JP2008089282A - refrigerator - Google Patents

Abstract

[PROBLEMS] To solve the problem of accelerating and defatting the transpiration of food / beverage products that do not require high humidity and vegetable irradiation by light irradiation, realizing preservation according to food, and improving the freshness of the storage room.
The storage room is divided into two or more compartments separated from each other, and a water replenishing device 121 capable of spraying a liquid to the first compartment is provided, and the water replenishing device 121 is inside the food stored in the storage compartment. The freshness of the storage room is improved by forcibly supplying water and improving the water content of the food. In addition, since the spraying operation is performed by the operation switch by the user, it is possible to selectively use according to necessity.
[Selection] Figure 1

Description

  The refrigerator of this invention is related with the refrigerator provided with the mist spraying apparatus which utilized the mist for the moisture content improvement of a foodstuff.

  Factors that influence the decline in freshness of vegetables include temperature, humidity, environmental gas, microorganisms, and light. Vegetables are living creatures that perform respiration and transpiration. Therefore, it is necessary to suppress respiration and transpiration to maintain freshness. Except for some vegetables, such as those that cause low temperature damage, respiration is suppressed at low temperatures, and transpiration can be prevented by high humidity. In recent years, refrigerators for home use have been provided with sealed vegetable containers for the purpose of preserving vegetables, cooling vegetables to an appropriate temperature, increasing the humidity in the cabinet, and suppressing transpiration of moisture from vegetables. It is controlled as follows. Moreover, there exists what sprays mist as a humidification means in a store | warehouse | chamber.

  As shown in prior arts such as Patent Document 1 (hereinafter referred to as Document 1), a refrigerator equipped with this type of mist spraying function generates and sprays mist with an ultrasonic humidifier when the vegetable compartment is low in humidity, and humidifies the vegetable compartment. In addition, transpiration from vegetables is suppressed.

  FIG. 15 shows a refrigerator provided with the conventional ultrasonic humidifier described in Document 1. As shown in FIG. 15, the vegetable compartment 7 is provided in the lower part of the main body case 13 of the refrigerator main body 6, and the opening of the whole surface is closed by the drawer door 8 drawn out so that opening and closing is possible. The vegetable compartment 7 is partitioned by a partition plate 2 from the refrigerator compartment (not shown) above it.

  A fixed hanger 9 is fixed to the inner surface of the drawer door 8, and a vegetable case 1 for storing food such as vegetables is mounted on the fixed hanger 9. 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. 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 at a part thereof.

  The operation of the refrigerator configured as described above will be described below.

  The cooling air cooled by a heat exchange cooler (not shown) 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 inside is cooled. Further, the defrost water generated from the cooler during the refrigerator operation is purified by the purification filter 11 when passing through the defrost water hose 10 and supplied to the water storage container of the ultrasonic humidifier 5.

  Next, when the humidity sensor detects that the internal humidity is 80% or less, the ultrasonic humidifier 5 starts humidification, and the atmosphere in the vegetable case 1 is appropriate for keeping the vegetables and the like fresh. The humidity can be adjusted.

  On the other hand, when the humidity sensor detects that the internal humidity is 90% or more, the ultrasonic humidifier 5 stops excessive humidification. As a result, the vegetable humidifier 5 can be quickly humidified by the ultrasonic humidifier 5, and the vegetable compartment is always at a high humidity, the transpiration action of the vegetables and the like is suppressed, and the freshness of the vegetables and the like can be maintained.

  On the other hand, Patent Document 2 (hereinafter referred to as Document 2) is a method for maintaining the freshness of vegetables using light, irradiating light to vegetables being stored when the vegetable room is sealed, causing photosynthesis, and vitamin C and chlorophyll. A refrigerator capable of holding is disclosed.

  FIG. 16 shows a refrigerator provided with a conventional light source described in Document 2. As shown in FIG. 16, the refrigerator 16 includes a housing 17 having an open front, and a drawer 19 in which vegetables and the like are stored is housed in a lower chamber 18 located at the bottom of the housing 17. The drawer 19 has a substantially casing shape with an open top, and a front wall 20 is provided on the front side. Further, a switch 21 for detecting the opening / closing of the drawer 19 is attached to a portion of the housing 18 with which the front wall 20 abuts. A white fluorescent lamp 22 is attached to the center of the top surface of the lower chamber 18, and a lamp 23 is attached to the front side.

  The operation of the refrigerator configured as described above will be described below.

Vegetables are mainly stored in the drawer 19, and when stored in the lower chamber 18 and sealed, the white fluorescent lamp 22 is turned on by the signal of the switch 21 to irradiate the vegetables. At this time, the lamp 23 is controlled to be turned off. The light intensity of the white fluorescent lamp 22 is set in a range that is effective for suppressing the decrease in the chlorophyll concentration of green leafy vegetables. Can be maintained. Further, when the drawer 18 is opened, the lamp 23 is turned on and the white fluorescent lamp 22 is turned off.
JP-A-6-257933 JP-A-9-28363

  However, in the configuration as in the above-mentioned conventional document 1, foods stored in the vegetable room are 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. Some stored foods promote deterioration. Among vegetables, leaf vegetables such as spinach prefer relatively low temperature and high humidity, but shiitake mushrooms do not like high humidity. There was a problem that the suitable storage environment differs depending on the food.

  Moreover, in the structure like the said conventional literature 2, in order to suppress the fall of the chlorophyll density | concentration of the green leaf vegetable preserve | saved at a vegetable room, water is not supplied as energy, but light is irradiated and forced. Let the photosynthesis occur. Therefore, there is a problem that water necessary for photosynthesis is consumed, the water content in vegetables is significantly reduced, and the pores of leafy vegetables are opened by light irradiation, which further promotes stomatal transpiration and wilts. Was.

  The present invention solves the above-described conventional problems, and the storage chamber is composed of two or more compartments partitioned from each other, and includes a water replenishing device capable of spraying liquid in one compartment, and the water replenishing device is the storage compartment. An object of the present invention is to provide a refrigerator that improves the freshness of a storage room by forcibly replenishing the inside of the food stored in the container and improving the water content of the food.

  In addition, by providing an operation switch for operating the water supply device, it is possible to spray liquid onto the compartment at the user's intention, and therefore, to provide a refrigerator that can be selectively operated by stored food. Objective.

  In order to solve the above-described conventional problems, the refrigerator of the present invention sprays liquid onto a heat insulating box body having a storage chamber having at least two compartments partitioned from each other and the first compartment of the storage chamber. A water replenishing device and a stored water holding unit for holding liquid are generated, mist is generated by the water replenishing device, sprayed directly on the food in the first compartment of the storage chamber, the first compartment is humidified, and the food In addition to improving the freshness of the food, the water content of the food is improved.

Thereby, mist is generated from the water replenishing device, the first compartment of the storage room is humidified, and the mist is sprayed directly on foods that require a high humidity environment, thereby improving the freshness.
Moreover, since a user generates mist by his own intention and improves the freshness of food, since the operation switch is provided, mist can be sprayed as necessary.

  The refrigerator of the present invention is a refrigeration apparatus capable of generating and spraying an ultrafine mist of water using a mist spraying apparatus in a warehouse storing food such as vegetables in a predetermined compartment.

  Thereby, the ultra fine mist can permeate the inside of the food from cell gaps or pores on the surface of the food such as vegetables, and the water content in the food can be improved.

  Moreover, the refrigerator of this invention can spray fine mist on vegetables simultaneously with a mist spraying apparatus, irradiating light to vegetables with a light irradiation part.

  Thereby, mist permeates into the inside of the vegetable from the pores on the opened vegetable surface, the moisture content of the vegetable is improved, and the freshness of the vegetable can be maintained.

  Moreover, the refrigerator of this invention can supply water | moisture content actively to the middle part of foodstuffs, and can improve the moisture content of the foodstuffs preserve | saved. Moreover, while suppressing the transpiration at the time of light irradiation, water | moisture content can be replenished in vegetables through the pore which performs a transpiration | evaporation effect | action, and moisture content, such as vegetables, can be improved.

  Moreover, the refrigerator of this invention can raise moisture content, such as vegetables once reduced, to the original state.

  Moreover, since the refrigerator of this invention is provided with the operation switch for spraying mist, in order to satisfy the said effect, operation | movement of a mist spraying apparatus can be arbitrarily started based on a user's intention.

