JP2008089200A - Refrigerator - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a refrigerator having a high cooling speed and capable of humidifying the inside of a storage compartment while inhibiting unnecessary dew condensation in the storage compartment in which mist is sprayed. <P>SOLUTION: This refrigerator is composed of a cooling portion 30 disposed in a space almost hermetically sealed by a container 22, a storage compartment top face 25 and a storage compartment back face 26 for cooling the inside of the container 22, a water recovering means 29 for recovering moisture in the container 22, and a mist spraying means 37 for spraying in a misting state in the container 22 with the water recovered by the water recovering means 29, and the water is atomized and sprayed into the container 22 by the mist spraying means 37. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a refrigerator provided with a storage room maintained at high humidity.

  Factors that affect the decline in freshness of vegetables include temperature, humidity, environmental gas, microorganisms, and light. Vegetables are living creatures that are breathing and transpiration, and in order to maintain freshness, it is necessary to suppress respiration and transpiration. Except for some vegetables, such as those that cause chilling disorders, respiration is suppressed at low temperatures, and transpiration can be prevented by high humidity. In recent years, refrigerators for home use have been designed to preserve vegetables, and are equipped with sealed vegetable containers that are controlled to cool vegetables to an appropriate temperature and to increase the humidity in the cabinet to suppress transpiration of vegetables. Yes. In addition, as a means for increasing the humidity in the cabinet, there is also a means that uses a means for spraying mist.

  Conventionally, as a refrigerator equipped with this type of mist spraying function, there is a refrigerator that suppresses the transpiration of vegetables by vibrating a hygroscopic material with an ultrasonic oscillator to generate and spray mist to humidify the vegetable compartment (for example, Patent Document 1).

  21 and 22 show a conventional refrigerator described in Patent Document 1. FIG.

  As shown in FIG. 21, the refrigerator main body 1 is provided with a refrigerator compartment 2, and the front opening thereof is closed by a rotary door 3. The vegetable compartment 4 is provided below the refrigerator compartment 2, and its front opening is closed by a drawer door 5. A freezer compartment 6 is provided below the vegetable compartment 4, and the front opening is closed by a drawer door 7. The refrigerator compartment 2 and the vegetable compartment 4 are partitioned by a partition plate 8. The partition plate 8 is provided with a hole 9 for allowing cold air to flow from the refrigerator compartment 2 into the vegetable compartment 4. A vegetable container 10 is attached to the drawer door 5 and is pulled out as the drawer door 5 is opened and closed. A vegetable container lid 11 is disposed on the vegetable container 10 and closes the vegetable container 10 when the drawer door 5 is closed. At this time, the vegetable container lid 11 is fixed to the refrigerator main body side. The vegetable container lid 11 is provided with ultrasonic humidification means 12 to evaporate moisture inside the vegetable container 10. The refrigerator compartment 2 is provided with a cooler 13 for the refrigerator compartment, and cools the refrigerator compartment 2 and the vegetable compartment 4 by circulating cold air by operating the fan 14. Although not shown, this refrigerator also includes a cooler for a freezing temperature zone and cools the freezing chamber 6.

  Further, as shown in FIG. 22, the ultrasonic humidifying means 12 is provided in the hole 15 of the vegetable container lid 11, and includes a water absorbing material 16 and an ultrasonic oscillator 17.

  The operation of the refrigerator configured as described above will be described below.

  When the temperature of the refrigerator compartment 2 / vegetable compartment 4 rises, the refrigerant flows through the cooler 13 and the fan 14 is driven. As a result, the cool air around the cooler 13 returns to the cooler 13 through the refrigerator compartment 2, the holes 9, and the vegetable compartment 4, as shown by arrows in FIG. Thereby, the refrigerator compartment 2 and the vegetable compartment 4 are cooled. This state is called a cooling mode.

  Next, when the refrigerator compartment 2 and the vegetable compartment 4 are almost cooled, the supply of the refrigerant to the cooler 13 is stopped. However, the fan 14 continues to operate. Thereby, the refrigerator compartment 2 and the vegetable compartment 4 are humidified by melt | dissolution of the frost adhering to the cooler 13. FIG. This state is referred to as a humidification mode (so-called “humidity operation”).

  After the humidification mode is continued for a predetermined time (several minutes), the fan 14 is stopped and the operation stop mode is set.

  After this, when the temperature of the refrigerator compartment 2 / vegetable compartment 4 increases, the cooling mode is entered again.

  Next, the ultrasonic humidifying means 12 will be described.

The water absorbing material 16 is made of a water absorbing material such as silica gel, zeolite, activated carbon or the like. Therefore, moisture in the flowing air is adsorbed in the humidification mode described above. Then, in the latter half of the cooling mode, the ultrasonic oscillator 17 is driven. Thereby, the water | moisture content in the water absorbing material 16 is discharged | emitted outside. Thereby, the inside of the vegetable container 10 is humidified. In the latter half of the cooling mode, the purpose of driving the ultrasonic oscillator 17 is to prevent drying of the vegetable compartment 4 due to a decrease in humidity.
JP 2004-125179 A

  In the above conventional configuration, cold air from the refrigerator compartment 2 is used for cooling the vegetable compartment 4, but the cold air flows outside the vegetable container 10 and the vegetable container lid 11, and does not directly cool the food. Therefore, there is a concern that the time until the food is cooled to a temperature sufficient for long-term storage after the food is added becomes relatively long. In recent years, beverages such as PET bottles are often placed in a vegetable room, and cooling speed can be a problem in summer.

  In the conventional configuration, not all of the cold air flowing into the vegetable compartment 4 in the humidification mode contacts the water absorbent 16. As is clear from FIG. 22, the cold air flowing from the hole 9 on the front side of the refrigerator is used for cooling the vegetable compartment 4 without touching the water absorbing material 16. In this case, as a matter of course, the inflowing air is not dehumidified by the water absorbing material 16 and circulates in the vegetable compartment 4 in a humid state. At this time, the freezer compartment 6 is disposed below the vegetable compartment 4, and the partition between the vegetable compartment 4 and the freezer compartment 6 is considered to be the coldest in the vegetable compartment 4. In such a case, there is a concern that the cold air circulating in the refrigerator compartment 4 is dehumidified on the bottom surface of the vegetable compartment 4 and condensation occurs. The bottom of the vegetable compartment 4 is difficult to see with the vegetable container 10, and there is a risk that condensation will grow without the user's knowledge.

  The present invention solves the above-described conventional problems, and an object of the present invention is to provide a refrigerator that has a high cooling speed and can humidify a storage room while suppressing unnecessary condensation.

  In order to solve the above-described conventional problems, the refrigerator of the present invention has a cooling unit disposed in a space substantially sealed by a storage container and a storage chamber, and water is sprayed in a mist form in the storage container. Is.

  As a result, it is possible to realize a faster cooling speed than indirect cooling from the outside of the storage container, to humidify the inside of the storage container, and to prevent unnecessary dew condensation outside the storage container.

  The refrigerator of the present invention can cool food quickly and can improve the freshness of food without worrying about condensation.

  The invention according to claim 1 includes a refrigerator main body having a storage room, a door that closes a front opening of the storage room, a storage container for storing food provided in the storage room, and the inside of the storage container. A cooling section for cooling, water recovery means for recovering water in the storage container, and mist spraying means for spraying water recovered by the water recovery means into the storage container in a mist form, The cooling unit is disposed in a space that is substantially sealed between the top surface of the storage chamber and the back surface of the storage chamber, and has a faster cooling speed than indirect cooling from outside the storage container by direct cooling by the cooling unit. This can be realized, and it is possible to prevent unnecessary dew condensation outside the storage container with a substantially sealed structure while realizing humidification by mist spraying. Moreover, the water collection | recovery efficiency of the said water collection | recovery means can be improved by preventing dew condensation.

  The invention according to claim 2 is the invention according to claim 1, wherein ribs are extended from the top surface of the storage chamber and the back surface of the storage chamber so as to cover the outer periphery of the opening of the storage container. The sealability of the container can be further improved to prevent condensation outside the storage container, and at the same time, the freshness can be further improved.

  The invention according to claim 3 is the invention according to claim 1 or 2, further comprising irradiation means for irradiating light in the storage chamber, and irradiating the food stored in the storage container with the irradiation means. However, water is sprayed in a mist form into the storage container by the mist spraying means, the pores on the surface of the leaves of the vegetables are opened, and moisture is contained by spraying the mist water there. The amount can be improved.

