JP5148112B2 - refrigerator - Google Patents

Description

  The storage of the present invention is a food storage, and particularly relates to a storage provided with a mist spraying device for improving the water content of food and a refrigerator having the same.

  Factors that influence the decline in freshness of vegetables include temperature, humidity, environmental gas, microorganisms, and light. Vegetables are living creatures that perform respiration and transpiration. Therefore, it is necessary to suppress respiration and transpiration to maintain freshness. Except for some vegetables, such as those that cause low temperature damage, respiration is suppressed at low temperatures, and transpiration can be prevented by high humidity. In recent years, refrigerators for home use have been provided with sealed vegetable containers for the purpose of preserving vegetables, cooling vegetables to an appropriate temperature, increasing the humidity in the cabinet, and suppressing transpiration of moisture from vegetables. It is controlled as follows. Moreover, there exists a thing using the part which sprays mist as a part of humidification in a store | warehouse | chamber.

  As shown in the prior art such as JP-A-6-257933 (hereinafter referred to as Document 1), a refrigerator equipped with this type of mist spraying function generates and sprays mist with an ultrasonic humidifier when the vegetable compartment is low in humidity. The vegetable room is humidified to prevent transpiration from the vegetables.

  FIG. 62 shows a refrigerator provided with a conventional ultrasonic humidifier described in Document 1. As shown in FIG. 62, the vegetable compartment 31 is provided in the lower part of the main body case 36 of the refrigerator main body 30, The opening of the whole surface is closed by the drawer | drawing-out door 32 pulled out openably and closably. Moreover, the vegetable compartment 31 is partitioned off from the upper refrigerator compartment (not shown) by the partition plate 2.

  A fixed hanger 33 is fixed to the inner surface of the drawer door 32, and a vegetable case 1 for storing food such as vegetables is mounted on the fixed hanger 33. The top opening of the vegetable case 1 is sealed with a lid 3. A thawing chamber 4 is provided inside the vegetable case 1, and the thawing chamber 4 is provided with an ultrasonic humidifier 5.

  The ultrasonic humidifier 5 includes a mist outlet, a water storage container, a humidity sensor, and a hose receiver. The water storage container is connected to the defrost water hose 10 by a hose receiver. The defrost water hose 10 is provided with a purification filter 11 for cleaning the defrost water at a part thereof.

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

  The cooling air cooled by a heat exchange cooler (not shown) flows through the outer surface of the vegetable case 1 and the lid 3, whereby the vegetable case 1 is cooled and the food stored inside is cooled. Further, the defrost water generated from the cooler during the refrigerator operation is purified by the purification filter 11 when passing through the defrost water hose 10 and supplied to the water storage container of the ultrasonic humidifier 5.

  Next, when the humidity sensor detects that the internal humidity is 80% or less, the ultrasonic humidifier 5 starts humidification, and the atmosphere in the vegetable case 1 is moderate to keep the vegetables fresh. The humidity can be adjusted to a certain level.

  On the other hand, when the humidity sensor detects that the internal humidity is 90% or more, the ultrasonic humidifier 5 stops excessive humidification. As a result, the ultrasonic humidifier 5 can quickly humidify the vegetable compartment, and the vegetable compartment is always at a high humidity, and the transpiration action of the vegetable or the like is suppressed and the freshness of the vegetable or the like can be maintained.

  On the other hand, Japanese Patent Laid-Open No. 9-28363 (hereinafter referred to as Document 2) discloses a method for maintaining the freshness of vegetables using light, irradiating light to vegetables being preserved when the vegetable room is sealed, causing photosynthesis, and vitamin C. And the refrigerator which can hold | maintain a chlorophyll is disclosed.

  FIG. 63 shows a refrigerator provided with a conventional light source described in Document 2. As shown in FIG. 63, the refrigerator 40 includes a housing 42 whose front surface is open, and a drawer 54 in which vegetables and the like are stored is stored in a lower chamber 48 located at the lower portion of the housing 42. The drawer 54 has a substantially casing shape with an upper opening, and a front wall 56 is provided on the front side. Further, a switch 58 for detecting the opening / closing of the drawer 54 is attached to a portion of the housing 42 with which the front wall 56 abuts. A white fluorescent lamp 60 is attached to the center of the top surface of the lower chamber 48, and a lamp 62 is attached to the front side.

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

  Vegetables are mainly stored in the drawer 54. When the drawer 54 is stored and sealed in the lower chamber 48, the white fluorescent lamp 60 is turned on by the signal from the switch 58 to irradiate the vegetables. At this time, the lamp is controlled to be turned off. The light intensity of the white fluorescent lamp 60 is set in a range that is effective for suppressing the decrease in the chlorophyll concentration of the green leafy vegetables. Can be maintained. When the drawer 54 is open, the lamp 62 is turned on and the white fluorescent lamp 60 is turned off.

  However, in the above-described conventional configuration, in order to suppress a decrease in the chlorophyll concentration of the green leafy vegetables being stored in the vegetable room, water is not supplied as energy, and light is irradiated to forcibly carry out photosynthesis. Therefore, there is a problem that water necessary for photosynthesis is consumed, the water content in vegetables is significantly reduced, and the pores of leafy vegetables are opened by light irradiation, which further promotes stomatal transpiration and wilts. Was.

  Further, as a method for maintaining the freshness of vegetables using a volatile antioxidant, there is a conventional example in which a volatile antioxidant is gradually released into a vegetable room by an external impact or vibration. Before the oxygen in the air reaches the vegetable surface, it is combined with the antioxidant component and disappears, and as a result, the nutrient component of the vegetable is retained without being oxidized.

  FIG. 64 shows a refrigerator provided with a conventional antioxidant unit described in Japanese Patent Laid-Open No. 2000-44926 (hereinafter referred to as Document 3).

  As shown in FIG. 64, the vegetable indoor box case 63 that moves together with the drawer door of the refrigerator being pulled out and put back is: an upper case 64 that is divided from the vegetable room case 63 and arranged at the top; A convex portion 65 installed on the side of 63 and serving as a stopper of the upper case 64; and an upper case catching portion 66 installed on the upper case 64 and adapted to be caught by the stopper convex portion 65; A bottom surface of the upper case 64 on the case side, and an antioxidant unit 67 installed below the upper case catching portion 66. The antioxidant unit 67 is filled with particles of an antioxidant substance, and has a narrow hole in the downward direction.

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

  The antioxidant unit 67 containing the antioxidant is subjected to vibration and impact generated by opening and closing the refrigerator door. Due to this external force action, the built-in particulate antioxidants are moved or impacted in the other direction, and the surface particles and the internal particles are exchanged, so that a new emission surface is secured, and the volatile components of the antioxidant are Sustained release will continue.

  However, in the above conventional configuration, since the mist is sprayed for the purpose of increasing the humidity inside the cabinet, moisture cannot be supplied to the vegetables only by moistening the surface of the vegetables, etc. However, the amount of water that has been reduced once cannot be restored.

  Moreover, Unexamined-Japanese-Patent No. 2000-220949 (henceforth literature 4) shows the refrigerator provided with the ozone water mist apparatus. The refrigerator has an ozone generator, an exhaust port, a water supply path directly connected to a water supply, and an ozone water supply path in the vicinity of the vegetable compartment. The ozone water supply route is led to the vegetable room. The ozone generator is connected to a water supply unit directly connected to the water supply. Further, the exhaust port is configured to be connected to the ozone water supply path. In addition, an ultrasonic element is provided in the vegetable compartment. Ozone generated by the ozone generator is brought into contact with water to become ozone water as treated water. The generated ozone water is guided to the vegetable compartment of the refrigerator, atomized by an ultrasonic vibrator, and sprayed to the vegetable compartment.

  However, in the above conventional configuration, the ozone water particles are atomized by the ultrasonic vibration element, so that the atomized ozone water particles do not become fine, so it cannot be uniformly sprayed in the cabinet, and the food surface of the mist The adhesion rate to is low. Moreover, when it sprayed continuously in order to raise an adhesion rate, it had the subject that a vegetable etc. produced water rot or the inside of a warehouse condensed.

  The refrigerator of the present invention is a refrigeration apparatus capable of generating and spraying an ultrafine mist of water using a mist spraying apparatus in a warehouse storing food such as vegetables.

  Thereby, the ultra fine mist can permeate the inside of the food from cell gaps or pores on the surface of the food such as vegetables, and the water content in the food can be improved.

  Moreover, the refrigerator of this invention can spray fine mist on vegetables simultaneously with a mist spraying apparatus, irradiating light to vegetables with a light irradiation part.

  Thereby, mist permeates the inside of the vegetable from the pores on the opened vegetable surface, the moisture content of the vegetable is improved, and the freshness of the vegetable can be maintained.

  Moreover, the refrigerator of this invention can supply water | moisture content actively to the middle part of foodstuffs, and can improve the moisture content of the foodstuffs preserve | saved. In addition, the refrigeration apparatus can suppress transpiration during light irradiation and replenish moisture into vegetables through pores that perform transpiration, thereby improving the moisture content of vegetables and the like.

  The refrigerator of this invention can raise moisture content, such as vegetables once lowered, to the original state.

The refrigerator of the present invention includes a storage chamber, and a mist spraying device that is an atomization device that generates mist to be supplied to the storage chamber. The mist spraying device includes a water tank for storing functional water or water, and a spray. A capillary supply structure having a tip formed thereon, and an electrode that is installed in a portion of the water storage tank and applies a high voltage to the water stored in the water storage tank, the water storage tank on the back side of the storage chamber and Provided in a space adjacent to each other through a partition, the mist spraying device is provided in the partition, a space in which the water storage tank provided in the partition near the mist spraying device is provided, and an internal space of the storage chamber, The mist is directly supplied to the internal space of the storage chamber from a location communicating with the storage chamber, the spray tip is provided in the storage chamber, and the spray tip of the mist spraying device is located above the water storage tank. Together, located at one end of the capillary feed structure into the water tank, which supplies the stored water in the water tank to the spray tip, by improving the moisture content of the food, storage repository The moisture content of the food stored in the room can be improved.

  The refrigerator in the present invention includes a household refrigerator, a commercial refrigerator, a food storage, a storage container, a refrigerated storage, a cold car, and a transport container.

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

( Reference Example 1)
FIG. 1 is a side sectional view of a storage case in Reference Example 1 of the present invention. FIG. 2 is a side sectional view of the water replenishing device in Reference Example 1 of the present invention. FIG. 3 is a plan sectional view of the water replenishing device in Reference Example 1 of the present invention.

  In Embodiment 1, the storage 70 for refrigeration has a storage chamber 71 and a water storage tank 72, and the water storage tank 72 has a water supply path 73 for supplying water. A water replenishing device 74 is provided on the upper top surface of the storage chamber 71. The storage in the first embodiment is a transport container and is used for transport. The water supply device 74 includes a water storage tank 75 that is a water storage unit for storing water, a spray unit 76, and a blower unit 77 that blows mist generated by the spray unit 76 into the storage chamber 71. The spray unit 76 is located inside the water storage tank 75 and includes an ultrasonic element 80 that atomizes water by an ultrasonic method and a metal mesh 81 that transmits only mist having a predetermined particle diameter or less. The stored water 84 is supplied from the water supply path 73 and stored in the water storage tank 75. In addition, a temperature sensor 85 that detects the temperature in the storage is provided at one corner of the storage chamber 71. Note that a functional component supply unit 78 for releasing the functional component may be provided in the storage chamber. The functional component replenishment unit 78 is a cell-shaped filter 79a carrying vitamin C derivative granules 79b microencapsulated.

  The operation and action of the storage mist generating apparatus configured as described above will be described below.

  First, the water stored in the water storage tank 72 is supplied into the water storage tank 75 via the water supply path 73 and stored as the stored water 84. Next, the operation of the water supply device is started. First, the stored water 84 is atomized by the ultrasonic element 80 included in the spray unit 76. Of the atomized mist, only fine mist having a predetermined particle diameter or less is sprayed from the metal mesh 81. As a result, the inside of the water storage tank 75 is filled with mist containing water particles having a predetermined particle diameter or less. Fine mist in the water storage tank 75 is sprayed as mist in the storage chamber 71 by the blower 77. The fine mist adheres to the surface of vegetables or fruits stored in the storage chamber 71 and in which the pores are opened, and enters the tissue from the pores. As a result, the water is evaporated and the water is supplied again into the deflated vegetable cells, and the deflation is eliminated by the bulging pressure of the cells, and the shakited state is restored.

  Mist refers to water that has been finely divided into ultrafine particles. Its particle diameter is from several μm that is visible to several nm that is not visible, and its properties are liquid. Yes.

  As described above, in this embodiment, by spraying an appropriate amount of fine mist that can pass through the cell gap with a mist spraying device, the mist enters the vegetable interior for the vegetables being stored in the vegetable compartment, The moisture content of vegetables can be improved and the freshness of vegetables can be maintained.

  Currently, vegetables and fruits are transported to markets, supermarkets, etc. after harvesting, but transportation requires a long time. Vegetables and fruits stored in the storage room often wilt due to transpiration during transportation. In addition, among the vegetables that are fruits and vegetables, green rape leaves and fruits are also stored in the storage room, but these fruits and vegetables are more susceptible to wilt due to transpiration during transportation. Therefore, by using the transport container used for transport as the storage of the first embodiment, moisture transpiration during transport of the food stored in the storage room can be prevented, and the food can be kept fresh. It can be transported. Furthermore, in the past, vegetables and the like could only be transported to a place where they could arrive without worrying about wilting, but by using a transport container used for transport as the storage of this embodiment, Transportation of time is possible, and since it can be transported farther than before, transportation costs can be reduced.

  Moreover, although normal water was sprayed in this Embodiment, functional water, such as ozone water, acidic water, or alkaline water, can also be sprayed for the water to spray. By spraying these functional waters, functional water mist enters fine pores on the surface of vegetables and fruits, and dirt inside the fine pores and harmful substances such as agricultural chemicals can be lifted and removed. The effect can be enhanced. In addition, the acid / alkali decomposition effect of harmful substances such as agricultural chemicals adhering to the vegetable surface can be enhanced. In addition, it is possible to enhance the effect of removing dirt and odor in the cabinet and the acid / alkali decomposition effect.

  In the present embodiment, an ultrasonic element and a filter are used for the spraying section, but electrostatic addition can be applied to the mist using an electrostatic atomization system. The fine mist loaded with a negative charge adheres to the positively charged inner wall surface, vegetables, fruit surfaces, etc., and the mist enters the fine holes on the inner wall surface, vegetables and fruit surfaces. As a result, it is possible to improve the moisture content restoration effect of vegetables and enhance the removal effect by raising dirt and harmful substances inside the fine holes.

  In addition, it becomes possible to adjust a temperature zone by providing the storage room of this Embodiment with the cooling device which cools a storage room, and it can be used in a refrigerator temperature zone at the time of high temperature, such as summer.

  In addition, if the storage room has a high humidity of 90% or more, the deterioration speed of the food stored in the storage room can be slowed, so that the efficiency of water replenishment by mist can be improved.

  In addition, the irradiation part which irradiates the foodstuff preserve | saved at the storage chamber can also be provided in this Embodiment. The irradiation part can open the pores of the food stored in the storage room, so that mist can enter the inside of the food stored in the storage room, so replenish moisture and functional components I can do it.

  In the present embodiment, the particle diameter of the mist is adjusted by using the ultrasonic element 80 and the metal mesh 81. Further, a metal plate 82 may be provided to face the metal mesh 81, and a high voltage power supply 83 that applies a high voltage to the metal mesh 81 and the metal plate 82 may be provided. By applying a high voltage between the metal mesh 81 and the metal plate 82, the particle diameter of the mist can be adjusted by further reducing the particle diameter of the mist. In this case, it is possible to electrostatically add to the mist particles as the mist is refined.

( Reference Example 2)
FIG. 4 is a side sectional view of the storage case in Reference Example 2 of the present invention. FIG. 5 is a side cross-sectional view of a water supply device in Reference Example 2 of the present invention. FIG. 6 is a plan cross-sectional view of a water supply device in Reference Example 2 of the present invention.

  In the second embodiment, the storage 90 includes a storage chamber 91 and a water storage tank 72, and the water storage tank 72 includes a water supply path 73 that supplies water. A water supply device 74 is provided on the upper top surface of the storage chamber 91. In the second embodiment, a storage container is used as a storage and is used for storing food after harvesting. The water supply device 74 provided on the top surface of the storage chamber 91 includes a water storage tank 75 that is a water storage unit for storing water, a spray unit 76, and a blower unit that blows mist generated by the spray unit 76 into the storage chamber 91. 77. The spray unit 76 is located inside the water storage tank 75 and faces the metal mesh 81, an ultrasonic element 80 that atomizes water by an ultrasonic method, a metal mesh 81 that transmits only mist having a predetermined particle size or less, and the metal mesh 81. A metal plate 82 is provided. The stored water 84 is supplied through the water supply path 73 and stored in the water storage tank 75. In addition, a temperature sensor 85 that detects the temperature in the storage is provided at one corner of the storage chamber 91. Note that a functional component supply unit 78 for releasing the functional component may be provided in the storage chamber. The functional component replenishment unit 78 is a cell-shaped filter 79a carrying vitamin C derivative granules 79b microencapsulated.

  The operation and action of the storage mist generating apparatus configured as described above will be described below.

  First, the water stored in the water storage tank 72 is supplied into the water storage tank 75 via the water supply path 73 and stored as the stored water 84. Next, the operation of the water supply device is started. First, the stored water 84 becomes mist atomized by the ultrasonic element 80 which is the spray unit 76. Only fine mist having a predetermined particle diameter or less is sprayed from the metal mesh 81, and the water tank 75 is filled with mist composed of water particles having a predetermined particle diameter or less. The fine mist in the water storage tank 75 is sprayed as mist in the storage chamber 91 by the blower 77.

  A light irradiation unit may be provided in the storage chamber 91. A light irradiating unit can irradiate light on the preserved vegetables, and an appropriate amount of fine mist that can pass through the pores can be sprayed by a mist spraying device. By light irradiation, mist can enter the inside of the vegetable from the pores on the surface of the opened vegetable, so that the moisture content of the vegetable can be improved and the freshness of the vegetable can be maintained.

  Vegetables and fruits stored in the storage chamber often have a reduced nutrient content or wilt due to transpiration during storage. In addition, among the vegetables that are fruits and vegetables, green rape leaves and fruits are also stored in the storage room, and are more susceptible to wilt due to transpiration during storage of these fruits and vegetables. Therefore, by using the storage container used for storing food after harvesting as the storage of the second embodiment, it is possible to prevent moisture transpiration during storage of the food stored in the storage room and Food can be stored in a safe state.

  Moreover, although normal water was sprayed in this Embodiment, functional water, such as ozone water, acidic water, or alkaline water, can also be sprayed for the water to spray. By spraying functional water, functional water mist enters fine pores on the surface of vegetables and fruits, and dirt and harmful substances such as agricultural chemicals inside the fine pores can be lifted to enhance the removal effect. In addition, the acid / alkali decomposition effect of harmful substances such as agricultural chemicals on the vegetable surface can be enhanced. In addition, it is possible to enhance the effect of removing dirt and odor in the cabinet and the acid / alkali decomposition effect.

  In the present embodiment, the spray unit is configured to include the ultrasonic element and the filter. However, the electrostatic atomization method is used to electrostatically add to the mist, so that a fine charge loaded with a negative charge can be obtained. Mist may be supplied. The fine mist loaded with a negative charge adheres to the positively charged inner wall surface, vegetables, fruit surfaces, etc., and the mist enters the fine holes on the inner wall surface, vegetables and fruit surfaces. As a result, the moisture content restoration effect of vegetables can be improved, and the removal effect can be enhanced by raising dirt and harmful substances inside the fine holes.

  In addition, it becomes possible to adjust a temperature zone by providing the storage room of this Embodiment with the cooling device which cools a storage room, and it can be used in a refrigerator temperature zone at the time of high temperature, such as summer.

  That is, in the second embodiment, the storage is a storage container, and mist can enter the inside of the food stored in the storage chamber of the storage container. Functional components can be replenished efficiently.

  In the present embodiment, the particle diameter of the mist is adjusted by using the ultrasonic element 80 and the metal mesh 81, but a metal plate 82 is provided facing the metal mesh 81, By applying a high voltage between the metal mesh 81 and the metal plate 82 by applying a high voltage to the metal plate 82 and applying a high voltage between the metal mesh 81 and the metal plate 82, the particle diameter of the mist is further reduced. It is also possible to adjust the diameter. In this case, it is possible to electrostatically add to the mist particles as the mist is refined.

( Reference Example 3)
FIG. 7 is a side sectional view of the refrigerator in Reference Example 3 of the present invention. FIG. 8 is a side sectional view of a water replenishing device in Reference Example 3 of the present invention. FIG. 9 is a cross-sectional plan view of a water replenishing device in Reference Example 3 of the present invention. FIG. 10A is a characteristic diagram with respect to the particle diameter of the mist of the moisture content restoring effect of the slightly shattered vegetables in the light irradiated with the light during mist spraying of Reference Example 3 of the present invention. FIG. 10B is a characteristic diagram with respect to the particle diameter of the mist of the moisture content restoring effect of the slightly deflated vegetable in the experiment conducted without light irradiation during the mist spraying of Reference Example 3 of the present invention. FIG. 11 is a diagram showing characteristics of the moisture content restoration effect of the slightly deflated vegetable in Reference Example 3 of the present invention with respect to the mist spray amount and the appearance sensory evaluation value of the vegetable with respect to the mist spray amount.

  In Embodiment 3, the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching chamber 113, a vegetable compartment 114, and a freezer compartment 115 from above by a partition plate 116. The vegetable compartment 114 has a humidity of about 90% R.D. by indirect cooling. It is cooled to 4-6 ° C. at H or higher (when food is stored). An ice-making water storage tank 119 is provided on the back of the refrigerator compartment 112, and a water supply path 120 is led from the ice-making water storage tank 119 to an ice making room (not shown) and a vegetable room 114 to supply water. ing. A water replenishing device 121 is provided on the top top of the vegetable compartment 114. The water supply device 121 includes a water storage tank 122 that is a storage water holding unit that stores water, a spray unit 123, and a blower unit 129 that blows mist generated by the spray unit 123 into the vegetable compartment 114. In addition, an irradiation section 130 is provided in an external stroke of the water supply device 121. In addition, the spray unit 123 includes an ultrasonic element 125 that is located inside the water tank 122 and atomizes water by an ultrasonic method, and a metal mesh 126 that transmits only mist having a predetermined particle size or less. In addition, the stored water 124 in the water storage tank 122 is supplied via the water supply path 120 and stored in the water storage tank 122. In addition, a temperature sensor 133 that detects the temperature in the cabinet is provided at one corner of the vegetable compartment 114.

  About the mist production | generation apparatus of the refrigerator comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

First, the water stored in the ice-making water storage tank 119 is supplied into the water storage tank 122 via the water supply path 120 and stored as the stored water 124. Next, when the temperature sensor 133 detects that the internal temperature is 5 ° C. or higher, the irradiation unit 130 is turned on, and the vegetables and fruits stored in the vegetable room 114 are irradiated with light. The irradiation unit 130 is, for example, a blue LED and irradiates light including blue light having a center wavelength of 470 nm. At this time, a weak light of about 1 μmol · m ⁻² · s ⁻¹ is sufficient for the photon of the blue light irradiated at this time. When weak blue light is irradiated to vegetables and fruits, pores existing on the surface of the epidermis are opened by the light stimulation of blue light.

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

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

  Next, the operation of the water supply device 121 is started. First, the stored water 124 atomizes water by the ultrasonic element 125 included in the spray unit 123. Of the atomized mist, when only the fine mist having a predetermined particle diameter smaller than the diameter of the pore opening portion of the vegetable is sprayed from the metal mesh 126, the inside of the water storage tank 122 opens the pores of the vegetable. The mist having a particle diameter smaller than the diameter of the hole is filled. The fine mist in the water tank 122 is sprayed as mist in the vegetable compartment 114 by the blower 129. The sprayed fine mist adheres to the surface of vegetables and fruits in which the pores are opened in the vegetable compartment 114 and penetrates into the tissue through the pores. As a result, the water is evaporated, the water is supplied again into the deflated cells, the deflation is eliminated by the bulging pressure of the cells, and the vegetables and fruits return to a crisp state.

  10A and 10B are diagrams showing the characteristics of the moisture content restoring effect on the particle diameter of the mist in vegetables that have been slightly wilted. The following method was used as a method for reproducing wilting vegetables.

  Vegetables that were left for a predetermined time until the weight decreased by about 10% with respect to the state of purchase at the store were used as wilting vegetables. If a vegetable loses about 15% in weight from the time of harvest, the appearance will deteriorate and the cell tissue will not return. The weight loss at the distribution stage is about 5% of the vegetables at harvest. If the water is reduced by about 5%, the user judges that there is no apparent problem in terms of sensuality. However, when a weight loss of about 10% occurs, the user feels sensually and feels like a wilted vegetable in appearance. From the above, the state where the weight was reduced by about 10% with respect to the state of purchase at the store was set as the initial value.

  The experimental method will be described below.

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

FIG. 10A shows the results of an experiment in which light (blue LED) was irradiated at an intensity of ¹ μmol · m ⁻² · s ⁻¹ during mist spraying. On the other hand, FIG. 10B shows the results of an experiment in which mist spraying was performed without light irradiation.

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

  From FIG. 10A, when light irradiation was carried out, the restoration | recovery effect of the moisture content of vegetables depended on the mist particle diameter to spray, and the fixed optimal particle diameter range was observed. The optimum particle size was in the range of 0.005 to 20 μm where the effect of restoring the moisture content of vegetables was 50% or more.

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

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

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

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

  On the other hand, FIG. 10B shows the experimental results in the case of no light irradiation, and the particle diameter at which the moisture content recovery rate is 50% or more is smaller than the particle diameter at the time of light irradiation, and is about 0.005 to 0.5 μm. there were.

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

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

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

  However, when the atomizing part is an ultrasonic atomizing system as in the present embodiment, it is necessary to make water droplets finer using high-frequency vibration energy as the particle diameter of the mist is reduced. Therefore, the higher the frequency, the greater the number of vibrations and the shorter the durability of the ultrasonic atomization method. Therefore, in both the experimental results of FIG. 10A and the experimental results of FIG. 10B, the lower limit value of the particle diameter is set to about 0.005 μm, but when applied to a refrigerator, the ultrasonic mist is within the range of the particle diameter of 0.5 μm or more. By using the aging method, sufficient durability can be obtained even in refrigerators that require long-term durability, especially among household appliances with an average age of about 10 years. It becomes possible to further increase the reliability of the improvement in quantity.

  Next, FIG. 11 is a diagram showing the relationship between the moisture content restoration effect and the mist spray amount for the wilted vegetables described in Embodiment 3 of the present invention, and the relationship between the appearance sensory evaluation value of the vegetables and the mist spray amount. It is. The method for reproducing wrinkled vegetables and the experimental method are almost the same as those in FIGS. 10A and 10B. However, in this experiment, in the case of a particle diameter of 1 μm, two patterns of experiments with light irradiation and without light irradiation were performed, and for no light irradiation, an experiment using a mist with a particle diameter of 0.01 μm was further performed. went. Moreover, since this experiment was conducted in a 70 liter vegetable room, the following spray amounts all indicate the spray amount per 70 liters.

  From FIG. 11, the range in which the moisture content restoration effect of vegetables is 50% or more in the case of light irradiation is the range of 0.05 to 10 g / h (per liter = 0.007 to 0.14 g / h · l). Met.

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

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

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

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

  The range in which the moisture content restoring effect of vegetables is 70% or more in the case of light irradiation was 0.1 to 10 g / h (= 0.015 to 0.14 g / h · l per liter). Thus, when the lower limit of the spray amount of mist is increased to about 0.1 g / h or more, the contact frequency with the open pores is sufficiently increased, and the penetration of the mist into the vegetables is actively performed. Conceivable.

  In the case of no light irradiation, spraying with a particle diameter of 1 μm has no range in which the moisture content restoration effect of vegetables is 50% or more, and the moisture content restoration rate is less than 10% for all spray amounts. When sprayed with a particle size of 0.01 μm, the range is 0.05 to 7 g / h (per liter = 0.007 to 0.1 g / h · l), and the moisture content restoration effect of vegetables is 70% or more. The range to be 0.1 to 1 g / h (per liter = 0.015 to 0.014 g / h · l). Compared with the case with light irradiation as described above, the lower limit value of the mist spray amount is almost the same, but the upper limit value is different. As shown in the figure, in the case of no light irradiation, since the pores are not sufficiently opened, it is considered that moisture does not penetrate into the vegetables unless the particle diameter is sufficiently small.

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

Moreover, in this Embodiment, 0.1-100 micromol * m ^<-2 > * s ^{< -1} > blue light was irradiated. By weak light irradiation, it is possible to increase the pore opening rate while keeping the photosynthetic activity low. In addition, it promotes a certain amount of ecological activity, suppresses water consumption by photosynthesis of vegetables as much as possible, and can efficiently supply moisture from the open pores to the inside of the vegetables. In addition, by suppressing the amount of light, power consumption can be reduced and an energy saving effect can be obtained.

  In the present embodiment, normal water such as tap water is sprayed, but functional water such as ozone water, acidic water, or alkaline water may be sprayed. By entering the functional water mist into the fine holes on the surface of the vegetables and fruits, dirt inside the fine holes and harmful substances such as agricultural chemicals can be lifted and the removal effect can be enhanced. In addition, the acid / alkali decomposition effect of harmful substances such as agricultural chemicals on the vegetable surface can be enhanced. In addition, it is possible to enhance the effect of removing dirt and odor in the cabinet and the acid / alkali decomposition effect.

  In the present embodiment, the particle diameter of the mist is adjusted by using the ultrasonic element 125 and the metal mesh 126, but a metal plate 127 may be provided to face the metal mesh 126. By applying a high voltage between the metal mesh 126 and the metal plate 127 using a high voltage power supply 128, the particle diameter of the mist can be adjusted by further reducing the particle diameter of the mist. . In this case, it is possible to electrostatically add to the mist particles as the mist is refined.

  In the present embodiment, the water supply unit to the water storage tank uses the water path from the ice-making water storage tank to the water storage tank so that water can be supplied to the spraying unit without a dedicated tank. Since it does not affect the internal volume, a mist spraying device can be provided without reducing the amount of food stored in the storage.

  In the present embodiment, the stored water holding unit is a water storage tank, and the stored water supplied from the outside is held. However, the stored water holding unit is a hygroscopic agent (for example, silica gel) as a water holding device. In addition, a porous material such as zeolite or activated carbon may be used to extract and hold moisture contained in the air in the storage chamber. In addition, if the user can secure the stored water without supplying the stored water from outside by using defrosted water in the refrigerator or dew condensation water in the refrigerator, it takes time to replenish the water from the outside. Therefore, it is possible to provide a refrigerator with improved usability.

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

  In addition, since the atomization apparatus of the type which produces | generates mist with vibration energy like this Embodiment does not decompose | disassemble water particles, such as electrolysis, it may be able to mist without changing the component of water. In this way, when it is a device that mists the water component as it is depending on how vibrational energy is applied, for example, a function with some component added compared to pure water such as alkaline ion water or negative ion water Even if water is used, it becomes possible to mist the component as it is, and it is possible to supply any water according to the needs of the user as a mist.

( Reference Example 4)
FIG. 12 is a side sectional view of the refrigerator in Reference Example 4 of the present invention. FIG. 13 is a side sectional view of a water supply device in Reference Example 4 of the present invention. 14 is a cross-sectional view taken along line AA of the water supply device in FIG. FIG. 15 is a diagram showing the characteristics of the moisture content restoration effect of the slightly deflated vegetable in Reference Example 4 of the present invention with respect to the mist particle diameter.

  In the fourth embodiment, the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching chamber 113, a vegetable compartment 114, and a freezer compartment 115 from above by a partition plate 116. The vegetable compartment 114 has a humidity of about 90% R.D. H or more (during food storage), cooled to 4 to 6 ° C. A water replenishing device 121 is provided on the top top of the vegetable compartment 114. The water supply device 121 includes a water storage tank 122 that is a storage water holding unit that holds water, a spraying unit 123, and a blower unit 129 that blows mist generated by the spraying unit 123 into the vegetable compartment 114. . Moreover, the spray part 123 is located inside the water storage tank 122, is positioned so as to immerse one end thereof in the stored water 124 stored in the water storage tank 122, and has a capillary supply structure in which an atomization tip part 132 is formed at the other end. The body 136 and a reservoir 134 installed in a section of the water storage tank 122, and a negative electrode 134 for applying a negative high voltage to the stored water in the water storage tank 122, and positioned in a section of the water storage tank so as 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 and action of the water replenishing device 121 for the refrigerator configured as described above will be described below.

  First, water is stored in the water storage tank 122 which is a storage water holding part. 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 atomization tip 132 by the electric field that exists between the atomization tip 132 and the anode 135, and The mist is dispersed in the charged droplets. 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 blower 129. Since the sprayed mist is electrostatically added, it is electrically attached to the surface of the vegetable and fruit that are positively charged in the vegetable compartment 114 and the inner wall of the cabinet, and the inside of the tissue from the gap between the skin cells of the vegetable and fruit To penetrate. As a result, water is supplied again into the cells that have been deflated by moisture, and the deflation is eliminated by the swelling pressure of the cells, and the cells are restored to a crispy state. Furthermore, it penetrates into the fine holes in the wall surface, and dirt and harmful substances inside the holes are lifted and decomposed and removed by ozone oxidation decomposition.

  FIG. 15 is a diagram showing the characteristics of the moisture content restoring effect of the slightly deflated vegetable according to Embodiment 4 of the present invention with respect to the mist particle diameter. A method similar to that described with reference to FIGS. 10A and 10B was used as a method for reproducing wrinkled vegetables and a basic experimental method.

  From FIG. 15, when there is light irradiation, the moisture content restoration rate is relatively high regardless of the particle diameter because the mist is charged by the electrostatic atomization method, This is thought to be due to the increased adhesion rate to the surface.

  In the case of no light irradiation, the range in which the moisture content recovery effect of the vegetables was 50% or more was in the range of 0.003 to 0.8 μm. This is because when the particle diameter is 0.8 μm or more in the state where the pores are not open, the particle diameter is large, so that the penetration from the cell gap to the inside is not actively performed, and the moisture content restoration rate of the vegetable is lowered. It is thought that it was because of. In addition, when the particle size is 0.003 μm or less, the lifetime as a mist is shortened and does not reach the vegetable surface and disappears, so the moisture content recovery rate of the vegetable is also considered to be low.

  The optimum range in which the moisture content restoring effect of vegetables is 70% or more was in the range of 0.005 to 0.5 μm. The reason for the upper and lower limits can be considered as in FIG. 10B. Compared to the ultrasonic atomization method of FIG. 10B, the use of the electrostatic atomization method as in the present embodiment increases the adhesion rate to vegetables because the mist has a charge. Therefore, it turned out that the range of the particle diameter of the mist in which Embodiment 4 shows the moisture content restoration effect of vegetables expands both an upper limit and a minimum.

  On the other hand, in the case of light irradiation, it can be considered as in FIG. 10A, and the effect is further increased by the amount of charge.

  As described above, in this embodiment, the water in the water storage tank is electrostatically added to the mist by the electrostatic atomization method. The fine mist loaded with a negative charge is electrically attached to the positively charged vegetables and fruits, and the mist penetrates into the tissue through the cell gaps on the surface of the vegetables and fruits, improving the moisture content of the vegetables. In addition, the freshness of vegetables can be maintained.

  Further, in the present embodiment, by electrostatically adding to the mist by the electrostatic atomization method, the fine mist loaded with a negative charge adheres to the positively charged inner wall surface, and the inner wall surface As a result, mist enters the fine holes, so that dirt inside the fine holes can be lifted and the removal effect can be enhanced. Moreover, the removal effect of the harmful substance on the vegetable surface can also be improved.

  Moreover, in this embodiment, by spraying mist containing ozone into the vegetable room by electrostatic atomization method, the surface and cut surface of the vegetable are sterilized, and the tissue gaps and conduits caused by bacteria and mold are removed. In other words, the moisture content of the vegetable can be further improved, and the freshness of the vegetable can be maintained.

  Moreover, in this embodiment, by spraying mist containing ozone into the vegetable compartment by electrostatic atomization, the attached odor on the inner wall surface or the odor inside the compartment will be oxidatively decomposed by ozone mist. Can be deodorized.

  In the present embodiment, a small amount of ozone is generated by the electrostatic atomization method, so that the water tank and water path in the vicinity thereof can be antibacterial and sterilized.

  In this embodiment, the water supply device is provided in the vegetable room. However, by providing the water supply device in the refrigeration room, the low temperature room, and the switching room, the meat and fish being preserved are processed similarly to the vegetables and fruits. Moisturizing properties can be improved for food, cold rice, bread, and the like.

( Reference Example 5)
FIG. 16 is a diagram showing the effect on the spray amount and particle diameter in Reference Example 5 of the present invention. FIG. 17 is a diagram showing the results of microscopic observation of the pores of vegetables in Reference Example 5 of the present invention.

  FIG. 16 summarizes the correlation between the mist particle size and the spray amount according to the third and fourth embodiments, and the action and effect of the mist in the refrigerator compartment varies depending on the mist particle size and the spray amount. I understand.

  Fig. 16 shows the effect of resuscitation of vegetables in the refrigerator by changing the mist particle size and spray amount while maintaining a 70 liter vegetable room at an ambient temperature of 5 ° C, harmful effects of agricultural chemicals attached to the vegetables, etc. It shows the range in which the effects of removing substances and the antifouling effect of dirt adhering to the wall surface of the refrigerator appear.

  First, vegetable resuscitation will be described.

  As shown in FIG. 16, the particle diameter of the mist sprayed for the purpose of increasing the moisture content of the vegetables is the diameter in the state where the pores that are on the surface of the vegetables and are controlling respiration and moisture are opened to the maximum. Unless it is below, it is difficult for the mist to physically penetrate into the inside of the vegetable. In addition, according to the results of the experiment, in the case of no light irradiation, the restoration rate of the water content is high at a particle diameter equal to or smaller than the cell gap width, and the mist particles are more actively permeated from the cell gap, so It was found that the content restoration effect was great.

  On the other hand, if the mist diameter is too small, the contact frequency between the mist and the pores is reduced, the moisture content restoration rate is lowered, and the resuscitation rate is lowered.

  On the other hand, it is necessary to spray the mist more than the amount that can keep the relative humidity in the storage room in equilibrium with the humidity inside the vegetable. On the other hand, the upper limit of the amount of spray is the deterioration of quality such as water rot of vegetables. It is necessary to make it below the amount that does not occur.

  In addition, when electrostatically added to the mist, a potential difference from the vegetable is produced, and the vegetable adhesion rate of the mist is increased. Therefore, in the case of the same particle size, the amount of mist sprayed can be reduced by using the electrostatically added mist. It was also found that the restoration rate of water content increased and the resuscitation rate increased.

  Next, the removal of harmful substances such as agricultural chemicals attached to the vegetable surface will be described.

  In this experiment, (1) malathion, a general vegetable pesticide, was attached to the vegetable surface and placed in a mist atmosphere for 12 hours, and (2) the same amount of malathion was attached to the vegetable surface for 12 hours. The sample placed in a normal vegetable room without a mist atmosphere was used as an experimental sample. Samples 1 and 2 were each washed in running water for 10 seconds, and the removal rate of malathion was 50% or more compared with that placed in a normal vegetable room without a mist atmosphere.

  According to the experiment, the mist particle diameter having a high effect of removing the agricultural chemical was not more than the unevenness of the vegetable and was a diffusible fine particle. On the other hand, if the diameter is too small, the contact frequency with the pesticide decreases and the removal rate decreases.

  On the other hand, the spray amount of the mist has the effect of removing agricultural chemicals with a small amount of spray because the frequency of contact with the vegetable is increased in the mist with electrostatic addition, as in the resuscitation of vegetables. Moreover, it is not necessary to supply mist to the inside of vegetables like vegetable resuscitation, and since supply of mist is restricted to the vegetable surface, the amount of spray required may be less than vegetable resuscitation. The removal effect depends on the amount or the number of substances having the ability to decompose such as ozone and OH radicals in the mist rather than the spray amount. When the mist is generated by the electrostatic atomization method, considering the number of radicals in the mist, the finer the mist, the more the number of radicals and the surface area of the mist increase, and the probability of contact with the pesticide molecule increases and the removal of the pesticide. The effect is also increased.

  Next, the antifouling effect in the refrigerator will be described.

  Antifouling in the refrigerator cabinet performed using mist is to prevent water particles from evenly adhering to the wall surface in the refrigerator cabinet and directly attaching dirt substances to the wall surface in the cabinet. In this way, when the dirt substance adheres to the wall surface in the warehouse via the water particles, for example, it is possible to easily remove the dirt simply by wiping the wall surface in the warehouse, and cleaning the refrigerator is very easy. It becomes.

  The antifouling effect is confirmed by spraying a dirt substance on ABS resin, which is a resin in a general refrigerator, in a 70 liter vegetable room filled with mist of each particle size and spray amount, and then, after a certain time, the dirt is removed. When wiping off, the optimum range was defined as the area where no dirt remained.

  The particles having a high antifouling effect were fine particles having a particle diameter equal to or smaller than the unevenness of the internal resin and having diffusibility. In addition, when the mist adheres to the inner wall surface, condensation may occur at the particle size that is visible as water droplets, and the food may deteriorate in quality. The particle size must be invisible. Moreover, the spraying amount is required to be larger than the spraying amount for vegetable resuscitation and pesticide removal. This is because in order to exert the antifouling effect, it is necessary to spray water particles uniformly on the wall surface, and thus it is necessary to spray a large amount of mist. When mist is generated by the electrostatic atomization method, the number of radicals with high oxidative degradation power increases as the particle size decreases, as well as the removal effect of agricultural chemicals, etc. It is considered that the frequency of contact with the soil increases and the effect of decomposing the attached dirt increases. However, if the particle size is too small, the mist wall surface arrival rate is lowered, and the antifouling effect is lowered.

  Thus, it turned out that various useful effects in the refrigerator compartment can be obtained depending on the relationship between the particle size of the mist and the spray amount. By these, the usability of a refrigerator can be improved more by performing mist spraying that achieves a plurality of desired effects.

( Reference Example 6)
FIG. 18 is a sectional view of the refrigerator in Reference Example 6 of the present invention. FIG. 19 is a vertical cross-sectional view of the vicinity of the spray portion of the refrigerator in Reference Example 6 of the present invention. FIG. 20 is a control flow diagram.

  In FIG. 18, the refrigerator 221 is partitioned into a refrigerator compartment 223, a switching chamber 224, a vegetable compartment 225, and a freezer compartment 226 from above by a partition plate 222. A vegetable container 228 is installed in the vegetable compartment 225. The vegetable compartment 225 is a space partitioned by a door 233, a partition plate 222, and an interior partition 230, in which food is stored, and the humidity is about 80% RH or more (during food storage), and the temperature is 4 to 6 ° C. Is retained. A rear compartment 230 for partitioning the air passage 229 and the vegetable compartment 225 is provided on the back of the vegetable compartment 225. A partition plate 222 on the top surface of the vegetable compartment 225 is provided with a water supply device 232 including a spraying portion 231. The spray unit 231 is, for example, an electrostatic atomizer, a nozzle atomizer, an ultrasonic atomizer, a centrifugal atomizer, or the like.

  Further, since the refrigerator 221 cools the refrigerator, the refrigeration cycle includes a compressor 241, a condenser, a decompression device (not shown) such as an expansion valve and a capillary tube, an evaporator 242, piping for connecting these components, and refrigerant. Etc.

  The refrigerator 221 has a machine room, and the machine room is provided with a compressor 241 and a condenser. In the case of a refrigeration cycle using a three-way valve or a switching valve, these functional parts can be arranged in the machine room.

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

  In the heat insulation box, an evaporator 242 is provided on the back surface of the freezer compartment 226, and plays a role of cooling the refrigerant and the air in the cabinet, which have been lowered in temperature by decompression expansion, by heat exchange.

  As shown in FIG. 19, the electrostatic atomizer 304 that is an example of the spray unit 231 is incorporated in the partition 222. The electrostatic atomizer 304 has a spray tip 304 a that sprays mist in the vegetable compartment 225. The outer periphery of the electrostatic atomizer 304 is composed of a cylindrical holder 305. An application electrode 306 is installed in the cylindrical holder 305, and the periphery of the application electrode 306 is covered with a water retention material 307. The spherical end of the electrode 306 is in a water-containing state. Furthermore, a donut disk-shaped counter electrode 308 is attached to the inner opening of the holder 305 so as to maintain a certain distance from the tip of the application electrode 306. Further, a voltage application unit 309 that generates a high voltage electrically connects the negative electrode side to the application electrode 306 and the positive electrode side to the counter electrode 308.

  Further, a part of the electrostatic atomizer 304 is provided with a temperature detection unit 312 for detecting the tip temperature of the application electrode 306, detects the signal, performs a predetermined calculation, and configures the configuration. A control unit 314 for operating the parts is provided. As this control unit, for example, a microcomputer or the like can be used.

  Further, a heating unit 313 is provided on the back surface of the application electrode 306 in order to control the tip temperature of the application electrode 306.

  Here, the partition plate 222 is mainly composed of a heat insulating material such as styrene foam, and its wall thickness is about 30 mm, but the wall thickness on the back surface of the electrostatic atomizer 304 is composed of 5 mm to 10 mm. Yes.

  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 a cooler (evaporator) 242 is stored in a refrigerator room 223, a switching room 224, a vegetable room 225, a freezer room 226, an ice making room (not shown) by a stirring fan (not shown). In general, cold air is distributed to the vehicle and the ON / OFF operation is performed so as to maintain a predetermined temperature. The vegetable room 225 is adjusted so as to be 4 ° C. to 6 ° C. by ON / OFF operation such as distribution of cold air or a heating unit, and generally has no internal temperature detection unit. The vegetable room 225 is highly humid due to transpiration from food and permeation of water vapor by opening and closing the door. The thickness of the partition plate 222 on which the electrostatic atomizer 304 is installed requires a cooling capacity for cooling the application electrode 306, and the wall thickness at the location where the electrostatic atomizer 304 is provided is It is made thinner than other parts. Therefore, the application electrode 306 can be cooled by heat conduction from the ice making chamber at a relatively low temperature. Here, if the tip temperature of the application electrode 306 is set to be equal to or lower than the dew point temperature, water vapor in the vicinity of the application electrode 306 is condensed on the application electrode 306, and water droplets are reliably generated.

  Specifically, the tip temperature is measured by the temperature detection unit 312 installed in the vicinity of the application electrode 306, and the heating unit 313 is ON / OFF controlled by the control unit 314, or the voltage is changed. Thereby, the tip temperature of the application electrode 306 is adjusted to be equal to or lower than the dew point temperature, and moisture contained in the high-humidity air is condensed on the application electrode 306. Although not shown here, a dew point temperature can be determined strictly in accordance with changes in the internal environment by a predetermined calculation by installing an internal temperature detection unit, an internal humidity detection unit, etc. . Even if the tip of the application electrode 306 becomes ice or frost, the heating electrode 306 can raise the tip temperature of the application electrode 306 to the melting temperature by the heating unit 313, so that water is appropriately generated by melting the frost or ice. I can do it.

  In the electrostatic atomizer 304 of the present embodiment, since the application electrode 306 is covered with the water retention material 307, the application electrode 306 is in a certain amount of water-containing state. In this state, the application electrode 306 is set to the negative voltage side and the counter electrode 308 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 309. At this time, for example, corona discharge occurs between the electrodes separated by a distance of 3 mm, and the water of the application electrode 306 is atomized from the tip of the electrode, accompanied by a nano-level fine mist having a charge of less than 1 μm that cannot be visually observed. Ozone and OH radicals are generated.

  The generated fine mist is sprayed into the vegetable container 228. The fine mist sprayed from the electrostatic atomizer 304 is negatively charged. On the other hand, vegetables, which are fruits and vegetables, are stored in the vegetable room, and green rape leaves, fruits and the like are also stored therein. These fruits and vegetables are usually stored in a slightly deflated state due to transpiration at the time of purchase return or transpiration during storage. These fruits and vegetables are normally charged with a positive charge, and the sprayed fine mist with a negative charge tends to collect on the vegetable surface. Therefore, the sprayed fine mist makes the vegetable room highly humid again and at the same time adheres to the surface of the fruits and vegetables, suppresses the transpiration from the fruits and vegetables, and improves the freshness. In addition, it penetrates into the tissues through the gaps between the cells of vegetables and fruits, the water evaporates, the water is supplied again into the deflated cells, the deflation is eliminated by the cell swelling pressure, and it returns to a crispy state .

  Moreover, the generated fine mist holds ozone, OH radicals, etc., and these hold strong oxidizing power. Therefore, the generated fine mist can deodorize the vegetable room and antibacterial and sterilize the vegetable surface. At the same time, it can oxidatively decompose and remove harmful substances such as agricultural chemicals and wax adhering to the vegetable surface.

  Further, the high-temperature and high-pressure refrigerant discharged by the operation of the compressor 241 exchanges heat with the air in the refrigerator 221 in the condenser to dissipate heat and condensates and reaches the capillary. Thereafter, the pressure is reduced while exchanging heat with the suction line through the capillary, and the vapor reaches the evaporator 242.

  Due to the action of a cooling fan (not shown), the cool air having a relatively low temperature due to the evaporation action of the refrigerant in the evaporator 242 flows into the refrigerator compartment 223, the freezer compartment 226, etc., and the respective rooms are cooled. . In the evaporator 242, the refrigerant that has exchanged heat with the air in the cabinet is then sucked into the compressor 241 through the suction line.

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

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

  If isobutane, which is a combustible refrigerant, leaks from the refrigeration system when the compressor is stopped, it leaks downward because it is heavier than air. At this time, there is a possibility that the refrigerant leaks into the cabinet from the partition on the back of the freezer compartment. In particular, in the case of leakage from the evaporator 242 with a large amount of refrigerant, the amount of leakage may increase. However, the vegetable compartment 225 having the electrostatic atomizer 304 is installed above the evaporator. Therefore, even if it leaks, it does not leak into the vegetable room.

  Even if it leaks into the vegetable compartment, the refrigerant stays in the lower part of the storage compartment because it is heavier than air. Therefore, since the electrostatic atomizer is installed on the top of the storage room, it is extremely low that the vicinity of the electrostatic atomizer becomes a flammable concentration.

  Next, a control flow relating to fine mist spraying will be described with reference to FIG.

During the fine mist spraying, the temperature at the tip of the application electrode 306 is determined. If the applied electrode temperature determination mode is entered in step 1, then the temperature of the temperature detector 312 is determined in step 2. If the detected temperature T is lower than the reference temperature T ₁ of reduced below the dew point temperature, the process proceeds to step 3. On the other hand, if the detected temperature is higher than the reference temperature T ₁ of the applied electrode tip is determined to be in the dry state, the process proceeds to Step 5, OFF the electrostatic atomizer 304 for safety, including idling To.

When the process proceeds from step 2 to step 3, then, when the temperature detected by the temperature detecting portion than the reference temperature T ₂ which predetermined application electrode tip does not freeze or frost is high, when being condensed on the application electrode tip It judges, and it judges that mist spraying is possible, turns on a spraying part, and sprays fine mist in a storage room.

If it is determined that the temperature detected by the temperature detecting portion is lower than the reference temperature T ₂ in step 3, application electrode tip is determined that the frozen or frosted, the process proceeds to step 6. In step 6, the electrostatic atomizer 304 is turned off, the heating unit 313 is turned on, and the tip portion is heated to melt ice and frost.

  As mentioned above, this Embodiment 6 is a refrigerator provided with the heat insulation box which has the storage chamber divided by heat insulation, and the electrostatic atomizer as a spraying part which sprays a liquid. Cooling the application electrode of the electrostatic atomizer by heat conduction from the other low temperature storage room side, using the low temperature cold air of the separate storage room, which is relatively low temperature, to adjust the temperature of the application electrode tip temperature below the dew point Thus, moisture in the air can be reliably condensed on the tip of the application electrode.

  Further, in the present embodiment, the amount of condensation can be adjusted by finely adjusting the tip temperature of the tip of the application electrode with the heating unit on the back surface of the application electrode. Further, even if ice or frost is generated at the tip, when the electrostatic atomizer is operated by melting these, water droplets can be reliably formed, and safety is maintained.

  Moreover, the electrostatic retention of the fine mist of this Embodiment makes it possible to increase the moisture retention of vegetables and improve the freshness by reliably attaching the mist to the vegetable surface. Further, when fine mist is generated, the effects of deodorization, removal of harmful substances on the food surface, and antifouling can be enhanced by ozone and OH radicals generated simultaneously.

  Moreover, the spray part of this Embodiment produces | generates mist by an electrostatic atomization system, and generates fine mist by dividing | segmenting and subdividing a water droplet using electric energy, such as a high voltage. The generated mist has a charge, so by giving the mist the opposite charge to the object you want to attach, such as vegetables and fruits, for example, the mist with a negative charge is added to the positively charged vegetables. Spraying improves adhesion to vegetables and fruits, so that the mist adheres more uniformly to the vegetable surface and improves the mist adhesion rate compared to non-charged mists. I can do it. In addition, the sprayed fine mist can be directly sprayed on the food in the vegetable container, and the fine mist can be attached to the vegetable surface using the potential of the fine mist and the vegetable, so the freshness is efficiently maintained. Can be improved.

  Furthermore, the makeup water of this embodiment uses condensed water instead of tap water supplied from the outside. Therefore, there are no mineral components and impurities, and deterioration of water retention due to deterioration of the applied electrode tip or clogging can be prevented.

  Furthermore, since the mist of the present embodiment contains radicals, agricultural chemicals and wax adhering to the vegetable surface can be decomposed and removed with an extremely small amount of water, so that water can be saved and input can be reduced.

  Ozone is also generated when fine mist is generated. The ozone concentration in the storage chamber can be adjusted by ON / OFF operation of the electrostatic atomizer. By adjusting the ozone concentration appropriately, deterioration such as yellowing of vegetables due to excessive ozone can be prevented, and the sterilization and antibacterial action of the vegetable surface can be enhanced.

  In addition, since the electrostatic atomizer is arranged above the evaporator, when the refrigeration cycle is configured using a combustible refrigerant such as isobutane or propane, and when the refrigerant leaks, Since it is heavier than air, it does not fill the vegetable compartment with the refrigerant, so it is safe.

  Moreover, since the electrostatic atomization part is installed above the storage room also in the vegetable compartment, even if a refrigerant | coolant leaks, it will remain in the lower part of a storage room, and it does not ignite.

  In addition, since there is no part which faces the refrigerant | coolant piping etc. directly in the storage chamber, a refrigerant | coolant does not leak. Therefore, the combustible refrigerant is not ignited.

( Reference Example 7)
FIG. 21 is a longitudinal sectional view in the vicinity of the spraying part in Reference Example 7 of the present invention.

  In FIG. 21, the partition plate 222 of the refrigerator 221 is provided with an electrostatic atomizer 304, in the vicinity of the water storage tank 315, the stored water 316 in the water storage tank 315, and highly humid air toward the application electrode 306. The ventilation part 317 for flowing is comprised.

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

  The water tank 315 stores tap water, condensed water, and the like. Here, when the fine mist is sprayed into the storage chamber by the electrostatic atomizer 304, the atmosphere in the vicinity of the tip of the application electrode and the storage chamber need to be at high humidity. The reason is that in the case of low humidity, the dew point temperature is lower than the freezing point and cannot be atomized. Also, if the storage room is low in humidity, transpiration from the surface of the food is promoted and the freshness deteriorates. Therefore, the stored water 316 is vaporized by flowing wind over the water surface of the water storage tank 315 to create high-humidity air, which is conveyed to the application electrode 306 by the blower 317. The transported high-humidity air condenses on the application electrode 306 controlled to a temperature equal to or lower than the dew point temperature, and generates high-voltage between the application electrode and the counter electrode to generate a nano-level fine mist with charges that cannot be visually observed. Spray into storage room. In addition, the storage room can be equally humidified to maintain freshness.

  As described above, in the present embodiment, the electrostatic atomizer 304 is provided in the refrigerator partition, and the storage tank and the air blowing unit are provided in the vicinity thereof, so that the application electrode and the storage chamber can be provided as necessary. In addition to transporting moist air and ensuring the freshness in the storage chamber, the freshness and antibacterial properties can be further improved by the fine mist generated from the applied electrode.

  In addition, by increasing the humidity of the application electrode of this embodiment, in particular, air discharge between the application electrode and the counter electrode is suppressed, so that the ozone concentration can be reduced.

  In this embodiment, the water tank is fixed to the partition, but a detachable water tank may be used. This makes it easy to replace, add, and clean water, and can meet the needs of users who are more clean-minded, improving the convenience of the refrigerator.

  In the present embodiment, the air blowing unit is used to promote evaporation from the water storage tank, but a heating unit or the like may be used. In this case, the temperature difference between the temperature of the air and the water storage tank widens, and the stored water easily evaporates.

  In the present embodiment, the air blowing unit is used to promote evaporation from the water storage tank, but a stirring unit or the like may be used. In this case, the liquid level of the stored water is easily vaporized.

( Reference Example 8)
FIG. 22 is a longitudinal sectional view of the vicinity of the water collection part of the refrigerator in Reference Example 8 of the present invention. FIG. 25 is a functional block diagram of the refrigerator in Reference Example 8 of the present invention. FIG. 26 is a control flow diagram of this reference example 8.

  In FIG. 22, a water supply device 322, an irradiation unit 323, and a diffusion plate 324 are attached to the partition plate 222 on the top of the vegetable room. The water supply device 322 receives the water generated by the electrostatic atomizer 304, the water collection plate 321, the water collection plate surface temperature detection unit 327, the heating unit 328 such as a heater, and the water collection plate 321. And a cover member 329 for causing the spray section to flow water. The irradiation unit 323 includes an LED, a lamp, and the like for irradiating light with a specific wavelength within the chamber. The diffuser plate 324 made of a translucent material diffuses the light from the irradiation unit 323 throughout the interior. In the vegetable compartment 225, an internal temperature detector 325 and an internal humidity detector 326 are provided. Furthermore, although not shown here, the door opening / closing detection part for detecting the door opening / closing of a vegetable compartment is provided.

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

  First, the dew point temperature of the vegetable 225 can be predicted by the internal temperature detection unit 325 and the internal humidity detection unit 326. Accordingly, the surface temperature is grasped by the temperature detection unit 327 on the surface of the water collecting plate, and the water collecting plate surface temperature is adjusted to be equal to or lower than the dew point temperature by the heating unit 328 or the like. For example, the water collecting plate surface temperature is adjusted as shown in (Table 1).

  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 lower than this temperature, the water vapor in the internal chamber is condensed on the water collecting plate 321. The condensed water is supplied to the electrostatic atomizer 304 along the water collecting plate 321 or the cover member 329.

  Further, for example, when the internal temperature detection unit 325 detects that the internal temperature detection unit 325 is 5 ° C. or more and the internal humidity detection unit 326 is 95% or more, the irradiation unit 323 is turned on. The irradiation unit 323 is, for example, a blue LED or a lamp covered with a material that transmits only blue light. When weak blue light is irradiated to vegetables and fruits, the pores existing on the surface of the skin of the vegetables and fruits are greatly opened as compared with the normal state by light stimulation of blue light.

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

Also, photon flux density represents the intensity of ^{light, 0.1μmol · m -2 · s -1} ~100μmol · m -2 · s -1 is desired. In particular, vegetables open and close their pores by light stimulation, but respond to light stimulation if the photon flux density is about 0.1 μmol · m ⁻² · s ⁻¹ . In addition, if the photon flux density is higher than that, the pores will be opened, but if it exceeds 100 μmol · m ⁻² · s ⁻¹ , photosynthesis becomes active, and transpiration from the vegetable surface becomes intense and the freshness is impaired. . Actually, it is desirable that the photon flux density of the irradiation unit 323 is set to about 1 μmol · m ⁻² · s ⁻¹ in consideration of the illuminance distribution in the container and the accumulation of vegetables.

  Condensed water is supplied to the application electrode, and fine mist generated by applying a high voltage between the application electrode and the counter electrode is sprayed into the vegetable container 228. The sprayed mist adheres to the surface of vegetables or fruits in the state of pores controlled by blue light, and penetrates into the tissue through the pores. As a result, the water is evaporated and the water is supplied again into the deflated cells, the deflation is eliminated by the bulging pressure of the cells, and the state is restored to the shakited state.

Note that the pores of vegetables can be opened and closed with light containing red light having a wavelength of 500 nm to 700 nm. However, as shown in FIG. 24, in the case of the red light will, in photon flux density of 500μmol ^{· m} -2 ^{· s -1,} the result of poor effect of blue light 1μmol ^{· m} -2 ^{· s -1} there were.

  Next, the functional block diagram of FIG. 25 will be described. In order to adjust the amount of water supplied to the electrostatic atomizer 304 and to adjust the operation of the irradiation unit 323, a water collecting plate temperature detection unit 327, a vegetable room temperature detection unit 325, a vegetable room humidity detection unit 326, An information signal with the door opening / closing detection unit 330 is input to the control unit.

  For example, when it is detected that the internal temperature is 5 ° C., the internal humidity is 90%, and the water collecting plate surface temperature is 4 ° C., the controller 314 operates the electrostatic atomizer 304 and heats it. The operation of the unit 328 is stopped. That is, in this case, it is necessary to cool the surface temperature of the water collecting plate below the dew point temperature. For example, the heating unit is turned off or input is reduced, or control is performed to lower the temperature of the cold air. Also, by operating the electrostatic atomizer 304 only when the door opening / closing detection unit 330 detects that the door is closed, it is possible to prevent mist leakage to the outside when the door is opened / closed. Furthermore, when the stored vegetables open pores at a low temperature around 0 ° C., the low temperature damage of the vegetables is promoted and the vegetables are damaged. Moreover, if it is 15 degreeC or more, the transpiration from the vegetable surface by respiration will flourish, and it will become easy to reduce a moisture content. Therefore, if the vegetable room temperature detection unit 325 turns on the irradiation unit 323 only when, for example, a range of 2 ° C. to 15 ° C. is detected, the freshness can be maintained efficiently and the amount of water can be improved.

  Next, the control flow diagram of FIG. 26 will be described.

In step 11, the water collecting plate surface temperature detector 327 measures the surface temperature t ° C. When the surface temperature t ° C. is in a range between t _A ° C and t _B ° C determined in advance, the control unit 314 determines that the moisture content can be improved by controlling the pores of the vegetable and by mist spraying.

  In step 12, the control unit 314 operates the electrostatic atomizer 304 to spray fine mist in the storage chamber.

In the next step 13, whether the integrated operating time T _A of the electrostatic atomization apparatus 304 exceeds a T ₁ is determined, if it exceeds, the process proceeds to step 14, to operate the illumination unit 323.

In step 15, it is determined whether cumulative operation time T _A of the electrostatic atomization apparatus 304 is greater than T ₂ is, if it exceeds, the process proceeds to step 16 to terminate the mist spray, even illumination unit simultaneously Turn it off.

In step 17, the integrated stop time T _B of the electrostatic atomizing device 304, it is determined whether exceeds T ₃ is, if it exceeds the routine proceeds to step 18, the timer T _A, T _B Is returned to the initial value, and the water collecting plate surface temperature is detected again.

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

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

Moreover, in this Embodiment, by irradiating 0.1-100 micromol * m ^<-2 > * s ^{< -1} > blue light, photosynthesis activity is made low by weak light irradiation, On the other hand, a pore opening rate is made high. I can do it. As a result, water consumption by photosynthesis of vegetables can be suppressed as much as possible, and moisture can be efficiently supplied into the vegetables from the open pores. Further, by selecting a wavelength of 400 nm to 500 nm including blue light, the photon flux density can be suppressed, and an LED or the like can be applied, leading to an energy saving effect and cost reduction.

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

  In addition, although the irradiation part was made into blue light, it may be an ultraviolet-ray. In this case, the sprayed mist can be sterilized and the surface of the food can be sterilized, and the safety of the food can be improved.

( Reference Example 9)
FIG. 27 is a cross-sectional view of the refrigerator in Reference Example 9 of the present invention. FIG. 28 is a longitudinal sectional view in the vicinity of the ultrasonic atomizer of the refrigerator in Reference Example 9 of the present invention. FIG. 29 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator in Reference Example 9 of the present invention. FIG. 30 is a longitudinal sectional view of an ultrasonic atomizing device for a refrigerator in Reference Example 9 of the present invention. FIG. 31 is a functional block diagram in Reference Example 9 of the present invention. FIG. 32 is a control flow diagram in Reference Example 9 of the present invention.

  In FIG. 27, the refrigerator 221 is partitioned into a refrigerator compartment 223, a switching chamber 224, a vegetable compartment 225, and a freezer compartment 226 from above by a partition plate 222 having heat insulation properties. The vegetable compartment 225 is provided with a vegetable container 228, which stores food in the space, and is cooled to 4 to 6 ° C. with a humidity of about 90% RH or more (during food storage). A rear compartment 230 for partitioning the air passage 229 and the vegetable compartment 225 is provided on the back of the vegetable compartment 225. The internal partition 230 is provided with a water supply device 322 including an ultrasonic atomizing device 401. Furthermore, the partition plate 222 on the top of the vegetable room is provided with an irradiating unit 323 for irradiating light with a specific wavelength selected and a diffusion plate 324 for diffusing light throughout the interior.

  In FIG. 28, an air passage 229 is provided between the internal partition 230 and the refrigerator outer wall 402. The air path 229 is provided, for example, for transporting cold air generated by the cooler (evaporator) 242 to each storage chamber or transporting air heat-exchanged from each storage chamber to the cooler 242. Here, an ultrasonic atomizer 401 is incorporated in the internal partition 230. The internal partition 230 is mainly made of a heat insulating material such as polystyrene foam, and its wall thickness is about 30 mm. On the back surface of the stored water holding unit 404, the wall thickness is 5 mm to 10 mm. A water collecting plate 321 is installed inside the storage water holding unit 404. For example, a heating unit 328 such as a heater made of nichrome wire is brought into contact with one surface of the water collecting plate 321, and a cover member for forming a ventilation unit 317 such as a BOX fan and a circulation air path 407 is provided inside the cabinet. 406 is installed.

  In FIG. 29, the cover member 406 is provided with a first circulation air passage opening 408 and a second circulation air passage opening 409 related to the circulation air passage 407. Further, the water collecting plate 321 is provided with a temperature detection unit 327 for detecting the temperature of the surface of the water collecting plate 321.

  In FIG. 30, the ultrasonic atomizer 401 includes a horn 410 and a piezoelectric element 411. The horn 410 is processed into a substantially conical shape by cutting or the like, and a flange portion 412 is formed integrally with the horn 410 on the piezoelectric element 411 side of the horn 410. Further, the horn 410 and the piezoelectric element 411 are bonded and fixed, and the vibration generated by the piezoelectric element 411 is amplified so as to have a maximum amplitude at the tip of the horn. Moreover, the ultrasonic atomizer 401 is attached to the connection part 405 of a refrigerator or its attachment member by using the flange part 412 as an attachment position.

  The horn 410 is made of a material having high thermal conductivity, and examples thereof include metals such as aluminum, titanium, and stainless steel. In particular, it is preferable to select a material mainly composed of aluminum from the viewpoint of light weight, high thermal conductivity, and amplitude amplification performance during ultrasonic transmission. In order to extend the life, it is desirable to select a material mainly composed of stainless steel.

  Also, the amplitude of the ultrasonic vibration is such that the flange portion 412 becomes a node of the amplitude, and the tip of the horn 410 becomes an abdominal portion of the amplitude, and between the flange portion 412 and the tip of the horn 410 is ¼ wavelength. It is set to be. The length of the horn 410 is determined by the atomized particle diameter of the generated mist, the oscillation frequency of the piezoelectric element 411, and the material of the horn 410. For example, when the atomized particle diameter is about 10 μm, the length B of the horn 410 is about 6 mm when the material of the horn 410 is aluminum and the oscillation frequency of the piezoelectric element 411 is about 270 kHz. When the atomized particle diameter is about 15 μm, the length B of the horn 410 is about 11 mm when the material of the horn 410 is aluminum and the oscillation frequency of the piezoelectric element 411 is about 146 kHz. A summary of these theoretical calculation values is shown in (Table 2).

  The refrigeration cycle of the refrigerator 221 includes a compressor 241, a condenser, a decompression device (not shown) such as an expansion valve and a capillary tube, an evaporator 242, piping connecting these components, and a refrigerant. .

  The refrigerator 221 has a machine room, and the machine room includes a compressor 241 and a condenser. In the case of a refrigeration cycle using a three-way valve or a switching valve, those functional components may be disposed in the machine room.

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

  In the heat insulation box, an evaporator 242 is provided on the back surface of the freezer compartment 226, and plays a role of cooling the refrigerant and the air in the cabinet, which have been lowered in temperature by decompression expansion, by heat exchange.

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

  In the case of the refrigerator 221, the cold air exchanged by the cooler 242 is cooled by the agitating fan (not shown) or the like into the refrigerator compartment 223, the switching room 224, the vegetable room 225, the freezer room 226, the ice making room (not shown), or the like. In general, the system is operated ON / OFF so as to maintain a predetermined temperature. The vegetable room 225 is adjusted to 4 ° C. to 6 ° C. by ON / OFF operation such as distribution of cold air or a heating unit, and in general, there are many that do not have an internal temperature detection unit. The vegetable compartment 225 is highly humid due to the evaporation of moisture from the food and the intrusion of water vapor by opening and closing the door. The internal partition 230 is configured to be thinner than other portions because a certain amount of cooling capacity is required. Here, if the surface temperature of the water collecting plate 321 is set to be equal to or lower than the dew point temperature, water vapor in the vicinity of the water collecting plate 321 is condensed on the water collecting plate 321, and water droplets are reliably generated.

  Specifically, (1) the surface temperature state is grasped by the temperature detection unit 327 installed on the water collecting plate 321, and (2) the blower 317 and the heating unit 328 are turned on / off by the control unit 314 or (3) The surface temperature of the water collecting plate 321 is adjusted to a dew point temperature or less, and (4) moisture contained in the high-humidity air sent from the inside by the blower 317 is condensed on the water collecting plate 321. Let In particular, although not shown here, if there is an internal temperature detection unit, an internal humidity detection unit, or the like, the dew point temperature can be strictly determined according to a change in the internal environment by a predetermined calculation. Even if ice or frost is formed on the surface of the water collecting plate 321, the surface temperature of the water collecting plate 321 can be raised to the melting temperature using the heating unit 328, so that water can be generated appropriately.

  Here, when the air blower 317 is operated, the surface temperature of the water collecting plate 321 increases due to the influence of the air in the vegetable compartment 225, while when the air blower 317 stops, the surface temperature decreases. When the wall thickness is 10 mm or more, the surface temperature of the water collecting plate 321 becomes equal to or higher than the dew point temperature even when the air blower 317 is in operation and the heating unit 328 is OFF, and the amount of condensation cannot be adjusted. On the other hand, when the wall thickness is 5 mm or less, the heating unit 328 is always in an ON state, resulting in poor energy efficiency. Therefore, the energy of the heating unit 328 can be minimized while controlling the surface temperature of the water collecting plate 321 by setting the thickness of the internal partition 30 on the back surface of the water collecting plate 321 to 5 to 10 mm.

  Moreover, in order to promote condensation, it is necessary to circulate the air in the vegetable compartment 225. Therefore, air is taken in by the blower 317. For example, after taking in high-humidity air from the second circulation air passage opening 409 by the blower 317 and allowing the water collection plate 321 to condense, air is discharged from the first circulation air passage opening 408 into the chamber. Condensation is promoted by circulating the air in the vegetable compartment 225.

  Water droplets condensed on the surface of the water collecting plate 321 gradually grow, flow downward without using power such as a pump due to its own weight, and gather near the ultrasonic atomizer 401. The collected condensed water is supplied to the tip of the horn 410 by the water supply unit 403.

  The water supplied to the tip of the horn 410 is sprayed into the vegetable container 228 as a mist having a small particle diameter by the vibration of the ultrasonic vibrator 411. Among the vegetables that are fruits and vegetables, green vegetable leaves and fruits are also stored in the vegetable room 225, and these fruits and vegetables are more likely to wither due to transpiration. The vegetables and fruits stored in the vegetable room 225 usually include those that are slightly deflated by transpiration at the time of purchase return or transpiration during storage. The surface of vegetables is moistened. At this time, when the internal temperature detection unit 325 detects that the internal temperature detection unit 325 is 5 ° C. or more and the internal humidity detection unit 326 is 95% or more, the irradiation unit 323 is turned on. The irradiation unit 323 is, for example, a blue LED or a lamp covered with a material that transmits only blue light. The irradiation unit 323 emits weak blue light, and the pores present on the surface of the skin of vegetables and fruits are stimulated by blue light. As a result, the opening of the pores becomes larger than in a normal state, and the vegetables and fruits easily absorb moisture.

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

Also, photon flux density represents the intensity of ^{light, 0.1μmol · m -2 · s -1} ~100μmol · m -2 · s -1 is desired. Particularly, the pores of vegetables open and close the pores by light stimulation, and respond to light stimulation if the photon flux density sensed by the stimulation is about 0.1 μmol · m ⁻² · s ⁻¹ . On the other hand, if it exceeds that, the pores are opened, but if it exceeds 100 μmol · m ⁻² · s ⁻¹ , photosynthesis becomes active, and therefore, transpiration from the vegetable surface becomes intense and the freshness is impaired. Actually, it is desirable that the photon flux density of the irradiation unit 323 is set to about 1 μmol · m ⁻² · s ⁻¹ in consideration of the illuminance distribution in the container and the accumulation of vegetables.

  As a result, the sprayed mist causes the inside of the vegetable compartment 225 to become highly humid and at the same time adheres to the surface of the vegetables and fruits in the pore-open state in the vegetable compartment 225, penetrates into the tissue through the pores, and moisture evaporates. Then, water is supplied again into the deflated cells, and the deflation is eliminated by the swelling pressure of the cells, and it returns to a crispy state. At that time, the atomized particle diameter is preferably 4 μm to 20 μm. Furthermore, since the average pore size of a general vegetable is about 20 μm, a finer mist with a particle size of 20 μm or less is more preferable in order to restore a wilted vegetable.

  The horn 410 generates heat due to vibration in the vicinity of the tip of the horn 410. However, since the horn 410 is a highly heat conductive material, it also serves to conduct heat to the entire horn 410.

  When the piezoelectric element 411 is driven, each part vibrates as shown by a solid line A in FIG. The flange portion 412 side of the horn 410 becomes a node portion of the sound wave propagating through the ultrasonic atomizer 401, and the flange portion 412 of the horn 410 corresponding to the node portion, for example, directly with the internal partition 230 or indirectly through an attachment member. Connected and installed. Since the connection is made at the node of the propagating sound wave, the loss is reduced and the power consumption can be reduced.

  If the length of the tip of the horn 410 and the flange portion 412 (horn length: B) is 1/4 wavelength, the total length of the ultrasonic atomizer 401 can be shortened. Conversely, if there are a plurality of abdominal portions between the tip of the horn 410 and the flange portion 412, the vibration energy loss increases and the power required for vibration increases.

  Further, the high-temperature and high-pressure refrigerant discharged by the operation of the compressor 241 exchanges heat with the air in the refrigerator 221 in the condenser to dissipate heat and condensates and reaches the capillary. Thereafter, the pressure is reduced while exchanging heat with the suction line through the capillary, and the vapor reaches the evaporator 242.

  Due to the action of a cooling fan (not shown), the cool air having a relatively low temperature due to the evaporation action of the refrigerant in the evaporator 242 flows into the refrigerator compartment 223, the freezer compartment 226, etc., and the respective rooms are cooled. . In the evaporator 242, the refrigerant that has exchanged heat with the air in the cabinet is then sucked into the compressor 241 through the suction line.

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

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

  Even if the combustible refrigerant leaks from the evaporator 242 when the compressor is stopped, the ultrasonic atomizer does not have a discharge portion as in the electrostatic atomizer and does not have an ignition source. Therefore, an ultrasonic atomizer can be installed irrespective of the structure of the parts which comprise the refrigerating cycle, and it is safe regardless of the kind of refrigerant.

  Next, the functional block diagram of FIG. 31 will be described. The control unit 314 controls the operation of the ultrasonic atomizer 401, the heating unit 328 that operates to adjust the amount of water supplied to the ultrasonic atomizer 401, the air blower 317, and the like, and the operation of the irradiation unit 323. For these controls, information signals from the water collecting plate temperature detection unit 327, the vegetable room temperature detection unit 325, the vegetable room humidity detection unit 326, and the door opening / closing detection unit 330 are input to the control unit 314. For example, when it is detected that the internal temperature is 5 ° C., the internal humidity is 90%, and the water collecting plate surface temperature is 4 ° C., the control unit 314 turns the ultrasonic atomizer 401 ON / OFF, heats The operation of the unit 328 is determined. In this case, the control unit 314 needs to cool the water collecting plate surface temperature below the dew point temperature. For example, the control unit 314 turns off the heating unit, reduces the input to the heating unit, or sets the temperature of the cold air. Control is performed to increase the number of revolutions of the compressor in order to reduce the number of revolutions or to reduce the number of revolutions of the blower unit. In addition, the control unit 314 operates the ultrasonic atomizer 401 only when the door opening / closing detection unit 330 detects that the door is closed, thereby leaking mist to the outside when the door is opened / closed. Can be prevented. Furthermore, when the stored vegetables open pores at a low temperature around 0 ° C., the low temperature damage of the vegetables is promoted and the vegetables are damaged. Moreover, if it is 15 degreeC or more, the transpiration from the vegetable surface by respiration will flourish, and it will become easy to reduce a moisture content. Therefore, if the irradiation unit 324 is turned on only when the vegetable room temperature detection unit 325 detects a range of 5 ° C. to 15 ° C., for example, efficient freshness maintenance and moisture content can be improved.

  Next, the control flow diagram of FIG. 32 will be described.

In step 21, when the surface temperature t ° C. measured by the water collecting plate surface temperature detector 327 is within the predetermined range of t _A ° C. and t _B ° C., the controller 314 controls the vegetable pores. In step 22, the ultrasonic atomizer 401 is operated to spray the mist into the storage chamber.

In step 23, the control unit 314 when the integrated operating time _{T A} of the ultrasonic atomization apparatus 401 determines that more than _{T 1,} to operate the illumination unit 323 proceeds to step 24.

In step 25, the control unit 314 when the cumulative operation time _{T A} of the ultrasonic atomization apparatus 401 determines that more than _{T 2,} the routine proceeds to step 26, and ends the mist spray, the irradiation unit even in the OFF state at the same time.

In step 27, the control unit 314 stop time of the ultrasonic atomization apparatus 401 determines that exceeds T _3, back to the initial value more timer T _A, the T _B proceeds to step 28, again water collecting plate Detect surface temperature.

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

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

  Moreover, in this embodiment, by irradiating the vegetable room with an irradiation part containing blue light selected in combination with a mist spray and having a wavelength of 400 nm to 500 nm, the opening and closing of the pores can be controlled by light stimulation, Furthermore, the water supply to vegetables is improved.

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

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

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

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

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

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

  In addition, the refrigerator of the present embodiment includes a horn formed in a substantially conical shape and a piezoelectric element, and an ultrasonic atomizing device in which the piezoelectric element is bonded to and integrated with one end surface of the horn in the storage chamber. It is arranged. With this configuration, a miniaturized and low-input ultrasonic atomizer can be applied to the refrigerator, so that there are few installation restrictions and design can be given flexibility. In addition, since the input is low, power consumption can be reduced, and a control board on which the control unit 314 is mounted can be reduced in size and cost.

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

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

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

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

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

  In addition, when the atomized particle diameter is changed from 0.5 μm to 20 μm, water can be forcibly supplied to the inside of the food, so that the water content of the food can be improved.

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

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

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

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

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

( Reference Example 10)
FIG. 33 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in Reference Example 10 of the present invention. FIG. 34 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator in Reference Example 10 of the present invention.

  In the tenth embodiment, the refrigerator 221 is partitioned by a partition plate 222 having heat insulation properties. A vegetable container 228 is installed in the vegetable room 225, stores food in the space, and is cooled to 4 to 6 ° C. at a humidity of about 90% RH or more (when food is stored). A rear compartment 230 for partitioning the air passage 229 and the vegetable compartment 225 is provided on the back of the vegetable compartment 225. An ultrasonic atomizer 401 is provided on the outer wall 402 of the left side surface portion of the refrigerator 221.

  There is an air passage 229 between the internal partition 230 and the refrigerator outer wall 402. For example, the cool air generated by the cooler 242 is transferred to each storage room, or the air exchanged heat from each storage room is sent to the cooler. It is provided for transport. Here, the ultrasonic atomizer 401 is installed on the outer wall of the left side surface portion of the refrigerator 221 and the top surface of the vegetable compartment 225, that is, the partition plate 222 having heat insulation properties. The partition plate 222 having heat insulation is mainly composed of a heat insulating material such as polystyrene foam.

  There is a switching chamber 224 above the vegetable chamber 225, and the switching chamber 224 has a switching chamber container. As a cooling method, the switching chamber 224 has, for example, a cool air discharge port 413 and a suction port 414 in a part of the back surface, and the temperature is adjusted by adjusting the amount of the cool air and the operation of a heating unit (not shown). A water collecting plate 321 is provided in the upper part of the ultrasonic atomizing device 401, and a cover member 406 that is inclined so that water flows through the ultrasonic atomizing device 401 is provided. The back surface of the water collecting plate 321 has a thinner wall thickness than the surrounding heat insulating material. Further, the water collecting plate 321 is configured with an air passage by the cover member 406, and a blower 317 is provided in a part thereof.

  Furthermore, the cover member 406 on the top surface of the vegetable compartment 225 is provided with an irradiating section 323 for irradiating light with a specific wavelength selected and a diffusion plate 324 for diffusing the light throughout the interior.

  The switching chamber 224 is used from the freezing temperature zone to the refrigeration temperature zone. For example, when the freezer temperature is set, cold air flows from the discharge port 413 and the internal temperature becomes about −20 ° C. Since the upper surface (switching chamber side) of the thin partition wall 222 has a temperature of around −20 ° C., the upper surface of the vegetable chamber 225 is cooled by heat conduction from the switching chamber. In the tenth embodiment, a heating unit 328 and a surface temperature detecting unit are provided on the back surface of the water collecting plate 321, and the surface temperature is controlled below the dew point temperature by these so Water is generated by condensing the water vapor that has penetrated by opening and closing.

  The water dripped from the water collecting plate 321 is received by the cover member 406 and collected in the water storage tank 315 provided in the stored water holding unit 404 along the inclined cover member 406. Accordingly, the water supply unit 403 sufficiently contains water, and in this state, mist is generated from the ultrasonic atomizer 401 and sprayed to the vegetable compartment 225. The mist sprayed by this makes the inside of the vegetable compartment 225 highly humid again. At the same time, by irradiating the inside of the vegetable container 228 with the irradiation unit selected in the wavelength range of 400 nm to 500 nm, the pores of the vegetables stored in the vegetable room 225 are opened. With the pores open, mist adheres to the surface of vegetables and fruits, and mist penetrates into the tissue from the pores. As a result, the water is evaporated, the water is supplied again into the deflated cells, the deflation is eliminated by the bulging pressure of the cells, and the state returns to a crispy state.

  In addition, the amount of condensation on the water collecting plate 321 can be controlled using the air blowing unit 317.

  As described above, in the tenth embodiment, the water collecting plate attached to the top partition of the vegetable room and the low-temperature cold air generated in the switching room as the cooling source, The water collecting plate is cooled by heat conduction from the switching chamber side. By adjusting the surface temperature of the water collecting plate below the dew point using the heating unit and the air blowing unit, moisture in the air can be reliably condensed on the water collecting plate. Water collected by condensation is collected in a water storage tank provided in the storage water holding unit, and water is supplied to the ultrasonic atomizer by the water supply unit. Mist can be reliably sprayed on the vegetable container from the upper left side of the vegetable compartment, and by attaching the mist to the vegetable surface, the moisture retention of the vegetable can be improved and the freshness can be improved.

  The water storage tank 315 is detachably installed with respect to the stored water holding unit 404. Therefore, when the amount of vegetables stored in the vegetable compartment is small or when the humidity is relatively low immediately after the start of operation of the refrigerator, water can be replenished in advance in the water storage tank, so that the moisture retention can be improved more stably. I can do it.

  Moreover, since the ultrasonic atomizer and the water tank are on the door side, they are easy to remove and easy to maintain.

  Further, in the tenth embodiment, the combination of the water storage tank and the dew condensation system has been described. However, when sufficient water can be secured to spray the mist, the water storage tank can be eliminated. Thereby, the effective volume of a storage room can be increased.

  In the tenth embodiment, the switching room is used as the cooling source for the vegetable room, but a freezing room or an ice making room may be used as the cooling source. As a result, the temperature becomes constant and the control unit is simplified.

( Reference Example 11)
FIG. 35 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in Reference Example 11 of the present invention.

  The refrigerator in the eleventh embodiment includes an ultrasonic atomizer 401 installed on a partition plate 222 on the top of the vegetable room, a water storage tank 315 that is a storage water holding unit 404 for storing water, and the generated mist as vegetables. A blower 317 for blowing air into the chamber 225 is provided.

  The ultrasonic atomizer 401 is adjacent to the water storage tank 315 and includes a metal mesh 415 that transmits only piezo-electric elements 411 and mist having a predetermined particle diameter or less in order to atomize water. Further, the water stored in the water storage tank 315 is supplied to the water storage tank 315 by the cover member 406 that also serves as a water supply unit, with the dew condensation water generated by the water collecting plate 321 installed on the partition plate 222.

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

  First, the water collecting plate 321 installed on the partition plate 222 is cooled by heat conduction of cold air, and water vapor in the vegetable compartment is condensed on the water collecting plate 321. Next, the condensed water is supplied from the water collecting plate 321 or the cover member 406 to the water storage tank 315 in the ultrasonic atomizer 401. The water held in the water storage tank vibrates and splits due to the vibration of the piezoelectric element 411 and mist-like mist is generated. The generated mist is further reduced in particle size by the metal mesh 415 and sprayed into the cabinet by the blower 317.

  As described above, in the ninth embodiment, a relatively large amount of atomization can be achieved by using an ultrasonic vibrator as the spray unit, and the atomization amount can be adjusted by turning the spray unit on and off. Become.

  In the eleventh embodiment, since the ultrasonic atomizer is used, the particle diameter can be varied by changing the oscillation frequency, and the atomization amount can be adjusted by changing the voltage.

( Reference Example 12)
FIG. 36 is a longitudinal sectional view in the vicinity of the spray portion in Reference Example 12 of the present invention.

  The same parts and members as those of the sixth embodiment may be indicated by the same numbers.

  In FIG. 36, the partition plate 222 of the refrigerator 221 is provided with a water storage tank 315 and an electrostatic atomizer 304 as a spray section from the refrigerator door side (left side in the figure) toward the interior partition inner surface. Yes. The stored water 316 is stored in the water tank 315. A cover member 501 having a hole is formed around the electrostatic atomizer 304 so as to prevent food or people from touching it.

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

  The water storage tank 315 is installed on the door side front surface of the vegetable room so that a person can easily attach and detach, and stores the stored water 316 to be supplied to the spray section. In order to supply this stored water 316 to the electrostatic atomizer 304 that is a spray unit, a water supply unit 331 and a water supply path 332 are provided. The water supply unit 331 is, for example, a gear pump, a piezoelectric pump, a capillary, or the like, and supplies water to the tip of the application electrode of the electrostatic atomizer 304 and the water retaining material around it. Here, the amount of water supply is made approximately equal to the amount sprayed into the vegetable compartment. For example, when the control unit 314 determines that spraying to the vegetable room is necessary, first, the water supply unit 331 is operated to supply water to the tip of the application electrode using the water supply path. Here, it is confirmed that there is water at the tip of the application electrode 306, a high voltage is applied between the application electrode and the counter electrode, fine mist is generated, and sprayed into the storage chamber.

  In addition, the electrostatic atomizer 304 is embedded in a recess 222a provided in the partition plate 222 of the top surface, and is installed in the back of the top surface of the storage room, and the cover member 501 is installed around the safety. Holding. At this time, for example, the bottom surface portion 501a of the cover member 501 is configured to be provided at a position higher than the bottom surface 315a of the water tank so as not to affect the operation of the vegetable container 228 that is movable back and forth by the drawer-type door. .

  The vegetable container 228 contains vegetables, which are fruits and vegetables, and green vegetables and fruits are stored in the vegetable container 228. These fruits and vegetables are usually transpiration or stored at the time of purchase return. It is often stored in a slightly deflated state due to transpiration. These fruits and vegetables are usually charged with a positive charge, and the sprayed fine mist with a negative charge tends to collect on the vegetable surface. Therefore, the sprayed fine mist makes the vegetable room high humidity again and at the same time adheres to the surface of the fruits and vegetables, suppresses the transpiration of the fruits and vegetables, and improves the freshness. In addition, it penetrates into the tissues through the gaps between the cells of vegetables and fruits, the water evaporates, the water is supplied again into the deflated cells, the deflation is eliminated by the cell swelling pressure, and it returns to a crispy state .

  Further, by generating fine mist by the electrostatic atomization method, a small amount of ozone is generated at the same time as the fine mist is generated, and is immediately mixed with the mist to form a low concentration ozone mist. Further, by electrostatically adding to the mist, water molecules in the mist are radicalized to generate OH radicals. As a result, mistakes hold the oxidizing power of OH radicals in addition to the oxidizing power of ozone. The electrostatically added mist adheres electrically to the surface of the charged vegetables and fruits and the inner wall of the cabinet, penetrates into the fine recesses on the surface of the vegetables and fruits, and is a harmful substance such as residual agricultural chemicals and wax. Is lifted by the internal pressure energy of the fine mist. Furthermore, it can be oxidatively decomposed and removed by the oxidative degradation of ozone and OH radicals, or it can penetrate into the fine recesses on the surface of vegetables and fruits and react chemically with residual pesticides and wax. It is possible to enhance the properties and to take in the mist and decompose and remove it.

  As described above, in the refrigerator of the present embodiment, the water storage tank 315 is provided on the door side, that is, the front side as viewed from the user, on the partition plate 222 located on the top surface of the vegetable container 228. Therefore, in particular, when the water storage tank 315 is a detachable type, it is easy to replace, add, and clean water, improving usability. Moreover, by providing the electrostatic atomizer 304 in the back | inner side rather than the water storage tank 315, it can prevent that a user touches especially the spraying front-end | tip part 304a of a spraying part, and can improve safety | security further. Also, since the spray tip 304a at the lower end of the electrostatic atomizer 304, which is a spray section, is provided at a position deeper than the water storage tank and higher than the bottom surface that is the lower end surface of the water storage tank, The spraying device is difficult to see. Therefore, the spraying device can be provided in the storage room without impairing the beauty of the storage room. Furthermore, since it becomes difficult for a user to touch with the electrostatic atomizer 304, while being able to improve a user's safety, the fall of the reliability by addition of external force is added to the food and a person's contact to a spraying part. I can do it.

  Moreover, in order to suppress the protrusion of the spray portion into the chamber, the electrostatic atomizer 304 is embedded in a concave portion 222a provided in the partition plate 222 on the top surface portion. This makes it possible to provide a spray section in the storage chamber without further reducing the internal volume and without affecting the food storage.

  Furthermore, the electrostatic atomizer 304 which is a spray part is provided with the cover member 501, and it can prevent further that a foodstuff and a person contact.

  Even in the case where the spray member is provided with the cover member 501, in the present embodiment, the lower end portion 501a of the cover member 501 is disposed above the bottom surface 315a, which is the lower end portion of the water storage tank. It is possible to improve the aesthetics and safety of the storage room provided with the spraying part while preventing the reduction of the internal volume.

  In this embodiment, the water storage tank 315 is detachable. However, the water storage tank 315 is not a removable type but is a fixed type, for example, a storage generated by using tap water or moisture in a refrigerator. The inventive concept of the present configuration can also be applied to a spray unit that automatically supplies water or the like. That is, by providing the electrostatic atomizer on the back side of the water storage tank, the user can be prevented from touching the spray portion, and safety can be further improved. Furthermore, since the spraying device is difficult to see from the user by being provided on the back side of the water tank and above the bottom surface which is the lower end surface of the water tank, the storage room is not impaired. A spraying device can be provided. Furthermore, since it becomes more difficult for the user to touch the spraying part, the safety of the user is improved, and the reliability can be prevented from being reduced due to the addition of external force to the food or the person's contact with the spraying part. There is an effect.

  In the present embodiment, the spray unit is the electrostatic atomizer 304, but another type of spray unit such as an ultrasonic atomizer may be used. Since the above-mentioned effects relating to the convenience and safety improvement of the user of the refrigerator due to the arrangement relationship between the water storage tank 315 and the spraying part can be obtained in the same manner, the same effect can be obtained even when using another type of spraying part.

  In the present embodiment, the electrostatic atomization device 304 improves the freshness due to the fine mist generated from the applied electrode, and at the same time adheres to the vegetable surface etc. using the generated trace ozone or OH radicals. Wax and pesticides can be detoxified by oxidative degradation reaction.

  Further, in this embodiment, by making the application electrode in a higher humidity state, in particular, since the air discharge between the application electrode and the counter electrode is suppressed, the ozone concentration can be reduced and applied to a household refrigerator or the like. Even in this case, the safety of the user can be ensured.

  Further, in this embodiment, since the electrostatic atomizer 304 is embedded in the concave portion 222a provided in the partition plate 222, the thickness of the heat insulating material is thinner than other portions, so that the cooling of the tip can be performed. Necessary application electrodes can be efficiently cooled.

  In the present embodiment, after the operation of the water supply unit, the spraying device is driven and a high voltage is applied between the application electrode and the counter electrode, so that generation of ozone due to air discharge can be suppressed and mist can be generated safely. .

  In this embodiment, the spray unit is the electrostatic atomizer 304. However, when the spray tip is dried, the ultrasonic atomizer is concerned that the spray device heats up and the reliability may be lowered. It can also be used as a spraying part. By driving the spraying device after the operation of the water supply unit, drying of the spray tip can be prevented, and the reliability of the spraying device can be improved.

( Reference Example 13)
FIG. 37 is a front view of the vicinity of the water collection part of the refrigerator in Reference Example 13 of the present invention. FIG. 38 is a longitudinal sectional view taken along the AA section in the vicinity of the water collecting portion of the refrigerator in FIG.

  In the thirteenth embodiment, a vegetable container 511 is stored in the vegetable compartment 225 for storing vegetables and fruits. A rail member 512 is configured to hold the vegetable container 511 in the outer shell of the refrigerator or to move the container when the door is opened and closed. Separately from this, in the vegetable compartment 225, when the vegetable container 511 is the first section, the specific container 513 is stored in the second section partitioned from the first section. In addition, a transparent lid 514 made of a light-transmitting material and partially opened, closes the specific container 513 only when the vegetable compartment door is closed. In addition, the vegetable container has a holding part 515 for holding the specific container 513. The holding part 515 holds the projection part 516 provided in the specific container, and plays the role of a rail when being pulled out.

  Furthermore, the partition plate 222 is provided with an irradiation unit 323 for irradiating a specific wavelength in a specific container and a diffusion plate 324 for irradiating the inside of the container uniformly and covering the light source.

  As shown in FIG. 38, in the specific container 513, a detachable water storage tank 315 is provided on the front side of the door, and the irradiation unit 323 is installed on the projection surface above the specific container, and the inside of the container is passed through a transparent lid 514. Irradiating. An electrostatic atomizer 304, which is a spraying part, is attached to the partition part above the rear side. Further, the lid 514 of the specific container in the vicinity of the electrostatic atomizer is provided with a hole 517 that is slightly larger than the external dimensions of the electrostatic atomizer.

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

  In recent years, the food stored in the vegetable room is diverse. For example, beverages that do not require high humidity, such as plastic bottles, are also stored, and their uses vary widely. Among vegetables, leaf vegetables such as spinach prefer relatively low temperature and high humidity, but shiitake mushrooms do not like high humidity. Also, cereal grains such as potatoes prefer around 10 ° C. Therefore, in this Embodiment, the space environment according to preservation | save vegetables is provided by providing the specific container 513 in a vegetable container. The specific container 513 is a space that is substantially closed by the specific container 513 and the lid 514. Due to the evaporation of water from the water storage tank 315 installed on the front surface of the specific container 513, the specific container becomes highly humid. Therefore, the space is suitable for storing leafy vegetables such as spinach.

  The lid 514 of this specific container 513 is movable by opening and closing the door of the vegetable compartment 225. When the door is closed, the specific container is almost sealed. Further, when the door is opened, it is detached from the specific container 513 and held on the main body side, so that the upper surface of the specific container 513 is opened when the door is opened.

  At least the spray tip 304a of the electrostatic atomizer 304, which is one of the spray units, is provided in the upper part of the internal space of the highly humidified specific container 513.

  As described above, the spray tip 304a provided in the specific container 513 can spray the mist particles directly on the specific container 513 in which the vegetable is stored, and the spray tip 304a and the vegetable The distance can be further reduced. For example, as compared with the case where the mist is sprayed outside the specific container 513 and then fed into the specific container 513, the mist particles can be prevented from vaporizing and the flow rate in the floating state can be increased, so that the mist adheres to the vegetable surface. The rate can be further increased.

  The spray tip 304a is provided in the specific container 513, and the water storage tank 315 is provided in a separate compartment from the compartment in which the electrostatic atomizer 304, which is a spray part, is provided. By providing the water storage tank 315 in a separate section away from the spraying section, it is easy to replenish water into the water storage tank 315 and clean the water storage tank 315 without being affected by the position of the spraying section. Since the water storage tank 315 can be provided at an arbitrary position, the user-friendliness can be improved.

  It should be noted that the effect of improving the user-friendliness by the arrangement relationship between the spray device and the water storage tank 315 is that the spray unit is not the electrostatic atomizer 304 as in the present embodiment, for example, an ultrasonic mist. Even if an atomizer or other atomization method is used, it can be obtained similarly.

  Moreover, the space environment according to preservation | save vegetables is provided by providing the specific container 513 which is the division which sprays mist, and the vegetable container 511 which does not perform mist spraying inside the vegetable room which is the same storage chamber in this way. Can be provided. Since the user can use the function of the vegetable room according to the application, the convenience and storage of the refrigerator can be greatly improved.

  Further, by providing the irradiation unit 323 outside the specific container 513 that becomes high humidity by being sprayed with mist, it is possible to prevent the periphery of the irradiation unit 323 from becoming high humidity, and reliability due to condensation on the irradiation unit 323. Can be prevented.

  In the present embodiment, the irradiation unit 323 is provided on the upper portion of the specific container 513, and the lid 514 positioned between the irradiation unit 323 and the specific container 513 is formed of a light-transmitting transparent material. In addition, the irradiation part 323 may exist in the side part and bottom face part of a specific container. In that case, it is not necessary to provide the irradiation unit 323 on the upper part of the specific container 513 by forming the material of the specific container 513 at least at the position facing the irradiation unit 323 with a transparent material having translucency. The light in the specific container 513 can be irradiated with light.

  Further, in the electrostatic atomizer 304 which is a spray device of the present embodiment, the tip of the application electrode 306 is controlled to be equal to or lower than the dew point temperature by cooling from the back surface, and thus water droplets are generated. Here, when a high voltage is applied between the application electrode and the counter electrode, nanoscopic fine mist with charges that cannot be visually observed is generated and sprayed into the specific container 513. Therefore, the inside of the specific container 513 is humidified, and the freshness improves, and at the same time, the fine mist adheres to the vegetables. The irradiation part 323 provided in the partition outside the specific container 513 emits blue light including a wavelength of 400 nm to 500 nm.

  For example, when the irradiation unit 323 is made into a blue LED and light is irradiated to the vegetables stored in the specific container 513 through the transparent lid 514, the vegetables in the specific container 513 are promoted for ecological activity by light stimulation, and the pores are opened. To do. By absorbing mist or water droplets attached to the surface through the open pores, the moisture content and weight of the vegetable increase, and the freshness of the vegetable can be maintained.

  In addition, when the irradiation unit 323 is provided with an LED having a wavelength including the ultraviolet region, the sprayed mist can be sterilized and the food surface can be sterilized, and the safety of the food can be improved. This can inactivate the growth of microorganisms adhering to the wall surface and vegetable surface in the specific container 513, thereby delaying the discoloration and decaying odor caused by the microorganisms of foods and the occurrence of netting on the surface of stored items. This is because the hygiene inside the specific container 513 is maintained. Furthermore, by providing the LED as the light source, the amount of heat generation is small, the temperature rise in the switching chamber can be prevented, and the storage stability of the food can be stabilized.

  In addition, it is possible to operate only the irradiation unit 323 without operating the spray unit in the specific container 513. For example, some mushrooms and fish contain many vitamin D precursors, which are well known as vitamins essential for bone and tooth growth. When preserving such foods, the molecules are excited by being irradiated with ultraviolet rays and converted into vitamin D. Therefore, by providing a light source including ultraviolet light in the storage chamber, it is possible to increase the vitamin D content of a specific food in the storage chamber, for example, shirasuboshi, as compared with that before storage. That is, the food to be stored is not limited to vegetables, and the specific container 513 can be used as a space having an aging function by storing the food for the purpose of aging as described above.

  The fine mist generated by the electrostatic atomization system retains the oxidizing power of OH radicals in addition to the oxidizing power of ozone by generating a small amount of ozone and OH radicals at the same time as being charged when generated. Therefore, it penetrates into the fine recesses on the surface of vegetables and fruits, and toxic substances such as residual agricultural chemicals and wax are lifted by the internal pressure energy of the fine mist, and further oxidatively decomposed and removed by oxidative decomposition action such as ozone. In addition, the above mist electrically enters even the fine recesses on the surface of vegetables and fruits, chemically reacts with residual agricultural chemicals and wax, increases the hydrophilicity of residual agricultural chemicals and wax, and is taken into the mist for decomposition and removal. Is also possible.

  As described above, in the present embodiment, the specific container 513 and the lid 514 for substantially sealing the space are provided in the vegetable room, the water tank is provided on the front surface in the specific container, and the electrostatic fog is provided above the back surface. By providing the control device, the freshness can be improved only by humidification for vegetables that are favored under high humidity, and an optimal storage environment can be provided depending on the type of vegetables in the vegetable compartment.

  Further, the irradiation unit 323 on the upper side of the specific container 513 emits light having a specific wavelength selected, and the mist spraying device sprays an appropriate amount of fine mist that can pass through the pores, thereby further storing the specific container 513. The range of the environment is widened, and it is possible to provide a space environment according to the needs of the user and the preserved vegetables.

  Moreover, in this Embodiment, since the water storage tank is provided in the front surface of the specific container 513, it is convenient, such as replenishment of water, replacement | exchange of water, addition, and cleaning.

  Moreover, in this Embodiment, since the electrostatic atomizer 304 is installed in the back upper surface where a person cannot touch easily, it is safe.

  In the present embodiment, since the irradiation unit 323 is installed outside the specific container 513, the installation environment is relatively low in humidity, and the possibility of causing a wiring defect due to condensation is reduced, and the quality is improved.

  In the present embodiment, the lid 514 of the specific container 513 is made of a transparent material, so that light emitted from the irradiation unit can pass through the container.

  Further, in the present embodiment, when the specific container is made to be a substantially sealed space, when a flammable refrigerant such as isobutane or propane is used as the refrigerant in the refrigeration cycle, the specific container can be used even if the refrigerant leaks. Since the inside is almost sealed, it is safe because it does not reach the flammable concentration.

  In addition, when the electrostatic atomizer 304 is arranged at the top as in the present embodiment, even if a flammable refrigerant having a specific gravity heavier than air is used, even if the refrigerant leaks, the leaked isobutane is Since it stays in the lower part, it is possible to improve the safety when a flammable refrigerant having a heavier specific gravity than air is used.

( Reference Example 14)
FIG. 39 is a longitudinal sectional view of the vicinity of the spray portion in Reference Example 14 of the present invention.

  In the fourteenth embodiment, a water storage tank 315 and an ultrasonic atomizer 401 are provided from the door side of the refrigerator toward the interior partition inner surface. The bottom surface of the water storage tank 315 is inclined, and a water supply adjustment unit 524 is configured at the bottom of the back surface.

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

  The water storage tank 315 is installed on the front side of the vegetable room so that people can easily attach and detach it, and stores stored water 316 such as tap water and condensed water. Here, the bottom of the water storage tank 315 is inclined toward the refrigerator back surface, and the injected water is configured so that the back side is deepest. In addition, a water supply adjusting unit 524 such as an on-off valve is provided on the bottom surface on the back side, and water is supplied to the mist generating unit of the ultrasonic atomizer 401 that is a spraying unit only when it is opened.

  As described above, in the present embodiment, usability is improved by providing the water storage tank 315 on the door side and the ultrasonic atomizing device 401 on the back side of the water storage tank 315.

  Moreover, in this Embodiment, the water of the water storage tank 315 can be used efficiently by inclining the bottom face of a water storage tank to the spray part side.

  Moreover, in this Embodiment, the appropriate amount of water can be supplied with respect to a spray part by providing the water supply adjustment part.

  In this embodiment, the water tank is fixed to the partition, but a detachable water tank may be used. This facilitates easy replacement, addition, and cleaning of water and improves usability.

( Reference Example 15)
FIG. 40 is a side sectional view of the refrigerator in Reference Example 15 of the present invention.

  The same parts and members as those of the third embodiment may be denoted by the same numbers (see FIGS. 7 to 9).

  In the fifteenth embodiment, the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching chamber 113, a vegetable compartment 114, and a freezer compartment 115 from above by a partition plate 116. The vegetable compartment 114 has a humidity of about 90% R.D. H or more (during food storage), cooled to 4 to 6 ° C. An ice-making water storage tank 119 is provided on the back of the refrigerator compartment 112, and a water supply path 120 is led from the ice-making water storage tank 119 to an ice making room (not shown) and a vegetable room 114 to supply water. . A water replenishing device 121 is provided on the top top of the vegetable compartment 114. The water replenishing device 121 includes a water storage tank 122 that is a stored water holding unit that stores water, a spray unit 124, and a blower fan 129 that is a diffusion unit that diffuses mist generated by the spray unit 123 into the vegetable compartment 114. It is configured. Moreover, the spray part 123 is located in the inside of the water storage tank 122, and is equipped with the metallic element 126 which permeate | transmits only the ultrasonic element 125 which atomizes water by an ultrasonic method, and the mist below a predetermined particle size. In addition, the stored water 124 in the water tank 122 is supplied from the water supply path 120 and stored in the water tank 122.

  About the mist production | generation apparatus of the refrigerator comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

  First, the water stored in the ice-making water storage tank 119 is supplied into the water storage tank 122 via the water supply path 120 and stored as the stored water 124.

  Next, the operation of the water supply device 121 is started. First, among the mist atomized by the ultrasonic element 125 that is the spray unit 123, only the fine mist having a predetermined particle diameter or less that is set in advance is sprayed from the metal mesh 126. The fine mist in the water tank 122 is sprayed as mist in the vegetable compartment 114 by the blower fan 129.

  As described above, in the present embodiment, as the water supply unit to the water storage tank, water is supplied from the ice-making water storage tank to the water storage tank using the water path. Water can be supplied to the part. Since the water storage tank is provided in a separate storage room from the vegetable room, it does not affect the volume of food because it does not affect the internal volume of the vegetable room. Moreover, the tank for which the user needs to supply stored water from the outside can be used for both ice making and mist spraying in one tank. Compared with the case where the water tank for mist is provided in a separate tank, the user can save the trouble of supplying the stored water, and the possibility of running out of water in the water tank can be reduced.

  In the present embodiment, the stored water holding unit is a water storage tank, and the stored water supplied from the outside is held. The water contained in the air in the storage chamber may be extracted and held by some method without necessarily supplying the stored water from the outside. For example, if the user can secure the stored water without supplying the stored water from the outside by using defrosted water in the refrigerator or the dew condensation water in the refrigerator, it takes time to replenish the water from the outside. Therefore, it is possible to provide a refrigerator with improved usability.

  Further, in this embodiment, the water supply path to the water storage tank is sucked up from the water storage tank by one path, and then the water supply path is branched to supply water to both the ice making room and the vegetable room. It is possible to supply water to both chambers with a simple structure with little.

  In this embodiment, the water storage tank is also used as an ice-making water storage tank, and the water supply path from these tanks is a single path, and it is branched in the middle to supply water to both the ice-making room and the vegetable room. However, after the water storage tank is also used as the ice-making water storage tank, independent water supply paths may be provided for the ice-making room and the vegetable room. In that case, it becomes possible to perform water replenishment at any time according to the respective required timing. For example, water can be supplied arbitrarily even when water supply is required simultaneously in both chambers. Furthermore, since the tank that requires the user to supply stored water from the outside becomes one for ice making and mist spraying, the user's stored water can be compared with the case where the mist storage tank is provided as a separate tank. The labor of supply can be saved, and the possibility of running out of water in the water storage tank can be reduced.

  Further, in the present embodiment, by arranging the mist spraying device on the back side of the top of the vegetable room, the water supply path is configured on the back side of the refrigerator even when a water storage tank is provided also as a water storage tank for ice making. be able to. For example, even when the water supply path is removed and cleaning is possible, the water supply path is short and can be a simple vertical path, and the water supply path can be configured simply, so that cleaning is easy and hygienic. A high water supply path can be provided. Moreover, a contact with a spraying apparatus and foodstuffs in a store | warehouse | chamber can be prevented by arrange | positioning a mist spraying apparatus in the back | inner side of the vegetable room top. The contamination of the spray tip can be prevented, the spraying capability of the spray tip can be extended, and the user cannot be easily touched, so that the safety of the user can be improved.

  In addition, by providing a case in the vegetable indoor exposure part of a mist spraying apparatus, dirt adhesion prevention and safety | security can be improved further.

( Reference Example 16)
FIG. 41 is a side cross-sectional view of the refrigerator in Reference Example 16 of the present invention. 42 is a front sectional view of the refrigerator in Reference Example 16. FIG. 43 is a cross-sectional view of main parts showing a cross section taken along line AA in FIG. 44 is a main-portion cross-sectional view showing a BB cross section in FIG. FIG. 45 is a graph showing the particle size distribution ratio of sprayed mist.

  In the sixteenth embodiment, the heat insulation box 503 of the refrigerator 502 main body has storage chambers 518, 519, and 520, and the front openings thereof are openable and closable doors 521, 522, and 523, respectively, so that there is no inflow of outside air. So that it is blocked.

  A circulation duct 524 is provided on the back surface and the bottom surface inside the storage chamber 518, and a circulation air passage 525 is formed between the storage chamber 518 and the heat insulation box 503. In the circulation air passage 525, a spray portion 526 for spraying mist is provided at a portion corresponding to the back surface of the storage chamber 518, and a diffusion portion 527 is disposed above the spray portion 526. Further, a plurality of discharge ports 528 are provided at the upper part of the vertical surface of the circulation duct, and a plurality of suction ports 529 are provided at the bottom surface.

  The mist circulation section 530 is constituted by the circulation air passage 525, the circulation duct 524 constituting the circulation air passage 525, the discharge port 528 and the suction port 529 provided in the circulation duct 524, and the diffusion portion 527. The selection unit 531 that selects the particle diameter of the mist includes a diffusion unit 527 and a spray unit 526. The mist circulation unit 530 and the selection unit 531 are portions surrounded by a broken line in FIG.

  A drain 532 that discharges excess water from the circulation air passage 525 to the outside of the heat insulating box 503 is provided below the spray unit 526.

  Temperature sensors 533 and 534 are provided on the top surface of the storage chamber 518 and the bottom of the circulation duct 524, respectively.

  The door 521 is provided with plate-like slide rails 535 extending into the storage chamber 518 in two pairs on the left and right sides, and a food storage container 536 is placed thereon. By the slide rail 535, the door 521 is pulled out and opened in the horizontal direction. The discharge port 528 is at a position higher than the outer edge of the food storage container 536 so that mist always enters the food storage container 536. In addition, a plurality of vent holes 537 are provided on the bottom surface of the food storage container 536.

  A heater 538 for heating the lower portion of the storage chamber 518 is provided at the bottom of the circulation duct 524.

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

  Above and below the storage chamber 518, storage chambers 519 and 520 that are set in a temperature range lower than that of the storage chamber 518 are arranged, and the storage chamber 518 is naturally cooled by these storage chambers 519 and 520.

  When the door 521 is pulled out horizontally and the food storage container 536 is filled with food, and then the door 521 is closed, the door opening detection unit (not shown) detects the closed state, and the spray unit 526 starts spraying mist. To do. The sprayed mist rises upward by the diffusion part 527 disposed above the spray part 526, and is diffused and sprayed into the storage chamber 518 through the discharge port 528.

  The spray unit 526 may be, for example, one that atomizes water by ultrasonic waves and sprays, and the particle diameter of the sprayed mist is distributed as shown in FIG. When trying to spread mist evenly in the storage chamber 518, as one measure, the mist staying time in the storage chamber 518 is made as long as possible, and diffusion by air circulation is performed reliably. It is possible to do so. In order to extend the time for the mist to stay in the storage chamber 518, the particle size needs to be relatively small. In FIG. 45, for example, water particles having a predetermined particle diameter X or less corresponding to the effect to be obtained may be taken out and diffused and sprayed.

  As for the mist sprayed by the spraying unit 526, those having a particle size of X or more fall downward due to their own weight, and those having a relatively light particle size of X or less rise by the diffusion unit 527. . Thereby, it becomes possible to selectively take out mist particles having a certain diameter or less. The target particle size X can be freely set, and can be adjusted according to the operating degree of the spraying part 526, the operating degree of the diffusing part 527, the distance between the spraying part 526 and the diffusing part 527, and the like. Is possible. This operating degree refers to, for example, the vibration frequency when an ultrasonic generator is used for the spray unit 526 and the fan rotation speed when a blower fan is used for the diffusion unit 527. Also, the mist having a particle diameter X or more dropped downward is discharged from the drain 532 to the outside of the storage chamber 518.

  Since the discharge port 528 is above the food storage container 536, the mist sprayed in the storage chamber 518 falls from above the food storage container 536, that is, from above the stored food. The sprayed mist falls down the gap between the food container 536 and the food, or the gap between the food and the food. At this time, the distance between the end portions of the plurality of discharge ports 528 is set to a size approximately equal to the lateral width of the food storage container 536, and distribution variation of the mist concentration in the lateral direction can be suppressed.

  A plurality of ventilation holes 537 are provided on the bottom surface of the food storage container 536, and mist in the food storage container 536 passes through the ventilation holes 537 to the lower part of the storage chamber 518. Therefore, mist does not stop in the food container 536, and water does not accumulate at the bottom. In the present embodiment, the vent hole 537 is provided on the bottom surface, but it may be provided on the side wall surface of the food container 536 as well as the bottom surface.

  The mist that has passed through the ventilation port 537 returns to the circulation air passage 525 from the suction port 529, and a part of the mist is sprayed again into the storage chamber 518 by the diffusion unit 527. Some of the water droplets are large and are discharged from the drain 532 to the outside of the storage chamber 518. In order to efficiently perform this drainage, the lower part of the circulation air passage 525 is inclined toward the drain 532 as shown in FIG. If the suction port 529 of the circulation duct 524 and the ventilation port 537 of the food container 536 are opened at substantially the same position, the circulation resistance is low and the efficiency is high.

  In order to optimize the mist distribution in the food storage container 536 and make it the most uniform, adjustment of the operating degree of the diffusion unit 527 and adjustment of the position and area of the discharge port 528, the ventilation port 537, and the suction port 529 are possible. It is good to do.

  In addition, although it is necessary to supply water continuously to the spraying part 526, the water supply tank is provided, and the method of replenishing water regularly and the water collection | recovery structure which condenses and collects the water | moisture content in a storage chamber are used for this. Good. Furthermore, a water supply tank and a water recovery structure may be used in combination.

  When the door 521 is not opened or closed at night or the like, the degree of decrease in humidity is moderate, and the mist spraying may be stopped for a certain period of time. For example, a door opening detection unit (not shown) detects that a certain time has elapsed since the door was closed. When receiving the detection signal, the control unit (not shown) stops the operation of the spray unit 526 and the operation of the diffusion unit 527. At the same time, the heater 538 provided in the circulation duct 524 is energized, and the lower part of the storage chamber 518 is heated. The heating control of the heater 538 is controlled so that the temperature difference between the temperature sensor 533 provided on the top surface of the storage chamber 518 and the temperature sensor 534 provided at the bottom of the circulation duct 524 becomes a certain value. As a result, there is a temperature difference between the upper and lower portions of the storage chamber 518, and natural convection of air is promoted. The heater 538 may be a heater that generates heat substantially uniformly over a wide range, and may be a linear heater or a sheet heater. Further, the portion for providing the temperature difference is not limited to the heater, and the temperature of the storage chamber 519 may be controlled to be lower than that of the storage chamber 520.

  As described above, the refrigerator according to the present embodiment includes a heat insulating box body having a storage compartment partitioned by heat insulation, a spraying portion for spraying mist provided in the storage chamber, and a diffusion portion for diffusing the sprayed mist. Prepare. The sprayed mist is diffused and sprayed into the storage chamber by the diffusion unit, and the mist concentration in the storage chamber becomes uniform. As a result, the mist can be efficiently supplied around the food, and the amount of mist sprayed can be minimized. Therefore, condensation can be prevented and the freshness of the food can be maintained at the same time.

  Moreover, in this Embodiment, by providing the mist circulation part in the storage chamber, it becomes possible to supply mist to every corner in the storage chamber further and to reduce the amount of mist sprayed.

  Further, in the present embodiment, the mist circulation section is constituted by the circulation air passage, the circulation duct that constitutes the circulation air passage, the discharge port and the suction port provided in the circulation duct, and the diffusion portion. The circulation amount and distribution can be easily adjusted, and the amount of mist sprayed can be further reduced.

  Moreover, in this embodiment, by setting the position of the discharge port to a position higher than the food stored in the storage chamber, it becomes possible to always spray mist from above the food, regardless of the amount of food. Mist can be supplied to the whole food.

  In the present embodiment, the position of the suction port is provided below the food stored in the storage chamber, and mist can be reliably supplied to the bottom of the storage container.

  Further, in the present embodiment, among the mist sprayed by the spraying section, a selection unit for selecting particles having a certain diameter or less is provided, and since the sprayed mist is fine particles, it is in the storage chamber. It stays for a long time and disperses, and can reliably supply mist to food.

  Moreover, in this Embodiment, the spray part is provided below the diffusion part as the selection part, and light particles having a certain diameter or less can be selectively taken out and sprayed from the sprayed mist. .

  Moreover, in this Embodiment, the temperature difference is provided in the upper part and the lower part of the storage chamber, the natural convection of the storage chamber air is promoted, and the sprayed mist easily diffuses into the storage chamber. At the same time, the spraying section and the diffusing section can be temporarily stopped, and the reliability of the device can be improved.

( Reference Example 17)
FIG. 46 is a side sectional view of the refrigerator in Reference Example 17 of the present invention. FIG. 47 is a side sectional view of the water replenishing device in Reference Example 17 of the present invention. FIG. 48 is a plan sectional view of the water replenishing device in Reference Example 17 of the present invention.

  In the seventeenth embodiment, the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching chamber 113, a vegetable compartment 114, and a freezer compartment 115 from above by a partition plate 116. The vegetable compartment 114 has a humidity of about 90% R.D. H or more (during food storage), cooled to 4 to 6 ° C. An ice-making water storage tank 119 is provided on the back of the refrigerator compartment 112, and a water supply path 120 is led from the ice-making water storage tank 119 to an ice making room (not shown) and a vegetable room 114 to supply water. A water replenishing device 121 is provided on the top top of the vegetable compartment 114. The water replenishing device 121 is provided on the top surface of the vegetable compartment 114, and a water tank 122 that is a water reservoir for storing water, a spraying portion 123, and an air blower that blows mist generated by the spraying portion 123 into the vegetable compartment 114. Part 129. And the functional component supply part 131 which discharge | releases a functional component is provided in the blowing side of the ventilation part 129. The water supply device 121 and the functional component supply unit 131 constitute a mist spraying unit.

  The functional component replenishment part 131 carries the functional component granule (vitamin C derivative granule) 131b microencapsulated in the cellular filter 131a. Moreover, the vitamin C derivative granule 131b chemically modifies vitamin C, has high stability, and changes to vitamin C in food. In addition, an irradiation section 130 is provided in an external stroke of the water supply device 121. The spray part 123 is provided inside the water tank 122. The spray unit 123 includes an ultrasonic element 125 that atomizes water by an ultrasonic method and a metal mesh 126 that transmits only mist having a predetermined particle diameter or less. Further, the stored water 124 in the water tank 122 is supplied from the water supply path 120 and stored in the water tank 122. In addition, a temperature sensor 133 that detects the temperature in the cabinet is provided at one corner of the vegetable compartment 114.

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

First, the water stored in the ice-making water storage tank 119 is supplied into the water storage tank 122 via the water supply path 120 and stored as the stored water 124. Next, when the temperature sensor 133 detects that the internal temperature is 5 ° C. or higher, the irradiation unit 130 is turned on, and the vegetables and fruits stored in the vegetable room 114 are irradiated with light. The irradiation unit 130 may be, for example, a blue LED that emits light including blue light having a center wavelength of 470 nm. At this time, a weak light of about 1 μmol · m ⁻² · s ⁻¹ is sufficient as the photon of the blue light to be irradiated. In vegetables and fruits irradiated with weak blue light, pores existing on the surface of the epidermis are opened by the light stimulation of blue light.

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

  In the vegetable compartment, among green vegetables, fruits such as green rape leaves and fruits are stored, and these fruits and vegetables are more susceptible to wilt due to transpiration or transpiration during storage.

  Next, the operation of the water supply device is started. Of the mist in which the stored water 124 is atomized by the ultrasonic element 125 included in the spray unit 123, only the fine mist having a predetermined particle diameter or less is sprayed from the metal mesh 126, and the water tank 122 has a predetermined water particle diameter. It will be in the state where mist below particles filled up. The fine mist in the water tank 122 is sprayed as mist in the vegetable compartment 114 by the blower 129. At the same time, the vitamin C derivative granules 131b are released from the filter 131a and are dissolved in the mist to form a vitamin C derivative-containing mist. Vitamin C derivative-containing fine mist adheres to the surface of open-pored vegetables and fruits in the vegetable compartment 114, penetrates into the tissues through the pores, the water evaporates, and water is supplied again to the deflated cells. Then, the deflation is eliminated by the swelling pressure of the cells, and it returns to the shakited state. Moreover, the vitamin C derivative supplied in the cell changes into vitamin C in the cell.

  Mist refers to water that has been finely divided into ultrafine particles. Its particle diameter is from several μm that is visible to several nm that is not visible, and its properties are liquid. ing.

  49A and 49B show characteristics of the water content of spinach that has been slightly wilted and the amount of vitamin C with respect to the water particle diameter of the mist in Embodiment 17 of the present invention.

  The following method was used as a method for reproducing wilting vegetables.

  The spinach was left for a predetermined time until the water content was reduced by about 10% from the state of the store where it was purchased. This is because if the vegetable is reduced by about 15% in weight from the time of harvest, it looks bad and the cell tissue does not return. After the vegetables are harvested, the weight loss is about 5% at the distribution stage, and the value is determined.

As an experimental method, the prepared vegetables were stored in a vegetable room (about 6 ° C.) and then sprayed with mist at each particle size for about 24 hours. In addition, the restoration | restoration rate of moisture content measured the weight of the picked-up vegetable, and computed how much the weight restored | restored with respect to the initial stage. On the other hand, the content of vitamin C is a change in the amount of vitamin C relative to the initial value. FIG. 49A shows a case where light (blue LED) is irradiated at an intensity of 1 μmol / m ² / s during mist spraying, and FIG. 49B shows an experiment without light irradiation.

  FIG. 49A shows an experiment under light irradiation. The effect of restoring the moisture content of the vegetable was dependent on the water particle size of the mist to be sprayed, and the optimum particle size was in the range of 0.005 to 20 μm. This is considered to be because, when the sprayed water particle diameter is as large as 20 μm or more, the maximum pore diameter of the vegetable is about 20 to 25 μm, so that the water particles are too large to enter the vegetable. . In addition, when the particle diameter is 20 μm or more, the particles are too heavy, and even if sprayed, they fall immediately under their own weight and do not float in the air. Therefore, it is considered that mist does not reach the vegetables. On the other hand, since fine particles of 0.005 μm or less are very small, the frequency of contact with the open pores decreases, and water cannot enter the vegetables. In addition, water particles of 0.005 μm or less tend to vaporize unless they are charged, and the probability of contact with the vegetable surface is low.

  On the other hand, in the case of non-irradiation, there is no pore opening by light irradiation. Therefore, as FIG. 49B shows, it is thought that it will restore | restore by water approaching into the inside of a vegetable from the gap | interval of a vegetable surface structure | tissue. Therefore, the water particle diameter having a relatively high water content recovery rate was smaller than that at the time of light irradiation, and was about 0.005 to 0.5 μm. From the above experimental results, it was found that the moisture content restoration effect was higher when the light was irradiated.

  Moreover, the vitamin C derivative dissolved in the mist is also closely related to the water particle diameter. When the water particle size was 0.005 to 20 μm, the amount of vitamin C increased from the beginning, and when the water particle size was 0.005 μm or less and 20 μm or more, the amount of vitamin C was decreased. For ultrafine particles with a water particle size of 0.005 μm or less, it is difficult to penetrate through the pores of vegetables for the reasons described above. Therefore, vitamin C derivatives hardly reach the inside of vegetables, and vitamin C Production was not accelerated, and as a result, the amount of vitamin C was reduced. In addition, when the water particle diameter is 20 μm or more, in general, it is physically difficult to enter from pores having a pore short diameter of 10 μm to 15 μm. Therefore, the mist did not reach the inside of the vegetable, the vitamin C derivative hardly reached the inside of the vegetable, the production of vitamin C was not promoted, and the amount of vitamin C was consequently reduced. . In addition, some mist reaches the leaves of the vegetables, but because of the large particle size, it cannot penetrate into the inside of the vegetables and stays on the surface of the vegetables, causing water rot of the vegetables.

  In the case of a mist particle diameter of 1 to 20 μm in which the amount of vitamin C is increased, the mist containing vitamin C derivative enters the inside of the leaf from the pores, and the vitamin C derivative becomes vitamin C inside the leaf, resulting in a normal state. Vitamin C content increased more.

  FIG. 50 is a diagram showing the characteristics of the moisture content restoring effect of the slightly deflated vegetable according to Embodiment 17 of the present invention with respect to the spray amount of the mist and the appearance sensory evaluation value of the vegetable with respect to the spray amount. The method for reproducing wrinkled vegetables and the experimental method are the same as those in FIGS. 49A and 49B.

  In this experiment, similarly to the experiment for confirming the optimum mist diameter, two patterns with light irradiation and without light irradiation were performed. In either case, the diameter of 1 μm included in the range of the optimum particle diameter was used. Mist was used. Since this experiment was conducted in a 70-liter vegetable room, the following spray amounts are all spray amounts per 70 liters.

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

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

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

  However, if the amount of mist sprayed is too large, it will exceed the allowable moisture content inside the vegetable, and moisture that is not taken into the vegetable will adhere to the outside of the vegetable, and this moisture will cause water rot from the vegetable surface. It occurs, and the phenomenon that vegetables hurt occurs.

  Excess moisture adhered to such rapeseed surface, and the range in which the quality of the vegetables deteriorates such as water rot was 10 g / h or more, which was not suitable. Therefore, the experimental result of 10 g / h (per liter = 0.15 g / h · l) or more cannot be adopted due to the deterioration of the quality of the vegetables, and will be omitted.

  Moreover, the range in which the moisture content restoration effect of vegetables becomes 70% or more in the case of light irradiation was 0.1 to 10 g / h (= 0.015 to 0.14 g / h · l per liter). . Thus, when the lower limit of the spray amount of mist increases to about 0.1 g / h, the frequency of contact with the open pores is sufficiently increased, and it is considered that the mist enters the inside of the vegetables actively.

  In the case of no light irradiation, spraying with a particle size of 1 μm has no range in which the moisture content restoration effect of vegetables is 50% or more, and the moisture content restoration rate is less than 10% for all spray amounts. When sprayed with a particle size of 0.01 μm, the range is 0.05 to 7 g / h (per liter = 0.007 to 0.1 g / h · l), and the moisture content restoration effect of vegetables is 70% or more. The range to be 0.1 to 1 g / h (per liter = 0.015 to 0.014 g / h · l). Compared with the case with light irradiation as described above, the lower limit value of the mist spray amount is almost the same, but the upper limit value is different. As shown in the figure, in the case of no light irradiation, the pores are not sufficiently open, so that it is considered that moisture cannot be sufficiently taken into the inside of the vegetables.

  As described above, in the present embodiment, by irradiating light with a light irradiator, and spraying an appropriate amount of fine mist that can pass through the pores with a mist spraying device, for vegetables being stored in the vegetable compartment, Mist penetrates into the inside of the vegetable from the open pores of the vegetable surface, so that the moisture content of the vegetable can be improved and the freshness of the vegetable can be maintained.

Moreover, in this Embodiment, 0.1-100 micromol * m ^<-2 > * s ^{< -1} > blue light is irradiated. Such weak light irradiation can reduce the photosynthetic activity and increase the porosity. As a result, water consumption by photosynthesis of vegetables can be suppressed as much as possible, moisture can be efficiently supplied into the vegetables from the open pores, and an energy saving effect can be achieved.

  In the present embodiment, the functional component is a vitamin C derivative granule that has been converted into a micro cabcel, but the same effect can be obtained by spraying a liquid that has been dissolved or dispersed in stored water as a mist. can get.

  In this embodiment, the functional component is a vitamin C derivative. However, for example, various nutrient components such as vitamin A, vitamin A precursor, carotene, vitamin C, and the like can be contained. The amount can also be improved. Moreover, content of several nutrient components can be improved simultaneously by mixing several various nutrient components. Further, by using the functional component as an antioxidant, it is possible to prevent oxidation of various nutritional components that are oxidized and cause a reduction in nutritional value and quality.

  In this embodiment, normal water such as tap water is sprayed, but functional water such as ozone water, acidic water, or alkaline water may be sprayed. When functional water mist enters the fine pores on the surface of vegetables and fruits, dirt and harmful substances such as agricultural chemicals inside the fine pores can be lifted and the removal effect can be enhanced. Furthermore, the acid and alkali decomposition effect of harmful substances such as agricultural chemicals on the vegetable surface can be enhanced. In addition, it is possible to enhance the effect of removing dirt and odor in the cabinet and the acid / alkali decomposition effect.

  In the present embodiment, the particle diameter of the mist is adjusted by using the ultrasonic element 125 and the metal mesh 126, but a metal plate 127 is provided opposite to the metal mesh 126, It is also possible to adjust the particle diameter of the mist by applying a high voltage between the metal plate 127 and making the particle diameter of the mist finer. In this case, it is possible to electrostatically add to the mist particles as the mist is refined.

  Moreover, you may electrostatically add to mist using an electrostatic atomization system. When the fine mist loaded with a negative charge adheres to the positively charged inner wall surface, vegetables, fruit surfaces, etc., and the mist enters the minute holes on the inner wall surface, vegetables, fruit surface, etc., the moisture content of the vegetables In addition to improving the amount restoration effect, dirt and harmful substances inside the fine holes can be lifted to enhance the removal effect.

  Moreover, in this Embodiment, the water supply part to a water tank supplies water to a water tank using a water path from the water tank for ice making. Even if a dedicated tank is not provided, water can be supplied to the spraying section, and the internal volume is not affected, so the food storage capacity is not affected.

  In the present embodiment, the stored water holding unit is used as a water storage tank, and the stored water supplied from the outside is held. On the other hand, the water storage unit uses a moisture absorbent as a water retention device (for example, porous material such as silica gel, zeolite, activated carbon, etc.) to extract and hold moisture contained in the air in the storage chamber. You may do it. In addition, if the user can secure the stored water without supplying the stored water from outside using the defrosted water of the refrigerator, the convenience of use is further improved without the need for external water replenishment. A refrigerator can be provided.

  In this embodiment, vegetables and other fruits and vegetables are used as storage items in the storage room, but the quality is improved by supplying moisture. For example, fruits and fresh fish and meat stored near 0 ° C. are also dried. Can be prevented.

( Reference Example 18)
FIG. 51 is a side sectional view of the refrigerator in Reference Example 18 of the present invention. FIG. 52 is a side sectional view of the water replenishing device in Reference Example 18 of the present invention. 53 is a cross-sectional view of the water supply device taken along line AA in FIG. FIG. 54 is a diagram showing the characteristics of the water content recovery effect of the slightly deflated vegetable in Reference Example 18 of the present invention with respect to the water particle diameter of the mist.

  In the eighteenth embodiment, the same parts and the same members as those in the seventeenth embodiment are indicated by the same numbers.

  In the eighteenth embodiment, the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching compartment 113, a vegetable compartment 114, and a freezer compartment 115 from above by a partition plate 116. The vegetable compartment 114 has a humidity of about 90% R.D. H or more (during food storage), cooled to 4 to 6 ° C. A water replenishing device 121 is provided on the top top of the vegetable compartment 114. The water supply device 121 is: a water storage tank 122 that is provided on the top of the vegetable compartment 114 and stores water; a spraying portion 123; and a blower portion 129 that blows mist generated by the spraying portion 123 into the vegetable compartment 114; And a functional component replenishment unit 131 that discharges a functional component, provided on the discharge side of the air blowing unit 129. In addition, the spray unit 123 is provided inside the water tank 122. The spray unit 123 is: a capillary supply structure 136 which is arranged so that one end is immersed in the stored water 124 stored in the water storage tank 122 and the other end is formed with the atomizing tip 132 in the water storage tank 122; A cathode 134 installed in a section of the water tank 122 and applying a negative high voltage to the water stored in the water tank 122; an anode 135 located in a section of the water tank and facing the cathode 134; And a high voltage power supply 128 for applying a high voltage between the cathode 134 and the anode 135.

  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. Defrost water is used as the stored water 124 at this time. When a negative high voltage is applied to the cathode 134 in the water storage tank 122, an electric field is applied between the atomizing tip 132 and the anode 135, and a plurality of liquid yarns are drawn from the atomizing tip 132, and further charged. The mist is dispersed in the droplets. 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 blower 129. At the same time, functional component granules (for example, vitamin C derivative granules) 131b are released from the filter 131a and are dissolved in the mist to form a vitamin C derivative-containing mist. Since the sprayed vitamin C derivative-containing fine mist is electrostatically added, it adheres electrically to the surface of the vegetable and fruit that are positively charged in the vegetable compartment 114 and to the inner wall surface of the vegetable, and the skin cells of the vegetable and fruit Invade the internal tissue through the gap. As a result, water is supplied again into the cells that have been deflated due to the transpiration of the water, and the deflation is eliminated by the swelling pressure of the cells, and the cells are restored to a crispy state. At the same time, the vitamin C derivative (an example of a nutrient component derivative) supplied into the cell changes into vitamin C in the cell.

  Some mist penetrates into the fine holes on the wall surface, causing dirt and harmful substances inside the holes to rise and decomposing and removing them by ozone oxidation decomposition.

  FIG. 54 is a diagram showing characteristics of water content and vitamin C content of spinach that has been slightly wilted in Embodiment 18 of the present invention with respect to the particle diameter of mist. The method similar to that shown in FIGS. 49A and 49B was used for the method of reproducing wrinkled vegetables and the basic experimental method.

  When there is light irradiation, the moisture content recovery rate and the vitamin C content are relatively high from FIG. 54A, regardless of the particle diameter. This is considered to be because the adhesion rate of mist to the vegetable surface was increased by the electrostatic atomization method.

  In the case of no light irradiation, from FIG. 54B, the range in which the moisture content restoration effect of vegetables is 50% or more was in the range of 0.003 to 0.8 μm. This is because in the state where the pores are not opened, when the particle diameter is 0.8 μm or more, the particle diameter is large, so that the intrusion into the inside from the cell gap is not performed actively, and the moisture content restoration rate of the vegetable is lowered. It is thought. In addition, when the particle size is 0.003 μm or less, the lifetime as a mist is shortened and does not reach the vegetable surface and disappears, so the moisture content recovery rate of the vegetable is also considered to be low.

  Moreover, the optimal range in which the moisture content restoration effect of vegetables becomes 70% or more was in the range of 0.005 to 0.5 μm. The reason for the upper and lower limits is considered to be the same as in the case of FIG. 49B, but the electrostatic atomization method is changed as shown in this Embodiment 19 rather than FIG. 49B in Embodiment 17 using the ultrasonic atomization method. Using it increases the adhesion rate to vegetables because the mist has a charge. Therefore, it was found that the upper and lower limits of the mist particle diameter range in which the moisture content restoration effect of vegetables appears.

  On the other hand, FIG. 54A in the case of light irradiation can be considered in the same manner as FIG. 49A, and the effect is further increased by the amount of charge.

  As described above, in the present embodiment, a nutrient component derivative (for example, a vitamin C derivative or the like) loaded with a negative charge by electrostatically adding water in a water reservoir to a mist by an electrostatic atomization method. ) Containing fine mist is electrically attached to the positively charged vegetables and fruits, and the vitamin C derivative-containing mist enters into the tissue through the cell gaps on the surface of the vegetables and fruits. Thereby, the water content and vitamin C content of the vegetables are improved, and the freshness and nutritional value of the vegetables can be kept high.

  In the present embodiment, when mist is generated by the electrostatic atomization method, ozone, OH radicals, and the like are generated simultaneously with the mist generation. These serve as a stimulus to vegetables, and vitamin C is produced from the ecological defense reaction, so that the content of vitamin C can be improved with respect to the initial stage and vegetables with high nutritional value can be provided.

  Moreover, in this Embodiment, it electrostatically adds to mist by the electrostatic atomization system. As a result, the fine mist loaded with a negative charge adheres to the positively charged inner wall surface, and the mist enters the minute hole on the inner wall surface, and the dirt inside the fine hole is lifted and removed. The effect can be enhanced. Moreover, the removal effect of the harmful substance on the vegetable surface can also be improved.

  Moreover, in this embodiment, by spraying mist containing ozone into the vegetable room by electrostatic atomization method, the surface and cut surface of the vegetable are sterilized, and the tissue gaps and conduits caused by bacteria and mold are removed. In other words, the moisture content of the vegetable can be further improved, and the freshness of the vegetable can be maintained.

  Moreover, in this embodiment, by spraying mist containing ozone into the vegetable compartment by electrostatic atomization, the attached odor on the inner wall surface or the odor inside the compartment will be oxidatively decomposed by ozone mist. Can be deodorized.

  In the present embodiment, a small amount of ozone is generated by the electrostatic atomization method, so that the water tank and water path in the vicinity thereof can be antibacterial and sterilized.

  In this embodiment, the water supply unit is provided in the vegetable room. However, by providing the water supply unit in the refrigeration room, the low temperature room, and the switching room, meat and fish being preserved, processed like vegetables and fruits. Moisturizing and nutritional value can be improved for food, cold rice and bread.

( Reference Example 19)
FIG. 55 is a diagram showing the effect on the spray amount and particle diameter in Reference Example 19 of the present invention.

  55, when the correlation between the mist particle size and the spray amount according to the seventeenth and eighteenth embodiments is summarized, the action and effect of the mist in the refrigerator compartment differ depending on the mist particle size and the spray amount. I understand.

  FIG. 55 shows the effect of (1) vegetable resuscitation (nutrient addition) in the refrigerator by changing the particle size and spray amount of the mist after maintaining a 70 liter vegetable room at an ambient temperature of 5 ° C. It shows the range in which the effects of 2) removal of harmful substances such as agricultural chemicals adhering to vegetables and (3) antifouling effect of dirt adhering to the wall surface of the refrigerator appear.

  First, vegetable resuscitation will be described.

  As shown in FIG. 55, the particle size of the mist sprayed for the purpose of increasing the moisture content of the vegetable is not less than the pore size in the state where the pores that are on the surface of the vegetable and the moisture is adjusted to the maximum are opened. And mist cannot physically enter the inside of vegetables. In addition, according to the results of the experiment, in the case of no light irradiation, the moisture content recovery rate is high at particle diameters smaller than the cell gap width, and the mist particles are more actively invaded from the cell gap and the moisture content of the vegetables is increased. It was found that the content restoration effect was great.

  On the other hand, if the mist diameter is too small, the frequency of contact between the mist and the pores is reduced and the resuscitation rate is lowered.

  On the other hand, the amount of mist sprayed must be more than the amount that can keep the relative humidity in the storage room in equilibrium with the humidity inside the vegetable, and the upper limit of the amount of spray must be less than the amount that does not cause quality deterioration such as water rot of vegetables. There is.

  In addition, when electrostatically added to the mist, a potential difference from the vegetable is produced, and the vegetable adhesion rate of the mist is increased. Therefore, when the particle size is the same, the resuscitation rate is higher even if the amount of sprayed mist is smaller. I found out that

  Next, the removal of harmful substances such as agricultural chemicals on the vegetable surface will be described.

  In this experiment, malathion, which is a general vegetable pesticide, is attached to the vegetable surface and placed in an ozone mist atmosphere for 12 hours, and the same amount of malathion is attached to the vegetable surface for 12 hours in a normal mist atmosphere. A sample placed in a vegetable room was used as a sample. Each sample was placed in a basket and washed with running water for 10 seconds, and the removal rate of malathion was 50% or more compared with that in a normal vegetable room without a mist atmosphere.

  According to the experiment, the mist particle diameter having a high effect of removing the agricultural chemical was not larger than the uneven size of the vegetable and was a diffusible fine particle. On the other hand, if the particle size is too small, the contact frequency with the pesticide decreases and the removal rate decreases.

  On the other hand, the amount of mist sprayed is similar to that of vegetable resuscitation, and electrostatically applied mist increases the frequency of contact with vegetables, so that there is a removal effect with a small amount of spray. Moreover, it is not necessary to supply mist to the inside of vegetables like vegetable resuscitation, and since supply of mist is restricted to the vegetable surface, the amount of spray required may be less than vegetable resuscitation. Moreover, when spraying the same amount, there is no difference in the pesticide removal effect by the particle size. The removal effect depends on the amount of a substance having decomposition ability such as ozone and OH radical in the mist rather than the spray amount. When the mist is generated by the electrostatic atomization method, considering the number of radicals in the mist, the number of radicals increases as the mist becomes finer, and the pesticide removal effect increases.

  Next, the antifouling effect in the refrigerator will be described.

  Antifouling in the refrigerator cabinet performed using mist is to prevent water particles from evenly adhering to the wall surface in the refrigerator cabinet and directly attaching dirt substances to the wall surface in the cabinet. In this way, when the dirt substance adheres to the wall surface in the warehouse via the water particles, for example, it is possible to easily remove the dirt simply by wiping the wall surface in the warehouse, and cleaning the refrigerator is very easy. It becomes.

  In confirming the antifouling effect, in a 70 liter vegetable room filled with mist of each particle size and spray amount, after a dirt substance is sprayed on ABS resin, which is a resin in a general refrigerator, it becomes dirty after a certain period of time. When wiping off, the optimal range was defined as the area in which no soiled material remained.

  The particle size having a high antifouling effect was a fine particle having a diffusive size which is not more than the uneven size of the internal resin. In addition, when the mist adheres to the inner wall surface of the container, the particle diameter that is visible as water droplets may cause dew condensation, which may cause the food quality to deteriorate. Accordingly, the particle diameter of the mist to be sprayed needs to be a particle diameter at which the mist adhering to the wall surface becomes a water droplet at an invisible level. In general, the spray amount is required to be larger than the spray amount for vegetable resuscitation or pesticide removal. This is because in order to exert the antifouling effect, it is necessary to spray water particles uniformly on the wall surface, and thus it is necessary to spray a large amount of mist. When mist is generated by the electrostatic atomization method, the number of radicals with high oxidative degradation power increases as the particle size decreases, as well as the removal effect of agricultural chemicals, etc. It is considered that the frequency of contact with the soil increases and the effect of decomposing the attached dirt increases. However, if the particle size is too small, the mist wall surface arrival rate is lowered, and the antifouling effect is lowered.

  Thus, it turned out that various useful effects in the refrigerator compartment can be obtained depending on the relationship between the particle size of the mist and the spray amount. By these, the usability of a refrigerator can be improved more by performing mist spraying that achieves a plurality of desired effects.

( Reference Example 20)
FIG. 56 is a side sectional view of the vegetable compartment of the refrigerator in Reference Example 20 of the present invention. FIG. 57 is an enlarged view of a main part of the mist spraying apparatus in Reference Example 20 of the present invention. FIG. 58 is a diagram showing the agrochemical removal performance of ozone water mist in Reference Example 20 of the present invention.

  In the twentieth embodiment, a vegetable room 114 that is cooled by indirect cooling is provided inside the refrigerator 100, and a mist spraying device 275 is provided on the upper rear surface of the vegetable room 114. The mist spraying device 275 includes a water storage tank 122 that stores ozone water 270 and a spray nozzle 276 that sprays ozone water by an ejector system, and an ozone water supply port 272 is provided above the water storage tank 122. An ozone generator 273 that generates ozone by a high voltage method is provided in the vicinity of the vegetable compartment 114 and is connected to the ozone water path 271. The ozone water path 271 is provided with a water supply path 281 piped from a water supply tank (not shown). An annular electrode 291 and a power source 292 for applying a high voltage are provided near the tip of the spray nozzle 276 of the mist spray device 275.

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

  First, ozone gas is generated by the ozone generator 273. The generated ozone gas is supplied from a water supply tank (not shown), mixed with water supplied from the water supply path 281 to become ozone water, passes through the ozone water path 271, and is stored in the water storage tank 122 from the ozone water supply port 272. It is supplied inside and stored. The ozone water in the water storage tank 122 is sprayed as mist in the vegetable compartment 114 by the spray nozzle 276. At that time, a high voltage is applied from the power source 292 to the annular electrode 291 provided in the vicinity of the tip of the spray nozzle 276, and electrostatic addition is performed on the ozone water mist sprayed from the spray nozzle 276.

  FIG. 58 shows the effect of removing tomato-adhered pesticides by ozone water mist in Embodiment 20 of the present invention.

  The experimental method will be described. Malathion is attached to cherry tomatoes to a concentration of 3-5 ppm. The cherry tomato with malathion attached is stored in a vegetable room and sprayed for 12 hours by intermittent spraying sprayed with ozone water mist for 10 seconds at intervals of 20 minutes. Thereafter, the concentration of malathion remaining in cherry tomatoes was measured by gas chromatography, and the removal rate was calculated. In addition, as a comparative sample, the thing which preserve | saved the cherry tomato which adhered the malathion similarly in the vegetable room without a mist spraying apparatus was used. As a result of the experiment, the removal rate of the comparative product R1 was 20%, whereas the removal rate of the implementation product S1 sprayed with mist was 40%, which was a double effect.

  As described above, in the present embodiment, ozone water generated by mixing ozone and water in the vicinity of the vegetable room is sprayed with the mist electrostatically added to the vegetable room by the mist spraying device, so that the inside of the cabinet is The sprayed fine mist uniformly adheres to the inner wall surface and the surface of vegetables and fruits, and the mist enters fine holes on the inner wall surface and the surface of vegetables and fruits, raising the dirt and harmful substances inside the fine holes. The removal effect of dirt and harmful substances can be enhanced. Moreover, while improving the oxidative decomposition effect of the harmful substance on the vegetable surface, the moisture retention of vegetables can also be improved.

  In addition, electrostatic addition to ozone mist radicalizes water molecules in ozone mist and generates OH radicals. In addition to the oxidizing power of ozone, the oxidizing power of OH radicals eliminates bacteria, deodorization and harmful Material decomposition performance can be improved.

  In the present invention, ozone water is generated by mixing water and ozone in the ozone water path 271. On the other hand, a similar effect can be obtained even in a configuration in which an ozone generator is provided in the vicinity of the mist spraying device 275 to generate ozone, which is mixed with water in the spray nozzle 276 of the mist spraying device 275 and sprayed as ozone water mist. can get.

  In the present invention, water is supplied from a water supply tank (not shown). However, if the drain water of the refrigerator is used and the drain water is supplied into the water storage tank 122, the water is supplied to the water supply tank. Save time and effort.

(Embodiment 21)
FIG. 59 is an enlarged view of a main part of the mist spraying device for a refrigerator according to the twenty-first embodiment of the present invention. In the twenty-first embodiment, the same parts and the same members as those of the twentieth embodiment are indicated by the same numbers.

  The mist spraying device 275 is provided on the upper back surface of the vegetable compartment 114. The mist spraying device 275 includes a water storage tank 122 that stores ozone water and a spray nozzle 276 that sprays ozone water 270 by an ejector system, and stores water supplied from a water supply tank (not shown) above the water storage tank 122. A water supply port 282 for supplying the water into the tank 122 is provided. An ozone generator 273 that generates ozone by a high voltage method is provided in a portion of the water storage tank.

  An annular electrode 291 and a power source 292 for applying a high voltage are provided near the tip of the spray nozzle 276 of the mist spray device 275.

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

  First, water is supplied from a water supply tank (not shown), supplied from the water supply port 282 into the water storage tank 122, and stored. Next, a high voltage is applied to the ozone generator 273, and dissolved oxygen in water is dissociated into oxygen atoms by collision with electrons. The oxygen atoms combine with dissolved oxygen molecules to generate ozone and react with water molecules to simultaneously generate OH radicals. The generated ozone is dissolved in the stored water to generate ozone water. The ozone water in the water storage tank 122 is sprayed as mist into the vegetable compartment 114 from the spray nozzle 276. At that time, a high voltage is applied from the power source 292 to the annular electrode 291 provided in the vicinity of the tip of the spray nozzle 276, and the ozone water mist sprayed from the spray nozzle 276 is electrostatically applied.

  As described above, in the present embodiment, by immersing the ozone generating unit that generates ozone by the discharge method in the stored water in the water tank, the dissolved oxygen in the stored water in the water tank is dissociated, and ozone and OH Generate radicals. Since raw material oxygen is dissolved in water, the amount of ozone generated is much less than in air discharge, and the generated ozone is dissolved in the stored water. That is, with a simple structure that does not require a special material, ozone water containing low-concentration ozone that is safe for the human body and OH radicals having stronger oxidizing power than ozone can be generated and sprayed.

( Reference Example 22)
FIG. 60 is an enlarged view of a main part of a mist spraying device for a refrigerator in Reference Example 22 of the present invention.

  In Embodiment 22, a mist spraying device 275 is provided on the upper rear surface of the vegetable compartment. The mist spraying device 275 includes an electrolytic tank 293 that electrolyzes water into acidic water and alkaline water, and a spray nozzle 276 that sprays acidic water generated by electrolysis by an ejector method. Further, the electrolytic cell 293 is composed of two cells, an anode electrode side cell 293A that generates acidic water and a cathode electrode side cell 293B that generates alkaline water. The spray nozzle 276 is provided on the anode electrode side tank 293A side where acidic water is generated. A water supply port 282 is provided in the upper part of the electrolytic cell.

  An anode electrode plate 295 and a cathode electrode plate 296 are disposed in the electrolytic cell 293 so as to face each other with a partition wall 294 therebetween, and a direct current is supplied from a direct current power source 297.

  An annular electrode 291 and a power source 292 for applying a high voltage are provided near the tip of the spray nozzle 276 of the mist spray device 275.

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

  First, water is supplied into the electrolytic cell 293 from the water supply port 282 and stored. Next, when a direct current is supplied from the direct current power source 297 to the anode electrode plate 295 and the cathode electrode plate 296, acidic water 270C of Ph1 to 7 is generated on the anode electrode plate 295 side, and an alkaline water is supplied on the cathode electrode plate 296 side. Water 270D is produced. The acidic water 270C in the anode side electrolytic cell 293A is sprayed as mist in the vegetable compartment 114 from the spray nozzle 276. At that time, a high voltage is applied from the power source 292 to the annular electrode 291 provided in the vicinity of the tip of the spray nozzle 276, and the acidic water sprayed from the spray nozzle 276 is electrostatically added.

  As described above, in the present embodiment, the stored water in the electrolytic cell is electrolyzed to produce acidic water, electrostatically added, and the acidic water mist is sprayed into the vegetable compartment, so that it is odorless and acidic. Mist having both the microbial growth inhibitory action of water and the oxidative decomposition ability of radicalized water molecules is sprayed, and the sterilization effect can be enhanced.

(Embodiment 1 )
FIG. 61 is an enlarged view of a main part of the mist spraying device for a refrigerator in the first embodiment. In the first embodiment, the same parts and members as those in Reference Examples 20 and 21 are indicated by the same numbers.

In the first embodiment, the mist spraying device 275 has a water tank 122 for storing functional water or water such as ozone water and acidic water, a stored water supply unit 298 for supplying stored water, and one end in the water tank 122. The electrode 301 is located at the other end and installed in a section of the water storage tank 122 with the capillary supply structure 300 having the spray tip 299 formed in the vegetable compartment 114 and applies a high voltage to the water stored in the water storage tank 122. And;

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

  Functional water or normal water is supplied and stored in the water storage tank 122 from the stored water supply unit 298. Next, when a high voltage is applied to the electrode 301 in the water storage tank 122, a plurality of liquid yarns are drawn from the spray tip 299 by an electric field existing between the spray tip 299 and the surrounding portion (not shown), and Is dispersed in charged droplets to become mist and sprayed into the vegetable compartment 114.

  As described above, in the present embodiment, by applying a high voltage directly to the stored water in the water tank and spraying the electrostatically added stored water, the electrostatic addition rate of the mist increases, and the mist fineness is increased. And the adhesion rate to the food surface can be improved.

  In addition, the longer the mist stay time in the atmosphere due to the refinement of functional water, the greater the chance that the functional water fine mist will come into contact with the floating bacteria in the warehouse and the diffused odor substance in the warehouse. Can be increased.

  As described above, since the storage of the present invention can recover the moisture content of vegetables and the like once reduced to the original moisture content, the refrigerator for home use, the refrigerator for business use, the food storage cabinet, the cold storage car It can be applied to applications.

Side sectional view of storage in Reference Example 1 of the present invention Side sectional view of the water replenishment device in Reference Example 1 of the present invention Plan sectional drawing of the water supply apparatus in the reference example 1 of this invention Side sectional view of storage in Reference Example 2 of the present invention Side sectional view of a water replenishing device in Reference Example 2 of the present invention Plan sectional drawing of the water supply apparatus in the reference example 2 of this invention Side sectional view of the refrigerator in Reference Example 3 of the present invention Side sectional view of a water replenishing device in Reference Example 3 of the present invention Plan sectional drawing of the water supply apparatus in the reference example 3 of this invention The characteristic figure with respect to the particle diameter of the mist of the moisture content restoration effect of the vegetable which has been slightly wilted in what was irradiated with light during mist spraying of Reference Example 3 of the present invention The characteristic figure with respect to the particle diameter of the mist of the moisture content restoration effect of the vegetable which was slightly wilted in what was experimented without light irradiation of Reference Example 3 of the present invention The figure which showed the characteristic with respect to the mist spray amount of the moisture content recovery | restoration effect of the vegetable in the reference example 3 of this invention which slightly shattered, and the external appearance sensory evaluation value with respect to the mist spray amount Side sectional view of the refrigerator in Reference Example 4 of the present invention Side sectional view of a water replenishing device in Reference Example 4 of the present invention AA line sectional view of the water supply device in FIG. The characteristic figure with respect to the particle diameter of the mist of the moisture content restoration effect of the slightly deflated vegetable in the reference example 4 of this invention The figure which showed the effect with respect to the spraying quantity and particle diameter in the reference example 5 of this invention The figure which shows the microscope observation result of the pore part of the vegetable in the reference example 5 of this invention Side sectional view of the refrigerator in Reference Example 6 of the present invention The longitudinal cross-sectional view of the spraying part vicinity of the refrigerator in the reference example 6 of this invention Control flow diagram of refrigerator in Reference Example 6 of the present invention The longitudinal cross-sectional view of the spraying part vicinity of the refrigerator in the reference example 7 of this invention The longitudinal cross-sectional view of the water collection part vicinity of the refrigerator in the reference example 8 of this invention Action spectrum diagram of blue light-induced pore opening in Reference Example 8 of the present invention The characteristic diagram of the wavelength of the irradiation part and the pore opening degree in Reference Example 8 of the present invention Functional block diagram of the refrigerator in Reference Example 8 of the present invention Control flow chart of refrigerator in Reference Example 8 of the present invention Sectional drawing of the refrigerator in the reference example 9 of this invention The longitudinal cross-sectional view of the ultrasonic atomizer vicinity of the refrigerator in the reference example 9 of this invention The front view of the ultrasonic atomizer vicinity of the refrigerator in the reference example 9 of this invention The longitudinal cross-sectional view of the ultrasonic atomizer of the refrigerator in the reference example 9 of this invention Functional block diagram in Reference Example 9 of the present invention Control flow diagram in Reference Example 9 of the present invention The longitudinal cross-sectional view of the ultrasonic atomizer vicinity of the refrigerator in the reference example 10 of this invention The front view of the ultrasonic atomizer vicinity of the refrigerator in the reference example 10 of this invention The longitudinal cross-sectional view of the ultrasonic atomizer vicinity of the refrigerator in the reference example 11 of this invention The longitudinal cross-sectional view of the spraying part vicinity in the reference example 12 of this invention The front view of the water collection part vicinity of the refrigerator in the reference example 13 of this invention Longitudinal cross-sectional view along the AA cross section near the water collection section of the refrigerator in FIG. The longitudinal cross-sectional view of the spraying part vicinity in the reference example 14 of this invention Side sectional view of the refrigerator in Reference Example 15 of the present invention Side surface sectional drawing of the refrigerator in the reference example 16 of this invention Front sectional view of the refrigerator in Reference Example 16 42 is a cross-sectional view of the main part showing the AA cross section in FIG. FIG. 42 is a main part sectional view showing a BB section in FIG. Graph showing the particle size distribution ratio of sprayed mist Side sectional view of the refrigerator in Reference Example 17 of the present invention Side sectional view of the water replenishing device in Reference Example 17 of the present invention Plan sectional drawing of the water supply apparatus in the reference example 17 of this invention The figure which shows the characteristic with respect to the water particle diameter of the water content restoration effect mist of the vegetable which was slightly wilted in Reference Example 17 of this invention. The figure which shows the characteristic with respect to the water particle diameter of the water content restoration effect mist of the vegetable which was slightly wilted in the reference example 17 of this invention. The figure which showed the external appearance sensory evaluation value of the characteristic with respect to the spray amount of the characteristic with respect to the spray amount of the mist of the moisture content restoration effect of the vegetable in the reference example 17 of this invention which slightly shattered Side sectional view of the refrigerator in Reference Example 18 of the present invention Side sectional view of a water replenishing device in Reference Example 18 of the present invention. AA line sectional view of the water replenishing device in FIG. The figure which shows the characteristic with respect to the water particle diameter of the water particle | grains of the moisture content restoration effect of the slightly deflated vegetable in the reference example 18 of this invention. The figure which shows the characteristic with respect to the water particle diameter of the water particle | grains of the moisture content restoration effect of the slightly deflated vegetable in the reference example 18 of this invention. The figure which showed the effect with respect to the spray amount and particle diameter in the reference example 19 of this invention Side sectional view of the vegetable compartment of the refrigerator in Reference Example 20 of the present invention. The principal part enlarged view of the mist spraying apparatus in the reference example 20 of this invention. The figure which shows the agrochemical removal performance of the ozone water mist in Reference Example 20 of this invention The principal part enlarged view of the mist spraying apparatus of the refrigerator in the reference example 21 of this invention The principal part enlarged view of the mist spraying apparatus of the refrigerator in the reference example 22 of this invention The principal part enlarged view of the mist spraying apparatus of the refrigerator in this Embodiment 1 . Schematic diagram of a vegetable room in a conventional refrigerator Schematic configuration diagram of a conventional refrigerator The figure which shows the conventional refrigerator provided with the antioxidant unit

Explanation of symbols

DESCRIPTION OF SYMBOLS 70 Storage 71 Storage chamber 72 Water storage tank 73 Water supply path 74,232 Water supply device 75 Water storage tank 76,123,231 Spray part 77 Blower part 78,131 Functional component supply part 70a, 131a Filter 79b, 131b Vitamin C derivative granule 80 Ultrasonic element 81, 126 Metal mesh 82, 127 Metal plate 83, 128 High voltage power supply 84, 124, 316 Reserved water 85, 133 Temperature sensor 90 Storage 91 Storage room 100, 221 Refrigerator 112, 223 Refrigeration room 113, 224 Switching Chamber 114, 225 Vegetable room 115, 226 Freezer room 116, 222 Partition plate 121 Water supply device 122, 315 Water storage tank 123 Spray nozzle 129 Blowing unit 130 Irradiation unit 132 Atomizing tip 134 Cathode 135 Anode 136 Capillary supply structure 222a Recess 22 8 Vegetable container 229 Air channel 230 Internal partition 233,310 Door 241 Compressor 242 Cooler (evaporator)
270 Ozone water 271 Ozone water path 272 Ozone water supply port 273 Ozone generator 275 Mist spray device 276 Spray nozzle 281 Water supply path 282 Water supply port 291 Electrode 292 Power supply 293 Electrolyzer 294 Partition 295 Anode electrode plate 296 Cathode electrode plate 297 DC Power supply 298 Reserved water supply part 299, 304a Spray tip part 300 Capillary supply structure 301 Electrode 304 Electrostatic atomizer 305 Holder 306 Application electrode 307 Water retention material 308 Counter electrode 309 Voltage application part 312 Temperature detection part 313 Heating part 314 Control part 317 Blower 321 Water collection plate 322 Water supply device 323 Irradiation unit 324 Diffusion plate 325 Inside (vegetable room) temperature detection unit 326 Inside (vegetable room) humidity detection unit 327 Water collection plate surface temperature detection unit 328 Heating unit 329 Cover Member 401 Super Sound Atomizing section 402 Refrigerator outer wall 403 Water supply section 404 Reserved water holding section 405 Connection section 406 Cover member 407 Circulating air path 408 First circulating air path opening 409 Second circulating air path opening 410 Horn 411 Piezoelectric element 412 Flange 413 Discharge port 414 Suction port 415 Metal mesh 502 Refrigerator 503 Heat insulation box 511 Vegetable container 512 Rail member 513 Specific container 514 Lid 515 Holding part 516 Protrusion part 517 Hole 518, 519, 520 Storage room 521, 522, 523 Door 524 Water supply adjustment Portion 525 Circulating air passage 526 Spraying portion 527 Diffusion portion 528 Discharge port 529 Suction port 530 Mist circulation portion 531 Selection portion 532 Drain 533, 534 Temperature sensor 535 Slide rail 536 Food storage container 537 Vent 538 Heater

Claims (7)

A mist spraying device that is a mist generating device that generates mist to be supplied to the storage chamber, and the mist spraying device is a functional water or a water storage tank for storing water, and a capillary tube having a spray tip. It is composed of a supply structure and an electrode that is installed in a part of the water storage tank and applies a high voltage to the water stored in the water storage tank, and the water storage tank is adjacent to the back side of the storage chamber via a partition. The mist spraying device is provided in the partition, and the mist spraying device is provided in the partition, from a location where the space in which the water storage tank provided in the partition near the mist spraying device is provided communicates with the internal space of the storage chamber. in which mist directly fed into the internal space of the storage compartment, the spray tip provided in the storage compartment, with the spray tip of the mist spray apparatus is positioned above the reservoir, the savings One end of the capillary feed structure located in the tank, refrigerator storage water in the reservoir was characterized by supplying to the spray tip.   The refrigerator according to claim 1, wherein the water storage tank stores water supplied from outside.   The refrigerator according to claim 1, wherein the water tank stores water from which moisture contained in air is extracted.   The refrigerator according to claim 1, further comprising an irradiation unit that irradiates light in the storage chamber, wherein the irradiation unit irradiates the food stored in the storage chamber with light. The refrigerator according to claim 4 , wherein the irradiation unit irradiates light including blue light having an emission wavelength of 400 to 500 nm. The refrigerator according to claim 4 , wherein the irradiation unit irradiates light having a photon flux density of 0.1 to 100 μmol · m ⁻² · s ⁻¹ . The refrigerator according to claim 4 , wherein the storage has a control unit, and the control unit maintains an ambient temperature at the time of light irradiation by the irradiation unit at 5 ° C. or more and 15 ° C. or less.

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