JP4591345B2 - refrigerator - Google Patents

Description

  The present invention relates to a refrigerator that is provided with a mist spraying device that maintains a high humidity in the space and that is used to improve the moisture content of stored food, and adjusts the atomization amount of the mist spraying device using ultrasonic vibration. It is about.

  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 a thing using the part which sprays mist as a part of humidification in a store | warehouse | chamber.

  As shown in prior arts such as Patent 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 at low humidity, and transpiration from the vegetable compartment. It is what is suppressing.

  FIG. 16 shows a refrigerator provided with the conventional ultrasonic humidifier described in Document 1. As shown in FIG. 16, the vegetable compartment 31 is provided in the lower part of the main body case 36 of the refrigerator main body 30, and the opening of the whole surface is closed by the drawer door 32 drawn out so that opening and closing is possible. Moreover, the vegetable compartment 31 is partitioned off from the upper refrigerator compartment (not shown) 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. 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 inside of the vegetable compartment 31 can be quickly humidified by the ultrasonic humidifier 5, and the inside of the vegetable compartment 31 is always at a high humidity, the transpiration action of vegetables etc. is suppressed, and the freshness of vegetables etc. can be maintained. it can.
JP-A-6-257933

  However, since the mist is sprayed for the purpose of making the inside of the cabinet highly humid by using an ultrasonic humidifier in the above-mentioned conventional configuration, it is difficult to perform fine spray control to maintain humidity, and excessive moisture is supplied. In some cases, the excess water has a problem that a large amount of moisture adheres to the vegetable surface, causing water rot of the vegetable and excessive moisture being stored in the vegetable room.

  This invention solves the said conventional subject, and provides the refrigerator which suppresses excessive generation | occurrence | production of mist by providing the atomization apparatus which can adjust the amount of mist atomization supplied in the storage space. With the goal.

In order to solve the above-described conventional problems, a refrigerator according to the present invention includes a box having at least a storage space, a water storage tank for storing liquid provided in the box, and atomizing the liquid in the water storage tank. and atomizing means for generating, in which a mist quantity adjusting means for reducing the amount of mist generated by the atomizing means.

  As a result, even if the atomization amount of the atomization device itself is excessive in the storage space, it is adjusted by reducing the amount of excess atomization by the atomization amount adjusting means and then supplied to the storage space. By doing so, it is possible to prevent the water rot of the vegetable that occurs due to a large amount of moisture adhering to the vegetable surface and the occurrence of condensation in the cabinet.

  Since the refrigerator of the present invention can prevent water rot of vegetables stored in the storage space and dew condensation in the warehouse, it can provide a refrigerator with improved food preservation and improved usability.

The refrigerator of the invention according to claim 1 is a box having at least a storage space, a water storage tank for storing liquid provided in the box, a water collecting plate for condensing moisture in the air, and the water storage tank An atomizing means for atomizing the liquid inside to generate mist, and an atomizing amount adjusting means for reducing the amount of mist generated by the atomizing means, wherein the water collecting plate conveys low temperature cold air to the storage chamber Mist reduced by the atomization amount adjusting means while condensing moisture in the air by supplying heat to the water tank by making the surface temperature below the dew point by heat conduction from the low temperature cold air in the air passage or storage room Is adjusted by reducing the amount of excess atomization by the atomization amount adjusting means even if the storage space where the atomization amount of the atomizer itself is excessive is returned to the water storage tank. Supplying mist into the storage space Therefore, it is possible to prevent the water rot of vegetables caused by a large amount of moisture from adhering to the vegetable surface and the formation of condensation in the cabinet, and prevent the water rot of vegetables stored in the storage space and the condensation in the cabinet from occurring. Therefore, it is possible to provide a refrigerator with improved food storage stability and improved usability.

The invention according to claim 2 is the invention according to claim 1, wherein the atomization amount adjusting means reduces mist having a relatively large particle diameter among the mist generated by the atomizing means. By this, only the fine mist is sorted and sprayed into the warehouse, so that the mist sprayed in the warehouse is a fine light mist, improving the diffusibility of the mist, and the mist to a specific part By concentrating, it is possible to prevent water rot of vegetables and condensation in the cabinet, and by spraying fine mist with a small particle size from the cell gaps and pores on the food surface of vegetables etc., inside the food Mist can penetrate and the water content in food can be improved.

  The invention according to claim 3 is the refrigerator according to claim 1 or 2, wherein the atomization amount adjusting means has a mesh portion, and mist generated from the atomization means is generated in the mesh portion. The predetermined atomization amount is adjusted by direct collision. At this time, only fine mist having a predetermined particle diameter or less is sprayed through the mesh, that is, the mesh serves as an atomization amount adjusting means. Atomized particles other than the particle diameter return to the water tank without being sprayed into the storage. Therefore, by condensing the mist having a large particle size and returning it to the water storage tank, the mist having the large particle size can be prevented from being sprayed into the warehouse, and the excess mist can be condensed and reused. In addition, because only fine mist is sprayed into the storage, it adheres to the surface of vegetables and fruits in the storage space (vegetable room) where the pores are opened, and penetrates into the tissue through the pores. Excess water is not supplied into the storage space (vegetable room), and the water rot of the vegetable due to excess water is suppressed, and the water is evaporated to supply water again into the deflated cells. Withering pressure of the cells eliminates wilt, and vegetables and fruits return to a crisp state.

  According to a fourth aspect of the present invention, in the atomization amount adjusting means having the mesh portion according to the third aspect of the invention, the mesh diameter or the number of meshes can be varied. Since the amount of collision with the adjusting means can be adjusted, the amount of atomization and the atomized particle diameter can be easily adjusted. Moreover, it is also possible to make it variable according to the conditions in a storage chamber, such as the humidity in a storage chamber, and the state of vegetables (surface dew condensation state, storage amount, etc.). Thereby, the water rot by the excessive supply of the water | moisture content to vegetables and the storage of the supercharged water in a store | warehouse | chamber can be suppressed, and the wilting of vegetables when a water | moisture content runs short can be prevented.