  Invention of Claim 4 uses the ultrasonic system for the mist spraying means in the invention of any one of Claims 1 to 3, and generates fine mist with a particle diameter of several μm. be able to.

  The invention according to claim 5 is the invention according to any one of claims 1 to 3, wherein an electrostatic atomization system is used for the mist spraying means, and a fine particle diameter of several nanometers to several micrometers. Mist can be generated.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments of the present invention will be described with reference to the drawings. The same reference numerals are given to the same configurations as those of the conventional example or the embodiments described above, and detailed descriptions thereof will be omitted. The present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a side cross-sectional view of the refrigerator according to Embodiment 1 of the present invention. FIG. 2 is a front sectional view of the refrigerator according to Embodiment 1 of the present invention.

  1 and 2, the refrigerator body 1 has storage rooms 15, 16, and 17, and front opening portions thereof are closed by doors 18, 19, and 20 that can be opened so that no outside air flows in. ing.

  The door 19 is provided with a pair of left and right plate-like slide rails 21 extending into the storage chamber 16, and a storage container 22 is placed thereon. The door 19 is opened and closed in a horizontal direction along the movable direction of the slide rail 21, and the storage container 22 is also moved and pulled out accordingly.

  The rear side wall 23 of the storage container 22 has an upper end that is one step lower than the outer periphery of the upper end of the storage container 22, and a substantially U-shaped flange 24 is integrally formed on the outer periphery thereof. Further, the upper end portion of the storage container 22 and the flange 24 are arranged close to the storage chamber top surface 25 and the storage chamber rear surface 26 while maintaining a gap that does not hinder the opening and closing of the door 19.

  A pair of left and right ribs 27 extend from the storage room top surface 25 and are arranged so as to cover the upper part of the side wall of the storage container 22. Further, a substantially U-shaped rib 28 is also extended from the rear surface 26 of the storage chamber and is disposed so as to cover the flange 24. The ribs 27 and 28 act as resistances when the air in the storage chamber 16 and the storage container 22 moves, and play a role of preventing air containing moisture in the storage container 22 from leaking into the storage chamber 16.

  As described above, the opening of the storage container 22 is surrounded by the storage chamber top surface 25, the storage chamber back surface 26, the ribs 27, and the ribs 28, and is partitioned substantially hermetically within the storage chamber 16.

  The water recovery means 29 is disposed in a space substantially hermetically defined by the storage container 22, the storage chamber top surface 25, and the storage chamber back surface 26, and is attached to the storage chamber top surface 25 in the case of the present embodiment. Yes. Further, the water recovery means 29 includes a cooling unit 30, a frame 31, and a drain unit 32 formed integrally with the frame 31. At this time, the cooling unit 30 is inclined at a certain angle toward the storage chamber back surface 26, and the drain portion 32 is disposed near the lower end of the cooling unit 30.

  A cooler 33 and a blower fan 34 are provided inside the storage chamber back surface 26, and a discharge port 35 and a suction port 36 are provided above the storage chamber back surface 26. The left and right sides of the discharge port 35 and the suction port 36 may be interchanged.

  A mist spraying means 36 is disposed between the drain portion 32 of the water recovery means 29 and the flange 24 of the storage container 22, and is attached to the rear surface 26 of the storage chamber in the present embodiment.

  About the refrigerator comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  The air cooled by the cooler 33 is discharged from the discharge port 35 into the space defined by the cooling unit 30, the frame 31, the storage room top surface 25, and the storage room back surface 26 by the blower fan 34. At this time, the cooling unit 30 and the frame 31, and the frame 31, the storage chamber top surface 25, and the storage chamber back surface 26 are hermetically sealed, respectively, and the cool air from the discharge port 35 leaks directly into the storage container 22. There is no. The discharged cool air is returned to the cooler from the suction port 36 again.

  The cooling unit 30 is made of a metal thin plate, for example, a material having good thermal conductivity such as aluminum, and is cooled by cold air from the discharge port 35. The cooling unit 30 is exposed in the storage container 22, and the food in the storage container 22 can be cooled and stored by cooling the cooling unit 30.

  Moisture evaporates from the food stored in the storage container 22 as time elapses from the time of charging. At this time, since the temperature of the cooling unit 30 is the lowest inside the storage container 22 and is equal to or lower than the dew point temperature, the evaporated water is condensed in the cooling unit 30. The condensed water moves under its own weight along the inclination of the cooling unit 30 and is finally collected in the drain unit 32. If the cooling unit 30 is coated with water-repellent paint for the purpose of accelerating the movement of the dew condensation water, or if it is subjected to water-repellent processing, the efficiency of recovery of the evaporated water can be increased.

  The condensed water collected in the drain part 32 is sent to a mist spraying means 37 disposed in the lower part of the drain part 32. When it is determined that sufficient condensed water has accumulated in the mist spraying means 37 to perform the mist spraying operation, the mist spraying means 37 operates to spray mist particles into the storage container 22. The particle diameter of the mist sprayed at this time is, for example, about 0.005 μm to 20 μm and very fine. As the mist spraying means 37, for example, water sprayed by atomizing water with ultrasonic waves, an electrostatic atomizing system, a pumping system, or the like may be used. Further, in order to detect the amount of condensed water, a water level sensor that can electrically detect the amount of water, a small float switch, or the like can be considered.

  In this way, the cycle of transpiration of moisture from food, condensation, and mist spraying is repeated, but the cycle is repeated in a substantially hermetically sealed storage container 22 as compared with a conventional refrigerator, so that excess moisture is stored. Leaking out of the container is small and it is possible to prevent dew condensation in a place that is difficult for the user to visually recognize, such as the bottom surface of the storage chamber 16.

  Also, consider a case in which the storage container 22 is simply provided with a lid for sealing. In this case, although the effect of maintaining the humidity in the storage container 22 can be expected, a decrease in cooling speed due to the cover is prevented. I can't. Therefore, in the present embodiment, a cooling unit is arranged in a substantially sealed space, and the collected condensed water is resprayed to achieve both maintenance of humidity and securing of the cooling speed.

  As described above, in the present embodiment, a refrigerator main body having a storage room, a door for closing the front opening of the storage room, a storage container for storing food provided in the storage room, and the storage container are provided. A cooling unit for cooling, water recovery means for recovering water in the storage container, and mist spraying means for spraying water recovered by the water recovery means in a mist form into the storage container are provided, and the storage container is connected to the top of the storage chamber. By disposing the cooling unit in a space that is substantially sealed at the back of the storage chamber, a faster cooling speed can be ensured than indirect cooling from outside the storage container. Further, by spraying mist in a substantially sealed space, the freshness of the food can be improved by humidifying the storage container.

  In this embodiment, since the rib extended from the top surface of the storage chamber and the back surface of the storage chamber is provided so as to cover the outer periphery of the opening of the storage container, it is difficult for air to leak from the storage container into the storage chamber. Thus, unnecessary condensation in the storage chamber can be prevented.

  Moreover, the water recovery efficiency of the water recovery means can be enhanced by preventing unnecessary condensation.

(Embodiment 2)
FIG. 3 is a side cross-sectional view of the refrigerator in the second embodiment of the present invention. FIG. 4 is a front sectional view of the refrigerator in the second embodiment of the present invention.

  3 and 4, the water recovery means 29 includes a cooling unit 30 and a drain unit 32 and is attached to the storage chamber back surface 26.

  A cooler 33 and a blower fan 34 are provided inside the storage room back surface 26, and cool air is circulated through the entire refrigerator via a cooling air passage (not shown in detail). Here, in the storage chamber back surface 26, the surface to which the cooling unit 30 is attached has a small heat insulating wall thickness, and the cooling unit 30 is cooled from the back surface. Thereby, the inside of the storage container 22 is cooled.

  As in the first embodiment, moisture evaporated from the stored food is condensed on the surface of the cooling unit 30 and falls by its own weight in the vertical direction. The condensed water that has fallen is collected in the drain section 32 and sent to the mist spraying means 37.

  If this structure is taken and it cools more actively than the cooling part 30, the inside of the storage container 22 can be humidified, maintaining a quick cooling speed. In this case, the volume of the storage container 22 can be increased as compared with the first embodiment.

  Other configurations, operations, and actions are the same as those in the first embodiment, and thus description thereof is omitted.

