JP2008164219A - Refrigerator - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve storage performance of a switching compartment having an ultraviolet ray lamp. <P>SOLUTION: As an ultraviolet ray light source 13 of long wavelength having bacteriostatic effect, and an electric field generating means are disposed in a heat-insulated sectioned storage compartment controlled to a temperature selected from a plurality of predetermined temperatures, a growing function of microorganism attached to a wall surface in the switching compartment 6 and surfaces of stored objects can be inactivated while preventing degradation of materials in the switching compartment 6 and bad influence such as lipid oxidation of stored foods. Thus the inside of the switching compartment 6 can be sanitized, and not only the change of color and foul odor caused by microorganism of food and generation of stickiness on a surface of the stored object but also the change of color and degradation of flavor of foods caused by photooxidation can be reduced. Further as the electric field is also applied to a shaded part to which the light of the light source 13 does not reach, and bacteriostatic effect can be exerted, the ununiformity of bacteriostatic effect in the switching compartment 6 can be reduced, and the switching compartment 6 can be constantly kept clean. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a refrigerator having a switching chamber with improved storage stability by including a light source having a wavelength including an ultraviolet region and an electric field generating means for applying an electric field to a storage chamber.

  Due to the trend of women's social advancement and other factors, many housewives use partial freezing because of the convenience of being able to cook immediately without the need to thaw like frozen storage and the sense of security by maintaining the freshness of microfrozen storage. The method of storing at a temperature near the freezing point of food is preferred. However, it is impossible to completely suppress the growth of various germs and molds at these storage temperatures, and depending on the stored food, when stored with various germs attached, not only the storage chamber is filled with odor, Offensive odors are transferred to other stored items, and it also causes rot and mold generation (see Patent Document 1).

  FIG. 3 shows a conventional refrigerator described in Patent Document 1. As shown in FIG.

  As shown in FIG. 3, a refrigerator room 101, a vegetable room 102, a temperature switching room 103, a freezing room 104, and the like are provided in the refrigerator. The temperature switching chamber 103 is provided with a drawer-type case, and an ultraviolet lamp 105 is attached to the upper wall of the temperature switching chamber 103. By irradiating ultraviolet rays from the ultraviolet lamp 105, germs adhering to the food stored in the case are sterilized.

Thus, in patent document 1, the refrigerator which improved sterilization property was provided by attaching the ultraviolet lamp 105 to the upper wall of the temperature switching chamber 103.
JP 2003-287357 A

  However, in the above conventional invention, attaching an ultraviolet lamp to the upper wall of the temperature switching chamber and irradiating it with short wavelength ultraviolet light promotes deterioration of the resin due to ultraviolet light and lipid oxidation to food. In addition, such sterilization by ultraviolet irradiation is generally effective only on the surface of food that is irradiated with light, and the same sterilization effect cannot be exerted in places where the light is not irradiated when food is stacked. There was a difference in preservability in the storage chamber.

  The present invention solves the above-mentioned conventional problems, and provides a storage room having improved storage stability by providing a light source containing ultraviolet light having a relatively long wavelength and an electric field generating means in the storage room. Objective.

  In order to solve the above-described conventional problems, the refrigerator of the present invention includes a light source having a wavelength including a long-wavelength ultraviolet region in a temperature-switchable storage room in a main body provided with a heat-insulated storage room and an electric field generation. Set up means. Ultraviolet rays can mutate microbial genes and inactivate cell growth functions. In addition, the electric field can destroy the cell membrane and inactivate the microorganism by applying a potential difference to the cell membrane of the microorganism, and both have a bacteriostatic action. By combining the bacteriostatic effect of long-wavelength ultraviolet light and electric field, while maintaining the bacteriostatic effect of the same level as a refrigerator equipped with a conventional short-wavelength ultraviolet lamp, the photo-oxidation power is achieved by making the ultraviolet light longer. Therefore, adverse effects such as deterioration of the resin and lipid oxidation of foods, which have been conventionally problems, can be minimized.