  The refrigerator according to the first aspect of the present invention includes a heat insulating box having a partitioned storage chamber and a water supply device having a spraying portion for spraying a liquid, and is stored inside the storage chamber by the water supply device. The water is forcibly replenished inside the prepared food. By improving the water content of the food, the water content of the food stored in the storage room of the refrigerator can be improved.

  A refrigerator according to a second aspect of the present invention includes a stored water holding portion in which the heat insulating box according to the first aspect of the invention holds a 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 the mist spraying device can be replenished at any time It becomes possible to do. As a result, mist can be stably sprayed on the vegetables and fruits stored in the interior of the storage room, and the water content of the food can be reduced by forcibly replenishing the food as needed. By improving, the moisture content of the foodstuff accommodated in the storage room of the refrigerator can be improved.

  The refrigerator of the invention described in claim 3 is such that the stored water holding part of the invention described in claim 2 is provided with a water storage tank, and the stored water supplied from the outside is held in the water storage tank. Thereby, even when there are a large number of foods stored in the storage chamber, a sufficient amount of water can be replenished, and the water content of the food stored in the storage chamber of the refrigerator can be improved.

  According to a fourth aspect of the present invention, there is provided a refrigerator according to the third aspect, wherein the stored water holding part of the invention according to the third aspect is provided with a water retention device, and the stored water extracted and held in the air in the storage chamber is retained. It is held in the water retention device. As a result, the user can rehydrate the food stored inside the storage room without replenishing water from the outside, and the water content of the food stored in the storage room of the refrigerator can be improved. Can do.

  The refrigerator of the invention described in claim 5 has a spray port in which the mist forming the hydration device of the invention described in claim 1 has a spray port from which the mist is discharged, and at least the spray port is It is provided in the storage chamber. The mist particles can be sprayed directly on the storage room in which the vegetables are stored, and the distance between the spray port and the vegetables can be further reduced. For example, the mist is sprayed outside the storage room and then into the storage room. Compared with the case of feeding, since the vaporization of mist particles can be prevented and the flow velocity in the floating state can be increased, the adhesion rate of mist to the vegetable surface can be further increased.

  The refrigerator of the invention described in claim 6 is provided with an irradiation unit that irradiates light in the storage chamber of the invention described in claim 1, and after irradiating the food stored in the storage chamber with light by the irradiation unit, Water is forcibly replenished inside the food stored in the storage chamber by the water supply device. By improving the moisture content of 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.

  In the refrigerator of the invention described in claim 7, the spray part of the invention of claim 1 or 6 generates mist having a particle size of 0.003 to 20 μm. As a result, the generated mist can pass through the pores and gaps on the vegetable surface enlarged by irradiating the gaps and light of the food surface tissue, so the particle size is larger than when not irradiating light. Even if it uses, it can osmose | permeate the inside of food smoothly and can improve the moisture content in food.

  In the refrigerator according to the eighth aspect of the present invention, the amount of mist spray generated from the spray section according to the first or sixth aspect of the invention is 0.0007 to 0.14 g / h · l. As a result, the pores on the vegetable surface are opened larger than when light irradiation is not performed, allowing more moisture to penetrate into the vegetable interior. When light is irradiated, light irradiation is performed. Even if more mist is generated than when there is no mist, vegetables can be supplied with an appropriate amount of mist that does not cause water rot, etc., and the moisture content in food is improved. Can do.

  In the refrigerator according to the ninth aspect of the invention, the food stored in the first compartment of the storage room according to the first or sixth aspect of the invention is a fruit or vegetable, and the generated mist is opened by light irradiation. The pores on the surface of the fruits and vegetables will permeate into the fruits and vegetables, increasing the area of the holes for replenishing the fruits and vegetables, and actively supplying moisture to the fruits and vegetables whose quality is likely to deteriorate due to lack of moisture. Can be replenished.

  In the refrigerator of the invention described in claim 10, the irradiation part of the invention of claim 6 irradiates light including blue light having an emission wavelength of 400 to 500 nm. As a result, the pores of the vegetables can be opened, so that moisture can be actively supplied into the fruits and vegetables.

In the refrigerator according to an eleventh aspect, the irradiation unit according to the sixth aspect irradiates light having a photon flux density of 0.1 to 100 μmol / m ² / s. As a result, the pores of the vegetables can be opened, so that moisture can be actively supplied into the fruits and vegetables.

  The refrigerator of the invention described in claim 12 is the refrigerator of the invention described in claim 6 having a control unit, and the control unit sets the ambient temperature at the time of light irradiation by the irradiation unit to 5 ° C. or more and 15 ° C. or less. It is to hold. By this, by irradiating light in this temperature range, the respiratory action of vegetables can be worked effectively, so that moisture can be positively replenished in the fruits and vegetables.

  The refrigerator according to the thirteenth aspect of the invention can be sprayed with a mist of the functional component according to the first aspect of the invention dissolved or dispersed in stored water. The content of nutritional components such as vegetables can be improved by spraying the functional components.

  The refrigerator of the invention described in claim 14 prevents oxidation of various nutritional components that are oxidized and cause a reduction in nutritional value and quality by using the functional component of the invention of claim 13 as an antioxidant. Can do. Moreover, you may spray functional water, such as ozone water, acidic water, or alkaline water. When functional water mist enters the fine pores on the surface of vegetables and fruits, dirt and harmful substances such as agricultural chemicals inside the fine pores can be lifted to enhance the removal effect.

  The refrigerator of the invention described in claim 15 is provided with a switch for operating the water supply device on a part of the door surface of the refrigerator of the invention described in claim 1, 6 or 13, and the water supply device by input of the switch Starts operation and sprays mist. Thereby, it can be operated by a user's switch operation only when it is necessary to spray mist, and can be used only for vegetables to be put.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments of the present invention will be described with reference to the drawings. The same reference numerals are given to the same configurations as those of the conventional example or the embodiments described above, and detailed descriptions thereof will be omitted. The present invention is not limited to the embodiments.

(Embodiment 1)
1 is a side sectional view of a refrigerator according to Embodiment 1 of the present invention. FIG. 2 is a front view of the vicinity of the water collection unit of the refrigerator according to Embodiment 1 of the present invention. FIG. 3 is a side cross-sectional view of the water supply device according to Embodiment 1 of the present invention. FIG. 4 is a plan cross-sectional view of the water supply device according to Embodiment 1 of the present invention. FIG. 5A is a characteristic diagram with respect to the particle diameter of the mist of the moisture content recovery effect of the slightly shattered vegetable in the light irradiated during the mist spraying of Embodiment 1 of the present invention. FIG. 5B 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 experiment conducted without light irradiation during the mist spraying of Embodiment 1 of the present invention. FIG. 6 is a diagram showing the characteristics of the moisture content recovery effect of the slightly deflated vegetable according to Embodiment 1 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. FIG. 7 is a diagram showing microscopic observation of the pores of vegetables in Embodiment 1 of the present invention. FIG. 8 is an action spectrum diagram of the blue light-induced pore opening in the first embodiment of the present invention. FIG. 9 is a characteristic diagram of the wavelength of the irradiation section and the pore opening degree in the first embodiment of the present invention.

  In the first embodiment, the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching chamber 113, a vegetable compartment 114, and a freezer compartment 115 from above by a partition plate 116. The vegetable compartment 114 has a humidity of about 90% R.D. H or higher (when food is stored), cooled to 4 to 6 ° C.

  The vegetable compartment 114 stores a vegetable container 151 for storing vegetables and fruits. A rail member 152 is configured to hold the vegetable container 151 on the refrigerator outer wall or to move the container when the door is opened and closed. Separately from this, in the vegetable compartment 114, the specific container 153 is stored in a first compartment partitioned from the vegetable container 151. In addition, a transparent lid 154 made of a light-transmitting material and partially opened, closes the specific container 153 only when the vegetable compartment 114 is closed.

  Furthermore, the partition plate 116 is provided with an irradiation unit 130 for irradiating a specific wavelength into a specific container, and a diffusion plate 131 for irradiating the inside of the container uniformly and covering the light source.

  The irradiation unit 130 is installed on the projection surface above the specific container 153 and irradiates the inside of the container through a transparent lid 154. An ultrasonic device that is a spraying portion 123 is attached to the partitioning portion 116 at the upper back side. Further, the lid 154 of the specific container 153 near the spray unit 123 is provided with a spray port 157 that is slightly larger than the outer dimension of the spray unit 123.

