JP2013238392A - Refrigerator - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve a problem in a mist atomizer for atomizing ozone mist by an ultrasonic atomizer from ozone water generated by dissolving the ozone gas generated by an ozone generator into water as fine bubbles, wherein a decomposing means should be arranged for decomposing undissolved an ozone gas, resulting in complication of a structure.SOLUTION: A fine mist generated in an electrostatic atomizer 214 is the mist having a nano-size particle size and containing a radical and ozone. The fine mist does not instantaneously kill out mold, neither bacillus nor virus, but decomposes the protein on the surface of the mold, bacillus, and virus to promote the inactivation thereof. By this arrangement, microorganisms such as molds, bacteria, yeasts and viruses adhering to the inside of a storage compartment or a vegetable surface are reduced.

Description

The present invention relates to a refrigerator provided with an atomizing device for sterilizing a space of a storage room such as vegetables.

  Conventionally, this type of mist spraying function has produced ozone water by mixing ozone water generated by decomposing oxygen in the air with an ozone generator that discharges ozone water or ultraviolet rays, and generates ozone water. Mist is generated and sprayed by a sonic spray method (see, for example, Patent Document 1).

  FIG. 19 shows a refrigerator provided with a conventional ozone water mist device described in Patent Document 1. As shown in the figure, an ozone generator 9, an exhaust port 10, a water supply path directly connected to a water supply, and an ozone water supply path are provided in the vicinity of the vegetable compartment 7, and the ozone water supply path is led to the vegetable compartment 7. .

  The ozone generator 9 is configured to be connected to a water supply unit directly connected to a water supply, and the exhaust port 9 is configured to be connected to an ozone water supply path. The water supply path is provided with an open / close valve V4, and the ozone water supply path is provided with an open / close valve V5. An ultrasonic element 8 is provided in the vegetable compartment 7.

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

  In a refrigerator that is cooled by forced circulation of cold air, a vegetable room 7 sealed as a high-humidity storage room is cooled to about 5 ° C. at a humidity of 80% or more from the surroundings by indirect cooling. The ozone generator 9 can apply an alternating voltage of 5 to 25 kV to generate ozone by a silent discharge method, and the ozone and water are brought into contact with each other to form ozone water as treated water. The ozone not dissolved in the water is exhausted from the exhaust port 10, and a honeycomb-shaped ozone decomposition catalyst is installed in the exhaust port 10 to render the ozone harmless. Thus, the produced | generated ozone water is guide | induced to the vegetable compartment 7 of a refrigerator. The guided ozone water is atomized by the ultrasonic vibrator 8 and sprayed onto the vegetable compartment 7. The sprayed ozone water kills bacteria attached to food and prevents them from growing. As a result, food rot can be delayed.

  On the other hand, as a conventional humidification method without water supply, there is an atomizing device that absorbs moisture in the air into a water absorbing material and vibrates the water absorbing material with an ultrasonic element to generate mist (for example, a patent) Reference 2).

  20 is a cross-sectional side view of a conventional refrigerator, and FIG. 21 is an enlarged view of the main part of FIG.

  In the figure, a refrigerator 11 includes a refrigerating room 12 and a revolving door 13, a vegetable room 14 and a drawer door 15, a freezer room 16 and a drawer door provided in the refrigerating room 12, which is one of the refrigerating temperature zones in the storage room. 17 is provided. The partition plate 18 partitions the refrigerator compartment 12 and the vegetable compartment 14. There is a hole 19 for the cold air from the refrigerator compartment 12 to flow into the vegetable compartment 14. The vegetable container 20 is pulled out together with the drawer door 17, and the vegetable container lid 21 is fixed to the refrigerator main body side. The vegetable container lid 21 covers the vegetable container 20 when the drawer door 17 is closed.

  The ultrasonic humidification means 22 evaporates moisture inside the vegetable container 20.

  The cooler 23 is a cooler for the refrigeration temperature zone chamber, and cools the refrigeration chamber 12 and the vegetable compartment 14.

  Although not shown, the refrigerator also includes a cooler for the freezing temperature zone and cools the freezing chamber 16.

  The cold air from the cooler 23 circulates through the refrigerator compartment 12 and the vegetable compartment 14 by the operation of the cold air circulation fan 24 for the refrigerator compartment. The humidifying means 22 is provided in the hole 25 of the vegetable container lid 21 and includes a water absorbing material 26 and an ultrasonic oscillator 27.

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

  When the temperature of the refrigerator compartment 12 and the vegetable compartment 14 becomes high, the refrigerant flows through the cooler 23 and the cold air circulation fan 24 is driven. As a result, the cool air around the cooler 23 returns to the cooler 23 through the refrigerator compartment 12, the holes 19, and the vegetable compartment 14, as indicated by arrows in FIG. Thereby, the refrigerator compartment 12 and the vegetable compartment 14 are cooled. This state is called a cooling mode.

