store frozen meat at -18°C. Generally, it can be stored for several months, but there are One of the most serious problems is the inconvenience of thawing, and the quality and taste of the food after thawing are obviously reduced; Method 2, soft freezing storage, the room temperature during this time is generally between -3°C and -9°C, although food storage under this condition The time is also longer, but it will still freeze too hard and face the problem of difficult thawing; method 3, i...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide multi-stage control to realize the control method, refrigeration equipment and computer-readable storage medium to realize the long-term freshness of food without freezing, so as to solve the problem that the fresh-keeping time is short when some foods are not frozen; although the fresh-keeping time is long after freezing, it needs to be thawed When it is time-consuming, there are problems of food quality degradation

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