  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. ing. A water replenishing device 121 is provided on the top top of the vegetable compartment 114. The water supply device 121 includes a water storage tank 122 that is a storage water holding unit that stores water, a spray unit 123, and a blower unit 129 that blows mist generated by the spray unit 123 into the vegetable compartment 114. In addition, an irradiation section 130 is provided in an external stroke of the water supply device 121. In addition, 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. In addition, the stored water 124 in the water storage tank 122 is supplied via the water supply path 120 and stored in the water storage tank 122. Moreover, the temperature sensor 133 which detects the temperature in a store | warehouse | chamber is provided in one corner of the specific container 153 of the 1st division in the vegetable compartment 114.

  Mist refers to water that has been finely divided into ultrafine particles. Its particle diameter is from several μm that is visible to several nm that is not visible, and its properties are liquid. Yes.

  About the mist production | generation apparatus of the refrigerator comprised as mentioned above, the operation | movement and an effect | action are demonstrated below.

First, 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. Next, when 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. At this time, a weak light of about 1 μmol / m ² / s is sufficient for the photon of the blue light irradiated. When weak blue light is irradiated to vegetables and fruits, pores existing on the surface of the epidermis are opened by the light stimulation of blue light.

  Next, the operation of the water supply device 121 is started. To start the operation, the user operates the switch 139 for spraying mist provided at one corner of the door of the refrigerator 100. For example, liquid can be sprayed on a compartment by the user's intention by giving the operation | movement selectivity by stored food. And by the signal processing in the control board (not shown) in which the operation execution signal was incorporated in the refrigerator 100, first, the stored water 124 starts mist spraying by the ultrasonic element 125 included in the spray unit 123. Of the atomized mist, when only the fine mist having a predetermined particle diameter smaller than the diameter of the pore opening portion of the vegetable is sprayed from the metal mesh 126, the inside of the water storage tank 122 opens the pores of the vegetable. The mist having a particle diameter smaller than the diameter of the hole is filled. The fine mist in the water storage tank 122 is sprayed as a mist into the specific container 153 in the first compartment in the vegetable compartment 114 by the blower 129. The sprayed fine mist adheres to the surface of vegetables or fruits in which the pores are opened in the specific container 153 of the first compartment in the vegetable compartment 114, and permeates into the tissue through the pores. As a result, the water is evaporated, the water is supplied again into the deflated cells, the deflation is eliminated by the bulging pressure of the cells, and the vegetables and fruits return to a crisp state.

  Here, the light irradiation control is performed by detecting the temperature when the stored vegetables open the pores at a low temperature around 0 ° C. It will hurt. Moreover, if it is 15 degreeC or more, the transpiration from the vegetable surface by respiration will flourish, and it will become easy to reduce a moisture content. Accordingly, if the temperature sensor 133 provided in the vegetable compartment 114 turns on the irradiation unit only when, for example, a range of 2 ° C. to 15 ° C. is detected, the freshness can be maintained efficiently and the amount of water can be improved.

  For example, when the temperature sensor 133 of the vegetable compartment 144 detects that the temperature is 5 ° C. or higher and the humidity sensor (not shown) is 95% or higher, the irradiation unit 130 is turned on. The irradiation unit 130 is, for example, a blue LED or a lamp covered with a material that transmits only blue light. When weak blue light is irradiated to vegetables and fruits, the pores existing on the surface of the skin of the vegetables and fruits are greatly opened as compared with the normal state by light stimulation of blue light.

  That is, the emitted blue light is used to control the pore opening of vegetables, and the wavelength is preferably 400 nm to 500 nm as shown in the action spectrum of blue light-induced pore opening in FIG. The relative effect becomes particularly high when irradiation light having a central wavelength of 440 nm or 470 nm is used. In particular, if a blue LED is used, light can be irradiated with low cost and low input, and the thermal influence on the storage chamber can be reduced.

Also, photon flux density represents the intensity of ^{light, 0.1μmol · m -2 · s -1} ~100μmol · m -2 · s -1 is desired. In particular, vegetables open and close their pores by light stimulation, but respond to light stimulation if the photon flux density is about 0.1 μmol · m ⁻² · s ⁻¹ . In addition, if the photon flux density is higher than that, the pores will be opened, but if it exceeds 100 μmol · m ⁻² · s ⁻¹ , photosynthesis becomes active, and transpiration from the vegetable surface becomes intense and the freshness is impaired. . Actually, it is desirable that the photon flux density of the irradiation unit 130 is set to about 1 μmol · m ⁻² · s ⁻¹ in consideration of the illuminance distribution in the container and the accumulation of vegetables.

  The fine mist generated from the spray unit 123 (ultrasonic device) is sprayed into the specific container 153 in the first compartment in the vegetable compartment 114. The sprayed mist adheres to the surface of vegetables or fruits in the state of pores controlled by blue light, and penetrates into the tissue through the pores. As a result, the water is evaporated and the water is supplied again into the deflated cells, the deflation is eliminated by the bulging pressure of the cells, and the state is restored to the shakited state.

Note that the pores of vegetables can be opened and closed with light containing red light having a wavelength of 500 nm to 700 nm. However, as shown in FIG. 9, in the case of the red light will, in photon flux density of 500μmol ^{· m} -2 ^{· s -1,} the result of poor effect of blue light 1μmol ^{· m} -2 ^{· s -1} there were.

  As described above, the refrigerator according to the first embodiment irradiates the vegetables being stored in the vegetable room with the light selected by the irradiation unit by the irradiation unit and allows the mist spraying device to pass through the pores. Spray an appropriate amount of mist. Thereby, mist will permeate into the inside of the vegetable from the pores on the opened vegetable surface, the moisture content of the vegetable can be improved, and the freshness of the vegetable can be maintained.

  Further, by attaching the irradiation unit and the water supply device to the partition of the present embodiment, the assembly efficiency can be improved and the wiring of the power supply circuit and the like can be simplified.

Moreover, in this Embodiment, by irradiating 0.1-100 micromol / m ^<-2 > / s ^{< -1} > blue light, photosynthesis activity is made low by weak light irradiation, On the other hand, a pore opening rate is made high. I can do it. As a result, water consumption by photosynthesis of vegetables can be suppressed as much as possible, and moisture can be efficiently supplied into the vegetables from the open pores. In addition, by selecting a wavelength of 400 nm to 500 nm including blue light, the photon flux density can be suppressed, and an LED can be applied, which leads to an energy saving effect and a reduction in cost.

  Next, the verification method of this embodiment will be described.

  5A and 5B are diagrams showing characteristics of the moisture content restoring effect with respect to the particle diameter of the mist in a slightly wilted vegetable. The following method was used as a method for reproducing wilting vegetables.

  Vegetables that were 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 a vegetable loses about 15% in weight from the time of harvest, the appearance will deteriorate and the cell tissue will not return. The weight loss at the distribution stage is about 5% of the vegetables at harvest. If the water loss is about 5%, the user sensuously judges 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. From the above, the state where the weight was reduced by about 10% with respect to the state of purchase at the store was set as the initial value.

  The experimental method will be described below.

  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 took out and weighed and evaluated how much the weight restored | restored with respect to the initial stage.

FIG. 5A shows the results of an experiment in which light (blue LED) was irradiated at an intensity of 1 μmol / m ² / s during mist spraying. On the other hand, FIG. 5B shows the results of an experiment in which mist spraying was performed without light irradiation.

  In this experiment, it was determined by sensory evaluation that a moisture content recovery rate of 50% or more was “eatable”, and 70% or more was determined to be “eating deliciously”.

  From FIG. 5A, when light irradiation was carried out, the restoration | recovery effect of the moisture content of vegetables depended on the mist particle diameter to spray, and the fixed optimal particle diameter range was observed. The optimum particle size was in the range of 0.005 to 20 μm where the effect of restoring the moisture content of vegetables was 50% or more. When the particle diameter to spray was as large as 20 micrometers or more, the water particle was too large and the mist could not be sprayed uniformly. This is considered to be because if the mist diameter is relatively large, the mist diffuses quickly because it falls to the bottom surface of the container due to its own weight. Further, as shown in FIG. 7, the pore diameter is considered to be about 20 μm at the maximum, and it is considered that water particles are too large to enter the inside of the vegetable with a mist larger than that.

  On the other hand, since ultrafine particles of 0.005 μm or less have very small particles, the frequency of contact with the open pores decreases, and water cannot penetrate into the vegetables. Due to the above factors, it is considered that the restoration effect was not sufficiently obtained when the thickness was 0.005 μm or less.

