Control method for achieving instant-freezing storage and refrigerator

Abstract

The invention relates to a control method for achieving instant-freezing storage and a refrigerator. Instant-freezing storage on a to-be-cooled object is achieved through three processes of conductingovercooling temperature reduction, overcooling removal and conventional refrigeration storage on the to-be-cooled object. For the cooling temperature reduction process, the to-be-cooled object stablyenters an overcooling state by conducting stepwise temperature reduction control over an instant-freezing chamber; overcooling is removed through the mode of reducing the flow of capillary tubes andincreasing the rotating speed of a compressor and the rotating speed of a condenser fan at the same time, so that the to-be-cooled object quickly passes through a maximum ice crystal belt to be instantly frozen; by means of the conventional refrigeration storage process, the cooled object is easy to cut after being taken out, the situation that much juice of the to-be-cooled object flows out, andthen nutrition loss of the to-be-cooled object is caused is avoided, and the storage demand of users can be met.

Description

technical field [0001] The invention relates to a refrigerator control method and a refrigerator, in particular to a control method for instant freezing storage and a refrigerator. Background technique [0002] In order to better maintain the nutrition of frozen food, freezing methods such as ordinary freezing, rapid freezing, and supercooling are usually used for food preservation, while traditional ordinary freezing has uneven temperature control in the freezer and stays at the largest ice crystal for a long time. Although rapid freezing can quickly pass through the largest ice crystal formation zone, the production cost is relatively high, which is not conducive to the promotion and application of refrigerators; and in the existing supercooling technology, there is an uneven temperature drop during the supercooling process Causes supercooling to be released in advance, unable to stably enter the supercooling state, making the depth of supercooling shallow, and increasing ...

AI Technical Summary

Problems solved by technology

[0002] In order to better maintain the nutrition of frozen food, freezing methods such as ordinary freezing, rapid freezing, and supercooling are usually used for food preservation, while traditional ordinary freezing has uneven temperature control in the freezer and stays at the largest ice crystal for a long time. Although rapid freezing can quickly pass through the largest ice crystal formation zone, the production cost is relatively high, which is not conducive to the promotion and application of refrigerators; and in the existing supercooling technology, there is an uneven temperature drop during the supercooling process Causes supercooling to be released in advance, unable to stably enter the supercooling state, making the depth of supercooling shallow, and increasing the wind speed or air volume leads to problems such as poor effect of supercooling, these problems further lead to the loss of food nutrition and poor flavor , quality decline, unable to meet user needs and other issues

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