  According to a fifth aspect of the present invention, in the refrigerator according to the first or second aspect of the invention, the atomization amount adjusting means has a plate-like portion, and the mist generated from the atomizing means in the plate-like portion. The amount of atomization is adjusted by directly colliding the mist. At this time, the mist generated from the atomizing means directly collides with the plate-like portion, so that only the fine mist having a predetermined particle diameter or less is sprayed. Since the atomized particles other than the particle diameter are heavier than the mist to be sprayed, they are returned to the water tank without being sprayed into the storage. Therefore, it adheres to the surface of vegetables and fruits with pores opened in the storage space (vegetable room) and penetrates into the tissue through the pores, so that excessive moisture is stored in the storage space (vegetable room). It is not supplied, and water rot of vegetables due to excess moisture is suppressed, moisture is evaporated, moisture is supplied again into the deflated cells, and the deflation is eliminated by cell swelling pressure, and vegetables and fruits Returns to a crisp state.

  According to a sixth aspect of the present invention, in the atomization amount adjusting means having the plate-like portion according to the fifth aspect of the invention, the plate-like shape is directed toward the mist generating port for spraying mist from the atomizing means into the storage space. The portion is inclined upward, and the water removed by the atomizing amount adjusting means is returned to the atomizing means by gravity.

  The invention according to claim 7 is the atomization amount adjusting means having the plate-like portion of the invention according to claim 5 or 6, wherein the inclination angle of the plate-like portion can be varied, and the atomized particles are atomized. Since the amount of collision with the amount adjusting means can be adjusted, the atomization amount and the atomized particle diameter can be easily adjusted. Moreover, it is also possible to make it variable according to the conditions in a storage chamber, such as the humidity in a storage chamber, and the state of vegetables (surface dew condensation state, storage amount, etc.). Thereby, the water rot by the excessive supply of the water | moisture content to vegetables and the storage of the supercharged water in a store | warehouse | chamber can be suppressed, and the wilting of vegetables when a water | moisture content runs short can be prevented.

  According to an eighth aspect of the present invention, in the atomization amount adjusting means having the plate-like portion according to any one of the fifth to seventh aspects, the mist is generated by spraying the mist from the atomizing means into the storage space. Since the distance to the mouth can be varied and the amount of water removed can be further changed depending on the length of the distance, the atomization amount and the atomized particle diameter can be easily adjusted. It is also possible to make it variable according to the situation in the warehouse. Thereby, the water rot by the excessive supply of the water | moisture content to vegetables and the storage of the supercharged water in a store | warehouse | chamber can be suppressed, and the wilting of vegetables when a water | moisture content runs short can be prevented.

  The invention according to claim 9 is the refrigerator according to any one of claims 1 to 8, wherein a water supply means is provided in the vicinity of the atomization means, and moisture is supplied to the atomization means via the water supply means. A stable atomization amount can be ensured by stably supplying water to the atomizing means. Therefore, the moisture content of food can be improved by replenishing stable moisture, and the moisture content of food can be improved.

  The invention according to claim 10 is the refrigerator of the invention according to any one of claims 1 to 9, wherein the stored water holding portion holds the liquid in the vicinity of the atomizing means or substantially integrally with the atomizing means. Is provided to stably supply water to the atomizing means, and it is possible to ensure a stable supply to the water replenishing device and secure the amount of water, and by storing the generated water, a certain amount of water is stored. Water can be stored in advance. Therefore, it becomes possible to supply water to the mist spraying device at an arbitrary timing, thereby stably spraying the mist on the vegetables and fruits stored in the storage chamber, and as needed The water content of the food can be improved by forcibly replenishing the inside of the food with an increase in the water content of the food.

  The invention described in claim 11 is the refrigerator of the invention described in claim 10, wherein the storage water holding part is provided with a water storage tank, and the water storage tank can store water supplied from the outside. Even when a large number of foods are stored in the container, a sufficient amount of water can be replenished, and the water content of the food stored in the storage chamber of the storage can be improved.

  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 side cross-sectional view of the water supply device according to Embodiment 1 of the present invention. FIG. 3 is a plan sectional view of the water supply device according to Embodiment 1 of the present invention. FIG. 4 (a) is a characteristic diagram with respect to the particle diameter of the mist of the moisture content restoration effect of the slightly shattered vegetables in the mist sprayed according to Embodiment 1 of the present invention, and FIG. It is a characteristic view 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. FIG. 5 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.

  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. 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. The spray unit 123 includes an ultrasonic element 125 as an atomizing unit that is located inside the water storage 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. is doing. 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. In addition, a temperature sensor 133 that detects the temperature in the cabinet is provided at one corner of the vegetable compartment 114.

  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.

  On the other hand, 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. In addition, fruits and vegetables such as green leafy vegetables and fruits are more susceptible to wilt due to transpiration or transpiration during storage.

  Next, the operation of the water supply device 121 is started. First, the stored water 124 atomizes water by the ultrasonic element 125 of the atomizing means formed in the spray unit 123. Of the atomized mist, when only a fine mist having a predetermined particle diameter or less set smaller than the diameter of the vegetable pore opening portion passes through the metal mesh 126, the inside of the water storage tank 122 is the vegetable pore opening portion. It becomes the state where mist with a particle diameter smaller than the diameter of is filled. The fine mist in the water tank 122 is sprayed as mist in the vegetable compartment 114 by the blower 129. At this time, the mist atomized by the ultrasonic element 125 of the atomizing means directly collides with the metal mesh 126, so that a fine mist having a predetermined particle diameter or less according to the mesh diameter and the number of meshes formed on the metal mesh 126. Only the metal mesh 126 is sprayed, and the metal mesh 126 serves to reduce the mist generated as the atomization amount adjusting means, so that the atomized particles other than the predetermined particle diameter are not sprayed into the vegetable compartment and are stored in the water storage tank. Returned in 122.

  In this way, mist having a relatively large particle size is condensed and returned to the water storage tank 122, whereby only the fine mist is selected and sprayed into the warehouse, thereby being sprayed into the warehouse. Since the mist is a fine and light mist, the diffusibility of the mist is improved, and the mist is concentrated on a specific portion, thereby preventing water rot of vegetables and condensation in the cabinet.