  Next, when the refrigerator compartment 12 and the vegetable compartment 14 are almost cooled, the supply of the refrigerant to the cooler 23 is stopped. However, the cold air circulation fan 24 continues to operate. Thereby, the refrigerator compartment 12 and the vegetable compartment 14 are humidified by melting of the frost adhered to the cooler 23. 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 cool air circulation fan 24 is stopped and the operation stop mode is set. Thereafter, when the temperature of the refrigerator compartment 12 and the vegetable compartment 14 is increased, the cooling mode is set again.

  Next, the ultrasonic humidifying means 22 will be described.

  The water absorbing material 26 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 27 is driven. Thereby, the water | moisture content in the water absorbing material 26 is discharged | emitted outside. Thereby, the inside of a vegetable container is humidified. Note that the reason why the ultrasonic oscillator 27 is driven in the latter half of the cooling mode is that, at this time, the humidity in the vegetable compartment 14 decreases and drying proceeds.

  Thus, the water absorbing material 26 and the ultrasonic oscillator 27 that vibrates the water absorbing material 26 are provided. Therefore, the water tank and water supply piping for humidification become unnecessary.

  Moreover, in the refrigerator provided with the humidification mode, the ultrasonic humidification means 22 is operated at times other than the humidification mode. Therefore, the fluctuation | variation of the humidity in a store | warehouse | chamber can be suppressed.

  In the refrigerator that cools the interior of the refrigerator by flowing the refrigerant through the cooler 23 and operating the cool air circulation fan 24, the ultrasonic humidifying means 22 is operated during the cooling. Thus, since it humidifies at the time of the cooling which is easy to dry, the fluctuation | variation of the humidity in a store | warehouse | chamber can be suppressed.

  The ultrasonic humidifying means 22 includes a water absorbing material 26 and an ultrasonic oscillator 27 that vibrates the water absorbing material 26. The water absorbing material 26 absorbs moisture from the air above the vegetable container lid 21, and the ultrasonic oscillator 27 vibrates the water absorbing material 26 in order to release the moisture contained in the water absorbing material 26 into the vegetable container 21. Therefore, the inside of the vegetable container 20 can be humidified.

JP 2004-125179 A JP 2000-220949 A

  However, in the conventional configuration of Patent Document 1, ozone gas is added to water as fine bubbles to dissolve ozone and make ozone water. Therefore, most of the generated ozone gas cannot be sufficiently dissolved in water. In order for the user to become a residual ozone gas at a dangerous ozone concentration level for the user, and to make the remaining gas a low concentration that is safe to the human body and does not have an ozone odor, ozone decomposing means must be provided, The problem was that the structure was complicated.

  The present invention solves the above-mentioned conventional problems, and generates a low concentration of ozone and radicals that are safe for the human body and not ozone odor with a single electrostatic atomization device, and also converts them into nano-sized water. It aims at providing the refrigerator provided with the mist spraying apparatus which can produce | generate the mist of the state covered with the molecule | numerator with a simple structure, and can spray.

  Further, in the above conventional configuration, the generated mist is a mist having a micro-size particle diameter, so in order to spray the mist on the entire object, it is necessary to spray a large amount, which may cause water rot such as leaf vegetables. As a result, there is a problem that storage stability is lowered.

  In order to solve the above-described conventional problems, an object of the present invention is to provide a refrigerator that sprays a minute amount of nano-sized particle mist to perform sterilization, antibacterial, and antiviral effects on the vegetable surface.

  Further, in the conventional configuration of Patent Document 2, the mist generated by directly vibrating the water-absorbing material by the ultrasonic humidifying means is a mist having a micro-size particle diameter, and in order to spray the mist on the entire object, It was necessary to spray in a large amount, causing water rot of leafy vegetables and the like, resulting in a problem that storage stability was lowered.

  In order to solve the above-described conventional problems, an object of the present invention is to provide a refrigerator that sprays a minute amount of nano-sized particle mist to perform sterilization, antibacterial, and antiviral effects on the vegetable surface.

  In order to solve the above-described conventional problems, a refrigerator according to the present invention includes a heat insulating box, a storage compartment partitioned in the heat insulating box, and a spray unit that sprays mist by an electrostatic atomization method. In the storage chamber, the fine mist generated by the mist spraying device generates mist containing radicals and ozone with a nano-sized particle size, and does not instantly kill mold, bacteria or viruses. By decomposing proteins on the surface of bacteria and viruses and promoting inactivation, microorganisms such as molds, bacterial yeasts and viruses attached to the inside of the cabinet or the vegetable surface are reduced.

  This produces extremely small nano-sized mist, which is sprayed directly on the food in the container to sterilize microorganisms such as mold, bacteria, yeast and viruses that adhere to the surface of vegetables, fruits and the inner case surface. Antibacterial, to maintain high humidity and improve freshness.