  Moreover, the range from which the water | moisture content restoration effect of vegetables becomes 70% or more was the range of 0.008-10 micrometers. As described above, according to the experimental results, when the particle diameter is 1 μm or more, the uniformity of spraying is improved when the particle diameter is finer, and the spraying distance and the residence time in the air are extended. Therefore, it was found that when the particle size is 1 μm or more, the finer the particle diameter, the higher the probability of adhering to the vegetable surface, and the moisture content recovery rate is improved. In addition, when the particle size was 10 μm or less, the mist particles were more actively permeated through the pores of the mist particles, and the effect of restoring the moisture content of the vegetables was 70% or more. Moreover, even if the mist diameter is small, the effect of restoring the moisture content of the vegetables is 70% or more even when the mist diameter is about 0.008 μm. It is thought that it is kept.

  Furthermore, the optimum particle diameter at which the moisture content restoring effect of vegetables is as high as 80% or more was in the range of 0.01 to 1 μm. Here, if the particle size is 1 μm or less, the particles are large enough to penetrate into the pores, so that the moisture content recovery effect of the vegetable does not change depending on the pore size within the range of 0.01 to 1 μm. Conceivable.

  On the other hand, FIG. 5B is an experimental result when light irradiation is not performed, and the particle diameter that is 50% or more of the moisture content restoration rate is smaller than the particle diameter at the time of light irradiation, and is about 0.005 to 0.5 μm. there were.

  The reason why the upper limit of the particle diameter is as small as 0.5 μm is that there is no pore opening due to light irradiation, so that water can be used for vegetables other than through the gaps in the surface structure of vegetables and pores in a relatively closed state. It is thought that it cannot penetrate inside. That is, it can be considered that water particles can penetrate only through fine gaps during restoration.

  The lower limit of the particle size in the range of 50% or more of the moisture content recovery rate was 0.005 μm, which was the same as when irradiated with light. In the ultrafine particles of 0.005 μm or less, since the particles are very small, the frequency of contact with the open pores decreases, and water cannot penetrate into the vegetables.

  Moreover, it is only about 0.01 micrometer that the moisture content restoration effect of vegetables becomes high with 80%, and the optimal particle diameter from which the moisture content restoration effect of vegetables becomes 70% or more is 0.008-0.05 micrometers. It was in range. As described above, according to the results of the experiment, as the pore diameter becomes smaller when it becomes smaller than 0.05 μm, the mist particles are more actively permeated from the pores, while the peak diameter is smaller than 0.01 μm. It turned out that the moisture content restoration effect of vegetables becomes smaller as it becomes. Therefore, it was found that the moisture content recovery effect can be obtained when a light is irradiated to obtain a high moisture recovery rate with a wider particle size.

  However, when the spray part is an ultrasonic atomization system as in this embodiment, it is necessary to make water droplets finer using vibration energy of high frequency as the particle diameter of the mist is reduced. As the frequency becomes higher, the number of vibrations tends to increase and the durability of the ultrasonic atomization method tends to be shortened. Therefore, in both the experimental results of FIG. 5A and the experimental results of FIG. 5B, the lower limit value of the particle diameter is set to about 0.005 μm, but when applied to a refrigerator, the ultrasonic mist is within a particle diameter range of 0.5 μm or more. By using the aging method, sufficient durability can be obtained even in refrigerators that require long-term durability, especially among household appliances with an average age of about 10 years. It becomes possible to further increase the reliability of the improvement in quantity.

  Next, FIG. 6 is a diagram showing the relationship between the moisture content restoration effect and the mist spray amount for the wilted vegetables described in Embodiment 1 of the present invention, and the relationship between the appearance sensory evaluation value of the vegetables and the mist spray amount. It is. The method for reproducing wrinkled vegetables and the experimental method are almost the same as the experiments in FIGS. 5A and 5B. However, in this experiment, in the case of a particle diameter of 1 μm, two patterns of experiments with light irradiation and without light irradiation were performed, and for no light irradiation, an experiment using a mist with a particle diameter of 0.01 μm was further performed. went. Moreover, since this experiment was conducted in a 70 liter vegetable room, the following spray amounts all indicate the spray amount per 70 liters.

  From FIG. 6, the range in which the moisture content recovery effect of vegetables is 50% or more in the case of light irradiation is in the range of 0.05 to 10 g / h (per liter = 0.007 to 0.14 g / h · l). Met.

  If the amount of mist sprayed is too small, the amount of water released from the pores to the outside of the vegetation falls below, making it impossible to supply water to the inside of the vegetable. In addition, it is considered that the contact frequency between the mist and the open pores decreases, and it becomes difficult for water to penetrate into the vegetables.

  In the experiment, it was found that the lower limit value of the spray amount was 0.05 g / h.

  On the other hand, if the amount of mist sprayed is too large, it will exceed the allowable moisture content inside the vegetable, and the moisture that is not taken into the vegetable will adhere to the outside of the vegetable. The phenomenon that rot will occur and vegetables will hurt occurs.

  Excess moisture adhered to the surface of such vegetables, and the range in which the vegetables cause quality deterioration such as water rot is 10 g / h or more, which is unsuitable for experiments. Therefore, the experimental result of 10 g / h (per liter = 0.15 g / h · l) or more cannot be adopted due to the deterioration of the quality of the vegetables, and will be omitted.

  The range in which the moisture content restoring effect of vegetables is 70% or more in the case of light irradiation was 0.1 to 10 g / h (= 0.015 to 0.14 g / h · l per liter). Thus, when the lower limit of the spray amount of mist is increased to about 0.1 g / h or more, the contact frequency with the open pores is sufficiently increased, and the penetration of the mist into the vegetables is actively performed. Conceivable.

  In the case of no light irradiation, spraying with a particle diameter of 1 μm has no range in which the moisture content restoration effect of vegetables is 50% or more, and the moisture content restoration rate is less than 10% for all spray amounts. When sprayed with a particle size of 0.01 μm, the range is 0.05 to 7 g / h (per liter = 0.007 to 0.1 g / h · l), and the moisture content restoration effect of vegetables is 70% or more. The range to be 0.1 to 1 g / h (per liter = 0.015 to 0.014 g / h · l). Compared with the case with light irradiation as described above, the lower limit value of the mist spray amount is almost the same, but the upper limit value is different. As shown in the figure, in the case of no light irradiation, since the pores are not sufficiently opened, it is considered that moisture does not penetrate into the vegetables unless the particle diameter is sufficiently small.

  As described above, in the present embodiment, an appropriate amount of mist that can irradiate light using the irradiation unit and can pass through the pores is sprayed on the vegetables being stored in the vegetable compartment. As a result, mist with an appropriate amount and appropriate particle size penetrates into the inside of the vegetable from the pores of the vegetable surface opened by light irradiation, and the moisture content of the vegetable can be improved, and the freshness of the vegetable can be maintained and improved. .

  In addition, foods stored in the vegetable room have been diverse in recent years. For example, beverages that do not require high humidity, such as plastic bottles, are also stored. Among vegetables, leafy vegetables such as spinach are relatively high in temperature. Although it prefers moisture, it does not like high humidity for shiitake mushrooms, and cereals such as potato prefer around 10 ° C. Therefore, in this Embodiment, the space environment according to preservation | save vegetables can be provided by providing the specific container 153 in the vegetable container 151. FIG.

  Moreover, since the operation switch for spraying mist is provided, in order to satisfy the said effect, operation | movement of a mist spraying apparatus can be arbitrarily started based on a user's intention. Therefore, since the user can use the function of the vegetable compartment 114 according to the use, the usability and storage property of the refrigerator 100 can be greatly improved.

  Further, by providing the irradiation unit 130 outside the specific container 153 that becomes high humidity by being sprayed with mist, it is possible to prevent the periphery of the irradiation unit 130 from becoming high humidity, and reliability due to condensation on the irradiation unit 130. Can be prevented.

  In addition, by partitioning the vegetable compartment, a small amount of mist can be sprayed as compared with the whole vegetable compartment, so that the operating rate of the mist generating device can be lowered and the reliability is improved. Furthermore, the amount of dew condensation generated in the container 153 can be reduced by reducing the spray amount in the specific container 153.

Moreover, in this Embodiment, 0.1-100 micromol / m < ² > / s blue light was irradiated. By weak light irradiation, it is possible to increase the pore opening rate while keeping the photosynthetic activity low. Moreover, it promotes a certain amount of ecological activity, suppresses water consumption due to photosynthesis of vegetables as much as possible, and can efficiently supply water into the vegetables from the open pores. In addition, by suppressing the amount of light, power consumption can be reduced and an energy saving effect can be obtained.

