KR20190106427A - A refrigerator - Google Patents

Abstract

The present invention relates to a refrigerator equipped with a lactic acid bacteria sensor for detecting lactic acid bacteria of kimchi in a kimchi container. The refrigerator includes: a kimchi container in which an accommodation space for kimchi is formed and at least one part of a lower plate is transparent; a storage body which has a storage space capable of accommodating the kimchi container; a cooling device which cools down the storage space; a heater which heats the storage space; a lactobacillus sensor which is mounted on the storage body and detects lactic acid bacteria of kimchi; and a main control unit which controls the cooling device 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 includes: a light emitting unit which irradiates light toward a transparent unit; a light detecting unit which detects fluorescence generated in kimchi by light; and a sensor control unit which measures at least one of the type and number of lactic acid bacteria based on the fluorescence detected by the light detecting unit.

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 (Lactic acid bacteria) are important microorganisms that are used in various food industries (kimchi, milk, cheese, etc.) to produce lactic acid from various carbon sources and to extend the shelf life of foods. And nutritionally beneficial benefits. In particular, it is widely used in the vegetable fermentation industry such as cheese, dairy industry and kimchi.

The fermentation of Kimchi, a typical Korean food, begins with the action of enzymes in the cells of Chinese cabbage and radish. At this time, the sugar or amino acid produced by the enzyme action is fed to various microorganisms buried in the material. Begins. In this process, lactic acid bacteria (lactic acid bacteria) begin to grow, and the acid produced by the lactic acid bacteria causes other microorganisms to gradually die and survive only salt-resistant lactic acid bacteria. There are many aerobic bacteria in the early stage of Kimchi fermentation, but as fermentation progresses, lactic acid bacteria, aerobic anaerobic bacteria, are actively involved in Kimchi fermentation, producing organic acids such as lactic acid, acetic acid and citric acid and carbon dioxide (CO2). Inhibits the growth of aerobic bacteria by lowering pH and changing to anaerobic conditions. Lactic acid bacteria are lactic acid fermentation bacteria that are divided into homozygous lactic acid bacteria that use glucose and then produce lactic acid, and fermented lactic acid bacteria that make lactic acid, acetic acid, carbon dioxide, and ethanol.

The various by-products produced during fermentation determine the sour taste, freshness and maturity. Ripe kimchi has carbonic acid taste, which is due to carbon dioxide gas produced by hetero-fermented lactic acid bacteria, and the sour taste of overcooked kimchi can be seen as the result of excessive lactic acid formation by homo-fermented lactic acid bacteria.

Kimchi's fermentation process is generally divided into ripening period, maintaining a uniform state, and the period of rancidity and softening. In the ripening period, sugar and acidity gradually increase and pH decreases. During the rancidity, the acidity increases without a sudden change, but the sugar decreases rapidly. The pH decreases as the ripening progresses. The pH of the kimchi with the best taste is 4.3 or higher and the radical change is lower. Soft phenomena is a phenomenon in which kimchi recedes and is caused by decomposition of pectin, problems of cabbage itself, and lack of trace elements.

Depending on the need to ripen with delicious kimchi, by detecting the type and number of lactic acid bacteria contained in kimchi can control the process of kimchi fermentation.

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

The refrigerator according to an embodiment of the present invention is to control the operation based on the lactic acid bacteria information detected by the lactic acid bacteria sensor and the lactic acid bacteria sensor for forming the kimchi storage space and at least a portion of the lower plate of the kimchi container, the kimchi lactic acid bacteria of the kimchi The lactic acid bacteria sensor includes a main control unit, and the lactic acid bacteria sensor includes a light emitting unit for irradiating light toward the transparent unit, a light sensing unit for detecting fluorescence generated in kimchi by light, and a type of lactic acid bacteria based on the fluorescence detected by the light sensing unit. And it may include a sensor control unit for measuring at least one of the number, the lactic acid bacteria sensor may be mounted in contact with kimchi in the kimchi container.

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

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

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

The light sensing unit may convert the fluorescence caused by the lactic acid bacteria in the kimchi into a current, detect the intensity of the current, and the sensor control unit may calculate the number of lactic acid bacteria by the intensity of the current.

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

The light emitting part and the light sensing part may be positioned under the transparent part of the circuit board.

The storage device may be disposed in and out of the storage space, and further include a drawer in which the kimchi container is stored, and the drawer may include a light transmitting part that forms a light path through which light emitted from the light emitting part and fluorescence pass.

The area of the transparent portion may be equal to or smaller than the area of the light transmitting portion of the drawer.

According to an embodiment of the present invention, it is possible to detect the lactic acid bacteria of kimchi in kimchi container through the lactic acid bacteria sensor installed outside the kimchi container. In other words, it can detect the lactic acid bacteria of kimchi in a non-contact manner has the advantage of minimizing the possibility of kimchi contamination.

According to an embodiment of the present invention, by detecting the luminous bacteria by sensing the fluorescence of a specific wavelength after irradiation with light, there is an advantage that can be sensed together with the number of lactic acid bacteria as well as the number of lactic acid bacteria.

In addition, when detecting the lactic acid bacteria using the fluorescence emitted from the lactic acid bacteria, there is an advantage that can minimize the effects on the human body do not need to add a compound, such as kimchi.

According to an exemplary embodiment of the present invention, the light emitting unit, the light detecting unit, and the sensor control unit for detecting the lactic acid bacteria of kimchi in the kimchi container are located on one circuit board, thereby making it easy to commercialize.

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, the lactic acid bacteria are detected in real time, the lactic acid bacteria are detected every predetermined period, or whenever there is a user input. There is an advantage that can detect the lactic acid bacteria immediately.

1 is a front view illustrating 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 drawn out. FIG.
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 withdrawn.
FIG. 4 is a perspective view illustrating a drawer withdrawn 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 the refrigerator according to an embodiment of the present invention.
6 is a perspective view showing a kimchi pass through, a kimchi cover according to an embodiment of the present invention.
7 is a partially cutaway perspective view of the kimchi container shown in FIG. 6.
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.
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 the control temperature for aging and storage of kimchi according to an embodiment of the present invention.
12 is a control block diagram illustrating a method of driving a refrigerator in accordance with 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 illustrating a method of calculating the lactic acid bacteria count according to the first embodiment of the present invention.
15 is a flowchart illustrating a method for calculating 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 reference to the accompanying drawings.

<Fridge>

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

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

The plurality of storage rooms U, C, and L may include an upper storage room U, a center storage room C, and a lower storage room L. FIG.

The cabinet 1 may include inner cases 913, 914 and 915, and the inner case may include an upper inner case 913 in which an upper storage chamber U is formed, and a center storage chamber C therein. A center inner case 914 and a lower inner case 915 having a lower storage compartment L therein may be formed.

The refrigerator may include drawers 918 and 920 that are inserted into or withdrawable from at least one of the plurality of storage rooms U, C, and L. FIG.

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

The refrigerator may include at least one door 919 for opening and closing 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. FIG.

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 chamber U, and drawers 918 and 920 may be disposed in the center storage chamber C and the lower storage chamber L, respectively.

The drawers 918 and 920 disposed in each of the center storage chamber C and the lower storage chamber L may have the same structure, and may have different structures.

Kimchi container 1 may be accommodated in a storage space formed in the storage body. Here, the storage space may include at least one or more of the storage space (R) of the storage room (U) (C) (L) and the drawer (918) (920), the storage body is a storage room (U) (C) At least one of the inner cases 913, 914, 915, and the drawers 918, 920 forming the L may be included.

That is, the kimchi container 1 may be accommodated in at least one of the upper storage room U, the center storage room C, and the lower storage room 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 drawn into the center storage room (C) or the lower storage room (L) drawer (918) ( 20 may 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. Lactobacillus 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 may be installed 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 with reference to FIGS. 7 to 14.

<Drawer>

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

The drawer 920 may include a basket 929 having four walls 29A, 29B, 29C, 29D, and a bottom plate 921 in front of, behind, left, and right. 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 chamber C into which the drawer 920 is inserted, and may open and close the storage chamber C in front of the storage chamber C.

In the storage space R of the drawer 920, a kimchi container 1 to be described later may be stored, and the drawer 920 may be stored in or out of a storage room.

<Cooling mechanism>

Meanwhile, the refrigerator may include a cooling mechanism 199, and the cooling mechanism 199 may include a compressor 201 for compressing a refrigerant and a refrigerant compressed in the compressor 201 as shown in FIG. 5. Condenser 202, a condenser fan 203 for blowing outside air to the condenser 202, expansion mechanisms 204, 205 and 206 for expanding the refrigerant condensed in the condenser 202, and the storage chamber U (C) at least one evaporator 207, 208, 209 for cooling (L) and cooling fans 210, 211 for circulating cold air in the storage compartment to the evaporators 207, 208, 209 and the storage compartment. ) 212.

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

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

The refrigerator may include at least one valve 213, 214, 215 to control the refrigerant flowing to 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 may be connected to the upper expansion mechanism 204 to control a refrigerant flowing into the upper expansion mechanism 204.

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

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

1 and 2, the refrigerator may include at least one discharge duct 238 having a cold air outlet 237 for discharging air blown from the cooling fan to the storage chamber. The discharge duct 238 may be disposed in the upper inner case 913 in which the storage chamber opened and closed by the door 219 is formed.

The refrigerator may include a cold air duct for distributing the air blown from the cooling fan, and the cold air duct is disposed inside the inner cases 914 and 915 in which the storage space C is inserted. Can be.

The refrigerator may further include a heater 980 for heating the storage space.

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

The heater 980 may be mounted on the drawer 920, in particular, the basket 929 to 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.

On the other hand, the heater 980 may be mounted in the cabinet 1, in which case at least one storage chamber (U) (C) (L) may be heated. In particular, the heater 980 may be mounted to the inner case 914 into which the drawer 920 is inserted, and may be mounted to be in contact with the lower plate 921 of the drawer 920 when the drawer 920 is inserted. . In this case, the heater 980 may be contacted / separated from the drawer 920 while being fixed to the cabinet 1.

FIG. 6 is a perspective view of a kimchi container and a kimchi container according to an embodiment of the present invention, FIG. 7 is a partially cutaway 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. 7. 9 is a plan view of the lactic acid bacteria sensor according to an embodiment of the present invention, Figure 10 is a view showing the operation of the lactic acid bacteria sensor according to an embodiment of the present invention.

<Kimchitong>

Kimchi container 1 according to an embodiment of the present invention is formed with a receiving space (2) is stored kimchi, the upper surface may be open. The storage space 2 of the kimchi container 1 may be sealed or opened by the kimchi container cover 3. Kimchi container cover 3 may selectively cover the upper surface of the kimchi container (1).

Kimchi container (1) may have a cube shape with an upper surface open.

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 rear plate 22, a seat plate 24, a right plate 23, and a bottom plate 25.

Kimchi container 1 may include a transparent portion 26 formed of a transparent material.

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

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

Kimchi container (1) is a specific area is a transparent material, the remaining area may be manufactured to be formed of an opaque material. Alternatively, the kimchi container 1 may be manufactured by first making the whole of a transparent material and then dyeing the remaining area except for a specific area with an opaque material. That is, the kimchi container 1 may be manufactured to have at least a part of the transparent part through which light can pass.

<Lactobacillus sensor>

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

As shown in FIG. 7, according to the first embodiment, the lactic acid bacterium sensor 400 includes an inner case forming a storage compartment C into which a drawer 920 is inserted among storage compartments U, C, and L. 914 may 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 case 914A of the inner case 914. Alternatively, the lactic acid bacterium sensor 400 may have a depression (not shown) formed on an upper surface of the lower plate 914A of the inner case 914 so that the lactic acid bacteria sensor 400 does not protrude upward, and be positioned at the lactic acid bacteria sensor 400 in the depression (not shown). Can be.

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

At least a portion of the light transmitting part 926 and the transparent part 26 of the kimchi container 1 may be positioned to overlap in the height direction.

The light transmitting 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 transmitting part 926 may be equal to or larger than that of the transparent part 26 formed in the kimchi container 1. The drawer 920 may accommodate various kinds of kimchi containers (1), the size of the transparent portion 26 according to the type of kimchi container (1) may be different. The light transmitting part 926 has an area equal to or larger than that of the transparent part 26 of the kimchi container 1, so that the light transmitting part 926 is between the lactic acid bacteria sensor 400 and the kimchi container 1 regardless of the type of the kimchi container 1. In the light and fluorescence can be shifted without clogging.

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 the 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 be moved through the transparent part 26 formed in the kimchi container 1.

According to the third embodiment, the lactic acid bacterium sensor 400 may be mounted in an inner case 913 that forms a storage chamber U into which the drawer 920 of the storage chambers U, C, and L is not inserted. .

In the storage chamber U into which the drawer 920 is not inserted, the kimchi container 1 may be directly positioned on a lower plate (not shown) of the inner case 913.

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 be moved through the transparent part 26 formed in the kimchi container 1.

As such, according to an embodiment of the present invention, the transparent part 26 is formed in the kimchi container 1, and the lactic acid bacteria sensor 400 measures the lactic acid bacteria by irradiating light through the transparent part 26 to make kimchi in the kimchi container. There is an advantage that can detect the lactic acid bacteria without deteriorating the hygiene. That is, the lactic acid bacteria sensor 400 has the advantage that can detect the lactic acid bacteria in a non-contact with kimchi in the kimchi container.

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

In this case, as shown in FIG. 8, the light emitting unit 401 and the light detecting unit 403 may be positioned below the transparent unit 26.

Meanwhile, 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 resistor 425, and light control. The component 427 may be further included, and likewise, the above-listed components may be 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. Can be.

The power supply unit 411 may supply power required 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 irradiate light using the power supplied from the power supply unit 411.

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

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

Amplifier 423 may be OPAmp.

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

The fluorescence signal sensed by the photodetector 403 is an analog signal, and the amplifier 423 uses the fluorescence signal amplified by the amplifier 420 in the amplifier 423. Can be converted into a signal.

The resistor 425 may be an element for adjusting the amount of light emitted from the light emitter 401 by the light controller 427, which will be described later.

The light adjusting unit 427 may adjust the amount of light emitted from the light emitting unit 401. The light adjusting unit 427 may determine a path of the current supplied to the light emitting unit 401, and adjust the number of resistance elements 425 included in the current path according to the amount of light. As there are more resistance elements 425 in the current path, the amount of light decreases. As the number of resistance elements 425 in the path increases, the amount of light may increase.

The light adjusting unit 427 may adjust the amount of light emitted by the light emitting unit 401 based on the amount of kimchi included in the kimchi container.

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

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

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

The sensor controller 410 may control the light emitter 401 to irradiate light, and may detect kimchi lactic acid bacteria based on the fluorescence sensed by the light detector 403.

In detail, the sensor controller 410 may detect kimchi lactic acid bacteria based on the intensity of fluorescence, that is, the amount of fluorescence. The sensor control unit 410 may determine that the more the amount of fluorescence sensed, the more lactic acid bacteria, and the less the amount of fluorescence sensed, the less the lactic acid bacteria. 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, a method of sensing the lactic acid bacteria by controlling the light emitter 410 and the light detector 403 by the sensor controller 410 will be described with reference to FIG. 10.

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

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

The light irradiated from the light emitter 410 may reach the kimchi container 1. In particular, the light irradiated from the light emitter 410 may pass through the transparent part 26 to reach the kimchi K stored in the kimchi container 1.

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

There may be more than about 30 kinds of bacteria in kimchi, and bacteria may be different depending on the fermentation time, degree of aging and temperature of kimchi.

Kimchi may include lactic acid bacteria of the genus Leuconostoc, which is a heterologous fermenting lactic acid bacterium, and lactic acid bacteria of the genus Lactobacilus, which is a homozygous lactic acid bacterium. Here, lactic acid bacteria in the leukonostock as a bacterium that determines the unique flavor and flavor of kimchi, it may be uniform to give a cool taste of kimchi. Lactic acid bacteria of the genus Leukonostock are vigorously produced at low temperatures below 10 ° C., and may not grow at high temperatures above 18 ° C. On the other hand, Lactobacillus bacteria can be uniform, mainly responsible for the sour taste of kimchi. As the Lactobacillus bacteria in kimchi increase, the carbonic acid disappears, the tingling taste diminishes, and as lactic acid is produced a lot, it can sour and recede.

As shown in FIG. 10, the kimchi (K) may include a first lactic acid bacterium (B1) and a second lactic acid bacterium (B2). For example, the first lactic acid bacteria (B1) may be lactic acid bacteria of the genus Leukonostok, the second lactic acid bacteria (B2) may be lactic acid bacteria of the genus Lactobacillus, but this is only an example for convenience of description and need not be limited thereto. none.

The light irradiated from the light emitter 401 may pass through the transparent part 25 to reach at least one lactic acid bacterium in the kimchi K.

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

The light detecting unit 403 may convert fluorescence caused 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 by the intensity of the current detected by the light detector 403. In detail, the sensor controller 410 may calculate the number of lactic acid bacteria in proportion to the intensity of the current. That is, the sensor controller 410 may calculate that the greater the intensity of the current, the greater the number of lactic acid bacteria, and the weaker the current, the lower the number of the lactic acid bacteria.

If the drawer 920 is positioned between the kimchi container 1 and the lactic acid bacterium sensor 400, the light emitting part 401 passes through the light transmitting part 926 and the transparent part 26 to be kimchi (K). My at least one lactic acid bacteria can be reached.

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

Lactic acid bacteria (B1) (B2) in kimchi may absorb the light (L1) irradiated from the light emitting unit 401, and may emit fluorescence (L2) (L3) as it absorbs the light. At this time, the kind of fluorescence emitted by the kind of lactic acid bacteria may differ.

Lactic acid bacteria in the leuconosstock, which is a fungus that can taste kimchi, may include coenzymes that are nicotineamide adenine dinucleotides (NAD). NAD of the lactic acid bacteria of the leukonostock is reduced when the light reaches 365nm is converted to NADH, NADH can emit light of 450nm. Accordingly, the lactic acid bacteria sensor 400 according to the present invention may calculate the number of leuconosstock lactic acid bacteria by irradiating light having 365 nm and sensing light having 450 nm.

On the other hand, lactic acid bacteria in kimchi may vary in the wavelength of fluorescence emitted when the light reaches 365nm according to the type. Accordingly, the sensor controller 410 may receive a plurality of fluorescence, and may calculate the number of lactic acid bacteria based on the intensities of each of the plurality of received fluorescence.

For example, the first lactic acid bacteria B1 and the second lactic acid bacteria B2 may absorb the light B1 irradiated from the light emitting unit 401, and the first lactic acid bacteria B1 may absorb the light L1. Accordingly, the first fluorescent light L2 may be emitted, and the second lactic acid bacteria B2 may emit the second fluorescent light L3 as the light L1 absorbs the light L1. The first fluorescent light L2 may have a wavelength of 430 nm to 470 nm, and preferably may have a wavelength of 450 nm. The second fluorescent light L3 may be a wavelength of a specific region except for wavelengths of 430 nm to 470 nm, and may be, for example, a fluorescent light having a wavelength of 500 nm to 530 nm.

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

As described above, the lactic acid bacteria sensor according to the 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 the (fluorescent) light. That is, the lactic acid bacteria sensor according to an embodiment of the present invention has the advantage of sensing the number of lactic acid bacteria for each of the lactic acid bacteria species.

<Refrigerator operation according to Lactobacillus measurement result>

11 is a graph showing a control temperature for ripening and storage of kimchi according to an embodiment of the present invention, Figure 12 is a control block diagram for explaining a driving method of the refrigerator according to an embodiment of the present invention, Figure 13 FIG. 14 is a flowchart illustrating a method of operating a refrigerator according to an embodiment of the present invention. FIG. 14 is a flowchart illustrating a method of calculating the lactic acid bacteria count according to the first embodiment of the present invention. It is a flowchart which shows the method of calculating lactic acid bacteria count.

For fermentation of kimchi, the main controller 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 a storage space (U) formed in the storage chamber (U) (C) (L) and the drawer (1).

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

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

The main controller 146 may control the cooling mechanism 199 and the heater 980 so that the storage mode, the ripening mode and the storage mode are sequentially executed during the fermentation operation.

Referring to FIG. 11, a first section D1 indicates a section in which a storage mode is performed, a second section D2 indicates a section in which a ripening mode is performed, and a third section D3 shows a section in which a storage mode is performed. It can represent a section.

The first section (D1) is a section for preparing the kimchi ripening, the second section (D2) is a section for kimchi ripening, the third section (D3) is a section for storing the kimchi after ripening for a long time Can be.

The second section D2 may be a period in which the number of lactic acid bacteria of the genus Leukonostock is maximized, and the third section D3 may be a period of inhibiting the growth of lactic acid bacteria of the genus Lactobacillus.

The main controller 146 may perform a storage mode such 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 such that the storage space is controlled at the first temperature TP1 in the storage mode.

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

The period in which the first section D1 proceeds may be preset.

According to an embodiment of the present disclosure, the main controller 146 may constantly set a period during which the first section D1 proceeds. For example, the period in which the first section D1 is performed may be about 9 hours, but this is only an example and need not be limited thereto.

According to another embodiment, the main controller 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. The length of the first section D1 is long when the initial temperature of the kimchi container 1 is high, and the length of the first section D1 is 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 length of the first section D1 is 8 hours. If the initial temperature of the kimchi container 1 is more than 16 ° C. and less than 28 ° C., the first section ( The length of the D1) is 9 hours, the length of the first section (D1) may be 14 hours if the initial temperature of the kimchi container (1) is 28 ℃ or more. This is to adjust the fermentation rate according to the initial temperature, since the lactic acid bacteria may have already grown and fermented according to the initial temperature of the kimchi container (1).

Storage mode is a mode that is carried out in order to prepare the ripening of kimchi, the ripening of kimchi may also proceed in the first section (D1) is carried out the storage mode.

The main controller 146 may control the learning mode to be performed when the storage mode is performed for a preset period. The main controller 146 may perform the ripening mode after the storage mode is performed.

The ripening mode is a mode in which kimchi is matured, and may be a mode for propagating leuconostoc among kimchi lactic acid bacteria and inhibiting the growth of Lactobacillus.

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

The main controller 146 may control the cooling mechanism 199 and the heater 980 such that the storage space is controlled at the second temperature TP2 in the ripening mode. In particular, the main controller 146 may heat the storage space by operating the heater 980 such 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 such 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 temperature of the kimchi lactic acid bacteria are activated according to the type, can be set in the range of about 6 to 7 ℃.

The main controller 146 may set a ripening time for the ripening mode. The ripening time may mean a period during which the second section D2 is performed.

According to an embodiment of the present disclosure, the main controller 146 may set a ripening 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 contained in kimchi. In particular, the lactic acid bacteria information may mean the number of lactic acid bacteria in the leukonostock, but is not limited thereto.

The main controller 146 may control to complete the ripening mode and perform the storage mode when the number of lactic acid bacteria is greater than or equal to the predetermined reference lactic acid bacteria. That is, the main controller 146 may determine that the ripening of kimchi is completed when the number of lactic acid bacteria calculated by the lactic acid bacteria sensor 400 reaches a preset reference lactic acid bacteria, and may terminate the ripening mode and perform the storage mode. This will be described in more detail with reference to FIGS. 13 to 15.

On the other hand, the main control unit 146 may set the ripening time for the ripening mode is performed based on the number of lactic acid bacteria calculated by the lactic acid bacteria sensor 400. The main controller 146 may detect the lactic acid bacteria at least once in the storage mode and the ripening mode, and may calculate the ripening mode based on the number of lactic acid bacteria calculated according to the detection result. The main controller 146 may set the cooking time when the lactic acid bacteria number is small than the cooking time when the lactic acid bacteria number is large. The ripening time may be from 80 hours to 180 hours, but this is merely illustrative and need not be limited thereto. The main controller 146 may control the storage mode to be executed when the set cooking time elapses.

The storage mode may be a mode for storing kimchi so that the lactic acid bacteria generated in the ripening 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 such that the storage space is controlled at the storage temperature TPkeep in the storage mode. In particular, the main controller 146 may operate the cooling mechanism 199 to cool the storage space such 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 such 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 need not be limited thereto.

The period in which the third section D3 operating in the storage mode is performed may be preset.

According to an embodiment of the present disclosure, the main controller 146 may uniformly set a period during which the third section D3 proceeds. The period in which the third section D3 is performed may mean a storage period operating in the storage mode. For example, the storage period may be about 21 hours, but this is merely illustrative and need not be limited thereto.

According to another exemplary embodiment, the main controller 146 may set a 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, it is possible to set a long storage period when the initial temperature of the kimchi container 1 is high, and to set a short storage period when the initial temperature of the kimchi container 1 is low. For example, if the initial temperature of the kimchi container (1) is 16 ℃ or less, the storage period is 20 hours, and if the initial temperature of the kimchi container (1) is more than 16 ℃ and less than 28 ℃, the storage period is 21 hours, kimchi container ( If the initial temperature of 1) is 28 ℃ or more, the storage period may be 23 hours. Similarly, since the lactic acid bacteria may have already grown and fermented according to the initial temperature of the kimchi container (1), this is to suppress the growth of the already grown Lactobacillus.

According to another embodiment, the main controller 146 may set the storage period based on the initial lactic acid bacteria count calculated by detecting the lactic acid bacteria in the storage mode. The higher the initial temperature of the kimchi container (1), the more fermentation of kimchi proceeds, the more lactic acid bacteria can be. Therefore, the main controller 146 may set the storage period according to the initial lactic acid bacteria count. In detail, the main controller 146 may set a longer storage period as the number of initial lactic acid bacteria increases, and set a shorter storage period as the number of initial lactic acid bacteria of the kimchi container 1 decreases. For example, the main controller 146 sets the storage period to the first period if the initial lactic acid bacteria number is the first lactic acid bacteria, and the storage period is longer than the first period if the initial lactic acid bacteria number is the second lactic acid bacteria number greater than the first lactic acid bacteria. If the initial lactic acid bacteria number of the third lactic acid bacteria more than the second lactic acid bacteria number, the storage period can be set to a third period longer than the second period. In other words, the more the initial lactic acid bacteria may be already fermentation progressed, in order to suppress the growth of already grown Lactobacillus.

Referring to FIG. 12, the refrigerator may include at least some or all of the heater 980, the cooling mechanism 199, the input unit 60, the display unit 70, the memory 80, the lactic acid bacteria sensor 400, and the main controller 146. It may include. In addition, the components of the refrigerator illustrated in FIG. 12 illustrate only main components for describing a driving method according to information measured by the lactic acid bacteria sensor, and may further include other components in addition to the components illustrated in FIG. 12. .

The heater 980 may heat the storage space. The heater 980 may heat the storage space such 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 can cool the storage space such 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 at a set temperature.

The 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 at a preset temperature.

The input unit 60 may receive a fermentation driving operation command. When the user keeps kimchi in the refrigerator, the user may input a fermentation operation operation command through the input unit 60. The input unit 60 may include at least one key button for selecting a fermentation operation command or may include a touch button, but this is merely exemplary.

In addition, the input unit 60 may receive a command for setting a temperature of the storage space, a command for setting a ripening time, and the like. For example, the input unit 60 may receive a command for changing the temperature and / or ripening time that is automatically set according to the lactic acid bacteria information. Thus, the user may change the temperature and / or the ripening time according to preference.

The display unit 70 may output the progress of the storage mode, the ripening mode, and the storage mode. In detail, the display unit 70 may display which mode is currently in operation, when the end of each mode is scheduled, and the temperature of the storage space set corresponding to each mode.

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

In addition, the display unit 70 may display the increase and decrease information of the lactic acid bacteria. Specifically, the number of lactic acid bacteria increased with time can be displayed together with the current 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 ripening mode and the storage mode, the number of lactic acid bacteria as a reference for terminating the ripening mode, the duration of the storage mode according to the lactic acid bacteria and the duration of the storage mode. It may be storing data necessary for.

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

The main controller 146 may perform a storage mode for a set time.

When the set time elapses, the main controller 146 may perform a ripening mode in which the storage space is controlled at the second temperature (S13).

The main controller 146 may adjust the duration of the ripening 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 detect the lactic acid bacteria at least once in the storage mode and the ripening mode to calculate the number of lactic acid bacteria (S100).

The main controller 146 may perform a storage mode in which the storage space is controlled to a third temperature when the calculated lactic acid bacteria count is equal to or greater than the preset reference lactic acid bacteria count (S17).

On the other hand, the main control unit 146 may control to continuously perform the ripening mode in which the storage space is controlled to the second temperature, if the calculated lactic acid bacteria number is less than the predetermined reference lactic acid bacteria number.

As such, the main controller 146 controls the operation of the refrigerator by calculating the number of specific lactic acid bacteria through the lactic acid bacteria sensor 400, thereby controlling the fermentation rate of kimchi so as to maximize the number of specific lactic acid bacteria.

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

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 may detect only the fluorescence of the wavelength generated from the lactic acid bacteria in the leukonostock.

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 has a first fluorescence having a first wavelength and a second wavelength. The second fluorescence may be detected (S103). The sensor controller 410 may calculate the first lactic acid bacteria count based on the first fluorescence (S105), and may calculate the second lactic acid bacteria number based on the second fluorescence (S107).

The main controller 146 may control to execute the storage mode as shown in step S17 of FIG. 13 when it is determined that at least one lactic acid bacteria number of the first lactic acid bacteria number and the second lactic acid bacteria number is equal to or greater than a predetermined reference lactic acid bacteria number.

In this case, the main control unit 146 can calculate both the number of lactic acid bacteria in the genus Lactobacillus and the lactic acid bacteria in the Lactobacillus, maximizing the number of lactic acid bacteria in the Lactobacillus, and minimizing the number of lactic acid bacteria in the Lactobacillus genus. Operation can be controlled to

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

Thereafter, the lactic acid bacteria sensor 400 may detect the lactic acid bacteria at every predetermined period in the ripening mode to calculate the number of ripe lactic acid bacteria (S203).

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

The main controller 146 may determine whether the ratio between the initial lactic acid bacteria count and the ripened lactic acid bacteria number is greater than or equal to a predetermined reference value (S15).

That is, the main controller 146 may determine whether the ratio of the initial lactic acid bacteria count and the ripened lactic acid bacteria number is higher than or equal to a predetermined reference value every time the lactic acid bacteria count is calculated for each predetermined period in the ripening mode. For example, the initial lactic acid bacteria counted in storage mode is 1 billion, the first yielded lactic acid bacteria counted in ripening mode is 2 billion, and the second calculated lactic acid bacteria counted in ripening mode is 3.5 billion, ripened The third ripen miscarriage rule calculated in the mod may be 6 billion.

The main controller 146 may set the reference value to five.

When the main control unit 146 first detects the lactic acid bacteria in the ripening mode, the ratio of the initial lactic acid bacteria number and the number of ripe lactic acid bacteria may be determined to be less than the reference value of 2 billion / 1 billion = 2. When the main control unit 146 detects the lactic acid bacteria for the second time in the ripening mode, the ratio of the initial lactic acid bacteria number and the ripened lactic acid bacteria number may be determined to be less than the standard value of 3.5 billion / billion = 3.5. When the main control unit 146 detects the lactic acid bacteria in the ripening mode for the third time, the ratio of the initial lactic acid bacteria count to the ripened lactic acid bacteria count may be 6 billion / billion billion = 6 or more, which is higher than the reference value.

As such, the main control unit 146 continuously operates in the ripening mode when the ratio of the initial lactic acid bacteria count and the ripe lactic acid bacteria number is less than the predetermined reference value, and controls to detect the lactic acid bacteria every cycle, and the ratio of the initial lactic acid bacteria number and the ripe lactic acid bacteria number is set If it is more than the reference value can be determined that the number of lactic acid bacteria above the predetermined reference lactic acid bacteria (S207).

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

According to the third embodiment, there is an advantage in that the storage mode can be implemented immediately before the lactic acid bacteria are pulp, that is, when the optimum lactic acid bacteria number is reached by calculating and operating a change in the number of lactic acid bacteria in kimchi at predetermined intervals. In particular, the shorter the period for calculating the lactic acid bacteria count in the ripening mode has the advantage that can be switched to the storage mode as soon as the appropriate lactic acid bacteria number is reached.

As such, the refrigerator according to the present invention may calculate the number of lactic acid bacteria in kimchi by various methods, and may be operated to deliciously ferment kimchi based on the number of lactic acid bacteria.

In addition, according to an embodiment of the present invention, there is an advantage capable of sensing the lactic acid bacteria of kimchi in kimchi container without artificially adding a sample such as a specific compound. That is, by using the fluorescent properties of the material generated during the respiration process of lactic acid bacteria to be detected, there is an advantage in minimizing the sanitary degradation of kimchi, and by reducing the rejection that can be called to the user by adding a separate compound.

The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and changes 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 describe the present invention, 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 interpreted by the following claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of the present invention.

1: Kimchi container
26: transparent part
400: lactic acid bacteria sensor
401: light emitting unit
403: light sensing unit
410: sensor control unit

Claims (9)

Kimchi storage space of the kimchi is formed and at least a portion of the lower plate is transparent;
A storage body in which a storage space in which the kimchi container is accommodated is formed;
A cooling mechanism for cooling the storage space;
A heater for heating the storage space;
Lactobacillus sensor mounted on the storage body for detecting the lactic acid bacteria of the kimchi; And
It includes 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 sensed by the lactic acid bacteria sensor,
The lactic acid bacteria sensor
At least one of a type and number of lactic acid bacteria based on a light emitting unit for irradiating light toward the transparent unit, a light detecting unit for detecting fluorescence generated by the kimchi by the light, and a fluorescence detected by the light detecting unit Refrigerator comprising a sensor control unit for measuring the. The method of claim 1,
The wavelength of light emitted from the light emitting unit is 350 ~ 380nm, the wavelength of the light detected by the light sensing unit is a refrigerator of 430 ~ 470nm. The method of claim 1,
The lactic acid bacteria sensor
The refrigerator further comprises a communication unit for transmitting the number information of the lactic acid bacteria measured by the sensor control unit to the main control unit. The method of claim 1,
The light detector comprises a band pass filter for filtering 430 ~ 470nm fluorescence. The method of claim 1,
The light sensing unit converts the fluorescence caused by the lactic acid bacteria in the kimchi into a current, and detects the intensity of the current,
The sensor control unit is a refrigerator for calculating the number of lactic acid bacteria by the strength of the current. The method of claim 1,
The light emitting unit, the light sensing unit and the sensor control unit is provided in a circuit board. The method of claim 6,
The light emitting unit and the light sensing unit is a refrigerator located below the transparent portion of the circuit board. The method of claim 1,
It is disposed in the storage space so as to be retractable, and further comprises a drawer for storing the kimchi container
The drawer includes a light transmitting unit for forming a light path through which the light emitted from the light emitting portion and the fluorescence passes. The method of claim 8,
And an area of the transparent part is equal to or smaller than an area of the light transmitting part of the drawer.

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