  The refrigerator of the present invention can disinfect and antibacterial microorganisms such as molds, bacteria, yeasts and viruses adhering to the surface of vegetables, fruits, and the inside case, and can maintain high humidity and improve freshness. Therefore, a higher quality refrigerator can be provided.

Side sectional view of the refrigerator according to Embodiment 1 of the present invention. Sectional drawing of the water collection means vicinity of the refrigerator in Embodiment 1 of this invention AA line sectional view of FIG. The figure which showed the preservability and ozone concentration of the vegetable of the refrigerator in Embodiment 1 of this invention The figure which showed the preservability and radical amount of the vegetable of the refrigerator in Embodiment 1 of this invention Side sectional view of the refrigerator according to Embodiment 2 of the present invention. Longitudinal sectional view of the vicinity of the water collecting means of the refrigerator in Embodiment 2 of the present invention Front view of the vicinity of the water collecting means of the refrigerator in Embodiment 2 of the present invention Front view of the vicinity of the water collecting means of the refrigerator in Embodiment 2 of the present invention Functional block diagram of the refrigerator in the second embodiment of the present invention Image of sterilization of refrigerator in Embodiment 2 of the present invention The figure which showed the bacteria elimination effect in BOX which assumed the refrigerator in Embodiment 2 of this invention Image of mold suppression of refrigerator in embodiment 2 of the present invention The figure which showed the microbe elimination effect in BOX which assumed the refrigerator in Embodiment 2 of this invention Antiviral image diagram of refrigerator in embodiment 2 of the present invention The figure which showed the antiviral effect in BOX which assumed the refrigerator in Embodiment 2 of this invention Longitudinal sectional view of the vicinity of the water collecting means of the refrigerator in Embodiment 3 of the present invention Functional block diagram of the refrigerator in Embodiment 3 of the present invention Schematic configuration diagram of a conventional refrigerator Cross-sectional view of a conventional refrigerator Sectional drawing of the principal part of the humidification means of the conventional refrigerator

  The invention according to claim 1 is provided with a mist spraying device having a heat insulation box, a storage chamber partitioned in the heat insulation box, and a spray unit for spraying mist by an electrostatic atomization method, The fine mist generated by the mist spraying device generates a mist containing radicals and ozone with a nano-sized particle size, and does not instantly kill mold, bacteria or viruses, but on the surface of mold, bacteria or viruses. By degrading proteins and promoting inactivation, the mist sprayed on the surface of vegetables and fruits is reduced by reducing microorganisms such as mold, bacteria yeast and viruses attached to the inside of the cabinet and the surface of vegetables. Microorganisms such as bacteria, mold, and viruses that have entered and adhered to the recesses will be removed by the synergistic effect of the physical and chemical action of the mist, and the microorganisms will be removed with a small amount of water. It can be facilitated.

  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)
1 is a side sectional view of a refrigerator according to Embodiment 1 of the present invention. FIG. 2 is a side sectional view of the mist spraying apparatus according to Embodiment 1 of the present invention. FIG. 3 is a cross-sectional view taken along line AA of the mist spraying apparatus according to Embodiment 1 of the present invention. FIG. 4 is a diagram showing the storage stability and ozone concentration of vegetables in Embodiment 1 of the present invention. FIG. 5 is a diagram showing the storage stability and radical amount of vegetables in Embodiment 1 of the present invention.

  In the figure, the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching compartment 113, a vegetable compartment 114, and a freezing compartment 115 from above by a partition plate 116. The vegetable compartment 114 has a humidity of about 90% R.D. by indirect cooling. H or more (during food storage), cooled to 4 to 6 ° C.

  A water supply means 121 is provided on the top top surface of the vegetable compartment 114. The water replenishing means 121 is provided on the top surface of the vegetable compartment 114, and includes a water storage tank 122 that stores water, a spraying means 123, and an air blowing means 129 that blows mist generated by the spraying means 123 into the vegetable compartment 114. It is configured.

  The spraying means 123 is located inside the water storage tank 122, is positioned so as to immerse one end in the stored water stored in the water storage tank 122, and the other end is a capillary tube in which the spray front end 132 is formed in the water storage tank 122. Installed in one section of the supply structure 133 and the water storage tank 122, positioned in one section of the water storage tank and the cathode 134 for applying a negative high voltage to the stored water in the water storage tank 122, and positioned to face the cathode 134. It comprises an anode 135 and a high voltage power supply 128 that applies a high voltage to the cathode 134.

  The operation | movement and effect | action are demonstrated below about the mist spraying apparatus of the refrigerator comprised as mentioned above.

  First, water is stored in the water storage tank 122. In this case, defrosted water is used as the stored water 124. Next, when a negative high voltage is applied to the cathode 134 in the water storage tank 122, a plurality of liquid yarns are drawn from the spray tip 132 by the electric field existing between the spray tip 132 and the anode 135, and further charged. Dispersed in the droplets, the particle system becomes a nano sized or nanometer fine mist.