  In this embodiment, normal water such as tap water is sprayed, but functional water such as ozone water, acidic water, or alkaline water may be sprayed. By entering the functional water mist into the fine pores on the surface of the vegetables and fruits, dirt inside the fine pores and harmful substances such as agricultural chemicals can be lifted to enhance the removal effect. Moreover, the acid and alkali decomposition | disassembly effect of harmful substances, such as an agricultural chemical adhering to the vegetable surface, can be heightened. Moreover, the removal of the stain | pollution | contamination which adheres in a store | warehouse | chamber, and the odor in a store | warehouse | chamber, and an acid and alkali decomposition | disassembly effect can also be improved.

  In the present embodiment, the particle diameter of the mist is adjusted by using the metal mesh 126 for the ultrasonic element 125, but a metal plate 127 is provided facing the metal mesh 126, By applying a high voltage between the high voltage power supply 128 that applies a high voltage to the metal plate 127 and between the metal mesh 126 and the metal plate 127, the particle diameter of the mist is further refined, so that the mist particles It is also possible to adjust the diameter. In this case, it is possible to electrostatically add to the mist particles as the mist is refined.

  In the present embodiment, the water supply unit to the water storage tank uses the water path from the ice-making water storage tank to the water storage tank so that water can be supplied to the spraying unit without a dedicated tank. Can be supplied, and the mist spraying device can be provided without reducing the amount of food stored in the storage.

  In the present embodiment, the stored water holding unit is a water storage tank, and the stored water supplied from the outside is held. However, the stored water holding unit is a hygroscopic agent (for example, silica gel) as a water holding device. In addition, a porous material such as zeolite or activated carbon may be used to extract and hold moisture contained in the air in the storage chamber. In addition, if the user can secure the stored water without supplying the stored water from outside by using defrosted water in the refrigerator or dew condensation water in the refrigerator, it takes time to replenish the water from the outside. Therefore, it is possible to provide a refrigerator with improved usability. Furthermore, it is also possible to install a dedicated water supply tank in the specific container 153 of the first compartment in the vegetable compartment 114, and in particular, by providing it on the front (door) side of the specific container 153, Usability is improved with easy exchange, addition and cleaning of water.

  Further, the specific container 153 is a space substantially closed by the specific container 153 and the lid 154. The lid 154 of this specific container 153 is movable by opening and closing the door of the vegetable compartment 114. When the door is closed, the specific container is almost sealed. Further, when the door is opened, it is detached from the specific container 153 and held on the main body side, so that the upper surface of the specific container 153 is opened when the door is opened.

  In the upper part of the internal space of the specific container 153, an ultrasonic device that is one of the spray units 123 is provided. Thus, the spray port 157 provided in the specific container 153 can spray the mist particles directly to the specific container 153 in which the vegetables are stored, and the distance between the spray port 157 and the vegetables can be increased. It can be shortened more. For example, as compared with the case where the mist is sprayed outside the specific container 153 and then fed into the specific container 153, the mist particles can be prevented from being vaporized and the flow rate in the floating state can be increased, so that the mist adheres to the vegetable surface. The rate can be increased further. Furthermore, since the amount of dew condensation in the route can be reduced by shortening the route, the actual spray amount sprayed to the specific container 153 increases compared to the case where the route is long. The amount of spraying can be reduced. Therefore, the operation rate of the mist generating device can be further reduced, and the reliability is improved.

  Further, in the present embodiment, the irradiation unit 130 is provided on the upper part of the specific container 153, and the lid 154 positioned between the irradiation unit 130 and the specific container 153 is formed of a transparent material having translucency.

  The irradiation unit 130 may be on the side surface or the bottom surface of the specific container 153. In that case, the material of the specific container 153 at least facing the irradiation unit 130 is formed of a transparent material having translucency so that the irradiation unit 130 does not have to be provided above the specific container 153. The vegetables in the specific container 153 can be irradiated with light.

  For example, when the irradiation unit 130 is made a blue LED and light is irradiated to the vegetables stored in the specific container 153 through the transparent lid 154, the vegetables in the specific container 153 are promoted for ecological activity by light stimulation, and the pores are opened. To do. 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.

  In addition, when the irradiation part 130 provides LED which has a wavelength including an ultraviolet region, while sterilizing the sprayed mist, the food surface can also be sterilized and the safety | security of foodstuffs can be improved. This inactivates the growth function of microorganisms adhering to the wall surface and vegetable surface in the specific container 153, thereby delaying the discoloration and rot odor caused by the microorganisms of food and the occurrence of netting on the surface of stored items This is because the hygiene inside the specific container 153 is maintained. Furthermore, by providing the LED as the light source, the amount of heat generation is small, the temperature rise in the switching chamber can be prevented, and the storage stability of the food can be stabilized.

  Moreover, it is also possible to operate only the irradiation unit 130 without operating the spray unit 123 in the specific container 153. For example, some mushrooms and fish contain many vitamin D precursors, which are well known as vitamins essential for bone and tooth growth. When preserving such foods, the molecules are excited by being irradiated with ultraviolet rays and converted into vitamin D. Therefore, by providing a light source including ultraviolet light in the storage chamber, it is possible to increase the vitamin D content of a specific food in the storage chamber, for example, shirasuboshi, as compared with that before storage. That is, the food to be stored is not limited to vegetables, and the specific container 153 can be used as a space having a ripening function by storing food for the purpose of aging as described above.

  Moreover, the irradiation part 130 of the upper part of the specific container 153 irradiates the light which selected the specific wavelength, and also preserve | saves in the specific container 153 by spraying a suitable amount of fine mist which can pass a pore with a mist spraying apparatus. A wide range of environments can be provided, and a space environment according to the needs of the user and preserved vegetables can be provided.

  In addition, in this Embodiment, fruits and vegetables, such as vegetables, were demonstrated as a storage thing in a storage chamber. Furthermore, as stored items whose quality is improved by supplying moisture, for example, fruits, fresh fish and meat stored near 0 ° C. can be prevented from drying by using the refrigerator of this embodiment.

  In addition, since the atomization apparatus of the type which produces | generates mist with vibration energy like this Embodiment does not decompose | disassemble water particles into electrolysis etc., it may be able to mist without changing the component of water. In this way, when it is a device that mists the water component as it is depending on how vibrational energy is applied, for example, a function with some component added compared to pure water such as alkaline ion water or negative ion water Even if water is used, it becomes possible to mist the component as it is, and any water according to the needs of the user can be supplied as mist.

  In the present embodiment, the specific container 153 is divided into left and right parts as viewed from the front of the refrigerator in the first compartment partitioned from the vegetable container 151 in the vegetable room 114. A layout in which mist is sprayed on either side is also possible. In this case, since vegetable overlap is reduced, vegetable damage can be suppressed.

  In the present embodiment, the mist spraying operation is performed by an operation switch at the user's intention. However, as a mode in which the mist spraying is always performed, the mist spraying is performed by detecting the temperature, humidity, condensation, etc. in the first section. It is also possible to control the amount. As a result, it can be freely stored as fresh food (vegetables) at any time, improving usability.

(Embodiment 2)
FIG. 10 is a side sectional view of the refrigerator in the second embodiment of the present invention.

  In the second embodiment, the refrigerator 100 is partitioned into a refrigerator compartment 112, a switching chamber 113, a vegetable compartment 114, and a freezer compartment 115 from above by a partition plate 116. The vegetable compartment 114 has a humidity of about 90% R.D. H or more (during food storage), cooled to 4 to 6 ° C.

  The vegetable compartment 114 stores a vegetable container 151 for storing vegetables and fruits. A rail member 152 is configured to hold the vegetable container 151 on the refrigerator outer wall or to move the container when the door is opened and closed. Separately from this, in the vegetable compartment 114, the specific container 153 is stored in a first compartment partitioned from the vegetable container 151. In addition, a transparent lid 154 made of a light-transmitting material and partially opened, closes the specific container 153 only when the vegetable compartment 114 is closed.

  Furthermore, the partition plate 116 is provided with an irradiation unit 130 for irradiating a specific wavelength into a specific container, and a diffusion plate 131 for irradiating the inside of the container uniformly and covering the light source.

  The irradiation unit 130 is installed on the projection surface above the specific container 153 and irradiates the inside of the container through a transparent lid 154. An ultrasonic device that is a spraying portion 123 is attached to the partitioning portion 116 at the upper back side. Further, the lid 154 of the specific container 153 near the spray unit 123 is provided with a spray port 157 that is slightly larger than the outer dimension of the spray unit 123.