(Embodiment 3)
FIG. 5 is a side cross-sectional view of the refrigerator in the third embodiment of the present invention. FIG. 6 is a characteristic diagram with respect to the particle diameter of the mist of the moisture content restoring effect of the slightly shattered vegetable in the light irradiated during mist spraying in Embodiment 3 of the present invention. FIG. 7 is a characteristic diagram with respect to the mist particle diameter of the moisture content recovery effect of a slightly shattered vegetable in the experiment conducted without irradiating light during mist spraying in Embodiment 3 of the present invention. FIG. 8 is a diagram showing the characteristics of the moisture content restoration effect of the slightly deflated vegetable in relation to the mist spray amount and the appearance sensory evaluation value of the vegetable with respect to the mist spray amount in Embodiment 3 of the present invention.

  In FIG. 5, the irradiation means 38 is attached to a part of the frame 31 and is arranged to irradiate light from the upper part of the food stored in the storage container 22. The irradiation unit 38 includes a case 39, an LED 40, and a cover 41. At this time, the cover 41 has at least transparency that allows light to pass therethrough. Since other configurations are the same as those of the first embodiment, description thereof is omitted.

  About the refrigerator comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  Moisture evaporates from the food stored in the storage container 22 as time elapses from the time of charging. At this time, since the temperature of the cooling unit 30 is the lowest inside the storage container 22 and is equal to or lower than the dew point temperature, the evaporated water is condensed in the cooling unit 30. The condensed water moves under its own weight along the inclination of the cooling unit 30 and is finally collected in the drain unit 32. The condensed water collected in the drain part 32 is sent to a mist spraying means 37 disposed in the lower part of the drain part 32. When it is determined that sufficient condensed water has accumulated in the mist spraying means 37 to perform the mist spraying operation, the mist spraying means 37 operates to spray mist particles into the storage container 22.

  During the mist spraying, the LED 40 is turned on, and the food stored in the storage container 22 is irradiated with light. The LED 40 emits light including blue light having a center wavelength of 470 nm. At this time, a weak light of about 1 μmol / m 2 / s is sufficient for the photon of the blue light emitted. When weak blue light is irradiated to vegetables and fruits, pores existing on the surface of the epidermis are opened by light stimulation of blue light.

  On the other hand, the vegetables and fruits stored in the vegetable compartment usually include those that are slightly deflated by transpiration at the time of purchase return or transpiration during storage.

  In addition, among the vegetables that are fruits and vegetables, green leafy vegetables and fruits are also stored in the vegetable room, and these fruits and vegetables are more susceptible to wilt due to transpiration or transpiration during storage.

  The mist particles sprayed by the mist spraying means 37 adhere to the surface of vegetables or fruits in which the pores are opened in the storage container 22, and penetrate into the tissue through the pores. As a result, the water is evaporated, the water is supplied again into the deflated cells, the deflation is eliminated by the bulging pressure of the cells, and the vegetables and fruits return to a crisp state.

  FIG. 6 and FIG. 7 are diagrams showing characteristics of the moisture content restoring effect with respect to the particle diameter of the mist in a slightly wilted vegetable. The following method was used as a method for reproducing wilting vegetables.

  What was left for a predetermined time until the weight decreased by about 10% with respect to the state of purchase at the store was deflated and used as a vegetable. If vegetables lose about 15% in weight from the time of harvest, the appearance will worsen, and the cell tissue will not return. The weight loss at the distribution stage is about 5% of the vegetables at harvest. If the moisture is reduced by about 5%, the user sensuously determines that there is no apparent problem. However, when a weight loss of about 10% occurs, the user feels sensually and feels a wilted vegetable in appearance. From the above, the state where the weight was reduced by about 10% with respect to the state of purchase at the store was set as the initial value.

  The experimental method will be described below.

  The above-treated vegetables were stored in a 70-liter vegetable room (about 6 ° C.), and mists with various particle sizes were sprayed for about 24 hours. Then, it took out and weighed and evaluated how much the weight restored | restored with respect to the initial stage.

  FIG. 6 shows the results of an experiment in which light (blue LED) was irradiated at an intensity of 1 μmol / m 2 / s during mist spraying. On the other hand, FIG. 7 shows the results of an experiment in which mist spraying was performed without light irradiation.

  In this experiment, it was determined by sensory evaluation that a moisture content recovery rate of 50% or more was “eatable”, and 70% or more was determined to be “eating deliciously”.

  From FIG. 6, when light irradiation was carried out, the restoration | recovery effect of the moisture content of vegetables depended on the mist particle diameter to spray, and the fixed optimal particle diameter range was observed. The optimum particle size was in the range of 0.005 to 20 μm where the effect of restoring the moisture content of vegetables was 50% or more.

  When the particle diameter to spray was as large as 20 micrometers or more, the water particle was too large and the mist could not be sprayed uniformly. This is considered to be because if the mist diameter is relatively large, the mist diffuses quickly because it falls to the bottom surface of the container due to its own weight. Further, the pore diameter is considered to be about 20 μm at the maximum, and in the case of mist larger than that, the water particles are considered to be too large to enter the inside of the vegetable.

  On the other hand, since ultrafine particles of 0.005 μm or less have very small particles, the frequency of contact with the open pores decreases, and water cannot penetrate into the vegetables. Due to the above factors, it is considered that the restoration effect was not sufficiently obtained when the thickness was 0.005 μm or less.

  Moreover, the range from which the water | moisture content restoration effect of vegetables becomes 70% or more was the range of 0.008-10 micrometers. As described above, according to the experimental results, when the particle size is 1 μm or more, the smaller the particle diameter, the more uniform spraying is achieved, and the spraying distance and the residence time in the air are extended. Therefore, it was found that when the particle size is 1 μm or more, the finer the particle diameter, the higher the probability of adhering to the vegetable surface, and the moisture content recovery rate is improved. In addition, when the particle size was 10 μm or less, the mist particles were more actively permeated through the pores of the mist particles, and the effect of restoring the moisture content of the vegetables was 70% or more. Moreover, since the moisture content restoration effect of vegetables becomes 70% or more even if the mist diameter is small and about 0.008 μm, the contact frequency between the mist and the open pores can be compared if this mist diameter is secured. It is thought that it is kept.

  Furthermore, the optimum particle diameter at which the moisture content restoring effect of vegetables is as high as 80% or more was in the range of 0.01 to 1 μm. Here, if the particle size is 1 μm or less, the particles are large enough to penetrate into the pores, so that the moisture content recovery effect of the vegetable does not change depending on the pore size within the range of 0.01 to 1 μm. Conceivable.

  On the other hand, FIG. 7 shows the experimental results in the case of no light irradiation, and the particle diameter at which the water content recovery rate is 50% or more is smaller than the particle diameter at the time of light irradiation, and is about 0.005 to 0.5 μm there were.

  The reason why the upper limit of the particle diameter is as small as 0.5 μm is that there is no pore opening due to light irradiation, so that water can be used for vegetables other than through the gaps in the surface structure of vegetables and pores in a relatively closed state. It is thought that it cannot penetrate inside. That is, it can be considered that water particles can penetrate only through fine gaps during restoration.

  The lower limit of the particle size in the range of 50% or more of the moisture content recovery rate was 0.005 μm, which was the same as when irradiated with light. The mist particles of 0.005 μm or less are considered to be because the particle diameter is very small, the frequency of contact with the open pores decreases, and water cannot penetrate into the vegetables.

  Moreover, it is only about 0.01 micrometer that the moisture content restoration effect of vegetables becomes high with 80%, and the optimal particle diameter from which the moisture content restoration effect of vegetables becomes 70% or more is 0.008-0.05 micrometers. It was in range. As described above, according to the results of the experiment, as the pore diameter becomes smaller when it becomes smaller than 0.05 μm, the mist particles are more actively permeated from the pores, while the peak diameter is smaller than 0.01 μm. It turned out that the moisture content restoration effect of vegetables becomes smaller as it becomes. Therefore, it was found that the moisture content recovery effect can be obtained when a light is irradiated to obtain a high moisture recovery rate with a wider particle size.

  Next, FIG. 8 is a diagram showing the relationship between the moisture content restoration effect and the mist spray amount for the wilted vegetables described in the third embodiment of the present invention, and the relationship between the appearance sensory evaluation value of the vegetables and the mist spray amount. It is. The method for reproducing wrinkled vegetables and the experimental method are almost the same as the experiments in FIGS. However, in this experiment, in the case of a particle diameter of 1 μm, two patterns of experiments with light irradiation and without light irradiation were performed, and for no light irradiation, an experiment using a mist with a particle diameter of 0.01 μm was further performed. went. Moreover, since this experiment was conducted in a 70 liter vegetable room, the following spray amounts all indicate the spray amount per 70 liters.

