JP2014062669A - Refrigerator - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a refrigerator which maintains the interior of a storage container at a desired temperature while maintaining the cooling rate of food in the storage container.SOLUTION: A refrigerator includes: a storage container having an opening which opens upward; a top plate which is provided so as to close the opening; and an air outlet port which is provided below the opening so that cooling air flows in along the outer side of a bottom surface of the storage container. In the case, blown air directly cools the bottom surface of the storage container. Thus, the refrigerator maintains the interior of the storage container at a desired temperature while maintaining a cooling rate of food in the storage container.

Description

  The present invention relates to a refrigerator.

  In the refrigerator, food is placed on the bottom surface of the storage container. A cover or the like is disposed on the upper part of the storage container. In this state, the cooling air passes above the cover or the like. The inside of the storage container is maintained at a desired temperature by the cooling cold air. As a result, the food is also maintained at a desired temperature (see, for example, Patent Documents 1 and 2).

Japanese Patent No. 3,903,065 Japanese Patent No. 3950904

  However, in the refrigerator, the food is cooled via a cover or the like and the air in the storage container. For this reason, the cooling rate of food decreases.

  This invention was made in order to solve the above-mentioned subject, and is providing the refrigerator which can maintain the inside of a storage container at desired temperature, maintaining the cooling rate of the foodstuff in a storage container. .

  In the refrigerator according to the present invention, a storage container having an opening opened upward, a top plate provided so as to close the opening, and cooling air flow along the outside of the bottom surface of the storage container. And an air outlet provided below the opening.

  According to this invention, the inside of the storage container can be maintained at a desired temperature while maintaining the cooling rate of the food in the storage container.

It is sectional drawing which looked at the refrigerator in Embodiment 1 of this invention from the side surface direction. It is sectional drawing which looked at the chilled room of the refrigerator in Embodiment 1 of this invention from the side surface direction. It is a figure of the analysis data which shows the heat insulation effect by the top plate of the refrigerator in Embodiment 1 of this invention. It is sectional drawing which looked at the top plate of the refrigerator in Embodiment 2 of this invention from the side surface direction. It is a figure of the analysis data which shows the heat insulation effect by the top plate of the refrigerator in Embodiment 2 of this invention. It is sectional drawing which looked at the chilled chamber of the refrigerator in Embodiment 3 of this invention from the side surface direction. It is sectional drawing which looked at the chilled room of the refrigerator in Embodiment 4 of this invention from the side surface direction. It is a perspective view of the principal part of the refrigerator in Embodiment 4 of this invention. It is sectional drawing which looked at the top plate of the refrigerator in Embodiment 5 of this invention from the side surface direction. It is a figure of the analysis data of the thermostatic effect by the bottom face of the refrigerator chilled case in Embodiment 5 of this invention. It is sectional drawing which looked at the chilled room of the refrigerator in Embodiment 6 of this invention from the side surface direction. It is a figure of the actual measurement data of the temperature history when the supercooling of the foodstuff by the refrigerator in Embodiment 6 of this invention is cancelled | released.

  A mode for carrying out the invention will be described with reference to the accompanying drawings. In addition, in each figure, the same code | symbol is attached | subjected to the part which is the same or it corresponds, The duplication description is simplified or abbreviate | omitted suitably.

Embodiment 1 FIG.
1 is a cross-sectional view of a refrigerator according to Embodiment 1 of the present invention as viewed from the side.

  In FIG. 1, the refrigerator 1 includes a plurality of storage rooms. For example, the storage room includes a vegetable room 2, a freezer room 3, a switching room 4, an ice making room (not shown), a refrigerator room 5, and a chilled room 6.

  The vegetable room 2 is provided in the lower part of the refrigerator 1. The vegetable compartment 2 is formed so that it can be pulled out to the front side of the refrigerator 1. The freezer compartment 3 is provided immediately above the vegetable compartment 2. The freezer compartment 3 is formed so that it can be pulled out to the front side of the refrigerator 1. The switching chamber 4 is provided immediately above the freezing chamber 3. The freezer compartment 3 is formed so that it can be pulled out to the front side of the refrigerator 1. The ice making room is provided immediately above the freezing room 3 so as to be parallel to the switching room 4. The ice making chamber is formed so that it can be pulled out to the front side of the refrigerator 1.

  The refrigeration room 5 is provided immediately above the switching room 4 and the ice making room. A door 5 a is provided on the front side of the refrigerator compartment 5. The chilled chamber 6 is provided in the lower part of the refrigerator compartment 5. A chilled case 6 a is provided in the chilled chamber 6. The chilled case 6a is formed so that it can be pulled out to the door 5a side by a guide jig (not shown) such as a rail. An opening is formed in the upper part of the chilled case 6a. The opening opens upward.

  The chilled chamber 6 is partitioned from the refrigerator compartment 5 by a top plate 6b. The top plate 6b is provided so as to close the opening of the chilled case 6a. The top plate 6b also functions as a bottom plate of the refrigerator compartment 5. The top plate 6b is formed of a visually transparent material. For example, the top plate 6b is formed of resin or glass. The top plate 6b has a two-sheet structure. That is, the top plate 6b is sealed. As a result, an air layer 6c is formed inside the top plate 6b.

