CN118452268A - A fresh-keeping system and fresh-keeping method based on space electric field fresh-keeping technology - Google Patents
A fresh-keeping system and fresh-keeping method based on space electric field fresh-keeping technology Download PDFInfo
- Publication number
- CN118452268A CN118452268A CN202410577085.3A CN202410577085A CN118452268A CN 118452268 A CN118452268 A CN 118452268A CN 202410577085 A CN202410577085 A CN 202410577085A CN 118452268 A CN118452268 A CN 118452268A
- Authority
- CN
- China
- Prior art keywords
- electric field
- food
- food material
- data
- field frequency
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000005684 electric field Effects 0.000 title claims abstract description 183
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000005516 engineering process Methods 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 241
- 239000000463 material Substances 0.000 claims abstract description 78
- 238000004321 preservation Methods 0.000 claims abstract description 66
- 238000005265 energy consumption Methods 0.000 claims abstract description 10
- 238000013139 quantization Methods 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims description 40
- 230000005686 electrostatic field Effects 0.000 claims description 25
- 238000012545 processing Methods 0.000 claims description 22
- 238000011156 evaluation Methods 0.000 claims description 20
- 238000004364 calculation method Methods 0.000 claims description 16
- 239000007789 gas Substances 0.000 claims description 14
- 230000000813 microbial effect Effects 0.000 claims description 11
- 238000004458 analytical method Methods 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 9
- 150000002500 ions Chemical class 0.000 claims description 9
- 230000033001 locomotion Effects 0.000 claims description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 230000004071 biological effect Effects 0.000 claims description 5
- 238000010606 normalization Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 230000005611 electricity Effects 0.000 claims description 3
- 230000003993 interaction Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000011002 quantification Methods 0.000 claims 5
- 230000002035 prolonged effect Effects 0.000 claims 1
- 239000004615 ingredient Substances 0.000 description 39
- 230000003321 amplification Effects 0.000 description 9
- 230000008859 change Effects 0.000 description 9
- 235000012041 food component Nutrition 0.000 description 9
- 235000012055 fruits and vegetables Nutrition 0.000 description 9
- 238000003199 nucleic acid amplification method Methods 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 9
- 235000015219 food category Nutrition 0.000 description 8
- 239000005417 food ingredient Substances 0.000 description 8
- 238000001514 detection method Methods 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 238000013461 design Methods 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- 230000005672 electromagnetic field Effects 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 235000014102 seafood Nutrition 0.000 description 5
- 230000009246 food effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 101000827703 Homo sapiens Polyphosphoinositide phosphatase Proteins 0.000 description 2
- 108090000854 Oxidoreductases Proteins 0.000 description 2
- 102000004316 Oxidoreductases Human genes 0.000 description 2
- 102100023591 Polyphosphoinositide phosphatase Human genes 0.000 description 2
- 101100233916 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) KAR5 gene Proteins 0.000 description 2
- 238000004422 calculation algorithm Methods 0.000 description 2
- 238000013480 data collection Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 101001121408 Homo sapiens L-amino-acid oxidase Proteins 0.000 description 1
- 102100026388 L-amino-acid oxidase Human genes 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 101100012902 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) FIG2 gene Proteins 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012742 biochemical analysis Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000004590 computer program Methods 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000013523 data management Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
- G06F16/20—Information retrieval; Database structures therefor; File system structures therefor of structured data, e.g. relational data
- G06F16/21—Design, administration or maintenance of databases
- G06F16/211—Schema design and management
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/60—Preservation of foods or foodstuffs, in general by treatment with electric currents without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/80—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
- G06F16/20—Information retrieval; Database structures therefor; File system structures therefor of structured data, e.g. relational data
- G06F16/25—Integrating or interfacing systems involving database management systems
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Databases & Information Systems (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Theoretical Computer Science (AREA)
- General Chemical & Material Sciences (AREA)
- Data Mining & Analysis (AREA)
- Physics & Mathematics (AREA)
- General Engineering & Computer Science (AREA)
- General Physics & Mathematics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
Abstract
Description
技术领域Technical Field
本发明涉及生鲜产品保鲜技术领域，具体为一种基于空间电场保鲜技术的保鲜系统及保鲜方法。The present invention relates to the technical field of fresh product preservation, and in particular to a preservation system and a preservation method based on space electric field preservation technology.
背景技术Background Art
时鲜、果蔬和其它一类预制菜肴为了达到保鲜运输目的，常常采用冷冻或冷藏的技术方法，当采用低温冷冻技术方法时，低温会破坏食材的内部组织，使营养成分遭到破坏和流失，影响口感，然而，采用冷藏的方式时，则面临食材腐败变质的问题；In order to keep fresh food, fruits and vegetables and other pre-prepared dishes fresh during transportation, freezing or refrigeration is often used. When low-temperature freezing is used, the low temperature will damage the internal structure of the food, causing the nutrients to be destroyed and lost, affecting the taste. However, when refrigeration is used, the food will become spoiled.
文献编号为1002-6819(2009)-7-0288-06的《静电场处理对贮藏番茄品质及生理变化的影响》叙述了静电场对果蔬的贮藏保鲜理论；近年来，非热物理保鲜技术因其较低的能耗和对食品原有风味及营养成分的少量影响而受到关注，特别是利用电场技术的保鲜方法，通过改变食材中离子和分子的运动，已显示出在延长食品保质期、减少能耗上的潜力；实验证明，在食材的储存空间施加一个电场强度大于40V/m的低频静电场可以在冷藏的环境中有效减缓食材的腐烂变质，从而起到保鲜储存的作用；The document numbered 1002-6819(2009)-7-0288-06, “Effects of Electrostatic Field Treatment on Storage Tomato Quality and Physiological Changes”, describes the theory of electrostatic field on storage and preservation of fruits and vegetables. In recent years, non-thermal physical preservation technology has attracted attention due to its low energy consumption and small impact on the original flavor and nutritional components of food. In particular, the preservation method using electric field technology has shown the potential to extend the shelf life of food and reduce energy consumption by changing the movement of ions and molecules in food. Experiments have shown that applying a low-frequency electrostatic field with an electric field strength greater than 40V/m in the storage space of food can effectively slow down the decay and deterioration of food in a refrigerated environment, thereby playing a role in preservation and storage.
现有技术中的，公开号为CN116114745A公开了一种耦合温度场与高频动态电磁场的食物保鲜方法及装置，主要由绝缘材料构成一个封闭空间，待保鲜食物放置于封闭空间内，在低温环境下并且同时采用高频电场发生器及线圈在所述封闭空间内形成电磁场区域，利用各自独立的温度场与电磁场同时作用于封闭空间内的待保鲜食物上而实现保鲜，同时结合低温温度场及高频电磁场对待保鲜食物进行保鲜，利用低温环境抑制微生物生长繁殖并减低氧化酶活性，利用高频电磁场产生的激烈振荡效应，松弛离子和蛋白质间的化学键，改变氧化酶微观结构，达到使其失去活性，降低酶催化反应发生概率，减缓食物氧化与衰老的目的，此保鲜方法可广泛用于各类食品，广谱高效；In the prior art, publication number CN116114745A discloses a food preservation method and device that couples a temperature field and a high-frequency dynamic electromagnetic field. The method mainly comprises an insulating material to form a closed space, and the food to be preserved is placed in the closed space. A high-frequency electric field generator and a coil are used to form an electromagnetic field region in the closed space under a low-temperature environment. The temperature field and the electromagnetic field are used to act on the food to be preserved in the closed space at the same time to achieve preservation. At the same time, the low-temperature temperature field and the high-frequency electromagnetic field are combined to preserve the food to be preserved. The low-temperature environment is used to inhibit the growth and reproduction of microorganisms and reduce the activity of oxidase. The intense oscillation effect generated by the high-frequency electromagnetic field is used to relax the chemical bonds between ions and proteins, change the microstructure of the oxidase, and achieve the purpose of making it lose its activity, reducing the probability of enzyme catalytic reaction, and slowing down food oxidation and aging. This preservation method can be widely used in various types of food, with a broad spectrum and high efficiency.
然而，传统电场应用通常涉及高能耗和设备复杂性，以及对不同食材电场需求的精确调控难度大；现有的电场保鲜技术往往忽视了食材多样性对电场参数需求的差异，导致保鲜效果不佳或能源浪费，不能针对不同食材最佳保鲜电场频率的智能调节；However, traditional electric field applications usually involve high energy consumption and equipment complexity, and it is difficult to accurately regulate the electric field requirements of different food ingredients. Existing electric field preservation technologies often ignore the differences in the electric field parameter requirements of food diversity, resulting in poor preservation effects or energy waste, and cannot intelligently adjust the optimal preservation electric field frequency for different food ingredients.
在所述背景技术部分公开的上述信息仅用于加强对本公开的背景的理解，因此它可以包括不构成对本领域普通技术人员已知的现有技术的信息。The above information disclosed in this Background section is only for enhancement of understanding of the background of the present disclosure and therefore it may contain information that does not constitute the prior art that is already known to one of ordinary skill in the art.
发明内容Summary of the invention
本发明的目的在于提供一种基于空间电场保鲜技术的保鲜系统及保鲜方法，以解决上述背景技术中提出的问题。The purpose of the present invention is to provide a fresh-keeping system and a fresh-keeping method based on space electric field fresh-keeping technology to solve the problems raised in the above background technology.