  In addition, since discharge is performed during electrostatic atomization, a small amount of ozone is generated at the same time when mist is generated, and is immediately mixed with mist to form low-concentration ozone mist. This low-concentration ozone mist is sprayed into the vegetable compartment 114 by the blowing means 129.

  Next, the appropriate values for the ozone concentration and radical amount in the vegetable compartment 114 will be described with reference to FIGS. FIG. 4 is a diagram showing the relationship between the storage stability of vegetables and the ozone concentration. It represents the antibacterial activity value and the sensory evaluation value of the appearance at each ozone concentration. The ozone concentration is 10 ppb or more and the target antibacterial activity value is 2.0 or more (the number of bacteria relative to the control is 1/100 or less). Moreover, the ozone concentration is 10-80 ppb that the appearance state of vegetables is 2.5 or more of the edible tolerance limit. When the ozone concentration is 10 ppb or less, the rot of the vegetables progresses due to the influence of the bacteria grown on the vegetable surface, and the state deteriorates. In addition, when stored under an ozone concentration of 80 ppb or higher, ozone-sensitive spinach, tomatoes, leeks, lettuce, etc. are destroyed by ozone, resulting in deterioration of quality due to leaf whitening, etc. Not suitable.

  On the other hand, in terms of odor, when the ozone concentration is 30 ppb or more in a household refrigerator, it is necessary to control to 30 ppb or less because a person feels uncomfortable feeling the ozone odor.

  From the above, the ozone concentration suitable for the preservation of vegetables is 10 to 80 ppb, and this concentration is effective in suppressing microbial growth in the vegetable room, but does not damage the vegetable tissue. Furthermore, vegetables detect trace amounts of ozone as a harmful substance, activate the biological defense reaction of vegetables, promote the production of antioxidant substances such as carotene and vitamins, and increase the nutrients. However, in a household refrigerator, it is desirable to set the ozone concentration to 30 ppb or less so as not to give the user an unpleasant feeling of ozone odor. Therefore, an appropriate ozone concentration in the household refrigerator is in the range of 10 to 30 ppb.

  On the other hand, the amount of radicals generated simultaneously with ozone is controlled to be 10 to 50 μmol / L. Radicals, like ozone, are harmful substances for living organisms in large quantities, but in small quantities, they activate biological defense reactions and produce a large amount of antioxidants such as carotene and vitamins, contributing to resistance enhancement. At a concentration of 10 to 50 μmol / L, it is a concentration that causes cell destruction for microorganisms, but it is not a concentration that adversely affects vegetables, but rather an increase in nutrients due to a biological defense reaction can be expected.

  In experiments, it has been confirmed that when the amount of radicals is 100 μmol / L or more, cell damage of lettuce occurs and the quality deteriorates. In addition, it has been confirmed that the antibacterial activity is 2.0 or more at 10 μmol / L or more for microbial control. Therefore, it can be said that the amount of radicals is preferably about 10 to 50 μmol / L, judging from both the antibacterial effect and the preservability of vegetables.

  In addition, the result shown in FIG. 5 is an appropriate amount of radical calculated based on the result of confirmation with relatively sensitive lettuce, and the appropriate range is expected to vary depending on the type of vegetable, but is not necessarily limited. By setting the range using the results of lettuce with the highest sensitivity to cell damage in the storage of household refrigerators, ensure sufficient safety to ensure the preservation of vegetables while increasing the antibacterial effect Is possible.

  Since the ozone mist sprayed in the vegetable compartment 114 is electrostatically added in this way, it is electrically attached to the surface of the vegetables and fruits that are positively charged in the vegetable compartment 114 and the inner wall surface of the vegetable compartment 114. It penetrates into the fine recesses on the surface of fruits and fruits, and mold, bacteria, yeast and viruses adhering to the recesses are peeled off by the internal pressure energy of the fine mist, and oxidative decomposition is removed by the oxidative decomposition action of ozone and radicals. On the other hand, it penetrates into fine holes in the wall surface, and similarly, dirt and harmful substances inside the holes are lifted and decomposed and removed by ozone oxidation decomposition.

  In addition, by electrostatically adding to the mist, water molecules in the mist are radicalized to generate OH radicals. In addition to the oxidizing power of ozone, the oxidizing power of OH radicals can cause bacteria, mold, yeast, viruses, etc. The ability of decomposing microorganisms can be improved.

