WO2023185610A1

WO2023185610A1 - Refrigerator and ultrasonic processing apparatus thereof

Info

Publication number: WO2023185610A1
Application number: PCT/CN2023/083275
Authority: WO
Inventors: 王晶; 赵斌堂; 费斌; 崔展鹏
Original assignee: 青岛海尔电冰箱有限公司; 海尔智家股份有限公司
Priority date: 2022-03-31
Filing date: 2023-03-23
Publication date: 2023-10-05
Also published as: CN116928930A

Abstract

Provided in the present invention are a refrigerator and an ultrasonic processing apparatus thereof. The ultrasonic processing apparatus comprises a container, used for containing food ingredients to be processed; a heat transfer layer, covering the periphery of the container; and at least one ultrasonic transducer, fixed on the heat transfer layer. The present invention has the advantages that heat generated by the ultrasonic transducer can be rapidly dispersed to the periphery, thereby avoiding heat concentration, accordingly raising the operating rate of the ultrasonic transducer, and accelerating a pickling process for the food ingredients.

Description

A refrigerator and its ultrasonic treatment device

Technical field

The present invention relates to the technical field of refrigeration and freezing, and in particular to a refrigerator and an ultrasonic treatment device thereof.

Background technique

At present, ultrasonic pickling equipment is gradually favored by the majority of users because of its fast pickling speed and good pickling effect. In existing ultrasonic pickling equipment, the transducer is usually directly fixed at the bottom of the container. When working, the transducer will generate a lot of heat. In order to avoid heat being concentrated at the bottom of the container and causing the surface of the ingredients inside to mature, during use It is necessary to control the transducer to start and stop alternately according to the set startup ratio, so as to cool the transducer in time. However, this will also cause the total time of marinating ingredients to be longer, which needs to be improved.

Contents of the invention

An object of the first aspect of the present invention is to quickly disperse the heat generated by the ultrasonic transducer to the surroundings to avoid heat concentration, thereby increasing the startup ratio of the ultrasonic transducer and shortening the total time for marinating food.

A further object of the first aspect of the invention is to rapidly disperse the heat generated by the ultrasonic transducer throughout the container through the heat transfer layer.

A second object of the present invention is to provide a refrigerator.

In particular, according to a first aspect of the invention, the invention provides an ultrasonic treatment device, comprising:

Containers for holding ingredients to be processed;

A heat transfer layer covering the outer perimeter of the container; and

At least one ultrasonic transducer is fixed on the heat transfer layer.

Optionally, the heat transfer layer is a metal heat transfer layer.

Optionally, the heat transfer layer is a copper foil layer or an aluminum foil layer.

Optionally, the thickness of the heat transfer layer is 0.01mm~2mm.

Optionally, the heat transfer layer is electroplated on the outer wall of the container or is adhesively fixed on the outer wall of the container.

Optionally, the heat transfer layer includes a base layer that is attached to the bottom wall of the container and an enclosure layer that extends upward from the surroundings of the base layer and is attached to the side wall of the container; and

The barrier layer is provided with a process gap at the transition between adjacent side walls of the container.

Optionally, three ultrasonic transducers are provided, and the three ultrasonic transducers are arranged at equal intervals on the lower surface of the base layer along the length direction of the container.

Optionally, the ultrasonic treatment device also includes:

The base is adapted to the shape of the container, and the container is removably placed in the base.

Optionally, the side of the base facing the ultrasonic transducer is provided with a heat dissipation port and a heat dissipation plate closing the heat dissipation port.

According to a second aspect of the invention, the invention provides a refrigerator, which includes a box body, a storage compartment is defined in the box body, and any one of the above ultrasonic processing devices is installed in the storage compartment.

In the ultrasonic treatment device of the present invention, the ultrasonic transducer is indirectly fixed on the container through the heat transfer layer. The heat transfer layer has a better heat transfer effect. Most of the heat generated when the ultrasonic transducer is working will preferentially pass through the heat transfer layer. The layers are quickly dispersed around, causing the heating rate of the corresponding area of the container and the ultrasonic transducer to slow down. Therefore, the user can appropriately increase the startup ratio of the ultrasonic transducer, thereby shortening the total time required for marinating ingredients.

Further, in the ultrasonic treatment device of the present invention, the heat transfer layer includes a base layer that is attached to the bottom wall of the container and an enclosure layer that extends upward from the surroundings of the base layer and is attached to the side wall of the container. The heat generated when the ultrasonic transducer is working Most of the heat can be quickly transferred to the base layer and the enclosure layer, and then evenly dispersed throughout the container, effectively avoiding the problem of excessive local temperature in the container.

From the following detailed description of specific embodiments of the present invention in conjunction with the accompanying drawings, those skilled in the art will further understand the above and other objects, advantages and features of the present invention.

Description of drawings

Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are for the purpose of illustrating preferred embodiments only and are not to be construed as limiting the invention. Also throughout the drawings, the same reference characters are used to designate the same components. In the attached picture:

Figure 1 is a schematic structural diagram of a refrigerator according to an embodiment of the present invention;

Figure 2 is a schematic structural diagram of an ultrasonic treatment device according to an embodiment of the present invention;

Figure 3 is a positional relationship diagram of a container, a heat transfer layer and an ultrasonic transducer according to an embodiment of the present invention;

Figure 4 is a schematic structural diagram of a base according to an embodiment of the present invention;

Figure 5 is a cross-sectional view of an ultrasonic treatment device according to one embodiment of the present invention.

Detailed ways

Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. Although exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these examples are provided so that the present disclosure may be more thoroughly understood and enabled to This will fully convey the scope of the present disclosure to those skilled in the art.

The present invention first provides a refrigerator 10. Figure 1 is a schematic structural diagram of the refrigerator 10 according to an embodiment of the present invention. Referring to Figure 1, the refrigerator 10 generally includes a box 100. One or more refrigerators are formed in the box 100. There are three storage compartments 110, and the storage compartment 110 can be configured into a refrigerated storage compartment 110, a frozen storage compartment 110, and a variable temperature storage compartment 110 according to the refrigeration temperature. Specifically, the number, functions, layout, etc. of the storage compartments 110 can be configured according to actual needs.

An ultrasonic processing device 200 is provided in the storage compartment 110. The ultrasonic processing device 200 is mainly used for pickling food materials to improve the pickling speed and pickling effect of the food materials. The storage compartment 110 in which it is located can be the refrigeration unit of the refrigerator 10. The storage compartment 110 can be configured with a temperature of 0°C to 10°C to provide a low-temperature environment for marinating ingredients, inhibit the growth and reproduction of bacteria, and prevent the ingredients from spoiling during the marinating process.

Figure 2 is a schematic structural diagram of an ultrasonic treatment device 200 according to an embodiment of the present invention. Figure 3 is a positional relationship diagram of a container 210, a heat transfer layer 220 and an ultrasonic transducer 230 according to an embodiment of the present invention. Figure 4 is a schematic diagram of the structure of an ultrasonic treatment device 200 according to an embodiment of the present invention. FIG. 5 is a schematic structural diagram of the base 240 according to one embodiment of the present invention. FIG. 5 is a cross-sectional view of the ultrasonic treatment device 200 according to one embodiment of the present invention.

Referring to FIGS. 2 to 5 , the ultrasonic treatment device 200 may include a container 210 , a heat transfer layer 220 and at least one ultrasonic transducer 230 . The container 210 is used to hold food to be processed, and the heat transfer layer 220 is coated on the container. On the outer periphery of 210, the ultrasonic transducer 230 is fixed on the heat transfer layer 220.

In the ultrasonic treatment device 200 according to the embodiment of the present invention, the ultrasonic transducer 230 is indirectly fixed on the container 210 through the heat transfer layer 220. The heat transfer layer 220 has a better heat transfer effect. Most of the ultrasonic transducer 230 generates when it is working. The heat will be dispersed around quickly through the heat transfer layer 220 first, causing the heating rate of the corresponding area of the container 210 and the ultrasonic transducer 230 to slow down. The user can appropriately increase the startup ratio of the ultrasonic transducer 230, thereby shortening the time of marinating the food. total time required.

It can be understood that the startup ratio mentioned in this embodiment refers to the ratio of the startup time and the shutdown time of the ultrasonic transducer 230. When the ultrasonic transducer 230 is working, the temperature of each part of the container 210 must not exceed the temperature threshold. The temperature The threshold is generally 35°C, otherwise the surface of the food will be cooked. By providing the heat transfer layer 220, the heat generated by the ultrasonic transducer 230 can be dispersed, and the heating rate of the container 210 can be slowed down, thereby extending the startup time of the ultrasonic transducer 230, increasing the startup ratio, and shortening the time of marinating ingredients. Total duration required.

In this embodiment, the heat transfer layer 220 may be a metal heat transfer layer 220. The metal heat transfer layer 220 has good thermal conductivity and heat dissipation. During the operation of the ultrasonic transducer 230, it can transfer the heat generated by the ultrasonic transducer 230, thereby dispersing the heat and avoiding excessive local temperature. And it can also dissipate part of the heat during the transfer process, playing a role in heat dissipation.

Specifically, the heat transfer layer 220 may be a copper foil layer or an aluminum foil layer. The thermal conductivity of copper is 401 W/(m·K) and that of aluminum is 237 W/(m·K). Both of them have good thermal conductivity and low price, and are suitable for widespread use in the ultrasonic treatment device 200 . In fact, gold foil and silver foil have better thermal conductivity and thermal conductivity, but they are not used because they are expensive.

Furthermore, the thickness of the heat transfer layer 220 can be 0.01mm to 2mm, for example, 0.05mm, 0.08mm, 1mm, 1.5mm, 2mm, etc. It is necessary to ensure the effectiveness of heat conduction and heat transfer of the heat transfer layer 220 and to ensure the ultrasonic Ultrasound transmission efficiency of transducer 230. Since part of the ultrasonic effect will be lost when transmitted in the heat transfer layer 220, the thickness of the heat transfer layer 220 cannot be designed to be too large.

The heat transfer layer 220 can be electroplated on the outer wall of the container 210, or can be bonded and fixed on the outer wall of the container 210. Preferably, the heat transfer layer 220 is electroplated on the outer wall of the container 210. The electroplating method has a better adhesion effect between the heat transfer layer 220 and the outer wall of the container 210, and the heat transfer layer 220 is not easy to fall off.

In a specific embodiment, the heat transfer layer 220 includes a base layer 221 that is attached to the bottom wall of the container 210 and an enclosure layer 222 that extends upward from the surroundings of the base layer 221 and is attached to the side wall of the container 210. The base layer 221 and the enclosure layer The layer 222 can cover the entire periphery of the container 210, and most of the heat generated when the ultrasonic transducer 230 is working can be quickly transferred to the base layer 221 and the enclosure layer 222, and then evenly distributed to the entire container 210, effectively avoiding local damage to the container 210. The problem of excessive temperature.

The enclosure layer 222 is provided with a process gap 223 at the transition between adjacent side walls of the container 210 . When the heat transfer layer 220 is fixed to the outer wall of the container 210 by bonding, the setting of the process notch 223 can ensure that the enclosure layer 222 is closely attached to the outer wall of the container 210 and reduce the occurrence of edge warping. When the heat transfer layer 220 is fixed to the outer wall of the container 210 by electroplating, the setting of the process gap 223 can reduce the difficulty of electroplating, so that the electroplating work can be performed relatively quickly.

In this embodiment, three ultrasonic transducers 230 may be provided. The three ultrasonic transducers 230 are arranged at equal intervals on the base layer 221 of the heat transfer layer 220 along the length direction of the container 210. Through the three ultrasonic transducers 230 Working at the same time can apply ultrasonic action to the food materials in the container 210 relatively uniformly, thereby improving the uniformity of pickling of the food materials.

A number of ultrasonic protrusions 211 are provided on the inside of the bottom wall of the container 210. The ultrasonic protrusions 211 can be formed by protruding upward from the bottom wall of the container 210. During the vibration process of the ultrasonic transducer 230, the ultrasonic protrusions 211 can continuously interact with the ultrasonic protrusions 211. When the food comes into contact, the fiber structure of the food is loosened, thereby accelerating the penetration and diffusion of the pickling liquid. Moreover, due to the breakage of the fiber structure of the food, the pickled food tastes better.

Further, the ultrasonic treatment device 200 further includes a base 240. The shape of the base 240 is adapted to the shape of the container 210. The base 240 defines an upward opening, and the container 210 is removably placed in the base 240. Specifically, when the container 210 is placed in the base 240, the upper edge of the container 210 rests on the upper edge of the base 240, and the container 210 An interlayer space is formed between the bottom wall of the base 240 and the bottom wall of the base 240. The interlayer space can accommodate the ultrasonic transducer 230, so that there is a gap between the bottom of the ultrasonic transducer 230 and the bottom wall of the base 240.

The base 240 is provided with a heat dissipation port 241 on one side facing the ultrasonic transducer 230. The heat dissipation port 241 is provided to allow the inside of the base 240 to communicate with the outside air. Since the ultrasonic treatment device 200 is disposed in the storage compartment 110 of the refrigerator 10 Inside, the cold air in the storage compartment 110 can enter the base 240 and contact the heat transfer layer 220, thereby cooling the heat transfer layer 220 and the container 210, further improving the startup ratio of the ultrasonic transducer 230, and shortening the marinating time of the food. Production time.

The heat dissipation port 241 is provided with a heat dissipation plate 242 that seals the heat dissipation port 241. The heat dissipation plate 242 has a lower temperature after contact with the external cold air. It can also absorb the heat of the heat transfer layer 220 and cool the heat transfer layer 220. When the heat sink 242 is closed, foreign matter can be prevented from entering the inside of the base 240 and damage to the ultrasonic transducer 230 can be reduced.

According to any one of the above optional embodiments or a combination of multiple optional embodiments, embodiments of the present invention can achieve the following beneficial effects:

In the ultrasonic treatment device 200 according to the embodiment of the present invention, the ultrasonic transducer 230 is indirectly fixed on the container 210 through the heat transfer layer 220. The heat transfer layer 220 has a better heat transfer effect, and the ultrasonic transducer 230 generates Most of the heat will be dispersed around quickly through the heat transfer layer 220 first, causing the heating rate of the area corresponding to the container 210 and the ultrasonic transducer 230 to slow down. Therefore, the user can appropriately increase the startup ratio of the ultrasonic transducer 230, thereby Reduce the total time required to marinate ingredients.

Further, in the ultrasonic treatment device 200 according to the embodiment of the present invention, the heat transfer layer 220 includes a base layer 221 that is attached to the bottom wall of the container 210 and an enclosure layer 222 that extends upward from the surroundings of the base layer 221 and is attached to the side wall of the container 210 , most of the heat generated when the ultrasonic transducer 230 is working can be quickly transferred to the base layer 221 and the enclosure layer 222, and then evenly distributed to the entire container 210, effectively avoiding the problem of excessive local temperature of the container 210.

By now, those skilled in the art will appreciate that, although a number of exemplary embodiments of the present invention have been shown and described in detail herein, the disclosed embodiments may still be practiced in accordance with the present invention without departing from the spirit and scope of the present invention. The content directly identifies or leads to many other variations or modifications consistent with the principles of the invention. Accordingly, the scope of the present invention should be understood and deemed to cover all such other variations or modifications.

Claims

An ultrasonic treatment device including:

Containers for holding ingredients to be processed;

A heat transfer layer covering the outer periphery of the container; and

At least one ultrasonic transducer is fixed on the heat transfer layer.
The ultrasonic treatment device according to claim 1, wherein

The heat transfer layer is a metal heat transfer layer.
The ultrasonic treatment device according to claim 2, wherein

The heat transfer layer is a copper foil layer or an aluminum foil layer.
The ultrasonic treatment device according to claim 1, wherein

The thickness of the heat transfer layer is 0.01mm～2mm.
The ultrasonic treatment device according to claim 1, wherein

The heat transfer layer is electroplated on the outer wall of the container or bonded and fixed on the outer wall of the container.
The ultrasonic treatment device according to claim 1, wherein

The heat transfer layer includes a base layer that is attached to the bottom wall of the container and an enclosure layer that extends upward from the periphery of the base layer and is attached to the side wall of the container; and

The barrier layer is provided with a process gap at the transition between adjacent side walls of the container.
The ultrasonic treatment device according to claim 6, wherein

There are three ultrasonic transducers, and the three ultrasonic transducers are arranged at equal intervals on the lower surface of the base layer along the length direction of the container.
The ultrasonic treatment device according to claim 1, further comprising:

The base is adapted to the shape of the container, and the container is removably placed in the base.
The ultrasonic treatment device according to claim 8, wherein

A heat dissipation port and a heat dissipation plate closing the heat dissipation port are provided on the side of the base facing the ultrasonic transducer.
A refrigerator includes a box body, a storage compartment is defined in the box body, and the ultrasonic processing device according to any one of claims 1 to 9 is disposed in the storage compartment.