为实现上述目的，本发明提供如下技术方案：To achieve the above object, the present invention provides the following technical solutions:
一种基于空间电场保鲜技术的保鲜系统，包括基于单片机技术的控制系统，以及基于数据库技术的最佳电场频率设定，具体包括：A fresh-keeping system based on space electric field fresh-keeping technology, including a control system based on single-chip microcomputer technology and an optimal electric field frequency setting based on database technology, specifically including:
数据获取模块：用于获取单片机控制系统以及食材相对应的数据库，并对数据库内各食材进行标记，形成{1,2，...，i，...，n}，其中i表示第i种食材，n表示食材类别总数，且数据库预先存储各种食材的生物特征及最佳保鲜电场频率数据；Data acquisition module: used to obtain the single-chip control system and the database corresponding to the food, and mark each food in the database to form {1,2,...,i,...,n}, where i represents the i-th food, n represents the total number of food categories, and the database pre-stores the biological characteristics of various food and the optimal fresh-keeping electric field frequency data;
数据采集模块：用于采集当前冷柜中若干类别存储食材的生物特征量化数据以及各食材的体积占比数据、成本占比数据和优先级指标；Data collection module: used to collect the quantitative biometric data of several categories of food stored in the current refrigerator, as well as the volume proportion data, cost proportion data and priority index of each food;
最佳电场频率确定模块：用于在所述单片机控制系统中，基于生物特征量化数据来调用数据库，以在数据库中确定当前冷柜中各存储食材的最佳电场频率，并获取若干类别存储食材的生物特征量化数据，并进行分析处理，生成电场频率评价指数，该评价指数用于对选择的最佳电场频率进行需求评价；Optimal electric field frequency determination module: used in the single-chip control system to call the database based on the biometric quantified data to determine the optimal electric field frequency of each food stored in the current refrigerator in the database, and obtain the biometric quantified data of several categories of stored food, and analyze and process them to generate an electric field frequency evaluation index, which is used to evaluate the demand for the selected optimal electric field frequency;
策略生成模块：用于获取当前冷柜中各食材的体积占比数据、成本占比数据和优先级指标，并进行分析处理，生成关于最佳电场频率的调整选择指数，该指数用于在冷柜中存放多类别食材时，确定最佳电场频率选择策略；Strategy generation module: used to obtain the volume proportion data, cost proportion data and priority index of each food in the current refrigerator, and perform analysis and processing to generate an adjustment selection index for the optimal electric field frequency. This index is used to determine the optimal electric field frequency selection strategy when storing multiple categories of food in the refrigerator;
电场频率调整模块：用于获取数据库中针对最佳电场频率选择策略生成的指令数据，单片机控制系统基于该指令数据，产生对应的低频信号作为LC逆变器的驱动时钟信号，驱动信号放大电路将单片机产生的时钟信号进行放大，送往LC谐振变换器，作为LC谐振变换器4个开关的驱动信号，该信号经放大后控制LC逆变器产生大功率正弦波；Electric field frequency adjustment module: used to obtain the instruction data generated for the optimal electric field frequency selection strategy in the database. The single-chip control system generates a corresponding low-frequency signal as the driving clock signal of the LC inverter based on the instruction data. The driving signal amplifier circuit amplifies the clock signal generated by the single-chip computer and sends it to the LC resonant converter as the driving signal of the four switches of the LC resonant converter. After amplification, the signal controls the LC inverter to generate a high-power sine wave;
静电场生成模块：用于获取正弦波并通过升压变压器T输出，产生5kV左右的高压，通过与变压器二次测一端相连接的电极，产生空间静电场，从而施加于食材最大强度的正弦波静电场，用于改变食材中各种离子和分子运动状况。Electrostatic field generation module: used to obtain the sine wave and output it through the step-up transformer T to generate a high voltage of about 5kV. Through the electrode connected to one end of the secondary side of the transformer, a spatial electrostatic field is generated, thereby applying a sine wave electrostatic field of maximum intensity to the food, which is used to change the movement of various ions and molecules in the food.
进一步地，所述单片机及其附设电路和相关的数据库程序包括LC逆变电路和驱动信号放大电路、状态参数检测电路、升压变压器、电极以及LCD显示电路、信号处理电路；Furthermore, the single chip microcomputer and its attached circuits and related database programs include an LC inverter circuit and a drive signal amplification circuit, a state parameter detection circuit, a step-up transformer, electrodes, and an LCD display circuit and a signal processing circuit;
所述生物特征量化数据为当前食材的电导率、气体浓度、水分含量、生物电反应；The biometric quantitative data are the conductivity, gas concentration, moisture content, and bioelectric reaction of the current food;
所述体积占比数据为各种食材在冷柜中实际占用空间的量化数据，用VTi表示，其中i代表第i种食材；The volume percentage data is the quantitative data of the actual space occupied by various ingredients in the refrigerator, represented by VTi, where i represents the i-th ingredient;
定义所述VTi计算公式如下：The VTi calculation formula is defined as follows:
其中，Vi为第i种食材在冷柜中的体积；Vtotal为冷柜的总体积；Wherein, Vi is the volume of the i-th food in the refrigerator; Vtotal is the total volume of the refrigerator;
设定VTi取值范围为(0,1]，VTi取值越接近0，表示该食材占据的空间较小，对电场分布影响较小；取值越接近1，表示该食材占据较大空间，需要重点考虑其电场需求；The VTi value range is set to (0,1]. The closer the VTi value is to 0, the smaller the space occupied by the food is, and the smaller the impact on the electric field distribution is; the closer the VTi value is to 1, the larger the space occupied by the food is, and its electric field requirements need to be considered.
所述成本占比数据为当前冷柜中各种食材的成本数据，用CBi表示，其中i代表第i种食材；定义所述CBi计算公式为：The cost ratio data is the cost data of various ingredients in the current refrigerator, represented by CBi, where i represents the i-th ingredient; the CBi calculation formula is defined as:
其中，Ci为第i种食材的成本；Ctotal为冷柜中所有食材的总成本；Where Ci is the cost of the i-th ingredient; Ctotal is the total cost of all ingredients in the refrigerator;
设定CBi值域范围为(0,1)，CBi取值越接近0，表示该食材成本较低，考虑较低优先级的保鲜策略；取值越接近1，表示成本较高，应优先确保其保鲜效果；The CBi value range is set to (0,1). The closer the CBi value is to 0, the lower the cost of the food is, and a lower priority preservation strategy should be considered; the closer the value is to 1, the higher the cost is, and the preservation effect should be prioritized.
所述优先级指标为食材的保质期、预估存放时间、使用频率，并对优先级指标标记为YXi，其中i代表第i种食材；定义优先级指标YXi计算公式为：The priority index is the shelf life, estimated storage time, and usage frequency of the food, and the priority index is marked as YXi, where i represents the i-th food; the calculation formula of the priority index YXi is defined as:
YXi＝w1·Flife+w2·Ftime+w3·FfreqYXi＝w 1 ·Flife+w 2 ·Ftime+w 3 ·Ffreq
其中，Flife为食材的保质期；Ftime为预估存放时间；Ffreq为使用频率；Among them, Flife is the shelf life of the food; Ftime is the estimated storage time; Ffreq is the frequency of use;
w1、w2、w3为各因素的权重，根据实际应用场景确定；w 1 , w 2 , and w 3 are the weights of each factor, which are determined according to the actual application scenario;
通过归一化量化处理步骤，使YXi值域为(0,1)；Through the normalization and quantization processing steps, the value range of YXi is made (0,1);
YXi取值越接近0，此时优先级较低，表示较少使用或保质期较长；越接近1表示该食材优先级高，需要经常使用或容易快速变质。The closer the YXi value is to 0, the lower the priority is, indicating that it is rarely used or has a longer shelf life; the closer it is to 1, the higher the priority is, the more likely it is to be used frequently or to spoil quickly.
进一步地，所述获取若干类别存储食材的生物特征量化数据，并进行分析处理，生成电场频率评价指数，该评价指数用于对选择的最佳电场频率进行需求评价，具体包括以下内容：Furthermore, the biometric quantitative data of several categories of stored food materials are obtained and analyzed to generate an electric field frequency evaluation index, which is used to evaluate the demand for the selected optimal electric field frequency, and specifically includes the following contents:
定义电场频率评价指数的计算公式为BEF，公式如下：The calculation formula for the electric field frequency evaluation index is defined as BEF, which is as follows:
其中，BEFi为第i种食材的最佳电场频率需求值；αj、βj、γi、δj分别表示食材的电导率、气体浓度、水分含量、生物电反应的相关量化数据，且j表示第j种生物特征，m表示生物特征数量；n为食材类别总数，òj代表食材的第j种生物特征的权重调整系数，使BEFi∈[0,100]，BEFi取值越接近0，表示电场频率需求越低，适用于不易腐烂的食材；BEFi取值越接近100，表示较高的电场频率需求，适用于易腐烂的食材。Among them, BEF i is the optimal electric field frequency requirement value of the i-th food; α j , β j , γ i , and δ j represent the relevant quantitative data of the food's electrical conductivity, gas concentration, moisture content, and bioelectric reaction, respectively, and j represents the j-th biological feature, and m represents the number of biological features; n is the total number of food categories, ò j represents the weight adjustment coefficient of the j-th biological feature of the food, so that BEFi∈[0,100]. The closer the BEFi value is to 0, the lower the electric field frequency requirement is, which is suitable for non-perishable foods; the closer the BEFi value is to 100, the higher the electric field frequency requirement is, which is suitable for perishable foods.
进一步地，依次设定αj、βj、γi的阈值分别为αthresh、βlow、γhigh，交互规则和阈值设定如下：Furthermore, the thresholds of α j , β j , and γ i are set to α thresh , β low , and γ high , respectively, and the interaction rules and thresholds are set as follows:
电导率αj与BEFi的关系如下：The relationship between conductivity αj and BEF i is as follows:
当αj达到阈值αthresh，具体αj超过5S/m电导率单位，则认为食材含水量高，容易导电；此时，需要增加电场强度10％以保持食材的新鲜度和抑制细菌生长；When α j reaches the threshold α thresh , specifically α j exceeds 5S/m conductivity unit, it is considered that the food has a high water content and is easy to conduct electricity; at this time, the electric field strength needs to be increased by 10% to maintain the freshness of the food and inhibit bacterial growth;
气体浓度βj的变化对BEFi的影响：The effect of the change of gas concentration βj on BEF i :
当βj低于低阈值βlow，表明环境较为密闭，少氧，影响食材保存状态；When β j is lower than the low threshold β low , it indicates that the environment is relatively closed and lacks oxygen, which affects the preservation state of the food;
当βj低于0.02％，其百分比表示氧气浓度时，在低气体浓度环境下降低电场频率5％，有助于减少能耗，同时维持适宜的保存条件；When β j is less than 0.02%, where the percentage represents the oxygen concentration, reducing the electric field frequency by 5% in a low gas concentration environment helps to reduce energy consumption while maintaining suitable storage conditions;
对于水分含量γi的影响：Effect of moisture content γ i :
γi达到高阈值γhigh时，需要更高的BEFi以适应高水分环境；具体的，当γi超过75％水分含量时，高水分食材易腐败，通过增加15％电场频率能够有效延长其保鲜期，抑制微生物活动；When γ i reaches the high threshold γ high , a higher BEF i is required to adapt to the high moisture environment; specifically, when γ i exceeds 75% moisture content, high moisture food is prone to spoilage, and increasing the electric field frequency by 15% can effectively extend its shelf life and inhibit microbial activity;
生物电反应δj对BEFi的调整：Adjustment of BEF i by bioelectric response δ j :
当δj增加时，表明生物活性增强，需要更高的BEFi，当δj每增加1单位；生物电活性的增强通常与食材新鲜度直接相关，通过适当调整电场频率2％，能够更有效地控制食材的生物活性，保持其新鲜度和营养价值。When δ j increases, it indicates that the biological activity is enhanced and a higher BEF i is required. When δ j increases by 1 unit; the enhancement of bioelectric activity is usually directly related to the freshness of the food. By properly adjusting the electric field frequency by 2%, the biological activity of the food can be more effectively controlled to maintain its freshness and nutritional value.