  Moreover, the sprayed fine mist adheres to the surface of the vegetable or fruit in the state where the pores are opened in the vegetable compartment 114, and penetrates into the tissue through the pores. As a result, excessive moisture is not supplied into the vegetable compartment, and the water rot of the vegetable due to excess moisture is suppressed, and the moisture is evaporated, and moisture is supplied again into the deflated cells. Withering pressure is eliminated and vegetables and fruits return to a crisp state.

  It is also possible to change the mesh diameter and the number of meshes formed on the metal mesh 126 (not shown, but can be automatically changed according to the humidity of the vegetable room, the amount of stored vegetables, etc., or manually according to the amount of vegetables. Thus, the atomization amount and the atomized particle diameter can be easily adjusted. Moreover, it is also possible to make it change according to the conditions in the vegetable compartment 114, such as the humidity in the vegetable compartment 114, and the state of vegetables (a surface dew condensation state, a storage amount, etc.). Thereby, the water rot by the excessive supply of the water | moisture content to vegetables and the storage of the supercharged water in a store | warehouse | chamber can be suppressed, and the wilting of vegetables when a water | moisture content runs short can be prevented.

  4 (a) and 4 (b) are diagrams showing the characteristics of the restoring effect of the water content with respect to the particle diameter of the mist in vegetables that have been slightly wilted. 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. 4A shows the result 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.4 (b) is the result of the experiment sprayed with mist 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. 4 (a), when light was irradiated, the effect of restoring the moisture content of the vegetables depended on the mist particle size to be sprayed, and a certain optimum particle size 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, the pore diameter is considered to be about 20 μm at the maximum, and in the case of mist larger than that, the water particles are considered to be too large to enter the inside of the vegetable.

  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, since the moisture content restoration effect of vegetables becomes 70% or more even if the mist diameter is small and about 0.008 μm, the contact frequency between the mist and the open pores can be compared if this mist diameter is secured. 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. 4B shows the experimental results when no light irradiation is performed, and the particle diameter at which the moisture content recovery rate is 50% or more is smaller than the particle diameter at the time of light irradiation, and is about 0.005 to 0. It was 5 μm.

  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 atomizing part is an ultrasonic atomizing system as in the present embodiment, it is necessary to make water droplets finer 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 of FIG. 4 (a) and the experimental results of FIG. 4 (b), the lower limit value of the particle diameter is set to about 0.005 μm. However, when applied to a refrigerator, the particle diameter is 0.5 μm or more. By using the ultrasonic atomization method within the range, sufficient durability can be obtained even in refrigerators that require long-term durability, especially among household appliances with an average service life of about 10 years. It becomes possible to further improve the reliability of the improvement of the water content by the atomization method.

  Next, FIG. 5 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. 4 (a) and 4 (b). However, in this experiment, in the case of a particle size of 1 μm, an experiment of two patterns with light irradiation and without light irradiation was performed, and for the case without light irradiation, an experiment using a mist with a particle size of 0.01 μm was further performed. It was. 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. 5, the range in which the moisture content restoring 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 moisture 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 first embodiment, the mesh portion of the atomization amount adjusting means is described as a metal mesh. However, in the case of the first embodiment, the same effect can be obtained even with a material having water repellency.

  Moreover, in this Embodiment 1, with respect to the vegetable preserve | saved in a vegetable room, light is irradiated using an irradiation part, and the mist which can pass a pore is sprayed with a mist spraying apparatus. 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. .

Moreover, in this Embodiment 1, 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. In addition, it promotes a certain amount of ecological activity, suppresses water consumption due to photosynthesis of vegetables as much as possible, and can efficiently supply moisture from the open pores to the inside of the vegetables. In addition, by suppressing the amount of light, power consumption can be reduced and an energy saving effect can be obtained.

  In Embodiment 1, 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. In addition, 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 first embodiment, a liquid column is generated by the ultrasonic element 125 using the ultrasonic element 125 as the atomizing means and the metal mesh 126 as the atomization amount adjusting means, and the mist particles are passed through the metal mesh 126. Although the diameter and the amount of atomization are adjusted, the metal mesh 126 having a finer mesh is directly vibrated by the ultrasonic element 125, and although not shown, a member such as a water supply material is used for the metal mesh 126. It is also possible to adjust the particle diameter and atomization amount of the mist by supplying moisture.

  In the first embodiment, the ultrasonic element 125 is used as the atomizing means and the metal mesh 126 is used as the atomizing amount adjusting means to adjust the particle diameter and the atomizing amount of the mist. 126, a metal plate 127 is provided to face the metal mesh 126, a high voltage power supply 128 that applies a high voltage to the metal plate 127, and a high voltage is applied between the metal mesh 126 and the metal plate 127, thereby It is also possible to adjust the particle diameter of the mist by further reducing the particle diameter of the mist. In this case, it is possible to electrostatically add to the mist particles as the mist is refined. Furthermore, since the mist particle diameter is further subdivided by the splitting of water molecules due to high voltage, it becomes difficult to appear as excess water, so that the amount of atomization can be easily adjusted. In this case, metal is appropriate because it also serves as an electrode.

  Moreover, in this Embodiment 1, as a water supply part to a water storage tank, since water is sent to a water tank using a water path from the water tank for ice making, even if it does not have an exclusive tank, it is used as a spray part. Since water can be supplied and the internal volume is not affected, a mist spraying device can be provided without reducing the amount of food stored in the warehouse.

  In the first 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 moisture absorbent (for example, A porous material such as silica gel, zeolite, activated carbon, etc.) 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.

  In the first embodiment, fruits and vegetables such as vegetables have been described as stored items in the 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 the first embodiment.

  In addition, since the atomizer of the type which produces | generates mist by vibration energy like this Embodiment 1 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.

(Embodiment 2)
FIG. 6 is a side sectional view of the refrigerator according to the second embodiment of the present invention. FIG. 7 is a longitudinal sectional view in the vicinity of the ultrasonic atomizer of the refrigerator in the second embodiment of the present invention. FIG. 8 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator in the second embodiment of the present invention. FIG. 9 is a longitudinal sectional view of the ultrasonic atomizing device for a refrigerator according to the second embodiment of the present invention. FIG. 10 is a functional block diagram according to Embodiment 2 of the present invention. FIG. 11 is a control flowchart in the second embodiment of the present invention. FIG. 12 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator according to another embodiment of the present invention.

