CN113424003A

CN113424003A - Method for treating food in a storage compartment of a domestic refrigeration appliance by means of temperature control and simultaneous electromagnetic radiation, and domestic refrigeration appliance

Info

Publication number: CN113424003A
Application number: CN202080012859.8A
Authority: CN
Inventors: A·克莱纳; D·阿恩; U·克里格斯曼; C·迈尔斯霍费尔
Original assignee: BSH Hausgeraete GmbH
Current assignee: BSH Hausgeraete GmbH
Priority date: 2019-02-07
Filing date: 2020-02-05
Publication date: 2021-09-21
Also published as: WO2020161207A1

Abstract

One aspect of the invention relates to a method for treating food in a storage compartment (3) of a domestic refrigeration appliance (1), in which method, during the treatment, the temperature is set to less than 5 ℃ in the storage compartment (3) at least temporarily, and, during the treatment, the food is acted on by means of electromagnetic radiation. An aspect of the invention also relates to a domestic refrigeration appliance (1).

Description

Method for treating food in a storage compartment of a domestic refrigeration appliance by means of temperature control and simultaneous electromagnetic radiation, and domestic refrigeration appliance

Technical Field

One aspect of the invention relates to a method for processing food in a storage compartment of a domestic refrigeration appliance. During the treatment, the temperature in the storage compartment is set at least temporarily to less than 5 ℃. During the treatment, the food is acted upon by electromagnetic radiation.

One aspect of the invention relates to a method for treating food in a storage compartment of a domestic refrigeration appliance, in which method the temperature is set at least temporarily to a temperature which is less than the ambient temperature of the domestic refrigeration appliance during such a treatment. During the treatment, the food is acted upon by electromagnetic radiation. At the time of processing, thawing of the already frozen food is performed and for this purpose the food is acted on by means of radio waves as electromagnetic radiation.

Furthermore, an aspect of the invention also relates to a domestic refrigerator having a housing and a compartment for food which is formed in the housing. The domestic refrigeration device also has a refrigeration device, by means of which the temperature in the storage compartment can be set to be lower than the temperature in the surroundings of the domestic refrigeration device. Furthermore, the domestic refrigerator has a unit which is designed to generate electromagnetic radiation, wherein this radiation can be emitted (or can be injected) into the storage compartment.

Background

In order to freeze or quick-freeze food, it is known to place the food, for example, in a freezer compartment of a domestic refrigerator. In such configurations, a disadvantage may be that such processes last for a relatively long time and require relatively much energy. Because such problems arise in conventional freezing: once the outer layer of the food is below 0 ℃, the outer layer freezes. This layer thus has a reduced heat-conducting capacity and delays the heat transfer from the interior to the exterior of the food.

Such appliances are known: in the appliance, on the one hand, freezing can be achieved and, on the other hand, the food can be acted upon by means of electromagnetic radiation. This is known, for example, from EP 3169142 a 1. Since these functions, although mentioned in this document, are carried out completely separately from one another and independently of one another, the problem when the food is frozen (as explained above) is not solved.

It is known that the thawing of food is performed by microwaves or radio waves. This is known, for example, from DE3818491 a1, CN 106403482A and CN 207095160U. These documents describe domestic refrigeration appliances which exhibit thawing of frozen food by microwaves or radio waves.

Furthermore, it is also known from EP 2322883 a1 and DE 102008052228 a1 to defrost food in a domestic refrigeration appliance by electromagnetic radiation. In this case, only in the last-mentioned prior art, a specific thawing process is carried out as follows: the temperature of the food is monitored to allow the microwaves to act in response thereto. This means that the action of the microwaves can be reduced or at least temporarily completely deactivated again during thawing.

Disclosure of Invention

The object of the invention is to provide a method for processing food, in which method the action is generated at least temporarily by means of electromagnetic radiation during the processing process and the processing process is improved.

The object of the invention is, in particular, to provide a method by means of which freezing of food in a domestic refrigeration appliance is improved.

In particular, the object of the invention is to provide a method in which the processing of the food during thawing is improved.

The object of the invention is also to provide a domestic refrigerator, which solves the above-mentioned object.

These objects are solved by a method and a domestic refrigeration appliance according to the independent claims.

A separate aspect of the invention relates to a method for processing food in a storage compartment of a domestic refrigeration appliance. During the treatment of the food, the temperature in the storage compartment is set at least temporarily to less than 5 ℃. During the treatment, the food is acted upon by electromagnetic radiation. As a process, a temperature reduction process is carried out for the defined reduction of the temperature of the food (in particular for freezing and/or cold drying of the food) and for this purpose the food is acted upon by electromagnetic radiation at least temporarily simultaneously during the reduction of the temperature in the storage compartment. Such a process can be performed more efficiently by such a configuration: in this process, the temperature of the food should be reduced by definition and in particular should be set below 0 ℃. In particular, this rapidity of temperature reduction of the entire food is thereby achieved.

In this case, it is achieved in a particularly advantageous manner that: if the temperature is reduced for freezing and/or low-temperature drying, premature freezing of the outer layer of the food, which in turn would lead to a reduction in the heat-conducting capacity of this outer layer, is avoided, or else the temperature of the inner region of the food is reduced further to less than 0 ℃, which must be achieved more slowly and more energy-consuming. The processing method proposed by the invention advantageously achieves that: the outer layer is treated (or at least acted upon) by the action of the electromagnetic radiation in such a way that the freezing of the outer layer is specifically prevented for such a long time until the interior of the food is also cooled to 0 ℃ or approximately 0 ℃. In particular, it is provided that the temperature of the outer layer of the food is kept at 0 ℃ or slightly above 0 ℃ when the temperature of the entire food drops below 0 ℃ due to the effect of the electromagnetic radiation, so that the thermal conductivity of the outer layer continues to be high when the food is cooled down. Thereby, the temperature of the interior of the food is reduced from a hot or non-frozen state to a temperature of less than 0 ℃, which can also be done more quickly and efficiently, since the heat transport from the interior to the exterior of the food is given and improved compared to the case where the outer layer is frozen. In particular, a cooling of the entire food as uniformly as possible is thus also achieved. In particular, the temperature is relatively uniform (or homogeneous) and slightly above the freezing point throughout the food before being reduced to a temperature below 0 ℃.