(Embodiment 2)
FIG. 6 is a side sectional view of the refrigerator in the second embodiment of the present invention. FIG. 7 is a longitudinal sectional view of the vicinity of the water collecting means of the refrigerator in the second embodiment of the present invention. 8 and 9 are front views of the vicinity of the water collecting means of the refrigerator according to Embodiment 2 of the present invention. FIG. 10 is a functional block diagram of the refrigerator in the second embodiment of the present invention. FIG. 11 is a sterilization image diagram according to Embodiment 2 of the present invention. FIG. 12 is a diagram showing the bacteria disinfection effect in the BOX assuming the refrigerator in Embodiment 2 of the present invention. FIG. 13 is a mold suppression image diagram of the refrigerator according to the second embodiment of the present invention. FIG. 14 is a diagram showing the mold sterilization effect in the BOX assuming the refrigerator in the second embodiment of the present invention. FIG. 15 is an antiviral image diagram of the refrigerator in the second embodiment of the present invention. FIG. 16 is a diagram showing the antiviral effect in BOX assuming a refrigerator in Embodiment 2 of the present invention.

  In the figure, a refrigerator 201 is partitioned into a refrigerator compartment 203, a switching chamber 204, a vegetable compartment 205, and a freezer compartment 206 from above by a partition 202. In the vegetable compartment 205, a vegetable compartment container 208 is installed, and food is stored in the space, and the humidity is about 80% RH or higher (when food is stored) by indirect cooling and is cooled to 4 to 6 ° C. On the back side of the vegetable compartment 205, an internal partition 210 for dividing the air passage 209 and the vegetable compartment 205 is provided.

The internal partition 210 is provided with an atomization unit 211. The atomization unit 211 is divided into a water collection unit 212 and a mist generation unit 213, and the mist generation unit 213 includes an electrostatic atomization device 214. In order to spray the mist sprayed from the electrostatic atomizer 214 into the vegetable container, the vegetable container has a hole (not shown) in front of the electrostatic atomizer.

  A cylindrical holder 215 exists in the electrostatic atomizer 214. An application electrode 216 is installed in a cylindrical holder 215, and the periphery of the application electrode 216 is covered with a water retention material 217, and is in a water-containing state up to the spherical tip of the application electrode 216 with condensed water.

  Further, a donut disk-shaped counter electrode 218 is attached to the inner opening of the holder 215 so as to maintain a certain distance from the tip of the application electrode 216. Furthermore, the negative electrode side of the voltage application unit 219 that generates a high voltage is electrically connected to the application electrode 216, and the positive electrode side is electrically connected to the counter electrode 218.

  There is an air passage 209 between the internal partition 210 and the outer wall 220 of the main body, for example, the cool air generated by the cooler 222 is transferred to each storage room, or the heat exchanged from each storage room is sent to the cooler. It is provided for transport. Here, an atomizing unit 211 including an electrostatic atomizer 214 is incorporated in the internal partition 210.

  The internal partition 210 is mainly made of a heat insulating material such as polystyrene foam, and its wall thickness is about 30 mm, but the back surface of the water collecting part 212 is made of 5 to 10 mm.

  A water collecting plate 223 is installed inside the water collecting unit 212. For example, a heating means 224 such as a heater made of nichrome wire is brought into contact with one surface of the water collecting plate 223, and a cover 227 for forming a throat fan 225 such as a BOX fan and a circulation air passage 226 is provided inside the cabinet. Is installed.

  Further, the cover 227 is provided with a first circulation air passage opening 228 and a second circulation air passage opening 229 related to the circulation air passage 226. Further, the water collecting plate 223 is provided with at least one temperature detecting means 230 for detecting the water collecting plate surface temperature on the water collecting plate 223.

  Furthermore, the water collected by condensation on the inner surface of the water collecting plate 223 is poured into the electrostatic atomizer 214 via the water supply means 231 below the water collecting plate 223.

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

  In the case of a refrigerator, the cold air heat-exchanged by the cooler 222 is distributed to the refrigerator compartment 203, switching room 204, vegetable room 205, freezer room 206, ice making room 207, etc. by a stirring fan (not shown), etc. It is common to perform ON / OFF operation so as to maintain the temperature.

  The vegetable room 205 is adjusted to be 4 ° C. to 6 ° C. by ON / OFF operation such as cold air distribution and heating means, and generally has no inside temperature detection means 239. The vegetable compartment 205 is highly humid due to transpiration from food and intrusion of water vapor by opening and closing the door.

  The thickness of the internal partition 210 of the water collecting unit 212 is configured to be thinner than the other parts because a certain amount of cooling capacity is required. Here, if the surface temperature of the water collecting plate 223 is set to be equal to or lower than the dew point temperature, the water vapor in the vicinity of the water collecting plate 223 is condensed on the water collecting plate 223, and water droplets are reliably generated.

Specifically, the temperature detection means 230 installed on the water collecting plate 223 grasps the surface temperature state, and the control means 242 performs ON / OFF control or duty control on the air blowing means 225 and the heating means 224 to The surface temperature of the collecting plate 223 is adjusted to the dew point temperature or less, and moisture contained in the high-humidity air sent from the inside by the blower 225 is condensed on the water collecting plate 223.

  Further, if the inside temperature detecting means 239, the inside humidity detecting means 240, etc. are provided in the storage, 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 223, the surface of the water collecting plate 223 can be raised to the melting temperature by the heating means 224, so that water can be generated appropriately.