  In FIG. 6, the refrigerator 221 is partitioned into a refrigerating room 223, a switching room 224, a vegetable room 225, and a freezing room 226 from above by a partition plate 222 having heat insulation properties. The vegetable compartment 225 is provided with a vegetable container 228, which stores food in the space, and is cooled to 4 to 6 ° C. with a humidity of about 90% RH or more (during food storage). A rear compartment 230 for partitioning the air passage 229 and the vegetable compartment 225 is provided on the back of the vegetable compartment 225. The internal partition 230 is provided with a water supply device 322 including an ultrasonic atomizing device 401. Furthermore, the partition plate 222 on the top of the vegetable room is provided with an irradiating unit 323 for irradiating light with a specific wavelength selected and a diffusion plate 324 for diffusing light throughout the interior.

  In FIG. 7, an air passage 229 is provided between the internal partition 230 and the refrigerator outer wall 402. The air path 229 is provided, for example, for transporting cold air generated by the cooler (evaporator) 242 to each storage chamber or transporting air heat-exchanged from each storage chamber to the cooler 242. Here, 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. On the back surface of the stored water holding unit 404, the wall thickness is 5 mm to 10 mm. A water collecting plate 321 is installed inside the storage water holding unit 404. For example, a heating unit 328 such as a heater made of nichrome wire is brought into contact with one surface of the water collecting plate 321, and a cover member for forming a ventilation unit 317 such as a BOX fan and a circulation air path 407 is provided inside the cabinet. 406 is installed.

  In FIG. 8, 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 detection unit 327 for detecting the temperature of the surface of the water collecting plate 321.

  In FIG. 9, the 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 410 a 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, and the vibration generated by the piezoelectric element 411 is amplified so as to have a maximum amplitude at the tip of the horn. Moreover, the ultrasonic atomizer 401 is attached to the connection part 405 of a refrigerator or its attachment member by using the flange part 410a as an attachment position.

  The horn 410 is made of a material having high thermal conductivity, and examples thereof include metals such as aluminum, titanium, and stainless steel. In particular, it is preferable to select a material mainly composed of aluminum from the viewpoint of light weight, high thermal conductivity, and amplitude amplification performance during ultrasonic transmission. In order to extend the life, it is desirable to select a material mainly composed of stainless steel.

  In addition, the amplitude of the ultrasonic vibration is such that the flange portion 410a has a node at the amplitude and the tip of the horn 410 becomes an abdominal portion of the amplitude, and between the flange portion 410a and the tip of the horn 410 is ¼ wavelength. It is set to be. 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. For example, when the atomized particle diameter is about 10 μm, the length B of the horn 410 is about 6 mm when the material of the horn 410 is aluminum and the oscillation frequency of the piezoelectric element 411 is about 270 kHz. When the atomized particle diameter is about 15 μm, the length B of the horn 410 is about 11 mm when the material of the horn 410 is aluminum and the oscillation frequency of the piezoelectric element 411 is about 146 kHz. A series of these theoretical calculation values is summarized in Table 1.

  The refrigeration cycle of the refrigerator 221 includes a compressor 241, a condenser, a decompression device (not shown) such as an expansion valve and a capillary tube, an evaporator 242, piping connecting these components, and a refrigerant. .

  The refrigerator 221 has a machine room, and the machine room includes a compressor 241 and a condenser. In the case of a refrigeration cycle using a three-way valve or a switching valve, those functional components may be disposed 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 the heat insulation box, an evaporator 242 is provided on the back surface of the freezer compartment 226, and plays a role of cooling the refrigerant and the air in the cabinet, which have been lowered in temperature by decompression expansion, by heat exchange.

  About the refrigerator comprised as mentioned above, the operation | movement / effect | action is demonstrated below.

  In the case of the refrigerator 221, the cold air exchanged by the cooler 242 is cooled by the agitating fan (not shown) or the like into the refrigerator compartment 223, the switching room 224, the vegetable room 225, the freezer room 226, the ice making room (not shown), or the like. In general, the system is operated ON / OFF so as to maintain a predetermined temperature. The vegetable room 225 is adjusted to 4 ° C. to 6 ° C. by ON / OFF operation such as distribution of cold air or a heating unit, and in general, there are many that do not have an internal temperature detection unit. The vegetable compartment 225 is highly humid due to the evaporation of moisture from the food and the intrusion of water vapor by opening and closing the door. The internal partition 230 is configured to be thinner than other portions because a certain amount of cooling capacity is required. Here, if the surface temperature of the water collecting plate 321 is set to be equal to or lower than the dew point temperature, 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.

  Specifically, (1) the surface temperature state is grasped by the temperature detection unit 327 installed on the water collecting plate 321, and (2) the blower 317 and the heating unit 328 are turned on / off by the control unit 314 or (3) The surface temperature of the water collecting plate 321 is adjusted to a dew point temperature or less, and (4) moisture contained in the high-humidity air sent from the inside by the blower 317 is condensed on the water collecting plate 321. Let In particular, although not shown here, if there is an internal temperature detection unit, an internal humidity detection unit, or the like, the dew point temperature can be strictly determined according to a change in the internal environment by a predetermined calculation. 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.

  Here, when the air blower 317 is operated, 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 blower 317 stops, the surface temperature decreases. When the wall thickness is 10 mm or more, the surface temperature of the water collecting plate 321 becomes equal to or higher than 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. On the other hand, when the wall thickness is 5 mm or less, the heating unit 328 is always in an ON state, resulting in poor energy efficiency. Therefore, the energy of the heating unit 328 can be minimized while controlling the surface temperature of the water collecting plate 321 by setting the thickness of the internal partition 30 on the back surface of the water collecting plate 321 to 5 to 10 mm.

  Moreover, in order to promote condensation, it is necessary to circulate the air in the vegetable compartment 225. 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 allowing the water collection plate 321 to condense, 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. At this time, the mist atomized by the ultrasonic element 401 of the atomizing means returns to the water supply unit 403 from particles having a large particle diameter while colliding with the atomization amount adjusting means 412. Therefore, the atomization amount adjusting means 412 adjusts the atomization amount, and atomized particles having a relatively small particle diameter that have not been removed are sprayed from the mist generating port 413. 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. As a result, excessive moisture is not supplied into the vegetable compartment, and the water rot of the vegetable due to excess moisture is suppressed, and the moisture is evaporated, and moisture is supplied again into the deflated cells. Withering pressure is eliminated and vegetables and fruits return to a crisp state.