  A cooling air passage 7 and a return air passage 8 are formed on the back side in the refrigerator 1. The cooling air passage 7 and the return air passage 8 are separated from each storage chamber by a wall 9. A vegetable room return air passage 10 is formed in the upper part of the vegetable room 2. An opening is formed at the front end of the vegetable room return air passage 10. The rear end of the vegetable room return air passage 10 is connected to the return air passage 8.

  A blower outlet is formed in the inner wall 9 of each storage chamber. In the chilled chamber 6, the blower outlet 11 is formed in the back | inner side of the bottom face of the chilled case 6a. A guide 12 is provided between the air outlet 11 and the bottom surface of the chilled case 6a. Each air outlet is provided with an inflow damper (not shown).

  A suction port 13 is formed in the wall 9 on the back side of the lower part of the refrigerator compartment 5. That is, the suction port 13 is formed above the top plate 6b. One end of the refrigerator compartment return air passage 14 is connected to the suction port 13. The other end of the refrigerator compartment return air passage 14 is connected to the center of the vegetable compartment return air passage 10.

  The refrigerator 1 is provided with a refrigeration cycle circuit. The refrigeration cycle circuit includes a compressor 15a, a condenser (not shown), a throttling device (not shown), a cooler 15b, an air conveyance device 15c, and the like.

  For example, the compressor 15 a is arranged in the lower part on the back side in the refrigerator 1. The cooler 15 b is disposed in the cooling air passage 7. The air conveyance device 15c is disposed above the cooler 15b.

  In the refrigerator 1, the compressor 15a discharges the refrigerant. The condenser condenses the refrigerant discharged from the compressor 15a. The expansion device expands the refrigerant condensed by the condenser. The cooler 15b cools the air with the refrigerant expanded by the expansion device. For example, the air is −30 ° C. to −25 ° C. The air conveying device 15 c circulates the air cooled by the cooler 15 b in the refrigerator 1.

  As a result, the air is conveyed to each storage chamber via the cooling air passage 7 and the air outlet. At this time, the air is distributed by opening and closing each damper. As a result, an individual temperature is set for each storage room.

  For example, the temperature of the freezer compartment 3 is set to the lowest temperature of −22 ° C. to −16 ° C. At this time, the corresponding inflow damper is adjusted to be fully open. For example, the temperature of the refrigerator compartment 5 is set to 3 ° C to 6 ° C. At this time, the corresponding damper is adjusted to a state corresponding to the set temperature. For example, the temperature of the chilled chamber 6 is set to -3 ° C to 3 ° C. At this time, the corresponding damper is adjusted to a state corresponding to the set temperature. For example, the temperature of the vegetable compartment 2 is set to the highest temperature of 5 ° C to 9 ° C. At this time, the corresponding inflow damper is adjusted to be almost fully closed.

  In the freezing room 3, the switching room 4, and the ice making room, the air transferred cools the air in the freezing room 3, the switching room 4, and the ice making room. The air is conveyed to the cooler 15b through the return air path 8. In the refrigerating room 5 and the chilled room 6, the conveyed air cools the air in the refrigerating room 5 and the chilled room 6. The air is conveyed to the vegetable compartment 2 through the suction port 13 and the refrigerator compartment return air passage 14. The vegetable room 2 is indirectly cooled by the air. The air is mixed with air that has cooled the vegetable compartment 2 in the vegetable compartment return air passage 10. The mixed air is conveyed to the cooler 15b through the return air path 8.

Next, a method for cooling the chilled chamber 6 will be described with reference to FIG.
FIG. 2 is a cross-sectional view of the chilled chamber of the refrigerator according to Embodiment 1 of the present invention as viewed from the side.

  As shown in FIG. 2, food 16 is stored in the chilled chamber 6. For example, the food 16 is made of raw meat, meat for thawing, fish fillets, and the like. The food 16 is placed on the bottom surface of the chilled chamber 6.

  In the chilled chamber 6, the cooled blowout air A flows from the blowout port 11. For example, the temperature of the blown air A is −20 ° C. to −10 ° C. At this time, the blown air A is guided to the outside of the bottom surface of the chilled case 6 a by the guide 12.

  Thereafter, the blown air A moves toward the door 5a along the outside of the bottom surface of the chilled case 6a. At this time, the blown air A directly cools the bottom surface of the chilled case 6a. As a result, the food 16 is cooled by heat conduction from the bottom surface of the chilled case 6a.

  Thereafter, the blown air A moves upward between the front surface of the chilled case 6a and the back surface of the door 5a. Thereafter, the blown air A is mixed with the air that has cooled the refrigerator compartment 5 to become return air B. The return air B moves to the side opposite to the door 5a along the outside of the top surface of the top plate 6b. Thereafter, the return air B flows out from the suction port 13.

Next, the heat insulation effect by the top plate 6b is demonstrated using FIG.
FIG. 3 is a diagram of analysis data showing the heat insulation effect by the top plate of the refrigerator in the first embodiment of the present invention. The horizontal axis of FIG. 3 is the thickness of the top plate 6b. The vertical axis in FIG. 3 represents the temperature reached and the temperature fluctuation range on the top surface of the top plate 6b when the temperature of the air in the chilled case 6a varies at −3 ± 1 ° C.