  Here, when the air blowing means 225 is operated, the surface temperature of the water collecting plate 223 increases due to the influence of the air in the vegetable compartment 205, and decreases when the air blowing means 225 is stopped. When the wall thickness is 10 mm or more, the surface temperature of the water collecting plate 223 becomes equal to or higher than the dew point temperature even when the heating means 224 is OFF when the air blowing means 225 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 224 is always in an ON state, resulting in poor energy efficiency.

  Therefore, the energy of the heating means 224 can be minimized while controlling the surface temperature of the water collecting plate 223 by setting the thickness of the internal partition 210 on the back surface of the water collecting plate 223 to 5 mm to 10 mm. A series of these summaries is given in (Table 1).

  Moreover, in order for the water collecting part 212 to promote dew condensation, it is necessary to circulate the air in the vegetable compartment. Therefore, air is taken in by the air blowing means 225. For example, after the high-humidity air is taken in from the first circulation air passage opening 229 by the blower 225 and condensed by the water collecting plate 223, the air is introduced into the chamber from the second circulation air passage opening 228. By discharging and circulating the air in the vegetable compartment 205, dew condensation is promoted.

  Water droplets condensed on the surface of the water collecting plate 223 gradually grow, flow downward due to gravity without using power such as a pump due to its own weight, and gather near the electrostatic atomizer 214 due to the inclination of the bottom surface of the cover 226. The collected condensed water is absorbed by the water retention material. Alternatively, it is supplied to the electrostatic atomizer 214 through the water supply means 231 in a timely manner.

In the electrostatic atomizer 214, since the application electrode 216 is covered with the water retention material 217, the application electrode 216 is in a certain amount of water-containing state. In this state, the application electrode 216 is set to a negative voltage and the counter electrode 218 is set to the positive voltage side, and a high voltage (eg, 4.6 kV) is applied between the electrodes by the voltage application unit 219. At this time, corona discharge occurs between the distances between the electrodes (for example, 3 mm), and the water of the application electrode 216 is atomized from the electrode surface to generate a mist having a charge of nanosize particle diameter.

  In order to apply a high voltage during the mist spraying, it is desirable not to perform the mist spraying when the user opens the door. Then, the operation of the electrostatic atomizer 214 is controlled.

  The generated mist is sprayed into the container through a hole (not shown) provided in the vegetable compartment container. The sprayed mist has a negative charge. Among the vegetables that are fruits and vegetables, green vegetable leaves 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. Some vegetables and fruits stored in the vegetable compartment usually have a slight charge due to transpiration at the time of purchase return or transpiration during storage, and have a positive charge. Therefore, the atomized mist tends to gather on the surface of vegetables.

  FIG. 11 is a sterilization image diagram of mist generated by the electrostatic atomizer 214.

  The generated mist holds ozone, OH radicals, etc., and this holds strong oxidizing power. Bacteria are inactivated as a result of oxidative degradation and lysis of a part of bacterial cell membrane protein in the bacterial tissue by these ozone and radicals. In this way, not the amount of ozone and OH radicals that are powerful enough to kill the bacteria themselves, but the amount of ozone and OH radicals that can inactivate the bacteria, that is, kill the bacteria, as a result. By using it, it is possible to inactivate bacteria within a range that does not affect the freshness of vegetables as described above. Therefore, the generated mist can antibacterial, sterilize and sterilize the vegetable room and the vegetable surface, and at the same time oxidatively decompose harmful substances adhering to the vegetable surface.

  FIG. 12 shows the result of confirming the sterilization effect of Escherichia coli, which is a typical bacterial species, in a BOX assuming a vegetable room of a refrigerator.

  The test conditions were a BOX capacity of about 70 L, a BOX temperature of about 5 ° C., and a BOX relative humidity of 90% R.D. After setting to H or higher, the electrostatic atomizer 214 of Form 2 of the actual machine was installed in the BOX and operated at an operation rate of 30 minutes ON-30 minutes OFF. As a control, a conventional vegetable room was assumed, and the same test was performed using a mist sprayed by an ultrasonic atomizer instead of the electrostatic atomizer 214 based on the BOX condition.

  As shown in FIG. 12, in the second embodiment, the ultrasonic atomizer has a sterilization rate of less than 30%, whereas when atomized by the electrostatic atomizer 214, 95% or more in three days. 7 days, it was found to have a high antibacterial effect of 99% or more.

  Next, FIG. 13 is an image diagram of mold suppression with mist generated by the electrostatic atomizer 214. Molds usually grow by spreading spores and growing mycelia. As shown in FIG. 11, the hyphae germinated by ozone and radicals contained in the generated mist are removed, so that the fungi cannot be extended any more and are inactivated, and as a result, the fungi are inhibited from growing. In this way, the amount of ozone and OH radicals is not strong enough to instantly kill the mold itself, but the amount of ozone and OH radicals that promotes inactivation of bacteria, that is, killing, by destroying mold mycelia. By using, the growth of mold can be suppressed within a range that does not affect the freshness of vegetables as described above.