The action by means of electromagnetic radiation can expediently also be carried out and can advantageously also be ended when the entire food item also has a temperature only slightly above 0 ℃ in the interior. In this state, since the food also has only a small amount of thermal energy inside, this heat can be simply conveyed from the inside to the outside, so that the entire food can be cooled down relatively quickly and uniformly from the value reached, which is slightly higher than 0 ℃, to a temperature lower than 0 ℃.

Preferably, the temperature in the holding compartment is lowered and the temperature of the food is detected during freezing. When the food reaches the limit temperature, the food is acted upon by electromagnetic radiation. By such a configuration, the progress of the temperature reduction of the food to a temperature of less than 0 ℃ is again improved. In this way, a desired action of the electromagnetic radiation is achieved. In particular, it is thereby also achieved that the food is treated in an energy-saving manner, since the electromagnetic radiation does not need to function fully over the entire duration of this temperature reduction process.

Preferably, in this case, the temperature of the outer layer of the food is determined in this temperature lowering process of the food. As already explained above, this is particularly advantageous for keeping the heat transport capacity of the outer layer high during this temperature reduction.

It is preferably provided that the action on the food by means of electromagnetic radiation takes place during the temperature reduction of the food when a limit temperature is reached, which limit temperature is predefined to have a value lying between greater than or equal to 0 ℃ and less than or equal to 5 ℃, in particular less than or equal to 2 ℃. The prevention of freezing of the outer layer and the advantages associated therewith have also been elucidated here.

Preferably, the food is acted upon by electromagnetic radiation in such a way that the temperature is set to above a limit temperature in the region of action in the food. In particular, freezing of the region of action is prevented (or delayed) in this case.

In an advantageous manner, the region of action becomes larger (or increases) during the freezing of the food from the outside to the inside with increasing freezing duration, and in connection with this is adapted to acting on the food by means of electromagnetic radiation in such a way that the changed region of action remains above the limit temperature. In this case, an advantageous dynamic course is thus formed, in which the region of action of the food, which increases in volume from the outside to the inside, is detected (or monitored) with respect to temperature and the temperature of the region of action is kept above the limit temperature in an advantageous manner. This is achieved in particular by the situation-specific, on-demand action during this temperature-lowering process of the food by means of electromagnetic radiation.

In an advantageous embodiment, it is provided that during this temperature reduction of the food (in particular during the freezing of the food), the temperature of the core of the food is detected and the action of the electromagnetic radiation on the food takes place at least so long as the core of the food is almost frozen (i.e. reaches its freezing point). In particular, this may be a temperature of less than or equal to 2 ℃ (in particular less than or equal to 1 ℃). The temperature may also be negative. In particular, the temperature is preferably still greater than 0 ℃.

This prevents undesired freezing of the outer layer of the food for a long time until the core also cools to a temperature close to or above the freezing point. The temperature may be negative or positive depending on the food and thus on its respective freezing point. By means of such a configuration, the entire food item (in particular up to the core) is cooled to a relatively uniform and homogeneous temperature close to the freezing point, so that the entire food item can also be subsequently frozen uniformly and particularly efficiently. For this reason, it is no longer necessary to act on the food by means of electromagnetic radiation.

It is preferably provided that during such a temperature reduction of the food, in particular during the freezing process, the food is acted upon by microwaves as electromagnetic radiation. In this connection, the action of the microwave enables the temperature of the outer layer (or of the area of action) to be set very precisely and in a desired manner to values greater than 0 ℃.

The microwaves are preferably electromagnetic radiation in the frequency range between 900MHz and 300 GHz. In particular, the frequency of the microwave radiation may be, for example, 915MHz or 2.45GHz or 5 GHz. In particular, the frequency of the microwave radiation is between 900MHz and 50 GHz.

In an advantageous embodiment, it is provided that the type of food and/or the shape of the food and/or the size of the food and/or the weight of the food are known. This can be achieved, for example, by receiving corresponding information by a control unit of the domestic refrigeration appliance. For example, it can be provided in this case that the corresponding information is entered by the user via an input unit of the domestic refrigeration appliance. However, it can also be provided that at least some of this information is detected by at least one detection unit of the domestic refrigeration appliance and is transmitted to the control unit. In this case, for example, a temperature sensor and/or a camera and/or an infrared sensor and/or a weight detection sensor and/or the like can be provided as the detection unit. In a further advantageous embodiment, the temperature reduction course of the food can be improved by means of this information. In particular, in this case, the effect on the time and/or the point in time of the action on the food by means of the electromagnetic radiation and/or the frequency with which the electromagnetic radiation is generated and acts on the food can be set as desired. Thereby, the temperature lowering process (especially complete freezing of the food) is improved again.

In an advantageous embodiment, it is provided that, during the treatment of the food, a negative pressure is generated in the storage compartment. The frozen food is cryodried at least by negative pressure. In particular, in a continuous process, the freezing process is thus not only carried out, but also, in succession thereto, the cryogenic drying process is carried out immediately thereafter and without interruption. Preferably, for the purpose of low-temperature drying, the frozen food is additionally acted on by means of electromagnetic radiation. In particular, it is particularly advantageous here for the temperature reduction process and the electromagnetic radiation (in particular microwaves) to be effected simultaneously with the action of the underpressure on the already frozen food. It is precisely when the already frozen food is continuously loaded with a temperature of less than 0 ℃ in the storage compartment and at least temporarily simultaneously with electromagnetic radiation (in particular microwaves) that the water in the food is sublimated by additionally generating an underpressure. In particular, the microwave radiation is based on the penetration depth into the food, so that this active radiation also promotes the sublimation of water in deeper lying layers of the food. An important advantage of this method in the course of the low-temperature drying process over the conventional known low-temperature drying processes is the very low thermal load to which the food is subjected. This has a particularly advantageous effect on the valuable components of the food, which are thus largely retained. Furthermore, the initial shape (or geometry) of the food is also maintained to the greatest extent by the proposed method of low-temperature drying, and the food does not shrink (or shrinks significantly less than in the case of a conventional low-temperature drying process). Furthermore, the rehydration capacity of the food is improved by the above-mentioned methods. This is achieved based on the formation of "channels" in the food, which allow vapor to sublimate from the inside of the food to the surface.

