WO2020119554A1 - 冰箱 - Google Patents

冰箱 Download PDF

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Publication number
WO2020119554A1
WO2020119554A1 PCT/CN2019/123049 CN2019123049W WO2020119554A1 WO 2020119554 A1 WO2020119554 A1 WO 2020119554A1 CN 2019123049 W CN2019123049 W CN 2019123049W WO 2020119554 A1 WO2020119554 A1 WO 2020119554A1
Authority
WO
WIPO (PCT)
Prior art keywords
gas
refrigerator
storage
food
compartment
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/CN2019/123049
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English (en)
French (fr)
Inventor
星野仁
和田芳彦
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Haier Refrigerator Co Ltd
Haier Smart Home Co Ltd
Aqua Co Ltd
Original Assignee
Qingdao Haier Refrigerator Co Ltd
Haier Smart Home Co Ltd
Aqua Co Ltd
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.)
Filing date
Publication date
Application filed by Qingdao Haier Refrigerator Co Ltd, Haier Smart Home Co Ltd, Aqua Co Ltd filed Critical Qingdao Haier Refrigerator Co Ltd
Publication of WO2020119554A1 publication Critical patent/WO2020119554A1/zh
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • 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
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F25D11/02—Self-contained movable devices, e.g. domestic refrigerators with cooling compartments at different temperatures
    • 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
    • F25D23/00—General constructional features
    • 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
    • F25D27/00—Lighting arrangements

Definitions

  • the invention relates to a refrigerator, in particular to a refrigerator having a function of promoting the ripening of meat food or fish food.
  • Patent Document 1 JP Patent Publication No. 2007-46848
  • An object of the present invention is to provide a refrigerator that solves the above-mentioned problems. It can prevent the growth of spoilage bacteria, prevent excessive drying, and promote ripening for meat food or fish food.
  • the refrigerator of the present invention includes:
  • Storage room store meat food or fish food
  • a gas flow supplying part, circulating gas in the storage room, the average relative humidity of the gas is 60%-80%, and the temperature is -2°C-5°C;
  • the first light source irradiates the food stored in the storage room with light, and the light has a wavelength range of 370 nm-420 nm and an intensity of 5 ⁇ W/cm2-20 ⁇ W/cm2.
  • a gas having an average relative humidity of 60%-80% is circulated to the surface of meat food or fish food to properly dry the food, thereby preventing excessive drying of the food and preventing the growth of spoilage bacteria on the surface of the food.
  • -2°C-5°C is a temperature range suitable for activating proteolytic enzymes, which can promote the aging of food.
  • by irradiating food with light in the wavelength range of 370nm-420nm (UV-A ultraviolet to blue light) with an intensity of 5 ⁇ W/cm2-20 ⁇ W/cm2 both effects of food surface sterilization and food ripening promotion can be achieved.
  • the present invention can provide a refrigerator that can prevent the growth of spoilage bacteria on the surface of meat food or fish food, prevent excessive drying, and promote aging.
  • the present invention includes a second light source that irradiates light flowing into the storage chamber with a wavelength range of 100 nm-300 nm.
  • the gas after irradiating the gas with light in the wavelength range of 100 nm to 300 nm (UV-C ultraviolet rays) and sterilizing it, the gas is allowed to flow into the storage room to contact the food, and the deterioration process of the food can be reliably delayed.
  • the gas after passing through the evaporator for the refrigerator compartment is supplied to the storage compartment at predetermined intervals in the non-operation state of the compressor.
  • the amount of frost attached to the evaporator for the refrigerator compartment is less than that for the freezer compartment.
  • the fan is operated to let the gas pass between the fins of the evaporator, so that the frost attached to the fins can be made Melt to return moisture to the gas.
  • the gas humidified while passing through the evaporator is supplied to the storage room every predetermined period, and the average relative humidity of the gas circulating in the storage room can be easily maintained at 60%-80%.
  • the food is placed on a mesh member, and the food is arranged at a predetermined distance from the lower surface of the storage compartment.
  • the gas also flows on the lower side of the stored food and contacts the lower surface of the food, which can delay the process of spoilage on all surfaces (including the lower surface) of the food.
  • the present invention includes a heater for heating the gas circulating in the storage chamber,
  • the refrigerator continuously defrosts and ripens the food in a frozen state.
  • frozen and preserved food can be continuously thawed and matured, and the user can easily realize the aging of frozen food.
  • FIG. 1 is a perspective view schematically showing a storage compartment area of a refrigerator having a food maturation promoting function according to an embodiment of the present invention.
  • FIG. 2 is a side view showing arrow A-A of FIG. 1, and is a view showing a rear plate of a storage room.
  • FIG. 3A is a side cross-sectional view showing section B-B of FIG. 1, and is a view showing that a damper of a duct for supplying humidified gas is in a closed state.
  • 3B is a side cross-sectional view showing section B-B of FIG. 1, and is a view showing that the damper of the duct for supplying humidified gas is in an open state.
  • FIG. 4 is a side cross-sectional view showing a cross-section C(C′)-C(C′) of FIG. 1, and is a view schematically showing light irradiation of a first light source.
  • FIG. 5 is a block diagram showing an overview of a control device for promoting the aging of food according to an embodiment of the present invention.
  • FIG. 1 is a perspective view showing an overview of a region of a storage compartment 4 of a refrigerator 2 having a food maturation promoting function according to an embodiment of the present invention.
  • FIG. 2 is a side view showing arrow A-A of FIG. 1, and is a view showing the rear plate 4B of the storage compartment 4.
  • the refrigerator 2 includes a drawer-type storage compartment 4 for storing meat or fish food.
  • a housing 10 is arranged on the back side of the storage compartment 4, and the inside of the housing 10 has a member that supplies airflow or light into the storage area 4A of the storage compartment 4.
  • the drawer-type storage compartment 4 moves back and forth, and the housing 10 is fixed at a rear position inside the refrigerator 2.
  • the housing 10 is transparent, and internal components can be seen.
  • the entrance-side opening 12A of the housing 10 enters the storage area 4A via the lower opening 4C of the rear plate 4B of the storage compartment 4.
  • the outlet opening 14A of the housing 10 enters the storage area 4A via the upper opening 4C of the rear plate 4B of the storage compartment 4.
  • the exit end of the first light source 40 can be seen from the storage area 4A.
  • the two first light sources 40 can irradiate the storage area 4A with light having a wavelength of 370 nm to 420 nm (UV-A ultraviolet to blue light).
  • FIG. 3A is a side cross-sectional view showing section B-B of FIG. 1, and is a view showing that the damper 64A of the duct 64 for supplying humidified gas is in a closed state
  • FIG. 3B is a view showing that the damper 64A is in an open state.
  • an entrance-side convex portion 12 is protruded, and the front end of the entrance-side convex portion 12 is an entrance-side opening 12A.
  • an exit-side convex portion 14 is protruded, and a front end of the exit-side convex portion 14 is an exit-side opening 14A.
  • the rear plate 4B of the storage compartment 4 is provided with openings 4C at positions corresponding to the inlet-side convex portion 12 and the outlet-side convex portion 14, when the storage chamber 4 is at the storage position, the inlet-side convex portion 12 and the outlet-side convex The portion 14 protrudes into the storage area 4A of the storage compartment 4 via the opening 4C.
  • the entrance-side opening 12A and the exit-side opening 14A are located inside the storage area 4A.
  • the upper side of the storage area 4A of the storage compartment 4 becomes a locked state.
  • the outer surface of the rear plate 4B of the storage compartment 4 contacts the surface of the housing 10 on the side facing the storage compartment 4.
  • the dampers 64A and 66A described later are in a closed state, the internal spaces of the storage compartment 4 and the housing 10 are separated from the outside refrigerator compartment space.
  • the internal spaces of the storage compartment 4 and the housing 10 communicate with each other through the entrance-side opening 12A and the exit-side opening 14A.
  • a fan 20, a heater 30, and a second light source 50 are arranged inside the casing 10.
  • a humidity sensor 70 and a temperature sensor 72 are arranged in the storage area 4A of the storage room 4.
  • the food F stored in the storage area 4A is placed on the mesh member 80 which is arranged at a predetermined distance L from the lower surface 4D of the storage compartment 4.
  • the second light source 50 is used to sterilize the gas by irradiating light (UV-C ultraviolet rays) in the wavelength range of 100 nm to 300 nm.
  • the heater 30 is turned on or off, and the temperature of the circulating gas can be adjusted.
  • the gas sterilized by the second light source 50 and optionally heated by the heater 30 flows into the storage area 4A from the entrance-side opening 12A.
  • the inflowing gas circulates in the storage area 4A, flows out from the outlet-side opening 14A toward the casing 10 side, and returns to the suction port of the fan 20. In this way, the gas can be circulated, so that the gas can contact the food F.
  • the fan 20 and the flow path constitute the air supply unit 20 and the like.
  • the gas sterilized by the second light source 50 can quickly contact the food F.
  • the gas sterilized by the second light source 50 can efficiently contact the entire surface of the food F.
  • the entrance side opening 12A is arranged on the lower side and the exit side opening 14A is arranged on the upper side, but it is not limited thereto.
  • the inlet opening is arranged on the upper side and the outlet opening is arranged on the lower side.
  • any type of fan represented by a propeller fan or a sirocco fan can be used, and the air output can be exemplified by 10 to 30 m3/hr.
  • the heater 30 may use any type of electric heater.
  • the second light source 50 may use any type of light source represented by LD and LED.
  • the refrigerator 2 includes the evaporator 60 for the refrigerator compartment, and the fan 62 for the refrigerator compartment allows the air in the refrigerator compartment to flow to supply the cold air that has passed through the evaporator 60 for the refrigerator compartment into the refrigerator compartment .
  • the refrigerator 2 according to the present embodiment in order to allow the gas that has passed through the evaporator 60 for the refrigerator compartment to flow into the housing 10, an inlet-side duct 64 and an inlet-side damper 64A that controls the opening and closing thereof are provided.
  • an outlet-side duct 66 and an outlet-side damper 66A that controls the opening and closing thereof are provided.
  • the amount of frost attached to the evaporator 60 for the refrigerator compartment is smaller than that of the evaporator 60 for the refrigerator compartment.
  • the fan 62 for the refrigerator compartment is driven to allow gas to pass between the fins of the evaporator 60 for the refrigerator compartment.
  • the frost attached to the fins can be melted and the moisture can be returned to the gas.
  • the dampers 64A and 66A are in a closed state, and by driving the fan 20 in the housing 10, the gas circulates in the closed area constituted by the housing 10 and the storage area 4A. At this time, by changing the dampers 64A and 66A to the open state, as shown by the thin arrows in FIG.
  • the gas humidified while passing through the evaporator 60 for the refrigerator compartment can be supplied to the housing 10 through the inlet-side duct 64. And storage room 4.
  • a part of the gas circulating in the storage compartment 4 can be returned to the lower side of the evaporator 60 for the refrigerator compartment via the outlet-side duct 66.
  • FIG. 4 is a side cross-sectional view showing the section C(C′)-C(C′) of FIG. 1, which schematically shows light irradiation by the first light source 40.
  • the light emitted from the two first light sources 40 is irradiated into the storage area 4A through the opening 4E provided in the rear plate 4B of the storage room 4.
  • the food F in the storage area 4A can be irradiated with light having a wavelength range of 370 nm to 420 nm (UV-A ultraviolet to blue light) through the first light source 40.
  • the first light source 40 can use any type of light source represented by LD and LED, and its power can be exemplified by 500 to 2000 mW. In the present embodiment, two first light sources 40 are arranged, but it is not limited to this, and any number of light sources may be arranged.
  • a reflection surface may be provided on the inner surface of the storage compartment 4 to reflect the light emitted by the first light source 40. In particular, in the case where the lower surface 4D of the storage compartment 4 is provided with a reflective surface, the lower surface of the food F separated by a distance L from the lower surface 4D can be effectively irradiated.
  • Fig. 5 is a block diagram showing an outline of the control device 100 for curing the stored food F according to the embodiment of the present invention.
  • the detection values of the humidity sensor 70 and the temperature sensor 72 arranged in the storage area 4A are input to the control unit 100.
  • a signal including information on whether the evaporator 60 for the refrigerator compartment of the refrigerator 2 and the circulating compressor are operating is also input to the control unit 100.
  • a signal to drive the fan 20, the heater 30, the first light source 40, and the second light source 50 arranged in the housing 10 is output from the control unit 100.
  • a signal to drive the switches of the dampers 64A and 66A is also output.
  • a signal for driving the refrigerating compartment fan 62 for circulating the gas in the refrigerating compartment is also output.
  • the control unit 100 according to this embodiment is shown as a control device provided separately from the control device of the refrigerator 2. However, it is not limited to this, and the control device of the refrigerator 2 can also be used to promote the aging of food.
  • the control unit 100 operates the fan 20 to circulate the gas in the storage area 4A and the housing 10. This allows the gas to contact the stored food F.
  • the temperature of the circulating gas changes according to the state of the stored food F. For example, when storing frozen food F, the gas contacting food F loses heat and the temperature drops.
  • the control unit 100 controls the heater 30 to turn on to increase the temperature of the circulating gas.
  • the control unit 100 turns on or off the heater 30 based on the detection value of the temperature sensor 72, and controls the temperature of the circulating gas.
  • the temperature of the circulating gas is preferably set to a temperature of -2°C to 5°C suitable for activating proteolytic enzymes, and more preferably set to a temperature of 0°C to 4°C. Thereby, the aging of food F can be promoted.
  • the temperature of the circulating gas is lower than the above range, the aging of food F is insufficient.
  • the temperature of the circulating gas is higher than the above range, although food F can be cooked, spoilage bacteria on the surface of food F can significantly grow.
  • the control unit 100 determines that the humidity of the circulating gas is too low (for example, the average relative humidity is less than 60%) based on the detection value of the humidity sensor 70 disposed in the storage area 4A, and causes the refrigerator compartment fan to be used when the compressor is not operating. 62 is operated, the dampers 64A and 66A are opened, and the gas after passing through the evaporator 60 for the refrigerator compartment is supplied to the storage compartment 4 within a predetermined period. When the compressor is not operating, the fan 62 for the refrigerator compartment is operated to pass the gas between the fins of the evaporator 60 for the refrigerator compartment, so that the frost attached to the fins can be melted and the moisture can be returned to the gas. Therefore, the gas humidified by the evaporator 60 can be supplied to the storage compartment 4.
  • the humidity of the circulating gas is too low (for example, the average relative humidity is less than 60%) based on the detection value of the humidity sensor 70 disposed in the storage area 4A, and causes the refrigerator compartment fan to be used when the compressor is not
  • the gas after passing through the evaporator 60 for the refrigerator compartment is used, but it is not limited to this, and may include a device that supplies moisture into the storage area 4A.
  • the dampers 64A and 66A in the open state may be set to the closed state.
  • control unit 100 controls the fan 20, the heater 30, the dampers 64A, 66A, and the fan 62 for the refrigerator compartment to circulate a gas having a suitable humidity in the storage area 4A.
  • the average relative humidity of the circulating gas is preferably 60%-80%.
  • the surface of the food F may be too dry, and it becomes too hard before aging and is not suitable for consumption.
  • the average relative humidity is higher than the above range, spoilage bacteria on the surface of Food F significantly grow, and it may spoil before maturation and is not suitable for consumption.
  • the gas also flows to the lower side of the food F and contacts the lower surface of the food F, which can delay the food Corruption process on all surfaces of F (including the lower surface).
  • control unit 100 operates the second light source 50 to irradiate the gas with light having a wavelength range of 100 nm to 300 nm (UV-C ultraviolet rays) for sterilization.
  • UV-C ultraviolet rays a wavelength range of 100 nm to 300 nm
  • UV-C ultraviolet rays with strong sterilization effects, but it is not limited thereto, and UV-B ultraviolet rays, UV-C ultraviolet rays, blue light, etc. may be used.
  • control unit 100 may turn on the first light source 40 to irradiate the food F stored in the storage compartment 4 with light having a wavelength range of 370 nm to 420 nm (UV-A ultraviolet to blue light).
  • food F is preferably irradiated with light having an intensity of 5 ⁇ W/cm2-20 ⁇ W/cm2, and more preferably food F is irradiated with light having an intensity of 8 ⁇ W/cm2-15 ⁇ W/cm2.
  • the sterilization effect and ripening promotion effect are insufficient.
  • the surface of the food F may be in a scorched state, causing a burnt smell and a poor taste.
  • light having a wavelength range of 370 nm-420 nm UV-A ultraviolet to blue light
  • both effects of surface sterilization and aging promotion of food F can be achieved.
  • blue light with a center wavelength of 405 nm is better among the light with a wavelength range of 370 nm to 420 nm.
  • sterilization can be achieved through long-term irradiation, and spoilage bacteria on the surface of food can also be effectively prevented.
  • the irradiation time of food F is preferably within 3 days.
  • a refrigerator 2 that prevents the growth of spoilage bacteria of food F such as meat or fish, prevents excessive drying, and promotes aging.
  • the control unit 100 can also continuously defrost and ripen the frozen food F by controlling the heater 30.
  • the heating capacity of the heater 30 is enhanced, and the temperature of the circulating gas is increased to promote thawing. Then, after a certain degree of thawing of food F, the heating capacity of heater 30 is reduced, and the gas temperature contacting food F is -2°C to 5°C, which can prevent the growth of spoilage bacteria on the surface of food F and is suitable for activation Proteolytic enzyme. It can be controlled automatically based on the detection values of the humidity sensor 70 and the temperature sensor 72.
  • the frozen food F can be continuously thawed and ripened, and the user can easily ripen the frozen food.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)

Abstract

一种冰箱（2），可防止肉类食品或鱼类食品的腐败菌的生长，同时防止过度干燥，并促进熟化。冰箱（2）包括：储藏室（4），储藏肉类食品或鱼类食品（F）；气流供给部（20）等，在储藏室（4）内循环气体，气体的平均相对湿度为60%－80%，温度为-2℃-5℃；以及第一光源，对储藏室（4）内储藏的食品（F）照射光，光的波长范围为370nm－420nm，强度为5μW/cm 2-20μW/cm 2。

Description

冰箱 技术领域
本发明涉及一种冰箱，尤其涉及具有促进肉类食品或鱼类食品熟化的功能的冰箱。
背景技术
近年来，对熟肉的需求越来越高，商用肉类熟化柜等也有市售。此外，也提出了适合家用的冰箱，具有促进肉类食品或鱼类食品熟化的功能(例如，参考专利文献1)。
现有技术文献
专利文献
专利文献1：JP特开2007-46848号公报
在专利文献1记载的冰箱中，通过对食品间歇性照射UV-A紫外线来活化蛋白质水解酶，可以促进食品熟化。但是，冰箱内的湿度通常为20～30％左右，非常干燥，因此，在食品熟化之前，食品表面失去水分而变硬，有可能变成不适合食用的状态。
发明内容
本发明的目的在于提供一种解决上述问题的冰箱，其针对肉类食品或鱼类食品，可防止腐败菌生长，同时防止过度干燥，并促进熟化。
本发明的冰箱包括：
储藏室，储藏肉类食品或鱼类食品；
气流供给部，在所述储藏室内循环气体，气体的平均相对湿度为60％-80％，温度为-2℃-5℃；以及
第一光源，对所述储藏室内储藏的所述食品照射光，光的波长范围为370nm-420nm，强度为5μW/cm2-20μW/cm2。
根据本发明，向肉类食品或鱼类食品表面流通平均相对湿度60％-80％的气体，适度地进行食品干燥，从而可防止食品的过度干燥，同时防止食品表面的腐败菌生长。此外，-2℃-5℃是适合活化蛋白质水解酶的温度范围，可以促进食品熟化。此外，通过以5μW/cm2-20μW/cm2的强度，对食品照射波长范围370nm-420nm的光(UV-A紫外线～蓝光)，可同时实现食品表面杀菌及食品熟化促进这两种效果。
如上所述，本发明可提供一种冰箱，可防止肉类食品或鱼类食品表面腐败菌的生长，同时防止过度干燥，并促进熟化。
此外，本发明包括第二光源，其对流入所述储藏室内的气体照射光，光的波长范围为100nm-300nm。
根据本发明，对气体照射波长范围100nm-300nm的光(UV-C紫外线)而杀菌后，再使气体流入储藏室内接触食品，可以切实地延迟食品的腐败进程。
此外，本发明中，在压缩机的未运行状态下，每隔预定期间向所述储藏室供给通过冷藏室用蒸发器后的气体。
冷藏室用蒸发器的霜附着量比冷冻室用蒸发器少，在压缩机未运行状态下，通过使风扇运行，让气体通过蒸发器的翅片之间，从而可以使附着在翅片上的霜融化，让水分返回到气体中。本发明中，每隔预定期间向储藏室供给通过蒸发器的过程中被加湿的气体，可以容易地将储藏室内循环的气体的平均相对湿度维持在60％-80％。
此外，本发明中，所述食品放置在网状构件上，所述与所述储藏室的下表面隔开预定距离而 配置。
根据本发明，气体也在储藏食品的下侧流动，并接触食品的下表面，可以延迟食品的所有表面(包括下表面)的腐败进程。
此外，本发明包括加热器，该加热器用于加热所述储藏室内循环的气体，
所述冰箱连续地解冻及熟化处于冷冻状态的所述食品。
根据本发明，能连续地解冻及熟化冷冻保存的食品，使用者可以轻松地实现冷冻食品的熟化。
如上所述，在本发明中，可提供一种冰箱，可防止肉类食品或鱼类食品表面腐败菌的生长，同时防止过度干燥，并促进熟化。
附图说明
图1是概略表示本发明的一实施方式所涉及的具有食品熟化促进功能的冰箱的储藏室区域的立体图。
图2是表示图1的箭头A-A的侧视图，且是表示储藏室的后板的图。
图3A是表示图1的截面B-B的侧面剖视图，且是表示供给加湿气体的管道的阻尼器为关闭状态的图。
图3B是表示图1的截面B-B的侧面剖视图，且是表示供给加湿气体的管道的阻尼器为打开状态的图。
图4是表示图1的截面C(C')-C(C')的侧面剖视图，且是示意性表示第一光源的光照射的图。
图5是表示本发明的一实施方式所涉及的用于促进食品熟化的控制装置的概要的框图。
附图标记说明
2   冰箱
4   储藏室
4A  储藏区域
4B  后板
4C  开口
4D  下表面
4E  开口
10  壳体
12  入侧凸部
12A 入侧开口
14  出侧凸部
14A 出侧开口
20  风扇
30  加热器
40  第一光源
50  第二光源
60  冷藏室用蒸发器
62  冷藏室用风扇
64  入侧管道
64A 入侧阻尼器
66  出侧管道
66A 出侧阻尼器
70  湿度传感器
72  温度传感器
80  网眼构件
100 控制部
具体实施方式
接下来，参考附图详细地说明本发明的具体实施方式。对于具有相同功能的对应构件，在所有图中标注相同的参考符号。
(本发明的一实施方式所涉及的冰箱)
图1是表示本发明的一实施方式所涉及的具有食品熟化促进功能的冰箱2的储藏室4的区域的概要的立体图。图2是表示图1的箭头A-A的侧视图，且是表示储藏室4的后板4B的图。
本实施方式所涉及的冰箱2包括储藏肉类食品或鱼类食品的抽屉式储藏室4。在储藏室4的背面侧配置有壳体10，该壳体10的内部具有向储藏室4的储藏区域4A的内部供给气流或光的构件。抽屉式储藏室4前后移动，壳体10固定在冰箱2内部的后方位置。图1中，壳体10透明，可以看到内部构件。
将抽屉式储藏室4推入冰箱2内部的储藏状态下，壳体10的入侧开口12A经由储藏室4的后板4B的下侧开口4C而进入储藏区域4A内。同样地，壳体10的出侧开口14A经由储藏室4的后板4B的上侧开口4C而进入储藏区域4A内。由此，气体从入侧开口12A流入储藏区域4A内，在储藏区域4A内循环，并从出侧开口14A流出。
透过设置在储藏室4的后板4B的上侧开口4C两侧的开口4E，可以从储藏区域4A内看到第一光源40的出射端部。由此，可以通过两个第一光源40向储藏区域4A内照射波长为370nm-420nm的光(UV-A紫外线～蓝光)。
＜气流供给部＞
图3A是表示图1的截面B-B的侧面剖视图，且是表示供给加湿气体的管道64的阻尼器64A为关闭状态的图，图3B是表示阻尼器64A为打开状态的图。
在壳体10的面向储藏室4一侧的面的下侧，突出设置有入侧凸部12，该入侧凸部12的前端为入侧开口12A。在壳体10的面向储藏室4一侧的面的上侧，突出设置有出侧凸部14，该出侧凸部14的前端为出侧开口14A。在储藏室4的后板4B上对应于入侧凸部12及出侧凸部14的位置上，分别开设有开口4C，当储藏室4位于储藏位置时，入侧凸部12及出侧凸部14经由开口4C而向储藏室4的储藏区域4A内突出。由此，入侧开口12A及出侧开口14A位于储藏区域4A的内部。
当储藏室4位于储藏位置时，储藏室4的储藏区域4A的上侧变成闭锁状态。此外，当储藏室4位于储藏位置时，储藏室4的后板4B的外表面接触壳体10的面向储藏室4一侧的面。由此，如图3A所示，当后述阻尼器64A、66A为关闭状态时，储藏室4及壳体10的内部空间与 外侧的冷藏室空间隔开。储藏室4及壳体10的内部空间通过入侧开口12A及出侧开口14A而连通。
在壳体10的内部，配置有风扇20、加热器30及第二光源50。在储藏室4的储藏区域4A，配置有湿度传感器70及温度传感器72。此外，储藏区域4A中储藏的食品F放置于网状构件80上，所述网状构件80与储藏室4的下表面4D隔开预定距离L而配置。
利用这样的构成，当风扇20运行时，如图3A、3B的粗箭头所示，气体在壳体10内从风扇20的出风口向下方流动。此时，利用第二光源50，对气体照射波长范围100nm-300nm的光(UV-C紫外线)进行杀菌处理。此外，基于温度传感器72的检测值，打开或关闭加热器30，可以调整循环气体的温度。
由第二光源50杀菌并视情况由加热器30加热的气体从入侧开口12A流入储藏区域4A内。流入的气体在储藏区域4A内循环，从出侧开口14A向壳体10侧流出，并返回到风扇20的吸入口。像这样，可以使气体循环，从而可使气体接触食品F。通过这样的风扇20及流路构成气流供给部20等。
由于入侧开口12A配置在下侧，因此被第二光源50杀菌后的气体可以迅速接触食品F。尤其是，由于食品F放置于与储藏室4的下表面4D隔开的网状构件80上，因此被第二光源50杀菌后的气体可以高效地接触食品F的整个表面。
本实施方式中，入侧开口12A配置在下侧，出侧开口14A配置在上侧，但并不限定于此。例如，当从上方悬挂食品进行储藏时，优选为入侧开口配置在上侧，出侧开口配置在下侧。
风扇20可以使用以螺旋桨式风扇、西洛克风扇为代表的任意类型的风扇，出风量可例示10～30m3/hr。加热器30可使用任意类型的电加热器。第二光源50可使用以LD、LED为代表的任意类型的光源。
如示意图所示，本实施方式所涉及的冰箱2包括冷藏室用蒸发器60，利用冷藏室用风扇62使冷藏室内的气体流动，可以将通过冷藏室用蒸发器60后的冷气供给到冷藏室内。此外，本实施方式所涉及的冰箱2中，为了使通过冷藏室用蒸发器60后的气体流入壳体10内，设置有入侧管道64及控制其开关的入侧阻尼器64A。此外，为了使从壳体10流出的气体返回到冷藏室用蒸发器60下侧，设置有出侧管道66及控制其开关的出侧阻尼器66A。
冷藏室用蒸发器60的霜附着量比冷冻室用蒸发器60少，在压缩机未运行状态下，通过驱动冷藏室用风扇62，让气体通过冷藏室用蒸发器60的翅片之间，从而可以使附着在翅片上的霜融化，让水分返回到气体中。在图3A的状态下，阻尼器64A、66A处于关闭状态，通过驱动壳体10内的风扇20，气体在由壳体10及储藏区域4A构成的封闭区域内循环。此时，通过将阻尼器64A、66A变更为打开状态，如图3B的细箭头所示，在通过冷藏室用蒸发器60的过程中被加湿的气体可以经由入侧管道64供给至壳体10及储藏室4。此外，在储藏室4内循环的一部分气体可经由出侧管道66返回到冷藏室用蒸发器60的下侧。
＜第一光源＞
图4是表示图1的截面C(C')-C(C')的侧面剖视图，其示意性表示第一光源40的光照射。从两个第一光源40出射的光经由设置在储藏室4的后板4B上的开口4E而照射到储藏区域4A内。由此，可以通过第一光源40向储藏区域4A内的食品F照射波长范围为370nm-420nm的光(UV-A紫外线～蓝光)。
第一光源40可以使用以LD、LED为代表的任意类型的光源，其功率可例示500～2000mW。本实施方式中，配置了两个第一光源40，但并不限定于此，可以配置任意数量的光源。此外，储藏室4的内表面也可以设置反射面，将由第一光源40出射的光反射。尤其是，在储藏室4的下表面4D设置反射面的情况下，可以有效地照射与下表面4D隔开距离L的食物F的下表面。
(控制部)
图5是表示本发明的一实施方式所涉及的用于存进食品F的熟化的控制装置100的概要的框 图。向控制部100输入配置在储藏区域4A内的湿度传感器70、温度传感器72的检测值。此外，还向控制部100输入包含冰箱2的冷藏室用蒸发器60及流通的压缩机是否正在运行的信息的信号。
另一方面，从控制部100输出驱动壳体10内配置的风扇20、加热器30、第一光源40及第二光源50的信号。此外，还输出驱动阻尼器64A、66A的开关的信号。此外，还输出用于驱动使冷藏室内的气体循环的冷藏室用风扇62的信号。本实施方式所涉及的控制部100表示为与冰箱2的控制装置分开设置的控制装置。但是，并不限定于此，冰箱2的控制装置也能用于促进食品熟化。
控制部100使风扇20运行，使气体在储藏区域4A及壳体10内循环。由此，可以使气体接触储藏的食品F。循环气体的温度根据储藏的食品F的状态而变化。例如，储藏冷冻食品F时，接触食品F的气体失去热而温度下降。这种情况下，控制部100控制加热器30打开，使循环气体的温度上升。控制部100基于温度传感器72的检测值，打开或关闭加热器30，控制循环气体的温度。
通过这样的控制，循环气体的温度优选设为适合于活化蛋白质水解酶的-2℃-5℃的温度，更优选设为0℃-4℃的温度。由此，可以促进食品F的熟化。
假如循环气体的温度低于所述范围时，食品F的熟化不充分。另一方面，当循环气体的温度高于所述范围时，虽然可以熟化食品F，但食品F的表面腐败菌会显著生长。
控制部100基于储藏区域4A内配置的湿度传感器70的检测值，判断循环气体的湿度过低(例如平均相对湿度低于60％)时，在压缩机未运行的状态下，使冷藏室用风扇62运行，打开阻尼器64A、66A，在预定期间内向储藏室4供给通过冷藏室用蒸发器60后的气体。在压缩机未运行的状态下，使冷藏室用风扇62运行，使气体通过冷藏室用蒸发器60的翅片之间，从而可以使附着在翅片上的霜融化，让水分返回到气体中，因此，可以将被蒸发器60加湿的气体供给到储藏室4。
本实施方式中，使用的是通过冷藏室用蒸发器60后的气体，但并不限定于此，也可以包括向储藏区域4A内供给水分的装置。
在预定期间内，向储藏室4供给被冷藏室用蒸发器60加湿的气体时，优选通过实际机器测试或模拟来设定适当的值。此外，例如也可以在湿度传感器70的值达到了平均相对湿度80％时，将打开状态的阻尼器64A、66A设为关闭状态。
像这样利用控制部100控制风扇20、加热器30、阻尼器64A、66A、冷藏室用风扇62，可以使湿度合适的气体在储藏区域4A内循环。循环气体的平均相对湿度优选为60％-80％。
假如平均相对湿度低于所述范围时，食品F的表面有可能过于干燥，熟化前变得过硬而不适合食用。另一方面，当平均相对湿度高于所述范围时，食品F的表面的腐败菌显著生长，有可能在熟化前腐败而不适合食用。
如上所述，通过使平均相对湿度60％-80％的气体接触肉类食品或鱼类食品F的表面，适度干燥食品F，可防止食品F的过度干燥，防止食品F的表面的腐败菌生长。此外，通过使温度适合于活化蛋白质水解酶的气体(-2℃-5℃)接触食品F，可以促进食品F的熟化。
尤其是，由于食品F放置于与储藏室4的下表面4D隔开预定距离L而配置的网状构件80上，因此气体也流向食品F的下侧，接触食品F的下表面，可以延迟食品F的所有表面(包括下表面)的腐败进程。
本实施方式中，通过控制部100使第二光源50运行，向气体照射波长范围100nm-300nm的光(UV-C紫外线)进行杀菌。像这样，利用UV-C紫外线对气体进行杀菌后，使气体流入储藏室4内接触食品F，可以切实地延迟食品F的腐败进程。
由于第二光源50的出射光并不照射食品，因此风扇20运行而气体循环的期间，优选始终运行第二光源50用于气体杀菌。若考虑杀菌效果，优选使用杀菌效果强的UV-C紫外线，但并不 限定于此，也可以使用UV-B紫外线、UV-C紫外线、蓝光等。
此外，控制部100可以打开第一光源40，向储藏室4内储藏的食品F照射波长范围370nm-420nm的光(UV-A紫外线～蓝光)。此时，优选对食品F照射强度5μW/cm2-20μW/cm2的光，更优选对食品F照射强度8μW/cm2-15μW/cm2的光。
假如光强度低于所述范围时，杀菌效果及熟化促进效果不充分。另一方面，当光强度超出所述范围时，有可能导致食品F的表面处于烤焦状态，出现焦味而口感变差。以5μW/cm2-20μW/cm2的强度对食品F照射波长范围370nm-420nm的光(UV-A紫外线～蓝光)时，可以同时实现食品F的表面杀菌及熟化促进这两种效果。
作为照射到食品F的光，在波长范围370nm-420nm的光之中，中心波长405nm的蓝光更佳。例如，照射波长范围400nm-410nm的光(蓝光)更佳。由此，通过长时间照射，还可以实现杀菌作用，也能有效防止食品表面的腐败菌。
食品F的照射时间优选为3天以内。采用这样的照射波长、照射强度及照射时间，可以减少食品F因光照射造成的烤焦，可以实现充分的杀菌效果及熟化促进效果。
如上所述，本实施方式中，可提供一种冰箱2，防止肉类或鱼类等食品F的腐败菌生长，同时防止过度干燥，并促进熟化。
＜解冻及熟化的连续处理＞
控制部100通过控制加热器30，也能连续地解冻及熟化处于冷冻状态的食品F。例如，在食品F为完全冷冻状态的初期阶段，增强加热器30的加热能力，提高循环气体的温度以促进解冻。然后，食品F经过一定程度的解冻后，减小加热器30的加热能力，接触食品F的气体温度为-2℃-5℃，可防止食品F的表面的腐败菌的生长，且适合于活化蛋白质水解酶。可以基于湿度传感器70及温度传感器72的检测值而全自动地控制。
通过这样的控制，可以连续地解冻及熟化冷冻保存的食品F，使用者可以轻松地实现冷冻食品的熟化。
以上，对本发明的实施方式、实施形态进行了说明，但详细构成中的内容也可以变更，在不脱离本发明的范围及思想的情况下可以变更实施方式、实施形态中的要素组合、顺序等。

Claims (10)

  1. 一种冰箱，其特征在于，包括：
    储藏室，储藏肉类食品或鱼类食品；
    气流供给部，在所述储藏室内循环气体，气体的平均相对湿度为60％-80％，温度为-2℃-5℃；及
    第一光源，对所述储藏室内储藏的食品照射光，光的波长范围为370nm-420nm，强度为5μW/cm 2-20μW/cm 2。
  2. 根据权利要求1所述的冰箱，其特征在于，
    包括第二光源，对流入所述储藏室内的气体照射光，光的波长范围为100nm-300nm。
  3. 根据权利要求1或2所述的冰箱，其特征在于，
    在压缩机未运行的状态下，在预定期间内向所述储藏室供给通过冷藏室用蒸发器后的气体。
  4. 根据权利要求1或2所述的冰箱，其特征在于，
    食品放置于网状构件上，所述网状构件与所述储藏室的下表面隔开预定距离而配置。
  5. 根据权利要求1或2所述的冰箱，其特征在于，
    还包括加热器，用于加热在所述储藏室内循环的气体；
    所述冰箱连续地解冻及熟化处于冷冻状态的食品。
  6. 根据权利要求1或2所述的冰箱，其特征在于，在所述储藏室的背面侧配置有壳体，所述壳体的内部具有向所述储藏室的储藏区域的内部供给气流或光的构件，所述壳体的入侧开口经由所述储藏室的后板的下侧开口而进入所述储藏区域内，所述壳体的出侧开口经由储藏室的后板的上侧开口而进入储藏区域内。
  7. 根据权利要求6所述的冰箱，其特征在于，透过设置在所述储藏室的后板的上侧开口两侧的开口，可以从所述储藏区域内看到所述第一光源的出射端部。
  8. 根据权利要求6所述的冰箱，其特征在于，在所述壳体的面向所述储藏室一侧的面的下侧，突出设置有入侧凸部，所述入侧凸部的前端为所述入侧开口，在所述壳体的面向所述储藏室一侧的面的上侧，突出设置有出侧凸部，所述出侧凸部的前端为所述出侧开口，在所述储藏室的后板上对应于所述入侧凸部及所述出侧凸部的位置上，分别开设有开口，当所述储藏室位于储藏位置时，所述入侧凸部及所述出侧凸部经由所述开口而向所述储藏室的储藏区域内突出。
  9. 根据权利要求6所述的冰箱，其特征在于，在所述壳体的内部，配置有风扇、加热器及第二光源，在所述储藏室的储藏区域，配置有湿度传感器及温度传感器，当所述风扇运行时，气体在所述壳体内从所述风扇的出风口向下方流动，利用所述第二光源，对气体照射波长范围100nm-300nm的光进行杀菌处理，基于所述温度传感器的检测值，打开或关闭加热器，可以调 整循环气体的温度。
  10. 根据权利要求6所述的冰箱，其特征在于，所述冰箱包括冷藏室用蒸发器，利用冷藏室用风扇使冷藏室内的气体流动，所述冰箱设置有入侧管道及控制其开关的入侧阻尼器，且设置有出侧管道及控制其开关的出侧阻尼器，在压缩机未运行状态下，通过驱动所述冷藏室用风扇，让气体通过冷藏室用蒸发器的翅片之间，入侧阻尼器及出侧阻尼器处于关闭状态，通过驱动所述壳体内的所述风扇，气体在由所述壳体及所述储藏区域构成的封闭区域内循环，通过将所述入侧阻尼器及所述出侧阻尼器变更为打开状态，在通过所述冷藏室用蒸发器的过程中被加湿的气体可以经由所述入侧管道供给至所述壳体及所述储藏室，在所述储藏室内循环的一部分气体可经由所述出侧管道返回到所述冷藏室用蒸发器的下侧。
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