Embodiments described herein relate to a refrigerator comprising a defrost chamber for defrosting food. The defrost chamber is fluidly coupled to the ambient air surrounding the refrigerator so that the chamber can be selectively returned to ambient temperature during a defrost cycle in order to defrost food. A control module can be included to activate a defrost cycle after a predetermined amount of time, or in advance of a desired meal time. The control module can automatically determine an anticipated defrost duration, given an input weight and type of stored food. Therefrom, the control module can activate the defrost cycle sufficiently in advance of the desired meal time to ensure that food has adequately defrosted for use. Further, after the defrost cycle has elapsed, cooling can be automatically reactivated in order to avoid food spoilage.

An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold t.sub.0, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold t.sub.0, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

Provided are a heating device and a refrigerator. The heating device includes: a cylinder body, in which a heating cavity is defined and configured to place an object to be processed; an electromagnetic generating module, configured to generate an electromagnetic wave signal; a radiating antenna, electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency in the heating cavity according to the electromagnetic wave signal, so as to heat the object to be processed in the heating cavity; and a signal processing and measurement and control circuit, electrically connected with the electromagnetic generating module and disposed outside the cylinder body. The size of the available space inside the heating cavity is greatly increased, thereby increasing the space utilization rate of the heating cavity.

Provided are a heating device and a refrigerator. The heating device includes: a cylinder body, in which a heating cavity is defined and configured to place an object to be processed; an electromagnetic generating module, configured to generate an electromagnetic wave signal; a radiating antenna, electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency in the heating cavity according to the electromagnetic wave signal, so as to heat the object to be processed in the heating cavity; and a signal processing and measurement and control circuit, electrically connected with the electromagnetic generating module and disposed outside the cylinder body. The size of the available space inside the heating cavity is greatly increased, thereby increasing the space utilization rate of the heating cavity.

A system and method for deglazing or defrosting items, for cleaning wares, and/or for thermalizing/rethermalizing food items. The system includes a tank for holding fluid and a wash pump for creating a rolling washing action within the wash tank. The method includes placing items into the fluid so that as the fluid rolls within the wash tank, the items become deglazed or defrosted. The system further includes a discharge manifold with a plurality of discharge jets, a flow balancer for equalizing flow to multiple sections of the tank, and a diffuser plate for equalizing flow within a section of the tank. The various components of the system can be removed for cleaning, inspection, and/or replacement. The discharge manifold is accessible for removal and is configured to be easily cleaned.

A system and method for deglazing or defrosting items, for cleaning wares, and/or for thermalizing/rethermalizing food items. The system includes a tank for holding fluid and a wash pump for creating a rolling washing action within the wash tank. The method includes placing items into the fluid so that as the fluid rolls within the wash tank, the items become deglazed or defrosted. The system further includes a discharge manifold with a plurality of discharge jets, a flow balancer for equalizing flow to multiple sections of the tank, and a diffuser plate for equalizing flow within a section of the tank. The various components of the system can be removed for cleaning, inspection, and/or replacement. The discharge manifold is accessible for removal and is configured to be easily cleaned.