In a further advantageous embodiment, provision is made for steam to be introduced into the storage compartment during this temperature reduction of the food, in particular during the freezing of the food, said steam acting on the food. By this configuration, the humidity of the food during this temperature reduction process is favorably influenced. Thereby preventing undesired complete drying out of the food. This is an important advantage especially for foods that are relatively dry in nature. It is precisely in the case of hot food with a high water content that the excess moisture is freed and conducted away during the cooling, so that complete drying out does not occur during the cooling with a high air flux. However, for foods with a low water content, such a situation may arise: these foods dry out completely due to the high air speed during cooling (especially during rapid cooling) and thus reduce the mass. This complete drying out is prevented and the quality is maintained as good as possible by the targeted addition of moisture (in particular steam) during the course of the temperature reduction.

In addition, aromatisation of the food in this temperature reduction process can also be carried out by adding steam. This can be done as follows: the aromatised steam is introduced into the holding compartment.

A separate aspect of the invention relates to a method for processing food in a storage compartment of a domestic refrigeration appliance. When processing food, the temperature is set at least temporarily to a temperature which is less than the temperature of the surroundings of the domestic refrigeration appliance. During the treatment, starting from a low temperature, a temperature increase process is carried out for the defined temperature increase of the food, and during this treatment the food is acted on at least temporarily by means of electromagnetic radiation. At the time of processing, thawing is performed on the frozen food, and for this purpose, the food is acted on as electromagnetic radiation by means of radio waves. In the processing of food, the action on the food by means of microwaves is carried out after and/or only temporarily simultaneously with the action by means of radio waves. With such a configuration, a stepwise processing sequence is carried out by means of electromagnetic radiation, in which the food is acted upon by means of different electromagnetic radiation at different time stages of the processing of the food. In particular, very demanding processing procedures are performed by a variety of specific electromagnetic radiations (radio waves on the one hand and microwaves on the other hand). The thawing process can then be carried out more efficiently and more satisfactorily at least at the beginning of the thawing, by first acting on the already frozen food by means of radio waves. Since radio waves are electromagnetic radiation with lower energy than microwaves, the following are avoided: the outer layer has already been heated strongly and possibly cooked by the microwave radiation when the electromagnetic radiation is acting, while on the other hand the further inner region of the food is still completely frozen (or the penetration depth of the microwave radiation is not sufficient to also be able to thaw the core of the food in a timely and satisfactory manner).

In the case of non-uniform heating by means of microwaves, it is known that the depth into the food is only a few centimeters and that thus only partial regions may be thawed. These problems arise due to inhomogeneities or due to different food types, such as fats or proteins with different dielectric constants. During thawing, which is carried out solely by means of microwaves (or at the beginning of thawing, to a considerable extent solely by means of microwaves), it may therefore happen that: the core of the food is also frozen and the outer layer or individual part-areas of the food have however been heated above a critical value of 10 ℃ in particular. This may lead to increased bacterial growth. The action produced by microwaves over a longer period of time may also result locally: temperatures of 60 c and higher have occurred in the food, and thus these areas of the food have been cooked by microwave radiation, or other undesirable changes in the food tissue have occurred, although other areas are still frozen.

This can be avoided by an additional defined cooling of the food from the outside, i.e. by a defined cooling process by means of the action of electromagnetic radiation.

The above-explained segmented thawing process makes it possible to avoid the undesirable effects mentioned, such as those which occur only during thawing or when starting with microwaves.

Preferably, the frequency of the electromagnetic radiation of the radio waves is between 1MHz and 100MHz, in particular between 10MHz and 50MHz, for example 13.56MHz or 27.12MHz or 40.68 MHz. Since the food is acted on earlier in time by means of radio waves during the thawing process, a faster and gentler thawing of the entire food can be achieved. In connection with this, if a certain degree of thawing is reached in this respect, it is then possible, in addition, to act on the food by means of microwaves. In particular, in this case, the thawing process can be ended. In addition or alternatively thereto, the food can be acted upon by microwaves after thawing (in particular immediately and directly after thawing by microwaves), and thus a specific heating process of the food can be carried out directly after thawing. The thawing and further processing is effected without time deviation.

In an advantageous manner, this defrosting process is controlled by a control unit of the domestic refrigeration appliance. In particular, the respective current thawing degree of the food can be deduced based on the information about the parameters in the storage compartment and/or the food. In this way, a control of a unit of the domestic refrigeration appliance, which generates individualized electromagnetic radiation, can be carried out. In this case, therefore, the duration and/or the point in time at which the effect on the food by means of radio waves and the end can be determined very satisfactorily. In addition or alternatively thereto, the time point of the action of the microwaves on the food and/or the duration of the action of the microwaves on the food can be determined and specified very precisely as required. For example, specific sensors, such as at least one temperature sensor and/or at least one infrared sensor and/or a camera and/or other detection units customary in the art, can be provided.

The sensor may also be, for example, a sensor for detecting the core temperature of the food. In this case, the detection of the respective parameter can take place not only by a sensor operating without contact, but also by a sensor operating with contact.

In particular, the respective frequencies of the radio waves on the one hand and the microwaves on the other hand can be set in a manner controlled by the control unit.

On the basis of the above-mentioned information relating to this, the power of the radio waves and/or microwaves can also be varied as required by the control unit in the course of the corresponding action. Thus, the dynamic modification of the microwave radiation and/or the radio wave radiation can also take place when the food is acted upon correspondingly actively.

It is precisely because radio waves are less efficient in liquids on a low frequency basis, which is better when thawing than microwaves, because the already thawed region is hardly heated any further by radio waves.