进一步地，定义调整选择指数为ASI，计算公式如下：Furthermore, the adjusted selection index is defined as ASI, and the calculation formula is as follows:
其中，ASI为调整选择指数；n为食材类别总数；YXi为第i种食材的优先级指标，取值范围为(0,1)，表示食材的优先级；Among them, ASI is the adjustment selection index; n is the total number of food categories; YXi is the priority index of the i-th food, with a value range of (0,1), indicating the priority of the food;
VTi为第i种食材的体积占比数据，取值范围为(0,1]，表示食材占据的空间大小；VTi is the volume percentage of the i-th ingredient, with a value range of (0,1], indicating the size of the space occupied by the ingredient;
CBi为第i种食材的成本占比数据，取值范围为(0,1)，表示食材的成本；CBi is the cost ratio of the i-th ingredient, with a value range of (0,1), indicating the cost of the ingredient;
为所有食材的优先级指标之和，用于加权平均； It is the sum of the priority indexes of all ingredients, used for weighted average;
当食材的优先级较高，YXi越接近1时，其对应的体积占比数据和成本占比数据会更加重要，对ASI的贡献也更大；When the priority of an ingredient is higher and YXi is closer to 1, its corresponding volume share data and cost share data will be more important, and its contribution to ASI will be greater;
食材的体积占比VTi越接近1时，其在电场分布中的影响越大，对ASI的贡献也越大；The closer the volume proportion VTi of food is to 1, the greater its influence on the electric field distribution and the greater its contribution to ASI;
食材的成本越高CBi越接近1，其保鲜效果的重要性越大，对ASI的贡献也越大；The higher the cost of the food, the closer the CBi is to 1, the more important its preservation effect is, and the greater its contribution to ASI;
因此，设定ASI的值域范围为(0,1]，数值越接近1，表示对电场频率的需求越高，适用于易腐烂的食材；数值越接近0，表示对电场频率的需求越低，适用于不易腐烂的食材。Therefore, the value range of ASI is set to (0,1]. The closer the value is to 1, the higher the demand for electric field frequency is, which is suitable for perishable food. The closer the value is to 0, the lower the demand for electric field frequency is, which is suitable for non-perishable food.
一种基于空间电场保鲜技术的保鲜方法，所述方法用于执行所述的基于空间电场保鲜技术的保鲜系统，包括：A fresh-keeping method based on space electric field fresh-keeping technology, the method is used to execute the fresh-keeping system based on space electric field fresh-keeping technology, comprising:
步骤S1、获取单片机控制系统以及食材相对应的数据库，并对数据库内各食材进行标记，形成{1,2，...，i，...，n}，其中i表示第i种食材，n表示食材类别总数，且数据库预先存储各种食材的生物特征及最佳保鲜电场频率数据；Step S1, obtaining a single-chip control system and a database corresponding to the food, and marking each food in the database to form {1, 2, ..., i, ..., n}, where i represents the i-th food, n represents the total number of food categories, and the database pre-stores the biological characteristics of various food ingredients and the optimal fresh-keeping electric field frequency data;
步骤S2、采集当前冷柜中若干类别存储食材的生物特征量化数据以及各食材的体积占比数据、成本占比数据和优先级指标；Step S2, collecting quantitative biometric data of several categories of food stored in the current refrigerator, as well as volume percentage data, cost percentage data and priority index of each food;
步骤S3、在所述单片机控制系统中，基于生物特征量化数据来调用数据库，以在数据库中确定当前冷柜中各存储食材的最佳电场频率，并获取若干类别存储食材的生物特征量化数据，并进行分析处理，生成电场频率评价指数，该评价指数用于对选择的最佳电场频率进行需求评价；Step S3, in the single-chip control system, based on the biometric quantified data, the database is called to determine the optimal electric field frequency of each food stored in the current refrigerator in the database, and the biometric quantified data of several categories of stored food are obtained, analyzed and processed to generate an electric field frequency evaluation index, which is used to evaluate the demand for the selected optimal electric field frequency;
步骤S4、获取当前冷柜中各食材的体积占比数据、成本占比数据和优先级指标，并进行分析处理，生成关于最佳电场频率的调整选择指数，该指数用于在冷柜中存放多类别食材时，确定最佳电场频率选择策略；Step S4, obtaining the volume percentage data, cost percentage data and priority index of each food in the current refrigerator, and performing analysis and processing to generate an adjustment selection index for the optimal electric field frequency, which is used to determine the optimal electric field frequency selection strategy when storing multiple categories of food in the refrigerator;
步骤S5、获取数据库中针对最佳电场频率选择策略生成的指令数据，单片机控制系统基于该指令数据，产生对应的低频信号作为LC逆变器的驱动时钟信号，驱动信号放大电路将单片机产生的时钟信号进行放大，送往LC谐振变换器，作为LC谐振变换器4个开关的驱动信号，该信号经放大后控制LC逆变器产生大功率正弦波；Step S5, obtaining instruction data generated for the optimal electric field frequency selection strategy in the database, the single-chip control system generates a corresponding low-frequency signal as a driving clock signal of the LC inverter based on the instruction data, the driving signal amplification circuit amplifies the clock signal generated by the single-chip, and sends it to the LC resonant converter as a driving signal for four switches of the LC resonant converter, and the signal is amplified to control the LC inverter to generate a high-power sine wave;
步骤S6、获取正弦波并通过升压变压器T输出，产生5kV左右的高压，通过与变压器二次测一端相连接的电极，产生空间静电场，从而施加于食材最大强度的正弦波静电场，用于改变食材中各种离子和分子运动状况。Step S6, obtain a sine wave and output it through a step-up transformer T to generate a high voltage of about 5 kV, and generate a spatial electrostatic field through an electrode connected to one end of the secondary side of the transformer, thereby applying a sine wave electrostatic field of maximum intensity to the food to change the movement of various ions and molecules in the food.
与现有技术相比，本发明的有益效果是：通过建立详尽的食材数据库，记录包括生物特征在内的各种食材数据，并依此自动调节电场频率，不仅提高了保鲜效率，还大幅降低了能源消耗，此外，本系统通过数据采集模块收集当前存储食材的量化特征，如体积占比和成本占比，结合优先级指标，通过策略生成模块优化电场频率调整策略，实现了高效的多类别食材同时保鲜；Compared with the prior art, the beneficial effects of the present invention are: by establishing a detailed food database, recording various food data including biometrics, and automatically adjusting the electric field frequency accordingly, not only the preservation efficiency is improved, but also the energy consumption is greatly reduced. In addition, the system collects the quantitative characteristics of the currently stored food, such as volume proportion and cost proportion, through the data acquisition module, and combines the priority index, and optimizes the electric field frequency adjustment strategy through the strategy generation module, thereby realizing efficient preservation of multiple categories of food at the same time;
该系统的电场频率调整模块，能够基于单片机产生的驱动信号，通过高效的LC逆变器和升压变压器产生所需的高压电场，更是实现了对食材的精确、定制化处理；The electric field frequency adjustment module of the system can generate the required high-voltage electric field through efficient LC inverter and step-up transformer based on the driving signal generated by the single-chip microcomputer, thus realizing precise and customized processing of food.
附图说明BRIEF DESCRIPTION OF THE DRAWINGS
图1为本发明整体系统模块框图；FIG1 is a block diagram of the overall system module of the present invention;
图2为本发明整体方法流程示意图；FIG2 is a schematic diagram of the overall method flow of the present invention;
图3为单片机附设电路及检测系统电路图；FIG3 is a circuit diagram of a single chip microcomputer attached circuit and a detection system;
图4为正弦波产生电路(全桥逆变电路)及LC串联谐振电路图和升压电路；FIG4 is a sine wave generating circuit (full-bridge inverter circuit) and an LC series resonant circuit diagram and a boost circuit;
图5为主机系统框图。Figure 5 is a block diagram of the host system.
具体实施方式DETAILED DESCRIPTION
为使本发明的目的、技术方案和优点更加清楚明白，以下结合具体实施例，对本发明进一步详细说明。In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments.
需要说明的是，除非另外定义，本发明使用的技术术语或者科学术语应当为本发明所属领域内具有一般技能的人士所理解的通常意义。本发明中使用的“第一”“第二”以及类似的词语并不表示任何顺序、数量或者重要性，而只是用来区分不同的组成部分。“包括”或者“包含”等类似的词语意指出现该词前面的元件或者物件涵盖出现在该词后面列举的元件或者物件及其等同，而不排除其他元件或者物件。“连接”或者“相连”等类似的词语并非限定于物理的或者机械的连接，而是可以包括电性的连接，不管是直接的还是间接的。“上”“下”“左”“右”等仅用于表示相对位置关系，当被描述对象的绝对位置改变后，则该相对位置关系也可能相应地改变。It should be noted that, unless otherwise defined, the technical terms or scientific terms used in the present invention should be understood by people with ordinary skills in the field to which the present invention belongs. The words "first", "second" and similar words used in the present invention do not indicate any order, quantity or importance, but are only used to distinguish different components. "Include" or "comprise" and similar words mean that the elements or objects appearing before the word include the elements or objects listed after the word and their equivalents, without excluding other elements or objects. "Connect" or "connected" and similar words are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. "Up", "down", "left", "right" and the like are only used to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may also change accordingly.