  Next, FIG. 14 shows the result of confirming the sterilization effect of black mold, which is a mold representative fungus species, in a BOX assuming a vegetable room of a refrigerator.

  The test conditions were a BOX capacity of about 70 L, a BOX temperature of about 5 ° C., and a BOX relative humidity of 90% R.D. After setting to H or higher, the electrostatic atomizer 214 of Form 2 of the actual machine was installed in the BOX. As a control, a conventional vegetable room was assumed, and the same test was performed without the electrostatic atomizer 214. The test mold was sprayed so that the number of the initial floating mold was 1000 or more / 100 L · Air. The number of bacteria was measured by an air sampler suction method.

  As shown in FIG. 15, 99% sterilization effect is obtained with respect to the control condition after the electrostatic atomizer of Embodiment 2 is operated for 60 minutes. The sterilization effect was also confirmed against the bacteria floating in the water.

  Next, FIG. 15 is an image view of anti-virus in the mist generated by the electrostatic atomizer 214. Viruses usually propagate by the presence of a protein called spikes on the surface of viruses that infests nutrients such as saliva. As shown in FIG. 15, the ultra fine mist containing the generated radicals attaches around the virus and decomposes spikes (proteins), so that the virus cannot infest the nutrients and is inactivated to suppress reproduction. In this way, the amount of ozone and OH radicals is not strong enough to kill the virus itself, but the amount of ozone and OH radicals that promotes inactivation of the virus, ie, death, by destroying proteins on the surface of the virus. By using the amount, mold growth can be suppressed within a range that does not affect the freshness of vegetables as described above.

  Next, the result of having confirmed the antiviral effect of the electrostatic atomizer of this Embodiment 2 in the BOX test in FIG. 16 is shown.

  The test conditions were a BOX capacity of about 30 L, a BOX internal temperature of room temperature, and a BOX relative humidity of 90% R.D. After setting to H or higher, the electrostatic atomizer 214 of Form 2 of the actual machine was installed in the BOX and operated at an operation rate of 30 minutes ON-30 minutes OFF. As a control, a conventional vegetable room was assumed, and the same test was performed without the electrostatic atomizer 214. Virus inactivation was compared with the logarithm of 50% tissue culture infectious dose (TCID50). The smaller the logarithmic value of TCID50 is, the higher the virus inactivation rate is. If the LogTCID50 value is 2 or more, it can be said that there is a significant difference.

  From this test result, when the electrostatic atomizer 214 of the second embodiment is operated for 2 hours, there is a difference of 2 or more at the LogTCID 50 / ml with respect to the initial and control (blank), and thus the virus inactivation effect It was confirmed that there is.

  Although not shown, the same sterilizing effect as that of Escherichia coli is obtained against Staphylococcus aureus that is resistant to drying and inhabits the refrigerator cabinet through human hands. In addition, since high sterilization effects are obtained for pathogens such as O-157, MRSA, and influenza virus, it is clear that they have high sterilization effects against a wide range of bacterial species such as bacteria, molds, and viruses. became.

As described above, in the second embodiment, a high voltage is applied between the application electrode for applying a voltage to water, the counter electrode disposed at a position facing the application electrode, and the application electrode and the counter electrode. The electrostatic atomizer consisting of a voltage application unit, a water collection unit attached to the inner compartment on the back of the vegetable room, and low-temperature cold air generated by a cooler as a cooling source, The water collecting plate is cooled by heat conduction from the air channel side of the inside of the cabinet, and the water collecting plate surface temperature is adjusted below the dew point in the heating means and blower means, so that the water collecting plate removes moisture in the air. Condensation is ensured, the collected water is fed to the electrostatic atomizer by the water supply means, and the electrostatic atomizer is reliably attached to the vegetable surface as a mist in the vegetable room, thereby improving the moisture retention of the vegetable and keeping it fresh. Can be improved. In addition, ozone and OH radicals that are generated at the time of mist generation disinfect mold, bacteria, yeast, viruses, etc. in the cabinet and on the food surface and in the air, deodorization in the cabinet, removal of harmful substances on the food surface, and antifouling The effect such as can be enhanced.

  Further, since the wind does not flow directly on the water retaining material itself, it is possible to prevent the water retaining material from drying and supply sufficient water to the tip of the application electrode.

  Moreover, since the sprayed mist can be directly sprayed on the food in the vegetable container and the mist can be attached to the vegetable surface using the potential of the mist and the vegetable, the efficiency of the preservation is good.

  In addition, the water collecting plate is installed above the electrostatic atomizer to allow the condensed water captured by the water collecting plate to fall naturally by gravity, thereby eliminating electrostatic atomization without using pumps or capillaries. It becomes possible to supply water to the apparatus at low cost.