Thus, different electromagnetic radiations act on the food at different time stages while the treatment is being carried out, which gives rise to the further advantage of a high degree of variability and flexibility of the individualized temperature profile with which these different electromagnetic radiations are generated and can act on the food when the food is treated by means of these different electromagnetic radiations. For example, in this case, a temperature profile can be generated which: the temperature profile enables, for example, dough leavening, in which at least the cooling, then the refrigeration, then the heating for cooking and the baking are carried out of the food. On the other hand, it is also possible to program the food in order to freeze or store or thaw it, which can be set individually by the user, wherein optionally also a subsequent low-temperature cooking can be carried out in the same domestic refrigerator (in particular in the same storage compartment).

In the method for thawing food mentioned, the temperature in the storage compartment can be set at least temporarily to a temperature of less than 5 ℃, in particular at least temporarily to a temperature of less than or equal to 0 ℃. Based on this progress of the food being stored frozen, the thawing process can be performed in the same storage compartment.

In an advantageous embodiment, it is provided that during such thawing, when the food is acted upon by radio waves, a defined air flow is generated at least temporarily in the storage compartment, which additionally flows through and/or circulates the food until thawing. In particular, in this case, hot air can be blown into the storage compartment in an auxiliary manner.

In an advantageous manner, here too, at least one parameter in the storage compartment and/or of the food can be detected by at least one sensor, and the point in time and/or the duration of the introduction of such an air flow can then be controlled in a manner controlled by the control unit. The temperature of the air stream and/or the temperature change of the air stream when it is blown in can also be set. The processing progress can thus be improved again in an advantageous manner and adapted to the individual needs.

It is also possible to introduce steam into the storage compartment during this processing of the food. This has a favourable effect on the moisture content of the food, so that complete drying out can be prevented. In particular, it is also possible here to introduce flavour additives by means of such steam. Whereby an improvement of the quality of the food can be achieved. Furthermore, after thawing, a further processing of the food is also carried out directly in this same storage compartment. In particular, in this case, the cooking process can be performed as well. It is precisely in the case of addition by means of steam that this can also be effected in a further process after this thawing process, so that for example also sous-vide cooking can take place. It is also possible to achieve a reduction in cooking time by specific steam cooking. In this case, for example, it is also possible for the cooking process of the food to introduce microwaves after the food has been thawed.

A further independent aspect of the invention relates to a domestic refrigerator having a housing and a compartment for food which is formed in the housing. The domestic refrigeration device also has a refrigeration device, by means of which the temperature in the storage compartment can be set to a temperature below the temperature in the surroundings of the domestic refrigeration device. Furthermore, the domestic refrigeration device has a unit which is designed to generate electromagnetic radiation, wherein this electromagnetic radiation can be emitted (or can be injected) into the storage compartment. The domestic refrigerator has a control unit for controlling the processing of the food in the storage compartment. In particular, the process is carried out (or controlled) by the control unit as a process in accordance with the method described in accordance with the above-mentioned aspects or their advantageous embodiments.

It can be provided that the domestic refrigeration appliance has only one storage compartment. In this case, the storage compartment may be a freezing compartment or a refrigerating compartment. According to the above-mentioned method, in addition to the freezing function and/or the cryodrying function, a domestic refrigerator can additionally or alternatively thereto have a specific defrosting function. Furthermore, in addition to these specific processing steps, the domestic refrigerator can also have a separate cooking step for the food. In this configuration, therefore, in the storage compartment, freezing or storage in this frozen state can be carried out, thawing of the frozen food can be carried out, and cooking of the food can be carried out for consumption.

In one embodiment of the domestic refrigeration device, it can also be provided that the domestic refrigeration device has at least two separate storage compartments. In this case, the above-mentioned storage may be a first storage configured for carrying out the above-mentioned method. The further second storage compartment of the domestic refrigeration device can be a storage compartment which is separate therefrom and which is configured independently of the latter with regard to the conditions in the storage compartment and which can be loaded. The further storage compartment may thus be, for example, a freezer compartment in which the food can only be frozen. However, the further storage compartment can also be, for example, a cold storage compartment in which the food can only be cooled and can be stored in connection therewith. However, the storage compartment may also be a fresh food compartment in which the food may be stored under specific temperature conditions and/or humidity conditions. For example, the temperature can be set close to the freezing point and the individual humidity can be set. Thus, specific foods (such as fruits or vegetables or fish) can be stored individually and for a longer period of time. It may also be provided that the domestic refrigerator has more than two separate storage compartments.

It can be provided that the defined processing sequence for the food mentioned above can be carried out in this particular storage compartment, which can be closed by its own door. This can thus be, for example, an outer door which, in the closed state, forms a visible front part of the domestic refrigeration appliance. However, it can also be provided that the storage compartment is arranged in the domestic refrigeration appliance in such a way that it is accessible only when the door closing the further storage compartment is opened. In this case, the storage compartment has its own independent internal door which is exposed when the door of the other storage compartment is opened.

By virtue of the arrangement of the domestic refrigeration appliance having at least two storage compartments and thus also two storage compartments which are separated and in particular thermally isolated from one another, warm or hot food can also be inserted into the storage compartments in which the above-mentioned process sequence can be carried out, and can then be cooled (in particular frozen and/or cryogenically dried). In this case, the temperature of the stored goods in the further storage compartment is not negatively influenced.

It is preferably provided that the domestic refrigeration appliance has at least one evaporator in its refrigeration device. If there are two separate compartments, a separate evaporator is preferably provided for each compartment. Additionally, one or more fans (or ventilators) may also be provided.

The unit designed for generating electromagnetic radiation can have a magnetron, in particular for generating microwaves. The magnetron may also have a waveguide for coupling microwaves into the storage compartment. A fan for cooling the magnetron may also be provided.