请参阅图1至图5；Please refer to Figures 1 to 5;
实施例一：Embodiment 1:
本发明提供一种技术方案：一种基于空间电场保鲜技术的保鲜系统，包括基于单片机技术的控制系统，以及基于数据库技术的最佳电场频率设定，具体包括：The present invention provides a technical solution: a fresh-keeping system based on space electric field fresh-keeping technology, including a control system based on single-chip microcomputer technology and an optimal electric field frequency setting based on database technology, specifically including:
数据获取模块：用于获取单片机控制系统以及食材相对应的数据库，并对数据库内各食材进行标记，形成{1,2，...，i，...，n}，其中i表示第i种食材，n表示食材类别总数，且数据库预先存储各种食材的生物特征及最佳保鲜电场频率数据；Data acquisition module: used to obtain the single-chip control system and the database corresponding to the food, and mark each food in the database to form {1,2,...,i,...,n}, where i represents the i-th food, n represents the total number of food categories, and the database pre-stores the biological characteristics of various food and the optimal fresh-keeping electric field frequency data;
数据采集模块：用于采集当前冷柜中若干类别存储食材的生物特征量化数据以及各食材的体积占比数据、成本占比数据和优先级指标；Data collection module: used to collect the quantitative biometric data of several categories of food stored in the current refrigerator, as well as the volume proportion data, cost proportion data and priority index of each food;
最佳电场频率确定模块：用于在所述单片机控制系统中，基于生物特征量化数据来调用数据库，以在数据库中确定当前冷柜中各存储食材的最佳电场频率，并获取若干类别存储食材的生物特征量化数据，并进行分析处理，生成电场频率评价指数，该评价指数用于对选择的最佳电场频率进行需求评价；Optimal electric field frequency determination module: used in the single-chip control system to call the database based on the biometric quantified data to determine the optimal electric field frequency of each food stored in the current refrigerator in the database, and obtain the biometric quantified data of several categories of stored food, and analyze and process them to generate an electric field frequency evaluation index, which is used to evaluate the demand for the selected optimal electric field frequency;
策略生成模块：用于获取当前冷柜中各食材的体积占比数据、成本占比数据和优先级指标，并进行分析处理，生成关于最佳电场频率的调整选择指数，该指数用于在冷柜中存放多类别食材时，确定最佳电场频率选择策略；Strategy generation module: used to obtain the volume proportion data, cost proportion data and priority index of each food in the current refrigerator, and perform analysis and processing to generate an adjustment selection index for the optimal electric field frequency. This index is used to determine the optimal electric field frequency selection strategy when storing multiple categories of food in the refrigerator;
电场频率调整模块：用于获取数据库中针对最佳电场频率选择策略生成的指令数据，单片机控制系统基于该指令数据，产生对应的低频信号作为LC逆变器的驱动时钟信号，驱动信号放大电路将单片机产生的时钟信号进行放大，送往LC谐振变换器，作为LC谐振变换器4个开关的驱动信号，该信号经放大后控制LC逆变器产生大功率正弦波；Electric field frequency adjustment module: used to obtain the instruction data generated for the optimal electric field frequency selection strategy in the database. The single-chip control system generates a corresponding low-frequency signal as the driving clock signal of the LC inverter based on the instruction data. The driving signal amplifier circuit amplifies the clock signal generated by the single-chip computer and sends it to the LC resonant converter as the driving signal of the four switches of the LC resonant converter. After amplification, the signal controls the LC inverter to generate a high-power sine wave;
静电场生成模块：用于获取正弦波并通过升压变压器T输出，产生5kV左右的高压，通过与变压器二次测一端相连接的电极，产生空间静电场，从而施加于食材最大强度的正弦波静电场，用于改变食材中各种离子和分子运动状况。Electrostatic field generation module: used to obtain the sine wave and output it through the step-up transformer T to generate a high voltage of about 5kV. Through the electrode connected to one end of the secondary side of the transformer, a spatial electrostatic field is generated, thereby applying a sine wave electrostatic field of maximum intensity to the food, which is used to change the movement of various ions and molecules in the food.
实施例二：Embodiment 2:
在实施例一的基础上进一步说明，所述单片机及其附设电路和相关的数据库程序包括LC逆变电路和驱动信号放大电路、状态参数检测电路、升压变压器、电极以及LCD显示电路、信号处理电路；Further explained on the basis of the first embodiment, the single chip microcomputer and its attached circuit and related database program include an LC inverter circuit and a drive signal amplification circuit, a state parameter detection circuit, a step-up transformer, electrodes and an LCD display circuit, and a signal processing circuit;
LC逆变电路和驱动信号放大电路：LC逆变电路用于将低频信号转换为高功率正弦波信号，驱动信号放大电路负责放大单片机产生的时钟信号，以驱动LC逆变器的开关；LC inverter circuit and drive signal amplifier circuit: The LC inverter circuit is used to convert the low-frequency signal into a high-power sine wave signal, and the drive signal amplifier circuit is responsible for amplifying the clock signal generated by the microcontroller to drive the switch of the LC inverter;
状态参数检测电路：用于监测系统中各个部件的状态参数，如电场频率、电流、电压，以确保系统正常运行并及时做出调整；State parameter detection circuit: used to monitor the state parameters of each component in the system, such as electric field frequency, current, and voltage, to ensure the normal operation of the system and make timely adjustments;
升压变压器：将输入电压升压到适合LC逆变器操作的电压水平，以便产生所需的输出信号；Step-up transformer: Steps up the input voltage to a voltage level suitable for the LC inverter operation in order to generate the required output signal;
电极：用于将产生的电场应用到存储食材上，以实现食材保鲜的效果；Electrode: used to apply the generated electric field to the stored food to achieve the effect of preserving the food;
LCD显示电路：用于显示系统状态、参数信息以及其他相关信息，方便用户监测和操作系统；LCD display circuit: used to display system status, parameter information and other related information, which is convenient for users to monitor and operate the system;
信号处理电路：用于处理从传感器或其他输入源获取的信号，以及与其他电路之间的通信和数据传输；Signal processing circuit: used to process signals obtained from sensors or other input sources, as well as communication and data transmission between other circuits;
所述生物特征量化数据为当前食材的电导率、气体浓度、水分含量、生物电反应，具体的：The biometric quantitative data are the conductivity, gas concentration, moisture content, and bioelectric reaction of the current food, specifically:
选择合适的生物反应传感器，如生物电传感器、水分含量传感器，确保其对食材生物特征的高灵敏度和准确度；并将这些传感器嵌入保鲜系统的设计中，布置在食材贮藏空间的关键位置，确保对食材的生物参数进行实时监测；Select appropriate bioreaction sensors, such as bioelectric sensors and moisture content sensors, to ensure high sensitivity and accuracy to the biological characteristics of food ingredients; embed these sensors into the design of the preservation system and place them in key locations in the food storage space to ensure real-time monitoring of the biological parameters of food ingredients;
对于所述数据库预先存储各种食材的生物特征及最佳保鲜电场频率数据，其中生物特征为当前食材的电导率、气体浓度、水分含量、生物电反应数据；The database pre-stores the biological characteristics of various food materials and the data of the optimal fresh-keeping electric field frequency, wherein the biological characteristics are the conductivity, gas concentration, moisture content, and bioelectric reaction data of the current food materials;
所述体积占比数据为各种食材在冷柜中实际占用空间的量化数据，用VTi表示，其中i代表第i种食材，该参数用手动输入或者图像识别技术进行获取，能够帮助决定食材的存放位置和冷柜内布局；定义所述VTi计算公式如下：The volume percentage data is the quantitative data of the actual space occupied by various ingredients in the refrigerator, which is represented by VTi, where i represents the i-th ingredient. This parameter is obtained by manual input or image recognition technology, which can help determine the storage location of the ingredients and the layout in the refrigerator. The VTi calculation formula is defined as follows:
其中，Vi为第i种食材在冷柜中的体积；Vtotal为冷柜的总体积；Wherein, Vi is the volume of the i-th food in the refrigerator; Vtotal is the total volume of the refrigerator;
VTi取值范围为(0,1]，VTi取值越接近0，表示该食材占据的空间较小，对电场分布影响较小；取值越接近1，表示该食材占据较大空间，需要重点考虑其电场需求；The value range of VTi is (0,1]. The closer the value of VTi is to 0, the smaller the space occupied by the food is, and the smaller the impact on the electric field distribution is; the closer the value is to 1, the larger the space occupied by the food is, and its electric field requirements need to be considered.
所述成本占比数据为当前冷柜中各种食材的成本数据，用CBi表示，其中i代表第i种食材，从供应商处获得价格数据或者进行成本核算，反映了不同食材的经济价值；The cost proportion data is the cost data of various ingredients in the current refrigerator, represented by CBi, where i represents the i-th ingredient, and the price data is obtained from the supplier or cost accounting is performed, reflecting the economic value of different ingredients;
定义所述CBi计算公式为：The CBi calculation formula is defined as:
其中，Ci为第i种食材的成本；Ctotal为冷柜中所有食材的总成本；Where Ci is the cost of the i-th ingredient; Ctotal is the total cost of all ingredients in the refrigerator;
CBi值域范围为(0,1)，CBi取值越接近0，表示该食材成本较低，考虑较低优先级的保鲜策略；取值越接近1，表示成本较高，应优先确保其保鲜效果；The CBi value range is (0,1). The closer the CBi value is to 0, the lower the cost of the food, and a lower priority preservation strategy should be considered; the closer the value is to 1, the higher the cost, and the freshness preservation effect should be prioritized.