  The adjustment of the atomization amount and the particle diameter can be changed according to the inclination angle of the atomization amount adjusting means 412 and the distance from the atomization device to the mist generating port. The particle size can be adjusted optimally. Moreover, it is also possible to make it variable according to the conditions in a vegetable room, such as the humidity in a vegetable room, and the state (surface dew condensation state, storage amount, etc.) of vegetables. Thereby, the water rot by the excessive supply of the water | moisture content to vegetables and the storage of the supercharged water in a store | warehouse | chamber can be suppressed, and the wilting of vegetables when a water | moisture content runs short can be prevented.

  Among the vegetables that are fruits and vegetables, green vegetable leaves and fruits are also stored in the vegetable room 225, and these fruits and vegetables are more likely to wither due to transpiration. The vegetables and fruits stored in the vegetable room 225 usually include those that are slightly deflated by transpiration at the time of purchase return or transpiration during storage. The surface of vegetables is moistened. At this time, when the inside (vegetable room) temperature detecting unit 325 detects that the temperature is 5 ° C. or more and the inside (vegetable room) humidity detecting unit 326 is 95% or more, 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. 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. As a result, the opening of the pores becomes larger than in a normal state, and the vegetables and fruits easily absorb moisture.

  That is, the blue light irradiated at this time controls the stomatal opening of vegetables, and the wavelength is preferably 400 nm to 500 nm. In particular, when an irradiating part having a central wavelength of 440 nm or 470 nm is used, the relative effect is high. In particular, when a blue LED is used, irradiation can be performed with low cost and low input, and the thermal influence on the storage chamber can be reduced.

Also, photon density representing the intensity of ^{light, 0.1μmol · m -2 · s -1} ~100μmol · m -2 · s -1 is desired. In particular, the pores of vegetables open and close the pores by light stimulation, and respond to light stimulation if the photon density sensed by the stimulation is about 0.1 μmol · m ⁻² · s ⁻¹ . On the other hand, the pores are opened above this, but if it exceeds 100 μmol · m ⁻² · s ⁻¹ , photosynthesis becomes active, and thus transpiration from the vegetable surface becomes intense and the freshness is impaired. Actually, it is desirable that the photon density of the irradiation unit 323 is set to about 1 μmol · m ⁻² · s ⁻¹ in consideration of the illuminance distribution in the container and the accumulation of vegetables.

  As a result, the sprayed mist causes the inside of the vegetable compartment 225 to become highly humid and at the same time adheres to the surface of the vegetables and fruits in the pore-open state in the vegetable compartment 225, penetrates into the tissue through the pores, and moisture evaporates. Then, 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. At that time, the atomized particle diameter is preferably 0.5 to 20 μm. Furthermore, since the average pore size of a general vegetable is about 20 μm, a finer mist with a particle size of 20 μm or less is more preferable in order to restore a wilted vegetable.

  The horn 410 generates heat due to vibration in the vicinity of the tip of the horn 410. However, since the horn 410 is a highly heat conductive material, it also serves to conduct heat to the entire horn 410. This makes it possible to release heat to the surroundings by a heat source in the vicinity of the horn 410, leading to a longer life and improved reliability.

  When the piezoelectric element 411 is driven, each part vibrates as shown by a solid line A in FIG. The flange 410a side of the horn 410 is a node of a sound wave propagating through the ultrasonic atomizer 401, and the flange 410a is connected to the internal partition 230, for example, directly or indirectly via an attachment member. Therefore, since the connection is made at the node of the propagating sound wave and the loss is reduced, the power consumption can be reduced.

  Moreover, if the length (horn length: B) of the front-end | tip of the horn 410 and the flange part 410a has a 1/4 wavelength, the full 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 410a, the vibration energy loss increases and the power required for vibration increases.

  Further, 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 and reaches the capillary. Thereafter, the pressure is reduced while exchanging heat with the suction line through the capillary, and the vapor reaches the evaporator 242.

  Due to the action of a cooling fan (not shown), the cool air having 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., and the respective rooms are cooled. . 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.

  As the refrigerant of the refrigeration cycle described above, isobutane, which is a flammable refrigerant with a low global warming potential, is used from the viewpoint of global environmental conservation.

  Even if the combustible refrigerant leaks from the evaporator 242 when the compressor is stopped, the ultrasonic atomizer does not have a discharge portion as in the electrostatic atomizer and does not have an ignition source. Therefore, an ultrasonic atomizer can be installed irrespective of the structure of the parts which comprise the refrigerating cycle, and it is safe regardless of the kind of refrigerant.

  Next, the functional block diagram of FIG. 10 will be described. The control unit 314 controls the operation of the ultrasonic atomizer 401, the heating unit 328 that operates to adjust the amount of water supplied to the ultrasonic atomizer 401, the air blower 317, and the like, and the operation of the irradiation unit 323. For these controls, 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 opening / closing detection unit 330 are input to the control unit 314. For example, when it is detected that the internal temperature is 5 ° C., the internal humidity is 90%, and the water collecting plate surface temperature is 4 ° C., the control unit 314 turns the ultrasonic atomizer 401 ON / OFF, heats The operation of the unit 328 is determined. In this case, the control unit 314 needs to cool the water collecting plate surface temperature below the dew point temperature. For example, the control unit 314 turns off the heating unit, reduces the input to the heating unit, or sets the temperature of the cold air. Control is performed to increase the number of revolutions of the compressor in order to reduce the number of revolutions or to reduce the number of revolutions of the blower unit. In addition, the 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, when the stored vegetables open pores at a low temperature around 0 ° C., the low temperature damage of the vegetables is promoted and the vegetables are damaged. 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. Therefore, if the irradiation unit 324 is turned on only when the vegetable room temperature detection unit 325 detects a range of, for example, 5 ° C. to 15 ° C., efficient freshness maintenance and moisture content can be improved.

  Next, the control flow diagram of FIG. 11 will be described.