In an advantageous embodiment, it is provided that the inner container delimits with its walls the storage compartment in which the above-mentioned treatment processes can be carried out, and that the inner container is made of metal. Thereby, the microwave can be shielded. If the unit is also designed for generating microwaves, it is advantageous if the door closing the particular storage compartment is microwave-compatible. This means that the door is constructed such that the exit of microwaves from the storage compartment via the door is avoided. Likewise, the household appliance can also have a cooking product carrier, which is preferably suitable for microwaves, and/or a corresponding holding device for such a cooking product carrier.

In an advantageous embodiment, the evaporator provided for a specific storage compartment and used for reducing the temperature in the storage compartment can be a so-called wound evaporator. In this embodiment, the annular tube of the evaporator is attached to the outer surfaces of the inner container which delimits the storage compartment, in particular is formed at least partially around these outer surfaces. Thereby, it is possible to avoid: damage to the evaporator due to electromagnetic radiation in the storage compartment may occur. In particular, an evaporator wound completely around the inner container is not provided, because a waveguide required for microwaves is preferably installed at the inner container from above when the microwaves should be generated. In addition, the wave guide can be closed off from the storage compartment by means of a mechanical flap or slide valve, so that no cold air can reach the wave guide and therefore no condensation or ice formation can occur there. Damage to the microwave function can thus also be avoided.

In particular, if the desired air circulation (or air flow) is to be generated in the storage compartment, a fan may be arranged in the storage compartment. It is provided in particular that the fan is also arranged to be shielded from microwave radiation. This can be achieved, for example, by a partition wall in the form of an orifice plate or orifice partition. In particular, correspondingly small holes are provided here. Additionally, it is advantageous that the motor of the fan is not mounted in the storage compartment itself, but is external. This makes it possible to arrange only the fan shaft and the fan wheel of the fan in the storage compartment itself. The passage of the fan axis (or fan shaft) can be embodied as a cylindrical, outwardly projecting part. In particular, in this connection, the diameter is configured to be smaller than the length of the extension, in order to also prevent microwave radiation from exiting the storage compartment as a result.

It can also be provided that in a specific storage compartment, the process can be carried out as mentioned above, the evaporator assigned to this specific storage compartment being a lamellar evaporator.

In particular, the domestic refrigeration appliance can be embodied as a frost-free domestic refrigeration appliance. The evaporator may then be a frost-free sheet evaporator. In particular, the evaporator can be protected against the radiation of electromagnetic radiation (in particular microwaves) by a shielding wall (in particular, for example, a fine-meshed metal plate).

It may also be provided that a heating device (for example a heating rod) is attached to the evaporator, so that defrosting and also circulation of hot air is achieved. This can also be provided in the wound evaporator already mentioned above, so that a circulating air heating device can be constructed here.

In order to control the cooling, the air flow, the use of electromagnetic radiation (such as microwaves and/or radio waves), it is advantageous to detect information about the food in the storage compartment and/or inserted therein by means of corresponding sensors. In particular, electromagnetic radiation can thus be generated as desired (i.e., in particular adapted in terms of time and/or duration and/or energy).

Preferably, it is provided that the domestic refrigeration appliance has a steam generating device. The steam generating device may have, for example, a tank for accommodating the medium to be evaporated (e.g. water). For this purpose, an evaporation unit of the steam generating device may additionally also be provided, by means of which the medium (in particular water) contained in the tank and supplied to the evaporator unit can be evaporated and can be introduced into the storage compartment. The evaporation unit may have, for example, a heating unit (e.g., a heating plate). In particular, a connection for guiding the flow is also provided between the water tank and the evaporation unit. Furthermore, in particular a steam line is provided, by means of which, in an advantageous embodiment, steam can be introduced from the evaporation unit into the storage compartment.

By the expressions "upper", "lower", "front", "rear", "horizontal", "vertical", "depth direction", "width direction", "height direction", etc., positions and orientations are given which result from a conventional use and a conventional arrangement of the appliance.

Further features of the invention emerge from the claims, the figures and the description of the figures. The features and feature combinations mentioned above in the description and the features and feature combinations mentioned below in the description of the figures and/or shown in the figures individually can be used not only in the respectively stated combination but also in other combinations or individually without leaving the framework of the invention. Accordingly, such embodiments of the invention are also considered to be included and disclosed: the embodiments are not explicitly shown and explained in the figures, but result from a combination of separate features from the explained embodiments and can be produced. Such embodiments and combinations of features may also be considered disclosed: even if said embodiments and feature combinations therefore do not have all the features of the independent claims initially expressed.

Drawings

Next, embodiments of the present invention are explained in more detail based on schematic drawings. The figures show:

fig. 1 shows a simplified perspective view of an embodiment of a domestic refrigeration appliance according to the invention;

fig. 2 shows a perspective, partially sectional view of a further embodiment of a domestic refrigeration appliance according to the invention; and

fig. 3a and 3b show perspective views of a further embodiment of a domestic refrigeration appliance according to the invention.

Detailed Description

Fig. 1 shows a schematic illustration of a domestic refrigeration device 1. The domestic refrigerator 1 has a housing 2. A storage compartment 3 is formed in the housing 2. The domestic refrigerator 1 is designed such that the domestic refrigerator 1 has only one storage compartment. The storage compartment 3 is delimited by an inner container 4 (or its walls). The domestic refrigerator 1 has a door 5 on the front side, by means of which door 5 the storage compartment 3 can be closed on the front side. The domestic refrigerator 1 has a refrigeration device 6. By means of the refrigerating device 6, the temperature in the storage compartment 3 can be defined and set to a temperature below the temperature in the surroundings of the domestic refrigeration appliance 1. The refrigerating device 6 has in particular at least one evaporator 7, which evaporator 7 is arranged inside the housing 2. The evaporator 7 may be a wound evaporator and is thus arranged to at least partially enclose the inner container 4 on the outside. For example, a corresponding annular tube can be provided.

It can be provided that the domestic refrigeration appliance 1 is a frost-free domestic refrigeration appliance. In such a configuration, the evaporator 7 may be a frost-free sheet evaporator.

Preferably, the refrigerating device 6 has a refrigeration circuit with a liquefier and a compressor in addition to the evaporator 7.

