WO2016037910A1 - A cooling device comprising a crisper and the control method thereof - Google Patents

A cooling device comprising a crisper and the control method thereof Download PDF

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Publication number
WO2016037910A1
WO2016037910A1 PCT/EP2015/069989 EP2015069989W WO2016037910A1 WO 2016037910 A1 WO2016037910 A1 WO 2016037910A1 EP 2015069989 W EP2015069989 W EP 2015069989W WO 2016037910 A1 WO2016037910 A1 WO 2016037910A1
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WO
WIPO (PCT)
Prior art keywords
crisper
water vapor
rate
ambient
upper limit
Prior art date
Application number
PCT/EP2015/069989
Other languages
French (fr)
Inventor
Serdar Kocaturk
Yusuf KUYUMCU
Yasin IGIT
Isil USLU
Nihat Gunduz
Original Assignee
Arcelik Anonim Sirketi
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Arcelik Anonim Sirketi filed Critical Arcelik Anonim Sirketi
Priority to EP15757268.6A priority Critical patent/EP3191778A1/en
Publication of WO2016037910A1 publication Critical patent/WO2016037910A1/en

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Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D17/00—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces
    • F25D17/04—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection
    • F25D17/042—Air treating means within refrigerated spaces
    • F25D17/045—Air flow control arrangements
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D25/00—Charging, supporting, and discharging the articles to be cooled
    • F25D25/02—Charging, supporting, and discharging the articles to be cooled by shelves
    • F25D25/024—Slidable shelves
    • F25D25/025—Drawers
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25B—REFRIGERATION MACHINES, PLANTS OR SYSTEMS; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS
    • F25B2700/00—Sensing or detecting of parameters; Sensors therefor
    • F25B2700/02—Humidity
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
    • F25D2317/04—Treating air flowing to refrigeration compartments
    • F25D2317/041—Treating air flowing to refrigeration compartments by purification
    • F25D2317/0411—Treating air flowing to refrigeration compartments by purification by dehumidification
    • F25D2317/04111—Control means therefor
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
    • F25D2317/06—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation
    • F25D2317/061—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation through special compartments
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2700/00—Means for sensing or measuring; Sensors therefor
    • F25D2700/12—Sensors measuring the inside temperature
    • F25D2700/123—Sensors measuring the inside temperature more than one sensor measuring the inside temperature in a compartment

Definitions

  • the present invention relates to a cooling device comprising a crisper and the control method thereof.
  • Cooling devices comprise a cooling compartment wherein foods and beverages are stored, a freezer compartment that enables foods to be stored by being frozen, and a crisper that is disposed in the cooling compartment and wherein foods such as vegetables and fruits are stored.
  • the optimum storage condition for the fruits and vegetables placed in the crisper is a relative humidity rate of 90% and a temperature between 2 and 10 C degrees. Cooling the crisper is provided by means of partially directing the cold air in other compartments into the crisper. When the foods inside the crisper directly contact the cold and dry air, the relative humidity rate in the crisper remains below the optimum storage conditions, and hence the foods dry by losing moisture and spoil in a shorter period of time.
  • the air flow between the crisper and the fresh food compartment is enabled to remain at a limited level.
  • a temperature difference although small, occurs between the crisper and the fresh food compartment interior volume.
  • transpiration occurs on the surfaces that separate the fresh food compartment interior volume and the crisper.
  • the condensation occurring on the surfaces of the crisper results in dripping of water on the foods stored in the crisper and this causes the foods to spoil by adversely affecting storage lives of the foods.
  • the appropriate humidity rate must be provided and the condensation must be prevented from occurring on the crisper surfaces.
  • a cooling device comprising a control unit that controls the relative humidity rate of the crisper interior according to the occupancy rate of the crisper.
  • JP2011043266 a cooling device is disclosed, wherein the transpiration rate of the foods is kept within a certain range according to the temperature data obtained by measuring the ambient and food surface temperatures.
  • the aim of the present invention is to prevent condensation from occurring on the inner surface of the crisper due to the temperature difference between the inner volumes of the crisper and the cooling device.
  • Another aim of the present invention is the realization of a cooling device wherein the amount of humidity in the crisper is controlled.
  • the cooling device realized to attain the aim of the present invention, explicated in the first claim and the respective claims thereof comprises a control unit that calculates the water vapor saturation pressures by using the temperature values of the ambient air of the crisper and of the surface of the crisper, that checks if the water vapor saturation pressures rate of the interior and the surface of the crisper are between the lower limit and the upper limit prerecorded in its memory and that controls the valve opening/closing the air inlet opening into the crisper in order to keep the water vapor saturation pressures rate of the interior and the surface of the crisper between the lower limit and the upper limit.
  • a control unit that calculates the water vapor saturation pressures by using the temperature values of the ambient air of the crisper and of the surface of the crisper, that checks if the water vapor saturation pressures rate of the interior and the surface of the crisper are between the lower limit and the upper limit prerecorded in its memory and that controls the valve opening/closing the air inlet opening into the crisper in order to keep the water vapor
  • control unit opens the valve if the water vapor saturation pressures rate is above the upper limit.
  • the water vapor saturation pressures rate exceeds the upper limit, condensation occurs on the crisper surfaces and by opening the valve and blowing dry air bearing no humidity into the crisper, the condensation formed is removed.
  • the control unit when the water vapor saturation pressures rate goes below the lower limit, the control unit closes the valve and prevents the foods in the crisper from losing humidity and thus withering due to being subjected to the cool and dry air.
  • the cooling device in addition to the temperature sensor the cooling device further comprises a humidity sensor that calculates the relative humidity rate in the crisper.
  • the control unit more accurately calculates the pressure applied by the absolute water vapor amount in the crisper on the surface, compares the water vapor partial pressures rate with the lower limit and the upper limit recorded in its memory and controls the valve so as to keep the vapor pressures rate between the lower limit and the upper limit.
  • the respiration rates of the foods placed in the crisper vary according to type, therefore, the water vapor amount in the air at the same temperature for different foods, hence the water vapor partial pressure can be different and calculations conducted with the water vapor saturation pressure generated by the saturated water vapor amount at the same temperature cannot produce accurate results.
  • the humidity sensor the water vapor partial pressure generated by the absolute water vapor amount is calculated and thus, the foods stored in the crisper are enabled to be stored for a longer time without being spoiled.
  • the control unit opens the valve if the water vapor partial pressures rate is above the upper limit or the relative humidity rate in the crisper is above a predetermined upper limit.
  • the control unit opens the valve if the water vapor partial pressures rate is above the upper limit or the relative humidity rate in the crisper is above a predetermined upper limit.
  • the control unit opens the valve and provides the ideal humidity rate without any condensation on the crisper surfaces at the transient state when the foods are placed into the crisper for the first time and at the steady state when the temperatures are balanced.
  • control unit closes the valve if the water vapor partial pressures rate is below the lower limit and the relative humidity rate in the crisper is below the lower limit.
  • the control unit closes the valve if the water vapor partial pressures rate is below the lower limit and the relative humidity rate in the crisper is below the lower limit.
  • transpiration is prevented from occurring on the surfaces of the crisper, and foods stored in the crisper are prevented from being spoiled due to water dripping thereon, hence the storage lives of foods in the crisper are enabled to be increased.
  • Figure 1 – is the schematic view of a cooling device and a crisper therein.
  • Figure 2 — is the schematic view of the cooling device and the crisper related to an embodiment of the present invention.
  • R_low Lower limit of the saturation pressure ratio predetermined by the manufacturer
  • Rp Pp/Ps Rate of the ambient water vapor partial pressure of the crisper to the water vapor saturation pressure of the crisper surface
  • Rp_low Lower limit of the partial pressure ratio predetermined by the manufacturer
  • Rp_up Upper limit of the partial pressure ratio predetermined by the manufacturer
  • RH_low Lower limit for the relative humidity rate predetermined by the manufacturer
  • RH_up Upper limit for the relative humidity rate predetermined by the manufacturer
  • the cooling device (1) comprises a body (2) wherein foods and beverages are placed; a crisper (3) placed in the body (2); at least one temperature sensor (4) that measures the surface temperature (Ts) of the crisper and the ambient temperature (Te) of the crisper (3); at least one air inlet (5) that provides cold air passage into the crisper (3); a valve (6) that is disposed at the air inlet (5) and a control unit (7) that enables the opening/closing of the valve (6).
  • the cooling device (1) of the present invention comprises the control unit (7) that calculates the water vapor saturation pressure (Ps) on the crisper (3) surface and the ambient water vapor saturation pressure (Pe) of the crisper (3) by using the surface temperature (Ts) of the crisper (3) and the ambient temperature (Te) of the crisper (3) data received from the temperature sensor (4), that controls if the rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) is between a predetermined lower limit (R_low) and a predetermined upper limit (R_up) and that enables the valve (6) to be opened or closed so that the calculated water vapor saturation pressures rate (R) is between the lower limit (R_low) and the upper limit (R_up) if the calculated water vapor saturation pressures rate (R) is not between the lower limit (R_low) and the upper limit (R_up).
  • the control unit (7) that calculates the water vapor saturation pressure (Ps) on the crisper (3) surface and the ambient water
  • the water vapor saturation pressure is the pressure value generated by the maximum water vapor amount that can carried by the air at unit volume on the unit area. That the ambient water vapor saturation pressure (Pe) of the crisper being above the water vapor saturation pressure (Ps) of the crisper (3) surface shows that the surface temperature (Ts) of the crisper (3) is at or below the dew point for the water vapor in the air inside the crisper (3). In this case, the water vapor in the air inside the crisper (3) condenses on the crisper (3) surface.
  • the control unit (7) opens/closes the valve in order to keep the calculated water vapor saturation pressure rate (R) between the lower limit (R_low) and the upper limit (R_up) prerecorded in its memory and determined as the result of the experimental studies conducted by the manufacturer, wherein the foods do not dry and no condensation occurs on the crisper (3) surface.
  • R water vapor saturation pressure rate
  • R_low lower limit
  • R_up upper limit
  • the control unit (7) opens the valve (6) upon deciding that condensation has occurred on the crisper (3) surface if the calculated rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) are above the upper limit (R_up).
  • R calculated rate
  • Pe ambient water vapor saturation pressure
  • Ps surface water vapor saturation pressure
  • control unit (7) closes the valve (6) upon deciding that there is no condensation on the crisper (3) surface if the calculated rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) are below the lower limit (R_low). After the valve (6) is closed, the foods in the crisper (3) are prevented from losing humidity.
  • the cooling device (1) comprises at least one humidity sensor (8) calculating the ambient relative humidity rate (RHe) of the crisper (3) and the control unit (7) calculates the ambient water vapor partial pressure (Pp) of the crisper (3) by using the ambient water vapor saturation pressure (Pe) of the crisper (3) and the relative humidity rate (RHe), that monitors if the rate (Rp) of the water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is between a predetermined lower limit (Rp_low) and a predetermined upper limit (Rp_up) and that controls the valve (6) so that the calculated water vapor partial pressure rate (Rp) is between the lower limit (Rp_low) and the upper limit (Rp_up) if the calculated water vapor partial pressure rate (Rp) is not between the lower limit (Rp_low) and the upper limit (Rp_up).
  • RHe ambient relative humidity rate
  • the partial vapor pressure that is the absolute pressure value applied by the available water vapor in the crisper (3) onto the crisper (3) surfaces is calculated.
  • control unit (7) opens the valve (6) if the calculated rate (Rp) of the ambient water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is above the upper limit (Rp_up) or the relative humidity rate (RHe) in the crisper (3) is above a predetermined upper limit (RH_up).
  • control unit (7) evaluates together the data received from the temperature sensor (4) and the humidity sensor (8) and determines if there is condensation on the crisper (3) surface.
  • the relative humidity rate upper limit (RH_up) is the upper limit of the relative humidity rate range that is prerecorded in the memory of the control unit (7), that is determined as the result of the experimental studies conducted by the manufacturer and that allows the foods placed into the crisper (3) to be stored for a long time.
  • the control unit (7) closes the valve (6) if the calculated rate (Rp) of the ambient water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is below the lower limit (Rp_low) and the relative humidity rate (RHe) in the crisper (3) is below the predetermined lower limit (RH_low). After the present condensation is removed, the control unit (7) closes the valve (6) so that the foods in the crisper (3) do not lose any more humidity as both the ambient relative humidity rate (RHe) of the crisper (3) and the rate (Rp) of the water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) fall below the predetermined limit values.
  • the air inlet (5) is disposed so that the cool air flows onto the surfaces of the crisper (3) whereon condensation may occur, preferably the upper surface thereof.
  • condensation may occur, preferably the upper surface thereof.
  • water is prevented from dripping onto the foods from the upper surface of the crisper (3) due to condensation.
  • a cooling device (1) comprising the humidity sensor (8), by means of a control method executed by the control unit (7), comprising the steps of
  • the crisper (3) is controlled in terms of humidity and the condensation on the surfaces thereof is prevented.
  • the crisper (3) is effectively controlled in terms of humidity and condensation on the crisper (3) surfaces is prevented.
  • the storage lives of the foods placed into the crisper (3) are prolonged and the foods are stored for a longer time without being spoiled by also using the data received from the humidity sensor (8) for the control of the valve (6).

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)

Abstract

The present invention relates to a cooling device (1) comprising a body (2) wherein foods and beverages are placed; a crisper (3) placed in the body (2); at least one temperature sensor (4) that calculates the surface temperature (Ts) of the crisper and the ambient temperature (Te) of the crisper (3); at least one air inlet (5) that provides cold air passage into the crisper (3); a valve (6) that is disposed at the air inlet (5) and a control unit (7) that enables the opening/closing of the valve (6).

Description

A COOLING DEVICE COMPRISING A CRISPER AND THE CONTROL METHOD THEREOF
The present invention relates to a cooling device comprising a crisper and the control method thereof.
Cooling devices comprise a cooling compartment wherein foods and beverages are stored, a freezer compartment that enables foods to be stored by being frozen, and a crisper that is disposed in the cooling compartment and wherein foods such as vegetables and fruits are stored. As a result of performed experimental studies, it is known that the optimum storage condition for the fruits and vegetables placed in the crisper is a relative humidity rate of 90% and a temperature between 2 and 10 C degrees. Cooling the crisper is provided by means of partially directing the cold air in other compartments into the crisper. When the foods inside the crisper directly contact the cold and dry air, the relative humidity rate in the crisper remains below the optimum storage conditions, and hence the foods dry by losing moisture and spoil in a shorter period of time. In order to prevent the foods placed in the crisper from dehydrating, the air flow between the crisper and the fresh food compartment is enabled to remain at a limited level. In this case, a temperature difference, although small, occurs between the crisper and the fresh food compartment interior volume. Depending on the high relative humidity rate and the temperature difference, transpiration occurs on the surfaces that separate the fresh food compartment interior volume and the crisper. The condensation occurring on the surfaces of the crisper results in dripping of water on the foods stored in the crisper and this causes the foods to spoil by adversely affecting storage lives of the foods. In order to store the foods without being spoiled for a long time, the appropriate humidity rate must be provided and the condensation must be prevented from occurring on the crisper surfaces.
In the state of the art International Patent Application No. WO2011154423, a cooling device is disclosed, comprising a control unit that controls the relative humidity rate of the crisper interior according to the occupancy rate of the crisper.
In the state of the art European Patent Application No. EP1936302, a cooling device is disclosed, that has a crisper wherein moisture control is performed by controlling the air intake and exit.
In the state of the art Japanese Patent Application No. JP2011043266, a cooling device is disclosed, wherein the transpiration rate of the foods is kept within a certain range according to the temperature data obtained by measuring the ambient and food surface temperatures.
The aim of the present invention is to prevent condensation from occurring on the inner surface of the crisper due to the temperature difference between the inner volumes of the crisper and the cooling device.
Another aim of the present invention is the realization of a cooling device wherein the amount of humidity in the crisper is controlled.
The cooling device realized to attain the aim of the present invention, explicated in the first claim and the respective claims thereof comprises a control unit that calculates the water vapor saturation pressures by using the temperature values of the ambient air of the crisper and of the surface of the crisper, that checks if the water vapor saturation pressures rate of the interior and the surface of the crisper are between the lower limit and the upper limit prerecorded in its memory and that controls the valve opening/closing the air inlet opening into the crisper in order to keep the water vapor saturation pressures rate of the interior and the surface of the crisper between the lower limit and the upper limit. By means of the present invention, condensation occurring on the crisper surfaces due to heavy humidity and the transpiration of the foods is prevented.
In an embodiment of the present invention, the control unit opens the valve if the water vapor saturation pressures rate is above the upper limit. When the water vapor saturation pressures rate exceeds the upper limit, condensation occurs on the crisper surfaces and by opening the valve and blowing dry air bearing no humidity into the crisper, the condensation formed is removed.
In another embodiment of the present invention, when the water vapor saturation pressures rate goes below the lower limit, the control unit closes the valve and prevents the foods in the crisper from losing humidity and thus withering due to being subjected to the cool and dry air.
In another embodiment of the present invention, in addition to the temperature sensor the cooling device further comprises a humidity sensor that calculates the relative humidity rate in the crisper. By also using the data received from the humidity sensor, the control unit more accurately calculates the pressure applied by the absolute water vapor amount in the crisper on the surface, compares the water vapor partial pressures rate with the lower limit and the upper limit recorded in its memory and controls the valve so as to keep the vapor pressures rate between the lower limit and the upper limit. The respiration rates of the foods placed in the crisper vary according to type, therefore, the water vapor amount in the air at the same temperature for different foods, hence the water vapor partial pressure can be different and calculations conducted with the water vapor saturation pressure generated by the saturated water vapor amount at the same temperature cannot produce accurate results. By using the humidity sensor, the water vapor partial pressure generated by the absolute water vapor amount is calculated and thus, the foods stored in the crisper are enabled to be stored for a longer time without being spoiled.
In another embodiment of the present invention, the control unit opens the valve if the water vapor partial pressures rate is above the upper limit or the relative humidity rate in the crisper is above a predetermined upper limit. When placed into the crisper for the first time, due to the difference between the food temperature and the ambient temperature of the crisper, the foods quickly transpirate until the temperatures are balanced. In this case, the relative humidity rate of the air in the crisper quickly increases and condensation may occur since the surface is close to saturation; however, the said vapor pressures rate does not increase insomuch. When the temperatures are balanced, the relative humidity rate change in the crisper is slow, on the contrary, the said vapor pressures rate change more quickly depending on the respiration of the foods and condensation risk continues. If any one of the two value calculated by the control unit with the data received from the humidity and the temperature sensors is above the limit values, the control unit opens the valve and provides the ideal humidity rate without any condensation on the crisper surfaces at the transient state when the foods are placed into the crisper for the first time and at the steady state when the temperatures are balanced.
In another embodiment of the present invention, the control unit closes the valve if the water vapor partial pressures rate is below the lower limit and the relative humidity rate in the crisper is below the lower limit. Thus, the foods in the crisper are prevented from losing their humidity and from withering.
By means of the present invention, transpiration is prevented from occurring on the surfaces of the crisper, and foods stored in the crisper are prevented from being spoiled due to water dripping thereon, hence the storage lives of foods in the crisper are enabled to be increased.
The cooling device realized in order to attain the aim of the present invention is illustrated in the attached figures, where:
Figure 1 – is the schematic view of a cooling device and a crisper therein.
Figure 2 – is the schematic view of the cooling device and the crisper related to an embodiment of the present invention.
The elements illustrated in the figures are numbered as follows:
  1. Cooling device
  2. Body
  3. Crisper
  4. Temperature sensor
  5. Air inlet
  6. Valve
  7. Control unit
  8. Humidity sensor
The following symbols are used in explicating the cooling device (1) of the present invention:
Ts : Surface temperature of the crisper
Te : Ambient temperature of the crisper
Ps : Water vapor saturation pressure of the crisper surface
Pe : Water vapor ambient saturation pressure of the crisper
Pp : Ambient water vapor partial pressure of the crisper
R : Pe/Ps Rate of the ambient water vapor saturation pressure of the crisper to the water vapor saturation pressure of the crisper surface
R_low : Lower limit of the saturation pressure ratio predetermined by the manufacturer
R_up : Upper limit of the saturation pressure ratio predetermined by the manufacturer
Rp : Pp/Ps Rate of the ambient water vapor partial pressure of the crisper to the water vapor saturation pressure of the crisper surface
Rp_low : Lower limit of the partial pressure ratio predetermined by the manufacturer
Rp_up : Upper limit of the partial pressure ratio predetermined by the manufacturer
RHe : Relative humidity rate of the ambient air of the crisper
RH_low : Lower limit for the relative humidity rate predetermined by the manufacturer
RH_up : Upper limit for the relative humidity rate predetermined by the manufacturer
The cooling device (1) comprises a body (2) wherein foods and beverages are placed; a crisper (3) placed in the body (2); at least one temperature sensor (4) that measures the surface temperature (Ts) of the crisper and the ambient temperature (Te) of the crisper (3); at least one air inlet (5) that provides cold air passage into the crisper (3); a valve (6) that is disposed at the air inlet (5) and a control unit (7) that enables the opening/closing of the valve (6).
The cooling device (1) of the present invention comprises the control unit (7) that calculates the water vapor saturation pressure (Ps) on the crisper (3) surface and the ambient water vapor saturation pressure (Pe) of the crisper (3) by using the surface temperature (Ts) of the crisper (3) and the ambient temperature (Te) of the crisper (3) data received from the temperature sensor (4), that controls if the rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) is between a predetermined lower limit (R_low) and a predetermined upper limit (R_up) and that enables the valve (6) to be opened or closed so that the calculated water vapor saturation pressures rate (R) is between the lower limit (R_low) and the upper limit (R_up) if the calculated water vapor saturation pressures rate (R) is not between the lower limit (R_low) and the upper limit (R_up). The water vapor saturation pressure is the pressure value generated by the maximum water vapor amount that can carried by the air at unit volume on the unit area. That the ambient water vapor saturation pressure (Pe) of the crisper being above the water vapor saturation pressure (Ps) of the crisper (3) surface shows that the surface temperature (Ts) of the crisper (3) is at or below the dew point for the water vapor in the air inside the crisper (3). In this case, the water vapor in the air inside the crisper (3) condenses on the crisper (3) surface. The control unit (7) opens/closes the valve in order to keep the calculated water vapor saturation pressure rate (R) between the lower limit (R_low) and the upper limit (R_up) prerecorded in its memory and determined as the result of the experimental studies conducted by the manufacturer, wherein the foods do not dry and no condensation occurs on the crisper (3) surface. Thus, condensation forming on the crisper (3) surface due to the respiration and the transpiration of the foods placed into the crisper (3) is prevented, hence increasing the shelf life of the foods.
In an embodiment of the present invention, the control unit (7) opens the valve (6) upon deciding that condensation has occurred on the crisper (3) surface if the calculated rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) are above the upper limit (R_up). After the valve (6) is opened, the cool and dry air enters the crisper (3), the water vapor condensing on the crisper (3) surfaces due to the cool and dry air is changed again to the gas phase and condensation is removed.
In another embodiment of the present invention, the control unit (7) closes the valve (6) upon deciding that there is no condensation on the crisper (3) surface if the calculated rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) are below the lower limit (R_low). After the valve (6) is closed, the foods in the crisper (3) are prevented from losing humidity.
In another embodiment of the present invention, the cooling device (1) comprises at least one humidity sensor (8) calculating the ambient relative humidity rate (RHe) of the crisper (3) and the control unit (7) calculates the ambient water vapor partial pressure (Pp) of the crisper (3) by using the ambient water vapor saturation pressure (Pe) of the crisper (3) and the relative humidity rate (RHe), that monitors if the rate (Rp) of the water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is between a predetermined lower limit (Rp_low) and a predetermined upper limit (Rp_up) and that controls the valve (6) so that the calculated water vapor partial pressure rate (Rp) is between the lower limit (Rp_low) and the upper limit (Rp_up) if the calculated water vapor partial pressure rate (Rp) is not between the lower limit (Rp_low) and the upper limit (Rp_up). In this embodiment, by using the data received from the humidity sensor (8), instead of the saturation pressure of the ambient air of the crisper (3), the partial vapor pressure, that is the absolute pressure value applied by the available water vapor in the crisper (3) onto the crisper (3) surfaces is calculated. By adding the absolute humidity data, it is more accurately and precisely determined if there is condensation on the crisper (3) surface.
In another embodiment of the present invention, the control unit (7) opens the valve (6) if the calculated rate (Rp) of the ambient water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is above the upper limit (Rp_up) or the relative humidity rate (RHe) in the crisper (3) is above a predetermined upper limit (RH_up). In this embodiment, the control unit (7) evaluates together the data received from the temperature sensor (4) and the humidity sensor (8) and determines if there is condensation on the crisper (3) surface. The relative humidity rate upper limit (RH_up) is the upper limit of the relative humidity rate range that is prerecorded in the memory of the control unit (7), that is determined as the result of the experimental studies conducted by the manufacturer and that allows the foods placed into the crisper (3) to be stored for a long time.
In another embodiment of the present invention, the control unit (7) closes the valve (6) if the calculated rate (Rp) of the ambient water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is below the lower limit (Rp_low) and the relative humidity rate (RHe) in the crisper (3) is below the predetermined lower limit (RH_low). After the present condensation is removed, the control unit (7) closes the valve (6) so that the foods in the crisper (3) do not lose any more humidity as both the ambient relative humidity rate (RHe) of the crisper (3) and the rate (Rp) of the water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) fall below the predetermined limit values.
In another embodiment of the present invention, the air inlet (5) is disposed so that the cool air flows onto the surfaces of the crisper (3) whereon condensation may occur, preferably the upper surface thereof. In this embodiment, water is prevented from dripping onto the foods from the upper surface of the crisper (3) due to condensation.
In the cooling device (1) of the present invention, by means of a control method executed by the control unit (7), comprising the steps of
  • measuring the surface temperature (Ts) of the crisper (3) by means of the temperature sensor (4),
  • measuring the ambient temperature (Te) of the crisper (3) by means of the temperature sensor (4),
  • calculating the ambient water vapor saturation pressure (Pe) of the crisper (3) and the water vapor saturation pressure (Ps) of the crisper (3) surface,
  • calculating the rate (R) of the ambient water vapor saturation pressure (Pe) of the crisper (3) to the water vapor saturation pressure (Ps) of the crisper (3) surface,
  • controlling if the calculated water vapor saturation pressure rate (R) is between the predetermined lower limit (R_low) and the predetermined upper limit (R_up) and
  • opening the valve if the calculated water vapor saturation pressure rate (R) is above the upper limit (R_up) or closing the valve (6) if the rate (R) is below the lower limit (R_low)
formation of condensation on the crisper (3) surface is prevented.
In a cooling device (1) comprising the humidity sensor (8), by means of a control method executed by the control unit (7), comprising the steps of
  • measuring the surface temperature (Ts) of the crisper (3) by means of the temperature sensor (4),
  • measuring the ambient temperature (Te) of the crisper (3) by means of the temperature sensor (4),
  • measuring the ambient relative humidity rate (RHe) of the crisper (3) by means of the humidity sensor (8),
  • calculating the ambient water vapor partial pressure (Pp) of the crisper (3) and the water vapor saturation pressure (Ps) of the crisper (3) surface,
  • calculating the rate (Rp) of the ambient water vapor partial pressure (Pp) of the crisper (3) to the water vapor saturation pressure (Ps) of the crisper (3) surface,
  • controlling if the calculated water vapor partial pressure rate (Rp) is between the predetermined lower limit (Rp_low) and the predetermined upper limit (Rp_up),
  • monitoring if the calculated relative humidity rate (RHe) is between the predetermined lower limit (RH_low) and the predetermined upper limit (RH_up),
  • opening the valve (6) if the calculated water vapor partial pressure rate (Rp) is above the predetermined upper limit (Rp_up) or if the calculated relative humidity rate (RHe) is above the predetermined upper limit (RH_up) and
  • closing the valve (6) if the calculated water vapor partial pressure rate (Rp) is below the predetermined lower limit (Rp_low) and if the calculated relative humidity rate (RHe) is below the predetermined lower limit (RH_low)
the crisper (3) is controlled in terms of humidity and the condensation on the surfaces thereof is prevented.
By means of the cooling device (1) and the control method, by using only the temperature sensor (4), the crisper (3) is effectively controlled in terms of humidity and condensation on the crisper (3) surfaces is prevented. The storage lives of the foods placed into the crisper (3) are prolonged and the foods are stored for a longer time without being spoiled by also using the data received from the humidity sensor (8) for the control of the valve (6).

Claims (8)

  1. A cooling device (1) comprising a body (2) wherein foods and beverages are placed; a crisper (3) placed in the body (2); at least one temperature sensor (4) that measures the surface temperature (Ts) of the crisper and the ambient temperature (Te) of the crisper (3); at least one air inlet (5) that provides cold air passage into the crisper (3); a valve (6) that is disposed at the air inlet (5) and a control unit (7) that enables the opening/closing of the valve (6), characterized by the control unit (7) that calculates the water vapor saturation pressure (Ps) on the crisper (3) surface and the ambient water vapor saturation pressure (Pe) of the crisper (3) by using the surface temperature (Ts) of the crisper (3) and the ambient temperature (Te) of the crisper (3) data received from the temperature sensor (4), that controls if the rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) is between a predetermined lower limit (R_low) and a predetermined upper limit (R_up) and that enables the valve (6) to be opened or closed so that the calculated water vapor saturation pressures rate (R) is between the lower limit (R_low) and the upper limit (R_up) if the calculated water vapor saturation pressures rate (R) is not between the lower limit (R_low) and the upper limit (R_up).
  2. A cooling device (1) as in Claim 1, characterized by the control unit (7) that opens the valve (6) upon deciding that condensation has occurred on the crisper (3) surface if the calculated rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) are above the upper limit (R_up).
  3. A cooling device (1) as in Claim 1 or 2, characterized by the control unit (7) that closes the valve (6) upon deciding that there is no condensation on the crisper (3) surface if the calculated rate (R) of the ambient water vapor saturation pressure (Pe) to the surface water vapor saturation pressure (Ps) are below the lower limit (R_low).
  4. A cooling device (1) as in Claim 1, characterized by at least one humidity sensor (8) calculating the ambient relative humidity rate (RHe) of the crisper (3) and by the control unit (7) that calculates the ambient water vapor partial pressure (Pp) of the crisper (3) by using the ambient water vapor saturation pressure (Pe) of the crisper (3) and the relative humidity rate (RHe), that monitors if the rate (Rp) of the ambient water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is between a predetermined lower limit (Rp_low) and a predetermined upper limit (Rp_up) and that controls the valve (6) so that the calculated water vapor partial pressure rate (Rp) is between the lower limit (Rp_low) and the upper limit (Rp_up) if the calculated water vapor partial pressure rate (Rp) is not between the lower limit (Rp_low) and the upper limit (Rp_up).
  5. A cooling device (1) as in Claim 4, characterized by the control unit (7) that opens the valve (6) if the calculated rate (Rp) of the ambient water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is above the upper limit (Rp_up) or the relative humidity rate (RHe) in the crisper (3) is above a predetermined upper limit (RH_up).
  6. A cooling device (1) as in Claim 5, characterized by the control unit (7) that closes the valve (6) if the calculated rate (Rp) of the ambient water vapor partial pressure (Pp) to the surface water vapor saturation pressure (Ps) is below the lower limit (Rp_low) and the relative humidity rate (RHe) in the crisper (3) is below the predetermined lower limit (RH_low).
  7. A control method executed by the control unit (7) for a cooling device (1) as in Claims 1 to 3, characterized by the steps of :
    - measuring the surface temperature (Ts) of the crisper (3) by means of the temperature sensor (4),
    - measuring the ambient temperature (Te) of the crisper (3) by means of the temperature sensor (4),
    - calculating the ambient water vapor saturation pressure (Pe) of the crisper (3) and the water vapor saturation pressure (Ps) of the crisper (3) surface,
    - calculating the rate (R) of the ambient water vapor saturation pressure (Pe) of the crisper (3) to the water vapor saturation pressure (Ps) of the crisper (3) surface,
    - controlling if the calculated water vapor saturation pressure rate (R) is between the predetermined lower limit (R_low) and the predetermined upper limit (R_up) and
    - opening the valve (6) if the calculated water vapor saturation pressure rate (R) is above the upper limit (R_up) or closing the valve (6) if the rate (R) is below the lower limit (R_low).
  8. A control method executed by the control unit (7) for a cooling device (1) as in Claims 4 to 6, characterized by the steps of :
    - measuring the surface temperature (Ts) of the crisper (3) by means of the temperature sensor (4),
    - measuring the ambient temperature (Te) of the crisper (3) by means of the temperature sensor (4),
    - measuring the ambient relative humidity rate (RHe) of the crisper (3) by means of the humidity sensor (8),
    - calculating the ambient water vapor partial pressure (Pp) of the crisper (3) and the water vapor saturation pressure (Ps) of the crisper (3) surface,
    - calculating the rate (Rp) of the ambient water vapor partial pressure (Pp) of the crisper (3) to the water vapor saturation pressure (Ps) of the crisper (3) surface,
    - controlling if the calculated water vapor partial pressure rate (Rp) is between the predetermined lower limit (Rp_low) and the predetermined upper limit (Rp_up),
    - monitoring if the calculated relative humidity rate (RHe) is between the predetermined lower limit (RH_low) and the predetermined upper limit (RH_up),
    - opening the valve (6) if the calculated water vapor partial pressure rate (Rp) is above the predetermined upper limit (Rp_up) or if the calculated relative humidity rate (RHe) is above the predetermined upper limit (RH_up) and
    - closing the valve (6) if the calculated water vapor partial pressure rate (Rp) is below the predetermined lower limit (Rp_low) and if the calculated relative humidity rate (RHe) is below the predetermined lower limit (RH_low).
PCT/EP2015/069989 2014-09-12 2015-09-02 A cooling device comprising a crisper and the control method thereof WO2016037910A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP15757268.6A EP3191778A1 (en) 2014-09-12 2015-09-02 A cooling device comprising a crisper and the control method thereof

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Application Number Priority Date Filing Date Title
TRA2014/10764 2014-09-12
TR2014/10764A TR201410764A1 (en) 2014-09-12 2014-09-12 A refrigerant containing a crisper and a control method.

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WO2019034371A1 (en) 2017-08-17 2019-02-21 Arcelik Anonim Sirketi Refrigerator comprising humidity controlled crisper
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CN105783405A (en) * 2016-04-20 2016-07-20 合肥华凌股份有限公司 Refrigerator
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TR201410764A1 (en) 2016-03-21

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