所述优先级指标为食材的保质期、预估存放时间、使用频率，并对优先级指标标记为YXi，其中i代表第i种食材，确定了不同食材的保鲜重要程度；The priority indicators are the shelf life, estimated storage time, and usage frequency of the food, and the priority indicators are marked as YXi, where i represents the i-th food, and determines the importance of keeping different food fresh;
定义优先级指标YXi计算公式为：The calculation formula of the priority index YXi is defined as:
YXi＝w1·Flife+w2·Ftime+w3·FfreqYXi＝w 1 ·Flife+w 2 ·Ftime+w 3 ·Ffreq
其中，Flife为食材的保质期；Ftime为预估存放时间；Ffreq为使用频率；Among them, Flife is the shelf life of the food; Ftime is the estimated storage time; Ffreq is the frequency of use;
w1、w2、w3为各因素的权重，根据实际应用场景确定；w 1 , w 2 , and w 3 are the weights of each factor, which are determined according to the actual application scenario;
通过归一化量化处理步骤，使YXi值域为(0,1)；Through the normalization and quantization processing steps, the value range of YXi is made (0,1);
YXi取值越接近0，此时优先级较低，表示较少使用或保质期较长；越接近1表示该食材优先级高，需要经常使用或容易快速变质。The closer the YXi value is to 0, the lower the priority is, indicating that it is rarely used or has a longer shelf life; the closer it is to 1, the higher the priority is, the more likely it is to be used frequently or to spoil quickly.
实施例三：Embodiment three:
在实施例二的基础上进一步说明，所述获取若干类别存储食材的生物特征量化数据，并进行分析处理，生成电场频率评价指数，该评价指数用于对选择的最佳电场频率进行需求评价，具体包括以下内容：Further explanation based on the second embodiment, the biometric quantitative data of several categories of stored food materials are obtained, analyzed and processed, and an electric field frequency evaluation index is generated. The evaluation index is used to evaluate the demand for the selected optimal electric field frequency, and specifically includes the following contents:
定义电场频率评价指数的计算公式为BEF，公式如下：The calculation formula for the electric field frequency evaluation index is defined as BEF, which is as follows:
其中，BEFi为第i种食材的最佳电场频率需求值；αj、βj、γi、δj分别表示食材的电导率、气体浓度、水分含量、生物电反应的相关量化数据，且j表示第j种生物特征，m表示生物特征数量；n为食材类别总数，òj代表食材的第j种生物特征的权重调整系数，经过专家组进行实验确定；Wherein, BEF i is the optimal electric field frequency requirement value of the i-th food; α j , β j , γ i , δ j represent the relevant quantitative data of the food's conductivity, gas concentration, moisture content, and bioelectric reaction, respectively, and j represents the j-th biological feature, and m represents the number of biological features; n is the total number of food categories, and ò j represents the weight adjustment coefficient of the j-th biological feature of the food, which is determined by experiments conducted by the expert group;
随着食材的电导率、气体浓度、水分含量、生物电反应数据的增加，BEFi值会相应增加，反映出电场频率的最佳调整需要考虑食材的多方面特征；As the conductivity, gas concentration, moisture content, and bioelectric reaction data of the food increase, the BEFi value will increase accordingly, reflecting that the optimal adjustment of the electric field frequency needs to consider the various characteristics of the food;
对BEFi计算公式采用以下归一化公式进行处理，使BEFi∈[0,100]，电场频率以百分比表示；The BEFi calculation formula is processed using the following normalization formula, so that BEFi∈[0,100], and the electric field frequency is expressed in percentage;
BEFi取值越接近0，表示电场频率需求越低，适用于不易腐烂的食材；BEFi取值越接近100，表示较高的电场频率需求，适用于易腐烂的食材；The closer the BEFi value is to 0, the lower the electric field frequency requirement is, which is suitable for non-perishable food. The closer the BEFi value is to 100, the higher the electric field frequency requirement is, which is suitable for perishable food.
将BEFi值域划分为以下几个区间，并为每个区间设定具体的电场频率需求描述和技术效果：The BEFi range is divided into the following intervals, and specific electric field frequency requirements and technical effects are set for each interval:
区间[0,18]表示低频率需求，电场频率需求低，适用于长期保鲜且不易腐烂的食材，如根茎类蔬菜，最佳电场频率范围在0Hz-20Hz；减少能耗，延长设备使用寿命；The interval [0,18] indicates low frequency requirements. The electric field frequency requirements are low and are suitable for food that needs to be kept fresh for a long time and is not easy to rot, such as root vegetables. The optimal electric field frequency range is 0Hz-20Hz; it reduces energy consumption and extends the service life of the equipment.
区间(18,37]表示中低频率需求，适用于一般保鲜需求的食材，如果蔬，最佳电场频率范围在20Hz—40Hz；平衡能耗和保鲜效果，提高保鲜质量；The interval (18,37] indicates medium and low frequency requirements, which is suitable for food with general preservation requirements, such as fruits and vegetables. The optimal electric field frequency range is 20Hz-40Hz; it balances energy consumption and preservation effect, and improves the preservation quality;
区间(37,56]表示中等频率需求，需要中等电场频率以达到较好的保鲜效果，适用于肉类及海鲜，最佳电场频率范围在40Hz—60Hz；增强保鲜效果，保持食材新鲜度和营养；The interval (37,56] indicates medium frequency demand, which requires medium electric field frequency to achieve better preservation effect, suitable for meat and seafood, and the optimal electric field frequency range is 40Hz-60Hz; it enhances the preservation effect and maintains the freshness and nutrition of food;
区间(56,83]表示中高频率需求；高保鲜需求，适用于易腐食材，如切割果蔬、熟食，最佳电场频率范围在60Hz—80Hz；强化快速保鲜，减少食材损耗；The range (56,83] indicates medium to high frequency requirements; high freshness requirements, suitable for perishable food, such as cut fruits and vegetables, cooked food, the optimal electric field frequency range is 60Hz-80Hz; strengthen rapid freshness preservation and reduce food loss;
区间(83,100]表示高频率需求：非常高的电场频率需求，用于特别易腐烂或需要特殊处理的食材，最佳电场频率范围在80Hz以上；极大地提高保鲜效果，最大限度减少食材腐败；The interval (83,100] indicates high frequency requirements: very high electric field frequency requirements, used for foods that are particularly perishable or require special treatment, the optimal electric field frequency range is above 80Hz; greatly improves the preservation effect and minimizes food spoilage;
依次设定αj、βj、γi的阈值分别为αthresh、βlow、γhigh，交互规则和阈值设定如下：The thresholds of α j , β j , and γ i are set as α thresh , β low , and γ high respectively. The interaction rules and thresholds are set as follows:
电导率αj与BEFi的关系如下：The relationship between conductivity αj and BEF i is as follows:
当αj达到阈值αthresh，BEFi将显著增加；如果αj超过5S/m电导率单位，则认为食材含水量高，容易导电；此时，需要增加电场强度10％以保持食材的新鲜度和抑制细菌生长；When α j reaches the threshold α thresh , BEF i will increase significantly; if α j exceeds 5S/m conductivity unit, it is considered that the food has a high moisture content and is easy to conduct electricity; at this time, the electric field strength needs to be increased by 10% to maintain the freshness of the food and inhibit bacterial growth;
气体浓度βj的变化对BEFi的影响：The effect of the change of gas concentration βj on BEF i :
当βj低于低阈值βlow，表明环境较为密闭，少氧，影响食材保存状态；When β j is lower than the low threshold β low , it indicates that the environment is relatively closed and lacks oxygen, which affects the preservation state of the food;
当βj低于0.02％，其百分比表示氧气浓度时，在低气体浓度环境下降低电场频率5％，有助于减少能耗，同时维持适宜的保存条件；When β j is less than 0.02%, where the percentage represents the oxygen concentration, reducing the electric field frequency by 5% in a low gas concentration environment helps to reduce energy consumption while maintaining suitable storage conditions;
对于水分含量γi的影响：Effect of moisture content γ i :
γi达到高阈值γhigh时，需要更高的BEFi以适应高水分环境；具体的，当γi超过75％水分含量时，高水分食材易腐败，通过增加15％电场频率能够有效延长其保鲜期，抑制微生物活动；When γ i reaches the high threshold γ high , a higher BEF i is required to adapt to the high moisture environment; specifically, when γ i exceeds 75% moisture content, high moisture food is prone to spoilage, and increasing the electric field frequency by 15% can effectively extend its shelf life and inhibit microbial activity;
生物电反应δj对BEFi的调整：Adjustment of BEF i by bioelectric response δ j :
当δj增加时，表明生物活性增强，需要更高的BEFi，当δj每增加1单位；生物电活性的增强通常与食材新鲜度直接相关，通过适当调整电场频率2％，能够更有效地控制食材的生物活性，保持其新鲜度和营养价值。When δ j increases, it indicates that the biological activity is enhanced and a higher BEF i is required. When δ j increases by 1 unit; the enhancement of bioelectric activity is usually directly related to the freshness of the food. By properly adjusting the electric field frequency by 2%, the biological activity of the food can be more effectively controlled to maintain its freshness and nutritional value.
实施例四：Embodiment 4:
在实施例三的基础上进一步说明，定义调整选择指数为ASI，计算公式如下：Further explanation is given on the basis of Example 3, the adjustment selection index is defined as ASI, and the calculation formula is as follows:
其中，ASI为调整选择指数；n为食材类别总数；YXi为第i种食材的优先级指标，取值范围为(0,1)，表示食材的优先级；Among them, ASI is the adjustment selection index; n is the total number of food categories; YXi is the priority index of the i-th food, with a value range of (0,1), indicating the priority of the food;
VTi为第i种食材的体积占比数据，取值范围为(0,1]，表示食材占据的空间大小；VTi is the volume percentage of the i-th ingredient, with a value range of (0,1], indicating the size of the space occupied by the ingredient;
CBi为第i种食材的成本占比数据，取值范围为(0,1)，表示食材的成本；CBi is the cost ratio of the i-th ingredient, with a value range of (0,1), indicating the cost of the ingredient;
为所有食材的优先级指标之和，用于加权平均； It is the sum of the priority indexes of all ingredients, used for weighted average;
当食材的优先级较高，YXi越接近1时，其对应的体积占比数据和成本占比数据会更加重要，对ASI的贡献也更大；When the priority of an ingredient is higher and YXi is closer to 1, its corresponding volume share data and cost share data will be more important, and its contribution to ASI will be greater;
食材的体积占比VTi越接近1时，其在电场分布中的影响越大，对ASI的贡献也越大；The closer the volume proportion VTi of food is to 1, the greater its influence on the electric field distribution and the greater its contribution to ASI;
食材的成本越高CBi越接近1，其保鲜效果的重要性越大，对ASI的贡献也越大；The higher the cost of the food, the closer the CBi is to 1, the more important its preservation effect is, and the greater its contribution to ASI;
因此，ASI的值域范围为(0,1]，数值越接近1，表示对电场频率的需求越高，适用于易腐烂的食材；数值越接近0，表示对电场频率的需求越低，适用于不易腐烂的食材；Therefore, the value range of ASI is (0,1]. The closer the value is to 1, the higher the demand for electric field frequency is, which is suitable for perishable food. The closer the value is to 0, the lower the demand for electric field frequency is, which is suitable for non-perishable food.