In particular, it is provided that the evaporator 7 is also a component of a frost-free unit 8 arranged in the housing 2.

In an advantageous embodiment, the domestic refrigeration device 1 also has at least one fan 9 (or possibly a plurality of

fans

9, 10 and 11). Thus, an air flow can be generated, which can be introduced into the storage compartment 3.

It is preferably provided that at least one fan 9 is covered by a partition wall 12 provided with openings. The openings 13 in the partition walls 12 associated therewith are preferably designed such that electromagnetic radiation, in particular microwaves, can be shielded therefrom and cannot pass from the storage compartment 3 into the

fans

9, 10 and 11.

The domestic refrigeration device 1 preferably has a unit 14, which is only symbolically shown, the unit 14 being designed to generate electromagnetic radiation. In particular, the unit 14 is configured for generating radio waves. In particular, the unit 14 is configured for generating microwaves.

In an advantageous embodiment, the domestic refrigeration device 1 has a control unit 15. The control unit 15 is designed to control the process of the domestic refrigeration device 1. In particular, the processing sequence for processing the food put into the storage compartment 3 can thus be controlled.

The control unit 15 is designed to receive information, in particular from sensors of the domestic refrigeration device 1. These sensors may be temperature sensors, infrared sensors, optical sensors (e.g. cameras or the like). By means of these sensors (which are to be understood merely as exemplary in relation to the aforementioned list) information about parameters (for example temperature and/or humidity) in the storage compartment 3 can be detected. In addition or alternatively thereto, information about the food which has been inserted into the storage compartment 3 and which is to be processed can also be detected. This may be, for example, the temperature of the food on the outside and/or in the core and/or the type of food and/or the shape of the food and/or the size of the food and/or the weight of the food. In particular, the course of the treatment (or the treatment process) for the food can be controlled depending on at least one or more of these parameters. For this purpose, the refrigeration device 6 can be controlled, in particular, by the control unit 15 in order to perform a desired temperature control of the storage compartment 3 (in particular, a defined temperature control below the ambient temperature of the domestic refrigeration appliance 1).

In particular, it is thereby possible to set the temperature in the storage compartment 3 to less than or equal to 5 ℃ during the course of the treatment.

In an advantageous manner, the wall of the inner container 4 is made of metal. As a result, other components of the domestic refrigeration device 1 can be shielded when electromagnetic radiation is to be introduced into the storage compartment 3 for processing food in a defined manner. In particular, the door 5 is also designed such that electromagnetic radiation coupled into the storage compartment 3 via the unit 14 is not transmitted to the outside via the door 5.

If the unit 14 is configured for generating microwaves, the unit 14 preferably has a magnetron 14a and a waveguide 14b, as is schematically shown in fig. 1.

Preferably, the domestic refrigeration appliance 1 also has a steam generation unit 16. By means of the steam generation unit 16, steam can be generated by definition and introduced into the storage compartment 3. Advantageously, the domestic refrigeration device 1 also has a vacuum generation unit 17. By means of this negative pressure generating unit 17, a lower pressure (or negative pressure) can be generated in the storage compartment 3 compared to the surroundings.

In the exemplary embodiment shown here, the bottom 18 bounding the storage compartment 3 can advantageously be formed with a cooling plate 19. Whereby the food applied on the bottom 18 can also be cooled. In particular, contact cooling is carried out here.

In fig. 2, a further exemplary embodiment of a domestic refrigeration device 1 is shown in a perspective, partially sectional illustration. In this embodiment, in contrast to the configuration of fig. 1, the evaporator 7 and the fans 9 to 11 and thus also the preferably existing frost-free unit (or frost-free unit 8) are arranged laterally. The frost-free unit is thus arranged laterally in the width direction (x-direction) with respect to the remaining volume of the storage compartment 3. In the embodiment in fig. 1, the arrangement of the parts is arranged offset to the rear in the depth direction (z direction), so that the storage compartment 3, viewed in the width direction in fig. 1, uses substantially the entire width of the domestic refrigeration appliance 1 (in particular the inner container 4).

Furthermore, fig. 2 also shows exemplary cooking product carriers 20 and 21, which cooking product carriers 20 and 21 are designed here as grids. Additional cooking product carriers 22 and 23 of the tray type are applied to these cooking product carriers 20 and 21. Food (or cooking items) can be placed in these additional cooking item carriers 22 and 23. Preferably, the cooking item carriers 20 to 23 are configured to be suitable for microwaves.

Fig. 3a shows a perspective view of a further exemplary embodiment of a domestic refrigeration device 1. In this embodiment, in contrast to the arrangement of fig. 1 and 2, the domestic refrigeration appliance 1 has a plurality of separate storage compartments. The storage compartment 3 is here configured, as viewed in the height direction (y direction), below the further storage compartment 24. The storage compartment 24 may be a refrigeration compartment. In particular, the domestic refrigerator 1 in the embodiment according to fig. 3a has a further storage compartment 25, which further storage compartment 25 is a separate storage compartment relative to storage compartment 3 and further storage compartment 24. The further storage compartment 25 is, for example, a freezer compartment. The storage compartment 3 is separate and independent from the two further storage compartments 24 and 25, which are preferred here, and is also thermally insulated in particular. The position of the storage compartment 3 in the height direction is to be understood as an example, and the number of further storage compartments 24 and 25 is likewise to be understood as an example.

In particular, it is provided that the further storage compartment 24 can be closed on the front side by a separate door 26. For this purpose, the existing further storage compartment 25 can preferably be closed on the front side by a likewise further separate door 27. In particular, it is provided that the two

doors

26 and 27 are separate and independent from each other with respect to the door 5, by means of which door 5 the storage compartment 3 can be closed. In this example, the

doors

5, 26 and 27 are front-side visible components of the household refrigeration appliance 1, so that these components in the closed state in particular also form a front-side termination of the household refrigeration appliance 1. These members can be opened and closed independently of each other. It can be provided that the refrigerating device 6 advantageously has a separate, independent further evaporator in relation to the evaporator 7 for the further storage compartment 24 and/or for the further storage compartment 25.

