KR102554585B1 - A refrigerator - Google Patents

Abstract

The present invention relates to a refrigerator equipped with a lactic acid bacteria sensor for detecting lactic acid bacteria in kimchi in a kimchi container, wherein a storage space for kimchi is formed and at least a part of a lower plate is transparent, and a storage space in which the kimchi container can be accommodated is formed. Cooling based on at least one of the storage body, a cooling mechanism for cooling the storage space, a heater for heating the storage space, a lactic acid bacteria sensor mounted on the storage body to detect lactic acid bacteria in kimchi, and the type and number of lactic acid bacteria detected by the lactic acid bacteria sensor. It includes a main control unit that controls the appliance and the heater, and the lactic acid bacteria sensor includes a light emitting unit that irradiates light toward the transparent part, a light detecting unit that detects fluorescence generated in kimchi by the light, and fluorescence detected by the light detecting unit. It may include a sensor control unit for measuring at least one of the type and number of lactic acid bacteria based on.

Description

Refrigerator {A refrigerator}

The present invention relates to a refrigerator, and more particularly, to a refrigerator capable of mounting a lactic acid bacteria sensor.

Lactic acid bacteria are important microorganisms used in various food industries (kimchi, milk, cheese, etc.). They produce lactic acid from various carbon sources to extend the storage period of food, as well as to improve the aroma, physical properties, and And it provides nutritionally beneficial benefits. In particular, it is widely used in the cheese or dairy processing industry and the vegetable fermentation industry such as kimchi.

The fermentation of kimchi, a representative food of Koreans, begins with the action of enzymes in the cells of cabbages and radishes. It begins. During this process, lactic acid bacteria (lactic acid bacteria) begin to grow. Due to the acid produced by the lactic acid bacteria, other microorganisms gradually die and only salt-tolerant lactic acid bacteria survive. At the beginning of kimchi fermentation, there are many aerobic bacteria, but as the fermentation progresses, lactobacilli, which are facultative anaerobic bacteria, are predominantly involved in kimchi fermentation, and organic acids such as lactic acid, acetic acid, and citric acid and carbon dioxide (CO2) are produced, creating a fermentation environment As the pH decreases and changes to anaerobic conditions, the growth of aerobic bacteria is inhibited. Lactic acid bacteria are bacteria that perform lactic acid fermentation, and are divided into homozygous fermentation lactic acid bacteria, which use glucose and then mainly produce lactic acid, and heterozygous fermentation lactic acid bacteria, which produce lactic acid, acetic acid, carbon dioxide gas, and ethanol.

Sourness, coolness, and degree of ripeness are determined by various by-products produced during the fermentation process. Ripe kimchi has a carbonic acid taste, which is caused by carbon dioxide gas generated by heterofermenting lactic acid bacteria, and the sour taste of overripe kimchi can be seen as a result of excessive production of lactic acid by homozygous fermentation lactic acid bacteria.

The fermentation process of kimchi can generally be divided into a ripening period, a period to maintain a uniform state, and a period in which rancidity and softening occur. During the ripening period, the sugar content and acidity gradually increase, and the pH decreases. pH decreases as aging progresses, and the pH of the best taste of kimchi is 4.3 or higher and changes rapidly below that. Softening is a phenomenon in which kimchi becomes soft, and is caused by decomposition of pectin, problems with cabbage itself, and lack of trace elements.

Depending on the need to mature into delicious kimchi, the type and number of lactic acid bacteria contained in kimchi can be detected to control the fermentation process of kimchi.

An object of the present invention is to provide a refrigerator equipped with a lactic acid bacteria sensor for detecting lactic acid bacteria in kimchi in a kimchi container.

A refrigerator according to an embodiment of the present invention includes a cabinet having a storage space; a cooling mechanism for cooling the storage space; a heater for heating the storage space; a kimchi container in which kimchi is accommodated and a transparent part made of a transparent material is formed on at least a part of the lower plate; a drawer disposed in the storage space to be drawn in and out to form a storage space accommodating the kimchi container, and having a light-transmitting part overlapping the transparent part to form a path through which light is transmitted; and a lactic acid bacteria sensor for detecting lactic acid bacteria of the kimchi stored in the kimchi container. And a main control unit for controlling the cooling mechanism and the heater based on at least one of the type and number of lactic acid bacteria detected by the lactic acid bacteria sensor, wherein the lactic acid bacteria sensor includes a lower plate of an inner case forming a lower surface of the storage space. The lactic acid bacteria sensor includes: a light emitting unit for irradiating light to pass through the light transmitting unit and the transparent unit from below the drawer; a light detector for detecting fluorescence generated from the kimchi inside the kimchi container by the light; And it may include a sensor control unit for measuring at least one of the type and number of lactic acid bacteria based on the fluorescence sensed by the photodetector.

A wavelength of light irradiated by the light emitting unit may be 350 to 380 nm, a wavelength of light detected by the light sensing unit may be 430 to 470 nm, and species of lactic acid bacteria may be distinguished based on the wavelength of light.

The lactic acid bacteria sensor may further include a communication unit for transmitting information on the number of lactic acid bacteria measured through the sensor control unit to a main control unit, through which the lactic acid bacteria may be detected in real time and the fermentation of kimchi may be controlled.

The photo-sensing unit may include a band pass filter for selectively transmitting 430 to 470 nm light, and sensing accuracy of lactic acid bacteria may be improved.

The photodetector converts fluorescence by lactic acid bacteria in kimchi into current and detects the intensity of the current, and the sensor controller can calculate the number of lactic acid bacteria based on the intensity of the current.

The light emitting unit, the light sensing unit, and the sensor control unit may be provided together on a circuit board.

The lactic acid bacteria sensor may be positioned below the light-transmitting part, and the light-emitting part and the light-sensing part may be positioned within regions of the light-transmitting part and the transparent part.

A plurality of light emitting units may be provided, and the light sensing unit may be disposed between the plurality of light emitting units.

An area of the transparent portion may be equal to or smaller than an area of the light transmission portion.

According to an embodiment of the present invention, the lactic acid bacteria of the kimchi in the kimchi container can be detected through the lactic acid bacteria sensor installed outside the kimchi container. That is, it is possible to detect lactic acid bacteria in kimchi in a non-contact manner, thereby minimizing the possibility of contamination of kimchi.

According to an embodiment of the present invention, by detecting lactic acid bacteria by detecting fluorescence of a specific wavelength after irradiating light, there is an advantage in that not only the number of lactic acid bacteria but also the type of lactic acid bacteria can be sensed together.

In addition, when detecting lactic acid bacteria using fluorescence emitted from lactic acid bacteria, it is not necessary to add compounds to kimchi, thereby minimizing the effect on the human body.

According to an embodiment of the present invention, a light emitting unit for detecting lactic acid bacteria in kimchi in a kimchi container, a light sensing unit, and a sensor control unit are located on one circuit board, thereby facilitating commercialization.

According to an embodiment of the present invention, in the case of a method for detecting lactic acid bacteria by irradiating light and detecting fluorescence emitted from lactic acid bacteria, detecting lactic acid bacteria in real time, detecting lactic acid bacteria at predetermined intervals, or whenever there is a user input It has the advantage of being able to detect lactic acid bacteria immediately.

1 is a front view showing the inside of a refrigerator according to an embodiment of the present invention.
2 is a front view when the drawer shown in FIG. 1 is withdrawn to the outside.
3 is a perspective view illustrating a storage compartment in which a drawer formed in a refrigerator according to an embodiment of the present invention is taken in and out.
FIG. 4 is a perspective view illustrating a drawer that is put in and out of the storage compartment shown in FIG. 3 and a kimchi container accommodated in the drawer.
5 is a view showing a cooling mechanism of a refrigerator according to an embodiment of the present invention.
6 is a perspective view illustrating a kimchi container and a kimchi container cover according to an embodiment of the present invention.
FIG. 7 is a partially cut-away perspective view of the kimchi container shown in FIG. 6;
8 is a cross-sectional view of the kimchi container shown in FIG. 7 .
9 is a plan view of a lactic acid bacteria sensor according to an embodiment of the present invention.
10 is a view showing the operation of the lactic acid bacteria sensor according to an embodiment of the present invention.
11 is a graph showing control temperatures for aging and storage of kimchi according to an embodiment of the present invention.
12 is a control block diagram for explaining a method of operating a refrigerator according to an embodiment of the present invention.
13 is a flowchart illustrating a method of operating a refrigerator according to an embodiment of the present invention.
14 is a flowchart showing a method for calculating the number of lactic acid bacteria according to the first embodiment of the present invention.
15 is a flowchart showing a method for calculating the number of lactic acid bacteria according to a second embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail with drawings.

<Refrigerator>

1 is a front view showing the inside of a refrigerator according to an embodiment of the present invention, FIG. 2 is a front view when the drawer shown in FIG. 1 is withdrawn to the outside, and FIG. 3 is a refrigerator according to an embodiment of the present invention. A perspective view showing a storage compartment in which a drawer formed in and in and out is shown, and FIG. 4 is a perspective view showing a drawer in and out of the storage room shown in FIG. 3 and a kimchi container accommodated in the drawer, and FIG. 5 is an embodiment of the present invention. A cooling mechanism of a refrigerator according to is shown.

As shown in FIG. 2 , the refrigerator may include a cabinet 901 in which a plurality of storage compartments U, C, and L are formed. The plurality of storage compartments (U, C, and L) may be partitioned from each other by barriers 911 and 912 formed in the cabinet 901 .

The plurality of storage compartments (U, C, and L) may include an upper storage compartment (U), a center storage compartment (C), and a lower storage compartment (L).

The cabinet 1 may include inner cases 913, 914, and 915, and the inner case includes an upper inner case 913 having an upper storage compartment U formed therein and a center storage compartment C therein. It may include a center inner case 914 formed therein and a lower inner case 915 having a lower storage compartment L formed therein.

The refrigerator may include drawers 918 and 920 disposed to be inserted into or withdrawn from at least one of the plurality of storage compartments (U) (C) (L).

The drawers 918 and 920 may be inserted into the storage compartment while sliding backward toward the inside of the storage compartment, and may be drawn out toward the front of the cabinet 1 while sliding forward.

The refrigerator may include at least one door 919 that opens and closes a storage compartment in which the drawers 918 and 920 are not disposed among the upper storage compartment U, the center storage compartment C, and the lower storage compartment L.

The door 919 may be rotatably connected to the cabinet 1 by a hinge, and may open and close a storage compartment in which the drawers 918 and 920 are not disposed while being rotated.

At least one door 919 may be connected to open and close the upper storage compartment U, and drawers 918 and 920 may be disposed in the center storage compartment C and the lower storage compartment L, respectively.

The drawers 918 and 920 disposed in the center storage compartment C and the lower storage compartment L, respectively, may have the same structure or may have different structures.

The kimchi container 1 may be accommodated in a storage space formed in the storage body. Here, the storage space may include at least one of the storage compartments (U) (C) (L) and the storage spaces (R) of the drawers 918 and 920, and the storage body may include the storage compartments (U) (C) At least one of the inner cases 913, 914, and 915 and the drawers 918 and 920 forming (L) may be included.

That is, the kimchi container 1 may be accommodated in at least one of the upper storage compartment U, the center storage compartment C, and the lower storage compartment L. In particular, when the kimchi container (1) is accommodated in the center storage room (C) or the lower storage room (L), the kimchi container (1) is inserted into the center storage room (C) or the lower storage room (L). 20) can be accommodated in the storage space (R).

The refrigerator may include a lactic acid bacteria sensor 400 for detecting lactic acid bacteria of kimchi in the kimchi container 1 . The lactic acid bacteria sensor 400 may be installed in the storage body.

That is, the lactic acid bacteria sensor 400 may be installed in the inner cases 913, 914, and 915 or in the drawers 918 and 920. For example, as shown in FIG. 3 , the lactic acid bacteria sensor 400 may be installed in the center inner case 914, and in particular, may be installed in the lower plate 914A of the center inner case 914.

A detailed description of the lactic acid bacteria sensor 400 will be described later in FIGS. 7 to 14.

<Drawer>

As shown in FIG. 4 , a storage space R may be formed in the drawer 920 .

The drawer 920 may include a basket 929 having a total of four walls 29A, 29B, 29C, and 29D in front, rear, left, and right, and a lower plate 921 . The storage space R may be formed inside the front wall 29A, the rear wall 29B, the left wall 29C, the right wall 29D, and the lower plate 921 .

The drawer 920 having the storage space R may further include a front door 930 disposed in front of the basket 929 .

The front door 930 may be larger than the storage compartment C into which the drawer 920 is inserted, and may open and close the storage compartment C from the front of the storage compartment C.

A kimchi container 1 to be described later may be stored in the storage space R of the drawer 920, and the drawer 920 may be put in and out of the storage compartment.

<Cooling Mechanism>

Meanwhile, the refrigerator may include a cooling mechanism 199, and the cooling mechanism 199, as shown in FIG. A condenser 202, a condensation fan 203 that blows outside air into the condenser 202, an expansion mechanism 204, 205, 206 that expands the refrigerant condensed in the condenser 202, and a storage compartment U (C) at least one evaporator (207) (208) (209) for cooling (L), and a cooling fan (210) (211) circulating cold air from the storage compartment to the evaporator (207) (208) (209) and the storage compartment. ) 212 may be included.

In the refrigerator, each storage compartment (U), (C), and (L) can be independently cooled by each evaporator. In this case, the upper evaporator 207 for cooling the upper storage compartment (U) and the center storage compartment (C) are cooled. It may include a center evaporator 208 for cooling and a lower evaporator 209 for cooling the lower storage compartment (L).

The cooling fans 210, 211, and 212 blow cold air cooled by the evaporator to the storage compartment, and may be provided for each storage compartment. The cooling fans 210, 211, and 212 circulate the cold air in the upper storage compartment U to the upper evaporator 207 and the upper storage compartment U, and the upper cooling fan 210 circulates the cold air in the center storage compartment C. The center cooling fan 211 circulating the center evaporator 208 and the center storage compartment C and the lower cooling fan 212 circulating the cold air in the lower storage compartment L to the lower evaporator 209 and the lower storage compartment L can include

The refrigerator may include at least one valve 213 , 214 , 215 capable of controlling the refrigerant flowing into the upper evaporator 207 , the center evaporator 208 , and the lower evaporator 209 .

An upper expansion mechanism 204 may be connected to the upper evaporator 207 , and an upper valve 213 for controlling the refrigerant flowing into the upper expansion mechanism 204 may be connected to the upper expansion mechanism 204 .

A center expansion mechanism 205 may be connected to the center evaporator 208 , and a center valve 214 controlling refrigerant flowing into the center expansion mechanism 205 may be connected to the center expansion mechanism 205 .

A lower expansion mechanism 206 may be connected to the lower evaporator 209 , and a lower valve 215 for controlling refrigerant flowing into the lower expansion mechanism 206 may be connected to the lower expansion mechanism 206 .

Meanwhile, as shown in FIGS. 1 and 2 , the refrigerator may include at least one discharge duct 238 having a cool air outlet 237 discharging air blown from the cooling fan into the storage compartment. The discharge duct 238 may be disposed inside the upper inner case 913 in which a storage compartment opened and closed by a door 219 is formed.

The refrigerator may include a cooling air duct for distributing air blown by a cooling fan, and the cooling air duct is disposed inside the inner cases 914 and 915 in which the storage compartments C and L are formed, into which the storage space R is inserted. It can be.

The refrigerator may further include a heater 980 that heats the storage space.

The heater 980 may be mounted in the drawer 920 or the cabinet 1 .

The heater 980 is mounted on the drawer 920, particularly the basket 929, and can heat a portion where the storage space R is formed. In this case, the heater 980 may be mounted on the lower plate 921 of the drawer 920 and may be moved together with the drawer 920 in an assembled state with the drawer 920 .

Meanwhile, the heater 980 may be mounted on the cabinet 1, and in this case, it may heat at least one of the storage compartments U, C, and L. In particular, the heater 980 may be mounted in the inner case 914 into which the drawer 920 is inserted, and may be mounted in contact with the lower plate 921 of the drawer 920 when the drawer 920 is inserted. . In this case, the heater 980 may contact/separate from the drawer 920 while being fixed to the cabinet 1 .

6 is a perspective view showing a kimchi container and a kimchi container cover according to an embodiment of the present invention, FIG. 7 is a partially cut-away perspective view of the kimchi container shown in FIG. 6, and FIG. 8 is a cross-sectional view of the kimchi container shown in FIG. 9 is a plan view of the lactic acid bacteria sensor according to an embodiment of the present invention, and FIG. 10 is a view showing the operation of the lactic acid bacteria sensor according to an embodiment of the present invention.

<Kimchi container>

In the kimchi container 1 according to the embodiment of the present invention, a storage space 2 for storing kimchi is formed, and an upper surface may be opened. The storage space 2 of the kimchi container 1 may be closed or opened by the kimchi container cover 3. The kimchi container cover 3 may selectively cover the upper surface of the kimchi container 1 .

The kimchi container 1 may have a hexahedral shape with an open upper surface.

Kimchi may be stored in the storage space 2 formed inside the kimchi container 1.

The kimchi container 1 may include a front plate 21, a back plate 22, a left plate 24, a right plate 23, and a bottom plate 25.

The kimchi container 1 may include a transparent part 26 made of a transparent material.

At least a part of the lower plate 25 of the kimchi container 1 may be a transparent part 26 . Specifically, the entire lower plate 25 of the kimchi container 1 may be the transparent portion 26 . Alternatively, as shown in FIG. 6, a part of the lower plate 25 of the kimchi container 1 may be the transparent part 26.

The transparent part 26 may be a light path through which light emitted from the lactic acid bacteria sensor 400 and fluorescence generated from kimchi pass.

The kimchi container 1 may be made of a transparent material in a specific area and an opaque material in the remaining areas. Alternatively, the kimchi container 1 may be manufactured by first making the entirety of a transparent material, and then dyeing the rest of the area except for a specific area by using an opaque material. That is, at least a portion of the kimchi container 1 may be manufactured to have a transparent portion through which light may pass.

<Lactic acid bacteria sensor>

The lactic acid bacteria sensor 400 may be mounted on a storage body having a storage space in which the kimchi container 1 can be accommodated. That is, the lactic acid bacteria sensor 400 may be mounted on the inner cases 913, 914, and 915 or the drawers 918 and 920.

As shown in FIG. 7, according to the first embodiment, the lactic acid bacteria sensor 400 is an inner case ( 914) can be mounted. In particular, the lactic acid bacteria sensor 400 may be mounted on the lower plate 914A of the inner case 914 .

The lactic acid bacteria sensor 400 may be located on the upper surface of the lower plate 914A of the inner case 914 . Alternatively, the lactic acid bacteria sensor 400 may have a depression (not shown) formed on the upper surface of the lower plate 914A of the inner case 914 so as not to protrude upward, and the lactic acid bacteria sensor 400 may be located in the depression (not shown). can

The drawer 920 may include a light transmission part 926 forming an optical path through which light irradiated from the lactic acid bacteria sensor 400 and fluorescence generated from kimchi pass.

At least a portion of the light transmission portion 926 and the transparent portion 26 of the kimchi container 1 may overlap in the height direction.

The light transmission part 926 may be located between the transparent part 26 of the kimchi container 1 and the lactic acid bacteria sensor 400 .

The area of the light transmission portion 926 may be equal to or greater than the area of the transparent portion 26 formed in the kimchi container 1 . Various types of kimchi containers 1 may be accommodated in the drawer 920, and the size of the transparent portion 26 may be different depending on the type of kimchi container 1. The area of the light transmission part 926 is equal to or larger than the area of the transparent part 26 of the kimchi container 1, and is formed between the lactic acid bacteria sensor 400 and the kimchi container 1 regardless of the type of the kimchi container 1. Light and fluorescence can be moved without blockage.

According to the second embodiment, the lactic acid bacteria sensor 400 may be inserted into the drawer 920. In particular, the lactic acid bacteria sensor 400 may be mounted on the lower plate 921 of the drawer 920.

The kimchi container 1 may be placed on the lower plate 921 of the drawer 920, and in particular, the kimchi container 1 may be placed on top of the lactic acid bacteria sensor 400.

Light and fluorescence moving between the lactic acid bacteria sensor 400 and the kimchi container 1 may move through the transparent part 26 formed in the kimchi container 1.

According to the third embodiment, the lactic acid bacteria sensor 400 may be mounted in the inner case 913 forming the storage compartment U into which the drawer 920 is not inserted among the storage compartments U, C, and L. .

The kimchi container 1 may be directly positioned on the lower plate (not shown) of the inner case 913 in the storage chamber U where the drawer 920 is not inserted.

The lactic acid bacteria sensor 400 may be mounted on a lower plate (not shown) of the inner case 913 .

Light and fluorescence moving between the lactic acid bacteria sensor 400 and the kimchi container 1 may move through the transparent part 26 formed in the kimchi container 1.

As such, according to an embodiment of the present invention, a transparent portion 26 is formed in the kimchi container 1, and the lactic acid bacteria sensor 400 irradiates light through the transparent portion 26 to measure lactic acid bacteria, thereby measuring kimchi in the kimchi container. It has the advantage of being able to detect lactic acid bacteria without deteriorating the hygiene of the patient. That is, the lactic acid bacteria sensor 400 has an advantage of detecting lactic acid bacteria in a non-contact manner with kimchi in a kimchi container.

On the other hand, the lactic acid bacteria sensor 400 includes a light emitting unit 401 for irradiating light, a light detecting unit 403 for detecting fluorescence generated in kimchi by light, and a light emitting unit 401 and a light detecting unit 403. A sensor control unit 410 for controlling may be included, and the light emitting unit 401 , the light detection unit 403 and the sensor control unit 410 may be provided together on one circuit board 480 .

At this time, as shown in FIG. 8 , the light emitting unit 401 and the light sensing unit 403 may be positioned below the transparent unit 26 .

On the other hand, as shown in FIG. 9, the lactic acid bacteria sensor 400 includes at least one power supply unit 411, a communication unit 420, an ADC 421, an amplifier 423, at least one resistance element 425, and light control. It may further include a unit 427, and similarly, the components listed above are provided together on the same circuit board as the circuit board 480 on which the light emitting unit 401, the light sensing unit 403, and the sensor control unit 410 are provided. It can be.

The power supply unit 411 may supply power necessary for each component constituting the lactic acid bacteria sensor 400 . In particular, the power supply unit 411 may supply power to the light emitting unit 401 , and the light emitting unit 401 may emit light using power supplied from the power supply unit 411 .

The communication unit 420 may transmit lactic acid bacteria information to the main controller 146 that controls overall operation of the refrigerator equipped with the lactic acid bacteria sensor 400 . If the refrigerator has a separate main communication unit for performing communication, the communication unit 420 may transmit lactic acid bacteria information to the main communication unit provided in the refrigerator. Here, the lactic acid bacteria information may refer to information obtained as a result of the lactic acid bacteria sensor 400 detecting the lactic acid bacteria through the light emitting unit 401 and the light sensing unit 403 .

The amplifier 423 may amplify the intensity of fluorescence sensed by the photodetector 403 . That is, the light detector 403 may sense fluorescence to obtain a fluorescence signal representing the intensity of fluorescence, and the amplifier 423 may amplify the fluorescence signal.

The amplifier 423 may be an OPAmp.

The amplifier 423 may operate only when the fluorescence signal sensed through the light sensing unit 403 is weak.

The fluorescence signal sensed by the light detection unit 403 is an analog signal, and the ADC 421 in the amplifier 423 converts the fluorescence signal amplified by the amplifier 420 into digital information obtained by the light detection unit 403 sensing fluorescence. can be converted into signals.

The resistance element 425 may be an element for adjusting the amount of light emitted from the light emitting unit 401 by the light control unit 427 to be described later.

The light control unit 427 may control the amount of light emitted by the light emitting unit 401 . The light control unit 427 may determine a path of current supplied to the light emitting unit 401 and may adjust the number of resistance elements 425 included in the current path according to the amount of light. The amount of light may decrease as the number of resistance elements 425 in a current path increases, and the amount of light may increase as the number of resistance elements 425 in a current path increases.

The light control unit 427 may control the amount of light emitted by the light emitting unit 401 based on the amount of kimchi contained in the kimchi container.

Alternatively, the light control unit 427 may adjust the amount of light emitted by the light emitting unit 401 based on the brightness of the storage compartment in which the lactic acid bacteria sensor 400 is installed.

In addition, the light control unit 427 may adjust the amount of light emitted by the light emitting unit 401 in consideration of surrounding conditions inside and outside the refrigerator, such as a power state.

The sensor controller 410 may control each component constituting the lactic acid bacteria sensor 400 .

The sensor control unit 410 may control the light emitting unit 401 to emit light and detect kimchi lactic acid bacteria based on fluorescence sensed by the light sensing unit 403 .

Specifically, the sensor controller 410 may detect kimchi lactic acid bacteria based on the intensity of fluorescence, that is, the amount of fluorescence. The sensor controller 410 may determine that as the amount of fluorescence sensed increases, the number of lactic acid bacteria increases, and as the amount of fluorescence sensed decreases, the amount of lactic acid bacteria decreases. That is, the sensor controller 410 may calculate the amount of lactic acid bacteria in proportion to the amount of fluorescence sensed.

<How the lactobacillus sensor works>

Next, referring to FIG. 10 , a method of detecting lactic acid bacteria by the sensor controller 410 controlling the light emitting unit 410 and the light detecting unit 403 will be described.

The lactic acid bacteria sensor 400 may include at least one light emitting unit 410 . The light emitting unit 410 may be one or plural. The light emitting part 410 may be positioned under the transparent part 26 .

The light emitting unit 410 may emit light to the kimchi container 1 . In particular, the light emitting part 410 may emit light toward the transparent part 26 of the kimchi container 1 .

Light irradiated from the light emitting unit 410 may reach the kimchi container 1 . In particular, light emitted from the light emitting unit 410 may pass through the transparent unit 26 and reach the kimchi K stored in the kimchi container 1 .

Kimchi (K) may contain at least one lactic acid bacteria.

More than about 30 species of bacteria may exist in kimchi, and the bacteria present may differ depending on the fermentation time, degree of ripening, and temperature of kimchi.

Kimchi may contain lactic acid bacteria of the genus Leuconostoc, which are heterofermented lactic acid bacteria, and lactic acid bacteria of the genus Lactobacilus, which are homogenous fermented lactic acid bacteria. Here, the lactic acid bacteria in Leuconostoc are bacteria that determine the unique flavor and flavor of kimchi, and can be uniform to give the cool taste of kimchi. Lactic acid bacteria in Leuconostoc are vigorously produced at a low temperature of 10 ° C or lower, and may not grow at a high temperature of 18 ° C or higher. On the other hand, Lactobacillus bacteria may be responsible for the sour taste of kimchi. As the number of Lactobacillus bacteria in kimchi increases, the carbonic acid disappears and the tangy taste decreases, and as more lactic acid is produced, it can gradually become sour and soft.

As shown in FIG. 10, kimchi (K) may include a first lactic acid bacteria (B1) and a second lactic acid bacteria (B2). For example, the first lactic acid bacteria (B1) is a lactic acid bacteria of the genus Leuconostoc, and the second lactic acid bacteria (B2) may be a lactic acid bacteria of the genus Lactobacillus, but this is only an example for convenience of explanation, so there is no need to be limited thereto does not exist.

Light irradiated from the light emitting unit 401 may pass through the transparent unit 25 and reach at least one lactic acid bacteria in the kimchi K.

The light detection unit 403 may detect fluorescence emitted from the lactic acid bacteria (B1) and (B2) of the kimchi (K) by the light irradiated from the light emitting unit 401 . The photodetector 403 may filter only the fluorescence having a wavelength in a predetermined region among the detected fluorescence through a band pass filter. For example, the photodetector 403 may include a band pass filter for filtering fluorescence of 430 nm to 470 nm.

The photodetector 403 can convert fluorescence by lactic acid bacteria in kimchi into current and detect the intensity of the current.

The light sensing unit 403 may be a photodiode.

The sensor controller 410 may calculate the number of lactic acid bacteria based on the intensity of the current detected through the photodetector 403 . Specifically, the sensor controller 410 may calculate the number of lactic acid bacteria in proportion to the intensity of current. That is, the sensor controller 410 may calculate the number of lactic acid bacteria as the number of lactic acid bacteria increases as the intensity of the current increases, and may calculate that the number of lactic acid bacteria decreases as the intensity of the current decreases.

If the drawer 920 is located between the kimchi container 1 and the lactobacillus sensor 400, the light emitting part 401 passes through the light transmitting part 926 and the transparent part 26 to make kimchi (K) can reach at least one lactobacillus within

The light emitting unit 401 may emit light L1 having a wavelength of 350 nm to 380 nm. In particular, the light emitting unit 401 preferably emits light having a wavelength of 365 nm. The light emitting unit 401 may include a UV LED.

Lactic acid bacteria (B1) (B2) in kimchi can absorb light (L1) irradiated from the light emitting unit 401, and can emit fluorescence (L2) (L3) as they absorb the light. At this time, the type of fluorescence emitted to the type of lactic acid bacteria may be different.

Lactic acid bacteria of the genus Leuconostoc, which is a bacterium that makes kimchi delicious, may contain a coenzyme called Nicotineamide adenine dinucleotide (NAD). NAD of lactic acid bacteria of the genus Leuconostoc is reduced and transformed into NADH when light of 365 nm arrives, and NADH can emit light of 450 nm. Therefore, the lactic acid bacteria sensor 400 according to the present invention can calculate the number of Leuconostoc lactic acid bacteria by irradiating light of 365 nm and sensing light of 450 nm.

Meanwhile, depending on the type of lactic acid bacteria in kimchi, the wavelength of fluorescence emitted upon reaching 365 nm light may be different. Accordingly, the sensor controller 410 may receive a plurality of fluorescence and calculate the number of each lactic acid bacteria based on the intensity of each of the plurality of fluorescence received.

For example, the first lactic acid bacteria (B1) and the second lactic acid bacteria (B2) can absorb the light (B1) irradiated from the light emitting unit 401, and the first lactic acid bacteria (B1) absorbs the light (L1). Accordingly, the first fluorescence (L2) may be emitted, and the second lactic acid bacteria (B2) may emit second fluorescence (L3) as the light (L1) is absorbed. The first fluorescence (L2) may have a wavelength of 430 nm to 470 nm, preferably a wavelength of 450 nm. The second fluorescence L3 may have a wavelength in a specific range other than 430 nm to 470 nm, and may be, for example, fluorescence having a wavelength of 500 nm to 530 nm.

The sensor controller 410 may measure the number of first lactic acid bacteria (B1) based on the first fluorescence (L2) and measure the number of second lactic acid bacteria (B2) based on the second fluorescence (L3). That is, the sensor controller 410 calculates the number of first lactic acid bacteria (B1) in proportion to the amount of first fluorescence (L2), and calculates the number of second lactic acid bacteria (B2) in proportion to the amount of second fluorescence (L3). can be calculated.

As such, the lactic acid bacteria sensor according to an embodiment of the present invention has the advantage of sensing the number of lactic acid bacteria by distinguishing the species of lactic acid bacteria by detecting the lactic acid bacteria using the wavelength of (type) light. That is, the lactic acid bacteria sensor according to the embodiment of the present invention has the advantage of being able to sense the number of lactic acid bacteria for each species of lactic acid bacteria.

<Refrigerator operation based on lactic acid bacteria measurement results>

11 is a graph showing a control temperature for aging and storage of kimchi according to an embodiment of the present invention, and FIG. 12 is a control block diagram for explaining a method of operating a refrigerator according to an embodiment of the present invention. is a flow chart showing a method for operating a refrigerator according to an embodiment of the present invention, FIG. 14 is a flow chart showing a method for calculating the number of lactic acid bacteria according to a first embodiment of the present invention, and FIG. 15 is a flowchart according to a second embodiment of the present invention. It is a flow chart showing the method of calculating the number of lactic acid bacteria.

For fermentation of kimchi, the main control unit 146 (see FIG. 12) may control the temperature of the storage space in which the kimchi container 1 is stored. The storage space may include storage compartments U, C, and L and a storage space R formed in the drawer 1 .

The main control unit 146 may control the temperature of the storage space as shown in the graph shown in FIG. 11 during fermentation operation.

Here, the fermentation operation may mean that, when the user stores kimchi in a refrigerator, the operation is performed so that the kimchi can be stored for a long time after maximizing the number of delicious lactic acid bacteria in the kimchi.

The main control unit 146 may control the cooling mechanism 199 and the heater 980 so that the storage mode, the cooking mode, and the storage mode are sequentially performed during the fermentation operation.

Referring to FIG. 11, a first section D1 represents a section in which the storage mode is implemented, a second section D2 indicates a section in which the learning mode is implemented, and a third section D3 indicates a section in which the storage mode is implemented. intervals can be indicated.

The first section (D1) is a section for preparing kimchi for aging, the second section (D2) is a section for maturing kimchi, and the third section (D3) is a section for long-term storage of matured kimchi. can

The second period (D2) may be a period in which the number of lactic acid bacteria of the genus Leuconostoc is maximized, and the third period (D3) may be a period in which the growth of lactic acid bacteria in the genus Lactobacillus is inhibited.

The main control unit 146 may perform a storage mode so that the temperature of the storage space is controlled as in the first section D1 during the fermentation operation, and set the temperature of the storage space to the first temperature TP1 in the storage mode.

The main controller 146 may control the cooling mechanism 199 and the heater 980 so that the storage space is controlled to the first temperature TP1 in the storage mode.

The first temperature TP1 is preferably -1.5°C, but is not limited thereto.

The duration of the first section D1 may be set in advance.

According to an embodiment, the main controller 146 may set a constant duration of the first section D1. For example, the duration of the first section D1 may be about 9 hours, but this is only exemplary and does not need to be limited thereto.

According to another embodiment, the main control unit 146 may set the length of the first section D1 based on the initial temperature of the kimchi container 1 when the kimchi container 1 is stored. When the initial temperature of the kimchi container 1 is high, the length of the first section D1 may be long, and when the initial temperature of the kimchi container 1 is low, the length of the first section D1 may be set to be short. For example, if the initial temperature of the kimchi container 1 is 16 ° C or less, the length of the first section D1 is 8 hours, and if the initial temperature of the kimchi container 1 is greater than 16 ° C and less than 28 ° C, the first section ( The length of D1) is 9 hours, and when the initial temperature of the kimchi container 1 is 28° C. or higher, the length of the first section D1 may be 14 hours. This is to adjust the fermentation rate according to the initial temperature since lactic acid bacteria may have already grown and fermentation may have progressed according to the initial temperature of the kimchi container 1.

The storage mode is a mode performed to prepare for aging of kimchi, but the aging of kimchi may also proceed in the first section (D1) in which the storage mode is performed.

The main controller 146 may control the learning mode to be executed when the storage mode is executed for a preset period of time. The main control unit 146 may execute the learn mode after the storage mode is executed.

The ripening mode is a mode in which kimchi is aged, and may be a mode in which Leuconostoc among lactic acid bacteria in kimchi proliferates and the growth of Lactobacillus is suppressed.

The main controller 146 may set the temperature of the storage space to the second temperature TP2 in the cooked mode.

The main controller 146 may control the cooling mechanism 199 and the heater 980 so that the storage space is controlled to the second temperature TP2 in the cooked mode. In particular, the main controller 146 may heat the storage space by operating the heater 980 so that the storage space is controlled from the first temperature TP1 to the second temperature TP2. For example, the main controller 146 may operate the heater 980 so that the temperature of the storage space is controlled to the second temperature TP2 for a predetermined time T1.

The second temperature TP2 is preferably 6.5°C, but is not limited thereto. In particular, the activation temperature of kimchi lactic acid bacteria is different depending on the type, and may be set in the range of about 6 to 7 ° C.

The main control unit 146 may set the learning time during which the learning mode proceeds. The learning time may mean a period during which the second section D2 proceeds.

According to an embodiment of the present invention, the main controller 146 may set the cooking time based on the lactic acid bacteria information measured by the lactic acid bacteria sensor 400 . Here, the lactic acid bacteria information may include the type and number of lactic acid bacteria included in kimchi. In particular, the lactic acid bacteria information may mean the number of lactic acid bacteria in Leuconostoc, but is not limited thereto.

The main control unit 146 may control the cooking mode to be completed and the storage mode to be performed when the number of lactic acid bacteria is greater than or equal to a preset reference number of lactic acid bacteria. That is, when the number of lactic acid bacteria calculated through the lactic acid bacteria sensor 400 reaches a preset standard number of lactic acid bacteria, the main control unit 146 determines that the kimchi is matured, and controls the cooking mode to end and the storage mode to be performed. This will be described in more detail with reference to FIGS. 13 to 15 .

On the other hand, the main controller 146 may set the cooking time during which the cooking mode is performed based on the number of lactic acid bacteria calculated through the lactic acid bacteria sensor 400 . The main controller 146 may detect lactic acid bacteria at least once in the storage mode and the cooked mode, and calculate the cooked mode based on the number of lactic acid bacteria calculated according to the detection result. The main control unit 146 may set the cooking time when the number of lactic acid bacteria is low to be longer than the cooking time when the number of lactic acid bacteria is high. The cooking time may be 80 hours to 180 hours, but this is only exemplary and does not need to be limited thereto. The main control unit 146 may control the storage mode to be executed when the set learning time elapses.

The storage mode may be a mode for storing kimchi so that the lactic acid bacteria generated in the cooking mode can be maintained for a long time.

The main controller 146 may control the temperature of the storage space to the storage temperature TPkeep in the storage mode.

The main controller 146 may control the cooling mechanism 199 and the heater 980 so that the storage space is controlled to the storage temperature TPkeep in the storage mode. In particular, the main controller 146 may cool the storage space by operating the cooling mechanism 199 so that the storage space is controlled from the second temperature TP2 to the storage temperature TPkeep. The main controller 146 may operate the cooling mechanism 199 so that the temperature of the storage space maintains the storage temperature TPkeep. The storage temperature TPkeep may be lower than the second temperature TP2 .

The main controller 146 may set the storage temperature TPkeep. The storage temperature (TPkeep) is preferably set at -2.5°C to -1.5°C, but is not limited thereto.

The duration of the third section D3 operating in the storage mode may be set in advance.

According to an embodiment, the main controller 146 may set a constant duration of the third section D3. The duration of the third period D3 may mean a storage period operating in a storage mode. For example, the storage period may be about 21 hours, but since this is merely exemplary, there is no need to be limited thereto.

According to another embodiment, the main control unit 146 may set the storage period based on the initial temperature of the kimchi container 1 measured when the kimchi container 1 is stored. Similar to the setting of the cooking time, the storage period can be set long when the initial temperature of the kimchi container 1 is high, and the storage period short when the initial temperature of the kimchi container 1 is low. For example, if the initial temperature of the kimchi container 1 is 16 ° C or less, the storage period is 20 hours, and if the initial temperature of the kimchi container 1 is greater than 16 ° C and less than 28 ° C, the storage period is 21 hours, and the kimchi container ( If the initial temperature of 1) is 28 ° C or higher, the storage period may be 23 hours. Similarly, since lactic acid bacteria may have already grown and fermentation may have progressed according to the initial temperature of the kimchi container 1, this is to suppress the growth of already grown Lactobacillus.

According to another embodiment, the main control unit 146 may set the storage period based on the initial number of lactic acid bacteria calculated by detecting lactic acid bacteria in the storage mode. As the initial temperature of the kimchi container 1 is higher, fermentation of kimchi proceeds, and the number of lactic acid bacteria may increase. Therefore, the main controller 146 may set the storage period according to the initial number of lactic acid bacteria. Specifically, the main controller 146 may set the storage period longer as the initial number of lactic acid bacteria increases, and set the storage period shorter as the initial number of lactic acid bacteria in the kimchi container 1 decreases. For example, the main control unit 146 sets the storage period as the first period when the initial number of lactic acid bacteria is the first number of lactic acid bacteria, and sets the storage period to be longer than the first period when the initial number of lactic acid bacteria is greater than the first number of lactic acid bacteria and the second lactic acid bacteria number. The second period is set, and if the initial number of lactic acid bacteria is greater than the second number of lactic acid bacteria, the storage period may be set to a third period longer than the second period. That is, since fermentation may have already proceeded as the initial number of lactic acid bacteria increases, this is to suppress the growth of already grown Lactobacillus.

Referring to FIG. 12, the refrigerator includes at least some or all of a heater 980, a cooling device 199, an input unit 60, a display unit 70, a memory 80, a lactic acid bacteria sensor 400, and a main control unit 146. can include In addition, the components of the refrigerator shown in FIG. 12 show only the main components for explaining the driving method according to the information measured through the lactic acid bacteria sensor, and may further include other components in addition to the components shown in FIG. .

The heater 980 may heat the storage space. The heater 980 may heat the storage space so that the temperature of the storage space is controlled and maintained at a set temperature.

The cooling mechanism 199 may cool the storage space. Similarly, the cooling mechanism 199 may cool the storage space so that the temperature of the storage space is controlled and maintained at a set temperature.

The main controller 146 may control at least one of the heater 980 and the cooling mechanism 199 to control the storage space to a set temperature.

A temperature sensor (not shown) may be installed in the storage body to detect the temperature of the storage space.

The main controller 146 may control the heater 980 and the cooling mechanism 199 based on the temperature of the storage space detected by the temperature sensor 90 to control the storage space to a preset temperature.

The input unit 60 may receive a fermentation operation command. The user may input a fermentation operation command through the input unit 60 when storing kimchi in the refrigerator. The input unit 60 may include at least one key button for receiving a selection of a fermentation operation operation command or may include a touch button, but this is merely exemplary.

In addition, the input unit 60 may receive a command to set the temperature of the storage space, a command to set a cooking time, and the like. For example, the input unit 60 may receive a command to change the automatically set temperature and/or cooking time according to the lactic acid bacteria information. Accordingly, the user may change the temperature and/or the cooking time according to his/her preference.

The display unit 70 may output the progress of storage mode, learning mode, and storage mode. Specifically, the display unit 70 may display which mode is currently being implemented, when each mode is scheduled to end, and the temperature of the storage space set in correspondence with each mode.

In addition, the display unit 70 may display information on the lactic acid bacteria of the kimchi in the kimchi container 1. The display unit 70 may display the type of lactic acid bacteria and the number of lactic acid bacteria in the kimchi currently in the kimchi container 1 .

In addition, the display unit 70 may display information on the increase or decrease of lactic acid bacteria. Specifically, the increased number of lactic acid bacteria over time may be displayed together with the current number of lactic acid bacteria.

The memory 80 is a fermentation operation, such as the temperature of the storage space set to be controlled in each of the storage mode, the cooking mode, and the storage mode, the number of lactic acid bacteria as a standard for ending the cooking mode, the storage mode period and the storage mode period according to the number of lactic acid bacteria It may store necessary data.

Referring to FIG. 13 , the main controller 146 may implement a storage mode in which the storage space is controlled at a first temperature (S11).

The main control unit 146 may implement a storage mode for a set time.

When the set time elapses, the main control unit 146 may perform a cooking mode in which the storage space is controlled to the second temperature (S13).

The main controller 146 may adjust the duration of the cooking mode according to the number of lactic acid bacteria, and may calculate the number of lactic acid bacteria through the lactic acid bacteria sensor 40 .

The main control unit 146 may calculate the number of lactic acid bacteria by detecting lactic acid bacteria at least once in the storage mode and the cooked mode (S100).

The main control unit 146 may execute a storage mode in which the storage space is controlled at a third temperature when the calculated number of lactic acid bacteria is equal to or greater than a predetermined reference number (S17).

On the other hand, the main control unit 146 may control the storage space to continue to perform the cooking mode in which the second temperature is controlled when the calculated number of lactic acid bacteria is less than the preset reference number of lactic acid bacteria.

In this way, the main control unit 146 calculates the number of specific lactic acid bacteria through the lactic acid bacteria sensor 400 and controls the operation of the refrigerator, thereby having an advantage of adjusting the fermentation rate of kimchi to maximize the number of specific lactic acid bacteria.

On the other hand, the method of calculating the number of lactic acid bacteria in step S100 may vary.

According to the first embodiment, the lactic acid bacteria sensor 400 may detect only fluorescence of a specific wavelength and calculate the number of lactic acid bacteria based on the detected fluorescence. In particular, the lactic acid bacteria sensor 400 can detect only fluorescence of a wavelength generated from lactic acid bacteria belonging to the genus Leuconostoc.

According to the second embodiment, the lactic acid bacteria sensor 400 may detect a plurality of lactic acid bacteria. As shown in FIG. 14, the light emitting unit 401 irradiates light to the kimchi container 1 (S101), and the light detecting unit 403 emits a first fluorescent light having a first wavelength and a second wavelength. A second fluorescence can be detected (S103). The sensor controller 410 may calculate the number of first lactic acid bacteria based on the first fluorescence (S105) and calculate the number of second lactic acid bacteria based on the second fluorescence (S107).

When the main controller 146 determines that the number of at least one of the first lactic acid bacteria and the second lactic acid bacteria is greater than or equal to a predetermined reference number of lactic acid bacteria, the storage mode may be executed as shown in step S17 of FIG. 13 .

In this case, the main control unit 146 can calculate both the number of lactic acid bacteria in Leuconostoc and the number of lactic acid bacteria in Lactobacillus, thereby maximizing the number of lactic acid bacteria in Leuconostoc and minimizing the number of lactic acid bacteria in Lactobacillus You can control your driving.

According to the third embodiment, the lactic acid bacteria sensor 400 may detect lactic acid bacteria in storage mode and calculate the initial number of lactic acid bacteria (S201).

Thereafter, the lactic acid bacteria sensor 400 may detect the lactic acid bacteria at each predetermined cycle in the cooked mode to calculate the number of cooked lactic acid bacteria (S203).

That is, the lactic acid bacteria sensor 400 may detect the lactic acid bacteria once or a plurality of times in the cooked mode to calculate the number of cooked lactic acid bacteria.

The main control unit 146 may determine whether the ratio of the initial number of lactic acid bacteria and the number of cooked lactic acid bacteria is greater than or equal to a predetermined reference value (S15).

That is, the main control unit 146 may determine whether the ratio of the initial number of lactic acid bacteria and the number of cooked lactic acid bacteria is equal to or greater than a predetermined reference value whenever the number of lactic acid bacteria is calculated for each predetermined cycle in the cooked mode. For example, the initial number of lactic acid bacteria calculated in the storage mode is 1 billion, the number of cooked lactic acid bacteria first calculated in the cooked mode is 2 billion, the number of cooked lactic acid bacteria calculated second in the cooked mode is 3.5 billion, The number of learning heritage values calculated third in the mode may be 6 billion.

The main control unit 146 may be setting the reference value to 5.

When the main control unit 146 detects lactic acid bacteria for the first time in the cooked mode, the ratio of the initial number of lactic acid bacteria to the number of cooked lactic acid bacteria may be 2 billion/1 billion = 2, which is less than the reference value. When detecting lactic acid bacteria for the second time in the cooked mode, the main controller 146 may determine that the ratio of the initial number of lactic acid bacteria to the number of cooked lactic acid bacteria is 3.5 billion/1 billion = 3.5, which is less than the reference value. When detecting lactic acid bacteria for the third time in the cooked mode, the main control unit 146 may determine that the ratio of the initial number of lactic acid bacteria to the number of cooked lactic acid bacteria is 6 billion/1 billion = 6, which is equal to or greater than a reference value.

As such, if the ratio of the initial number of lactic acid bacteria and the number of cooked lactic acid bacteria is less than the predetermined reference value, the main control unit 146 continues to operate in the cooked mode and controls to detect lactic acid bacteria every cycle, and controls the ratio of the initial number of lactic acid bacteria and the number of cooked lactic acid bacteria to the preset number. If the number of lactic acid bacteria is greater than or equal to the reference value, it may be determined that the number of lactic acid bacteria is equal to or greater than the preset standard number of lactic acid bacteria (S207).

When the main control unit 146 determines that the number of lactic acid bacteria is greater than or equal to a predetermined reference number of lactic acid bacteria, the main control unit 146 may control the storage space to be controlled at a third temperature as shown in step S17 of FIG. 13 to execute a storage mode.

According to the third embodiment, by calculating and operating the change in the number of lactic acid bacteria in kimchi at predetermined cycles, there is an advantage in that the storage mode can be performed immediately before the lactic acid bacteria are overgrown, that is, when the proper number of lactic acid bacteria is reached. In particular, as the cycle for calculating the number of lactic acid bacteria in the cooked mode is set shorter, there is an advantage in that the storage mode can be switched immediately upon reaching the appropriate number of lactic acid bacteria.

As described above, the refrigerator according to the present invention can calculate the number of lactic acid bacteria in kimchi by various methods, and can operate the kimchi to ferment deliciously based on the number of lactic acid bacteria.

In addition, according to an embodiment of the present invention, there is an advantage in that lactic acid bacteria of kimchi in a kimchi container can be sensed without artificially introducing a sample such as a specific compound. That is, there is an advantage in minimizing hygiene deterioration of kimchi by using the fluorescence characteristics of substances produced in the respiration process of the lactic acid bacteria to be detected, and reducing the feeling of rejection that may be caused to the user by introducing a separate compound.

The above description is merely an example of the technical idea of the present invention, and various modifications and variations can be made to those skilled in the art without departing from the essential characteristics of the present invention.

Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain, and the scope of the technical idea of the present invention is not limited by these embodiments.

The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

1: Kimchi container
26: transparent part
400: Lactobacillus sensor
401: light emitting part
403: light detection unit
410: sensor control unit

Claims (9)

cabinets in which storage spaces are formed;
a cooling mechanism for cooling the storage space;
a heater for heating the storage space;
a kimchi container in which kimchi is accommodated and a transparent part made of a transparent material is formed on at least a part of the lower plate;
a drawer disposed in the storage space to be drawn in and out to form a storage space accommodating the kimchi container, and having a light-transmitting part overlapping with the transparent part to form a path through which light is transmitted; and
a lactic acid bacteria sensor for detecting lactic acid bacteria in the kimchi stored in the kimchi container; and
A main control unit for controlling the cooling mechanism and the heater based on at least one of the type and number of lactic acid bacteria detected by the lactic acid bacteria sensor,
The lactic acid bacteria sensor is mounted on the lower plate of the inner case forming the lower surface of the storage space,
The lactic acid bacteria sensor,
a light emitting unit emitting light from below the drawer to pass through the light transmitting unit and the transparent unit;
a light detector for detecting fluorescence generated from the kimchi inside the kimchi container by the light; and
Refrigerator comprising a sensor control unit for measuring at least one of the type and number of lactic acid bacteria based on the fluorescence detected by the light sensor. According to claim 1,
A wavelength of light irradiated by the light emitting unit is 350 to 380 nm, and a wavelength of light detected by the light sensing unit is 430 to 470 nm. According to claim 1,
The lactic acid bacteria sensor
The refrigerator further comprises a communication unit for transmitting information on the number of lactic acid bacteria measured through the sensor controller to the main controller. According to claim 1,
A refrigerator comprising a band pass filter for filtering 430 to 470 nm fluorescence of the photodetector unit. According to claim 1,
The photodetector converts the fluorescence by the lactic acid bacteria in the kimchi into a current, detects the intensity of the current,
The sensor controller calculates the number of lactic acid bacteria by the intensity of the current. According to claim 1,
The light emitting unit, the light sensing unit, and the sensor control unit are provided together on a circuit board. According to claim 1,
The lactic acid bacteria sensor is located below the light transmission portion and corresponding,
The light-emitting part and the light-sensing part are located in regions of the light-transmitting part and the transparent part. According to claim 1,
The refrigerator having a plurality of light emitting units, and the light sensing unit disposed between the plurality of light emitting units. According to claim 1,
The area of the transparent part is equal to or smaller than the area of the light transmission part.

Images