  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 top of the vegetable compartment 114. The water supply device 121 is provided on the top surface of the vegetable compartment 114, and a water storage tank 122 that is a water storage portion for storing water, a spraying portion 123, and a mist generated by the spraying portion 123 in the vegetable compartment 114. The container 151 has a blower 129 that blows air into the specific container 153 in a first section partitioned from the container 151. And the functional component supply part 158 which discharge | releases a functional component is provided in the blowing side of the ventilation part 129. The water supply device 121 and the functional component supply unit 131 constitute a mist spraying unit.

  The functional component replenishing unit 158 carries a functional component granule (vitamin C derivative granule) 158b microencapsulated in a cellular filter 158a. Moreover, the vitamin C derivative granule 131b chemically modifies vitamin C, has high stability, and changes to vitamin C in food. In addition, an irradiation section 130 is provided in an external stroke 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 diameter or less. Further, the stored water 124 in the water tank 122 is supplied from the water supply path 120 and stored in the water tank 122. In addition, a temperature sensor 133 that detects the temperature in the cabinet is provided at one corner of the vegetable compartment 114.

  The operation | movement and effect | action are demonstrated below about the mist spraying apparatus of the refrigerator comprised as mentioned above.

First, 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. Next, when the temperature sensor 133 detects that the internal temperature is 5 ° C. or higher, the irradiation unit 130 is turned on, and the specific container 153 is provided in the vegetable compartment 114 in the first compartment partitioned from the vegetable container 151. Light is irradiated to vegetables and fruits stored inside. The irradiation unit 130 may be, for example, a blue LED that emits light including blue light having a center wavelength of 470 nm. At this time, a weak light of about 1 μmol / m ² / s is sufficient as the photon of the blue light to be irradiated. In vegetables and fruits irradiated with weak blue light, pores existing on the surface of the epidermis are opened by the light stimulation of blue light.

  On the other hand, in the vegetable compartment 114, the vegetables and fruits stored in the specific container 153 in the first section partitioned from the vegetable container 151 are usually transpiration or stored at the time of purchase return. Some of them are slightly deflated by transpiration.

  Further, in the vegetable compartment 114, the first compartment partitioned from the vegetable container 151 is stored in the specific container 153, among the vegetables that are fruits and vegetables, such as green rape leaves and fruits. Is more susceptible to wilt due to transpiration or transpiration during storage.

  Next, the operation of the water supply device is started. Of the mist in which the stored water 124 is atomized by the ultrasonic element 125 included in the spray unit 123, only the fine mist having a predetermined particle diameter or less is sprayed from the metal mesh 126, and the water tank 122 has a predetermined water particle diameter. It will be in the state where mist below particles filled up. The fine mist in the water tank 122 is sprayed as mist in the vegetable compartment 114 by the blower 129. At the same time, vitamin C derivative granules 158b are released from the filter 158a 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 open-pored vegetables and fruits in the vegetable compartment 114, penetrates into the tissues through the pores, the water evaporates, and water is supplied again to the deflated cells. Then, the deflation is eliminated by the swelling pressure of the cells, and it returns to the shakited state. Moreover, the vitamin C derivative supplied in the cell changes into vitamin C in the cell.

  Mist refers to water that has been finely divided into ultrafine particles. Its particle diameter is from several μm that is visible to several nm that is not visible, and its properties are liquid. ing.

  FIG. 11A and FIG. 11B are diagrams showing characteristics of water content of spinach that has been slightly wilted and the amount of vitamin C with respect to the water particle diameter of mist in the presence or absence of light irradiation in Embodiment 2 of the present invention.

  The following method was used as a method for reproducing wilting vegetables.

  The spinach was left for a predetermined time until the water content was reduced by about 10% from the state of the store where it was purchased. This is because if the vegetable is reduced by about 15% in weight from the time of harvest, it looks bad and the cell tissue does not return. After the vegetables are harvested, the weight loss is about 5% at the distribution stage, and the value is determined.

As an experimental method, the prepared vegetables were stored in a vegetable room (about 6 ° C.) and then sprayed with mist at each particle size for 24 hours. In addition, the restoration | restoration rate of moisture content measured the weight of the picked-up vegetable, and computed how much the weight restored | restored with respect to the initial stage. On the other hand, the content of vitamin C is a change in the amount of vitamin C relative to the initial value. FIG. 11A shows a case where light (blue LED) is irradiated at an intensity of 1 μmol / m ² / s during mist spraying, and FIG. 11B shows an experiment without light irradiation.

  FIG. 11A shows an experiment under light irradiation. The effect of restoring the moisture content of the vegetable was dependent on the water particle size of the mist to be sprayed, and the optimum particle size was in the range of 0.005 to 20 μm. This is considered to be because, when the sprayed water particle diameter is as large as 20 μm or more, the maximum pore diameter of the vegetable is about 20 to 25 μm, so that the water particles are too large to enter the vegetable. . In addition, when the particle diameter is 20 μm 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. Therefore, it is considered that the mist does not reach the vegetables. On the other hand, since fine particles of 0.005 μm or less are very small, the frequency of contact with the open pores decreases, and water cannot enter the vegetables. In addition, water particles of 0.005 μm or less tend to vaporize unless they are charged, and the probability of contact with the vegetable surface is low.

  On the other hand, in the case of non-irradiation, there is no pore opening by light irradiation. Therefore, as FIG. 11B shows, it is thought that it will restore | restore by water approaching into the inside of a vegetable from the clearance gap between vegetable surface structures. Therefore, the water particle diameter having a relatively high water content recovery rate was smaller than that at the time of light irradiation, and was about 0.005 to 0.5 μm. From the above experimental results, it was found that the moisture content restoration effect was higher when the light was irradiated.

  Moreover, the vitamin C derivative dissolved in the mist is also closely related to the water particle diameter. When the water particle size was 0.005 to 20 μm, the amount of vitamin C increased from the beginning, and when the water particle size was 0.005 μm or less and 20 μm or more, the amount of vitamin C was decreased. For ultrafine particles with a water particle size of 0.005 μm 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, and vitamin C Production was not accelerated, and as a result, the amount of vitamin C was reduced. In addition, when the water particle diameter is 20 μm or more, in general, it is physically difficult to enter from pores having a pore short diameter of 10 μm to 15 μm. Therefore, the mist did not reach the inside of the vegetable, the vitamin C derivative hardly reached the inside of the vegetable, the production of vitamin C was not promoted, and the amount of vitamin C was consequently reduced. . In addition, some mist reaches the leaves of the vegetables, but because of the large particle size, it cannot penetrate into the inside of the vegetables and stays on the surface of the vegetables, causing water rot of the vegetables.

  In the case of a mist particle diameter of 1 to 20 μm in which the amount of vitamin C is increased, the mist containing vitamin C derivative enters the inside of the leaf from the pores, and the vitamin C derivative becomes vitamin C inside the leaf, resulting in a normal state. Vitamin C content increased more.

  FIG. 12 is a diagram showing the characteristics of the recovery of the moisture content of the slightly deflated vegetable according to Embodiment 2 of the present invention with respect to the mist spray amount and the vegetable appearance sensory evaluation value with respect to the spray amount. The method for reproducing wrinkled vegetables and the experimental method are the same as those in FIGS. 11A and 11B.

  In this experiment, similarly to the experiment for confirming the optimum mist diameter, two patterns with light irradiation and without light irradiation were performed. In either case, the diameter of 1 μm included in the range of the optimum particle diameter was used. Mist was used. Since this experiment was conducted in a 70-liter vegetable room, the following spray amounts are all spray amounts per 70 liters.

  From FIG. 12, the range in which the moisture content restoration effect of vegetables is 50% or more in the case of light irradiation is the range of 0.05 to 10 g / h (per liter = 0.007 to 0.14 g / h · l). Met.

  If the amount of mist sprayed is too small, the amount of water released from the pores to the outside of the vegetation falls below, making it impossible to supply moisture to the inside of the vegetable. In addition, it is considered that the contact frequency between the mist and the open pores decreases, making it difficult for water to enter the vegetables.

  In the experiment, it was found that the lower limit value of the spray amount was 0.05 g / h.

  However, if the amount of mist sprayed is too large, it will exceed the allowable moisture content inside the vegetable, and moisture that is not taken into the vegetable will adhere to the outside of the vegetable, and this moisture will cause water rot from the vegetable surface. It occurs, and the phenomenon that vegetables hurt occurs.