In particular, if the domestic refrigeration appliance 1 is a frost-free domestic refrigeration appliance, the further storage compartments 24 and/or 25 can also be operated with this frost-free technology. In this case, it can be provided that the refrigerating appliance 6 has a separate, independent further frost-free unit with respect to the frost-free unit 8 for the two further storage compartments 24 and/or 25. However, it may also be provided that the frost-free unit 8 is provided for the storage compartment 3 and for a further storage compartment 24 and/or for a further storage compartment 25. Fig. 3b shows the domestic refrigeration device 1 according to fig. 3a in a perspective sectional view. It can be seen here that, in an advantageous embodiment, the frost-free unit 8 is arranged in the region of the lower further storage compartment 25 which is located at the upper level in the height direction. In particular in such an embodiment, the frost-free unit 8 may be the only unit provided for all the storage compartments 3, 24 and 25.

In an advantageous embodiment, further components relating to the control unit 15, the unit 14, the steam generating device 16 and the negative pressure generating unit 17 (as already explained with respect to fig. 1 and 2) are also constructed in the example in fig. 3a and 3 b. These parts are not shown again in fig. 3a and 3b to aid clarity.

In an advantageous embodiment, the temperature reduction process can be carried out in the form of freezing and/or low-temperature drying of the food in the storage compartment 3 as a treatment process for the food. This is controlled in particular by the control unit 15. In this particular treatment of the food, the temperature in the storage compartment 3 is reduced, in particular from a temperature significantly greater than 0 ℃ to a temperature less than 0 ℃. In particular, when such a temperature reduction is carried out in the storage compartment 3, the food is acted upon by electromagnetic radiation, at least temporarily simultaneously, in order to freeze and/or cryogenically dry the food introduced therein. In this case, it is provided that, during the processing of the food, the temperature in the storage compartment 3 is reduced and the temperature of the food is detected by means of at least one sensor. This can be a contactless sensor or a contact sensor. Here, a sensor arranged outside the food in the storage compartment 3 and/or a sensor detecting the core temperature of the food may be provided. In particular, the action on the food by means of electromagnetic radiation takes place from when the food reaches a limit temperature. Preferably, the temperature of the outer layer of the food is detected for this purpose. As limiting temperature, in particular 0 ℃ or slightly higher (for example less than or equal to 10 ℃ and greater than 0 ℃) is specified. That is, it is preferred that the food is acted upon by electromagnetic radiation during this freezing process of the food when the outer layer of the food itself is about to freeze. The food is thus acted upon by the electromagnetic radiation in such a way that the temperature is set to slightly above the limit temperature (for example 5 ℃ above, in particular at most 2 ℃ above) in this region of action in the food, in particular freezing of this region of action of the food is prevented (or at least delayed).

Preferably, the region of action becomes larger (or increases) from the outside to the inside of the food as the freezing duration increases when freezing the food. In this connection, the effect of the electromagnetic radiation is adapted such that the region of action which changes in size remains above the limit temperature in its temperature as a whole.

In freezing the food, the temperature of the core of the food is detected and the action of the electromagnetic radiation on the food is effected at least so long as the core of the food is almost frozen. In an advantageous embodiment, if this state is reached, the action of the food by means of electromagnetic radiation can be ended. Thus, the food can then be frozen quickly and uniformly in its entirety and thus also in the core. This occurs, in particular, when the core of the food has reached a temperature of less than or equal to 2 ℃ (or has been cooled to such a temperature during the freezing process).

In particular, during such freezing of the food, the food is acted upon by microwaves as electromagnetic radiation.

In an advantageous embodiment, during the processing of the food, a negative pressure is generated in the storage compartment 3 and the food which has already been frozen is then cryogenically dried at least by this negative pressure. Thus, when the food is brought into a completely frozen state, advantageous low-temperature drying can also be performed immediately and immediately thereafter. In particular, it is also possible in such a low-temperature drying process to additionally act on the frozen food by means of electromagnetic radiation (in particular microwaves). Thereby, the low temperature drying process is also improved and becomes more efficient. In an advantageous embodiment, steam can be introduced into the storage compartment 3 during freezing of the food and/or during low-temperature drying, which steam has an effect on the food and avoids drying out of the food when such a temperature is reduced.

In an advantageous processing sequence for food, the temperature is set at least temporarily during the processing to a temperature which is less than the ambient temperature of the domestic refrigeration device 1 (in particular less than 5 ℃). From this temperature, a temperature raising process is performed on the food. During this treatment, the food is acted upon by electromagnetic radiation. Here, as a process, thawing of already frozen food is performed and for this purpose the food is acted on by means of radio waves (in particular electromagnetic radiation in the range between 1MHz and 100 MHz). In the processing of food, after the action by means of radio waves, the action is produced on the food by means of microwaves. Thus, a very specific treatment process can be carried out at a specific time during the treatment process by means of different spectra of electromagnetic radiation, in which very specific treatment process the temperature of the food is increased. Thus, on the one hand, the thawing of the food from the fully frozen state becomes more efficient than solely by means of microwaves, and on the other hand, after the thawing phase of the food from the fully frozen state by means of radio waves, the food is subsequently acted upon by means of microwaves. A particularly efficient defrosting of the food in the final phase of the defrosting process is thereby achieved. In particular, this achieves: after complete thawing, a transition is made directly and seamlessly to another phase of the processing course of the food, and thus a more rapid warming of the food after thawing by these microwaves is also achieved. In particular, it can be provided that the further heating of the food by means of microwaves (in particular also the cooking) can also be seamlessly continued in the thawing process.

The action on the food by means of microwaves can also already start when the food has not yet been completely thawed (i.e. in particular not at a temperature of more than 0 ℃ in all regions). In particular, it is also possible to act on the food temporarily simultaneously by means of radio waves and microwaves. This can be done in particular when the thawing of the food has not yet been completely achieved, i.e. in particular in the final phase of the thawing.

Thus, a process can also be provided which can be carried out within the only same storage compartment and without interruption from a state of deep-freezing of the food to a state of ready-to-eat of the food.

Preferably, it is provided that, when the food is acted upon by radio waves, a defined air flow is generated at least temporarily in the storage compartment 3, which additionally flows through and/or circulates the food for thawing.

It is also possible to introduce steam into the storage compartment at least temporarily during thawing and/or at least temporarily after thawing and immediately following the thawing process for the purpose of processing the food, said steam acting on the food. In this way, the food is cooked ready for consumption, which can be carried out in the storage compartment at least temporarily with the aid of steam after thawing and without interrupting the process.

List of reference numerals

1 domestic refrigeration appliance

2 casing

3 storage grid

4 inner container

5 door

6 refrigerating equipment

7 evaporator

8 frostless unit

9 blower fan

10 blower fan

11 blower fan

12 partition wall

13 holes

14 units

14a magnetron

14b waveguide

15 control unit

16 steam generating unit

17 negative pressure generating unit

18 bottom

19 cooling plate

20 culinary article carrier

21 culinary article carrier

22 cooking item carrier

23 cooking item carrier

24 storage grid

25 storage grid

26 door

27 door

x width direction

y height direction

z direction of depth

Claims

1. A method for treating food in a storage compartment (3) of a domestic refrigerator (1), in which method the temperature in the storage compartment (3) is set at least temporarily to less than 5 ℃ while the treatment is taking place and the food is acted upon by electromagnetic radiation while the treatment is taking place,

it is characterized in that the preparation method is characterized in that,

as a process, a temperature reduction, in particular a freezing and/or low-temperature drying, is carried out on the food, and for this purpose the food is acted upon by electromagnetic radiation at least temporarily simultaneously when the temperature in the storage compartment (3) is reduced.

2. The method of claim 1, wherein the first and second light sources are selected from the group consisting of,

it is characterized in that the preparation method is characterized in that,

reducing the temperature in the storage compartment (3) while the freezing is performed, and detecting the temperature of the food,

wherein the food is acted upon by electromagnetic radiation from when the food reaches a threshold temperature.

3. The method of claim 2, wherein the first and second light sources are selected from the group consisting of,

it is characterized in that the preparation method is characterized in that,

determining at least a temperature of an outer layer of the food.

4. The method according to claim 2 or 3,

it is characterized in that the preparation method is characterized in that,

the limiting temperature is predefined as having a value lying between greater than or equal to 0 ℃ and less than or equal to 5 ℃, in particular less than or equal to 2 ℃.

5. The method of any one of claims 2 to 4,

it is characterized in that the preparation method is characterized in that,

acting on the food by means of electromagnetic radiation such that: in the region of action in the food, the temperature is set to be slightly above the limit temperature, in particular, freezing of the region of action is at least delayed.

6. The method of claim 5, wherein the first and second light sources are selected from the group consisting of,

it is characterized in that the preparation method is characterized in that,

the region of action increases from the outside to the inside of the food as the freezing duration increases when the food is frozen, and the action produced by means of electromagnetic radiation is adapted in such a way in relation to this that the changed region of action is maintained at a temperature above the limit temperature.

7. The method according to any one of the preceding claims,

it is characterized in that the preparation method is characterized in that,

while the food is frozen, the temperature of the core of the food is detected and the acting of the food by means of electromagnetic radiation is performed at least until the core of the food is almost frozen.

8. The method according to any one of the preceding claims,

it is characterized in that the preparation method is characterized in that,

during the freezing, the food is acted upon by microwaves as electromagnetic radiation.

9. The method according to any one of the preceding claims,

it is characterized in that the preparation method is characterized in that,

while processing the food, a negative pressure is generated in the storage compartment (3), and

the frozen food is cryodried at least by the negative pressure, in particular for the purpose of cryodrying, additionally by means of electromagnetic radiation.

10. The method according to any one of the preceding claims,

it is characterized in that the preparation method is characterized in that,

during the freezing and/or low-temperature drying of the food, steam is introduced into the storage compartment (3), which steam acts on the food.

11. A method for processing food in a storage compartment (3) of a domestic refrigeration device (1), in which method, during the processing, the temperature in the storage compartment (3) is set at least temporarily to a temperature which is less than the ambient temperature of the domestic refrigeration device (1), in particular less than 5 ℃, and, during the processing, a temperature increase of the food is carried out and the food is acted upon by electromagnetic radiation,

wherein, in the processing, thawing of the already frozen food is performed and for this purpose the food is acted on by means of radio waves as electromagnetic radiation,

it is characterized in that the preparation method is characterized in that,

in the processing of the food, the food is acted on by microwaves after and/or temporarily simultaneously with the action by radio waves.

12. The method of claim 11, wherein the first and second light sources are selected from the group consisting of,

it is characterized in that the preparation method is characterized in that,

during the action of the food by means of radio waves, a defined air flow is generated in the storage compartment (3) at least temporarily, said defined air flow additionally flowing and/or circulating through the food until thawing.

13. The method according to claim 11 or 12,

it is characterized in that the preparation method is characterized in that,

for processing the food, steam is introduced into the storage compartment (3).

14. A domestic refrigeration appliance (1) having:

-a housing (2), and

a storage compartment (3) for food, which is configured in the housing (2),

a refrigerating device (6) by means of which the temperature in the storage compartment (3) can be set to a temperature which is lower than the temperature in the surroundings of the domestic refrigeration appliance (1),

a unit (14) which is designed to generate electromagnetic radiation which can be injected into the storage compartment (3),

it is characterized in that the preparation method is characterized in that,

a control unit (15) is provided for controlling the processing of the food in the storage compartment (3), in which processing the food is processed according to the method of any one of the preceding claims.

15. The domestic refrigeration appliance (1) according to claim 14,

it is characterized in that the preparation method is characterized in that,

at least one further storage compartment (24, 25) is formed in the housing (2), said at least one further storage compartment being separate and independent from the storage compartment (3),

wherein the at least one further storage compartment (24, 5) is a cold storage compartment or a freezing compartment or a fresh-keeping compartment.