In step 21, when the surface temperature t ° C. measured by the water collecting plate surface temperature detector 327 is within the predetermined range of t _A ° C. and t _B ° C., the controller 314 controls the vegetable pores. In step 22, the ultrasonic atomizer 401 is operated to spray the mist into the storage chamber.

In step 23, the control unit 314 when the integrated operating time _{T A} of the ultrasonic atomization apparatus 401 determines that more than _{T 1,} to operate the illumination unit 323 proceeds to step 24.

In step 25, the control unit 314 when the cumulative operation time _{T A} of the ultrasonic atomization apparatus 401 determines that more than _{T 2,} the routine proceeds to step 26, and ends the mist spray, the irradiation unit even in the OFF state at the same time.

In step 27, the control unit 314 stop time of the ultrasonic atomization apparatus 401 determines that exceeds T _3, back to the initial value more timer T _A, the T _B proceeds to step 28, again water collecting plate Detect surface temperature.

  As described above, the refrigerator according to the second embodiment includes the heat insulating box having a storage compartment that is heat-insulated, and the ultrasonic atomizer as a spray unit that sprays liquid. With this configuration, the air collecting path is used to convey the low temperature cold air to each relatively low temperature storage room, and the water collecting plate for supplying water to the ultrasonic atomizer is cooled by heat conduction from the air path side. To do. By adjusting the temperature of the water collecting plate below the dew point, moisture in the air can be reliably generated, and water can be supplied to the tip of the ultrasonic atomizer vibrator by a water supply unit or the like.

  Further, in the second embodiment, the adjustment of the atomization amount and the particle diameter has been described in a form in which the inclination angle of the atomization amount adjusting means is fixed. However, as shown in FIG. By providing the movable part 414, it is also possible to vary according to the situation in the warehouse. Thereby, the water rot by the excessive supply of the water | moisture content to vegetables and the storage of the supercharged water in a store | warehouse | chamber can be suppressed, and the wilting of vegetables when a water | moisture content runs short can be prevented.

  Moreover, in this Embodiment 2, if the supply of water is sufficient by having used the spraying part as the ultrasonic atomizer, the amount of spraying can be secured sufficiently. Therefore, the amount of spray can be adjusted by ON / OFF operation, and the operation time in actual use can be shortened, and the life reliability of components and the like is improved.

  Moreover, in this Embodiment 2, by irradiating a vegetable room with the irradiation part containing the blue light which selected the wavelength of 400 nm-500 nm together with mist spraying, the opening and closing of a pore can be controlled by light stimulus, Furthermore, the water supply to vegetables is improved.

  In the second embodiment, since the spray unit is an ultrasonic atomizer, ozone is not generated at the time of mist generation, so it is not necessary to take measures especially against ozone, and the parts configuration and control contents are simplified. it can.

  In the second embodiment, since the ultrasonic atomizer is provided with a water storage tank, various functional water, for example, acidic water, alkaline water, or nutrient water containing vitamins is injected, It can be sprayed into the vegetable compartment and various new functions can be added to the vegetable compartment.

  Further, in the second embodiment, by using the ultrasonic atomizer, even when a flammable refrigerant such as isobutane or propane is used as the refrigerant of the refrigeration cycle, the arrangement of the components of the refrigeration cycle should be considered. An ultrasonic atomizer can be installed without special measures such as explosion-proof measures.

  In Embodiment 2, the water collection plate is provided in the storage chamber, so that the amount of dew condensation can be adjusted by the heating unit and the air blowing unit, and at the same time, the internal humidity can also be changed by changing the temperature of the water collection plate. Can be adjusted.

  Further, the refrigerator of the second embodiment includes a horn formed in a substantially conical shape and a piezoelectric element, and an ultrasonic atomizing device in which the piezoelectric element is bonded and integrated on one end surface of the horn is stored in the storage chamber. Is arranged. With this configuration, a miniaturized and low-input ultrasonic atomizer can be applied to the refrigerator, so that there are few restrictions on installation and design can be given flexibility. In addition, since the input is low, power consumption can be reduced, and a control board on which the control unit 314 is mounted can be reduced in size and cost.

  Moreover, since the emitted-heat amount of ultrasonic atomizer itself can be suppressed, the temperature rise in a storage chamber can be suppressed. Moreover, since abnormal heat generation can be suppressed particularly when water shortage occurs, the life of the ultrasonic atomizer is prolonged and the reliability is improved. Furthermore, since it is used in a low-temperature atmosphere called a refrigerator, heat generation is suppressed, and the life of the ultrasonic atomizer itself can be extended.

  In addition, by providing a water supply section, moisture is efficiently and stably supplied to the tip of the horn, so that it is always stably sprayed from the ultrasonic atomizer and the storage space can be maintained at high humidity. it can. Moreover, since water can be prevented from being lost at the horn tip by stably supplying moisture to the horn tip, the life of the ultrasonic atomizer is prolonged and the reliability is improved.

  Further, since 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 tip of the horn by the water supply part, so that the water supply part can be efficiently sprayed to the storage room space. High humidity can be maintained. Moreover, since 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 design freedom is improved.

  In addition, the stored water holding unit has a unit that condenses moisture in the air in the storage chamber as a water collecting unit. By supplying the condensed water to the tip of the horn by the water supply unit, the condensed water generated by the dew condensation unit is collected in the stored water holding unit. Since the condensed water collected at the tip of the horn can be constantly supplied through the supply unit, mist can be efficiently sprayed in the storage space, and the storage chamber space can be maintained at high humidity.

  In addition, since the horn is a highly heat-conductive material, the horn tip diffuses heat throughout the horn and the storage space is in a low-temperature environment, so the temperature rise of the ultrasonic atomizer itself can be suppressed. Longer service life and improved reliability.

  In addition, when the atomized particle diameter is changed from 0.5 μm to 20 μm, moisture can be forcibly supplied to the inside of the food, so that the moisture content of the food can be improved.

  Also, make the horn tip near the vibration belly and the flange formed on the horn's piezoelectric element bonding surface near the vibration node, and connect the flange and the refrigerator body directly or indirectly This makes it possible to efficiently atomize the water replenished to the horn tip at the abdomen where the vibration amplitude is large, that is, the horn tip portion, and because the amplitude is small at the vibration node portion, ie, the flange portion formed on the horn. The vibration transmission from the connection part directly or indirectly connected to the refrigerator can be reduced.