  Furthermore, since a water retaining material is disposed around the application electrode of the electrostatic atomizer, the condensed water generated by the water collecting plate can be held around the application electrode, and thus supplied to the application electrode in a timely manner. be able to.

  Furthermore, since the water retaining material is not directly vibrated by the ultrasonic vibrator, deterioration due to material shrinkage can be prevented.

  Furthermore, since dew condensation water is used instead of tap water, there are no mineral components and impurities, and therefore water retention due to deterioration of the water retention material and clogging can be prevented.

  In addition, by varying widely the temperature to be controlled for the water collecting plate of this embodiment, the water collecting plate also plays a role of dehumidification, adjusts the humidity in the cabinet, and also serves as a storage room suitable for root vegetables. it can.

(Embodiment 3)
FIG. 17 is a longitudinal sectional view of the vicinity of the water collecting means of the refrigerator in the third embodiment of the present invention. FIG. 18 is a functional block diagram of the refrigerator in the third embodiment of the present invention.

  In FIG. 17, the partition 252 on the top of the vegetable room has an atomizing unit 211, a light emitter 237 for irradiating the interior with blue light, and a diffusion plate 238 for diffusing light throughout the interior. A chamber temperature detection unit 239 and a chamber humidity detection unit 240 are configured in the chamber 205.

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

  First, the dew point temperature of the vegetable compartment 205 can be predicted by the internal temperature detection means 239 and the internal humidity detection means 240. Therefore, the surface temperature is grasped by the water collecting plate surface temperature detecting means, and the water collecting plate surface temperature is adjusted to be equal to or lower than the dew point temperature by the heating means 224 and the air blowing means 225. 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 223. The condensed water is sent along the water collecting plate 223 or the cover 232 to the electrostatic atomizer.

  Next, the mist sprayed from the electrostatic atomizer is sprayed into the container 233 in which the vegetables are stored. The sprayed mist adheres to the bacteria present on the surface of vegetables and fruits and is oxidatively decomposed by ozone and OH radicals contained in the mist to suppress growth.

  On the other hand, when the internal temperature detection means 239 detects that the internal temperature is 5 ° C. or higher, the light emitter 237 is turned on and the vegetables and fruits stored in the vegetable room 205 are irradiated. The illuminant 237 is, for example, a blue LED that emits light including blue light having a center wavelength of 470 nm. The illuminance of the blue light emitted at this time is about 10 to 1500 LUX on the surface of an object such as a vegetable. It is enough. When bacteria are present on the surface of vegetables and fruits that have been inhibited from growing by mist and are exposed to blue light, the light stimulus of the blue light acts on the photoreceptors of the bacteria and the bacteria die.

  As described above, in the third embodiment, vegetables and fruits are preserved by spraying an appropriate amount of fine mist onto vegetables and fruits with a mist spraying device and irradiating with blue light on the vegetables stored in the container 233. The bacteria that exist on the surface of the can be killed.

  In addition, by applying an electrostatic load to the mist, the fine mist loaded with a negative charge adheres to the positively charged inner wall surface, vegetables, fruit surfaces, etc. Mist enters the hole, improving the moisture content recovery effect of the vegetable and raising the removal effect by raising dirt and harmful substances inside the fine hole.

  As described above, the refrigerator according to the present invention can be applied not only to household or commercial refrigerators or vegetable storage, but also to applications such as low-temperature distribution of food such as vegetables and warehouses.

DESCRIPTION OF SYMBOLS 201 Refrigerator 202 Partition plate 203 Refrigeration room 204 Switching room 205 Vegetable room 206 Freezing room 207 Ice making room 208 Vegetable room container 209 Air passage 210 Inner partition 211 Atomization unit 212 Water collection part 213 Mist generation part 214 Electrostatic atomizer 215 Holder 216 Application electrode 217 Water retention material 218 Counter electrode 219 Voltage application part 220 Main body outer wall 222 Cooler 223 Water collection plate 224 Heating means 225 Air blowing means 226 Circulation air path 227 Cover 228 First circulation air path opening 229 Second circulation Air passage opening 230 Temperature detection means 231 Water supply means 232 Cover 233 Container 237 Light emitter 238 Diffusion plate 239 Inside temperature detection means 240 Inside humidity detection means 241 Door detection means 242 Control means 243 Cooling means

Claims (1)

A mist spraying device having a heat insulating box, a storage chamber partitioned in the heat insulating box, and a spraying section for spraying mist by an electrostatic atomization method is provided in the storage chamber, and the fine generated in the mist spraying device. Mist generates radicals and ozone-containing mist with nano-sized particle size, and does not kill mold, bacteria and viruses instantly, but decomposes and inactivates proteins on the surface of mold, bacteria and viruses. A refrigerator that reduces microorganisms such as mold, bacterial yeast, and viruses attached to the inside of the cabinet or the vegetable surface by promoting it.

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