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WO2006009189A1 - Compartiment de stockage et réfrigérateur ayant celui-ci - Google Patents

Compartiment de stockage et réfrigérateur ayant celui-ci Download PDF

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Publication number
WO2006009189A1
WO2006009189A1 PCT/JP2005/013351 JP2005013351W WO2006009189A1 WO 2006009189 A1 WO2006009189 A1 WO 2006009189A1 JP 2005013351 W JP2005013351 W JP 2005013351W WO 2006009189 A1 WO2006009189 A1 WO 2006009189A1
Authority
WO
WIPO (PCT)
Prior art keywords
water
mist
storage
vegetables
vegetable
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/JP2005/013351
Other languages
English (en)
Japanese (ja)
Inventor
Kahoru Tsujimoto
Mitoko Ishita
Toyoshi Kamisako
Kenichi Morishita
Yoshihiro Ueda
Toshinori Noda
Haruyuki Ishio
Kazuyuki Hamada
Tadashi Adachi
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.)
Panasonic Holdings Corp
Original Assignee
Matsushita Electric Industrial 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 Matsushita Electric Industrial Co Ltd filed Critical Matsushita Electric Industrial Co Ltd
Priority to CN2005800247910A priority Critical patent/CN1989382B/zh
Priority to JP2006529262A priority patent/JP5148112B2/ja
Publication of WO2006009189A1 publication Critical patent/WO2006009189A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/015—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
    • 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
    • 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
    • F25D2317/0413—Treating air flowing to refrigeration compartments by purification by humidification
    • 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
    • F25D2317/0416—Treating air flowing to refrigeration compartments by purification using an ozone generator

Definitions

  • the storage of the present invention is a food storage, and particularly relates to a storage provided with a mist spraying device for improving the water content of food, and a refrigerator having the same.
  • a refrigerator equipped with this type of mist spraying function uses an ultrasonic humidifier when the vegetable compartment is low in humidity.
  • the product is sprayed and humidified in the vegetable compartment to suppress transpiration of vegetable power.
  • FIG. 62 shows a refrigerator provided with the conventional ultrasonic humidifier described in Document 1.
  • the vegetable compartment 31 is provided in the lower part of the main body case 36 of the refrigerator main body 30, and its entire surface opening is closed by a drawer door 32 that can be freely opened and closed.
  • the vegetable compartment 31 is separated from the refrigerator compartment (not shown) above by the partition plate 2.
  • a fixed hanger 33 is fixed to the inner surface of the drawer door 32, and a vegetable case 1 for storing food such as vegetables is mounted on the fixed hanger 33.
  • the top opening of the vegetable case 1 is sealed with a lid 3.
  • a thawing chamber 4 is provided inside the vegetable case 1, and the thawing chamber 4 is provided with an ultrasonic humidifier 5.
  • the ultrasonic humidifier 5 includes a mist outlet, a water storage container, a humidity sensor, and a hose receiver. It has been.
  • the water storage container is connected to the defrost water hose 10 by a hose receiver.
  • the defrost water hose 10 is provided with a purification filter 11 for cleaning the defrost water in a part thereof.
  • Cooling air cooled by a heat exchange cooler flows through the outer surface of the vegetable case 1 and the lid 3, whereby the vegetable case 1 is cooled and the food stored therein is cooled.
  • defrost water that also generates cooler power during refrigerator operation is purified by the purifier filter 11 when passing through the defrost water hose 10 and supplied to the water storage container of the ultrasonic humidifier 5.
  • the ultrasonic humidifier 5 starts humidification and keeps the atmosphere in the vegetable case 1 fresh, such as vegetables.
  • the humidity can be adjusted to an appropriate level.
  • the ultrasonic humidifying device 5 stops excessive humidification.
  • the vegetable humidifier can be quickly humidified by the ultrasonic humidifier 5, and the vegetable compartment is always at a high humidity, and the transpiration of vegetables is suppressed and the freshness of the vegetables can be maintained. .
  • Document 2 Japanese Patent Laid-Open No. 9-28363 (hereinafter referred to as Document 2) discloses a method for preserving the freshness of vegetables using light.
  • a refrigerator capable of retaining vitamin C and chlorophyll is disclosed.
  • FIG. 63 shows a refrigerator provided with the conventional light source described in Document 2.
  • the refrigerator 40 includes a housing 42 having an open front, and a drawer 54 for storing vegetables and the like is housed in a lower chamber 48 located at the lower portion of the housing 42.
  • the drawer 54 has a substantially casing shape with the top opened, and a front wall 56 is provided on the front side.
  • a switch 58 for detecting the opening / closing of the drawer 54 is attached to a portion of the casing 42 with which the front wall 56 abuts.
  • a white fluorescent lamp 60 is attached to the center of the top surface of the lower chamber 48, and a lamp 62 is attached to the front side.
  • Vegetables are mainly stored in the drawer 54, and are stored and sealed in the lower chamber 48.
  • the white fluorescent lamp 60 is turned on by the signal from the switch 58 to irradiate the vegetables. At this time, the lamp is controlled to turn off.
  • the light intensity of the white fluorescent lamp 60 is set in a range that is effective for suppressing the decrease in the chlorophyll concentration of green leafy vegetables. Can be maintained.
  • the lamp 62 is turned on and the white fluorescent lamp 60 is turned off.
  • a volatile antioxidant is gradually released into a vegetable chamber by an external impact or vibration. Before the oxygen in the air reaches the vegetable surface, it binds to and disappears from the antioxidant components, and as a result, the nutrient components of the vegetable are retained without being oxidized.
  • Fig. 64 shows a refrigerator provided with a conventional antioxidant mud described in JP-A-2000-44926 (hereinafter referred to as Document 3).
  • the vegetable compartment box case 63 that moves together as the drawer door of the refrigerator is pulled out and put back is: an upper case 64 that is separated from the vegetable compartment case 63 and arranged at the top. ; Installed on the side of the vegetable compartment case 63 !, and serves as a stopper for the upper case 64! / Screw convex part 65; Installed on the upper case 64, pulling force on the stopper convex part 65 It consists of an upper case tensioning force part 66; and an anti-oxidation unit 67 installed on the bottom side of the upper case 64 on the case side and below the upper case pulling force part 66. ing.
  • Antioxidant unit 67 is filled with a particulate antioxidant substance, and has a narrow hole in the downward direction.
  • the antioxidant unit 67 containing the antioxidant is subjected to vibration shock caused by opening and closing the refrigerator door. This external force action causes the built-in particulate antioxidant to move in the other direction. Or, by receiving an impact, the particles on the surface and the internal particles are switched, so that a new release surface is secured and the volatile component of the antioxidant is continuously released.
  • JP 2000-220949 A shows a refrigerator provided with an ozone water mist device.
  • the refrigerator has an ozone generator, an exhaust port, a water supply channel directly connected to the water supply, and an ozone water supply channel in the vicinity of the vegetable compartment.
  • the ozone water supply route is led to the vegetable room.
  • the ozone generator is connected to a water supply unit directly connected to the water supply.
  • the exhaust port is connected to the ozone water supply path.
  • an ultrasonic element is provided in the vegetable compartment. Ozone generated by the ozone generator is brought into contact with water to produce ozone water as treated water.
  • the generated ozone water is guided to the vegetable compartment of the refrigerator, atomized by an ultrasonic vibrator, and sprayed to the vegetable compartment.
  • the refrigerator of the present invention is a refrigeration apparatus capable of generating and spraying ultrafine mist of water using a mist spraying apparatus in a warehouse storing food such as vegetables.
  • the ultrafine mist can permeate the inside of the food from the cell gaps or pores on the surface of the food such as vegetables, and the water content in the food can be improved.
  • the refrigerator of the present invention can spray fine mist onto vegetables at the same time with a mist spraying device while irradiating the vegetables with light by the light irradiation unit.
  • the refrigerator of the present invention actively supplies water to the middle of the food, and the food being stored The water content of can be improved.
  • the refrigeration apparatus can suppress the transpiration at the time of light irradiation and replenish moisture to the vegetables through pores that perform transpiration, thereby improving the moisture content of the vegetables.
  • the refrigerator of the present invention can increase the water content of vegetables and the like once reduced to the original state.
  • FIG. 1 is a side sectional view of a storage case according to Embodiment 1 of the present invention.
  • FIG. 2 is a side cross-sectional view of the water supply device according to Embodiment 1 of the present invention.
  • FIG. 3 is a cross-sectional plan view of the water supply device according to Embodiment 1 of the present invention.
  • FIG. 4 is a side cross-sectional view of a storage case in Embodiment 2 of the present invention.
  • FIG. 5 is a side sectional view of a water replenishing device according to Embodiment 2 of the present invention.
  • FIG. 6 is a cross-sectional plan view of a water replenishing device in Embodiment 2 of the present invention.
  • FIG. 7 is a side sectional view of the refrigerator in the third embodiment of the present invention.
  • FIG. 8 is a side sectional view of a water replenishing device according to Embodiment 3 of the present invention.
  • FIG. 9 is a plan sectional view of a water replenishing device in Embodiment 3 of the present invention.
  • FIG. 10A is a characteristic diagram with respect to the particle diameter of mist of the moisture content recovery effect of slightly wilted vegetables in the light irradiated with light during mist spraying according to Embodiment 3 of the present invention.
  • FIG. 10B is a characteristic diagram with respect to the mist particle diameter of the moisture content recovery effect of the slightly wilted vegetables in the experiment conducted without light irradiation according to the third embodiment of the present invention.
  • FIG. 11 is a diagram showing the characteristics of the moisture content restoration effect of the slightly deflated vegetable according to Embodiment 3 of the present invention with respect to the mist spray amount, and the appearance sensory evaluation value of the vegetable with respect to the mist spray amount. is there.
  • FIG. 12 is a side sectional view of the refrigerator in the fourth embodiment of the present invention.
  • FIG. 13 is a side sectional view of a water replenishing device in Embodiment 4 of the present invention.
  • FIG. 14 is a cross-sectional view of the water supply device taken along line AA in FIG.
  • FIG. 15 is a characteristic diagram with respect to the particle diameter of mist of the moisture content restoration effect of a slightly wilted vegetable in Embodiment 4 of the present invention.
  • FIG. 16 shows the effect on the spray amount and particle size in Embodiment 5 of the present invention. It is a figure.
  • FIG. 17 is a diagram showing a result of microscopic observation of the pore portion of the vegetable in the fifth embodiment of the present invention.
  • FIG. 18 is a side sectional view of the refrigerator in the sixth embodiment of the present invention.
  • FIG. 19 is a longitudinal sectional view in the vicinity of a spray portion of a refrigerator in a sixth embodiment of the present invention.
  • FIG. 20 is a control flow diagram of the refrigerator in the sixth embodiment of the present invention.
  • FIG. 21 is a longitudinal sectional view in the vicinity of the spray portion of the refrigerator in the seventh embodiment of the present invention.
  • FIG. 22 is a longitudinal sectional view in the vicinity of a water collection part of a refrigerator in an eighth embodiment of the present invention.
  • FIG. 23 is an action spectrum diagram of the blue light-induced pore opening in the eighth embodiment of the present invention.
  • FIG. 24 is a characteristic diagram of the wavelength of the irradiating part and the pore opening degree in the eighth embodiment of the present invention.
  • FIG. 25 is a functional block diagram of the refrigerator in the eighth embodiment of the present invention.
  • FIG. 26 is a control flow diagram for the refrigerator in the eighth embodiment of the present invention.
  • FIG. 27 is a cross-sectional view of the refrigerator in the ninth embodiment of the present invention.
  • FIG. 28 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator according to the ninth embodiment of the present invention.
  • FIG. 29 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator in the ninth embodiment of the present invention.
  • FIG. 30 is a longitudinal sectional view of the ultrasonic atomizer of the refrigerator according to the ninth embodiment of the present invention.
  • FIG. 31 is a functional block diagram according to the ninth embodiment of the present invention.
  • FIG. 32 is a control flow diagram according to Embodiment 9 of the present invention.
  • FIG. 33 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator according to the tenth embodiment of the present invention.
  • FIG. 34 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator according to the tenth embodiment of the present invention.
  • FIG. 35 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator according to the eleventh embodiment of the present invention.
  • FIG. 36 is a longitudinal sectional view in the vicinity of a spraying part in Embodiment 12 of the present invention.
  • FIG. 37 is a front view of the vicinity of the water collection part of the refrigerator in the thirteenth embodiment of the present invention.
  • FIG. 38 is a longitudinal sectional view taken along the line AA in the vicinity of the water collecting portion of the refrigerator in FIG.
  • FIG. 39 is a longitudinal sectional view in the vicinity of a spray section in Embodiment 14 of the present invention.
  • FIG. 40 is a side sectional view of the refrigerator in the fifteenth embodiment of the present invention.
  • FIG. 41 is a side cross-sectional view of the refrigerator in the sixteenth embodiment of the present invention.
  • FIG. 42 is a front sectional view of the refrigerator in the sixteenth embodiment.
  • FIG. 43 is a cross-sectional view of the principal part showing the AA cross section in FIG. 42.
  • FIG. 44 is a cross-sectional view of the principal part showing the BB cross section in FIG.
  • FIG. 45 is a graph showing the particle size distribution ratio of sprayed mist.
  • FIG. 46 is a side sectional view of the refrigerator according to the seventeenth embodiment of the present invention.
  • FIG. 47 is a side sectional view of the water replenishing device in the seventeenth embodiment of the present invention.
  • FIG. 48 is a plan sectional view of the water replenishing device in Embodiment 17 of the present invention.
  • FIG. 49A is a view showing the water content restoring effect mist characteristics of the slightly deflated vegetable water content in Embodiment 17 of the present invention.
  • FIG. 49B is a diagram showing the characteristics of water content recovery effect mist with respect to the water particle diameter of the slightly wilted vegetable in Embodiment 17 of the present invention.
  • FIG. 50 is a diagram showing the characteristics of the moisture content restoration effect of the slightly deflated vegetable according to Embodiment 17 of the present invention with respect to the spray amount of the mist and the sensory evaluation value of the vegetable appearance with respect to the spray amount. .
  • FIG. 51 is a side sectional view of the refrigerator in the eighteenth embodiment of the present invention.
  • FIG. 52 is a side sectional view of the water replenishing device according to the eighteenth embodiment of the present invention.
  • FIG. 53 is a cross-sectional view of the water supply device taken along line AA in FIG. [FIG. 54A]
  • FIG. 54A is a diagram showing the characteristics of the water content restoration effect of slightly wilted vegetables in Embodiment 18 of the present invention with respect to the water particle diameter of mist.
  • FIG. 54B is a diagram showing the characteristics of the water content recovery effect of slightly wilted vegetables in Embodiment 18 of the present invention with respect to the water particle diameter of mist.
  • FIG. 55 is a diagram showing the effect on the spray amount and the particle diameter in the nineteenth embodiment of the present invention.
  • FIG. 56 is a side sectional view of the vegetable compartment of the refrigerator according to the twentieth embodiment of the present invention.
  • FIG. 57 is an enlarged view of a main part of the mist spraying apparatus in Embodiment 20 of the present invention.
  • FIG. 58 is a diagram showing the pesticide removal performance of ozone water mist in Embodiment 20 of the present invention.
  • FIG. 59 is an enlarged view of a main part of the mist spraying device for a refrigerator in the embodiment 21 of the present invention.
  • FIG. 60 is an enlarged view of a main part of the mist spraying device for a refrigerator in the twenty-second embodiment of the present invention.
  • FIG. 61 is an enlarged view of a main part of the mist spraying device for a refrigerator in the twenty-third embodiment.
  • FIG. 62 is a schematic configuration diagram of a vegetable room of a conventional refrigerator.
  • FIG. 63 is a schematic configuration diagram of a conventional refrigerator.
  • FIG. 64 is a diagram showing a conventional refrigerator provided with an antioxidant unit.
  • the storage of the present invention includes a box having a partitioned storage chamber and a water replenishing device having a spraying section for spraying a liquid, and is housed inside the storage chamber by the water replenishing device.
  • the food is forcibly replenished with water.
  • the storage of the present invention includes a stored water holding portion in which the heat insulating box holds the liquid. Stable supply to the water replenishing device and securing of the amount of water are possible, and by storing the generated water, a certain amount of stored water can be stored in advance, so water can be supplied to the mist spraying device at any timing. This makes it possible to stably spray mist on the vegetables and fruits stored inside the storage room, which forces the food into the food as needed.
  • the moisture content of the food stored in the storage room of the storage can be improved by improving the moisture content of the food by replenishing the water.
  • the stored water holding unit includes a water storage tank, and the stored water supplied from the outside is held in the water storage tank.
  • a sufficient amount of water can be replenished even when there are a large number of foods stored in the storage room, and the water content of the food stored in the storage room of the storage can be improved. I can do it.
  • the stored water holding unit includes a water retention device, and the retained water extracted and retained in the air in the storage chamber is retained in the water retention device. It is.
  • the user can rehydrate the food stored in the storage chamber without replenishing water from the outside, and the moisture content of the food stored in the storage chamber of the storage can be reduced. Can be improved.
  • the spray portion has a spray tip portion that is a portion from which mist is discharged, and at least the spray tip portion is provided in the storage chamber.
  • the mist particles can be sprayed directly to the storage room in which the vegetables are stored, and the distance between the spray tip and the vegetables can be further reduced.
  • the vaporization of mist particles can be prevented and the flow rate in the floating state can be increased, so that the adhesion rate of the mist to the vegetable surface can be further increased.
  • the spray section has a spray tip portion that is a portion from which mist is discharged, at least the spray tip portion is provided in the storage chamber, and the water tank is provided with the spray portion. Get ready! / It is provided in a second section separate from the first section.
  • the storage of the present invention includes an irradiation unit that irradiates light in the storage chamber, and the food stored in the storage chamber is irradiated with light by the irradiation unit and then stored in the storage chamber by the water supply device.
  • the food is forcibly replenished inside the food.
  • the generated mist penetrates into the food from the pores on the surface of the food such as vegetables and fruits opened by light irradiation, and replenishes the food with water.
  • the pore area of the pores can be increased and water can be replenished actively.
  • the spray part generates mist having a particle diameter of 0.003 to 20 ⁇ m.
  • the generated mist can pass through the pores and gaps on the vegetable surface that are enlarged by irradiating gaps and light between the yarn and weaving on the food surface. Even if a larger particle size is used, it can penetrate smoothly into the food and the moisture content in the food can be improved.
  • the amount of mist spray generated by the spray section is 0.0007-0.14 g / h • 1.
  • the pores on the vegetable surface are opened larger than when light irradiation is not performed, allowing more water to permeate the vegetable interior. Even if a larger amount of mist is generated compared to the case where irradiation is not performed, vegetables can be supplied with an appropriate amount of mist that does not cause water rot. Can be improved.
  • the spray unit when the food stored in the storage chamber is fruits and vegetables, the generated mist penetrates into the fruits and vegetables from the pores on the surface of the fruits and vegetables opened by light irradiation. In addition, the hole area for replenishing water in the fruits and vegetables is increased, and the quality is likely to deteriorate due to the lack of water! The water can be actively replenished in the fruits and vegetables.
  • the spray unit generates mist by an electrostatic atomization method or an ultrasonic atomizer.
  • the storage of the present invention can be sprayed with a functional component dissolved or dispersed in stored water as a mist.
  • a functional component dissolved or dispersed in stored water as a mist.
  • functional ingredients By spraying functional ingredients, the content of nutrients such as vegetables can be improved.
  • an antioxidant as the functional ingredient, it is possible to prevent oxidation of various nutritional ingredients that are oxidized and cause a reduction in nutritional value and quality.
  • functional water such as ozone water, acidic water or alkaline water.
  • the refrigerator in the present invention includes a household refrigerator, a commercial refrigerator, a food storage, a storage container, a refrigerated storage, a cold storage car, and a transport container.