  In addition, the ultrasonic atomizer has a structure in which the length of the horn tip and the flange portion vibrates in a quarter wavelength mode, so that the tip of the horn that becomes the atomization surface and the horn that becomes the connection portion are formed. A plurality of abdominal parts and node parts do not exist between the flange part. As a result, the horn can be reduced in size, and energy dispersion and attenuation can be reduced, so that the efficiency can be improved. Moreover, since it can be reduced in size, there are few installation restrictions, a design freedom can be given, and a storage space can be enlarged.

  Moreover, since the horn becomes small by setting the length of the horn from 1 mm to 20 mm, the refrigerator design can have a degree of freedom and the storage space can be enlarged.

  Moreover, since a user etc. cannot touch directly by providing a cover member around an ultrasonic atomizer, safety can be improved.

  In the second embodiment, the ultrasonic atomizer has been described using a horn formed in a substantially conical shape. However, the ultrasonic atomizing device may have a shape that amplifies the amplitude of vibration at the tip instead of a substantially conical shape. The same effect can be obtained. For example, 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, so that the spray range is expanded and the diffusibility is improved.

(Embodiment 3)
FIG. 13: is a longitudinal cross-sectional view of the ultrasonic atomizer vicinity of the refrigerator in Embodiment 3 of this invention. FIG. 14 is a front view of the vicinity of the ultrasonic atomizer of the refrigerator according to Embodiment 3 of the present invention. The same parts and members as those of the second embodiment may be indicated by the same numbers.

  In Embodiment 3, the refrigerator 221 is partitioned by a partition plate 222 having heat insulation properties. A vegetable container 228 is installed in the vegetable room 225, stores food in the space, and is cooled to 4 to 6 ° C. at a humidity of about 90% RH or more (when food is stored). A rear compartment 230 for partitioning the air passage 229 and the vegetable compartment 225 is provided on the back of 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.

  There is an air passage 229 between the internal partition 230 and the refrigerator outer wall 402. For example, the cool air generated by the cooler 242 is transferred to each storage room, or the air exchanged heat from each storage room is sent to the cooler. It is provided for transport. Here, the ultrasonic atomizer 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.

  There is a switching chamber 224 above the vegetable chamber 225, and the switching chamber 224 has a switching chamber container. As a cooling method, the switching chamber 224 has, for example, a cold air discharge port and a suction port in a part of the back surface, and the temperature is adjusted by adjusting the amount of the cold air and the operation of a 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 heat insulating material. 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.

  Furthermore, the cover member 406 on the top surface of the vegetable compartment 225 is provided with an irradiating section 323 for irradiating light with a specific wavelength selected and a diffusion plate 324 for diffusing the light throughout the interior.

  The switching chamber 224 is used from the freezing temperature zone to the refrigeration temperature zone. For example, when the freezer temperature is set, cold air flows from the discharge port and the internal temperature becomes about −20 ° C. Since the upper surface (switching chamber side) of the thin partition wall 222 has a temperature of around −20 ° C., the upper surface of the vegetable chamber 225 is cooled by heat conduction from the switching chamber. In this Embodiment 3, it has the heating part 328 and the surface temperature detection part in the back surface of the water collection board 321, and controls the surface temperature below to dew point temperature by these, and the water collection board 321 has transpiration from a vegetable and a door. Water is generated by condensing the water vapor that has penetrated by opening and closing.

  The water dripped from the water collecting plate 321 is received by the cover member 406 and collected in the water storage tank 315 provided in the stored water holding unit 404 along the inclined cover member 406. Accordingly, the water supply unit 403 sufficiently contains water, and in this state, mist is generated from the ultrasonic atomizer 401 and sprayed to the vegetable compartment 225. The atomized particles sprayed at this time return to the water supply unit 403 from particles having a large particle diameter while colliding with the atomization amount adjusting means 412. Therefore, the atomization amount adjusting means 412 adjusts the atomization amount, and atomized particles having a relatively small particle diameter that have not been removed are sprayed from the mist generating port 413. In addition, the adjustment of the atomization amount and the particle diameter can be changed by the inclination angle of the atomization amount adjusting means 412, and the shape can be changed depending on the application and conditions. The mist sprayed by this makes the inside of the vegetable compartment 225 highly humid again. At the same time, by irradiating the inside of the vegetable container 228 with the irradiation unit selected in the wavelength range of 400 nm to 500 nm, the pores of the vegetables stored in the vegetable room 225 are opened. With the pores open, mist adheres to the surface of vegetables and fruits, and mist penetrates into the tissue from 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 state returns to a crispy state.

  Further, the amount of condensation on the water collecting plate 321 can be controlled using the air blowing unit 317.

  As described above, in the third embodiment, the water collecting plate attached to the top partition of the vegetable room and the low-temperature cold air generated in the switching room as the cooling source, The water collecting plate is cooled by heat conduction from the switching chamber side. By adjusting the surface temperature of the water collecting plate below the dew point using the heating unit and the air blowing unit, moisture in the air can be reliably condensed on the water collecting plate. Water collected by condensation is collected in a water storage tank provided in the storage water holding unit, and water is supplied to the ultrasonic atomizer by the water supply unit. 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. Mist can be reliably sprayed on the vegetable container from the upper left side of the vegetable room, and by attaching the mist to the vegetable surface, the moisture retention of the vegetable can be enhanced and the freshness can be improved.

  The water storage tank 315 is detachably installed with respect to the stored water holding unit 404. Therefore, 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, water can be replenished in advance in the water storage tank, so that the moisture retention can be improved more stably. it can.

  Moreover, since the ultrasonic atomizer and the water tank are on the door side, they are easy to remove and easy to maintain.

  In the third embodiment, as in the second embodiment, the adjustment of the atomization amount and the particle diameter is described in a form in which the inclination angle of the atomization amount adjusting means is fixed. It is also possible to vary according to the situation in the warehouse by providing an inclination angle movable part for adjustment. Thereby, the water rot by the excessive supply of the water | moisture content to vegetables and the storage of the supercharged water in a store | warehouse | chamber can be suppressed, and the wilting of vegetables when a water | moisture content runs short can be prevented.