  17a is the temperature reached on the top surface of the top plate 6b formed by only one plate. Reference numeral 17b denotes an ultimate temperature of the top surface of the top plate 6b in which two plates having a thickness of 1 mm are filled with a heat insulating material such as polystyrene foam. Reference numeral 17c denotes an ultimate temperature of the top surface of the top plate 6b in which the air layer 6c is formed inside two plates having a thickness of 1 mm.

  Reference numeral 18a denotes a temperature fluctuation width on the upper surface of the top plate 6b formed by only one plate. Reference numeral 18b denotes a temperature fluctuation width on the upper surface of the top plate 6b in which two plates are filled with a heat insulating material such as polystyrene foam. 18c is the temperature fluctuation width of the upper surface of the top plate 6b in which the air layer 6c is formed inside the two plates.

  As shown in FIG. 3, the reached temperatures 17a to 17c increase as the thickness of the top plate 6b increases regardless of the structure and material of the top plate 6b. On the other hand, the temperature fluctuation ranges 18a to 18c decrease with an increase in the thickness of the top plate 6b regardless of the structure and material of the top plate 6b.

  In the case of the top plate 6b formed of only one plate, even if the thickness of the top plate 6b is 10 mm or more, the ultimate temperature 17a is about -1 ° C. In the case of the top plate 6b filled with the heat insulating material, if the thickness of the top plate 6b is about 6 to 7 mm, the ultimate temperature 17b is maintained at 0 ° C. or higher. Also in the case of the top plate 6b in which the air layer 6c is formed, if the thickness of the top plate 6b is about 6 to 7 mm, the ultimate temperature 17c is maintained at 0 ° C. or higher. That is, in the top plate 6b in which the air layer 6c is formed, a heat insulating effect equivalent to that of the top plate 6b filled with the heat insulating material can be obtained.

  According to Embodiment 1 demonstrated above, the blower outlet 11 is provided in the back | inner side of the bottom face of the chilled case 6a. The blown air A flows along the outside of the bottom surface of the chilled case 6a. For this reason, the blown air A directly cools the bottom surface of the chilled case 6a. As a result, the food 16 is cooled without passing through the top plate 6b and the air in the chilled case 6a. For this reason, the food 16 can be maintained in a supercooled state while maintaining the cooling rate of the food 16.

  Note that the chilled case 6a formed of a general resin also has a heat capacity of 1000 times or more that of air. For this reason, even if the temperature of the blowing air A fluctuates temporally, the influence on the food 16 is suppressed. That is, the supercooling of the food 16 is maintained.

  The blown air A is not blown directly into the chilled case 6a. For this reason, the temperature variation of the air in the chilled case 6a is suppressed. Due to the suppression, temperature fluctuations of the food 16 are also suppressed. As a result, the temperature of the food 16 does not fall within the range of the maximum ice crystal formation zone (-5 ° C to -1 ° C). That is, ice crystals in the food 16 do not grow. For this reason, the cells of the food 16 are not destroyed. As a result, no drip occurs. Further, there is no partial freezing, oxidation, or discoloration of the food 16. For this reason, the preservation | save quality of the foodstuff 16 does not fall.

  Regarding discoloration, for example, when beef frozen at −3 ° C. is stored for 2 weeks, the color difference (ΔL * a * b *) between the beef before and after storage is 3.7. On the other hand, when the beef which was made into an unfrozen state at -3 degreeC was preserve | saved for two weeks, the color difference of the beef before and behind preservation | save is 1.6. That is, when storing beef for two weeks, discoloration of unfrozen beef is suppressed by 50% or more than discoloration of frozen beef.

  Moreover, the suction inlet 13 is provided above the top plate 6b. For this reason, the blown air A cools the entire bottom surface of the chilled case 6a and then flows out from the suction port 13 as return air B without staying. As a result, the cooling rate of the food 16 can be increased. Moreover, the inside of the refrigerator 1 can be prevented from freezing locally.

  Further, the guide 12 guides the blown air A to the outside of the bottom surface of the chilled case 6a. For this reason, the bottom surface of the chilled case 6a can be directly cooled more reliably.

  The top plate 6b is formed of a transparent plate. For this reason, the foodstuff 16 in the chilled chamber 6 can be visually recognized from the upper direction of the top plate 6b. As a result, forgetting to use the food 16 stored in the back side of the chilled case 6a can be prevented.

  Moreover, the heat insulation effect is acquired by the air layer 6c of the top plate 6b. Due to the heat insulating effect, cooling of the upper surface of the top plate 6b by the air in the chilled chamber 6 is suppressed. That is, heat exchange with the air in the refrigerator compartment 5 is dominant on the upper surface of the top plate 6b. As a result, even if the chilled chamber 6 is set to a negative temperature zone (for example, −3 ° C. to −2 ° C.), the upper surface of the top plate 6b is maintained at a positive temperature. For this reason, freezing of the foodstuff 16 in the refrigerator compartment 5 can be prevented. Moreover, the design property of the top plate 6b can be ensured while the cost is lower than that in the case of using a heat insulating material.

  In addition, if the blower outlet 11 is formed below the opening of the chilled case 6a, the blown air A collides with the back surface of the chilled case 6a. In this case, the shape of the back surface of the chilled case 6a and the like may be devised so that the blown air A flows along the outside of the bottom surface of the chilled case 6a. As a result, the food 16 can be maintained in a supercooled state while maintaining the cooling rate of the food 16.

  Also in the storage chamber other than the chilled chamber 6, a storage container similar to the chilled case 6a may be provided so that the cooling air flows along the outside of the bottom surface of the storage container. Also in this case, the cooling air does not blow directly into the storage container. For this reason, the inside of the storage container can be maintained at a desired temperature while maintaining the cooling rate of the food 16.

  For example, in the switching chamber 4 of −18 ° C. to −5 ° C., oxidation, dew condensation, frost formation, drying, and the like of the food 16 can be suppressed.

  Regarding the dew, for example, when beef is stored in the switching room 4 at −7 ° C. ± 3 ° C. for 2 weeks, the dew amount per 100 g of beef is 4.9 g. On the other hand, when the beef is stored for 2 weeks in the switching room 4 at −7 ° C. ± 1 ° C., the exposed amount per 100 g of beef is 1.7 g. That is, if the fluctuation range of the temperature of the switching chamber 4 is suppressed from ± 3 ° C. to ± 1 ° C., the amount of dew per 100 g is reduced by 60% or more.

  For example, when the beef is stored for one month in the switching room 4 at −18 ° C. ± 5 ° C., the dew amount per 100 g of beef is 0.30 g. On the other hand, when the beef is stored for one month in the switching room 4 at −18 ° C. ± 2 ° C., the dew amount per 100 g of beef is 0.14 g. That is, if the fluctuation range of the temperature of the switching chamber 4 is suppressed from ± 5 ° C. to ± 2 ° C., the amount of dew per 100 g is halved.

  For example, in the vegetable room 2 at 5 ° C to 9 ° C, the respiration of vegetables is suppressed. For this reason, especially in leafy vegetables, the amount of transpiration decreases. As a result, drying, wilting, etc. of leafy vegetables can be suppressed.

Embodiment 2. FIG.
FIG. 4 is a sectional view of the top plate of the refrigerator according to Embodiment 2 of the present invention as viewed from the side. In addition, the same code | symbol is attached | subjected to Embodiment 1 and an equivalent part, and description is abbreviate | omitted.

  An air layer 6c was formed inside the top plate 6b of the first embodiment. On the other hand, the regenerator 19 with large latent heat is enclosed inside the top plate 6b of the second embodiment. For example, the cool storage agent 19 is formed by mixing water, inorganic salts, food additives, and the like. At this time, the melting point of the regenerator 19 is set to a positive temperature range by adjusting the mixing ratio of water, inorganic salts, food additives, and the like.

  As shown to Fig.4 (a), when the cool storage agent 19 is a liquid phase, the space | gap 19a is formed between the cool storage agent 19 and the upper surface of the top plate 6b. The gap 19a is set in consideration of the expansion rate of the cold storage agent 19. For example, the gap 19a is set to be 10 to 20% of the internal volume of the top plate 6b. As shown to 4 (b), when the cool storage agent 19 is a solid-phase, the cool storage agent 19 fills the inside of the top plate 6b. That is, when the cool storage agent 19 is a solid phase, the contact area between the cool storage agent 19 and the inner wall of the top plate 6b is maximized.

  The cool storage agent 19 repeats the phase change between the liquid phase and the solid phase due to temperature fluctuations. Specifically, when the temperature of the top plate 6b is higher than the melting point of the cool storage agent 19, the cool storage agent 19 melts. At this time, the cool storage agent 19 absorbs heat from the top plate 6b. When the temperature of the top plate 6b is lower than the melting point of the cool storage agent 19, the cool storage agent 19 is solidified. At this time, the cool storage agent 19 releases heat to the top plate 6b. For this reason, the temperature of the top plate 6 b approaches the melting point of the cold storage agent 19.

Next, the heat insulation effect by the top plate 6b is demonstrated using FIG.
FIG. 5 is a diagram of analysis data showing the heat insulating effect by the top plate of the refrigerator in the second embodiment of the present invention.

  Reference numeral 17d denotes an ultimate temperature of the upper surface of the top plate 6b in which a regenerator 19 having a melting point of 1 ° C. is enclosed in two plates having a thickness of 1 mm. Reference numeral 17e denotes the temperature reached on the top surface of the top plate 6b in which a regenerator 19 having a melting point of 2 ° C. is sealed inside two plates having a thickness of 1 mm.

  18d is a temperature fluctuation width of the upper surface of the top plate 6b in which the regenerator 19 having a melting point of 1 ° C. is enclosed in two plates having a thickness of 1 mm. 18e is the temperature fluctuation width of the upper surface of the top plate 6b in which the regenerator 19 having a melting point of 2 ° C. is enclosed in two plates having a thickness of 1 mm.

  As shown in FIG. 5, due to the difference in melting point of the regenerator 19, there is a difference in changes in the reached temperatures 17 d and 17 e with respect to the change in the thickness of the top plate 6 b.

  However, if the thickness of the top plate 6b is about 3 mm, the ultimate temperatures 17d and 17e are maintained at 0 ° C. or higher. That is, in the top plate 6b in which the cool storage agent 19 is enclosed, the cool storage agent 19 generates heat with respect to the upper surface of the top plate 6b, so that the air layer 6c has a thickness less than half that of the top plate 6b on which the air layer 6c is formed. The heat insulation effect equivalent to the formed top plate 6b is obtained.

  According to Embodiment 2 demonstrated above, when the cool storage agent 19 is a solid phase, the contact area of the cool storage agent 19 and the inner wall of the top plate 6b becomes the maximum. For this reason, the performance of the cool storage agent 19 can be pulled out reliably. As a result, the upper surface of the top plate 6b can be reliably maintained at a positive temperature. For this reason, freezing of the foodstuff 16 in the refrigerator compartment 5 can be prevented reliably.

Embodiment 3 FIG.
6 is a cross-sectional view of a chilled chamber of a refrigerator according to Embodiment 3 of the present invention as viewed from the side. In addition, the same code | symbol is attached | subjected to Embodiment 1 and an equivalent part, and description is abbreviate | omitted.

  The chilled chamber 6 of the third embodiment is obtained by adding a good heat conductive plate 20 to the chilled chamber 6 of the first embodiment. The good heat conductive plate 20 is formed of a material having a higher thermal conductivity than the bottom surface of the chilled chamber 6, such as a metal such as aluminum or stainless steel, a high heat conductive resin, or the like. For example, the good heat conductive plate 20 is formed of a material having a thermal conductivity in the horizontal plane direction of 10 W / mK or more. The good heat conductive plate 20 is provided so as to be detachable on almost the entire inner surface of the bottom surface of the chilled case 6a. The food 16 is placed on the upper surface of the good heat conductive plate 20.

  The blown air A is supplied from the back side of the chilled case 6a. For this reason, the temperature of the bottom face of the chilled case 6a becomes higher as it approaches the door 5a. That is, uneven temperature distribution occurs in the horizontal direction on the bottom surface of the chilled case 6a. The unevenness becomes an external stimulus similar to the temperature fluctuation.

  However, the unevenness is improved by the heat conductive plate 20. That is, the temperature of the good heat conductive plate 20 is made uniform. As a result, even when the food 16 has a large shape in the horizontal plane direction, the temperature of the food 16 is made uniform.

  According to the third embodiment described above, the temperature of the food 16 is made uniform by the good heat conductive plate 20. For this reason, even if the blowing air A is increased and the cooling rate of the food 16 is increased, the food 16 can be maintained in a supercooled state.

  Moreover, the good heat conductive plate 20 improves unevenness of the temperature distribution inside the bottom surface of the chilled case 6a. For this reason, the temperature of the air in the chilled case 6a is also made uniform. As a result, the food 16 can be maintained in a supercooled state over a wide range in the chilled case 6a.

  In addition, you may provide the good heat conductive plate 20 in the chilled case 6a of Embodiment 2. FIG. Also in this case, the uneven temperature distribution on the bottom surface of the chilled case 6a can be improved.

  Further, the heat conductive plate 20 may be removed and attached to the bottom surface of the storage chamber other than the chilled chamber 6. In this case, the uneven temperature distribution of the air in the storage chamber can be improved. As a result, the preservation quality of food can be improved over a wide range in the storage room.

Embodiment 4 FIG.
FIG. 7: is sectional drawing which looked at the chilled room of the refrigerator in Embodiment 4 of this invention from the side surface direction. In addition, the same code | symbol is attached | subjected to the part which is the same as that of Embodiment 3, or an equivalent, and description is abbreviate | omitted.

  The chilled chamber 6 of the fourth embodiment is obtained by adding a plurality of plate fins 21 to the chilled chamber 6 of the third embodiment. The plurality of plate fins 21 are arranged on the downstream side of the blown air A.

Next, the plurality of plate fins 21 will be described with reference to FIG.
FIG. 8 is a perspective view of a main part of the refrigerator according to Embodiment 4 of the present invention.

  As shown in FIG. 8, the plurality of plate fins 21 are formed in a plate shape. The plurality of plate fins 21 are formed of a material having a higher thermal conductivity than the bottom surface of the chilled chamber 6, such as a metal such as aluminum or stainless steel, a high thermal conductive resin, or the like. For example, the plurality of plate fins 21 are formed of a material having a thermal conductivity of 10 W / mK or more in the vertical plane direction. The plurality of plate fins 21 are arranged side by side so that the perpendicular line is in a direction perpendicular to the blown air A. As a result, a gap is formed between adjacent plate fins 21.

  The upper ends of the plurality of plate fins 21 pass through the bottom surface of the chilled case 6 a and are connected to the lower surface of the good heat conductive plate 20. The lower end portion of the plate fin 21 protrudes downward from the bottom surface of the chilled case 6a and is arranged in the ventilation path of the blown air A.

  In the present embodiment, the blown air A moves along the side surfaces of the plurality of plate fins 21. At this time, the blown air A cools the plurality of plate fins 21. As a result, the good heat conductive plate 20 is cooled by heat conduction from the plurality of plate fins 21.

  According to the fourth embodiment described above, the heat transfer area of the plate fin 21 is large. That is, the contact probability (thermal conductivity) between the plate fin 21 and the blown air A is high. For this reason, even if the heat conductive plate 20 becomes a thermal resistance when the food 16 is cooled in the vertical direction, the food 16 can be effectively cooled. That is, the cooling rate of the food 16 can be maintained.

Embodiment 5 FIG.
FIG. 9 is a sectional view of the top plate of the refrigerator according to the fifth embodiment of the present invention as viewed from the side. In addition, the same code | symbol is attached | subjected to Embodiment 1 and an equivalent part, and description is abbreviate | omitted.

  As shown in FIG. 9, a chilled case 6a according to the fifth embodiment is formed by forming the bottom surface of the chilled case 6a according to the first embodiment with two plates. A cold storage agent 22 is enclosed between the two plates. For example, the cool storage agent 22 is formed by mixing water, inorganic salts, food additives, and the like. At this time, the melting point of the regenerator 22 is set equal to the set temperature of the chilled chamber 6 by adjusting the mixing ratio of water, inorganic salts, food additives, and the like.

  When the cool storage agent 22 is in a liquid phase, a gap is formed between the cool storage agent 22 and the upper surface of the bottom surface of the chilled case 6a. The gap is set in consideration of the expansion rate of the cool storage agent 22. For example, the gap is set to be 10 to 20% of the internal volume of the bottom surface of the chilled case 6a. When the cool storage agent 22 is a solid phase, the cool storage agent 22 fills the bottom surface of the chilled case 6a. That is, when the cool storage agent 22 is a solid phase, the contact area between the cool storage agent 22 and the inner wall of the bottom surface of the chilled case 6a is maximized.

  When the temperature of the bottom surface of the chilled case 6a is higher than the melting point of the cool storage agent 22, the cool storage agent 22 melts. At this time, the cool storage agent 22 absorbs heat from the bottom surface of the chilled case 6a. When the temperature of the bottom surface of the chilled case 6a is lower than the melting point of the cool storage agent 22, the cool storage agent 22 solidifies. At this time, the regenerator 22 releases heat to the bottom surface of the chilled case 6a. For this reason, the temperature of the bottom surface of the chilled case 6 a approaches the melting point of the regenerator 22.

Next, the thermostatic effect by the bottom face of the chilled case 6a will be described using FIG.
FIG. 10 is a diagram of analysis data of the thermostatic effect by the bottom surface of the refrigerator chilled case according to Embodiment 5 of the present invention. The horizontal axis in FIG. 10 is the thickness of the bottom surface of the chilled case 6a. The vertical axis in FIG. 10 indicates the chilled case 6a when the variation of the blown air A is set to ± 8 ° C. based on the actual measurement data when the temperature of the air in the chilled case 6a is set to −3 ± 1 ° C. This is the temperature fluctuation range of the air inside.

  Reference numeral 23a denotes a temperature fluctuation range in the chilled case 6a having a bottom surface formed of only one plate. Reference numeral 23b denotes a temperature fluctuation width in the chilled case 6a having a bottom surface in which an air layer is formed inside two plates each having a thickness of 1 mm. Reference numeral 23c denotes a temperature fluctuation range in the chilled case 6a in which the regenerator 22 having a melting point of −3 ° C. is sealed in two plates having a thickness of 1 mm. Reference numeral 23d denotes a temperature fluctuation range in the chilled case 6a in which a regenerator 22 having a melting point of −5 ° C. is sealed in two plates having a thickness of 1 mm.

  Reference numeral 24a denotes a temperature fluctuation range of the chilled case 6a having a bottom surface formed by only one plate. Reference numeral 24b denotes a temperature variation width of the air layer 6c of the chilled case 6a having a bottom surface in which an air layer 6c is formed inside a plate having a thickness of 1 mm2. 24c is a temperature fluctuation range of the cold storage agent 22 of the chilled case 6a in which the cold storage agent 22 having a melting point of −3 ° C. is sealed in two plates having a thickness of 1 mm. Reference numeral 24d denotes a temperature fluctuation range of the cold storage agent 22 in the chilled case 6a in which the cold storage agent 22 having a melting point of −5 ° C. is sealed in two plates having a thickness of 1 mm.

  As shown in FIG. 10, the temperature fluctuation ranges 23a to 23d and 24a to 24d decrease as the thickness of the bottom surface of the chilled case 6a increases, regardless of the structure and material of the chilled case 6a.

  In the case of the chilled case 6a having a bottom surface formed of only one plate, the temperature fluctuation range 23a is about 3 ° C. (± 1.5 ° C.) even when the bottom surface thickness of the chilled case 6a is 15 mm, and does not reach the target. . In the case of the chilled case 6a having the bottom surface on which the air layer 6c is formed, the temperature fluctuation width 23b reaches the target when the thickness of the bottom surface of the chilled case 6a is about 15 mm and decreases to 2 ° C.

  On the other hand, in the case of the chilled case 6a having the bottom surface in which the regenerator 22 is enclosed, the temperature fluctuation ranges 23c and 23d reach the target when the thickness of the bottom surface of the chilled case 6a is about 5 mm and decreases to 2 ° C. That is, the cool storage agent 22 provides a constant temperature effect to the air in the chilled case 6a. In particular, if the melting point of the regenerator 22 coincides with the set temperature of the chilled chamber 6 of −3 ° C., the thermostatic effect is high.

  According to the fifth embodiment described above, the bottom surface of the chilled case 6 a can be made constant temperature by the cold storage agent 22. For this reason, even if the blowing air A is increased to increase the cooling rate, the food 16 can be easily maintained in a supercooled state.

  If the temperature distribution on the bottom surface of the chilled case 6a is made uniform, the temperature of the air in the chilled case 6a is also made uniform. For this reason, the foodstuff 16 can be maintained in a supercooled state in the wide range in the chilled case 6a.

  In addition, you may enclose the cool storage agent 22 in the bottom face of the chilled case 6a of Embodiment 2-4. Also in this case, the food 16 can be maintained in a supercooled state over a wide range in the chilled case 6a.

  Further, the cold storage agent 22 may be enclosed in the bottom surface of the storage chamber other than the chilled chamber 6. In this case, the temperature of the air in the storage chamber is also made uniform. As a result, the preservation quality of food can be improved over a wide range in the storage room.

Embodiment 6 FIG.
FIG. 11: is sectional drawing which looked at the chilled room of the refrigerator in Embodiment 6 of this invention from the side surface direction. In addition, the same code | symbol is attached | subjected to Embodiment 1 and an equivalent part, and description is abbreviate | omitted.

  As shown in FIG. 11, the refrigerator 1 of the sixth embodiment is obtained by adding a temperature detection unit 25 and a supercooling release detection unit 26 to the refrigerator 1 of the first embodiment.

  The temperature detection means 25 is provided inside the lower surface of the top plate 6b. The temperature detection means 25 has a function of detecting the surface temperature of the food 16 in a non-contact manner. Various types of temperature detection means 25 can be used depending on the operation principle. For example, an infrared sensor using the thermoelectromotive force effect is used as the temperature detection means 25. In this case, the temperature detection means 25 includes an infrared absorption film and a thermistor.

  The infrared absorption film has a function of absorbing thermal radiation (infrared rays) emitted from the surface of a preset region. The thermistor has a function of detecting the temperature of the infrared absorption film.

  The temperature detection means 25 calculates the temperature difference between the heat-sensitive partial temperature of the infrared absorption film (warm contact) heated by absorption of thermal radiation and the temperature of the infrared absorption film itself (cold contact) detected by the thermistor. It has a function to convert to a signal. The temperature detection means 25 has a function of detecting the temperature of the surface of a preset region based on the magnitude of the electrical signal.

  The supercooling release detection means 26 is provided together with another control board. The supercooling release detection means 26 has a function of determining whether or not the supercooling of the food 16 has been released based on the detection result of the temperature detection means 25. The supercooling release detection means 26 has a function of notifying at least one of the panel display and sound of the refrigerator 1 when detecting the supercooling release of the food 16 as the notification means.

Next, a method of determining cancellation of the supercooling of the food 16 will be described with reference to FIG.
FIG. 12 is a diagram of actually measured data of the temperature history when the supercooling of the food by the refrigerator in the sixth embodiment of the present invention is cancelled. The horizontal axis in FIG. 12 is the elapsed time. The vertical axis | shaft of FIG. 12 is an actual measurement value of the temperature of the center of a raw tuna and the temperature of an upper surface when the raw tuna put into the supercooled state is preserve | saved for seven days.

  27 is the actual temperature of the air in the chilled case 6a when the set temperature is fixed at -3 ° C. 28a is the actual temperature at the center of a 100g raw tuna sample. The vertical dimension of the sample is about 120 mm. The horizontal dimension of the sample is about 60 mm. The thickness of the sample is about 10 mm. 28b is the temperature at the center of a 200g raw tuna sample. The vertical dimension of the sample is about 240 mm. The horizontal dimension of the sample is about 60 mm. The thickness of the sample is about 10 mm. 29a is the actual temperature of the top surface of a 100g raw tuna sample. 29b is the actual temperature of the top surface of a 200g raw tuna sample.

  As shown in FIG. 12, the actual temperature 27 of the air in the chilled case 6a is controlled at −3.3 to −3.0 ° C. with almost no fluctuation. With this control, the center actual temperature 28a and the upper surface actual temperature 29a are maintained at approximately −3 ° C. for a relatively small raw tuna. That is, relatively small raw tuna is maintained in a supercooled state. On the other hand, regarding the relatively large raw tuna, the actual temperature 28b at the center and the actual temperature 29b at the upper surface rapidly increase by about 2 ° C. when 120 hours (5 days) have elapsed after the start of storage. That is, the relatively large raw tuna is released from the supercooled state 120 hours after the start of storage.

  As in the example of FIG. 12, in the chilled chamber 6, the actual temperature at the center of the food 16 and the actual temperature on the upper surface of the food 16 rise almost simultaneously. For this reason, the temperature detection means 25 determines whether or not the supercooling between the center and the surface of the food 16 is released based on the detection result of the temperature of the upper surface of the food 16.

  According to Embodiment 6 demonstrated above, the temperature detection means 25 detects the temperature of the surface of the foodstuff 16 non-contactingly. For this reason, it can be determined whether the supercooling of the food 16 was cancelled | released.

  In addition, when food 16 is cooled and stored, the temperature at the center of food 16 is generally the highest. For this reason, the freezing of the center of the food 16 is often delayed. On the other hand, in the chilled chamber 6, the actual temperature at the center of the food 16 and the actual temperature on the upper surface of the food 16 rise almost simultaneously. For this reason, it is possible to determine whether or not the supercooling between the center and the surface of the food 16 has been released simply by detecting the temperature of the upper surface of the food 16.

  When an infrared sensor is used as the temperature detecting means 25, the temperature of the air in the chilled case 6a can be detected by a thermistor. For this reason, if the temperature of the upper surface of the food 16 is detected by the infrared absorption film and the temperature of the air in the chilled case 6a is detected by the thermistor, it can be reliably determined whether or not the supercooling of the food 16 has been released. it can. An existing temperature sensor (not shown) corresponding to the chilled chamber 6 can be substituted with a thermistor. For this reason, an increase in cost due to the addition of the temperature detection means 25 can be reduced.

  Further, the result of detecting the state immediately before the supercooling of the food 16 is released may be fed back to reduce the air volume of the blown air A. As a result, when the food 16 is large in the horizontal direction, the release of the supercooling of the food 16 can be avoided even when the temperature in the chilled case 6a is lower than the set temperature.

  Moreover, the supercooling cancellation | release detection means 26 alert | reports that the supercooling of the foodstuff 16 was cancelled | released. For this reason, it is possible to prompt the user to move only the food 16 for which the supercooling has been released to the refrigeration chamber 5 to be thawed or move to the freezer compartment 3 to be stored frozen. As a result, the storage quality of all the foods 16 can be maintained regardless of whether or not the supercooling of the foods 16 is released.

  When an infrared sensor is used as the temperature detection means 25, the temperature detection region can be changed by adjusting the angle (viewing angle) of the infrared light receiving unit. For this reason, if the viewing angle is made as narrow as possible, the entire temperature detection region becomes the surface of one food 16. For example, it is desirable to set the viewing angle of the infrared light receiving unit to 5 ° to 10 °. In this case, the surface temperature of the food 16 can be accurately detected.

  Further, the temperature detection means 25 may be rotated in two axial directions by a rotary motor or the like, and the temperature detection region may be moved in the width direction and depth direction of the bottom surface of the chilled case 6a. In this case, the temperature of the surface of the food 16 can be detected finely in the entire range of the chilled case 6a.

  In addition, you may provide the temperature detection means 25 and the supercooling cancellation | release detection means 26 inside the temporary surface of the top plate 6b of Embodiment 2-5. In this case as well, it can be determined whether or not the supercooling of the food 16 has been released.

  Further, the temperature detection means 25 and the supercooling release detection means 26 may be provided in a storage chamber other than the chilled chamber 6. In this case, it can be determined whether the food in the storage chamber is maintained at a desired temperature.

1 refrigerator, 2 vegetable room, 3 freezer room, 4 switching room, 5 refrigerator room,
5a door, 6 chilled chamber, 6a chilled case, 6b top plate, 6c air layer,
7 Cooling air path, 8 Return air path, 9 Wall, 10 Vegetable room return air path, 11 Air outlet,
12 guide, 13 suction port, 14 refrigeration chamber return air path, 15a compressor,
15b cooler, 15c air conveying device, 16 food,
17a-17e ultimate temperature, 18a-18e temperature fluctuation range, 19 cool storage agent,
19a air gap, 20 heat conductive plate, 21 plate fin,
22 cold storage agent, 23a-23d temperature fluctuation range, 24a-24d temperature fluctuation range,
25 temperature detection means, 26 supercooling release detection means, 27 actual temperature,
28a, 28b actual temperature, 29a, 29b actual temperature

Claims (11)

A storage container having an opening opened upward;
A top plate provided to close the opening;
An air outlet provided below the opening so that cooling air flows along the outside of the bottom surface of the storage container;
Refrigerator equipped with. A suction port provided above the top plate so that the cooling air flowing in from the air outlet flows out;
The refrigerator according to claim 1 provided with. A guide provided to guide the cooling air flowing in from the outlet to the outside of the bottom surface of the storage container;
The refrigerator of Claim 1 or Claim 2 provided with.   The refrigerator according to any one of claims 1 to 3, wherein the top plate is formed of a transparent material and has an air layer. A cold storage agent enclosed in the top plate and having a positive temperature melting point;
The refrigerator as described in any one of Claims 1-3 provided with. A plate provided inside the bottom surface of the storage container and having a higher thermal conductivity than the bottom surface of the storage container;
The refrigerator as described in any one of Claims 1-5 provided with. A fin provided to protrude downward from the bottom surface of the storage container in a state of being connected to the plate, and having a higher thermal conductivity than the bottom surface of the storage container;
The refrigerator according to claim 6 provided with. A cold storage agent enclosed in the bottom surface of the storage container and having a melting point equivalent to the set temperature of the storage container;
The refrigerator as described in any one of Claims 1-7 provided with. Temperature detecting means for detecting the surface temperature of the food stored in the storage container in a non-contact manner;
The refrigerator as described in any one of Claims 1-8 provided with. The temperature detecting means includes
An infrared absorption film provided in the storage container and heated by absorption of thermal radiation emitted from the food;
A thermistor provided in the storage container for detecting the temperature of the infrared absorption film and the temperature in the storage container;
The refrigerator of Claim 9 provided with. Informing means for informing that the supercooling of the food has been released based on the temperature of the surface of the food,
The refrigerator of Claim 9 or Claim 10 provided.

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