  From FIG. 8, the range in which the moisture content recovery effect of vegetables is 50% or more in the case of light irradiation is 0.05 to 10 g / h (per liter of storage container = 0.007 to 0.14 g / h · l). Range.

  If the amount of mist sprayed is too small, the amount of water released from the pores to the outside of the vegetation falls below, making it impossible to supply moisture to the inside of the vegetable. In addition, it is considered that the contact frequency between the mist and the open pores decreases, and it becomes difficult for water to penetrate into the vegetables.

  In the experiment, it was found that the lower limit value of the spray amount was 0.05 g / h.

  On the other hand, if the amount of mist sprayed is too large, it will exceed the allowable moisture content inside the vegetable, and the moisture that is not taken into the vegetable will adhere to the outside of the vegetable. The phenomenon that rot will occur and vegetables will hurt occurs.

  Excess moisture adhered to the surface of such vegetables, and the range in which the vegetables cause quality deterioration such as water rot is 10 g / h or more, which is unsuitable for experiments. Therefore, the experiment results of 10 g / h (per liter of storage container = 0.15 g / h · l) or more cannot be adopted due to the deterioration of the quality of the vegetables, and will be omitted.

  The range in which the moisture content recovery effect of vegetables is 70% or more in the case of light irradiation was 0.1 to 10 g / h (0.0015 to 0.14 g / h · l per liter of storage container). . Thus, when the lower limit of the spray amount of mist is increased to about 0.1 g / h or more, the contact frequency with the open pores is sufficiently increased, and the penetration of the mist into the vegetables is actively performed. Conceivable.

  In the case of no light irradiation, spraying with a particle diameter of 1 μm has no range in which the moisture content restoration effect of vegetables is 50% or more, and the moisture content restoration rate is less than 10% for all spray amounts. When sprayed with a particle size of 0.01 μm, the range is 0.05 to 7 g / h (per liter = 0.007 to 0.1 g / h · l), and the moisture content restoration effect of vegetables is 70% or more. The range was as follows: 0.1 to 0.5 g / h (per liter = 0.0015 to 0.007 g / h · l). Compared with the case with light irradiation as described above, the lower limit value of the mist spray amount is almost the same, but the upper limit value is different. As shown in the figure, in the case of no light irradiation, since the pores are not sufficiently opened, it is considered that moisture does not penetrate into the vegetables unless the particle diameter is sufficiently small.

  As described above, in the present embodiment, a suitable amount of mist that can pass through the pores is sprayed by irradiating light to the vegetables being stored in the vegetable compartment using the irradiation means and using the mist spraying apparatus. As a result, mist with an appropriate amount and appropriate particle size penetrates into the inside of the vegetable from the pores of the vegetable surface opened by light irradiation, and the moisture content of the vegetable can be improved, and the freshness of the vegetable can be maintained and improved. .

  Moreover, in this Embodiment, 0.1-100 micromol / m <2> / s blue light was irradiated. By weak light irradiation, it is possible to increase the pore opening rate while keeping the photosynthetic activity low. In addition, it promotes a certain amount of ecological activity, suppresses water consumption due to photosynthesis of vegetables as much as possible, and can efficiently supply moisture from the open pores to the inside of the vegetables. In addition, by suppressing the amount of light, power consumption can be reduced and an energy saving effect can be obtained.

  In addition, in this Embodiment, fruits and vegetables, such as vegetables, were demonstrated as a storage thing in a storage chamber. Furthermore, as stored items whose quality is improved by supplying moisture, for example, fruits, fresh fish and meat stored near 0 ° C. can be prevented from drying by using the refrigerator of this embodiment.

(Embodiment 4)
FIG. 9 is a side cross-sectional view of the refrigerator according to Embodiment 4 of the present invention.

  In FIG. 9, the irradiation means 38 is attached to the top surface 25 of the storage room, and is arranged so as to irradiate light from the upper part of the food stored in the storage container 22. The irradiation unit 38 includes a case 39, an LED 40, and a cover 41. At this time, the cover 41 has at least transparency that allows light to pass therethrough. Since other configurations are the same as those of the second embodiment, description thereof is omitted.

  Further, since the operation and action are the same as those of the third embodiment, the description thereof is omitted.

  As described above, in the present embodiment, a suitable amount of mist that can pass through the pores is sprayed by irradiating light to the vegetables being stored in the vegetable compartment using the irradiation means and using the mist spraying apparatus. As a result, mist with an appropriate amount and appropriate particle size penetrates into the inside of the vegetable from the pores of the vegetable surface opened by light irradiation, and the moisture content of the vegetable can be improved, and the freshness of the vegetable can be maintained and improved. .

  Moreover, in this Embodiment, 0.1-100 micromol / m <2> / s blue light was irradiated. By weak light irradiation, it is possible to increase the pore opening rate while keeping the photosynthetic activity low. In addition, it promotes a certain amount of ecological activity, suppresses water consumption due to photosynthesis of vegetables as much as possible, and can efficiently supply moisture from the open pores to the inside of the vegetables. In addition, by suppressing the amount of light, power consumption can be reduced and an energy saving effect can be obtained.

(Embodiment 5)
FIG. 10 is a side cross-sectional view of the refrigerator in the fifth embodiment of the present invention. FIG. 11 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in the fifth embodiment of the present invention. FIG. 12 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator in the fifth embodiment of the present invention. FIG. 13: is a longitudinal cross-sectional view of the ultrasonic atomizer of the refrigerator in Embodiment 5 of this invention. FIG. 14 is a functional block diagram according to Embodiment 5 of the present invention. FIG. 15 is a control flowchart in the fifth embodiment of the present invention.

  In FIG. 10, the refrigerator main body 1 is partitioned into a refrigerated room 43, a switching room 44, a vegetable room 45, and a freezer room 46 from above by a partition plate 42 having heat insulation properties. The vegetable compartment 45 is provided with a storage container 22 and stores food in the space, and is cooled to 4 to 6 ° C. at a humidity of about 80 to 90% RH or more (during food storage). On the back of the vegetable compartment 45, an internal partition 48 for dividing the air passage 47 and the vegetable compartment 45 is provided. The internal partition 48 is provided with a water supply device 50 including an ultrasonic atomizer 49. Furthermore, the partition plate 42 on the top of the vegetable room is provided with an irradiating means 51 for irradiating light with a specific wavelength selected and a diffusion plate 52 for diffusing light throughout the interior of the cabinet.

  In FIG. 11, an air passage 47 is provided between the internal partition 48 and the refrigerator outer wall 53. The air passage 47 is provided, for example, for transporting cold air generated by the cooler (evaporator) 54 to each storage chamber, or for transporting air heat-exchanged from each storage chamber to the cooler 54. Here, an ultrasonic atomizer 49 is incorporated in the internal partition 48. The internal partition 48 is mainly made of a heat insulating material such as polystyrene foam, and its wall thickness is about 30 mm. On the back surface of the stored water holding portion 55, the wall thickness is 5 mm to 10 mm. A water collecting plate 56 is installed inside the storage water holding unit 55. For example, a heating means 57 such as a heater made of nichrome wire is brought into contact with one surface of the water collecting plate 56, and a cover member for forming a circulation air passage 59 and a blowing means 58 such as a BOX fan is provided inside the cabinet. 60 is installed.

  In FIG. 12, the cover member 60 is provided with a first circulation air passage opening 61 and a second circulation air passage opening 62 relating to the circulation air passage 59. Further, the water collecting plate 56 is provided with water collecting plate temperature detecting means 63 for detecting the temperature of the surface of the water collecting plate 56. An ice making chamber 74 is disposed beside the switching chamber 44.

  In FIG. 13, the ultrasonic atomizer 49 includes a horn 64 and a piezoelectric element 65. The horn 64 is processed into a substantially conical shape by cutting or the like, and a flange portion 66 is formed integrally with the horn 64 on the piezoelectric element 65 side of the horn 64. Further, the horn 64 and the piezoelectric element 65 are bonded and fixed, and the vibration generated by the piezoelectric element 65 is amplified so as to have the maximum amplitude at the tip of the horn. Moreover, the ultrasonic atomizer 49 is attached to the connection part 67 of a refrigerator or its attachment member by using the flange part 66 as an attachment position.