  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 present embodiment, the switching room is used as the cooling source for the vegetable room, but a freezing room, an ice making room, or the like may be used as the cooling source. As a result, the temperature becomes constant and the control unit is simplified.

(Embodiment 4)
FIG. 15 is a longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in the fourth embodiment of the present invention. The same parts and members as those of the second embodiment may be indicated by the same numbers.

  The refrigerator in the fourth embodiment includes an ultrasonic atomizer 401 installed on a partition plate 222 on the top of the vegetable room, a water storage tank 315 that is a storage water holding unit 404 for storing water, and the generated mist as vegetables. A blower 317 for blowing air into the chamber 225 is provided.

  The ultrasonic atomizer 401 is adjacent to the water storage tank 315 and includes a metal mesh 415 that transmits only piezo-electric elements 411 and mist having a predetermined particle diameter or less in order to atomize water. Further, the water stored in the water storage tank 315 is supplied to the water storage tank 315 by the cover member 406 that also serves as a water supply unit.

  About the refrigerator comprised as mentioned above, the operation | movement / effect | action is demonstrated below.

  First, the water collecting plate 321 installed on the partition plate 222 is cooled by heat conduction of cold air, and water vapor in the vegetable compartment is condensed on the water collecting plate 321. Next, 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 reduced in particle size by the metal mesh 415 and sprayed into the cabinet by the blower 317.

  As described above, in the present embodiment, a relatively large amount of atomization is possible by using an ultrasonic vibrator as the spray unit, and the atomization amount can be adjusted by turning the spray unit on and off. .

  In this embodiment, since the ultrasonic atomizer is used, if the oscillation frequency is varied, the particle diameter can be varied, 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. It can also be applied in business conditions such as low-temperature distribution and warehouses.

Side sectional view of the refrigerator according to 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 supply apparatus in Embodiment 1 of this invention (A) Characteristic diagram with respect to particle diameter of mist of water content recovery effect of slightly deflated vegetables in light irradiating during mist spraying of Embodiment 1 of the present invention (b) Embodiment 1 of the present invention Of water content recovery effect of slightly wilted vegetables in mist spraying without irradiating light with respect to the particle size of mist The figure which showed the characteristic with respect to the mist spray amount of the moisture content restoration effect of the vegetable which has been slightly deflated in Embodiment 1 of this invention, and the external appearance sensory evaluation value with respect to the mist spray amount Side sectional view of the refrigerator in the second embodiment of the present invention. Longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in the second embodiment of the present invention Front view of the vicinity of the ultrasonic atomizer of the refrigerator in the second embodiment of the present invention The longitudinal cross-sectional view of the ultrasonic atomizer of the refrigerator in Embodiment 2 of this invention Functional block diagram in Embodiment 2 of the present invention Control flow diagram in Embodiment 2 of the present invention The longitudinal cross-sectional view of the ultrasonic atomizer vicinity of the refrigerator in another embodiment of this invention Longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in the third embodiment of the present invention Front view of the vicinity of the ultrasonic atomizer of the refrigerator in the third embodiment of the present invention Longitudinal sectional view of the vicinity of the ultrasonic atomizer of the refrigerator in Embodiment 4 of the present invention Cross-sectional view of main parts of a refrigerator provided with a conventional ultrasonic humidifier

Explanation of symbols

100 Refrigerator 114 Vegetable room (storage space)
122 water storage tank 125 atomization means (ultrasonic element)
126 mesh (atomization amount adjusting means)
221 Refrigerator 225 Vegetable room (storage space)
401 Atomizing means (ultrasonic atomizing device)
403 Water supply means 404 Reserved water holding part 412 Atomization amount adjusting means 413 Mist generating port 414 Inclination angle movable means for adjusting atomization amount

Claims (11)

A box having at least a storage space, a water tank for storing liquid provided in the box, a water collecting plate for condensing moisture in the air, and a mist for atomizing the liquid in the water tank to generate mist And an atomizing amount adjusting means for reducing the amount of mist generated by the atomizing means, and the water collecting plate is formed from an air passage that conveys low temperature cold air to the storage room, or low temperature cold air of the storage room. A refrigerator that condenses moisture in the air by supplying the surface temperature to a dew point or less by heat conduction of the water and supplies it to the water storage tank, and returns the mist reduced by the atomization amount adjusting means to the water storage tank. .   2. The refrigerator according to claim 1, wherein the atomization amount adjusting unit is configured to condense a mist having a relatively large particle diameter out of the mist generated by the atomizing unit and return the mist to the water storage tank.   The refrigerator according to claim 1 or 2, wherein the atomization amount adjusting means has a mesh portion, and reduces the predetermined atomization amount by causing the mist generated from the atomization means to directly collide with the mesh portion.   The refrigerator according to claim 3, wherein in the atomization amount adjusting means having a mesh part, the mesh diameter or the number of meshes can be varied.   The refrigerator according to claim 1 or 2, wherein the atomization amount adjusting means has a plate-like portion, and reduces the predetermined atomization amount by causing the mist generated from the atomization means to directly collide with the plate-like portion. .   6. The refrigerator according to claim 5, wherein in the atomizing amount adjusting means having a plate-like part, the plate-like part is inclined upward toward a mist generating port for spraying mist from the atomizing means into the storage space.   The atomization amount adjusting means having a plate-like portion, the refrigerator according to claim 5 or 6, wherein the inclination angle of the plate-like portion can be varied.   The refrigerator according to any one of claims 5 to 7, wherein in the atomizing amount adjusting means having a plate-like portion, the distance from the atomizing means to a mist generating port for spraying mist into the storage space can be varied.   The refrigerator according to any one of claims 1 to 8, wherein a water supply unit is provided in the vicinity of the atomization unit, and moisture is stably supplied to the atomization unit via the water supply unit.   The refrigerator as described in any one of Claim 1 to 9 with which the stored water holding | maintenance part which hold | maintains a liquid is provided in the vicinity of the atomization means or the said atomization means substantially integrally.   The refrigerator according to claim 10, wherein a water storage tank is provided in the storage water holding unit, and water supplied from the outside can be stored in the water storage tank.

Images