  Excess moisture adhered to such rapeseed surface, and the range in which the quality of the vegetables deteriorates such as water rot was 10 g / h or more, which was not suitable. Therefore, the experimental result of 10 g / h (per liter = 0.15 g / h · l) or more cannot be adopted due to the deterioration of the quality of the vegetables, and will be omitted.

  Moreover, the range in which the moisture content restoration effect of vegetables becomes 70% or more in the case of light irradiation was 0.1 to 10 g / h (= 0.015 to 0.14 g / h · l per liter). . Thus, when the lower limit of the spray amount of mist increases to about 0.1 g / h, the frequency of contact with the open pores is sufficiently increased, and it is considered that the mist enters the inside of the vegetables actively.

  In the case of no light irradiation, spraying with a particle size of 1 μm has no range in which the moisture content restoration effect of vegetables is 50% or more, and the moisture content restoration rate is less than 10% for all spray amounts. When sprayed with a particle size of 0.01 μm, the range is 0.05 to 7 g / h (per liter = 0.007 to 0.1 g / h · l), and the moisture content restoration effect of vegetables is 70% or more. The range to be 0.1 to 1 g / h (per liter = 0.015 to 0.014 g / h · l). Compared with the case with light irradiation as described above, the lower limit value of the mist spray amount is almost the same, but the upper limit value is different. As shown in the figure, in the case of no light irradiation, the pores are not sufficiently open, so that it is considered that moisture cannot be sufficiently taken into the inside of the vegetables.

  As described above, in the present embodiment, in the vegetable compartment 114, light is irradiated by the light irradiation unit on the vegetables stored in the specific container 153 in the first section partitioned from the vegetable container 151. By irradiating and spraying an appropriate amount of fine mist that can pass through the pores with a mist spraying device, the mist enters the inside of the vegetable from the pores on the opened vegetable surface, improving the moisture content of the vegetable, The freshness can be maintained.

Moreover, in this Embodiment, 0.1-100 micromol / m < ² > / s blue light is irradiated. Such weak light irradiation can reduce the photosynthetic activity and increase the porosity. As a result, water consumption by photosynthesis of vegetables can be suppressed as much as possible, moisture can be efficiently supplied into the vegetables from the open pores, and an energy saving effect can be achieved.

  In the present embodiment, the functional component is a vitamin C derivative granule that has been converted into a micro cabcel, but the same effect can be obtained by spraying a liquid that has been dissolved or dispersed in stored water as a mist. can get.

  In this embodiment, the functional component is a vitamin C derivative. However, for example, various nutrient components such as vitamin A, vitamin A precursor, carotene, vitamin C, and the like can be contained. The amount can also be improved. Moreover, a plurality of nutrient components can be simultaneously improved by mixing a plurality of various nutrient components. Moreover, the oxidation of the various nutrient components which become oxidized and become a nutrient value and a quality fall factor can be prevented by making a functional component into an antioxidant.

  In this embodiment, normal water such as tap water is sprayed, but functional water such as ozone water, acidic water, or alkaline water may be sprayed. When functional water mist enters the fine pores on the surface of vegetables and fruits, dirt and harmful substances such as agricultural chemicals inside the fine pores can be lifted to enhance the removal effect. Furthermore, the acid / alkali decomposition effect of harmful substances such as agricultural chemicals on the vegetable surface can be enhanced. Moreover, the removal of the stain | pollution | contamination which adheres in a store | warehouse | chamber, and the odor in a store | warehouse | chamber, and an acid and alkali decomposition | disassembly effect can also be improved.

  In the present embodiment, the particle diameter of the mist is adjusted by using the metal mesh 126 for the ultrasonic element 125, but a metal plate 127 is provided facing the metal mesh 126, By applying a high voltage between the high voltage power supply 128 that applies a high voltage to the metal plate 127 and between the metal mesh 126 and the metal plate 127, the particle diameter of the mist is further refined, so that the mist particles It is also possible to adjust the diameter. In this case, it is possible to electrostatically add to the mist particles as the mist is refined.

  Moreover, you may electrostatically add to mist using an electrostatic atomization system. When the fine mist loaded with a negative charge adheres to the positively charged inner wall surface, vegetables, fruit surfaces, etc., and the mist enters the minute holes on the inner wall surface, vegetables, fruit surface, etc., the moisture content of the vegetables In addition to improving the amount restoration effect, dirt and harmful substances inside the fine holes can be lifted to enhance the removal effect.

  Moreover, in this Embodiment, the water supply part to a water tank supplies water to a water tank using a water path from the water tank for ice making. Even if a dedicated tank is not provided, water can be supplied to the spraying section, and the internal volume is not affected, so the amount of food stored is not affected.

  In the present embodiment, the stored water holding unit is used as a water storage tank, and the stored water supplied from the outside is held. On the other hand, the water storage unit uses a moisture absorbent as a water retention device (for example, porous material such as silica gel, zeolite, activated carbon, etc.) to extract and hold moisture contained in the air in the storage chamber. You may do it. In addition, if the user can secure the stored water without supplying the stored water from the outside using defrost water etc. of the refrigerator, it is not necessary to replenish the water from the outside and the usability is further improved. A refrigerator can be provided.

  In this embodiment, vegetables and other fruits and vegetables are used as storage items in the storage room, but the quality is improved by supplying moisture. For example, fruits and fresh fish and meat stored near 0 ° C. are also dried. Can be prevented.

(Embodiment 3)
FIG. 13 is a side sectional view of the refrigerator according to the third embodiment of the present invention. FIG. 14 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator according to Embodiment 3 of the present invention.

  In FIG. 13, 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. A vegetable container 151 is installed in the vegetable compartment 114. The vegetable compartment 114 is a space partitioned by a door, a partition plate 116, and an interior partition 160, in which food is stored, maintained at a humidity of about 90% RH (during food storage), and a temperature of 4-6 ° C. Has been.

  The vegetable compartment 114 stores a vegetable container 151 for storing vegetables and fruits. A rail member is configured to hold the vegetable container 151 or move the container at the time of opening and closing the door. Separately from this, in the vegetable compartment 114, the specific container 153 is stored in a first compartment partitioned from the vegetable container 151. In addition, a transparent lid 154 made of a light-transmitting material and partially opened, closes the specific container 153 only when the vegetable compartment 114 is closed.

  Furthermore, the partition plate 116 is provided with an irradiation unit 130 for irradiating a specific wavelength into a specific container, and a diffusion plate 131 for irradiating the inside of the container uniformly and covering the light source.

  The irradiation unit 130 is installed on the projection surface above the specific container 153 and irradiates the inside of the container through a transparent lid 154. An ultrasonic device 125, which is a spraying part 123, is attached to the partition part 116 at the upper side on the back side. Further, the lid 154 of the specific container 153 in the vicinity of the atomizing unit 123 is provided with a spray port (not shown) slightly larger than the outer dimension of the atomizing unit 123.

  On the back side of the vegetable compartment 114, an internal partition 160 for separating the air passage 119 and the vegetable compartment 114 is provided. The partition plate 116 on the top surface of the vegetable compartment 114 is provided with a water supply device 121 including a spray unit 123. The spray unit 123 is, for example, an electrostatic atomizer, a nozzle atomizer, an ultrasonic atomizer, a centrifugal atomizer, or the like.

  In addition, since the refrigerator 110 cools the refrigerator, the refrigeration cycle includes a compressor 161, a condenser, a decompression device (not shown) such as an expansion valve and a capillary tube, an evaporator 162, piping connecting these components, and refrigerant. Etc.

  The refrigerator 100 has a machine room, and the machine room is provided with a compressor 161 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 capillary 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.

  In addition, an evaporator 162 is provided in the back of the freezer compartment 115 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.

  Here, the partition plate 116 is mainly made of a heat insulating material such as polystyrene foam, and its wall thickness is about 30 mm, but the wall thickness on the back surface of the water collecting plate 172 is 5 mm to 10 mm.

  A water supply device 121, an irradiation unit 130, and a diffusion plate 131 are attached to the partition plate 116 on the top of the vegetable compartment 114. The water replenishing device 121 receives water generated by the ultrasonic device 125, the water collecting plate 172, the water collecting plate surface temperature sensor 170, the heating unit 171 such as a heater, and the water collecting plate 172, and causes the spraying unit 123 to flow. Cover member 173. The irradiation unit 130 includes an LED, a lamp, or the like for irradiating light with a specific wavelength within the chamber. The diffuser plate 131 made of a translucent material diffuses light from the irradiation unit 130 throughout the interior. In the vegetable compartment 114, a temperature sensor 133 and a humidity sensor (not shown) are provided. Furthermore, although not shown here, the door opening / closing detection part for detecting the door opening / closing of the vegetable compartment 114 is provided.