  The horn 64 is made of a material having high thermal conductivity, and examples thereof include metals such as aluminum, titanium, and stainless steel. In particular, it is preferable to select a material mainly composed of aluminum from the viewpoint of light weight, high thermal conductivity, and amplitude amplification performance during ultrasonic transmission. In order to extend the life, it is desirable to select a material mainly composed of stainless steel.

  In addition, the amplitude of the ultrasonic vibration is such that the flange portion 66 becomes an amplitude node, and the tip of the horn 64 becomes an abdominal portion of the amplitude, and between the flange portion 66 and the tip of the horn 64 is ¼ wavelength. It is set to be. The length of the horn 64 is determined by the atomized particle diameter of the generated mist, the oscillation frequency of the piezoelectric element 65, and the material of the horn 64. For example, when the atomized particle diameter is about 10 μm, when the material of the horn 64 is aluminum and the oscillation frequency of the piezoelectric element 65 is about 270 kHz, the length B of the horn 64 is about 6 mm. When the atomized particle diameter is about 15 μm, the length B of the horn 64 is about 11 mm when the material of the horn 64 is aluminum and the oscillation frequency of the piezoelectric element 65 is about 146 kHz. A series of these theoretical calculation values is summarized in Table 1.

  The refrigeration cycle of the refrigerator body 1 includes a compressor 68, a condenser, a decompression device (not shown) such as an expansion valve and a capillary tube, an evaporator 54, piping connecting these components, and a refrigerant. The

  The refrigerator main body 1 has a machine room, and the machine room is provided with a compressor 68 and a condenser. In the case of a refrigeration cycle using a three-way valve or a switching valve, those functional components may be disposed in the machine room.

  The capillary constituting the refrigeration cycle may function as an electronic expansion valve that can freely control the flow rate of the refrigerant driven by the pulse motor.

  In the heat insulation box, an evaporator 54 is provided on the back surface of the freezer compartment 46, and plays a role of cooling the refrigerant, which has been lowered in temperature by decompression and expansion, by heat exchange.

  Further, the upper end and the rear end of the storage container 22 are arranged close to the partition plate 42 and the internal partition 48 while maintaining a gap that does not hinder the opening and closing of the door. Thereby, a substantially sealed space is formed in the storage container 22, and the water supply device 50, the stored water holding part 55, and the irradiation means 51 are arranged in the substantially sealed space.

  About the refrigerator comprised as mentioned above, the operation | movement / effect | action is demonstrated below.

  In the case of the refrigerator main body 1, the cold air heat-exchanged by the cooler 54 is distributed to the refrigerating room 43, the switching room 44, the vegetable room 45, the freezing room 46, the ice making room 74, etc. by a stirring fan (not shown). In general, those that are turned on and off to maintain a predetermined temperature are generally used. The vegetable room 45 is adjusted to 4 ° C. to 6 ° C. by ON / OFF operation such as distribution of cold air or a heating unit, and generally there are many that do not have an internal temperature detection unit. The vegetable compartment 45 is highly humid due to the evaporation of moisture from the food and the invasion of water vapor by opening and closing the door. The internal partition 48 is configured to be thinner than the other portions because a certain amount of cooling capacity is required. Here, if the surface temperature of the water collecting plate 56 is set to the dew point temperature or less, the water vapor in the vicinity of the water collecting plate 56 is condensed on the water collecting plate 56, and water droplets are reliably generated.

  Specifically, (1) the surface temperature state is grasped by the water collecting plate temperature detecting means 63 installed on the water collecting plate 56, and (2) the blowing means 58 and the heating means 57 are turned on by the control means 69a. OFF control or variable voltage is performed, (3) the surface temperature of the water collecting plate 56 is adjusted to the dew point temperature or less, and (4) moisture contained in the high-humidity air sent from the interior by the blower 58 is collected in the water collecting plate. 56 to condense. In particular, although not shown here, if there is an internal temperature detection unit, an internal humidity detection unit, or the like, the dew point temperature can be strictly determined according to a change in the internal environment by a predetermined calculation. Even if ice or frost is formed on the surface of the water collecting plate 56, the surface temperature of the water collecting plate 56 can be raised to the melting temperature using the heating means 57, so that water can be generated appropriately.

  Here, when the blowing means 58 is operated, the surface temperature of the water collecting plate 56 rises due to the influence of the air in the vegetable compartment 45, while when the blowing means 58 stops, the surface temperature falls. When the wall thickness is 10 mm or more, the surface temperature of the water collecting plate 56 becomes equal to or higher than the dew point temperature even when the heating means 57 is OFF when the air blowing means 58 is in operation, and the amount of condensation cannot be adjusted. On the other hand, when the wall thickness is 5 mm or less, the heating means 57 is always in an ON state, resulting in poor energy efficiency. Therefore, the energy of the heating means 57 can be minimized while controlling the surface temperature of the water collecting plate 56 by setting the thickness of the internal partition 30 on the back surface of the water collecting plate 56 to 5 to 10 mm.

  In order to promote condensation, it is necessary to circulate the air in the vegetable compartment 45. Therefore, air is taken in by the blowing means 58. For example, after the high-humidity air is taken in from the second circulation air passage opening 62 by the blower 58 and condensed by the water collecting plate 56, the air is discharged from the first circulation air passage opening 61 into the chamber. Condensation is promoted by circulating the air in the vegetable compartment 45.

  Water droplets condensed on the surface of the water collecting plate 56 gradually grow and flow downward without using power such as a pump due to their own weight, and gather near the ultrasonic atomizer 49. The collected condensed water is supplied to the tip of the horn 64 by the water supply unit 73.

  The water supplied to the tip of the horn 64 is sprayed into the storage container 22 as a mist having a small particle diameter by vibration of the piezoelectric element 65. Among the vegetables that are fruits and vegetables, green rape leaves and fruits are also stored in the storage container 22, and these fruits and vegetables are more likely to wither by transpiration. The vegetables and fruits stored in the storage container 22 usually include those that are slightly deflated by transpiration at the time of purchase return or transpiration during storage, and by the atomized mist The surface of vegetables is moistened. At this time, when the internal temperature detection unit 69 detects that the temperature is 5 ° C. or higher and the internal humidity detection unit 70 is 95% or more, the irradiation unit 51 is turned on. The irradiation means 51 is, for example, a blue LED or a lamp covered with a material that transmits only blue light. The irradiation means 51 emits weak blue light, and the pores present on the skin surface of vegetables and fruits are stimulated by blue light. As a result, the opening of the pores becomes larger than in a normal state, and the vegetables and fruits easily absorb moisture.

  That is, the blue light irradiated at this time controls the stomatal opening of vegetables, and the wavelength is preferably 400 nm to 500 nm. In particular, when an irradiation means having a central wavelength of 440 nm or 470 nm is used, the relative effect is high. In particular, if a blue LED is used, irradiation can be performed with low cost and low input, and the thermal influence on the storage chamber can be reduced.

  The photon flux density representing the intensity of light is preferably 0.1 μmol · m−2 · s−1 to 100 μmol · m−2 · s−1. In particular, the pores of vegetables open and close the pores by light stimulation, and respond to light stimulation if the photon flux density sensed by the stimulation is about 0.1 μmol · m−2 · s−1. On the other hand, the pores are opened if it is more than that, but if it exceeds 100 μmol · m−2 · s−1, photosynthesis becomes active, so that the transpiration from the vegetable surface becomes intense and the freshness is impaired. Actually, it is desirable that the photon flux density of the irradiation means 51 is set to about 1 μmol · m−2 · s−1 in consideration of the illuminance distribution in the container and the accumulation of vegetables.

  As a result, the sprayed mist causes the inside of the vegetable compartment 45 to become highly humid again and at the same time adheres to the surface of the open pores of the vegetables and fruits in the vegetable compartment 45, penetrates into the tissue through the pores, and moisture evaporates. Then, water is supplied again into the deflated cells, and the deflation is eliminated by the swelling pressure of the cells, and it returns to a crispy state. At that time, the atomized particle diameter is preferably 40.5 μm to 20 μm. Furthermore, since the average pore size of a general vegetable is about 20 μm, a finer mist with a particle size of 20 μm or less is more preferable in order to restore a wilted vegetable.

  The horn 64 generates heat due to vibration in the vicinity of the tip of the horn 64, but also serves to conduct heat to the horn 64 because the horn 64 is a highly thermally conductive material.

