KR20120048547A - Refrigerator - Google Patents

Abstract

PURPOSE: A refrigerator is provided to improve the freshness of food stored in the refrigerator and to maintain the improved freshness of the food. CONSTITUTION: A refrigerator comprises a static atomizing device, a light source(43), and a blowing unit(41). The static atomizing device generates mist using high-voltage. The light source irradiates the generated mist with light having the wavelength of an ultraviolet range. The blowing unit blows air to the generated direction of the mist and removes a bed smell from the storage space of the refrigerator.

Description

Refrigerator {REFRIGERATOR}

The present invention relates to a refrigerator.

As a background art of this technical field, Unexamined-Japanese-Patent No. 4332107 (patent document 1) is mentioned. Patent Literature 1 provides a water-retaining process for supplying water to a water retaining body formed on a water retaining surface that can hold water in a granular form on the surface, and maintaining the water retaining surface in a wet state by water droplets, and the water retaining surface. With respect to the above-mentioned water droplets, ultraviolet rays having a wavelength of 254 nm are irradiated from a close distance within 10 mm while controlling the vicinity to a temperature range of 10 ° C to 40 ° C, and OH radicals are applied to the water droplets by the energy of the irradiated ultraviolet rays. And a reaction step of contacting the OH radicals with the ethylene gas by venting a gas containing ethylene gas to the water-retaining surface holding the water droplets containing the OH radicals. Ultraviolet, characterized in that the ethylene radicals by the reaction of the OH radical in each step to be modified by ethane and water. A process for reforming ethylene gas by line is described.

[Patent Document 1] Japanese Patent No. 4332107

However, in the structure of patent document 1, in order to form a granular water droplet on a water surface, it is necessary to make water surface water-repellent (hydrophobic). Then, since the surface is water repellent (hydrophobic), it is not possible to maintain moisture (droplets) for a long time. For example, in order to keep moisture for a long time, it is necessary to operate the water supply means for a long time and continuously, and the water supply means must be replaced regularly.

In addition, ultraviolet rays at 254 nm have an effect of generating ozone. Ozone has a unique odor, and surrounding resins and stocks cause discoloration and deterioration.

Moreover, there exists a possibility of raising the temperature in a refrigerator by controlling the ultraviolet irradiation vicinity to the temperature range of 10 degreeC-40 degreeC.

In addition, by making the surface of the repair body water-repellent, it has been devised to increase the chance of contact between water and ultraviolet rays and increase the amount of OH radicals generated. However, since ultraviolet rays are irradiated only with moisture existing on the surface of the repair body, the generation efficiency of OH radicals is reduced.

In addition, although the design of increasing the contact chance of unstable OH radicals and ethylene by passing wind through the surface of the repair body is made, the narrower the air path, the higher the wind speed, the lower the contact efficiency. As a result, considering the actual use state in the home refrigerator, the freshness holding function of the stored matter is limited.

Therefore, an object of this invention is to provide the refrigerator which suppressed the freshness of a stock storage for a long time, and improved safety.

In order to solve the said subject, the structure described in a claim is employ | adopted, for example. Although the present invention includes a plurality of means for solving the above problems, for example, a refrigerator provided with a storage compartment for storing a storage object at a refrigerating temperature zone, which is provided in the storage chamber and has a cold air intake port and a cold air discharge port. A container having an air path formed therein, a moisture absorbing member provided in the air path in the container, and ultraviolet irradiation means for irradiating ultraviolet light to moisture emitted from the moisture absorbing member, wherein the wavelength of the ultraviolet light irradiated from the ultraviolet irradiation means is 316. It is characterized by setting it as nm-400 nm.

According to the refrigerator of the present invention, it is possible to provide a refrigerator in which the freshness of the stored product is suppressed for a long time and the safety is increased.

1 is a front view of a refrigerator according to one embodiment of the present invention.
2 is a longitudinal sectional view of the refrigerator of FIG. 1;
3 is a front view of a state in which a storage door of the refrigerator body of FIG. 1 is removed.
4 is a diagram showing an outline of a diagram holding device according to one embodiment of the present invention;
The figure which shows the organic matter removal effect measurement result of the freshness holding device which concerns on one Embodiment of this invention.
6 is an enlarged view of the vegetable chamber of FIG. 2.
7 is a configuration diagram of the electrostatic atomization device of FIG.
8 is a configuration diagram of an electrostatic atomization device of the modification of FIG. 4.
9 is a diagram showing a result of measuring ethylene residual ratio due to a difference in repair means;
The figure which shows the ethylene residual rate measurement result when the wind direction of a blowing means is changed.
The figure which shows the ethylene residual rate measurement result at the time of changing the wind speed of a blowing means.
The figure which shows the ethylene residual rate measurement result at the time of changing the wind speed of a blowing means.
The figure which shows the measurement result of ethylene residual rate when the frequency of water replenishment is changed.

EMBODIMENT OF THE INVENTION Hereinafter, embodiment of the refrigerator of this invention is described using drawing.

First, the entire refrigerator will be described with reference to FIGS. 1 to 3. 1 is a front view of the refrigerator of the present embodiment, FIG. 2 is a central longitudinal cross-sectional view of the refrigerator of FIG. 1, and FIG. 3 is a front view of a state in which a storage door of the refrigerator main body of FIG. 1 is removed.

The refrigerator main body 1 has a urethane foam heat insulating material 13 and a vacuum heat insulating material (not shown) between the steel outer box 11 and the resin inner box 12, as shown in FIG. It is comprised and has several storage chambers from the upper part in order of the refrigerating chamber 2, the freezing chamber 3, 4, and the vegetable chamber 5. In other words, the refrigerating chamber 2 is partitioned and arranged in the lowermost part, and the vegetable chamber 5 is arranged in the lowermost part, respectively, and the freezer compartment partitioned between these two chambers and heat insulation between the refrigerating chamber 2 and the vegetable chamber 5 is arranged. (3, 4) are arrange | positioned. The refrigerating compartment 2 and the vegetable compartment 5 are storage compartments of the refrigerating temperature zone, and the freezing compartments 3 and 4 are storage compartments of the refrigerating temperature zone of 0 degrees C or less (for example, the temperature range of about -20 degreeC to -18 degreeC). . In addition, the freezing chamber 3 is divided into the ice-making chamber 3a and the rapid freezing chamber 3b from side to side. These storage chambers are partitioned by partition walls 34, 35, 36. That is, the refrigerating chamber 2 and the freezing chamber 3 are partitioned insulated by partition walls 34. In addition, the freezer compartment 4 and the vegetable compartment 5 are partitioned insulated by the partition wall 35. In addition, the freezing chamber 3 and the freezing chamber 4 are partitioned by partition walls 36. In addition, since the freezer compartment 3 and the freezer compartment 4 are in the same temperature range, the structure in which cold air flows may be sufficient as the freezer compartment 3 and the freezer compartment 4, It does not necessarily need to divide into a thermal insulation.

As shown in FIG. 1, the front surface of the refrigerator main body 1 is provided with the door which occludes the front surface opening of each storage chamber. The refrigerating compartment doors 6 and 6 are rotary doors which open and close the front opening of the refrigerating compartment 2. The ice making room door 7, the freezing compartment door 8, the freezing compartment door 9, and the vegetable compartment door 10 are formed of the ice making chamber 3a, the rapid freezing chamber 3b, the freezing chamber 4, and the vegetable chamber 5, respectively. Drawer-type doors that open and close the front opening, respectively. In addition, the refrigerating chamber doors 6 and 6 are comprised by the French door of a double door open type. In the ice making chamber 3a, the rapid freezing chamber 3b, the freezing chamber 4, and the vegetable chamber 5, the container in a storage chamber is taken out with the drawer-type door, respectively.

The refrigerator body 1 is provided with a refrigeration cycle. This refrigeration cycle is connected by a refrigerant pipe in the order of the compressor 14, the condenser (not shown), the capillary tube (not shown), the evaporator 15, and the compressor 14 again. . The compressor 14 and the condenser are provided in the machine room provided in the lower back of the refrigerator main body 1. As shown in FIG. The evaporator 15 is installed in an evaporator chamber provided behind the freezer compartments 3 and 4, and the blowing fan 16 is provided above the evaporator 15 in this evaporator chamber.

The cold air heat-exchanged by the evaporator 15 is sent to each of the storage chambers of the refrigerating chamber 2, the ice making chamber 3a, the quick freezing chamber 3b, the freezing chamber 4, and the vegetable chamber 5 by the blowing fan 16. . Specifically, the cold air sent by the blower fan 16 is sent to the storage chamber of the refrigerator temperature range of the refrigerator compartment 2 and the vegetable compartment 5 via the damper apparatus which can be opened and closed, and the other part is an ice-making compartment ( 3a), it is sent to the storage chamber of the refrigeration temperature zone of the rapid freezing chamber 3b and the freezing chamber 4. In other words, the openable damper device is a selection means for circulating the cold air from the cooling chamber to one or both of the refrigerating discharge port to the storage compartment of the refrigerating temperature zone and the refrigerating discharge port to the storage compartment of the refrigerating temperature zone.

The cold air sent to the refrigerating chamber 2, the ice making chamber 3a, the rapid freezing chamber 3b, the freezing chamber 4, and the vegetable chamber 5 by the blower fan 16 cools each storage chamber, It is returned to the evaporator chamber through the return passage. Thus, the refrigerator of this embodiment has the circulation structure of cold air, and maintains each storage compartment at appropriate temperature.

In the refrigerating chamber 2, the shelf 17-20 of several steps comprised from the transparent board is provided so that removal is possible. The lowermost shelf 20 is provided in contact with the rear surface and both side surfaces of the inner box 12, and partitions the lowermost space 21 which is the lower space from the upper space. In addition, a plurality of door pockets 25 to 27 are provided on the storage compartment side of the refrigerator compartment doors 6 and 6, and these door pockets 25 to 27 are the refrigerator compartments with the refrigerator compartment doors 6 and 6 closed. It is provided so that it may protrude in (2).

Next, the arrangement | positioning of the apparatus in the lowest space 21 of the refrigerating chamber 2 is demonstrated, referring FIG. In the lowermost space 21, the ice-making water tank 22 for supplying ice-making water to the ice-making pan of the ice-making chamber 3a, the storage case 23 for storing foods, such as a dessert, and the inside of a space are decompressed in order from the left side. To maintain the freshness of the food and to preserve the food for a long time. The decompression storage chamber 24 has a width smaller than the width of the refrigerating chamber 2 and is disposed adjacent to the side surface of the refrigerating chamber 2. In addition, instead of the decompression storage chamber 24, you may form the storage space of a chilled temperature range (in JIS 9607 which is a standard of a refrigerator, near 0 degreeC).

The ice making tank 22 and the storage case 23 are arranged behind the refrigerating compartment door 6 on the left side. Moreover, the pressure reduction storage chamber 24 is arrange | positioned behind the refrigerator compartment door 6 of the right side. In addition, the ice-making tank 22 and the storage case 23 are located behind the lowermost door pocket 27 of the left side refrigerator compartment door 6, and the decompression storage chamber 24 has the right side refrigerator compartment door 6 It is located at the rear of the door pocket 27 at the lowermost end.

The rear panel 30 is provided on the rear surface of the refrigerating chamber 2 to form a passage through which the cold air supplied from the blowing fan 16 passes. The rear panel 30 has a cold air discharge port (first cold air discharge port) for cooling the refrigerator compartment for supplying cold air to the refrigerating chamber 2 and a cold air discharge port for cooling the reduced pressure storage chamber for supplying cold air to the lowermost space 21 of the refrigerating chamber 2. (2nd cold air discharge port) and a cold air return port are provided. The cold air return port is located on the back of the decompression storage chamber 24 and located near the side of the refrigerating chamber 2.

Next, the vegetable room 5 is explained in full detail. In Fig. 2, reference numeral 10a is a top tray which is convenient for storing small vegetables such as fruits and asparagus, and 10b is a container for storing large vegetables such as cabbage and cabbage. Reference numeral 40 denotes a freshness holding device for maintaining the freshness of vegetables in the long term. The fresh line holding device 40 is provided on the upper wall surface of the vegetable chamber 5. That is, the reduction in the storage capacity is suppressed by providing the partition wall 35.

The cold air cooling the vegetable chamber 10 is blown out from the vegetable chamber cold air jet port 5a at the upper rear of the vegetable chamber 10 to flow through the vegetable chamber 5 to cool the whole vegetable chamber 5. And it returns to the evaporator chamber from the vegetable chamber cold air return port 5b of the upper front of the vegetable chamber 10. As shown in FIG.

In addition, the main cause of deterioration of freshness of vegetables is wilting, and low-temperature disorders occur when excessively cooled. Therefore, it is preferable to make the vegetable room as the atmosphere of constant temperature, high humidity as much as possible. Therefore, a vegetable chamber dedicated damper (not shown) is provided in the vegetable chamber cold air blower 5a, and temperature and humidity are controlled.

Next, the diagram holding apparatus 40 is demonstrated, referring FIG. The fresh line holding device 40 is provided with the blower 41, the moisture absorption member 42, and the ultraviolet irradiation device 43 in a sealed container. The blower 41 uses a propeller fan or the like. The ultraviolet irradiation device 43 uses LED etc. The moisture absorption member 42 uses the fiber which absorbs moisture. Specifically, the moisture-absorbing fibers are compressed and molded into a plate shape, and more preferably, a plurality of those cut into rods are arranged like a checksum.

The airtight container of the freshness holding | maintenance apparatus 40 has the cold air suction opening 40a and the cold air discharge opening 40b so that the air path 40c may be formed. As shown in FIG. 4, the moisture absorption member 42 is provided in the air path 40c, and is arrange | positioned so that the one end of the moisture absorption member 42 may be located in the air path 40c center side. Moreover, the ultraviolet irradiation device 43 is provided in the wall surface of the air path 40c which opposes the moisture absorption member 42, and it is a structure which irradiates an ultraviolet-ray to the water vaporized from the moisture absorption member 42 efficiently. The air passage 40c of the freshness holding device 40 enlarges the opening area as much as possible. This reduces the ventilation resistance and improves the cooling efficiency.

The moisture absorbing member 42 can be effectively vaporized from the moisture absorbing member 42 by ventilation, when the moisture absorbing member 42 has any hygroscopicity, and, as an example, compresses the moisture absorbing fiber into a plate shape.

In addition, as the moisture absorptive and wicking fiber of the moisture absorbing member 42, many alkali metal salt type carboxyl groups are contained in the fiber. As a result, a large amount of moisture in the storage chamber can be adsorbed and retained. Moreover, since it has a crosslinked structure inside a fiber, it has a function which discharge | releases the retained moisture. In addition, after Ag ions are bonded to at least a part of the carboxyl groups of the crosslinked fibers, Ag is precipitated and fixed to the surface of the fiber in the form of ultra-fine particles of nano size level by alkali treatment. Thereby, the odor component in a storage chamber can be adsorbed or decomposed and deodorized.

In the freshness holding device 40 of the present embodiment, the OH radicals 44 are generated by the reaction of moisture vaporized from the moisture absorbing member 42 with ultraviolet rays irradiated from the ultraviolet irradiation device 43 in the ventilated state. Since organic substance is decomposed | disassembled by this OH radical 44, decomposition | disassembly of the organic substance adhering to the moisture absorption member 42 itself cannot be accelerated | stimulated. Therefore, by setting it as the structure using the said moisture absorptive and releasing fiber, mold propagation and adsorption of a bad smell component can be prevented.

Next, the wavelength of the ultraviolet rays irradiated from the ultraviolet irradiation device 43 is set to 316 to 400 nanometers (nm) for the following reasons. Oxygen molecules absorb light having a wavelength of 200 nanometers to 240 nanometers to become ozone. In addition, ozone generated is undesirable because it produces an ozone-specific odor. In addition, light having a wavelength of 315 nanometers or less causes damage to the structure of the stored matter such as vegetables.

Therefore, in this embodiment, ozone is not generated and it is safe, and it is the wavelength of the ultraviolet ray which can be utilized effectively for production | generation of OH radical 44, It was set as the range of the ultraviolet-ray of 316-400 nanometers (nm).

In addition, in this embodiment, when ultraviolet-ray of 316-400 nanometers (nm) is irradiated to the moisture absorption member 42 from the ultraviolet irradiation device 43, the effect of decomposing organic substance is acquired. In the vicinity of the moisture absorbing member 42 that absorbs moisture, the air flow is generated by the blower 41. And moisture absorbed vaporizes. When ultraviolet-ray is irradiated to this vaporized water, OH radical 44 is produced | generated from water. The OH radicals 44 are highly reactive and decompose upon contact with organic matter.

In this embodiment, LED is used as the ultraviolet irradiation device 43. In order to exhibit the freshness retention effect, it is necessary to make effective contact with the organic substance to decompose. As the organic substance to be decomposed in the refrigerator, ethylene, which is an aging hormone gas generated from vegetables and fruits, methyl mercaptan generated when the vegetable decays, bacteria attached to the storage material causing the decay, and the like can be considered. Since these organic substances are all derived from the storage goods, such as vegetables, it is more effective to arrange the freshness holding device 40 in the vicinity of the storage goods. Therefore, the ultraviolet irradiation device 43 which comprises the freshness holding | maintenance apparatus 40 is arrange | positioned in the vicinity of a stored object. However, the temperature near the reservoir is equivalent to the storage temperature, so it is low temperature.

Here, as the ultraviolet irradiation device 43, fluorescent tube type and LED type are common. In the case of the fluorescent tube type, the irradiation intensity is largely dependent on the ambient temperature, and if the ambient temperature is low, the desired irradiation intensity is not obtained until the fluorescent tube body is warmed up. On the other hand, the LED type does not depend on the ambient temperature, and thus it is possible to obtain the desired irradiation intensity instantaneously even at a low temperature, and is suitable for the arrangement near the storage object in a low temperature state.

In addition, about the supply method of the water which causes generation | occurrence | production of OH radicals, since the moisture of the vegetable itself evaporates and becomes high humidity, in the vegetable chamber 5, the high humidity moisture in air is absorbed by the moisture absorption member 42. This makes it possible to supply moisture freely.

In addition, when providing the water storage part which supplies water to the moisture absorption member 42, the water storage part is formed with the glass which eluted silver ion. Thereby, the effect which adsorb | sucks or decomposes | disassembles a deodorant component, can be improved.

As an example of the freshness holding | maintenance apparatus 40, the ultraviolet-ray of 370 nanometers (nm) was irradiated and the experiment was performed about the decomposition of organic substance. The result is shown in FIG. In the test conditions, the moisture absorbing member was placed in a sealed container, and water was sufficiently supplied with water, and then the moisture absorbing member was irradiated with ultraviolet rays of 370 nanometers. The moisture absorption member is formed by compressing the moisture absorption fibers into a plate shape. In addition, ethylene gas was circulated through the model organic material.

As a result, as shown in FIG. 5, it was confirmed that the concentration of ethylene gas decreases with time. Therefore, by irradiating the ultraviolet-ray to the moisture vaporized from the moisture absorption member, OH radical is produced | generated as shown in FIG. 5, and ethylene is decomposed | disassembled by the reaction force of this OH radical.

As mentioned above, in this embodiment, the refrigerator which maintains freshness of the fish stock stored in the refrigerator can be provided by the low cost compact apparatus, without performing maintenance, such as water supply operation and regular cleaning of a water supply apparatus. have.

In the present embodiment, ethylene generated from the stored fish stock can be removed to prevent aging of the fish stock by ethylene, while also removing microorganisms and odor components in the storage chamber and maintaining the storage chamber at high humidity. Can maintain the freshness of fish stocks for long periods of time.

Next, the structure of the vegetable chamber is demonstrated using FIG. The vegetable chamber 5 is provided with the upper cover 137 in the upper part of the vegetable chamber container 136, and has a structure which seals a storage space. If the storage space is sealed, condensation will form on the upper part of the vegetable chamber 5. Therefore, the dew condensation collection means 146 is provided in the position near the cold air ejection opening. The condensation water collected by the condensation collecting means 146 has a structure which accumulates in the water storage means 145 provided in the lower part of the condensation collecting means 146.

In addition, although not shown in the figure, when there are few fish stocks stored in the vegetable chamber 5 (moisture-like vegetables, etc.), the quantity of dew condensation becomes small and there exists a possibility that the water for generating mist may run short. Therefore, it is good also as a structure which supplies water to the water storage means 145. FIG. In addition, the dew condensation collecting means 146 can actively collect condensation water by providing a metal plate or a metal plated plate having a higher thermal conductivity than the vegetable chamber container 136. Further, by making the metal plate into a pin shape, the contact area between the cold and the metal parts increases, so that more condensation water can be collected.

Next, an OH radical generating device will be described. The vegetable compartment 5 is a storage compartment in which fish stocks, such as juicy vegetables, are stored raw as they are. Therefore, a bad smell component and a fungus tend to generate | occur | produce. In addition, ethylene which is an aging promoting gas is released from the vegetable itself. This ethylene gas may promote deterioration of the food ingredients stored in the same vegetable chamber. Therefore, it is necessary to reduce and remove ethylene gas, bad smell components, and bacteria.

As a method of decomposing and modifying a source of ethylene gas, malodorous components and bacteria, there are a method of adsorbing activated carbon, a method of acting a photocatalyst, a method of acting ozone generated by plasma discharge, and the like. Moreover, the method of removing ethylene gas, a bad smell component, and a fungus by acting OH radical obtained from water has a high effect of decomposition and denaturation.

On the other hand, OH radicals lose their activity immediately after generation, and lose the ability to decompose ethylene. Therefore, in order to raise ethylene decomposition ability, it is necessary to increase the OH radical generation amount and the opportunity of contact of ethylene and OH radicals.

Therefore, in this embodiment, water accumulated in the water storage means 145 passes through the water introduction path 144 and is supplied to the water retaining body 143. The water retaining body 143 is provided with a water retaining material and prevents the accumulated water from evaporating and reducing the amount of mist generated.

Since the accumulated water is discharged as a mist, a fine mist is generated from the atomization electrode 141 by applying a high voltage to the atomization electrode 141 from the high voltage generator 147. On the upper part of the atomizing electrode 141, the light source 139 which irradiates an ultraviolet-ray is provided, and OH radical is generated by irradiating an ultraviolet-ray to a mist. In addition, in order to react the generated OH radicals with ethylene, malodorous components, and fungi, forced convection is generated by the blowing means 138 in the mist generating direction.

In addition, in order to enhance the effect of blowing, a cold air flow passage 140 is provided between the atomizing electrode 141 and the blowing means 138. Air in the vegetable chamber 5 containing ethylene, a malodorous component, and a fungus circulates through the cold air flow path 140. Ethylene, malodorous components, and fungi have a structure that is removed by reaction with OH radicals in the cold air flow passage 140.

Next, the wavelength of the ultraviolet rays irradiated from the light source 139 is set to 316 to 400 nanometers (nm) for the following reasons. Oxygen molecules absorb light having a wavelength of 200 nanometers to 240 nanometers to become ozone. In addition, ozone generated is undesirable because it produces an ozone-specific odor. In addition, light having a wavelength of 315 nanometers or less causes damage to the structure of the stored matter such as vegetables. Therefore, in this embodiment, ozone is not generated and it is safe, and it is the wavelength of the ultraviolet ray which can be utilized effectively for production | generation of OH radical 44, It was set as the range of the ultraviolet-ray of 316-400 nanometers (nm).

In addition, the distance between the light source 139 and the atomization electrode 141 shall be within 20 mm which ultraviolet rays reach | attach the atomization electrode 141. FIG.

Below, an example of the electrostatic atomization apparatus which generate | occur | produces mist by applying a high voltage is shown. 6 and 7, a high voltage is applied to the atomizing electrode 141 and the ion electrode 142 to generate fine mist and ions.

Water is supplied to the high voltage generator 147 of FIG. 6, the atomizing electrode 141 and the ion electrode 142, which are in electrical contact with the conductor when absorbed by the atomization connecting portion 126, and the atomizing electrode 141. And a maintenance body 143. The high voltage of -3 kV to -6 kV generated by the high voltage generator 147 is applied to the atomization electrode 141 and the ion electrode 142, and the moisture supplied from the maintenance body 143 is supplied to the atomization electrode 141. ) It is discharged as fine grains from the tip and charged. In addition, ions are released from the ion electrode 142. In the apparatus of FIG. 7, wind called ion wind is generated by generating mist and ions simultaneously. Mist is conveyed by this wind, and the reactivity with the ultraviolet-ray of the light source 139 becomes high, and the generation amount of OH radicals can be increased. In addition, since ions are substances with high activity, mist is activated, and conditions under which OH radicals are likely to occur.

Next, FIG. 8 is an electrostatic atomization apparatus of the modification of FIG. 8 is an electrostatic atomizing device in which two electrodes having different ionization tendencies are disposed at positions opposite to each other at intervals in the water storage section, and a short circuit section for shorting the first electrode and the second electrode is provided. . The electrostatic atomizing device mainly has the atomizing part 158, the voltage application part 155, and the outer case 156. As shown in FIG.

The outer case 156 is provided with a spray port 152 and a cold air supply port 151 into the outer case 156 on the lower surface of the outer case 156 orthogonal to the surface on which the spray port 152 is installed. It is. The atomization part 158 and the voltage application part 155 are accommodated in the outer case 156 inside. Thus, the cold air supply port 151 is provided in the outer case 156 below the atomization electrode 153.

The atomization part 158 is provided with the atomization electrode 153 which has the atomization tip part which sprays mist. The atomization electrode 153 is fixed to the cooling fin 157 which is a heat conductive member, such as aluminum and stainless steel. The shortest distance d2 from the cold air supply port 151 to the spray port 152 is shorter with respect to the shortest distance d1 from the cold air supply port 151 to the tip end portion of the atomization electrode 153. Lose.

Thus, some of the cold air introduced into the outer case 156 from the cold air supply port 151 flows around the atomization electrode 153 to promote condensation. In addition, other cold air does not pass through the atomization electrode 153 side, but is short-cut to the spray opening 152, and passes through the air path with the smallest ventilation resistance. The short cut cold air flow actively flows air in the outer case 156. Thereby, it becomes possible to circulate with the cold air which flows, without accumulating moisture in the outer case 156.

The cooling fin 157 is fixed to the outer case 156, and the cooling fin 157 itself protrudes from the outer case 156 and is comprised. Moreover, the donut disk shaped counter electrode 154 is provided in the storage chamber side at the position facing the atomizing electrode 153. The counter electrode 154 is mounted so as to maintain a constant distance from the tip of the atomizing electrode 153, and a spray port 152 is formed on the extension thereof.

In addition, the voltage applying unit 155 is provided near the atomization unit 158. The negative potential side of the voltage applying unit 155 that generates the high voltage is electrically connected to the atomizing electrode 153 and the electrostatic potential side to the counter electrode 154, respectively. The voltage applying unit 155 performs high pressure ON / OFF by an input signal from a control unit of a refrigerator or an electrostatic atomizer.

Next, the operation method of the electrostatic atomization apparatus of FIG. 8 is demonstrated. Moisture in the air that enters from the cold air supply port 151 provided in the outer case 156 is condensed, and after the condensation water is misted in the atomization part 158, it is sprayed from the spray port 152. That is, the air outlet is formed in the outer case 156. Therefore, air flows around the atomization electrode 153 due to the influence of air convection in the storage chamber. In addition, by evaporation from vegetables and the like in the storage chamber, air in a relatively high humidity state is efficiently and stably supplied from the cold air supply port 151 to the atomizing electrode 153 side.

In addition, since the cold air supply port 151 is provided in the lower surface portion of the outer case 156 which is the bottom side of the storage compartment, condensation water that is condensed in the outer case 156 is removed from the cold air supply port 151. 156) can be discharged out. That is, the cold air supply port 151 also functions as water discharge and can suppress generation of scale. In addition, since it is discharged to the outside of the outer case 156 from the cold air supply port 151, it is possible to prevent the intrusion of water into the voltage applying unit 155.

In addition, in the present embodiment, the particle diameter of the generated fine mist is very small, several nm to several tens of nm. In addition, the fine mist is attached to the vicinity of the spray port 152, it is possible to prevent the growth of fungi, it is possible to prevent the scale. In addition, by applying a high voltage, the atomization electrode 141 itself is also sterilized.

In this way, condensation can be easily and reliably condensed from the water vapor in the vegetable chamber 5, and mist spraying can be performed with a simple configuration. In addition, by storing the atomizing electrode 153 and the voltage applying unit 155 in the outer case 156, the user's hand is prevented from contacting the atomizing electrode 153 or the voltage applying unit 155, so that within the storage chamber Even when a high voltage is applied, fine mist can be sprayed while ensuring user safety.

Further, a high voltage (for example, 4 to 10 kV) is applied between the electrodes by the voltage applying unit 155 with the negative voltage side and the counter electrode 154 as the constant voltage side to the atomized electrode 153 with water droplets attached thereto. Allow it. At this time, corona discharge occurs between the electrodes, and the droplet of the tip portion of the atomizing electrode 153 is miniaturized by the electrostatic energy. In addition, since the droplets are charged, nano-level fine mist having electric charges which cannot be seen with the naked eye at several nm level due to Rayleigh splitting, and accompanying them, ozone, OH radicals, etc. are generated. The voltage to be applied between the electrodes is very high voltage of 4 to 10 mA, but the discharge current value at that time is a few mA level, and the input is 0.5 to 1.5 W, which is very low input.

When the fine mist is sprayed from the atomizing electrode 153, ion wind is generated. Also at this time, since the air of high humidity flows into the atomization electrode 153 part newly from the cold air supply port 151 provided separately from the spray port 152, it can spray continuously.

Moreover, since the generated fine mist is very small microparticles | fine-particles, it has high diffusivity, OH radicals generate | occur | produce from many mists, and the reactivity with ethylene, a bad smell component, and a fungus becomes high.

In addition, since the fine mist to be sprayed is generated by the high-pressure discharge, it has a negative charge. Therefore, it becomes in the high reactivity state, and OH radicals generate | occur | produce easily when irradiating an ultraviolet-ray. Thereby, the removal effect of ethylene, a bad smell component, and a fungus becomes high.

Next, the optimum conditions for generating OH radicals will be described. First, the optimal condition of a repair method is demonstrated, referring FIG. 9 is a result of measuring the change over time of the ethylene residual ratio when the OH radical generating device was operated in a state in which 30 ppm of ethylene was enclosed in a 40 L test container assuming a closed vegetable chamber. In addition, the amount of 30 ppm of ethylene is equivalent to the quantity which arises when the apple is preserve | saved for 1 week in a test container.

In FIG. 9, the code | symbol 159 shows the change of the ethylene residual ratio at the time of irradiating an ultraviolet-ray to the water retaining body which formed the water retaining surface (water-repellent surface) which can hold water as a granule on the surface. Reference numeral 160 denotes a change in ethylene residual ratio when ultraviolet rays are irradiated to mist generated by ultrasonic waves. Reference numeral 161 denotes an ethylene residual ratio when ultraviolet rays are irradiated to the fine mist generated by the apparatus shown in FIG. 6 or 7.

In the case of reference numeral 159 of FIG. 9, only the water evaporated from the water-retaining surface can receive the energy of ultraviolet rays. Therefore, the generation efficiency of OH radicals is bad, and the ethylene removal effect is low. In addition, in the case of the code | symbol 160, since the mist diameter is large, it is difficult to transmit the energy of ultraviolet-ray to a mist, and the ethylene removal effect is low. On the other hand, reference numeral 161 has a small mist diameter and a sufficient water content, so that the ethylene removal effect is increased. Therefore, it turns out that the conditions which irradiate an ultraviolet-ray to the fine mist produced | generated by applying high voltage are preferable.

Next, with reference to FIG. 10, the optimal condition of the wind direction which blows is demonstrated. Experiment conditions were basically the same as the case of FIG. 8, 30 ppm of ethylene was enclosed in the test container provided with the OH radical generating apparatus, and the aging change of ethylene residual ratio was measured.

In FIG. 10, the code | symbol 162 shows the change of the ethylene residual rate at the time of blowing in the direction opposite to the generation direction of mist. Reference numeral 163 denotes a change in the ethylene residual ratio when the air is blown in the direction of generating mist.

It can be seen from FIG. 10 that the ethylene removal effect is high when the air is blown in the mist generating direction, but the air is blown in the direction opposite to the mist generating direction. Therefore, it is preferable to perform blowing in the same direction as the mist generation direction.

Next, with reference to FIG. 11, the wind speed of the optimum blowing means is demonstrated. Experimental conditions were basically the same as in the case of FIGS. 9 and 10, and 30 ppm of ethylene was enclosed in a test vessel equipped with an OH radical generating device, and the change over time of the ethylene residual ratio was measured.

In FIG. 11, the code | symbol 164 shows the change of the ethylene residual rate at the time of blowing with 0.8 wind speed. Reference numeral 165 denotes a change in the ethylene residual ratio when blowing at a wind speed of 1.5 kPa. Reference numeral 166 denotes a change in ethylene residual ratio when blowing at a wind speed of 2.5 kPa.

From Fig. 11, it can be considered that the higher the wind speed increases the chance of contact between ethylene and OH radicals, so that the wind speed and the ethylene removal effect are proportional. On the other hand, when the wind is circulated in the vegetable compartment, the higher the wind speed, the more water is deprived of the vegetables stored in the vegetable compartment. Therefore, it is preferable to provide an independent air path so as not to slow down the wind speed or to circulate the wind in the whole vegetable chamber.

Therefore, a more optimum wind speed is examined with reference to FIG. The experimental conditions in FIG. 12 set the air velocity of the fan installed in the enclosed vegetable compartment in 5 steps of 0 kV, 1.0 kPa, 1.5 kPa, 2.5 kPa, 3.0 kPa, and evaporates moisture when the spinach is stored for 4 days. The rates were measured respectively.

In FIG. 12, the code | symbol 167 shows the change of the moisture evaporation rate at the time of set to 0 kPa of wind speeds. Reference numeral 168 denotes a change in the rate of water evaporation when the wind speed is 1.0 kPa. Reference numeral 169 denotes a change in the rate of water evaporation when the wind speed is 1.5 kPa. Reference numeral 170 denotes a change in the rate of water evaporation when the wind speed is 2.5 kPa. Reference numeral 171 denotes a change in the rate of water evaporation when the wind speed is 3.0 kPa. Reference numeral 172 denotes a change in the moisture evaporation rate when the spinach is stored in a conventional vegetable chamber.

It can be seen from FIG. 11 that the water evaporation amount of the spinach increases as the wind speed becomes faster. In the case of code 167, that is, in a closed vegetable room in which wind does not circulate, it is about 2.5% of evaporation amount. On the other hand, in the case of reference numeral 171, the wind speed is 3.0 kPa, which is an amount of increase of about 9.6%. In addition, the water evaporation rate of the spinach in the conventional vegetable chamber shown by code | symbol 172 is 7.6%. Therefore, it is judged that the conditions with which a moisture evaporation rate is smaller than the conventional vegetable room are applicable to actual use. As a result, the wind speed is preferably in the range of 1.0 kPa to 2.5 kPa.

Next, with reference to FIG. 13, the optimal condition of the timing which replenishes water is demonstrated. Experimental conditions were basically the same as in the case of Figs. 9 to 11, and 30 ppm of ethylene was enclosed in a test vessel equipped with an OH radical generating device, and the change over time of the ethylene residual ratio was measured. In addition, before the experiment, water was put into the water storage means of the electrostatic atomizing device until it became full, and the water supply amount was 2 ml per one time and the measurement time was 3 hours.

In FIG. 12, the code | symbol 173 shows the change of the ethylene residual rate at the time of generating mist, without supplying water for the measurement time (3 hours). Reference numeral 174 denotes a change in ethylene residual ratio when water is supplied once per hour and mist is generated. Reference numeral 175 denotes a change in ethylene residual ratio when water is supplied once every 30 minutes and mist is generated.

From FIG. 12, even if water was put into the water storage means, when water supply was not performed for 3 hours (reference 173), the reduction of ethylene was not seen in about 90 minutes. In addition, when water was supplied once every 1 hour (symbol 174), the ethylene removal effect was lowered after 2 hours. On the other hand, when water supply was performed once every 30 minutes (symbol 175), the ethylene removal effect did not fall. From this, it is preferable to water-feed 2 ml every at least 30 minutes.

In the present embodiment, it is assumed that condensation generated in the vegetable chamber is collected and supplied to the electrostatic atomization device. However, when there are few vegetables stored in the vegetable chamber, 2 ml of condensation is collected every 30 minutes. It is also conceivable that it is difficult. Therefore, it is preferable to provide the water supply means which puts water in a water storage means.

Further, a means for supporting ethylene, malodorous components or fungus between the air blowing means and the electrostatic atomization device (in the cold air passage) is provided. Thereby, the chance of contact with OH radicals can be increased, and the effect of removing ethylene, malodorous components or fungi can be enhanced.

This invention has the structure demonstrated above and has the following effects. That is, in the vegetable chamber in a refrigerator, the fine mist generated by the electrostatic atomization device (mist generating device) is irradiated with light including an ultraviolet region to generate OH radicals. Thereby, the diffusion of OH radicals is promoted, the contact efficiency with ethylene, malodorous components, and fungi generated from vegetables can be increased, and the removal effect can be enhanced. Therefore, deterioration of the food stored in the refrigerator can be suppressed.

In addition, the present invention is not limited to the above embodiment, and various modifications are included. For example, the above-described embodiments are described in detail for easy understanding of the present invention, and are not necessarily limited to those having all the configurations described. In addition, it is possible to substitute a part of the structure of an Example, and can also add.

1: refrigerator body
2: cold storage room
3, 4: freezer
3a: Ice making room
3b: quenching chamber
5: vegetable room
34 to 36 partition walls
40: leading holding device
40a: cold air intake
40b: cold air outlet
40c: cooker
41: blower
42: moisture absorption member
43: ultraviolet irradiation device
44: OH radicals
136: Vegetable Room Container
137: top cover
138: blowing means (fan)
139: light source
140: cold air euro
141 and 153: atomization electrode
142 ion electrode
143: repair body
144: water introduction
145: storage means
146 condensation collecting means
147: high voltage generator
151: cold air supply port
152: spray hole
154: counter electrode
155: voltage applying unit
156: outer case
157: cooling fin
158: fig
159: Change in ethylene residual ratio when irradiated with ultraviolet rays to a water-retaining body having a water-retaining surface (water-repellent surface) capable of retaining granular water on its surface.
160: change in ethylene residual ratio when ultraviolet rays are irradiated to a device that generates mist by ultrasonic waves.
161: Ethylene residual ratio at the time of irradiating an ultraviolet-ray to the fine mist produced | generated by the apparatus shown in FIG. 6 or FIG.
162: Change in ethylene residual ratio when blowing was performed in the direction opposite to the direction of generating mist.
163: Change in ethylene residual ratio when blowing in the direction of generating mist.
164: Change in residual ethylene ratio when blowing at a wind speed of 0.8 kPa.
165: Change in ethylene residual ratio when blowing at a wind speed of 1.5 kPa.
166: Change in residual ethylene ratio when blowing at a wind speed of 2.5 kPa.
167: Change in moisture evaporation rate at wind speed of 0㎧.
168: Change in moisture evaporation rate when the wind speed is 1.0 kPa.
169: Change in the rate of water evaporation at a wind speed of 1.5 kPa.
170: Change in the rate of moisture increase when the wind speed is 2.5 kPa.
171: Change in the rate of moisture increase when the wind speed was 3.0 kPa.
172: Change in the rate of moisture increase when spinach was stored in a conventional vegetable room for 4 days.
173: Change in ethylene residual ratio when mist is generated without water supply during the measurement time (3 hours).
174: Change in ethylene residual ratio when water is supplied once per hour and mist is generated.
175: Change in ethylene residual ratio when water is supplied once every 30 minutes and mist is generated.

Claims (4)

A refrigerator having a storage space for storing food, comprising: an electrostatic atomizer for generating mist by applying a high voltage, a light source for irradiating light having a wavelength in the ultraviolet region to the mist generated in the electrostatic atomizer, and the electrostatic atomizer And a blowing means for blowing in the direction in which the mist is generated, wherein the ethylene or odor component of the storage space is decomposed or sterilized. The refrigerator of Claim 1 provided with the water storage means which collects the water of the said storage space, and the water introduction path which sends water from the said water storage means to the maintenance body in the said electrostatic atomization apparatus. The refrigerator according to claim 1, wherein the blowing means blows at a wind speed of 1.0 kPa to 2.5 kPa. The refrigerator according to claim 1, wherein a cold air flow path is provided between the blowing means and the electrostatic atomization device, and the light source is provided in the cold air flow path.

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