JP6687777B2 - refrigerator - Google Patents

Description

  Embodiments of the present invention relate to a refrigerator having a vegetable compartment.

  Unlike meat, fish, and processed foods, vegetables breathe and release water, carbon dioxide, ethylene, and so on. Pre-harvest vegetables grow by absorbing nutrients from the outside and converting them into energy, but since vegetables are not harvested from the outside after being harvested, they consume energy of the vegetables themselves, resulting in deterioration of vegetables. move on. As vegetables deteriorate, respiratory volume decreases, and water, carbon dioxide, and ethylene emissions also decrease.

  In order to make the harvested vegetables last longer, it is necessary to suppress this respiration as much as possible. Therefore, the vegetables are stored at a low temperature, or in a low temperature, high carbon dioxide, low oxygen state. It is also known that the respiration rate of vegetables is increased by stimulating cutting or transportation of vegetables. This is because when vegetables are cut, there is a skinless part, so that breathing in the cross section increases and deterioration progresses from the cross section first.

  By the way, in order to confirm the respiration rate of vegetables, it can be grasped by measuring the amounts of water, carbon dioxide gas and ethylene released by this respiration. However, since water has a portion that evaporates due to a low relative humidity around the part that is released by respiration, measuring water content does not directly relate to respiration. In addition, there are many vegetables that do not release ethylene, and the quantity is small, so it is difficult to measure. Therefore, to measure the respiration rate of vegetables, it is common to measure the concentration of carbon dioxide.

  Conventionally, when storing vegetables in a refrigerator, the vegetables are put in a vegetable compartment and stored at a low temperature to prevent deterioration and maintain the freshness of the vegetables.

JP, 2004-218924, A JP, 9-287869, A

  However, the current situation is that the freshness of vegetables stored in the vegetable compartment of the refrigerator depends on the user's observation and smell. In addition, since the expiration date of vegetables is not displayed, the consumption is completely left to the user. Therefore, it is difficult to store the vegetables in a fresh state in the vegetable room.

  Therefore, an embodiment of the present invention aims to provide a refrigerator that notifies deterioration of freshness of vegetables.

  An embodiment of the present invention includes a refrigerator having a vegetable compartment, a gas sensor for measuring the carbon dioxide concentration in the vegetable compartment, and an informing means for informing a user that the measured concentration measured by the gas sensor is lower than a peak by a certain ratio. Is.

  Further, the embodiment of the present invention, the vegetable compartment, a gas sensor for measuring the carbon dioxide concentration in the vegetable compartment, and after closing the door of the vegetable compartment, when the measured concentration measured by the gas sensor decreases by a predetermined concentration. And a notification unit for notifying the user.

The front view of the refrigerator which shows an embodiment of the present invention. FIG. Explanatory drawing of a refrigerating cycle. Block diagram of a refrigerator. The front view which shows the display state of a display panel.

  Hereinafter, the refrigerator 10 of one embodiment is explained based on Drawing 1-Drawing 5.

(1) Structure of Refrigerator 10 The structure of the refrigerator 10 will be described with reference to FIGS. 1 and 2. FIG. 1 is a front view of the refrigerator 10, and FIG. 2 is a vertical cross-sectional view of the refrigerator 10 seen from a side surface.

  The cabinet 12 of the refrigerator 10 is a heat-insulating box, which is formed by an inner box and an outer box, and a heat insulating material is filled between them. The cabinet 12 has a refrigerating compartment 14, a vegetable compartment 16, a small freezing compartment 18 and a freezing compartment 20 in order from the top, and an ice making compartment 21 is provided beside the small freezing compartment 18. A horizontal heat insulating partition 36 is provided between the vegetable compartment 16, the small freezer compartment 18, and the ice making compartment 22. The refrigerator compartment 14 and the vegetable compartment 16 are partitioned by a horizontal partition body 38. Double doors 14a and 14b are provided on the front surface of the refrigerating compartment 14, and drawer compartments 16a, 18a, 20a and 21a are provided in the vegetable compartment 16, the small freezer compartment 18, the freezer compartment 20 and the ice making compartment 21, respectively. It is provided.

  An operation panel 58 for operating the refrigerator 10 is provided in the upper left portion of the front surface of the door 14a of the refrigerating compartment 14, and the operation panel 58 is provided with a touch switch and a display unit. A display panel 59 made of a liquid crystal display device is provided below the front surface of the door 14a of the refrigerator compartment 14. Further, a plurality of shelves 40 are provided in the refrigerating chamber 14, and a chilled chamber 44 having a drawer-type chilled container 42 is provided in the lower portion. The chilled chamber 44 is a low temperature chamber and stores meat and fish. A plurality of door pockets 46 are provided on the back surface of the door 14 a of the refrigerating compartment 14. The vegetable compartment 16 is provided with drawer-type vegetable containers 48 and 50.

  A refrigerating evaporator (hereinafter, referred to as “R evaporator”) 28 is provided from a lower rear portion of the refrigerating compartment 14 to a rear surface of the vegetable compartment 16, and a refrigerating blower (hereinafter, “R fan”) 30 is provided below the evaporator 28. It is provided. The R evaporator 28 and the R fan 30 are arranged in the R evaporator chamber 17 surrounded by the evaporator cover 15. On the back surface of the refrigerating compartment 14, a plurality of outlets for cold air from the R evaporator compartment 17 are opened. A cold air suction port 52 is opened at a lower portion of the R evaporation chamber 17. A gas sensor 56 for measuring the carbon dioxide concentration of the vegetable compartment 16 is provided near the upper portion of the cool air suction port 54 in the lower portion of the R evaporator compartment 17. A defrost heater (not shown) is provided below the R evaporator 28, and a tray 52 for collecting defrost water generated in the R evaporator 28 is provided.

  A freezing evaporator (hereinafter, referred to as “F evaporator”) 32 is provided in the F-evaporation chamber 29 extending from the rear surface of the small freezing chamber 18 and the ice making chamber 21 to the rear surface of the freezing chamber 20, and a freezing blower is provided above it. (Hereinafter referred to as “F fan”) 34 is provided. A defrost heater (not shown) is provided below the F evaporator 32.

  The cool air cooled by the R evaporator 28 is blown to the refrigerating compartment 14 and the vegetable compartment 16 by the R fan 30. The cool air cooled by the F evaporator 32 is blown by the F fan 34 to the small freezing compartment 18, the ice making compartment 21, and the freezing compartment 20.

  A machine room 22 is provided at the bottom of the back surface of the cabinet 12, and a compressor 24 that constitutes a refrigeration cycle 62 and the like are placed therein. A control plate 26 is provided on the upper rear surface of the machine room 22.

  A refrigerating compartment sensor (hereinafter, referred to as “R sensor”) 31 for measuring the temperature inside the refrigerating compartment 14 is provided on the back surface of the refrigerating compartment 14, and the inside of the freezing compartment 20 is provided on the back side of the freezing compartment 20. A freezing sensor (hereinafter referred to as “F sensor”) 35 for measuring the temperature is provided.

(2) Configuration of Refrigeration Cycle 62 The refrigeration cycle 62 of the refrigerator 10 will be described based on FIG. As shown in FIG. 3, the refrigeration cycle 62 includes a compressor 24, a condenser (condenser) 64 that receives the refrigerant gas discharged from the compressor 24 and liquefies it into heat radiation, and a dryer provided on the outlet side of the condenser 64. 66, a three-way valve 68 provided on the outlet side of the dryer 66 for switching the refrigerant flow path, an R-evaluator 28, an F-evaluator 30, and a capillary tube for refrigeration (reducing device for refrigeration) as a throttle means for the R-evaluator 28 and the F-evaluator 30. In the following, a “R capillary tube” 70, a freezing capillary tube (freezing decompression device, hereinafter “F capillary tube”) 72, and a check valve 74 are provided.

  The frequency of the compressor 24 is variable by controlling the inverter of the motor, and thus the rotation speed is changed, and the amount of the compressed high-temperature high-pressure refrigerant gas supplied from the compressor 24 can be controlled.

  The three-way valve 68 is provided on the outlet side of the condenser 64 and also functions as an expansion valve capable of restricting and controlling the flow rate while switching the refrigerant flow path to the F-evaporator 36 and the R-evaporator 32. The compressor 24, the condenser 64, and the three-way valve 68 are connected in series, and the R-capillary tube 70 and the R-evaluator 28 are connected in series to the refrigeration side outlet of the three-way valve 68 (hereinafter, referred to as “R outlet”). The F-capillary tube 72, the F-evaporator 32, and the check valve 74 are connected in series to the freezing side outlet (hereinafter, referred to as “F outlet”) of the three-way valve 68. The pipe connected to the outlet side of the check valve 74 and the pipe connected to the outlet side of the R-evaluator 28 join together and are connected to the compressor 24 via a suction pipe (suction pipe) 76. Therefore, the high-temperature side R-evaluator 28 connected from the R outlet of the three-way valve 68 via the R-capillary tube 70 and the low-temperature side F-evaluator 32 connected from the F outlet of the three-way valve 68 via the F-capillary tube 72. And are connected in parallel.

  The R-evaluator 28 is provided with an R-evaluator sensor 78 for measuring its temperature, and the F-evaluator 32 is provided with an F-evaluator sensor 80 for measuring its temperature.

(3) Electrical Configuration of Refrigerator 10 Next, the electrical configuration of the refrigerator 10 will be described based on the block diagram of FIG. The control plate 26 is provided with a control unit 60 including a microcomputer for controlling the refrigerator 10.

  As shown in FIG. 4, the control unit 60 is composed of a microcomputer, and includes a motor of the compressor 24, an R fan 30, an F fan 34, a gas sensor 56, a three-way valve 68, an R sensor 31, an F sensor 35, and an R sensor 78. , F Eva sensor 80 is connected. Further, an operation panel 58 and a display panel 59 provided on the door 14a of the refrigerator compartment 14 are connected.

(4) Cooling Mode In the refrigerator 10 having the above-described configuration, the control unit 60 switches the three-way valve 68 based on the measured temperatures of the R sensor 31, the F sensor 35, the R evaluation sensor 78, and the F evaluation sensor 80, and A refrigerating and cooling mode (hereinafter referred to as “R mode”) in which the refrigerating compartment 14 and the vegetable compartment 16 are cooled by flowing a refrigerant into the evaporator 28, and a freezing compartment 18, 20 and an ice making compartment 21 by flowing a refrigerant into the F evaporator 32. A refrigerating / cooling mode (hereinafter referred to as “F mode”) for cooling is performed.

  The control unit 60 starts the R mode when the R inside temperature detected by the R sensor 31 reaches the refrigerating start temperature TR1, and the R inside temperature is the refrigeration end temperature TR2 (where 0 ° C. <TR2 <TR1). When R is reached, the R mode ends. In the R mode, the cold air blown from the R evaporator 28 in the R evaporator chamber 17 into the refrigerating compartment 14 by the R fan 30 circulates through the refrigerating compartment 14 from the top to the bottom, and then enters the vegetable compartment 16 to produce vegetables. The vegetables stored in the containers 48 and 50 are cooled and circulated from the suction port 54 at the lower end of the R evaporation chamber 17 to the R evaporation 28.

  The control unit 60 starts the F mode when the F inside temperature detected by the F sensor 35 reaches the freezing start temperature TF1, and the F inside temperature is the freezing end temperature TF2 (however, 0 ° C.> TF1> TF2). When F is reached, the F mode ends. In the F mode, the cold air blown from the F evaporator 32 in the F evaporation chamber 29 to the freezing chamber 20, the small freezing chamber 18, and the ice making chamber 21 by the F fan 34 circulates from the upper side to the lower side and then in the F evaporation chamber 29. It circulates to F Eva 32.

  When the R internal temperature becomes the refrigerating start temperature TR1 and the F internal temperature becomes the freezing start temperature TF1, the F mode is preferentially executed and when the freezing end temperature TF2 is reached, the R mode is executed. Alternatively, both the outlets of the three-way valve 68 are opened and the R mode and the F mode are executed simultaneously.

  Further, the control unit 60 periodically executes a defrosting mode for defrosting the R and F eva 28 and 32. In this case, the control unit 60 drives and heats the defrosting heaters below the R-evaporator 28 and the F-evaluator 32, respectively, so that the detected temperatures detected by the R-evaluator 78 and the F-evaluator 80 are equal to a predetermined temperature (for example, (2 ° C) or higher, the defrosting mode ends.

(5) Control Method Using Gas Sensor 56 Next, five control methods using the gas sensor 56 provided in the vegetable compartment 16 will be described. The gas sensor 56 measures the carbon dioxide concentration (%) of the vegetable compartment 16 and outputs it to the control unit 60. The control unit 60 determines the carbon dioxide release rate (mg / min) from the temporal change of the measured concentration (%). Is also calculated. In order to measure the carbon dioxide concentration more accurately, it is measured when the R fan 30 rotates, the cold air circulates inside the vegetable compartment 16, and the cold air is drawn in through the suction port 54 of the R evaporator compartment 17. Is good.

(5-1) First Control Method The first control method will be described. When the measured concentration of the gas sensor 56 is higher than the reference concentration (for example, 0.2%), the control unit 60 raises the internal temperature of the vegetable compartment 16 by a predetermined temperature (for example, 1 ° C to 2 ° C). As a control method for raising the internal temperature of the vegetable compartment 16 by a predetermined temperature, for example, the control unit 60 sets the refrigeration start temperature to (TR1 + 2) and the refrigeration end temperature to (TR2 + 2). As a result, the temperature inside the vegetable compartment 16 rises.

  The reason why the temperature inside the vegetable compartment is increased is that the high carbon dioxide concentration inside the vegetable compartment 16 means that the oxygen concentration is reduced and the same effect as the deoxygenated storage is obtained. The freshness is high and the breathing volume is higher than usual. Therefore, rather than maintaining the temperature inside the vegetable compartment 16 as it is, even if the temperature inside the vegetable compartment 16 is slightly increased, the amount of respiration of the vegetables is small and the freshness can be maintained, and energy can be saved.

(5-2) Second Control Method The second control method will be described. When the release rate of carbon dioxide is faster than the reference rate (for example, 1.0 mg / min), the control unit 60 lowers the temperature inside the vegetable compartment 16 by a predetermined temperature (for example, 1 ° C to 2 ° C). As a control method for lowering the internal temperature of the vegetable compartment 16 by a predetermined temperature, for example, the control unit 60 sets the refrigeration start temperature to (TR1-2) and also sets the refrigeration end temperature to (TR2-2). As a result, the temperature inside the vegetable compartment 16 decreases.

  The reason for lowering the internal temperature of the vegetable compartment is that the release rate of carbon dioxide gas is high, and it is considered that fresh vegetables are stored in the vegetable compartment 16 or the amount of stored vegetables is large. The temperature inside the vegetable compartment 16 is lowered in order to maintain the freshness of those vegetables.

(5-3) Third Control Method A third control method will be described. The control unit 60 notifies the user that the freshness of the vegetables has fallen when the measured concentration of carbon dioxide falls below a certain ratio (for example, 50%) as compared with the peak concentration. For example, the control unit 60 outputs a voice such as "carbon dioxide concentration in the vegetable compartment has dropped" from the speaker provided on the operation panel 58.

(5-4) Fourth Control Method A fourth control method will be described. The control unit 60 displays the release rate of carbon dioxide gas on the display panel 59 after a fixed time (for example, 5 minutes) from the time of closing the vegetable compartment 16.

  The reason for this is that even if the pull-out door 16a of the vegetable compartment 16 is opened and the measured concentration of carbon dioxide decreases, the concentration of carbon dioxide also stabilizes after a certain period of time, and more accurately in the reset state. This is because the state of breathing can be displayed.

(5-5) Fifth Control Method A fifth control method will be described. The control unit 60 gives a notification when a certain decrease is seen from the measured concentration when the vegetable compartment 16 is closed. For example, the control unit 60 outputs a voice such as "carbon dioxide concentration in the vegetable compartment has dropped" from the speaker provided on the operation panel 58.

  The reason for this is that when the measured concentration decreases by a certain amount, the breathing of the vegetables may be reduced and the vegetables may be deteriorated.

(6) Specific Example Next, a specific situation in which each control method described above is performed will be described with reference to FIG. The controller 60 graphically displays the measured concentration (%) of carbon dioxide gas measured by the gas sensor 56 using the display panel 59, with the horizontal axis representing time and the vertical axis representing release rate (mg / min). Regarding the release rate (mg / min), the horizontal axis represents time and the vertical axis represents the release rate (mg / min) in a graph. Further, the control unit 60 displays on the display panel 59 the current time (17:55 in FIG. 5), the current measured concentration (0.098% in FIG. 5), and the current release rate (in FIG. 5). Then, 1.0 mg / min) is displayed as a digital number.

  In addition, the user opens the pull-out door 16a of the vegetable compartment 16 at 14:40 to additionally store vegetables in the vegetable container 48, and again opens the pull-out door 16a of the vegetable compartment 16 at 17:05 to make dinner. Let's open and take out the vegetables.

  As the measured concentration graph shows, until the user stores the vegetables at 14:40, the freshness of the previously stored vegetables has deteriorated and the measured concentration of carbon dioxide has decreased. When the user stores the vegetables, the amount of carbon dioxide gas released from the new vegetables increases, and the measured concentration starts to rise, and reaches a peak around 16:00. After that, the freshness of the vegetables declines, the emission of carbon dioxide gas decreases, and the measured concentration also decreases.

  As the measured concentration graph shows, when the user took out the vegetables at 17:05 to prepare for dinner, the pull-out door 16a of the vegetable compartment 16 was opened, so that the carbon dioxide gas came out and the measured concentration suddenly increased. To descend. After that, when the pull-out door 16a is closed, the measured concentration starts to rise again.

  As shown in the release rate graph, until the user opens the pull-out door 16a at 14:40, the freshness of the vegetables in the vegetable compartment 16 is decreasing, so the release rate of carbon dioxide gas from the vegetables is reduced. ing.

  As shown in the release rate graph, when the user stores vegetables at 14:40, the release rate is rapidly increased by the new vegetables, and carbon dioxide gas is released at a constant release rate until the measured concentration almost reaches the peak. Then, after reaching a peak around 16:00, the release rate from the vegetables decreases.

  As shown in the release rate graph, when the user opens the pull-out door 16a again at 17:05 to take out vegetables from the vegetable compartment 16 in preparation for dinner, the amount of vegetables decreases and the release rate further decreases. To do.

  The above control method will be specifically described with reference to FIG. 5 based on the changes in the measured concentration and the release rate with time as described above.

  Regarding the first control method, when the user stores vegetables in the vegetable compartment 16 at 14:40, the measured concentration increases, and when the concentration exceeds the reference concentration (for example, 0.2%), the control unit 60 presently Irrespective of the type of the cooling mode, the internal temperature of the vegetable compartment 16 is increased by a predetermined temperature (for example, 1 ° C to 2 ° C).

  Regarding the second control method, since the release rate exceeds the reference rate (for example, 1.0 mg / min) at 14:40, the control unit 60 controls the vegetable compartment regardless of the type of the current cooling mode. The inside temperature of 16 is lowered by a predetermined temperature (for example, 1 ° C to 2 ° C). When the conditions of the first control method and the conditions of the second control method are simultaneously satisfied as in this specific example, the temperature inside the vegetable compartment 16 is not changed.

  With regard to the third control method, when the measured concentration peaks at 0.3% around 16:00 and then decreases to 0.15% or less, the control unit 60 informs the user of the operation panel 28. Notification from the speaker. However, in the case of this specific example, when the pull-out door 16a is opened, the measured concentration is lowered and the notification is given. In this case, the user knows that the measured concentration is lowered due to the opening of the pull-out door 16a, and therefore the notification can be ignored.

  Regarding the fourth control method, after the user closes the pull-out door 16a of the vegetable compartment 16 at 14:40, the control unit 60 displays the discharge speed after a predetermined time (for example, 5 minutes) on the display panel 59. . This allows the user to determine how much vegetables are breathing.

  Regarding the fifth control method, after the user closes the pull-out door 16a of the vegetable compartment 16 at 14:40, the control unit 60 notifies the speaker of the operation panel 28 when the measured concentration decreases by a predetermined concentration. To do. The same state occurs when the user opens the pull-out door 16a at 17:05, but the user knows that the reason is that the pull-out door 16a is opened and vegetables are taken out. The user can ignore the notification.

(7) Effects According to the present embodiment, by digitally displaying the measured concentration and release rate of carbon dioxide on the display panel 59, it is possible for the user to know that the user is breathing vegetables, and the type of vegetables, You can get an overview of whether breathing is normal or not by comparing it with the amount. For example, when the user buys vegetables of the same kind, the same numerical value is always displayed, and it can be determined that the normal storage is performed.

  Further, since the gas sensor 56 is provided inside the vegetable compartment 16, it is possible to accurately measure the amount of carbon dioxide gas generated by respiration of the vegetables stored in the vegetable compartment 16. In particular, since carbon dioxide is heavier than air, it is provided under the vegetable compartment 16, especially near the suction port 54 for the circulated cold air, so that the concentration can be accurately measured.

  Further, by displaying a graph showing the changes over time of the measured concentration and release rate of carbon dioxide, the user can judge changes over time due to taking in and out of food and changes such as whether breathing is stable.

  Further, in the first control method, since the internal temperature of the vegetable compartment 16 is raised when the measured concentration of carbon dioxide is high, energy can be saved without cooling the vegetable compartment 16 too much.

  Further, in the second control method, when the release rate of carbon dioxide is high, the amount of vegetables has increased. Therefore, the freshness of vegetables can be maintained by lowering the temperature inside the vegetable compartment 16.

  Further, in the third control method, since the notification is given when the measured concentration of carbon dioxide becomes less than the fixed ratio compared to the peak time, the user does not have to judge by looking at the measured concentration graph of the display panel 59. You can judge the deterioration of vegetables.

  Further, in the fourth control method, the user can more accurately determine the respiration rate of vegetables by displaying the release rate of carbon dioxide gas after a fixed time has passed since the door of the vegetable compartment 16 was closed.

  Further, in the fifth control method, when the concentration measured when the vegetable compartment 16 is closed is decreased by a predetermined concentration, the user is notified that the breathing of the vegetables is low and the user is deteriorating. it can.

(8) Modification Example In the above embodiment, the gas sensor 56 is provided near the suction port 54 at the bottom of the vegetable compartment 16, but instead of this, it may be provided at the top of the vegetable compartment 16. The reason for this is that there is a possibility that stirring when cold air enters the vegetable compartment 16, convection due to a difference in temperature inside the chamber, and diffusion phenomenon due to a difference in gas concentration.

  Further, in the above-described embodiment, the display panel 59 is provided as a means for displaying the measured concentration of carbon dioxide, but instead of this, the display means may be provided in the vegetable compartment 16.

  In addition, in the above-described embodiment, the first to fifth control methods are all performed. However, the present invention is not limited to this, and when only the first control method is performed, when only the second control method is performed, When performing the first and second control methods, the third to sixth control methods may be performed in association with the first control method or the second control method.

  Moreover, in the said embodiment, although the refrigeration start temperature and the refrigeration end temperature were adjusted in the 1st control method, and the inside temperature of the vegetable compartment 16 was raised, instead of this, the defrosting heater of R Ever 28 is operated. You may let me.

  Although one embodiment of the present invention has been described above, this embodiment is presented as an example and is not intended to limit the scope of the invention. These novel embodiments can be implemented in various other forms, and various omissions, replacements, and changes can be made without departing from the spirit of the invention. These embodiments and modifications thereof are included in the scope and the gist of the invention, and are also included in the invention described in the claims and the scope equivalent thereto.

10 ... Refrigerator, 16 ... Vegetable room, 56 ... Gas sensor, 58 ... Operation panel, 59 ... Display panel, 60 ... Control unit

Claims (6)

A vegetable room,
A gas sensor for measuring the carbon dioxide concentration in the vegetable compartment,
Informing means for informing the user that the measured concentration measured by the gas sensor is lowered by a certain percentage from the peak,
Refrigerator with. A vegetable room,
A gas sensor for measuring the carbon dioxide concentration in the vegetable compartment,
After closing the door of the vegetable compartment, informing means for informing the user when the measured concentration measured by the gas sensor decreases by a predetermined concentration,
Refrigerator with. The gas sensor is provided at the bottom of the vegetable compartment,
The refrigerator according to claim 1 or 2. The gas sensor is provided at a cold air suction port on the rear surface of the vegetable compartment,
The refrigerator according to claim 1 or 2. The gas sensor measures the measured concentration during operation of a refrigeration blower that blows cold air from a refrigeration evaporator to the vegetable compartment.
The refrigerator according to claim 1 or 2. The notification of the notification means is performed by voice,
The refrigerator according to claim 1 or 2.

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