  When the piezoelectric element 65 is driven, each part vibrates as shown by a solid line A in FIG. The flange portion 66 side of the horn 64 becomes a node portion of the sound wave propagating in the ultrasonic atomizer 49, and the flange portion 66 of the horn 64 corresponding to the node portion is directly connected to the internal partition 48 or indirectly through an attachment member, for example. Connected and installed. Since the connection is made at the node of the propagating sound wave, the loss is reduced and the power consumption can be reduced.

  Moreover, if the length (horn length: B) of the front-end | tip of the horn 64 and the flange part 66 is 1/4 wavelength, the full length of the ultrasonic atomizer 49 can be shortened. Conversely, if there are a plurality of abdominal portions between the tip of the horn 64 and the flange portion 66, the vibration energy loss increases and the power required for vibration increases.

  Further, the high-temperature and high-pressure refrigerant discharged by the operation of the compressor 68 exchanges heat with the air in the refrigerator main body 1 in the condenser to dissipate heat and condense and liquefy to reach the capillary. Thereafter, the pressure is reduced while exchanging heat with the suction line through the capillary, and the vapor reaches the evaporator 54.

  Due to the action of a cooling fan (not shown), the cool air having a relatively low temperature due to the evaporating action of the refrigerant in the evaporator 54 flows into the refrigerating room 43, the freezing room 46, etc., and the respective rooms are cooled. . In the evaporator 54, the refrigerant that has exchanged heat with the air in the cabinet is then sucked into the compressor 68 through the suction line.

  As the refrigerant of the refrigeration cycle described above, isobutane, which is a flammable refrigerant with a low global warming potential, is used from the viewpoint of global environmental conservation.

  This isobutane, which is a hydrocarbon, has a specific gravity approximately twice that at normal temperature and atmospheric pressure compared with air (at 2.04 and 300K).

  Even if the combustible refrigerant leaks from the evaporator 54 when the compressor is stopped, the ultrasonic atomizer does not have a discharge portion as in the electrostatic atomizer and does not have an ignition source. Therefore, an ultrasonic atomizer can be installed irrespective of the structure of the parts which comprise the refrigerating cycle, and it is safe regardless of the kind of refrigerant.

  Next, the functional block diagram of FIG. 14 will be described. The control unit 69 a controls the operation of the ultrasonic atomizer 49, the heating unit 57 and the air blowing unit 58 that are operated to adjust the amount of water supplied to the ultrasonic atomizer 49, and the operation of the irradiation unit 51. For these controls, information signals from the water collecting plate temperature detection means 63, the vegetable room temperature detection means 69, the vegetable room humidity detection means 70, and the door opening / closing detection means 71 are input to the control means 69a. For example, when it is detected that the internal temperature is 5 ° C., the internal humidity is 90%, and the water collecting plate surface temperature is 4 ° C., the control unit 69a turns on / off the ultrasonic atomizer 49, heats The operation of the means 57 is determined. In this case, the control means 69a needs to cool the surface temperature of the water collecting plate below the dew point temperature. For example, the controller 69a turns off the heating unit, reduces the input to the heating unit, or sets the temperature of the cold air. Control is performed to increase the number of revolutions of the compressor in order to reduce the number of revolutions or to reduce the number of revolutions of the blower unit. In addition, the control unit 69a operates the ultrasonic atomizer 49 only when the door opening / closing detection unit 71 detects that the door is closed, thereby leaking mist to the outside when the door is opened / closed. Can be prevented. Furthermore, when the stored vegetables open pores at a low temperature around 0 ° C., the low temperature damage of the vegetables is promoted and the vegetables are damaged. Moreover, if it is 15 degreeC or more, the transpiration from the vegetable surface by respiration will flourish, and it will become easy to reduce a moisture content. Therefore, if the irradiation room 51 is turned on only when the vegetable room temperature detection means 69 detects a range of, for example, 5 ° C. to 15 ° C., efficient freshness maintenance and moisture content can be improved.

  Next, the control flow diagram of FIG. 15 will be described.

  In step 1, when the surface temperature t ° C. measured by the water collecting plate temperature detecting unit 63 is within the predetermined range of tA ° C. and tB ° C., the control unit 69a controls the vegetable pores and mist spray. In step 2, the ultrasonic atomizer 49 is operated, and mist is sprayed into the storage chamber.

  If the control means 69a determines in step 3 that the cumulative operation time TA of the ultrasonic atomizer 49 exceeds T1, the process proceeds to step 4 to operate the irradiation means 51.

  If the control means 69a determines in step 5 that the accumulated operation time TA of the ultrasonic atomizer 49 exceeds T2, the process proceeds to step 6 where the mist spraying is terminated and at the same time the irradiation means is turned off.

  Next, in step 7, when the control means 69a determines that the stop time of the ultrasonic atomizer 49 exceeds T3, the process proceeds to step 8 where the timers TA and TB are returned to the initial values, and the water collecting plate surface temperature is set again. Detect.

  As described above, the refrigerator according to the fifth embodiment includes the heat insulating box body having the heat-insulated compartments and the ultrasonic atomizing device as the spraying portion for spraying the liquid. With this configuration, the air collecting path is used to convey the low temperature cold air to each relatively low temperature storage room, and the water collecting plate for supplying water to the ultrasonic atomizer is cooled by heat conduction from the air path side. To do. By adjusting the temperature of the water collecting plate below the dew point, moisture in the air can be reliably generated, and water can be supplied to the tip of the ultrasonic atomizer vibrator by a water supply unit or the like.

  Moreover, in this Embodiment, if supply of water is enough by having used the spray part as the ultrasonic atomizer, spraying quantity can fully be ensured. Therefore, the amount of spray can be adjusted by ON / OFF operation, and the operation time in actual use can be shortened, and the life reliability of components and the like is improved.

  Further, in the present embodiment, the opening and closing of the pores can be controlled by light stimulation by irradiating the vegetable room with the irradiation means including the blue light having a wavelength of 400 nm to 500 nm selected in combination with the mist spray. Improves water supply to vegetables.

  Further, in the present embodiment, since the spraying portion is an ultrasonic atomizer, ozone is not generated when mist is generated, so it is not particularly necessary to take measures against ozone, and the configuration of components and control contents can be simplified. .

  In the present embodiment, the ultrasonic atomizer is provided with a water storage tank so that various functional waters such as acidic water, alkaline water, or nutrient water containing vitamins can be injected and used as vegetables. It can be sprayed indoors and various new functions can be added to the vegetable room.

  In the present embodiment, since the spraying portion is an ultrasonic atomizing device, the amount of atomization can be sufficiently secured, so that agricultural chemicals and wax adhering to the vegetable surface can be lifted and removed with a very small amount of water, and water can be saved. .

  Further, in this embodiment, even when a flammable refrigerant such as isobutane or propane is used as the refrigerant for the refrigeration cycle by using the ultrasonic atomizer, the arrangement of the components of the refrigeration cycle is not considered. An ultrasonic atomizer can be installed, and it is not necessary to provide special measures such as explosion-proof measures.

  Further, in the case of a refrigerator using a flammable refrigerant, no discharge occurs in the mist generating portion, so that it is not necessary to take an explosion-proof measure, and it can be configured more simply and inexpensively.

  In the present embodiment, the water collection plate is provided in the storage chamber, so that the condensation amount can be adjusted by the heating unit and the air blowing unit, and at the same time, the humidity inside the cabinet is also adjusted by making the temperature of the water collection plate variable. it can.

  In addition, the refrigerator of the present embodiment includes a horn formed in a substantially conical shape and a piezoelectric element, and an ultrasonic atomizing device in which the piezoelectric element is bonded to and integrated with one end surface of the horn in the storage chamber. It is arranged. With this configuration, a miniaturized and low-input ultrasonic atomizer can be applied to the refrigerator, so that there are few restrictions on installation and design can be given flexibility. Further, since the input is low, power consumption can be reduced, and the control board on which the control means 69a is mounted can be reduced in size and cost.

  Moreover, since the emitted-heat amount of ultrasonic atomizer itself can be suppressed, the temperature rise in a storage chamber can be suppressed. Moreover, since abnormal heat generation can be suppressed particularly when water shortage occurs, the life of the ultrasonic atomizer is prolonged and the reliability is improved. Furthermore, since it is used in a low-temperature atmosphere called a refrigerator, heat generation is suppressed, and the life of the ultrasonic atomizer itself can be extended.