  About the refrigerator comprised as mentioned above, the operation | movement * effect | action is demonstrated below. Since the water supply method is different, and the configuration and effects thereof are the same as those in the first and second embodiments, only the differences will be described.

  First, the dew point temperature of the vegetable 114 can be predicted by the temperature sensor 133 and the humidity sensor (not shown) in the vegetable compartment 114. Therefore, the surface temperature is grasped by the temperature sensor 170 on the surface of the water collecting plate, and the surface temperature of the water collecting plate is adjusted to be lower than the dew point temperature by the heating unit 171 or the like. For example, the water collecting plate surface temperature is adjusted as shown in Table 1.

  For example, if the internal temperature is 5 ° C. and the internal humidity is 90%, the dew point temperature is 3.5 ° C. If the temperature is lower than this temperature, the water vapor in the internal chamber is condensed on the water collecting plate 172. The condensed water is supplied from the water collecting plate 172 or the cover member 173 to the water storage tank 122 in the ultrasonic atomizer. The water held in the water storage tank vibrates and splits due to the vibration of the piezoelectric element 125, and mist-like mist is generated. The generated mist is further reduced in particle size by the metal mesh 126 and sprayed into the cabinet by the blower 129.

  As described above, in the third embodiment, the water collecting plate attached to the partition on the top of the vegetable room and the cold cold air generated in the switching room or ice making room as a cooling source, the top of the vegetable room The water collecting plate is cooled by heat conduction from the switching chamber or ice making chamber side of the partition, and the surface temperature of the water collecting plate is adjusted below the dew point by heating means and air blowing means to collect water in the air Condensation is ensured on the plate, and the collected water is collected in the water storage tank provided in the storage water holding means, and the mist can be reliably sprayed on the vegetable compartment container by the ultrasonic spray device, and the mist adheres to the vegetable surface. By doing so, it is possible to improve moisture retention and improve freshness of the vegetables.

  In addition, since the water storage tank is detachably installed from the storage water holding means, the water storage tank is preliminarily used when the amount of vegetables stored in the vegetable compartment is small or when the humidity is relatively low immediately after the start of operation of the refrigerator. Since water can be replenished, moisture retention can be improved more stably.

  Moreover, it is easy to remove and maintain by providing an ultrasonic atomizer and a water storage tank on the door side.

  Further, in the third embodiment, the combination of the water storage tank and the dew condensation system has been described. However, if sufficient water can be secured to spray the mist, the water storage tank can be eliminated. Thereby, the effective volume of a store room can be increased.

  In the third embodiment, a relatively large amount of atomization can be achieved by using the ultrasonic vibrator 125 as the spray unit 123, and the atomization amount can be adjusted by turning the spray unit on and off. .

  In the third embodiment, since the ultrasonic atomizer is used, the particle diameter can be varied by changing the oscillation frequency, and the atomization amount can be adjusted by changing the voltage.

  As described above, since the refrigerator of the present invention can recover the moisture content of vegetables and the like once reduced to the original moisture content, it is used for household refrigerators, commercial refrigerators, food storage, and cold cars. It can also be applied to.

Side sectional view of the refrigerator according to Embodiment 1 of the present invention. Front view of the vicinity of the water collection part of the refrigerator in Embodiment 1 of the present invention Side sectional view of the water supply device according to Embodiment 1 of the present invention. Plan sectional drawing of the water replenishment apparatus in Embodiment 1 of this invention The characteristic figure with respect to the particle diameter of the mist of the moisture content restoration effect of the vegetable which has been slightly deflated in the mist sprayed according to the first embodiment of the present invention. The characteristic figure with respect to the particle diameter of the mist of the water content restoration effect of the slightly deflated vegetable in what was experimented without light irradiation during the mist spraying of Embodiment 1 of the present invention The figure which showed the characteristic with respect to the mist spray amount of the moisture content recovery | restoration effect of the vegetable which was slightly deflated in Embodiment 1 of this invention, and the external appearance sensory evaluation value of the vegetable with respect to the mist spray amount The figure which shows the microscope observation result of the pore part of the vegetable in Embodiment 1 of this invention. Action spectrum diagram of blue light-induced pore opening in Embodiment 1 of the present invention Characteristic diagram of wavelength of irradiation part and pore opening degree in embodiment 1 of the present invention Side sectional view of the refrigerator according to Embodiment 2 of the present invention. The characteristic figure with respect to the water particle diameter of the mist of the water content and the amount of vitamin C of spinach which has been slightly withered when irradiated with light in Embodiment 2 of the present invention The characteristic figure with respect to the water particle diameter of the mist of the water content and the amount of vitamin C of spinach which has been slightly deflated when the light is not irradiated in Embodiment 2 of the present invention The figure which shows the characteristic with respect to the spray amount of the mist of the restoration | restoration effect of the moisture content of the vegetable which has been slightly deflated in Embodiment 2 of this invention, and the external appearance sensory evaluation value with respect to the spray amount Side sectional view of the refrigerator according to Embodiment 3 of the present invention. Longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in Embodiment 3 of the present invention Cross-sectional view of main parts of a refrigerator provided with a conventional ultrasonic humidifier A perspective view of a refrigerator equipped with a conventional light source

Explanation of symbols

DESCRIPTION OF SYMBOLS 100 Refrigerator 121 Water supply apparatus 122 Water storage tank 123 Spraying part 124 Reservation water 130 Irradiation part 139 Operation switch 153 1st division | segmentation 157 Spraying port 158 Functional component supply part

Claims (15)

  A heat insulating box having a storage chamber having at least two compartments partitioned from each other; and a water supply device capable of spraying a liquid to the first compartment of the storage chamber, wherein the water supply device is the storage The refrigerator which can replenish water inside the food stored in the room and improve the water content of the food.   The refrigerator according to claim 1, wherein the heat insulating box includes a stored water holding unit that holds the liquid.   The refrigerator according to claim 2, wherein the storage water holding unit includes a water storage tank, and the water storage tank stores water supplied from outside.   The refrigerator according to claim 3, wherein the stored water holding unit includes a water holding device, the water holding device extracts water contained in the air in the storage chamber, and the water storage tank stores the extracted water.   The water replenishing device has a spraying part for forming mist, the spraying part has a spraying port for discharging the mist, and the spraying port is provided in a first compartment of a storage chamber. refrigerator.   An irradiation unit that irradiates light into the first compartment of the storage room is further provided, and the irradiation unit irradiates the food stored in the first compartment of the storage room with light, and at the same time, a spray that the water supply device has The unit can improve the water content of the food by spraying a liquid on the food stored in the first compartment of the storage room and forcibly replenishing the inside of the food. Item 10. The refrigerator according to Item 1.   The refrigerator according to claim 1 or 6, wherein the spray section generates mist having a particle size of 0.003 to 20 µm.   The refrigerator according to claim 1 or 6, wherein the amount of mist sprayed from the spray section is 0.0007 to 0.14 g / h · l.   The refrigerator according to claim 1 or 6, wherein the food stored in the first compartment of the storage room is fruits and vegetables.   The refrigerator according to claim 6, wherein the irradiation unit irradiates light including blue light having an emission wavelength of 400 to 500 nm. The refrigerator according to claim 6, wherein the irradiation unit irradiates light having a photon flux density of 0.1 to 100 μmol / m ² / s.   The refrigerator according to claim 6, wherein the refrigerator has a control unit, and the control unit maintains an ambient temperature at the time of light irradiation by the irradiation unit at 5 ° C. or more and 15 ° C. or less.   The heat insulating box has a stored water holding unit for holding liquid, and the water supply device has a spraying unit for spraying the liquid held in the stored water holding unit, and supplies functional components to the sprayed mist. A functional component replenishing unit that supplies the functional component to the mist, and forcibly replenishes moisture and the functional component into the food stored in the first compartment of the storage chamber. The refrigerator according to claim 1.   The refrigerator according to claim 13, wherein the functional component is a nutrient component, a nutrient component derivative that induces the nutrient component, or an antioxidant that suppresses oxidation of the nutrient component.   The switch for operating a water supply apparatus in a part of door surface of a refrigerator is provided, The said water supply apparatus starts control operation | movement by the input of the said switch, and sprays mist. refrigerator.