当ASI取值在区间(0,0.2]时，对应BEF区间[0,18]的电场频率为0Hz-20Hz；When the ASI value is in the interval (0,0.2], the electric field frequency corresponding to the BEF interval [0,18] is 0Hz-20Hz;
此区间内的食材占据较小的空间，VTi<0.2，成本较低，CBi<0.23，优先级较低YXi<0.18；适用于不易变质或长期存放的食材，如根茎类蔬菜，并降低BEF当前选择电场频率的3％；Ingredients in this range occupy a smaller space, VTi<0.2, have a lower cost, CBi<0.23, and a lower priority YXi<0.18; they are suitable for ingredients that are not easy to deteriorate or are stored for a long time, such as root vegetables, and reduce the BEF's currently selected electric field frequency by 3%;
当ASI取值在区间(0.2,0.4]时，对应BEF区间(18,37]的电场频率为20Hz—40Hz；When the ASI value is in the interval (0.2, 0.4], the electric field frequency corresponding to the BEF interval (18, 37] is 20Hz-40Hz;
此区间内的食材占据一定空间，VTi∈[0.2,0.36)，成本适中，CBi∈[0.23,0.37)，优先级适中，YXi∈[0.18,0.28)，适用于一般保鲜需求的食材，如果蔬，并增加BEF当前选择电场频率的2％；The food in this range occupies a certain space, VTi∈[0.2,0.36), has a moderate cost, CBi∈[0.23,0.37), has a moderate priority, YXi∈[0.18,0.28), is suitable for food with general preservation needs, such as fruits and vegetables, and increases the BEF current selected electric field frequency by 2%;
当ASI取值在区间(0.4,0.6]时，对应BEF区间(37,56]的电场频率为40Hz—60Hz；When the ASI value is in the interval (0.4, 0.6], the electric field frequency corresponding to the BEF interval (37, 56] is 40Hz-60Hz;
此区间内的食材占据较大空间，VTi∈[0.36,0.52)，成本较高，CBi∈[0.37,0.58)，优先级较高，YXi∈[0.28,0.45)，适合需要较好保鲜效果的食材，如肉类及海鲜，并增加BEF当前选择电场频率的6％；The food in this range occupies a larger space, VTi∈[0.36,0.52), has a higher cost, CBi∈[0.37,0.58), has a higher priority, YXi∈[0.28,0.45), and is suitable for food that requires better preservation, such as meat and seafood, and increases the BEF current selected electric field frequency by 6%;
当ASI取值在区间(0.6,0.8]时，对应BEF区间(56,83]的电场频率为60Hz—80Hz；When the ASI value is in the interval (0.6, 0.8], the electric field frequency corresponding to the BEF interval (56, 83] is 60Hz-80Hz;
此区间内的食材占据大部分空间，VTi∈[0.52,0.73)，成本很高，CBi∈[0.58,0.79)，优先级非常高，YXi∈[0.45,0.63)；适用于易腐食材，如切割果蔬、熟食，并增加BEF当前选择电场频率的12％；The food in this range occupies most of the space, VTi∈[0.52,0.73), has a high cost, CBi∈[0.58,0.79), and has a very high priority, YXi∈[0.45,0.63); it is suitable for perishable food, such as cut fruits and vegetables, cooked food, and increases the BEF's current selected electric field frequency by 12%;
当ASI取值在区间(0.8,1]时，对应BEF区间(83,100]的电场频率为80Hz以上；When the ASI value is in the interval (0.8,1], the electric field frequency corresponding to the BEF interval (83,100] is above 80Hz;
此区间内的食材几乎占满整个空间，VTi∈[73,1]，成本极高，CBi∈[0.79,1)，优先级极其高，YXi∈[0.63,1)，用于特别易腐烂或需要特殊处理的食材，并增加BEF当前选择电场频率的21％。The ingredients in this range almost fill the entire space, VTi∈[73,1], have extremely high costs, CBi∈[0.79,1), have extremely high priorities, YXi∈[0.63,1), and are used for ingredients that are particularly perishable or require special handling, and increase the BEF's currently selected electric field frequency by 21%.
实施例五：Embodiment five:
在实施例四的基础上进一步说明，为了验证调整选择指数ASI对食材保鲜效果的实际影响，设计了一系列实验来评估不同ASI值下，对应不同电场频率的保鲜效果，实验涉及五种不同类别的食材：根茎类蔬菜、一般蔬菜、肉类及海鲜、切割果蔬以及熟食，这些食材根据其易腐性被赋予不同的优先级YXi、体积占比VTi和成本占比CBi；Further explanation based on Example 4, in order to verify the actual effect of adjusting the selection index ASI on the preservation effect of food, a series of experiments were designed to evaluate the preservation effect of different electric field frequencies under different ASI values. The experiments involved five different categories of food: root vegetables, general vegetables, meat and seafood, cut fruits and vegetables, and cooked food. These food ingredients were given different priorities YXi, volume proportions VTi, and cost proportions CBi according to their perishability;
实验前，首先设定了每种食材的参数值，对每类食材进行了详细的采样，确保每种食材的样本具有代表性和一致性，采样后，对食材进行了初始的生物化学分析，以获得其基线数据，包括水分含量、微生物活性等指标，接着，根据以下公式：Before the experiment, the parameter values of each ingredient were set first, and each type of ingredient was sampled in detail to ensure that the samples of each ingredient were representative and consistent. After sampling, the ingredients were subjected to initial biochemical analysis to obtain their baseline data, including indicators such as moisture content and microbial activity. Then, according to the following formula:
计算每种食材的ASI值，进而确定适宜的电场频率；Calculate the ASI value of each food material and determine the appropriate electric field frequency;
实验设置中，每种食材都被放置在特定的电场频率环境中，每种环境持续操作时间为48小时，在实验过程中，定时监控食材的微生物变化、色泽、质感及其他感官品质指标，通过高精度的传感器和数据采集系统，记录每一种食材在不同BEF下的表现；In the experimental setup, each ingredient was placed in a specific electric field frequency environment, and each environment was operated for 48 hours. During the experiment, the microbial changes, color, texture and other sensory quality indicators of the ingredients were regularly monitored. The performance of each ingredient under different BEFs was recorded through high-precision sensors and data acquisition systems.
此外，为了精确控制实验条件，使用了温度、湿度可控的实验室环境，所有的实验数据通过数据管理系统进行记录和分析，确保实验的可重复性和数据的准确性，实验数据请参阅以下表格：In addition, in order to accurately control the experimental conditions, a temperature and humidity controlled laboratory environment was used. All experimental data were recorded and analyzed through a data management system to ensure the repeatability of the experiment and the accuracy of the data. For experimental data, please refer to the following table:
表1Table 1
数据分析如下：The data analysis is as follows:
对于低ASI区间分析(0,0.2]；For low ASI interval analysis (0,0.2];
实验数据为根茎类蔬菜，ASI为0.15，BEF对应电场频率为18Hz，微生物活性仅为5％，色泽与质感评分保持在较高水平；The experimental data were for root vegetables, with an ASI of 0.15, a BEF corresponding to an electric field frequency of 18 Hz, a microbial activity of only 5%, and color and texture scores remaining at a high level;
发明效果：低ASI值对应的低电场频率在(0-20Hz)区间，适用于不易变质或需要长期存储的食材，根茎类蔬菜因其较低的体积占比和成本，以及较低的优先级，证明了低ASI区间食材在低电场频率下的良好保鲜状态，这证实了发明中对于这一类食材减少3％电场频率选择的合理性，有助于节能且保持食材新鲜；Effect of the invention: The low electric field frequency corresponding to the low ASI value is in the range of (0-20Hz), which is suitable for food that is not easy to deteriorate or needs to be stored for a long time. Root vegetables have a lower volume share and cost, as well as a lower priority, which proves the good preservation state of low ASI range food under low electric field frequency. This confirms the rationality of the invention to reduce the electric field frequency by 3% for this type of food, which helps to save energy and keep the food fresh.