  In addition, by providing a water supply section, moisture is efficiently and stably supplied to the tip of the horn, so that it is always stably sprayed from the ultrasonic atomizer and the storage space can be maintained at high humidity. it can. Moreover, since water can be prevented from being lost at the horn tip by stably supplying moisture to the horn tip, the life of the ultrasonic atomizer is prolonged and the reliability is improved.

  Further, since the water supply part is provided in the vicinity of the stored water holding part, moisture is replenished from the stored water holding part to the tip of the horn by the water supply part, so that the water supply part can be efficiently sprayed to the storage room space. High humidity can be maintained. Moreover, since the stored water holding part and the water supply part are located in the vicinity, the structure of the water path from the stored water holding part to the horn tip can be made compact and simplified, and the degree of design freedom is improved.

  In addition, the stored water holding unit has a unit that condenses moisture in the air in the storage chamber as a water collecting unit. By supplying the condensed water to the tip of the horn by the water supply unit, the condensed water generated by the dew condensation unit is collected in the stored water holding unit. Since the condensed water collected at the tip of the horn can be constantly supplied through the supply unit, mist can be efficiently sprayed in the storage space, and the storage chamber space can be maintained at high humidity.

  In addition, since the horn is a highly heat-conductive material, the horn tip diffuses heat throughout the horn and the storage space is in a low-temperature environment, so the temperature rise of the ultrasonic atomizer itself can be suppressed. Longer service life and improved reliability.

  In addition, when the atomized particle diameter is changed from 40.5 μm to 20 μm, water can be forcibly supplied to the inside of the food, so that the water content of the food can be improved.

  Also, make the horn tip near the vibration belly and the flange formed on the horn's piezoelectric element bonding surface near the vibration node, and connect the flange and the refrigerator body directly or indirectly This makes it possible to efficiently atomize the water replenished to the horn tip at the abdomen where the vibration amplitude is large, that is, the horn tip portion, and because the amplitude is small at the vibration node portion, ie, the flange portion formed on the horn. The vibration transmission from the connection part directly or indirectly connected to the refrigerator can be reduced.

  In addition, the ultrasonic atomizer has a structure in which the length of the horn tip and the flange portion vibrates in a quarter wavelength mode, so that the tip of the horn that becomes the atomization surface and the horn that becomes the connection portion are formed. A single abdominal part and nodal part exist between the flange part. As a result, the horn can be reduced in size, and energy dispersion and attenuation can be reduced, so that the efficiency can be improved. Moreover, since it can be reduced in size, there are few installation restrictions, a design freedom can be given, and a storage space can be enlarged.

  Moreover, since the horn becomes small by setting the length of the horn from 1 mm to 20 mm, the refrigerator design can have a degree of freedom and the storage space can be enlarged.

  Moreover, since a user etc. cannot touch directly by providing a cover member around an ultrasonic atomizer, safety can be improved.

  In the fifth embodiment, the ultrasonic atomizer is described using a horn formed in a substantially conical shape. However, the ultrasonic atomizing device may have a shape that amplifies the amplitude of vibration at the tip instead of a substantially conical shape. The same effect can be obtained. For example, a tapered shape from the piezoelectric element side toward the tip can be formed into a substantially rectangular shape at the tip. This increases the area over which the mist is sprayed compared to the circular shape, so that the spray range is expanded and the diffusibility is improved.

  Further, the upper end and the rear end of the storage container 22 are disposed close to the partition plate 42 and the internal partition 48 while maintaining a gap that does not hinder the opening and closing of the door, and the interior of the storage container 22 is substantially sealed. Therefore, it is possible to suppress leakage of high-humidity air outside the storage container 22 as much as possible, and to prevent condensation on unnecessary parts. Further, the water collecting plate 56 controlled to a low temperature can improve the cooling speed as compared with a simple sealed structure. Moreover, the water recovery efficiency of the water recovery means can be increased by preventing condensation.

(Embodiment 6)
FIG. 16 is a longitudinal sectional view of the vicinity of the water collection part of the refrigerator in the sixth embodiment of the present invention. FIG. 17 is a graph showing the action spectrum of the blue light-induced pore opening in the sixth embodiment of the present invention. FIG. 18 is a graph showing the time characteristics of the stomatal opening degree of vegetables in Embodiment 6 of the present invention. FIG. 19 is a functional block diagram of the refrigerator in the sixth embodiment of the present invention. FIG. 20 is a control flowchart of the sixth embodiment.

  In FIG. 16, a water supply device 50, an irradiation means 51, and a diffusion plate 52 are attached to the partition plate 42 on the top of the vegetable room. The water supply device 50 receives the water generated by the electrostatic atomizer 72, the water collecting plate 56, the water collecting plate temperature detecting means 63, the heating unit 57 such as a heater, and the water collecting plate 56, and causes the spraying unit to flow. Cover member 73. The irradiation means 51 consists of LED, a lamp, etc. for irradiating the light narrowed down to the specific wavelength in a warehouse. The diffusion plate 52 made of a translucent material diffuses the light from the irradiation means 51 throughout the interior. In the vegetable room 45, a vegetable room temperature detecting means 69 and a vegetable room humidity detecting means 70 are provided. Furthermore, although not shown here, the door opening / closing detection means for detecting the door opening / closing of a vegetable compartment is provided.

  Further, the upper end and the rear end of the storage container 22 are arranged close to the partition plate 42 and the internal partition 48 while maintaining a gap that does not hinder the opening and closing of the door. As a result, a substantially sealed space is formed in the storage container 22, and the water supply device 50, the electrostatic atomizer 72, and the irradiation means 51 are arranged in the substantially sealed space.

  About the refrigerator comprised as mentioned above, the operation | movement * effect | action is demonstrated below.

  First, the dew point temperature of the vegetable compartment 45 can be predicted by the vegetable compartment temperature detection means 69 and the vegetable compartment humidity detection means 70. Accordingly, the surface temperature is grasped by the water collecting plate temperature detecting means 63 on the surface of the water collecting plate, and the water collecting plate surface temperature is adjusted to be below the dew point temperature by the heating unit 57 or the like. For example, the water collecting plate surface temperature is adjusted as shown in Table 2.

  For example, if the internal temperature is 5 ° C. and the internal humidity is 90%, the dew point temperature is 3.5 ° C. If the internal temperature is below this temperature, the water vapor in the internal chamber is condensed on the water collecting plate 56. The condensed water is supplied to the electrostatic atomizer 72 along the water collecting plate 56 or the cover member 73.

  Further, for example, when the vegetable room temperature detecting means 69 detects that the temperature is 5 ° C. or higher and the vegetable room humidity detecting means 70 is 95% or higher, the irradiation means 51 is turned on. The irradiation means 51 is, for example, a blue LED or a lamp covered with a material that transmits only blue light. When weak blue light is irradiated to vegetables and fruits, the pores existing on the surface of the skin of the vegetables and fruits are greatly opened as compared with the normal state by light stimulation of blue light.

  That is, the emitted blue light is used to control the pore opening degree of vegetables, and the wavelength is desirably 400 nm to 500 nm as shown in the action spectrum of blue light-induced pore opening in FIG. The relative effect becomes particularly high when irradiation light having a central wavelength of 440 nm or 470 nm is used. In particular, if a blue LED is used, light can be irradiated with low cost and low input, and the thermal influence on the storage chamber can be reduced.

  The photon flux density representing the intensity of light is preferably 0.1 μmol · m−2 · s−1 to 100 μmol · m−2 · s−1. In particular, vegetables open and close their pores by light stimulation, but respond to light stimulation if the photon flux density is about 0.1 μmol · m−2 · s−1. In addition, if the photon flux density is higher than that, the pores are opened, but if it exceeds 100 μmol · m−2 · s−1, photosynthesis becomes active, and transpiration from the vegetable surface becomes intense and the freshness is impaired. . Actually, it is desirable that the photon flux density of the irradiation means 51 is set to about 1 μmol · m−2 · s−1 in consideration of the illuminance distribution in the container and the accumulation of vegetables.

  Condensed water is supplied to the application electrode, and fine mist generated by applying a high voltage between the application electrode and the counter electrode is sprayed into the storage container 22. The sprayed mist adheres to the surface of vegetables or fruits in the state of pores controlled by blue light, and penetrates into the tissue through the pores. As a result, the water is evaporated and the water is supplied again into the deflated cells, the deflation is eliminated by the bulging pressure of the cells, and the state is restored to the shakited state.