  In addition, the electric field is a place where it is difficult to be bacteriostatic by a light source, such as the inside of the food, the shaded portion of the food, such as the underside of the stacked food group, the food packaged with a light blocking material, and storage It is also applied to the bottom and top surfaces of the chamber and can exert a bacteriostatic effect. Therefore, the non-uniformity of the bacteriostatic effect, which is a conventional problem, can be reduced.

  The refrigerator of the present invention has an adverse effect such as material deterioration of a storage room and lipid oxidation of food by a main body including a storage room partitioned by heat, a long wavelength ultraviolet light source and an electric field generator provided in the storage room. Hygiene in the compartment can be maintained while reducing the above. Therefore, it is possible to reduce discoloration and deterioration caused by photo-oxidation as well as discoloration and rot odor caused by microorganisms in food and the occurrence of netting on the surface of stored goods, and the freshness in the storage room can be improved.

  Further, by providing an electric field generating means, the bacteriostatic effect is exhibited even in places where the bacteriostatic effect is difficult by the conventional ultraviolet light source, so that the non-uniformity of the bacteriostatic effect in the storage space is reduced, and the storage space Therefore, it is possible to provide a refrigerator having a function of keeping it clean in every corner.

  The invention according to claim 1 is a refrigerator having a storage room partitioned by heat insulation and having a function of controlling the storage room to a temperature selected from a plurality of preset temperatures. A light source having a wavelength in the ultraviolet region and an electric field generating means for applying an electric field are provided in the room.

  By providing a light source and an electric field generator for irradiating long-wavelength ultraviolet rays in the storage chamber, it inactivates the growth function of microorganisms adhering to the wall surface of the switching chamber and the surface of the stored product, so that It is possible to delay the occurrence of discoloration, decaying odor, and netting on the surface of stored goods, and the hygiene of the switching room is maintained.

  In addition, the electric field applied by the electric field generating means not only enhances the bacteriostatic effect produced by the long-wavelength ultraviolet light source, but also in shadowed places where bacteriostasis by the light source is difficult in the storage space. However, since the electric field exerts a bacteriostatic action, the heterogeneity of the bacteriostatic effect due to ultraviolet irradiation can be compensated.

  In addition, some mushrooms and fish contain many vitamin D precursors that are well known as vitamins that are essential for bone and tooth growth. When they are preserved, they are irradiated with ultraviolet rays. The molecule is excited and converted to vitamin D. Therefore, by providing a light source including ultraviolet light in the storage chamber, it is possible to increase the vitamin D content of a specific food in the storage chamber, for example, shirasuboshi, as compared to before storage.

  In addition, anthocyanins, which are red plant pigments in the body that are abundant in apples, blueberries, strawberries, blue perilla, broccoli, eggplant, purple potatoes, etc., are 290 nm to 320 nm at a relatively low temperature of about 5 ° C. to 10 ° C. Generation is promoted by irradiating light in a wavelength range. In addition, anthocyanins are a kind of polyphenol, and in addition to the effects that are good for the eyes, effects such as anti-aging and anti-atherogenic effects have been verified, and they are substances that are extremely good for the body. Yes, nutritional value can be increased during storage.

  In addition, it is generally known that the application of an electric field has a positive effect on food other than bacteriostatic. For example, an electric field becomes a biological stimulus, activates an enzyme, promotes proteolysis contained in food, and increases free peptides and free amino acids. Peptides and amino acids are often tasty and there are many substances related to umami and sweetness. Therefore, the increase in these enhances the taste of meat, fish, etc., so-called aging effect is obtained. Moreover, since the respiration of subsequent vegetables is suppressed and the water | moisture content reduction is suppressed with respect to vegetables by several tens of electric field processes, drying and wilt of vegetables can be reduced and a preservability can be improved. Such application of high voltage may be constant or intermittent, and is not particularly specified.

  In the invention according to claim 2, since the ultraviolet light emitted from the light source has a wavelength in the range of 315 nm to 400 nm which is a relatively safe ultraviolet A region having a long wavelength, it is irradiated for a long time. This causes spots and wrinkles and promotes aging of the skin, but the degree of influence on the sunburn of the human body is very small for a short time. On the other hand, when the skin is irradiated for a long time at 280 nm to 320 nm in the ultraviolet B region, it is dangerous because it may cause inflammation of the skin such as red swelling, but promotes vitamin D synthesis. This is a very useful wavelength for the skin. Further, at a wavelength lower than 280 nm, the skin cells are destroyed and there is a risk of causing skin cancer, and the risk to the human body is extremely high. Therefore, the wavelength in the range of 280 nm to 400 nm is a wavelength that is relatively safe for the human body and at the same time is abundant in sunlight falling on the ground, and promotes the production of vitamin D in mushrooms and fish. Including the wavelength required for.

  According to a third aspect of the present invention, the electric field generating means includes a pair of flat plate electrodes and a high voltage power source that applies a high voltage to the electrodes, and the flat plate electrodes are installed in parallel with the top and bottom surfaces of the storage chamber. It was supposed to be. Thereby, it is easy to install the electrode on the storage shelf or the wall surface of the refrigerator, and space can be saved at the time of installation, so that the electrode can be easily applied to the storage room of the refrigerator. In addition, by using a flat plate electrode, for example, a high electric field strength can be obtained with a small voltage compared to the case of using a rod-shaped electrode, so that an energy saving effect can be obtained and a high-voltage power source can be downsized. Therefore, cost reduction and space saving can be achieved.

  In addition, since the electric field is usually strongest near the electrode, the electric field strength at the top and bottom is increased compared to the center by arranging the plate electrodes on the top and bottom of the storage chamber. As a result, it is possible to strengthen the electric field applied to the bottom surface that is difficult to irradiate light and the food stored near the bottom when many foods are stored in layers. The electric field can efficiently compensate for non-uniform portions, and the entire storage room is kept clean.

  Moreover, since the electric field strength is relatively weak at the center between the two electrodes, there is a concern that the bacteriostatic effect due to the electric field may be weakened. However, since the food stored in the upper part (top side) among the food stored and stacked in the switching chamber is located in this portion, the ultraviolet light emitted from the light source is easily hit, and as a result, the bacteriostatic effect is obtained. be able to. In this way, the electric field and the ultraviolet rays work to compensate for the lack of the bacteriostatic effect of each other, whereby the entire switching chamber is kept clean and storage performance can be improved.

  According to a fourth aspect of the present invention, a metal tray is installed on the bottom surface of the case of the storage chamber. It is known that the electric field concentrates on conductive materials such as metals, so the electric field strength is further increased around the tray installed on the bottom surface. Can be increased. Therefore, the electric field can efficiently compensate for the non-uniform part of the bacteriostatic effect at the time of ultraviolet light irradiation, and the entire storage room is kept clean.

  In addition, the metal tray is easy to clean, easy to use, gives a clean impression to the user, and has excellent thermal conductivity, so the food stored on the tray can be quickly cooled. Therefore, propagation of miscellaneous bacteria in the cooling process can be reduced.

  The invention according to claim 5 is a refrigerator provided with control means so as not to energize the high-voltage power supply when the door of the storage room where the light source, the electrode and the high-voltage power supply are arranged is in an open state.

  Thereby, when a user opens a door, it is not exposed to an electric field, an electric leakage and an electric shock are eliminated, and a refrigerator can be used more safely.

  The invention according to claim 6 has a plurality of storage compartments that are insulated, and a refrigeration cycle that includes a compressor, a condenser, a decompressor, and an evaporator in order to form a series of refrigerant flow paths, The storage room is provided with at least a freezing room, a refrigerating room, and a temperature switching room, and the compressor is provided in a place other than the back surface of the freezing room. In a conventional refrigerator that has a compressor on the back of the freezer compartment, the freezer compartment has a small internal volume. There were many. Especially in recent years, the consumption of frozen foods at home has continued to increase, so the tendency of insufficient freezer capacity has become prominent. Therefore, there is always a temperature switching room in the most convenient location. There were many households set to refrigeration.

  In the present invention, the compressor is provided in a place other than the back of the freezer compartment, so that the freezer compartment becomes larger and the switching chamber can be used for purposes other than the freezing setting. Therefore, the switching room located in the most convenient place can be used as a storage room for partial temperature or chilled temperature that is frequently opened and closed because it is stored for a short time instead of a freezing room. Such an easy-to-use switching room is frequently opened and closed, so that invasion of germs increases. However, when a partial chilled temperature zone is set, germs are more likely to propagate. Therefore, since the bacteriostatic effect in the switching chamber is enhanced, the cleanliness and storage stability of the switching chamber that is easy to use are improved, so that the food freshness of the refrigerator and the propagation of germs can be suppressed and the hygiene can be greatly improved.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 shows a longitudinal sectional view of a refrigerator in Embodiment 1 of the present invention.

  In FIG. 1, a main body 1 is a heat insulating wall formed by injecting a foam heat insulating material 24 into a space formed by an inner box 22 formed by vacuum-forming a resin body such as ABS and an outer box 23 using a metal material such as a pre-coated steel plate. It has. For example, rigid urethane foam, phenol foam, styrene foam, or the like is used as the foam insulation 24. Use of hydrocarbon-based cyclopentane as the foaming material is better from the viewpoint of preventing global warming.

  Further, a vacuum heat insulating material 25 is adhered and adhered to the space formed by the inner box 22 and the outer box 23 before foaming using an adhesive member (not shown) on the outer box side. Further, the vacuum heat insulating material 25 is required to have a thin planar shape in order to be disposed within the thickness of the main body 1. Further, an adhesive member such as hot melt is applied to the entire surface of the vacuum heat insulating material 25 so that air does not enter the bonded portion. The vacuum heat insulating material 25 is foamed integrally with the foam heat insulating body 24 to constitute the main body 1 and is improved in performance by the vacuum heat insulating material 25 having a heat insulating performance 5 to 20 times that of the foam heat insulating body 24. is there.

  The main body 1 is divided into a plurality of heat-insulating sections, and has a structure in which an upper part is a rotary door and a lower part is a drawer-type door. From the top, there are a refrigerating room 2, a drawer-type switching room 6 and an ice making room 5, a drawer-type vegetable room 4, and a drawer-type freezer room 3 arranged side by side. Each heat insulation section is provided with a heat insulation door via a gasket 31. From the top, the refrigerating room rotary door 7, the switching room drawer door 8, the ice making room drawer door 9, the vegetable room drawer door 10, and the freezer compartment drawer door 11.

  The refrigerator compartment revolving door 7 is provided with a door pocket 34 as a storage space, and a plurality of storage shelves are provided in the cabinet. A storage case 35 is provided at the bottom of the refrigerator compartment 2.

  The refrigerator compartment 2 is normally set at 1 to 5 ° C. with a lower limit of the temperature at which it does not freeze for refrigerated storage, but the user can freely switch the temperature setting as described above depending on the stored items. There is also. In addition, in order to preserve wine, root vegetables, etc., the temperature may be set slightly higher, for example, around 10 ° C.

  In addition, the storage case 35 is set at a relatively low temperature, for example, -3 to 1 ° C, for improving the freshness of meat fish, processed meat fish foods, dairy products and the like. The vegetable room 4 is often set to a temperature setting of 2 ° C. to 7 ° C., which is the same as or slightly higher than that of the refrigerator room 2. The lower the temperature and humidity, the longer the freshness of the leafy vegetables can be maintained.

  The switching chamber 6 can be changed in temperature setting according to the user's setting, and can be set to a predetermined temperature from the freezing chamber temperature zone to the partial freezing temperature cooling zone and the refrigeration temperature zone. By operating the upper switch 14, the temperature in the switching chamber 6 is adjusted, and the temperature in the switching chamber 6 is detected by the detection means 17. Furthermore, the light from the light source 13 is installed in the diagonally downward direction so that the light from the light source 13 spreads over the entire switching chamber 6 at the top of the switching chamber 6. The light source 13 is an LED including an ultraviolet region in the range of 280 nm to 400 nm. The light source 13 suppresses the growth of bacteria that adhere to and float in the food and the switching chamber 6, and improves the preservation performance of fresh food. Further, the number and intensity of the light sources 13 are not particularly limited, and the light of the optimum color tone is emitted with the optimum intensity as necessary, and the light source 13 is turned on and off through the control board 37. .

  Further, the switching chamber 6 is provided with two electrodes 40 facing the top and bottom surfaces, respectively, and a high voltage power source (not shown) for applying a high voltage to the electrodes 40. It is desirable that the input of the high voltage power source is performed through the control board 37 of the refrigerator, and the high voltage applied to the electrode 40 is output at a predetermined frequency.

  A metal flat plate is used for the electrode 40. As the material of the electrode 40, any material such as iron, aluminum, stainless steel, copper and the like can be applied as long as it has a high conductivity. Absent. In addition, the periphery of the metal electrode is coated with an insulating material, thereby preventing leakage and electric shock and improving safety. Moreover, since the refrigerator which is the outer wall of such a storage room 40 is covered with the iron plate, the electric field does not leak to the periphery of the refrigerator and can be used very safely.

  The ice making chamber 5 is an independent ice storage chamber, and includes an automatic ice making device (not shown) to automatically produce and store ice. Although it is a freezing temperature zone for storing ice, since the purpose is storage of ice, it is possible to set a freezing temperature relatively higher than the freezing temperature zone.

  The freezer compartment 3 is normally set at −22 to −18 ° C. for frozen storage, but may be set at a low temperature of −30 or −25 ° C., for example, to improve the frozen storage state.

  The main body 1 is provided with a machine room 12 in which a rear lower part at the back is recessed. A second machine room 36 is provided on the upper back wall surface of the machine room 12.

  In the refrigeration cycle, a compressor 16 disposed in the machine room 12, a condenser (not shown), a capillary as a decompressor, and an evaporator 20 are sequentially connected in an annular shape to form a series of refrigerant flow paths. The evaporator 20 performs forced convection heat exchange with a cooling fan 21. The condenser (not shown) may be forcibly air-cooled using a fan, may be a natural air-cooled type that is affixed to the inside of the outer box 23 with good heat transfer, or may be arranged in a partition between the heat insulating doors in each room. A pipe for installing and preventing drip-proofing may be combined.

  In addition, by using a flow path control means such as an electric three-way valve, a plurality of evaporators according to the partition configuration and temperature setting configuration are selectively used, a plurality of capillaries are switched, and gas is cut while the compressor 16 is stopped. May be.

  A control board 37 for operating the refrigeration cycle is hermetically disposed in the second machine room 36 with a removable cover. Further, the machine room 12 is also substantially sealed by a back cover 15 so as to be removable.

  Moreover, the evaporator 20 which is a component apparatus of a refrigerating cycle is provided in the back part of the vegetable compartment 4 located in a middle stage with the cooling fan 21. FIG. Thereby, it is possible to maximize the internal volume and depth of the freezer compartment 3 which is the lowermost storage room.

  Note that if the middle vegetable room 4 and the lowermost freezer room 3 have the opposite configurations, the internal volume and depth of the vegetable room 4 can be maximized.

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

  First, the operation of the refrigeration cycle will be described. The refrigeration cycle is operated by a signal from the control board 37 in accordance with the set temperature in the refrigerator, and the cooling operation is performed. The high-temperature and high-pressure refrigerant discharged by the operation of the compressor 16 dissipates heat in the condenser and is condensed and liquefied, and is decompressed by the capillary to become a low-temperature and low-pressure liquid refrigerant and reaches the evaporator 20.

  By the operation of the cooling fan 21, heat is exchanged with the air in the cabinet, and the refrigerant in the evaporator 20 is evaporated. Each room is cooled by distributing low-temperature cold air with a damper (not shown). When a plurality of evaporators or decompressors are used, the refrigerant is supplied to the necessary evaporator 20 by the flow path control means. The refrigerant exiting the evaporator 20 is sucked into the compressor 16. Thus, the inside of the cabinet is cooled by repeating the cycle operation.

  The switching chamber 6 can be switched in several stages from the freezing temperature zone to the refrigeration temperature according to the purpose and preference of the user. In the present embodiment, the temperature division of the switching chamber 6 is a refrigeration temperature of 3 ° C., a freezing temperature of −18 ° C., a partial freezing temperature centered around −3 to −2 ° C., which is an intermediate temperature, −2 ° C. to 0 ° C. It can be switched to a chilled temperature centered on ° C.

  The light source 13 uses an LED having a wavelength in the range of 280 nm to 400 nm, which is a relatively safe ultraviolet ray A and B region, and thereby microorganisms floating in the storage chamber or adhering to the wall surface or food surface The gene can be mutated to inactivate the growth function. As a result, the hygiene of the interior of the switching chamber is maintained, and the food can be delayed in discoloration, rot odor, and netting on the food surface caused by the growth of microorganisms. Thus, by providing the light source 13 including ultraviolet light, it is possible to perform hygienic preservation with enhanced food freshness.

  Furthermore, some mushrooms and fish contain a lot of vitamin D precursors, and when they are irradiated with ultraviolet rays, the molecules are excited and converted into vitamin D. Therefore, by providing the light source 13 including ultraviolet light in the switching chamber, it is possible to preserve the vitamin D content of the specific food in the switching chamber 6 while increasing it.

  Further, the light source 13 is composed of LEDs having a wavelength in the range of 280 nm to 400 nm which is a relatively safe ultraviolet A and B region having a long wavelength, and an LED having a wavelength in the vicinity of 650 nm which is red light. , Strawberries, blue perilla, broccoli, eggplant, purple potatoes, etc. It is possible to most promote the production of anthocyanins, which are red plant pigments in the body. Since anthocyanins contain a large amount of fruits such as vegetables and fruits, the set temperature of the switching chamber 6 is suitable for the preservation of vegetables. Anthocyanins are a kind of polyphenols, and in addition to their effects on the eyes, the effects of antioxidants such as aging prevention and arteriosclerosis suppression have been verified, and they are extremely indispensable for maintaining health. It is possible to keep fresh while increasing the amount of anthocyanins effective in activating the body.

  Moreover, such input of the light source 13 is performed by the reaction of the detection means 17. Although the temperature sensor is used as the detection means 17 and an input is made after detection of a certain temperature, for example, when the detection means 17 is a door switch, the input may be made after a certain time after the closing of the door is detected. Well, not particularly specified.

  Although the type of the light source 13 is not particularly specified, when the LED is provided as the light source, the calorific value is small, the temperature rise in the switching chamber can be prevented, and the food storage stability is stabilized. Can do. In addition, the LED has a low running cost, and also has excellent durability, is very versatile, and can be designed compactly. It is possible to secure.

  In addition, by providing a means for applying an electric field to the storage space, it is possible to inactivate the growth function of microorganisms that the electric field adheres to the wall surface of the switching chamber or the surface of the stored product. Therefore, the bacteriostatic effect caused by ultraviolet rays can be further enhanced, and the electric field exerts bacteriostatic action even in shaded areas where it is difficult to bacteriostatically cause ultraviolet rays in the storage space. It is possible to inactivate the growth function of microorganisms adhering to the wall surface of the room, the surface of the stored product, and the inside.

  In addition, since the pair of electrodes 40 are installed on the top and bottom surfaces in the storage room, it is easy to install the electrodes on the storage shelf or wall of the refrigerator, and space can be saved during installation. It becomes easy to apply to the room. In addition, by using a flat plate electrode, for example, a high electric field strength can be obtained with a small voltage compared to the case of using a rod-shaped electrode, so that an energy saving effect can be obtained and a high-voltage power supply can be downsized. Therefore, cost reduction and space saving can be achieved.

  In addition, since the electric field is usually strongest near the electrode, the electric field strength at the top and bottom is increased compared to the center by arranging the plate electrodes on the top and bottom of the storage chamber. As a result, it is possible to strengthen the electric field applied to the bottom surface that is difficult to irradiate light and the food stored near the bottom when many foods are stored in layers. The electric field can efficiently compensate for the non-uniform portion, and the entire storage room is kept uniformly clean.

  In addition, since the electric field strength is relatively weak at the center between the two electrodes 40, there is a concern that the bacteriostatic effect due to the electric field may be weakened. However, since the food stored in the upper part (top side) among the food stored in the switching chamber 6 is located in this portion, the ultraviolet light emitted from the light source 13 is easily hit, and as a result, bacteriostatic An effect can be obtained. Thus, the electric field and the ultraviolet rays work to supplement each other where the bacteriostatic effect is insufficient, whereby the entire switching chamber 6 is kept clean and storage performance can be improved.

  In addition, it is generally known to give foods other than bacteriostatic effects by applying an electric field. For example, an electric field becomes a biological stimulus, activates an enzyme, promotes proteolysis contained in food, and increases free peptides and free amino acids. Peptides and amino acids are often tasty and there are many substances related to umami and sweetness. Therefore, the increase in these enhances the taste of meat, fish, etc., so-called aging effect is obtained. Moreover, since the respiration of subsequent vegetables is suppressed and the water | moisture content reduction is suppressed with respect to vegetables by several tens of electric field processes, drying and wilt of vegetables can be reduced and a preservability can be improved. Such application of high voltage may be continuous or intermittent, and is not particularly specified. For example, it may be programmed in advance by time, such as energizing for 1 hour and energizing for 23 hours in one day.

  Furthermore, when the user opens the switching room drawer door 8, the refrigerator is used more safely in order to reduce the possibility of electric leakage and electric shock by controlling not to energize the high-voltage power supply. can do.

  The food stored in the switching chamber 6 may be covered with any storage container or packaging, and is not particularly specified. Generally, meat and fish that are prone to bacterial growth are placed in foamed resin trays and the upper part is sealed and wrapped with a light-transmitting wrap. It reaches the food surface and can suppress the growth of microorganisms. In addition, about an electric field, it can reach a foodstuff regardless of the presence or absence of light transmittance.

  Further, even when the storage container or the packaging is made of an insulating material, the electric field can permeate those materials, so that the growth of microorganisms on the surface of the stored food can be suppressed. In addition, when the storage container or packaging is made of a conductive material, the electric field concentrates in the direction of the conductive material, so that a stronger electric field can be applied to the stored food, thus increasing the bacteriostatic effect. To do.

  In the refrigerator according to the present embodiment, the switching chamber 6 is located below the refrigerator compartment 2 and above the vegetable compartment 4 and the freezer compartment 3. By adopting such a layout, it is possible for a woman of average height to open and close the door of the switching chamber 6 without bending down, and to take food in and out without bending down. Therefore, it is easy to use, and the storage performance is further improved by installing the light source 13.

  In the present embodiment, the door of each storage room is of a rotary type for the refrigerator compartment and a drawer type for the others in consideration of usability, but these are not particularly limited.

  From the above, in the switching room 6 of the refrigerator of the present embodiment, the light source 13 having a wavelength in the range of 280 nm to 400 nm, which is a relatively safe ultraviolet A and B region, and the electric field in the switching room 6 By providing an electric field generating means for imparting water, the bacteriostatic property of the entire switching chamber 6 is increased, and further, vitamin D of foods containing vitamin D precursors such as white sardine increases, Functionality and taste can be improved by increasing nutritional value and improving the freshness of vegetables, and the effect of improving the storage performance of the switching chamber 6 is provided.

(Embodiment 2)
FIG. 2 shows a longitudinal sectional view of the refrigerator in the second embodiment of the present invention.

  In FIG. 2, the light source 13 is installed in the switching chamber 6, and the machine room 12a for storing the main components of the refrigeration cycle such as the compressor 16a and a condenser (not shown) is located at a place other than the back of the freezer room 3a. It is installed in the back of the uppermost stage of the refrigerator compartment 2a.

  Up to now, the machine room has been located at the back of the freezer room 3a, which is the lowest part of the main body 1a. Therefore, the volume of the freezer room 3a has been reduced, and for the frozen food that cannot be stored, the switching room is set to be frozen. In many cases, it was used as a freezer. Since the machine room 12a has a high position in the previous refrigerator and is difficult to reach, the machine room 12a is placed on the back of the uppermost part of the refrigerator room 2a, which has not been used effectively. Can be used. Therefore, the effective internal volume of the freezer compartment 3a can be expanded without changing the external dimensions.

  In recent years, large-scale supermarkets are regularly selling specials for frozen foods, and many housewives buy only on special sales days. Therefore, there are many complaints that there is not enough space to store frozen food. Therefore, in the past, the switching chamber 6 was frequently used as the freezing mode in order to compensate for the shortage of the capacity of the freezing chamber 3 at the bottom of the main body 1, but the switching chamber was greatly increased due to a significant increase in the capacity of the freezing chamber 3. 6 can be utilized at a temperature other than the freezing temperature.

  For example, when the switching chamber 6 is set to partial freezing, the fresh food can be stored for one week in the slight freezing temperature range near -3 ° C., and can be cooked without thawing. Compared with frozen storage, cell damage due to freezing is small, so that the drip flows out little and it is possible to maintain the deliciousness. Such a switching room 6 is often used for the purpose of short-term storage for about one week, and since it is in a convenient position, the number of times of opening and closing inevitably increases, so that germs easily enter. Therefore, the bacteriostatic property of the entire switching chamber 6 is provided by providing the light source 13 having a wavelength in the range of 280 nm to 400 nm, which is a relatively safe ultraviolet A and B region, and an electric field generating means in the switching chamber 6. Thus, it is possible to provide a refrigerator that is more hygienic and easy to use.

  As described above, the refrigerator according to the present invention includes the light source 13 having a wavelength in the range of 280 nm to 400 nm, which is a relatively safe ultraviolet A and B region, and the high voltage power source and the electrode 40 in the switching chamber 6. The applied electric field enhances bacteriostatic properties in the switching chamber 6 and improves the freshness performance of the entire switching chamber 6. Therefore, the present invention can also be applied to devices for the purpose of improving the keeping performance, and can be used for improving the keeping quality of, for example, a showcase, a cooler box, and a commercial refrigerator.

The longitudinal cross-sectional view of the refrigerator in Embodiment 1 of this invention Longitudinal sectional view of the refrigerator in the second embodiment of the present invention Vertical section of a conventional refrigerator

Explanation of symbols

2,2a Refrigerated room 3,3a Freezer room 6 Switching room (storage room)
13 Light source 16, 16a Compressor 20 Evaporator 40 Electrode

Claims (6)

  In a refrigerator having a storage room partitioned by heat insulation and having a function of controlling the storage room to a temperature selected from any of a plurality of preset temperatures, a wavelength in a long wavelength ultraviolet region in the storage room And a light source generating means for applying an electric field to the storage chamber.   The refrigerator according to claim 1, wherein the ultraviolet light irradiated by the light source has a wavelength in the range of 280 nm to 400 nm.   2. The electric field generating means includes a pair of flat plate electrodes and a high voltage power source that applies a high voltage to the electrodes, and the flat plate electrodes are installed in parallel to the top and bottom surfaces of the storage chamber, respectively. 2. The refrigerator according to 2.   The refrigerator according to claim 3, wherein the storage chamber has a metal tray on a bottom surface of the case.   5. The refrigerator according to claim 1, wherein the high-voltage power supply is not energized when the door of the storage room is open. 6.   A plurality of storage compartments that are thermally insulated, and a refrigeration cycle that includes a compressor, a condenser, a decompressor, and an evaporator in order to form a series of refrigerant flow paths, and the storage compartment includes at least a freezer compartment, The refrigerator according to any one of claims 1 to 5, further comprising a refrigerating room and a temperature switching room, wherein the compressor is provided at a place other than a back surface of the freezing room.

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