对于中低ASI区间分析(0.2,0.4]；For the low to medium ASI interval analysis (0.2, 0.4];
实验数据为一般蔬菜，ASI为0.28，BEF对应电场频率为38Hz，微生物活性为15％，色泽和质感评分略有下降；The experimental data were for general vegetables, with an ASI of 0.28, a BEF corresponding to an electric field frequency of 38 Hz, a microbial activity of 15%, and a slight decrease in color and texture scores;
发明效果：该ASI区间对应的低电场频率在(20—40Hz)区间，用于具有一定空间占用且成本适中的食材，适合于一般保鲜需求，实验数据显示，这些蔬菜在略微提高的BEF频率下保持了适中的新鲜度，并符合发明中增加2％电场频率以提升保鲜效果的设计；Effect of the invention: The low electric field frequency corresponding to the ASI range is in the range of (20-40Hz), which is used for food with a certain space occupation and moderate cost, and is suitable for general preservation needs. Experimental data show that these vegetables maintain moderate freshness at a slightly increased BEF frequency, and meet the design of increasing the electric field frequency by 2% in the invention to improve the preservation effect;
对于中高ASI区间分析(0.4,0.6]；For the analysis of the medium and high ASI intervals (0.4, 0.6];
实验数据为肉类及海鲜，ASI为0.43，BEF对应电场频率为56Hz，微生物活性为25％，色泽和质感评分进一步下降；The experimental data were for meat and seafood, with an ASI of 0.43, a BEF corresponding to an electric field frequency of 56 Hz, a microbial activity of 25%, and a further decrease in color and texture scores;
发明效果：该区间的较高低电场频率在(40—60Hz)区间，用于体积较大、成本较高、需要较好保鲜效果的食材，数据表明，肉类及海鲜在较高的BEF设置下微生物活性增加，符合发明内容中对此类食材提高6％电场频率以保证更佳的保鲜效果的预期；Effect of the invention: The higher low electric field frequency in this range is in the range of (40-60Hz), which is used for food with larger volume, higher cost and better preservation effect. The data show that the microbial activity of meat and seafood increases under higher BEF settings, which is in line with the expectation in the invention that the electric field frequency of such food is increased by 6% to ensure better preservation effect;
对于高ASI区间分析(0.6,0.8]；For high ASI interval analysis (0.6, 0.8];
实验数据为切割果蔬，ASI为0.62，BEF对应电场频率为78Hz，微生物活性为35％，色泽和质感评分较低；The experimental data were for cut fruits and vegetables, with an ASI of 0.62, a BEF corresponding to an electric field frequency of 78 Hz, a microbial activity of 35%, and low color and texture scores;
发明效果：对于易腐食材如切割果蔬，较高的低电场频率在(60—80Hz)区间，能够有效延长食材新鲜度，该实验结果证明，在高电场频率下食材的保鲜效果显著，符合发明中对此类食材增加12％电场频率的设计；Effect of the invention: For perishable food such as cut fruits and vegetables, the higher low electric field frequency in the range of (60-80Hz) can effectively prolong the freshness of the food. The experimental results show that the preservation effect of food under high electric field frequency is significant, which is in line with the design of increasing the electric field frequency by 12% for such food in the invention;
对于极高ASI区间分析(0.8,1]；For the extremely high ASI interval analysis (0.8,1];
实验数据为熟食，ASI为0.82，BEF对应电场频率为98Hz，微生物活性为45％，色泽和质感评分最低；The experimental data were for cooked food, with an ASI of 0.82, a BEF corresponding to an electric field frequency of 98 Hz, a microbial activity of 45%, and the lowest color and texture scores;
发明效果：对于特别易腐烂或需要特殊处理的食材，如熟食，较高的低电场频率在80Hz以上，能够有效延长食材新鲜度，此区间内的食材几乎占满整个空间，该实验结果证明，在高电场频率下食材的保鲜效果显著，符合发明中对此类食材增加21％电场频率的设计。Effect of the invention: For foods that are particularly perishable or require special treatment, such as cooked food, a higher low electric field frequency of above 80 Hz can effectively prolong the freshness of the foods. The foods in this range almost fill the entire space. The experimental results prove that the preservation effect of foods under high electric field frequency is significant, which is in line with the design of increasing the electric field frequency by 21% for such foods in the invention.
实施例六：Embodiment six:
在实施例五的基础上进一步说明，所述用于获取数据库中针对最佳电场频率选择策略生成的指令数据，单片机控制系统基于该指令数据，产生对应的低频信号作为LC逆变器的驱动时钟信号，参阅图4，驱动信号放大电路将单片机产生的时钟信号进行放大，送往LC谐振变换器，作为LC谐振变换器4个开关的驱动信号，该信号经放大后控制LC逆变器产生大功率正弦波，采用棒状电极，使电场能够最大限度地覆盖食材存放区域，参阅图3，电流电压检测电路用于对LC变换器的工作状态实施监控；具体包括以下内容：Further explanation is given on the basis of Example 5, the instruction data generated for the optimal electric field frequency selection strategy in the database is obtained, and the single-chip control system generates a corresponding low-frequency signal as a driving clock signal of the LC inverter based on the instruction data, referring to FIG4, the driving signal amplification circuit amplifies the clock signal generated by the single-chip computer and sends it to the LC resonant converter as a driving signal for the four switches of the LC resonant converter. After amplification, the signal controls the LC inverter to generate a high-power sine wave, and a rod-shaped electrode is used to enable the electric field to cover the food storage area to the maximum extent, referring to FIG3, the current and voltage detection circuit is used to monitor the working state of the LC converter; specifically, it includes the following contents:
a.获取数据库中的指令数据：a. Get the instruction data in the database:
首先，在建立的数据库中存储了针对最佳电场频率选择策略生成的指令数据，这些数据包括不同食材或应用场景下的最佳电场频率设置；数据库中的指令数据是经过验证和优化的，以确保其准确性和可靠性；First, the instruction data generated for the optimal electric field frequency selection strategy is stored in the established database, which includes the optimal electric field frequency settings for different food materials or application scenarios; the instruction data in the database is verified and optimized to ensure its accuracy and reliability;
b.单片机控制系统生成驱动时钟信号：b. Single chip microcomputer control system generates driving clock signal:
单片机控制系统根据数据库中的指令数据，生成对应的低频信号作为LC逆变器的驱动时钟信号；单片机根据预设的算法或逻辑，从数据库中查询并提取所需的电场频率选择策略数据，然后将其转换为适当的控制信号；The single-chip control system generates a corresponding low-frequency signal as a driving clock signal for the LC inverter according to the instruction data in the database; the single-chip computer queries and extracts the required electric field frequency selection strategy data from the database according to the preset algorithm or logic, and then converts it into an appropriate control signal;
c.驱动信号放大电路放大时钟信号：c. The driving signal amplifier circuit amplifies the clock signal:
生成的时钟信号需要经过放大处理，以确保其具有足够的驱动能力来控制LC谐振变换器；放大电路通常包括放大器或驱动器，用于增强信号的幅度和功率；The generated clock signal needs to be amplified to ensure that it has sufficient driving capability to control the LC resonant converter; the amplification circuit usually includes an amplifier or a driver to enhance the amplitude and power of the signal;
d.将驱动信号送往LC谐振变换器：d. Send the driving signal to the LC resonant converter:
放大后的驱动信号被送往LC谐振变换器，用作LC谐振变换器4个开关的驱动信号，LC谐振变换器是一种电路，用于将直流电能转换为交流电能，并输出所需的大功率正弦波；The amplified driving signal is sent to the LC resonant converter and used as the driving signal of the four switches of the LC resonant converter. The LC resonant converter is a circuit used to convert DC power into AC power and output the required high-power sine wave.
d.控制LC逆变器产生大功率正弦波：d. Control LC inverter to generate high power sine wave:
LC谐振变换器接收到驱动信号后，控制LC逆变器产生大功率正弦波输出，LC逆变器是一个关键的部件，它将输入的直流电能转换为所需频率和幅度的交流电能，以供应给特定的负载或应用；串联谐振逆变技术，能最大限度降低电路损耗；After receiving the driving signal, the LC resonant converter controls the LC inverter to generate a high-power sine wave output. The LC inverter is a key component that converts the input DC power into AC power of the required frequency and amplitude to supply specific loads or applications. The series resonant inverter technology can minimize circuit losses.
所述用于获取正弦波并通过升压变压器T输出，产生5kV左右的高压，通过与变压器二次测一端相连接的电极，产生空间静电场，从而施加于食材最大强度的正弦波静电场，用于改变食材中各种离子和分子运动状况，具体包括以下内容：The method is used to obtain a sine wave and output it through a step-up transformer T to generate a high voltage of about 5kV, and to generate a spatial electrostatic field through an electrode connected to one end of the secondary side of the transformer, thereby applying a sine wave electrostatic field of maximum intensity to the food to change the motion conditions of various ions and molecules in the food, specifically including the following contents:
1.准备升压变压器：1. Prepare the step-up transformer:
选择升压变压器：选择能够接收正弦波低电压信号并升压至约5kV的升压变压器，这种变压器设计用于高电压应用，在实验室测试或工业应用中；Select a step-up transformer: Choose a step-up transformer that can receive a sinusoidal low-voltage signal and step it up to about 5kV. This transformer is designed for high-voltage applications, such as in laboratory testing or industrial applications.
电源连接：将变压器的初级侧对应输入侧，连接到能够提供稳定正弦波AC电压的电源；Power connection: Connect the primary side of the transformer to a power source that can provide a stable sinusoidal AC voltage.
2.连接升压变压器输出至电极：2. Connect the step-up transformer output to the electrode:
制备电缆：准备一段足以承受高电压的电缆或导线，用以连接变压器二次侧对应输出侧和电极；Prepare the cable: Prepare a cable or wire that can withstand high voltage to connect the corresponding output side and electrode of the transformer secondary side;
接线操作：确保连接工作在断电状态下进行，以防触电或设备损坏，连接升压变压器的输出端到对应高压电极上；Wiring operation: Make sure the connection work is carried out in a power-off state to prevent electric shock or equipment damage, and connect the output end of the step-up transformer to the corresponding high-voltage electrode;
3.设置电极产生空间静电场：3. Set up electrodes to generate a spatial electrostatic field:
电极放置：将连接好的电极放置在冰柜产生静电场的空间区域，电极的设计和放置方式将决定电场的形状和范围；Electrode placement: Place the connected electrodes in the space where the electrostatic field is generated in the freezer. The design and placement of the electrodes will determine the shape and range of the electric field.
安全措施：在进行任何操作前，确保所有设备安装正确，并采取适当的安全措施，如绝缘和远离易燃物质；Safety measures: Before any operation, ensure that all equipment is installed correctly and take appropriate safety measures, such as insulation and keeping away from flammable substances;
4.将食材放置于静电场中：4. Place the food in an electrostatic field:
准备食材：选择需要处理的食材，如蔬菜、水果或其他易腐物品；Prepare ingredients: Select the ingredients that need to be processed, such as vegetables, fruits or other perishable items;
放置食材：在电极的作用范围内放置食材，确保食材均匀分布，使每部分都能均等受到电场的影响；Place the food: Place the food within the range of the electrodes, ensuring that the food is evenly distributed so that each part is equally affected by the electric field;
监控处理效果：开启电源，让高压信号通过电极产生静电场，监控食材在处理过程中的变化，如色泽、质感等，以评估静电场的效果；Monitor processing effects: Turn on the power supply to allow high-voltage signals to pass through the electrodes to generate an electrostatic field. Monitor changes in food during processing, such as color and texture, to evaluate the effect of the electrostatic field.