  Note that the pores of vegetables can be opened and closed with light containing red light having a wavelength of 500 nm to 700 nm. However, as shown in FIG. 18, in the case of red light, even if the photon flux density is 500 μmol · m−2 · s−1, the effect of blue light 1 μmol · m−2 · s−1 is inferior. there were.

  Next, the functional block diagram of FIG. 19 will be described. In order to adjust the amount of water supplied to the electrostatic atomizer 72 and to adjust the operation of the irradiating means 51, the water collecting plate temperature detecting means 63, the vegetable room temperature detecting means 69, and the vegetable room humidity detecting means 70, Then, an information signal with the door opening / closing detection means 71 is input to the control means 69a.

  For example, when it is detected that the internal temperature is 5 ° C., the internal humidity is 90%, and the water collecting plate surface temperature is 4 ° C., the control means 69a operates the electrostatic atomizer 72 and heats it. The operation of the unit 57 is stopped. That is, in this case, it is necessary to cool the surface temperature of the water collecting plate below the dew point temperature. For example, the heating unit is turned off or input is reduced, or control is performed to lower the temperature of the cold air. Also, by operating the electrostatic atomizer 72 only when the door opening / closing detection means 71 detects that the door is closed, it is possible to prevent mist leakage to the outside when the door is opened / closed. Furthermore, when the stored vegetables open pores at a low temperature around 0 ° C., the low temperature damage of the vegetables is promoted and the vegetables are damaged. Moreover, if it is 15 degreeC or more, the transpiration from the vegetable surface by respiration will flourish, and it will become easy to reduce a moisture content. Therefore, if the irradiation means 51 is turned on only when the vegetable room temperature detection means 69 detects a range of 2 ° C. to 15 ° C., for example, the freshness can be efficiently maintained and the water content can be improved.

  Next, the control flow diagram of FIG. 20 will be described.

  In step 1, the water collecting plate temperature detecting means 63 measures the surface temperature t ° C. When the surface temperature t ° C. is in the range between tA ° C. and tB ° C. determined in advance, the control means 69a determines that the moisture content can be improved by controlling the pores of the vegetable and by mist spraying.

  In step 2, the control means 69a operates the electrostatic atomizer 72 to spray fine mist in the storage chamber.

  In the next step 3, it is determined whether or not the cumulative operation time TA of the electrostatic atomizer 72 exceeds T <b> 1, and if it exceeds, the process proceeds to step 4 to operate the irradiation means 51.

  In step 5, it is determined whether or not the cumulative operation time TA of the electrostatic atomizer 72 exceeds T2, and if so, the process proceeds to step 6 to end the mist spray and simultaneously turn off the irradiation means. .

  Next, in step 7, it is determined whether or not the accumulated stop time TB of the electrostatic atomizer 72 exceeds T3. If it exceeds, the process proceeds to step 8 to set the timers TA and TB to the initial values. Return and detect the water collecting plate surface temperature again.

  As described above, the refrigerator according to the sixth embodiment irradiates the vegetables stored in the vegetable compartment with light having a specific wavelength selected by the irradiation means, and can pass through the pores with the mist spraying device. Spray an appropriate amount of mist. Thereby, mist will permeate into the inside of the vegetable from the pores on the opened vegetable surface, the moisture content of the vegetable can be improved, and the freshness of the vegetable can be maintained.

  Further, by attaching the irradiation means and the water supply device to the partition of the present embodiment, the assembly efficiency can be improved and the wiring of the power supply circuit and the like can be simplified.

Moreover, in this Embodiment, by irradiating 0.1-100 micromol / m < ² > / s blue light, photosynthesis activity is made low by weak light irradiation, On the other hand, a pore opening rate is made high. I can do it. As a result, water consumption by photosynthesis of vegetables can be suppressed as much as possible, and moisture can be efficiently supplied into the vegetables from the open pores. In addition, by selecting a wavelength of 400 nm to 500 nm including blue light, the photon flux density can be suppressed, and an LED can be applied, which leads to an energy saving effect and a reduction in cost.

  Further, by providing the vegetable room temperature detecting means, the vegetable room humidity detecting means, and the door opening / closing detecting means, it is possible to collect condensed water and spray mist more efficiently.

  Although the irradiation means is blue light, ultraviolet light may be used. In this case, the sprayed mist can be sterilized and the surface of the food can be sterilized, and the safety of the food can be improved.

  Further, the upper end and the rear end of the storage container 22 are disposed close to the partition plate 42 and the internal partition 48 while maintaining a gap that does not hinder the opening and closing of the door, and the interior of the storage container 22 is substantially sealed. Therefore, it is possible to suppress leakage of high-humidity air outside the storage container 22 as much as possible, and to prevent condensation on unnecessary parts. Further, the water collecting plate 56 controlled to a low temperature can improve the cooling speed as compared with a simple sealed structure.

  Moreover, the water recovery efficiency of the water recovery means can be increased by preventing condensation.

  As described above, the refrigerator according to the present invention has a high cooling speed and can suppress dew condensation to unnecessary portions, so that it is used not only for home refrigerators but also for commercial refrigerators, food storage, and cold cars. It can also be applied to.

Side surface sectional drawing of the refrigerator in Embodiment 1 of this invention Front sectional view of the refrigerator according to Embodiment 1 of the present invention. Side surface sectional drawing of the refrigerator in Embodiment 2 of this invention Front sectional drawing of the refrigerator in Embodiment 2 of this invention Side surface sectional drawing of the refrigerator in Embodiment 3 of this invention The characteristic figure with respect to the mist particle diameter of the moisture content restoration effect of the vegetable in Embodiment 3 of this invention The characteristic figure with respect to the mist particle diameter of the moisture content restoration effect of the vegetable in Embodiment 3 of this invention The figure which showed the characteristic with respect to the mist spray amount of the moisture content restoration effect of the vegetable in Embodiment 3 of this invention, and the external appearance sensory evaluation value with respect to the mist spray amount Side surface sectional drawing of the refrigerator in Embodiment 4 of this invention Side surface sectional drawing of the refrigerator in Embodiment 5 of this invention. Longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in the fifth embodiment of the present invention Front view of the vicinity of the ultrasonic atomizer of the refrigerator in the fifth embodiment of the present invention The longitudinal cross-sectional view of the ultrasonic atomizer of the refrigerator in Embodiment 5 of this invention Functional block diagram according to Embodiment 5 of the present invention Control flow diagram in Embodiment 5 of the present invention Vertical sectional view of the vicinity of the water collection part of the refrigerator in the sixth embodiment of the present invention The graph which shows the action spectrum of the blue light induction pore opening | mouth in Embodiment 6 of this invention The graph which shows the time characteristic of the stomatal opening degree of the vegetable in Embodiment 6 of this invention Functional block diagram of the refrigerator in the sixth embodiment of the present invention Control flow diagram of the sixth embodiment Side sectional view of a conventional refrigerator Cross-sectional view of main parts showing ultrasonic humidification means of a conventional refrigerator

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Refrigerator main body 15 Storage room 16 Storage room 17 Storage room 18 Door 19 Door 20 Door 22 Storage container 25 Storage room top surface 26 Storage room back surface 27 Rib 28 Rib 29 Water recovery means 30 Cooling part 37 Mist spraying means 38 Irradiation means 49 Super Sonic atomizer 72 Electrostatic atomizer

Claims (5)

  A refrigerator body having a storage room, a door for closing a front opening of the storage room, a storage container for storing food provided in the storage room, a cooling unit for cooling the inside of the storage container, and the storage container A water recovery means for recovering water in the container, and a mist spraying means for spraying the water recovered by the water recovery means into the storage container in a mist form. The storage container, the top surface of the storage chamber, and the storage chamber The refrigerator which arrange | positions the said cooling part in the space substantially sealed on the back.   The refrigerator according to claim 1, wherein a rib extending from the top surface of the storage chamber and the back surface of the storage chamber is provided, and the rib is arranged to cover an outer periphery of the opening of the storage container.   Irradiation means for irradiating light in the storage chamber is provided, and water is sprayed into the storage container by the mist spraying means while irradiating the food stored in the storage container with the irradiation means. The refrigerator according to claim 1 or 2.   The refrigerator according to any one of claims 1 to 3, wherein the mist spraying means uses an ultrasonic method.   The refrigerator according to any one of claims 1 to 3, wherein the mist spraying means uses an electrostatic atomization system.