  • FIG. 1 is a side sectional view of a storage case in Embodiment 1 of the present invention.
  • FIG. 2 is a side sectional view of the water supply device according to Embodiment 1 of the present invention.
  • FIG. 3 is a plan cross-sectional view of the water supply device according to Embodiment 1 of the present invention.
  • the storage 70 for refrigeration has a storage chamber 71 and a water storage tank 72, and the water storage tank 72 has a water supply path 73 for supplying water.
  • a water supply device 74 is provided on the upper top surface of the storage chamber 71.
  • the storage in Embodiment 1 is a transport container and is used for transport.
  • the water supply device 74 includes a water storage tank 75 that stores water, a spray unit 76, and a blower unit 77 that blows mist generated by the spray unit 76 into the storage chamber 71.
  • the spray unit 76 is located inside the water tank 75 and includes an ultrasonic element 80 that atomizes water by an ultrasonic method and a metal mesh 81 that transmits only mist having a predetermined particle size or less.
  • the stored water 84 is supplied from the water supply path 73 and stored in the water tank 75.
  • a temperature sensor 85 that detects the temperature inside the storage is provided at one corner of the storage chamber 71.
  • a functional component replenishing section 78 for releasing functional components can be provided in the storage chamber.
  • Functional component replenishment section 78 is a cellular filter 79a is loaded with microcapsulated vitamin C derivative granules 79b.
  • the water stored in the water storage tank 72 is supplied into the water storage tank 75 via the water supply path 73 and stored as the stored water 84.
  • the operation of the water supply device is started.
  • the stored water 84 is atomized by the ultrasonic element 80 included in the spray section 76.
  • the water tank 75 is filled with mist containing water particles having a predetermined particle diameter or less.
  • the fine mist in the water storage tank 75 is sprayed as mist in the storage chamber 71 by the blower 77.
  • the fine mist adheres to the surface of the vegetables and fruits stored in the storage chamber 71 and in which the pores are opened, and enters the tissue from the pores.
  • the water is evaporated and the water is supplied again into the deflated vegetable cells, and the deflation is eliminated by the cell's turgor pressure, and it returns to the broken state.
  • mist refers to water that has split finely into an ultrafine particle state, and its particle diameter is included from the visible number / zm to the invisible number nm. It has liquid properties.
  • the mist enters the inside of the vegetable by spraying an appropriate amount of fine mist that can pass through the cell gap with the mist spraying device to the vegetable stored in the vegetable compartment. Therefore, the moisture content of vegetables can be improved and the freshness of vegetables can be maintained.
  • an ultrasonic element and a filter are used in the spraying section, but electrostatic addition can be applied to the mist using an electrostatic atomization method.
  • the fine mist loaded with a negative charge adheres to the positively charged inner wall surface, vegetables, and fruit surfaces, and mist enters fine holes on the inner wall surface and vegetables and fruit surfaces.
  • the storage room of the present embodiment is provided with a cooling device for cooling the storage room, so that the temperature zone can be adjusted, and it can be used in the refrigeration temperature zone at high temperatures such as in summer. I can do it.
  • the storage room has a high humidity of 90% or more, it can be stored in the storage room! And the inferior speed of the food can be reduced, so that the efficiency of hydration by mist is improved. I can do it.
  • the present embodiment may include an irradiation unit that irradiates food stored in the storage room.
  • the irradiation part can open the pores of the food stored in the storage room, and the mist can enter the food stored in the storage room. I can do it.
  • the particle diameter of the mist is adjusted by using the ultrasonic element 80 and the metal mesh 81.
  • a metal plate 82 may be provided to face the metal mesh 81, and a high voltage power supply 83 for applying a high voltage to the metal mesh 81 and the metal plate 82 may be provided.
  • Metal By applying a high voltage between the bush 81 and the metal plate 82, the particle diameter of the mist can be adjusted by making the particle diameter of the mist finer. In this case, electrostatic addition can be applied to the mist particles as the mist is refined.
  • FIG. 4 is a side sectional view of the storage case in Embodiment 2 of the present invention.
  • FIG. 5 is a side sectional view of the water replenishing device in Embodiment 2 of the present invention.
  • FIG. 6 is a plan sectional view of the water replenishing device in Embodiment 2 of the present invention.
  • the same parts and members as those in the first embodiment may be indicated by the same numbers.
  • the storage 90 includes a storage chamber 91 and a water storage tank 72, and the water storage tank 72 includes a water supply path 73 that supplies water.
  • a water supply device 74 is provided on the upper top surface of the storage chamber 91.
  • the storage container is used as a storage and is used for storing food after harvesting.
  • the water supply device 74 provided on the top surface of the storage chamber 91 includes a water storage tank 75 that is a water storage unit for storing water, a spray unit 76, and a blower unit that blows mist generated by the spray unit 76 into the storage chamber 91. 77.
  • the spray section 76 is located inside the water tank 75, and is opposed to the ultrasonic element 80 that atomizes water by an ultrasonic method, the metal mesh 81 that transmits only mist having a predetermined particle size or less, and the metal mesh 81.
  • a metal plate 82 is provided.
  • the stored water 84 is supplied through the water supply path 73 and stored in the water tank 75.
  • a temperature sensor 85 that detects the temperature in the warehouse is provided at one corner of the storage chamber 91.
  • a functional component replenishing section 78 for releasing functional components can be provided in the storage chamber.
  • the functional component replenishment section 78 is a cell-shaped filter 79a carrying a vitamin C derivative granule 79b in a microcapsule form.
  • the water stored in the water storage tank 72 is supplied into the water storage tank 75 via the water supply path 73 and stored as the stored water 84.
  • the operation of the water supply device is started.
  • the stored water 84 becomes mist atomized by the ultrasonic element 80 which is the spray section 76. Only fine mist having a particle diameter equal to or smaller than a predetermined particle diameter is sprayed from the metal mesh 81, and the water tank 75 is filled with mist having a water particle force equal to or smaller than the predetermined particle diameter. Fine mist in water tank 75 is blown The portion 77 is sprayed as mist in the storage chamber 91.
  • a light irradiation unit may be provided in the storage chamber 91.
  • a light irradiating unit can irradiate light to the vegetable being preserved, and an appropriate amount of fine mist that can pass through the pores can be sprayed with a mist spraying device. By irradiating with light, mist can enter the inside of the vegetable from the pores on the surface of the opened vegetable, so that the moisture content of the vegetable can be improved and the freshness of the vegetable can be maintained.
  • Vegetables and fruits stored in a storage chamber often have a reduced nutrient content or wilt due to transpiration during storage.
  • green rapeseed products and fruits are also stored in the storage room, and it is easier to wither by transpiration during storage of these fruits and vegetables. Therefore, by using the storage container used to store the food after harvesting as the storage of the second embodiment, it is possible to prevent moisture transpiration during storage of the food stored in the storage room and Food can be stored in a safe state.
  • functional water such as ozone water, acidic water, or alkaline water can be sprayed as water to be sprayed.
  • functional water mist enters fine pores on the surface of vegetables and fruits, and dirt and harmful substances such as agricultural chemicals inside the fine pores can be lifted to enhance the removal effect.
  • it can enhance the acid-alkali decomposition effect of harmful substances such as agricultural chemicals on the vegetable surface.
  • it is possible to remove dirt and odors in the cabinet and enhance the acid / alkali decomposition effect.
  • the spray unit is configured to include an ultrasonic element and a filter.
  • a negative charge is loaded by electrostatically adding to the mist using the electrostatic atomization method.
  • Fine mist produced may be supplied.
  • the fine mist loaded with a negative charge adheres to the positively charged inner wall surface, vegetables, fruit surfaces, etc., and the mist enters fine holes on the inner wall surface, vegetables, and fruit surfaces.
  • the storage room of the present embodiment is provided with a cooling device that cools the storage room, so that the temperature zone can be adjusted and used in the refrigerated temperature zone at high temperatures such as in summer. I can do it.
  • the storage is a storage container, and mist can enter the food stored in the storage chamber of the storage container.
  • Such as moisture and functional components can be efficiently replenished.
  • a force that adjusts the particle diameter of the mist by using the ultrasonic element 80 and the metal mesh 81 is provided with a metal plate 82 facing the metal mesh 81, and a metal mesh
  • a metal plate 82 facing the metal mesh 81
  • a metal mesh By applying a high voltage between the metal mesh 81 and the metal plate 82, the fine particle size of the mist is reduced by applying a high voltage between the metal mesh 81 and the metal plate 82.
  • FIG. 7 is a side sectional view of the refrigerator according to Embodiment 3 of the present invention.
  • FIG. 8 is a side sectional view of the water supply device according to Embodiment 3 of the present invention.
  • FIG. 9 is a plan sectional view of the water replenishing device according to Embodiment 3 of the present invention.
  • FIG. 10A is a characteristic diagram with respect to the particle diameter of the mist of the moisture content restoring effect of the slightly deflated vegetable in the light irradiated with the mist spraying light according to Embodiment 3 of the present invention.
  • FIG. 10A is a characteristic diagram with respect to the particle diameter of the mist of the moisture content restoring effect of the slightly deflated vegetable in the light irradiated with the mist spraying light according to Embodiment 3 of the present invention.
  • FIG. 10B is a characteristic diagram with respect to the particle diameter of the mist of the moisture content recovery effect of the slightly wilted vegetables in the experiment conducted without light irradiation during the mist spraying of Embodiment 3 of the present invention.
  • FIG. 11 is a diagram showing the characteristics of the moisture content restoration effect of the slightly deflated vegetable according to Embodiment 3 of the present invention with respect to the mist spray amount, and the appearance sensory evaluation value of the vegetable with respect to the mist spray amount.
  • the refrigerator 100 is partitioned from above by a partition plate 116 into a refrigerated room 112, a switching room 113, a vegetable room 114, and a freezing room 115.
  • the vegetable room 114 is approximately cooled by indirect cooling. 90% R.H or higher (when storing food), cooled to 4-6 ° C.
  • An ice-making water storage tank 119 is provided on the back of the refrigerator compartment 112, and a water supply path 120 is led from the ice-making water storage tank 119 to an ice making room (not shown) and a vegetable room 114 to supply water.
  • a water replenishing device 121 is provided on the top surface of the vegetable room 114.
  • the water replenishing device 121 includes a water storage tank 122 that is a storage water holding unit for storing water, a spraying unit 123, and a blower unit 129 that blows mist generated by the spraying unit 123 into the vegetable compartment 114.
  • water supply device The external section of 121 is provided with an irradiation unit 130.
  • the spray unit 123 includes an ultrasonic element 125 that is located inside the water tank 122 and atomizes water by an ultrasonic method, and a metal mesh 126 that transmits only mist having a predetermined particle size or less.
  • the stored water 124 in the water tank 122 is supplied via the water supply path 120 and stored in the water tank 122.
  • One corner of the vegetable compartment 114 is equipped with a temperature sensor 133 that detects the temperature in the cabinet.
  • the water stored in the ice-making water storage tank 119 is supplied into the water storage tank 122 via the water supply path 120 and stored as the stored water 124.
  • the temperature sensor 133 detects that the internal temperature is 5 ° C or higher
  • the irradiation unit 130 is turned on, and the vegetables and fruits stored in the vegetable room 114 are irradiated with light.
  • the irradiation unit 130 is, for example, a blue LED and irradiates light including blue light having a center wavelength of 470 nm.
  • a weak light of about 1 ⁇ mol'm _2 ' S _ 1 is sufficient for the amount of blue light emitted.
  • pores existing on the surface of the epidermis are opened by the light stimulation of blue light.
  • vegetables and fruits stored in the vegetable compartment usually include those that are slightly deflated by transpiration at the time of purchase return or transpiration during storage.
  • the operation of the water supply device 121 is started.
  • the stored water 124 atomizes water by the ultrasonic element 125 included in the spray unit 123.
  • the fine mist having a particle size smaller than the predetermined pore size set to be smaller than the diameter of the pores of the vegetable is sprayed from the metal mesh 126.
  • a mist with a particle diameter smaller than the diameter of the aperture is filled.
  • the fine mist in the water tank 122 is sprayed as mist in the vegetable compartment 114 by the blower 129.
  • the sprayed fine mist adheres to the surface of vegetables and fruits in which the pores are opened in the vegetable compartment 114 and penetrates into the tissue through the pores.
  • the water evaporates and water is supplied again into the deflated cells. The wilting is resolved and the vegetables and fruits return to a crisp state.
  • FIGS. 10A and 10B are graphs showing characteristics of the recovery effect of the moisture content with respect to the particle diameter in vegetables that have been slightly wilted. The following method was used to reproduce wilting vegetables.
  • the vegetables left for a predetermined time until the weight decreased by about 10% with respect to the state of purchase at the store were used as wilting vegetables. If the vegetable loses about 15% of its weight from the time of harvest, the appearance will deteriorate and the cell line and weave will not return. The weight loss at the distribution stage is about 5% of the harvested vegetables. If the moisture is reduced by about 5%, the user sensuously determines that there is no apparent problem. However, when a weight loss of about 10% occurs, the user feels sensually and feels like a wilted vegetable in appearance. Based on the above, the initial value was defined as a state where the weight was reduced by about 10% compared to the purchase state at the store.
  • the above-treated vegetables were stored in a 70-liter vegetable room (about 6 ° C), and mists with various particle sizes were sprayed for about 24 hours. Then, it was taken out and weighed to evaluate how much the weight was restored from the initial stage.
  • FIG. 10A is a mist spray light (blue LED): a mol'm _2 'experimental results was irradiated at an intensity of s _ 1.
  • FIG. 10B shows the results of an experiment in which mist spraying was performed without light irradiation.
  • the particle size to be sprayed was as large as 20 m or more, the water particles were too large to spray the mist uniformly. This is thought to be due to the fact that if the mist diameter is relatively large, it will fall to the bottom surface of the container due to its own weight, so that sufficient mist diffusivity cannot be obtained.
  • the pore size is considered to be about 20 m at the maximum, and in the case of mist larger than that, water particles are considered too large to enter the vegetables.
  • the range in which the moisture content recovery effect of vegetables was 70% or more was in the range of 0.008-10 ⁇ m.
  • the particle size is 1 ⁇ m or more, the particle size is fine, the spraying uniformity is improved, and the spraying distance and the residence time in the air are extended. Therefore, at 1 ⁇ m or more, the smaller the particle size, the higher the probability of adhering to the vegetable surface, and the moisture content restoration rate was improved.
  • the mist particles were more actively permeated from the pores, and the moisture content recovery effect of the vegetables was 70% or more.
  • the mist diameter is about 0.008 m, the moisture content restoration effect of the vegetables will be 70% or more. If this mist diameter is secured, the mist and the open pores It is considered that the contact frequency is relatively maintained.
  • the optimum particle size at which the effect of restoring the moisture content of vegetables was as high as 80% or more was in the range of 0.01 to 1 ⁇ m.
  • the particle size is 1 ⁇ m or less, the particles will be large enough to penetrate into the pores. Therefore, within the range of 0.01 to 1 m, the effect of restoring the moisture content of the vegetable will depend on the pore size. It is thought that it will not change.
  • FIG. 10B shows the experimental results when light irradiation is not performed, and the particle diameter at which the water content recovery rate is 50% or more is about 0.005-0, which is smaller than the particle diameter at the time of light irradiation. It was 5 m.
  • the lower limit particle diameter of the range in which the moisture content recovery rate is 50% or more was 0.005 ⁇ m, which was the same as in the case of light irradiation. In ultrafine particles of 0.005 m or less, the particles are very small, so the frequency of contact with open pores decreases, and water cannot penetrate into the vegetables.
  • the moisture content recovery effect of vegetables is as high as 80% only in the vicinity of 0.01 ⁇ m, and the optimal particle size for which the moisture content recovery effect of vegetables is 70% or more is 0. 008 ⁇ 0.05 m range.
  • the pore diameter force S becomes smaller than 0.05 m, the osmosis of the mist particles becomes more active, while the peak is 0.01 ⁇ m. It was found that the effect of restoring the moisture content of vegetables became smaller as the pore size became smaller. Therefore, it was found that the moisture content recovery effect can be obtained when light is irradiated to obtain a high moisture recovery rate with a wide particle size.
  • the atomization unit is an ultrasonic atomization system as in the present embodiment
  • the water droplets are finely dispersed using high-frequency vibration energy as the particle diameter of the mist is reduced. Therefore, the higher the frequency, the greater the number of vibrations and the shorter the durability of the ultrasonic atomization method. Therefore, in both the experimental results in Fig. 10A and the experimental results in Fig. 10B, the lower limit of the particle size was set to about 0.005 m, but when applied to a refrigerator, the lower limit of the particle size was 0.5 m or more.
  • the ultrasonic atomization method it is possible to obtain sufficient durability even in refrigerators that require long-term durability, especially for household appliances with an average service life of about 10 years. It becomes possible to increase the reliability of the improvement of the water content by the method.
  • FIG. 11 shows the relationship between the moisture content restoration effect and the mist spray amount on the wilted vegetables described in Embodiment 3 of the present invention, and the relationship between the appearance sensory evaluation value of the vegetables and the mist spray amount.
  • FIG. 10A and 10B The method of reproducing wrinkled vegetables and the experimental method are almost the same as the experiment in Figs. 10A and 10B. However, in this experiment, in the case of a particle size of 1 ⁇ m, two patterns of experiments with light irradiation and without light irradiation were performed. For light irradiation, a mist with a particle diameter of 0.01 m was further added. The experiment used was conducted. In addition, since this experiment was conducted in a 70-liter vegetable room, all of the following spray amounts indicate the spray amount per 70 liters.
  • the lower limit of the amount of mist sprayed is increased to about 0.1 lgZh or more, the frequency of contact with the open pores will increase sufficiently, and the penetration of the mist into the vegetables will be actively performed. It is done.
  • the vegetables stored in the vegetable compartment are irradiated with light using the irradiation unit, and an appropriate amount of mist that can pass through the pores is sprayed by the mist spraying device. ing.
  • mist with an appropriate amount and appropriate particle size penetrates into the inside of the vegetable from the pores on the surface of the vegetable that are opened by light irradiation, improving the moisture content of the vegetable and maintaining and improving the freshness of the vegetable. I can do it.
  • force water sprayed with normal water such as tap water may be sprayed with functional water such as ozone water, acidic water or alkaline water.
  • functional water such as ozone water, acidic water or alkaline water.
  • functional water mist enters the fine holes on the surface of vegetables and fruits, dirt inside the fine holes and harmful substances such as pesticides can be lifted and the removal effect can be enhanced.
  • it can enhance the acid-alkali decomposition effect of harmful substances such as agricultural chemicals on the vegetable surface.
  • a force that adjusts the particle diameter of the mist by using the ultrasonic element 125 and the metal mesh 126 may be provided with the metal plate 127 facing the metal mesh 126. Good.
  • the particle diameter of the mist can be adjusted by making the particle diameter of the mist finer. It is.
  • electrostatic addition can be applied to the mist particles together with the fine particles of the mist.
  • the water supply unit to the water storage tank uses the ice-making water storage tank force water path to send water to the water storage tank, so that even if no dedicated tank is provided, spraying is performed. Since water can be supplied to the section and the inner volume is not affected, a mist spraying device can be provided without reducing the amount of food stored in the storage.
  • the stored water holding unit is a water storage tank, and the stored water supplied from the outside is held.
  • the stored water holding unit is a hygroscopic agent as a water holding device (for example, a porous material such as silica gel, zeolite, activated carbon or the like may be used to extract and hold moisture contained in the air in the storage chamber.
  • a porous material such as silica gel, zeolite, activated carbon or the like may be used to extract and hold moisture contained in the air in the storage chamber.
  • a porous material such as silica gel, zeolite, activated carbon or the like may be used to extract and hold moisture contained in the air in the storage chamber.