5.安全和后续处理：5. Safety and follow-up processing:
操作结束后断电：处理完毕后，首先断开电源，然后再进行任何拆卸或清理工作；Disconnect power after operation: After processing, first disconnect the power supply before any disassembly or cleaning work;
评估处理结果：检查食材的变化，评估其保鲜效果、口感改善等方面是否达到预期；Evaluate processing results: Check changes in food ingredients and assess whether their preservation effects and taste improvements meet expectations;
参阅图5，状态参数检测电路，能对变换器工作状态进行实时检测，并通过LCD液晶屏显示，信号处理器和状态参数检测电路的电压、电流信号，保证电路可靠工作液晶屏显示电压、电流以及初始频率设置等参数。Refer to Figure 5, the state parameter detection circuit can detect the working state of the converter in real time, and display the voltage and current signals of the signal processor and the state parameter detection circuit through the LCD screen to ensure the reliable operation of the circuit. The LCD screen displays parameters such as voltage, current and initial frequency setting.
实施例七：Embodiment seven:
一种基于空间电场保鲜技术的保鲜方法，所述方法用于执行所述的基于空间电场保鲜技术的保鲜系统，包括：A fresh-keeping method based on space electric field fresh-keeping technology, the method is used to execute the fresh-keeping system based on space electric field fresh-keeping technology, comprising:
步骤S1、获取单片机控制系统以及食材相对应的数据库，并对数据库内各食材进行标记，形成{1,2，...，i，...，n}，其中i表示第i种食材，n表示食材类别总数，且数据库预先存储各种食材的生物特征及最佳保鲜电场频率数据；Step S1, obtaining a single-chip control system and a database corresponding to the food, and marking each food in the database to form {1, 2, ..., i, ..., n}, where i represents the i-th food, n represents the total number of food categories, and the database pre-stores the biological characteristics of various food ingredients and the optimal fresh-keeping electric field frequency data;
步骤S2、采集当前冷柜中若干类别存储食材的生物特征量化数据以及各食材的体积占比数据、成本占比数据和优先级指标；Step S2, collecting quantitative biometric data of several categories of food stored in the current refrigerator, as well as volume percentage data, cost percentage data and priority index of each food;
步骤S3、在所述单片机控制系统中，基于生物特征量化数据来调用数据库，以在数据库中确定当前冷柜中各存储食材的最佳电场频率，并获取若干类别存储食材的生物特征量化数据，并进行分析处理，生成电场频率评价指数，该评价指数用于对选择的最佳电场频率进行需求评价；Step S3, in the single-chip control system, based on the biometric quantified data, the database is called to determine the optimal electric field frequency of each food stored in the current refrigerator in the database, and the biometric quantified data of several categories of stored food are obtained, analyzed and processed to generate an electric field frequency evaluation index, which is used to evaluate the demand for the selected optimal electric field frequency;
步骤S4、获取当前冷柜中各食材的体积占比数据、成本占比数据和优先级指标，并进行分析处理，生成关于最佳电场频率的调整选择指数，该指数用于在冷柜中存放多类别食材时，确定最佳电场频率选择策略；Step S4, obtaining the volume percentage data, cost percentage data and priority index of each food in the current refrigerator, and performing analysis and processing to generate an adjustment selection index for the optimal electric field frequency, which is used to determine the optimal electric field frequency selection strategy when storing multiple categories of food in the refrigerator;
步骤S5、获取数据库中针对最佳电场频率选择策略生成的指令数据，单片机控制系统基于该指令数据，产生对应的低频信号作为LC逆变器的驱动时钟信号，驱动信号放大电路将单片机产生的时钟信号进行放大，送往LC谐振变换器，作为LC谐振变换器4个开关的驱动信号，该信号经放大后控制LC逆变器产生大功率正弦波；Step S5, obtaining instruction data generated for the optimal electric field frequency selection strategy in the database, the single-chip control system generates a corresponding low-frequency signal as a driving clock signal of the LC inverter based on the instruction data, the driving signal amplification circuit amplifies the clock signal generated by the single-chip, and sends it to the LC resonant converter as a driving signal for four switches of the LC resonant converter, and the signal is amplified to control the LC inverter to generate a high-power sine wave;
步骤S6、获取正弦波并通过升压变压器T输出，产生5kV左右的高压，通过与变压器二次测一端相连接的电极，产生空间静电场，从而施加于食材最大强度的正弦波静电场，用于改变食材中各种离子和分子运动状况。Step S6, obtain a sine wave and output it through a step-up transformer T to generate a high voltage of about 5 kV, and generate a spatial electrostatic field through an electrode connected to one end of the secondary side of the transformer, thereby applying a sine wave electrostatic field of maximum intensity to the food to change the movement of various ions and molecules in the food.
上述公式均是去量纲取其数值计算，公式是由采集大量数据进行软件模拟得到最近真实情况的一个公式，公式中的预设参数由本领域的技术人员根据实际情况进行设置。The above formulas are all dimensionless and numerical calculations. The formula is a formula for the most recent real situation obtained by collecting a large amount of data and performing software simulation. The preset parameters in the formula are set by technicians in this field according to actual conditions.
上述实施例，可以全部或部分地通过软件、硬件、固件或其他任意组合来实现。当使用软件实现时，上述实施例可以全部或部分地以计算机程序产品的形式实现。本领域技术人员可以意识到，结合本文中所公开的实施例描述的各示例的单元及算法步骤，能够通过电子硬件，或者计算机软件和电子硬件的结合来实现。这些功能究竟以硬件还是软件方法来执行，取决于技术方案的特定应用和设计约束条件。The above embodiments may be implemented in whole or in part by software, hardware, firmware or any other combination thereof. When implemented by software, the above embodiments may be implemented in whole or in part in the form of a computer program product. Those skilled in the art may appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein may be implemented by electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed by hardware or software methods depends on the specific application and design constraints of the technical solution.
所述作为分离部件说明的单元可以是或者也可以不是物理上分开的，作为单元显示的部件可以是或者也可以不是物理单元，既可以位于一个地方，或者也可以分布到多个网络单元上。可以根据实际的需要选择其中的部分或者全部单元来实现本实施例方案的目的。The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, and may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution of this embodiment.
以上所述，仅为本申请的具体实施方式，但本申请的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本申请揭露的技术范围内，可轻易想到变化或替换，都应涵盖在本申请的保护范围之内。The above description is only a specific implementation mode of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be covered by the protection scope of the present application.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410577085.3A CN118452268A (en) | 2024-05-10 | 2024-05-10 | A fresh-keeping system and fresh-keeping method based on space electric field fresh-keeping technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410577085.3A CN118452268A (en) | 2024-05-10 | 2024-05-10 | A fresh-keeping system and fresh-keeping method based on space electric field fresh-keeping technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN118452268A true CN118452268A (en) | 2024-08-09 |
Family
ID=92165433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410577085.3A Pending CN118452268A (en) | 2024-05-10 | 2024-05-10 | A fresh-keeping system and fresh-keeping method based on space electric field fresh-keeping technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN118452268A (en) |
-
2024
- 2024-05-10 CN CN202410577085.3A patent/CN118452268A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sun et al. | Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR | |
| Vaikousi et al. | Applicability of a microbial Time Temperature Indicator (TTI) for monitoring spoilage of modified atmosphere packed minced meat | |
| CN208027136U (en) | A monitoring and early warning system for fresh fruit cold chain transportation based on Internet of Things technology | |
| AU2018229897B2 (en) | Device and system for generating alternating electric field of low frequency, and signal regulating method | |
| Atungulu et al. | Storage of hybrid rough rice–Consideration of microbial growth kinetics and prediction models | |
| Annamalai et al. | A comparative study on the quality changes of croaker (Johnius dussumieri) fish stored in slurry ice and flake ice | |
| Zhang et al. | Technological innovations or advancement in detecting frozen and thawed meat quality: A review | |
| Zhang et al. | Atlantic salmon adulteration authentication by machine learning using bioimpedance non-destructive flexible sensing | |
| CN104330539A (en) | Chilled fresh pork shelf life span forecasting method based on internet of things architecture | |
| CN118452268A (en) | A fresh-keeping system and fresh-keeping method based on space electric field fresh-keeping technology | |
| CN206593362U (en) | A kind of refrigerator with preservation device | |
| Lee et al. | Impact of supercooling storage on physical and chemical properties of yellowfin tuna (Thunnus albacares) | |
| Zhang et al. | Information fusion enabled system for monitoring the vitality of live crabs during transportation | |
| Zhang et al. | Study on the electric conduction properties of fresh and frozen–thawed grass carp (Ctenopharyngodon idellus) and tilapia (Oreochromis niloticus) | |
| Li et al. | Characteristics and mathematical modeling of apple slice drying in an electrohydrodynamic system with a needle‐plate electrode | |
| CN108320117A (en) | A kind of fruits and vegetables application dynamic decision method and system based on environmental monitoring | |
| CN112763002A (en) | Internet of things monitoring system and method for fruit and vegetable storage environment | |
| CN101680866A (en) | Determination of the safety of food consumption | |
| CN111861132A (en) | fish analysis system | |
| CN108050765A (en) | Method, controller and the refrigeration equipment of chill point are judged with food colour variation | |
| CN217658043U (en) | Magnetic field assisted freezing device and freezing equipment | |
| CN109114879A (en) | A kind of real-time preservation method of the household electric refrigerator adaptive based on power grid | |
| CN116941722A (en) | Magnetic field-assisted freezing device, freezing equipment and magnetic field-assisted freezing method | |
| Estrada-Flores et al. | Electricity usage in the Australian cold chain | |
| CN104949931A (en) | Rapid lossless fresh pork shelf life evaluation method and detecting system |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |