JP2009287817A - Refrigerator - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To dry food in a short time, and to keep the freshness of food for a long period of time in a refrigerator. <P>SOLUTION: This refrigerator includes a refrigerating compartment in which cooled and dehumidified air is circulated through a cooler, and a drying storage compartment 20 disposed in the refrigerating compartment and drying and storing the received food. The drying storage compartment 20 has an air introduction port 21a communicating with the refrigerating compartment and an air exhaust port 21b communicating with the refrigerating compartment. An air blower 24 for drying is disposed at the air introduction port 21a for forcibly introducing dry air in the refrigerating compartment into the drying storage compartment 20 through the air introduction opening 21a, evaporating the moisture of food in the drying storage compartment 20 to the introduced air, and forcibly discharging the air into the refrigerating compartment from the air exhaust port 21b, and a temperature and humidity in the drying storage compartment 20 are kept within prescribed ranges. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a refrigerator, and is particularly suitable for a refrigerator provided with a dry storage room for drying and storing food in a refrigerated room.

  As a refrigerator provided with a conventional forced drying room in a dry storage room, there is one disclosed in Japanese Patent Laid-Open No. 2-195185 (Patent Document 1).

  The refrigerator of this patent document 1 maintains the temperature in a dry storage room formed with a heat insulating box, a refrigeration cycle and a forced ventilation fan for cooling the dry storage room, and a temperature in the dry storage room at 10 to 15 ° C. A temperature controller, a door, a forced drying chamber having a forced drying fan and an ozone generator, a forced drying switch for forcibly operating the forced drying fan for a predetermined time, and a deodorizing switch for operating the ozone generator for a predetermined time. I have. The forced drying chamber is provided in the drying storage chamber.

  By rotating the forced drying fan, cold air in the drying storage chamber is sucked from the cold air inlet, and cold air is discharged from the cold air discharge port into the forced drying chamber. The cold air circulates in the forced drying chamber, removes moisture from the food stored in the forced drying chamber, passes through the return port of the cold air, passes through the ozone generator, and returns to the forced drying fan. When the predetermined drying time is accumulated, the relay is turned off, and the ozone generator and the forced drying fan are stopped. In this way, the forced drying chamber is forcibly dehumidified by the forced drying fan, so that the food stored in the forced drying chamber can be regenerated into a dry state even if it contains moisture, and forced Since ozone is generated during drying, it is possible to remove the odor that is generated when a strong odor such as dried fish is forcibly dried.

  Moreover, as a refrigerator provided with the conventional drying chamber in the refrigerator compartment, there exists what was shown by Unexamined-Japanese-Patent No. 60-38576 (patent document 2).

  The refrigerator of this patent document 2 has a freezing room and a refrigeration room, a drying room for storing food to be dried and a steam condensing room equipped with a steam condenser are provided in the refrigeration room, and the drying room is outside the refrigerator. In addition, a vacuum pump that evacuates the vapor condensing chamber is provided, and a vacuum drying cycle that passes through the vapor condenser is provided in parallel with the refrigeration cycle that cools the freezing chamber and the refrigeration chamber, and the refrigeration mode and the vacuum drying mode are switched. The switch which can do is provided.

  And when making vacuum-dried food, the food to be dried frozen in the freezer is stored in the drying chamber, and the switch is switched to the vacuum-drying mode by the switch, so that the refrigerant flows to the vacuum-drying cycle and the vacuum bomb is driven. The ice portion of the food to be dried is sublimated by a heating source, and water vapor generated by the sublimation is removed by a vapor condenser.

Japanese Patent Laid-Open No. 2-195185 JP-A-60-38576

  In the refrigerator of Patent Document 1 described above, the cold air discharged into the forced drying chamber by the forced drying fan can circulate in the forced drying chamber and take away the moisture of the food stored in the forced drying chamber. Since the cold air passes through the ozone generator and is returned to the forced drying fan and is re-discharged into the forced drying chamber, there is a problem that the food in the forced drying chamber cannot be quickly dried. is doing.

  Further, in the refrigerator disclosed in Patent Document 2, it is necessary to freeze the food to be dried in the freezing chamber and then store it in the drying chamber, which is not convenient and may cause deterioration of the food due to freezing. It was.

  An object of the present invention is to provide a refrigerator capable of drying food in a short time and maintaining the freshness of the food for a long period of time.

  In the first aspect of the present invention for achieving the above-described object, a refrigerator room in which air cooled and dehumidified is circulated through a cooler, and the food stored in the refrigerator room is dried and stored. A refrigerator having a dry storage chamber, wherein an air inlet communicating with the refrigerator compartment and an air outlet communicating with the refrigerator compartment are formed in the dry reservoir chamber, and the dry air in the refrigerator compartment is introduced into the air A drying blower that is forcibly introduced into the dry storage chamber through the mouth, the moisture of the food in the dry storage chamber is evaporated to the introduced air, and the air is exhausted from the air discharge port to the refrigeration chamber. In the air inlet, the temperature and humidity in the dry storage chamber are kept within a predetermined range.

A more preferable specific configuration example in the first aspect of the present invention is as follows.
(1) A shelf for placing food to be stored in the dry storage chamber is provided, and air introduced from the air inlet is exhausted from the air outlet after passing through the shelf from below to above the shelf. Having a structure.
(2) The air discharge port is formed on the front surface of the dry storage chamber.
(3) The drying fan is operated so that the wind speed of the air passing through the shelf is 1.5 m / s to 2.5 m / s.
(4) Operating the blower so as to adjust the inside of the dry storage chamber to a range of humidity 30% RH to 80% RH and temperature 10 ° C. to 20 ° C.
(5) A deodorizing material is provided at the air outlet.

  Further, in the second aspect of the present invention, it is possible to obtain a dry food by drying the stored food disposed in the refrigerating room in which the air cooled and dehumidified is circulated through a cooler and the refrigerating room. In the refrigerator comprising a dry storage chamber, an air inlet communicating with the refrigeration chamber and an air discharge port communicating with the refrigeration chamber are formed in the dry storage chamber, and the shelf on which the food to be stored is placed In the dry storage chamber, the air introduced from the air introduction port is allowed to pass from the lower side of the shelf to the upper side and then discharged from the air discharge port.

  According to the refrigerator of the present invention having such a configuration, the food can be dried in a short time and the freshness of the food can be maintained for a long period.

  Hereinafter, the refrigerator of one Embodiment of this invention is demonstrated using FIGS. 1-7.

  First, the whole refrigerator of this embodiment is demonstrated, referring FIG.1 and FIG.2. FIG. 1 is a front view of the present embodiment with the refrigerator door removed, and FIG. 2 is an AA cross-sectional enlarged view of FIG.

  The refrigerator includes a refrigerator body 1 and a refrigerator door. The refrigerator main body 1 has the refrigerator compartment 2, the freezer compartment 3, and the vegetable compartment 4 from the top, and forms the inside of a refrigerator by these. The refrigerator door is installed in the front opening part of each storage room which consists of the refrigerator compartment 2, the freezer compartment 3, and the vegetable compartment 4 so that each storage room can be opened and closed. In addition, the door which obstruct | occludes the front opening part of the freezer compartment 3 and the vegetable compartment 4 is comprised by the drawer-type door, and can draw the container mentioned later with a door.

  As will be described later, air that has been cooled and dehumidified is circulated in the refrigerator compartment 2 through a cooler 9.

  The freezing room 3 is divided into an ice making room 3a, a quick freezing room 3b, and a freezing room 3c, and a drawer-type door is installed at the entire opening of each room. An automatic ice making device 15 and an ice storage container 16 are provided in the ice making chamber 3a. The ice storage container 16 is pulled out together with the door by pulling out the drawer-type door. Moreover, the quick freezer compartment 3b is provided with a quick freezer compartment container 17, the freezer compartment 3c is provided with a plurality of freezer compartment containers 5 to 7, and the internal containers 5 and 6 are drawn out by pulling out each door. It has become.

  The freezer compartment 3c is provided with three upper and lower containers, specifically, a lower freezer compartment container 5, an intermediate freezer compartment container 6 and an upper freezer compartment container 7 from the lower stage. The lower freezing container 5 and the middle freezing container 6 are attached to the drawer frame of the freezer compartment door, and move in and out of the freezer compartment 3c in conjunction with opening and closing of the freezer compartment door. The upper freezer compartment container 7 is configured such that it can be pulled out from the freezer compartment 3c using rails provided on the side of the inner box constituting the side wall of the freezer compartment 3c. In addition, each container 5,6,7 is a container from which a depth dimension differs, and is suitable for accommodation of various foodstuffs from which a magnitude | size differs.

  A cooler chamber 8 is formed at the back of the freezer chamber 3. In the cooler room 8, a cooler 9 constituting a part of the refrigeration cycle and cold air for forcibly circulating the cool air produced by the cooler 9 to the freezer room 3, the refrigerator room 2, and the vegetable room 4. A circulation fan 10 and a damper 11 for distributing the cold air produced by the cooler 9 to the refrigerator compartment 2 and the vegetable compartment 4 are provided. The refrigeration cycle is configured by connecting these devices with refrigerant piping in the order of a compressor, a condenser, a pressure reducing device, a cooler 9 (evaporator), and a compressor.

  The partition member 12 partitions the freezer compartment 3 and the cooler compartment 8. Discharge ports 12 a to 12 d for sending cold air cooled by the cooler 9 to the containers 5 to 7, 16 and 17 disposed in the freezer compartment 3 are provided on the front surface of the partition member 12. On the upper surface of the partition member 12, a discharge port 12 e for sending cold air to the refrigerator compartment 2 is provided. A suction port 12 f for sucking cold air from the freezer compartment 3 is provided in the lower front portion of the partition member 12. On one side of the rear surface of the partition member 12 in the left-right direction, a return channel that guides cold air from the refrigerator compartment 2 to the lower part of the cooler compartment 8 extends vertically.

  An ice-making water storage tank 18, a dry storage room 20, and a chilled room 19 are juxtaposed on the left and right at the bottom of the refrigerator compartment 2. The dry storage room 20 has an outside dimension of 25 cm × 16 cm × 12 cm, and is installed using the space of an egg storage chilled room in a conventional general refrigerator. As a result, the drying storage room can be installed without any significant design change.

  Next, the dry storage chamber 20 will be described with reference mainly to FIG. FIG. 3 is a perspective view of the drying storage chamber 20 of the refrigerator of FIG. 1 viewed from the back side.

  The drying storage chamber 20 is for drying and storing food stored therein, and is installed in the refrigerator compartment 2. The drying storage chamber 20 includes a main body case 21, an upper lid 22, a food placement shelf 23, a drying fan 24, and a deodorizing material 25.

  The main body case 21 is a box having four side walls and a bottom wall and having an upper surface opened. The main body case 21 has an air inlet 21 a that communicates with the refrigerator compartment 2 and an air outlet 21 b that communicates with the refrigerator compartment 2. The upper lid 22 is installed so as to close the upper surface opening of the main body case 21, and is installed so that it can be opened and closed when food is taken in and out.

  The food placement shelf 23 is for placing food stored in the dry storage chamber 20 and is horizontally installed so as to divide the space in the main body case 21 into upper and lower spaces. The food placing shelf 23 is configured by a mesh member, a lattice member, or the like so that ventilation can be performed through the food placing shelf 23. The air introduction port 21a communicates with a space below the food placement shelf 23 (a space where food is not stored), and the air discharge port 21b communicates with a space above the food placement shelf 23 (a space where food is stored). Has been.

  The drying blower 24 is installed in the air inlet 21a, forcibly introduces the dry air in the refrigerator compartment 2 into the drying storage chamber 20 through the air inlet 21a, and the drying storage chamber 20 is introduced into the introduced air. The water in the food is evaporated and forcedly discharged into the refrigerator compartment 2 from the air outlet 21b.

  The deodorizing material 25 is installed in the air discharge port 21b and deodorizes air discharged from the dry storage chamber 20.

  In such a configuration, when the drying fan 24 is rotated, the dried air in the refrigerator compartment 2 is forcibly taken into the lower space of the drying storage chamber 20 through the air inlet 21a, and the air in the drying storage chamber 20 is agitated. In addition, even in the narrow dry storage room 20, the water evaporated from the food is discharged to the refrigerator room 2 outside the dry storage room 20 through the air discharge port 21b, and the temperature and humidity in the dry storage room 20 are within a predetermined range. Can be kept in.

  Further, in order to keep the moisture of the food uniform, the shelf 12 on which the food is installed is installed above the air inlet 21a. For this reason, the transpiration of water proceeds not only from the upper part but also from the lower part of the food, and the food can be dried while suppressing the deterioration of the quality of the food without biasing the taste and water content.

  Further, a deodorizing material 25 is provided at the air discharge port 13 installed above the air introduction port 11. As a result, heavy air containing a lot of moisture in the dry storage chamber 20 is wound up by the drying fan 24, and the air in the dry storage chamber 20 is stirred more uniformly, and then the odor stagnated in the dry storage chamber 20 is given. It can be discharged to the refrigerator compartment 2 after being removed by the deodorizing material 25.

  Since the drying storage chamber 20 is disposed at the lowermost position of the refrigerator compartment 2, both the air outlet 21a and the air inlet 21b are disposed on the front surface so that moisture does not enter the interior of the refrigerator compartment 2. Further, when food is taken in and out, a transparent vinyl chloride upper lid 22 is provided so that large food can be taken in and out, and the upper lid 22 opens.

  Next, the result of actually producing a dry food in the dry storage room 20 will be described. As meat fish, salmon, salmon, eggplant, squid, sword fish, horse mackerel, kiss, vegetables and fruits, rice, kiwi, pumpkin, tomato, radish, bitter melon, peppers, cucumbers, bananas, sweet potatoes, apples semi-dried (food ingredients A state in which the inside of the food was kept in a semi-life state and only the outside of the food was dried was hereinafter referred to as semi-dry). As a result of comparing the taste of the food semi-dried in the drying storage chamber 20 of the present embodiment and the oven conventionally used for semi-drying, the result of the semi-drying in the drying storage chamber 20 of the present embodiment is higher than the food semi-dried in the oven. It was meat fish that made the foods better dry.

  In order to know the environment in the dry storage room 20 where the taste is most pronounced when the food is dried, the following experiment was conducted. That is, the temperature in the dry storage room 20 is set to 15 ° C. as a relatively low temperature at which the enzymes that generate umami can act and the food does not decay, and the dry storage room 20 suitable for dry foods. An experiment was conducted to obtain the humidity inside. The experimental results are shown in FIG. In addition, since the food stored in the refrigerator compartment 2 and the dry storage room 20 may be deteriorated if the storage room is set at 15 ° C., not only waste of electric power, but also for drying the food. When the drying blower 24 is in operation, it is desirable that the temperature in the storage room is 15 ° C., and when the blowing is stopped, the storage temperature is switched to the refrigeration temperature.

  FIG. 4A is a diagram showing the change over time of humidity in the dry storage chamber when the dry storage chamber is dried at a low humidity and high humidity, and FIG. 4B is the time course of the central temperature of the insulator in the two humidity states of FIG. It is a figure which shows a change. 41a shows a change in humidity in the low humidity state, and 41b shows a change in humidity in the high humidity state. 41c shows the change in the center temperature of the insulator semi-dried in the low humidity state, and 41d shows the change in the center temperature of the insulator semi-dried in the high humidity state.

  After the eggplant was stored in the dry storage chamber 20 for 24 hours, the sensory evaluation of the appearance, taste, aroma, and texture of the eggplant was performed. In the case of the low humidity changes 41a and 41c, the color was darkened, the aroma and taste were not felt, the saltiness increased, and the texture became so hard that it was difficult to chew with teeth. On the other hand, in the case of the high humidity changes 41b and 41d, the color is slightly pink, the scent is changed from raw to scented, the taste is a little sweet, the texture is softer than the low humidity, It was almost broken by hand.

  The reason for the poor quality of dried foods at low humidity is that the enzyme reaction that produces umami is gentle in eggplant, so that water transpiration proceeds while the enzyme reaction is insufficient, and free water required for the enzyme reaction is lost. It is thought that the enzyme was not able to act sufficiently due to the decrease, the taste was not felt, and only the salt was concentrated.

  Because water has a large specific heat, the core temperature rises as the food moisture decreases. Therefore, since the temperature rise 41d of the insulator center temperature at a high humidity is more gradual than the insulator temperature change 41c at a low humidity, the moisture transpiration from the insulator at a high humidity is gentle. I know that there is. Therefore, the humidity in the storage room is relatively high in the vicinity of 50% RH, and the enzyme reaction has progressed, which is suitable for producing dry food.

  Since the humidity suitable for the semi-drying was found by examining the humidity state in the semi-drying of the insulator, the experimental results for the air inlet 21a, the air outlet 21b, and the drying fan 24 that realize this appropriate humidity are shown in FIG. 5 and FIG.

  FIG. 5 is a diagram illustrating changes in the humidity in the drying chamber due to different ventilation states to the drying storage chamber 20. The air inlet 21a and the air outlet 21b are set to a size of 1 cm × 1 cm. Reference numeral 51 denotes a change in the humidity in the drying chamber when only the air inlet 21 a and the air outlet 21 b are provided and the drying fan 24 is not provided. Reference numeral 52 denotes a change in humidity in the drying chamber when the drying fan 24 is provided in the drying storage chamber 20 and the drying fan 24 is blown at a wind speed of 2.5 m / s. 53 shows a change in the humidity in the drying chamber when the drying fan 24 is provided at the air inlet 21a and the drying fan 24 is blown at a wind speed of 2.5 m / s.

  Since the air in the refrigerator compartment 2 is dry, the dry air can be taken into the dry storage chamber 20 by replacing it with the humid air in the dry storage chamber 20. However, if only the air introduction port 21a and the air discharge port 21b are provided, the circulation of air from the refrigerator compartment 2 to the drying storage chamber 20 is not promoted as shown in the change 51 of the humidity in the drying chamber, and time elapses. As the temperature increases, the humidity rises above 80% RH. Further, when the ventilation fan 24 provided in the drying storage chamber 20 is ventilated, the moisture evaporation rapidly advances because the drying fan 24 is close to the food, and as shown in the change 52 in the drying chamber humidity, Humidity will be greatly reduced. On the other hand, when the drying fan 24 is provided at the air inlet 21a and ventilated, as shown in the change 53 of the humidity in the drying chamber, the humidity is slightly reduced, but the air blown from the drying fan 24 does not immediately hit the food. As a result, the ingredients gradually dried and a good semi-dry was completed.

  Although not shown, when the air inlet 21a and the food installation position are examined, when the air blown from the drying blower 24 immediately hits the food, the color of the food becomes dark and the surface becomes hard. The result came out. For this reason, it was obtained that it is appropriate to set the food installation position higher than the air inlet 21a and to provide the air inlet 21a below and the air outlet 21b above.

  FIG. 6 is a diagram showing a change in the humidity of the dry storage chamber due to the blowing air speed of the dry blower 24 in the dry storage chamber 20 of the present embodiment. Reference numeral 61 denotes a change in the humidity in the drying chamber when the blowing air speed of the drying blower 24 is 0.5 m / s. Reference numeral 62 denotes a change in the humidity in the drying chamber when the blowing air speed of the drying blower 24 is 1.5 m / s. 63 shows a change in the humidity in the drying chamber when the blowing air speed of the drying blower 24 is 2.5 m / s.

  As is apparent from FIG. 6, when the blown air speed is 0.5 m / s, the humidity in the dry storage chamber 20 cannot be exhausted to the outside, and the humidity increases with time. In contrast, when the blowing wind speed was 1.5 m / s, the humidity was as high as 80% RH, but the food material could be semi-dried. This is because the wind coming out of the blower immediately reached the food, and it was considered that drying was promoted even if the inside of the dry storage chamber 20 was at high humidity. However, since the drying is loose, the degree of drying varies depending on the location of the ingredients. When the blowing wind speed was 2.5 m / s, air circulation was promoted, the humidity in the drying storage chamber 20 gradually decreased, and the optimum conditions for semi-dry production could be approached.

  In addition, what was produced in an oven (40 minutes, 100 ° C.) used for the production of conventional dried food, and dried food produced under the optimum conditions found in the above experiment (24 hours, 15 ° C., humidity 50% RH) I made a dried fish of a horse mackerel and experimented on which would be more delicious.

  FIG. 7 is a diagram comparing oil components eluted from dried mackerel dried in the oven and the refrigerator of this embodiment. As a result, the food 71 dried in the oven evaporates the moisture with a rapid temperature rise, so that about 60% of the oil containing the taste of horse mackerel was eluted with the moisture. On the other hand, the food 72 produced under the optimum conditions of the refrigerator was fresh because the oil was confined, and the aroma changed to an aged overnight aroma. When I tasted it, the oil was trapped when it was baked, so it had a sweet taste full of umami.

  From this experiment, it was found that in the dry storage room 20 for drying and storing the food of the present embodiment, it is possible to produce a delicious dry food as compared with a conventional oven used for drying food.

  According to this embodiment, the refrigerator storage room is adjusted to a uniform temperature / humidity with a blower, and the stored food is actively dried, so that the dried foods and dried foods with condensed flavor that enable long-term storage can be obtained. You can get a refrigerator to make. That is, by adjusting the temperature and humidity to dry the food, the water activity of the food is lowered, and the freshness of the food can be maintained for a longer period than before. Moreover, not only long-term storage, but also the savory and texture changes occur by removing moisture from the food, and a refrigerator that creates new foods can be provided.

It is a front view of the state where the door of the refrigerator of one embodiment of the present invention was removed. It is an AA cross-sectional enlarged sectional view of FIG. It is the perspective view which looked at the dry storage room of the refrigerator of FIG. 1 from the back side. It is a figure which shows the time-dependent change of the humidity in a dry storage chamber at the time of making a dry storage chamber low humidity and high humidity and drying an insulator. It is a figure which shows the time-dependent change of the center temperature of the insulator in two humidity states of FIG. 4A. It is a figure which shows the change of the humidity in a dry chamber by the different ventilation state to a dry storage chamber. It is a figure which shows the change of the humidity of a dry storage chamber by the blowing wind speed of the dry air blower in the dry storage chamber of this embodiment. It is the figure which compared the oil component eluted from the dried fish of the horse mackerel manufactured with the oven and the refrigerator of this embodiment.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 1 ... Refrigerator main body, 2 ... Refrigeration room, 3 ... Freezing room, 3a ... Ice making room, 3b ... Quick freezing room, 3c ... Freezing room, 4 ... Vegetable room, 5 ... Lower stage freezing room container, 6 ... Middle stage freezing room container, DESCRIPTION OF SYMBOLS 7 ... Upper stage freezer container, 8 ... Cooler room, 9 ... Cooler, 10 ... Cooling air circulation fan, 11, damper, 12 ... Partition member, 12a-12d ... Discharge port to freezer room container, 12e ... To refrigerator room , 12f... Cold air return flow path, 15... Automatic ice making device, 16... Ice storage container, 17 .. quick freezing chamber container, 18 ... water storage tank for ice making, 19 ... drying storage room, 20 ... chilled room, 21. Main body case, 21a ... air inlet, 21b ... air outlet, 22 ... upper lid, 23 ... food placing shelf, 24 ... drying fan, 25 ... deodorizing material.

Claims (7)

A refrigerating room in which cooled and dehumidified air is circulated through a cooler;
In a refrigerator provided with a drying storage chamber that is disposed in the refrigerated chamber and dries and stores the stored food,
An air inlet that communicates with the refrigerator compartment and an air outlet that communicates with the refrigerator compartment are formed in the dry storage compartment, and the dry air in the refrigerator compartment is forcibly introduced into the dry compartment through the air inlet. A drying blower is provided at the air inlet for causing the introduced air to evaporate moisture of the food in the drying storage chamber and forcibly discharging the air from the air outlet into the refrigerator compartment; A refrigerator characterized by maintaining temperature and humidity within a predetermined range.   In Claim 1, the shelf which mounts the foodstuff accommodated in the said dry storage chamber is provided, and after letting the air introduce | transduced from the said air inlet port pass through the said shelf from the downward direction of the said shelf, it is from the said air exhaust port. A refrigerator characterized by a structure for discharging.   The refrigerator according to claim 2, wherein the air discharge port is formed in a front surface of the dry storage chamber.   4. The refrigerator according to claim 3, wherein the drying blower is operated such that a wind speed of air passing through the shelf is 1.5 m / s to 2.5 m / s.   5. The refrigerator according to claim 4, wherein the blower is operated so as to adjust the inside of the dry storage chamber to a range of 30% RH to 80% RH and a temperature of 10 ° C. to 20 ° C. 5.   The refrigerator according to any one of claims 1 to 5, wherein a deodorizing material is provided at the air outlet. A refrigerating room in which cooled and dehumidified air is circulated through a cooler;
In a refrigerator provided with a drying storage room, which is disposed in the refrigerated chamber and can dry the stored food to be dried food,
An air inlet that communicates with the refrigerator compartment and an air outlet that communicates with the refrigerator compartment are formed in the dry storage compartment, and a shelf on which food to be stored is placed is provided in the dry reservoir compartment, from the air inlet A refrigerator having a structure in which the introduced air is allowed to pass from the lower side to the upper side of the shelf and then discharged from the air outlet.

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