  • the user can secure the stored water without supplying external force stored water using defrosted water in the refrigerator or dew condensation water in the refrigerator, it will take time to replenish the external force water. It is possible to provide a refrigerator that is more powerful and easier to use.
  • the fruits and vegetables such as vegetables have been described as the storage items in the storage chamber. Furthermore, as a storage that improves the quality by supplying moisture, for example, preserve fruit and fresh fish and meats near 0 ° C! / Use the refrigerator of this embodiment to prevent drying. I can do it.
  • the type of atomization device that generates mist by vibration energy as in this embodiment does not perform decomposition such as electrolysis on water particles, so that it is possible to mistoy without changing water components. There is. In this way, when the device is designed to misplace the water component by applying vibration energy, some component is added compared to pure water such as alkaline ion water or negative ion water. Even if functional water is used, it is possible to mistolerate the components as they are, and it is possible to supply any water that meets the needs of the user as mist.
  • FIG. 12 is a side sectional view of the refrigerator in the fourth embodiment of the present invention.
  • FIG. 13 is a side cross-sectional view of the water supply device according to Embodiment 4 of the present invention.
  • FIG. 14 is a cross-sectional view taken along line AA of the water supply device in FIG.
  • FIG. 15 is a graph showing characteristics of the moisture content recovery effect of the slightly wilted vegetable according to Embodiment 4 of the present invention with respect to the mist particle diameter.
  • the same parts and members as those in Embodiment 3 may be indicated by the same numbers.
  • the refrigerator 100 is partitioned by a partition plate 116 into a refrigerated room 112, a switching room 113, a vegetable room 114, and a freezing room 115 from above.
  • the vegetable compartment 114 has a humidity of about 90% R.H or higher (when food is stored) and is cooled to 4-6 ° C.
  • a water supply device 121 is provided on the top surface of the vegetable room 114.
  • the water replenishing device 121 includes a water storage tank 122 that is a storage water holding unit that holds water, a spraying unit 123, and a blower unit 129 that blows mist generated by the spraying unit 123 into the vegetable compartment 114. .
  • the spray unit 123 is located inside the water tank 122, is positioned so as to immerse one end in the stored water 124 stored in the water tank 122, and has a capillary supply structure in which an atomizing tip 132 is formed at the other end.
  • a cathode 134 that applies a negative high voltage to the stored water in the water tank 122, and is located in a part of the water tank and opposite the cathode 134. It comprises an anode 135 and a high voltage power supply 128 that applies a high voltage to the cathode 134.
  • water is stored in the water tank 122 which is a stored water holding unit.
  • a negative high voltage is applied to the cathode 134 in the water tank 122, it exists between the atomization tip 132 and the anode 135.
  • a plurality of liquid yarns are pulled out from the atomizing tip 132 by an electric field, and further dispersed into charged droplets to become mist.
  • discharge occurs during electrostatic atomization, a small amount of ozone is generated at the same time when mist is generated, and it is immediately mixed with mist to form a low-concentration ozone mist. This low-concentration ozone mist is sprayed into the vegetable compartment 114 by the blower 129.
  • the sprayed mist Since the sprayed mist is electrostatically added, it adheres electrically to the surface of the vegetable fruit and the inner wall of the vegetable that are positively charged in the vegetable compartment 114, and from the gap between the epidermis cells of the vegetable and fruit. Penetrates inside the organization. As a result, water is supplied again into the cells that have deflated due to the transpiration of the water, and the deflation is eliminated by the swelling pressure of the cells, and it returns to a crispy state. Furthermore, it penetrates into the fine holes on the wall surface, and dirt and harmful substances inside the holes are lifted and decomposed and removed by decomposition with ozone acid.
  • FIG. 15 is a diagram showing the characteristics of the moisture content recovery effect of the slightly wilted vegetables in Embodiment 4 of the present invention with respect to the mist particle diameter. A method similar to that described in FIGS. 10A and 10B was used for the method of reproducing wrinkled vegetables and the basic experimental method.
  • the range in which the moisture content recovery effect of vegetables was 50% or more was in the range of 0.003 to 0.00. This is because when the particle size is 0.8 ⁇ m or more when the pores are not open, the particle size is large, so that the penetration from the cell gap into the inside does not occur actively, and the moisture content recovery rate of the vegetable This is thought to be due to the decrease. In addition, when the particle size is 0.003 m or less, the life as a mist is shortened, and it does not reach the vegetable surface and disappears, so the moisture content recovery rate of the vegetable is also considered to be low.
  • water in a water storage tank is electrostatically attached to mist by an electrostatic atomization method.
  • the fine mist loaded with a negative charge is electrically attached to the positively charged vegetables and fruits, and the mist penetrates into the tissues through the cell gaps on the surface of the vegetables and fruits, improving the moisture content of the vegetables. And it is possible to preserve the freshness of vegetables.
  • the electrostatic mist is electrostatically applied to the mist, so that the fine mist loaded with a negative charge adheres to the positively charged inner wall surface.
  • mist enters the fine holes on the inner wall surface, and the dirt inside the fine holes can be lifted to enhance the removal effect.
  • the effect of removing harmful substances on the vegetable surface can be enhanced.
  • the surface of the vegetable and the cut surface are sterilized by spraying ozone-containing mist into the vegetable compartment by an electrostatic atomization method, and the tissue gap caused by bacteria is mold. This will prevent clogging of the pipes, improve the moisture content of the vegetables, and keep the freshness of the vegetables.
  • a small amount of ozone is generated by the electrostatic atomization method, so that the water tank and water path in the vicinity thereof can be antibacterial and sterilized.
  • the water supply device is provided in the vegetable room.
  • the water supply device in the refrigeration room, the low temperature room, and the switching room, as in the case of vegetables and fruits, Moisturizing properties can be improved for fish, processed foods, cold rice and bread.
  • FIG. 16 is a diagram showing the effect on the spray amount and particle size in Embodiment 5 of the present invention.
  • FIG. 17 is a diagram showing the results of microscopic observation of the pores of vegetables in Embodiment 5 of the present invention. The same parts and members as those in Embodiment 3 may be indicated by the same numbers.
  • Fig. 16 summarizes the correlation between the mist particle size and the spray amount according to the third and fourth embodiments, and the action and effect of the mist in the refrigerator cabinet differ depending on the mist particle size and the spray amount. I can see it coming.
  • Figure 16 shows that the 70-liter vegetable room is maintained at an ambient temperature of 5 ° C, and the mist particle size and spray amount are changed to rejuvenate the vegetables inside the refrigerator. It shows the range in which the effects of removing harmful substances such as agricultural chemicals and the antifouling effect of dirt adhering to the wall of the refrigerator appear.
  • the particle size of the mist sprayed for the purpose of increasing the moisture content of the vegetable is the state where the pores that are on the surface of the vegetable and that regulate breathing and moisture are opened to the maximum If it is not less than the diameter, the mist is difficult to physically penetrate into the vegetables.
  • the restoration rate of the water content is high at a particle size equal to or smaller than the cell gap width, and the penetration of the cell gap force of the mist particles is more actively performed and the moisture content of the vegetables is increased. The effect of restoring the content was significant.
  • the mist particle size having a high effect of removing agrochemicals was less than the unevenness of vegetables and was a diffusible fine particle. Conversely, if the diameter is too small, the contact frequency with the pesticide will decrease and the removal rate will decrease.
  • the spray amount of mist is effective in removing pesticides with a small amount of spray since electrostatic contact mist increases the frequency of contact with vegetables.
  • the amount of spray required is less than vegetable resuscitation.
  • the removal effect depends on the amount or number of substances having the ability to decompose, such as ozone OH radicals, in the mist rather than the spray amount.
  • Antifouling in the refrigerator cabinet using mist is to prevent water particles from evenly adhering to the wall surface in the refrigerator cabinet, and directly from attaching dirt substances to the wall surface in the cabinet. .
  • dirt substances adhere to the wall surface inside the warehouse via water particles for example, it is possible to remove the dirt simply by wiping the wall surface inside the warehouse, and cleaning the refrigerator is very easy.
  • ABS fat which is a common fat in a refrigerator
  • 70-liter vegetable room filled with mist of each particle size and spray amount.
  • the particles having a high antifouling effect were fine particles having a particle diameter equal to or smaller than the unevenness of the internal grease and having diffusibility.
  • the particle size visible as water droplets may cause dew condensation, which may cause quality deterioration of the food product.
  • the particle size must be invisible.
  • the spraying amount is required to be higher than the spraying amount for vegetable resuscitation and pesticide removal. This is because in order to exert the antifouling effect, water particles need to adhere uniformly to the wall surface, so that a large amount of mist must be sprayed.
  • mist When mist is generated by electrostatic atomization, Similar to the removal effect of agricultural chemicals, the smaller the particle size, the higher the number of radicals with high acid-decomposing power, and the higher the ability of mist to decompose the acid and soot. It is considered that the decomposition effect of is increased. However, if the particle size is too large, the arrival rate of the mist on the wall surface is lowered and the antifouling effect is lowered.
  • FIG. 18 is a cross-sectional view of the refrigerator in the sixth embodiment of the present invention.
  • FIG. 19 is a longitudinal sectional view of the vicinity of the spray section of the refrigerator in the sixth embodiment of the present invention.
  • Figure 20 is a control flow diagram.
  • the refrigerator 221 is partitioned into a refrigerator compartment 223, a switching compartment 224, a vegetable compartment 225, and a freezer compartment 226 from above by a partition plate 222.
  • a vegetable container 228 is installed in the vegetable compartment 225.
  • the vegetable compartment 225 is a space partitioned by a door 233, a partition plate 222, and an interior partition 230, in which food is stored, with a humidity of about 80% RH or more (during food storage), and a temperature of 4-6 ° Held in C.
  • a partition plate 222 on the top surface of the vegetable room 225 is provided with a water supply device 232 including a spray portion 231.
  • the spray unit 231 is, for example, an electrostatic atomizer, a nozzle atomizer, an ultrasonic atomizer, a centrifugal atomizer, or the like.
  • the refrigeration cycle includes a compressor 241, a condenser, a decompression device (not shown) such as an expansion valve and a capillary tube, an evaporator 242, and components thereof. It has piping to connect, refrigerant, etc.
  • the refrigerator 221 has a machine room, and the machine room is provided with a compressor 241 and a condenser. In the case of a refrigeration cycle using a three-way valve or a switching valve, these functional parts can be arranged in the machine room.
  • the capillaries that constitute the refrigeration cycle may function as an electronic expansion valve that can freely control the flow rate of the refrigerant driven by the pulse motor.
  • an evaporator 242 is provided in the back of the freezer compartment 226 in the heat insulation box, and decompression expansion is performed. It plays a role of cooling the low-temperature refrigerant and the internal air by heat exchange.
  • an electrostatic atomizer 304 as an example of the spray unit 231 is incorporated in the partition 222.
  • the electrostatic atomizer 304 has a spray tip end 304a for spraying mist into the vegetable compartment 225.
  • the outer shell of the electrostatic atomizer 304 is composed of a cylindrical holder 305.
  • An application electrode 306 is installed in the cylindrical holder 305, and the periphery of the application electrode 30 6 is covered with a water retaining material 307. Water is contained up to the spherical tip of the application electrode 306.
  • a donut disk-shaped counter electrode 308 is attached to the inner opening of the holder 305 so as to maintain a constant distance from the tip of the application electrode 306.
  • a voltage application unit 309 that generates a high voltage electrically connects the negative electrode side to the application electrode 306 and the positive electrode side to the counter electrode 308, respectively.
  • a part of the electrostatic atomizer 304 is provided with a temperature detection unit 312 for detecting the tip temperature of the application electrode 306, and the signal is detected and determined in advance.
  • a control unit 314 that performs the above-described calculation and operates the component parts.
  • this control unit for example, a microcomputer can be used.
  • a heating unit 313 is provided on the back surface of the application electrode 306.
  • the partition plate 222 is mainly composed of a heat insulating material such as styrene foam, and the wall thickness is about 30 mm.
  • the wall thickness on the back of the electrostatic atomizer 304 is composed of 5 mm to 10 mm. Has been.
  • the cold air heat-exchanged by the cooler (evaporator) 242 is stored in a refrigerator room 223, a switching room 224, a vegetable room 225, a freezer room 226, an ice making room (Fig. It is common to distribute the cool air to the not-shown) and perform ONZOFF operation to maintain the specified temperature.
  • the vegetable room 225 is adjusted to 4 ° C to 6 ° C by cold air distribution and ON / OFF operation of the heating unit, etc., and generally has no internal temperature detection unit.
  • the vegetable compartment 225 is highly humid due to transpiration from food and permeation of water vapor by opening and closing the door.
  • the thickness of the partition plate 222 where the electrostatic atomizer 304 is installed needs cooling capacity to cool the applied electrode 306, and the wall thickness at the location where the electrostatic atomizer 304 is installed is other It is made thinner than this part. Therefore, the application electrode 306 can be cooled by heat conduction of the ice making chamber at a relatively low temperature.
  • the tip temperature of the application electrode 306 is set to be equal to or lower than the dew point temperature, water vapor near the application electrode 306 is condensed on the application electrode 306, and water droplets are reliably generated.
  • the tip temperature is measured by the temperature detection unit 312 installed in the vicinity of the application electrode 306, and the heating unit 313 is ON / OFF controlled by the control unit 314, or the voltage is changed.
  • the tip temperature of the application electrode 306 is adjusted to be equal to or lower than the dew point temperature, and moisture contained in the high-humidity air is condensed on the application electrode 306.
  • a dew point temperature can be determined accurately according to changes in the internal environment using a predetermined calculation by installing an internal temperature detector, internal humidity detector, etc. . Even if the tip of the applied electrode 306 becomes ice or frost, it is possible to raise the tip temperature of the applied electrode 3 06 to the melting temperature in the heating unit 313, so that water is generated appropriately by melting the frost and ice. I can do it.
  • the application electrode 306 is in a certain amount of water content.
  • the application electrode 306 is set to the negative voltage side
  • the counter electrode 308 is set to the positive voltage side
  • the voltage application unit 309 applies a high voltage (eg, 4.6 kV) between the electrodes.
  • corona discharge occurs between electrodes separated by a distance of 3 mm
  • the water of the application electrode 306 is atomized from the tip of the electrode, and a nano-level fine mist having a charge of less than 1 ⁇ m that cannot be visually observed.
  • Accompanying ozone and OH radicals are generated.
  • the generated fine mist is sprayed into the vegetable container 228.
  • the fine mist sprayed from the electrostatic atomizer 304 is negatively charged.
  • vegetables which are fruits and vegetables, are stored in the vegetable compartment, and green rape leaves and fruits are stored in it. These fruits and vegetables are usually stored in a slightly deflated state due to transpiration at the time of purchase return or transpiration during storage. These fruits and vegetables are usually charged with a positive charge, and the sprayed fine mist with a negative charge tends to collect on the vegetable surface. Therefore, the sprayed fine mist makes the vegetable room humid again and at the same time adheres to the surface of the fruits and vegetables, suppresses the transpiration from the fruits and vegetables, and improves the freshness. Also, vegetables It penetrates into the tissue through the gaps between the cells of the object, the water evaporates, the water is supplied again into the deflated cells, the deflation is eliminated by the cell swell pressure, and it returns to a crispy state.
  • the generated fine mist retains ozone, OH radicals, etc., and these retain strong oxidizing power. Therefore, the generated fine mist can deodorize the vegetable room and antibacterial and sterilize the vegetable surface. At the same time, it can decompose and remove harmful substances such as agricultural chemicals and wax adhering to the vegetable surface.
  • the high-temperature and high-pressure refrigerant discharged by the operation of the compressor 241 exchanges heat with the air in the refrigerator 221 in the condenser to dissipate heat, and condensates, resulting in a failure. After that, the pressure is reduced while exchanging heat with the suction line at the exhaust and reaches the evaporator 242.
  • the cool air which has become a relatively low temperature due to the evaporation action of the refrigerant in the evaporator 242, flows into the refrigerator compartment 223, the freezer compartment 226, etc. Cooling takes place. In the evaporator 242, the refrigerant that has exchanged heat with the air in the cabinet is then sucked into the compressor 241 through the suction line.
  • the global warming potential force isobutane, which is a flammable refrigerant, is used from the viewpoint of global environmental conservation.
  • Isobutane a hydrocarbon
  • isobutane which is a refrigeration system flammable refrigerant
  • leaks when the compressor is stopped it leaks downward because it is heavier than air.
  • the refrigerant may leak into the cabinet from the partition on the back of the freezer compartment.
  • the amount of leakage may increase.
  • the vegetable compartment 225 with the electrostatic atomizer 304 is installed above the evaporator. Therefore, even if it leaks, it will not leak into the vegetable room.
  • the temperature of the tip of the application electrode 306 is determined. Marked by step 1 After entering the electrode temperature determination mode, in step 2, the temperature of the temperature detector 312 is determined. If the detection temperature T is lower than the reference temperature at which the dew point temperature is reached, proceed to Step 3. On the other hand, if the detected temperature is higher than the reference temperature T, it is determined that the tip of the applied electrode is in a dry state, the process proceeds to step 5, and the electrostatic atomizer 304 is turned off to ensure safety including idle operation. To do.
  • step 2 if the temperature detected by the temperature detector is higher than the reference temperature T at which the tip of the applied electrode is not frozen or frosted,
  • step 3 If it is determined in step 3 that the temperature detected by the temperature detector is lower than the reference temperature T,
  • Step 6 Determine that the tip of the applied electrode is frozen or frosted, and proceed to Step 6.
  • the electrostatic atomizer 304 is turned off, the heating unit 313 is turned on, and the tip portion is heated to melt ice and frost.
  • the sixth embodiment is a refrigerator including a heat-insulating box having a storage compartment partitioned by heat and an electrostatic atomizer as a spraying section for spraying liquid.
  • Relatively low-temperature cold air from another storage room is used as a cooling source, and the application electrode of the electrostatic atomizer is cooled by heat conduction from the other low-temperature storage room side, and the tip temperature of the application electrode is adjusted to a dew point or lower.
  • moisture in the air can be reliably condensed on the tip of the application electrode.
  • the amount of condensation can be adjusted by finely adjusting the tip temperature of the tip of the application electrode using the heating unit on the back surface of the application electrode. Even if ice or frost is generated at the tip, when the electrostatic atomizer is operated by melting it, water droplets can be reliably formed, and safety is maintained.
  • the mist is surely adhered to the vegetable surface, thereby improving the moisture retention of the vegetable and improving the freshness.
  • the effects of deodorization, removal of harmful substances on the food surface, and antifouling can be enhanced by ozone and OH radicals generated simultaneously.
  • the spray section of the present embodiment generates mist by an electrostatic atomization method, and divides and subdivides water droplets using electrical energy such as high voltage to finely mist. Generate a strike.
  • the generated mist has a charge, so if the mist has a charge opposite to that of a vegetable or fruit attached to it, for example, a mist with a negative charge for a positively charged vegetable.
  • Spraying improves the adhesion to vegetables and fruits, so that the mist adheres more uniformly to the vegetable surface and the mist adherence rate is further improved compared to non-charged mists. It can be made.
  • the sprayed fine mist can be directly sprayed on the food in the vegetable container, and the fine mist can be adhered to the vegetable surface using the potential of the fine mist and the vegetable, so that the freshness can be efficiently maintained. It can be improved well.
  • the makeup water of the present embodiment uses condensed water instead of tap water supplied from the outside. Therefore, it is possible to prevent the deterioration of the water retention due to clogging or deterioration of the tip of the applied electrode without mineral components or impurities.
  • mist of the present embodiment contains radicals, agricultural chemicals and wax adhering to the vegetable surface can be decomposed and removed with an extremely small amount of water, so that water can be saved and input can be reduced.
  • Ozone is also generated when fine mist is generated.
  • the ON / OFF operation of the electrostatic atomizer can adjust the ozone concentration in the storage chamber. By adjusting the ozone concentration appropriately, it is possible to prevent deterioration of vegetables such as yellow candy caused by excessive ozone, and to enhance the sterilization and antibacterial action of the vegetable surface.
  • the electrostatic atomizer is arranged above the evaporator, it is a case where a refrigeration cycle is configured using a flammable refrigerant such as isobutane or propan and the refrigerant leaks.
  • a refrigeration cycle is configured using a flammable refrigerant such as isobutane or propan and the refrigerant leaks.
  • the vegetable compartment is not filled with refrigerant because it is heavier than air, so it is safe.
  • the electrostatic atomizer since the electrostatic atomizer is installed above the storage room even in the vegetable compartment, even if the refrigerant leaks, it stays in the lower part of the storage room and does not ignite.
  • FIG. 21 is a longitudinal sectional view in the vicinity of the spray section in the seventh embodiment of the present invention. Implementation form The same parts and members as those in Mode 6 may be indicated by the same numbers.
  • the partition plate 222 of the refrigerator 221 is provided with an electrostatic atomizer 304, in the vicinity of the storage tank 315, the stored water 316 in the storage tank 315, and the applied electrode 306.
  • a blower 317 for flowing high-humidity air is configured.
  • Reservoir 315 stores tap water and condensed water.
  • the fine mist is sprayed into the storage chamber by the electrostatic atomizer 304, it is necessary to make the atmosphere near the tip of the application electrode and the storage chamber high in humidity. The reason is that in the case of low humidity, the dew point temperature is lower than the freezing point and cannot be atomized.
  • the stored water 316 is vaporized by flowing wind over the water surface of the water storage tank 315 to create high-humidity air, which is conveyed to the application electrode 306 by the blower 317.
  • the transported high-humidity air condenses on the applied electrode 306 that is controlled below the dew point temperature, and generates high-voltage nano-mist that cannot be visually observed by applying a high voltage between the applied electrode and the counter electrode.
  • the storage room can be equally humidified to maintain freshness.
  • the electrostatic atomizer 304 is provided in the partition of the refrigerator, and the storage tank and the air blowing unit are provided in the vicinity thereof, so that the application electrode and the storage can be provided as necessary. High humidity air can be transported to the chamber to ensure the freshness in the storage chamber, and the freshness and antibacterial properties can be further improved by the fine mist generated from the applied electrode.
  • the water tank is fixed to the partition, but a detachable water tank may also be used. This makes it easy to change, add, and clean water, make it more clean and more user-friendly, and improve the use and convenience of the refrigerator.
  • the air blowing unit is used to promote evaporation of the water tank power, but a heating unit or the like may be used.
  • a heating unit or the like may be used.
  • the temperature difference between the temperature of the air and the water storage tank widens, and the stored water tends to evaporate.
  • the air blowing unit is used to promote evaporation of the water tank power, but the stirring unit or the like. May be used. In this case, the liquid level of the stored water is easily vaporized.
  • FIG. 22 is a longitudinal sectional view of the vicinity of the water collection part of the refrigerator according to the eighth embodiment of the present invention.
  • FIG. 25 is a functional block diagram of the refrigerator in the eighth embodiment of the present invention.
  • FIG. 26 is a control flowchart of the eighth embodiment. The same parts and members as those in Embodiment 6 may be indicated by the same numbers.
  • a water supply device 322, an irradiation unit 323, and a diffusion plate 324 are attached to the partition plate 222 on the top of the vegetable room.
  • the water supply device 322 receives the water generated by the electrostatic atomizer 304, the water collection plate 321, the water collection plate surface temperature detection unit 327, the heating unit 328 such as a heater, and the water collection plate 321. And a cover member 329 for allowing the spray section to flow.
  • the irradiation unit 323 is an LED or a lamp for irradiating light with a specific wavelength into the chamber.
  • the diffuser plate 324 made of a translucent material diffuses the light from the irradiation unit 323 throughout the chamber.
  • an internal temperature detection unit 325 and an internal humidity detection unit 326 are provided in the vegetable compartment 225.
  • a door opening / closing detection unit for detecting opening / closing of the vegetable room door is provided.
  • the dew point temperature of the vegetable 225 can be predicted by the internal temperature detection unit 325 and the internal humidity detection unit 326. Therefore, the surface temperature is grasped by the temperature detector 327 on the surface of the water collecting plate, and the surface temperature of the water collecting plate is adjusted to be below the dew point temperature by the heating unit 328 or the like. For example, adjust the water collecting plate surface temperature as shown in (Table 1).
  • the dew point temperature is 3.5 ° C. If the temperature is lower than that, the water vapor in the cabinet will condense on the water collecting plate 321. The condensed water is supplied to the electrostatic atomizer 304 along the water collecting plate 321 or the cover member 329.
  • the irradiation unit 323 is turned on.
  • the irradiation unit 323 is, for example, a blue LED or a lamp covered with a material that transmits only blue light.
  • weak blue light is irradiated to the fruits and vegetables, the pores present on the surface of the skin of the vegetables and fruits are greatly opened by the light stimulation of the blue light compared to the normal state.
  • the emitted blue light controls the stomatal opening of vegetables, and its wavelength is 400 ⁇ ! As shown in the action spectrum of blue light-induced pore opening in Fig. 23! ⁇ 500nm is desirable.
  • the relative effect is particularly high when irradiation light with a central wavelength of 440 nm or 470 nm is used. Above all, if blue LEDs are used, light can be irradiated at low cost and with low input, and the thermal effect on the storage room can be reduced.
  • the photon flux density representing the intensity of light is desired to be 0.1 l / z mol'm— ⁇ s ⁇ 1 to ⁇ / z mol′nT 2 ⁇ s _1 .
  • vegetables open and close their pores by light stimulation, but the photon flux density is 0.
  • the photon flux density of the irradiation unit 323 be set to about 1 ⁇ mol- ⁇ 2 ⁇ s _1 considering the illumination distribution in the container and the accumulation of vegetables.
  • Condensed water is supplied to the application electrode, and fine mist generated by applying a high voltage between the application electrode and the counter electrode is sprayed into the vegetable container 228.
  • the sprayed mist adheres to the surface of the open pores of vegetables and fruits controlled by blue light, and penetrates into the tissue through the pores.
  • the water is evaporated and the water is supplied again into the deflated cells.
  • the deflation is eliminated by the swelling pressure of the cells, and the state is restored to the shaky state.
  • the controller 314 controls the operation of the electrostatic atomizer 304.
  • the operation of the heating unit 32 8 is stopped. That is, in this case, the surface temperature of the water collecting plate needs to be cooled below the dew point temperature. For example, control is performed to turn off the heating unit or reduce the input power or cool air temperature.
  • the electrostatic atomizer 304 only when the door opening / closing detection unit 330 detects that the door is closed, it is possible to prevent mist leakage to the outside when the door is opened / closed.
  • the stored vegetables open their pores at a low temperature around 0 ° C, they will promote the low temperature damage of the vegetables and damage the vegetables. If the temperature is 15 ° C or higher, transpiration of the vegetable surface force due to respiration will increase, and the water content will tend to decrease. Therefore, if the irradiation room 323 is turned on only when the vegetable room temperature detection unit 325 detects a range of 2 ° C to 15 ° C, for example, the freshness can be maintained efficiently and the amount of water can be improved.
  • step 11 the water collecting plate surface temperature detector 327 measures the surface temperature t ° C. If the surface temperature t ° C is within the predetermined t ° C and t ° C range, the controller 314
  • the moisture content can be improved by controlling the pores of vegetables and spraying with mist.
  • step 12 the control unit 314 operates the electrostatic atomizer 304 to spray fine mist in the storage chamber.
  • Step 14 If it is determined and exceeded, the process proceeds to Step 14 to operate the irradiation unit 323. [0203] In Step 15, whether or not the accumulated operation time T of the electrostatic atomizer 304 exceeds T Or
  • Step 16 If it is judged and exceeds, go to Step 16 to end the mist spraying and simultaneously turn off the irradiation unit.
  • Step 17 whether or not the electrostatic atomizer 304 has stopped the cumulative stop time T force T If it exceeds, go to Step 18 and set the timers T and T to the initial values.
  • the refrigerator according to the eighth embodiment irradiates the vegetables being stored in the vegetable compartment with light having a specific wavelength selected by the irradiating unit, and uses the mist spraying device to make pores. Spray an appropriate amount of fine mist that can pass through. As a result, the mist penetrates into the inside of the vegetable from the pores on the surface of the opened vegetable, so that the moisture content of the vegetable can be improved and the freshness of the vegetable can be maintained.
  • ultraviolet rays may be used as the irradiation part with blue light.
  • the sprayed mist can be sterilized and the surface of the food can be sterilized, thereby improving the safety of the food.
  • FIG. 27 is a cross-sectional view of the refrigerator in the ninth embodiment of the present invention.
  • FIG. 28 is a longitudinal sectional view in the vicinity of the ultrasonic atomizer of the refrigerator in the ninth embodiment of the present invention.
  • FIG. 29 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator in the ninth embodiment of the present invention.
  • FIG. 30 is a longitudinal sectional view of the ultrasonic atomizing device for a refrigerator in the ninth embodiment of the present invention.
  • FIG. 31 is a functional block diagram according to Embodiment 9 of the present invention.
  • FIG. 32 is a control flow diagram according to Embodiment 9 of the present invention. The same parts and members as those in Embodiment 6 may be indicated by the same numbers.
  • the refrigerator 221 is refrigerated from above by a partition plate 222 having heat insulation properties. It is divided into room 223, switching room 224, vegetable room 225, and freezer room 226.
  • the vegetable compartment 225 is equipped with a vegetable container 228, which contains food and is cooled to 4-6 ° C at a humidity of about 90% RH (when food is stored).
  • On the back of the vegetable compartment 225 there is an internal partition 230 for dividing the air passage 229 and the vegetable compartment 225.
  • the internal partition 230 is provided with a water supply device 322 including an ultrasonic atomizer 401.
  • the partition plate 222 on the top of the vegetable room is provided with an irradiation unit 323 for irradiating light with a specific wavelength selected, and a diffusion plate 324 for diffusing light throughout the chamber.
  • an air passage 229 is provided between the internal partition 230 and the refrigerator outer wall 402.
  • the air passage 229 is provided, for example, to convey the cold air generated by the cooler (evaporator) 242 to each storage room or to convey the heat exchanged air from each storage room to the cooler 242.
  • an ultrasonic atomizer 401 is incorporated in the internal partition 230.
  • the internal partition 230 is mainly made of a heat insulating material such as polystyrene foam, and its wall thickness is about 30 mm.
  • the wall thickness of the rear surface of the force reservoir holding part 404 is 5 mm to 10 mm. .
  • a water collecting plate 321 is installed inside the storage water holding unit 404.
  • a heating unit 328 such as a heater made of nichrome wire is in contact with one surface of the water collecting plate 321, and a cover for forming a ventilation unit 317 such as a BOX fan and a circulation air path 407 is provided inside the cabinet.
  • Member 406 is installed!
  • the cover member 406 is provided with a first circulation air passage opening 408 and a second circulation air passage opening 409 related to the circulation air passage 407. Further, the water collecting plate 321 is provided with a temperature detecting unit 327 for detecting the temperature of the surface of the water collecting plate 321.
  • an ultrasonic atomizer 401 includes a horn 410 and a piezoelectric element 411.
  • the horn 410 is processed into a substantially conical shape by cutting or the like, and a flange portion 412 is formed integrally with the horn 410 on the piezoelectric element 411 side of the horn 410. Further, the horn 410 and the piezoelectric element 411 are bonded and fixed so that the vibration generated in the piezoelectric element 411 is amplified so as to have the maximum amplitude at the tip of the horn. Further, the ultrasonic atomizer 401 is attached to the connecting portion 405 of the refrigerator or its attachment member with the flange portion 412 as the attachment position.
  • the horn 410 is made of a material having high thermal conductivity, such as aluminum, titanium, stainless steel, etc. Examples include metals such as loess.
  • a material mainly composed of aluminum from the viewpoint of amplification performance of amplitude at the time of ultrasonic transmission, which is lightweight and has high thermal conductivity.
  • a material mainly composed of stainless steel for extending the life.
  • the amplitude of the ultrasonic vibration is such that the flange portion 412 has an amplitude node, and the tip of the horn 410 becomes an abdominal portion of the amplitude, and between the flange portion 412 and the tip of the horn 410 is 1Z4 wavelength. It is set to vibrate.
  • the length of the horn 410 is determined by the atomized particle diameter of the generated mist, the oscillation frequency of the piezoelectric element 411, and the material of the horn 410.
  • the material of the horn 410 is aluminum, and the length B of the horn 410 is about 6 mm when the oscillation frequency of the piezoelectric element 411 is about 270 kHz.
  • the material of the horn 410 is aluminum, and when the vibration frequency of the piezoelectric element 411 is about 146 kHz, the length B of the horn 410 is about 11 mm.
  • the refrigerating cycle of the refrigerator 221 includes a compressor 241, a condenser, a decompression device (not shown) such as an expansion valve and a cylinder tube, an evaporator 242, piping connecting these components, and a refrigerant. Etc.
  • the refrigerator 221 has a machine room, and the machine room is provided with a compressor 241 and a condenser. In the case of a refrigeration cycle using a three-way valve or a switching valve, these functional parts may be arranged in the machine room.
  • the capillaries constituting the refrigeration cycle may function as an electronic expansion valve that can freely control the flow rate of the refrigerant driven by the pulse motor.
  • an evaporator 242 is provided in the back of the freezer compartment 226 in the heat insulation box, and plays a role of cooling the refrigerant, which has been lowered in temperature by decompression expansion, and the internal air by heat exchange.
  • the cold air heat-exchanged by the cooler 242 is stored in a refrigerator room 223, a switching room 224, a vegetable room 225, a freezer room 226, an ice making room (not shown) by a stirring fan (not shown), etc.
  • cool air is distributed to the engine and the operation is turned ON and OFF so as to maintain a predetermined temperature.
  • the vegetable room 225 is adjusted so that the 4 ° C force is also 6 ° C by the cold air distribution and ON / OFF operation of the heating unit, etc., and generally there are many that do not have the internal temperature detection unit.
  • the vegetable room 225 is highly humid due to transpiration of water from food and intrusion of water vapor by opening and closing the door.
  • the thickness of the internal partition 230 is thinner than other parts because a certain amount of cooling capacity is required.
  • the surface temperature of the water collecting plate 321 is set to be equal to or lower than the dew point temperature, the water vapor in the vicinity of the water collecting plate 321 is condensed on the water collecting plate 321 and water droplets are reliably generated.
  • the temperature detection unit 327 installed on the water collecting plate 321 is used to grasp the surface temperature state, and (2) the control unit 314 turns on the air blowing unit 317 and the heating unit 328. (3) Adjust the surface temperature of the water collecting plate 321 below the dew point temperature, and (4) control the moisture contained in the high-humidity air sent from the inside by the air blower 317. Condensate on water collecting plate 321.
  • the dew point temperature can be strictly determined according to changes in the internal environment using a predetermined calculation. I can do it. Even if ice or frost is formed on the surface of the water collecting plate 321, the surface temperature of the water collecting plate 321 can be raised to the melting temperature using the heating unit 328, so that water can be generated appropriately. .
  • the surface temperature of the water collecting plate 321 increases due to the influence of the air in the vegetable compartment 225, while when the air blowing unit 317 stops, the surface temperature decreases.
  • the wall thickness is 10 mm or more
  • the surface temperature of the water collecting plate 321 exceeds the dew point temperature even when the air blower 317 is in operation and the heating unit 328 is OFF, and the amount of condensation cannot be adjusted.
  • the heating unit 328 is always in the ON state, resulting in poor energy efficiency. Therefore, water collection The energy of the heating unit 328 can be minimized while controlling the surface temperature of the water collecting plate 321 by changing the thickness of the partition 30 on the back of the plate 321 from 5 mm to 10 mm.
  • the air in the vegetable compartment 225 needs to be circulated. Therefore, air is taken in by the blower 317. For example, after taking in high-humidity air from the second circulation air passage opening 409 by the blower 317 and causing condensation on the water collecting plate 321, air is discharged from the first circulation air passage opening 408 into the chamber. Condensation is promoted by circulating the air in the vegetable compartment 225.
  • Water droplets condensed on the surface of the water collecting plate 321 gradually grow, flow downward without using power such as a pump due to its own weight, and gather near the ultrasonic atomizer 401.
  • the collected condensed water is supplied to the tip of the horn 410 by the water supply unit 403.
  • the water supplied to the tip of the horn 410 is sprayed into the vegetable container 228 as a mist having a small particle diameter by the vibration of the ultrasonic vibrator 411.
  • green vegetable leaves and fruits are stored in the vegetable room 225, and these fruits and vegetables are more susceptible to withering due to transpiration.
  • Vegetables and fruits stored in the vegetable room 225 usually contain those that are slightly deflated by transpiration at the time of return or transpiration during storage, and atomized mist. This moisturizes the vegetable surface.
  • the internal temperature detection unit 325 detects that the temperature is 5 ° C.
  • the irradiation unit 323 is, for example, a blue LED or a lamp covered with a material that transmits only blue light.
  • the irradiation unit 323 emits weak blue light, and the pores present on the surface of the skin of vegetables and fruits are stimulated by blue light. This increases the opening of the pores compared to normal conditions, making it easier for vegetables and fruits to absorb moisture.
  • the blue light emitted at this time controls the stomatal opening of vegetables
  • the wavelength is preferably 400 nm to 500 nm.
  • the relative effect is particularly high when an irradiation part with a central wavelength power of 40 nm or 470 nm is used.
  • a blue LED it is possible to irradiate at low cost with low input, and to reduce the thermal effect on the storage chamber.
  • photon flux density represents the intensity of light, 0. l / z mol'm ⁇ ' s- 1 ⁇ ⁇ / z mol'nT 2 ⁇ s _1 is desired.
  • the stomata of vegetables opens and closes the stomata by light stimulation, and responds to light stimulation if the photon flux density sensed by the stimulus is about 0.1 111 0 1 '111 _ 2 ' 3 _ 1 . Also, If it exceeds this, the pores will open, but if it exceeds 100 / ⁇ ⁇ 1 ⁇ ⁇ 2 ⁇ 3 _ 1 , photosynthesis will become active, and the transpiration of the vegetable surface will become violent and the freshness will be impaired.
  • photon flux density of the irradiation unit 323 are desirably set to approximately 1 ⁇ mol'm _2 's _1.
  • the sprayed mist causes the inside of the vegetable compartment 225 to become highly humid again, and at the same time, adheres to the surface of the open pored vegetables and fruits in the vegetable compartment 225, penetrates into the tissue through the pores, The water evaporates and water is supplied again into the deflated cells, and the deflation is eliminated by the swelling pressure of the cells, and it returns to a crispy state.
  • the atomized particle size is preferably 4 to 20 m.
  • the average pore size of general vegetables is about 20 m, finer mist with a particle size of 20 m or less is more preferable for reviving wilted vegetables.
  • the horn 410 is a force that generates heat by vibration near the tip of the horn 410. Since the horn 410 is a highly heat conductive material, the horn 410 also acts to conduct heat to the entire horn 410.
  • each part vibrates as indicated by a solid line A in FIG.
  • the flange 412 side of the horn 410 becomes a node of the sound wave propagating through the ultrasonic atomizer 401, and the flange 412 of the horn 410 corresponding to the node is directly connected to the internal partition 230 or via an attachment member. Connected indirectly. Since the connection is made at the node of the propagating sound wave, the loss is reduced, so the power consumption is small.
  • the length of the tip of the horn 410 and the flange portion 412 (horn length: B) is 1Z4 wavelength, the total length of the ultrasonic atomizer 401 can be shortened. Conversely, if there are a plurality of abdominal portions between the tip of the horn 410 and the flange portion 412, the vibration energy loss increases and the power required for vibration increases.
  • the high-temperature and high-pressure refrigerant discharged by the operation of the compressor 241 exchanges heat with the air in the refrigerator 221 in the condenser to dissipate heat, and condensates, leading to a failure. After that, the pressure is reduced while exchanging heat with the suction line at the exhaust and reaches the evaporator 242.
  • the global warming potential power or isobutane, which is a flammable refrigerant, is used from the viewpoint of global environmental conservation.
  • This hydrocarbon, isobutane has a specific gravity approximately twice that of air at normal temperature and atmospheric pressure (at 2.04 and 300K).
  • the ultrasonic atomizer Even if the combustible refrigerant leaks from the evaporator 242 when the compressor is stopped, the ultrasonic atomizer does not have an ignition source that is connected to the discharge part as in the electrostatic atomizer. Therefore, the ultrasonic atomizer can be installed regardless of the components constituting the refrigeration cycle, and it is safe regardless of the type of refrigerant.
  • the control unit 314 controls the operation of the irradiation unit 323 and the operation of the ultrasonic atomizer 401, the heating unit 328 and the air blowing unit 317 that are operated to adjust the amount of water supplied to the ultrasonic atomizer 401. .
  • information signals from the water collecting plate temperature detection unit 327, the vegetable room temperature detection unit 325, the vegetable room humidity detection unit 326, and the door open / close detection unit 330 are input to the control unit 314.
  • the control unit 314 turns ON / OFF the ultrasonic atomizer 401.
  • the operation of the heating unit 328 is determined.
  • the control unit 314 needs to cool the surface temperature of the water collecting plate below the dew point temperature.
  • the control unit 314 turns off the heating unit or reduces the input to the heating unit, cooling air
  • the rotation speed of the compressor is increased, or control is performed so as to decrease the rotation speed of the blower section.
  • control unit 314 operates the ultrasonic atomizer 401 only when the door opening / closing detection unit 330 detects that the door is closed, thereby leaking mist to the outside when the door is opened / closed. Can be prevented. Furthermore, if the pores are opened at a low temperature around the stored vegetable power S0 ° C, the low temperature damage of the vegetables is promoted and the vegetables are damaged. Also, if the temperature is above 15 ° C, the transpiration of vegetable surface strength due to respiration will increase, and the water content will tend to decrease. Therefore, when the vegetable room temperature detection unit 325 detects the range of 5 ° C to 15 ° C, for example, the irradiation unit 324 is turned on, so that the freshness can be maintained efficiently and the water content can be improved.
  • step 21 if the surface temperature t ° C measured by the water collecting plate surface temperature detection unit 327 is within the predetermined range of t ° C and t ° C, the control unit 314 of vegetables
  • step 22 the ultrasonic atomizer 401 is operated, and the mist is sprayed into the storage chamber.
  • step 23 the control unit 314 determines that the cumulative operation time T of the ultrasonic atomizer 401 exceeds T.
  • step 24 If it is determined that A 1, the process proceeds to step 24 and the irradiation unit 323 is operated.
  • step 25 the control unit 314 determines that the cumulative operation time T of the ultrasonic atomizer 401 exceeds T.
  • step 26 the mist spraying is terminated and at the same time the irradiation unit is turned off.
  • step 27 when the control unit 314 stops the ultrasonic atomizer 401 over a time T,
  • step 28 If it is judged, the process proceeds to step 28, and timers T and T are reset to the initial values, and the water collecting plate is again returned.
  • the refrigerator according to the ninth embodiment includes the heat insulating box having the storage compartment partitioned by heat and the ultrasonic atomizing device as the spraying section for spraying the liquid.
  • a water collecting plate is used for supplying water to the ultrasonic atomizer by heat conduction of the air channel side force using the air channel to convey the low temperature cold air to each storage room having a relatively low temperature. Cool down.
  • moisture in the air can be reliably generated, and water can be supplied to the tip of the vibrator of the ultrasonic atomizer by a water supply unit or the like.
  • the spraying unit is an ultrasonic atomizer and the supply of water is sufficient, a sufficient spraying amount can be secured. Therefore, the amount of spray can be adjusted by ON and OFF operation, and the operation time in actual use can be shortened, improving the life reliability of the components.
  • the opening and closing of the pores can be controlled by light stimulation by irradiating the vegetable room with an irradiation unit including blue light having a wavelength of 400 nm to 500 nm selected in combination with mist spraying. This further improves the water supply to the vegetables.
  • the spraying section is an ultrasonic atomizer, ozone is not generated when mist is generated, so there is no need to take measures especially against ozone. Can be simplified.
  • various functional waters such as acidic water, alkaline water, or nutrient water containing vitamins are injected by providing the ultrasonic atomizer with a water storage tank. It can be sprayed into the vegetable room and various new functions will be added to the vegetable room.
  • the spraying portion is an ultrasonic atomizer, the amount of atomization can be sufficiently secured, so that agricultural chemicals and wax adhering to the vegetable surface can be lifted and removed with an extremely small amount of water, Can save water.
  • the configuration of the refrigeration cycle is used even when a flammable refrigerant such as isobutane or propane is used as the refrigerant in the refrigeration cycle by using the ultrasonic atomizer.
  • the ultrasonic atomizer can be installed without considering the arrangement of parts, and there is no need for special measures such as explosion protection.
  • the amount of condensation can be adjusted by the heating unit or the air blowing unit, and at the same time, by changing the temperature of the water collecting plate, Humidity can be adjusted.
  • the refrigerator of the present embodiment includes a horn formed in a substantially conical shape and a piezoelectric element, and an ultrasonic mist in which the piezoelectric element is bonded to one end surface of the horn and integrated. Is installed in the storage room. With this configuration, a miniaturized and low-input ultrasonic atomizer can be applied to the refrigerator, so that the design with fewer installation restrictions can be given flexibility. In addition, since the input is low, power consumption can be reduced, and the control board on which the control unit 314 is mounted can be reduced in size and cost.
  • the amount of heat generated by the ultrasonic atomizer itself can be suppressed, the temperature rise in the storage chamber can be suppressed.
  • abnormal heat generation in the event of a lack of water can be suppressed, so the life of the ultrasonic atomizer is prolonged and reliability is improved.
  • heat generation is suppressed, and the ultrasonic atomizer itself can have a longer life.
  • a water supply unit efficiently and stably supplies moisture to the tip of the horn, so that it is always stably sprayed from the ultrasonic atomizer and the storage room space is maintained at high humidity. You Rukoto can.
  • supplying moisture to the tip of the horn stably water loss at the tip of the horn can be prevented, thus extending the life of the ultrasonic atomizer and improving its reliability.
  • the water supply part is provided in the vicinity of the stored water holding part, moisture is replenished from the stored water holding part to the horn tip by the water supply part.
  • the storage room space can be maintained at high humidity.
  • the stored water holding part and the water supply part are located in the vicinity, the structure of the water path from the stored water holding part to the horn tip can be made compact and simplified, and the degree of freedom in design is improved.
  • the stored water holding part has a part for condensing moisture in the air in the storage chamber as a water collecting part.
  • the condensed water generated by the dew condensation unit is collected in the storage water holding unit. Since the condensed water collected at the tip of the horn can be constantly supplied via the supply section, mist can be efficiently sprayed into the storage space, and the storage space can be maintained at high humidity.
  • the horn is a highly heat conductive material, heat is diffused throughout the horn at the tip of the horn, and the storage space is in a low temperature environment, so that the temperature of the ultrasonic atomizer itself increases. Since the rise can be suppressed, the life is extended and the reliability is improved.
  • the horn tip is near the vibration abdomen
  • the flange formed on the piezoelectric element bonding surface side of the horn is in the vicinity of the vibration node
  • the refrigerator main body directly or indirectly Can be used to efficiently atomize the water supplied to the tip of the horn at the abdomen where the amplitude of vibration is large, that is, the tip of the horn.
  • the amplitude is small, vibration transmission from the connection part directly or indirectly connected to the refrigerator can be reduced.
  • the ultrasonic atomizer has a structure in which the length of the horn tip and the flange portion is vibrated in the 1Z4 wavelength mode, so that the tip of the horn that becomes the atomization surface and the horn that becomes the connection portion are provided. There are no multiple abdominal and nodal forces between the formed flange. As a result, the horn can be miniaturized and energy dispersion and attenuation can be reduced, thereby improving efficiency. In addition, since the size can be reduced, the design should be flexible with less installation restrictions. And storage space can be enlarged.
  • the refrigeration design can be given a degree of freedom and the storage space can be enlarged.
  • the ultrasonic atomizer has been described using a horn formed in a substantially conical shape.
  • the shape of amplifying the amplitude of vibration at the tip of the substantially conical shape is described. If so, the same effect can be obtained.
  • a tapered shape from the piezoelectric element side toward the tip can be formed into a substantially rectangular shape at the tip. This increases the area over which the mist is sprayed compared to the circular shape, thus expanding the spray range and improving diffusibility.
  • FIG. 33 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in the tenth embodiment of the present invention.
  • FIG. 34 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator in the tenth embodiment of the present invention.
  • the same parts and members as those in Embodiment 6 may be indicated by the same numbers.
  • the refrigerator 221 is partitioned by a partition plate 222 having heat insulation properties.
  • a vegetable container 228 is installed in the vegetable compartment 225, and food is stored in the space.
  • the humidity is about 90% RH (when food is stored) and it is cooled to 4-6 ° C.
  • On the back of the vegetable compartment 225 there is an air passage 229 and an interior compartment 230 for dividing the vegetable compartment 225.
  • An ultrasonic atomizer 401 is provided on the outer wall 402 of the left side surface portion of the refrigerator 221.
  • an air passage 229 between the internal partition 230 and the refrigerator outer wall 402 for example, the cold air generated by the cooler 242 is transported to each storage room, or the heat exchanged air from each storage room It is provided for transport to the cooler.
  • an ultrasonic atomizing device 401 is installed on the outer wall of the left side surface portion of the refrigerator 221 and the top surface of the vegetable compartment 225, that is, the partition plate 222 having heat insulation properties.
  • the partition plate 222 having heat insulation is mainly composed of a heat insulating material such as polystyrene foam.
  • the switching room 224 has a switching room container.
  • the switching chamber 224 can be cooled by, for example, a cool air discharge port 413 and a suction port 4 at a part of the back surface. The temperature is adjusted by adjusting the amount of cold air and the operation of the heating unit (not shown!).
  • a water collecting plate 321 is provided in the upper part of the ultrasonic atomizing device 401, and a cover member 406 that is inclined so that water flows through the ultrasonic atomizing device 401 is provided.
  • the back surface of the water collecting plate 321 has a thinner wall thickness than the surrounding insulation. Further, the water collecting plate 321 is configured with an air passage by the cover member 406, and a blower 317 is provided in a part thereof.
  • the cover member 406 on the top surface of the vegetable compartment 225 is provided with an irradiation unit 323 for irradiating light having a specific wavelength selected, and a diffusion plate 324 for diffusing the light throughout the interior of the cabinet.
  • Switching room 224 is used in refrigeration temperature zones and refrigeration temperature zones. For example, when the freezer temperature is set, cold air flows from the discharge port 413 and the internal temperature becomes about ⁇ 20 ° C. Since the upper surface (switching chamber side) of the partition wall 222 that has been made thin is at a temperature around 20 ° C, the upper surface of the vegetable chamber 225 is cooled by heat conduction from the switching chamber.
  • the heating unit 328 and the surface temperature detection unit are provided on the back surface of the water collecting plate 321, and the surface temperature is controlled to be below the dew point temperature by these, so Water is generated by condensing the water vapor that has penetrated by opening and closing the door.
  • the amount of condensation on the water collecting plate 321 can be controlled using the air blowing unit 317.
  • the water collecting plate attached to the top partition of the vegetable room and the low-temperature cold air generated in the switching room are used as the cooling source, and the vegetable room ceiling.
  • the water collecting plate is cooled by the heat conduction of the switching chamber side force of the surface finishing.
  • a heating part and a blower part By adjusting the surface temperature of the water collecting plate below the dew point, moisture in the air can be reliably condensed on the water collecting plate.
  • Water collected by condensation is collected in a water tank provided in the reservoir holding unit, and water is supplied to the ultrasonic atomizer by the water supply unit.
  • the mist from the upper left side of the vegetable room can be reliably sprayed onto the vegetable container. By attaching the mist to the vegetable surface, the moisture retention of the vegetable can be improved and the freshness can be improved.
  • the water storage tank 315 is detachably installed with respect to the stored water holding section 404. Therefore, when the amount of vegetables to be stored is small, or when the humidity is relatively low immediately after the start of operation of the refrigerator, it can be refilled and water can be replenished in the reservoir. The moisture retention can be improved stably.
  • the ultrasonic atomizer and water tank are on the door side, they can be removed and immediately maintained.
  • the water tank can be eliminated if sufficient water can be secured to spray the force mist described in the combination of the water tank and the dew condensation method. The Thereby, the effective volume of a storage room can be increased.
  • the switching room is used as the cooling source for the vegetable room, but a freezing room or ice making room may be used as the cooling source. This keeps the temperature constant and simplifies the controller.
  • FIG. 35 is a longitudinal sectional view in the vicinity of the ultrasonic atomizer of the refrigerator in the eleventh embodiment of the present invention.
  • the same parts and members as those in Embodiment 6 may be indicated by the same numbers.
  • the refrigerator in the eleventh embodiment is installed on the partition plate 222 on the top of the vegetable room, and includes an ultrasonic atomizer 401, a water storage tank 315 that is a storage water holding unit 404 for storing water, and a generation It has a blower 317 that blows the mist into the vegetable compartment 225.
  • the ultrasonic atomizer 401 is provided with a metal mesh 415 that is adjacent to the water storage tank 315 and transmits only mist having a predetermined particle diameter or less in order to atomize water. Also a water tank
  • the stored water in 315 is supplied to the water storage tank 315 by the cover member 406 that also serves as a water supply unit, with the dew condensation water generated by the water collecting plate 321 installed on the partition plate 222.
  • the water collecting plate 321 installed on the partition plate 222 is cooled by the heat conduction of cold air, and water vapor in the vegetable compartment condenses on the water collecting plate 321.
  • the condensed water is supplied from the water collecting plate 321 or the cover member 406 to the water storage tank 315 in the ultrasonic atomizer 401.
  • the water held in the water storage tank vibrates and splits due to the vibration of the piezoelectric element 411, and mist-like mist is generated.
  • the generated mist is further refined by the metal mesh 415 and sprayed into the cabinet by the blower 317.
  • a relatively large amount of atomization can be achieved by using an ultrasonic vibrator as the spray section, and the atomization amount can be adjusted by turning ON / OFF the spray section. Is possible.
  • the particle diameter can be varied by varying the oscillation frequency, and the atomization amount can be adjusted by varying the voltage.
  • FIG. 36 is a longitudinal sectional view in the vicinity of the spraying part in Embodiment 12 of the present invention.
  • the partition plate 222 of the refrigerator 221 is provided with a water storage tank 315 and an electrostatic atomizer 304 as a spraying section from the refrigerator door side (left side of the figure) toward the interior partition interior. It is provided.
  • the stored water 316 is stored in the water tank 315.
  • a perforated hole cover member 501 is configured around the electrostatic atomizer 304 so that foods and people do not touch it!
  • the water storage tank 315 is installed on the front side of the vegetable room door side so that it can be easily attached and detached by humans, and stores the stored water 316 to be supplied to the spraying section.
  • a water supply unit 331 and a water supply path 332 are provided to supply the stored water 316 to the electrostatic atomization device 304 that is a spray unit.
  • the water supply unit 331 is, for example, a gear pump, a piezoelectric pump, a chirality, or the like, and supplies water to the tip of the application electrode of the electrostatic atomizer 304 and the water retaining material around it.
  • the amount of water supply is almost equal to the amount sprayed into the vegetable compartment.
  • the water supply unit 331 is operated to supply water to the tip of the application electrode using the water supply path.
  • the water supply unit 331 is operated to supply water to the tip of the application electrode using the water supply path.
  • a high voltage is applied between the application electrode and the counter electrode. To generate fine mist and spray it into the storage chamber.
  • the electrostatic atomizer 304 is embedded in the concave portion 222a provided in the partition plate 222 of the top surface, and is installed in the back of the top surface of the storage room, and the cover member 501 is installed around the periphery. This keeps safety.
  • the bottom surface portion 501a of the cover member 501 is configured to be provided at a position higher than the bottom surface 315a of the water storage tank so as not to affect the operation of the vegetable container 228 movable back and forth by the drawer-type door. To do.
  • the vegetable container 228 contains vegetables, which are fruits and vegetables, in which green rapeseed products and fruits are also stored. These fruits and vegetables are usually stored at the time of purchase return. It is often stored in a slightly deflated state due to transpiration or transpiration during storage. These fruits and vegetables are normally charged with a positive charge, and the sprayed fine mist with a negative charge tends to collect on the vegetable surface. Thus, the sprayed fine mist makes the vegetable room humid again and at the same time adheres to the surface of the fruits and vegetables, suppresses the transpiration of the fruits and vegetables and improves the freshness. In addition, it penetrates into the tissues through the gaps between the cells of vegetables and fruits, the water evaporates, the water is supplied again into the deflated cells, the deflation is eliminated by the cell swell pressure, and it returns to a crispy state .
  • vegetables which are fruits and vegetables, in which green rapeseed products and fruits are also stored. These fruits and vegetables are usually stored at the time of purchase return. It is often stored
  • the substance is lifted by the internal pressure energy of the fine mist.
  • the acid or oxidative decomposition action of ozone or OH radicals can be used for oxidative decomposition or removal, or it can electrically enter fine pits on the surface of vegetables and fruits and chemically react with residual agricultural chemicals and wax.
  • the effect of increasing the hydrophilicity of the wax and taking it into the mist for decomposition and removal can be achieved.
  • the partition plate 222 located on the top surface of the vegetable container 228 and the water tank 315 are located on the door side, that is, on the front side as viewed from the user. Equipped Yes. Therefore, in particular, when the water storage tank 315 is a detachable type, it is easy to replace, add, and clean water, improving usability. Further, by providing the electrostatic atomizer 304 on the back side of the water storage tank 315, it is possible to prevent the user from touching the spray portion, particularly the spray tip portion 304a, and to further improve safety.
  • the spray tip 304a at the lower end of the electrostatic atomizer 304 which is the spraying section, is higher than the bottom of the water storage tank and at the back of the water storage tank. , The user power is also difficult to see the spray device. Therefore, the spraying device can be provided in the storage room without impairing the beauty of the storage room. Furthermore, since the user can touch with the electrostatic atomizer 304, the safety of the user can be improved, and the reliability of the contact with food and people on the spraying part can be improved by applying external force. Decline can be prevented.
  • the electrostatic atomizer 304 is embedded in a recess 222a provided in the cutting plate 222 on the top surface portion. This makes it possible to provide a spraying section in the storage chamber without affecting the storage of food without further reducing the internal volume.
  • the electrostatic atomizer 304 that is a spraying section includes the cover member 501, it is possible to further prevent food and people from coming into contact with each other.
  • the lower end portion 501a of the force bar member 501 is disposed above the bottom surface 315a which is the lower end portion of the water storage tank. In this way, it is possible to improve the aesthetics and safety of the storage room equipped with the spraying section while preventing the volume of the interior from being reduced.
  • the water tank 315 is detachable.
  • the water tank 315 is a fixed type that is not detachable.
  • tap water or water in the refrigerator can be used.
  • the inventive concept of the present configuration can also be applied to a spray unit of a type that automatically supplies stored water or the like.
  • the spraying device is not easily seen by the user, so the storage room is not damaged.
  • a spraying device can be provided.
  • the user touches the spraying part more the safety of the user is improved, and the contact of food and people with the spraying part is applied by external force. A similar effect is achieved in that a decrease in reliability can be prevented.
  • the spray unit is the electrostatic atomizer 304, but another spray unit such as an ultrasonic atomizer may be used. Since the above-described effects relating to the convenience and safety improvement of the user of the refrigerator due to the arrangement relationship between the water storage tank 315 and the spraying part can be obtained in the same manner, the same effect can be obtained even when the spraying part of another method is used.
  • the electrostatic atomizer 304 improves the freshness due to the fine mist generated by the applied electrode force, and at the same time uses the generated trace ozone, OH radicals, etc. on the vegetable surface, etc.
  • Adhering wax and pesticide can be detoxified by oxidative degradation reaction.
  • the applied electrode in this embodiment, by making the applied electrode in a higher humidity state, in particular, air discharge between the applied electrode and the counter electrode can be suppressed, so that the ozone concentration can be reduced, and refrigeration for home use. Even when applied to a warehouse, the safety of the user can be ensured.
  • the electrostatic atomizer 304 is embedded in the concave portion 22 2a provided in the partition plate 222, the thickness of the heat insulating material is thinner than other portions. It is possible to efficiently cool the applied electrode that requires cooling of the tip.
  • the spray device is driven to apply a high voltage between the application electrode and the counter electrode, so that generation of ozone due to air discharge can be suppressed and mist can be safe. Can occur.
  • the spray unit is the electrostatic atomizer 304.
  • the spray device heats up, and the ultrasonic mist is concerned that reliability may be lowered.
  • the conversion device can also be used as a spraying section. By driving the spraying device after the water supply unit is operating, drying of the spray tip can be prevented, and the reliability of the spraying device can be improved.
  • FIG. 37 is a front view of the vicinity of the water collection unit of the refrigerator according to the thirteenth embodiment of the present invention.
  • FIG. 38 is a longitudinal sectional view taken along the line AA in the vicinity of the water collecting portion of the refrigerator in FIG.
  • the same parts and members as those in Embodiment 6 may be indicated by the same numbers.
  • the vegetable compartment 225 includes a vegetable container 5 for storing vegetables and fruits. 11 is stored.
  • a rail member 512 is configured to hold the vegetable container 511 in the outer shell of the refrigerator or to move the container when the door is opened and closed. Separately from this, in the vegetable compartment 225, when the vegetable container 511 is the first section, the specific container 513 is stored in the second section partitioned from the first section.
  • the transparent lid 514 having a light-transmitting material force and partially perforated substantially seals the specific container 513 only when the vegetable compartment door is closed.
  • the vegetable container has a holding unit 515 for holding the specific container 513. The holding unit 515 holds the protrusion 516 provided in the specific container and plays the role of a rail when being pulled out.
  • the partition plate 222 is provided with an irradiation unit 323 for irradiating the specific container with a specific wavelength, and a diffusion plate 324 for uniformly irradiating the container and covering the light source.
  • a detachable water tank 315 on the front side of the door, and the irradiation unit 323 is installed on the projection surface above the specific container, and the inside of the container is transparent. Irradiates through a simple lid 514.
  • An electrostatic atomizer 304 which is a spraying part, is attached to the partition part above the rear side. Further, the lid 514 of the specific container in the vicinity of the electrostatic atomizer is provided with a hole 517 that is slightly larger than the external dimension of the electrostatic atomizer.
  • the food stored in the vegetable compartment has been diverse in recent years. For example, beverages that do not require high humidity, such as plastic bottles, are also stored, and their uses vary widely.
  • vegetables leafy vegetables such as spinach prefer relatively low temperature and high humidity, but shiitake mushrooms do not like high humidity.
  • potato and other grains prefer around 10 ° C. Therefore, in the present embodiment, the specific container 513 is provided in the vegetable container, thereby providing a space environment according to the preserved vegetables.
  • the specific container 513 is a space almost closed by the specific container 513 and the lid 514! /. Due to the evaporation of water from the water storage tank 315 installed in front of the specific container 513, the specific container becomes highly humid, so that the space is suitable for storing leafy vegetables such as spinach.
  • the lid 514 of the specific container 513 is movable by opening and closing the door of the vegetable compartment 225.
  • the specific container When the door is closed, the specific container is almost sealed. Further, when the door is opened, it is detached from the specific container 513 and held on the main body side, so that the upper surface of the specific container 513 is opened when the door is opened.
  • At least the spray tip 304a of the electrostatic atomizer 304, which is one of the spray sections, is provided in the upper portion of the internal space of the highly humidified specific container 513.
  • the spray tip 304a provided in the specific container 513 can spray mist particles directly onto the specific container 513 containing vegetables, and the spray tip 30 The distance between 4a and vegetables can be further reduced.
  • the mist particles can be prevented from vaporizing and the flow rate in the floating state can be increased, so that the mist adheres to the vegetable surface. The rate can be further increased.
  • the spray tip 304a is provided in the specific container 513, and the water storage tank 315 is provided in a separate compartment from the compartment in which the electrostatic atomizer 304 as a spraying part is provided. .
  • the water storage tank 315 By installing the water storage tank 315 in a separate section away from the spraying section, it will be easy to replenish water into the water storage tank 315 and clean the water storage tank 315 without being affected by the position of the spraying section. Since the water storage tank 315 can be provided at any arbitrary position, the user convenience can be improved.
  • the effect of improving the user-friendliness due to the positional relationship between the spray device and the water storage tank 315 is, for example, that the spray portion is obtained by the electrostatic atomizer 304 as in the present embodiment. Even if an ultrasonic atomizer or other atomization method is used, it can be obtained similarly.
  • a special container 513 that is a section for spraying mist and a vegetable container 511 that does not perform mist spraying are provided in the vegetable compartment.
  • a space environment can be provided in the vegetable compartment. Since the user can use the functions of the vegetable room according to the purpose, the convenience and preservation of the refrigerator can be greatly improved.
  • the irradiation unit 323 is provided on the upper portion of the specific container 513, and the lid 514 located between the irradiation unit 323 and the specific container 513 is formed of a translucent transparent material. .
  • the irradiation unit 323 may be on the side surface or the bottom surface of the specific container. In that case, less In both cases, the material of the specific container 513 at the position facing the irradiation unit 323 is formed of a translucent transparent material. Light can be irradiated to the vegetables inside.
  • the tip of the application electrode 306 is controlled to be equal to or lower than the dew point temperature by cooling from the back surface, and thus water droplets are generated.
  • a high voltage is applied between the application electrode and the counter electrode, nanoscopic fine mist with charges that cannot be visually observed is generated and sprayed into the specific container 513. Therefore, the inside of the specific container 513 is humidified, the freshness is improved, and at the same time, the fine mist adheres to the vegetables.
  • the irradiation unit 323 provided in the partition outside the specific container 513 emits blue light including a wavelength of 400 nm to 500 nm.
  • the irradiation unit 323 when the irradiation unit 323 is made into a blue LED and light is irradiated to the vegetables stored in the specific container 513 through the transparent lid 514, the vegetables in the specific container 513 are stimulated for ecological activity by light stimulation, and the pores Opens. By absorbing the mist or water droplets on the surface through the open pores, the moisture content and weight of the vegetable increase, and the freshness of the vegetable can be maintained.
  • the irradiation unit 323 when the irradiation unit 323 is provided with an LED having a wavelength including the ultraviolet region, the sprayed mist can be sterilized and the food surface can be sterilized, thereby improving food safety.
  • This inactivates the growth function of microorganisms adhering to the wall surface and vegetable surface in the specific container 513, thereby delaying the discoloration and spoilage odor caused by the microorganisms of foods and the net generation on the surface of stored items. This is because the hygiene inside the specific container 513 is maintained.
  • the provision of LEDs as the light source can prevent the temperature rise in the switching room where the amount of heat generation is small, and can stabilize the preservation of food.
  • the irradiation unit 323 it is possible to operate only the irradiation unit 323 without operating the spray unit in the specific container 513.
  • some mushrooms and fish contain many vitamin D precursors, well known as vitamins that are essential for bone and tooth growth.
  • the molecules are excited by being irradiated with ultraviolet rays and converted into vitamin D. Therefore, by providing a light source containing ultraviolet light in the storage room, it is possible to increase the vitamin D content of specific foods in the storage room, for example, shirasuboshi, as compared to before storage.
  • the food to be stored is not limited to vegetables, and it is possible to use the specific container 513 as a space having a ripening function by storing food for the purpose of ripening as described above.
  • fine mist generated by electrostatic atomization retains the oxidizing power of OH radicals in addition to the oxidizing power of ozone by generating a small amount of ozone and OH radicals at the same time. To do. Therefore, it penetrates into the fine recesses on the surface of vegetables and fruits, and toxic substances such as residual agricultural chemicals and wax are lifted by the internal pressure energy of fine mist, and further, oxidative degradation is removed by acid and soot decomposition action such as ozone. To do.
  • mist electrically penetrates into the fine recesses on the surface of vegetables and fruits, chemically reacts with residual pesticides and wax, enhances the hydrophilicity of the residual pesticides and wax, and is taken into the mist for decomposition and removal. It is also possible.
  • the specific container 513 and the lid 514 for substantially sealing the space are provided in the vegetable room, the water storage tank is provided on the front surface of the specific container, By providing an electrostatic atomizer, it is possible to improve the freshness of only vegetables that are favored under high humidity rather than humidification, and to provide an optimal storage environment depending on the type of vegetables inside the vegetables. I can do it.
  • the irradiation unit 323 on the upper part of the specific container 513 emits light with a specific wavelength selected, and the mist spraying device sprays an appropriate amount of fine mist that can pass through the pores.
  • the range of storage environments in the specific container 513 is widened, and a spatial environment can be provided according to the needs of the user and the stored vegetables.
  • the water storage tank is provided on the front surface of the specific container 513, it is easy to use such as easy water supply, water replacement, addition, and cleaning.
  • the electrostatic atomizer 304 is safe because it is difficult to touch and is installed above the back surface.
  • the lid 514 of the specific container 513 is made of a transparent material.
  • the light emitted from the irradiation unit can be passed through the container.
  • the electrostatic atomizer 304 is arranged at the top as in this embodiment, even when a flammable refrigerant having a specific gravity higher than air is used, even if the refrigerant leaks, Since the leaked isobutane stays in the lower part, it is possible to improve the safety when using a flammable refrigerant with a higher specific gravity than air.
  • FIG. 39 is a longitudinal sectional view in the vicinity of the spraying part in Embodiment 14 of the present invention.
  • the same parts and members as those of Embodiment 6 may be indicated by the same numbers.
  • the water storage tank 315 and the ultrasonic atomizer 401 are provided so that the door side force of the refrigerator is also directed toward the inner partition inner surface.
  • the bottom surface of the water storage tank 315 is inclined, and a water supply adjusting unit 524 is formed at the bottom of the back surface.
  • the water storage tank 315 is installed on the front side of the vegetable room door so that people can easily attach and detach it, and stores stored water 316 such as tap water and condensed water.
  • the bottom of the water storage tank 315 is inclined toward the back of the refrigerator, and the injected water is configured so that the back side is deepest.
  • a water supply adjusting unit 524 for example, an on-off valve or the like is provided on the bottom surface on the back side, and water is supplied to the mist generating unit of the ultrasonic atomizer 401 that is a spraying unit only when opened.
  • the water in the water storage tank 315 can be used efficiently by inclining the bottom surface of the water storage tank toward the spraying portion.
  • an appropriate amount of water can be supplied to the spray section by providing the water supply adjusting section.
  • the water tank is fixed to the partition, but the removable water tank But it doesn't matter. This facilitates easy replacement, addition and cleaning of water, and improves usability.
  • FIG. 40 is a side sectional view of the refrigerator according to the fifteenth embodiment of the present invention.
  • the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching chamber 113, a vegetable compartment 114, and a freezing compartment 115 from above by a partition plate 116, and the vegetable compartment 114 has a humidity of about 90% R. H or higher (during food storage), cooled to 4-6 ° C.
  • An ice-making water storage tank 119 is provided on the back of the refrigerator compartment 112, and a water supply path 120 is led from the ice-making water storage tank 119 to an ice making room (not shown) and a vegetable room 114 to supply water.
  • a water supply device 121 is provided on the top surface of the vegetable compartment 114.
  • the water replenishing device 121 includes a water storage tank 122 that stores water, a spray unit 124, and a blower fan 129 that is a diffusion unit that diffuses mist generated by the spray unit 123 into the vegetable compartment 114. It is composed of The spray unit 123 is located inside the water storage tank 122 and includes an ultrasonic element 125 that atomizes water by an ultrasonic method and a metal mesh 126 that transmits only mist having a predetermined particle size or less. In addition, the stored water 124 in the water tank 122 is supplied from the water supply path 120 and stored in the water tank 122.
  • the water stored in the ice making water storage tank 119 is supplied into the water storage tank 122 via the water supply path 120 and stored as the stored water 124.
  • the operation of the water supply device 121 is started. First, of the mist atomized by the ultrasonic element 125 which is the spraying part 123, only the fine mist having a predetermined particle diameter or less is sprayed from the metal mesh 126. The fine mist in the water storage tank 122 is sprayed as a mist in the vegetable compartment 114 by the blower fan 129.
  • the water supply unit to the water storage tank is not equipped with a dedicated tank because water is supplied to the water storage tank using the water tank for ice making.
  • water can be supplied to the spray area. Since there is a water storage tank in a separate storage room from the vegetable room, It does not affect the food storage capacity because it does not affect the internal volume of the vegetable room.
  • a tank that requires the user to supply stored water from outside can be used for both ice making and mist spraying. Compared with the case where a mist storage tank is provided in a separate tank, the user can save the trouble of supplying the stored water, and the possibility of the water tank being drained can be reduced.
  • the stored water holding unit is a water storage tank, and the stored water supplied from the outside is held.
  • the water contained in the air in the storage chamber may be extracted and held by some method without necessarily supplying the stored water from the outside.
  • the user can secure the stored water without supplying the stored water from the outside by using defrosted water in the refrigerator or dew condensation water in the refrigerator, it will take time to replenish the water from the outside. Therefore, it is possible to provide a refrigerator with improved use.
  • the water supply path to the water storage tank is sucked and raised from the water storage tank by one path, and then the water supply path is branched to supply water to both the ice making room and the vegetable room. Therefore, water can be supplied to both chambers with a simple configuration with a small number of parts.
  • the water storage tank is also used as an ice-making water storage tank, and the water supply path from these tanks is a single path that is branched in the middle to both the ice-making room and the vegetable room.
  • the water storage tank may also be used as an ice-making water storage tank, and separate water supply paths may be provided for the ice-making room and the vegetable room.
  • water can be replenished at any time according to the respective timing. For example, water can be supplied arbitrarily even when both rooms need water supply simultaneously.
  • the number of tanks for which the user needs to supply external force storage water is one for ice-making and one for mist spraying. It is possible to save the labor of supply and to reduce the possibility that the water tank will run out.
  • the water supply path is provided on the back side of the refrigerator even when a water storage tank is provided by using the mist spraying device on the back side of the top of the vegetable room.
  • the water supply path can be made as simple as a short vertical path, and the water supply path can be configured simply, so that cleaning can be performed and hygiene is immediate.
  • a highly reliable water supply path can be provided.
  • Ma by arranging the mist spraying device on the back side of the top of the vegetable room, contact between the spraying device and the food stored in the cabinet can be prevented. It is possible to prevent contamination of the spray tip, to extend the spraying ability of the spray tip, and to improve the safety of the user because it is not easily touched by people.
  • FIG. 41 is a side cross-sectional view of the refrigerator in the sixteenth embodiment of the present invention.
  • FIG. 42 is a front sectional view of the refrigerator in the sixteenth embodiment.
  • 43 is a cross-sectional view of the principal part showing the AA cross section in FIG. 44 is a main-portion cross-sectional view showing the BB cross section in FIG.
  • FIG. 45 is a graph showing the particle size distribution ratio of the sprayed mist.
  • the heat insulating box 503 of the refrigerator 502 main body has storage chambers 518, 519, 520, and the front openings thereof are open air by doors 521, 522, 523 that can be opened and closed, respectively. The inflow is blocked so that there is no inflow.
  • a circulation duct 524 is provided on the back and bottom surfaces of the interior of the storage chamber 518, and a circulation air passage 525 is formed between the storage chamber 518 and the heat insulation box 503.
  • a spraying part 526 for spraying mist is provided in a portion corresponding to the back surface of the storage chamber 518, and a diffusion part 527 is disposed above the spraying part 526.
  • a plurality of discharge ports 528 are provided on the upper part of the vertical surface of the circulation duct, and a plurality of suction ports 529 are provided on the bottom surface.
  • These circulation air passages 525, the circulation duct 524 constituting the circulation air passage 525, the discharge port 528 and the suction port 529 provided in the circulation duct 524, and the diffusion portion 527 constitute the mist circulation portion 530.
  • the selection unit 531 for selecting the particle diameter of the mist is constituted by a diffusion unit 527 and a spray unit 526.
  • the mist circulation unit 530 and the selection unit 531 are portions surrounded by a broken line in FIG.
  • a drain 532 is provided below the spray section 526 to discharge excess water from the circulation air passage 525 to the outside of the heat insulating box 503.
  • Temperature sensors 533 and 534 are mounted on the top of the storage room 518 and the bottom of the circulation duct 524, respectively. It is provided.
  • the door 521 is provided with plate-like slide rails 535 extending into the storage chamber 518 in two pairs of left and right, and a food storage container 536 is placed thereon. By the slide rail 535, the door 521 is pulled out and opened in the horizontal direction.
  • the discharge port 528 is located higher than the outer edge of the food container 536 so that the mist always enters the food container 536.
  • a plurality of vent holes 537 are provided on the bottom surface of the food container 536.
  • a heater 538 for heating the lower part of the storage chamber 518 is provided.
  • Storage chambers 519, 5 set in a lower temperature zone than storage chamber 518 are located above and below storage chamber 518.
  • the storage room 518 is naturally cooled by these storage rooms 519 and 520.
  • the door opening detection unit detects the closed state, and the spray unit 526 Start spraying.
  • the sprayed mist is lifted upward by the diffusion part 527 disposed above the spray part 526, and diffused and sprayed into the storage chamber 518 through the discharge port 528.
  • the spraying unit 526 for example, if the spraying is performed by atomizing water with ultrasonic waves, the particle diameter of the sprayed mist is distributed as shown in FIG.
  • the particle diameter of the sprayed mist is distributed as shown in FIG.
  • the mist tries to extend the time that it stays in the storage chamber 518, its particle size needs to be relatively small.
  • water particles having a predetermined particle size X or less corresponding to the desired effect can be taken out and diffused and sprayed.
  • Mist sprayed by the spraying part 526 falls downward due to its own weight when the particle size is X or more, and rises by the diffusion part 527 when the particle weight is less than X. It will be. This makes it possible to selectively extract mist particles having a certain diameter or less.
  • the target particle size X can be set freely, depending on the operating degree of the spraying part 526, the operating degree of the diffusion part 527, the distance between the spraying part 526 and the diffusion part 527, etc. It is possible to adjust. This operating degree indicates, for example, the vibration frequency when an ultrasonic generator is used for the spray unit 526 and the number of fan rotations when a blower fan is used for the diffusion unit 527. Also, the mist having a particle diameter X or more that has dropped down is discharged from the drain 532 to the outside of the storage chamber 518.
  • the discharge port 528 is above the food storage container 536, the mist sprayed in the storage chamber 518 falls from above the food storage container 536, that is, from above the stored food.
  • the sprayed mist falls downward through the gap between the food container 536 and the food or between the food and the food.
  • the distance between the end portions of the plurality of discharge ports 528 is set to a dimension equivalent to the lateral width of the food storage container 536, and distribution variation of the mist concentration in the lateral direction can be suppressed.
  • a plurality of vent holes 537 are provided on the bottom surface of the food storage container 536, and mist in the food storage container 536 passes from the vent hole 537 to the lower portion of the storage chamber 518. Accordingly, water does not accumulate at the bottom of the food storage container 536, which never stops.
  • the force may be provided on the side wall surface of the food container 536 as well as the force bottom surface provided with the vent 537 on the bottom surface.
  • the mist that has passed through the ventilation port 537 returns to the circulation air passage 525 from the suction port 529, and a part thereof is sprayed again into the storage chamber 518 by the diffusion unit 527. Some of the water droplets are discharged from the drain 532 to the outside of the storage room 518. In order to perform this drainage efficiently, the lower part of the circulation air passage 525 is inclined toward the drain 532 as shown in FIG. Note that if the inlet 529 of the circulation duct 524 and the vent 537 of the food container 536 are opened at substantially the same position and V is open, the resistance to circulation is low and the efficiency is high.
  • the spray unit 526 must be continuously supplied with water.
  • a water supply tank is provided to regularly replenish water, and a water recovery structure that condenses and recovers moisture in the storage chamber. It is good to take.
  • a water supply tank and a water recovery structure may be used in combination.
  • the humidity decreases slowly and the mist
  • the spraying can be stopped for a certain time.
  • a door opening detection unit (not shown) detects that a predetermined time has elapsed.
  • the control unit (not shown) stops the operation of the spray unit 526 and the operation of the diffusion unit 527.
  • the heater 538 provided in the circulation duct 524 is energized, and the lower part of the storage chamber 518 is heated.
  • the heating control of the heater 538 is controlled so that the temperature difference between the temperature sensor 533 provided on the top surface of the storage chamber 518 and the temperature sensor 534 provided at the bottom of the circulation duct 524 becomes a certain value.
  • the heater 538 may be a linear heater or sheet heater as long as it generates heat substantially uniformly over a wide range. Further, the temperature difference is not limited to the heater, and the temperature of the storage chamber 519 may be controlled to be lower than that of the storage chamber 520.
  • the refrigerator according to the present embodiment has a heat insulating box body having a storage compartment partitioned by heat insulation, a spraying section that sprays mist provided in the storage compartment, and diffuses the sprayed mist.
  • the diffusion part is provided.
  • the sprayed mist is diffused and sprayed into the storage chamber by the diffusion section, and the mist concentration in the storage chamber becomes uniform.
  • mist can be efficiently supplied around food, and the amount of mist sprayed can be minimized. Therefore, condensation can be prevented and the freshness of the food can be maintained at the same time.
  • mist circulation section in the storage chamber, it becomes possible to supply mist to every corner of the storage chamber, thereby reducing the amount of mist sprayed. I can do it.
  • the mist circulation section is composed of the circulation air passage, the circulation dirt constituting the circulation air passage, the discharge port and the suction port provided in the circulation duct, and the diffusion portion. This makes it easy to adjust the amount and distribution of mist and reduce the amount of mist sprayed.
  • the position of the suction port is provided below the food stored in the storage chamber, and mist can be reliably supplied to the bottom of the storage container.
  • the mist sprayed by the spray section is provided with a selection section for selecting particles having a certain diameter or less, and the sprayed mist is fine particles. The mist stays in the storage chamber for a long time and can be dispersed to reliably supply the mist to the food.
  • a spray unit is provided below the diffusion unit, and among the sprayed mist, light particles having a certain diameter or less are selectively taken out and sprayed. I can do it.
  • a temperature difference is provided between the upper part and the lower part of the storage room, and natural convection of the storage room air is promoted, so that the sprayed mist easily diffuses into the storage room.
  • the spray section and the diffusion section can be temporarily stopped, and the reliability of the device can be improved.
  • FIG. 46 is a side sectional view of the refrigerator in the seventeenth embodiment of the present invention.
  • FIG. 47 is a side sectional view of the water replenishing device in Embodiment 17 of the present invention.
  • FIG. 48 is a plan sectional view of the water replenishing device in Embodiment 17 of the present invention.
  • the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching chamber 113, a vegetable compartment 114, and a freezing compartment 115 from above by a partition plate 116.
  • the vegetable compartment 114 has a humidity of about 90%. R. H or higher (when food is stored), cooled to 4-6 ° C.
  • An ice-making water storage tank 119 is provided on the back of the refrigerator compartment 112, and a water supply path 120 is led from the ice-making water storage tank 119 to an ice making room (not shown) and a vegetable room 114 to supply water.
  • a water supply device 121 is provided on the top surface of the vegetable compartment 114.
  • the water replenishing device 121 is installed on the top of the vegetable compartment 114, and a water storage tank 122 that stores water, a spraying portion 123, and mist generated by the spraying portion 123 in the vegetable compartment 114. It has the ventilation part 129 which ventilates to. And the functional component supply part 131 which discharge
  • the water replenishing device 121 and the functional component replenishing unit 131 constitute a mist spraying unit!
  • the functional component replenishment section 131 is a cellular filter 131a carrying 13 lb of functional component granules (vitamin C derivative granules) in a microcapsule form. Vitamin C derivative granule 131b also changes vitamin C in foods that are chemically modified and highly stable.
  • an irradiation section 130 is provided in the external section of the water supply device 121.
  • the spray part 123 is provided inside the water tank 122.
  • the spray unit 123 includes an ultrasonic element 125 that atomizes water by an ultrasonic method and a metal mesh 126 that transmits only mist having a predetermined particle size or less.
  • the stored water 124 in the water tank 122 is supplied from the water supply path 120 and stored in the water tank 122.
  • a corner of the vegetable compartment 114 is provided with a temperature sensor 133 that detects the temperature in the cabinet.
  • the water stored in the ice-making water storage tank 119 is supplied into the water storage tank 122 via the water supply path 120 and stored as the stored water 124.
  • the temperature sensor 133 detects that the internal temperature is 5 ° C or higher
  • the irradiation unit 130 is turned on, and the vegetables and fruits stored in the vegetable room 114 are irradiated with light.
  • the irradiation unit 130 may be, for example, a blue LED that irradiates light including blue light having a center wavelength of 470 nm.
  • a weak light of about 1 IX mol'm _2 's _1 is sufficient for the photon of the blue light emitted.
  • the pores present on the surface of the epidermis are opened by the light stimulus of blue light.
  • the vegetables and fruits stored in the vegetable compartment usually include those that are slightly deflated by transpiration at the time of purchase return or transpiration during storage.
  • the operation of the water supply apparatus is started.
  • the fine mist having a particle size equal to or smaller than the predetermined particle size is sprayed from the metal mesh 126, and the water particle size in the water storage tank 122 is reduced. It will be in the state where the mist below the predetermined particle is filled.
  • the fine mist in the water storage tank 122 is sprayed as a mist in the vegetable compartment 114 by the blower 129.
  • the vitamin C derivative granules 131b are released from the filter 131a and are dissolved in the mist to form a vitamin C derivative-containing mist.
  • Vitamin C derivative-containing fine mist adheres to the surface of the open pores of vegetables and fruits in the vegetable compartment 114. Invading into the tissue, the water evaporates, the water is supplied again into the deflated cells, the deflation is eliminated by the swelling pressure of the cells, and it returns to the shaky state. In addition, vitamin C derivatives supplied into cells are changed to vitamin C in the cells.
  • mist refers to water that has split finely into an ultrafine state, and its particle size is from the visible number / zm to the invisible number nm. Has a liquid nature.
  • FIGS. 49A and 49B show the water content of spinach slightly deflated in Embodiment 17 of the present invention and the characteristics of the amount of vitamin C with respect to the water particle diameter of the mist.
  • Figure 49A shows an experiment under light irradiation.
  • the effect of restoring the moisture content of vegetables was dependent on the water particle size of the sprayed mist, and the optimum particle size was in the range of 0.005 to 20 m. This is because when the sprayed water particle size is as large as 20 m or more, the maximum pore diameter of the vegetable is about 20-25 / ⁇ ⁇ , so the water particles are too large to enter the vegetable. It seems to be because. Also, if the particle size is 20 m or more, the particles are too heavy, and even if sprayed, they fall immediately under their own weight and do not float in the air, so it is considered that the mist does not reach the vegetables.
  • vitamin C derivatives dissolved in mist are also closely related to water particle size.
  • O Water particle size of SO. 005-20 ⁇ m increases the amount of vitamin C from the initial stage. Vitamin C levels were decreased below 005 ⁇ m and above 20 ⁇ m.
  • Vitamin C levels were decreased below 005 ⁇ m and above 20 ⁇ m.
  • For ultrafine particles with a water particle size of 0.005 ⁇ m or less it is difficult to penetrate through the pores of vegetables for the reasons described above. Therefore, vitamin C derivatives hardly reach the inside of vegetables. The production of C was not promoted, and as a result, the amount of vitamin C decreased.
  • the water particle diameter is 20 m or more, it is generally difficult to physically enter the pore force having a pore short diameter of 10 m to 15 m.
  • the mist does not reach the inside of the vegetable, the vitamin C derivative hardly reaches the inside of the vegetable, the production of vitamin C is not promoted, and as a result, the amount of vitamin C decreases. It was.
  • some mists have a large force particle size to reach the leaves of the vegetables, so they cannot penetrate into the inside of the vegetables and remain on the surface of the vegetables, causing water rot of the vegetables.
  • Fig. 50 is a diagram showing the characteristics of the restoration effect of the moisture content of the slightly deflated vegetable according to Embodiment 17 of the present invention with respect to the mist spray amount, and the appearance sensory evaluation value of the vegetable with respect to the spray amount. is there.
  • the method for reproducing wilting vegetables and the experimental method are the same as those in Figs. 49A and 49B.
  • the moisture content recovery effect of vegetables is not more than 50%. Content is the recovery rate.
  • a suitable amount of fine mist that can be irradiated with light by the light irradiating unit and pass through the pores with the mist spraying device is applied to the vegetables stored in the vegetable compartment.
  • the mist penetrates into the inside of the vegetable from the pores on the opened vegetable surface, so that the moisture content of the vegetable can be improved and the freshness of the vegetable can be maintained.
  • the functional ingredient is a microcapsule vitamin C derivative granule, but it may be sprayed as a mist of a liquid that is dissolved or dispersed in stored water. Similar effects can be obtained.
  • the functional component is a vitamin C derivative.
  • various nutritional components such as vitamin A, vitamin A precursor, carotene, vitamin C, and the like can be used.
  • Nutritional component content can also be improved.
  • the content of a plurality of nutritional components can be improved simultaneously by mixing a plurality of various nutritional components.
  • functional components as antioxidants, it is possible to prevent the oxidation of various nutritional components that are oxidized and cause nutrient value and quality degradation.
  • normal water such as tap water is sprayed.
  • ozone water may be sprayed with functional water such as acidic water or alkaline water.
  • functional water mist enters fine pores on the surface of vegetables and fruits, dirt inside the fine pores and harmful substances such as pesticides can be lifted to enhance the removal effect. Furthermore, it can enhance the acid-alkali decomposition effect of harmful substances such as agricultural chemicals on the vegetable surface. In addition, it can remove dirt and odors in the cabinet and enhance the acid / alkali decomposition effect.
  • a force that adjusts the particle diameter of the mist by using the ultrasonic element 125 and the metal mesh 126 is provided with a metal plate 127 facing the metal mesh 126, By applying a high voltage between the metal mesh 126 and the metal plate 127, the particle diameter of the mist can be adjusted by making the particle diameter of the mist finer. In this case, it is possible to electrostatically add to the mist particles together with the fine particles of the mist.
  • electrostatic atomization may be used to electrostatically add to the mist! Load negative charge
  • the fine mist is attached to the positively charged inner wall surface, vegetables, fruit surface, etc., and the mist enters the fine holes on the inner wall surface, vegetables, fruit surface, etc., the moisture content recovery effect of the vegetables is reduced. As well as improving, the dirt and harmful substances inside the fine holes can be lifted to enhance the removal effect.
  • the water supply unit to the water storage tank supplies water from the ice-making water storage tank to the water storage tank using the water path. Even without a dedicated tank, water can be supplied to the spraying section without affecting the internal volume, so it does not affect food storage capacity.
  • the stored water holding unit is used as a water storage tank, and the stored water supplied from the outside is held.
  • the reservoir holding unit extracts moisture contained in the air in the storage chamber using a moisture absorbent as a water retention device (for example, a porous material such as silica gel, zeolite, activated carbon, etc.). It may be held.
  • a moisture absorbent for example, a porous material such as silica gel, zeolite, activated carbon, etc.
  • the user can secure the stored water using the defrosted water of the refrigerator without supplying the stored water from the outside, the trouble of replenishing the external water is not required and the usability is improved.
  • An improved refrigerator can be provided.
  • vegetables and other fruits and vegetables are used as storage items in the storage room, but the quality is improved by supplying water. For example, fruits and fresh fish stored near 0 ° C. And even meat can prevent drying.
  • FIG. 51 is a side sectional view of the refrigerator in the eighteenth embodiment of the present invention.
  • FIG. 52 is a side sectional view of the water replenishing device in Embodiment 18 of the present invention.
  • 53 is a cross-sectional view of the water supply device taken along line AA in FIG.
  • FIG. 54 is a diagram showing the characteristics of the water content restoration effect of slightly deflated vegetables according to Embodiment 18 of the present invention with respect to the water particle diameter of mist.
  • the refrigerator 100 is partitioned by a partition plate 116 into a refrigerator room 112, a switching room 113, a vegetable room 114, and a freezing room 115 from above, and the vegetable room 114 has a humidity of about 90% R. H or higher (during food storage), cooled to 4-6 ° C.
  • a water replenishing device 121 is provided on the top of the vegetable room 114 .
  • the water replenishing device 121 is: a water storage tank 122 provided on the top surface of the vegetable compartment 114 for storing water; a spraying portion 123, and a blower portion 129 for blowing mist generated by the spraying portion 123 into the vegetable compartment 114.
  • a functional component replenishment unit 131 that discharges a functional component, provided on the discharge side of the blower unit 129;
  • the spray unit 123 is provided inside the water storage tank 122.
  • the spray unit 123 is: a capillary supply structure 136 which is arranged so that one end thereof is immersed in the stored water 124 stored in the water storage tank 122 and the other end is formed with the atomizing tip 132 in the water storage tank 122.
  • a cathode 134 that is installed in a section of the water tank 122 and applies a negative high voltage to the water stored in the water tank 122; an anode 135 that is located in a section of the water tank and faces the cathode 134; A high voltage power source 128 for applying a high voltage between the cathode 134 and the anode 135;
  • water is stored in the water tank 122.
  • Defrosted water is used as the stored water 124 at this time.
  • a negative high voltage is applied to the cathode 134 in the water storage tank 122, an electric field is applied between the atomizing tip 132 and the anode 135, and a plurality of liquid yarns are drawn from the atomizing tip 132, and further, The mist is dispersed in the charged droplets.
  • discharge occurs during electrostatic atomization, a small amount of ozone is generated at the same time when mist is generated, and it is immediately mixed with mist to form a low-concentration ozone mist.
  • This low-concentration ozone mist is sprayed into the vegetable compartment 114 by the blower 129.
  • 13 lb of functional ingredient granules for example, vitamin C derivative granules
  • the filter 13 la dissolves in the mist to form a vitamin C derivative-containing mist. Since the sprayed fine mist containing vitamin C derivative is electrostatically added, it adheres to the surface of the vegetables and fruits that are positively charged in the vegetable compartment 114 and the wall surface of the cabinet, and Interstitial force of epidermal cells Invades internal tissues.
  • the vitamin C derivative (an example of a nutrient component derivative) supplied into the cell changes into vitamin C in the cell.
  • Fig. 54 is a diagram showing the characteristics of water content and vitamin C content of spinach that has been slightly wilted with respect to the mist particle size in Embodiment 18 of the present invention. A method similar to that shown in FIGS. 49A and 49B was used to reproduce the wilting vegetables and the basic experimental method.
  • the range in which the moisture content recovery effect of vegetables was 50% or more was in the range of 0.003-0. This is because when the particle diameter is 0.8 m or more in the state where the pores are not open, the particle diameter is large, so that the intrusion into the inside through the cell gap does not occur actively, and the moisture content recovery rate of the vegetable Is thought to have fallen. In addition, when the particle diameter is 0.003 m or less, the lifetime as a mist is shortened, and it does not reach the vegetable surface and disappears, so the moisture content recovery rate of the vegetable is also considered to be low.
  • the optimum range in which the moisture content recovery effect of vegetables was 70% or more was in the range of 0.005-0. 5 ⁇ m.
  • the reason for the upper and lower limits is considered to be the same as in the case of FIG. 49B.
  • the electrostatic atomization method as in this Embodiment 19 is used instead of FIG. 49B in Embodiment 17 using the ultrasonic atomization method.
  • there is a charge on the mist which increases the adhesion rate to vegetables.
  • the upper and lower limits of the mist particle size range that would have the effect of restoring the moisture content of vegetables were expanded.
  • FIG. 54A with light irradiation can be considered in the same way as FIG. 49A, and the effect is increased by the amount of charge.
  • a nutrient component derivative for example, a vitamin
  • a nutrient component derivative for example, a vitamin
  • a fine mist containing a C derivative or the like is electrically attached to a positively charged vegetable or fruit, and the vitamin C derivative-containing mist penetrates into the tissue through cell gaps on the surface of the vegetable or fruit.
  • the moisture content and vitamin C content of the vegetable are improved, and the freshness and nutritional value of the vegetable can be kept high.
  • mist when mist is generated by the electrostatic atomization method, ozone, OH radicals, and the like are generated simultaneously with the generation of mist. These stimulate the vegetables and Vitamin c is produced from the state defense reaction, and the content of vitamin C is improved compared to the initial stage, providing a highly nutritious vegetable.
  • electrostatic addition is performed on the mist by the electrostatic atomization method.
  • the fine mist loaded with a negative charge adheres to the positively charged inner wall surface of the chamber, and the mist enters the minute hole on the inner wall surface, raising the dirt inside the fine hole to remove it.
  • the effect can be enhanced.
  • the removal effect of harmful substances on the vegetable surface can be enhanced.
  • the surface of the vegetable and the cut surface are sterilized by spraying ozone-containing mist into the vegetable compartment by the electrostatic atomization method, and the tissue gap caused by bacteria is mold. This will prevent clogging of the pipes, improve the moisture content of the vegetables, and keep the freshness of the vegetables.
  • the water tank and water path in the vicinity thereof can be antibacterial and sterilized.
  • the water supply unit is provided in the vegetable room.
  • the meat or Moisturizing and nutritional value can be improved for fish, processed foods, cold rice and bread.
  • FIG. 55 is a diagram showing the effect on the spray amount and the particle diameter in the nineteenth embodiment of the present invention.
  • FIG. 55 summarizes the correlation between the mist particle size and the spray amount according to Embodiments 17 and 18, and the actions and effects of the mist in the refrigerator depending on the mist particle size and the spray amount. Can be seen to be different.
  • Figure 55 shows a 70-liter vegetable room maintained at an ambient temperature of 5 ° C, and the mist particle size and spray amount were changed.
  • Resuscitation of vegetables in the refrigerator (addition of nutrients) Effect
  • Removal effect of harmful substances such as agricultural chemicals adhering to vegetables
  • Adhering to the wall of refrigerator This shows the range in which each effect appears in the antifouling effect.
  • the particle diameter of the mist sprayed for the purpose of increasing the moisture content of the vegetable is the surface of the vegetable, and the pores in the state where the pores that regulate moisture are opened to the maximum If it is not less than the diameter, the mist cannot physically enter the inside of the vegetable.
  • the moisture content recovery rate increases at particle diameters smaller than the cell gap width, and the penetration of the cell gap force of the mist particles occurs more actively, and the moisture content of the vegetables is increased. The effect of restoring the content was significant.
  • mist it is necessary to spray the mist more than the amount that can maintain the relative humidity in the storage room in equilibrium with the humidity inside the vegetable.
  • the upper limit of the amount of mist does not cause quality deterioration such as water rot of vegetables. Must be less than
  • malathion a general vegetable pesticide
  • an ozone mist atmosphere for 12 hours
  • the same amount of malathion was attached to the vegetable surface for 12 hour mist.
  • the sample was placed in a normal vegetable room without using the atmosphere.
  • Each sample was washed in running water for 10 seconds, and the removal rate of malathion was 50% or more compared to that in a normal vegetable room without a mist atmosphere.
  • the mist particle size having a high effect of removing agricultural chemicals was not larger than the uneven size of vegetables and was a diffusible fine particle.
  • the particle size is too small, the frequency of contact with pesticides decreases and the removal rate decreases.
  • the amount of sprayed mist has a removal effect with a small amount of spray because the frequency of contact with vegetables increases with electrostatically added mist.
  • vegetables like vegetable resuscitation It is not necessary to supply the mist to the inside of the plant. Since the supply of mist is limited to the vegetable surface, the amount of spray required may be less than that for vegetable resuscitation.
  • the amount of spray required may be less than that for vegetable resuscitation.
  • the removal effect is more dependent on the amount of substances that have the ability to decompose, such as ozone and OH radicals, than the amount of spray.
  • Antifouling in a refrigerator cabinet using mist is to prevent water particles from evenly adhering to the wall surface in the refrigerator cabinet and directly attaching dirt substances to the wall surface in the cabinet. .
  • dirt substances adhere to the wall surface inside the warehouse via water particles for example, it is possible to remove the dirt simply by wiping the wall surface inside the warehouse, and cleaning the refrigerator is very easy.
  • ABS fat which is a common fat in a refrigerator
  • the optimum range was defined as the area where no dirt remained when the dirt was wiped off after a certain period of time.
  • the particle size having a high antifouling effect was fine particles having a diffusive size that is equal to or less than the irregular size of the internal greaves.
  • the particle size of the sprayed mist needs to be a particle size at which mist adhering to the wall surface forms water droplets at an invisible level.
  • the spray amount is usually required to be higher than the spray amount for vegetable resuscitation and pesticide removal.
  • mist is generated by electrostatic atomization, the number of radicals with higher oxidative degradation power increases as the particle size decreases, as does the removal effect of agricultural chemicals, etc. It is considered that the frequency of contact with dirt increases and the effect of decomposing the attached dirt increases. However, if the particle size is too small, the mist wall-arrival rate will decrease and the antifouling effect will be reduced.
  • FIG. 56 is a side sectional view of the vegetable compartment of the refrigerator according to the twentieth embodiment of the present invention.
  • FIG. 57 is an enlarged view of a main part of the mist spraying apparatus in Embodiment 20 of the present invention.
  • FIG. 58 is a diagram showing the agrochemical removal performance of ozone water mist according to Embodiment 20 of the present invention.
  • the same parts and members as those in the seventeenth and eighteenth embodiments are indicated by the same numbers.
  • a vegetable room 114 that is cooled by indirect cooling is provided inside the refrigerator 100, and a mist spraying device 275 is provided on the upper rear surface of the vegetable room 114.
  • the mist spraying device 275 includes a water storage tank 122 for storing ozone water 270 and a spray nozzle 276 for spraying ozone water by an ejector system, and an ozone water supply port 272 is provided above the water storage tank 122.
  • An ozone generator 273 that generates ozone by a high voltage method is provided in the vicinity of the vegetable compartment 114, and is connected to the ozone water path 271.
  • the ozone water path 271 is provided with a water supply path 281 piped from a water supply tank (not shown).
  • An annular electrode 291 and a power source 292 for applying a high voltage are provided near the tip of the spray nozzle 276 of the mist spray device 275.
  • ozone gas is generated by the ozone generator 273.
  • the generated ozone gas is supplied from a water supply tank (not shown), mixed with the water supplied from the water supply path 281 to become ozone water, passes through the ozone water path 271 and is stored in the water storage tank from the ozone water supply port 272. It is supplied to 122 and stored in water.
  • the ozone water in the water tank 122 is sprayed as mist in the vegetable compartment 114 by the spray nozzle 276.
  • a high voltage is applied from the power source 292 to the annular electrode 291 provided near the tip of the spray nozzle 276, and electrostatic water is applied to the ozone water mist sprayed from the spray nozzle 276.
  • a high voltage is applied from the power source 292 to the annular electrode 291 provided near the tip of the spray nozzle 276, and electrostatic water is applied to the ozone water mist sprayed from the spray nozzle 276.
  • FIG. 58 shows the effect of removing the tomato-adhered pesticide by ozone water mist in Embodiment 20 of the present invention.
  • the experimental method will be described. Attach malathion to cherry tomato to a concentration of 3-5ppm. Store cherry tomatoes with malathion in the vegetable room and spray for 12 hours by intermittent spraying with ozone water mist for 10 seconds every 20 minutes. Thereafter, the concentration of malathion remaining in cherry tomatoes was measured by gas chromatography, and the removal rate was calculated. As a comparative sample, a cherry tomato with malathion was similarly stored in a vegetable room without a mist spraying device. As a result of the experiment, the removal rate of the comparative product R1 was 20%, whereas the removal rate of the product S1 sprayed with mist was 40%, which was about twice as effective.
  • ozone water generated by mixing ozone and water in the vicinity of the vegetable compartment is sprayed with electrostatically added mist in the vegetable compartment by the mist spraying device.
  • the fine mist sprayed in the cabinet is uniformly attached to the inner wall surface and the surface of vegetables and fruits, and the mist enters the fine holes on the inner wall surface and the surface of vegetables and fruits. It can raise harmful substances and enhance the removal effect of dirt and harmful substances. In addition, it can enhance the effect of oxidization of harmful substances on the vegetable surface and improve the moisture retention of vegetables.
  • electrostatic addition to ozone mist radical izes water molecules in ozone mist and generates OH radicals, which are sterilized by the oxidizing power of OH radicals in addition to the oxidizing power of ozone. Nya deodorization and toxic substance decomposition performance can be enhanced.
  • ozone water is generated by mixing water and ozone in the ozone water path 271.
  • an ozone generator is provided in the vicinity of the mist spraying device 275 to generate ozone, which is mixed with water in the spray nozzle 276 of the mist spraying device 275 and sprayed as ozone water mist. Is obtained.
  • the drain water of the refrigerator is used to supply the drain water into the water storage tank 122, the water is supplied to the water supply tank. You can save time and effort.
  • FIG. 59 is an enlarged view of a main part of the mist spraying device for a refrigerator according to the twenty-first embodiment of the present invention.
  • the mist spraying device 275 is provided on the upper rear surface of the vegetable compartment 114.
  • the mist spraying device 2 75 includes a water storage tank 122 for storing ozone water and a spray nozzle 276 for spraying ozone water 270 by an ejector system. Water supplied from a water supply tank (not shown) is provided above the water storage tank 122. Is provided with a water supply port 282 for supplying water into the water tank 122.
  • An ozone generator 273 that generates ozone by a high-voltage method is provided in a part of the water tank.
  • annular electrode 291 and a power source 292 for applying a high voltage are provided in the vicinity of the tip of the spray nozzle 276 of the mist spray device 275.
  • water is supplied from a water supply tank (not shown), supplied from the water supply port 282 into the water storage tank 122, and stored.
  • a high voltage is applied to the ozone generator 273, and dissolved oxygen in water is dissociated into oxygen atoms by collision with electrons.
  • Oxygen atoms combine with dissolved oxygen molecules to generate ozone and react with water molecules to simultaneously generate OH radicals.
  • the generated ozone is dissolved in the stored water to generate ozone water.
  • Ozone water in the water storage tank 122 is sprayed as mist in the vegetable compartment 114 from the spray nozzle 276.
  • a high voltage is applied from the power source 292 to the annular electrode 291 provided in the vicinity of the tip of the spray nozzle 276, and the ozone water mist sprayed from the spray nozzle 276 is subjected to electrostatic charging.
  • the dissolved oxygen in the stored water in the water tank is dissociated by immersing the ozone generating part that generates ozone by the discharge method in the stored water in the water tank. Ozone and OH radicals are generated. Since the raw material oxygen is dissolved in water, the amount of ozone generated is much less than that in air discharge, and the generated ozone is dissolved in the stored water. In other words, it has a simple structure that does not require any special materials, and it can generate and spray low-concentration ozone that is safe for the human body and ozone water containing OH radicals with stronger acidity than ozone.
  • FIG. 60 is an enlarged view of a main part of the mist spraying device for a refrigerator in the twenty-second embodiment of the present invention.
  • Embodiment 22 the same parts and members as in Embodiments 20 and 21 are the same. One number is shown.
  • a mist spraying device 275 is provided on the upper rear surface of the vegetable compartment.
  • the mist spraying device 275 has an electrolytic tank 293 that electrolyzes water into acidic water and alkaline water, and a spray nozzle 276 that sprays acidic water generated by electrolysis in an ejector manner.
  • the electrolytic cell 293 is composed of two tanks: an anode electrode side tank 293A for generating acidic water and a cathode electrode side tank 293B for generating alkaline water.
  • the spray nozzle 276 is provided on the anode electrode side tank 293A side where acidic water is generated.
  • a water supply port 282 is provided in the upper part of the electrolytic cell.
  • An anode electrode plate 295 and a cathode electrode plate 296 are disposed in the electrolytic cell 293 so as to face each other via a partition wall 294, and a direct current is supplied from a direct current power source 297.
  • annular electrode 291 and a power source 292 for applying a high voltage are provided in the vicinity of the tip of the spray nozzle 276 of the mist spray device 275.
  • water is supplied from the water supply port 282 and stored in the electrolytic cell 293.
  • a direct current is supplied from the direct current power source 297 to the anode electrode plate 295 and the cathode electrode plate 296, acidic water 270C of Phl to 7 is generated on the anode electrode plate 295 side, and on the cathode electrode plate 296 side, Force water 270D is generated.
  • the acidic water 270C in the anode side electrolytic cell 293A is sprayed as mist in the vegetable compartment 114 from the spray nozzle 276.
  • a high voltage is applied from the power source 292 to the annular electrode 291 provided in the vicinity of the tip of the spray nozzle 276, and the acidic water sprayed from the spray nozzle 276 is electrostatically added.
  • the stored water in the electrolytic cell is electrolyzed to generate acidic water, electrostatically applied, and the acidic water mist is sprayed into the vegetable compartment, thereby odorless.
  • spraying mist that has both the microbial growth-inhibiting action of acidic water and the oxidative decomposition ability of radicalized water molecules can enhance the sterilization effect.
  • FIG. 61 is an enlarged view of a main part of the mist spraying device for a refrigerator in the twenty-third embodiment.
  • Embodiment 23 the same parts and members as those in Embodiments 20 and 21 are denoted by the same reference numerals. is doing.
  • the mist spraying device 275 is provided in the water tank 122 for storing functional water or water such as ozone water or acidic water, the stored water supply unit 298 for supplying the stored water, and the water tank 122.
  • One end is located and the other end is installed in a section of the water supply tank 122 and the capillary supply structure 300 with the spray tip 299 formed in the vegetable compartment 114, and a high voltage is applied to the stored water in the water storage tank 122.
  • the electrostatic addition rate of the mist increases, It can improve the mist fineness and the adhesion rate to the food surface.
  • the storage of the present invention can recover the reduced moisture content of vegetables and the like to the original moisture content, so that the home refrigerator, commercial refrigerator, food storage cabinet can be recovered. It can also be used for cold cars.

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

Abstract

Compartiment de stockage et réfrigérateur ayant celui-ci. Le réfrigérateur comprend une partie de pulvérisation de brume qui pulvérise une quantité appropriée d’eau sous forme d’une fine brume susceptible de traverser les pores des légumes stockés. Étant donné que la brume peut pénétrer dans les légumes par les pores ouverts à la surface des légumes, la teneur en eau des légumes peut être augmentée, et la fraîcheur des légumes peut être conservée.
PCT/JP2005/013351 2004-07-22 2005-07-21 Compartiment de stockage et réfrigérateur ayant celui-ci Ceased WO2006009189A1 (fr)

Priority Applications (2)

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CN2005800247910A CN1989382B (zh) 2004-07-22 2005-07-21 收纳库和具有该收纳库的冷藏库
JP2006529262A JP5148112B2 (ja) 2004-07-22 2005-07-21 冷蔵庫

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JP2005107271 2005-04-04
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JP2007054808A (ja) * 2005-08-26 2007-03-08 Matsushita Electric Works Ltd 静電霧化装置
JP2007228817A (ja) * 2006-02-27 2007-09-13 Koito Ind Ltd 生鮮品の機能保存方法および生鮮品の機能保存装置
JP2007260625A (ja) * 2006-03-29 2007-10-11 Matsushita Electric Works Ltd 静電霧化装置
JP2007278569A (ja) * 2006-04-05 2007-10-25 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089203A (ja) * 2006-09-29 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089202A (ja) * 2006-09-29 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089282A (ja) * 2006-10-05 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089201A (ja) * 2006-09-29 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089200A (ja) * 2006-09-29 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008101817A (ja) * 2006-10-18 2008-05-01 Matsushita Electric Ind Co Ltd 冷蔵庫
WO2008072759A1 (fr) * 2006-12-15 2008-06-19 Panasonic Electric Works Co., Ltd. Unité d'atomisation électrostatique destinée à être utilisée dans un appareil de régulation de température
JP2008155121A (ja) * 2006-12-22 2008-07-10 Matsushita Electric Works Ltd 静電霧化装置
JP2009002588A (ja) * 2007-06-22 2009-01-08 Panasonic Corp 冷蔵庫
WO2009047896A1 (fr) * 2007-10-09 2009-04-16 Panasonic Corporation Réfrigérateur
JP2009109175A (ja) * 2007-10-09 2009-05-21 Panasonic Corp 冷蔵庫
JP2009204294A (ja) * 2007-12-07 2009-09-10 Panasonic Corp 冷蔵庫
JP2009243782A (ja) * 2008-03-31 2009-10-22 Panasonic Corp 冷蔵庫
JP2010172891A (ja) * 2010-02-22 2010-08-12 Panasonic Electric Works Co Ltd 静電霧化装置
WO2011001335A1 (fr) * 2009-06-29 2011-01-06 Koninklijke Philips Electronics N.V. Dispositif et procédé pour nettoyer un aliment
JP2011047549A (ja) * 2009-08-26 2011-03-10 Panasonic Corp 冷蔵庫
JP2011092936A (ja) * 2010-12-07 2011-05-12 Panasonic Electric Works Co Ltd 静電霧化装置
EP2218988A4 (fr) * 2007-11-06 2011-11-16 Panasonic Corp Réfrigérateur
EP2144022A4 (fr) * 2007-04-26 2013-10-16 Panasonic Corp Réfrigérateur, et dispositif électrique
EP2653809A1 (fr) * 2007-04-26 2013-10-23 Panasonic Corporation Réfrigérateur
EP3153029A1 (fr) * 2015-10-11 2017-04-12 Gruppo Zernike S.R.L. Appareil pour le traitement de denrées alimentaires
EP2568237B1 (fr) * 2007-10-31 2017-08-02 Panasonic Corporation Réfrigérateur
DE102006046658C5 (de) * 2006-09-29 2018-12-13 Wolfram Ungermann Systemkälte GmbH & Co. KG Verfahren zur Herstellung von Back-Vorprodukten
JP2019176796A (ja) * 2018-03-30 2019-10-17 株式会社 ゼンショーホールディングス 食物の殺菌方法
US12213417B2 (en) 2019-07-10 2025-02-04 Nichia Corporation Plant conveyance and irradiation apparatus

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JP2007054808A (ja) * 2005-08-26 2007-03-08 Matsushita Electric Works Ltd 静電霧化装置
JP2007228817A (ja) * 2006-02-27 2007-09-13 Koito Ind Ltd 生鮮品の機能保存方法および生鮮品の機能保存装置
JP2007260625A (ja) * 2006-03-29 2007-10-11 Matsushita Electric Works Ltd 静電霧化装置
US8282028B2 (en) 2006-03-29 2012-10-09 Panasonic Corporation Electrostatically atomizing device
JP2007278569A (ja) * 2006-04-05 2007-10-25 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089200A (ja) * 2006-09-29 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089201A (ja) * 2006-09-29 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
DE102006046658C5 (de) * 2006-09-29 2018-12-13 Wolfram Ungermann Systemkälte GmbH & Co. KG Verfahren zur Herstellung von Back-Vorprodukten
JP2008089202A (ja) * 2006-09-29 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089203A (ja) * 2006-09-29 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008089282A (ja) * 2006-10-05 2008-04-17 Matsushita Electric Ind Co Ltd 冷蔵庫
JP2008101817A (ja) * 2006-10-18 2008-05-01 Matsushita Electric Ind Co Ltd 冷蔵庫
WO2008072759A1 (fr) * 2006-12-15 2008-06-19 Panasonic Electric Works Co., Ltd. Unité d'atomisation électrostatique destinée à être utilisée dans un appareil de régulation de température
US8209990B2 (en) 2006-12-15 2012-07-03 Panasonic Corporation Electrostatically atomizing unit for use in a temperature-regulating appliance
US8191805B2 (en) 2006-12-22 2012-06-05 Panasonic Corporation Electrostatic atomizer
JP2008155121A (ja) * 2006-12-22 2008-07-10 Matsushita Electric Works Ltd 静電霧化装置
EP2653809A1 (fr) * 2007-04-26 2013-10-23 Panasonic Corporation Réfrigérateur
EP2144022A4 (fr) * 2007-04-26 2013-10-16 Panasonic Corp Réfrigérateur, et dispositif électrique
JP2009002588A (ja) * 2007-06-22 2009-01-08 Panasonic Corp 冷蔵庫
JP2009109175A (ja) * 2007-10-09 2009-05-21 Panasonic Corp 冷蔵庫
JP2013238392A (ja) * 2007-10-09 2013-11-28 Panasonic Corp 冷蔵庫
WO2009047896A1 (fr) * 2007-10-09 2009-04-16 Panasonic Corporation Réfrigérateur
EP2568237B1 (fr) * 2007-10-31 2017-08-02 Panasonic Corporation Réfrigérateur
EP2218988A4 (fr) * 2007-11-06 2011-11-16 Panasonic Corp Réfrigérateur
AU2008325938B2 (en) * 2007-11-06 2012-09-13 Panasonic Corporation Refrigerator
EP2476490A3 (fr) * 2007-11-06 2014-08-06 Panasonic Corporation Réfrigérateur
JP2009204294A (ja) * 2007-12-07 2009-09-10 Panasonic Corp 冷蔵庫
JP2009243782A (ja) * 2008-03-31 2009-10-22 Panasonic Corp 冷蔵庫
WO2011001335A1 (fr) * 2009-06-29 2011-01-06 Koninklijke Philips Electronics N.V. Dispositif et procédé pour nettoyer un aliment
JP2011047549A (ja) * 2009-08-26 2011-03-10 Panasonic Corp 冷蔵庫
JP2010172891A (ja) * 2010-02-22 2010-08-12 Panasonic Electric Works Co Ltd 静電霧化装置
JP2011092936A (ja) * 2010-12-07 2011-05-12 Panasonic Electric Works Co Ltd 静電霧化装置
EP3153029A1 (fr) * 2015-10-11 2017-04-12 Gruppo Zernike S.R.L. Appareil pour le traitement de denrées alimentaires
JP2019176796A (ja) * 2018-03-30 2019-10-17 株式会社 ゼンショーホールディングス 食物の殺菌方法
JP7082896B2 (ja) 2018-03-30 2022-06-09 株式会社 ゼンショーホールディングス 食物の殺菌方法
US12213417B2 (en) 2019-07-10 2025-02-04 Nichia Corporation Plant conveyance and irradiation apparatus

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